Yogurt & Almond Topped Plum Bites –the ultimate plum-back!

 Just call it a plum-back! If you had a rough weekend or day yesterday, eat this delish treat for the ultimate plum-back! 😉 These tasty, juicy nips are the perfect combination of Greek yogurt, plum and nuts and they’ll have you feeling your best in no time as they flood your body with antioxidants and nutrients to get you back on your healthy A-game!

One medium sized plum, aka a potassium-rich, bloat-buster– because it counteracts sodium and the puff that comes with it– has just 30 calories and is rich in vitamin C, as well as other antioxidants, like beta carotene, that protect your body.  These powerful phytonutrients fend off damage from stress, pollution and even from poor food choices!  So after a rough go on your body, eat this for the perfect plum-back! 😉

Looking for some healthy salad recipes with similar benefits? Here are a few to try!

Crunchy Zesty Cucumber Cantaloup

Watermelon Mint Detox Salad

Veggie Bean Salad with Dijon Vinaigrette 

Spinach Berry Balsamic Glazed Chicken Salad with Raspberry Chia Vinaigrette

Citrus & Avocado Salad

We grew up eating plums all summer long—dry (yes, in the dry form, they’re prunes!) and fresh!

Did you know that plums are relatives of peaches and nectarines and that The United States has up to 100 varieties that vary in shape, size, color and taste?!

We like to call these little plum-bites ”refresher bites” since they perk you, your taste buds and your mood.

Yogurt & Almond Topped Plum bites

 

 

These refreshers make the perfect snack or guilt-free dessert!

Makes 2 Servings

Ingredients:

 

2 plums (approximately 2-1/8″ diameter)

2 oz, vanilla, non-fat Greek yogurt

1/2 Tbsp (15g) slivered almonds

Cinnamon, dash

Honey, for drizzling, optional

 

Directions:

Slice plums in half and remove the pit. Place a dollop (about a tablespoon) of yogurt in the center of each plum half. Sprinkle each with almonds and cinnamon and a drizzle of honey, if using.

 

Nutrition Information: 74 calories, 2 grams of fat, 0 grams saturated fat, 1mg cholesterol, 1 gram fiber, 9 grams sugar, 4 grams protein, 11 grams carbohydrate

Yogurt & Almond Topped Plum Bites --the ultimate plum-back!
 
These refreshers make the perfect snack or guilt-free dessert!
Author:
Serves: 2
Ingredients
  • Ingredients:
  • 2 plums (approximately 2-1/8" diameter)
  • 2 oz, vanilla, non-fat Greek yogurt
  • ½ Tbsp (15g) slivered almonds
  • Cinnamon, dash
  • Honey, for drizzling, optional
Instructions
  1. Slice plums in half an remove the pit. Place a dollop (about a tablespoon) of yogurt in the center of each plum half. Sprinkle each with almonds and cinnamon and a drizzle of honey, if using.
Nutrition Information
Serving size: 1 serving Calories: 74 Fat: 2 g Saturated fat: 0 g Fiber: 1 g Protein: 4 g

 

Berry Burst with Dark Chocolate, Almonds & Coconut

As veggie and chocolate lovin’ twins, registered dietitians and personal trainers, what’s a girl (or two 😉 ) to do when dessert is to be had?!  We’ve made life simple for ourselves and for you!  This may just become our go-to celebratory indulgent, waist-line friendly sweet! After all, it’s so easy to make, it’s pretty and who doesn’t like a sweet, delicious pile of antioxidants after overindulging?  Nothing like a little burst of anti-inflammatories to help your body to kick some toxins that have entered to the neutralizing curb!

While we’re at it, here are a few more healthy, waist-line friendly desserts (and feel free to search this site for many more!):

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

Strawberry Mint Ice Cream

 

Pssst… in the photo below the dark chocolate balls are covering blueberries.  #Perfect for our 4th of July celebrations –and for our craving to squeeze in a lil’ brain boosting power whenever we can from the anthocyanins in the blueberries! 😉

 

Best thing about this delicious sweet treat?

