Desserts Featured Recipes Snacks

Chocolate Peanut Butter Pretzel Banana Ice Cream

August 25, 2015
nana icecream1

This Chocolate Peanut Butter Pretzel Banana Ice Cream is another name for heaven. It’s naturally sweet, chocolatley, crunchy, salty and nutty all at the same time and takes banana ice cream to the next level. What more could you want?

Banana Ice Cream

I love ice cream………..

Banana Ice Cream

No joke, when I was younger, I would have a huge bowl every night after gymnastics practice, at least 342432 2 cups!Banana Ice Cream

You know what else I love? Banana Ice Cream. Bananas are naturally sweet and delicious, and when partially frozen, make the perfect texture for a soft-serve-like texture! My favorite ice cream ever is a tie between Chocolate-Covered Pretzel and Peanut Butter Cup.

Banana Ice Cream

So guess what I did? I combined banana ice cream with my two favorite ice cream flavors, and the result is absolutely magical. This Chocolate PB Pretzel banana Ice Cream is absolutely creamy, sweet, salty, crunchy, chocolatey and life changing all at the same time! Not to mention it has only a few ingredients and  it’s a breeze to make!

Banana Ice Cream


Now you can have your fabulous ice cream and eat it too 😀

Chocolate PB Pretzel Banana Ice Cream


  • 2 ripe bananas, frozen and partially thawed
  • 1 tbsp cocoa powder
  • 1/2 tbsp natural smooth peanut butter
  • Toppings
  • 1/3 cup crushed pretzels can be any kind such as GF or Vegan
  • 1 Justin's Peanut Butter Cup, chopped into small pieces
  • PB Sauce
  • 1/2 tbsp natural creamy Peanut Butter
  • 1/2 tsp coconut oil


  1. 1. for ice cream, blend together all ingredients and place in a long tupperware in the freezer until partially firm, once ice cream is desired texture scoop into a bowl, add on toppings
  2. 2. For sauce, combine ingredients and microwave for 30 seconds, drizzle over ice cream
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This Banana Ice Cream is vegan, dairy-free and can be gluten-free


 Want More Ice Cream Recipes???

Paleo Honey Pistachio Ice Cream


 Chocolate Mint Ice Cream



  • What’s your favorite flavor of ice cream?

Breakfast Featured Recipes Snacks

Toasted Coconut Pecan Streusel Muffins

August 23, 2015

Healthy vegan and gluten-free Toasted Coconut Muffins with a Pecan Streusel

Toasted Coconut Pecan Streusel Muffins

You know those restaurants that you only go to because of one item on the menu?  Like when you go to Olive Garden just for the breadsticks because the rest of their food isn’t actually real food ( its frozen people!).  My parents and I always go to this one restaurant at the beach not because the food is good, because its actually terrible.  Their vegetable of the day is always a medley thats partially frozen every time I go (so much for changing it up).

Toasted Coconut Pecan Streusel Muffins

The only reason I go is for the muffins.  They have a bread girl who walks around with a big basket of muffins and sweet breads who hands out whatever you ask.  They have these toasted coconut muffins that are to-die-for!  So moist and fluffy, I’d gladly eat 15 of them in one sitting.  My dad actually always makes sure “bread girl” comes around more than once so he can eat all the muffins he pleases.  He even calls her “bread girl” instead of by the name on her name tag, its actually embarrassing.  I feel sorry for “bread girl” because my dad is a pain in the you-know-what.

Toasted Coconut Pecan Streusel Muffins

Getting back to the muffins,  I have always wanted to recreate these heaven-sent pastries and I finally got around to doing so!  But knowing that the coconut muffins at this particular restaurant were full of sugar, oil and butta, I wanted to create a healthy but still fantastic version! The Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened gives it an even better coconutty flavor!I added toasted pecans for extra crunch and a streusel topping because I can!  These muffins are gluten-free, dairy-free, and vegan-friendly!  Woohoo!

Toasted Coconut Pecan Streusel Muffins

Toasted Coconut Pecan Streusel Muffins

Toasted Coconut and Pecan Streusel Muffins


  • 1 cup shredded or flaked unsweetened coconut
  • 1 cup chopped pecans
  • 1 1/2 cups gluten-free all-purpose flour ( I like This One
  • 2 tsp. baking powder
  • 1/8 tsp. cinnamon
  • 1 1/2 cup Almond Breeze Almond Milk Coconut Milk Vanilla
  • 1 egg, beaten (can sub flax egg for vegan option)
  • 1/4 cup pure maple syrup
  • 2 Tbsp. coconut oil, melted
  • 1/4 tsp. pure vanilla extract
  • 1 Tbsp. coconut oil
  • 1 Tbsp. coconut sugar


  1. Preheat oven to 350 degrees.
  2. Place coconut and pecans on a baking sheet and bake for 15 minutes, or until slightly toasted. Reserve 1/2 cup for topping.
  3. While coconut and pecans are in the oven, combine flour, baking powder and cinnamon in a large bowl.
  4. In a separate bowl, combine milk, egg, maple syrup, coconut oil and vanilla. Add to dry ingredients and stir together well.
  5. Mix in toasted coconut and pecans (not including reserved 1/2 cup) and combine well.
  6. Line muffin tins with muffin liners and spoon on batter about 2/3 full (will make about 12 muffins).
  7. In a small bowl combine remaining coconut and pecans, coconut oil and coconut sugar. Spoon on top of each muffin.
  8. Bake for 25 minutes, or until golden.
  9. Enjoy!
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Toasted Coconut Pecan Streusel Muffins

Toasted Coconut Pecan Streusel Muffins

“This post is sponsored by Almond Breeze Almondmilk.”

Dinner Featured Recipes

Lemon Rosemary Greek Yogurt Chicken

August 20, 2015

Winner Winner  Easy Chicken Dinner

Ugh, today was one of those days when everybody in my family is super busy and theres nothing for dinner.  Usually when this happens I resort to my good old oatmeal, but that would leave my parents stuck with nothing.



Usually its my job to make dinner, but I’ve been having to work so much that I’ve haven’t had much time to eat, let alone cook.  Thankfully, my mom defrosted some chicken breasts earlier that morning and we had tons of fresh rosemary growing outside.


It was like a sign sent from heaven, I saw a pin for greek yogurt marinated chicken and checked out the recipe.  Easy to make, and only a few ingredients are needed?  Heck yeah man.

Making the marinate took a mere 2 1/2 minutes to make and the hardest part was waiting 2 hours for the chicken to marinate!  You can also make this the night before and let the chicken soak for longer if thats floats your boat!  Either way, you’ll end up with a delicious dinner that will satisfy anyone!  I guess you could say that this chicken saved me and my family from becoming hangry.


Lemon Rosemary Greek Yogurt Chicken


  • 2 chicken breasts (about 8 oz. each)
  • 1/2 cup plain greek yogurt
  • 1/4 cup fresh rosemary, chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. lemon zest (optional)
  • salt and pepper


  1. Combine yogurt, rosemary, lemon juice, zest, salt and pepper in a bowl.
  2. Place chicken in a glass pan (coat with cocking spray)and coat in marinade. Place in fridge and let them marinate for a minimum of 2 hours.
  3. Heat oven to 350 degrees and bake chicken for 35 minutes, or until chicken is done.
  4. Enjoy!
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chicken 3


Linking up with Sprint to the Table from Strange but Good

Breakfast Desserts Featured Recipes Snacks Uncategorized

Flourless Salted Caramel Chocolate Chip Muffins

August 16, 2015

Easy-to-make 4 ingredient flourless Salted Caramel Muffins studded with chocolate chips


Don’t judge me, but I used to have a t-shirt that said “I want Muffin’ to do with you.” Yea it happened, back in 5th grade when Limited Too was still around and popular. I also had a “Stud Muffin” magnet that I put in my locker. and Oh, I was also obsessed with the popular and kinda creepy “Muffins” video on youtube.

