Chocolate Peanut Butter and Banana Smoothie

Do you like the Peanut Butter Moo'd smoothie from Jamba Juice?  Then you are going to love this recipe!  And what's even better is that it is healthy and processed free.  This is an excellent protein drink that even my super sweet tooth husband has declared he would eat everyday - and now I would let him.  This recipe is based on one of my hero's recipes, Dee McCaffrey.  If you haven't gotten her book yet, The Science of Skinny, you are missing out.  I make one crutial change to her recipe that results in a great double for the one from Jamba Juice in taste and texture.  You must freeze the bananas!  There is no compromise for this step.  I always have bananas frozen in my freezer at all times.  I cut them into thirds and store them in a freezer bag for all kinds of smoothies or a healthy ice cream substitute for my kids.  Once you start doing this, you will wonder how you ever lived without frozen bananas.

1 cup unsweetened almond milk
3 drops liquid stevia
1 scoop of vanilla whey protein powder (stevia sweetened)
1 banana (frozen!)
1 Tbsp. natural peanut butter
1 Tbsp. unsweetened cocoa powder

Put all the ingredients in a blender, then drink immediately.  The frozen banana acts like the creamy ice cream or frozen yogurt that is in the Jamba Juice recipe, making this very healthy and lower in sugar.  In fact, this is sugar free, but doesn't taste like it - woo hoo!!

I almost always double this recipe so that both my husband and I can have some since we love it that much.  I have to admit that it took a few minutes to get my picture of this, so it melted a little.  It is actually much thicker than the picture shows.  Give it a try, I think you're going to love it!

Veggie Lasagna in the Crockpot

You can tell by now that I really like pasta, which you can make cleanly with a few swaps.  I am coming to find that almost anything can become processed free if you get creative enough.  Yes, that takes some time, effort, and money, but I feel like the investment in our health is worth it.

Here is an example of a recipe that I make that is based on one from the cookbook, 101 more Things to do with a Slow Cooker.  Even before eating processed free, I had made changes to this to suite my own tastes, but now I've made a few more swaps to make this fast, delicious, and processed free!


12 whole wheat lasagna noodles (uncooked - hooray!)
1/4 cup water
1 small can sliced olives, drained (more if you like them)
1 small can mushroom pieces, drained
1 carrot, finely shredded
1 zucchini, shredded
(1 parsnip, shredded or thinly sliced - optional)
1 large jar spaghetti sauce (no sugar added)
1 container (15 oz) whole milk ricotta cheese
1/4 tsp. dried mint
2 cups grated mozzarella cheese

This recipe is so easy, quick to assemble, and has very little prep time involved.  In fact, the only thing that takes any time at all is shredding the vegetables.  I use a box grater, but if you had a shredder on a food processor this could be done in seconds.  Here is what the veggies look like shredded (carrots and zucchini.)

To start the assembly, coat the bottom and sides of the slow cooker with some coconut oil.  I usually scoop a little out with a paper towel wrapped around my fingers and spread it inside the crockpot.  Then lay down 4 noodles (broken to fit) on the bottom.  These are NOT cooked, which makes this recipe so easy!  And don't worry, the noodles won't look pretty, but it will when it is all done cooking.  Here is what I mean - just make the noodles fit.

Next, sprinkle half the olives, mushrooms, carrots, zucchini (parsnips too, if you use them) over the noodles. Spoon 1/3 of the spaghetti sauce over them and half the water.  Stir the mint into the ricotta cheese and spread half of it on top of the sauce.  Then, sprinkle 1/3 of the mozzarella over the top.  Repeat these same steps again for the next layer beginning with 4 more noodles broken to fit.

When you have completed the second layer just like the first, add the last set of 4 noodles, the remainder of the sauce (make sure it covers the noodles completely) and the rest of the mozzarella.  It will look like this.

Put the lid on it and cook on low for 4 to 5 hours.  Don't go longer than 5 hours!  This will make a lot of food.  We usually have left overs for a day or two or we invite family over to share it with us.  I like to serve this with a nice Italian salad (tomatoes, olives, fresh mozzarella, etc.) and sliced whole wheat french bread with butter or garlic butter.  YUM!