3 Ingredient Chocolate Ice Cream (Vegan)

This is one of my easiest go to dessert recipes for my family when we want a quick and healthy treat for Dessert Night.

Every Friday Night we have either home-made pizza or sushi and a movie night!! Of course we have to indulge in dessert too!! I like to change it up a bit so we don’t have the same treat every week. These “desserts” are pretty healthy and I notice that if I make something too frequently they boys will soon feel like they are eating something healthy and they wont want it anymore. I have a few other recipes that I keep up my sleeve for dessert night as well and plan on doing a Dessert Night Round up blog post for you to share all of my healthy go-to, nutrition packed recipes!!

On the menu for tomorrow night is 3 ingredient chocolate ice cream. This is actually a pro biotic, potassium and protein packed bowl of deliciousness but don’t tell the babies!! Oh and let’s not forget the great source of omegas as well that come with Shaklee’s Life Shake mix.


3 Bananas chopped and frozen

1/4 C. Cocoa Powder (I have used Cocoa Nibs before but its just a little too bitter for the boys)

1/4 C. Shaklee Life Shake Mix in Chocolate

That is it folks!!

First you need to chop up a few bananas and freeze them. I always have frozen bananas on hand because I buy 2 bunches weekly. I feed the kids some for snacks through the week and the rest will get chopped up for smoothies or froze for future baked goods or this recipe!! I’m always needing bananas!!


I have a vitamix (that I would die without…..no seriously…….I would die without it……I use it 3x a day at least……They should use me as a spokes person but they arent) that is really amazing and has a “frozen dessert” option on the settings. This is a very high-powered blender so if you have a regular blender I would recommend adding a little dairy free milk to help it along.


I just dump all the ingredients into my best friend……I mean blender and hit the start button!! It pulverizes it into a beautiful chocolate custard.

After this dump it into a container of your choice, pop the lid on and freeze for a couple of hours.

It’s so fast and easy and so much healthier than store bought!!

I hope you and your kiddos enjoy this recipe. I am excited to try and mix it up with some more flavors in the future!! Of course I will do a blog post on that for you as well!!

What healthy recipe do you guys have for “Dessert Night” in your house?? I would love to hear!!

PS~I apologize for the poor quality in pictures. We are in the middle of a kitchen renovation so everything (including the lighting) is a wreck right now!!


Fluffy TO-DIE-FOR Vegan Whipped Cream

Sigh…….is there really anything better…….Especially around the holidays than fluffy, sweet (but not too sweet), vanilla-y (I realize that isn’t a word but I’m using it anyway), velvety smooth whipped cream? On anything!! Pie, cake, cookies, hot cocoa, a spoon, my finger or straight out of the bowl, this recipe will make you wish that you went vegan years ago!! Now keep in mind I am not a full fledge vegan. Put a lobster tail in front of me and suddenly I’m a ravenous meat-eating cave woman!! But over the years my digestive issues with meat combined with my husband and kid’s digestive issues with dairy have forced me to get creative in the kitchen.

Now I can’t take full credit for this recipe. There are tons of great recipes out there that are similar. I just put my own spin on it here with flavors that I love.

So give it a try. Kick back in your comfy chair with a bowl and a spoon because I promise you will have to make two batches to have any left for the pie, or cake, or cookies or hot cocoa!!


1 can of coconut cream (I get mine at Trader Joe’s)

2 Tbsp Grade B Maple Syrup (grade b is actually healthier!!)

1 Tsp. Pure Vanilla Extract

Seeds from half of a vanilla bean (optional)


Chill coconut cream in the fridge over night

Chill your mixing bowl for at least 30 minutes before starting

Open can of cream carefully and scrape the solidified portion out into a bowl

Add Maple Syrup and Vanilla

Whip until light and fluffy!!
Enjoy 😍

Photo Credit~n

Kitchen Sink Summer Pasta


I don’t know what it is about summer veggies from the garden. I seriously could eat this and/or my Kitchen Sink Pizza daily. Why kitchen sink? Well because these meals are the epitome of “anything but the kitchen sink is used”. This pasta normally happens on a Friday night when my fridge is empty and all of my produce from the garden is preserved in some way for the week. So I have a mini panic and run out to the garden and scrounge up anything and everything that has just ripened in the afternoon sun.

I actually also do this in the winter the night before grocery shopping day to clean out my fridge!! It’s frugal, simple, and easy. Three of my favorite things!!

So really, this isn’t so much a recipe since you can use anything you have on hand. Don’t have fresh tomatoes? Throw in some canned!! Have some frozen asparagus? That would be great with peas and mushrooms!!

Here is what I had on hand tonight!!

1 Zucchini (cut in chunks)

1 Summer Squash (cut in chunks)

1 handful of pear and cherry tomatoes (some cut and some left whole)

1 handful of basil (I’m obsessed with basil so you may want less. Although I think that would be CRAZY of you!!)

1 heaping tbsp. of minced garlic (I have a garlic obsession as well so apply suggestions from above!!)

1 tbsp. Organic Extra Virgin Olive Oil

5 big handfuls of your favorite shaped organic pasta (No I don’t measure!! Wait….. You mean you measure pasta?). I use Trader Joe’s Quinoa Brown Rice Pasta so I can get a gluten free complete protein in.

Optional: 2 tbsp. nutritional yeast (for my vegan friends) or Parmesan cheese


*Start pasta water on high to boil. I always salt my pasta water with pink Himalayan salt. Actually that’s the only kind of salt I use 🙂

*Warm olive oil in a sauté pan and add zucchini and summer squash to cook for about 5 minutes

*Add tomatoes and sauté for 3-5 minutes

*At the very end stir in minced garlic but be careful not to burn it

*Strain pasta and dump directly over cooked veggies.

