Now we have a choice… scoop or swirl!
I think it’s overpriced, but my 2 year old Ninja Creami BREEZE broke. My warranty ended a year earlier. Nevertheless, I spoke to customer support and they offered a generous discount on any current Creami machine of my choice. I would have selected another Breeze, but this was the one that had been discontinued! So I selected the Creami Swirl. It provides a choice – scoop or swirl. I’m loving it!
My favorite recipe:
✨ Creamy Cheesecake filling
✨ Gooey cookie dough base
✨ Packed with fibre, low in calories, and kid-approved
Ingredients
Base:
2 tins chickpeas
12 medjool dates
1/4 cup peanut butter powder
1 tsp baking powder
1 tsp vanilla
Pinch of salt
Optional choc chips
Filling:
1/4 of the cookie dough mixture
1 400g extra firm tofu
1/3 cup soy milk
3 tbsp peanut butter powder
4 tbsp cornstarch
1 tbsp vanilla
Pinch salt
This is the kind of thing I made all the time while losing 60+ lbs, and I still eat it on repeat!
If you’ve ever struggled with your sweet tooth, this recipe will change the game.
And it’s just ONE of the 100+ I share in my best-selling recipe eBooks.
https://www.broccolimum.com/product-page/broccoli-mum-the-maximum-weight-loss-recipe-book/
My recipe uses no vanilla:
INGREDIENTS
1 1/2 cup canned or fresh pineapple
1/3 cup pineapple juice
1/2 cup milk of choice, more if needed for re-spin
INSTRUCTIONS
Blend all the ingredients in the regular blender and pour into your Ninja Creami container. Close the lid and freeze for 24 hours.
Pull the container out of freezer. Turn Ninja Creami on. Install the container until it snaps in place. Push the sorbet button.
After the machine stops, open the lid and stir the dole whip. If the mixture is not creamy but crumbly, add a splash of milk and push a re-spin button. (Sometimes simply re-spinning works w/o adding more liquid.)
Scoop it to the bowl and enjoy!
Tastes like Dole Whip & it’s so simple!
INGREDIENTS:
* frozen fruit
* almond milk
INSTRUCTIONS:
* blend in powerful blender (I use Nutribullet for small servings)
(May scoop into piping bag to serve as traditional swirl)
Here’s another recipe w/ measurements:
Ingredients
Cookie
¾ cup rolled oats organic
¾ cup almond flour
¾ cup deglet dates or medjool
¼ cup cocoa powder
1 tbsp tahini
¼ tsp baking soda
¼ tsp baking powder
½ tsp vanilla extract
½ tsp peppermint extract
2 tbsp water
Date paste layer
½ cup dates
2-4 tbsp water
Chocolate Coating
1 ½ cup unsweetened chocolate chips or date sweetened
1 tsp peppermint extract
Instructions
Cookie
Preheat oven to 350°F.
*Add the oats, almond flour and dates to food processor and blend until small crumb.
*Add remaining cookie ingredients except for the water. Drizzle in the water slowly once the mixture is well blended.
*Stop mixing once mixture starts to clump together.
*Roll the mixture out between 2 pieces of parchment paper very thin.
*Cut cookies out with a 2 inch round cookie cutter and place them on a parchment lined baking tray.
*Bake for 17 minutes and let cool completely before assembling.
Date paste layer
*Blend the dates and water until it turns into a spreadable paste.
Chocolate Coating
*Melt the chocolate in a double boiler.
*Stir in the peppermint extract once the chocolate is completely melted and off of the heat.
Assembly
*Once cookies are completely cool, spread on a layer of date paste.
*Dip cookies in melted chocolate mixture being sure to shake off the excess and place on a parchment lined cookie sheet.
*Place cookie sheet with finished cookies in the fridge or freezer until the chocolate coating is completely solid.
*Store cookies in fridge in an airtight container.
Notes
For the date paste it is easier to make a double recipe because it is difficult to blend that small of an amount and then store the extra in the fridge to use for other recipes.
Viewer’s Cmmt: “Rinsed and drained chickpeas, frozen cauliflower, frozen banana chunks, pitted dates, vanilla, nut butter [nope, I say it’s miso paste], PB powder and milk (she probably used almond, oat or soy milk) Blend until smooth. Topped it with crushed rice cake and possibly some kind of chocolate powder or you can melt chocolate chips and drizzle on top. Don’t know the exact measurements so will have to play around with it.”
Baby kale
Frozen pineapple chunks
Ripe bananas
Flax seeds
Lemon juice
Filtered water
Dr G’s Caesar Dressing
1 cup raw almonds (or use 1 large avocado if you are on a disease-reversal program)
1 cup water (or more as needed)
3 Tb lemon juice
3TB Braggs aminos (or soy sauce)
1-2Tb Dijon mustard
¼ cup nutritional yeast (optional didn’t use it this time)
Blend and serve. Will thicken up so you might need more water if you use it the next day.
For this recipe I massaged it into raw kale and served it up as a salad. It is so delicious your brain won’t even know you are eating kale!
Ingredients
▢1 medium cauliflower separated into florets.
▢1 cup plain flour or all purpose flour
▢1 cup soda water (carbonated water) or water
▢Salt to taste
▢2 ½ cup panko crumbs
▢1½ teaspoon smoked paprika
▢1 teaspoon garlic powder
▢1 teaspoon ground black pepper
▢Salt to taste
▢1 teaspoon Italian seasoning optional
▢2 teaspoon oil for brushing
Instructions
*Wash and dry the cauliflower head.
*Cut them into florets. Approximately 3 Cups of florets.
*For the flour slurry – Add flour, soda water, salt in a mixing bowl and whisk smooth. Flour slurry should be thick enough to coat the florets well and set it aside.
*For Panko seasoning – Combine panko, spices in a bowl. Mix with a fork.
*Dip the cauliflower florets individually into the flour slurry, shake off any excess and then into the panko seasoning.
Air fryer Instructions
*Preheat the Air fryer at 375° for 3 minutes.
*Working in batches, arrange the coated cauliflower florets in a single layer into the air fryer basket.
*Air fryer at 375° for 10 -12 minutes or until browned.
*At half time, brush the cauliflower with small amount of oil.
Oven Instructions
Preheat the oven at 400°.
*Arrange the cauliflower on a baking tray.
*Brush or spray the cauliflower with small amount of oil.
*Bake for 10-12 minutes or until browned and crispy.
Nutrition
Calories: 244kcal | Protein: 8.3g | Fat: 3.5g | Saturated Fat: 0.4g | Sodium: 664mg | Potassium: 502mg | Fiber: 5.6g | Sugar: 4.4g | Calcium: 78mg | Iron: 3mg
Ingredients:
2–3 medium yellow onions
Wet Mix:
½ cup flour (all-purpose, spelt, gluten-free, or whatever)
⅔ cup unsweetened plant-based milk
½ tsp paprika
¼ tsp turmeric
¼ tsp salt
Dry Mix:
1 cup panko breadcrumbs (ensure they’re vegan)
½ tsp paprika
¼ tsp turmeric
¼ tsp salt
Instructions:
Preheat Oven: Set your oven to 450°F (232°C). Line a baking sheet with parchment paper.
Prepare Onions: Peel and slice the onions into ½-inch thick
Prepare Wet Mix: In a shallow bowl, whisk together the flour, plant-based milk, paprika, turmeric, and salt until smooth.
Prepare Dry Mix: In another shallow bowl, combine the panko breadcrumbs, paprika, turmeric, and salt.
Coat Onion Rings: Dip each onion ring into the wet mix, ensuring it’s fully coated, then dredge it in the dry bread crumb mixture, pressing gently to adhere.
Arrange on Baking Sheet: Place the coated onion rings in a single layer on the prepared baking sheet.
Bake: Bake in the preheated oven for 12–15 minutes, flip the rings, and bake for an additional 10–15 minutes, or until golden and crispy.
Serve: Allow to cool slightly before serving. Enjoy with your favorite dipping sauce!
Nutritional Information (per serving):
Calories: Approximately 150–180
Total Fat: 1–2 grams
Sodium: Varies based on salt content
Carbohydrates: Approximately 30–35 grams
Protein: Approximately 3–4 grams
These onion rings are a healthier alternative to traditional fried versions, offering a crispy texture without the added oil. They’re perfect as a snack, appetizer, or side dish. Enjoy!
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes