9 Healthy Ice Cream Recipes to Try Before Summer’s End

Entertaining

It wouldn’t be summer without a sweet treat or two, but there’s no need to totally throw your healthy eating habits out the window. There are so many spins on healthy ice cream these days; made with soaked cashews and coconut milk, sweetened with the natural, unprocessed sugars from dates or honey. These alternatives take just a bit of the sinfulness out ice cream without sacrificing taste. Or so they say. I definitely want to give one (or six!) of these healthy ice cream recipes a try before we bid summer farewell (tear).

Take this Sea Salt Caramel Coconut ice cream. It’s got a natural date caramel swirl – you can add bourbon – and it’s only sweetened with maple syrup. Get in my belly!

This amaze-balls looking chocolate ice cream is made with sweet potato. Yes, you read that right! And has no added sugar. As in zero, nada, zip. Which is why this might just top my must try this week list – just because it looks almost too good to be true.

This Cinnamon Roll ice cream doesn’t even require an ice cream maker. Just cashew butter, dates, a bit of almond milk and an overnight stay in the freezer.

This Toasted Almond Coconut ice cream recipe forgoes the cashew option for a combo of almond and coconut milks. But since those are two flavors I love, I have no quarrel with that.

This Chai Ice Cream uses actual chai tea to impart its flavor. You can make it vegan by sweetening with maple syrup (the other option being honey which I actually didn’t realize wasn’t considered vegan….)

If the ice cream is made of cashews, but also has cookie dough, that means you can still have two servings, right?!

This Vegan Coconut Blueberry option uses coconut oil. Color me intrigued. And hungry.

Fresh summer berries are my jam – especially when they’re jammed into ice cream! This Raspberry Ripple Coconut ice cream recipe uses the soaked cashews ice cream base with mashed raspberries and sounds as picture perfect as it looks.

This yummy looking Coconut Honey ice cream only has six ingredients! It might not be light on fat (hello coconut cream), but it sounds dang good.

There are so many mouth watering options on this list, it’s a little hard to know where to start, but I’ve decided I’m going to pick one and give it a go this week. I’ll be sure to share all the behind the scene and my final taste test on my Instagram story. Because maybe, just maybe, we can, in fact, have our ice cream and eat it too.

For more of my favorite dessert recipes, CLICK HERE.

Tasty Tuesday: 3 Recipes to Try this Month

Entertaining

I’ve always loved to cook, but after having a baby, making dinner at home felt like climbing a mountain. After feedings, baths and bedtime routines piled on top of endless sleep deprivation, cooking was the last thing I wanted to do. But you’d be amazed by how a good kitchen can turn the tables. When you have a space that makes you feel good, and more importantly is highly functional, cooking suddenly brings you joy again. Here’s a little sneak peek of my kitchen!

I was very intentional about designing the kitchen in our new house, not just to look good but also for cooking. I made very intentional choices about every element in the room, particularly my appliances. After fives years of cooking on a horrific electric range, I was very ready for an upgrade. The Thermador 36” Masterpiece® Series Gas Cooktop I selected, was designed for us wannabe chefs. Aka it’s awesome. The cooktop features burners with a patented five point design isn’t just for show. It creates a perimeter 56% longer than a round burner of the same size, which reduces cold spots for faster and more even heating across any size pan. I finally don’t have to wait 20 minutes for a pot of water to boil. The range’s simmer function cycles burners on and off to maintain temperatures as low as 100◦ F — perfect for simmering delicate sauces or keeping food warm without scorching or stirring. Basically this bad boy works great and also looks fabulous. I love counter mounted ranges. It gives a kitchen a nice clean feel. Putting storage under your stove is also so convenient. All your pots and tools are immediately at hand rather than across the room or behind you.

With the holiday season bearing down on us, I’m actually really looking forward to spending a lot of time in my kitchen this year. I’ve been gathering a lot of recipes, but here are three I’m excited to try out this month!

