Banana Hemp Pancakes


Every morning, first thing upon rising, Berlin asks for pancakes. Originally I was using a simple store-bought gluten free pancake mix, but then as time went on, I realized how creative you can be with pancakes. The best part being, that you can basically sneak anything into them, and your little one will be none the wiser. In our house, Ryan has owned the title of pancake master, making delicious, buttery, Danish pancakes.  But I now own the title for most creative pancakes, ones that Berlin will scarf up without hesitation (no matter how much healthy crap I load into them).

I’ve been experimenting with various pancake recipes for the past year now (I can’t believe I’ve only posted one). I should just change this blog to a pancake blog and post nothing but pancakes from here on out. But I’ll save you the despair, and post only this one (for now…).

Banana Hemp Pancakes
1 1/2 medium bananas
3 pasture-raised organic eggs
1 tablespoon Organic Hemp seeds
Splash of Pure Vanilla extract
Organic Coconut oil

Whisk eggs in a medium mixing bowl, then add the bananas and mash slightly (don’t over mash the bananas, leave kind of chunky). Next add all other ingredients (except the coconut oil) and mix well. Heat the griddle, add a spoonful of coconut oil and pour the mix onto the grill.

I make small dollar size pancakes for Berlin, but do any size you choose. To serve, I either put a small smathering of jam on them or serve them plain. The bananas already add sweetness, so there is no need for syrup.


In my post last week, I mentioned why I believe you should only buy grass-fed cheese and butter. I’m going to stress how important it is again, and why you should only buy pasture-raised, organic eggs. Yes, they are expensive (from $7-10 a dozen), but they are well worth the investment (especially if you’re feeding them to your children).

First I’ll quickly explain the difference between all the different labels you see on egg cartons these days (mostly all advertising BS). Cage-free & Free-range are popular labels used lately, and both labels are far from what you think they mean. Neither of the chickens for either labels are truly “cage-free.” In fact, there are no regulations on either, so the hens that are supposedly “free” to roam and eat insects in there natural habitat, could in fact, only be outside for one minute a day. This is the same for eggs labeled “organic” as well (unless pasture-raised organic).

So you are wondering, why is this such a big deal? Well, for one, its inhumane. These hens are subject to forced molting (starving the hens to lay more eggs), beak trimming, and overcrowded, unsanitary conditions. Plus, the non-organic hens are given antibiotics and fed a diet based on GMO soy and corn. Furthermore, hens that are not allowed to forage in their natural habitat, and peck for bugs (their natural diet), will produce substantially less nutritious eggs (organic or not).

If that is not enough to convince you, here is an image of how “cage-free” chickens live. This is how a chicken should live. I know pasture-raised eggs are expensive, but unfortunately so is the cost of our health. When eggs are eaten properly (mostly raw), they provide a substantial amount of nutrients. One more thing to note, eggs get a bad rap for being unhealthy or causing high cholesterol. But its not the egg itself, its the quality of the egg, and how its prepared. So consider buying your eggs from a local farm (or the farmers market) next time you shop, and ask the merchants how the hens are raised. Or you can always raise a chicken yourself, I’m considering this idea for our family. I think it would be great fun for Berlin!

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Raw Cheddar Crackers


When Berlin first started eating solids, I swore I was not going to feed her the typical toddler snacks; Cheerios, Goldfish crackers, Juice boxes…I stuck with most of my promises, but I eventually caved on the cheddar cracker snacks, opting for Annie’s Cheddar Bunnies rather than the typical Goldfish. I foolishly tricked myself into thinking Annie’s was the healthier option for Berlin, but it turns out they aren’t much better than the alternative (consisting of saturated oils and hidden MSG). But since it only took one taste for Berlin to be hooked, I was forced to come up with a healthier option-one that didn’t leave me feeling guilt ridden after the bag was polished off.

So I did a little research and came across this recipe for Homemade Cheddar Cheese Crackers. I then did some tweaking of the ingredients, making it a protein packed, gluten free option. Then voila! With very little effort, I had a tasty, healthy replacement for a favorite toddler snack!

Raw Cheddar Crackers
1 cup Quinoa Flour
1 tablespoon ground flax
Dash of Himalayan salt
1 teaspoon sodium free Herbamare
2 1/2 cups Organic {Grass Fed} Raw Cheddar Cheese (I use Organic Valley)
5 tablespoons Organic {Grass Fed} Raw Butter
Approx 1 tablespoon Olive Oil for dough

Preheat oven to 400 degrees.

