Deluxe Banana Split Soft-Serve

Last night I was craving - of all things - a banana split from Dairy Queen.  I don't know about you, but I have wonderful memories of heading to Dairy Queen after school, or on the weekends, or with my mom, for a special ice cream treat.  Sometimes I ordered a Chocolate Dip Cone, other times I ordered a Peanut Buster Parfait (come on...you know you remember it!), every once in a while I would order an Oreo Blizzard; but undoubtedly - at least eight times out of ten - I ordered a Banana Split!  There was just something about the combination of vanilla soft-serve, strawberries, cherries, peanuts, and chocolate syrup that made my taste buds go crazy!

And although Bo and I didn't head out to a Dairy Queen last night, YOU BETTER BELIEVE I got my banana split fix!

To start, I used my recipe for Homemade Peach Compote to create a delicious - but healthy - strawberry sauce.  I honestly think that I could have eaten this straight out of the jar with a spoon and been pretty happy!

Then the real work fun began!  I:

• whipped together a decadent chocolate sauce;
• chopped some salted peanuts; and
• got out all of the ingredients for my favorite Secret Ingredient Soft-Serve.  

After preparing all of the separate components of the Banana Split, it was time to assemble my delectable masterpiece.

Seriously...doesn't that look SO good?!

Deluxe Banana Split Soft-Serve
Serves 2

For the Strawberry Compote:
15 strawberries, diced
1/2T cornstarch
2 packets stevia
2T maple syrup
2T water

For the Chocolate Syrup:
2T dark chocolate chips
1/2tsp coconut oil

For the Banana Soft-Serve:
2 frozen bananas
2T almond milk (or milk of choice)
1/2 tsp vanilla extract

For Garnish:
salted peanuts, chopped
maraschino cherry, optional

Directions:

• For the Strawberry Compote: Toss the diced strawberries with the cornstarch to coat.  Place the strawberries, stevia, maple syrup, and water in a small saucepan; bring to a boil.  Reduce heat to medium; continue cooking at a low boil for 5 minutes.  Use a potato masher to mash the strawberries (until a jam-like consistency is formed).  Pour into a small jar and refrigerate until cooled and set.
• For the Chocolate Syrup: Place the chocolate chips and coconut oil in a small bowl.  Heat - in 30 second increments - in the microwave until fully melted and incorporated.  Keep warm until ready to serve.
• For the Banana Soft-Serve: Place the frozen banana chunks in your food processor; process for 1-2 minutes until bananas are broken up and beginning to smooth out.  Add the almond milk and vanilla extract and process until smooth.
• Next, spoon 2-4T (depending upon taste and preference) of the Strawberry Compote into the food processor with the Banana Soft-Serve.  Pulse a couple of times until the compote is swirled into the soft-serve.
• Note: At this point - depending upon whether or not your soft-serve is beginning to get too soft - you may need to freeze it for 5-10 minutes to re-harden.
• Pour the soft-serve into small bowls, drizzle the chocolate syrup on top, and garnish with the chopped peanuts and cherry.
• Enjoy IMMEDIATELY as the soft-serve will melt quickly!

I was even nice enough to make one for Bo too!  

Go ahead - admit it - I have that "Wife of the Year" award in the bag. ;)

Question of the Day:

Do you like traditional banana splits?  If not, what is your favorite ice cream treat?!

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Spring Green Overnight Oats

"Do you like green eggs and ham?"

"I do not like them, Sam-I-am.  I do not like green eggs and ham!"

"Would you like them here or there?"

"I would not like them here or there.  I would not like them anywhere."

"I do so like green eggs and ham!  Thank you! Thank you, Sam-I-am!"

Well, since almost all of my cooking is vegan, today's post is not about eggs or ham.  But don't let that disappoint you!  Today's post IS all about green food...and not just any normally green food either.  Today's post is all about green oatmeal!

Angela from Oh She Glows has done it again!  

After reading her most recent post on the topic of Green Monster Overnight Oats, I was inspired!  

As evidenced on my Recipage, I love to eat oatmeal in the morning...especially if it is cold.  But sometimes my same five to six combinations can get a little stale.  So although I didn't have all of the ingredients on hand to make Angela's Green Monster Overnight Oats, I did have something green (kale!), and knew that I could work with what I had to make a NEW delicious breakfast combination.  I find that adding peanut butter (or in this case, PB2) to almost anything is a good idea, and a little drizzle of honey doesn't hurt either.  In the end, my recipe looked a little bit like this:

1 part Oh She Glows' recipe + 2 parts the ABC blog's creativity = 

1 astonishingly delicious bowl of spring green overnight oats!

