Ice cream, anyone?

Ice cream is totally possible for people eating the NSNGHealthy way!

Here are some options.

Simple basic recipe for ice cream

1 cup heavy whipping cream 1 tablespoon sweetener (Xylitol, Erythritol, stevia, Monkfruit sweetener) or to taste Whip (in a blender) then freeze before you enjoy! Customise the recipe with some of your favourite flavours: vanilla extract, your favourite frozen fruit blend (but watch the carbs) or fresh fruit and/or cocoa nibs garnish.

A new recipe for instant "ice cream"

3/4 cup cold whole milk* or heavy cream or half and half or whole milk yogurt 2 scoops collagen peptides 1/2 cup coconut oil 1.5 cup frozen berries 1-2 teaspoons turmeric powder 1-2 teaspoons powdered cinnamon 1-2 tablespoons beetroot powder
1 ripe banana (optional) 2 teaspoons sweetener (as above, optional)

(*If you are counting carbs, go with heavy cream or half and half instead of whole milk.) Directions: Add ingredients to a blender and pulse then blend continuously til it forms a thick scoopable creamy texture - be careful not to over-mix. Add extra cream if needed to manage the consistency. Scoop into a bowl, sprinkle with chocolate chips or chopped nuts (if desired) and enjoy.

It's also possible to use heavy cream powder in place of heavy cream, though I have not yet done a test of this.

Cookies!

Who doesn't love cookies?

Read on for one of the easiest recipes you can make that's not just delicious but also NSNG healthy.

Ingredients

2 eggs
1/4 pound butter
1/2 or 1 cup erythritol
2 tsp vanilla extract (vanilla extract options)
2 cups (approximately) almond flour (I use this)
1 tsp cinnamon
1 tsp baking soda
optional spices: grated nutmeg, clove powder

Instructions

Cream butter and erythritol (or xylitol) until smooth, then add eggs, one at a time, mixing with a wooden spoon (if possible) or hand-mixer. Add half of the almond flour, mix well, then add the vanilla, cinnamon and optional spices and the baking soda. Continue mixing then add rest of almond flour if needed to firm up the texture. Spoon onto cookie sheet and bake 10-12 min on low heat until the edges of your flat cookies are browned.
Remove from heat to cool. Enjoy!

NSNGHealthy grainfree veggie casserole

This is not a vegetarian meal, it contains eggs. It is however one of the easiest baked meals I have ever made. Read on for the recipe and my additional comments are below.

Ingredients and Instructions

2 packed cups of veggie fibre (the stuff that is left over when you use an old juicer to juice carrots etc)
1/4 cup of walnut milk (substitute any nutmilk if you like)
6 eggs
1/2 cup coconut oil
1/2 to 1 cup coconut flour
6 eggs
3 teaspoons baking soda
1 tablespoon Apple Cider Vinegar (ACV)
lemon zest
salt to taste

Mix veggie fibre with coconut flour and other dry ingredients except zest. Mix eggs with lemon zest, then add coconut oil, nut milk, ACV and mix well. Line a baking dish with parchment. For the next step, there are two options.

Option 1: Place the dry ingredient mix into the baking dish then pour the egg mix over the top ensuring it soaks through.

Option 2: Add half of the egg mix to the dry ingredient mix before placing into the baking dish. Pour the rest of the egg mix ensuring the entire surface is well covered. (Use extra eggs if needed)

Bake for 20 minutes at 350 F.

Cool and serve with your favourite savoury sauce, peas or beans or with a side of eggs and bacon for breakfast.


My thoughts

I luv this because it embodies the spirit of zero waste by allowing me to use the fibre that came out of the juicer that most people would unthinkingly dump to create amazingly delicious and grain free food/snacks. The best part about this though is that it can be re-purposed even further to make a delicious grainfree stuffing. Thanksgiving is coming up! If you ever wondered about making your entire Thanksgiving meal grain free, there's a guide for that!

NSNG No Bake Chocolate Cheesecake

For this recipe, I present a No Bake Chocolate Cheesecake done the NSNGHealthy way. Bear in mind, almost any dessert you make can be redone the NSNGHealthy way with a few minor modifications.

Ingredients and Instructions

200g NSNG chocolate cookies (Recipe coming soon - substitute this gluten free cookie)

100 g butter - melted (not margarine)

200g dark chocolate (80%)

150 ml heavy cream (room temperature)

300g cream cheese (no fillers/additives)

150g xylitol or erythritol

45 g cocoa powder

Line a baking tin/dish with parchment paper.  Process the cookies into crumbs. Put crumbs in a bowl with better and stir well. Press crumb mix into the bottom of the baking tin/dish. Chill for 30 minutes

Melt chocolate and cool. While chocolate is cooling, whip cream to soft peaks and set aside.

Process cream cheese and sweetener until combined. Add the cool melted chocolate, cocoa powder and process until mixture is smooth - ensure these are room temp before next step.

Fold the chocolate mix into the whipped cream and stir until smooth then pour the mounds of healthy deliciousness into the cookie base, smooth out the top and chill until firm to touch

Slice, share and enjoy for breakfast, lunch, dinner, dessert or a snack! When it's NSNGHealthy you can literally have it anytime of day or night!

Thanksgiving is coming up! This is a wonderful dessert idea that can be made with a Thanksgiving twist! And...if you ever wondered about making your entire Thanksgiving meal grain free, there's a guide for that coming soon!

Optional extras: sprinkle with cocoa nibs before final chill step or dust with cocoa powder after chilling.

Recipe notes: Sweeteners can be perceived differently by different people so keep in mind and get to know the one you are using and how it will be received if you are creating an item that someone else will be consuming. Sometimes trial and error is the only way forward. Good luck and happy healthy eating!