Dairy-Free Banana Almond Butter Popsicles

As I mentioned in my previous post, I have more popsicle recipes for you all. I’m gearing up to do a popsicle segment in a couple weeks on KATU Afternoon Live and need to have a few options to present. So, this is the second recipe of three or four. Luckily, they’re all different, but hopefully, you don’t get sick of my sharing recipes for frozen treats on a stick!

Meanwhile, this combo is incredible in a classic kinda way and SO creamy. Like, insanely creamy. No sweetener of any sort is needed either, as the banana adds enough on its own. I think these are sure to win over kids and adults alike. Between these and the chocolate mint popsicles, I’m in popsicle heaven. Each day, I look forward to grabbing one out of the freezer and enjoying it out on the deck in the sunshine. Feels good and tastes good, too.

I used these molds, which yield six popsicles, but there was enough mixture for seven (I actually have two sets of the molds too, so no issues for me there). I recommend the following options if you have extra, but are out of molds: 1). drink it, 2). pour it into a little dish or jar and freeze (then scoop out and eat like ice cream), or 3). pour into a paper cup and add a popsicle stick mid-way through freezing.

Cheers and enjoy!

UPDATE: watch the replay of my KATU Afternoon Live popsicle segment HERE.


  • 2 cups coconut cream (I like this brand, which has no gums)
  • 2 just-ripe medium bananas, peeled and cut in half or into thirds
  • 2 tsp pure vanilla extract
  • 1/2 cup unsweetened almond butter
  • Pinch of sea salt


  1. Place all ingredients in a high speed blender and blend until smooth, scraping down the sides as needed.
  2. Pour into popsicle molds and freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water to remove.

Yields: 6-7 popsicles


Dairy-Free Tropical Turmeric Ice Cream

tropical ice cream 4

We finally had a break in the crummy weather here in Portland, and were blessed with not one, but two 80-degree days in a row! It’s been a rough spring (and winter) here with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!

Anyway, I think the sun inspired me to whip up this tropical treat (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy. I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).

Cheers and enjoy!

tropical ice cream bite


  • 2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
  • 1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
  • 3/4 cup full-fat coconut milk (I like this brand, which has no gums)
  • 1 tsp pure vanilla extract
  • Pinch of sea salt
  • 2 Tbsp grass-fed collagen powder (I used this brand, but like this one too)
  • 1/2 – 3/4 tsp ground turmeric (I liked it with 3/4 tsp, but use 1/2 if you’re not sure)
  • 3-4 Tbsp sliced almonds


  1. Add frozen fruit to the food processor with the coconut milk and vanilla. Blend until smooth, scraping down the sides and re-blending, as needed.
  2. Next, add the sea salt, collagen, and turmeric. Blend until well mixed.
  3. Scoop mixture into a large bowl and mix in the sliced almonds. Freeze for a couple hours if you want it to firm up a bit more or enjoy right away

Yields: 2-3 servings

Curried Banana Wrap

Curried Banana Wraps.

Whew, I’m back! Jury duty bogged me down the past couple days and as interesting as it was, I’m glad to have my time back. There was a lot of waiting, but I did get chosen as a juror for a criminal case and it ended up being kinda fun. I enjoyed sitting as a juror for an actual trial, but the process in getting there was a little cumbersome. Anyway, I’m good for another two years now and that first experience is over.


As some of you know from my photo on Facebook last week, I received a pack of Paleo Wraps to test and review. I’m not sharing my full review yet, but thought I’d share my experience thus far.

I’ve only eaten two of the wraps so far, in the form of this recipe and let me tell you, it is amazing — the wrap and all! The sweetness of the banana, the spice of the curry, the creaminess of the sunflower seed butter and the fresh flavor of the chard combine beautifully. And, the wrap is the perfect vehicle for all the ingredients and holds together well. There’s a slight crispness and crunch from the wrap and the chard, but the softness of the banana and sunflower seed butter complement it nicely. In a nutshell, this wrap is downright rad! Jesse agreed on its yum factor as well.

*Note, if you don’t have access to Paleo Wraps, you can simply wrap the banana strips, sunflower seed butter, curry and sea salt together inside a whole, stemmed chard leaf.

