Go Bananas!


Yesterday was my wedding anniversary, and we went out for  a delicious vegan lunch of veggie-packed sandwiches and tea, followed by chickpea brownies for dessert.  We were stuffed!  By the time supper rolled around, we were not inclined to have a big meal, so I did some Gardein Golden Fishless Fillets (which are totally amazing, by the way)  with some roasted broccoli and leftover undressed samosas.

We weren’t looking for a heavy dessert, so I whipped up this smoothie and it was the perfect finisher. Try it; you’ll love it!

2 frozen bananas in chunks
2 fresh bananas
2 cups coconut milk
2 Tbsp. flax meal
1 heaping tsp. of cinnamon
2 heaping Tbsp. of peanut butter 

Add ingredients in order listed above.  Blend at medium speed until smooth.  Pour into tall glasses and savour.


Shower and a Smoothie


I start my day out on the right foot with a hearty breakfast of toast with nut butter, a banana and a cup of coffee, but some days, it just feels right to make my “second breakfast” a really delicious blend of fresh and frozen fruit, like this:

1 cup fresh pineapple chunks
1/2 cup of frozen blueberries
1-2 frozen bananas (in chunks)
1 cup frozen strawberries
2 Tbsp. coconut yogurt

2 Tbsp. flax meal
1 heaping tsp. dried ginger
1 cup unsweetened almond milk
1 cup Kiju cherry-pomegranate juice (or other juice of your choice)
1/2 cup filtered water.

Whiz her up, and pour for some groovy morning fruity-goodness! (Now for that shower!)

Breakfast Banana Bread



Banana bread has long been a staple in my life. My mom made it often and I learned to make it myself at a fairly early age.  Of course, back in the 1970s, refined white sugar was still the accepted form of sweetening everything, but now that we know it’s a killer in disguise, I prefer to use alternatives like darker, unrefined sugars, and lately, even coconut sugar.  I’ve also found ways to completely eliminate oils in my baking, preferring to use applesauce and only a portion of the oil in a recipe.

As a vegan, it goes without saying that butter is no longer permitted in my kitchen.  It’s Earth Balance or nothing, but even that is a bit pricey to be adding 1/2 cups here and there, so when I can use a bit of oil combined with a fruity alternative, I will do so.

This recipe is an adaptation of a classic banana bread, without the fat, and with so much less of the sugar.  So go ahead! Have it for breakfast, a mid-morning snack, an afternoon snack, dessert, or maybe even before bed.  It’s good for you!


Anytime Banana Loaf 

2 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 cup organic turbinado sugar

1/4 cup coconut sugar

1/2 cup grated organic coconut

1 tsp. cinnamon


3 ripe or frozen and thawed bananas, mashed

1/4 cup unsweetened almond milk

1/4 cup unsweetened organic applesauce

1 tsp. organic vanilla

1 Tbsp. agave syrup

Extra almond milk as required to moisten.


Preheat oven to 350 degrees.

Whisk dry ingredients together. In a separate bowl, combine all liquid ingredients. Make a well in centre of the dry and pour in the wet ingredients.  Stir with a wooden spoon, only to moisten.  Scrape into a loaf pan greased with coconut oil.

Bake for one hour, or until it tests done.  Cool completely.  Turn out of the pan and slice.

Eat anytime you like!