Banana Almond Smoothie

My Banana Almond Smoothie is an extremely simple, 4-ingredient smoothie that will conquer your sweet tooth without sweeteners, nourish your body and keep you cool in the summertime. Its simplicity may seem elementary, but this smoothie will be your new best friend.

Banana Almond Smoothie // treatswithatwist.com  

How has your summer been going?
I live in one of those “heat warning” zones you’ve been hearing about on the news, so to say I’ve been living indoors is an understatement. Walking from my car to the entrance of Target practically gave me heat stroke the other day. I’m not a fan of being pregnant in the summertime!

I’ve been keeping really hydrated and yet I still feel like I can’t keep up. One of my favorite staples this summer, besides loads of iced tea, water and La Croix, has been this creamy, simple Banana Almond Smoothie.

I made a small (yet huge) decision to really watch my sugar intake. I don’t mindlessly snack on sugary treats, but I wanted to make sure I wasn’t taking in any more sugar than I should be. Thought out treats are one thing, but sauces with sneaky sugar and handfuls of m&m’s instead of one good piece of cake just aren’t ok.

Banana Almond Smoothie 1

So when I devised this smoothie, I had to keep it super basic, and not over-think it. It doesn’t need a glob of honey or maple, it doesn’t need a sprinkle of Stevia or even a few dried dates.

Bananas are naturally sweet when they’re perfectly ripe. Almonds are full of nourishing, healthy fats. And almond milk (unsweetened) is the perfect liquid to pull it all together, keeping the smoothie simple and tasting of bananas. I can’t resist a splash of vanilla, and you shouldn’t either, because it transforms the taste into an almost milkshake-like flavor. The whole thing is divine.

Banana Almond Smoothie 2

I, of course, add a handful of ice to make it colder and a bit thicker, but that’s a matter of preference.

Use whatever blender works for you, but I highly recommend a high powered blender like a Vitamix or a Blendtec. If you haven’t used one, you seriously should (or go watch a demo because they tend to do those in random grocery stores). They’re a game changer. You can even buy a refurbished model, making it more affordable and you get all of the amazingness of the machine!

Banana Almond Smoothie // treatswithatwist.com

On to the recipe! Enjoy! 

Banana Almond Smoothie
My Banana Almond Smoothie is an extremely simple, 4-ingredient smoothie that will conquer your sweet tooth without sweeteners, nourish your body and keep you cool in the summertime. Its simplicity may seem elementary, but this smoothie will be your new best friend. (makes 1 smoothie)
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Ingredients
  1. 1 banana
  2. ¼ cup raw almonds
  3. ¾ cup unsweetened almond milk
  4. splash of vanilla extract
  5. ice (optional)
Instructions
  1. In a blender, combine the ingredients (except for the ice) and blend until smooth. Then add a handful of ice and blend again until smooth.
  2. Enjoy!
Notes
  1. I rimmed the glass with a bit of honey and cinnamon, but this isn’t necessary (it’s just adorable).
Treats With a Twist http://www.treatswithatwist.com/wp/
 Another fun, simple banana recipe is this one! You’ll love it! 

Pistachio Dipped Cherry White Chocolate Popsicles

Popsicle Week is here! And I’ve made you Pistachio Dipped Cherry White Chocolate Popsicles! They’re super simple, delicious, and will keep you cool all summer long. 

Cherry White Chocolate Popsicles // treatswithatwist.com

It’ssssssss POPSICLE WEEK!!!

I love Popsicle Week!! Last year was my first year participating, and because I love Billy and popsicles SO much, I just had to again this year!

Popsicle Week is when us crazy food bloggers come together (figuratively speaking) and sprinkle you with crazy delicious popsicle recipes! It’s SO exciting. And just gorgeous (seriously, just look at all of the popsicles that are floating the web this week).

Cherry White Chocolate Popsicles 1

Cherry White Chocolate Popsicles 6

My popsicles are the Pistachio Dipped Cherry White Chocolate Popsicles. And they are SO simple.
Basically, cherries are on sale and abundant right now, so go get some.

Cherry White Chocolate Popsicles 3

And get a pitter. Because, honestly, there’s no reason to have purple fingers for a week from hand-pitting.

