Cherry Banana Smoothie Bowl

A Cherry Banana Smoothie Bowl is a satisfying snack and a fun new way to eat a smoothie! 

Cherry Banana Smoothie Bowl (

I’ve really been on a smoothie bowl kick lately.

At first, smoothie bowls looked really silly to me. Honestly. It’s a drink, people!

But then…yup, I jumped on board.

Smoothie bowls are awesome because you’re making an extra thick smoothie; so thick that you can add toppings and they don’t sink! Brilliant.

Traditionally smoothie bowls are made with acai berries, but because not everyone has them in their freezers, I’m making mine with cherries! [They’re everywhere right now and on sale too, so go grab a bag, or five.]

Another benefit of smoothie bowls, I think, is that they last longer than a smoothie. I can suck a smoothie down in a manner of seconds, but because you’re eating a smoothie bowl with a spoon, you’re forced to slow down. You get a mix of fruity, smooth puree, and a bit of crunchy toppings too.

Cherry Banana Smoothie Bowl (

Cherry Banana Smoothie Bowl (

I like to add toppings that span the texture gamut and add lots of nutrition too. Hemp seeds, granola, more fruit, coconut, bee pollen, nuts, seeds, a drizzle of local honey and protein powder “frosting” are all great choices!  

Cherry Banana Smoothie Bowl (

Cherry Banana Smoothie Bowl
A smoothie bowl is a fun way to eat a smoothie, slowing you down and adding toppings too! Cherries are vitamin-packed and abundant in the summertime, making this bowl a perfect snack. (makes 1 smoothie bowl)
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  1. ½ - ¾ cup pitted cherries
  2. 1 banana, frozen in chunks
  3. ¼ cup unsweetened almond milk
  4. 1-2 cups spinach or kale (optional)
  5. Toppings: granola cereal, hemp hearts, unsweetened coconut, banana slices, cherries
  1. Blend smoothie ingredients together then pour into a bowl.
  2. Top with toppings (all of them or some of them, or whatever sounds good to you!)
  1. Add a scoop of your favorite non-dairy protein powder for a boost of protein (I use Vega)
Treats With a Twist

Roasted Blueberries n Cream Popsicles

Roasted Blueberries n Cream Popsicles are the ultimate summer treat! They’re full of rich, jammy blueberry flavor, marbled with sweet honey almond milk “cream.” This one’s a crowd-pleaser for sure! 

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In case you hadn’t heard…



Ever since I got an ice pop mold for a wedding gift (I’m probably supposed to say “we,” right?), and then supplemented it with another mold (TJ Maxx!), I’ve been going crazy for homemade popsicles! Um, did you SEE my Birthday Cake Fudgsicles and my Mango Coconut Ice Pops?! Yeah.

Well Popsicle Week excites the bejesus out of me because a bunch of bloggers, including myself, have been rounded up by the AHmazing Billy of Wit and Vinegar to all share a popsicle recipe this week.

So, get your frozen treat on!

I knew I absolutely had to make a Roasted Blueberries n Cream Popsicle. Don’t ask me why. Maybe berry crisp or pie was dancing through my brain. But, it had to be done.

Roasted Blueberries n Cream Popsicles (

Roasted Blueberries n Cream Popsicles (


Fresh blueberries, roasted with coconut sugar until jammy and jamming, stirred into honey almond milk, and frozen to perfection! Then…roll that suckah in some coconut sugar and you have an ULTIMATE Summer cooler. Yum.

Roasted Blueberries n Cream Popsicles (


Roasted Blueberries n Cream Popsicles (

This little face says it all…

Roasted Blueberries n Cream Popsicles (

I don’t typically show you what I do with the other 75% of my time…but these little ones have kept me on my toes for 2 ½ years! (Cheers to all the fellow nannies out there!) And, well, when it came to choosing to have my husband holding a popsicle or a cute little 3-yr-old in a swimsuit holding the popsicle…

Husband…child…man hands…kiddo hands…

Roasted Blueberries n Cream Popsicles (

Roasted Blueberries n Cream Popsicles (

You get it. Kid won. Sorry honey.

Anyways! Hope you love um. We certainly do! And keep an eye on the Popsicle Week happenings too!

