Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)Okay so the texture of this delicious dessert is definitely more ice cream than sorbet, but the taste is exactly what you think of when you hear “sorbet”. Plus, Lemon Ice Cream sounds a little weird, no? I don’t want to eat Lemon Ice Cream. Lemon Sorbet on the other hand …

Git in muh bell-ayy.

That’s an Austin Powers reference for anyone reading this under the age of 15 FYI. 😉

Word choice and Austin Powers aside, I keep a ziplock bag of almost-too-ripe bananas in my freezer that I’m constantly replenishing because they are so versatile. They make the texture and taste of just about any smoothie better and when you want a quick dessert that’s satisfying but also healthy, frozen bananas are so clutch. As you guys probably already know, if you have a blender or food processor you can make faux ice cream/sorbets with them!

Naturally Sweetened Lemon Sorbet (Single-Serve)

Today’s recipe is a palette-cleanser dessert. The banana and honey satisfy your sweet tooth while the lemon and mint leave your mouth refreshed. I’ve always been a huge fan of mint sweets so this has been my go-to combo lately when I want a treat after dinner (an upgrade from running out in my pajamas to get a Peppermint Patty at the CVS next door haha).

Mint Close Up Naturally Sweetened Lemon Sorbet (Single-Serve)Usually I think of adding in nutrient boosters and things of that nature to morning-time drinks and meals, but I actually love how the tart citrus flavor of MegaFood’s Daily C-Protect Nutrient Booster Powder blends with the lemon in this dessert.

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)

Ingredients

Instructions

  1. Place all ingredients in a blender or food processor. Combine until smooth.
  2. Enjoy right away. If the blending process has caused it to “melt”, you can pop it back in the freezer for 15 minutes for a harder texture.
http://pumpsandiron.com/2016/09/15/naturally-sweetened-lemon-sorbet-single-serve/

Daily C Protect Energy Booster Powder from MegaFoodTo fully explain why I like the Daily-C powder from MegaFood, as with all their products, I’ve got to start from the source. Their supplements begin as real food and this is no exception. The Vitamin C contains organic oranges grown on Uncle Matt’s Farm in Florida, which I just think is the coolest thing! The whole orange is used so that your immune system is nourished naturally, supported by the astragalus and schisandra berry that are also in the powder.*

Naturally Sweetened Lemon Sorbet (Single-Serve)Have you ever made “ice cream” from frozen bananas? What’s your favorite recipe? If I want something a bit richer, I’ll do banana + peanut butter + maple syrup. O. M. G.

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This post was sponsored by MegaFood. While I am a paid ambassador for the brand, all opinions–as always!–are my own. I absolutely love their products and think you will, too!

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Roasted Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

I was spending some serious time flipping through Cooking Light magazines for a blog project I did last month and I stumbled across this beet and watermelon goat cheese crostini recipe that is too yummy not to share with you all. Just to clarify–this post isn’t sponsored, I just need you to have these in your life. 🙂

These are great for summer parties. Easy to make, delicious, and a convenient snack you can eat with your hands. I’m going to make a big batch the next time my book club meets. The watermelon is just so, so perfect with the goat cheese and beet flavors.

Beet & Watermelon Goat Cheese Crostini

Original recipe from Cooking Light can be found HERE. My version below is just ever-so-slightly modified to include a natural sweetener instead of sugar and a different preparation of the beet.

Beet & Watermelon Goat Cheese Crostini

Beet & Watermelon Goat Cheese Crostini

Yield: 12-16

Beet & Watermelon Goat Cheese Crostini

Ingredients

  • 1 beet (I used golden), chopped
  • 2/3 cup watermelon, diced
  • 1/4 cup red onion, chopped
  • 2 tsp white balsamic vinegar
  • 1 tsp honey
  • Salt & pepper to taste
  • 3 oz goat cheese
  • 1 French bread baguette, sliced diagonally
  • Extra virgin olive oil to drizzle
  • 2 tbsp chives, chopped

Instructions

  1. Cook the beet. You can microwave, but this is how I do it if I'm not pressed for time: Preheat oven to 425 degrees Fahrenheit. Drizzle the beet with olive oil and wrap in tin foil. Place in the oven for 45 minutes (the time will be longer for large beets, but a small-medium sized one should be good in 45). Let cool for 10 minutes and while still warm, remove the skin. I run the beet under cold water as I rub the skin off with my hands so that the kitchen doesn't end up looking like a crime scene.
  2. Toss together the beet, watermelon, onion, vinegar, honey, salt and pepper.
  3. Toast the bread and spread goat cheese on each slice. Top with the beet-watermelon mixture. Top that with a drizzle of olive oil and some chopped chives.
http://pumpsandiron.com/2016/07/17/roasted-beet-watermelon-goat-cheese-crostini/

Hope you’re all having a great weekend! I’m going to see Paul McCartney at Fenway tonight–so excited!! Anyone local readers going to be at the show?

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Blueberry Mint Chia Seed Pudding

Blueberry Mint Chia Seed Pudding

If you follow me on Instagram, this recipe probably looks familiar. It’s become a go-to for me as the weather has warmed up so I think it’s worth sharing on the blog as well!

This blueberry mint chia seed pudding only requires five ingredients and is the perfect warm-weather breakfast or snack. Think light and refreshing–just enough sweetness without feeling like dessert.

Blueberry Mint Chia Seed Pudding

Serving Size: 2 modest servings or 1 big 'ol bowl

Blueberry Mint Chia Seed Pudding

This light, refreshing blueberry mint chia seed pudding is the perfect summertime breakfast or snack.

Ingredients

  • 1 cup coconut milk (NOT canned)
  • 1/2 cup fresh blueberries + more for topping
  • 1 banana
  • 3 tbsp chia seeds
  • 1 heaping tbsp fresh mint leaves (packed)
  • Optional: 1 tbsp natural sweetener (honey, agave, maple syrup)*

Instructions

  1. Put all the ingredients except the chia seeds into a blender.
  2. Stir in the chia seeds (you can either put the blender speed setting on super slow or just mix in with a spoon).
  3. Refrigerate in a sealed container overnight or at least 8 hours.**
  4. Top with blueberries and enjoy!

Notes

*I add the optional tbsp of sweetener (honey is my favorite if you're not vegan) if I use unsweetened coconut milk. Otherwise, I don't feel it's necessary. **Because of the banana in this recipe, you might notice the outer layer of your pudding is slightly darkened when you go to get your pudding out of the fridge the next morning. It's just the banana browning slightly. Stir it up and there won't be any negative taste consequences. That being said, I wouldn't save this in your refrigerator for more than a few days.

http://pumpsandiron.com/2016/06/26/blueberry-mint-chia-seed-pudding/

Blueberry Mint Chia Seed Pudding

Om nom nom.

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