This Butternut Squash Soup looks divine. It’s also vegan and gluten free. Perfect for packing on the flavor without the pounds.

I feel like salads always get overlook around the holidays, but they can be a feature. This beautiful Brussel Sprout Salad is a perfect example. It combines pecans, red onion and farro into a hearty dish that could even been the main event on a meatless Monday perhaps. Definitely adding to my rotation.

And it wouldn’t be fall without some indulgence right?? This Caramel Apple Bread Pudding looks like a very fun and decadent new way to enjoy the season. I love you pumpkin pie but I’m in the mood to shake things up a bit.

What are you looking forward to whipping up in your kitchen this season? I’m always looking for new recipes. I would love to know what you’re dying to try.

And sources for my kitchen design for those interested are: Thermador 36” Masterpiece® Series Gas Cooktop / Silestone countertop in Zeus / Silestone backsplash in Pulsar / Kohler pasta faucet / Benjamin Moore paint in White Whisp / adorne switches by Legrand

For more pics of my kitchen CLICK HERE

For more sneak peeks of my house CLICK HERE

For more of my favorite recipes CLICK HERE.

For all the recipes I’ve ever pinned CLICK HERE.

images via faring well / love & lemons / the artful desperado

Peachy Keen: 3 Recipes to Try Before Summer’s End

Entertaining

There’s a lot to love about summer, but there’s little I love more than peaches. Millions of peaches. Peaches for me. I’ve blogged about my peach obsession before. I gladly gobble them by the pound. But the peach season is always so short. In fact, good peaches are already dwindling at the farmers market and are becoming scarce at the grocery store. It’s the official sign that summer is coming to an end. So if we’re going to get our peach on, it has to be right now.

Thankfully, there are a plethora of beautiful recipes to try. I’m pinning like a maniac to bank as many as I can, but these three recipes currently top my must-try list. Ranging from savory to sweet, they offer unique ways to take the peach to the next level.

Move over avocado toast. This combo of peaches, tahini and honey looks like the perfect mix of savory and sweet that could make the dish work as a great breakfast, lunch or anytime snack. Bonus points if you make it look this pretty.

A peach-packed pizza? With burrata? Where do I sign up! While I might swap out store-bought salami for a nice prosciutto, this lovely pizza looks like the perfect dish to enjoy on a warm summer evening.

For a little sweet treat, this No Churn Sugar Roasted Peach Pie Ice Cream seems like the perfect way to close out swimsuit season!

Do you have any favorite peach recipes? This peach pie recipe is perfect for an August picnic. I’d love to add more my must-try list. My new kitchen needs the workout!

For more of my favorite recipes click here.

recipes via how sweet it is / tending the table / half baked harvest

Eat Your Way to a Gorge Summer Body

Entertaining

Since we mark the unofficial start of summer at the end of this month I thought it would be fun to get a jumpstart on bikini season with some healthy recipes! When I’m looking for new ideas for delicious food that’s also actually good for me, I turn to my friend Sarah – a Bay Area Health Coach and all around beautiful soul – who is constantly inspiring me to be my best self. Or least cut down on my daily wine consumption. But in all seriousness, I’m so excited because she is bringing us a weekly recipe to help us get our glow on – from the inside out. Trust me, your summer-ready body will thank you.

Summer will be here before we know it, so I wanted to share some scrumptious recipes that will leave you feeling cool, light, energized, cleansed and glowing throughout the warmer months. As women, it’s important to nourish our bodies on a daily basis by maximizing the nutritional value of our meals so that we can be our best selves.

To kick off this six part series, I was inspired to make this berry-licious sweet treat using only the natural sugars from fresh fruit and a little bit of raw honey. Delight in every bite of this refreshing super food dessert that’s packed with nutrients, especially antioxidants and phytochemicals, which help to prevent pre-mature aging and skin damage from excess sun exposure.

