|February 7, 2013|
Ok, many of you have been asking about the perfected smoothie recipe I included on my 2012 recap photo, so here it is! I LOVE this recipe. Bananas are always in the house because I can’t seem to get enough of them.
Bananas are also great if you’re craving something sweet. Only 110 calories each and has about 3 grams of fiber helping you feel full. Cinnamon is rich in antioxidants, and possesses antibacterial, antifungal and antimicrobial properties. Combine these two ingredients with a little extra whey protein and you got a power smoothie in your hands!
Cinnamon Banana Smoothie
- 2 spotted bananas
- 1/2 cup ice
- 3/4 cup unsweetened vanilla almond milk
- 1 tsp cinnamon
- 1 scoop vanilla whey protein powder
- 1/2 tsp vanilla extract (optional)
Add all the ingredients into the blender and blend till smooth. Garnish with a pinch of cinnamon on top or some chia if you like. For an extra vanilla punch, add the optional 1/2 tsp of vanilla extract. When I’m running out the door I usually don’t add it but when I have the time, it really does add some extra vanilla flavor which compliments the drink.
Tip: For thicker smoothies, freeze the fruit and skip the ice. This works with any smoothie recipe. Just be sure that your blender can handle the frozen fruits. Strawberries and a few other fruits are very tough when they’re frozen and could send your blender to it’s death bed if it’s not build for high intensity blending.
|November 5, 2012|
While it may not seem like fall in SoCal these days (it was 100 degrees today), it doesn’t mean I’m not enjoying the wonderful flavors of autumn. My favorite fall flavor, hands-down, is CINNAMON! I have been adding it to everything. And it adds flavor without extra calories. Just wait for all my cinnamon recipes coming up! I’m so excited to share.
But my recipe below does have added sugar, so if you’re watching your sugar intake, as we all should be doing, just take note of the amount of sugar. And I guess you could always not add the sugar and it will still taste pretty good, but I personally like the added sweet. What harm is a dessert every here and there? Maybe you should try replacing the pie at Thanksgiving with this! I promise it’s healthier than most pies out there.
Banana Sweet Potato Souffle
- 2 sweet potatoes
- 3 overripe bananas
- 3 eggs
- 3 tbsp raw sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- optional: 1/2 tbsp ground flax (it’s good for you!)
Preheat oven to 375 degrees. Pierce sweet potatoes, wrap in foil and bake for 50 minutes or until tender. Place sliced (peeled) bananas and baked sweet potatoes (with the skin, we all know that’s where all the nutrients are) in a food processor until the mixture is somewhat smooth. Then add the rest of the ingredients starting with the eggs and working your way down the ingredient list until all have been added.
Spray your ramekins (or bowls or mugs, whatever you choose) with non-stick cooking spray. Fill your ramekins 80% of the way. They will rise a little but not like a cake would. Bake 35 minutes or so until bake is heated all the way through and the top of the souffles have a golden color to them (like my picture). Let cool and serve.
Tastes great with ice cream, but that defeats the purpose of it being a healthier dessert 😉
**You might need to cook your’s more or less depending on the size of your containers. This recipe filled 4 of my bowls and 40 minutes seem to do the trick. If this recipe fills 6 of your ramekins, then you might need to decrease your baking time.
|October 16, 2012|
I love bananas. Let’s just put that out there. Well I happen to have a bunch of overripe baby bananas. As any baker knows, NEVER throw away those spotted nanas. What do you do with them? You bake!
Now let’s talk about baby bananas. Yes, there is such a thing. You can find them at your regular super market (or at least I find them at my regular super market). They are so adorable and have a slightly creamier texture. They look like regular bananas, only snack size. Perfect for lunches or for a quick snack. Or in my case, what kind of baby cake recipe would this be without baby bananas?
My Gluten Free Banana Bread Baby Cakes are made with almond flour to mimic bread. I am not a xanthan gum fan so I often use other flour alternatives. Because of this, these cakes don’t keep as long. If you wait more than a day to eat, they will start to have a mushy texture so plan to bake last minute for a party or event. And did I mention, if you skip the frosting and caramel, these are completely Paleo Diet friendly!
Gluten Free Banana Bread Baby Cakes
- 3 eggs
- 1/4 cup walnut oil
- 1/4 cup raw honey
- 2 tbsp cinnamon
- 1 tbsp vanilla extract
- 5 mashed baby bananas (or 2 regular bananas)
- 1 1/4 cup almond flour
Cream Cheese Frosting
- 6 tbsp of unsalted butter
- 16 oz cream cheese
- 3/4 cup agave nectar
- 4 tsp vanilla extract
**Optional caramel to drizzle on top. I used store bought caramel but you can make yours from scratch if you like.
Preheat oven to 375 degrees F. Whisk all the ingredients together in order adding each one by one as you whisk to prevent clumping. You should be adding the banana and almond flour last. Line a baby cupcake tin with cupcake liners and spray lightly with a non stick cooking spray. I used the walnut oil in an oil mister because the non-stick I normally use has gluten. Who knew, right?
Fill each liner to the top with the batter. (Because there’s no flour or baking powder, these won’t rise much.) Bake for 13 minutes. Time may vary depending on the type of pan you use. Use a wooden toothpick to poke a baby cake or two. If the stick comes out clean then your cakes are done. If it doesn’t, then you either need more time or you didn’t mash your bananas all the way.
Now for the frosting, let the butter and cream cheese stand until room temperature. Mix all the ingredients together. I used an electric mixer for this part, no hand mixing for me. If you want a sweeter frosting, feel free to add sugar rather than agave, but I like to keep things a little more natural. Use a piping bag or cut a hole in the end of a ziplock and pipe the desired amount of frosting on the baby cake. Drizzle with caramel and enjoy!