My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Holly Yzquierdo

Banana Pudding Ice Cream

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I grew up in the south and certain flavors remind me of my childhood. Banana pudding is one of those flavors. I wanted to recreate that flavor in a frozen treat, Banana Pudding Ice Cream was born.

There are a lot of vegan ice cream recipes out there. They aren’t very hard to make and many of them use frozen bananas. You may have heard them called “nice cream.” If you haven’t tried it you are missing out!

Banana Pudding Ice Cream has all of the flavor of traditional banana pudding but it's dairy-free!

For my recipe I wanted to keep it simple but add something to give it that banana pudding flavor. I accomplished that by using Enjoy Life Vanilla Cookies.

Disclaimer: These cookies are not vegan, they contain honey. I didn’t even realize that until I went to write this recipe out. I should have known because it’s right there on the box. We’ve used these cookies for a long time because they are one of the few delicious cookies that are free of the top 8 allergens and safe for people with food allergies. You can use a different cookie like these Snackimals that aren’t safe for food allergies or Enjoy Life Sugar Crisps that are top 8 free.

Banana Pudding Ice Cream has all of the flavor of traditional banana pudding but it's dairy-free!

I’m not one to eat many frozen treats. I’m just not an ice cream type of person but it’s been so hot here in Arizona that I really wanted to start making more ice creams and popsicles for my family. I love that I can control the ingredients and avoid artificial sweeteners and food dyes by spending just a few minutes creating them.

The sweetness from the bananas and the cookies were more than enough for this treat. I didn’t add any other sweetener, just a little vanilla and plant-based milk.

I always have frozen bananas in my freezer because I like putting them in smoothies. If you plan to make this ice cream you can peel the bananas, cut them into pieces then freeze. I usually freeze bananas whole but then I have to peel them and they are much harder to work with that way.

While you don’t need any “special tools” you will need either a food process or a blender. I use this food processor that I bought years ago. You could even use a blender but you might have to use more liquid and stop more often to push the ice cream off the sides. I’m going to try using my Blendtec Twister Jar next!

Banana Pudding Ice Cream has all of the flavor of traditional banana pudding but it's dairy-free!

Banana Pudding Ice Cream

If you love banana pudding you absolutely must give this Banana Pudding Ice Cream a try.

Banana Pudding Ice Cream
 
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Recipe type: Dessert
Ingredients
  • 4 Bananas, Frozen and cut into chunks
  • ¼ cup plant milk
  • 1 tsp vanilla
  • 6 vanilla cookies
Instructions
  1. Put frozen banana chunks into a food processor and pulse for 2 minutes.
  2. Pour in half the plant milk and the vanilla and pulse again.
  3. Use a silicon spatula to push the frozen banana ice cream around and separate it from the sides.
  4. Add more milk and pulse until smooth, using the spatula when needed.
  5. Break cookies into big chunks and put half in the food processor and pulse into the ice cream.
  6. Stir the half of cookies into the ice cream.
  7. Serve or pour into a freezer safe container and freeze until ready to serve.

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June 6, 2016 Plant-Based Meal Plan

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After weeks of conferences and a little vacation time I’m back with a brand new plant-based meal plan this week. I’m including a few of my newest recipes for Breakfast Cookies and Overnight Oats in this meal plan!

I’ve been trying a lot of new recipes lately. I like to post them on Instagram so make sure you are following me. I’ve got a new one in mind for this week and it’s going to be amazing.

Plant-Based Meal Plan

The weather in Arizona is so hot! I don’t know how much cooking I’ll be able to do without heating up the house. I’ll use my Instant Pot and Crock Pot for a lot of the cooking and include lots of salads and veggies.

[Read more…] about June 6, 2016 Plant-Based Meal Plan

Vegetables That Are High In Protein

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I’ve been doing a lot of traveling lately. Everywhere I’ve gone people have taken notice of my plant-based diet. Their first thought is always about protein.

“Where do you get your protein?”

If I had a dollar for every time someone asked me that question over the last two weeks I could buy a week’s worth of groceries.

I don’t mind the question. It gives me a chance to share about plant-based eating. Sometimes I forget that the plant-based diet is really a foreign concept to people.

I’ve already answered the question, “Can I get enough protein on a plant-based diet?” Today I want to talk about vegetables that are high in protein.

Do you worry about protein on a plant-based/vegan diet? Don't! There are a ton of vegetables that are high in protein. [Read more…] about Vegetables That Are High In Protein

Breakfast Cookies

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Yep, we are having cookies for breakfast. These aren’t ordinary cookies, they are Breakfast Cookies and full of fiber and healthy ingredients.

I specifically made these Breakfast Cookies with my preferences in mind. So often, moms will put others needs ahead of their own but when it comes to eating healthy it’s important to take care of yourself.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

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Breakfast Cookies aren’t a new idea. People have been making them for years. I wanted my Breakfast Cookies to contain ingredients that I would put in my oatmeal. I’m not looking for a junk food breakfast here. On the contrary, I’m looking for a plant-based, whole food breakfast that is also allergy-friendly and portable for breakfast on the go. 

This Breakfast Cookie recipe contains my three favorite seeds, raw pepitas, hemp hearts and chia seeds. I love seeds! They are a great source of healthy fats, protein, and fiber. One of the things I love about these cookies is that even though they have seeds the seeds aren’t super noticeable when you’re eating them.

