20 Minute Chocolate Ice Cream {Healthy} {Vegan} {Paleo}

Oh man, it has been a week for me.  Last Thursday night I was in a high speed car accident on the freeway and then the other two cars involved in the accident drove away. Not cool!  There was a trip to the ER and a totaled car, but I am luckily and grateful to be walking.  

I also just got back from a family vacation.  We went to Coronado Island, and this is one of my very favorite beaches and towns ever.  If I could afford to live there I would; if I could afford to stay at Hotel Del I would.  There are a lot of "ifs" when it comes to Coronado, but there are some things that aren't even questioned.  

Coronado Island has the best family beach I've been to in California.  Another without a doubt Coronado is the Moo Time Creamery.  The Moo Time Creamery has the absolute best ice cream; I'm not even a huge coconut fan, but I fell in love with the coconut ice cream here the first time I came.  I have since had several different flavors, and I've loved all of them.  The peanut butter ice cream from this trip was amazing!.  If you go to Coronado Island you must stop for a treat at Moo Time Creamery, and if you are really living the dream you'll go there more than once.  They have two locations on the island. 

My kiddos had been requesting a beach trip for months now.  We planned a trip to Coronado and of course planned an ice cream stop as well.  My kiddos have now been introduced the best of Coronado Island; it'll be hard to live up to this family vacation from here on out.  

While on vacation we had really great burgers at Cali O' Burger and the most amazing Veggie Bowl I've ever had (b/c I crave veggies on vacation, and you know that if you follow me on Instagram @alohamoraopenabook) at Kitchen in the Desert Cafe in 29 Palms. 

If you are ever on your way to Joshua Tree National Park you must stop at this restaurant for the most amazing and flavorful food.  It may be in a sketchy location, the back of a Mobil gas station/liquor store, but the food is worth it all.  I also hear the smoothies are amazing as well. 

I crave vegetables when on vacation b/c I never get enough, and when I come home from vacation I always crave healthy food and clean eating.  However, it's a holiday weekend with friends and families gathering.

Memorial weekend is usually a time to remember the sacrifices others have made as well as spend time with loved ones.  When I lived in Denver I always ran the Bolder Boulder, one of my favorite 10k races, on Memorial Day.  Now in AZ I spend time with family and usually cook out on the grill.  Both make for a great day.  

Since we just got home from vacation I'll make sure we are grilling vegetables along with the meat, but I'll also make sure we have a treat.  I always need a treat.

This Healthy Chocolate Ice Cream can be made in 20 minutes and is Vegan and Paleo Friendly.  Basically, it is a diet friendly dessert that you will be absolutely amazed with how delicious it tastes.  This ice cream is rich and chocolaty goodness with no processed sugar or dairy.  This ice cream is one of my favorite treats; I've even been known to bring it to girl's night... and they all loved it as well. 

You should include this quick and easy dessert to your weekend... even if the ingredients sound a bit bizarre. 

Healthy Chocolate Ice Cream in 20 Minutes
Recipe: Alohamora slightly adapted Perry's Plate
Active Time: 20 minutes
Inactive Time: 0
Servings: About 3 1/2 cups

Ingredients: 
2/3 c. almond milk
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 avocado
1/4 c. honey
1 tray ice cubes (approximately 3 1/2 cups)

Directions: 

1. Place everything, but the ice, in a blender (I love my Blendtec) in the order listed and blend until smooth.  Add more honey according to your taste, but I felt 1/4 c. was plenty. 
2. Add the tray, or 3 1/2 cups, of ice and blend until smooth and combined. 
3. Serve right away or freeze in an airtight container and serve within an hour or 2 hours max.  B/c of the avocados I have not trusted to leave this ice cream overnight in my freezer, but I did have a friend who kept it overnight in an airtight container and she said it was delicious still. 
4. Personally, I don't believe in storing it overnight, but I do believe in being gluttonous with this healthy ice cream dessert.  I promise you won't feel guilty, but instead you will feel happy.  

Happy 20 Minute Healthy Chocolate Ice Cream eating! 

How and Why of Roasted Tomatoes {Healthy}

If you are not roasting tomatoes you should.  They help the budget minded, taste delicious, super simple and easy to make, gluten free, and ready in less than 30 minutes. 

Often times I will buy a pint or even a Costco size container of grape tomatoes.  I often can never finish them in time before they start to get a bit wrinkly.  If you find yourself looking in the fridge at wrinkly or a bit old tomatoes (grape, cherry, or plum, or any tomato variety) don't throw them away; roast them instead.  You'll save money, waste less food, and enjoy delicious tomatoes.   

