chocolate banana raspberry nice cream

I'm going to write a quick post here, because I'm in grad school and #busy. However, I can't help but share this lovely, healthy treat with you all. This is a super simple chocolate ice cream creation where blended frozen bananas are the leading ladies. This is similar to the blackberry version of 'nice cream' I wrote about earlier this year, however after a little tweaking and testing various configurations ( I'm embarrassed to say there was an attempt with baileys liquor) this is so far my absolute favorite.

chocolate banana raspberry nice cream
chocolate banana raspberry nice cream

chocolate banana raspberry nice cream

ingredients
2 ripe bananas that have been frozen for 4+ hours  
2 tablespoons cocoa powder
1/4 cup peanut butter
1/4 cup almond milk (or regular)

*optional toppings
frozen raspberries
coconut flakes

instructions

Note: I used my nutribullet (this post is not sponsored by them because well, I'm #smalltime). But I do highly recommend this device in the kitchen. I use it for smoothies, pesto, soups, and blended cocktails!)

1. Freeze your overripe bananas right when they are getting brown and spotty on the outside, using them at this stage will really sweeten the deal.
2.Peel and cut the bananas into small pieces and put into a tupperware or wrap in parchment paper and put into a ziplock bag. Freeze for at least four hours. 
3.After freezing, separate the banana pieces as much as you can before blending with the almond milk, if the blender stalls, add a little more milk, or let the bananas thaw slightly.

Next, add the cocoa powder and peanut butter. This is by far the best right away, but you totally can stick it back into the freezer for later, just let it thaw for 5-10mins before digging in!

spicy butternut squash + carrot soup + spooning tips

This is my go-to crowd pleaser butternut squash soup. Very easy to make, versatile and packs so much delicious goodness. My secret is adding in a TON of ginger to make the soup really pop with flavor and spiciness. 

spicy butternut squash soup

I generally always like to keep a butternut squash around. Besides the beautiful big yellow gourd always staring me down, frankly a squash nearby just makes me feel comfortable.  I know people can get hung up on squash because it does take a couple of steps to get to usable chopped segments. However I would say, it is worth it every time, and after a little concerted practice, the peeling de-seeding and chopping can speed up significantly. I recommend a strong vegetable peeler, a sturdy spoon to scrape the inside contents, and a sharp large knife for chopping. 

spooning tip

Do you find it hard to slow down during a meal? Put your spoon down in between bites! Use this pause to help you slow down and finish savoring and tasting your last bite. You can also use this little pause to take a moment to take a deep breath and re-focus on the present moment and your experience of eating. 

butternut squash soup with carrots and ginger

Ingredients
-1 small-medium butternut squash
-1 tablespoon olive or coconut oil
- 2 -3 medium carrots
- 3 (or more) tablespoons of finely chopped ginger
- 1/2 tablespoon cumin
- 6 cups vegetable soup stock

Garnish
-blue cheese, sesame seeds, red pepper chili flakes

Instructions
in a large pot simmer the ginger and oil on low heat for 3 minutes, then add the chopped carrots and butternut squash. Let all the ingredients simmer on medium heat for about 30mins or until soft. Make sure the soup stock level is at or slightly above the vegetable pieces. Use an immersion blender to  mix all the ingredients.  Garnish and enjoy!