Tag Archive: Banana

The New Petite Creme + A Smoothie

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As someone who’s eaten Greek yogurt religiously for 5 years, I was suspicious when Stonyfield announced a new protein-packed non-yogurt.

In July I got to go to Stonyfield’s launch party and try them out. It was swanky, it was fun, and–most importantly–it was delicious. The Petite Creme(technically a cheese and not a yogurt) is just as velvety smooth and sweet as you could hope.

It comes in 7 flavors; my favorite were the vanilla, which tastes like a rich vanilla bean, the strawberry, which tasted like a strawberry cream candy, and the plain. I rarely use plain greek yogurt in savory dishes because of the strong tang it has but this is something I’d put regularly on soup, dips, or even tacos.

It was hard to make a recipe with any of these because I just wanted to eat them straight with a spoon. I thought this smoothie was a perfect compromise because it’s just as creamy and sweet as the yogurt itself.

Strawberry Banana Smoothie

You can try this recipe with any of their flavors and any sort of jam. They all taste delicious so you can’t go wrong and make a bad batch. I love using jam as a sweetener in smoothies instead of sugar or honey because it’s a little bit more “natural”(albeit that depends on the brand) and can add an extra subtle flavor.  

Strawberry Banana Cream Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 servings):

  • 1 5.3oz cup strawberry Petite Creme
  • 1 medium banana
  • 1 Tablespoon strawberry jam
  • 1/2 cup milk
  • 3-4 ice cubes

Method:

  1. Combine all of the ingredients in a blender.
  2. Blend until thick and smooth. Make sure not to over-blend.
  3. Poor into a glass and enjoy cool.

Stonyfield is also hosting an Instagram competition where you can win some Petite Creme from them! The contest is almost over but you can read how to enter here to win a case of Petite Creme or $1000 gift card. Look through the #cheatongreek hashtag for some inspiration. 

Vegan PB & J Smoothie

Vegan PB & J Smoothie

I somehow have become a morning exerciser. The first day of waking up, rolling out of bed, and putting on gym shorts instead of a pot of coffee was rough. The second was just as rough. But every day since it’s gotten a little easier.

After working out I’ve been more inclined to make a smoothie than bowl of oatmeal or anything else. It’s quick and easy to drink when getting ready for work. I’ve been trying different mixes to keep things interesting every time and this one is a winner.

It has the classic flavor of the inside of a PB & J, just in liquid form. It’s perfectly sweet and even packs some greens in it, too, if you opt in for the spinach(which you won’t be able to see or taste fully blended–I promise). 

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If you’re not a fan of peanut butter or just don’t have any lying around try making this with almond butter or even coconut butter.      

Vegan PB & J Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 meal serving or 2 snack servings):

  • 1 medium banana

  • 1/2 cup frozen mixed berries

  • 1/3 cup frozen spinach

  • 2 Tablespoons peanut butter

  • 1/2 cup water

Method:

  1. Add all of the ingredients to a high-power blender. 

  2. Pulse briefly and then blend until the ingredients make a creamy smoothie. Add water if necessary to make smooth and creamy.

  3. Pour into a tall glass and drink cold. 

Banana White Chocolate Chip Cookies

Banana White Chocolate Chip Cookies

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

Banana White Chocolate Chip Cookies

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

  • 1 banana, mashed
  • 2 eggs
  • 1/4 cup oil(coconut oil works well here)
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup white chocolate chips 

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the banana, eggs, oil, and vanilla. 
  3. Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
  4. Fold in the white chocolate chips evenly. 
  5. Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray. 
  6. Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy. 
  7. Remove from the oven and let cool. Store in an airtight container for up to a week. 

Breakfast Paleo Mug Cake

Paleo Chocolate Mug Cake

I’m a boring breakfast person. I like to eat the same thing every day until I get tired of it and find something new. For the past couple of months these have been my breakfasts. It’s fast, easy, and chocolate-flavored so it’s easy to love.

This has been one of my most popular recipes. I still have people commenting on the original post who’ve made it and loved it, and that’s a good feeling. The ingredients are fairly common and cheap, so even if you’re skeptical I’d say give it a try. It always tastes better with peanut butter or Nutella slathered on top so if you’re still not convinced I’d say try that.  

Paleo Chocolate Mug Cake

I’ve never tried any variations but I’ve had readers mention this recipe works just as well with sweet potato puree, butternut squash, and applesauce. You can also mix in other ingredients like chopped walnuts, chocolate chips, or raisins(well, maybe not raisins).

