healthy peanut butter banana soft serve

It’s been an oddly hot summer here in Washington.  Although we have 90 degrees predicted for this weekend, fall is definitely in the air.  I can start to feel a change in season.   I want to do yard work again, yay!  While browsing through some pictures from a few months ago I came across our little ice cream social I had with the kiddos one afternoon.  Hunter had woken up early from his nap so a snack was in order to tide him over until dinner.  Ice cream it was.  Because who isn’t down for a little ice cream on a hot summer afternoon?

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Gosh both kiddos look so different just 3 months ago…

I am all for real ice cream.  Yum.  But it’s not an every day thing, and especially for my little 2 year old.  He is energized enough without a sugar high.  Banana soft serve makes you think you’re eating (banana flavored) ice cream, but without the extra sugar.  Just extra deliciousness.

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Let’s talk about peanut butter.   Anyone else love PB and banana like me?  All you do is add a spoonful in as you’re whipping up your soft serve and that awesome PB-banana flavor combo is made.  If you’ve never made banana soft serve before here’s a little lesson for ya.  If you have, then you know the greatness and totally need to try adding some PB in.


Peanut Butter Banana Soft Serve


  • ripe bananas (frozen into chunks) – about 1 banana per person
  • spoonful of natural peanut butter


  1. Add your frozen bananas chunks into a food processor.  Process until the bananas begin to break down into small chunks.IMG_5151
  2. Add your peanut butter in.IMG_5152
  3. Continue to process the bananas and PB until smooth and soft serve like.

What was your favorite summer treat?  Have you tried banana soft serve before?



spicy chickpea balls

Hey hey! Hope all is going great in your world. We’ve had a nice at home weekend. We got outside when we could bare the heat, hung out with friends, celebrated a wedding and I got some canning done as well (dilly beans and pickled carrots). Pretty great!


And now it’s secret recipe club time again! When I was assigned my secret blog Searching for Spice I went on the hunt for a protein filled snack.  Corina’s recipe index is spectacular and extensive so I had a lot of options to choose from.  You see, when the afternoons come around I definitely feel my energy level plummeting and hunger picking up. Normally I reach for something bready or sweet for instant energy, but I find if I eat something more savory I’m more likely to pair it with some veggies.  Like the mounds of tomatoes we’ve been harvesting.  Daily.


This snack goes great with them.


These chickpea balls, paired with some plain yogurt for dipping are the perfect pick me up. They’re not super spicy (although you could make them spicier by using chillies), which is good for me since I can’t handle much heat. If I had added extra spice in the cooling yogurt would help calm the heat down perfectly.

You could easily make these into patties to stuff inside some pita too. Or as a veggie burger.

Both my husband and toddler were not too excited about them, but hey, that means more for me!  I especially liked them chilled out of the fridge.


Spicy Chickpea Balls

Slightly adapted from here


  • 1 can of chickpeas, rinsed and drained
  • 1 green onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 2 tsp chili powder
  • 1 egg
  • scant 1/2 cup whole wheat flour
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • pinch of sea salt
  • pinch of black pepper
  • 3-4 tbsp olive oil


  1. Put all the ingredients (except the oil) in a food processor.   Pulse until smooth.
  2. Roll into balls (about 1-2 tbsp each).
  3. Heat the oil in a large skillet over medium heat.  Fry the balls for about 2-3 minutes per side.  I turned each ball about two times.  You want them to look golden and slightly crispy around.

How was your weekend?  What’s been your go to snack lately?



greek lemon chicken and bean rice bowls

Gosh it’s been so gorgeous here!  I just can’t get enough of it.  We’ve been spending so much time in our backyard lately. Jacob spent a good couple months working on the grass, creating a rock pathway, fixing up the shed (painting + adding a door and window) and just making it a nice place to be. We’ve been cooking on the BBQ a ton and enjoying dinners outside. I feel like this weather is warmer than the norm here in Washington, but I’ll take it!

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Every month I participate along with the secret recipe club. I’m assigned a secret blog to snoop through and make one + share of the recipes from the assigned site. This month I received Famished Fish, Finicky Shark. A blog by Saundra, a mama of three. Saundra has a great story behind her blog on her about me page.  She makes a big focus of her meals for her son who has autism… which feed the whole family too. She’s seen a big improvement since making changes to his diet. I love how food can be (and should be!) used as medicine. Take a peek over at her site to read more about her.


So the recipe I chose was Greek lemon chicken nachos with chickpeas, but instead of nachos I turned it into rice bowls. We dined on this meal in the oasis Jacob’s created. It was the perfect meal. Everyone loved it! I made a couple modification which are shown below in the recipe… different beans, a slight change to the salsa and a rice mixture instead of nachos. Like I said, we all loved it. It was even a major hit with Hunter too.  Always a win.


The fresh tomato, avocado, bell pepper, cucumber and cheese salad was the perfect addition to the warm meal.  I’ve actually made it again and loved it even more the second time around.

I should also note, the original recipe was much more greek-like than this.  It included olives + feta, which you can add in as well.  I’m just sharing the variation I made. :)


Greek Lemon Chicken and Bean Rice Bowls

Recipe adapted from here


  • 2 cups uncooked rice (I used half brown and half white)
  • 1 1/4 lb chicken thigh (or breast), chopped for stir fry
  • 15 oz can pinto beans, rinsed and drained
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dried oregano, crushed
  • 1 tsp garlic granules
  • 1/2 tsp black pepper
  • 1 cup cucumber, peeled and diced
  • 1/2 cup red bell pepper, diced
  • 1 cup tomato, diced
  • 2 avocados, diced
  • 1/2 cup cheddar cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • dash garlic granules
  • dash sea salt
  • dash black pepper


  1. Cook your rice according to package directions.  Or, if you’re using a combo of brown and white rice, you can add the rice plus 4.25 cups of water to a rice cooker to cook.   I find the brown rice and white rice finish evenly together in the rice cooker.
  2. Heat a large non-stick skillet over medium heat. Toss the chicken with the olive oil and lemon and add to the skillet. Season with oregano, garlic granules and black pepper. Cook until no longer pink, about 4 minutes.  Toss in the pinto beans to season and heat through.
  3. Meanwhile, chop the cucumber, bell pepper, tomato and avocado and place in a bowl.  Drizzle with olive oil and lemon juice and season with garlic granules, salt and pepper. Stir in the cheese.
  4. To eat, place rice on your plate, top with the chicken mixture and load up on the veggie mix.  Enjoy!

Do you ever get in a rut figuring out what to do with chicken?  I hope you can add this one to your rotation, it’s quite wonderful!