{clean} Frozen {dairy-free} Chocolate Covered Banana Pops

I've been wanting to make these for some time now, but I just keep forgetting...until now! It was so simple and the good news (for me) is that I always have these ingredients on hand in my kitchen.  

{clean} Frozen {dairy-free} Chocolate Covered Banana Pops

Ingredients:

(adapted from spoonful.com)

• 3 bananas
• 1/3 cup creamy nut butter (I used Parkers Farm brand peanut butter from Costco)
• 1/2 teaspoon cinnamon
• 1/3 cup dark chocolate (I like dairy free Enjoy Life brand)
• 1 Tablespoon coconut oil (I highly recommend Barlean's brand)
• 6 wooden craft sticks

Directions:

1)  Mix nut butter and cinnamon together.

2)  Cut each banana in half and then slice each half lengthwise.
3)  On one side of each half, spread the nut butter mixture and press a stick flat onto it, about halfway up. 
4)  Add other half of the banana and press together. Freeze for about 45 minutes.
5)  In a small microwavable bowl, melt coconut oil and chocolate chips together, stirring until smooth. (30 seconds at a time) With a spatula or table knife, spread a thin layer of the chocolate over the outside of the banana. (Mine was so runny that I poured the chocolate over each side with a spoon) Freeze for another five minutes, until the chocolate is frozen.
6)  Serve frozen. Store in an airtight container in the freezer for up to three days.

NOTE: Make sure to use parchment paper or your banana pops will stick to the tray (or whatever you are using).  Feel free to add unsweetened coconut or chopped nuts to the outside.  Make them "super" pops by mixing in some ground flax with the butter. Or, if you love chia seeds and their crunch you can sprinkly chia seeds on the outside too! So many options with this recipe.

{clean} Chocolate Chia Pops

These are a big hit from kids to adults. They are simple to make and are packed with superfoods (Chia seeds and Cacao Nibs). Chia seeds are a great source of Omega 3's and high in antioxidants (much higher than flaxseeds even). They are also high in fiber and protein.  Cacoa Nibs are an excellent source of antioxidants as well.  They are also known to be one of the highest dietary sources of magnesium. 

I will have these on hand often through the Spring - Fall months. 

{clean} Chocolate Chia Pops

Ingredients:

• 1 cup unsweetened almond milk (or filtered water if you don't have almond milk on hand)
• 1 ripe banana
• 2-3 Tbps Chia seeds
• 1 1/2 Tbps Unsweetened Cocoa Powder (I use Ghirardelli brand often)
• 1-2 Tbps Cacao Nibs (optional)
• 2 Tbps honey (local is best)
• 1/4 tsp vanilla extract

Directions:

1) Add all ingredients to a high speed blender (like the Vitamix) and blend on high until smooth.

2) Add to Popsicle molds.

3) Freeze overnight.

NOTE: The higher quality of these ingredients you go the better they will taste. I use my own homemade almond milk recipe. Sometimes with just almonds and filtered water (as in this case). 

Also, I use Barlean's Chocolate Powdered Greens for half the cocoa powder when I have it on hand to give them a boost of greens. 

Cilantro Pineapple Green Juice

I love green juices and this one is awesome with the mix of cilantro and pineapple. Give it a try.

Cilantro Pineapple Green Juice

• one bunch of Kale (approx 10 leaves)
• one large cucumber
• half of a pineapple (skin removed)
• one bunch of cilantro

{clean} Ginger Glazed Mahi Mahi

Oh my word! If you say you don't like "fish", then you haven't tried enough types of fish. This fish is Ah-mazing! Mahi Mahi means "very strong" in Hawaii. I loved Hawaii and I love Mahi Mahi. Mahi Mahi has a delicate flavor that is almost sweet. WAY better than any chicken you will eat.  (And that's from the  mouth of my 8 year old)

This recipe pairs the Mahi Mahi with a sweet ginger glaze that makes it a huge hit in my family.  I found frozen, individually wrapped, WILD caught Mahi Mahi at Costco.  This type of fish is not cheap, but it is worth the cost (and it's wild caught). A bag will feed my family of four twice.

{clean} Ginger Glazed Mahi Mahi

Ingredients:

• 3 Tbps honey 
• 3 Tbps soy sauce (I used Organic Tamari Gluten Free soy sauce)
• 2 Tbps balsamic vinegar
• 1 1/2 tsp ground ginger (or 1 Tbps fresh grated ginger)
• 1/2 tsp lemon juice
• 2 cloves minced garlic
• 2 tsp {organic} Extra Virgin Olive Oil
• 4 Mahi Mahi filets (4-6 ounces each)

Directions:

1) In a shallow glass dish, whisk together the honey, soy sauce, balsamic vinegar, ginger, lemon juice, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish (flip to cover both sides). If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20-30 minutes to marinate.

