DIY Banana Pops

DIY Banana Pops | Clean Eating Goddess
Hey guys!
Sorry for only getting this post up now but it has been very hard to concentrate because Zach and I got engaged! I am so happy! I will refrain from writing the typical cheesy lines every engaged girl says but, I do feel all of those things. I am so looking forward to this exciting year- now, back to the food!

So, I’ve seen a lot of banana pops all over the internet that are mostly just dipped in chocolate and then decorated with sprinkles-boooooorinnggggg. When you think about all the amazing combinations that go well with bananas, the possibilities for this healthy summer treat are endless. Although chocolate makes a great sticky base for a variety of toppings, pure maple syrup and peanut butter do the trick as well. You can mix and match these toppings to your liking or even add your own! The possibilities are truly endless and most importantly, delicious! This is also an amazing activity to do with your kids or at a party. So easy to do, and made in minutes. It’s never been so easy to get your nutrients in a tasty, naturally sweet dessert. I know you’re going to love this one!


 

Here are my top 5 favourite combinations:

70% dark chocolate, unsweetened shredded coconut & goji berries

a perfect way to get your superfoods! Simply drizzle melted chocolate and sprinkle toppings.

pure maple syrup, cinnamon, maca & chia

drizzle maple syrup over the banana and spread with a back of a spoon. The sprinkle with toppings.

peanut butter, honey & granola

Loosen stiff peanut butter by whisking with hot water until it becomes more liquid. Spread over banana and drizzle with honey and granola.

70% dark chocolate, cinnamon & maple flakes

Drizzle or dip in melted chocolate and sprinkle with cinnamon and maple flakes.

peanut butter, dark chocolate & maca

Coat with peanut butter that has been whisked with hot water (to make it spreadable), drizzle with melted chocolate and sprinkle with maca.

70% dark chocolate, unsweetened shredded coconut, peanuts & sea salt

Coat in melted dark chocolate, sprinkle coconut, chopped peanuts and a pinch of sea salt.
DIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating GoddessDIY Banana Pops | Clean Eating Goddess

Ingredients:

• bananas (cut in half)
• popsicle sticks
• toppings of choice: peanut butter, dark chocolate, unsweetened coconut flakes, peanuts, honey, granola, goji berries, cinnamon, maca, chia, maples flakes etc..

Directions:

1. Cover a large baking sheet with parchment paper. Slice bananas in half then peel. Place on baking sheet.
2. Insert popsicle stick half way through each banana.
3. Prep toppings and decorate!
4. Place in freezer for at least 3-4 hours.
5. Eat and enjoy!
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Nectarine, Tomato, Grilled Corn and Watercress Summer Salad with Pistachios in an Orange Mustard Vinaigrette

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
With hot weather finally on its way in Montreal, were all looking for light meals that’ll keep us cool. Peaches and nectarines are SO delicious this time of year and have made their way into my breakfast, lunch and dinner! Although I often throw whatever vegetables I have in my fridge into my salads, it is really beautiful to serve a well composed salad for company (and of course, yourself!) This summer salad features ingredients that are in season, making it naturally delicious and very refreshing for the upcoming warm summer days. The tart peaches match perfectly with the sweet tomatoes, bitter greens, juicy corn and crunchy pistachios. Once its tossed in that orange mustard vinaigrette it brings out the flavour of every ingredient! It makes for a perfect light lunch, appetizer or base for any protein. Hope you love it!
IMG_8374Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
Serves 2-3

Salad Ingredients:

• 2 tomatoes (heirloom works great!), quartered
• 1 summer squash, cut at length
• 1 nectarine, cut in wedges
• 2 large handfuls watercress, washed and dried
• 2 ears of corn, niblets removed from core
• 3 tbsp shelled pistachios, roughly chopped
• 1/2 shallot, thinly sliced
• 3-4 radishes, sliced
• 1 tbsp olive oil
• salt and pepper

Dressing Ingredients:

• the juice of 1/2 an orange
• 1 tsp apple cider vinegar
• 1 tsp whole grain mustard
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped chives
• salt and pepper

