Tag Archives: peanut butter

My Nutritarian Diary: Banana Chocolate Peanut Butter Ice Cream

It’s hot out. Really hot out. And it isn’t going to let up for at least another week here in Spokane, WA, as far as I know. So, today I chose a recipe that is hot-weather worthy: Banana Chocolate Peanut Butter Ice Cream. It’s a variant of the Chocolate Banana Ice Cream recipe I posted on my blog about four and a half months ago. I made this delightful version this week and was so amazed at how yummy it was, I had to share it.

First, in the spirit of blogger full disclosure, I need to be honest with you all. I have not been as diligent eating nutrient-dense foods (especially desserts) over the last month, and I believe I paid for this in gaining five pounds. Now, if those five pounds were the result of working out, I would not even bring it up. But they are not. And that’s the other item I need to share with you. I have not been very diligent in working out, either, which is as good for me as eating well. There are three main reasons why. One, it’s hot out. Two, I am so busy, and I just can’t seem to fit it into my schedule. And three, it just hasn’t been as much of a priority to me as eating cleaner, whole foods.

This week, though, I took small steps to improve my after-dinner sweets, this recipe being one of them, as well as to incorporate more exercise into my week.

In his Eat to Live Cookbook, Joel Fuhrman recommends eating dessert. He writes, “One trick to prevent overeating is to have a delicious dessert at the conclusion of dinner—before you’ve overeaten. Let dessert mark the end of your day’s eating experience and do not eat again until breakfast the next morning.” What great advice! And so, I don’t deny myself sweets, I just make ones that are nutrient dense (ones that are fruit-centric and made with no sugar, except the sugar found in fruits).

And as far as exercising, I get bored very easily. Because of that, I believe doing a variety of activities during the week is what will work best for me. This week, I did some yoga, took walks, and did some cellulite-busting exercises that I linked to on myfoxspokane.com’s facebook page this #wellnesswednesday. My husband and I also purchased a bike trailer for our daughter, which will allow me to add bicycle riding into the week. And when it’s this hot out, the wind on your face as you’re biking is a great relief.

It is in the small steps that we make significant changes. I try to be kind to myself when I veer off the path now and then. I just make a course correction, and get back on track. So, without further ado, here’s one of those course corrections.

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Banana Chocolate Peanut Butter Ice Cream
Recipe slightly adapted from Happy Herbivore Light & Lean by Lindsay S. Nixon. (I halved her recipe for one serving.)

• 1 frozen banana
• 2 tablespoons to ¼ cup unsweetened, vanilla-flavored almond milk, depending on desired consistency
• 3 teaspoons of natural peanut butter
• 1 tablespoon cocoa powder

“Place all ingredients together in a food processor and allow the motor to run until the mixture is smooth and creamy. Stop and break up large clumps with a spatula as needed.” (Lindsay S. Nixon)

Taste and adjust ingredient amounts as preferred.

My Nutritarian Diary: Peanut Butter Vegetable Soup

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I don’t know about you, but wintertime and the colder temperatures outside make me want to cook soup for dinner, and there is nothing like a nutritious broth, teaming with vegetables that you need to eat up in the fridge, along with a hint of international flavoring, that can make a dinner better—health wise and in taste.

The secret ingredient that makes this particular soup oh-so-yummy is peanut butter. It may sound odd at first, but I promise this recipe does not disappoint. And what it lacks in “looks,” it more than makes up for in taste and nutrition. I added a bit of turmeric, which is a powerful anti-inflammatory and antioxidant that benefits the whole body. I also added a ¼ cup of lentils to bulk the soup up a biby adding more protein and fiber.

It is extraordinarily filling and it is a great plant-based meal that even your non-plant-based family and friends can enjoy.

So, let’s get cooking!

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Peanut Butter Vegetable Soup
Recipe adapted from Better Homes and Gardens Vegetarian Recipes Cookbook (1993)

Before I list the ingredients, I thought I would mention that I recommend buying organic items, when possible, especially if they are on the Dirty Dozen list of produce with the most pesticide residue. I generally don’t buy organic if the produce has low pesticide residue or is on the Clean Fifteen list. Both lists can be found here. So, the vegetable broth, the celery, the potato, the diced tomatoes, and the zucchini are items I would recommend buying organic, as they or their ingredients are found on the Dirty Dozen list.

• 3 stalks celery, sliced
• 2 carrots, chopped
• 1 large onion, chopped
• 3 cloves garlic, peeled and minced
• 2-4 tbsp vegetable broth or water for sautéing
• 4 cups vegetable broth, low sodium
• 1 potato or root vegetable, diced
• 1 zucchini, sliced
• ¼ cup lentils, optional
• Salt and freshly ground black pepper to taste
• ½ tsp turmeric, optional
• 1 14.5-ounce can of diced tomatoes, low sodium
• ½ cup peanut butter, natural with no added sugar or sodium
• ½ tsp of dried parsley or 2 tbsp of fresh, for garnish

In a large saucepan or Dutch oven, sauté celery, carrots, onion, and garlic in 2-4 tbsp vegetable broth for about 5 minutes or until the onion is tender. Increase vegetable broth 1 tbsp at a time as needed to prevent vegetables from sticking to pan.

Stir in the 4 cups of vegetable broth, the potato (or root vegetable), zucchini, lentils, if using, salt, pepper, and turmeric, if using.

Bring to a boil; reduce heat. Cover and simmer until the potato (or root vegetable) and lentils, if using, are tender, about 15-20 minutes. Stir in can of diced tomatoes and parsley.

In a small bowl, gradually stir in about 1 cup of broth into the peanut butter till smooth. Return to soup. Cook and stir till heated through.

Ladle into soup bowls and enjoy!