As a parent of young kids, I inevitably eat way more ice cream in the summer than I otherwise would. If I don’t order one for myself, I end up eating at least a few bites from the monstrous “single” scoop cones that – these days – are roughly the size of my kiddos’ heads. Lily’s go-to ice cream flavor is purple cow: a Massachusetts specialty featuring black raspberry ice cream with dark and white chocolate chunks; whereas Jack pretty much always orders chocolate ice cream. A few years back I posted a recipe for Purple Cow Frozen Yogurt, so I thought I’d concoct a healthy chocolate ice cream recipe this time around.

Banana ice cream – affectionately referred to in the blog community as “nice” cream – has been around for a while and is simply frozen bananas pureed into soft serve consistency. There are endless possibilities for flavor additions, but (not surprisingly) I went with peanut butter and chocolate for this one. Bananas, unsweetened cocoa powder, and unsweetened peanut butter are the ONLY ingredients   needed for this recipe… but I promise you it tastes like there’s cream and sugar in there.

John said if this doesn’t satisfy your sweet tooth, he doesn’t know what will, Lily said I should sell it, and Jack asked why there was peanut butter in his chocolate ice cream (HA!). I say try it, and you will undoubtedly love it!

Three Ingredient Peanut Butter Chunk Chocolate “Nice” Cream {vegan, no sugar added}

by Lauren Zembron

Ingredients

Instructions

Place the frozen banana slices in a food processor and process until smooth, stopping to scrape down the sides as necessary. This will take some time (about 3-5 minutes)

Add in 1/2 cup peanut butter and cocoa powder and process until fully combined and smooth.

Line a loaf pan with parchment paper and spoon in half of the nice cream; spread into an even layer.

Dollop half of the remaining 1/4 cup peanut butter over the nice cream using a teaspoon measuring spoon.

Spread the remaining nice cream over the peanut butter chunks.

Repeat step 4 with remaining peanut butter.

Place in the freezer until scoopable, about 1-2 hours.

Estimated Nutrition Per Serving (1/2 recipe)

• Calories: 184 kcal
• Total Fat: 6.4g
  • Saturated Fat: 1.3g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Total Carbohydrates: 33.6g
  • Dietary Fiber: 5.2g
  • Sugars: 16.5g
• Protein: 4.6g

I am well aware that the pumpkin spice phenomenon has gotten completely out of control, (I mean, what?!), but I still love the flavor of those warm spices combined together.

These energy bites are an easy and quick way to get your pumpkin spice fix without having to turn on the oven or stove. They have only a handful of ingredients, most of which you probably already have in your kitchen if you’re accustomed to making gluten-free goodies. They don’t have a ton of added sugar, but they will satiate your sweet tooth after lunch or as a mid-afternoon pick-me-up.

Let pumpkin spice season commence!

Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

by Lauren Zembron

Ingredients

• 1/3 cup natural unsweetened cashew butter (peanut or almond butter may be substituted, but the mild flavor of cashew butter is preferred for this recipe)
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 2/3 cup old fashioned rolled oats, certified gluten-free if desired
• 1/3 cup blanched almond flour, plus more if needed (for the batch photographed in this post, I used an additional 3 Tbsp)
• 1 tsp pumpkin pie spice
• chocolate chips, dried cranberries, chopped nuts, etc.

Instructions

In a mixing bowl, add cashew butter, maple syrup, and vanilla extract; stir until fully combined.

Add in the rolled oats, almond flour (starting with 1/3 cup), and pumpkin pie spice; stir until fully combined. If mixture is super sticky, add more almond flour – one tablespoon at a time – until the dough is no longer sticky but still holds together.

Scoop out the dough using a cookie scoop or tablespoon measure, and roll into balls using the palms of your hands.

Place bites on a parchment paper-lined plate and chill in the fridge for at least one hour before transferring to an airtight container. Store in the fridge.

