Woohoo it is definitely time for fall treats and I am in full swing! I’ve made ice cream before, and it was a lot easier than I thought. I came across several different recipes for ice cream made out of frozen bananas and thought that it sounded interesting. Plus, so many of my friends are dairy-free for a host of different reason, so I’ve tried my fair share of vegan ice creams and decided to take a stab at my own. I found out through some recipe research that bananas naturally contain lots of pectin, the stuff that makes them sticky, which is commonly used in jams and jellies to make them thicken. Thus making bananas great for ice cream because once they are blended, they have a creamy texture without all the, um, cream. A little pumpkin and some spices and voila, an easy treat! Check out the end of the post to see my describe how to make this treat and some Mini Pumpkin Spice Pop- Tarts on Good Day Austin!
It’s that time of year! And I really can’t believe it. November and December are by far my most favorite months of the year, the weather, the festivities, the clothes, and of course, the food! But this year I’m just really not ready yet. I’ve been known to break out the Christmas music mid-October when I’m in my car by myself, but not so much this year. In fact I haven’t even listened to a holiday tune yet! I did get a really decadent cinnamon-y candle though. I can’t figure it out, but maybe this chilly morning is finally what I needed to get my holiday spirit in full gear.
So if you’re like me and not quiet ready for the holiday-palooza, this smoothie will help us all make an easy transition into holiday food. This pumpkin spice smoothie isn’t overly sweet and the pumpkin packs plenty of fiber helping you stay fuller longer. Always a bonus this season when a few extra pieces of pie seem inevitable. Best of all, this recipe is vegan, aka no dairy, so everybody can rejoice and enjoy!
For the full tutorial and recipe, check out my post here on Brit+Co.
Do you have any healthy twists on holiday favorites? Tell me below!
Who is ready for some fruity fun? Oh good, me too. I made these fruit leathers after receiving some mangoes from the Mango Council. They have great tips on their website for purchasing fresh mangoes and even this great tutorial about how to cut a mango. I enjoy using mangoes, just a tid bit of info, did you know mangoes are in fact the most popular fruit in the world!?! It’s true! They are super juicy, really nutrient dense and pack a ton of flavor. I love using them to mellow out red onions, they are great with avocados and pair wonderfully with fish.
For this post I channeled my inner kiddo and made a homemade, clean version of fruit roll ups. I love these for snacking at work. You can substitute any fruit really, do whatever you like! I used coconut oil because I think it adds a wonderful flavor and makes these mangoes all the more tropical. You can substitute honey, agave, granulated sugar, really whatever sweetener suits your fancy. But trust, the coconut oil smells divine when cooking and transports you right to the beach. So I root for the coconut oil if you have it!
For this recipe you’ll need:
4 cups chopped mangoes (or whatever fruit you choose!)
1 cup water
2 tablespoons coconut oil (or other sweetner)
1 tablespoon fresh lemon juice
Begin by peeling and chopping the mango. You can use the tutorial above or this one I did here.
In a food processor, combine mangoes with water and lemon juice until completely smooth.
Pour puree into a pot.
Add coconut oil and heat over medium flame until it reduces down by half. Stir frequently and be sure not to burn it. If you need to, lower the heat. This should take about 10 minutes or so depending on your stove, etc.
Cover a large baking pan with parchment paper or use a silpat. Smooth the puree about an 1/8 of inch thick. You should be able to almost see through the puree. Bake at 200 degrees for four to five hours.
You’ll know when it is done because the fruit leather will be smooth and not sticky. Let cool completely before cutting.
Use a pizza cutter to slice into strips. You can roll them up with strips of parchment paper for easy storing. I ate mine so fast that part didn’t really matter.
What are some of your favorite fruit roll up flavors?