Tag: Bananas

Protein Packed Nice Cream with Blackberry Syrup

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I know, you’re sitting there thinking to yourself, ‘but how could nice cream get any better!?’ How about you pack it with protein? By adding a scoop of your favorite protein powder you get added thickness and benefits!

But in not gonna lie to you…this sh*t is so annoying to make. I end up taking the top of my food processor like 15 times so I can scrap the ingredients off the sides and closer to the blade. But it’s worth it. Oh good god it is worth it 🙏🏼

Ingredients for nice cream

  • 2 bananas – roughly diced and frozen
  • 6 medium to large strawberries – cute in half and frozen
  • 1 scoop vanilla protein powder
  • 1 scoop chocolate protein powder
  • 2 1/4 cups of almond milk

Ingredients for syrup

  • 5 blackberries
  • 1 tablespoon of honey

Instructions

  1. Place frozen bananas, 1/4 cup of almond milk and vanilla protein powder in a food processor
  2. Start pulsing the food processor to combine everything
  3. Remove the top of the food processor and scrap the ingredients off the sides and back towards the blades
  4. Repeat as many times as needed until the mixture is creamy and resembles soft serve ice cream
  5. Move the banana nice cream into a bowl and stick in the freezer
    • NOTE: Don’t bother cleaning the food processor in between these batches, it won’t really change anything
  6. Put strawberries, 1/4 cup almond milk and chocolate protein powder in food processor
  7. Repeat previous steps until you have another batch of creamy nice cream
  8. Layer the flavor a in a mason jar and top with the blackberry syrup after each layer
  9. Enjoy and thank me later 😜

Instructions for syrup

  1. In a small saucepan on medium heat cook the blackberries and honey
    • NOTE: Be mindful that the mixture doesn’t boil
  2. After a couple minutes use your utensil to quickly mash the blackberries
  3. Lower the heat and continue to cook while you finish the nice cream


I give you permission too drool ☺️

 ❤ the fit bitch

Dairy-free Naner Muffins

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As many of you know by now, bananas are the f*cking tits. I don’t think I can go a day without having a banana, or something cooked with banana. I found this recipe while surfing instagram this past week and let me tell you, I’m in love! ❤  So quick to make and they are perfect to keep in your fridge and grab as a quick snack or have as a side dish to breakfast. Hell you could even pair them with some Nice-cream and go all out for dessert.

Dairy-free, flourless and just the perfect lil treat!

Credit for this recipe goes out to a girl with some great recipes and tips — @effortlyss. I changed the recipe to include peanut butter instead of almond and blueberries along with chocolate.

Ingredients

  • ½ cup of all-natural peanut butter — or your favorite nut butter
  • 1 ripe banana
  • 1 egg
  • ¼ cup of honey
  • ½ cup of oats
  • 2 tablespoons of flaxmeal
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of baking soda
  • Dark chocolate chips
  • Blueberries

Instructions

  1. Preheat oven to 350 degrees
  2. Rub down cupcake tin with coconut oil so muffins won’t stick — or use cupcake liners if you prefer
  3. Combine all ingredients except the dark chocolate chips and blueberries in a blender
  4. Blend until there are no more large pieces of banana in the batter
    • NOTE: The batter will still appear a bit chunky from the oats, but this is what you want!
  5. Spoon the batter into each muffin mold and fill up a third of the way
  6. Sprinkle dark chocolate chips and blueberries on the top of each muffin and use your finger to push them down into the batter a bit
  7. Pop them in the oven for 10-15 minutes, until edges have started to brown and batter has set
    • NOTE: I made mini-muffins the first time and they only take 7-10 minutes to thoroughly cook
  8. Wait for them to cool and enjoy!

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*I like to store mine in the fridge so they are nice and chilled when I go for a quick little snack!

❤ the fit bitch

 

Screamin Good ‘Nice’cream

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“A pint of Ben & Jerry’s…sure why not?” This was always my thought as I passed the frozen food aisle in the grocery store, that is, until I was turned on to the beauty of ‘nice cream’. Once again, this recipe goes back to my love for bananas, but let me tell you, it was a glorious discovery. If you have an unquenchable sweet tooth, and obsession with ice cream the recipe below is a perfect replacement for the pint packed with dairy, calories and added sugars.

This is my favorite recipe to date, but just like the oats feel free to play around with different fruits and flavors. Sometimes I add cocoa powder or vanilla to the combination to give it a kick. Feel free to do PB2 and even Greek yogurt. Get creative!
Ingredients

  • 1 banana
  • 1 mango
  • ¼ of a fresh avocado
  • ¼ cup of almond milk

Instructions

  1. Chop up banana and mango, put in a bowl and stick in the freezer
    • NOTE: I usually do this while I’m cooking dinner, but you can also store large amount of frozen fruit in freezer for long periods of time. I just prefer fresh!
  2. Once fruit is completely frozen, but into blender with avocado and almond milk
  3. Blend until everything is a thick ice-cream/smoothie-esk consistency
  4. Serve in a bowl with cocoa powder and honey syrup, or just fresh fruit!

Eat the whole bowl and feel guilt-f*ckin-free 😉

Best part is….a giant bowl of ‘nice’cream will set you back only the cost of the fruit, so no more paying upwards of $5 for a pint of B&J’s!

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❤ the fit bitch

Happy National Pancake Day!

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If you love bananas as much as I do, then you will love this recipe. Simple and easy Banana Pancakes ~ all you need are 4 ingredients…

Ingredients

Pancakes

  • 2 eggs
  • 1½ bananas
  • 1/8 teaspoon of baking powder
  • Dash of pure vanilla extract

Syrup (optional)

  • 1 tablespoon of Greek yogurt
  • ½ tablespoon of PB2
  • 1 teaspoon of almond milk

Instructions

  1. Mash the bananas in a bowl with a fork
  2. In a separate bowl, whisk the eggs, baking soda and vanilla together
  3. Combine all the ingredients into one bowl and whisk together
  4. Bring non-stick saucepan to low/medium heat.
  5. Spoon about a tablespoon of the mixture into the heated saucepan and cook on each side for about 1 minute — until mixture is set
    • NOTE: If you turn the heat up too high the surface of the pancake will burn and the inside will not cook thoroughly
  6. While the pancakes are cooking use a fork to whisk together the ingredients for the syrup

Stack em up, adorn with fresh fruit, PB2 syrup and enjoy!

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❤ the fit bitch