Paleo Mug Cake

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(Makes 1 cake):

  • 1 small ripe banana
  • 1 1/2 Tablespoons almond butter(or any nut butter)
  • 1 egg
  • 2 heaping Tablespoons cocoa powder

Method:

  1. With a fork, mash the banana into a smooth puree.
  2. Mix the almond butter, egg, cocoa powder into the banana puree until it forms an even batter.
  3. Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
  4. Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

Peanut Butter Banana Refuel Smoothie

Peanut Butter Banana Smoothie

Marathon Monday is just a week away. Growing up in Massachusetts, it was always a big deal. I was shocked to find out it wasn’t actually a national holiday and most people work on Marathon Monday.

This year Stonyfield Greek is the official yogurt of the 2014 Boston Marathon. They asked their Clean Plate Club members to write how Stonyfield Greek helps us through the marathon of life.

When I was marathon training, there were 4 foods I constantly ate: Peanut butter, bananas, oatmeal, and greek yogurt. After so many weeks you learn the little ways to not make every snack or meal taste like the last.

Even though I haven’t registered for a marathon since 2011, I still make working out and running a routine. Making a smoothie instead of a meal is an easy, tasty way to refuel and move on to the next part of my day.

Peanut Butter Banana Smoothie

I never get tired of this recipe. It’s not too sweet or overly peanuty; it’s just the right balance of ingredients to be healthy and perfectly flavorful.

Peanut Butter Banana Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 big or 2 small servings):

  • 1 banana, sliced
  • 1 Tablespoon peanut butter
  • 1 5.oz Stonyfield vanilla yogurt
  • 1/2 cup milk
  • 6-8 ice cubes

Method:

  1. Combine the banana, peanut butter, yogurt, and milk in a blender and mix until smooth.
  2. Add in the ice cubes and continue blending until they’re completely crushed and mixed in.
  3. Pour and serve cold.

Peanut Butter Banana Smoothie

Peanut Butter Banana Granola

Peanut Butter Banana Granola

I’ve eaten yogurt, granola and a sliced banana for more meals this past month than I’m willing to admit. I’m not sure if it’s because it’s so good or so easy; it’s probably a bit of both. I never knew if you could cook the banana flavor into the granola until I saw this recipe. That gave me all the confidence I needed to try it out.

This is the kind of granola I have no trouble eating all by itself. It has every flavor and texture in it you could possibly want. The clusters are slightly softer than normal granola because of the bananas; it reminds me of the crusty outside of slightly overcooked banana bread. It’s great to eat with just about any flavor of yogurt, too.

Peanut Butter Banana Granola Ingredients

This granola tasted fresher than any I’ve tried before. It’s great to make for yourself if you will eat it over the course of a week but might not be the best to give as a gift to someone. Make sure to refrigerate this to keep it its freshest.

Peanut Butter Banana Granola

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients(Makes about 3 cups)

  • 1 banana, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 2 Tablespoons peanut butter
  • 2 Tablespoons oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips(optional)
  • 1/2 cup chopped nuts(optional)

Peanut Butter Banana Granola Yield

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
  3. Spread the oats out in a thin layer on a non-stick baking surface.
  4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
  5. When the clusters are golden and firm, remove them from the oven and let them cool.
  6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating.  

Peanut Butter Banana Granola Yogurt

 

Orange Spinach Smoothie

Orange Spinach Smoothie

This is one of those moments where I have to eat my words.

I’m sure if you searched through all my tweets you’d find one about how I’d never, ever eat a smoothie with spinach in it. Well the joke’s on me because I’ve been having one or more of these a day for the past few weeks.

Once you get past the color that makes you think you’re drinking Kermit the Frog, you’d be surprised how good green smoothies can taste. And you know they’re better for you than whatever you can get at an Orange Julius in the mall.

Orange Spinach Smoothie Fruits

If you do add chia seeds or protein powder then I would recommend adding more water so the mixture doesn’t thicken up too much. For an ice-cold smoothie, freeze the banana ahead of time.

Orange Spinach Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 2 cups):

  • 1 banana
  • 1 orange
  • 1/2 cup frozen spinach
  • 1/2 cup water
  • chia seeds(optional)
  • protein powder(optional)

Orange Spinach Smoothie Blender

Method:

  1. Combine all of the ingredients in your blender.
  2. Process until smooth.
  3. Drink immediately while still fresh.

Orange Spinach Smoothie Yield

I promise it tastes better than it looks.

Peanut Butter Banana Breakfast Smoothie

Peanut Butter Banana Breakfast Smoothie

Have you entered the Blendtec and Stonyfield Blends giveaway yet? There’s still a few days left!

Having a reliable blender has improved my eating habits in a lot of unexpected ways. I’ve started having more fruit smoothies and vegetable juices throughout the day. A lot of the time I enjoy them so much I forget they’re healthy.