Roasted Blueberries n Cream Popsicles
Roasted Blueberries n Cream Popsicles are a sweet summer treat! Jammy roasted blueberries are swirled with sweet honey almond milk, frozen to perfection and then rolled in coconut sugar! (makes 6 pops)
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  1. 1 ½ cups fresh blueberries
  2. 1 Tbs. coconut sugar
  3. 1/8 tsp. cinnamon
  4. 2 cups unsweetened almond milk
  5. 2 Tbs. local honey
  6. extra coconut sugar, for rolling (optional)
  1. In a small baking dish, sprayed with nonstick spray, place your blueberries in and even layer and sprinkle with the coconut sugar. Toss them around a bit to get them covered. Roast them in a 400 degree oven for 15 minutes, stirring once or twice to ensure the sugar doesn’t burn.
  2. Transfer the cooked blueberries to a dish, stir in the cinnamon, and let the jammy mixture cool and thicken.
  3. In a jar (or container with a lid), combine the almond milk and honey. Shake to combine.
  4. Divide out half of the jam between your Popsicle molds, spooning a bit into the bottom of each one. Fill each mold with the honey almond milk until almost full. Spoon the rest of the jam carefully into each of the molds. Use a popsicle stick to carefully give a quick swirl through the milk and blueberries in each mold.
  5. Insert sticks and freeze according to your mold’s directions. (Mine says at least 6 hours.)
  6. When you’re ready to eat them, run the mold quickly under hot water, pull the Popsicle out of the mold, roll the edges in coconut sugar and enjoy!
  1. I found my popsicle molds at TJ Maxx and Sur la Table. They are also available at Williams Sonoma, on Amazon, and many more places!
Treats With a Twist
Roasted Blueberries n Cream Popsicles (



Oh fine, here’s one last kiddo pic for ya…

Roasted Blueberries n Cream Popsicles (

Pretty sure he’d pull on his face until it hurt if it made her laugh! 


PS. Happy Birthday to my little brother!! I love you! 

Springing Into Summer

The second half of last week was shocking.

Not “omg that was so wonderful!” shocking, but more like “holy crap I can’t believe all that ish could happen to one person” shocking. Not good.

It was the kind of week where you:

… wonder if your car insurance is going to scare your wallet because you scraped up the front of your car; wonder if your husband is going to be upset about that because he was out of town and everything seems to crumble while he’s gone; wonder if your husband will notice that you can’t make him dinner because you’ve completely given up on cooking meat while he’s gone, so you don’t technically have “dinner material” in the fridge; you decide to do a 5K but it’s over 100 degrees outside so you feel like hell when its over; you slip and slam your shin into something ridiculous (i.e. the toilet) and bruise it so bad that you cry like a little kid and now have a baseball-sized knot on your shin; your husband’s dog has gone from eating the carpet to eating the shower curtain, and you no longer have a place to put her when you leave the house; you go to try on shorts for the summer and leave crying because you can’t believe what size you are right now (due to my health, not for lack of hard work)…

It was one of those weeks where you tell your husband to please tell nobody that any of that happened, but then you decide to tell the world because that’s just what you do.

You just want to curl up on the couch, watch Finding Nemo, and go to bed at 8:30 and pretend like none of it happened and that it’ll all be fixed overnight.

Oh, and can someone come clean your apartment too? While we’re talking fantasy life-fixing.

So, now that Spring has gone out with a bang, let’s hope Summer is a bit shinier.

I do want to share with you my favorite recipes from the past couple months, because a lot of them are perfect for this Summer heat! 

1. Lavender Lemonade

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2. Strawberry Poppy Seed Crisp with Lavender Honey Cream -

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3. Birthday Cake Fudgsicles

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4. Mango Coconut Ice Pops

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5. Berry Fizz Floats

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6. French Toast Bananas

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7. Honey Banana Smoothie

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8. Super Berry Smoothie

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9. Super C Smoothie

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So there you have it! A lot of COLD recipes for the sweltering heat that’s to come. And a few not-so-cold recipes that still scream SUMMER!!

I know that things will be better for all of us. A bit of a tan always helps. 

Berry Fizz Floats

Berry Fizz Floats are a simple, refreshing treat to beat the summer (or spring) heat! They’re easy to throw together when you’re in a pinch for a healthier treat after a hot day.

Berry Fizz Floats (

I have started spending some time laying by the pool. Just a few minutes, because I burn too quickly in these late Spring sunny days, but enough to get a little color and some Vitamin D.

These hot, humid afternoons have me sweating buckets though. I can’t even think about turning on my oven! Crazy, right, since I consider myself a baker. On the one hand I’m brainstorming cookies…on the other I’m fanning myself and craving ice cream.

So, lets go with ice cream, ok?

I’ve never been a Root Beer Float (or Coke Float) girl because, frankly, I hate Root Beer. I hate sodas frankly, but I have always hated Root Beer. Bleh. [Sorry to all you RB fans out there but I just can’t pretend that it’s ok.]

I’ve been dreaming about these refreshing Berry Fizz Floats, though, ever since they popped into my mind a few months ago. I couldn’t wait for some sunshine and an excuse to refuel with ice cream.

