1 Ingredient Banana Ice Cream

Today I’m sharing one of my all time favorite healthy dessert recipes…

banana ice cream! {aka banana whip}

This ice cream comes together like magic. Simply blend a frozen banana in a food processor and top with whatever toppings your heart desires.

This makes for a great dessert, after school snack or quick breakfast! I used to think you needed some kind of special blender to make banana whip, but all it takes is a food processor or good quality blender. I still can’t get over how simple and delicious it is!

If you’re someone like me that doesn’t love a plain banana flavor, definitely try topping your banana whip with all natural PB or any kind of nut butter! Honey and dark chocolate chips are great options as well. You can even add cocoa powder or PB in with the bananas in the food processor!

I really hope you give this magic “ice cream” a try!

Happy baking,

Georgia

One Ingredient Banana Ice Cream

vegan, dairy free, gluten free, paleo, no sugar added

Total time: 5 minutes

Difficulty: Easy

Servings: about 1 cup

Ingredients

1 1/2 large ripe bananas, sliced and frozen (I keep frozen bananas in a ziplock baggie)

Directions

1. Pulse the frozen banana pieces in a small food processor or high power blender. The banana will look crumbly, kinda like oatmeal, before it turns smooth! Scrape down the sides of food processor as needed.

2. Turn the processor to high blending. As the last bits of banana smooth out, the mixture turns from blended banana to creamy, soft-serve ice cream! Blend for a few more seconds to add air to the ice cream.

3. Add in any mix-ins, like peanut butter or dark chocolate chips.

4. Serve as is or with toppings. For a firmer consistency, store in an air tight container in freezer before scooping out. Enjoy!

My Favorite Berry Banana Smoothie Bowl {gluten free, dairy free, vegan options}

I hopped onto the smoothie bowl/açaí bowl bandwagon a longgg time ago and I’m never getting over this trend–haha!

I absolutely love smoothie bowls. They are fresh, healthy, easy to make, and soo delicious! They also keep me full for a long time so eating one of these is the perfect way to start off a busy morning. A lot of breakfast foods personally leave me feeling sluggish, but not with a refreshing and satisfying smoothie bowl 🙂

This recipe isn’t much of a recipe because I typically just eyeball my measurements when I’m making smoothies (no measurements= less mess). You really can’t go wrong with making smoothie bowls & you can get super creative by adding/subtracting ingredients to your liking and dietary preferences.

My go-to toppings are fresh berries, granola, raw honey, and ground flax seeds. But really, I add whatever I happen to have on hand!

(p.s. don’t mind my iPhone pics- it’s a lazy Monday)

Berry Banana Smoothie Bowl

Clean, gluten free, vegan, dairy free

Servings: 1 smoothie bowl

Total time: 5 minutes

Ingredients:

• 1 cup frozen mixed berries
• 1 small banana (optional: use frozen for thicker consistency)
• 1 heaping spoonful plain Greek yogurt
• About 1/4 cup plain unsweetened almond milk (start with a splash and gradually add more to desired consistency)
• Suggested toppings: organic fresh berries, sliced bananas, raw honey, granola {gluten-free if needed}, organic ground flax seeds, chia seeds

Directions:

1. Blend all ingredients together in a blender (I use my NutriBullet). If blender is having a hard time crushing the frozen berries, gradually add more milk, shake, and continue blending.
2. Pour into a bowl, top with toppings, and enjoy!

Salted Dark Chocolate Peanut Butter Cups {vegan, gluten free}

I can’t believe Halloween is already almost here!

Especially with the holidays right around the corner (anyone else already watching all the Hallmark movies??) it’s that time of the year when trying to eat healthy gets very difficult.

I have to admit- I’m obsessed with sweets, especially when they involve peanut butter and chocolate. These healthier dark chocolate peanut butter cups are the perfect combo of smooth dark chocolate, creamy peanut butter, and a dash of sea salt. They’re a great alternative to eat this Halloween or throughout the holiday season when you’re looking for a treat!

Naturally sweetened with a small amount of honey and only 5 simple ingredients, these PB cups taste just as good as the real thing- and you’d never know they’re healthy! Plus, these are super quick and easy to whip up (and not to mention NO BAKE!). If you’re in need of a last-minute Halloween treat, look no further!

These cups are naturally gluten free and vegan (if you omit the honey). I’m sure you could even substitute maple syrup for the honey and almond butter/any nut butter for the PB! This recipe can be adjusted to your needs. I hope you give these a try!

Happy Halloween,

Georgia

Sea Salt Dark Chocolate Peanut Butter Cups

Clean, gluten free, vegan, small-batch

Servings: 5 large cups

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Adapted from A Sweet Pea Chef

Ingredients:

• 8 ounces dark chocolate (60-70% cacao, chopped) (or chocolate chips)
• 1/4 cup all natural peanut butter (no hydrogenated oils or corn syrup)
• 1 1/2 tablespoons coconut oil
• 1/2 tablespoon raw honey (omit if vegan)
• Dash of coarse sea salt (optional)

Directions:

1. Melt the chocolate and 1 tbsp. coconut oil using a double boiler, or a bowl placed over (but not touching) a pot of boiling water. Melt completely, stirring occasionally.