Combine all ingredients (minus the butter and oil) in a food processor and pulse until smooth. Then add the butter and blend until a dough forms. Add a little olive oil, until a firm pastry dough is formed.

Next rollout out dough on parchment paper and use a cookie cutter of choice to form crackers. Place parchment paper on cookie sheet and bake for approx 10-13 minutes. Watch closely, as they burn quickly.


You may be wondering why I substituted raw cheddar cheese and butter for your standard organic options. As you already know, I myself, don’t eat any dairy, and haven’t for years. I originally planned on doing the same with Berlin, but quickly realized it was going to be a challenging promise to keep (while possible, I wasn’t up for the challenge with a toddler). I eventually gave into serving her dairy, but since then have done extensive research, and found that raw, grass-fed sources are absolutely the best option when it comes to eating dairy (or meats, or eggs for that matter). In general, most dairy (even the organic options) are from grain-fed cows, mostly consisting of the grain corn. If you know anything about cows, you will know that cows aren’t grain-eating animals, they are naturally grass-feeding animals. As with other animals, when given an abnormal diet, their system is disrupted, and their natural pH levels are changed. Leaving you, the consumer, with severely, unhealthy milk and other cow provided food options. Cows that are only served a natural, grass-fed diet, on the other hand, are happy, healthy cows (ha! that is a commercial isn’t it!?) and produce cheese that is naturally higher in Omega-3 fatty acids, Vitamins A, D, and E. Plus they are free from all antibiotics and growth hormones that are causing mass destruction in our bodies these days.

I will get off my nutrition soapbox and just go ahead and say that you should give these a try for your sweet, little ones. But I will warn you in advance, due to using quinoa flour, they are quite crumbly. I had quite a mess of crumbs that followed Berlin everywhere she went (kid can’t sit still while she eats!). If you want to enjoy them for yourself, I would suggest adding some more spices, perhaps some onion or garlic powder to give it some kick. Enjoy!

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Sugar and Toddlers


Admittedly, prior to having Berlin, I paid little, to no attention to the amount of sugar in my food. I would look at the fat or protein content rather than check out the possibly high amount of sugar lurking in my food. Honestly, I figured, since I didn’t eat candy bars or drink soda, my daily sugar intake must be at a healthy level. But once I began the journey of feeding solids to Berlin, I realized I was sorely mistaken and the amount of sugar I was ingesting as a relatively healthy individual was shocking.

It wasn’t until I began reading nutrition labels more closely and understanding the amount of sugar in my food,  that I discovered, by noon on any given day, I was easily downing nearly 35 grams (or 9 teaspoons) of sugar (and that only included eating one Clif Bar and drinking a homemade fruit smoothie). I sadly assumed that companies, like Clif Bar, that touted healthy living, with a belief in organic and sustainable living, were making products that were nutritious and low on simple sugars. But reality is, these bars are no healthier than a chocolate bar. In fact, the Carrot Cake bar I tricked myself into thinking was healthy, was giving me a whopping 25 grams of sugar in one serving. That is more than a Hershey’s chocolate bar by a surprising 6 grams. Shocking, right?!

Once I made this realization, I really started investigating the amount of sugar in the everyday food items I was buying for Berlin. I also began researching the scary truth about sugar’s effect on toddlers, and the actual amount of sugar that is healthy for a toddler to be ingesting per a daily basis. What I discovered was that although I am one of the more strict parents when it comes to Berlin’s diet, she too, was eating far too much sugar.

So what is a healthy amount of sugar for our toddlers to be ingesting? According to the American Heart Association, preschool age children eating a 1000 calorie diet, should be eating no more than 3 teaspoons, or 12 grams of sugar per day. The shocking reality is that toddlers are far surpassing that number, and according to the AHA are eating on average nearly 12 teaspoons (or 48 grams) of sugar daily. If you stop to think about it, that is really rather gross. Imagine taking 12 teaspoons and pouring it into your toddlers food each day, doubt you could do it with a good conscience.