Other than it’s only got 65 calories per servings and tastes AMAZING?! 🙂

There’s no wrong way to make this!  You don’t have to use the same ingredients that we did–and you can add your personal favorites instead.  We used raspberries (use your fave berry!), slivered almonds (use any slivered or chopped nut!), dark chocolate covered blueberry balls (go for dark chocolate covered nuts, if you prefer!), and coconut flakes (you can omit these or use chocolate shavings!).  Then just toss on a pretty plate and let the good times roll!

 

Berry Burst Bonus:

All berries, not just raspberries fight inflammation and they’re low in fat and calories and high in antioxidants. They have anti-inflammatory properties—likely thanks to their anthocyanins, the powerful chemicals that give them their vibrant color.

Go for all berries: Research has shown that blueberries can help protect against intestinal inflammation and ulcerative colitis; women who eat more strawberries have lower levels of CRP (a substance produced by the liver that increases in the presence of inflammation in the body) in their blood; and red raspberry extract has helped prevent animals from developing arthritis.

Try this:  Berry Avocado Salad with Yogurt Cilantro Dressing

 

Berry Burst with Dark Chocolate, Almonds & Coconut

Serves 6

Ingredients:

3 cups fresh raspberries

1-1/2 tbsp slivered almonds

1/4 cup chocolate covered blueberries

1 tbsp coconut flakes

Dash of Cinnamon, optional

 

Directions:

Lay berries on plate. Top with chocolate blueberries, coconut flakes, almonds and cinnamon.  Serve!

Nutrition Facts:  65 Calories, 2g fat, 1 g saturated fat, 12g carbohydrate, 1 g protein, 4 g fiber, 3 g sugar, 8 mg sodium

Berry Burst with Dark Chocolate, Almonds & Coconut
 
Author:
Serves: 6
Ingredients
  • Serves 6
  • Ingredients:
  • 3 cups fresh raspberries
  • 1-1/2 tbsp slivered almonds
  • ¼ cup chocolate covered blueberries
  • 1 tbsp coconut flakes
  • Dash of Cinnamon, optional
  • Directions:
  • Lay berries on plate. Top with chocolate blueberries, coconut flakes, almonds and cinnamon. Serve!
Instructions
  1. Directions:
  2. Lay berries on plate. Top with chocolate blueberries, coconut flakes, almonds and cinnamon. Serve!
Nutrition Information
Serving size: 1 serving Calories: 65 Fat: 2 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 3 g Fiber: 4 g Protein: 1 g

 

Speedy Skinny Cranberry Almond Cookies

These yumsters were created as part of a winter-holiday inspired recipe challenge.  Our sweet tooth wanted “in” but our jammed-packed schedules and our hopes of keeping our waistline in tact wanted “out”.  And guess which won?  Both of them!!  Yahoo!!

By now you likely know that as identical, veggie-loving, registered dietitians, personal trainer twin sisters with a wicked sweet tooth that we work hard to keep from getting too unruly 😉 , we do all that we can to let our sweet tooth live a little while also preventing it from getting the best of our health and our waistline.  We believe that we all deserve to have a little bit of fun without deprivation and without sacrificing our favorite pants–skinny jeans and all!  Amen to that!  So we’re constantly creating little treats that are so delish that we can turn down some wildly decadent desserts that we’d pay for later because we’d RATHER eat our delicious, waistline-sparing goodies! 🙂

If you like our Cinnamon Oatmeal Raisin Cookies, Skinny Speedy Walnut Oatmeal Cookies,  our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies and our Wild Blueberry Cookies –you know just what we’re talking about!  And thanks for telling us that you love how quick and easy they are to make, perfect for when you want to indulge and need a quick alternative to heading face first into a tub of ice cream.

You’ll never believe that these new sweet treats have no sugar added, boast only 82 calories per delicious cookie (plus, they’ve got fiber and nutrients!)—and they take just 5 minutes to mix and 5 minutes to cook in the microwave!  We gotta admit, we’re pretty smitten with these lil’ numbers.

cranberry_almond_cookie_stack_logo2

 

One of the things we love about these cookies is how truly easy they are to whip up!

