Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Monday, November 12, 2012

Baked Smoothie

I recently followed an interesting online conversation regarding the tagging of recipes as Whole30. In many cases, recipes that contain non-compliant ingredients were incorrectly tagged as Whole30. Duh... they shouldn't be. However, the more controversial recipes were those than contained all compliant ingredients but did not necessarily meet the intent of the Whole30 program.

This is where my interest in the conversation suddenly increased.

When my daughters and I complete a Whole30, our intent is to spend 30 days ridding our bodies of toxins and eating the best we can by eliminating all the "illegal" foods prohibited during this program. My kids are 9 and 10. The promise of better health is not quite good enough motivation for them to want to eat this way. So my challenge, as mom and head chef of our household, is to entice them so that they want to adhere. Show them that I can take some of their old favorite dishes and turn them into Whole30 compliant dishes and usually, make them taste even better than before. I'm not talking paleo-ized mac-n-cheese and fried chicken. But do I look at recipes I've been making for years and seriously consider how I can improve them in a way that makes them healthy to eat? Heck yeah! And I don't feel I'm straying from the spirit of Whole30 by doing so.

So I apologize if I'm one of "them"... one of the people who has been tagging recipes as Whole30 that don't meet the intent of the program. I thought I've always made good judgement of what is or isn't. But maybe my perception of the program differs from what it is meant to be. I'm sorry and I will try to be more conservative in the future.

Like now... (tempted as I am, I will forego the Whole30 tag)

My daughter came home from school one day last week and proudly relayed to me how she turned down cupcakes being passed out for a friend's birthday. This is my sweet-tooth kid and I know the willpower it took for her to say no. A LOT. And so when she ended that story by asking if we could make a treat over the weekend, I gladly agreed.

I've seen many "cake in a cup" recipes and at some point realized they look suspiciously similar to our favorite PB Cup Smoothie. So here's my take on it... They're delicious and contain only Whole30 compliant ingredients.

Makes 9 muffins

  • 1 banana
  • 2 eggs
  • 1/2 cup unsweetened almond butter
  • 2-3 T 100% pure cocoa powder

  1. Preheat oven to 350 degrees.
  2. Add all ingredients to a blender and mix until smooth.
  3. Grease cupcake pan or fill with liners.
  4. Divide batter evenly to make 9 cupcakes. Tins should be about 2/3 full.
  5. Bake for 15 minutes.
  6. Serve immediately.

1 comment:

  1. Do you think I can make this into a loaf?! I don't have muffin trays (at the moment) ... THANKS