So now that you know what the recommended intake is, lets look at the sugar content per serving in some of the foods toddlers are eating on a daily basis:

Stonyfield’s yoBaby organic yogurt: 13 grams
GoGo Applesauce Squeeze: 12 grams
Trader Joe’s Organic Probiotic Yogurt Smoothie: 23 grams
Happy Tot Organic fruit packets: 15-20 grams
Earth’s Best Instant Oatmeal: 8 grams
Sprout Organic Fruit Snacks: 13 grams
Nature’s Path Organic Koala Crip Cereal: 11 grams
Nature’s Path Organic Chocolate Crisp Bars: 8 grams
Plum Organics Jammy Sammy cereal bar: 11 grams

What is really sad, is that all of the above mentioned foods are organic and supposedly “healthy” brands. If you’re like me, you assume that organic products, made specifically for children, are nutritious options for your toddler. But most of these options supply your toddler with a full day’s amount of recommended sugar in just one serving.

Now lets discuss one of the biggest culprits of “through the roof” sugar levels, that are touted as a healthy option for our children, 100% juice boxes. I would say its safe to say that nearly half of children drink these on a daily basis, and I would assume that most parents think that its providing their children with the healthy nutrients that are needed each day. But in actuality, its like handing them a glass full of sugar with a bunch of unnecessary calories. To better understand this, let’s look at how juice is made. On average, it takes 3-4 medium apples to make one 8 ounce box of apple juice. Each apple has approximately 25 grams of sugar and 5 grams of healthy, much-needed fiber. The issue is, in the process of juicing, the cell walls are broken down and the fiber is eliminated, and fiber is what is needed to slow the metabolization of sugar and make you feel full. Therefore the body metabolizes the juice just the same as a sugar laden soda, wrecking havoc on your liver, and leaving you feeling hungry.

So now that you are throughly frightened, you should understand what to look for when purchasing foods for your little one. Here are the few names that sugar is hidden in:

  • High Fructose corn syrup
  • Fruit juice concentrate
  • Maple Syrup
  • Honey
  • Molasses
  • Cane sugar
  • Rice syrup
  • Anything with an “so” ending; dextrose, fructose, glucose

So how do we keep the sugar content down when its lurking everywhere? My best suggestion is to be mindful of food labels, anything with less than 5 grams of sugar is a safe bet. Serve plain, whole fat yogurt instead of fruit flavored (you can always jazz it up with some granola or whole fruit), serve whole foods; fruits, veggies and whole grains. Eliminate all empty calorie food options; juice boxes, high sugar cereals, fruit bars…and offer only water, milk or a homemade smoothie as a beverage option. Lastly, never buy anything with sugar being the number one ingredient listed on the package.

Of course, we can’t be perfect all the time. So just remember moderation is key. If your chid enjoys a high sugar fruit bar that day, watch what they eat the rest of the day. Be completley mindful of your child’s diet, you are in control of their health and are setting up their eating habits for life.

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Vegan Pumpkin Banana Pancakes


Fall is my favorite time of year for so many reasons; I love the weather (especially in San Francisco when we finally get some heat), I love the change of the seasonal colors, and I love that its my birthday season. But more importantly I love the  autumn vegetables that come with this time of year; squash, brussels sprouts, yam and pumpkins. I could sustain on these vegetables alone, especially pumpkin. There are so many mouth-watering and nutritious meals that can be made with pumpkin, everything from sweet to savory, the possibilities are endless. For children, preparing recipes with pumpkin is ideal, it gives the food an added sweetness (and we all know they love that!) and it provides them with a wealth of nutrients including, Vitamins A, C and E, while being rich in dietary fiber. How can you go wrong, really?

As you know from previous posts, I frequently make large batches of waffles and pancakes and freeze them for own-the-go breakfast meals and snacks. I make them so often, that I’m continually trying to mix up the recipes so Berlin doesn’t get bored, each time sneaking in various vegetables that she otherwise wouldn’t eat. For this pancake recipe I knew I wanted to add pumpkin (tis the season) and wanted it to be vegan, hence why it evolved into a pumpkin banana recipe. Bananas are a great alternative to eggs when baking, and most kids love bananas, so its a perfect choice. However if you are not vegan and don’t care for banana, then you can just use one egg instead.


