Peach and Banana Smoothie

I am not much of a smoothie-for-breakfast person. It always feels a bit more satisfying to chew on something. But that does not mean I do not like to have smoothies as part of an afternoon snack- especially when the weather is flower-wilting hot. This smoothie is a real cinch to make and perfect for taking advantage of those lovely peaches at the farmers' markets. Peaches and bananas provide a fruity, summery sweetness while the cashews literally smooth the smoothie out. They make it lusciously creamy without the cream. They also provide some healthy fat and protein that prevent the sugar rush that you can get with fruit-only beverages. Just be sure to soak your cashews for a few hours in water (and then drain) to help them blend more easily.

They key to making this cold without the ice is to use frozen bananas. If you use frozen bananas and frozen peaches, your blender will most likely throw a fit and refuse to blend unless you add a little water. If you only have frozen peaches, add about a tablespoon of water at a time while the blender is running until you get the consistency you want.

I garnished mine with a bit of chopped pistachios because I love the pop of color they give. And a teensy pinch of flaky sea salt on the top will surely give your tastebuds a little surprise.

Peach and Banana Smoothie

1/4 cup raw cashews, soaked for at least 2 hours in room temperature water and drained
1 peach, washed and pitted
1 medium to large banana, frozen in 1-inch pieces
1-2 teaspoons local honey or agave syrup, if vegan (this depends on the sweetness of your peaches)
chopped pistachios and pinch of flaky sea salt, for garnishing (optional)

Place everything in a blender and blend until smooth. If smoothie is a bit thick to your liking, add a little water to thin it out until desired consistency is reached. Top with chopped pistachios and a pinch of flaky sea salt if you would like. Serves 1-2.

Frozen Chocolate Covered Banana Nut Butter Bites

Now that it is finally getting warmer, I am craving frozen treats. I frequently find my older sister munching on these frozen chocolate covered bananas. Have you ever had them? The whole concept sounds totally delicious except for the fact that my sensitive front teeth cannot handle taking a bite out of the things. Way too cold. I had come across a recipe for smaller chocolate covered banana slices back in college, made them, and liked them, but I always felt that they could use a little oomph. Hence, these little bites. Now I thought I was pretty darn smart for coming up with these little sandwiches, but it turns out that there are already similar creations out there- or at least there is already a similar creation out there. I only found this out after starting to write this post, when I took a break to peruse Pinterest and behold, there was a version right there on my welcome page. So to celebrate great minds (and tummies) thinking alike, here is the link to that recipe.

These little bites combine a few of my favorite things: bananas + nut butter + chocolate. This is essentially a template for a frozen banana sandwich, but you can really customize it to what you like. I used peanut butter and almond butter, but you could use sunflower seed butter, pecan butter, even coconut butter. Now that I am typing that, I think coconut butter would be really tasty...I melted a 70% dark chocolate for the coating, but if you prefer milk, do that instead! The beauty is that you really cannot mess this up. It is guaranteed that you will get a delicious result.

These are a fantastic post-workout snack given that they will help you replenish your carbohydrates and supply you with protein. The bananas give you a little potassium, and if you top with hemp seeds, you get even more healthy fat. These can be made on the weekend to keep you fueled for your week ahead. Just grab a few from the freezer when you need a pick-me-up.

Frozen Chocolate Covered Banana Nut Butter Bites

1 medium banana, peeled and sliced into 1/4 inch slices (you can snack on the pointier ends)
3-4 T. nut butter of choice, I used half peanut butter and almond butter
4 oz. chocolate, I used 70% dark but other types will work
Toppings, optional: sea salt, chopped toasted almonds, toasted coconut, cacao nibs, hemp seeds

Line a small baking sheet or a plate with parchment paper. Place about 1/2 teaspoon of nut butter on one half of one banana slice and top with another slice, pressing down gently to create a banana- nut butter sandwich. Complete with the remaining bananas. Place the baking sheet in the freezer for about 1 hour for the sandwiches to firm up.

Right before removing the sandwiches from the freezer, melt your chocolate. I used a double boiler method, placing the chocolate in a metal bowl over simmering water and stirring to melt, but you can also melt the chocolate in a microwave safe bowl in 20-30 second increments, stirring after each increment. Remove the chocolate from the heat once completely melted. Prepare your toppings if you choose to use them.

Remove the banana sandwiches from the freezer. One at a time, dip the bananas in the melted chocolate, and use two forks to remove them, allowing the excess chocolate to drip off. Return to the parchment. The cold bananas will cause the chocolate to harden quickly, so be ready to sprinkle your topping of choice on top before the chocolate sets. Complete with the remaining banana sandwiches. Return to the freezer for at least 30 minutes so the chocolate can fully harden. Store in the freezer. My medium sized banana made 13 bites, but it depends on the size of your banana as to how many will be made and how much nut butter you will use.