 

cranberry_almond_cookie1

 

Serves: 4 small cookies or 1 large cookie

Ingredients:

1 very ripe banana, mashed

3 Tbsp. rolled oats

1 Tbsp. almond butter

1/8 -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)

1 Tbsp slivered almonds

2 Tbsp dried cranberries

 

Directions:

  1. If using an oven rather than microwave, preheat to 375°F.
  2. In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
  3. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  4. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  5. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.

If making one big cookie, you may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.

*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.

Makes 4 Cookies.

Nutrition Facts Per Serving (1 Cookie): 82 Calories, 12 g carbohydrate,3 g fat, 2 g protein, 25 mg sodium, 2 g fiber

One large cookie: 327 Calories, 49 g carbohydrate, 12 g fat, 8 g protein, 2 mg sodium, 8 g fiber

Speedy Cranberry Almond Cookies
 
Cook time
Total time
 
Author:
Serves: 4 cookies
Ingredients
  • Speedy Cranberry Almond Cookies
  • Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. They serve up protein, nutrients and fiber.
  • Serves: 4 small cookies or 1 large cookie
  • Ingredients:
  • 1 very ripe banana, mashed
  • 3 Tbsp. rolled oats
  • 1 Tbsp. almond butter
  • ⅛ -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)
  • 1 Tbsp slivered almonds
  • 2 Tbsp dried cranberries
Instructions
  1. Directions:
  2. If using an oven rather than microwave, preheat to 375°F.
  3. In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
  4. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  5. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  6. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
Nutrition Information
Serving size: 1 cookie (when making 4) Calories: 82 Fat: 3 g Carbohydrates: 12 g Sodium: 25 mg Fiber: 2 g Protein: 2 g

 

 

speedy_skinny_cran_almond_cook_collagespeedy_craberry_almond_cookiescollage

 

Pumpkin Pie Oat Breakfast Muffins

Pinch us, these twin sisters who are registered dietitians and personal trainers with a sweet tooth must be dreaming! Pumpkin pie for breakfast?!without guilt or regrets?!  You bet!  These healthy breakfast muffins prevent all excuses to skip breakfast.  Most people tell us that when they skip breakfast it’s either because they don’t have time to eat it, or they’re not in the mood, or they’re just not hungry.

Well with these pups, time becomes a non-issue because you can simply make them in advance and grab ‘em and go—then eat ‘em on the run! And if you’re not in the mood for breakfast, that just may change if you add delicious pumpkin pie into the breakfast mix because guilt-free pie that just happens to boost your energy is hard to resist!

Not hungry for breakfast? No worries, toss these in a bag and eat them mid-morning when you do get hungry!  A healthy, energy boosting breakfast is just as good mid-morning!

0007__nutritiontwins-baked-oatmeal-pumpkin-pie_logo

 

Pssst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

Lime Shrimp with Coconut Rice

Greek Quinoa Salad

Smoked Paprika Chips

Chocolate Drizzled Granola Balls

Breakfast Quinoa Nibbles

Coconut Fruit Pops

 

0006__nutritiontwins-baked-oatmeal-pumpkin-pie_logo

 

What makes Pumpkin Pie Oat Breakfast Muffins so awesome (other than the fact that they’re guilt-free, energy boosting, pie-on-the-go)?

Oats: Starting the morning with whole grains helps get your day started on the right foot. Think quality carbs for energy.  Whole grains help you feel full longer and help maintain blood sugar levels until your next meal.

Pumpkin: The bright orange pumpkin color does more than just lift spirits, it’s packed with fiber, antioxidants and vitamins!  It’s got vitamin C, a great immune system booster, and it’s got vitamin A, great for eye health and for preventing the damage that occurs naturally with aging. Beta-carotene has many benefits including keeping your body younger/ helping to prevent degenerative diseases and it helps in the prevention of cancer.  Pumpkins also boast a healthy serving of fiber, to help you stay fuller longer.

Pepitas (aka, pumpkin seeds): These little seeds are rich in the amino acid tryptophan an important part of the production of serotonin… aka a mood booster!

 

0009__nutritiontwins-baked-oatmeal-pumpkin-pie_logo

 

Pumpkin Pie Oat Breakfast Muffins

Celebrate all things pumpkin in this on-the-go baked oats treat; it’s filled with a nutritious blend of your fall favorites.  Pair these with a serving of vanilla or plain nonfat Greek yogurt—the perfect way to add protein (up to 18 grams).  Think of the combo as kind of a pumpkin pie with whip cream, minus the guilt.

Makes 12 muffins

Ingredients

2 cups old fashion oats or rolled oats (not instant)

1 tsp baking powder

1/4 tsp salt

1 Tbsp pumpkin pie spice

1/4 tsp vanilla extract

1 cup almond milk (we used unsweetened vanilla)

3/4 cup canned pure pumpkin

1 egg (we used Egglands Best because they have 25% less saturated fat compared to other eggs)

1/4 cup honey

1/4 cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional 1/4 cup).

3 Tbsp raw pumpkin seeds

1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend,  you can use whatever type of seed or grain you have on hand!)

Directions

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
  3. Combine all ingredients and mix completely until thoroughly combined in a bowl.
  4. Divide batter into 12 cups so that it’s evenly distributed.
  5. Bake for 18-22 . When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to over bake.

 

0008__nutritiontwins-baked-oatmeal-pumpkin-pie_logo

 

Nutrition Facts Per Serving: 105 Calories, 2 g Fat, 0 g Saturated Fat, 16 mg Cholesterol, 75 mg Sodium, 20 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein  

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Pumpkin Pie Oat Breakfast Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups old fashion oats or rolled oats (not instant oats)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp pumpkin pie spice
  • ¼ tsp vanilla extract
  • 1 cup almond milk (we used unsweetened vanilla)
  • ¾ cup canned pure pumpkin
  • 1 egg (we used Egglands Best (www.egglandsbest.com) because they have 25% less saturated fat compared to other eggs)
  • ¼ cup honey
  • ¼ cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional ¼ cup).
  • 3 Tbsp raw pumpkin seeds
  • 1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend, you can use whatever type of seed or grain you have on hand!)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
  3. Combine all ingredients and mix completely until thoroughly combined in a bowl.
  4. Divide batter into 12 cups so that it’s evenly distributed.
  5. Bake for 18-22 minutes. When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to overbake.
Nutrition Information
Serving size: 1 Calories: 105 Fat: 2 g Saturated fat: 0 g Carbohydrates: 20 g Sugar: 8 g Sodium: 75 mg Fiber: 2 g Protein: 3 g Cholesterol: 16 mg

pumpkin_pie_oat_muffins_collage

Easy Berry Stuffed Egg Crepes

Yes, we admit, even though we’ve been registered dietitians and personal trainers for 15 years and we now know when a nutrition craze deserves the attention,  as teenagers, we fell prey to one of the biggest nutrition “crazes”.   The fat-free trend had us gobbling up fat-free Entenmann’s desserts because we thought fat-free must equal good.  Oy! Thank gosh that’s a thing of the past as we now eat healthy fat-packed avocados like nobody’s business 🙂 …

However, with all of the changes we’ve seen in the nutrition world, one thing that hasn’t changed is that people are constantly looking for a healthy, easy-to-make, satisfying, energy-boosting breakfast that won’t pack on the pounds.  We’ve found that many of the best breakfasts that do just that include eggs.  Eggs are truly one of the easiest, most delicious and nutritious ways to start the morning.  So in honor of eggs, particularly Eggland’s Best eggs and this month being Breast Cancer Awareness month, we whipped up this new recipe. Throughout this entire Breast Cancer Awareness Month, Eggland’s Best, a.k.a. EB (who we are proud spokespeople for!), continues its’ commitment in the fight against breast cancer by helping Susan G. Komen fund critical research, education and raising awareness through its pink EB “stamped” eggs.

