[Nutritious] Chocolate Banana Drink

This afternoon I was watching TV and got stuck on the Ninja Kitchen System infomercial. Isn't it true that even if you have NO need for a product, an infomercial can sell you anything if you don't hang on to your self control and head sense? Translation: Even though I own a nice quality Kitchen Aid blender, food processor, mixer, and Jack Lalanne Juicer, a few minutes watching the wonders of the Ninja KS, and I thought I needed it. What can I say? Anything cooking-related is my weakness. Thankfully I came to my senses, and realized I could make a delicious afternoon treat (like they were making on TV) without spending any money, using what I already own.

So I hopped into the kitchen and got to it. This was my inspiration today:

When we were kids, occasionally my mom made us this super yummy afternoon snack that we called "Chocolate Banana Drink." It consisted of ice, bananas, and chocolate pudding mix. Simple, sugary, and delicious. This afternoon I wanted something that tasted like that, but chocolate pudding mix is full of junk and not something I keep around my pantry (anymore). So I adapted my own [gluten-free, dairy-free, soy-free, sugar-free, Paleoish] recipe, and in under ten minutes we were all enjoying a delicious, chocolate frappe-style dessert drink. Here's the recipe:

[Nutritious] Chocolate Banana Drink!

What you need:

2 frozen bananas, broken into smaller pieces

handful (about 1 cup) frozen, torn spinach and kale leaves

1/2 cup coconut milk (I used Silk PureCoconut original)

1-2 TB cocoa powder (add more/less to taste)

1 TB golden flax meal

Optional:

3 chunks frozen pear

4 ice cubes

1/2 cup water

What you do:

Put bananas, greens, coconut milk and cocoa powder into blend and puree until it reaches the right consistency. I had to add 1/2 cup water to help it along, then it was too runny, so I added the frozen pear and ice cubes, and more cocoa powder and it became the perfect chocolately frappe consistency. 

I enjoyed my treat so fast, only afterward did I realize I should share this on the blog, and there was nothing left to photograph! My hubs had a tiny bit left:

Make this drink and this is what you'll be seeing -or rather NOT seeing- in a matter of minutes  :)

Homemade Coffee Creamer

My husband adores the pre-made coffee creamers from the grocery store, but it pains me to buy them, what with the high fructose corn syrup, partially hydrogenated oils and high sugar content. And they are not casein-free, just lactose free. I was searching for an alternative and discovered this post at DeliciouslyOrganic.net. I was thrilled to find this. I will be attempting a few of these homemade creamers but replacing the whole milk and heavy cream with my favorite creamy dairy free milks: coconut milk, hazelnut milk, or hemp milk.

If this teasing photo from Carrie's post doesn't entice you to hop over to DeliciouslyOrganic.net, I don't know what will!

Thank you, Carrie, for leading the way on this! I'll be proud and have peace of mind when I provide this for my husband's morning coffee.

Homemade Coffee Creamer

Guilt-Free Hot Cocoa and Egg-Free Baking Subs

I found a great recipe for a totally allergen-free hot chocolate at Z's Cup of Tea. I'm currently drinking a cup of Swiss Miss that my hubby brought over to my desk. I'm drinking it for several reasons - 1. it is very late and I'm too tired to be picky, 2. I have been trying to reintroduce dairy for the past several weeks, to see how I do, and 3. It's been a long, trying week. I need a treat in the form of a warm liquid hug. Tomorrow everything will be better, and I will try this recipe from Z. I think I'll use rice, coconut, and (my new favorite) hazelnut milk...

 Z's Cup of Cocoa

Hot Chocolate
8 ounces (1 cup) is the usual size for a drink, though that day I only used 1/2 cup (4 ounces) of milk and it was just enough for the little guy. (Sometimes, smaller is better.) For milk, we’ve used a blend of soy and rice milk and So Delicious’ Coconut Milk Beverage in Original and Vanilla.
Serves 1 to 2 (small, two servings: 4 ounces; regular, single serving: 8 ounces)
Ingredients:
1/2 to 1 cup dairy-free milk of your choice [see head note]
1 to 2 tbsp. cocoa powder, natural or Dutched/alkalized (using Dutch gives a richer chocolate flavour)
1 to 1 1/2 dessert teaspoons agave nectar or honey
Marshmallows (optional, they make a fun sub for whipped cream)
Method:
Heat the milk in a small pot over medium heat, bringing just to a boil. Remove from heat and whisk in the cocoa powder (1 tablespoon per 1/2 cup) until completely blended. Pour the hot chocolate into a mug or mugs. Sweeten to your taste: I actually preferred a slightly bittersweet hot chocolate, while my brother went for the slightly sweeter side. Top with marshmallows or have as is. Enjoy!

One more fun item: a complete list of many brilliant substitutions for eggs in baking and cooking, found on Chef In You. We are officially in the Christmas season and entering the most popular baking season of the year. I had my final already and I've got four open weeks with "Christmas baking" written all over them; I'm going to be utilizing this brilliant list all month!

 This photo from Chefinyou.com sums it up! :)

I'm passing on to each of you a kind wish I received from a friend this week: This holiday season, may you be with those you love, and those who love you. Blessings!