About ten years ago, I was on a work trip in Orlando for one of my former clients, Steve Jobs, and his family. Steve’s diet was very healthy and vegan, so I always tried to find the best vegan restaurants on the road for him. This particular trip, I found a restaurant with a great healthy kids menu, as well. (This was never the case in my experineces at the vegan restaurants I frequented.) One of the items on the menu was their Banana, Almond Butter, Marshmallow Cream Sandwich. I ordered it, tasted it, and my life would never again be the same. It was simply UNREAL! I was truly blown away…something so simple, healthy, and a combination I would have never thought up!
Since then, I have occasionally made the sandwich for both myself and my family. My youngest and my husband go CRAZY over it. (My hubby asks for it constantly.) It’s truly an awesome, fun weekend lunch item or snack for the whole family to enjoy. I’ve tweaked the way I’ve made it over the years, as I learned, for instance, it’s much better grilled than plain, and since I never had any marshmallow cream, I simply slightly melt the marshmallows to provide the same taste.
Here’s my version:
Angela’s Banana, Almond Butter & Marshmallow Grilled Sandwich
- 1/2 of a Banana
- Creamy Almond Butter
- 1/4 cup of marshmallows
- Earth Balance Coconut Spread (or Butter)
- bread (I use gluten-free white bread from Trader Joe’s)
Spread the coconut spread (or butter) on one side of each slice of bread. Spread almond butter on the opposite sides. Place one slice down on a non-stick frying pan (coconut spread or butter side down). Place slices of banana on top of the almond butter. Next, sprinkle marshmallows on top of the sliced banana. (Optional: Drizzle a very small amount of honey on top.) Place the other slice of bread with the coconut spread facing upwards on top. Cover and cook on low to medium heat for a few minutes until the bottom slice of bread is darkened to your liking and flip. The marshmallows should slightly melt. It’s most tasty while warm! Enjoy!
After posting a picture of my No-Bake Paleo Cookies on Instagram last week, I received a slew of messages asking for the recipe. Whether you eat Paleo or not, it’s a great, easy and healthier dessert option. After all, isn’t it rather exciting to come across super yummy dessert recipes that DON’T involve any sugar?? My family and friends LOVE them, and I’m sure you will too! Here you go:
No-Bake Paleo Cookies
1/3 cup honey
1/3 cup coconut oil
1 tsp. vanilla
1 1/2 tbsp. cocoa powder
1/3 cup almond butter
2 cups unsweetened, shredded coconut
Pour honey, coconut oil, and cocoa powder in a medium saucepan over medium heat. Bring the mixture to a boil for 1 minute and immediately remove from heat. Stir in the vanilla and almond butter until blended well. Stir in shredded coconut. Scoop by spoonfuls onto parchment paper (or wax paper) and refrigerate until hardened. You can store at room temperature, but I always prefer to keep them in the fridge! Enjoy!!
By no surprise, my favorite recipes are derived straight from my grandmother Lou’s kitchen. I previously posted her amazing Ranger Cookie recipe. (It’s utterly the BEST. COOKIE. RECIPE. EVER.) The next recipe that I would like to share of hers is one for a brownie. However, it’s no ordinary brownie. It’s called a Swedish Brownie, and I can guarantee it will be the best “non-brown” brownie you’ll ever sink your teeth into! It’s great for dinner parties if you want something a little unusual yet delicious. Better yet, it’s incredibly easy to make and requires very little prep time. (It typically takes me 35 minutes from start to finish.)
Here is the recipe to the best “non-brown” brownies on the market:
½ Tsp. of Salt
2 Cups of Flour
2 Cups of Sugar
1 Cup Butter (partly melted)
½ Tsp. of Baking Powder
2 Tsp. of Almond Extract
Mix all ingredients in large bowl. Spread in well-greased jelly roll 10×15 pan. (For thicker brownies, use a regular 9×13 brownie pan.) Batter will be thick. Bake at 350 degrees for 20 minutes or until top is lightly browned and middle is cooked. (If you’re using a 9×13 pan, bake for 25-30 minutes.) Once cooled, sprinkle powdered sugar on top and enjoy!