Category: Freezer Friendly

Mango and Banana Nice Cream Sandwiches

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Hi! I promise that next week I’ll go back to savoury recipes, but I’m trying to cram all of these summer desserts in before fall;) I don’t think that you guys will be complaining too much anyways, because these ice cream sandwiches are pretty darn good. Mango and Banana Nice Cream is sandwiched between two date and cinnamon cookies, making the perfect treat👌. Hope you enjoy!

Mango and Banana Nice Cream Sandwiches

Serves: 3

Total Time: 60 minutes

Ingredients:

For the Cookies:

  • 8 small dates, pitted
  • 3/4 cup oat flour
  • 1/2 cup oats
  • 1 tsp vanilla
  • 1 tbs cinnamon
  • 1 tbs chia seeds
  • 1/3 cup water

For the Nice Cream:

  • 1 small banana, frozen
  • 1 1/2 cups frozen mango
  • 1 tsp vanilla
  • 6 tbs water

Directions:

  1. Start by making the cookies. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the chia seeds and water. Let sit for about 15 minutes to form a chia “egg”.
  3. Meanwhile, in a blender, pulse the dates, oats, oat flour, vanilla, and cinnamon until combined.
  4. Dump the mixture into a bowl and add in the chia “egg”. Stir together until a dough forms.
  5. Spoon out a heaping tablespoon of dough and roll it in between your hands to form a ball. Place it on a parchment lined baking sheet and flatten so that it forms a small disc. Continue to do this with the rest of the dough, you should end up with 6 cookies (three sandwiches).
  6. Place the tray in the oven and bake for about 10-15 minutes, until the bottom of the cookies are golden brown. Remove from the oven, transfer to a small plate and place in the freezer to cool completely.
  7. While the cookies are baking, make the Nice Cream. Blend all of the ingredients in a blender until smooth. Place in a parchment lined bowl and put in the freezer while you wait for the cookies to bake and cool.
  8. When the cookies are completely cool, remove them and the Nice Cream from the freezer. Have a small parchment lined baking sheet ready. Scoop about a tablespoon of nice cream onto the flat side of three cookies. Place another cookie on top of each one to form a sandwich. Put the sandwiches on the baking sheet and move them to the freezer right away, before the Nice Cream melts.
  9. Let the sandwiches set in the freezer for about 30-45 minutes before serving.
  10. Enjoy!

Have a great weekend enjoying these sweet treats!

Yours Truly,

MyDayIsBooked;))

Roasted Beet Soup

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Hi there people👋 This is my first savoury recipe in a little while, and it’s a really good one;) It’s super easy to make and is delicious both hot and cold, plus I’m sure that it would freeze well in a resealable bag to be heated up later for a school lunch. The colour of this soup is AMAZING, because beets are great at staining pretty much everything that they come in contact with. Pro tip: wear plastic gloves while cutting your beets so that your fingers don’t get too purple😂😂. Here’s the recipe for the soup;)

Roasted Beet Soup

Serves: 2

Total Time: 45 minutes

Ingredients:

  • 2 large beets, cut into small cubes
  • 1/2 a red onion, sliced
  • 1 tbs olive oil
  • 2 cups vegetable broth
  • 1/4 cup parsley
  • 1 clove of garlic
  • Salt and Pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a medium sized bowl, mix together the cubed beets, sliced red onion, olive oil, and a pinch of salt. Place the vegetables onto a baking sheet lined with parchment paper and roast until the beets are soft, about 25-30 minutes.
  3. Spoon the roasted veggies into a blender. Add in the garlic, parsley, veggie broth, salt and pepper.
  4. Blend all of the soup ingredients until smooth.
  5. Serve the soup cold, or heat on the stove if preferred.
  6. Enjoy!

Hope you like this tasty summer soup! Keep your eyes peeled for my next post on Friday;)

Yours Truly,

MyDayIsBooked;))

Chocolate Dipped Bananas

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You guys, I literally thought that it was Sunday today! Funny how summer does that to you🤣 So, as a kind of last minute post, I decided to whip up these chocolate dipped bananas. I’ve had dessert on the brain lately;) This frozen treat is pretty simple to whip up, although a bit messy. All you have to do is make some chocolate sauce, dip the bananas in it, then sprinkle them with nuts or other toppings and throw them in the freezer. You don’t really even have to freeze them if you don’t want, you can just eat them as is. Spoiler Alert: THEY’RE REALLY GOOD. Hope you enjoy;)

Chocolate Dipped Bananas

Serves: 4

Total Time: 60-75 minutes

Ingredients:

  • 2 bananas, slightly ripe
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 2 tbs coconut oil
  • 1 tbs water

Other:

  • 4 small skewers

Directions:

  1. In a small pot, mix together the cocoa powder, maple syrup and coconut oil. Bring to a simmer on the stove and stir until well combined.
  2. Remove the chocolate sauce from the heat once it’s reached a simmer. Add in the water and stir. The result should be a smooth sauce.
  3. Pour the sauce into a small bowl, or something that will be easy to dip the bananas into. Cut the bananas in half. Using your hands, dip the bananas into the chocolate sauce and then lay them on a baking sheet lined with parchment paper.
  4. Stick a skewer into each banana and sprinkle with desired toppings.
  5. Eat as is or put the tray in the freezer for about 45 minutes to an hour.
  6. Remove the bananas from the freezer and enjoy!

I already know that there won’t be enough hot days left this summer to enjoy as many of these bananas as I want to🤧🤧 But I guess that eating a frozen dessert in the fall never killed anyone! See you guys on Wednesday;)

Yours Truly,

MyDayIsBooked;)))

Chocolate Saskatoon Berry Pie

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Hello! About two weeks ago I went Saskatoon berry picking with my family, and so now we have an excessive amount of berries sitting in our freezer. In order to use some of those up, I came up for the recipe with this Chocolate Saskatoon Berry Pie. And let me tell you, it might just be the most delicious thing that I’ve ever made. The crust is super chocolatey and almost melts in your mouth, plus the filling has just the right amount of sweetness while still managing to show off the Saskatoon berries. Also, did I mention that it’s a no-bake Pie? If you don’t have any saskatoons handy, you can always use blueberries. As always, this Pie is refined sugar free and made with healthy ingredients. Trust me, you need this Pie in your life.

Chocolate Saskatoon Berry Pie

Serves: Makes 1 9 inch pie

Total Time: About 70 minutes

Ingredients:

For the Crust:

  • 1 1/3 cup oats (I used steel cut)
  • 1/4 cup cocoa powder
  • 10 small pitted dates
  • 3 tbs maple syrup
  • 2 tbs coconut oil

For the filling:

  • 2 cups fresh or frozen Saskatoon berries
  • 1/4 cup maple syrup
  • 1 tsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup water
  • 2 tbs oat flour

Directions:

  1. Bring a small pot of water to a boil on the stove. Once it starts boiling, remove it from the heat and put the dates in it. This is to soften them up a bit. Let the dates sit in the hot water for 10 minutes, then remove them from the pot and put them in a blender.
  1. Add the rest of the crust ingredients into the blender with the dates. Blend until the ingredients are combined, but you can still see the oats. If you’re using rolled oats, you might not be able to see them after blending, and that should be ok, but I can’t guarantee anything because I haven’t tested the recipe with rolled oats.
  1. Dump the contents of the blender onto a 9″ Pie plate and use your hands to press down the mixture, forming an even crust all along the bottom and sides of the plate. Any extra crust can be saved and eaten on its own later (it’s that good)😋
  1. Place the pie plate into the freezer and let the crust set up for about 30 minutes.
  1. While the crust is setting, start working on the filling. Add the berries, maple syrup, coconut oil and water into a pot. Bring it to a boil on the stove, then reduce to a simmer. Let filling simmer for about 10-15 minutes, until it has started to thicken up a little. Add in the oat flour and stir, then simmer for another 2-5 minutes until the mixture is the consistency of pie filling, or a little looser.
  1. Take the crust out of the freezer and spoon the filling into it. Place the whole pie in the fridge for about 30 minutes before eating to set the filling.
  1. Serve cold with Nice Cream and enjoy!

You can now say “you’re welcome” to your tastebuds because by making this pie, you’ve made them very happy! Hope you enjoy and that you have a great weekend;)

Yours Truly,

MyDayIsBooked;))))

Carrot and Apple Muffins

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Hi guys! As much as I hate to think about it, summer is coming to an end, and that means that I need to start stocking my freezer with food for the new school year! These muffins are super moist and tasty, made with grated carrot and apple, as well as some banana for sweetness. They’re sugar free as well, making them a great healthy snack;) The batch that I made went straight into the freezer after they cooled off, so that I can just throw one in my lunch bag and it’ll thaw throughout the day. Honestly though, I’m not sure that they’ll last until September. Here’s the recipe!

Carrot and Apple Muffins

Serves: Makes 9 Muffins

Total Time: 70 minutes

Ingredients:

  • 1/2 cup grated carrot
  • 1 grated apple
  • 1 ripe banana
  • 1 tsp vanilla
  • 1 tbs olive oil (or oil of your choice)
  • 1 1/2 cup oat flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees farenheit.
  2. In a large bowl, mash the banana, then add in the grated carrot, apple, vanilla, and oil. Stir until well incorporated.
  3. In another bowl, mix together the oats, oat flour, baking powder, baking soda, and cinnamon.
  4. Add the dry ingredients to the wet and mix until a batter forms. It won’t be very runny, but this is normal.
  5. Scoop the muffin batter into a muffin tin lined with paper liners. Bake the muffins for about 40-50 minutes. I like to break one open and check the inside to see if it’s done. With these muffins, they’ll still look a bit raw in the middle after the 40 minutes are up, but if you leave them to cool completely then they’ll firm up a bit.
  6. Enjoy!

Hope you like this muffin recipe! It can easily be doubled if you want to make a larger batch;))) See you Friday.

 

Yours Truly,

MyDayIsBooked;)))