Tag Archives: banana

Single Serve Chocolate Banana Ice Cream

Sometimes you need a little single serve soft serve.

In my book, “sometimes” has a definition more like “almost daily.”

You may be like me or you may be the salty type, but I pretty much have to have something sweet after lunch and dinner.  It’s not a bag of Laffy Taffy like year’s past.  It might be a square of dark chocolate or something like this Chocolate Banana Ice Cream.

I don’t live in guilt and shame–I live in freedom when it comes to food.  And I can tell you, there’s nothing to feel guilty about with this dessert.

Chocolate Ice Cream Final

It helps with portion control, but it’s also lightly sweet and satisfying.  You could easily double or triple the recipe if you’re making for friends, but it’s great just like it is so you can have a tiny treat every now and again.

First you’ll need to do two things:

-Have frozen bananas always ready.  Read this to see how!

-Make a batch of my coconut cream.  I love having this handy anyways because It’s great on oatmeal, smoothies, and desserts (or just with strawberries!)

Once you’ve got these two things, you are ready to go!

Single Serve Chocolate Banana Ice Cream
  • 2 frozen bananas, roughly chopped
  • 2 T coconut cream (recipe link in blog post)
  • 1 T raw cacao powder (or cocoa powder)
  • Maple syrup (optional for added sweetness)
optional toppings:
  • cacao nibs
  • dark chocolate
  • more coconut cream
  • fruit
  1. Let the frozen bananas sit on the counter for 5-10 minutes so they aren't rock solid. You don't want them mushy, just not hard like ice
  2. Place bananas, cream, cacao powder in a food processor and blend until creamy. You may have to stop and push the sides down a few times.
  3. TASTE TEST! Taste your mixture and see how you like it. If you need it sweeter, add a drizzle of maple syrup. Make it to your liking!
  4. Place in a small bowl and put in the freezer for 10-20 minutes or until desired consistency.
  5. Top with more coconut cream and fruit and enjoy!


Classic Green Smoothie

Allergen Information: Contains Tree Nuts (can substitute)

Special Equipment: High powered blender

Ok…What’s wrong with the color green?

It’s the color of healthy, beautiful grass and trees.

We go crazy over it in March, and even think little Leprechauns are cute when any other time of the year, we might actually admit they are creepy!

We don’t hesitate to reach for a green apple.

We admire the Green Jacket, especially THIS week in Augusta, GA!

Shoot, money is GREEN!

So I ask again, what’s wrong with the color green?  Or more specifically, what’s wrong with the color of green when it comes to food?

It’s apparently some mind game we’re all a part of—that green = yuck.

THAT was the old me.

The new me?

I’m the person who posts recipes like this.

See, I did it.  And I used to think Laffy Taffy and Spaghettios from a can was a “good lunch.” (I know, I was warped!)

But seriously, look at that beautiful color!  If it were an apple, you’d pick it.  If it were a shirt, you’d buy it.

At the beginning of my food journey, I’ll admit this looked a little weird.  Drinking spinach?

BUT I quickly learned that I couldn’t taste it.  I mean AT ALL!

This one tastes more like Vanilla Ice Cream to me than spinach.

So the point is….just give it a try 😉

If you are struggling with the green color (or your kids are), try one of these tips:

  • Don’t let you children see you making the smoothie.  If they see the green, they will automatically be turned off.  Then pour it directly into a cup that has an opaque straw, or one you can’t see through.  If they taste it and like it, no reason to tell them it’s green just yet.  Later, that will be a great parent-child talk 🙂
  • If YOU are struggling with the color, I recommend using a straw as well. Psychologically, it works.  I like stainless steel straws myself 🙂
  • Try throwing in some berries.  Dark berries like blueberries and blackberries turn it more of a purple color than green.  It might alter the taste just a little, but it’ll still be AWESOME!

I use homemade, unsweetened almond milk for this smoothie because it’s my favorite!  But if you are using sweetened almond milk, I’d omit the liquid sweetener in the recipe altogether.

Classic Green Smoothie
Prep time: 
Total time: 
Serves: 1
  • 1 frozen banana
  • 1 large handful of spinach
  • 1 T liquid sweetener: raw honey or maple syrup
  • ¾ cup unsweetened almond milk
  • ½ cup of ice
  1. Put all ingredients in blender (except ice) and blend until smooth.
  2. Add ice and blend again until smooth consistency.
  3. Enjoy!


Creamy Grapefruit Smoothie

Allergen Information: Contains dairy (you can replace with soy or coconut yogurt if necessary).

Special Equipment: High Speed Blender

So…..I have a confession.  I don’t like grapefruit.  Or celery.

These are two foods I just can’t get past.  I’m not too worried about it because I know I can’t like it all.

I can’t imagine anyone really enjoying the sour taste of a fruit, but my husband assures me people actually do. We share our distaste for celery, but he LOVES grapefruit. I guess we can’t be a PERFECT match 😉

This smoothie is HIS personal recipe and his little baby. It only serves one 🙂 So if you’re sharing, you might need to double it.

Creamy Grapefruit Smoothie

My goal in 2014 was to like bell peppers. Mission accomplished!! It looks like I’ve got to tackle grapefruit or celery next.  Which should I pick?!