You basically just heat milk (I use almond milk) and that awesome Candy Quick white chocolate stuff that comes in a giant brick but is divided into smaller rectangles until it’s melty, add blended cherries, and freeze. So simple!

And when they’re totally frozen, I love to dip mine in white chocolate and roll in pistachios. This is a killer delicious step, so you probably shouldn’t skip it (I know you still want to be friends with me…so just don’t skip this step and we’ll be golden).

Cherry White Chocolate Popsicles // treatswithatwist.com

Cherry White Chocolate Popsicles 2

Ok! So go make these, eat them ALL and then go check out the other amazing popsicle recipes from my fellow bloggers. Happy Popsicle Week! *emoji confetti*

Pistachio Dipped Cherry White Chocolate Popsicles
I've made you Pistachio Dipped Cherry White Chocolate Popsicles! They're super simple, delicious, and will keep you cool all summer long. (makes 4 "double" popsicles)
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Ingredients
  1. heaping 1 ½ cups cherries, washed, pitted
  2. 1 cup unsweetened almond milk
  3. ¼ cup easy melt white chocolate (or 1 block of vanilla Candy Quick)
To dip
  1. ¼ cup easy melt white chocolate (or 1 block vanilla Candy Quick)
  2. ½ cup chopped pistachios
Instructions
  1. In a food processor or blender, blend the cherries until well broken but not completely smooth (a few tiny chunks are always fun in a popsicle).
  2. In a small sauce pan over med-low heat, heat the milk and the white chocolate until the white chocolate is melted and completely mixed in. Turn off the heat. Mix in the cherries.
  3. Pour the mixture into your popsicle molds. Freeze according to your mold instructions, or overnight.
  4. Before serving, melt the remaining white chocolate. Dip the corner of a popsicle in the white chocolate, roll in pistachios. Repeat with the rest of the pops. Eat and enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/

Roasted Strawberry Honey Galette

My Roasted Strawberry Honey Galette is the grown-up version of those traditional fresh strawberry pies. This galette is SO simple to make, gluten free, sweet from beautiful strawberries, and will have you making pie all summer long.

Roasted Strawberry Honey Pie // treatswithatwist.com  

I’m getting really excited about the Fourth of July and all of the amazing berries that are popping up! My husband and I have some out-of-the-ordinary plans for this holiday weekend, because our first plans fell through.

We really wanted to spend the holiday with his family, at the lake, and see tons of friends and have a great time (ie he wanted to drink a lot and I wanted to eat a lot). But, because the dog boarding place we use was full, we’re homebound for the holiday. Instead, we’re planning on painting our nursery!

I’m really excited and only slightly nervous about painting the nursery. We’ve lived in our home for a good 9 months now, but we honestly have done NOTHING to it. We have all of these painting and construction plans, yet nothing has actually been executed. I feel like this room will be like breaking ground. And it’ll snowball after that…

Well, let’s be honest. We’ll probably paint the nursery, my husband will swear he’s never painting again, and I’ll start painting every room when he leaves on his next business trip. I’ll snowball.

Roasted Strawberry Honey Galette 4

Anyways! Back to PIE. Because that’s why you’re here. I’ve gone back to my trusty, favorite gluten free Buckwheat Crust recipe! I used this crust for Rhubarb Pies and for a tasty Apple Galette during the winter. But this time, I’ve stuffed it full of juicy strawberries, drizzled the whole thing with honey, and baked it off. Top it with lots of whipped cream and you’ll absolutely LOVE the results.

Roasted Strawberry Honey Galette 2

The crust is SO simple to make and I tend to just use my hands to mix the whole thing together (breaking up the butter with my fingers and everything). The result is a tender crumb crust that’s hearty and tastes amazing.

Because I hate dealing with pie plates (though I own some gorgeous ones), I’ve tended towards Galettes. They’re so SO simple. You basically roll out the dough (pinch it together where it cracks), pile on your fruit, fold up the sides and you’re done! No scary borders or uneven edges. Nobody cares that it’s “ugly” because you call it “rustic.”

Roasted Strawberry Honey Galette 1

So, yes, you CAN make pie. Let’s just call it a Galette. Yum. 

