#HH30Days Week 2 recap! Teaser: I love dessert.

Peach Sorbet and Chocolate “Ice Cream” Recipes!

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It’s the truth.  I love dessert.  Who doesn’t?  If you’re struggling with finding #HH30Days-friendly desserts, you will love this post!  Lots of cool, creamy treats for the warming weather to add flavor and sweetness to your life without a ton of calories or processed junk.

To start, I’ve mentioned before that I buy a ton of summer produce, then freeze it and enjoy it all year.  One of my absolute favorites is summer peaches.  They are juicy, sweet, and an absolute treat when they are in season every year.  One of the advantages to freezing them is that they can easily be transformed into a healthy, homemade sorbet.

I started by taking about one peach worth of peach chunks out of the freezer and putting them right into the blender. IMG_2083

I then added 1/3 cup of almond milk, a sprinkle of cinnamon, and that’s it!  No sugar added!  Woohoo!  Now whirl it up in your blender.  I’m not going to lie-it gets stuck a bit.  If you have a tamper stick to shove in there, get it ready!  If it gets really frozen and stuck, you can add a touch more almond milk to loosen it up.  Just don’t go too crazy or you will end up with a smoothie rather than a sorbet!

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Looks smooth and smells like cinnamon!  Time to dig in!
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Now, if you’re not into the sorbet idea, or if you aren’t a fruit hoarder like I am, you might want to go with something a little creamier, that uses ingredients you can get delivered in your bag right now: bananas!  This is too easy for words.  It takes a little time, but it’s worth it!

Start by slicing a rather ripe banana into 1/2 inch slices, then place in a single layer on a baking sheet.  I use wax paper so it doesn’t freeze to the baking sheet.

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Then place the whole sheet in the freezer for an hour:

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Take them out of the freezer and pop into a food processor:

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Now here is the fun part.  You can make this whatever flavor you like!  I added one tablespoon of cocoa powder and 1/2 teaspoon vanilla.  You could add in peanut butter or any flavor you like.  Share your ideas in the comments section!

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Whirl it up!

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So smooth!

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Now, in the interest of being honest and not pretending chocolate ice cream and bananas taste the same, I will admit that it’s not just like eating a bowl of chocolate ice cream, BUT, and this is an important point: the calorie difference is ridiculous.  A cup of chocolate ice cream (premium) contains around 530 calories and 34 grams of fat.  Compare that to this little gem, where there are about 100 calories and .4 grams of fat in the banana, then none in the cocoa powder and vanilla, and it’s no contest.  This is a great option for a healthy and sweet treat!

Share your ideas and experiences for #HH30Days treats below!

 

Cape Gooseberries, Two Ways!

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If you got cape gooseberries in your bag this week and weren’t sure what to do with them, I’ve got you covered!

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These pretty little gems look like yellow-orange cherries, and they have a similar texture, but with lots of tiny seeds inside. Go ahead and eat the seeds though! Their oils are the source of lots of antioxidants, and the berries as a whole are a good source of vitamins A and C.

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If you’re thinking, “that’s nice, but what do I do with them,” again, I have you covered! I actually have you covered twice because I have two ways to use them, both sweet and savory. They actually lend well to both uses, as the flavor is slightly tart but not overwhelmingly so.

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The first use was in a salad with this week’s sweet and spicy greens mix! I used that as my base, then added the gooseberries, some cashews, a sprinkle of feta, some avocado, and a little lemon juice, and it was mmm mmm good. The combination of lemon with the greens helps your body absorb the iron in the greens better, and it’s also pretty tasty, so dig in!

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The second was in a crumble.  Three cheers for dessert!

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I took my favorite blueberry crumble recipe, and instead of blueberries, I halved the gooseberries and let them macerate in some sugar for a few minutes.

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Then I mixed up my crumble topping (2 Tbsp flour, 2 Tbsp brown sugar, 2 Tbsp oats, 1.5Tbsp butter), and put it on top, then baked in a 375 degree oven for 40 minutes. That topping made enough for two individual gooseberry crumbles, and they were deeeeelicious.

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Comment below and let us know how you like to use gooseberries!

Red Velvet Beet Cupcakes

Bag items: beets, flour, eggs, milk

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Happy Valentine’s Day!  If you’re not a huge fan of the holiday, let’s just call it a good excuse to eat something chocolatey and delicious.  I can definitely get on board with that!

These red velvet cupcakes are chocolatey, moist, and you can make the batter in one bowl!  Hard to beat the ease of it.  Speaking of beating, let’s talk about what makes these red velvet.  First, there’s the vinegar in the batter, and second is the entire cup of pureed beets in the batter!  So much healthier than artificial food coloring, plus, you get a bunch of veggies without even tasting them.  I was skeptical, when I first tried these, about not being able to taste the beets, but you honestly can’t.  In the raw batter you can taste them a little (not that I would know that from experience or anything), but once baked, you would never guess!

Let’s get started with dessert for your Valentine’s Day meal.

Prepare your beets according to these instructions, then peel and puree them.

Then start mixing up your wet ingredients:

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Add the cup of beet puree:

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Look how it changes the color of the batter!

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Add your dry ingredients, and mix everything up, then pour into a prepared muffin pan:

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So pretty!

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Bake for about 23-25 minutes, until a toothpick comes out clean.

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Top with confectioners sugar, or any favorite frosting of yours, and serve!

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Red Velvet Beet Cupcakes

Ingredients

½ c. almond milk
1 tsp apple cider vinegar
1 1/2 tsp. baking soda
2 eggs
¼ c. maple syrup
1/3 c. sugar
1/2 tsp. salt
¼ c. coconut oil, melted
1 c. beet puree (I used 4 small beets and had a tiny bit of leftover puree that I added to a smoothie the next day)
½ c. cocoa powder

1 ½ c. flour

Instructions

  • Preheat the oven to 375 degrees.
  • Combine the almond milk and vinegar; let sit for about 5 minutes.
  • Add the rest of the ingredients, first the wet (eggs through beet puree), then the dry.  Mix well.
  • Pour into a prepared muffin tin, filling each one about 3/4 of the way full.
  • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let them cool, then sift confectioners sugar on top.

Recipe adapted from Minimalist Baker’s Fudgy Vegan Beet Cupcakes.