Beverages, Recipes

#HotSummerEats: Strawberry Ginger Smoothie

A refreshing smoothie, perfect for breakfasts on a hot morning or for a snack after spending the afternoon at the pool. This smoothie is full of fruit and a hint of spicy ginger for a fun twist.
Strawberry Ginger Smoothie for #HotSummerEats on thepajamachef.com
Ben and I love smoothies so much that we buy frozen berries in giant 10 pound bags from Sam’s Club. Now that we have an extra freezer in the garage–thanks Mom and Dad!–we can buy multiple kinds of fruit at once! YAY! But up until now, our class combo was vanilla yogurt + frozen strawberries + a frozen banana + a splash of milk or oj. Easy and delicious. For an afternoon snack though, like you may want during hot summer days, the idea of dairy–milk or yogurt–isn’t very appealing. So I switched up my normal smoothie, leaving out the yogurt to create more of a slushie texture and adding some ginger for a ‘lil extra flavor. Feel free to try this smoothie in whatever variations you like–using another type of berry, blending in some greens, adding protein powder or chia seeds, etc. This is a great basic smoothie recipe, tried and true and sure to please! Enjoy!

P.S. Don’t forget to enter the #HotSummerEats giveaway for lots of great prizes, including the ginger I received from Gourmet Garden and used in this recipe.

two years ago: Pretzel Rolls

Strawberry Ginger Smoothie

  • Servings: 2
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Ingredients:

  • 2 cups frozen strawberries, thawed on the counter for 5 minutes
  • 2 sliced, frozen bananas, thawed on the counter for 5 minutes
  • 1/2 tablespoon Lightly Dried Ginger – or an equivalent of fresh grated ginger
  • 1/2 cup water, almond or coconut milk, juice, or other liquid, as desired/needed for blending
  • honey, optional

Directions:

Combine all ingredients in a blender and pulse until liquefied. Taste and add more ginger if desired, or add some honey for additional sweetness if needed. Serve immediately.

For more #HotSummerEats recipes, click the link below:

Disclaimer: Thank you to Gourmet Garden for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check them out on Facebook, Twitter,Instagram, and Pinterest for more information on their products.

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Pumpkin Banana Muffins | thepajamachef.com
Breakfast, Muffins, Recipes

Pumpkin Banana Muffins

Add some pumpkin to your normal banana muffins for a fun twist on a classic recipe. 🙂

Pumpkin Banana Muffins | thepajamachef.comWhen you move, you often have a lot of food to use up so you don’t have to haul it across town. Or is that just me? Soooo I hope you can bear with me as I talk about pumpkin in May. I love it year round, and hope a lot of you do too! Ha!

Pumpkin Banana Muffins | thepajamachef.comAs you know if you’ve ever read my blog, I love muffins. SO much. I almost always have them wrapped in sandwich bags to add to our work lunches–it’s so handy. And since I try to make most of my muffins on the healthier side, it’s a fun good-for-you pseudo-dessert to enjoy during the work day. I’m sure some nutritionists/dieticians might disagree with me on this… but heyyy I like my muffins and I’m not ashamed of it. 🙂 Muffins aren’t ever filling enough for a normal breakfast, but they are a great lunchbox addition or snack. I know these muffins don’t look like much, but they taste great. Like their name implies, they’re a cross between banana and pumpkin muffins. Neither flavor overwhelms, and both flavors go great with pumpkin pie spice. I love making muffins with lots of fruit and/or spice so you don’t have to have tons ‘o sugar to get tons ‘o flavor. I know this is a recipe I’ll turn to again and again since I always have brown bananas on hand, and come fall, will have half empty cans of pumpkin to use up. If you want to spice these up a bit, feel free to stir in some sliced almonds or mini chocolate chips. Mmm! Enjoy!

two years ago: Apple Cream Chicken
three years ago: Pork Chops with Balsamic Blackberry Salad + Orzo

Pumpkin Banana Muffins

  • Servings: 12-16
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adapted from Simmworks Family Blog

Ingredients:

  • 2 cups all purpose or white whole wheat flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2-3 teaspoons pumpkin pie spice
  • 2 medium bananas, mashed
  • 1 cup pumpkin puree
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Spray muffin tins with cooking spray or line with paper liners. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and pumpkin pie spice.

