Ingredients: 1 gluten free graham cracker crust (regular or chocolate) 5-6 frozen bananas 1/3 cup dark chocolate chips 1/2 container coconut whipped cream or cool whip 2-3 tbsp cocoa powder Directions: in blender or ice cream maker, blend frozen bananas until firm but creamy. Add chocolate chips & pulse. Add ice cream mixture to pie crust. Take coconut whipped cream & cocoa powder & place in clean blender. Add that to top of ice cream mixture & freeze. Can add sliced bananas on top. To make more fudge like, can add additional cocoa powder to ice cream mixture or melt chocolate chips and add to whipped cream mixture. Make approx. 8 servings.
Take 2-3 yellow squash, roasted (can chop into pieces, bake in 425 degree oven with some coconut oil & himalayan salt for approximately 30-40 minutes, flipping once) & place in nutra bullet or blender. Add 1-2 tsp. coconut oil and 2-3 tbsp coconut milk or cream. Blend & enjoy.
Line baking sheets with foil and tear fresh kale into medium size pieces in pan. Using mister, spray oil of choice to lightly cover the kale. Add some himalayan salt & garlic. Roast in 375 degree oven, 10-12 minutes, checking frequently. Remove when they are still green but crisp!
Ingrdients: 1 lb chopped turkey meat 1 can tomato paste 1 can tomato sauce 1 container diced tomatoes 1 tbsp butter 2-3 zucchini, spiraled (or 2 pre-spiraled packages) 1 tbsp. olive oil salt, pepper, onion & garlic to taste Directions: Heat oil in large skillet & brown meat. Drain liquid & add all tomato ingredients, dried spices & butter. Cook on low, stirring occasionally. When finished, remove from pan and place in covered dish. Add zucchini to pan & saute 2-3 minutes. Then cover and cook on low an additional 5 minutes or until noodles have desired tenderness. Add bolognese back in and toss together 1-2 minutes. Makes 2-3 servings