banana

Banana Smoothie

Banana Smoothie

By Leah Itsines from @leahitsines “YUMMM! this is so delicious! These are such a great snack or perfect for breakfast (when loaded with the good stuff)! This is a deeeliicccious banana smoothie using frozen banana pieces from @ooborganic! They're organic which is amazing for your body (no nasties), not to mention bananas are a great source fuel in the morning - so it's a win win!”

Mixed Berry Smoothie

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

MIXED BERRY SMOOTHIE!😍🍓 What a way to wake up with a delicious smoothie that will FILL YOU UP!🍓 I've partnered with @oob.organic to bring you this delicious mixed berry smoothie, using their organic frozen mixed berries! 


Serves 2
Ingredients: 
1 banana, chopped 
1/2 cup plain greek yoghurt
1/2 cup oob Organic frozen mixed berries
3 mint leaves 
1 cup almond milk (or milk of your choice!)
1/2 tsp maple syrup 
1/4 tsp cinnamon 
Sprinkle of cacao nibs 

Directions: 

  1. Add all ingredients except the cacao nibs into the blender and blend to your desired consistency.

  2. Sprinkle cacao nibs on top and drink!

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Raspberry Nice Cream

The perfect after dinner treat, this simple recipe has just two ingredients, and is 100% certified organic! All you need is a blender...

Ingredients

Method

  1. Blend frozen bananas in blender or food processor on high speed until smooth + creamy consistency.
  2. Add frozen raspberries + blend until smooth.
  3. Serve immediately! 
 
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    Vegan Banana Blueberry Muffins

    By Libby from @epsilonhair and @libbywhaley

    Libby's based in Tauranga (NZ) where she runs her own salon Epsilon Hair. She's overcome health obstacles with a more natural and organic diet, which has also shaped her passion today as she shares her experience with others. Find out more about Libby's story here


    Recipe makes 12 large muffins OR 12 medium and 12 mini muffins.

    Ingredients

    • 2 ½ cups Zentrofan 7 grain flour

    • 1 c organic coconut sugar

    • 3 tsp baking powder (GF if you have it)

    • 1 tsp cinnamon

    • 1 tsp himalayan sea salt

    • 3 c oob bananas (defrosted and mashed)

    • 1/3 c olive oil

    • 1 ¼ c unsweetened almond milk

    • 1 ½ tsp vanilla bean paste juice of half a lemon

    Method

    1. Preheat oven to 190 degrees fanbake. Oil or line muffin trays.

    2. Mix together dry ingredients.

    3. Mash the bananas thoroughly. Mix together with remaining wet ingredients.

    4. Add the wet and dry ingredients together and combine, then add the blueberries and walnuts – break the walnuts into small pieces .

    5. Pour into muffin trays.

    6. Cook for 18 – 22 minutes.

    NB:

    Zentrofan flour has been air milled without heat to protect the nutrients. The 7 grain version is only 60% wheat, with added rye, barley, oat, millet, rice and corn flours to reduce the gluten and add nutrients. You could substitute this for any flour you prefer.

    You could use any non-dairy milk if you don’t have almond milk.

    I particularly like walnuts in this recipe but you could use any type of nuts – sliced almonds work well – or keep them nut free (remember to use a different type of milk if these need to be nut free). You could even use dairy free dark chocolate chips - Libby x

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    Healthy Choc Chip Blueberry Muffins

    By Paige from @paigescelly and @uncomplicatedfitness

    Paige is a busy mother of two (under two), living a busy life playing, exploring and having fun with her kids (and of course always cleaning, cooking & baking). Paige is passionate about fitness & healthy living, with a focus on living plastic free. She gets peace of mind with her yoga practice... and by feeding her kids organic food she knows they're getting the very best nutrition.. 

    Follow Paige's journey on Instagram: @paigescelly and @uncomplicatedfitness

     

    Ingredients

    • 2 cups (240g) whole wheat or gluten-free* flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
    • 2 large egg whites, room temperature
    • 1 ½ tsp vanilla extract
    • ¾ cup (200g) oob organic banana (defrosted + mashed)
    • ¼ cup (60g) plain nonfat Greek yogurt
    • 3 tbsp (45mL) honey
    • ¼ cup (60mL) nonfat milk
    • 1 cup (140g) oob organic frozen blueberries
    • 2 tbsp (28g) dark chocolate chip

    Method

    1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray. 
    2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. 
    3. Stir in the oob organic mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain. 
    4. Stir in the honey.
    5. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.) 
    6. Gently fold in the oob organic blueberries and chocolate chips.
    7. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 16-19 minutes, or until a toothpick inserted into the center comes out clean. 
    8. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.
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      banana bread raspberry + white choc muffins

