Healthy Vegan Mint Chocolate Chip Ice Cream

Not only is this recipe sweet, creamy, and tasty; it just so happens to be one of the best chocolate combinations imaginable. Mint and chocolate definitely tie with peanut butter and chocolate as the perfect match.

Therefore, it was time to recreate my favorite ice cream flavor as a kid into a healthy alternative. I mean the only thing better than a cup full of mint chocolate ice cream on a hot day is… nothing, so I just had to make this for you all.

healthy vegan mint chocolate chip ice cream

Healthy Vegan Green Mint Chocolate Chip Ice Cream.


  • 1 large banana, frozen
  • 1/2 avocado 2 tablespoons raw cacao nibs
  • 1/2 cup non dairy milk of choice (I used unsweetened almond milk)
  • a few handfuls frozen spinach (just freeze a bag of organic spinach previously)
  • 1/2 teaspoon vanilla extract
  • 4 mint leaves or 1/4 teaspoon mint extract
  • 1/4 teaspoon stevia
  • 1/2 cup ice

Directions: Place all ingredients into a high speed blender or food processor and blend together until smooth.

Makes 1 serving.

Healthy Vegan Mint Chocolate Chip Ice Cream

Notes: feel free to leave the cocoa nibs out of the smoothie and stir them in at the end, so you can enjoy some chocolate in each bite.
Or boost this ice cream by adding some protein powder or anything else you may find delicious.

I promise you can’t taste the spinach in this recipe – scouts honor. If you wish – you could just use green food coloring if you’re completely turned off by the spinach.

Bute, let’s not get it twisted – this isn’t real ice cream. There isn’t any cream or sugar in this so it won’t taste like actual ice cream. It is in fact, a lot better for you than a bowl of processed food. As well as being refreshing and tasty.

It’s a wholesome and nutritious Snack that I just adore because it’s filled with real and simple ingredients. Not only that but it tastes delicious. So good, so ridiculously simple, it makes for perfect Snack to enjoy in the Summer…or anytime.

Now go blend one up yourself and don’t blame me when you get addicted to this healthy treat.

What’s your favorite ice cream flavor?

Do you like re-creating versions of your childhood favorites?

Favorite chocolate combination?

Paleo Chocolate Coconut Cupcakes

Happy Wednesday! I hope your week has been great so far!

While I’m still recovering, I thankfully have another amazing guest poster for you all to enjoy! Danielle is a great person, whom I’ve also had the pleasure of meeting last year at the Healthy Living Summit. Not only is she awesome, but the recipes she creates for her blog are amazing as well. You’ll definitely be excited over her paleo chocolate cupcake recipe she’s posting today! 


Hi Lisa Lately readers! Thanks so much to Lisa for letting me guest post today! A little background on me: I am a nutrition and health coach living in Boston who helps women learn to feel amazing about their bodies and boost their self esteem. I blog over at

After posting my chocolate cookie recipe a while back I got a request for Paleo chocolate cupcakes. Ask and you will receive. I got experimenting in the kitchen and came up with these. The chocolate coconut combination is one of my favorites so I was pretty excited when these came together. The frosting got the sister stamp of approval (which isn’t easy when something is Paleo) and the cupcakes were approved my non-paleo dad! I call that a win.



For the Cupcakes-

  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup almond flour
  • 1 tsp. baking powder
  • dash salt
  • 1/4 cup almond butter
  • 2 eggs
  • 2 egg whites
  • 1/2 cup honey
  • 2 tsp. vanilla

*Little note: These cupcakes aren’t super sweet. If you like things on the sweeter side, feel free to add 1/4 cup coconut sugar to the mix.

For the Frosting-

  • 1 can coconut milk (refrigerated overnight)
  • 3 tsp. coconut sugar
  • 2 tbs. shredded unsweetened coconut


  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl combine all of your dry ingredients well.
  3. Mix in the eggs (not the whites), almond butter, and honey, stirring well.
  4. Add in your vanilla.
  5. Lastly in a separate bowl, whip your 2 egg whites using a hand mixer until they begin to form stiff peaks.
  6. Carefully fold your egg whites into your cupcake batter.
  7. Spoon your batter into greased muffin tins being careful not to over mix.
  8. Bake for 15 minutes at 350 degrees.
  9. Remove the cupcakes and let cool completely.
  10. Meanwhile in a mixing bowl whip the thick part of the coconut milk (not the water-this will be at the top of the can), the coconut sugar, and shredded coconut until it thickens.
  11. Top your cupcakes with the frosting and enjoy!

