Salted caramel-tahini-roasted nut nice cream

Ever since I bought my food processor this summer all I have wanted to do is mix foods….. hummus, soup, nice cream…. It has definitely been a well used kitchen appliance.

And the panic that set in when my food processor began overheating and smoke was coming from the motor…. Full on panic that I would no longer be able to make nice cream. It was then I relized that adding smoking hot soup directly to the blender and blending a little too long was not a good idea i.e the motor overheated. But it is working fine now once it had cooled down.

You can see the blender I use HERE: (amazon affiliate link)

As you saw in my previous recipe, I made a salted date caramel, which was tasty just as it was. However once I made the caramel I also realized I didn’t know what to do with it… of course, I would gladly eat it just on it’s own with a spoon… but I thought I should try making something with it.

And it was then when I was looking in my pantry that inspiration struck….tahini and dates works amazing… add it to nice cream along with some roasted nuts. AMAZING, am I right?

And luckily for me, I had some banana slices in the freezer ready to be turned into nice cream when cravings hit.

So what is nicecream… well if you haven’t heard it before, it is basically just bananas, frozen and then mixed into “ice cream”.

Nice = because it is tasty but also nice = as in no animals were harmed to make this ice cream.

You can find some of my other nice cream flavours HERE. But it is just to go wild and crazy and use whatever extras, toppings and flavours you want. Just use bananas as the base and then add in some coconut milk or substitute half of the bananas for berries and then add some nuts, seeds, nut butter, cacao, cookies, brownies, chocolate chips etc

The best is to use a highspeed food processor when making the nice cream. And I recommend you take the bananas out of the freezer 10 minutes before making just to let them get a little softer so that your food processor doesn’t overwork or break from trying to mix the frozen bananas.

How to make the salted caramel tahini nice cream?


For thesalted caramel, use THISrecipe. Then add 2-3 tbsp or more depending on your preference

Tahini, 2-3 tbsp

1-3 bananas (for one serving). Peel, chop and freezer for 3-4 hours or overnight. (Note, freeze in a container with a lid on, or in a plastic bag/freezer bag

Handful of nuts – salted or unsalted. Either buy preroasted or roast yourself

How to:

Begin by peeling, chopping and freezing the bananas. The best is to buy bananas when on sale and just peel, chop and freeze a whole bunch of them. I recommend you store 2-3 chopped bananas in separate freezer bags so that you have them proportioned instead of freezing them all in one container as then it can be hard to get only some of the banana out.

Freeze for 3-4 hours, but preferably overnight.

Make the date caramel if you haven’t already.

Roast the nuts – Place the nuts on a baking pan, spread them out evenly. Bake in the oven for 10 minutes at 180c. Note, you can add a little oil/vegan margarine and salt, but then just check on the nuts to make sure they don’t burn. You may need to rotate them after half the time.

Begin making the nice cream by adding the frozen bananas, some date syrup and tahini to the mixer. Mix on high speed until smooth. If necessary, add 1-2tbsp oat milk, though this shouldn’t really be necessary.

Once done, taste and add more date syrup or tahini according to preference. Add the roasted nuts, mix in and then eat and enjoy!!

Another amazing nice cream flavour to add to the books! Not everyone will like this flavour because of the sweet and saltiness… the salt from the salted caramel does stand out against the sweet dates and the sweet nice cream, but I liked that!!

Lastly I do need to note that even if this is nice cream and the caramel is made from dates, do consider this a sweet treat. Fruit sugar may not be exactly the same as white table sugar, but it still contains quite a lot of sugar and therefore it works great as a dessert. Of course if you just use 1-2 bananas and 1-2tsbp date syrup it is not a big deal, but I wouldn’t recommend going overboard with bananas or date syrup.

Mango and passionfruit coconut ice cream | No ice cream machine

How to make a creamy ice cream that doesn’t require an ice cream machine? Or isn’t *just* frozen bananas….? Then this is the recipe for you. Not to mention has alot of summer vibes with the mango and passionfruit.

This ice cream recipe may take a few hours to make due to all the freezing time, it is worth it. You could double this recipe to make a big batch to have ready for whenever you get sweet cravings or want some ice cream.

