healthy | My Foodie Call

Tag: healthy
- Healthy Holiday Ice Cream Sandwiches
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 15th
  Healthy-er Holiday Ice Cream Sandwiches
  
  What makes these babies healthy-ER???
  
  Whole wheat pastry flour. Love this stuff.
  
  What makes these babies “holiday”?
  
  Really it’s just the crushed peppermint. These ice cream sandwiches can be made anytime, I just wanted to holiday it up a bit so I crushed some mints and called it a day.
  
  Crushed peppermints in the ice cream. Holiday-ish right?
  
  For a closer look scroll down past the recipe for the pictorial.
  
  Healthy Holiday Ice Cream Sandwiches
  
  Ingredients:
  
  For the cakes:
  - 1 cup almond milk
  - 1 T. apple cider vinegar
  - 1 1/3 cup whole wheat pastry flour
  - 2/3 cup cocoa powder
  - 1 t. baking soda
  - 1/2 t. baking powder
  - 1/4 t. salt
  - 1/3 cup Earth Balance vegan butter
  - 1 cup sugar
  - 3 eggs (or try making flax eggs: 3 tablespoon flax mixed with 9 tablespoons water. Let set for 30+ minutes in the fridge)
  The ice cream center:
  - 1- 32oz tub Vanilla Ice Cream of choice (I used Trader Joe’s Soy Vanilla Ice Cream, but you could use any vanilla: light, frozen yogurt…what ever you like)
  - 15-18 peppermint candies, crushed in the food processor
  Directions:
  
  For the cakes:
  1. Preheat the oven to 400 F. Line baking sheet with parchment paper. Easy clean up!
  2. In a small bowl, whisk almond milk and apple cider vinegar.
  3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In a large mixing bowl using an electric hand mixer, beat the Earth Balance and sugar until fluffy, about 3-4 minutes.
  5. Add the egg and beat until the mixture is creamy and well combined, another minute.
  6. Add the flour mixture next (in several batches,) alternating with the almond milk mixture, until all ingredients have been added and the mixture is smooth.
  7. Using a large spoon, drop the batter onto the prepared sheets, creating 2-3 inch rounds.
  8. Bake for 10-12 minutes. Use a spatula to transfer the cakes to a wire cooling rack. Cool completely before filling.
  For the ice cream center:
  1. In a large bowl, scoop all of the ice cream out of the container and let thaw a bit.
  2. Stir in crushed peppermint candies.
  To assemble:
  1. Turn half of the cooled cakes upside-down (flat side up), and spread a generous amount of ice cream. Top with the other cakes (flat side down).
  2. Eat immediately or wrap and freeze.
  A closer look.
  
  Here is your almond milk and ACV mixture.
  
  And your dry ingredients…
  
  Vegan butter/sugar
  
  Mix it all….Couldn’t you just lick this batter?
  
  Your cakes.
  
  Add your mints to your processor.
  
  Crush ’em.
  
  Add your peppermints to your softened ice cream.
  
  Pile it on your cake.
  
  Top it and devour.
  
  Or freeze for later.
  
  Although there wasn’t much of a “later” for us.
  Posted in Desserts | Tagged dessert, healthy, holiday, ice cream, sandwich, whole wheat pastry flour
- What I pack my kid.
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 6th
  
  Lacking lunchtime inspiration? See below.
  
  Hardly innovative, but here is an example of what I pack my kid.
  
  What went to school one day.
  
  A closer look.
  
  DIY parfait. Sort of. No fancy glass here. Yes, those strawberries are frozen, but come lunchtime they will be perfect for mixing with greek yogurt and topping with granola.
  
  Whole wheat pretzels. Always looking for ways to get whole grains in….even if it’s in pretzel form.
  
  Celery and carrots. Can’t forget our vegetable. Non-negotiable.
  
  Easy, effortless Z bars for a little sweet snack.
  
  If only all 3 kids liked this kind of lunch….
  
  Posted in What I pack my kid. | Tagged healthy, kids, lunch
- Waffle Banana Sandwiches
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 29th
  Kind of like a “waffle banana split” minus the ice cream. hmm…maybe for another post.
  
  Getting started:
  
  Thaw frozen berries and save those juices.
  
  Gather up some chocolate chips.
  
  Thin-slice your bananas.
  
  A whole plate of awesomeness.
  
  On to the waffles.
  
  Make them as instructed by your waffle maker.
  
  Or you can use store-bought waffles. Just make sure you buy something whole grain!
  
  Ingredients
  - 2 waffles
  - Bananas (sliced long)
  - Frozen strawberries (thawed so that you can take advantage of their juices)
  - Chocolate chips
  - Maple syrup (optional)
  1) Stack bananas, chocolate chips and strawberries on one side.
  
  At this point you can either drizzle the fruits with the liquid left behind from the strawberries or add optional maple syrup.
  
  Or add more chocolate chips for good measure…
  
  2) Devour. Kids like these babies.
  Posted in Breakfast | Tagged breakfast, fruit, healthy
- Guilt-free Flour-less Peanut Butter Chocolate Chip Cookies
  
  Posted at 2:18 pm by myfoodiecall
  
  Jul 28th
  Here is a great recipe that is healthy and does not require a billion ingredients (always a big deterrent for me) This recipe is pretty much all over Google and Facebook for that matter so I thought I would give it a try. Turned out great. Healthy and most people have these ingredients right there in the pantry. Assuming you have…
  
  Garbanzo beans. Or Chick peas. Why are there two names? Always wondered that. Anyhow garbanzo beans…Doesn’t everyone have these?
  
  Back to the cookies…
  
  Garbanzo beans and peanut butter? Protein packed. The only mistake I made in this recipe was to not double it. 😦
  
  Eat me.
  
  You have this in your pantry, right?
  
  1 1/4 Cup Canned Chickpeas, rinsed and patted dry
  2 tsp Vanilla Extract
  1/2 Cup + 2 Tbs Natural Peanut Butter
  1/4 Cup Honey
  1 tsp. Baking Powder
  1/2 Cup Chocolate Chips (I used 60% Ghiradellhi chips. Why? The best. Promise.)
  
  What to do:
  
  Preheat oven to 350 degrees
  Line a baking sheet with parchment paper
  
  Non-stick spray. Bleck. Parchment. Even cooking, easy clean up.
  
  Rinse and towel blot garbanzo beans so that most moisture is gone.
  
  See how wet the paper towel is underneath? Blot it even more!
  
  Combine all ingredients in a food processor (except the chocolate chips) Process until smooth, scraping down sides as needed.
  
  Add your chips and pulse a few more times.
  
  Now we are in business.
  With wet hands (because it is DANG sticky) form into 1-2 inch balls (depending on how big you want them) and place on parchment paper.
  1. Bake for 10 minutes.
  2. Press down slightly with a fork.
  3. Bake for another 3-5 minutes or until solid
  Again. Should have doubled. Hate to ration cookies.
  Posted in Desserts | Tagged cookies, garbanzo beans, healthy, peanut butter, vegan
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