Blueberry Banana Peanut Butter Snack

It’s not often that we need more calories, but lots of people do for lots of reasons. Whether you’re preparing a snack for a kid who needs to gain weight, trying to keep up with calorie requirements for pregnant or breast feeding women or trying to recover from an intense work out, healthy high calorie snacks help! You can re-make this snack with fewer calories by replacing the dried blueberries with fresh and reducing the amount of peanut butter.

Blueberry Banana Snack

Blueberry Banana Peanut Butter Snack
Recipe type: Snack
Need some protein? Skip the expensive bars and processed smoothies. Blueberry banana flavored snack, no thanks. Here's an all-year favorite for when you need some extra calories. It's now low in calories, but it's tasty, minimally processed and can restore your energy quickly.
  • 1 Ripe banana
  • 1 oz Dried (or fresh) blueberries
  • 2 tbsp peanut butter
  1. Cut up the banana.
  2. Glob on the peanut butter.
  3. Sprinkle on the blueberries.
Nutrition Information
Serving size: 1 snack Calories: 400 Fat: 16 Saturated fat: 3 Carbohydrates: 54 Sugar: 43 Fiber: 11 Protein: 10 Cholesterol: 0

How to Freeze Strawberries

Strawberries are tough to freeze right, but I have the BEST way to do it. Fail proof, freezer burn proof you’ll be in strawberries all year long. And the best bonus is that you’ll have icy cold strawberries for smoothies! And it’s so simple . . .

Easiest Way to Freeze Strawberries Ever

1. Soak your strawberries in water, rinse and place on a towel or paper towel to dry.

Fresh Strawberries

2. Prepare space in your freezer for a flat pan. Put parchment paper on the pan. Cut the greens off, slice the large strawberries in half and put them cut sized up. Medium or small strawberries can go directly on the parchment paper.

Strawberries to Freeze

That’s it! Place them in the freezer, once they’re frozen you can transfer them to another container.

Puffed Quinoa Breakfast

Puffed quinoa is my new breakfast buddy!  It’s technically a seed, which satisfies my paleo wannabe side and makes a great gluten free cereal base.  Here is a brand new recipe for homemade puffed quinoa.  Puffed quinoa is high in fiber, protein and iron.  I’m so happy I found something healthy for breakfast that’s tasty, gluten free and filled with nutrients.

Puffed Quinoa Fall Breakfast


1.5 cups puffed quinoa

1 cup frozen diced mango (I know, right, looks like pumpkin!)

1 oz (28 g) raw, unsalted pumpkin seeds (pepitas)

1 oz (28 g) raw, unsalted walnuts

1 oz (28 g) goji berries

Salt to taste

Milk (I use unfortified rice milk)


Dice and thaw the frozen mango, remove excess water/juice.  Pour the quinoa puffs into the bowl, add the rest of the ingredients and mix.  Add milk to taste and get eating –  quinoa puffs get depuffed pretty quickly after adding milk!  Cut the amount of seeds, nuts & berries in half if you want less calories.

Freezing Mangos TIP: You can freeze mango in large pieces (about 4 per mango) and cut them while they’re still frozen.  For some reason (sugar content?) the mangos don’t seem to freeze all the way and remain soft enough to be cut my a steak knife direct out of the freezer.  Very convenient!

Salt TIP: I like Guerande salts the best and the less expensive grey kind will do just fine for day-to-day use.  I like the shaker with the coarse grey salt in it.  It comes out in little crystals and is just delicious!  So the tip is don’t settle for regular salt.  I tried lots of kinds of salts (pink himalayan salt, red sea salt, dead sea salt, organic salt, regular salt) and finally fell in love with the Guerande.  The earthy taste and simple joy in triggering memories of our trip to Brittany (Bretagne) is completely worth the little bit extra it costs.

How to Freeze Berries

Last weekend my husband and I went to an adorable cabin for the weekend.  Check in was at 3, so we took our time.  Luckily, we happened upon an amazing pick your own berries farm!  Berries aren’t fresh and local for long, so we indulged and then did what any good homesteader wanna be does – freeze them.  Because I went on a Low Sugar Strawberry-Rhubarb Jam making festival when we were swimming in strawberries, we’re now swimming in freezer jam.

Here are my tips on berries:

  1. Do pick your own and make sure they’re organic.  It’s just more fun that way.  Or buy them in the store:)
  2. Take more than you need, then freeze it or make jam.  If buying local and eating seasonally is important to you, then canning & freezing are your two best friends.  Use the darkest for eating now and adding to jam, use the lighter more firm berries for freezing.
  3. When freezing berries, they come out the best if you don’t wash them.  You say dirt & bugs, I say minerals & protein.  If you do wash them, dry them thoroughly and then freeze them on parchment, not touching.
  4. Be stingy – adding just a few berries to a smoothie is more than enough.  My husband dumped a handful in and not only did it pilfer our berry supply, it made the smoothies filled with tiny berry seeds.
  5. Save them for special occasions – using a single berry on a dessert is elegant, using a pile of them can sour even the sweetest dessert.

And most importantly, enjoy your berries all year long!  See you next year pick your own patch…