Category Archives: #PHood

Sugar-Free, Dairy-Free, Gluten-Free Ice Cream

Summer seems to finally be here and if you’re like me, you need to keep ice cream in the house.  But if you are like me, you’re also trying to eat better and cleaner – that is to say staying away from processed sugar, dairy, gluten, etc.  For the most part, it amounts to eating a lot of vegetables, which gets old…real quick.  And you start to realize that foods like ice cream – a staple for the humid months of summer – cannot be eaten.

Sad face.

So I’ve searched high and low for a recipe for ice cream that would fit my diet and I started to think that ice cream couldn’t exist without sugar and dairy – I tried avocado alternatives, and found something using cashews (which just kind of creeped me out… I mean, I like cashews, but I just don’t think they should be turned into ice cream) and something that uses hemp (???).

I was scrolling through Facebook and I saw this link for ice cream that uses two ingredients: bananas and almond milk.  I watched the video and it seemed pretty straight forward, and it looked like ice cream.  So I ran out to the store and got bananas and almond milk.  The thing is, banana ice cream is just as appealing as avocado ice cream (which basically tasted like cold grass)…I mean, I like bananas and all, but whenever they’re added with something, I find them to be perfumy and overpowering. So I added a splash or two of vanilla to dilute the bananas and I added in all natural peanut butter (I use Teddie’s) to make peanut butter ice cream (my favorite kind).

At first it did not turn into ice cream like the videos.  They make it look like you blend it together and BAM you got ice cream.  I blended it together and BAM, I got a friggin banana-peanut butter smoothie that just tasted like banana (perhaps too much almond milk splashed in).  It did have some thickness to it, but it was like the ice cream had already melted.  I put it in the freezer for a couple of hours and now it actually has the consistency of ice cream, and sort of tastes like peanut butter-banana ice cream.  So I feel like I’m cheating on my diet with a fattening dessert (which, I suppose I am), but it’s really not that bad.

Living the Wait

For future reference…if you are making zucchini bread and decide to add in twice as much zucchini into the mix because it will “make it festive” (and, let’s be honest, because you spent like twenty minutes grating the freakin’ zucchini, so you’re going to waste the zucchini)…it will not…it will just make your bread, which was supposed to be done baking two hours ago, take ten times longer to bake.   Which makes sense given that the zucchini is mostly water…

Lesson learned: follow the friggin recipe.

Zoodles: Zucchini Pasta

Every year my mom’s garden explodes with an excess of some crop.  This year it’s zucchini.  So much zucchini that we have no idea what to do with it.  I’ve made like a hundred loaves of zucchini bread, we’ve made zucchini fries, and yet we still have this abundance of zucchini.  What’s a guy to do?

I was complaining about having to each all this zucchini to my friend one day when she told me how her mom made zucchini pasta once.  She explained that her mom had made strips of zucchini, and cooked and served it like pasta (i.e. cooked with tomato sauce).  So I gave it a try, and it actually turned out really well! I don’t really like eating zucchini and squash, but this is something I’ve made twice for my family, and we all thoroughly enjoyed it, and there were no leftovers!

So I decided to add a new segment to my blog I’m going to call #PHood, where I’m going to pretend to be a star of the Food Network and cook some PHood for you!  WARNING: I’m not a professional chef, I’m just a college kid who likes to cook/bake and eat…I very well may have no idea what I’m doing ;-P

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