When you have overripe bananas that you know you’re not going to just peel and eat, what do you do with them? Put them in the freezer for banana bread? Throw them out? Leave them on the counter until they’re completely black? Well let me introduce another idea to you. Make ice cream!

Take those ripe bananas, cut them 1 inch pieces, put them in a plastic bag, and throw them into the freezer.

When you have a few bananas in there, you’re ready to make delicious ice cream.

Banana Ice Cream

2-3 Frozen Bananas


Peanut Butter (optional)

Instructions: Remove the bananas from the freezer and let sit for 10-15 minutes. Toss in blender, add a littler water (you can always add more but can’t take it out so start slow), and blend. If you like you can put a spoonful of peanut butter…that’s our favorite. Blend a little more to make sure it’s all mixed.

The consistency is so creamy and delightful. We even had too much last time and put it in the freezer. When I ate it the next day it was just as perfect as a fresh batch. This is a favorite for us especially when we’re trying to cut back on the treats and desserts.

banana ice cream

Try it.  Enjoy!

I know I’m late, but it just came to me that I needed to post this recipe. I had the chance yesterday to go to my sister in laws new home. For lunch she made us this delicious soup. You know I love meals with quinoa, so add this to the list. For an added bonus, this is a successful pinterest find…hooray! I forgot to take a picture, so you’ll just have to click the link and trust me that my bowl looked just as beautiful and delicious as the one shown.

Check it out: Hearty Chicken Stew with Butternut Squash & Quinoa

We needed dinner tonight.  A typical Saturday habit is that we end up going out to eat.  If we haven’t been dilligent about having a menu for the week then Saturday rolls around and we’re unprepared.  Somehow this day was a little different.  I had an idea of a bean and rice dish that is super simple and fast to throw together but instead when Ben asked me what I was going to make, I said black bean and quinoa and he was excited enough about that idea that I just went with it.

I figured I could use the cooking skills that I’ve developed over the last few years and make something edible…and I did.

Black Bean and Corn Quinoa

1/2 an onion

1 tsp. garlic- or one clove pressed

few shakes of salt and pepper

1 can of black beans

1 can fire roasted tomatoes

1 can corn

1 small can green chiles

1 tablespoon lime juice

2 shakes red pepper

I cup cooked quinoa

1 avocado

First I started my quinoa to cook.  I use a rice cooker and per the instructions, it cooks with the same rice measurements.

As that was cooking I chopped up half an onion, threw it in a pan with some garlic, salt, and pepper, and let it saute a little.  After the onions were clear I added the beans, tomatoes, corn, and green chiles.  I added lime juice and mixed everything all together.  Threw in a little red pepper and waited until the quinoa was done.  I mixed it all together, cut up the avocado and served.  VOILA!

Very very fast and simple.  The lime juice gives it a yummy kick, and the avocado does what it always does and makes the meal scrumptious!

Also if the entire recipe feeds 6 people it is only 275 calories per serving.  Not too shabby.

This week I bring you another delicious recipe to use up any kale that you have sitting in your fridge.  Very simple and yummy White Bean and Kale Soup.  A friend passed this along to me, and I have no original site for it…sorry.


2 Tbsp olive oil

1 chopped onion

1 chopped carrot***I used 2-3

Salt and black pepper to taste

1 garlic clove, chopped***I used 2-3

1 bunch of fresh kale, stemmed, rinsed well, leaves chopped***I didn’t measure

3 c water

2 c chicken stock***I used vegetable stock

1 c canned tomatoes crushed in a bowl***I used 2 cans of diced tomatoes

2 cans (15 oz) cannellini beans, drained***I also rinsed mine plus I used great northern beans

1/8 tsp crushed red pepper

1 c grated parmesan cheese

1.  In a soup pot, heat the oil over medium heat.  When it is hot, add the onion, carrot, salt and black pepper.  Cook, stirring often for 8 minutes.  Add the garlic and cook 1 minute more.

2.  Turn the heat to high.  Add the kale and cook, stirring constantly, for 5 minutes or until the kale wilts.

3.  Pour in the water, stock, tomatoes, beans and crushed red peppers. Bring to a boil, stirring often.  Lower the heat, cover the pot, and simmer for 20 minutes.

4.  Taste the soup for seasoning and add more salt or red pepper as desired.  Remove a ladle of solids from the soup andtransfer to a plate, mash the beans, return the mixture to the pot.  Stir well.  Repeat.

5.  Simmer the soup for 5 more minutes.  Ladle into bowls and serve with parmesean cheese.

***I did not mash the solids as directed, I just left them the way they were, I doubled the tomatoes, garlic and carrots. Also if you have something like barley that you can throw in there at the end, it adds just a little more thickness to it.  Or you could make some rice on the side.