A dessert to go bananas over — this is gluten-free, dairy-free, and refined-sugar free, but you’d never know it. Medjoul dates and maple syrup give this all the natural sweetness it needs, and the cinnamon and cardamom scent imparts comfort and warmth. Inspired by an ayurvedic recipe from Eat-Taste-Heal and a need to use up ripe bananas, this dish comes together in under 20 minutes. The toasted almonds on top give it some extra protein and a satisfying crunch. I made this for a mid-afternoon treat with my daughter, and wished I had more bananas to make it again for breakfast the next day – it’s so simple but satisfying and warming on a chilly spring day.
I am on a coconut kick lately. While there is still debate over the extent of health benefits that coconuts provide, I think studies linking coconuts and improved cardiovascular health, thyroid function, and disease-fighting properties are promising. I have just begun to incorporate coconut oil into my baking and other cooking, swapping out less nutritious fats and oils for this omega-3 rich oil. This smoothie has a double dose of coconut in creamy coconut milk and coconut oil. Sweetened with maple syrup, thickened with blended frozen banana, and seasoned with warming spices, it’s a delicious way to start a healthy week after Thanksgiving. Enjoy! Continue reading
One of the hardest things about living overseas is missing loved ones’ milestones. In the past week, two of my lovely nieces celebrated birthdays back home. Every time we get together, I’m amazed at how much they’ve grown and learned and become their own individuals. How I would love to celebrate with them and treat them to a special birthday breakfast. Continue reading