Mmm...banana wraps!
Mmm…banana wraps!
Feel free to fill your wrap with more ingredients if you have the space and desire. Just don’t pack it so full that you can’t wrap it!


  • 1 Paleo Wrap
  • 1/2 large banana or 1 small banana, cut into long thin strips
  • 1/3 – 1/2 cup chard, cut into long strips
  • 2 Tbsp unsweetened sunflower seed butter (I used Once Again Organic Sugar & Salt Free)
  • 1/8 – 1/4 tsp curry powder
  • Dash of sea salt, optional, but recommended if sunflower seed butter is unsalted


  1. Place Paleo Wrap on a plate and spread a thick smear of sunflower seed butter in the middle. Sprinkle with sea salt.
  2. Next, place the chard and banana strips in the middle of the wrap, atop of the sunflower seed butter or just to the side of it. Sprinkle with curry powder.
  3. Wrap, eat and savor!

Yields: 1 serving

Baked Bananas and Squash

Baked bananas and butternut squash.

Wow, what a morning it’s been. I’m already whooped and the day continues! I woke up tired from a poor night’s sleep, ate breakfast, studied a little and then dropped our cat, Mila, off at the vet just after 7 this morning for a procedure. After seeing her off and getting the lowdown from the vet tech, I drove straight to school for two challenging back-to-back finals. I felt really bad leaving Mila, especially because she was crying, scared and hungry (we couldn’t feed her after 8 p.m. last night), but it’s for her best interest. Jesse will pick her up later this evening. Poor little dear.

Now, I need to pack for my trip home to Michigan, nap (hopefully) and go to work. My flight is at 12:55 a.m. tonight, well technically tomorrow morning, so I’m going to try and sleep briefly again tonight, before going to the airport. Then, I’ll get a few hours of crummy sleep on the flight, have a 4-hour layover in Minneapolis (yuck) and then a 2-hour flight directly into my hometown of Alpena. It exhausts me just thinking about everything, but it’s only one day and I’ll make it through. Plus, I get to see my family, attend my wedding shower and not think about school since I’m officially on spring break. It’s all good stuff and the pros outweigh the cons.

Meanwhile, here’s a good, carb-y side dish for you all. Jesse and I ate it with chicken breasts and sauteed kale for dinner, which was a great combo. It’d be awesome with some eggs and bacon or sausage too. For an extra dash of yum, drizzle with coconut butter…mmm!


  • 1 medium butternut squash, peeled, seeded & cubed
  • 1 Tbsp coconut oil, melted (I like this brand)
  • 2 medium bananas, thinly sliced (use just-ripened bananas that are yellow, but have no or few brown spots)
  • Cinnamon to taste
  • Dash of cayenne
  • Dash of sea salt
  • 3 Tbsp unsweetened pineapple or orange juice


  1. Preheat oven to 375.
  2. Place squash cubes on a baking sheet and toss with the coconut oil, cinnamon, cayenne and sea salt. Add the bananas and pour pineapple or orange juice over everything. Toss again, gently, so as to not mash up the bananas. Sprinkle with more cinnamon, if desired.
  3. Bake for 30-40 minutes or until squash is tender.


Pumpkin Banana Spice Cookies

The pumpkin saga continues. It’s just that time of year when there’s literally pumpkin everything (I even tried pumpkin burgers last night, compliments of Civilized Caveman — they were awesome!). Being the pumpkin lover that I am, I’m okay with that. Sometimes I don’t know why I decide to do stuff at the last second. Like yesterday evening, about 30 minutes before I had to be at the gym to help coach class, I decided to whip together these cookies. I didn’t think they’d bake as long as they did, and literally walked out the door one or two minutes after taking them out of the oven. Yes, I ate one on my way out the door too because I can’t resist a warm cookie, fresh from the oven. My kind self even grabbed one for Jesse since he was at the gym (we coached together last night). He was pleasantly surprised when I handed him a warm cookie upon my arrival. What’s even better is that he enjoyed it, despite the fact that it didn’t contain chocolate (have I told you that he’s a dark chocoholic? Well, he is. Hardcore). *Inspiration for this recipe came from What Runs Lori.