1. Once everything is smooth, turn off the heat but leave bowl on pot to keep it warm.

1. In a small bowl, mix peanut butter with remaining 1/2 tbsp of coconut oil and honey (if desired).
2. Line a regular or mini sized muffin tin with paper liners, depending on what size you’d like to make them.
3. Next, pour enough of the melted chocolate mixture in each liner in order to cover the bottom of the liner (about 1-2 tbsp).
4. Place them in the freezer for about 5-10 minutes, or until set.
5. Once set, add a scoop of the peanut butter mixture to the center of each cup and spread with back of spoon. (If PB is too runny, place in freezer for a few minutes)
6. Now, pour about 2 tbsp of the remaining melted chocolate mixture over each cup to cover up the tops.
7. Sprinkle each cup with some sea salt.
8. Place back into freezer for about 30 minutes to completely set.

Note: If you’re not eating the PB cups right away, you can store them in the fridge or freezer. If storing in the freezer, you must allow them to thaw in the fridge for about 1/2 hour before eating. The chocolate will be very hard so make sure they are defrosted before biting into! You can also let them sit at room temperature to defrost.

This is a small-batch recipe, so feel free to double (or triple) as need be!

Buckwheat Oat Pancakes {vegan, gluten free, dairy free}

Hi! My name is Georgia and I am so excited to be sharing my first recipe with you on Georgia’s Guilt-Free Kitchen! Ever since I can remember, I’ve loved being in the kitchen and making delicious food to share with my family and friends. Now, I’m focusing on recipes that are not only simple and delicious, but also good for you! I hope you find that cooking healthy can be easy and fun at the same time.

Today I’m sharing a recipe for buckwheat oat pancakes that I adapted from Kelly Jones at Eat Real Live Well (go check out her awesome blog!). These pancakes are vegan, gluten, and dairy-free.

Better yet, these pancakes have no added sugars so you can start your day off guilt-free with a filling and energizing meal. Eat these to refuel after a workout or even have pancakes for dinner if you’d like 🙂

Did you know that buckwheat supports heart health and can prevent diabetes and digestive disorders? The addition of buckwheat flour provides more fiber and protein than other flours. It is also gluten-free and low-fat. Not to mention buckwheat flour is affordable and easy to find. In fact, I found this flour at my local Giant! What a great way to add nutrients and variety to this breakfast staple.

The texture of these pancakes is lovely- so soft and fluffy, unlike a lot of other healthy pancake recipes I have tried. The flavor is very mild, with a hint of cinnamon. This is where the toppings become the stars of these pancakes!!

Before flipping your pancakes, you can add banana slices (my favorite) or chocolate chips (my brother’s favorite). Or, drizzle over your favorite nut butter or 100% pure maple syrup.

(Side note: if you still use pancake “syrup” like Log Cabin, I encourage you to make the switch to the real stuff! Pancake syrup is loaded with high fructose corn syrup, artificial colors/flavors, and preservatives! Pure maple syrup is the better choice, although should still be used in moderation.)

Overall, these buckwheat oat pancakes are a delicious and satisfying choice to start off your morning.

I hope you enjoy them as much as my family and I did!

Buckwheat Oat Pancakes

• Servings: 8 large pancakes
• Time: 30 mins
• Difficulty: easy
• Print

vegan, gluten-free, and dairy-free

Ingredients

Dry:

• 1 1/2 Cup (180 grams) buckwheat flour
• 1 Cup (80 grams) rolled or quick oats
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon

Wet:

• 1 tbsp apple cider vinegar
• 2 2/3 Cup unsweetened soy or cashew milk (I used unsweetened almond milk)
• 2/3 Cup unsweetened applesauce
• 1 teaspoons vanilla extract
• 1 tablespoon ground flax seeds
• Optional toppings: fresh fruit, sliced banana, nut butter, apple butter, hemp seeds, dark chocolate chips, pure maple syrup, etc.
  

Directions

Mix together all of the dry ingredients in a medium bowl.

In a larger bowl, mix the milk and apple cider vinegar with a hand mixer for 1 minute or whisk by hand for 2 minutes. Then add rest of the other wet ingredients together.

Add the dry to the wet and whisk until you have a smooth consistency (do not over mix). Pour a slightly heaping 1/2 cup at a time onto a cast iron or non stick pan over low-medium heat (use a quick spray of cooking spray if needed).

If desired, add sliced banana, hemp seeds or other toppings before flipping. Once you start to see bubbles form on top, flip the pancake. After about 1 minute you should be able to remove from heat. Top with one tablespoon of nut or seed butter and 1 tablespoon apple butter before serving.

Recipe adapted from Eat Real Live Well

*You can freeze the pancakes for later use or keep the batter in the fridge for a few days and make the pancakes fresh when you want them!