This chocolate banana pudding was a happy accident. I wasn’t planning on making pudding – I wanted to make the chocolate version of my one-ingredient banana ice cream, but the bananas were only partially frozen, and I ended up with a delicious, creamy pudding. Since then, I tried making this pudding without freezing the bananas, but the texture is not as good – it’s heavier and more watery. So I do recommend partially freezing the bananas for this recipe. Click for the recipe
These fried bananas are sweet, creamy and decadent. There’s absolutely no need for added sugar or honey – bananas, virgin coconut oil and cinnamon are all naturally sweet. Click for the recipe
Ripe bananas and cocoa powder are all you need to make your own clean, healthy, Paleo and vegan chocolate banana ice cream. The flavor and texture are incredible! Click for the recipe
To make these delicious spicy green beans, steam the beans first (I use the microwave), then saute in seasoned olive oil. Yum! They taste just like a salty, spicy snack. Click for the recipe
Chilled, flavorful and incredibly fresh, this Asian-style cucumber salad is the perfect summer side dish. Click for the recipe
These frozen treats are creamy, delicious, very healthy and easy to make. They contain berries, vanilla, ripe banana (for sweetness and creaminess) and coconut oil (for creaminess and a faint coconutty flavor). No added sugar whatsoever, although you could add 2 tablespoons honey if you wish. These frozen treats make a great dessert, but since they are so wholesome, I often serve them as an afternoon snack. Click for the recipe
It’s official: baked plantain chips are my new favorite snack. I’ve always been curious about the big, fat plantains I always see at the grocery store. They looked like bananas, but I knew they were different, and upon researching online, I quickly learned that unlike bananas, plantains (considered a safe starch) require cooking. Green plantains are starchy, not sweet at all, and can be fried or baked; yellow, ripe plantains are mildly sweet and are excellent when sauteed with butter or coconut oil and cinnamon.
So. These baked plantain chips. Wow. Delicious, mildly spicy, and very flavorful. Great with guacamole, just as great on their own. And so easy to make! The only difficult part in this recipe is slicing the plantain thinly enough to produce crisp chips – the thinner you can get them, the crispier they will be, but I can tell you from personal experience that even the too-thick slices are delicious. They’re not as crispy, but nevertheless they are very, very tasty. Click for the recipe