I’m taking notice of what recipes you all request on Instagram, so if you’re following me on there please give me a shoutout when you see something you’d like me to share here on the blog! I got really good feedback on this sticky date almond butter nicecream which is a new favorite flavor of mine. It tastes so much like salted caramel! It’s absolutely delicious, healthy, and super easy to make. I love sitting down with a big bowl of nicecream (or banana ice cream as you may know it) for breakfast or sometimes even lunch or dessert during the summer. I’ve added some rawnola balls too, because I put rawnola on everything.
I’m celebrating my favorite month of August with this seasonal peach mango blueberry banana ice cream. If you’re lucky, you can find the ripest peaches from mid-July through August. Growing up in Georgia, which just so happens to be the peach state itself, I’ve always been a fan of peaches. This banana ice cream (or nicecream) is the perfect, easy no-churn vegan ice cream recipe for summer!
I’m so excited to be sharing with you one of my favorite sweet breakfasts ever: monkey bread! If you’ve never had monkey bread before, it’s basically a sticky, gooey pull-apart bread coated in cinnamon sugar and rich caramel. It all started when I made soft baked pretzel bites that tasted like Auntie Anne’s, which I shared on Instagram and had so many requests for the recipe that I knew I needed to share it here. They’re completely vegan, gluten-free, refined sugar-free, and oil-free. These pretzel bites taste delicious on their own, but I wanted to go one step further and turn them into something. I was having trouble deciding between sweet or savory. Not surprisingly, I finally settled on sweet with this vegan monkey bread!