Roasted Strawberry Honey Galette
My Roasted Strawberry Honey Galette is the grown-up version of those traditional fresh strawberry pies. This galette is SO simple to make, gluten free, sweet from beautiful strawberries, and will have you making pie all summer long. (makes one 9-10" galette)
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Ingredients
  1. 1 recipe for Buckwheat Crust (linked in narrative above and below)
  2. 1 egg
  3. 1-2 Tbs. sparkling sugar
  4. 2-3 cups ripe strawberries, halved
  5. 1 Tbs. honey
  6. whipped cream, for serving
Instructions
  1. Preheat your oven to 350 degrees F.
  2. After you’ve made your Buckwheat Crust dough and let it rest in the fridge for several hours or overnight, lay out a piece of parchment and sprinkle with cornstarch or rice flour. Carefully roll out your dough into a generally even circle (Gluten free crust can be crumbly, so if you need to dampen your fingers and pinch some spots back together, no worries. Just be patient, it’ll get there!).
  3. Pile your halved strawberries in the middle of the pie crust, leaving a 2” free border of crust. Use the parchment, lifting it and carefully folding up the crust sides, pressing it around, until you’ve worked around the pie and have the border folded up the edge of the strawberries (If you try to just lift the pie crust it is probably going to be more frustrating, but if you use the parchment to lift the sides and press then it’s easier).
  4. Beat your egg in a small bowl. Use a pastry brush to carefully brush the outside of the crust and edges with a thin layer of egg. Sprinkle on sparkling sugar.
  5. Drizzle the honey over the top of just the strawberries.
  6. Carefully use your parchment to transfer the pie to a baking sheet (I basically place the baking sheet at the edge of the counter, and use the parchment to pull the whole thing onto the baking sheet). Bake for 45-60 minutes, until the strawberries have released juices, which are thick and bubbling at the bottom of the crust, and the crust is darkened and crisp.
  7. Let the pie cool completely before cutting and serving. Serve with fresh whipped cream.
Notes
  1. The finished pie can be kept, wrapped in plastic wrap, in the fridge, for 4-5 days (seriously, you can’t eat an entire galette in 4-5 days?!). Add whipped cream only before serving. You can also freeze the finished galette, but I’d recommend keeping it on a sturdy plate or something to prevent the bottom from cracking.
Treats With a Twist http://www.treatswithatwist.com/wp/
Find/print the original recipe for the Buckwheat Crust here

The Buckwheat Flour I use. 

For more strawberry goodness, try these…and this…and this

Strawberry Lavender Honey Popsicles

My Strawberry Lavender Honey Popsicles are a naturally-sweet summertime treat! A few simple, delicious ingredients blend together for the most intensely delicious fruit popsicles you’ve ever had. You’ll never look at store-bought pops in the same way.

Strawberry Honey Lavender Popsicles // treatswithatwist.com

After Monday’s Strawberry Cashew Smoothie, I decided to just carry the strawberry theme into the rest of the week. Plus, just one carton of strawberries made both recipes, so that was nice and tidy (and awfully tasty).

I have rarely bought popsicles since I started making my own. I love the variety I can get at home, versus the plain, boring flavors available in the stores (though, I do love a Rocket Pop, so sometimes you just have to go there). I will say, though, that when I was the most intensely sick during my first trimester of this pregnancy, I went through quite a few “all fruit” popsicles from a box.

My favorite all-fruit popsicles have always been those strawberry ones; the ones you know are just blended up strawberries! Those, though, tend to add sugar. And I’m just not that into that.

Strawberry Lavender Honey popsicles 1

So, for my Strawberry Lavender Honey Popsicles, the only sweetener is honey! And really, not too much for the entire batch, just enough to really bring out the sweetness of the strawberries. I also add a bit of dried lavender, which adds this amazing floral tone to the popsicles! You could try hibiscus and I’m sure it would be amazing.

Strawberry Honey Lavender Popsicles 2

My husband declared that they tasted like a Fruit Rollup…so, I’ll take that as a complete success. Though, I don’t really remember Fruit Rollups actually tasting like any kind of real fruit, but I’ll take the compliment nonetheless.

Strawberry Honey Lavender Popsicles 5

If you don’t have popsicle molds just yet, run out to a TJ Maxx or HomeGoods and you’ll probably find some there. In this post I point out which ones I own and I’ll say, I love pretty much any shape of mold.

Once you start making popsicles at home, you’ll find it hard to settle for the same-old variety in the stores. These Strawberry Lavender Honey Popsicles are sure to be a staple in our home this summer. 

Strawberry Honey Lavender Popsicles 3

Strawberry Lavender Honey Popsicles
My Strawberry Lavender Honey Popsicles are a naturally-sweet summertime treat! A few simple, delicious ingredients blend together for the most intensely delicious fruit popsicles you’ve ever had. You’ll never look at store-bought pops in the same way. (makes 4 popsicles)
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Ingredients
  1. 2 heaping cups strawberries, rinsed
  2. ¼ cup honey (choose local, raw)
  3. ¼ tsp. dried lavender
  4. ¼ cup filtered water
Instructions
  1. Combine all of the ingredients in a blender. Blend until smooth.
  2. Pour into popsicle molds, insert sticks and freeze according to your mold's instructions (mine are just basic freezer molds and you should freeze for 8 hours or overnight).
  3. Run the mold under warm water for a few seconds to help un-mold the pops. Enjoy!
Notes
  1. Frozen popsicles can be kept in the freezer indefinitely, as long as they are sealed from air. I place un-molded popsicles in ziplock freezer bags.
Treats With a Twist http://www.treatswithatwist.com/wp/

Mexican Hot Chocolate Popsicles

Ole!

I’m so excited to bring you an easy treat for Cinco de Mayo! Mexcian Hot Chocolate Popsicles

  Mexican Hot Chocolate Popsicles // treatswithatwist.com

I had concocted all of these elaborate Mexican chocolate desserts, and then when it came down to it, fudgsicles and popsicles were screaming louder than the rest. Popsicles are great because they’re always simple, sweet, and fun to eat. So, you can’t beat that.

If you like the whole “sweet then heat” you get from putting a pinch of cayenne into chocolate, then certainly do that here. I know it can be super trendy, but I’ve just never loved it. I don’t like sucking on chocolate and then wondering why my throat is on fire. Instead, I like just a bit of flavorful cinnamon in my chocolate to make it “Mexican.”

Mexican Hot Chocolate Popsicles 1

If you don’t own a popsicle mold yet, you definitely should. They range in price from a few bucks, to pretty darn expensive, depending on how “fancy” you want them to be. Some come in “instant freeze” packaging, but I have just the old fashioned “wait forever while freezing” variety. I’ve picked up a few different mold shapes over the years, but just remember, they all taste the same. I have these ones and these ones and love them.

Mexican Hot Chocolate Popsicles // treatswithatwist.com

Mexican Hot Chocolate Popsicles 4

Mexican Hot Chocolate Popsicles 5

This recipe is super simple. If you like a creamier popsicle (fudgsicle, more like), then I’d use canned coconut milk. Because I was feeling lazy, I went with some unsweetened almond milk, which results in a bit icier popsicle. Either way, you get a great chocolate punch of flavor from real melted chocolate and a fun twist from the cinnamon. I think these are the perfect way to celebrate Cinco de Mayo…you know, until the margaritas are ready.  Mexican Hot Chocolate Popsicles 3

Mexican Hot Chocolate Popsicles
Mexican Hot Chocolate Popsicles are the perfect treat for Cinco de Mayo! Cinnamon spiked hot chocolate is frozen into popsicle molds, making it a fun, portable treat for the warmer months. (makes 5 popsicles)
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Ingredients
  1. 2 cups unsweetened almond milk (or coconut milk)
  2. ½ cup semisweet chocolate chips
  3. ¼ tsp. vanilla extract
  4. ½ tsp. cinnamon
  5. optional: pinch of cayenne pepper or chili pepper
Instructions
  1. In a saucepan on the stovetop over medium-low heat or in a microwave-safe bowl, combine the unsweetened almond milk and the chocolate chips and stir until completely melted and combined together. Turn off the heat, add the vanilla and cinnamon (and chili if you’re using it). Whisk together.
  2. Pour the hot chocolate mixture into your popsicle molds (mine made 5 standard-sized popsicles). Freeze overnight. Un-mold, lick, enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
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