Spring Green Overnight Oats
Serves 1

1 handful of kale, stem removed
1 very ripe banana
1 1/2 T ground flax
1 C almond milk
1/2 C water
2 stevia packets
4 T PB2 powder, divided
1/3 C oats
honey, for garnish

Directions:

• Blend together the kale, banana, flax, milk, water, stevia, and 2 T PB2.
• In a medium Tupperware container, add the oats.
• Pour the green smoothie mixture over the oats, and stir to combine.
• Allow the oats to thicken in the refrigerator overnight.
• In the morning, mix the remaining 2 T PB2 with 1 1/2 T water.
• Garnish your Spring Green Overnight Oats with PB2 and honey!

Hmm...mmmm...good!  Doesn't that bowl of oats just look delicious?!  If you are scared of green foods for breakfast, don't let the color keep you from enjoying one of the BEST bowl of oats I have had in a long time!

For more of the ABC blog's PB2 recipes click here!

Question of the Day:

What is your favorite way to eat your greens?!  ( i.e. In a smoothie?  Along with dinner?  In a casserole?  In your oats?  In a salad?)

Blessings,
Ally and Bo

Apple and Peanut Butter Oatmeal

Like I promised, today is all about oatmeal.  But this isn't just any ol' oatmeal recipe, I assure you!

Do you frequently enjoy an apple smeared with peanut butter as an afternoon snack?  Why, might I ask, do you feel as though you must wait until the afternoon to enjoy that perfect marriage of flavors?

YOU DON'T!

You can have your apple and peanut butter, and eat it too...

...for breakfast, that is!

Creamy and slightly salty, this oatmeal will leave you feeling full for up to five hours!  This recipe is perfect for those busy days when you know you might not be eating lunch until late into the afternoon.  For an extra crunch, feel free to toss a small handful of crushed peanuts on top!

Apple and Peanut Butter Oatmeal
Serves 2

1/2 C oats
pinch of salt
2 stevia packets
3/4 tsp cinnamon
3 heaping T PB2
2 C water
1/4 C almond milk
apple, diced

Directions:

1. Place the oats, salt, stevia, cinnamon, PB2, and water in a medium saucepan.
2. Boil, reduce to simmer, and cook for 5 minutes.
3. Pour the oatmeal into a medium Tupperware container, and refrigerate overnight.
4. In the morning, add in the almond milk and stir to incorporate.
5. Meanwhile, microwave the diced apple for one minute.
6. Divide the oatmeal between two bowls, place half the apple in each bowl, and sprinkle with cinnamon.
7. Serve warm or cold, depending upon your preference.

Later today, or tomorrow, Bo and I are going to start packing up the house for our big move to Jacksonville. Everything is happening so quickly...EEK!

...oh, and we have that little thing called a cruise to pack for as well...

...I guess I better get going...

...talk to you soon!

Question of the Day:

Apple & PB?
Banana & PB?
PB & J?


Which is your favorite?!

Blessings,
Ally and Bo

Maple-Cinnamon Peanut Butter Dip and Eating Green

Today I am going to share one of my most frequently made and eaten recipes with you!  For those of you that haven't already figured it out here and here, I love peanut butter (could I possibly put any more links into a single sentence?!)!  In fact, I probably eat peanut butter in some form or another 4-5 times a week: mixed into oatmeal, spread on fruit, spread on toast, added to a smoothie, whirled into homemade soft-serve, etc, etc. etc.

Taking peanut butter to the next level, this dip is creamy, spreadable, and slightly sweet - perfect for smearing on fruit or your choice of dunker!

Maple-Cinnamon Peanut Butter Dip
Serves 1-2

2 (heaping) T PB2*
1/4 tsp cinnamon
3 T plain yogurt (I used Whole Soy)
1/4-1/2 T maple syrup

Directions:

• Add PB2 and cinnamon to a small bowl.

• Pour in the yogurt and maple syrup.
• Mix until fully combined.

• Serve with your choice of "dippers"!

*Note:  You could probably use creamy PB in place of the PB2 in this recipe.  However, I would not suggest crunchy nut butter because I do not think that it would mix well.  Regardless, because I have not tried this dip with regular PB, I cannot vouch for the result.

