Looks who’s posting on a Saturday. This girl. That’s because it’s the 21st which means it’s time for this month’s Recipe Redux Challenge! Check out the challenge below:
Break Out of Breakfast Boredom
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
I was really excited when I read this month’s challenge. Breakfast is my JAM and I’m often making something different for my first meal of the day. Some of my usual go-tos for breakfast are my 2 Ingredient Banana Oatmeal Blender Pancakes, oatmeal, green chocolate smoothies, fresh fruit, toast, or even just a cold sweet potato with sliced banana, cinnamon and raisins (#strangebutgood). You’ll even find me eating breakfast for lunch or dinner fairly regularly throughout the week.
But one of my favorite things about the breakfasts I eat is that they often taste like dessert (hello sweet tooth), but they’re healthy and rarely contain any added sugar. I love to sweeten my oatmeal with a mashed up, ripe banana or a chopped up apple and dried fruit. For syrup on my pancakes I usually mash up some strawberries or blueberries and heat them up on the stove for a sweet, fruity sauce. In my smoothies, frozen fruit add plenty of sweetness so I never add any liquid sweeteners. If I want an extra special drink, I’ll just use dates which add a caramel-y richness.
Banana ice cream is another breakfast staple for me – especially in the warmer months – but it tastes amazing any time of the year. I’m sure most of you have heard of and already tried Banana ice cream, but if you haven’t made it before, I hope this post encourages you to do so! I mean, look at that creamy goodness! Banana ice cream is so delicious and it’s made simply by processing up frozen bananas until an ice cream consistency if reached. You can add in cocoa powder for a chocolate flavor, berries for a more fruity flavor, peanut butter for a richer flavor, or like in today’s recipe, vanilla bean!
But you can’t stop there. Whenever I make banana ice cream I always have to add some toppings. Use whatever you like. I often add either more fruit, a crumbled up energy bite, dried fruit, cacao nibs, or homemade sauces to spruce up my banana ice cream. Get creative!
For today’s Recipe Redux challenge I made you all some Vanilla Bean Banana Ice Cream and topped it off with one of my Chocolate Tahini Brownie Bites and some homemade chocolate sauce.
I hope this simple recipe gives you some ideas for ways to make your breakfast extra special, while still starting your day off on a healthy foot. If you’ve ever eaten Banana Ice Cream, what flavor do you usually make? What are your favorite toppings to add? Let me know! And if you try this Vanilla Bean Banana Ice Cream, I’d love to hear about it. Leave a comment or take a picture and tag #theconscientiouseater so I can see your creation.
- 4 bananas, chopped and frozen overnights
- Seeds from 1 vanilla bean
- Optional Toppings:
- Chocolate Tahini Brownie Bites
- Fresh banana slices
- Dairy-free chocolate chips or cacao nibs
- Dried fruit
- Simple Chocolate Sauce:
- 1 tablespoons cocoa/cacao powder
- 1 teaspoon pure maple syrup (or to taste)
- 1 tablespoon water
- Take your frozen banana pieces out of the freezer and let them sit for about 5 minutes.
- In a high speed blender or food processor, process the banana pieces with the vanilla bean seeds until a smooth, creamy soft serve ice cream forms. You may need to stop your machine to scrap down the sides of the bowl when processing.
- Once smooth, pour the ice cream into a bowl and top with desired toppings.
- If making the Simple Chocolate Sauce, simply whisk the cocoa powder, maple syrup and water together until smooth, adding more water or cocoa powder to reach your desired consistency.