Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie
Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Published June 26, 2019 by
   Print This Recipe

Serves: 2   |    Active Time: 10 minutes



Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

    Comment

    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

    Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

    Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

    Gluten-Free Banana Nut Snacking Cake
    Gluten-Free Banana Nut Snacking Cake

    Baking (more of a science) provides less wiggle room for adjustments, though you can still make changes if you know your ingredients well. An easy personalization here would be to swap pecans for walnuts, or leave out the nuts all together. I know that nuts are an extremely divisive ingredient in banana bread … the original NYTimes version does not call for them, however since I skipped the frosting, I wanted to add something that would give this cake a second dimension. No regrets.

    The line between bread and cake is blurry, especially when it comes to sweet breads, like banana bread. It is really bread? You can call it what you want — I’m calling this one a cake, though, it’s a cake I would (and do) eat for breakfast.

    Gluten-Free Banana Nut Snacking Cake

    Gluten-Free Banana Nut Snacking Cake

    Published April 16, 2019 by
       Print This Recipe

    Serves: 9   |    Active Time: 50 minutes



    Ingredients:

  • 1/2 cup butter melted
  • 1/3 cup light brown sugar or coconut sugar
  • 1 cup mashed ripe banana (2-3 bananas) 
  • 2 large eggs 
  • 1/4 cup greek yogurt 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))
  • 3/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • Optional- 1/4 cup pecan pieces

  • Directions:

    1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
    2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
    3. Add flour, salt, and baking soda and blend until a uniform batter forms.
    4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
    5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
    6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

    Comment

    Grain-Free Banana Nut Waffles

    Grain-Free Banana Nut Waffles

    I'm sharing another recipe from Foraged Breakfast today! Wonder what the heck I'm talking about? Go read about my first eCookbook, and then come back for this grain-free banana nut waffle recipe. 

    When you descend the ski hill at Crested Butte in Colorado, the smell of vanilla, butter and maple syrup wafts in your face. It gets stronger the closer you get to the bottom. As the hill tappers off and your skis slow, you find yourself standing in front of a small shack serving Belgian Waffles. They are steaming even as they get plated, causing swirls of butter and maple syrup to take over your mind. Talk about a solid business plan! Serving hot waffles to hungry traveling skiers who just want something warm--now that's a jackpot. 

    Grain-Free Banana Nut Waffles

    Admitting that I've never made a Belgian Waffle makes me feel like a fraud, but it doesn't mean I can't smell (or taste) a good waffle when I come across it. One whiff of those ski hut waffles has the ability to set me off on a waffle-craving craze for weeks. 

    These banana nut waffles have a similar effect, filling the house with the sweet smell of maple syrup, butter, and vanilla. Toasted pecans only add to this experience. The difference is, they are made with 100% wholesome ingredients (because you know that's how I like it!). Read: almond flour, bananas, cinnamon, and pecans.

    Grain-Free Banana Nut Waffles

    Just between you and I, the batter for these waffles is made in the blender (!!!) which means it's ready in, like, 3 minutes flat. So even though they look fancy, you'll be head-deep in banana nut waffle, maple swirls, and melting butter in no time. Your waffle cravings can't really wait any longer, can they?! 

    Grain-Free Banana Nut Waffles

    Published September 28, 2017 by
       |     Print This Recipe

    Serves: 4   |    Total Time: 30 minutes



    Ingredients:

      For batter:
    • 3/4 cup almond flour
    • 1 banana
    • 2 tablespoons coconut flour
    • 1/4 teaspoon cinnamon
    • 1 pinch salt
    • 1 teaspoon baking soda
    • 3 eggs
    • 1/4 cup milk of choice
    • 1 teaspoon vanilla

    • Optional, to serve:
    • Sliced banana
    • Toasted pecan pieces
    • Butter
    • Maple syrup

    Directions:

    1. Pre-heat a non-stick waffle iron.
    2. Add batter ingredients to a blender, and puree until batter is smooth and no clumps remain.
    3. Pour ¼ of the batter into waffle iron, and close iron. Cook for 4-5 minutes, until waffle is fluffy and golden. Transfer waffle to a plate.
    4. Repeat step 3 until all of the batter is used, cleaning waffle iron as necessary between rounds to prevent and burning or sticking.
    5. Serve with pats of butter, toasted pecans, sliced banana, and a drizzle of maple syrup.

    This recipe is a sample from my eCookbook, Foraged Breakfast. Want to see the whole book? Click below! 

    Foraged Breakfast - a Collection of Whole Food Breakfast Recipes
    Comment