This is quite suiting given that EB not only has eggs that are super delicious, their hens are also fed an all-vegetarian feed that causes the eggs to be higher in nutrients that aid in cancer prevention than other eggs (see below)  And this flurry of goodness was the inspiration for our Easy Berry Stuffed Egg Crepes!  Once you try these pups, they’ll be a household regular! 🙂

eb_pink_stamp

Get your forks ready and join us! And in case you’re looking for other cancer-fighting breakfasts that also support these initiatives, here you go!

Tomato, Egg, Spinach & Feta Never Tasted Beta’ Wrap

Sunny Side Eggs on a Portobello “Bagel”

Skinny Breakfast Pizza

Basil Pesto Vegetable Omelet

Mexican Eggs in a Mug

Skinny Eggs Benedict

The Most Satisfying Weight Loss Breakfast

Mini Frittata Muffins

Here’s why this easy, delicious nutrient-packed breakfast helps to fight breast cancer:

The Eggs:

Eggland’s Best eggs are a great way to get that extra boost, because compared to ordinary eggs they are fed a proprietary vegetarian hen feed and have these cancer fighting bonuses:

  • 5X more vitamin D (vitamin D influences virtually every cell in the body and is one of nature’s most potent cancer fighters)
  • Double the omega-3s (help to fight inflammation and support brain and heart health)
  • 10X more vitamin E (protects against cancer, help cells in your body function optimally)
  • 25% less saturated fat (
    diets lower in saturated fat help to minimize risk of breast cancer)

berry_stuffed_crepe_removeberry_stuffed_eggs_honey_cropped1-_logoThe berries:  All of these sweet, yumsters pack in cancer-protection with the phytonutrients

  • All berries (especially strawberries and raspberries), are great sources of ellagic acid, a phytochemical that seems to prevent skin, bladder, lung, esophagus and breast cancer. It appears that ellagic acid has several cancer-fighting actions– it acts as an antioxidant, it helps to deactivate carcinogens in the body and it helps to stall the reproduction of cancer cells.
  • Strawberries also contain flavonoids, which help to neutralize harmful cancer-causing toxins.
  • Blueberries have anthocyanins, which many scientists believe are among the most potent antioxidants yet discovered.

berry_stuffed_eggs_honey3_cropped-_logoEasy Berry Stuffed Egg Crepes

This satisfying breakfast will aid your weight loss efforts as it’s filling, nutrient-packed and has only 225 calories with 20 satisfying grams of protein and can be made in under two minutes!

Serves 1

Ingredients:

2 Eggland’s Best eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)

1 cup mixed berries (blackberries, blueberries, strawberries)

1 ounce fat free feta (we used Trader Joe’s)

Directions:

  1. To make crepes, use a microwave safe bowl with a wider base. Crack one egg in the bowl and stir it so that it’s mixed thoroughly.  Season with spices of choice.  Microwave for 45 seconds and allow to set for a minute.  Remove bowl from microwave and carefully use a spoon or spatula to remove the “crepe” from the bowl and place on a plate.
  2. Repeat step one with the second egg.
  3. Place half the berries down the center of each crepe. Add feta and roll the crepe. Enjoy!

 

Nutrition Facts per serving (entire recipe): 225 calories, 18 g carbohydrate, 20 g protein, 9 g fat, 2 g saturated fat, 4 g fiber, 396 mg sodium

berry_stuffed_egg_crepes_collage1

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Easy Berry Stuffed Egg Crepes
 