You can make these floats with just about anything you have on hand! I used almond milk vanilla ice cream, making my Berry Fizz Floats dairy free, but you can use whatever you love! Since they’re only made with fresh berries, seltzer water, and ice cream, feel free to play with the flavors!

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Berry Fizz Floats (

Berry Fizz Floats (


I think these would be killer amazing with strawberry ice cream or even chocolate, but the vanilla makes a creamy dreamy treat. Yum.

Muddle the berries in your glass a bit before adding your seltzer and ice cream, ensuring you get lots of flavor in your float. And, of course, serve them with a straw and a spoon. You’ll need both.

My husband is the one who used Ginger Ale instead of seltzer, but that’s fine. These are supposed to be easy! Cheers to refreshing treats!

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Berry Fizz Floats
Berry Fizz Floats are simple, delicious and refreshing! Feel free to mix up the berries and ice cream flavors you use! Have fun and enjoy!
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  1. Fresh berries, washed and dried
  2. Vanilla ice cream (I used an almond milk ice cream)
  3. Seltzer (sparkling) water
  1. Place a handful of berries (raspberries, blueberries and blackberries are wonderful in this!) in the bottom of your glass. Use a spoon to muddle them a bit, releasing their juices.
  2. Scoop one large scoop of ice cream into your glass (or two!).
  3. Fill the glass with seltzer water. Stir, sip, enjoy!
Treats With a Twist
  Berry-Fizz-Floats 6



Happy Birthday Grandpa! 

Birthday Cake Fudgsicles

Birthday Cake Fudgsicles will blow your mind! I’ve made thick, rich, chocolatey cake batter-like pourable fudge that is 100% dairy-free with no added sugar! I’ve combined that with some killer leftover cake scraps, adorable and necessary sprinkles, and now you have the treat that will rock your summer! You’re welcome! 

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Well I certainly enjoyed my three-day weekend! And having these in my freezer the second I got home probably made ending the weekend a whole hell of a lot easier! 

I don’t know how I got all of the fudge batter from the Vitamix, into the molds. It’s seriously so good that I was about to just tip it straight into my mouth. My kitchen overlooks my family room, and my husband was sitting on the couch…I just knew that the second I started glugging it straight from the blender he would glance over and be horrified at what he was seeing…

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SO it made it into the popsicle molds. Thank God for that, right? Maybe. Well, for you at least.

So, basically, I took cake scraps from my fridge. I don’t throw away cake scraps. That would be wasteful. And who could seriously throw out leftover Cashew Cake?! Not I. Heeeeeeellllll NO. 

You can use whatever cake scraps you have. If you’re not a cake hoarder like me (shame shame) then you can make a cake from whatever mix you have. Let it cool. Use what you need for these pops then SAVE the rest! Scraps, done. 

Don’t forget sprinkles! Use cute ones! Please. 

And enjoy. These will seriously blow your mind. 

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Birthday Cake Fudgsicles
Creamy, rich, chocolatey dairy free batter is mixed with your leftover cake for an incredible Birthday Cake Fudgsicle treat! Don't forget the sprinkles! (makes 6 fudge pops)
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  1. 1 can coconut milk (I used unsweetened, low fat, 13.5 ounces)
  2. 3 dried dates (try to find tender, not hard dates)
  3. 3 Tbs. plain almond milk yogurt*
  4. 1 ½ tsp. vanilla extract
  5. 1 ½ Tbs. cocoa powder (dark)
  6. pinch of sea salt
  7. 1-2 cups cake scraps**
  8. sprinkles
  1. In a powerful blender (I love my Vitamix!) combine the coconut milk, dates, yogurt, vanilla, cocoa and sea salt. Blend until completely smooth. Try not to drink it all when you start tasting it with your spoon!
  2. Set up your pop molds. Drop small pieces of cake into each mold and some sprinkles. Slowly pour the batter into each mold, letting it settle to the bottom before finishing filling up to the fill line (I used a toothpick to ease it down the sides of the molds). Sprinkle on a few more sprinkles. Apply the lids and sticks.
  3. Freeze in a level spot in your freezer, at least 6 hours. To de-mold, run the mold under hot water for a hot minute. Demold. Lick. Enjoy!
  1. *I used Almond Dream plain low-fat almond milk yogurt. I found it at Whole Foods. You can use whatever yogurt you prefer, but I HIGHLY recommend trying this one because I think it already kind of tastes like cake batter. Can't beat that.
  2. **I keep cake scraps in the freezer for these reasons! I just know there's no reason to toss out cake edges and scraps. You can make up a quick cake from a box mix and let it cool completely and then use pieces for these Fudgsicles, then be sure to save the scraps for another day!
Treats With a Twist