Ready to Succeed?
Don't "diet", instead, Transform Your Life! We offer meal plans with recipes that taste GREAT! Enjoy your food, live your life, and reach your goals!
Healthy Recipes
Chocolate
Graham, Peanut Butter-Banana Ice Cream Sandwiches...
now that's a mouthful! And oooooh, it really, really is! So yummy! These are a
huge hit with my family, plus they're fun to make! You'll need frozen
bananas on hand for this, so if you've got some on the counter that are about as
ripe as they're gonna get, peel them, chop them into chunks and toss in a
freezer bag & into the freezer. They'll be ready tomorrow.
Homemade Ice Cream Sandwiches
Recipe by Chelle Stafford
For the Crackers -
1/2 cup Graham Flour (I used Bob's Red Mill... don't have
any? No problem, toss graham crackers in a coffee mill or blender and make your
own flour - but remember, that changes the nutritional info!)
2 scoops chocolate protein powder (my scoop = 1/3 cup)
1/2 tsp baking powder
2 Tbsp coconut butter (butter, not oil - coconut butter is the ground flesh of
the coconut)
1/4 tsp sea-salt
1/4 tsp cinnamon
1/4 cup unsweetened vanilla almond milk
1 egg white
**Optional: 1-2 Tbsp sweetener (honey, sucanat, agave, stevia, etc)
Preheat oven to 350
Mix ingredients together until well blended.
Spread into a greased cookie sheet and roll flat, and to about 1/4 inch
thickness.
Score the dough into 12 squares - the deeper you cut, the easier it'll be to
break them apart after baking, but don't bother cutting all the way through now.
Bake at 350 for 10-11 minutes, then allow to cool slightly before removing from
pan to a wire rack. Break them apart and cool completely.
For the Ice-Cream -
1 cup of frozen banana chunks
1 scoop protein powder (I used vanilla, but you can easily use chocolate, too!)
1 tsp natural peanut butter (you can omit this if you prefer)
almond milk (unsweetened) to moisten if needed
*optional - dash of cinnamon
Add frozen bananas to food processor/vitamix/strong blender. Begin blending.
This will take several minutes, so be patient.
As the bananas begin to turn into ice cream, add in your protein powder and nut
butter.
Add a splash of almond milk if needed.
Allow to whirl/blend until it looks like ice-cream.
For the Sandwiches -
Spread ice cream between two crackers. Serve immediately
(though it'll be soft and squish out the sides) or place in airtight container
in freezer for about 2 hours (any more and allow them to defrost before biting
in). Place any leftover ice cream in a bowl and freeze.
PHOTO GALLERY
The dough
Roll it flat in the pan... I discovered my rolling pin wouldn't fit, so I used
the spray can of Olive Oil :-)
Score through the dough making an even number of "crackers". The
deeper you go with the knife, the easier it will be to break them apart after
baking. After baking, allow to cool on the pan until just warm to the touch,
then break them apart and cool completely on a wire rack.
Toss the frozen bananas into your food processor (mine's a cheap
little $20 deal from WalMart). You can use your blender, but be sure you've got
a good hold of it, and that it's a strong one, because those frozen bananas do
NOT want to be broken down. As they begin to turn into ice-cream, add your
protein powder and peanut butter (if using). Add a bit of unsweetened almond
milk if you need to.
Spread ice cream between two crackers. You can serve immediately,
though the ice cream might smoosh out the sides (oops!), or you can place them
in an airtight container and freeze for about 2 hours. If you freeze them longer
than that, be sure to allow them to warm up a bit before trying to eat them or
you risk breaking a tooth :-)
Nutritional Information per sandwich (recipe makes 6)
162 calories, 5g fat, 3 g sat fat (from the coconut butter - it's a healthy
sat fat!), 17g carbs, 12g protein, 3g fiber, 4g sugar (all natural, not added).