By far my favorite is a chocolate peanut butter smoothie; I don’t think there’s any surprise there. It’s similar to having a Reese’s cup but you can have it everyday and still feel good. How does something like that even exist?

Peanut Butter Banana Breakfast Smoothie Cocoa

You can use milk, almond milk, or coconut milk in place of the water; however, I think this is deliciously creamy as is on account of the peanut butter. If you ever need to make peanut or almond milk in a jiffy, you can make it by blending ~1 Tablespoon of nut butter with a cup of water.

Peanut Butter Banana Breakfast Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 1 banana, chopped
  • 2 Tablespoons peanut butter
  • 2 heaping Tablespoons cocoa powder
  • 1 Tablespoon honey(optional)
  • 1/2 cup water
  • 2/3 cup ice
  • 1 scoop protein powder(optional)

Peanut Butter Banana Breakfast Smoothie Ingredients

Method:

  1. Combine all of the ingredients in a blender.
  2. Blend until smooth and creamy.
  3. Pour and serve cold.

Peanut Butter Banana Breakfast Smoothie Yield

Simple and delicious.

Gluten-Free Banana Chocolate Chip Muffins

Gluten-Free Banana Chocolate Chip Muffins Wide

One of the funniest misconceptions of a gluten-free diet is that it’s a low carb diet.

Hardly.

Yes, eliminating gluten from your diets limits the number of carbs you can eat. And when you’re eating on-the-go you’re limited to options like salads and nuts that are low carb. But at heart most gluten-free eaters are still carb lovers like everyone else, and when given the chance we’ll gladly make a meal out of gluten-free muffins, pancakes, and waffles. And don’t forget the syrup.

Gluten-Free Banana Chocolate Chip Muffins Collage

Thinking back, I can’t really remember the last time I ate a muffin(because why bake muffins when you can make cupcakes). Banana nut would probably be my favorite, but since we were out of nuts when I made this chocolate chip would have to do. Who could say no to banana chocolate chip anyway?

Don’t have brown rice flour? You can substitute oat flour instead. If you don’t have that you can always make your own by grinding 2 cups of gluten-free rolled oats in a food processor.

Gluten-Free Banana Chocolate Chip Muffins

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes a dozen muffins):

  • 1 1/4 cup brown rice flour
  • 1/4 cup corn starch
  • 3/4 cup sugar
  • 2 ripe bananas, mashed
  • 6 Tablespoons vegetable oil
  • 1/2 cup water
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup chocolate chips

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, sift together the brown rice flour, corn starch, and sugar.
  3. Add in the mashed bananas, oil, water, and eggs and stir the batter together.
  4. Add in the cinnamon, salt, and baking soda and mix completely.
  5. Pour the batter into twelve lined muffin tins.
  6. Drop an even amount of chocolate chips onto the top of each muffin.
  7. Bake for about 30 minutes until the tops start to brown and the muffins are cooked in the center.
  8. Remove from the oven and let the muffins cool slightly before touching.

Gluten-Free Banana Chocolate Chip Muffins

Soft, spicy and studded with chocolate chips. Tomorrow morning’s going to be tasty.

Banana Peanut Butter

Banana Peanut Butter

I’ve always wanted to make a banana flavored peanut butter. It’s no secret bananas and peanut butter go well together. But one of the problems of a banana flavored peanut butter has always been that bananas just don’t last once you peel them. What you need is a shelf-stable banana—something like banana chips!

This was a lot easier to make than I thought it would be. Both the banana chips and the peanuts pureed quickly. The flavor isn’t quite as banana-y as if you took a banana and mixed it up with some peanut butter, but for the convenience of having this in your pantry and ready to eat with a spoon at any time it’s plenty delicious.

Banana Peanut Butter Banana Chips

After I made these I found out banana extract exists. If you can track that down in a local store, I would suggest using that in place of the vanilla extract. If not, don’t worry; the vanilla adds a subtle flavor that only enhances the banana without drawing too much attention to itself.

Banana Peanut Butter

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes about 1lb 2 ounces):

  • 1 cup banana chips
  • 1-2 Tablespoons oil
  • 3 cups roasted peanuts
  • 1/4 cup light brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method:

  1. Blend the banana chips in a food processor until they turn into a smooth puree. Slowly add in small amounts of oil to help them move along.
  2. Once the chips are pulverized, add in the peanuts, brown sugar, vanilla, and salt and continue blending for 5-10 minutes until it forms a butter-like texture.
  3. Add in extra crushed peanuts or banana chips if desired and fold them in.
  4. Move the peanut butter into a sealable jar. Store at room temperature for up to 2 weeks.

Banana Peanut Butter Simple

If you’re thinking this would be good on banana bread, I’m right there with you.