Cottage Cheese Ice Cream

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Creamy, sweet, and slightly tangy cottage cheese ice cream tastes so much like cheesecake ice cream, you’ll do a double take! With three times the protein, it’s a new staple in our freezer.

I’ve dressed this batch of ice cream up with a berry swirl and graham cracker pieces throughout, but the options are nearly endless. I’m already playing a couple of new flavors.

Horizontal overhead shot of raspberry graham cracker cottage cheese ice cream

How to Make Cottage Cheese Ice Cream

Wondering what cottage cheese ice cream tastes like? Well, you aren’t alone in that. When I first saw cottage cheese ice cream popping up online, I immediately put it on my list to try.

The viral cottage cheese ice cream that we’ve seen popping up all over the internet is about as basic as food recipes can be. Combine cottage cheese and a bit of maple syrup or honey in the blender. Blend until smooth and then freeze for an hour or so, until firm enough to scoop.

As far as this ice cream lover is concerned, that is not ice cream. It’s “okay” as a healthier alternative to a lot of other snacking, but it just tasted like frozen cottage cheese to me. Not horrible, but also, not ice cream. Sorry.

Scooping ice cream from tray

Best Cottage Cheese Ice Cream

However, the idea behind it (at least the part th

Killer Burger Sauce

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Killer Burger Sauce

This is it, the all American burger and perfect burger sauce. If you don't want dry, stale burgers look no further for the best classic hamburger. ohsweetbasil.com

Elevate your burger game with this delicious killer burger sauce recipe. Made with a secret blend of ingredients, this sauce will take your burgers to the next level.

This is it, the killer burger sauce recipe. If you don’t want dry, flavorless burgers, look no further for the best classic hamburger sauce.

I’ll make this short and sweet since we’ve already talked about our two secrets for the perfect burger. We live by those secrets and sure enough our burger turns out every time. Dust off the grill and let’s make perfect burgers and then top with the best burger sauce you’ve ever had!

Burger Sauce Ingredients

So you’re probably wondering what goes into the best burger sauce. Well, let me tell you! Think Big Mac Sauce, In-N-Out’s special sauce or thousand island dressing, but made in the comfort of your own home. It’s easy and comes together in no time!

  • Mayonnaise
  • BBQ Sauce
  • Ketchup
  • Mustard or Dijon Mustard
  • Sweet Pickle Relish
  • Worcestershire Sauce
  • Onion Powder
  • Garlic Powder
  • Salt and Pepper

To make the sauce, whisk all the ingredients together and set aside until the hamburgers are ready to assemble. The measurements of each ingredient can be found in the recipe card at the end of the post.

How to Assemble the Perfect Burger

Forget the ketchup and mayo and go for a really good burger sauce. I am a huge fan of sauces and condiments but in the case of the burger, keep it simple, burger, sauce, cheese, lettuce and tomato. Besides the burger sauce, these are the other items you will want to make a drool-worthy burger…

  • Brioche Buns: Always toast your buns. Always. Whether or not you use butter brushed on the inside and outside is up to you, but always toast those babies.
  • Special Meat Blend: Burgers don’t want to be slow cooked so crank up the heat and quickly cook on each side. We do medium high heat for 2-3 minutes per side.
  • Lettuce: We prefer butter or green leaf lettuce for the best texture, color and flavor.
  • Vine Ripe Tomato: We slice the tomatoes thin using our favorite tomato knife.
  • American Cheese: A processed cheese made from cheddar, Colby, or similar cheeses and gets extra melty and delicious.
  • Butter: A little butter on the burger is always a good thing. Culvers butter burger converted us and we hardly ever make it without butter.
  • Salt and Pepper: I cringe a little every time I see a burger get plopped on a grill without seasoning. Do you like your French fries without salt? Well meat needs seasoning as well.
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Banana Zucchini Bread

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Banana Zucchini Bread

a photo of three slices of zucchini banana bread leaning on each other.

Get ready for a quick bread recipe mashup that you’re going to love! Banana zucchini bread is moist and total comfort. A warm slice with butter for me please!

We are obsessed with all kinds banana bread recipes here at Oh Sweet Basil, including our mega popular best banana bread recipe and our peanut butter banana bread. This is just our latest way to make fabulous banana bread!

Recommended Equipment

Before You Begin…

Grate the zucchini on a fine grate setting (using a food processor or a box grater) and then toss all the zucchini into a dish cloth or cheese cloth and squeeze out as much water as you can. Peel the bananas and mash them with a fork. Now your fruit and veggie is ready!

Ingredients for Banana Zucchini Bread

If you find yourself in the fortunate predicament of having super ripe bananas and loads of zucchini (hello summertime!), then this zucchini banana bread is your answer. Just a few more pantry ingredients and you have yourself a delicious bread the whole family will love to snack on!