Roasted Tomatoes are quickly made and they are extremely versatile.  You can eat roasted tomatoes plain, simply toss them in pasta, add them to homemade pizza, use them on a green salad, enjoy in eggs, and so much more.  They are delicious, easy on the budget since you aren't wasting food, and store in the fridge quite well. 

The above is just a handful of reasons "Why" Roasted Tomatoes are deliciously fantastic, and below you will find the recipe which provides the How to.  Enjoy! 

Roasted Tomatoes
Active Time: 5 minutes
Inactive Time: 20 minutes
Servings: varies with use

Ingredients:
1 pint (approximately  2 c.) grape or cherry tomatoes- if you have larger tomatoes slice them
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper
2 cloves garlic, minced

Directions: 

1. Preheat oven to 400 degrees and line a pan with aluminum foil or a baking mat. 
2. Wash and dry your tomatoes and place them in a medium bowl. If you don't have grape or cherry tomatoes then slice your larger tomatoes in thicker slices. 
3. Toss the tomatoes with the olive oil, and then add the remaining ingredients stirring to combine everything.  
4. Pour the tomatoes on the prepared pan, spread them out, and cook them at 400 degrees for 20-25 minutes until they are soft. 
5. Enjoy the tomatoes plain, tossed with pasta, on a pizza or salad hot, cold, or room temperature. 
6. Store leftovers in the refrigerator. 
7. You can adjust the measurements according to the amount of your tomatoes. 

Happy Healthy and Delicious Roasted Tomatoes eating! 

Not Too Spicy Bean Tacos/Burritos {Gluten Free} {Vegetarian} {Fast and Easy}

My 4 year old, and to be honest my 3 year old too, struggle with spicy food.  However, I'm a big fan of spice and spicy.  I've been known on occasions to tell my kiddos that something is not spicy, b/c to me it isn't, but to them it was far too spicy.  Ooops. Mom fail!  Lots of panting and water drinking usually resulted.  

Now, my kiddos will look to Dad and ask him if it is spicy before they dare take a bite.  Again, ooops!

The other day I was telling my kids I was making Spicy Bean Tacos/Burritos and my daughter quickly stated, "Not Too Spicy, Mom!"

So, I tried really hard to tone down the spicy factor but keep the flavor factor still high.  It worked deliciously!  I whipped up these meatless Not Too Spicy Bean Tacos/Burritos in less than 30 minutes.  Quick, easy, healthy, diet friendly meal on the table in half an hour.  Win!

Not Too Spicy Bean Tacos/Burritos
Recipe: Alohamora adapted from Annie's Eats
Active Time: 20 minutes
Inactive Time: 10 minutes
Servings: About 4

Directions:   
1 tsp olive oil
2 cloves garlic, minced
1/2 tsp chili powder
1/2 chipotle pepper in adobo sauce, minced
1/2 tsp ground cumin 
1/4 tsp salt
dash of cayenne pepper
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1/3 c. water
6 Tbsp. salsa

Optional Serving Items:  
6 corn tortillas, warmed (flour tortillas if you don't mind the gluten)
cheese, shredded
tomatoes, diced
romaine lettuce, chopped
green onions, diced
Greek yogurt

Directions:

1. In a large pan/skillet heat the oil over medium heat. 
2. Add the garlic, chili powder, chipotle pepper, cumin, salt, and cayenne pepper to the pan and stir it in the oil for 30-60 seconds. 
3. Add the beans and water to the pan.
4. Bring the bean mixture to a boil and let it simmer for about 10 minutes. 
5. Remove the pan from the stove and pour it into a 1 quart bowl. 
6. Add the salsa to the bean mixture and use an immersion blender, potato masher, or spoon/fork against the side to mash/blend the mixture all together until it reaches your desired texture and consistency.  A few touches with the immersion blender is super fast, easy, and works great in my opinion; it's the easiest option.  The fork/spoon is the hardest and most time consuming.  
7. Warm your tortillas in a clean pan on the stove or in the microwave; then assemble your tacos or burritos with any desired toppings. 
8. Enjoy hot!
9. Store leftovers in a sealed container in the refrigerator.  

These tacos work great for an elimination diet if you are allowed beans, but you will have to use Rice and Bean crackers to dip.  

Happy Healthy Not Too Spicy Bean Tacos eating!