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Rachel's Fit Kitchen

plant based + tasty + easy

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banana

Pink Pitaya & Strawberry Nice Cream

Pitaya is the strange looking fruit of a cactus native to Mexico. The fruit is famous for making refreshing smoothie bowls, nice cream and drinks, and the pink pitaya has an amazing naturally vibrant color!

IngredienIMG_4982ts
7oz (200 grams) frozen pink pitaya/dragon fruit
3 cups frozen strawberries
3 frozen bananas, peeled
1-2 tbsp agave or maple syrup (optional)
1/2 cup fresh berries
4-6 waffle cones

Method
1. Place frozen fruit into a high powered blender and pulse until smooth. Add a little water or plant milk, if needed to get it moving.

2. Return to the freezer for 2 hours before serving. Top with fresh berries.

Makes 4-6 waffle cones, depending on size you make them! Enjoy

Mango Spice Smoothie

Take your smoothie to the next level by adding spices! For this one I added turmeric and ginger, which perfectly complimented the mango. Give it a try- I’m sure you’ll love it!

img_1506

Ingredients
1/2 cup frozen mango pieces
1/2 cup frozen papaya pieces
1 frozen banana
1/2 tsp ground turmeric
1/2 tsp fresh ginger1 cup almond milk
1 medjool date, pitted

Method
1. Place all ingredients into a high powered blender. Blend until smooth and creamy.

Alternatively to achieve this layered look all you have to do is:
1. Place banana and 1/2 cup almond milk  into blender and blend until smooth and creamy. Transfer smoothie to a bowl.

2. Place mango, papaya, turmeric, ginger, medjool date and 1/2 cup almond milk. Blend until smooth and creamy.

3. Layer smoothies into a glass, alternating between smoothies until the desired layered effect is achieved.

Serves 1

Banana & Walnut Muffins

This is my mum’s banana and walnut muffin recipe!

My mum, who is a naturopath in Australia, has been baking a batch of these muffins every week for years. Sometimes she’ll go a little wild and use pecans, almonds, nutmeg or allspice… but banana, walnut and cinnamon is our favorite combination 😀

The muffins will keep in the refrigerator for a few day or you can pop them in the freezer. These muffins defrost really well, which means you’ll always have healthy sweet treat to accompany your morning coffee.

banana-muffins

Ingredients
3 spotty bananas, mashed
2 tbsp ground chia seeds
2 tsp baking powder
1 tbsp lemon juice
1/4 cup coconut sugar
1/4 cup vegan butter, melted
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tsp ground Dutch cinnamon
1 1/2 cups almond meal
1/2 cup gluten free flour
1/2 cup walnut pieces

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Combine baking soda and lemon juice, stir well. 

4. Into a large bowl add lemon mixture, mashed banana, chia eggs, sugar, vegan butter, almond milk and vanilla extract. Mix well.

5. Add remaining ingredients to wet mixture. Stir well.

6. Spoon muffin mixture into a greased muffin pan. Top muffins with banana slices.

7. Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating. Enjoy!

Makes 12 muffins

memum
Mum & I hanging out in Byron Bay, Australia, December 2014

Peanut Butter & Banana Smoothie

pbbHappy National Peanut Butter Day! To commemorate this special day (hehe!) I blended together PB and Banana to make creamiest smoothie.

Ingredients:
1 banana
3/4 cup vanilla coconut yogurt
1 tbsp. peanut butter, heaped
1 tbsp toasted peanuts
1 tsp chia seeds
1/2 banana bread fruit/granola bar

Method
1. Blend banana and coconut yogurt until smooth and creamy.

2. Spoon peanut butter into the bottom of a glass. Top with banana smoothie.

3. Top PB & Banana Smoothie with toasted peanuts, chia seeds and banana bread fruit bar.

4. Mix all together and eat with a spoon!

Flowers are for decoration purposes only.

Serves 1

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