2) Preheat oven to 350 degrees. Remove fish from refrigerator and pour off most of the marinade into a small sauce pan.

3) Bake fish for 20 minutes (or until fish is white and flaky with fork)

4) Meanwhile, over medium heat, simmer marinade until reduced to a glaze. 

5) Once fish is cooked, drizzle glaze over fish. Serve.

Clean Cuisine Chia Seed and Chocolate Cookies

This recipe comes from the new book, Clean Cuisine: An 8-Week Anti-Inflammatory Nutrition Program that Will Change the Way You Age, Look & Feel by Ivy Larson and Andy Larson, M.D.  I'm sure that they could look better, but these were made basically by my 4 year old. Creating memories, that's more important than cookies being picture perfect. Right?

These are really simple to make. They can be gluten free if you use a gluten free flour. They have no processed sugar which is awesome. In my opinion, they are very sweet cookies. Since I used vegan chocolate chips they are dairy free as well.

Clean Cuisine 

Chia Seed and Chocolate Cookies

Ingredients

• 1½ cups raw almonds
• 8 pitted dates
• 2 cups barley flour
• ¼ cup Barlean's Organic Chia Seeds
• ½ cup Barlean's Organic Extra Virgin Coconut Oil, softened
• ½ cup real maple syrup
• ½ teaspoon unrefined sea salt
• ½ cup vegan mini chocolate chips

Directions

Preheat oven to 350 degrees.

Put the almonds in a food processor and process into crumbs. Transfer almond crumbs to a large mixing bowl.

Put the dates in the food processor and pulse 6 to 7 times, or until dates are well ground. Add the dates to the almonds.

To the mixing bowl, add the barley flour, chia seeds, coconut oil, maple syrup and salt. Combine all ingredients with a wooden spoon. Form the mixture into tablespoonful balls and space them evenly on a large cookie sheet. Using your index finger, make an indent in each cookie. Fill each cookie with 4 or 5 mini chocolate chips.

Bake cookies for 18 minutes. The cookies should be done at this point, but the chocolate will not be totally melted. As soon as you remove the cookies from the oven, take the back of a spoon and gently press down on the chocolate so that it melts. Set the cookies aside to cool and harden before eating.

Clean Freak Notes: I have tried this recipe with both Maple Syrup and honey. Honey gave it a very strong honey flavor. I think I prefer the Maple Syrup.  I have also made this with Barley and Oat Flour. I like both equally.  I suggest cooking this less time than recommended because mine got rather brown around the 15 min mark. Next time I may try baking at 325 degrees and see if that helps.  The chia seeds will get stuck in your teeth so this isn't the best on-the-go cookie. We do love them though. 

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{Gluten-free} Monkey Muffins-Cinnamon Banana Chia Muffins

We love bananas. Monkeys love bananas. With the help of my 4 year old we named these muffins "Monkey Muffins". Would you like another Monkey Muffin? 

These muffins are gluten free and dairy free. They are packed with nutrients. They taste like banana nut bread and are extra delicious right out of the oven, all warm and heavenly.  They are super awesome because you can grab one in a rush out the door.

Don't be alarmed, these muffins will get darker in color the longer they sit and cool.  The color doesn't change how yummy they are. My kids LOVE these muffins. They don't even turn their nose up to chia seeds anymore. Their mind is very open for their age regarding trying new things.

 I truly believe if you teach them about food young and what is really acceptable as food they won't think it's so strange to eat a chia muffin, chia smoothie, or a chia cookie.  Now, as for the adults that grew up on processed food, it takes a day or two (ok, maybe a week) to move past the fact chia seeds were used to grow hair on pottery pets! 

New to chia seeds? Read more about them here: Chia Seeds {Nature's Tiny Powerhouse}

{Gluten-free} Monkey Muffins

Cinnamon Banana Chia Muffins

Ingredients:

• 1/4 cup chia seeds
• 1 c water
• 1 tsp pure vanilla extract
• 12 dates, pitted
• 1 tsp fresh lemon juice
• 4 ripe bananas
• 1/2 cup honey
• 1/4 cup Barlean's Extra Virgin Coconut Oil, melted
• 3 eggs
• 1 Tbps cinnamon
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt

Directions:

1) Add chia seeds, water, vanilla, dates, lemon juice, bananas, honey, and coconut oil to high speed blender, like the Vitamix, and blend on high until dates are chopped very well.

2) Add eggs to blender and run on low for a minute until eggs are incorporated.

3) Add dry ingredients to a bowl and mix.

4) Add wet ingredients to dry ingredients and mix well.

5) Scoop mixture into greased cupcake tins (I use EVOO or EV Coconut Oil) and bake at 350 for 15-20 minutes or until toothpick comes out clean.

Optional add-ins:

Vegan chocolate chips

Raisins

Walnuts

Dark chocolate chips