Vegan Pumpkin Banana Pancakes

3/4 whole wheat flour
1/4 cup oat flour
1 teaspoon baking powder
2 tablespoons ground flax
1 teaspoon cinnamon
1/2 teaspoon ginger & nutmeg
1/2 teaspoon salt
1 cup almond milk (or milk of choice)
3/4 cup organic pumpkin puree
1 ripe banana
1 teaspoon vanilla extract


Mix all the dry ingredients in one bowl (flours, baking powder, and spices).

Then blend wet ingredients in another bowl. Its best to mash the banana a bit, then blend with a hand blender for best results.

Next combine the wet and dry ingredients together, getting out all the lumps (feel free to add more milk if needed).

Next spoon batter onto a lightly greased, pre-heated pan, and cook for approx five minutes each. Then serve with toppings of choice.

I have found that the more banana in the batter, the longer it takes to cook through , so it may take longer than five minutes.

Remember these are perfect for freezing, so if you like to have a bunch on-hand I would suggest doubling the recipe. Enjoy.


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Healthy & Quick Toddler Snacks

Coming up with healthy snack options for Berlin is a never ending quest in our home. Seeing as she eats non-stop, I have to be prepared to feed her around the clock. I whole heartedly believe in the grazing mentality for a child; allowing them to eat as they please, and eat several small portions, rather than sit down to a full meal. I trust a child’s natural intuition to eat when they are hungry, and its our job to provide them nutritious food options. But as easy as it sounds, its not so easy to come up with healthy options when your toddler is suddenly demanding food, or when you are busy out and about running errands. While the simple solution is to reach for a box of crackers or cheddar bunnies (believe me, I know!), its not providing our active toddler with the nutrients they need to sustain their ever so rapidly growing little bodies and brains.

I was recently in this snack snack rut; it was bananas, yogurt, and cheese for every meal. So I sat down and jotted a quick list of all my snack ideas so I could be better prepared. I have found it most helpful to review the list and prep her snacks in the evening. Then there is no full on toddler meltdown the next day when hunger strikes. It means less tantrums from her and fewer times being caught off guard for me. All in all, it has made our days go smoother.

Here is a roundup of my latest snack list. Please feel free to jump in and add your favorites, always loving to hear new ideas!


Apple Pizzas: Core an apple, slice, and top with almond butter and toppings of choice (granola, coconut flakes, slivered nuts, goji berries…)

Roasted fruit: top fruit of choice (peaches, plums bananas…) with butter and honey and bake at 400 degrees for 15 minutes, top with yogurt and nuts

Steamed Veggies: boil an inch of water in a small pan, add veggies and steam for 5 minutes, top with butter and unsalted Herbamare

Ants on a log: cut celery sticks in half and top with sunflower butter and raisins

Veggie chips: slice any veggie (kale, carrots, sweet potatoes or zucchini) into thin slices, top with olive oil and parmesan cheese, and bake for approx 15 mins at 350 degrees

Frozen banana: dip banana in yogurt, roll in ground flax seed or blended walnuts and freeze

Almond butter banana: spread almond butter on banana and sprinkle with coconut flakes

Tomato surprise: slice cherry tomato in half, fill with cream cheese and top with small slice of avocado


Fruit skewers: alternate fruit with cheese on a wooden skewer

Frozen yogurt: mix yogurt with flax or chia or drizzle with honey and freeze (I freeze in reusable toddler snack packs)

Canned salmon topped with avocado (buy only wild Alaskan canned salmon)

Boiled Eggs: great to make a batch ahead and have on hand all week

Handful of sliced, organic, raw nuts: almonds, cashews, walnuts…

Raw Seeds: pumpkin, sesame, hemp…

Fresh figs topped with goat cheese or dried figs in off-season

Dried fruits: cranberries, mango, goji berries…(use sparingly as the sugar content is high and can damage toddler teeth)

Poached chicken: boil organic chicken with some bay leaves and garlic for approx 10 minutes

Frozen homemade waffles: here is a great buckwheat spinach recipe I make for Berlin all the time

Frozen homemade pancakes


Seaweed snax

Smoothies: here is a link to one of Berlin’s favs

Hopefully this list helps you prepare for your toddler’s never ending hunger. Once again, please feel free to add any snacks you and your little one love.

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Vegan Almond Quinoa Cake


Here it is again; one of my famous {not so famous} sugar-free birthday cakes. Some might find a sugarless cake a disgrace, but I find them quite delicious.

I cheated a bit by adding a sugary frosting, which of course ended up being Berlin’s favorite part. But this cake is delicious without the frosting and is perfect as a morning treat to dip into your coffee-yum!


Almond Quinoa Cake
2 cups Almond Flour
1 cup Quinoa Flour
2 tablespoons baking powder
1 tablespoon Cinnamon
Flaxseed Egg Replacer (or 3 eggs)
3/4 cup Pure Organic Maple Syrup
1/2 cup Coconut Oil
1 teaspoon Vanilla

Coconut Icing
2 cups powdered sugar
1/2 cup coconut milk (from can)
1 teaspoon vanilla

Preheat oven to 325 degrees.

Place all dry ingredients in a bowl and mix. Prepare flax eggs by combining 9 tablespoons of water with 3 tablespoons ground flax and letting sit for approx five minutes (until gelatinous).

Mix flax eggs with coconut oil, syrup, and vanilla, then add to the dry ingredients and mix well. Pour the batter into a greased cake pan and bake for approx 30-40 minutes.

While the cake is cooking, prepare the frosting by mixing all the ingredients until the frosting is smooth and creamy. You may need to play with the ratio of sugar to coconut milk.

Then simply frost the cake and enjoy.


I’m off to Los Angeles this weekend with the hubby and a few friends. This will be my first ever extended getaway without Berlin. While I’m crazy excited for a solo weekend, I have to admit I get a little teary eyed just thinking about being away from my little one. But its been two years, so the time has come for us to separate a bit.

Wishing you all a fantastic weekend! I know I will be enjoying every minute of it.

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Cheesy Polenta Fries


I’ve been on a polenta kick lately. I’m a little late to the party, but I recently discovered all the many fun and delicious things you can do with polenta, and better yet, its so simple to make (especially when you buy pre-cooked polenta tubes!).

This recipe is incredibly easy to throw together, in fact the prep should only take a few minutes. The longest part of the recipe is the time spent baking in the oven (but you can have your feet up enjoying a cup of tea while that is happening!).


Cheesy Polenta Fries
1 tube of pre-cooked polenta
Olive oil
2 tablespoons nutritional yeast

Cheesy Marina Sauce
Olive oil
2 cloves garlic
1 cup of organic canned tomatoes
Dash of red pepper flakes
Salt & pepper to taste
1 teaspoon oregano
2 bay leaves finely chopped

Pre-heat oven to 450 degrees. Cut polenta tube in half, then cut in half again and slice into one inch fry pieces.

Coat each piece with olive oil and toss into a bowl of nutritional yeast, then lay flat on an oiled baking sheet. Throw in the oven for approx 20-25 minutes (making sure to watch closely around the 20 minute mark to ensure they don’t burn).

While the fries are cooking, put olive oil in a medium skillet and saute garlic for a few minutes, add tomatoes and seasoning and simmer on low for approx 15 minutes. Place cooked sauce in a blender, add bay leaves and blend until smooth.

Enjoy sauce as a dip for the fries (or as a sauce for pizza or pasta). Or you can simply pop open a jar of store bought marina and kick this step entirely.


I made these fries as a side dish (originally as experiment) while I was baking my Polenta Mexican Pizza for a guest vegan post on my, oh so adorable friend’s blog, Oh Dear Drea. Please hop over to her blog (and first spend hours reading her honest, heartwarming posts while admiring her outrageously adorable daughter) then give my Mexican concoction a try! I swear its amazingly delicious (and toddler approved!)


Have a fantastic three day weekend full of lots of family, fun and food!

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Berlin Snacks: Coconut Pineapple Popsicles


The weather here continues to be unseasonably warm, its been upper 80’s for days in the city, which is unheard of for San Francisco. This is the second heat wave in less than a month and I’ve been desperate to whip up something to cool us down.

This simple popsicle treat was just the trick, and not only was it refreshing, but it also helped with Berlin’s teething, got to love that! We haven’t been on a full shopping excursion for weeks, so I just threw whatever I could find into the blender, trying to include some greens, fat and fiber. I think it turned out pretty good for a “cleaning out the fridge” recipe. Here it is…

Coconut Pineapple Popsicles

1 can of Organic Coconut Milk

1 1/2 cups frozen pineapple chunks

1 cup organic kale

1 banana

2 tablespoons chia seeds


Place all ingredients into Vitamix (or high power blender) and mix until smooth. Pour mixture into popsicle molds, making sure to fill completely to the brim and insert popsicle stick. Freeze for a min of 3-4 hours.