If you skip the vanilla sugar/maple syrup this ice cream is also refined sugar free, and of course both vegan and gluten free so everyone* can enjoy it. Making your own fruit and/or coconut based ice cream is great for kids, not only that you know what is in the ice cream but they can pick their flavour combos and even help make the ice cream.


Tips/substitutes when making the ice cream:

You can skip the frozen banana, however from experience it turns out more icy when you  don’t use the banana.

You can use coconut milk instead of coconut cream, but then you want to put the coconut milk into the freezer overnight, and then when frozen scooop out the actual coconut cream/milk and not use the water.

*I do recommend you try to mix the ice cream after 1-2 hours in the freezer and then allow it to freeze for another 1-2 hours.

Optional, i have seen other recipes that freeze the mixture/ice cream into ice cream cubes or small pots and then once frozen – before eating, you mix the ice cream in the blender again. However i have not tried this so i can not say how the ice cream would turn out.

Note, you do need a good food mixer if mixing frozen banana and mango. I use a blender from Philips, you can see it HERE.

<a target=”_blank” href=”″><img border=”0″ src=”//″ ></a><img src=”//” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />

The links above direct you to, where i am an Amazon associate and if you purchase something through one of my links i get a small commission, with no extra cost to you. It is a way for you to support me as a creator.


Time: 3-4 hours, servings: 1-2


2-3 passionfruit

250ml coconut cream

250g frozen mango

1-2 frozen banana

Pinch of vanilla or maple syrup

What you need:

Food mixer

How to:

Peel and dice bananas and place in the freezer for 4-8 hours, or overnight. You can omit this step, and skip the frozen bananas however the ice cream may turn out a little more icy instead of creamy then.

Begin by placing the coconut cream in the fridge to chill for about 30-60 minutes. Or place in the freezer around 15 minuts (Don’t forget it!).

10 minutes before making your ice cream, take the frozen banana and mango out of the freezer and allow to defrost slightly.

P,lace all the ingredients – banana, mango, coconut cream, passion fruit, pinch of vanilla/1-2tsp syrup into your food. Begin mixing on medium/high speed until the mix turns smooth and creamy.

Once done, after around 2-3 minutes. Pour into a container and place in the freezer for 3-4 hours. My recommendation is to take it out and stir/mix the ice cream after 1-2 hours.

Leave in the freezer, and once you plan to eat the ice cream take out of the freezer and allow to defrost for  10-20 minutes! Eat and enjoy.

You can see me make a version of this ice cream (i.e without the bananans) in my instagram, Itsahealthylifestyle.

If you make this ice cream, don’t forget to let me know and tag me on Instagram or leave a comment here letting me know what you think!


Nectarine breakfast crumblepie | Vegan

Is it just me, or does your intake of fruit also increase during summer? 

I don’t know what it is… whether it is the sweetness or maybe the freshness of fruit that makes me crave it so much during summer, compared to winter where i mostly eat banana, frozen berries and some apples from time to time. Or well, can’t forget the clementines during December which are always amazing.20190629093155_IMG_6898.JPG

Of course, when i craving fruit and in the store shopping it is easy to buy a little more fruit than i will eat *just as it is* in a week. So then making crumbles or pies out of them or baking or frying are alternatives to use the fruit before it goes bad!!


Compared to a previous post where i made a crumble topping where i didn’t have any flour at home, this crumble topping had flour…. and well it works with or without in my opinion. However if you do have it at home i would add it… but if you don’t it might work without anyway.


Making this recipe glutenfree? You should be able to just switch oats to gluten free oats (unless you are celiac it should be fine with regular oats though), and switching to a gluten free flour. However can’t fully guarantee the results.

Sweetener: In this recipe i used stevia/sweetener as that is what i had at home, but you can use sugar if you want/have that at home instead.


Onto the recipe: You can double this recipe and make in a pie form, but i decided to just make two single portion crumbles as i was making for just one person!



5 nectarines

a handful of strawberries

1/2tbsp chickpeaflour (you can use potato flour as well)

1-2tsp lemon or lime juice

Crumble – Note, depending on your form size and how much crumble topping you want… you may want to half this crumble topping so that you don’t make extra which you may not eat.

60g rolled oats

60g flour

80-100g vegan margarine, roomstemperature

50ml stevia

Vanilla drops, or 1tsp vanilla sugar

Optional: Nuts, such as almonds or cashews

Serve with some vegan custard or vanilla ice cream

How to:

Preheat your oven to 220 degrees celsius.

Rinse your fruit and then chop into small/medium sized pieces. Place in your form/forms. You can grease with a little vegan margarine or coconut oil, but i didn’t do this.

Pour over a little lime or lemon juice. Then add the chickpea or potato flour and mix.

In a baking bowl combine the flour, rolled oats, stevia and vanilla. Mix. Then chop the vegan margarine into small cubes and add to the dry mix. With your hands, mix and form into crumbles. You can start off with around 80g vegan margarine and then add more as necessary. Once you have formed crumbles, pour the crumbles over the nectarines.

If you using, add some chopped nuts ontop for added crunch.

Then bake in the oven for around 15-20 minutes, until the crumble topping has turned golden brown.

Take out of the oven, then add some custard or vegan ice cream. Or if you are eating this for breakfast… add some vanilla yoghurt or vegan soy quark!


Note, if you are using glass forms make sure that they can be heated in the oven. Also be careful when you take them out as they willfeel alot hotter than other baking forms… also make sure you don’t have any breeze coming into the kitchen/cold when you take them out of the oven as there is risk they can break.

Also, you can most likely switch nectarine for peaches and use other berries than strawberries!


If you try this recipe, don’t forget to let me know or tag me on Instagram: Itsahealthylifestyle

Blueberry and banana baked french toast casserole | Vegan

By definition, french toast is bread that is dipped in eggs and milk and then fried… often coating in sugar afterwards. So by definition… not sure this can be called french toast.

More like a blueberry and banana bread casserole…. but well, baked french toast sounds a little fancier am I right?

So in the pasta i have made french toast, french toast sticks and airfryed french toast and have made banana-peanut butter bread pudding and i thought what happens if you combine bread pudding with french toast?

The result was very tasty!!


Not exactly like french toast…. i guess it tastes the way you might expect bread that has been soaked in a sweet liquid and then baked might taste?

As this casserole needs to chill in the fridge for a few hours – or overnight, it is best to prepare it in the evening before so you can bake it in the morning. Or if you prepare it in the morning and then bake in the evening!!


I have made several different baked oatmeal combos, and i thought it was time i try something new and different!

I am sure you can also make this into muffins like i did with the pb-banan bread pudding muffins/cups. Or you could make these into portion puddings by placing in glass lunch boxes which you need bake in their individual lunch box! Or you just make one serving which is better if you are making just for yourself.

Because i do admit it may not be so fun to eat this whole batch just for yourself… and you might need to freeze in then! But if you are making this for more than one (hopefully!) then you can use the same amount as stated!



1 loaf sturdy bread, such as whole grain/brown bread. If you use white bread, leave it in room temperature and on a plate for a few hours so it goes a little stale. This will make it less likely to crumble when you add the liquid.

500-700ml liquid (plantbased milk. Or use 50/50 plantbased milk and plantbased cream). How much liquid you need will vary on what bread you are using. I.e some bread forms may need less liquid while others may need more.

60ml syrup

60ml chia seeds

1 tsp cinnamon

1 tsp vanilla sugar/vanilla powder

2 bananas

1 package (250g) frozen blueberries

Almonds – or other nuts

Pinch of salt


Note, you can omit the banana in the liquid mix if you want. And should work fine to omit the chia seeds, however i can’t gurantee the results.

How to:

Grease a baking tray/baking dish with some oil or vegan margarine.

Chop or rip your bread into small cubes. Place in the baking dish so that the whole dish is covered.

            Add blueberries, almonds and chopped banana ontop of the bread.

Begin making the liquid/sauce. In a mixer combine the plantbased milk, banana, syrup, vanilla, cinnamon and chia seeds. Mix until combined. If you don’t have a mixer you can just mash the banana and mix along with the other ingredients. Add a pinch of salt to the liquid. Taste and adjust sweetness according to preferance.

Pour the liquid over the bread, coating all the bread. Note, the bread should be covered in liquid however not completely drenched in the liquid! 

Cover in some foil and place in the fridge overnight or for several hours.