Makes 10 cupcakes


What Paleo or gluten free recipe would you like to see me recreate? I’m always up for a new challenge.

Vegan Banana Bread

For the recipe, I wanted to get the most bang for my buck and combine 3 flours. This way there are more nutrients added between the different flours, and I love creating unique textures, tastes, and nutrition profiles that each flour contains.

banana pumpkin bread

Banana Pumpkin Bread (gluten-free, vegan)


  • 3/4 cup oat flour* (I used gluten free)
  • 1/2 cup buckwheat flour
  • 1/4 cup protein powder (I used sun warrior, I recommend a vegan protein powder – it does best in baked recipes)
  • 1 tablespoon baking powder (this may sound like a lot, but it’s a must for vegan and gluten-free baking)
  • 2 teaspoons cinnamon
  • 1 tablespoon chia seed (grind the chia seed into chia seed powder, using a coffee grinder or replace with flax seed)
  • 3 tablespoons warm water
  • 3 tablespoons coconut oil (melted)
  • 1 tablespoon lemon juice or apple cider vinegar (this helps the bread rise, so it won’t come out flat)
  • 1 cup mashed bananas (about 3 large bananas)
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 full dropper of vanilla stevia + 1 teaspoon stevia

* alternatively, you could use a mix of flour that equals 1 1/2 cups.


1. Preheat oven to 350.

2. Mix your ground chia seeds with the 3 tablespoons of warm water and set aside for ~5 mintes until it thickens up into an “egg like” texture.

3. Mix dry ingredients in a medium sized mixing bowl.

3. Mash banana, melt the coconut oil (separately), and add the rest of the wet ingredients into a large mixing bowl.

4. Slowly add the dry ingredients into the wet mixture.

5. Once the batter is all combined and smooth, place the mixture into a lightly greased or tinfoil covered loaf pan.

6. Bake for 40 minutes or until a toothpick comes out clean.

7. When fully cooked, allow bread to sit for at least 10 minutes before slicing and serving.

What’s your favorite type of quick bread?

What’s a meal or food that reminds you of your childhood?

Healthy Gluten Free Gingerbread

This gingerbread is super delicious. I used a different mixture of flours and they ended up coming out great together.


Gluten Free Gingerbread (makes 1 loaf)

  • 1/2 cup millet flour
  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon liquid stevia
  • 1 cup pumpkin puree
  • 1/4 cup plain greek yogurt
  • 2 tablespoons coconut oil
  • 1/4 cup egg whites
  • 3 tablespoons un-sulphured molasses
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract

Preheat oven to 350.

Lightly spray a loaf pan (or use parchment paper).

In a large bowl add in your flours, baking powder, spices, stevia and salt. Mix and set aside.

In another bowl, mix together your molasses and hot water first. Once combined, add in pumpkin, greek yogurt, egg whites, vanilla and coconut oil.

Add the dry ingredients to the wet ingredients. Don’t overmix.

Add the mixture to the loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.

ginger bread

Allow the bread to cool for 10 minutes before you eat! Enjoy.

What’s your favorite holiday flavour?

Baked Almond Coated Kale Chips

I love having snacks that are healthy and easy to make. These kale chips can be served as a side dish or eaten as a snack.

Almond-Kale Chips
Prep Time: 10 minutes
Cooking Time: 20-40 minutes (depending on your oven)

  • 1 large bunch kale (I used red, I prefer dinosaur kale though)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons almond meal/flour
  • 1 teaspoon apple cider vinegar
  • dash of salt and any seasonings you desire***

Set your oven to 250 F

1. First de-stem and wash your kale, then place it in a strainer and pat dry the kale.

2. Set kale aside, melt the coconut oil in the microwave and add the nutritional yeast and almond meal and any of the other seasonings you wish to add to the kale.**

3. Grab a mixing bowl and massage the kale well into the dressing with your hands.

4. Place the massaged kale onto a tray lined with tinfoil, and place the kale in the oven, set your timer for 40 minutes (be sure to check on the kale after 20 minutes, and keep an eye on them for the next 10-20 minutes).

Sugar-Free “Ketchup”

1. Mix a dash of stevia in a bowl with 2-4 tablespoons of tomato paste, easy-peezy ketchup.


the finale

Note: ***Feel free to make the kale any flavour you’d like: spicy, savory or even sweet.

Happy eating!

Have you ever tried kale chips?
Any fun plans this weekend?