Recipe: 🦄 Pink Unicorn Smoothie ✨

Since we’ve had some ridiculously good weather these days (think 70 degrees in February), we thought it high time to hit the freezer to create vibrantly colorful and healthy smoothies. This one is #nofilters gorgeous and the magenta color comes from pitaya, also known as dragonfruit.

If this smoothie were a person, it’d be a ‘triple threat’ – in this case it’s beautiful, tasty and healthy. Kids and adults alike are drawn to this beverage; drinking it provides a plethora of nutrients. Enjoy!

Prep time: 5 minutes

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

1.5 bananas, frozen

1/2 cup pitaya (dragonfruit)

1/3 cup macadamia nuts

2 cups non-dairy milk

1 scoop vanilla protein powder

Instructions

Place all ingredients into a blender container and blend thoroughly.

Recipe: 🎃 Pumpkin Pie Smoothie

We are well aware that anything pumpkin spice related is “basic white girl” so we’ll spare you both in the name of this delicious smoothie and with photos of us throwing leaves in the air for Instagram with the #thankful.

A note about this recipe: like some of the other frozen banana recipes, the reason we like to use them this way is due to the ice crystals and creamy texture they impart. Remember to peel your bananas and then stick them in a baggie to freeze for at least a couple of hours.

Prep time: 5 minutes

Servings: 2; makes about 5 cups total

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

2 bananas, frozen

1 can of organic pureed pumpkin, 15oz

1 scoop protein powder (we used banana cinnamon pea protein from Truvani)

1 tsp ground cinnamon

1/2 tbsp organic maple syrup

2 cups cashew milk

Dairy-free whipped cream (optional)

Instructions

Place all ingredients in high-speed blender and blend until contents have creamy texture. Enjoy with some dairy-free whipped cream on top, if desired.

Homebound Banana Nut Bread

We’ve been in a cooking and baking mode the past few weeks – from cherry almond pancakes and black bean brownies to a recent favorite, comforting banana bread.

How is it comforting? For those with gluten-sensitivity, this gluten-free version is gentle on our digestive system, the cinnamon brings back happy memories from childhood, and warm bread as a snack just has a way of making you feel cozy and safe (even if all the news points you in the opposite direction). Plus, we like making things and baking is an easy at-home activity along with knitting, organizing, creating new programs, reading and puzzles.

This bread is gluten-free and dairy-free; it can be made vegan as well. We find that two loaves is the best amount for us, given how much we love it…and one can go in the freezer, if it makes if that far.

Ingredients

3 1/2 cups gluten-free flour
5-6 medium bananas (if you wait until they have brown spots on them, they are even sweeter)
2/3 cup melted coconut or avocado oil
3/4 cup maple syrup
4 eggs or the equivalent in chia/flax vegan ‘eggs’
1/2 cup water
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
2 tsp baking soda
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp nutmeg (optional)
3/4 tsp salt

Instructions

Grease two 9×5″ loaf pans with oil (see above ingredients list) and preheat oven to 325° F. If using coconut oil, get it to melt if not liquid already. For this next part, we used a blender but you could also just use a bowl: beat/blend oil, maple syrup, eggs along with mashed banana and water. If you used a blender, pour mixture into a bowl; whisk together added gluten-free flour, baking soda, vanilla extract, cinnamon and salt. Then add walnuts and pecan pieces.

Transfer batter into loaf pans and bake for about 65 minutes or until knife inserted into center of bread comes out clean. Allow bread to cool for about 20 minutes before slicing and enjoying.

Lasts for about 3-5 days in the refrigerator; freeze bread for up to 3 months, if desired.

Recipe: Fruit & Nut Tart

In honor of National Pecan Month, we were invited to share our fruit and nut tart recipe with the fine people of Columbus, thanks to WBNS 10TV. This beauty is easy to make and fun to decorate. Made from fruit and nuts, it’s raw, vegan, gluten-free, and dairy-free. Did we mention delicious? Because it’s definitely that too!

Ingredients

Crust

1 cup chopped nut blend (we used 1/2 cup walnuts and 1/2 cup pecans)
1 cup chopped dates
1 cup flaked or shredded coconut
1 tbsp cinnamon
1 tsp vanilla extract
pinch of nutmeg, optional

Toppings

1-2 mashed bananas
Blueberries, strawberries, and kiwis to decorate (about 1 cup of each)

Instructions

Soak dates in warm water for about 10 minutes to soften them. Chop nuts with a knife or use a food processor. Drain dates and mix with nut blend, coconut, cinnamon, and vanilla extract in a bowl. Once well mixed, roll into balls and press into pie plate. Mash bananas and add a layer or ‘frosting’ to the crust. Top with berries and kiwi or your desired fruits. For extra pizazz, drizzle honey or melted chocolate over the tart.