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A BLOG DEDICATED TO MOTIVATING MYSELF TO BECOME WHO I WANT TO BE, AND PROVIDE RESOURCES, MOTIVATION AND SUPPORT TO OTHERS.

Strawberry Banana Spinach Smoothiedelicious and packed with vitamins, minerals, & antioxidantsapproximately 150 caloriesIngredients 6 medium Strawberries1 Banana1 cup Baby Spinach6 cubes or ½ a cup of iceDirections Combine ingredients in a blender or food processor and enjoy! I usually find it hard to eat raw spinach, but in this recipe, I can barely taste it and it’s so quick and easy to make! 

Strawberry Banana Spinach Smoothie
delicious and packed with vitamins, minerals, & antioxidants
approximately 150 calories

Ingredients 
6 medium Strawberries
1 Banana
1 cup Baby Spinach
6 cubes or ½ a cup of ice

Directions

  • Combine ingredients in a blender or food processor and enjoy!
I usually find it hard to eat raw spinach, but in this recipe, I can barely taste it and it’s so quick and easy to make! 
Banana Split Cheesecake Bites Ingredients ¼ cup canned coconut milk (light or regular) 2 teaspoons vanilla extract ⅓ cup mashed banana (measured after mashing) 1 stevia packet (any artificial sweetener of your choice) or 1 tablespoon sugar (or to taste tiny pinch of salt ⅓ cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the ⅓ cup after blending) Directions Blend everything together, very well. (blender or food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer. Nutritional information per cheesecake:30 calories   2.5 grams fat   0.5 grams protein   2.5 grams carbs   0 mg cholesterolrecipe from this website 

Banana Split Cheesecake Bites

Ingredients

  • ¼ cup canned coconut milk (light or regular)
  • 2 teaspoons vanilla extract
  • ⅓ cup mashed banana (measured after mashing)
  • 1 stevia packet (any artificial sweetener of your choice) or 1 tablespoon sugar (or to taste
  • tiny pinch of salt
  • ⅓ cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the ⅓ cup after blending)

Directions

  1. Blend everything together, very well. (blender or food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer.

Nutritional information per cheesecake:
30 calories   2.5 grams fat   0.5 grams protein   2.5 grams carbs   0 mg cholesterol

recipe from this website 

Healthy Banana, Almond and Chocolate Ice CreamIngredients 3 very ripe bananas, peeled, cut into chunks and frozen ⅓ cup almond butter (can substitute peanut butter) ¼ cup bittersweet or dark chocolate chips chopped almond and chocolate for garnish (optional) Directions Place the bananas and almond butter (or peanut butter) into the blender. Begin blending and quickly increase speed to high. Once everything is slightly combined, stop and add the chocolate chips.  Turn the machine back on and again increase the speed to high.  In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture.  Stop machine immediately or melting can occur. If using a food processor: In a food processor combine the bananas and almond butter.  Process until almost smooth.  Add the chocolate chips and process until well combined.   Scoop into bowls, top with chopped chocolate and almonds, if using, and serve immediately.  Serves two to three.Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you’ll be able to scoop it. recipe from this website

Healthy Banana, Almond and Chocolate Ice Cream

Ingredients

  • 3 very ripe bananas, peeled, cut into chunks and frozen
  • ⅓ cup almond butter (can substitute peanut butter)
  • ¼ cup bittersweet or dark chocolate chips
  • chopped almond and chocolate for garnish (optional)

Directions

  1. Place the bananas and almond butter (or peanut butter) into the blender. Begin blending and quickly increase speed to high. Once everything is slightly combined, stop and add the chocolate chips.  Turn the machine back on and again increase the speed to high.  In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture.  Stop machine immediately or melting can occur. If using a food processor: In a food processor combine the bananas and almond butter.  Process until almost smooth.  Add the chocolate chips and process until well combined.  
  2. Scoop into bowls, top with chopped chocolate and almonds, if using, and serve immediately. 

Serves two to three.

Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you’ll be able to scoop it. 

recipe from this website

I made this Mango Banana Smoothie today, it turned out so good! It’s great for breakfast or a snack! Ingredients:Frozen Mango ChunksBanana0% Greek YogurtFat Free Soy MilkVanilla Extract Splenda Strawberries Directions: Take 1 cup of Frozen Mango chunks, ½ Banana, 1 ½ cup of Fat Free Soy Milk, 1 teaspoon of Vanilla Extract, ½ cup 0% Greek yogurt and combine ingredients in a blender. Add Splenda to taste.Remove the leaves from the strawberry and cut it in half, then cut that half in half. Take the strawberry slices and cut the letter V into the middle of the top of the strawberry. Garnish as you like!For a thicker smoothie, add less soy milk, for a thinner smoothie, add more soy milk.  Remember that you can play around with the ingredients, and the amounts, make it to your liking! Questions? Ask me! 

I made this Mango Banana Smoothie today, it turned out so good! It’s great for breakfast or a snack! 

Ingredients:
Frozen Mango Chunks
Banana
0% Greek Yogurt
Fat Free Soy Milk
Vanilla Extract 
Splenda 
Strawberries 

Directions: 
Take 1 cup of Frozen Mango chunks, ½ Banana, 1 ½ cup of Fat Free Soy Milk, 1 teaspoon of Vanilla Extract, ½ cup 0% Greek yogurt and combine ingredients in a blender. Add Splenda to taste.

Remove the leaves from the strawberry and cut it in half, then cut that half in half. Take the strawberry slices and cut the letter V into the middle of the top of the strawberry. Garnish as you like!

For a thicker smoothie, add less soy milk, for a thinner smoothie, add more soy milk.  

Remember that you can play around with the ingredients, and the amounts, make it to your liking! 

Questions? Ask me!