My love for muffins has obviously always been extremely prominent


Anyway I think we can all agree that muffins are awesome. But you know what’s even more awesome? Muffins made with only 4 ingredients, no flour, one bowl, and no mess, now thats pretty awesome! Our friends at Blue Diamond Almonds sent us Salted Caramel Almonds and Blueberry Almonds this month. So as usual, we were both pretty stoked about the awesome flavor of the both kinds of almonds, but salted caramel anything is our favorite flavor.




These could not be easier to make so make them. Now.



Flourless Salted Caramel Chocolate Chip Muffins


  • 1 container Salted Caramel Blue Diamond Almonds or about 3/4 cup almonds
  • 1 tsp baking powder
  • 3 eggs, beaten or 3 flax eggs
  • 1/3 cup chocolate chips


  1. Preheat oven at 350 degrees and line a muffin pan with muffin liners
  2. Place almonds in a food processor/blender and blend into a butter, about 5 minutes, scraping the sides halfway through
  3. Add in baking powder and eggs to food processor/blender and blend for a minute, mix in chocolate chips and divide batter between 9 muffin liners
  4. Bake for 15 minutes or until done
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*use 3 flax eggs for vegan

* Use 3/4 cup almonds if not using salted caramel almonds

This recipe can be paleo, vegan and GF


Want More Salted Caramel Recipes???

Pumpkin Salted Caramel Almond Butter


  Salted Caramel Cappuccino Mousse


Sticky Salted Caramel Oatmeal

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  • Have you ever seen the Muffin video on youtube?

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday!

Linking up with Sprint to the Table for Strange but Good!

Breakfast Featured

55 Healthy College Breakfast Recipes

August 14, 2015
college bfast roundup

When college starts, everyday is a busy day and getting in a nutritious breakfast becomes more and more rare with busy schedules and lack of sleep. Since a healthy breakfast is really important, especially for busy college days, here are 55 easy, healthy and delicious recipes that can be made in a college dorm room from awesome bloggers!

1. Strawberry-Lemon Cheesecake Oatmeal from Athletic Avocado

55 Healthy College Breakfast Recipes

2. Banana Coconut Chia Pudding Parfait from Hummusapien


 3. Mocha Cookie Protein Smoothie from Pancake Warriors


 4. German Chocolate Cake Oatmeal from Athletic Avocado


 5. Coconut Vanilla and Almond Butter Smoothie from With Salt and Wit


6. Banana Bread Mug Cake from Running with Spoons 


7. Single-Serving Breakfast Bread Pudding from Imma Eat That


 8. Strawberry Cheesecake Protein Milkshake from Athletic Avocado


 9. Carrot Cake Quinoa Flakes from Strength and Sunshine


10. Microwave Peanut Protein Pancakes with Chocolate Chips from Food Faith Fitness


11. Maple French Toast Overnight Oats from Fitfoodie Finds


12. Microwave Hot Cross Bun from The Big Man’s World


 13. PB Coconut Trail Mix Bites from Cotter Crunch


 14. Decadent Cocao Smoothie from GiGi Eats Celebrities 


 15. Chocolate Buckwheat Mug Cake from Strength and Sunshine


 16. Chocolate Strawberry Overnight Oats from Nutrition Starring You


 17. Chocolate Chip Banana Bread English Muffin from Athletic Avocado


18. Basic Protein Shake with Variations from Little Chef Big Appetite


 19. Coconut Breakfast Rice Pudding from Athletic Avocado

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20. No Bake Superfood Breakfast Cookies from The Almond Eater


21. French Toast in a Bowl from Briana Thomas


 22. Egg White Omelette in a Mug from Tone and Tighten


 23. Microwave Zucchini Bread from Athletic Avocado

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24. Microwave Blueberry Banana Oat Cakes from Averie Cooks


 25. Microwave Cinnamon Maple Breakfast Quinoa from Lauren’s Latest


 26. Clean Eating Dorm Room Pancakes from The Gracious Pantry


 27. Strawberry Mint Chip Smoothie from Love Me Feed Me


28. Cinnamon Roll Microwave Mug Cake from Kim’s Cravings


29. Microwave Carrot Cake English Muffin from Athletic Avocado


 30. Blueberry-Vanilla Chia Pudding from Fit Foodie Mama


 31. Almond Joy Overnight Oats from Fit Livin Blog


32. Banana Blueberry Breakfast Parfait from Almost Getting It Together


 33. Paleo Cinnamon Crunch Cereal from Dextoinista


 34. Paleo Banana Nut Porridge from Against All Grain


35. Breakfast Cookie Dough from Chocolate Covered Katie


 36. Vegan Blackberry Cream Parfait from Athletic Avocado


 37. Strawberry Microwave Breakfast Bowl from Bran Appetit


 38. Peach Cobble Smoothie from The Lean Green Bean


39. 60 Second Chocolate Chip Muffin from The Diva Dish


 40. Cherry Cocao Almond Butter Protein Shake from Fit Mitten Kitchen



41. Birthday Cake Protein Shake from Kelley and Cricket



42.  Apricot-Baklava Oatmeal from Athletic Avocado


 43. Peanut Butter Jelly Date Smoothie from Minimalist Baker


 44. Raspberry Cherry Coconut Smoothie Bowl from In It 4 The Long Run


 45. Almond Joy Overnight Oatmeal Smoothie from Running with Spoons


 46. Blueberry Pie overnight Oats from Uproot from Oregon


 47. Pumpkin Peanut Butter Dip from Fresh Fit n’ Healthy


48. Chocolate Cherry English Muffin from Athletic Avocado

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49. Bircher Muesli from Kumquat Blog


50. Coconut Steel Cut Oatmeal with Almonds and Dark Chocolate from Avocado A Day


51. Superfood Peanut Butter Bites from Healthy Helper


52. Mixed Berry Yogurt Smoothie from Nutrilicious


 53. Strawberry Avocado Toast from Hummusapien


 54. Pineapple English Muffin from Athletic Avocado

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55. Healthy One Minute Vanilla Cake from The Big Man’s World



Breakfast Featured Product Review Uncategorized

Start your day with Plenti Greek Yogurt!

August 12, 2015

Check out Plenti Greek Yogurt HERE!

Yogurt is my go-to pre-workourt breakfast.  Its my ride or die food.  If I eat it before a practice I feel on top of the world and if I don’t, well I feel like I’m dying.

I always need a huge bowl that will give me plenty (pun intended) of fuel and energy to sustain my body during a tough practice.  I love Plenti Greek Yogurt from Yoplait because not only is it protein-packed greek yogurt, but it contains whole-grain oats flax and pumpkin seeds! IT’S CALLED PLENTÍ FOR A REASON. It’s Greek yogurt filled with more of the good stuff – wholesome ingredients and protein.
Its all the benefits of greek yogurt with healthy fats from crunchy seeds to keep you satisfied longer!  How awesome is that!


I incorporated it into my breakfast and it left my full and energized for hours!  Woohoo!  I can honestly say that I usually always hungry two hours after eating breakfast but today I wasn’t hungry until four hours later!

Plenti Greek Yogurt comes in 8 beautiful flavors!

Plentí – Black Cherry
• Plentí – Blueberry
• Plentí – Coconut
• Plentí – Peach
• Plentí – Raspberry
• Plentí – Spiced Apple
• Plentí – Strawberry
• Plentí – Vanilla


Oh and did I mention is has a 1:1 protein to sugar ratio?  Thats a heck of a lot less sugar than the leading yogurt brands in the super market! It is also gluten-free, low-fat and contains only a few ingredients! Need I say more about Plenti Greek Yogurt?


Super thick and creamy with a little bit of crunch!


 Go check out this new line of greek yogurt from Yoplait!





Breakfast Featured Recipes Snacks Uncategorized

DIY Homemade Blueberry Applesauce Recipe

August 9, 2015

DIY Homemade Blueberry Applesauce made in a crockpot


There are so many things I love about summer.  I love going to the beach and enjoying the sand between my toes.  I love having summer bbqs with my large family.  I also love when my mom buys 30 pounds of blueberries to make blueberry pies.  We usually make so many that we have frozen pies in our freezer for a whole year.  This particular year we had 5 leftover pies in the freezer from last summer so my mom decided not to get blueberries this year.


After throwing a fit like a toddler, she finally gave in and ordered the bloobs.  Now we have 30 pounds of fresh blueberries just sitting in your fridge.  As much as I love eating the fat and juicy berries, there is only so many blueberries I can eat without getting diarrhea sick.


Luckily I came up with adding blueberries to my already banging homemade applesauce and voila, an even better homemade applesauce recipe thats so easy even my dad can do it ( sorry Dad the truth hurts).

DIY Blueberry Applesauce


  • 5 apples, cored and sliced
  • 4 cups fresh blueberries
  • cinnamon, optional


  1. Place all ingredients in a crockpot and place on low heat for at least 3 hours, or until sauce-like.
  2. Place in a large container and store for up to two weeks.
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Desserts Featured Recipes Snacks Uncategorized

PB&J Frozen Greek Yogurt Bark

August 7, 2015
photo 2

A cool Frozen Treat with a Classic Flavor Combo from your childhood

My dad always tries to give me pointers when I brainstorm for different and unique recipe ideas.  Im always like, dad what should I make?  He always replies “make something good.”  Thanks dad, your so helpful.

photo 3

Truth be told, my dad isn’t the best taste tester because he likes everything.  He even ate my dog’s treat because he thought it tasted good.  I feel bad for my dog, every time we get here a treat my dad thinks its a cookie and eats almost all of it.


caught red-handed

Alright I got a little off topic, but what I wanted to address is that my dad is open to eat anything #perksofahealthyfoodblogger .  He always searches for snacks he can eat when he isn’t hungry (yes, when he is NOT hungry).  So I always try to come up with snacks that are tasty, yet healthy in disguise.

photo 1

 The greek yogurt is super high in protein and is a perfect match when paired with the healthy fats in the peanut butter.  The flavor combo is a classic and will please any folk!  Perfect for a hot summer day, this bark takes a mere 5 minutes to make and a few hours to freeze!  Its like frozen yogurt , but without all the effort!

photo 2

PB&J Frozen Greek Yogurt Bark


  • 1 cup greek yogurt (coconut yogurt can be subbed for a vegan option)
  • 2 Tbsp. natural Peanut butter (or an type of nut butter)
  • 1/4 cup strawberries, mashed
  • 1 Tbsp. pure maple syrup or honey
  • 1/4 tsp. pure vanilla extract
  • Toppings
  • 2 tsp. natural peanut butter
  • 1 tsp. coconut oil
  • sliced strawberries


  1. Mix together yogurt, peanut butter, strawberries, maple syrup and vanilla in a bowl.
  2. Line a cooking tray with parchment paper and thinly spread on mixture, but not too thin.
  3. Place sliced strawberries on top. In a small bowl, mix peanut butter and coconut oil and place in microwave for 30 seconds, or until melted. Drizzle over mixture.
  4. Place tray in freezer for atleast 2 hours to harden. Once hard enough, break into pieces and enjoy immediately
  5. Store in an air tight container in freezer for up to a month, if it will last that long ;p
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photo 4

Looking for more frozen desserts?

Low Calorie Chocolate Mint Ice Cream


Paleo Honey Pistachio Ice Cream


Breakfast Featured Recipes

Paleo Mexican Breakfast Hash

August 4, 2015



Take your breakfast to the next level with this satisfying fiesta in a skillet

Guess what guys?  I’ve been living in denial the past 15 years of my life.  Why you ask?  Because before a few months ago, I would never touch red meat because I thought it was bad for me so I always opted for poultry instead.  But chicken and turkey never satisfied my need for meat quite like lean beef does.


I was believing the lies about the risks of eating red meat that were all over the news and in the health magazines I read.  I guess you could say that I’m  equivalent to an adult who still believes in the tooth fairy, I’m that gullible.


In fact, not only does lean beef taste a million times better than any other protein, it easily fits into a healthy diet!  With 25 grams of protein and 10 essential nutrients in a 3 oz. serving, lean beef satisfies your hunger while doing your body good!  Significant  Research even shows that some people can lose or maintain a healthy weight, support healthy metabolism, and age more vibrantly when they consume high-quality protein within their specific caloric goals.


Lean beef is like building a brick house.  You need high-quality materials like bricks to build a strong foundation so your house can last through anything.  Consuming high-quality protein is necessary to replenish your body so you can be strong and healthy for life!



Now we all know that lean ground beef can be used for nearly any dinner recipe; burgers, meatballs tacos etc.  But what about breakfast?  Why not start off your day on the right foot by giving your body the protein and essitenal nutrients it needs to get the day going?  And when your breakfast is delicious, easy to make, healthy and tastes like a fiesta in your mouth, why even question it?


Mexican Breakfast Hash (serves 4)


  • 1 pound lean (%85) ground beef
  • 4 eggs, beaten
  • 1 large baked sweet potato, cubed
  • 1/2 red onion, finely chopped
  • 1 large tomato, finely chopped
  • 1/2 avocado, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 tsp. cumin
  • salt and pepper
  • sour cream, optional


  1. Heat a large skillet over medium heat and spray with cooking spray.
  2. Add ground beef and onions. Break up ground beef using a spatula.
  3. Once beef is slightly browned add in sweet potato.
  4. In a small bowl, combine beaten eggs with cumin, cilantro and slat and pepper.
  5. Add eggs to skillet, flipping mixture with spatula until eggs are dispursed evenly.
  6. Add in tomato and avocado and cook for another 5 minutes.
  7. Serve with sour cream and more fresh cilantro.
  8. Enjoy!
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“I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Desserts Featured Recipes

Gluten-free Blueberry Muffin Peach Cobbler

August 2, 2015

The classic breakfast muffin overtop of the classic summer dessert, aka heaven


You know that one food that everyone in the whole universe loves?  I’m pretty sure that food is blueberry muffins.  My theory is that if you don’t like blueberry muffins you probably don’t have a soul, I think people would agree that thats pretty accurate.  Who can resist the fluffy sweet breakfast pastries that taste like unfrosted cupcakes?  Not I, thats fo sho.


When my mom asked me to make a  fruity dessert for an upcoming bridal shower I gleamed with excitement.  I knew right then and there that I was gonna make a bomb dot com peach cobbler with a blueberry muffin topping.


Why a blueberry muffin topping you ask?  Because everyone who has a soul and their mother  loves peach cobbler and blueberry muffins.  So add the two together and you got the most perfect dessert known to man-kind!  Oh and did I mention that this dessert is not only gluten-free but pretty much guilt-free?  Yup, another reason why you need to make this asap!



Gluten-free Blueberry Muffin Peach Cobbler (serves 8)


  • Cobbler:
  • 1 cup gluten-free all purpose flour
  • 1/2 cup coconut sugar
  • 2 tsp. baking powder
  • 1/8 tsp. cinnamon
  • 1 egg, beaten (or flax egg for vegan option)
  • 1/3 cup almond milk
  • 2 Tbsp. coconut oil, melted
  • 1/4 tsp. vanilla extract
  • 1 cup blueberries
  • Peaches:
  • 6 cups sliced peaches (about 8 peaches peeled)
  • 3 Tbsp. coconut sugar
  • 1/2 tsp. cinnamon
  • 1 Tbsp. lemon juice


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine flour, sugar, baking powder and cinnamon.
  3. In a separate bowl whisk together egg, milk, coconut oil and vanilla. Add to flour mixture and mix well.
  4. Add in blueberries.
  5. In a separate bowl combine sliced peaches with coconut sugar, cinnamon and lemon juice. Mix Well.
  6. Place peaches in a glass pan sprayed with cooking spray. Add blueberry muffin batter on top.
  7. Bake for 35-40 minutes, or until top is golden.
  8. Enjoy!
  9. Blueberry Muffin Recipe adapted from this recipe
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Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Mondays