Peanut Butter Banana Ice "Cream" Sundae Sandwich

Have you gotten in on the frozen banana ice cream train? The idea is simple, yet brilliant. Take a banana. Freeze it, then give it a whirl in the blender, with a splash of vanilla. If you haven't tried it yet, I highly recommend it. It's a satisfying and wicked healthy ice cream replacement.

I'm one of those people who are committed to their ice cream. I will eat it year round, regardless of the outside or inside temperature. In the dead of winter, I walk downstairs, complaining bitterly of the chill, wrapped in a scarf, my fingerless gloves on. I will pad into the kitchen, my heavy duty socks acting like slippers. Staring at my hand, I will wonder if my fingers have frozen solid? No, still usable? Good. I open up the freezer, take out an ice cream container, scoop frozen goodness into a bowl. And later I will wonder why it's suddenly gotten colder.

I've made banana ice cream for breakfast before. I've eaten ice cream instead of dinner.

I know I'm not the only one.

But, sometimes we need to eat "real" food. Not a creamy frozen dessert.

So what to do if it's lunchtime, you don't know what to make and you've got a banana frozen in the freezer? Make an ice cream sundae sandwich of course!

Oddly healthy, this sandwich concoction will surely satisfy the child within.

Peanut Butter Banana Sundae Sandwich
Ingredients:
2 slices of challah OR white bread
1-2 tablespoons peanut butter
1 large square of dark chocolate (70% of higher) OR 1 tablespoon Nutella
1 pre-sliced frozen banana

Toppings(Optional):
Chopped Nuts
Sprinkles
Mini Chocolate Chips
Shredded Coconut

At least two hours prior, slice a banana and freeze. If you already have a whole frozen banana, you can use this as well, but it will defrost faster, and give your sandwich a stronger banana taste.

Take the bread and cover one piece with peanut butter and the other with chocolate. Using a toaster oven or a pan heat the slices, until lightly toasty and the chocolate melts.

Add desired toppings. Take the banana chips out of the freezer. Spread frozen slices on the bread.

Put together the sandwich and consume immediately.

Spinach Pesto Pasta

Quinoa. The love of my vegetarian life. 

It has everything a woman could ever want. Protein and high fiber, the grain is more than just a pretty face. And since it comes in three color choices, tan, red and black, it can go with just about any meal.

I'd like to say that this dish is the culmination of everything I've been working toward. A masterful work of culinary art born of genius. Each ingredient the natural partner of the previous flavor inserted.

I'd like to say that, but really I got bored. And this consisted mostly of leftovers I had laying about the kitchen. 

The macaroni noodles from the box of Annie's Mac and Cheese that never saw the cheese sauce-

The fresh pesto that had been made the day before from the basil plants outside-

Extra spinach that didn't make it into the lasagna-

Sometimes things happen for a reason. Just go with it.

The ricotta cheese adds a richness to the whole meal. Basil and garlic prevails over the taste buds. The spinach gives an italian flair. And the peas? Well, you can never have too many peas.

Any type of quinoa will do. There isn't a large difference in the flavors of each kind. But the red gives the plate a lovely color.

Mix in that quinoa. It's crunchy and delicious and adds great texture.

And while I'm in the confessing mood, I'd also like to say that before this lovely creation come into existence, I utterly failed to make pumpkin soup. Oops.

Spinach Pesto Pasta

Ingredients
olive oil(for pan)
1 cup spinach
1/2 cup frozen peas
1 cup pre-cooked macaroni
dollap of fat free ricotta cheese
basil pesto
1/4 cup cooked quinoa

Saute spinach and peas in olive oil in a medium sized pan on medium low heat. Continue until peas are thawed and spinach has wilted. Turn heat down to low. Add cheese, mixing well until vegetables are coated. Add the cooked pasta to the pan. Mix and let sit for 30 seconds.

Take pan off of the heat. Add pesto to mixture. Serve. Sprinkle heavily with quinoa to add extra crunch.

Blueberry Pie Greek Yogurt with Coffee Flavored "Crust"

Protein. It's important.

So is pie.

Let's eat pie everyday.

And do it responsibly. Yes, there is a way.

I like Greek yogurt because it's rich and can take me out to dinner. It's also got a great personality. Full of protein packed goodness.

You should buy a huge tub of plain Greek yogurt. It's easy to make your own flavors. Coffee's one of my favorite kinds of yogurt, so I choose it for this recipe. It also turns the yogurt a light brown color, which works out great for the "crust".

Blueberry Pie Greek Yogurt Parfait
(serves 1)

3/4 cup plain or vanilla flavored Greek yogurt (if using vanilla yogurt omit honey and vanilla)
1/2 teaspoon vanilla
1-3 heaping teaspoon(s) honey
1 teaspoon instant coffee(optional)
1/3 cup frozen blueberries
pinch of cinnamon
1/3 cup (Heart to Heart and Go-Lean Crunch)
2-3 walnuts chopped

Take out frozen blueberries. Add blueberries, cinnamon and just enough water to almost cover the bottom of the pan. Stir constantly on medium heat for 1-2 minutes. Decrease heat to low and let sit, stirring occasionally.

Measure out yogurt in a liquid measuring cup. Add honey, vanilla, and instant coffee. Mix throughly.

Cook mixture in coffee maker for five minutes.... 

Kidding.

Empty mixture into a bowl, smoothing down the yogurt in a circle, making a small crust on all sides.

Make sure the berry sauce is warm enough for your liking. Spoon blueberries onto the center of the yogurt. Pour remaining liquid around the edges. Sprinkle extra cinnamon on top.

Add cereal and nuts.

Enjoy while still warm.

Greek Yogurt Single Layer Parfait

Let's work out.

Grab our sweatpants and walk to the gym, with tunes in our pockets and crappy headphones that fall off when we run.

Let's burn away the extra fat and calories and stress of the week and just concentrate on ourselves for one small portion of the day.

And then, when we get back, let's eat this protein packed lunch. 'Cause we deserve it.

The raisins and cereals add natural sweetness to the tangy yogurt.

Greek Yogurt Single Layer Parfait

serves 1

1 tub single serving Honey Flavored Greek Yogurt

1/2 cup cereal mixture (Kashi Go-Lean Crunch, several biscuits of shredded wheat crushed, bran flakes)

1/8-1/4 cup raisins

1 tsp mini-chocolate chips

Empty yogurt into bowl. Add remaining ingredients. Mix. Enjoy.