      By Anthea from Rainbow Nourishments

      Anthea is a food blogger and owns a raw vegan cake business in Canberra, Australia.
      She loves sharing colourful vegan recipes and creating food for people.

      www.rainbownourishments.com or visit Instagram: @rainbownourishments

      Ingredients

      Base

      • 1 1/2 cup oob organic Sliced Banana, defrosted
      • 1/4 cup oob organic Frozen Raspberries
      • 3/4 cup plant-based milk (I used almond)
      • 1 cup gluten-free flour (I used brown rice flour)
      • 1/2 cup almond meal
      • 1/4-1/2 cup coconut sugar
      • 1 tbsp cinnamon
      • 2 tsp baking powder
      • 1 tsp nutmeg

      To Decorate

      • 1/4 cup oob organic Frozen Raspberries
      • 1/4 cup chopped dairy-free white chocolate

      Method

      1. Preheat oven to 180C and line a muffin tray with liners.
      2. Add all dry ingredients into a large bowl and mix until combined and there are no lumps.
      3. In a separate bowl, mash the bananas with the back of a fork until broken down. Add mashed bananas and milk to the dry mixture and mix until combined. Add the frozen raspberries and mix until combined.
      4. Spoon mixture into lined muffin tray. Sprinkle remaining raspberries and white chocolate on top.
      5. Bake in oven for 15 minutes or until a skewer can be inserted into a muffin and comes out dry.
      6. Cool muffins in tray for 5 minutes.
      7. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
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        coconut love smoothie

        By Indiana from Be Peachy

        Indiana is a holistic health coach and runs smoothie workshops in Auckland. She's kindly shared some yummy smoothie recipes for Smoothie Month. Follow Be Peachy on Instagram here: @be.peachy_

        Ingredients

        Makes 8. Takes 15 minutes + overnight to set

        • 1 handful of oob organic mixed berries
        • A few pieces of oob organic sliced banana
        • 1 cup of Almond milk
        • 1 Scoop of chocolate protein
        • 2 Tbsp of coconut yoghurt
        • 1 Tbsp of cinnamon
        • 1 Tbsp of ground flaxseed
        • A Squeeze of honey or maple syrup
        • 1 Tsp of almond butter
        • Top with fresh berries & shredded coconut

        Method

        1. Chuck your ingredients in a blender and whiz away!
        2. The one important rule is to not overfill your blender and adjust measurements accordingly, enjoy the liquid goodness.

          

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          black forest smoothie

          By Indiana from Be Peachy

          Indiana is a holistic health coach and runs smoothie workshops in Auckland. She's kindly shared some yummy smoothie recipes for Smoothie Month. Follow Be Peachy on Instagram here: @be.peachy_

          Ingredients

          Makes 8. Takes 15 minutes + overnight to set

          • 1 handful of oob organic Mixed Berries
          • 1 Tsp of chocolate nut butter
          • 1 cup of almond or coconut milk
          • 1 Scoop of chocolate protein
          • 1 Tsp if coca nibs
          • 1 squeeze of honey
          • A few slices of oob organic Sliced Banana
          • Top with raspberries and your favourite dark chocolate

          Method

          1. Chuck your ingredients in a blender and whiz away!
          2. The one important rule is to not overfill your blender and adjust measurements accordingly, enjoy the liquid goodness.

            

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            banana espresso breakfast smoothie

            By Stacey from My Kids Lick the Bowl

            A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or www.mykidslickthebowl.com

            There are some days that just call for coffee, this banana espresso breakfast smoothie provides both the breakfast and a coffee jump start in one cool creamy glass.

            Ingredients

            For 1 smoothie

            • Espresso shot (single or double)
            • 150ml milk
            • 100g greek yoghurt
            • 1/4 cup rolled oats
            • 1/2 cup oob organic frozen sliced banana
            • 2 tsp honey
            • 1/4 tsp cinnamon
            • ice (optional)

            Method

            1. Blend all ingredients into a creamy smoothie.
            2. You can choose to include a small handful of ice in the blend, or serve over ice or skip the ice entirely
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              blueberry + almond smoothie

              By Stacey from My Kids Lick the Bowl

              A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or www.mykidslickthebowl.com

              You cannot go wrong with this blueberry and almond smoothie, the addition of almond butter brings a lovely roasted flavour to this lovely blue smoothie. The healthy fats and protein from the almonds provide a more sustained energy too.

              Ingredients

              For 2 smoothies

              • 1 1/2 cups oob organic frozen sliced banana
              • 1/2 cup oob organic frozen blueberries
              • 1 cup almond milk (unsweetened)
              • 1 tbsp almond butter

              Method

              1. Just blend all ingredients into a creamy smoothie & enjoy !
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                banana split freakshake!