Bountiful Berries served with Cashew Cream

Total time to make: 10 minutes
Serves 2

INGREDIENTS (all organic where possible)

BERRY BASE
1 cup frozen raspberries
½ cup frozen blueberries
½ cup frozen strawberries
Frozen black berries work well too

CASHEW CREAM
½ cup raw cashews
¼ cup pure water
2 tablespoons desiccated coconut
2 tablespoon frozen raspberries
1 tablespoon raw honey
¼ teaspoon pure vanilla extract
Juice of 1 lemon
Pinch of sea salt

GARNISH: A dusting of cinnamon, a sprinkle of finely shredded mint leaves, a pinch of bee pollen, crunchy coconut flakes, and protein rich hemp seeds

DIRECTIONS
For the cream, mix all of the ingredients in a blender until smooth (if you wish to thin it out a little, optionally add an extra splash of water)

Plate in your favorite bowls or fancy stemless wine glasses by first adding the frozen berries, and then topping with the cashew cream. Garnish away to your hearts content! Enjoy immediately while the berries are still frozen, or wait a little while until they soften up a bit.

Recipe inspired by Nutrition Stripped // photography by joe lee photo

Tasty Tuesday: {Gluten Free Fig Tart}

Recipes

A few weeks ago we introduced our newest contributor to the team, Zoe. She’s an amazing food stylist and recipe creator who is passionate about cooking food that features quality ingredients and is as healthy as it is delicious. We’ll add beautiful to the list too! With just days of fig season left, we’re right there with her on baking this Gluten Free Fig and Crème Fraîche tart! You’ve got to cherish everyone one of those sweet little jewels while you can. Thankfully, today, Zoe is teaching us how…

I’m in love with figs and have recently been obsessing over the hundreds of different kinds of tart combinations – from sweet to savory. So one afternoon I decided to make these delicious gluten-free mini tarts with fresh figs and crème fraîche. They were enjoyed over a magical moment catching up with a girlfriend whom I hadn’t seen in years. The tarts are so light and fresh that we managed to save two for after dinner and enjoyed a second round, post-meal. Shhh, don’t tell!

This recipe features a gluten-free crust alternative that has a lovely nutty finish which pairs deliciously with the figs. This is also a particularly healthy dessert – perfect for enjoying these last days of indian summer and officially welcome fall. You may want to try it with bee pollen sprinkled on top, a superfood that is delicious with tarts, yogurt or granola!

Gluten Free Crème Fraîche Fig Tart

Ingredients:

Shortcut Pastry:
3/4 ground almonds
2/3 cup buckwheat flour
1/2 cup millet flour
1/2 cup apple sauce
4 Tbsp butter
2 Tbsp honey
1 tsp baking powder
1 pinch of sea salt

Filling:
3/4 cup crème fraîche
3/4 cup cream cheese
2 Tbsp sugar
Grated zest of 1large lemon (or two small ones)
Juice of 1 lemon
15 to 20 fresh figs, rinsed and quartered

Directions:

1. Mix the dry ingredients with the butter, apple sauce and honey and knead the dough until it becomes a smooth pastry. Wrap it in cling film and refrigerate it for 30 minutes.

2. Roll out the pastry (the easiest way is to roll it out directly on baking paper) and place it carefully in a greased tart pan and prick it with a fork (I used several small pans). Bake in the oven for 20min at 375°F.

3. In a bowl, stir together the crème fraîche, cream cheese, sugar, lemon zest and lemon juice.

4. Fill the cooled tart shell with the cream filling and arrange the figs in circles. Drizzle with honey and sprinkle bee pollen on top right before serving (optional).

For more of our favorite recipes, including gluten free options, CLICK HERE!

original photography and recipe by food contributor, Zoe Armbruster

Tasty Tuesday: {Berry Healthy Coconut Milk Popsicles}

Recipes

Yes, we realize popsicles are the summer dessert du jour, but we just couldn’t help ourselves from jumping on the bandwagon! They’re the perfect treat to help cool down and you can just pop them out of the freezer whenever you feel like indulging. The kids love them, sure, but we’re loving the resurrected idea that you don’t need to be five years old, covered in dirt and dripping in sugar to enjoy them. While the adult {aka alcoholic!} recipes are enticing, the fact that I get drunk off of one sip of wine these days makes, the idea of snacking on a healthy popsicle even better. Not convinced? Well you must try this recipe!

