Blueberry Banana Açaí Bowl, by Diane

This has been my go to breakfast even though it’s winter for the past few weeks. I love smoothie bowls, but the place on my block has added sweeteners and granola, etc., and so I had to get creative while on Whole30. Its super easy to throw together and I always decorate it a bit to make it a little more special. This is the best version I’ve made all month, so I decided to post it!


Ingredients:

1/2 frozen banana
1/3 frozen zucchini
2 tbsp Sunfoods Açaí Maqui Bowl Mix (I’ve also subbed frozen açaí kale mix from Whole Foods!)
Small handful frozen blueberries
1 tbsp cacao powder
2 tbsp collagen
1/4 cup almond milk (can add more based on consistency)
Toppings: chia seeds, hemp seeds, cacao nibs, shredded dehydrated coconut, pepitas, almond butter


Directions:

Whip all ingredients except toppings in a blender, adding more milk if needed. Top and enjoy!

Banana Pudding, by Cheryl

Have you ever been to Magnolia Bakery in NYC? They have the BEST banana pudding in the world and whenever I found myself on the upper west side while living in NYC I had to get some. Now there's quite a few locations in the city, but it was probably better that I was limited 15 years ago! Anyway, this recipe can definitely rival their banana pudding.. it's THAT GOOD! I made this for a superbowl part and people were licking the bowl wanting more, even though I made more than enough. The secret is using the sweetened condensed milk to make the pudding instead of just regular milk. It really adds that extra sugar punch! Super unhealthy, but super delicious. Yum!

Ingredients (recipe from my friend Kate):

1.5 cups cold water
14 ounce can of sweetened condensed milk
3-4 ripe bananas
1 box vanilla wafers
3 cups heavy cream
1 box vanilla pudding mix

Directions:

1) Mix vanilla pudding with sweetened condensed milk and water until it's well blended with no lumps

2) Refrigerate for a few hours

3) Whip the heavy cream with electric mixer until there are soft peaks

4) Fold pudding and whipped cream together

5) Assemble:
    - Start with a layer of vanilla wafers on the bottom
    - Layer of banana
    - Layer of pudding mixture
    - Repeat
    - Finish with extra wafers crushed on top

Banana Pudding Pies in a Jar, by Cheryl

I love love love banana pudding pie. So when searching for recipes I came across an easy peasy one that would let me make individual mason jars of them, which I gave as a sweet treat to Julia's preschool teachers (who were very thankful and happy!). I had thought about making the pudding from scratch, but honestly, ain't nobody got time for that right now. I did however, make my own whipped cream, which was delish. Yum!

Ingredients:

2 vanilla pudding packets
4 cups of milk
3 cups finely crushed Mini Nilla Wafers, plus whole ones for garnish
3 bananas, sliced
whipped cream for garnish

Directions:

1) Make pudding according to packet directions

2) Grind Nilla Wafers in a food processor.

3) Make whipped cream (recipe to follow), or use store bought

4) Layer crushed wafers, pudding, bananas, and alternate until to get to about an inch from the top of the jar. Top with whipped cream and a couple of whole wafers.

Banana Oat Overnight Oats, by Cheryl

I've made overnight oats before, but they didn't pack this much flavor and deliciousness as this new batch did! I'm not the biggest oatmeal fan, but I think this recipe has won me over! Creamy, healthy, and seriously yummy... I'll be making this one again! Yum!

Ingredients (makes 2 servings):

1 cup almond milk
1 cup oats
1 mashed banana
1 tsp cinnamon
1 tsp maple syrup
2 tablespoons chopped nuts
1 tablespoon peanut or almond butter
pinch of nutmeg

Directions:

1) Put everything into a mason jar and give a stir or shake. Place in the refrigerator overnight.

2) In the morning scoop out half of the jar and microwave for one minute. Enjoy!

Banana Muffins, by Cheryl

These are the best, the best I tell ya! So healthy and so good! Julia eats about 3 of them a day - she always thinks she's having dessert since I put a few chocolate chips in there. I make them about once a week and they are great for a breakfast on the go or a snack. Yum!

Ingredients (original recipe from here):

1.5 cups whole wheat flour (I've played around with this a bunch and I like .75 cup whole wheat flour and .75 cup ground oats)
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1/2 cup butter, melted
1/4 cup maple syrup
3 ripe bananas, mashed
a couple handfuls of spinach or kale, optional
nuts or chocolate chips, optional

Directions:

1) Preheat the oven to 350. Line muffin pan with liners.