I make a gel with water and the chia seeds. After I let it sit to congeal I toss the raisins in the water too. It may seem strange but our raisins get so dry. We buy them in bulk and after a while, they get really dry and a little on the hard side. That doesn’t bother my family but I like my raisins to be a little more plump. I usually soak my raisins in warm water for a few minutes before using them. If you are using golden raisins they probably don’t need to be soaked.

To keep it allergy-friendly I use gluten-free oats and a peanut butter alternative. You could use peanut butter or some other nut butter if you prefer. The oats give it substance and the nut/seed butter gives it flavor and acts as the other binder.

You may notice slight vanilla and cinnamon flavors as well. I skipped the chocolate for two reasons. First, I’m going to be eating these on the go and I don’t want little chocolate chips falling out and melting in my car or on my clothes in the super hot Arizona sun. Second, if I ate chocolate for breakfast it would be hard for me not to indulge in sweets all day.

These Breakfast Cookies just have a touch of sweetness but taste much less sweet than your standard store-bought granola bar. I’ve been relying on those a lot lately and I’m trying to get away from it. They are delicious but the “good” ones are pretty expensive for every day.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

Breakfast Cookies

I recommend you enjoy these Breakfast Cookies with a cup of coffee. If you decide to share with your kids they may want a cup of plant-based milk.

Yield: 12

Breakfast Cookies

Breakfast Cookies

These Breakfast Cookies are perfect for breakfast or snack on the go! These lightly sweetened cookies are full of healthy ingredients your family will love. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • ½ cup warm water
  • 2 tsp chia seeds
  • ¼ cup raisins
  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free rolled oats pulsed in a blender
  • ½ cup peanut butter alternative
  • ¼ cup maple syrup
  • 1 Tbsp raw pepitas
  • 1 Tbsp hemp hearts
  • 1 tsp cinnamon
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Pour 2 tsp chia seeds into warm water and give a gentle stir. Add in raisins if they are dry. Let sit at least 5 minutes.
  3. In a large bowl add the rolled oats and the pulsed rolled oats.
  4. Dump the Soy Nut Butter into the oats and stir well. I have best results "stabbing" the clumps with a wooden spoon.
  5. Pour in the chia seed/raisin water and maple syrup then stir well to incorporate everything.
  6. Sprinkle the remaining seeds, cinnamon and vanilla in the bowl then stir a final time.
  7. Use a spoon to scoop out a ball of dough slightly larger that a ping pong ball. Use wet hands to roll it into a ball then flatten it into a disk. The dough will not spread so the size will be the same after baking. You should have about 12 cookies.
  8. Bake for 10 minutes and allow to cool before eating. Store in air tight container and enjoy within 3-4 days.

Notes

You can substitute your favorite ingredients. Choose cranberries instead of raisins, pick your favorite nut or seen butter, and change up the spices to suit your preferences.

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Category: Breakfast
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Overnight Oats

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I want to eat a healthy breakfast but some days I don’t have the time to cook. Overnight Oats are a healthy option for busy mornings.

Plant-Based Overnight Oats

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You know I love my Instant Pot Oatmeal but Overnight Oats are even faster. Just spend a few minutes before bed and a few minutes in the morning for an easy breakfast.

I use old fashioned oats. Bob’s Red Mill oats is our brand of choice. But if you need gluten-free I recommend GF Harvest Oats! Their manufacturing process is as good as it gets for keep gluten out of the picture.

We use Rice Dream for most of our cooking. My kids love the vanilla but I prefer the regular unsweetened. I like that it’s shelf stable so I can keep a few in my pantry and not worry about running out without a backup. I have 3 cartons in my pantry right now!

Plant-Based Overnight Oats

Overnight Oats

Overnight Oats are also perfect for travel! Just bring a bowl or jar with the oats pre-measured. Then pick up some plant milk and fruit at your destination. Easy peasy!

Overnight Oats
 
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Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • ½ cup oats (I used old-fashioned oats)
  • ½ cup plant milk
  • ½ banana, diced very small
  • ¼ cup chopped strawberries
  • ¼ tsp cinnamon
  • sweeten to taste with maple syrup
  • bluberries
Instructions
  1. In a bowl, combine the oats, cinnamon, maple syrup and milk, mix until combined.
  2. Allow to sit in the fridge overnight.
  3. Dice the bananas and slice the strawberries.
  4. Mix the banana with the overnight oats, then add the strawberries and top with blueberries.

Plant-Based Overnight Oats

I love bananas and add them to almost all my overnight oats because they are so sweet. I’m really focused on cutting down my sugar intake. Bananas add the sweetness I want. Sometimes I’ll add a touch of maple syrup too.

If strawberries, bananas and blueberries aren’t your thing try raisins or peaches or diced apples.

Sometimes I’ll get a little “fancy” and add fresh ginger or hemp seeds. Really, you can add whatever you like. The fruit is completely optional.

Plant-Based Overnight Oats

For more information on oatmeal and to see my favorite oatmeal picks check out my Ultimate Oatmeal Guide.

Check out more delicious breakfast recipes on my Breakfast Page!

Last Week of School Meal Plan

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This week, our plant-based meal plan will use quinoa, various pasta and potatoes multiple times. Why? Quinoa, pasta and potatoes all cook quickly. Well, the potatoes cook quickly in my Instant Pot.

We have a busy week and it’s the last week of school. I’m sure it will take us a few weeks to get into the swing of things with our new schedule. I’m even taking a little break next week so you won’t be seeing me around.

Wondering what to eat on a Plant-Based Diet? Look no further than the weekly Plant-Based Meal Plans at MyPlantBasedFamily.com. Each week you'll find a brand new meal plan for allergy-friendly, whole foods that won't break the budget.

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