Once it has gone a few hours, preheat the oven to 180C and bake for 35-40 minutes, or until the top is beginning to brown/turn golden.

Take out of the oven, allow to cool before sprinkling over some stevia and cinnamon!

Serve as it is or with some vegan vanilla yoghurt or whipped cream!


If you try this recipe, don’t forget to let me know what you think 🙂 Or if you try any of the other recipes i linked above!!!

Note, as this doesn’t have any egg it doesn’t have any “eggy” taste which french toast typically may have. However, you can add 1-2tbsp nutritional yeast to the mix to add a bit of a cheesey/eggy taste 🙂 May sound strange but it does add an extra flavour!!


Sweet potato oatmeal

Oatmeal is delicious. Sweet potato is delicious.

What happens if you combine the two…?


Well… a mix between sweet and savoury oats.

Apparently savoury oats is a thing… though it has never been something that has appealed to me or been something i have wanted to try.

My intention for this oatmeal was for it to become sweet… as sweet potato is rather “sweet”. However i found that it turned more into a savoury dish… something about the oats and sweet potato and the salted nuts that made this meal taste more like a savoury lunch/dinner.

I don’t hate this combo, it just might not be my favourite. Sometimes two good things don’t turn into one amazing dish, haha.


One thing i can say is that it was incredibly filling – alot more filling than oatmeal on it’s own. So i could barely finish this portion.

Though that isn’t so surprising considering that i added potato to my oats.LRM_EXPORT_286973929253965_20190601_204514032.jpeg

If you are looking for a new oatmeal combo… then give this a try… who knows, you may like it!

Otherwise, make mashed sweet potato and add some banan, cinnamon, peanut butter, stevia and nuts – that is an amazing snack/dish to eat!

Recipe for the sweet potato oats?

c.a 60g rolled oats

1 medium sweet potato – baked/microwaved until soft

1/2tbsp chia seeds

Cinnamon, vanilla and stevia

Oatmilk/soya milk

Bananas & nuts for topping – or use whatever toppings you like


Begin by baking the sweet potato. First step is to poke holes into the sweet potato, then either bake in the oven at 220C for around 20-30 minutes, depending on the size of your sweet potato. Or bake in the microwave at fullheat for 5-8 minutes.

When the sweet potato is baked, start making your oatmeal by adding oats, water, chia seeds cinnamon, vanilla and stevia to a pot. I use just enough water to cover the oats. Optional, to add mashed banana to the oats instead of on top of the oats. Heat on medium heat and stir as necessary. Scoop out the inside of the sweet potato and add to the oatmeal. Mix.

Taste and add more flavour/sweetness according to preferance.

Keep stirring until it has thickened, then serve warm with some plantbased milk.


Baked zucchini fries

The question is…. what is the definition of a fry….? Is it that it is made from potatoes, or that it has the shape of a “fry”? Or is it that a potato, or vegetable has been fried?

Because now a days…. any vegetable which has shaped into the typical “fry” shape and then baked or fried, can be called fries.


I am one of those people who calls any vegetable shaped into a thin rectangular shape  a fry.

In the past i have made carrot fries, turnip fries, sweet potato fries and regular fries. Now i am adding to the list by making zucchini fries!

You could of course just chop up zucchini, coat in some oil and seasoning and bake. But i decided to cover them in bread crumbs for an extra crunch!


So onto the recipe?


1 zucchini, washed

Aquafaba – the brine from a chickpea can


Seasoning of choice, example garlic or chilli and paprica powder



How to:

Start off by washing the zucchini and then cutting into your fry shapes. Place on a plate and sprinkle over some salt. Allow to sit for 30+ minutes, so that the salt can pull out some of the water from the zucchini, making them crispier.

Pour some bread crumbs in a bowl and add seasoning of choice.

Pour the aquafaba in a bowl.

Line a baking tray with some parchment paper.

After 30-60 minutes, begin breading the zucchini. First, dip in the aquafaba and then coat in the breadcrumbs. Place on the baking tray and repeat with all the fries.

Heat the oven to 220C (420F).

Bake in the oven around 20-25 minutes, or until they have reached the desired crispiness!

Combine with some guacamole, hummus or salsa!