That’s a problem we all had at some point in our kitchen: too many leftover bananas and no idea what to do with them before they become too ripe to eat. The most obvious answer would be to make a banana cake, of course… but isn’t there a healthier option? My mum actually gave me that idea recently and after trying it myself, I thought I had to share my own banana ice cream recipe! It’s easy to make, requires only 4 ingredients, it’s gluten-free and dairy-free (if you opt for a plant-based milk).
Ingredients – for 4 people:
5 bananas (small/medium)
150ml milk (I used unsweetened soya milk)
1 teaspoon lemon juice
4 teaspoons honey
Put everything in the blender and mix it until smooth:
Pour the mixture into 4 ramequins and leave in the freezer overnight:
And the next day: tadaaa…. Enjoy!
Who said it was too cold for ice cream? Plus you can keep it in the freezer several weeks, it’s really convenient on top of being a healthy alternative to banana cake. One ramequin following this recipe would be less than 150 calories. I love this dessert, it’s sweet and refreshing!
Have you decided to become a healthier version of yourself? If so, I’m proud of you and I’m looking forward to sharing that journey with you! What if doing that also gave you the opportunity to take actions and save the planet? I hope you are interested because you can actually do both at the same time. Sustainable nutrition is the future we need.
What is sustainable nutrition?
What I mean is changing your food choices provides the simplest and largest impact you can have on the world and your body. Meat production has a heavy impact on the environment and it’s no secret to anyone that red meat (especially beef) requires a lot more land and more water to produce than poultry, resulting in significantly higher climate-warming emissions. By simply choosing chicken over beef for example, you could reduce your dietary carbon footprint by half! Or you can simply remove animal products from your diet to have an even bigger impact on the planet.
Is a plant-based diet the only solution?
I’ve always found it annoying when someone who chose to be vegan tries to make you feel bad for eating meat, but the truth is their diet is the least damaging for the planet. After a lot of research on the matter, my view on the topic has evolved quite a lot over the past few years. I think it’s all about limiting your carbon footprint without necessarily having to remove your favourite foods from your diet, sometimes it makes a vegan diet easy to adopt, sometimes it feels impossible. So for now I’ve decided to go halfway and have at least one plant-based meal a day.
Huel, short for Human Fuel
One of the reasons I love this brand so much is that they really care about the environment and are making an effort to talk about it more: “Halting climate change is possible, eating for our health is achievable and lowering our carbon emissions is simple. It all starts with changing the way we eat. It’s time to change the way we think about food.”Huel is 100% plant-based and any food waste becomes renewable energy. They provide all nutrients you need and they constantly innovate with new flavours, no wonder why they keep growing (and it’s really good news for the environment).
What can you do to improve your diet and reduce your carbon footprint?
choose fish/poultry over beef/lamb
choose plant proteins over animal products
eat less food high in sugar/fat
avoid fried foods
limit your consumption of alcohol
eat more fruits, vegetables, legumes (lentils, beans, peas and chickpeas), nuts and seeds
How I choose to contribute
Personally, I skip breakfast as part of my intermittent fasting so I have only 2 meals a day (which is not recommended for everyone so make sure you talk to a dietician if you have any doubts). I have Huel for lunch (I love their coffee caramel black edition, I add matcha powder to it) and I eat mostly fish or poultry for dinner (more and more rarely red meat compared to before but it still happens occasionally).
I have nuts as a healthy snack and include a lot of fruits in my diet. Also, I don’t eat gluten anymore and avoid dairy products as my body doesn’t seem to tolerate any of these very well. Gluten-free & dairy-free diets are not always easy to follow but it also benefits the planet, not just me. Bearing in mind I want it to be a lifestyle I can adopt in the long run, not just a temporary measure.
Want to find out more?
If you want to read more on the topic, check out the links below:
It’s Monday and it’s getting cold out there, I just wanted to share how to prepare this indulgence! Strawberries are great for you, they are among the top 20 fruits in antioxidant capacity and are a good source of magnesium and potassium, containing very few calories. Dark chocolate is also good for you (if it contains at least 70% cacao – the darker the better!), it contains antioxidants, fibre, potassium, calcium, copper, and magnesium. But the two of them together might not be that healthy, purely because you would be consuming more chocolate than you need to have a positive impact on your body. Hence why I call them my guilty pleasure! It’s excellent for the mood though.
Who knows, this 2-ingredient recipe could be useful if you want to prepare something a bit special but not too complicated at the same time, something that doesn’t take too long to make and is beginner-friendly too! Chocolate coated strawberries are probably one of the easiest fancy bite-size desserts that everyone loves…
Ingredients you need
First of all, pick fresh strawberries that are quite firm (not too ripe) and with long stems, it will be easier to dip them. For the chocolate part, it’s better to choose a good quality cooking chocolate, to make sure it melts well and then cools down properly. Personally, I like to use Green & Black’s Organic Dark Cooking Chocolate but it’s down to you and your preferences!
Few tips before you start
Use strawberries at room temperature (or leave them out of the fridge at least 30 minutes before dipping them)
Strawberries must be dry before dipping them, the coating will stick better
Prepare your workspace beforehand so you don’t have to rush
Don’t overheat the chocolate, monitor its consistency every 30 seconds if you’re using a microwave (you can also use a double boiler)
As there are only 2 ingredients, the quality of each makes a huge difference
Method (with pictures)
1. Clean your strawberries and let them dry
2. Break the chocolate in small pieces and microwave until it’s almost completely melted, then stir with a spoon to get the right consistency (for 250g of strawberries, I used 60g of chocolate)
3. Dip each strawberry in the melted chocolate and put them on a parchment baking paper that you’ve prepared in advance
4. Let the chocolate set and rest until it has solidified nicely
That’s the basic version but you can make it look (and taste) even better with additional toppings. You can drizzle them with melted white chocolate afterwards for example, or anything else you want. Here’s some suggestions:
Any nuts (crushed),
Oreo cookies (crushed),
Mini chocolate chips, etc.
Once done, you can store them in the fridge for a day or two (not in the freezer) or in a dry cool place, but they are much better when consumed on the same day!
It’s the ideal dessert for romantic occasions (Valentine’s day, anniversaries…) but any excuse is good enough. Sometimes it’s important to treat yourself with food that makes you happy, as long as it’s done with moderation!