Other than this peanut butter dip, I spent much of the remainder of my weekend-mealtimes eating greens.  I would dare to say that there is not a green food that I can think of that I don't enjoy devouring!

On Saturday I made a batch of Spabettie's Spinach Pancakes.  I ended up eating them for lunch both Saturday and Sunday.  Specifically:

• on Saturday I smeared homemade Roasted Garlic and Paprika Hummus on top, and topped it with sliced tomatoes; and
• on Sunday I melted Daiya cheese on top!

YUMM-O!

On Sunday evening, I made Oh She Glows 15-Minute Creamy Avocado Pasta.  However, I did have to make a few alterations to her recipe, based off what I had on-hand:

• instead of 1/2 lemon juiced, I used 2 T lime juice;
• instead of 1/4 C fresh basil, I used 1/4-1/2 C cilantro;
• instead of 2 T EVOO, I used 2 T sunflower oil; and
• I added two diced red bell peppers. 

I have made the original recipe previously, and I have to say that I prefer this version.  Next time I might alter the recipe even more, and if I do, I will make sure to share it with you!

Next time - a post about "Life in the Navy" thus far!

Question of the Day:

(1) Do you like peanut butter?  If so, how do you prefer to eat it?
(2) Do you enjoy eating your greens (i.e. spinach, asparagus, green beans, peas, avocado, etc.)?!

Blessings,
Ally and Bo

Thanksgiving Thankfulness

HAPPY THANKSGIVING EVE!

My Thanksgiving holiday has officially begun, and Bo's will begin in just a couple of hours!  I am really looking forward to watching the Thanksgiving Day Parade tomorrow morning, enjoying the company of friends and one another while eating delicious and healthy food, and creating our first memories of Thanksgiving as a married couple.  It is going to be an amazing holiday!

Although I plan to share my Thanksgiving dessert recipe with you later this week (pumpkin + chocolate + pecan = delicious!):

...today's post doesn't have a new recipe...

...it doesn't have any yoga instruction...

...and it doesn't share a new ABC adventure. 

Today's post is all about practicing conscious and purposeful thankfulness.

Since I am 27 years old, I figured it would only make sense to list 27 things for which I am thankful.  Some are serious, some are funny, but I am truly thankful for each one.

Thanksgiving Thankfulness Exercise, 2011:

• I am thankful for my yoga practice.

• I am thankful for no car payments.
• I am thankful for my fellow Navy wives...which become more like family with each passing day.
• I am thankful that, for the first time in eight years, I can say "I'll be home for Christmas."

• I am thankful that I am a full-time yoga teacher = stress free career!
• I am thankful (for now) for my pixie haircut: fast and easy!

• I am thankful for a healthy, strong body...even though sometimes it still frustrates me.
• I am thankful for my dedicated yoga students because they inspire me every day.
• I am thankful for captivating books.





• I am thankful for my husband.  There aren't enough words...

• I am thankful for my stocked pantry (no vegan chef could live without one!).
• I am thankful for my food processor (no hummus or peanut butter would come to be without it!).

• I am thankful for our furniture (when we got married, we had a 46" TV, and nothing else!).
• I am thankful for jeans that fit.
• I am thankful for shoes and yoga pants that always fit (hahaha!).
• I am thankful for my relationship with my grandparents, deceased and alive.

• I am thankful for Satchidinanda Ashram-Yogaville.

• I am thankful that my husband has finally agreed to get a puppy this spring!
• I am thankful for holistic medicine.
• I am thankful for football traditions.

• I am thankful for unexpected packages.
• I am thankful that we will always live near the ocean.
• I am thankful for seasonal produce.

• I am thankful for soft sheets.

• I am thankful for dozens of crayon and marker colors.

• I am thankful for pashminas.
• I am thankful for friendships that continue to survive long-distances apart.
• BONUS: I am thankful for my family!



Happy Thanksgiving!

Next Time: A post about our Thanksgiving Day celebrations!

Question of the Day:

What are you thankful for this Thanksgiving holiday?

Blessings,
Ally and Bo

Saturday Adventures

I knew I had a busy morning ahead, so I started my Saturday with this:

What is it, you ask?!  Why it's Peanut Butter and Banana Overnight Oats, of course!