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • Serves 1
  • Ingredients:
  • 2 Eggland’s Best eggs
  • 1 cup mixed berries (blackberries, blueberries, strawberries)
  • 1 ounce fat free feta (we used Trader Joe’s)
Instructions
  1. To make crepes, use a microwave safe bowl with a wider base. Crack one egg in the bowl and stir it so that it’s mixed thoroughly. Season with spices of choice. Microwave for 45 seconds and allow to set for a minute. Remove bowl from microwave and carefully use a spoon or spatula to remove the “crepe” from the bowl and place on a plate.
  2. Repeat step one with the second egg.
  3. Place half the berries down the center of each crepe. Add feta and roll the crepe. Enjoy!
Nutrition Information
Calories: 225 Calories

Peanut Butter Banana Split

0001__nutritiontwins-banana-icecream-split-cocoa-honey-peanutbutter-almonds-strawberries-almondmilk_logoWe’re back!…

Yup, these veggie- loving twin sister, registered dietitians and personal trainers with a major sweet tooth are back after our cooking competition debut!—and let’s just say, had we made it to the dessert round, this would have been one of our dream dishes, based on taste and health alone!  As you know, we’re always whipping up light, waistline-friendly sweet treats since our sweet tooth requires a lot of attention to keep it in check — Remember these yumsters?

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

and our Strawberry Mint Ice Cream.

Well, after being inspired by the other twin chefs on Food Network (they were so talented –we had so much fun getting to know how they create the meals in their restaurants!) we got back to the kitchen and guess what was born?…

0002__nutritiontwins-banana-icecream-split-cocoa-honey-peanutbutter-almonds-strawberries-almondmilk_logo

 

A new take on a classic dessert! This dairy free “ice cream” is so easy to blend up and so tasty that no one would ever believe it’s actually healthy enough for breakfast!  (If you do want this for breakfast, simply have a Greek yogurt with it to boost the protein).

 

Playing off of ice cream made from frozen bananas, since it’s all the rage, we took it a step further and added a few embellishments to give it a banana split feel.  To keep this delish dish dairy free, we left off the whipped cream, but we bet this rich dessert will make your nostalgia for whipped cream disappear in an instant.

 

Nutrition Bonuses in dessert?

You bet!

  • Peanut butter packs 8 grams of protein for every two tablespoons and helps to keep you satisfied with its good-for-you fats.
  • Bananas are a heart healthy food — and their potassium not only helps to keep your insides calm, lowering blood pressure, but also helps to prevent bloat. And they’re a good source of dietary fiber to keep you feeling full—and to prevent constipation and the bloat that comes with it!

 

Ingredients

Makes approximately 4, ½ cup servings

Ice Cream

3 frozen ripe bananas, peeled

½ cup original almond milk (we used Pacific Organic original)

1 1/2 TBSP peanut

2 TBSP cocoa powder, unsweetened

1/2 TBSP honey

pinch of cinnamon

 

Toppings

½ cup frozen strawberries

pinch of sugar, optional

½ TBSP water

 

1 TBSP toasted sliced almonds, no salt

 

Directions:

 

  1. Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)

 

  1. For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.

 

  1. When ready to eat, top ice cream with one tablespoon drizzle of strawberry puree and one tablespoon of salt free toasted almond slices.

 

 

Nutrition Facts Per Serving: 151 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 33 mg Sodium, 28 g Carbohydrate, 4 g Fiber, 14 g Sugar, 4 g Protein

pb-banana-split-collage

Peanut Butter Banana Split
 
Author:
Recipe type: Dessert
Ingredients
  • Ice Cream
  • 3 frozen ripe bananas, peeled
  • ½ cup original almond milk (we used Pacific Organic original)
  • 1½ TBSP peanut butter
  • 2 TBSP cocoa powder, unsweetened
  • ½ TBSP honey
  • pinch of cinnamon
  • Toppings
  • ½ cup frozen strawberries
  • pinch of sugar, optional
  • ½ TBSP water
  • 1 TBSP toasted sliced almonds, no salt
Instructions
  1. Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)
  2. For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.
  3. When ready to eat, top ice cream with a tablespoon drizzle of strawberry puree and a tablespoon of salt free toasted almond slices.
Nutrition Information
Serving size: ½ cup Calories: 151 Fat: 5 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 14 g Sodium: 33 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg