We love fruit—it’s delicious, relatively inexpensive, and seriously good for you—but, come on, you can only whip up so many salads, juices, and smoothies. Thanks to these innovative ideas, though, you can rediscover your favorite varieties and kiss fruit fatigue goodbye.
Freeze Strawberries and Chocolate in an Ice Cube Tray
This only requires two ingredients: strawberries and melted chocolate. It takes minimal effort, but offers delicious (and Pinterest-worthy!) results.
Don’t skimp on the quality of chocolate for this recipe. Use quality chocolate chips such as Ghiradelli or Guittard. To cut back on the sweetness of the milk chocolate, I threw in some unsweetened dark chocolate discs I happened to have on hand.
12 medium strawberries
12-ounce bag of chocolate chips (I used just under a whole bag of chocolate chips to make one tray of chocolate-covered strawberries)
Rinse strawberries and set aside to dry. Melt chocolate chips in the microwave, or in a makeshift double boiler on the stovetop. Heat until chocolate is melted, and stir until smooth. Fill each ice cube slot about 2/3 full with chocolate. Place one strawberry in each slot. Place tray in refrigerator and chill for at least one hour until chocolate is set.
To remove strawberries from tray, simply grab both ends of the tray and turn slowly in opposite directions – just like you do to remove ice cubes from the tray.
Pause to admire its sheer beauty…and then dig in. The “icing” here is made from coconut milk, vanilla, and honey.
Prep time: 15 mins Cook time: 5 mins Servings: 6-8
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds or shredded coconut
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.
This couldn’t be easier: Use both semisweet and white chocolate to make ’em extra sweet.
Ice cream made with just one ingredient? Oh, yes. If you have a food processor or a blender, you’re golden.
Remember this amazingly creamy ice cream with just one ingredient? Well, in our eagerness to tell you all about it, we didn’t give you very detailed instructions. Here, for those of you asked, are step-by-step instructions for making super-creamy, super-easy ice cream from just one thing.
That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats.
How to make 1-ingredient ice cream…
Here’s a step-by-step slideshow of how to do it. The major tips can be summed up as:
• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend – scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!
No bread? No problem. (And no gluten!) Just use apple slices, peanut butter, chopped pistachios, and dried currants to make a multi-layer sammy.
- 2 small apples
- ¼ Cup Peanut Butter
- 1/8 Cup chopped pistachios
- 1 Tablespoon dried currants
1. You can use any sorta apple here. If I was making a bunch of these, I would probably mix it up for variety, and you might want to adjust the ingredients accordingly. For example, with Granny Smith apples being so tart… maybe add in some white chocolate chips?
2. Trim the bottoms so the two apples sit flat and then cut them into three thick slices, leaving the top and stem intact. Sure, you aren’t going to eat the stem, but it’s so freaking pretty, leave it on! Mind you, if you are serving this much later than when you prepare them, coat the slices with a bit of lemon juice to prevent browning.
3. You are going to smear about 1 tablespoon of peanut butter onto each non-stemmed slice. Add the chopped pistachios to the bottom layer.
4. Now continue with the currants on the next layer.
5. Top it off!
Are they breakfast? Are they dessert? Who cares—they’re delicious (and nutritious!). Fresh vanilla whipped cream adds an extra-special touch, although you can skip it (or swap it out for yogurt) if you’d like.
Pancake “Taco Shells”
Serves 1 to 2, made a triple batch for family of 4
2 eggs, or egg substitute
1 large banana
2 TBSP finely ground almond meal, for texture and the color, or you can sub any flour
1 tsp baking powder
1/4 tsp cinnamon
1 tsp vanilla
Fresh fruit for filling, we used strawberries, raspberries, blueberries, and bananas
Fresh Vanilla Whipped Cream (recipe below), whipped coconut, cashew cream, or yogurt
Optional lime zest
Place eggs, banana, flour, baking powder, cinnamon, and vanilla in a blender or magic bullet and blend until smooth. Alternatively you can mash the bananas with a fork, scramble eggs with a fork, and mix everything together by hand with a fork or whisk. Heat a skillet or griddle on the stove on medium. Lightly spray with nonstick spray (I like coconut oil, or coconut oil spray). Pour into hot griddle in desired size. Flip them when they have puffed slightly, are bubbling, and set on edges. Let pancakes cool (to the touch but still warm) on a plate so they will fold without breaking and you can hold them to eat. Fill pancakes with fruit, top with whipped cream or yogurt, optional lime zest and enjoy!
Fresh Vanilla Whipped Cream
1c heavy whipping cream
2 tsp sugar, or sweeter of choice
1tsp pure vanilla
Place heavy cream in a bowl and mix on low for 1-2 minutes until it starts to slightly thicken. Add sweetener and vanilla and whip on high until you get stiff peaks.
You’re looking at assorted fruits wrapped in a thin slice of cucumber “seaweed” and sprinkled with coconut “roe.” It’s almost too adorable to eat. Almost.
Cantaloupe and Strawberry Sushi
- Cut chunks of cantaloupe and strawberries
- Cucumber: Use vegetable peeler to peel long thin slices
- Wrap cucumber slices around cantaloupe and secure with toothpick.
- Sprinkle with coconut
- Slice bananas into chunks
- Use fruit leather (You can buy sugar-free or try making your own.)
- Wrap fruit leather around banana
- Sprinkle with coconut