Recipes

I LOVE this. This Coconut Banana “Ice Cream” has NO sugar!!

Now it is not real ice cream, as it does not have any “cream” or milk in it.  Truly it is a sorbet.  But it is yummy .. and my guess is that no one with care.

Mine came out a bit “icey”.. so I would recommend not using any of the Watery Coconut milk that tends to be at the bottom of the can, and that may make it more on the creamy side.

Top with dark chocolate magic shell, coconut whipped cream, dried coconut, berries, banana chip, fruit (what every your favorite topping is.. or make it plain.

YUM!

Coconut Banana “Ice Cream”

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Coconut Banana “Ice Cream”

Author: FrugalFreebiesandDeals.com

Recipe type: Dessert

Serves: 4-6

Ingredients

• 2 large ripe bananas
• 1 can of full fat coconut milk*
• Liquid Stevia (optional)

Instructions

1. In a blender combine bananas and coconut milk.
2. Blend until smooth
3. If not sweet enough add a few drops of liquid Stevia to taste
4. Freeze according to ice cream maker direction
5. Place in container and freeze until as hard as you like (a couple hours for me)

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* you can also use 1 1/2 cup of heavy cream or 1/2 and 1/2

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We still eat dairy in our house, but my oldest daughter can’t, so we do make a lot of dairy free dishes. One of them that I make is dairy free Coconut Whipped Cream.

It’s very easy and really is a good substitute for whipped cream,. I will be honest and say real whipped cream is better.. but that said if you are vegan or jsut dairy free and miss real whipped cream this a a very good option.

Coconut Whipped Cream

 

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Prep time

10 mins

Total time

10 mins

 

Coconut Whipped Cream

Author: FrugalFreebiesandDeals.com

Serves: 4-6

Ingredients

• 1 15 oz can of full fat coconut milk
• Pinch of salt
• Optional: Honey, liquid stevia or sugar
• Optional: 1 tsp vanilla extract

Instructions

1. Chill coconut milk in can over night
2. Scoop Coconut milk solids in to stand mixer or bowl
3. Pour out watery liquid from can (you can reserve this for another use if you like)
4. Add a tiny pinch of salt
5. Add 1 tsp of honey or sugar or a few drops of liquid stevia to taste (optional)
6. Add 1 tsp vanilla extract (optional)
7. Mix in stand mixer or with hand mixer on medium or high until soft peaks form
8. Note: the peaks will not get stiff like true whipped cream
9. Store in refrigerator until you are ready to use. (it will stiffen up in the fridge.
10. Store 2-3 days in fridge

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Isn’t magic shell just fun?  But in a household where we try to eat healthier, that is simply can’t go into my cart.  So why not make it when it is SO easy!!

Plus.. you can always have it on hand!

Homemade Dark Chocolate Magic Shell

 

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Prep time

5 mins

Cook time

2 mins

Total time

7 mins

 

Homemade Dark Chocolate Magic Shell

Author: FrugalFreebiesandDeals.com

Serves: 4-5

Ingredients

• 3 oz chopped Dark Chocolate
• 1 tablespoon virgin coconut oil

Instructions

1. Place chocolate into a microwave safe bowl
2. Microwave for 1 minute
3. Remove and stir
4. Microwave again for 30 seconds, stir
5. If not melted return for 15 seconds and stir
6. Add in coconut oil and stir until combined.
7. Pour over ice cream

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You can use any type of chocolate you like.. dark, light, white, milk, semi-sweet, what every is your favorite.

But only make what you can eat in a serving.  It gets hard eventually.

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This is just a yummy recipes.  I really love making decedent food just that much healthier.

This would still be higher calorie, since you are using almonds, but no frying and no white flour bread crumbs.  If you want to make it REALLY healthy serve with “zucchini noodles“.

Let me know if you try it!

Healthier Eggplant Parmesan

 

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Prep time

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

 

Healthier Eggplant Parmesan

Author: FrugalFreebiesandDeals.com

Recipe type: Italian

Serves: 4-6

Ingredients

• 1 medium eggplant, peeled and sliced into ¼ rounds*
• 2 eggs beaten
• 2 cups of almond meal or flour
• 1 tsp salt
• ½ tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 8-16 oz of pasta prepared ( we used gluten free)
• 25 oz jar of your favorite pasta sauce heated (or homemade)
• 4 oz of shredded Monterrey Jack Cheese
• Parmesan Cheese for garnish (optional)

Instructions

1. Preheat oven to 375 degrees
2. Prepare 2 cookie sheets with silpats or foil (spray foil with cooking spray)
3. In a medium bowl crack the two eggs and beat lightly with a fork, set aside
4. In a medium bowl combine almond meal, salt, pepper, onion and garlic powder, and dried basil (crumb mixture)
5. Stir to combine
6. Place each round of eggplant into eggwash, using a fork. Shake off any additional egg before you dip it into the “crumb mixture” (this is important)
7. Drop eggplant round into “crumb mixture” and with a NEW fork “toss” it with the crumbs until coated. Shake off any additional crumbs
8. Place round onto prepared cookie sheet
9. When you are done, discard crumbs and any egg left over.
10. Place cookie sheets in the over and bake for 40-50 minutes until eggplant is soft and coating is slightly brown on the edges.
11. Remove from oven
12. Plate prepared pasta (our family uses less than 2 ounces a person, but your family make like more)
13. Place 2-4 rounds of eggplant on top of pasta
14. Top with ⅓- ½ cup of heated pasta sauce
15. Top with 1-2 tablespoons of shredded Monterrey Jack Cheese and allow to melt
16. Garnish with Parmesan Cheese

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*Note: I cut my eggplant rounds on my Mandoline Slicer on the thick setting and still found it a bit too thin.  I think they were a bit thinner that 1/4 inch.. truly just cut to the thickness your family likes, but thicker could take longer int he oven, so be careful not to burn.

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