Tag Archives: Frozen banana

Chocolate Peanut Butter Breakfast Shake

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Chocolate for breakfast? Yes, please. Especially when it’s a healthier way to have chocolate. This may not sound very healthy, but don’t let the words “chocolate” or “shake” fool you. There’s lots of good-for-you ingredients in this–banana, peanut butter, honey, unsweetened cocoa powder, Greek yogurt, and low-fat milk (you can sub non-dairy products in this, too). This shake has a super-rich chocolatey taste with a hint of peanut butter and banana and it’s so smooth and creamy!

If you like having chocolate in the morning, make this for breakfast. Or drink it for an afternoon snack…or have it as a dinner dessert–it’s great any time of day! One thing to remember is that you do have to plan ahead a little–you need to cut a banana into chunks and put in the freezer so it’s frozen when you make your shake–I usually do this the night before I’m going to make it.

CHOCOLATE PEANUT BUTTER BREAKFAST SHAKE by NancyC

Makes 1 (10-ounce) serving

  • 1 medium banana, cut into chunks and frozen (do this the day before you’re making it, or at least several hours ahead of time)
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoon natural creamy peanut butter
  • 1 Tablespoon honey
  • 1/2 cup plain or vanilla Greek yogurt or soy yogurt
  • 1/4 cup low fat milk, soy milk, or almond milk

Combine all ingredients in a high-speed blender and blend until smooth. Pour in a glass and serve immediately.

This shake is a real treat and while it’s great for breakfast, I really like making it in the afternoon–that’s when I tend to crave chocolate. When would you make this?

Linked to Wow Me Wednesday, Wonderful Wednesday, Whimsy Wednesday, Full Plate Thursday, Let’s Get Real Friday, Foodie Friday, Inspire Me Monday.

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Cocoa Banana Smoothie

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I think this just may be the hottest week of summer. And that calls for a smoothie–even better, a chocolate smoothie! There’s a soy and non-soy version for this recipe, so you can take your pick. The smoothie I made pictured here is the soy version. I’ve never made a smoothie with tofu before, and it does give the smoothie a nice creaminess. It’s not super-thick, though, so if you’re expecting a smoothie like that, you’ll be disappointed. But it has a lightly creamy texture from the tofu and banana, and the unsweetened cocoa powder gives it a rich chocolate flavor. The honey gives the smoothie a light sweetness that’s just right–not too overly sweet. But if you do want it sweeter, you can always add in a little more honey!

COCOA BANANA SMOOTHIE by NancyC, adapted from EatingWell.com

Makes 1 large or 2 small servings, about 14 to 16 ounces

  • 1 medium size banana, cut into slices or chunks and frozen (for about 3 to 4 hours or overnight)
  • 1/2 cup plus 1 Tablespoon soft silken tofu (for a non-soy version, use plain or vanilla Greek yogurt)
  • 1/3 to 1/2 cup soy milk (plain or vanilla–for a non-soy version, use regular milk; use 1/3 cup for a slightly thicker smoothie)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 4 ice cubes

Slice banana and freeze until firm (about 3 to 4 hours or overnight). Blend tofu (or greek yogurt), soymilk (or milk), cocoa, and honey in blender until smooth. Add in the frozen banana slices and blend; then add in ice cubes and blend until mixture is smooth.

Smoothies always sound good to me on hot summer days! What’s your favorite healthy warm-weather treat?

Orange Pear Kale Green Smoothie

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I had some kale that I needed to use up, and smoothies are always great ways to use extra fruit and greens that you’re not sure what else to do with. 🙂 So I began searching for kale smoothie recipes and found this one at Green Plate Rule. The site mentions that kale has 10 times the vitamin C, 4 times the vitamin A, almost 2 times the vitamin K, and more calcium and vitamin B6 than spinach does. Wow-I had no idea kale was so super-nutritious!

I did make a few small changes and I really liked the way this turned out! Usually I add honey to sweeten up my smoothies, but the 5 different kinds of fruit in this, especially the pineapple, make the smoothie sweet enough on it’s own. When you put all the ingredients in the blender, you might think that 1/4 cup orange juice is not enough liquid like I thought at first…

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…but it blends up into a really nice, thick smoothie–the perfect consistency!

ORANGE PEAR KALE GREEN SMOOTHIE by NancyCreative, adapted from Green Plate Rule

Makes about 24 ounces, or 3 (8-ounce) servings

  • 1/4 cup orange juice
  • 1/2 cup green grapes
  • 1 pear, cut into slices or chunks
  • 1 orange, peeled
  • 1/2 cup frozen pineapple chunks
  • 1/2 frozen banana
  • 1 cup kale, well packed

Add all ingredients into a high-powered blender and blend until smooth, at least 1 minute. Pour into glasses and serve.

I’m starting to use kale a little more since it’s so healthy. I like it in smoothies and soups. I think it’s a little bitter for salads so I don’t use it that way much. What different ways have you tried using kale?

Linked to Inspire Me Monday.

Pumpkin Pie Smoothie with Kefir from Redwood Hill Farm

I mostly make smoothies in the spring and summer, but after making this Pumpkin Pie Smoothie, I may be making more of them in the autumn! The recipe is from Redwood Hill Farm®, an award-winning, Humane Certified, Grade A goat dairy farm and creamery. They make goat milk, artisan goat milk cheese, yogurt, and kefir, and you’ll find their products at Whole Foods Markets, natural food stores and specialty grocers nationwide. I received some coupons for free product from them recently, and had a chance to try their kefir and yogurt. I liked both items very much. The yogurt is thick and creamy and the kefir is a delicious creamy drink, similar in taste to yogurt but with a thinner consistency.

There are some recipes on the Redwood Hill Farm site, so I decided to try their Pumpkin Pie in the Sky Smoothie  (I omitted the pumpkin seeds from their recipe because I didn’t have any on hand). I thought it was really good! It’s not a real thick smoothie, but it tastes great, flavored with pumpkin, cinnamon, and apple cider. The recipe calls for plain kefir, which I used, but you could substitute plain yogurt, and that would make it a little thicker. I’ve also included other ideas in the recipe on how to thicken it up if you want. Here’s the recipe if you’d like to try it out:

PUMPKIN PIE SMOOTHIE slightly adapted from Redwood Hill Farm®

Makes 1 (10-ounce) smoothie, 365 calories

  • 1/2 cup Redwood Hill Farm® Plain Kefir (or substitute plain yogurt for a thicker smoothie)
  • 1/2 cup unsweetened apple juice or cider (I used cider)
  • 1/4 cup unsweetened pumpkin puree (not pumpkin pie filling); (if you’d like a thicker smoothie, use 1/3 cup puree)
  • 1/2 medium fresh or frozen banana or 2 pitted dates (I used 1/2 frozen banana; for a thicker smoothie, you could try using a whole frozen banana)
  • 1/4 cup pumpkin seeds (I omitted these)
  • 2 Tablespoons sweetener of choice (I used pure maple syrup; honey would be good, too)
  • 1/2 to 1 teaspoon ground cinnamon (I used 1 teaspoon)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup ice cubes (or use a little more, like 3/4 cup,  for a thicker smoothie)

Place all ingredients in a blender and blend until smooth. I sprinkled some additional cinnamon on top. You could also add a couple of tablespoons of cinnamon granola mixed with some candied ginger.

Pumpkin is one of my favorite fall flavors, and it works great in this smoothie! Do you have a favorite fall smoothie recipe of your own?