If you love grapefruit, you’ll love this creamy smoothie.  If you don’t, well, then I’m not sure I would try it.  Unless your just full of spontaneity and awesomeness.

Here’s your recipe from Chef Andrew!

Creamy Grapefruit Smoothie
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 T goji berries
  • 2 frozen bananas
  • ¾ large grapefruit, peeled and seeded
  • 2 T local honey
  • ½ cup coconut yogurt, unflavored
  • 1 cup ice
  1. Put all ingredients in a high speed blender in the order shown (except the ice) and blend until smooth. Add ice and blend again! Enjoy 🙂


Blueberry Banana Pancakes

Allergen Information: Contains Wheat & tree nuts

This has been my go-to recipe for a few years now….I’ve had lots of trial runs, tweaking it how I like it….Really, I have such a hard job 😉 But now, it’s time to share the love.  Pancake party anyone?

The Banana pancake base recipe (without the blueberries) is great on its own, with the blueberries, or with another fruit of your choice (what about chopped fresh strawberries?!).

The batter is slightly sweet from the fruit, and the maple syrup makes all the flavors pop.  This recipe does not contain any refined sugar, so you won’t have a crazy sugar high after.  It’s light and just the right amount of sweet from the syrup and sour from the blueberries!

Feel free to use what you have on hand, even some Enjoy Life Chocolate chips if you like!  Anything will work here, even just the bananas.  Sometimes I love to make them plain and add some walnuts on top, drizzled with warm maple syrup.

Speaking of maple syrup….it’s my only option to top these pancakes, except for maybe some coconut whipped cream!

Under no circumstances should you use Log Cabin syrup, or anything of that nature.  You are my friends, and I help my friends out.  Seriously, if you have it, walk to your pantry and chunk it. Buy pure maple syrup and call it a day.

What’s wrong with regular syrup? EVERYTHING.  I bet most people just think it’s syrup.  NOPE! It’s High Fructose Corn Syrup and Caramel Coloring, probably two of the worst ingredients you could put in your body!

Aunt Jemima Ingredients:

Aunt Jemima

I don’t think Aunt Jemima would really support all this laboratory mess.  Every single ingredient, except the water is B.A.D. for you!

Then we have companies like Log Cabin who know High Fructose Corn Syrup is a buzz word, so they use marketing techniques to trick our minds. But, what’s the number 1 ingredient? Corn syrup.  It may not be HIGH, but it sure is bad, too.  GMOs all the way. (photo credit www.findingclean.com)

I hope this is appalling.  All you need is 100% PURE Maple Syrup warmed just a tad, these pancakes, and a hungry belly.

Don’t be fooled, friends! Use the real stuff, make informed decisions, and eat well!


Blueberry Banana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1.5 cups all purpose flour OR ¾ cup buckwheat flour & ¾ cup all purpose gluten free flour (GLUTEN FREE OPTION)
  • 1.5 t baking powder
  • 1 T organic cornstarch
  • ½ t sea salt
  • 1½ cups almond milk (more for thinning if you want)
  • 1 T lemon juice
  • 2 T maple syrup
  • 2 bananas, smashed
  • coconut oil for cooking
  • blueberries for topping
  1. On stovetop, heat a pan on medium heat.
  2. Mix dry ingredients in a bowl and set aside.
  3. Combine smashed bananas and wet ingredients in a small bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Put a dab (about a spoonful) of coconut oil in the heated pan.
  6. Move pan around until the oil coats the entire pan.
  7. Put a heaping ¼ cup of batter in greased pan.
  8. Top with a handful of berries or desired topping.
  9. After about a minute, flip pancake and let cook until done (about another minute).
  10. Move pancake to a plate, re-grease the pan, and repeat until all batter is used.
  11. Serve with warm maple syrup, coconut whipped cream, or fresh fruit!


Banana-Chocolate Drops

Allergen Information: Contains Tree Nuts (substitution given)  Gluten-free (if using gluten free oats), egg free, soy free, dairy free

Banana-Chocolate Drops 2

Common ingredients. Inexpensive ingredients.  And only four.  You really can’t get easier than that!  These are a cinch to make & absolutely incredible.  They are light & fluffy, and may I add quite addicting?

Make these pronto!

Banana-Chocolate Drops
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 medium bananas, mashed (see note)
  • 2 T almond butter (see note)
  • 1 cup quick cooking oats (gluten-free oats for those that need)
  • ¼ Enjoy Life chocolate chips (see note)
  1. Preheat oven to 350 degrees & line pan with parchment paper.
  2. Combine almond butter and mashed bananas. Stir until well combined.
  3. Add the oats and stir.
  4. Fold in chocolate chips.
  5. Using a spoon, drop spoonfuls of batter onto the pan (I had about 14-15).
  6. Bake for 15-16 minutes.
  7. Cool for about 10 minutes.
  8. Enjoy!
1. Bananas vary in size. After you've made your batter, if it looks too gooey or moist, add more oats, about a tablespoon at a time until desired consistency!
2. If you have an almond allergy, sunflower seed butter works great, too!
3. We use Enjoy Life chocolate chips because they are free of the top 8 allergens (you can find them at most grocery stores in the organic section or at your local health food store!) If you do not want to use those, get some good quality dark chocolate chips (70% or higher)!