Protein Recovery Smoothie

  After a long run or intense training, I’m usually pretty hungry, but also pretty lazy. I don’t want to cook anything and sometimes even a sandwich just seems to take too much effort. I started making these delicious protein smoothies and they fit my post-run needs perfectly: they are easy, quick, delicious, and healthy. With no mystery ingredients or preservatives, these smoothies taste like a chocolate milkshake (more like a Wendy’s frosty), but fit into a clean eating diet. Win-win!

Full disclosure: Learn from my unfortunate experience. Bananas can have a laxative effect on some athletes. If your tummy is sensitive to banana (mine definitely is) have this AFTER your workout, not before 🙂

Speaking of bananas, I freeze my bananas in little bags and use them in smoothies right from the freezer. This prevents me from finding gross, rotten bananas in my fruit bowl and they thicken the smoothie more if they are frozen. If you don’t have any bananas frozen, just use a room temperature banana and maybe add a little more ice. No big deal.

Raw cacao is an incredibly healthy, minimally processed cocoa powder that retains its antioxidant properties because it is not heat processed. It is more expensive than regular Dutch processed cocoa powder, but it has an amazing, rich chocolate flavor without bitterness. Worth the extra pennies, but you can use other unsweetened cocoa powder as well if that is what you have.

Enjoy these warm, summer months, but keep yourself hydrated and your body fed!

Protein Recovery Smoothie (makes 1-2 servings, depending on how hungry you are!)

  • 1 peeled banana, frozen
  • 1 heaping tablespoon of organic peanut butter (any nut butter will work)
  • 1 tablespoon raw, hemp seeds
  • 1/4 cup organic, raw cacao powder
  • 1/4 cup organic rolled oats
  • 1/2 teaspoon vanilla extract
  • 1 cup ice
  • 1-1 1/2 cup unsweetened almond milk or hemp milk
  1. Put all ingredients in a blender.
  2. Blend until smooth.
  3. Serve immediately with a straw or a spoon.
  4. Enjoy!

Chunky Monkey Ice Pops

20130607-185625.jpg

Well, my experiments with vegan, dairy-free ice cream were ok, but I have found greater success making creamy ice pops in interesting flavors! These pops are sugar-free, gluten-free, raw and vegan. And magically tasty! Like a fudgesicle that actually has loads of flavor instead of just sugar. I also like that we have individual servings all ready to go–no scooping needed, although I do need to tap the mold on the counter a few times to get rid of those pesky air pockets 🙂

The real secret to these ice pops is bananas. They give the popsicles a lovely, creamy, thick texture without any dairy (I’ve also used soaked and drained cashews–this works well, too). You do need to freeze the bananas ahead of time, but we always seem to have bananas on the brink of disaster, so freezing them before they turn too mushy is a regular habit. I take ripe bananas, peel them, cut them into slices and freeze them on a parchment lined baking sheet. When they are frozen, I pop the slices into storage bags and keep them in the freezer until I need them. They are terrific in smoothies!

Since ripe bananas are pretty sweet on their own, I didn’t add any sweetener, but you could add some raw honey if you wanted to (this would change the nutritional profile). As is, these are cool, creamy, and have a great banana/peanut butter/chocolate flavor.

Many thanks to fellow blogger, The Midnight Baker for sharing her success with the Norpro Ice Pop Maker. Check out her recipes–they look amazing. The Norpro mold makes 10, 3 ounce ice pops, is BPA free and is very affordable. Click HERE for more information.

Chunky Monkey Ice Pops (makes 10, 3 ounce ice pops)
Each ice pop has 100 calories, 5 grams of fat and 3 grams of protein

  • 2 organic bananas, peeled, cut up and frozen
  • 1/4 cup raw, unsalted peanut butter
  • 1/4 cup raw cacao powder
  • 1 cup organic almond or soy milk
  • 1/2 teaspoon vanilla extract
  1. Put all ingredients into a Vitamix or Magic Bullet blender and blend until very smooth.
  2. Pour mixture into the ice pop molds. Tap the mold on the counter a few times to release air bubbles.
  3. Freeze several hours or overnight.
  4. Unmold the pops and enjoy!

Banana Bread Oatmeal

20130510-134102.jpg

I think part of me is on a mission to figure out how many cozy flavor combinations I can make into oatmeal. I’m a big fan of bananas–banana pancakes, banana cream pie, banana pudding and, of course, banana bread. I am bananas for bananas!

This banana bread oatmeal uses steel-cut oats, organic bananas and raw honey to make a delicious, cozy oatmeal perfect for these last days of winter. My first attempt at creating this oatmeal worked out great–creamy with lots of banana flavor. The recipe below is for making overnight oatmeal in a crockpot, but you can make this on the stovetop as well.

Banana Bread Oatmeal (makes 4 servings)

  • 1 cup steel-cut oats
  • 2 medium organic bananas, peeled and sliced
  • 1/4 cup raw honey
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg
  • 1 1/2 cups organic vanilla soy milk
  • 2 1/2 cups water
  • Chopped pecans
  1. In the bowl of a slow cooker, add all the ingredients except the pecans. Stir, cover and set heat at the lowest setting (I use the “keep warm” setting).
  2. Let cook for 6-7 hours. NOTE: banana slices may float to the top and the exposed sides will brown a bit.
  3. Stir and serve with chopped pecans on top.
%d bloggers like this: