Peanut Butter Cluster Nice Cream

It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.

All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.

Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!

Peanut Butter Cluster Nice Cream

Serves: 3

Total Time: 210 minutes

Ingredients:

For the Peanut Butter Clusters:

  • 1 cup oat flour
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp runny or melted crunchy peanut butter
  • 2 tbsp dark chocolate chunks

For the Nice Cream:

  • 3 bananas, sliced and frozen
  • 1/2 tsp vanilla
  • Splash of water

Directions:

  1. Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
  2. Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:

3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!

This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!

Yours Truly,

Olivia:))

Chocolate Date Puffed Wheat Squares

How’s it going guys? Oh, you’re asking what you should do today? Well I have a great answer because you NEED to make these Chocolate Date Puffed Wheat Squares!

I don’t buy dates very often because they’re a tad expensive, but someone gave me a bunch a little while ago so I knew I had to do something special with them. I’ve been eating them by themselves (which is amazing), and I’ve also heard that they’re spectacular with peanut butter, but there are so many awesome desserty things you can do with dates. I decided to make these CHOCOLATE DATE PUFFED WHEAT SQUARES. Sweet, gooey, and a little crunchy, they’re the perfect treat!

These squares are pretty easy to make, too. You just soften up some dates in warm water, them blend them up to make a kind of paste. Then you mix that with cocoa, maple syrup, coconut oil and vanilla, heat it up a bit, and mix it in with puffed wheat. I let mine harden in the fridge overnight after I pressed them into a greased pan, but you should be good to go in a few hours. That simplicity mixed with the fact that these squares taste AMAZING and have no refined sugar makes them a winner in my book.

So yeah, go make these squares and you WILL NOT regret it:)

Chocolate Date Puffed Wheat Squares

Serves: Makes 9 squares

Total Time: 30 minutes, plus at least 3 hours cooling time.

Ingredients:

  • 10 large Medjool Dates
  • 1/4 cup maple syrup
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 3 cups puffed wheat

Directions:

  1. Heat some water in a small pot over the stove until it just begins to simmer. Remove from the heat and add in the dates. Let them sit for about 10 minutes to soften them up.
  2. Remove the pits from the dates and add them into a blender or food processor. Blend until a kind of paste forms, but don’t worry, it doesn’t have to be completely smooth.
  3. Transfer the date paste back into the small pot and add the cocoa powder, maple syrup, coconut oil, and vanilla. Place over low heat on the stove for about 2 minutes as you stir to combine.
  4. Remove the date mixture from the heat. Dump the puffed wheat into a large bowl and mix in the chocolatey dates. Press the soon-to-be puffed wheat squares into an 8×8 pan greased with coconut oil.
  5. Cover the pan with plastic wrap and chill in the fridge until firm enough to eat; around 3 hours. You can try and speed up this process by throwing the squares into the freezer.
  6. Once the puffed wheat mixture has cooled, cut it into 9 squares and enjoy!
  7. Store in the fridge.

Hope you enjoy this recipe!

Yours Truly,

Olivia;))

Rhubarb Purée

What the heck do you do with rhubarb other than making a pie or crisp out of it?!!?! This is the question that has faced me as I stared down the rhubarb I had in my fridge for the past while. We got it as a gift and I was kind of like, well I appreciate the sentiment but WHAT DO I DO. I made a crisp and it was delish but I needed some more options! So I poked around Pinterest and decided to purée it.

I came up with my own recipe and let me tell you, this purée came to PLAY. It has some homey spices like cinnamon and nutmeg, plus some maple syrup to sweeten it up (rhubarb can be kind of bitter) and some lemon juice as a flavour-enhancer. You just simmer everything together until it gets nice and soft, which surprisingly doesn’t take long at all, and then blend it up and you’ve got a smooth, delicious purée.

Ok, now you’re like “my question of what do I do with rhubarb has been answered, but WHAT DO I DO WITH THIS PURÉE?”. Valid question, my friend. But don’t worry, there are a gazillion different things you can use this for! Add it into muffins, quick breads, icing, cakes, smoothies or oats, make popsicles out of it, put it on nice cream, or just eat it with a spoon. Think of it as applesauce on steroids. And it tastes so good!!!!!! I froze mine in a freezer bag after so I can take it out when needed.

Hope you enjoy this rhubarb purée, and that you never have to waste any rhubarb again! There will definitely be some recipes that use this coming soon so keep your eyes open!

Rhubarb Purée

Serves: Makes about 4 1/2 cups

Total Time: 20 minutes

Ingredients:

  • 6 cups chopped rhubarb
  • 1 tbsp lemon juice
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 cups water

Directions:

  1. Add all of the ingredients to a large pot and place over high heat on the stove. Bring the mixture to a boil, then lower the heat and let it simmer until the rhubarb is soft. This should only take about 3-5 minutes.
  2. Pour the contents of the pot into a good blender, and blend until smooth.
  3. Let the purée cool, then store in an airtight container in the fridge, or pour into freezer bags and freeze until needed:)

So good and so easy!! See you on Wednesday:))

Yours Truly,

Olivia:)))

Chocolate Dipped Pumpkin Seed Cookies

So, we have a lot of pumpkin seeds. Like A LOT. We got the 1.2 kilogram bag from Costco. I wanted to make some pumpkin seed butter out of them, because I don’t really like to eat them by themselves. But halfway through the blending process, my vitamix quit on me! This happens sometimes because it’s pretty old, and seeds are a pretty intense thing to blend. So I was like, now what? What can you make out of half-blended pumpkin seeds? It turns out that you can make something pretty fricking amazing.

I added some maple syrup to the seeds, pressed em into cookies, and TRIPLE DIPPED them in chocolate. That’s right. TRIPLE. DIPPED. These cookies are legit amazing. They’re so rich and nutty and sweet and just awesome! You only need four ingredients to whip them up, and if you have a really old blender no prob! It only needs to work for about two minutes.

My go-to chocolate dipping sauce is maple syrup, cocoa powder, and coconut oil. Super simple and so good. All you have to do is melt the ingredients together and you’re good. This sauce could also be used for pretty much anything else, like oatmeal, strawberries, other fruits, nice cream; the list goes on and on. On these cookies, it lends another hit of richness that is definitely welcome. If you’re not feeling the chocolate though, you can always omit and just eat the cookies by themselves. HA! That was a joke! DEFINITELY include the chocolate. I don’t know why you clicked on this post if you don’t like chocolate.

That’s my spiel for the day! I really hope you give these cookies a try because they will change your life. For the better.

Chocolate Dipped Pumpkin Seed Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 2 1/2 cups shelled and roasted pumpkin seeds (I used salted)
  • 2 tbsp + 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • I’m not kidding that’s it

Directions:

  1. In a STRONG blender or food processor, blend the seeds until they start releasing oil but aren’t too loose. You want the mixture to be something you could form a ball with.
  2. Transfer the blended seeds into a bowl and stir in 2 tbsp of the maple syrup.
  3. Scoop the pumpkin seed mixture by heaping tablespoons and form into balls. Place on a parchment lined baking sheet or pan, and press down to make cookies about a centimetre thick.
  4. Place the cookies in the freezer for at least half an hour. You want them to be pretty frozen so that they’re easy to dip.
  5. Make the chocolate sauce right after you pop the cookies in the freezer. Melt together the cocoa powder, coconut oil and maple syrup in a small pot over low heat. Remove from the burner and let stand until the cookies are ready.
  6. After thirty minutes has passed, take out the cookies and dip them one by one halfway into the chocolate mixture, placing them back on the baking sheet. By the time you’ve reached the last cookie, the chocolate on the first cookies should be hardened because of the cold. Dip all of the cookies halfway again, and then once more to ensure optimal coverage.
  7. Place the cookies back in the freezer for another 10 minutes before serving. Store in an airtight container in the fridge.

Enjoy these little bites of deliciousness!

Yours Truly,

Olivia

My Top 10 Favourite Recipes

Hi people! You showed up at a great time. To celebrate my 200th post, I decided to compile a list of my top ten favourite recipes. This is the stuff you really need to pay attention to right here! These are my best offerings, the cream of the crop, the A-list of blog recipes. Going through all of these recipes made me want to make so many of them:) I’m usually trying to come up with new stuff all of the time, but I’m definitely going to remake some of this food because it’s so good. The recipes I that I post have definitely changed over the course of my blogging career, and they’re getting more tasty and creative;) There are definitely some OGs that made this top ten list though! I’m proud of myself for numbering them all off, because it was super hard to rank them. I want to hear from you guys though; what’s your favourite recipe at mydayisbooked.com? Here’s my list!

10. Coconut and Lentil Curry

I love curry so much because it’s warm and comforting, and the coconut milk in this one gives it so much flavour and richness. It’s super easy, is made in one pot, and packs in a ton of protein with all those lentils! You can check out the recipe for this Coconut and Lentil Curry here.

9. Mango Salsa

This mango salsa recipe was given to me by my aunt and is SO fresh and delicious! I could literally eat it on or with anything, or just by the spoonful. Click here for the recipe!

8. Hearty Vegetable Chilli

I think that this is the one blog post that I don’t have a picture for! I’ll definitely have to make this recipe and post one. I think that chilli is super underrated, but it’s do tasty and is a great staple recipe that you can make in a pinch. I love all of the veggies in this version! Take a look at the recipe here🙂

7. Scrumptious Sugar Free Muffins

Here’s an OG recipe that I clearly made before I was good at naming things! Seriously, who says “scrumptious”? Anyway, these muffins are awesome, and I haven’t really tried another muffin recipe since. (Except for my carrot and apple muffins but those aren’t as good). You FOR SURE need to try these! Click here to have your mind blown:)

6. Rainbow Bowls

When I look at this bowl I just think that it embodies what this site is about, which is making healthy food exciting. Also, it’s all of my favourite things in a bowl. Sweet Potato? Yep. Avocado? Yessir. And a delicious peanut dressing to tie it all together? YOU’D BETTER BELIEVE IT! Check it out right here.

5. PB Banana Creamsicles

These are one of the first dessert recipes that I posted, and I absolutely love them! They’re the perfect refreshing summer treat because they’re creamy and peanut-buttery and just YUM! I need to make these in the near future. The link to the recipe is right here.

4. Walnut Brownies

Coming in at number 4 we have my Walnut Brownies. These are super addictive, chocolatey and rich, and still healthy(ish). I keep repeating this, but it’s very important that they actually tricked my brother into thinking that they were the regular kind of brownies. He promptly spit them out after he figured out that they were my recipe because he’s supportive like that, but it’s fine I already had validation that these brownies are FREAKING awesome. I’m using capital letters a lot in this post;)) The recipe link is here.

3. Veggie Sandwich

I think this recipe legit changed my life. Anytime you put stuff between two pieces of bread it’s awesome, but throw some hummus, avocado, balsamic red onions, chickpeas and carrot in there and it’s next level people. I mean, just look at that. That is a bad ass sandwich right there. Click here RIGHT NOW because you’re making this for lunch.

2. Chocolate Saskatoon Berry Pie

Now it’s getting really serious. Are you ready? You sure? I’m going to take a deep breath because THIS PIE IS ON ANOTHER LEVEL THAT WILL BLOW YOUR MIND AND YOU NEED TO MAKE IT ASAP BECAUSE IT IS HEAVEN ON YOUR TASTE BUDS. Whew. That was quite the run on sentence! I just had to get that out there. In all seriousness, this pie is pure awesomeness. A chocolate crust? Get out of here! Click here to make your mouth happy;)

1. Peanut Butter Chocolate Fudge Bars

While it was really hard to choose, the number one spot goes to my Peanut Butter Chocolate Fudge Bars. They’re just so easy to make and so darn good. I don’t have many words to describe them other then delicious, chocolatey, and I want them. That didn’t really make sense but I can’t talk coherently while I’m thinking about these bars, ok? Their lengendary-ness can’t be conveyed by using all caps, but just trust me, click here and you won’t regret it.

That is one EPIC list right there! Let me know what your favourite recipes are, and I’ll see you guys soon!

Yours Truly,

Olivia