Once the pops are ready, place into a shallow dish of warm water for approx 30 seconds to loosen up the mold, then carefully pull the pops out of the mold.

If you don’t have popsicle molds they can easily be made in a large ice cube tray or a few dixie cups. Simply pour the mixture into the trays (or cups), insert a wooden popsicle stick into the center. Cover with saran wrap and freeze.


If your little one is not ready to eat popsicles just yet, simply serve it up as a smoothie. It provides perfect nutrition for the littles.

This picture cracks me up, she was pretty skeptical on her first bite, but she warmed up to it. Plus she downed a whole cup of the smoothie.

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Berlin Bites: Lentil Pasta


Now I don’t normally plug specific brands, but I’m so in love with this pasta that I had to share this delicious Tolerant pasta with you. I happen to come upon it while shopping at our local co-op and thought the idea was interesting (pasta made with legumes), but was unsure of how it would taste. I sprung for a box and served it up to Berlin and she devoured (I mean devoured) it! I have never seen her eat so much pasta in one sitting, and the brilliant part about it; she was getting a full serving of protein without any added ingredients. She was happy and I was happy. :)

I have prepared the pasta in a few different ways; sometimes only sauteing in butter or olive oil, but usually adding a few greens to the mix to serve up a fully balanced meal. Either way, it tastes good no matter how I’ve prepared it, and she has yet to get tired of it {and she eats it a few times a week}.


Lentil Pasta

1/2 cup Tolerant Lentil Rotini

1/2 cup of canned chopped tomatoes (I use Pomi)

1 tablespoon tomato paste

1 tablespoon olive oil

1 clove of garlic

1/4 small onion chopped

1 small carrot julienned

1/4 cup organic spinach finely chopped

Cook pasta according to directions, I find that it takes a bit longer to cook through than it says on the package-however I do like it extra soft since I’m serving it to a toddler.

Heat olive oil in a small saucepan. Saute onion, garlic and carrots for approx 5 minutes, Add tomatoes and tomato paste, simmer on low for another 5 minutes.

Once pasta is done cooking place chopped spinach on the bottom of strainer and pour pasta over spinach (to steam spinach).

Place pasta, sauce and spinach in a serving bowl and enjoy.


Tolerant also makes a black bean pasta and provides Fettuccine, Penne and Rotini shape in both the lentil and black bean pastas. I have yet to try the black bean version, but when I do I was thinking I would serve it up as a Macaroni and Cheese. I mean how brilliant is this?? Your picky toddler will never know the difference, and you can feel good about serving them pasta every day if you like!

BTW-I am not getting paid in any way for this post, but I sure should be!

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Berlin Bites: Vegan Almond Ice Cream


It has been hot, hot, hot here in SF. I’m talking nearly 90 degrees, that is pretty much unheard of around here. It’s been nuts!

But I’m definitely not complaining, I’m a lover of the heat and Berlin and I have enjoyed every minute of it. We went to the beach (twice), went on a hike, visited the Golden Gate Bridge and had lots of park time. Its been pretty much the best week ever.

As you can imagine with this kind of heat, I’ve had a hankering for ice cream. But seeing as I don’t eat dairy, I generally don’t bother (not a fan of much vegan ice cream out there). However since we are sweltering over here, I decided ice cream was a must.

As you guessed already, I didn’t want to expose Berlin to the usual sugary treat, so I whipped up some of my own. It only took five minutes and was delicious and refreshing.


Vegan Almond Ice Cream

1 cup almond milk

2 tablespoons almond butter

2 large frozen bananas sliced

Toppings: cinnamon and sliced almonds (optional)

Add half of the frozen bananas and half the milk to your Vitamix (or high power blender) and slowly blend until bananas are blended, then do the same thing with the remainder of the bananas and milk. The idea is to take it slow so that the consistency remains creamy and doesn’t get too runny. You want it to be more ice cream like than smoothie like. Then add the almond butter and slowly blend until mixed. Scoop into bowls and top with cinnamon and almonds.


So simple yet so delicious! Enjoy!

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