2) In a large bowl, whisk together the flour, baking soda, salt, and baking powder. Make a hole in the center and drop the eggs, butter, and syrup in. Mix with a fork until it all comes together.

3) In a bowl mash the bananas together. Mix them into the other mixture. If using spinach or kale, process a couple of handfuls until they are very finely chopped. Mix in.

4) Distribute into the muffin tin and bake for about 20 minutes. Makes around 14-16 muffins.

Chocolate Peanut Butter Banana Smoothie, by Cheryl

I know, I know

One of my go-to smoothies is a peanut butter banana smoothie. I used to drink this everyday before work and it was a great way to start the day before teaching. I actually can't believe I've never posted it before! Anyway, I decided to switch it up a bit this morning and wowsers, this was so good! It may have been a little too sweet for me at 7:30 in the morning - I think this would be a great post-workout drink as it provides just the right amount of carbs and protein to refuel you afterward. I added a few dried figs, which added some depth and sweetness to it, and a handful of spinach. Yum!

Ingredients:

1/2 cup milk (I used whole, but almond would work great too)
1/2 cup coconut water
2 tablespoons peanut butter (sometimes I use PB2 - if you've never heard of it look it up!)
1 banana
flax seeds
chia seeds
spinach or kale
3-4 dried figs
2 tablespoons cacao powder
handful of ice

Directions:

1) Blend it all together and enjoy!!

Banana-Zucchini Bread, by Cheryl

Photo from here

Julia and I wanted had a baking day last Tuesday since we were once again stuck inside due to this never-ending rain!!! I decided to make some bread to bring in for her preschool class to have at snack time. This bread was a big hit with the two and three year olds (and their teachers), and was an easy way to sneak some veggies in. I made a few adjustments from the original recipe. I omitted the walnuts because they are a nut-free school. I substituted the dried cranberries with dark chocolate chips. I used whole wheat flour instead of white flour since that's what I had on hand. I cut the original recipe in half. I also, mistakenly, baked the bread at 350 instead of 325, but everything turned out fine! I loved this bread warmed up in the microwave. Yum!

Ingredients (modified):

1 egg
1/2 cup apple sauce (or 1/4 cup vegetable oil)
1/3 cup packed brown sugar
1/2 cup white sugar
1 grated zucchini
1 banana, mashed
1 teaspoon vanilla extract
1.75 cups whole wheat flour
1.5 teaspoons cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips


Directions:

1) Preheat oven to 325 degrees.

2) Beat egg in a large bowl. Add apple sauce (or oil), sugars, zucchini, banana, and vanilla and mix together. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Pour the batter into a greased bread pan.

3) Bake in the oven for about 50 minutes or until toothpick is placed in the center and comes out clean.

Healthy Peanut Butter Chocolate Chip Cookies, by Diane

They don't come out pretty, read on to see why!!

For this year's superbowl party we had a group who had all sorts of restrictions- gluten-free, dairy-free, egg-free, sugar-free. I wanted to come up with at least one dessert that would be okay for everyone to eat, and was up for the challenge! I found this recipe for peanut butter cookies that only contained two main ingredients- a banana and peanut butter. You could add chocolate chips, if you wanted (we added dairy-free chocolate chips to half!) and sweetener (we chose not to and were glad we didn't). I mostly chose these because I was interested in how they could possibly turn into cookies- but they actually did. These would be a great idea for pre/post workout snacks as well as breakfast, too. We doubled the recipe since they come out fairly small (one batch makes a dozen small cookies).


Ingredients:

1 ripe banana (yellow not too spotted)
8 tbsp. natural peanut butter (solid parts)
1/4 tsp ground cinnamon
1/4 cup chocolate chips (optional- but recommended!)
Sweetener of choice, if desired (our peanut butter had some sugar in it, and the banana also added to the sweetness)


Directions:

1. Preheat oven to 350.

2. In a large bowl, mash the banana very well with a fork. Add in remaining ingredients, mix well.

3. Using rounded tablespoons, drop cookies onto greased baking sheets (they don't spread much so they can be slightly closer together than normal cookies). They are fairly impossible to roll into pretty-looking cookies...

4. Bake for 12 minutes.

Banana, Mango, and Spinach Smoothie, by Cheryl

This has been my go to smoothie in the mornings! It's sweet from the mangoes and gives me a green boost from the spinach. An added bonus is that Julia loves this smoothie as well... I usually end up splitting it with her because she always wants more. Paired with an egg muffin from the previous recipe and it gives me the energy I need for a great morning workout, or a typical morning of chasing after Julia. Yum!

