Thursday, June 23, 2011


Have I ever mentioned how much I love cookie dough?

My favorite summertime activities used to be getting a small cookie dough blizzard from Dairy Queen or to stop by the local Dairy Bar to get a large cone of cookie dough ice cream. And what do you think I listed as my favorite food in elementary school (you remember those "All About Me" projects, right?)...

Because I eat healthier now, I have not been able to enjoy my favorite treat in such a long time. Finally, I decided that I needed to make my own "healthified" version. It turned out so well that I decided to share it with all of you!

To make this ice cream recipe, there are 3 smaller (and super easy) recipes that you have to make first.

Chocolate Chip Cookie Dough Ice Cream

  • 1/2 serving of banana ice cream
  • 1/10 (or small piece) of homemade banana chocolate
  • 4 or more pieces of cookie dough
1. Keep the banana ice cream and the cookie dough in the freezer until the banana chocolate has hardened (you may have to wait a day).
2. When the chocolate is frozen solid, break off a small piece and gather up your banana ice cream and desired amount of cookie dough balls.
3. Break the chocolate into tiny (chocolate-chunk size) pieces and place in the bowl with the banana ice cream. Break the cookie dough balls into even smaller spheres (can you tell I took the Math portion of the ACT yesterday? Fractions and geometry all in one post...). Add the cookie dough to the ice cream as well.
4. Using a spoon or fork, break apart the banana ice cream and mix all the ingredients together until well combined.
5. Serve in a bowl, add some extra milk and cocoa to make a blizzard, or eat it in a cone like me (because cookie dough ice cream is MEANT to be in a cone)

Banana Ice Cream

Serving size: 2 (Makes enough for two cookie dough ice cream recipes)

  • Frozen banana slices (ripe)
  • 1/4 to 1/2 scoop vanilla protein powder
  • 2 Tbsp skim milk 
  • Vanilla extract (optional)
  • Other desired flavorings (cocoa powder, strawberries, etc.)
1. Place banana slices in food processor. Blend until the pieces are broken up.
2. Add the vanilla protein powder and blend for another minute, scraping the sides so it is all combined.
3. Add the skim milk as needed to get a creamy texture.
4. Continue to blend for another 2 minutes. The ice cream will continue to get fluffier and grow. (More bang for your calorie- buck)
5. Enjoy now, or divide into 2 separate container and place in the freezer for later.

Cookie Dough

Adapted from OhSheGlows!

Serving size: 40 cookie dough balls (or 120 smaller balls)
  • 1/4 cup sliced almonds (or other nut)
  • 1/4 cup oatmeal
  • 1/4 cup flour (I used whole wheat pastry flour)
  • 1 Tbsp sugar (fructose or splenda would work fine here as well)
  • 1/8 tsp salt (I used salt sense)
  • 1/4 cup smashed banana (or 2 Tbsp maple syrup/agave nectar/honey)
  • 1/2 tsp vanilla extract
1. In a food processor, add the almonds and oatmeal and process until they turn into a fine crumble.
2. Add the flour, sugar and salt and do the same.
3. Add in the banana or syrup and vanilla extract. Process until combined.
4. Make into 40 cookie dough balls or 120 smaller balls (its easier to break the larger ones up later though)

*Store in the freezer until ready to use.

Tip: Spray your hands with nonstick cooking spray so that the cookie dough won't stick to your fingers.

Homemade Banana Chocolate

  • 1 ripe banana
  • 1/4 cup unsweetened cocoa powder
1. Break up the banana and puree in a food processor until smooth.
2. Add the cocoa powder and mix in the food processor until completely combined.
3. Place a piece of wax paper or aluminum foil on a cookie sheet and spray with nonstick cooking spray. Scoop the chocolate mixture out onto the paper/foil. Place another piece of paper/foil sprayed with nonstick spray on top. Using a rolling pin, roll out the chocolate mixture until thin.
4. Freeze until hard. 

*Store in the freezer until ready to use.

Here is a picture of the cookie dough ice cream BEFORE it is combined:

 Now, scoop out a big chunk of your cookie dough ice cream... 

and put it on an ice cream cone! (I WILL REPEAT: Ice cream is meant to be on a cone and this recipe will not live up to its full potential if you put it in a bowl.... CONELESS!)

Saturday, June 4, 2011


My post today consists mostly of basic, but still amazingly delicious meals, which in turn inspired the title above. It also slightly reminds me of Mr. Roger's Neighborhood that I watched when I was younger (Does anyone else remember that show? In case you don't, click here. Do you remember now? If not, I will supply you with one final parting line: Mr. Rogers rocked that sweater.)

Back to food... Today's post is all about my love of tortillas!

My current favorite is: Ole Mexican Foods - Xtreme Wellness Spinach & Herbs Tortillas

Nutrition Facts:
Calories- 71
Carbohydrates- 17 grams
Fiber- 12 grams
Fat- 2 grams
Protein- 8 grams

For those of you unlearned in the nutrition facts of tortillas, let me enlighten you. The average flour tortilla has anywhere from 120 to 300 calories with an acceptable amount of fat at 3 or 4 grams, and okay! nothing too shocking or catastrophic yet, but here is where my Xtreme Wellness tortilla kicks butt. Most tortillas contain 300 or more mg of sodium (sometimes upwards of 600 mg), not to mention no protein (only 3 measley grams) and almost no fiber! So, as you can see, the day I met this lower sodium, lower carb, higher fiber, higher protein, LOW CAL tortilla, a match had been made in heaven. Plus, it is delicious and comes in spinach&herbs and a tomato type that I have been meaning to try (but who ever wants to mess with a good thing?)

In honor of these amazing tortillas, I have two simple recipes that I want to share with someone, and who better than total strangers who will not (I repeat NOT) laugh at the simplicity of my food choices and the outrageous number of photos I chose to take of said food.

So, first up is...

Regular Chicken Wrap

  • 4 oz chicken, cooked (about 1 chicken breast or 2 chicken strips)
  • 1 cup bagged lettuce, spinach or other leafy greens
  • 1/4 cup chopped sweet onion (vidalia is my preference)
  • 1 tortilla
  1.  Lol... Just Kidding! Who needs directions to make a wrap?
  2. Well. In case you do, layer the chicken, lettuce and onion in the middle of the tortilla and roll it up any way you like. Eat whole or cut in half.

Regular Quesadilla (w/chicken)

  • 4 oz cooked chicken (1 chicken breast or 2 chicken strips)
  • Homemade salsa (recipe below, or use your own)
  • 1/8 cup fat free mozzarella cheese
  • Nonstick cooking spray
  1. Heat a skillet, griddle or quesadilla maker and spray with nonstick cooking spray.
  2. Lay tortilla on skillet and layer ingredients on one side. Fold over and cook until golden brown.
  3. Flip tortilla over and brown other side.
  4. Remove onto a plate and cut into three triangles. Eat plain or serve with salsa, cheese, sour cream, etc.

Homemade Salsa:
  • 5  grape tomatoes, diced (or regular diced tomatoes)
  • 2 Tablespoons onion, diced
  • 2 Tablespoons pepper, diced (I like the multi-colored variety packs best)

More pictures:

These wraps and quesadillas are so easy and simple, plus at about 210 calories for the wrap, and 230 calories for the quesadilla, you could even afford to eat two!

The ingredients are extremely versatile as well. For vegan options, you can use vegan cheese or meat substitutes and vegan-friendly tortillas. The wraps are also good with tuna in place of the chicken (I've had them twice this week!)

Enjoy! And have a wonderful day in YOUR neighborhood.

Up next... Simple dessert, a remix on an old favorite, and why failed attempts won't stop me.