Chiavocanana Smoothie

So I got acupuncture a few weeks ago. You know, the ancient Chinese medicine that involves getting needles stuck into you? Yeah, that acupuncture.

I’ve always wanted to try acupuncture, even though I have a major dislike / fear of needles.

“Why in the world would you want needles stuck in you if you don’t like them!?” you may ask. Well, acupuncture relieves tension and pain, and it helps cure illness and disease.

My right upper arm and shoulder were really bugging me because I was overusing them in tennis. So, I got acupuncture  (and cupping, and scraping, and massage therapy) from an amazing acupuncturist my mom knows from yoga! The needle part was fine because I closed my eyes so I didn’t see them. It hurt when she adjusted the needles, but by the end of the hour-long session my arm felt better. I was also really tired, since my body was using lots of energy to heal.

So what does acupuncture have to do with this smoothie recipe?


I talked all about my health, my diet, and my lifestyle with the acupuncturist. She went to school for acupuncture and is a guru when it comes to health and wellness! She told me that I was eating too much sugar and not enough healthy fats and proteins. She gave me the idea for this smoothie! She told me that 2 bananas is too much sugar for a smoothie and that I needed to add healthy protein and fats into a smoothie in order to make it a meal. So that’s what I did.

This smoothie is creamy thanks to the avocado and banana, sweet thanks to the berries and the banana, rich in protein and healthy fats thanks to the chia seeds and avocado, and overall a super nutritious and filling smoothie! It also tastes good, but isn’t that a given!?




Chiavocanana Smoothie

a.k.a. chia avocado banana smoothie

serves 1

  • 1 cup nondairy milk (I love almond milk)
  • 1 frozen banana
  • 8 frozen strawberries
  • 2 cups kale (or another leafy green)
  • 1/4 or 1/2 avocado
  • 2 tablespoons chia seeds

Throw everything in a blender and blend, baby, blend!

Have a great weekend!

xx Ellie


Banana Bread (v + gf)

I love bananas. I love them plain, I love them with peanut butter, I love them in oatmeal, I love them in nice cream, and last but not least I love them in banana bread! In fact, I love them so much that my mom sometimes has to HIDE bananas from me so I don’t devour them all!


Not long ago, we had bunches and bunches of bananas. So many that my mom didn’t have to hide them from me! I decided to switch up my usual banana routine (pop them in the freezer and use them in smoothies and nice cream)  for banana bread!

I’d seen a picture of yummy-looking banana bread on an account I follow on Instagram, so I looked up the recipe for it! It called for gluten-free all-purpose flour, which I don’t love, so I subbed almond and oat flour for the gf all-purpose flour! I love the nutty flavor and extra protein that the almond flour adds to the bread. Oats and bananas are just a perfect match, so oat flour worked well in this recipe. Steph’s recipe also called for applesauce, but I don’t love apples and bananas together so I omitted it. I also added vanilla and cinnamon to the bread, because they make everything better.

This bread is delicious, and healthy enough to eat for breakfast! It doesn’t contain any refined sugar, oil, animal products, or gluten. Hoorah! Use your ripe bananas to make this simple and sweet recipe!



Banana Bread

makes 1 loaf

based on the banana bread recipe by @stephsplate

  • 3 bananas
  • 1 teaspoon vanilla
  • ½ cup almond flour
  • ½ cup gluten-free oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Blend the bananas and vanilla together either by hand, with a mixer, with a food processor, or in a blender. Add in the dry ingredients : almond flour, oat flour, baking soda, baking powder, and cinnamon. Mix everything together until just combined. Line or spray a bread pan with cooking spray. Pour the batter in. Put the bread in the oven and bake it for 45 minutes, or until the top is golden-brown and the middle is no longer gooey. Take it out, let it cool, slice, and enjoy!

xx Ellie

Peanut Butter

True fact : I eat peanut butter every. single. day.

I’m pretty sure that I’m obsessed. Peanut butter is a good thing to be obsessed with, though, because it’s full of protein, good fats, AND it can pretty much go on anything to make it taste delicious!

I put peanut butter on sandwiches, dip fruit into it, dip carrots into it (it’s good, I swear!), and dip chocolate chips in it for a healthy homemade Reese’s cup! Peanut butter’s powers have no limits.


Because I eat so much peanut butter, I figured it was time to make my own. Making your own peanut butter is better than eating store-bought peanut butter because not-so-good ingredients like palm seed oil and sugar sneak into the processed kind. I figure that if I make my own, I can have more of it because I don’t have to worry about eating too much sugar or icky oil! Hooray for more peanut butter!

There’s only one ingredient in this peanut butter compared to the 7 or 8 ingredients in processed peanut butter! It also only takes a minute or two to make. Hooray for simple recipes!


Homemade Peanut Butter

makes 3/4 cup

  • 1 cup of peanuts (I used ½ raw jungle peanuts and ½ salted, roasted, canned peanuts. That way, I get the benefits of raw peanuts with the tastiness of salted and roasted peanuts!)*

Pour the peanuts into a high speed blender (I used a Vitamix)**. Slowly increase the speed on the blender and process at high until the nuts turn from a flour into a butter (about a minute and a half). You may have to stop the blender a few times and mix it around so all the nuts blend. Take the peanut butter out of the blender and enjoy!

**I haven’t tried this, but it would probably work to make peanut butter in a food processor! You’ll just have to blend it for longer.

*You could use this same method to make almond butter, cashew butter, sun butter, and coconut butter, too! Just sub whatever you want to make into a butter for the peanuts and blend it up!


Have a great Mother’s Day!

xx Ellie