Estimated Nutrition Per Serving

• Calories: Approximately 200 calories per Samoa
• Total Fat: About 12 grams
• Saturated Fat: Approximately 8 grams
• Cholesterol: Around 0-5 milligrams
• Sodium: About 70-80 milligrams
• Total Carbohydrates: Approximately 20-25 grams
• Dietary Fiber: About 1-2 grams
• Sugars: Approximately 15-18 grams
• Protein: Around 1-2 grams

Are you looking for a fun and colorful way to encourage your kids to eat more fruit? Look no further than the delightful Rainbow Fruit Skewers with Banilla Dipping Sauce from The Kid’s Daily Plate. This creative and healthy snack will not only satisfy your child’s taste buds but also provide them with a variety of essential nutrients.

I’m sharing with you a recipe from my e-cookbook The Kid’s Daily Plate today for two reasons:

1. It is currently Gay Pride Week, and I wanted to show my support for the LGBTQ community by posting a recipe that mirrors the rainbow flag. #loveislove #lovewins
2. These skewers are a fun way to get your kids to eat a colorful array of healthy produce.

My kids devour a wide variety of fruit at an alarmingly fast rate, but I know some kids are hesitant to venture past their comfort zone of one or two different kinds. These skewers feature a rainbow of fruits with a naturally sweetened dipping sauce on the side, which will hopefully motivate even the pickiest of eaters to try something new.

Rainbow Fruit Skewers with Banilla Dipping Sauce from The Kid’s Daily Plate

by Lauren Zembron

Ingredients

• Hulled strawberries or raspberries, preferably organic
• Cubed peeled mango or cantaloupe
• Cubed peeled pineapple (or pineapple canned in 100% juice) or peeled sliced banana
• Peeled & sliced kiwifruit, preferably organic
• Blueberries, preferably organic
• Purple grapes, preferably organic

• 1 peeled very ripe banana
• 2 Tbsp milk, preferably organic
• 1 cup plain Greek yogurt, any fat percentage, preferably organic
• 2 tsp freshly squeezed lemon juice
• ½ tsp pure vanilla extract

Instructions

Instructions for the skewers:

Carefully thread the fruit onto wooden skewers or chopsticks in the order listed to make a rainbow pattern.

Serve with banilla dipping sauce (recipe follows).

Instructions for banilla dipping sauce:

Combine all ingredients in a blender or food processor and blend/process until very smooth.

Estimated Nutrition Per Serving

• Calories: 120
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 15mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 2g
• Vitamin C: 120% DV
• Calcium: 6% DV
• Iron: 4% DV

Samoas cookies, also known as Caramel deLites, are a beloved treat that many associate with Girl Scout cookie season. These delightful cookies feature a combination of chewy caramel, sweet coconut, and rich chocolate, all nestled atop a buttery shortbread base. Making homemade Samoas allows you to enjoy these delicious cookies year-round and customize them to your liking. In this article, we’ll guide you through the steps to create your own batch of Homemade Samoas Cookies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the vanilla extract and mix well.

Gradually add the flour and salt, mixing until the dough comes together.

Roll the dough into a 1/4-inch thick rectangle on a floured surface.

Use a round cookie cutter or glass to cut out circles and place them on a parchment paper-lined baking sheet.

Bake for 10-12 minutes or until the edges turn golden. Let them cool on a wire rack.

• Spread the shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until it’s lightly golden. Be careful not to burn it.

• In a microwave-safe bowl, combine the unwrapped caramels, sweetened condensed milk, and salt.
• Microwave in 30-second intervals, stirring each time, until the mixture is smooth and well combined.
• Stir in the toasted coconut.

• Take a cooled shortbread cookie and spread a generous layer of the coconut caramel topping on top. Repeat for all cookies.
• Allow the caramel topping to set for about 30 minutes.

• In a microwave-safe bowl, melt the chocolate and oil in 20-second intervals, stirring until smooth.
• Drizzle the melted chocolate over the caramel-topped cookies.
• Allow the chocolate to set for at least an hour, or you can speed up the process by placing them in the refrigerator for about 30 minutes.

• Once the chocolate is set, your Homemade Samoas Cookies are ready to enjoy! Store them in an airtight container at room temperature.

