There is nothing quite like the creamy, cool, sweet, custard-y taste and texture of a banana cream pie to transport you to summertime picnics of yesteryear and call to mind long summer nights spent over simple suppers (likely a grill was involved) with friends. And there most certainly is a time for those self-same recipes, packed as they are with egg yolks and refined sugar (see how I bemoan the Banana Cream Pie in my Banana-Coconut Cream Pie Bowl recipe). But NOW is the time for a HIGH-PROTEIN Banana Cream Pie (but of course!). And it’s also gluten-free, low-fat and has no added sugar. Let’s get baking!
This “green” smoothie might be a verdant colour and it might feature some decidedly good-for-you green ingredients, but the taste is nothing but sweet yellow summer sunshine! Ripe bananas and tropical pineapple will wow your tastebuds and your body will thank you for all of the extra goodness of GREEN tea and GREEN spinach. Packed with protein, potassium and quick-acting carbohydrates, this is the perfect pre- or post-workout pick-me-up. It also makes a great “any time” summery snack or meal.
It’s time to break out your blender (again)! I’ve got a delicious new addition to my Smoothie Lineup, and this time it’s the classic combination of peanut butter and banana. Starting with a pairing like that, how can you go wrong? Frozen bananas provide natural sweetness and thick creamy texture, and peanut butter protein powder packs a punch of protein with less fat than regular peanut butter. I’ve also used almond milk as the liquid in this recipe for added creaminess but fewer calories and carbohydrates than dairy milk (you can of course substitute to suit your personal preference!). It’s quick and easy and tastes great – what’s not to like?
In case you missed it, summer is (officially) here (in the Northern hemisphere, anyway – Aussie readers, you can make this anyway, or Pin It and check back in six months). Summer cookouts abound and no one wants to turn on the oven, or even the stove if it can be avoided. Good news – this recipe requires neither! And while many summer desserts trick us with their emphasis on fruits, they can still be deceptively high in fat and calories. Not so with this decadent dish! I’ve taken the classic banana cream pie and turned it into a healthy, high-protein breakfast with the goodness of whole grain oats. Make mornings happier, especially if you have a few extra mouths around the breakfast table to feed (school summer vacation, anyone? You can always omit the protein powder and reduce the liquid slightly for the junior set). Enjoy the taste of a classic cool & creamy sweet summer-time dessert with none of the guilt (or excess fat or calories) in this healthy, high-protein make-ahead breakfast!
Have you ever gotten into a snacking rut? Throwing the same granola bars (or Quest bars) into your lunch bag (or purse or backpack) week after week? Digging the same badly bruised fruit out of the bottom of your gym bag? Spooning the same pre-packaged single serving yogurt flavours into your mouth while you peruse Pinterest (look for me!) but pretend to work? SNACK BOREDOM STOPS HERE! I’m bringing you all the rich, creamy deliciousness of BOTH Banana Cream Pie AND Coconut Cream Pie in one innocent-looking bowl of high-protein, gluten-free, grain-free, refined-sugar free GOODNESS!
These scrumptious, moist muffins start with a better-for-you banana bread base featuring whole wheat flour, unrefined sugar and “super-fat” coconut oil and then add in chopped walnuts and decadent dark chocolate. The whole wheat flour gives them just a little bit more texture and the walnuts and coconut oil mean that they are unbelievably moist and packed with a generous serving of healthy fats to give you lasting energy and satisfaction. Sweet bananas counter with the sophistication of not-so-sweet dark chocolate chunks – just enough for a taste in each bite.
A fluffy, foamy, sweet protein smoothie – this is sunshine in a shaker cup! The bright burst of orange is blended with creamy, high-protein Greek yogurt, vanilla protein powder and a frozen banana for a frosty treat before or after a workout or as a quick and healthy meal or snack. Whip it up in the blender in mere minutes and enjoy at home or on the go.
Banana bread has got to be one of the most versatile quick breads on the go (a bread leavened with baking powder and/or baking soda vs. yeast is considered a “quick” bread). Countless recipes and variations proliferate on Pinterest and elsewhere on the internet. And rightfully so! Banana bread is healthy, nutritious and downright delicious! The natural sweetness of bananas means that often no other sweetener is needed (as in this recipe) and bananas’ binding properties make them great in gluten-free baking as well. Plus, there’s something so comforting and appealing about the smell of banana bread baking in the oven. I figured it couldn’t hurt to add yet another easy, healthy recipe to the mix. High in protein (as always), this recipe is also gluten-free, low fat (no added oils or butter) and features super-trendy, delicious, high-fiber coconut flour!
Oh, Fluff! That thick, sticky-sweet, syrupy, fluffy, foamy marshmallow-y gooey goodness. Is it a topping? Is it a spread? Is it even a food? Whatever it is, it sure is delicious (or at least it was – it might be a sad side effect of being an adult that I can’t recall the last time I had a nice blob of Fluff to cram in my craw). But taste aside, I think we can agree that it is NOT a pinnacle of nutrition. Well, let me pioneer a high-protein, refined sugar-free recipe that brings you the same satisfying “squish” of Fluff, paired with its classic companions peanut butter (hello, Fluffer-nutter!) and banana!
“You gotta get on dee boat, ya, Banana Boat!” That song most definitely makes me think of summer. Because not only does it make me think of sunscreen, but it also makes me think of bananas. And when I think about bananas and summer, I think about banana splits & sundaes. And while I love me a good banana split or a sundae, I can’t go eating those every day (maybe you can – lucky you!). But what I CAN eat every day (and might just try this summer) is this HIGH-PROTEIN, LOW-FAT banana soft serve. It’s got all of the health benefits of bananas (because it’s made using frozen bananas), extra protein, and none of the things that make ice cream a “once-in-awhile” treat (refined sugar, saturated dairy fat & “empty” calories). Plus, it’s unbelievably easy!