Ingredients:

1 cup coconut water
1 banana
1 cup frozen mango
chia seeds flax seeds
2 cups spinach (I've made it with kale as well)

Directions:

1) Pour coconut water and chia seeds into blender. Let sit for a couple of minutes in order for the chia seeds to absorb the water.

2) Add the rest of the ingredients and blend well.

Banana Oat Cookies, by Cheryl

It's very soft and gooey! 

I saw this recipe while I was scouring pinterest for ideas. These are a very healthy treat if you want a snack or dessert and they are oh so good! No added sugar, no flour, and delicious! They're super easy to make and I even won Jon over with them :) The only substitution I made was swapping the apple sauce for coconut oil. I really thought I had apple sauce in the house, but of course I was in the middle of making the cookies and realized I didn't have it. Apple sauce is generally a good substitution for oil if you want to make something lighter so I just went the other way around. I will be making these again! Yum!

Ingredients:

3 bananas, mashed
2 cups oats
1/3 cup apple sauce
1/4 cup almond milk
1/2 cup chocolate chips
1 teaspoon vanilla
1 teaspoon cinnamon

Directions:

1) Preheat oven to 350.

2) Mix all ingredients together in a bowl. Drop little balls of batter onto a greased cookie sheet. Cook for 15-20 minutes. Serve warm.

Pastelon (Dominican Republic), by Cheryl

This is a typical dish from the Dominican Republic. I'm also told that it is made a lot in Puerto Rico. There are two different ways to make this - one is the way I made it with the mashed plantains. The other is with sliced plantains. The flavors in the dish really meshed well together and it was something that I enjoyed very much! It's super easy and quick to make, which is a bonus! It's also very healthy and can be served with a side salad. Yum!


Ingredients:

10 plantains, peeled and broken into chunks
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter
1 tbsp oil
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1/2 cup tomato sauce
1 tsp crushed garlic
1/2 cube chicken bouillon
1/2 shredded cheddar cheese

Directions:

1) Preheat oven to 400 degrees. Grease or spray a baking dish.

2) Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add one cup of water to the pot, bring to a boil, and cook until tender, about 15 minutes.

3) Mash plantains, milk, and butter together in the pot until smooth.

4) Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10-12 minutes.

5) Spread 1/2 of the mashed plantains into the bottom of the dish. Pour the meat mixture over the plantains and top with cheddar cheese. Spread remaining plantains over the cheese.

6) Bake in the oven until plantains are golden and filling is bubbling, about 10 minutes.

Surprise "Eggnog" Smoothie, by Diane

I have stumbled upon something tonight in my kitchen that is unreal. I was originally intending to make a gingerbread smoothie, and just guessed at what ingredients might go into that. When I tried the end result, it tasted nothing like gingerbread. But I was okay with that, because to my surprise it tasted EXACTLY like a glass of one of my favorite holiday drinks- eggnog!!

I'm honestly not sure how this is possible, given there is no eggs or dairy in this smoothie and that there are flavors like molasses and banana in here! But this version is insanely healthier than the real version because there is no cream or sugar and instead there is a healthy banana plus the protein of almond milk and the anti-inflammatory spices.

Either way, this is delicious and a fantastic kitchen surprise that I'm already heading back to make a second glass of!!!

*Note: Had I not just run out of pumpkin for another recipe, I would have included it into this recipe. Having tasted this smoothie, I am even more sure that the end product would have been amazing!!

Ingredients:

1 ripe banana, chilled or frozen
1 cup vanilla sweetened almond milk
1 tbsp blackstrap molasses
1/8 tsp each cinnamon, turmeric, ginger, nutmeg
Sprinkle nutmeg

Directions:

Blend all the ingredients except the last until creamy and frothy, spinkle some extra nutmeg on top and sip!

Bluberry Banana Fig Green Smoothie, by Diane

I have quite possibly made the most delish green smoothie EVER this morning. I normally don't make creamier smoothies using almond milk, both for calories and because they are very filling, but this one is a definite exception. This smoothie tastes like candy and a milkshake combined! And it is filled with awesome superfood nutrients to boot, that happen to be wonderful for reproductive issues. YUM.


Ingredients:

1 banana
2 figs (I used mission figs here because they are sweeter!)
1/4 cup frozen blueberries
1/4 cup frozen zucchini
1 cup greens (I used a mix of spinach, chard, and kale)
Sprinkle of cinnamon, turmeric, and ginger
1 tbsp raw organic maca cacao powder (I love Terramazon!!)
3/4 cup unsweetened vanilla almond milk


Directions:

Blend all ingredients until smooth. Enjoy!

