Tag Archives: banana

Almond Vanilla Banana Green Smoothie

This great tasting green smoothie is perfect for people who have tried green smoothies in the past and were turned off by their “greeness”. It’s sweet, hides the spinach flavor amazingly well (try giving this to someone who hates the taste of spinach and I bet they won’t even notice), and is a healthy start to your morning routine.



  • 1 banana, frozen
  • 1 cup unsweetened vanilla almond milk
  • 10 almonds
  • 1 teaspoon almond butter
  • 1 scoop vanilla protein powder
  • Raw spinach



These directions are about as easy as it gets – toss all of the ingredients into a blender and blend until… blended. I’ve found the most important thing is to have a blender that can handle the almonds, you want them to be ground down to nothing, no tiny bits!

Other than that, start with a little raw spinach if you are unsure about the taste, and then add more and more each time you make it. You’ll be surprised with how much greens you are able to get in per smoothie without any real difference in taste.

Frozen Banana Dark Chocolate Drizzle

If you’re like me, sometimes you really, REALLY,  miss having ice cream every night as a snack. I mean, ice cream in all it’s forms is amazing.

But you’re eating healthy now, so that stuff is a no go!

These dark chocolate banana slices will go a long way to satisfy your sweet tooth, are super easy, AND are lower calorie than the store bought ones (because you are drizzling, and not dipping).


  • fresh bananas
  • bakers heat and dip dipping chocolate


Peel banana. Slice banana into roughly 8-10 round slices.

Place slice bananas on a cookie sheet covered in wax paper.

Dip a spoon into your dark chocolate tub and swiftly move back and forth to cover bananas.

Put your bananas into the freezer and wait approximately and hour. If you like them a bit softer you can eat them after they’ve been in the freezer for about 30 minutes.

Try to stick to 4 slices per serving as a guideline – if not it’s WAY too easy to eat a whole bunch of these at one time!


Banana Oatmeal Protein Muffins

Want a delicious snack that even your kids and spouse will eat?
These amazing, protein packed, MOIST muffins are a sweet alternative to store bought and preservative filled snack bars.
  • 2 cups oats (quick cooking or old fashioned)
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 to 3 tablespoons honey
  • 2 scoops vanilla protein powder
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • OPTIONAL – 1/4 cup chocolate chips
  • OPTIONAL – 1/4 cup chopped pecans
Preheat the oven to 400 degrees.
Spray a muffin tin lightly with cooking spray, fill with cup cake liners, and then hit the liners with a little more cooking spray.
Place the all ingredients but the chocolate chips and pecans in a blender.  Blend  on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes.
By hand, stir in the chocolate chips and pecans.
Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts.
Bake for 15 minutes (10 for mini muffins), until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste amazing!
Remove from the pan and enjoy!

Banana Egg Pancakes

What is the single food item I personally miss the most when I’m really knuckled down on my eating and want to stay as healthy and focused as possible?



What if I told you that you could make mouth wateringly delicious (and healthy) pancakes with zero guilt ONLY TWO MAIN INGREDIENTS?

You can!

This is seriously one of the most simple and delicious recipes I know, and with a little bit of care will become a favorite of your healthy AND not so healthy eaters.


  • 3 eggs (or 1.5ish eggs and 1.5ish whites)
  • 2 medium bananas
  • 1 tsp cinnamon
  • 1 dash of vanilla extract
  • 1 pinch salt
  • Coconut oil or nonstick cooking spray (I use an organic olive oil spray)


  • skillet (non-stick works best)
  • spatula (the thinner the better, an old beat up spatula is gonna make your job harder)


Throw your bananas, eggs and whites, and spices into a blender. Blend on high for about two minutes. You want the mix to be very well aerated and thoroughly blended up before you use it.

When everything is mixed, put some of your coconut oil on your skillet or griddle and set it to around 400 degrees (that’s high on my griddle and med/high on my stove top). Every cooking surface will be different, but you want each side to cook in roughly a minute.

Pour your cakes in a spiral shape, starting from the center into around 3/3.5 inch pancakes. No bigger! They are very fragile and anything bigger, at least in my experience get a bit unwieldy and will break when you try to flip them.

You want to cook each side for about a minute. Watch the bubbles. When you see the bubbles start to pop and stay popped (meaning the batter doesn’t fill the hole caused by the bubble back up) it’s time to flip! 

A nice quick flip with another minute on the other side and you’ll be good to go!

These pancakes will get darker than your normal flour based pancakes but that’s okay!

Top with agave nectar or fruit and you are good to go… or even light syrup if you are feeling extra decadent.

Serve ‘em up and enjoy!