Berry Coconut Milk + Honey Popsicles

serving size: 12 popsicles

1/2 cup blueberries
1/2 cup raspberries
24 mint leaves
4 cups coconut milk
2 cups coconut water
1/2 cup honey
1/2 cup plain greek yogurt
1/2-1 cup granola

In a big bowl mix coconut milk, coconut water (straining is optional) and honey.

Next, plop berries of choice and 2 mint leaves in each popsicle form {we used this one and love it!}. Next fill popsicle forms to the top with coconut mixture.* Freeze for 3 hours or overnight. Once frozen, remove popsicles from forms and dip 1/3 of each popsicle in yogurt. Roll dipped area in granola and place on baking sheet. Freeze for another 30 minutes. When it’s time to eat, drizzle with honey for extra sweetness and enjoy!!

*Tip: The berries will float to the top of the popsicle forms, meaning all of the berries will end up at the bottom of your popsicle, near the stick. If you’d like berries to be throughout the popsicle, follow the recipe, only filling forms half way, freeze for two hours, then repeat.

While we’re digging this delicously healhty recipe, the options are literally endless. Instead of coconut milk, use almond milk. Dip them in dark chocolate. Dip them in chia seeds! When it comes to healthy popsicles and they are admittedly, SO fun to make – you can play like you’re a kid again. If you don’t have popsicle forms yet, you’re missing out on quintessential summer fun. Get yours now and do share what popsicle recipe is your fave to make!

Need more summer treat ideas?? We save all of ours HERE!

original photography for apartment 34 by aubrie pick // styling by bianca sotelo

Tasty Tuesday: {Chill Out with This Tangy Summer Treat}

Recipes

“Summer” in San Francisco is a tricky thing. We’ve been dying for Karl the Fog to disappear so we can enjoy the season’s finest – warm weather, tropical flavors and treats on treats on treats. But this recipe stopped us in our summer-seeking tracks! The coconut chia pudding topped with passion fruit granita sounds like the ultimate mid-afternoon indulgence or after dinner dessert. Refreshing, tangy and healthy as far as sweets go, we’re guaranteed to be chilling out with this bowl of goodness in hand all summer long – just as soon as the sun decides to show up!

Coconut Chia Pudding + Orange Passion Fruit Granita

Ingredients:

For the pudding :
– 1 medium young coconut
– 1 cup coconut cream (from a can)
– 1/3 cup white chia seeds
– 1/2 teaspoon almond extract
– 1 tablespoon elderflower syrup
– 1/2 vanilla pod
– Juice of 1 lime

For the granita:
– 1 cup freshly squeezed orange juice
– 1 passion fruit, pulp removed
– 1 teaspoon agave syrup or honey

Pomegranate and mint to garnish.

Sounds amazing, right? Well, we won’t mention you can can substitute the almond extract for amaretto. Wait, we just did! You’d be silly not to head over to Artful Desperado for the full recipe!

image via Artful Desperado

Must-Make Treats for Your Sweetheart

Recipes

There’s a reason they say the key to someone’s heart is through their stomach! There’s just no sweeter gesturet than making a home-cooked meal. So this Valentine’s Day, we’re opting out of cheezy, couples-filled restaurants and whippin’ up something good to eat for our sweethearts. From lovingly shaped waffles {hello breakfast in bed!} to a bold red colored beet risotto for dinner, these love-filled recipes will make anybody scream, “oh baby!” by the end of the night! Now that’s what we call a win-win!