In a smaller bowl or measuring cup, whisk together bananas, pumpkin, oil, eggs, and vanilla, until fully combined.

Add wet mixture to dry mixture, gently folding until combined. Divide batter between prepared muffin cups, then bake for 13-15 minutes until a toothpick inserted in the center comes out clean.

Cakes, Desserts, Recipes

Banana Cake with Cinnamon Glaze

There’s nothing better than a slice of warm banana snack cake with a crunchy cinnamon glaze on top. Enjoy with a hot drink or some cold milk. One of the best cakes I’ve ever had!

Banana Cake with Cinnamon Glaze | thepajamachef.com

I love bananas. For eating alone as a snack, I prefer them slightly green. For eating sliced with some natural peanut butter, I prefer them bright yellow. But for baking cakes or bread? They need to be spotted, and as close to black as possible without rotting or being so mushy that you can hardly touch them without squirming. Sorry for that visual, but you know it’s true! 🙂

Banana Cake with Cinnamon Glaze | thepajamachef.com

I’ve made a few other banana cakes in my lifetime–this chocolate chip banana cake with chocolate cream cheese frosting is out of this world–but this simple one is my favorite. My mom’s friend passed along the recipe and it is just so good. It’s one of the first recipes I remember baking on my own. Usually we made it with a very simple powdered sugar glaze, but last time I made it I added some cinnamon and OH MY GOODNESS. Cinnamon glaze > plain glaze anyday. I need to try this on doughnuts. I was seriously eating it with a spoon, so if the glaze looks a little thin in spots… ha ha.

Banana Cake with Cinnamon Glaze | thepajamachef.com

This cake is a cinch to throw together, but it tastes like a million bucks! Enjoy! 🙂

two years ago: Red Velvet Marshmallow Bites
three years ago: Spicy Sausage, Chicken, and Bean Stew
four years ago: Crockpot Hot Potato Soup

Banana Cake with Cinnamon Glaze

  • Servings: 24
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from my mom’s friend Lis

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1 cup mashed bananas
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

for glaze

  • 1 tablespoon butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • milk to thin, if necessary

Directions:

Preheat oven to 350 degrees F.

Cream together butter, sugar, and eggs. Fold in flour, baking soda, baking powder, buttermilk, bananas, vanilla, cinnamon, and nutmeg. Stir until just combined.

Spread in a greased 9×13 inch pan. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.

Allow bars to cool for 10 minutes.  Meanwhile, make the glaze by whisking together butter, powdered sugar, and cinnamon. Add milk 1 tablespoon at a time, if necessary, to thin glaze. Pour glaze over warm bars and allow to cool completely before slicing.

Breakfast, Muffins, Recipes

Healthy Tropical Banana Muffins

Fresh ginger, yogurt, and coconut oil make for a healthy tropical banana muffin that you won’t be able to resist! 

Healthy Tropical Banana Muffins | thepajamachef.com

Banana muffins… can you ever have enough recipes? I think not. These banana muffins aren’t your basic cinnamon/nut laced version. These banana muffins are tropical and healthy. Perfect for a dreary January morning, methinks. And the shredded coconut on top is just the start of the amazingness!

Healthy Tropical Banana Muffins | thepajamachef.com

It’s honestly been a few months since I made these delicious muffins, so I don’t have one in front of me right now. Sad day! But I do remember just how wonderful these tasted. It’s only been recently that I’ve started to buy fresh ginger, and let me tell you… fresh ginger is just SO wonderful. It’s fragrant as you’re grating it, and then it adds a little extra burst of flavor with the bananas, coconut oil, and warm spices. These muffins are a nice way to escape on a lil vacation at breakfast or snacktime, even if it’s just an average winter weekday back at home. Enjoy!

one year ago: Cranberry Steel Cut Oats with Caramelized Pears
two years ago: Mexican Cornbread Pot Pie
three years ago: Lasagna Soup
four years ago: Whole Wheat Cornbread

Healthy Tropical Banana Muffins

  • Servings: 12 muffins
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adapted from A Hint of Honey

Ingredients:

  • 1 cup white whole wheat flour
  • 1/2 cup whole wheat flour [could use all white whole wheat/all all-purpose]
  • 1/4 cup all-purpose flour [could use all white whole wheat/all all-purpose]
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vanilla yogurt [or plain yogurt/sour cream]
  • 2 tablespoons brown sugar [may want to increase to 1/4 cup if using plain yogurt or sour cream]
  • 1/4 cup coconut oil, melted and cooled
  • 2 large eggs
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon vanilla
  • 2 large ripe bananas, mashed [about 1 cup]
  • shredded coconut, for topping

Directions:

Grease muffin pan with cooking spray or line with paper liners. Preheat oven to 375 F.

In a large bowl, whisk together flours, baking powder, cinnamon, and nutmeg. In a separate bowl, stir together yogurt, brown sugar, oil, eggs, ginger, vanilla, and bananas. Fold wet ingredients into the dry and mix until just combined.

Fill muffin cups 3/4 of the way full, then top with shredded coconut. Bake until golden, approximately 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.

Store at room temperature in an airtight container for up to 3 days. Leftovers can be frozen for a later time.

Breakfast, Muffins, Recipes

Banana Chocolate Chip Mini Muffins

Cute lil mini muffins filled with bananas and chocolate are perfect lunchbox treats!

Banana Chocolate Chip Mini Muffins | thepajamachef.comEven though it’s pumpkin season, I bet you still have some brown bananas hanging about, needing to become banana bread, right?!? Well, next time you do, you will have to try these adorable Banana Chocolate Chip Mini Muffins! I have a million banana bread recipes on my blog, and I love every one of them. 🙂 This one is no exception! Each muffin is full of mini chocolate chips and tons of banana flavor. You know how some banana recipes only call for one banana? That’s never enough, and this recipe knows it. That’s why it includes THREE bananas. Triple the banana love, folks!

Banana Chocolate Chip Mini Muffins2These muffins are extra moist and rich thanks to the double dose of butter and sour cream in the batter. Is it weird that the first thing that came in my mind while typing butter and sour cream is, “boy, I’d like a baked potato.” Wait–don’t answer that. I guess I’m hungry. 🙂 While baked potatoes and banana muffins don’t go together, these muffins pair perfectly with a tall glass of milk or a cup of hot cocoa. Ben has become, can we say, a bit obsessed with chocolate milk recently, so he’d say you should serve the little guys with chocolate milk, but I say, drink whatever kind of milk suits your fancy. 🙂

Banana Chocolate Chip Mini Muffins | thepajamachef.comNormally I prefer our everyday lunch/snack muffins to be on the healthy side, but sometimes you gotta live it up and enjoy the chocolate! 🙂 There’s plenty to go around!

Banana Chocolate Chip Mini Muffins | thepajamachef.comJust look at all those mini chips on top! That’s why I love mini chocolate chips…spreading the wealth! YUM!

one year ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Roasted Vegetable Soup
four years ago: Pumpkin Chocolate Chip Mini Muffins

Banana Chocolate Chip Mini Muffins

  • Servings: 36
  • Print

from The Lively Kitchen

Ingredients:

  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana [about 3]
  • 1/3 cup sour cream or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line mini muffin pans with paper liners or grease with cooking spray.

With a mixer, cream butter and sugar until fluffy. Add eggs one by one, mixing well in between. Beat in bananas, sour cream, and vanilla. Slowly mix in flours and baking soda by hand until just combined, then fold in chocolate chips.

Spoon into prepared pans and bake for 10-13 minutes or until toothpick inserted in the center comes out clean.

Cool completely before storing in an airtight container. These freeze well!