  • 1 ripe banana, mashed
  • 1/3 cup pure pumpkin puree
  • 4 medjool dates, pitted and chopped
  • 1/3 cup coconut flour
  • 1/3 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 2 Tbsp unsweetened almond butter
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp cloves
  • 1/4 tsp nutmeg
  • Pinch of sea salt
  • 1 – 2 Tbsp water, coconut or almond milk (start w/ 1 Tbsp & add more if batter needs it, omit if batter is moist enough)
  • 1 tsp coconut oil, melted
  • 1 tsp raw honey, optional


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non-slip baking mat.
  2. Mix all ingredients together in a medium-sized bowl.
  3. Drop by spoonfuls onto the prepared baking sheet. Bake for 15-20 minutes or until golden brown and cooked through. (Note: mine took 20 minutes).
  4. Remove pan from oven once done and let cookies sit on the baking sheet for a couple minutes. Then, carefully remove with a spatula and place on a cooling rack.

Yields: 12-16 cookies

Tropical Baked Eggs

I’ve never made baked eggs before, but had an idea and ran with it. Boy, am I glad I did because baked eggs are delicious! Why did I wait so long to try this? You can do so many variations and combinations (sweet, savory, veggie-loaded, meat-loaded, etc.) and it’s a nice switch from my usual sunny-side up or over easy eggs in the morning. I will definitely be playing with baked eggs some more.

I decided on the tropical flavors because well, my mind is two months ahead of me … in Hawaii. Jesse and I are going to Oahu in December, right after I finish finals and I am so excited. He told me to settle down because it’s still two months away, but I figure there’s nothing wrong with being a little giddy, right? I especially can’t wait now that rainy season has kicked in here. Ahead lies many gray days, crazy winds and wet weather. On these days, a little touch of tropical in my breakfast is nice and can at least make me feel warm inside.

Feel free to double or triple this recipe to fill more ramekins. I only made it for myself, so stuck with a single serving.


  • 2 pastured eggs
  • 2-3 Tbsp unsweetened coconut shreds
  • 1/4 of a banana, sliced in quarters (don’t use a green banana)
  • Pinch of sea salt
  • Splash of full-fat coconut milk
  • Coconut oil, for greasing ramekin


  1. Preheat oven to 375 degrees F.
  2. Grease a ramekin with coconut oil. Sprinkle the coconut shreds on the bottom and sides of the ramekin. The oil will help it stick.
  3. Gently crack two eggs into the ramekin and top with a pinch of sea salt. Put your quartered banana slices around the edge of the ramekin and add the dollop of milk (probably 1/2 – 1 Tbsp). Add a little bit more coconut shreds around the edge, on top of the banana.
  4. Place ramekin inside pan and fill with water. Carefully place in oven, being careful not to spill the water!
  5. Bake for 15 – 20 minutes. If you don’t like your yolk runny, bake for longer to your desired doneness. I served mine with a little homemade granola on top and extra banana sprinkled with cinnamon. Sausage or bacon would pair well with this too, and you could dip it in the runny yolks!


Almond Banana Cookies

Ah, a relaxing Sunday afternoon of baking. It felt good to get a little project going and not only that, it produced a tasty batch of cookies. I wish I could share smells with you all because these smelled so wonderful while baking, but hopefully you can imagine it or recreate the recipe for yourself and gather your own smells.

These cookies are soft and nutty with a slight sweetness from ripe banana. The best part is that they’re healthy, grain-free (of course), quick and there’s no added sugar. Inspired by Everyday Paleo once again, I made a slight twist on her nutty cookies recipe, and cut it in half. (Seriously if you don’t have the Everyday Paleo cookbook, get it or see if it’s available at your local library!). I bet kids would love these cookies and there’s truly no shame in letting them indulge in these anytime.


  • 1 ripe banana, mashed
  • 5 Tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 C unsweetened applesauce
  • 1/4 C unsweetened coconut flakes
  • 1/4 C plus 2 Tbsp almond butter
  • 1/2 Tbsp cinnamon
  • 5 Tbsp coconut milk
  • 1/4 C sliced almonds


  1. Preheat oven to 350 degrees F.
  2. Mash banana in large bowl with a fork. Add coconut flour, baking soda and almond butter; mix thoroughly.
  3. Add remaining ingredients and stir.
  4. Drop by tablespoonfuls on a baking sheet lined with parchment. Bake for 25 minutes.

Yields: 12 cookies

Cookie bite