Peanut Butter and Banana Overnight Oats
Serves 1

1/2 C oats
1 1/2 C liquid (water, milk, a combination thereof, etc.)
pinch of salt
2 stevia packets (or 2 tsp sugar)
1/2 tsp vanilla extract
1 small banana, sliced (or 1/2 large)
2 T peanut butter (I used homemade)

Directions:

1. Add oats, salt, and liquid to a medium saucepan and heat over medium-high heat for 2-3 minutes until beginning to bubble.
2. Turn down heat to low.
3. Add stevia and vanilla extract.  Stir until smooth.
4. Pour into a Tupperware, or other container, and store in refrigerator overnight.
1. Note:  The oats will not be fully cooked at this point.  Overnight, the oats will absorb the remaining liquid, continue to cook, and become voluminous and fluffy.  YUM!
5. In the morning, stir in a splash of milk to loosen the oats.
1. Note: I prefer my oats cold.  Weird, I know, but I like what I like!  If you prefer warm oats, at this point you may choose to heat them up either via stove top or microwave.
6. Place the sliced banana on top of the oats, and drizzle peanut butter on top.
7. Enjoy!  Elvis would have loved this bowl of oats!

After devouring this bowl of PB&B oats, Bo and I headed to the Corpus Christi Farmer's Market Fall Arts & Crafts Fair to do some Christmas shopping. 

Although it was pretty overcast and blustery, over 50 vendors showed up to display their food and/or crafts!  Bo and I were pretty impressed with some of the stuff up for grabs!

  

We ended up buying several Christmas gifts for our family and friends, but just in case some of you are reading, I can't show them here! :)

Later that afternoon, after returning home for some lunch and a little down time, Bo and I decided to go play golf.  This go 'round I played the role of caddy by driving the cart, holding his clubs, and manning the pole flag.  It was just a little too windy for me to feel comfortable hitting the ball, but next time I am definitely going to have to get back in on the action!

I completely forgot my camera for that outing, so there aren't any pictures from that part of our day. :(  Oh well, there is always next time!

For dinner, I decided to make something simple, quick, and easy: stir-fry!

Asian Stir-Fry with Peanut Sauce
Serves 2

1 broccoli crown, chopped
1 yellow onion, diced
1 red bell pepper, diced
1 small carton of button mushrooms, chopped
1 tsp grapseed oil (or other oil)
salt and pepper (to taste)
1 block of firm tofu, cubed (or other meat such as chicken, beef, etc.)

Directions:

• Heat oil over medium heat.
• Add onion and stir-fry until beginning to sweat and soften.
• Add bell pepper and broccoli, and stir-fry for 3-5 minutes.
• Add mushrooms, and stir-fry for 7-10 minutes.
• Season lightly with salt and pepper.
• Note: The peanut sauce has soy sauce/tamari in it and is quite salty.  Be careful not to over-salt this dish.

• While vegetables are stir-frying, heat a medium saucepan over medium-high heat and spray with non-stick cooking spray.
• Once the saucepan is heated through, add the cubed tofu.  Allow to brown on the first side before rotating.
• Continue rotating tofu once every 5-7 minutes until tofu is browned on all sides.
• Note: This step can be a nuisance, but the end-product is well worth your effort!

• Once tofu is browned, add to the vegetable mixture.
• Toss vegetable/tofu mixture with Peanut Sauce (see recipe below) until fully coated.

• Serve over brown rice.

Bo and I both agreed that the Peanut Sauce made this dish!  Without it, it is a bit boring and a bit "flat" in terms of taste.  So, if you are going to make this dish, I would strongly recommend making the sauce to go along with it!

Peanut Sauce
Serves 2

1/4 C PB2
1 T rice vinegar
1 T sesame oil (or other light oil)
2 T tamari (or soy sauce)
2-3 T water (I used 2T)

Directions:

• Mix all ingredients together until smooth.
• Pour over stir-fry and serve.

As you all know, I LOVE regular peanut butter, but PB2 is particularly good for recipes like this because it is peanut butter in powder form.  As a result, it mixes very easily into sauces and dips and creates a smooth, slightly thick, consistency.  It is perfect for sauces such as this one, because it sticks to each individual vegetable and piece of tofu.  If you can find it, I would strongly suggest investing in some PB2.  It is great to have on-hand in your pantry!

Sadly, we didn't have any leftovers from dinner. :(  I guess it was just too good!

Question of the Day:

Did you have any adventures this Saturday?  If so, I would love to hear all about them!

Blessings,
Ally and Bo