Tag Archives: Banana

Creamy Dreamy Tropical Ginger Smoothie- Day 6 – Seven Days of Smoothies

Day six will take you to a warm paradise with the pineapple and ginger in this smoothie! Fresh ginger is wonderful for digestion, has antiviral properties, is anti-inflammatory, and is a warming food. The frozen banana makes this a creamy sweet smoothie, and the fresh lemon juice brightens the flavors.

Creamy Dreamy Tropical Ginger - Seven Days of Smoothies - Day 6

Creamy Dreamy Tropical Ginger Smoothie

Ingredients:

1 Frozen Banana, Sliced

1/2 Cup Frozen or Fresh Pineapple Chunks

1/2 Cup Orange Juice (no sugar added)

1 teaspoon minced, fresh ginger root

1 Tablespoon of Fresh Squeezed Lemon Juice

2 Tablespoons of Grass Fed Gelatin or Your Favorite Protein Powder (add after initial blending and blend just until incorporated to prevent foaming)

Blend all the ingredients together until very smooth. Then add the gelatin or protein powder and blend briefly.

Enjoy your day!

Mango Banana Blender Ice Cream

This creamy blender ice cream is a guaranteed way to satisfy a sweet tooth and a craving, and it only takes seconds in the blender! Three ingredients is all you need, and you will have a nutritious, figure friendly ice cream without the guilt! All you need is Bananas, Mango and Vanilla Extract. I always keep frozen bananas on hand, because they are so creamy when blended into smoothies.

Most everyone knows that bananas are a good source of potassium, but did you also know they are a source of vitamin B6 which our body does not store and is used to make antibodies to fight infection? Bananas are also a source of vitamin C and have 3 grams of fiber each. The Mango packs a punch of vitamin C (96% in an average sized mango) as well as vitamin A, fiber and some calcium.

Mango Banana Blender Ice Cream

Ingredients:

2 Frozen Ripe Bananas, cut into chunks

1 Cup of Frozen Mango cubes, the riper the better

1/2 Teaspoon alcohol free for AIP Paleo or Pure Vanilla Extract, No Additives,

Directions:

Place the ingredients in a high speed blender that comes with a plunger, and blend on high pushing the fruit down with your plunger until it is creamy and blended. Serve immediately.

1 – 2 Servings

Eat Your Nutrients!

Banana Walnut Muffins

Looking for an easy, no added sugar, healthy, grain free muffin? These Banana Walnut Muffins are sure to please! All you need is a food processor and a few ingredients. They are moist and have the perfect crumb. The sweetness comes from whole food – dates and banana. I like to make a double batch and freeze half for a quick and easy school day breakfast for the kids. Just thaw in the microwave.

Banana Walnut Muffins (Grain Free, Paleo)

Banana Walnut Muffins

To Begin:

Preheat your oven 350º degrees.

Ingredients:

2 Cups Cubed Zucchini (about 2 medium or 1 large)

1 Ripe Banana (with black spots)

1/2 Cup Coconut Flour

4 Medjool Dates, pitted

1/2 Cup Hot Water

2 Eggs

1 Teaspoon Pure Vanilla Extract (no additives)

1/2 Teaspoon Baking Soda

1/3 Cup Raw Walnuts

To Make The Muffins:

Line a 12 cup muffin pan with muffin liners.

Soak the pitted dates in the 1/2 cup of hot water for ten minutes. Meanwhile cube your zucchini and assemble the rest of the ingredients. Place the dates and soaking water in the food processor and puree together. Add the zucchini and banana and thoroughly puree. Add the eggs, coconut flour, vanilla and baking soda and puree until thoroughly blended and coconut flour has absorbed some of the liquid and it is the consistency of cake batter.

Using a muffin scoop or a 1/4 cup measuring cup, fill the muffin liners with the muffin batter. Top with walnuts, dispersing evenly. Bake in a 350º degree oven for 40 minutes. Remove from the oven and cool in the pan for ten minutes before placing on a wire cooling rack.

Enjoy these delicious muffins! They are less than 100 calories each and full of healthy ingredients you can feel good about.

Makes 10 Muffins