Green Trekker Smoothie, by Diane

At long last, I've finally found a way to make these green smoothies look as appetizing as they taste!

The problem with having a favorite smoothie from your local Whole Foods within walking distance (2 blocks away!) is that you wind up spending lots of money at Whole Foods for something you could easily make at home (and for way cheaper!). This smoothie is my latest in a long line of green smoothie obsessions. It's packed with greens, antioxidant-rich blueberries, potassium-rich bananas, electrolyte-balancing coconut water, and superfood energizers/anti-inflammatories maca and cacao powder. Because of these ingredient properties, this smoothie is great for managing dehydration, low energy, and inflammation. And the flavor is that banana chocolate combo that I crave all day long, naturally sweetened without any sugar. YUM.


Ingredients:

2 large handfuls of greens (spinach/kale/chard blend is my vote- or just spinach for beginners!)
1 large frozen ripe banana (for a milkshake consistency) or 1 large fresh ripe banana plus 1 cup ice
1/2 cup blueberries (I love Wyman's wild blueberries in the freezer section!)
3 dates (sometimes I skip these as they make the smoothie very sweet!)
2 tbsp raw cacao powder and 1/2 tbsp maca powder OR 2 tbsp of TerrAmazon Organic Raw Cacao Powder with Maca (this stuff is seriously delicious and tastes like dark cocoa!)
1 cup coconut water (or less/more for consistency)


Blend all ingredients until smooth- if using dates blend for longer!

*Note- to make this smoothie more energizing and anti-inflammatory, I usually add in a small amount of the following: turmeric, ginger, cinnamon, and chia. You can't taste any of these except hints of cinnamon!*

*Girly Note- if it's that time of the month, definitely add the dates and consider upping the cacao for more chocolatey sweetness, also include 1/4 of an avocado for cramps and bloating. This should take care of any cravings/symptoms! :)*

Zucchini Banana "Ice Cream", by Diane

I am always looking for dairy-free desserts, and have been making banana cream (blended bananas) as a great option for years. The sweetness of the bananas can sometimes overpower the other ingredients I add in though, usually some form of chocolate and/or peanut butter. So when I read about zucchini cream, I got excited to create a less sweet option. And- what a healthy way to get your greens in! This version is a cinnamon chocolate chocolate chip, but you can tailor it to any flavor you like because the zucchini has no real flavor of it's own. It isn't sweet though, so to avoid adding in a sweetener I added in a ripe banana and that worked great! I also added in some almond milk to make it easier to blend and creamier, but you could blend it without and create a thicker texture.


Ingredients:

1 small zucchini, cubed and frozen
1/2 ripe banana, sliced and frozen
2 tbsp chocolate protein powder
1 tbsp cacao nibs
1/2 vanilla bean, scraped
1/4-1/2 cup almond milk

Directions:

Blend all ingredients together until creamy. You will need a strong motor (I use a nutribullet!), and will have to stop and scrape the sides down multiple times before it becomes blended and creamy. Resist the urge to add more liquid, however, because at the end if you don't add any extra in you will have a custard-like consistency that is insanely good!

Warm Banana Chia Breakfast Pudding, by Diane

Necessity really is the mother of invention. This week, with all the snow and chaos of moving I went to make breakfasts and realized I had nothing. Then, seeing my giant bag of chia seeds, I remembered seeing recipes for chia breakfast pudding, and went to look online. This recipe was easy and quick to make. It has the consistency of tapioca pudding, as the chia seeds expand in liquid and become gelatinous. It is very versatile as well, and can be flavored in any way (I added chocolate vegan protein powder- Vega One is my favorite!) and the topping choices are endless (today due to lack of ingredients it was cacao nibs and pepitas). Also, I heated my breakfast up because it's freezing here and I needed something warm. Overall, this recipe was just alright for me, and unfortunately was not very filling despite the overwhelming amount of protein in the chia seeds and almond milk. But, it worked in a pinch!

Recipe from: http://ohsheglows.com/2013/02/18/chia-seed-breakfast-bowl/

Ingredients:

4 tbsp chia seeds
1 – 1.25 cups almond milk
2 small bananas, chopped small
1/2 tsp pure vanilla extract (I used the inside of a vanilla bean)
two pinches of cinnamon (I also added nutmeg for it's anti-inflammatory properties)

Directions:

Mash bananas in a medium-sized bowl. Stir in remaining ingredients and place in fridge overnight to thicken. Add toppings if desired in the morning.