  • Dry Ingredients: all-purpose flour, baking soda, baking powder, cream of tartar, and salt
  • Wet Ingredients: canola oil, granulated sugar, and an egg
  • Ripe Bananas: you’ll need about 2 bananas
  • Zucchini: depending on the size, you’ll need 1-2 zucchinis
  • Cinnamon Sugar: for the topping

The measurements of each ingredients can be found in the recipe card so keep scrolling down for all the details.

How to Make Banana Zucchini Bread

Making banana zucchini bread is just as easy as making any other quick bread with just a couple of extra steps. The great thing about a quick bread is that there is no yeast, so it really is as easy as mixing all the ingredients together, pouring the batter in a pan and baking it. Done and done!

  1. Zucchini: I like to start by shredding my zucchini. Since we are only using 1 (maybe 2) zucchinis, I usuall

Vegan Peanut Butter Oatmeal Cookies

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Peanut butter oatmeal chocolate chip cookies that taste fantastic and also happen to be gluten-free, dairy-free, and vegan? Oh yeah, it’s possible.

And best of all, you can likely make these with ingredients you already have on hand! No special ingredients are required.

Close-up shot of cooling cookie on rack

Vegan Peanut Butter Cookies

Have I mentioned enough how happy it makes me when a recipe turns out to be “accidentally vegan” or can be easily turned into an allergy-friendly recipe? Not all recipes can be so easily converted, so when a simple ingredient swap or two results in something so perfect it thrills me.

These vegan peanut butter cookies are a great example of a simple swap that results in cookies that taste every bit as good as the original cookies!

I have a sweet friend here in Ohio who is allergic to both gluten and dairy. And she found out a few years ago that she can no longer have eggs. So, I’ve been on a bit of a mission to bake some tasty treats for her whenever possible.

These vegan peanut butter cookies meet all the requirements: no dairy, no gluten, and no eggs. And as someone who can eat all of the above, I’m here to tell you that these vegan cookies are truly delicious.

If you want a couple more great vegan cookie options, try these vegan chocolate chip cookies. They are chewy, rich, chocolate chip cookies and they’ve been a hit with every single person who has tried them – regardless of whether they normally eat gluten, dairy, or eggs.

Buttery (without any butter!) nutty cookies are topped with the sweet jam of your choice to make these simple, gluten free pecan thumbprint cookies.

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What I did wrong, and what I’d do again [in my health journey]

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Hi friends! How’s the morning going? I hope you’re having a great one so far! Today, I’m cleaning up all of the patio furniture and getting it ready for swim season. Bring.it.on! I’m excited to head out for a yoga class in between client calls, too.

For today’s post, I wanted to share more about my initial health journey. Newer reader friends (hi! hello!) may not know that I lost 40 lbs in college. This was long before I became a group fitness instructor, or personal trainer, or Integrative Health Practitioner… and I had to learn everything on my own, the hard way. This was also in the old ages, when blogs weren’t a thing. Everything I learned (good and bad) was through fitness magazines and stacks of health books I’d purchase from Barnes and Noble.

When I reflect on my initial weight loss journey, I remember the snafus (like getting so sick after eating a pack of cooked chicken and a can of cold black beans lol) but I also feel proud of myself. I stuck with it, I wasn’t afraid to pivot when I realized things weren’t working, and I did a lot of things right.

What I did wrong, and what I’d do again [in my health journey]

Here are some of the things I did well, and are foundational habits I recommend to all of my clients:

– More protein and whole foods. I started to emphasize protein in my diet, and I paid attention to the foods that were processed. I used to eat almost entirely processed foods (with the exception of dinner), and it felt so much better to eat food from the earth. I was sitll a poor college student, so I had a tight, tight budget, but I went for inexpensive options, like apples, yogurt, frozen veggies, bananas, jerky, and wraps that I could make at home.

– Adding walking into my routine. Walking made me feel better almost instantly, and I also got the benefits from the sunshine, and a mood boost.

– Started strength training. I had NO clue what I was doing, but my friend and I hired a personal trainer from LA Fitness. He gave questionable nutrition advice, but he taught me the basics of strength training.

– Paid attention to a balanced plate and portion control. I learned that my plate couldn’t be entirely carbs and actually be satisfying, so I started to incorpoarte more

I think it’s easy to remember that the classics are classics for a reason— they work! Simple changes that you can maintain for a long time are going to make the biggest difference.

Mistakes:

Here are some things that were difficult for me, and it took me many years to unravel the damage from some of these.

– 3-5 hours of sleep per night. It wouldn’t be unusual for me to go to school all day, teach at the dance studio until 8pm, drive to the school library and study until 2 or 3am, and then drive back home, nap, and repeat. I did this for pretty much all of college. The weekends were for work (I alternated bet

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