Estimated Nutrition Per Serving (1 cookie)

• Calories: Approximately 170 calories
• Total Fat: 10g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 80mg
• Total Carbohydrates: 19g
  • Dietary Fiber: 1g
  • Sugars: 13g
• Protein: 2g

I didn’t stick with Girl Scouts for very long as a kid, but I was a brownie long enough to sell cookies for a couple of years. Samoas (or, as I knew them, Caramel deLites), were not a favorite of mine back then, (due to my childhood distaste for coconut), but as I got older and my taste buds changed, they became my absolute favorite Girl Scout cookie to purchase (and eat, obviously!). However, It’s been years since I bought Girl Scout cookies because I’m not a fan of the ingredients used.

You can imagine my deLite (I had to, sorry) when I stumbled upon a recipe for a homemade version of my favorite GS cookie using only clean ingredients on the Eating Bird Food blog!

These cookies are pure perfection, and because I didn’t change one thing about Brittany’s recipe, I’m going to link her recipe instead of posting it here.

The kids and hubs all love these cookies as much as I do, so it’s safe to say they’ll become a frequent treat in our house!

If you think that delicious brownies without flour, refined sugar, or butter sounds too good to be true, then let this recipe be the one that changes your mind.

Although not quite as rich and dense/fudgy as traditional brownies, this healthier version is the perfect antidote to any chocolate craving, and the batter is quick and simple to whip up (in one bowl!).

I made these in a 7 x 11 inch rectangular pan because I’ve been without my trusty 8 x 8 inch square pan for a while now… without any memory of what happened to it (hmmm: mom brain is real, my friends). When baked in an 8 x 8 pan, the brownies will turn out thicker.

If you’re looking for a chocolatey, but more heart-healthy, dessert to treat your loved ones to on Valentine’s Day, then look no further!

Healthy One Bowl Flourless Brownies (Gluten-free, Grain-free)

by Lauren Zembron

Ingredients

• 3 large eggs, preferably organic
• 1 cup well-stirred creamy/smooth all-natural unsweetened almond butter, (the only ingredients should be almonds and salt)
• 2 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/3 cup coconut sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 tsp baking soda
• 1/8 tsp Kosher salt
• 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Whisk the eggs in a large mixing bowl until lightly beaten, then stir in almond butter, maple syrup, vanilla, sugar, cocoa powder, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick and sticky.

Fold in chocolate chips.

Spoon the batter into the prepared pan, and spread it into an even layer.

Baking for 15-17 minutes (or 14-16 minutes if using a 7 x 11 pan), or until a toothpick inserted into the middle of the brownies comes out mostly clean. The brownies will rise in the oven, but then deflate while they cool.

Let brownies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.

Estimated Nutrition Per Serving (1 brownie)

• Calories: Approximately 190 calories
• Total Fat: 12 grams
• Saturated Fat: 1-2 grams
• Cholesterol: 15-20 mg
• Sodium: 90-100 mg
• Total Carbohydrates: 16-18 grams
• Dietary Fiber: 2-3 grams
• Total Sugars: 11-12 grams
• Protein: 4-5 grams

Puffy, soft, and chewy in the center with a bit of crunch from a cinnamon sugar coating, snickerdoodles are a perennial favorite, especially during this time of the year when platters and tins of cookies abound. Altering the traditional version into a healthy cookie is simple, and if you’re well versed with paleo baking, you most likely already have all of the necessary ingredients in your kitchen.

One of the many perks of vegan baking is that your kids (and you!) can safely lick the bowl and eat as much raw dough as you want. Jack, (who turned two last month!), was given the honor of licking the spatula, and kept saying “yummy!”.

Agreed, kiddo, agreed.

Paleo & Vegan Snickerdoodles

by Lauren Zembron

Ingredients

• 1 1/2 cups blanched almond flour
• 2 Tbsp coconut flour
• 1/4 tsp Kosher salt
• 1/4 tsp baking soda
• 6 Tbsp melted coconut oil (make sure to melt before measuring)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 Tbsp coconut sugar (you could also use evaporated cane juice)
• 1 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small microwave-safe bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. If your maple syrup is cold, the coconut oil might begin to solidify when you mix them together. If this is the case, simply microwave the mixture until liquified.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

In a bowl, whisk together the coconut sugar and ground cinnamon,

Using a cookie scoop (or spoon), scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar. Place cookie dough balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 10 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Estimated Nutrition Per Serving

Please note that these are approximate values and may vary based on specific ingredients used and portion sizes:

• Calories: 110 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 55mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 2g