  

Pumpkin Pie (Green) Smoothie plus Homemade Applesauce, by Diane

Once again, a smoothie (like soup) is a very difficult thing to take a photo of and make it look appetizing. I make hundreds of smoothies and juices, and guzzle at least one of each a day. I try not to post too many of them, but THIS recipe is an exception. This by far is the best smoothie I have created, and it's a green smoothie which means it's uber healthy as well. I made it in a nutribullet (shown above), but you can do this in a blender very easily.

What makes this smoothie exceptional is the liquid that I used. Normally, I use coconut water, water, or almond milk. But, this weekend I made applesauce, including a satchel of mulling spices and cinnamon sticks, and there was about two cups of extra liquid in the bottom before pureeing the apples. This liquid gold is what I used for the smoothie, and as a result this tastes like fall in a cup. It is SO good!!! And, as a bonus, I can enjoy homemade applesauce too- the recipe I'll post below and is ridiculously easy.

For the applesauce: Cube 10-15 small apples and place in a large pot. Fill the pot with water until it covers the apples and then add 1-2 more cups. Using a tea satchel or cheesecloth, add mulling spices (or cloves) and cinnamon sticks and place on top of the apples. Boil until apples are fork tender. Reserve most of the liquid and puree the apples to desired chunkiness. Add in honey, sugar or any other sweetener if desired.

For the smoothie: Combine 1 cup pureed pumpkin, 1 cup spinach (or a bit less if you're a green smoothie newbie), 2 ripe frozen bananas, 1 cup applesauce liquid, 1 handful almonds (I recently found pumpkin pie spiced almonds so I used those!), and a splash of almond milk. Optional- 1 tbsp. protein powder (vanilla or chocolate work best!).

Banana Oatmeal Pancakes, by Cheryl

I got this awesome pancake recipe from my dad who read it in Men's Health. I'm always looking for different ways to make pancakes more healthy and I think I found my go to pancake recipe. Since he gave it to me a month ago I've made these about five times. They are very filling and use oatmeal instead of flour to give it some consistency. They're also a really good pre-workout meal and keep you energized throughout your sweat session. This is the only way I'll be making pancakes from now on! Yum!

Ingredients (makes one serving):

- 1/2 cup oatmeal (I use steel cut oats)
- 1 egg (recipe calls for two, but one is just fine)
- 1 teaspoon vanilla extract
- 1 heaping tablespoon apple sauce
- 1 banana
- 1 tablespoon flax seed (optional)

Directions:

1) In a blender or food processor blend the egg and the banana until smooth.

2) Add the vanilla, apple sauce, and oatmeal to the blender and blend.

3) Spray a pan with pam spray and make some pancakes!

Elvis Sandwich, by Diane

My dad's favorite sandwich growing up was an odd one- peanut butter and bacon- and over the years my sister and I learned to love it too. One night, years ago, we were watching the food network and saw an Elvis sandwich featured at a diner somewhere. This sandwich is actually famous because Elvis loved it, and requested it where he went. My dad, sister, and I got such a craving for it that we ran out to the grocery store and raced back home to make and eat it. It sounds extremely weird, but the ingredients combine so well together and satisfy both salty and sweet tastes. And it takes my dad's fave childhood sandwich up a notch, even better. Despite the uncommon ingredients, I promise you will crave this sandwich late at night from time to time!! It's definitely better grilled, particularly on a panini maker, but you can fry it in a pan if you don't have a panini maker (we cheat and use the forman!). If you do fry it in the pan, make sure to squeeze it down while you cook it. The powdered sugar at the end was a Gilman addition, you can take it or leave it (but we think it makes the sandwich just a little more amazing!). Enjoy!

Ingredients:

2 slices country white bread
4 strips of crispy bacon (you can use turkey bacon too, but real bacon tastes better)
1/2 banana, cut lengthwise in strips
Smooth peanut butter
Honey
Powdered sugar

Directions:

1. Assemble the sandwich: spread peanut butter on both sides of the bread, layer bacon on one side and bananas on the other. Drizzle both sides with honey. Close the sandwich. Here is a photo of what it should look like before you close it:


2. Grill the sandwich on a panini maker or foreman grill, or fry in pan with cooking spray (pressing while it cooks).
3. Remove from the grill and place on a plate. Drizzle honey on the sandwich, then sprinkle lightly with powdered sugar.
4. Get messy and enjoy!!!