*Julienne or mince your basil and sprinkle that over and Season with Salt and Pepper!!

*I also stir in some nutritional yeast for added B12 and protein


Abso-freakin-lutley Delish and only takes 10-12 minutes to make. Gluten free and vegetarian or vegan. How can you go wrong with this? Well my meat-eating husband would tell me where I went wrong but I’m not asking him!!

Enjoy Friends

The Hawthorne Homestead Spring Garden Tour



One of my favorite things about our little homestead Is that I have infinant possibilities for our garden. We live on over 1/3 of an acre and most of it is in our back yard. The owners before us put a chain link fence to separate the front half and the back half of the back yard. At first I HATED it. It was ugly and the second I could get it removed it was going to be gone.

But then I started planning our mini homestead and it really has fit in nicely.

We will be bringing a black lab puppy home this weekend so I’m sure being able to keep him away from the garden and future chickens will be a good thing and I won’t hate the fence so much. I also have plans to grow grapes up it (as soon as I can find a good deal on Craigslist!!).

I promised a garden tour a long time ago and I just couldn’t wait any longer. I have been sick so I apologize for the low quality pictures. Most everything in our garden has been grown from seed but as usual, I’ve had some more garden fails this year so starts had to be bought 🙂

Lets get this tour started!!


This first picture captures strawberries growing in gutters as well as one of the beds. FYI – Pinterest is wrong…..strawberries do not do good in gutters. That was a gardening fail last year. I’m hoping to get a strawberry patch put in this weekend so I am going to move these to that.

In the bed we have corn, cabbage, and zucchini. Yes folks we grow our zucchini up trellises to save room. It works great and I love having the tunnel for the boys to walk under.

The corn and zucchini are from seed and the cabbage is from starts that we bought. My cabbage failed so bad it didn’t even sprout!!


Gahh!! These pictures are terrible. I promise I will do an update later in the summer when everything is bigger.

In this bed we have radishes (which we have been harvesting and replanting all March and April!!), different types of cherry and grape tomatoes, and cucumbers that will also be growing up the trellis.

All was from seed accept the tomatoes. We decided to just buy tomatoes and peppers this year because I have struggles so much with growing them from seed. If anyone has any pointers I would be so appreciative!!


In in this bed we have peas (growing up the trellis), leaf lettuce, romaine mix, spinach, and purple and green kale. All grown from seed


This bed looks a little bare but it won’t be for long. Along the trellis we have green beans that are sprouting and yellow squash. In the middle we have tomatoes of the larger variety like beefsteak and Roma. The row closest to us (which looks bare) is actually basil that will hopefully grow quite a few plants. Everything here was grown from seed but the tomatoes.


This is yummy bed has 10 pepper plants!! My husband picked them all because he is in charge of the salsa every year. It’s fun that he has so much fun with gardening. Even when we lived in a rental we would grow things in containers and he was still in charge of the peppers!! There is also two different kind of eggplant, a tomatillo and more basil (I’m pretty ridiculous about how much I love basil and I make a vegan pesto that I freeze so I need tons of it!!). Oh and speaking of the tomatillo. I totally failed with this last year. Any pointers on a hearty harvest for them?

Sadly everything aside from the basil was purchased as a start. In this bed.


I don’t know why but this bed is just fun to look at. Maybe it’s my favorite because it grows the least weeds? It is cauliflower, broccoli, and dill, all grown from seed. Yes it’s a lot of dill but I love making pickles and there’s nothing better than knowing you also grew the dill in your pickles 😉


This bed is another one of my faves. It has to be because it complements my OCD with its straight lines and conformity. This is my root vegetable bed. In it is beets, turnips, parsnips, and carrots of all colors. I can’t even tell you how excited I am to see the look on Mr. Precious’s face when he pulls a purple carrot out of the ground!! All of these were done from seed and incredibly easy. Are you afraid of gardening!!?? Don’t be. Try some of these root veggies. Heck we grew them all the way into winter last year. I literally went out and harvested carrots on Thanksgiving Day for my Maple Glazed Carrot Recipe!! How cool is that!?


Garlic and Onions grown from bulbs and seed



We have 4 of these but I only showed 2. We planted our gold and russet potatoes in these and Daddy Bear is building a potatoes tower this weekend that I will be planting our red and purple potatoes in. Our potatoes always give us a great yield. We used to grow them out of rubber maid storage containers. This is another plant that you can totally grow so easily!! I let my organic potatoes grow their little eyes and then I cut them in chunks and throw them in the pot with a little soil over them. That’s it!!


I am so excited about this picture!! This is a little baby peach growing on our young peach tree. Our first fruit on the beginnings of our mini orchard!! There are a couple more but I couldn’t get them in the picture. We also have a pink lady apple tree, cherry tree, and Asian pear tree.


I know this picture doesn’t really look like anything but this big line of bushes really give us a lot. In mid to late July it is full of wild black berries that I do my best to get out and pick every other night. Our wonderful neighbor Jerry lets us pick all of his behind his house too (I pay him with cobbler!!). This gives me on average, 7-10 gallon freezer bags full of blackberries!! It’s an awesome thing to have in the winter for smoothies, cobbler or just snacking!!

imageThis…..I’m ashamed to say…….is my herb bed. I planted from seed all of your typical kitchen herbs and they are just now coming up. My chives are here from last year and I threw some carrots and cabbage in there over winter that are ready for harvesting. I may go down and just buy some herbs to plant in here. I love this little bed. My husband put it in for me last year and it’s so nice to have. It’s right out side my kitchen sliding glass door.

So There ha have it!! The spring tour. I will be back In mid July with a very different looking garden 🙂

What’s sprouting on your homestead? Have you had any garden fails yet?