Breakfast in bed couldn’t be any cuter than with these Heart Waffles. If you don’t have a heart shaped waffle maker, you can use a cute heart cookie cutter to get the same, perfectly adorable results. Top them with whipped cream and berries to really get the day started on a sweet note!

Speaking of sweets, you just can’t have too many on Valentine’s Day, right?! These rustic, Mini Strawberry Galettes are gorgeous to look at and even yummier to eat. We love the way this dessert doesn’t scream hearts and arrows, but certainly gets cupid’s job done. Leave them on the kitchen counter for easy nibbles throughout the day! Drooling…

Hello, gorgeously, bold Beet Buckwheat Risotto! This dish is the perfect dinner entree for the love struck vegetarians out there. It’s mind blowingly unique and not to mention, the flavors and heartiness of the beets and buckwheat will leave you and your honey feeling satisfied – it’s just filling enough to leave plenty of room for more dessert!!

If you’re searching for an equally unique dessert to pair with your risotto, look no further! These Grapefruit Possets cups with Pistachio Crumble on top sound ah-mazing. The light pink color is so precious {perfect for a single girl’s brunch too, right?!} and the cute individual servings make this treat extra special!

But if you really really wan to impress, we think you should whip up this perfectly cooked fish fillet with pink rhubarb on the side. This dish is delicate and so sophisticated – we have no doubt it will give any top restaurant’s Valentine’s Day menu a run for its money. Fair warning: it’s so impressive, your lover may want to skip dinner all together and go straight to dessert! No worries, you don’t have to thank us!! 😉

Need extra help in the kitchen? These adorable tools will help you seal the deal!

image 1 via In Honor of Design // 2 via Call Me Cupcake // 3 via Dagmar’s Kitchen // 4 via La Peche Fraiche // 5 via Suvi Sur Le Vif

Going, Gluten, Gone: {Coconut + Chocolate Pistachio Tart}

Recipes

Today is the last of our gluten-free desserts series. We certainly hope that you non-gluten consumers have enjoyed them as well- we wouldn’t share anything that everyone wouldn’t enjoy eating!

While we first baked a light and lemony almond cake that is seriously to die for, today we’ve got a vegan treat that will satisfy any chocolate lover! This decadent Coconut and Chocolate Pistachio Tart is rich, smooth and bowl-lickin’ good {oh yes, we did!}!

We chose to make the recipe in mini pie pans {makes about 6 minis!} which are perfect for individual servings at a dinner party, but you can easily use it to fill a regular sized pie pan. We know coconut is one of those things- you either love it or hate it. Not nuts for coconut? You will be after you try this tart!

Coconut + Chocolate Pistachio Tart {vegan, gluten free}

Ingredients:

Crust:
½ cup unsweetened shredded coconut
1 ½ cups almond flour
2 Tablespoons coconut oil
¼ tsp salt
2 Tablespoons Maple Syrup

Ganache:
1 cup full fat coconut milk
12 oz bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
Topping:
½ cup unsweetened coconut flakes
½ cup pistachio nuts, coarsely chopped

Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form.

Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack.

Spread the chopped pistachio nuts and shredded coconut onto sheet pan and bake 3-5 minutes, until lightly toasted. Set aside.

Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract.

Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!

That last shot reminds me of how delicious these tarts were- we spooned the chocolate filling from the bowl and indulged in a mini tart, each! The coconut milk and oil in this recipe is so faint- it just adds an extra creamy layer to the tart and the healthy fats are good for you! Despite the chocolate being decadent and finger lickin’ good, the toasted coconut and pistachio garnish was easily our favorite part- the original recipe called for macadamia {equally as yummy!}, but we just love the hint of green and the light crunch the pistachios bring to the dessert!

We really hope you had as much fun as we did with our “healthy” take on desserts to start the new year. Because even though we’re resolving to be healthy, that doesn’t mean we’re going to deprive ourselves!

original photography for apartment 34 by Aubrie Pick // art direction + styling by Apartment 34 // original recipe adapted via Gourmande in the Kitchen

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