Directions:

1. Start by preparing the corn. Heat 1 tbsp of olive oil on medium/high in a small skillet. Add your corn niblets and season with salt and pepper. Cook until slightly charred.
2. For the dressing, add whole grain mustard, honey, freshly squeezed orange juice and apple cider vinegar in a small bowl. Whisk until combined. While whisking, slowly add your olive oil until the dressing is combined. Season with salt and pepper. Add chives. Taste and adjust seasoning to your liking.
3. Once the corn has browned, remove from pan and set aside. In your hot pan, add your summer squash and lightly cook (2-3 minutes). You can of course leave it raw, but its nice to quickly sear off the squash for a nicer texture and flavour.
4. Remove the squash from the pan and set aside.
5. Begin to assemble your salad. On a large plate or in a bowl, add all salad ingredients and toss with citrus dressing. Garnish with pistachios, freshly cracked pepper, and more chives if you desire!

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette

Oven Roasted Tomato, Spinach Pesto and Pine Nut Pasta

Roasted Tomato, Pesto and Pine Nut Gluten Free Pasta
This pasta dish is a weeknight staple year round in my house. It is so simple and quick to throw together for dinner and to eat leftover throughout the week. It has become a favourite amongst family and friends! Cherry tomatoes get cooked down in the oven with some extra virgin olive oil, spices and garlic until they are bursting and incredibly sweet! A fresh spinach pesto adds a hearty dose of greens and healthy fats. Whats best is you can add almost any cooked vegetable (try eggplant, zucchini or steamed broccoli) and for you meat lovers, you can put in your favourite organic gluten free sausage. It is really versatile but most importantly SO delicious!

I use a mixture of zucchini noodles and brown rice noodles for this dish. Because it is vegan, having zucchini noodles on their own is often not filling enough. I also love using buckwheat or bean noodles for added protein. I hope you love this as much as I do! I’m off to Croatia, so I’ll be posting as soon as I return. Can’t wait to for new food inspiration. I’ll bring home as many recipes as I can!

Love,
Jen
Roasted Tomato, Pesto and Pine Nut Gluten Free PastaRoasted Tomato, Pesto and Pine Nut Gluten Free Pasta
Photo 2015-06-11, 11 33 18 AM

Serves 4

Ingredients:

• 4 cups cherry tomatoes (rinsed)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves (thinly sliced)
• 1 tbsp dried oregano
• pinch of chilli flakes (optional)
• 3 tbsp pine nuts
• Pasta of choice (I love brown rice, buckwheat or bean)
• spiralized zucchini (optional)
• good pinch of salt and pepper

Pesto Ingredients:

• 3 cups fresh basil leaves
• 3 tbsp toasted pine nuts
• 1 large handful spinach
• 1 garlic clove
• 4 tbsp extra virgin olive oil
• zest of 1 lemon
• juice of 1 lemon
• salt

Directions:

1. Preheat oven to 325 degrees F.
2. In a roasting pan, coat cherry tomatoes in olive oil, garlic, oregano, chilli flakes, salt and pepper. Allow to cook for an hour or until cooked down and bursting.
3. While the tomatoes are cooking toast your pine nuts in a dry sauce pan over medium heat until the oils begin to release. Set aside.
4. Prepare your pesto by adding basil, pine nuts, spinach, lemon juice, lemon zest, salt and garlic into the food processor container. Pulse until a paste forms. Slowly add in your olive oil while processing. Taste and season more if necessary.
5. When the tomatoes are almost finished cooking, cook your pasta according to directions. Drain and place back in the pot you cooked it in. Over low heat, toss with zucchini noodles (optional), pesto (add it slowly, you may not need it all) and half of the tomatoes. Break into the tomatoes! You want the juice from the tomatoes to coat the noodles with the pesto.
6. Serve in a bowl. Garnish with more tomatoes, pine nuts and a spoonful of pesto. Bon appetit!
Roasted Tomato, Pesto and Pine Nut Gluten Free Pasta