Banana

Ingredients:

• 2 bananas
• Optional: peanut butter, chocolate chips, nuts, honey

Directions:

1. The banana should be ripe, peel the banana and chop into bite sized pieces. Then place into the freezer for at least two hours or overnight.
2. Pulse the frozen banana pieces in a food processor or blender. Pulse until the blend is smooth and has a soft-serve ice cream texture. If adding any mix-ins this is the time to do it.
3. Can eat immediately, or freeze until solid.

Ingredients:

• ½ cup rolled oats
• ¼ tsp salt
• 1 ¼ cup milk of choice
• 1 large overripe banana
• Sweetener of choice if needed

Directions:

1. Combine all ingredients in a small pot. Bring to a boil over medium heat. Stir occasionally to prevent sticking or boiling over.
2. It will eventually thicken. Sweeten as desired. Serve hot, or refrigerate overnight to be served the next day hot or cold.

Ingredients:

• ½ medium banana, mashed
• 2 tbsp. creamy peanut butter
• ¼ cup nonfat greek yogurt, plain
• ¾ cup milk of choice
• 1 tbsp. honey
• 1 cup rolled oats

Directions:

1. Mash the banana in a large bowl, add the peanut butter, yogurt, milk, and honey until smooth.
2. Add in the oats and mix again. Place in the refrigerator, covered for at least to hours to overnight. Serve cold.

Ingredients:

• 1 large ripe banana
• 2 large eggs, lightly beaten
• Butter or oil, for cooking

Directions:

1. Mash the banana into a pudding-like consistency with a few small lumps and stir in the eggs until completely combines.
2. Heat a pan over medium heat and add in butter or a little oil. Drop the batter onto a hot griddle and cook for about 1 minute. Then flip and cook for another minute.

Ingredients:

• 1 banana
• ½ orange, peeled and quartered
• ⅓ cup greek yogurt
• ¼ cup water or milk (dairy or non-dairy)
• 1-2 teaspoons honey

Directions:

1. Roughly chop banana and orange quarters then add to a blender with the yogurt, water (or milk) and turn blender on until creamy and smooth. Taste and then add honey to desired taste.

Ingredients:

• 6 cups romaine, roughly chopped
• 1 medium banana, sliced rounds
• 1 orange, peeled and cut into bite-sized pieces
• ½ medium red onion, thinly sliced
• ¼ cup minced parsley
• 1 juice lemon
• 2 tbsp. olive oil
• Salt and pepper to taste

Directions:

1. Place romaine in a large salad bowl and top with sliced bananas, orange pieces, red onion, and parsley.
2. Drizzle with lemon juice olive oil, salt and pepper, toss well before serving.

Ingredients:

• ¾ cup strawberry yogurt
• 2 cups fruity pebble cereal
• 4 medium bananas, peeled and cut crosswise in half
• 8 wooden popsicle sticks

Directions:

1. Place yogurt and cereal in separate shallow bowls. Insert popsicle sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets.
2. Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

Ingredients:

• 3 carrots
• 4 stalks kale
• 2 bananas
• 1 cup blueberries
• 1 cup cherries, frozen
• ¼ cup yogurt
• 5 ice cubes

Directions:

1. Add everything to a blender, blend until creamy and smooth.