                Whether you are looking healthy dessert ideas or want to take your post workout snack to the next level, this one’s for you! This recipe has been created by Amanda, one of our fans here in Omaha!


                This dairy free freakshake combines classic flavour combinations of banana, caramel, nuts and chocolate. It’s packed with fibre and 41g of protein per serve, plus all the goodness of oob organic bananas, with the option to indulge in a drizzle of toasty coconut caramel to complete the picture.

                We went dairy free for this one but you can alternate with delicious organic dairy milk + yogurt options which is really tasty too. Make the batches of brownie bites and coconut caramel ahead of time, these can be kept in fridge until you are ready to construct your organic freakshake.

                Reduce wasting fresh bananas by keeping some oob organic frozen banana in your freezer, and just use only what you need when you’re in the mood for a Caramel Banana Split Freakshake.


                Banana Nut Smoothie Makes 2 servings

                • 2 cups almond milk
                • 1 cup coconut yogurt
                • 1 cup oob organic frozen banana
                • 2 scoops protein powder of choice
                • 1 tbsp chia seed
                • 1 tbsp nut butter
                • 2 tbsp stevia
                • Cinnamon to taste

                Pop all ingredients into a blender until smooth and serve.

                Banana Nice Cream

                • 1 cup oob organic frozen banana

                  Blend frozen banana in processor until creamy consistency. Use for freakshake immediately or store in freezer.

                Choc Banana Brownie Bites Makes 12 bites

                • 2 cups defrosted oob organic banana
                • ½ cup nut butter (we used smooth peanut butter)
                • 2 Tbls cacao powder
                • 2 Tbls stevia
                • 2 scoop plant protein powder (better consistency than whey protein for this recipe)

                Blend all ingredients in food processor until smooth and combined. Pop into a cake tin and sprinkle with dessicated coconut to garnish. Bake 180 degrees C for 10 – 15 minutes until firm to the touch. Once cooled, cut into 12 portions and store in the fridge.

                Toasty Coconut Caramel

                • 100 ml coconut milk
                • 25g coconut sugar (alternatives: maple syrup, honey or agave)

                Pop all ingredients into small saucepan and bring to the boil stirring constantly. Once boiling, reduce the heat and simmer for about 5 minutes until the mixture starts to thicken. Once glossy and slightly thickened, take off the heat and allow to cool. Store in the fridge.

                Assembly

                1. Prepare your brownie bites and toasty coconut caramel ahead of time.
                2. Chill serving glasses in fridge. Melt 4 squares of dark chocolate and 1 tsp of coconut oil for the garnish. Using a spoon, drip melted chocolate around the rim of chilled glass before coating in dessicated coconut. Drip melted chocolate onto the inside of the glass for decoration.
                3. Prepare your Banana-Nut Smoothie divide this into the two garnished glasses. Pop these in fridge as you prepare your nice cream.
                4. Prepare your Banana Nice Cream, and place a good dollop of this on top of the Banana-Nut Smoothie as desired. Balance a brownie bite on the edge of the glass, using some caramel or melted chocolate to secure.
                5. Time to bring this bad boy home… drizzle with coconut caramel and finish with some chopped nuts of your choice (we used 3 x organic raw almonds).
                6. The nice cream will start melting into the smoothie along with the caramel and it’s all deliciousness. Devour immediately.
                 
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                  oob organic caramel tan & banana slice

                  Ingredients

                  Base & Topping

                  • 360g soft butter
                  • 1 cup sugar
                  • 1 tsp vanilla essence
                  • 3 cups flour
                  • 2 tsp baking powder

                  Filling

                  • 200g butter
                  • ½ cup golden syrup
                  • 800g condensed milk
                  • 1 bag oob organic Frozen Sliced Banana (450g)

                  Method

                  1. Preheat oven to 170C. Line the base of a slice tin with baking paper.

                  Base

                  1. Cream butter, sugar and vanilla essence. Add flour and baking powder to create a pastry dough. Divide dough into thirds. Set one third aside in the freezer for later to use for the topping. Use two thirds for the base, by pressing into lined slice tin.

                  Filling

                  1. Melt butter, golden syrup and condensed milk over medium heat, stirring all the time, until thick and golden. Pour over base. Evenly spread oob organic Frozen Sliced Banana on top of caramel filling.

                  Topping

                  1. Take remaining pastry dough from freezer and grate over the top of the oob organic Frozen Sliced Banana to form a crumble.

                  2. Bake for 35 – 40 mins. Serve warm with oob organic Vanilla Ice Cream.