3 Ingredient Healthier Chocolate Ice Cream

During this time when we are all under quarantine for the notorious Coronavirus, I want to share more "pantry" recipes to help people make their cravings easily in a healthier way. Meaning quick things you can make from things that you have in your pantry (non-perishables). At the time of this post, these items are available and in-stock on Amazon. 

So if you are like me and you HAVE to have ice cream during shark week. Or maybe you just have to have ice cream because you love it, then this is for you...

3 Ingredient Healthier Chocolate Ice Cream
You will need 3 ingredients:

1 cup Cashews
1 can Coconut Milk (canned full fat)
1/2 bag chocolate chips 

note: I double this recipe 

If you like rich dark chocolate ice cream, use dark chocolate chips, If you like sweeter milk chocolate, use milk chocolate chips. 
Soak the cashews in lots of water overnight. Drain before use. 
Melt the chocolate chips in the microwave or on the stove with the coconut milk, then put in the fridge until it is cool. Next blend cashews with the coconut milk and chocolate mixture. Blend well in a blender. 

Next you can either churn in an ice cream maker, or just pour into a bread pan, cover and put in the freezer. Remove from the freezer 15 minutes before serving so it is scoop-able. 

Also if you are looking for support, a community, and a way to not feel alone during this time. Please email me. I have a FREE support group. No strings, just support, encouragement and motivation regarding a healthy lifestyle. 

Honey Ginger Glaze Ono and Pineapple Salsa

I made this healthy fish dish last night and it was DIVINE! 100% clean and healthy, but tastes sinful. Super simple too! 

Honey Ginger Glaze Ono and Pineapple Salsa
Serves: 4-6


Ingredients
1½ lbs Fresh Ono cut into 4-6 pieces ( or any white fish )
⅓ C coconut aminos
⅓ C honey
3 TBSP ginger root
2 garlic cloves
1 TBSP olive oil
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Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
⅛ tsp kosher salt


Instructions
Make marinade for the fish. Super easy... put all in a blender:
soy sauce, honey, sliced ginger, garlic and olive oil and blend until smooth.
Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.


While fish is marinating, make pineapple salsa.
Slice and dice half a pineapple into ½ inch cubes and place in a medium bowl. You should have about 3 cups.Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño.


Preheat oven to broil.
Prepare Fish. Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and then place in the broiler for 8 minutes to cook through. If you like a rare fish, you can skip the broil. For medium rare, a quick 2-3 minute sear on each side is all you need.


Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Spoon this over the fish, along with a generous amount of pineapple salsa before serving. I served on top of spinach and romaine for a nice salad, but it is great on rice or quinoa too.
ENJOY!