Hormone-Balancing Strawberry Maca Smoothie
I love a good smoothie, but I love even more when I can drink something so packed full of good-for-me ingredients that I feel fuller and happier for the whole day! This smoothie does just that, friends. Packed with healthy, real food ingredients that pack an extra special, hormone helping punch - maca root! The older I get, the more I feel my hormones dragging me all over the place, and I'm just trying to add some regularity - and this smoothie really helps when you take it regularly.
I first tried a similar smoothie at the Whole Foods juice bar near me - and surprise, surprise - I had to recreate it at home! I knew I could make it cheaper, and whenever I wanted, if I learned to recreate it. I added a few ingredients to make it more than a sweet strawberry banana base and now I am officially obsessed and make it at least 3 mornings a week. Beyond the bunches of greens I've added, the maca root has some real benefits in balancing the body's hormones. Below we'll talk about different types of maca, how much to use, and how it helps your body!
When it comes to maca you can buy at the store, there are two types: gelatinized and raw, non-gelatinized. Raw maca that has been powdered from the dried, uncooked root, can be a little hard on the digestive system and may cause stomach upset in about 5-10% of the population. Gelatinization involves a steam process that makes the maca more digestible and also increases bioavailability of the nutrients. You can buy whatever you prefer, but note the difference in case you have a sensitive stomach. (Maca isn't going to be for everyone, so if you have stomach issues when you take it or you are following a low FODMAP diet, I recommend you avoid it all together.)
I always recommend buying organic when you can, especially since maca is a root and is grown directly in the soil. I have been loving this brand lately and it has added ashwaganda powder as well, but again, use whatever maca you prefer. High quality maca is usually grown in Peru - so look for that confirmation on the packaging. Other things to look for? Ideally, you want your maca sustainably grown and naturally harvested without the use of artificial fertilizers, pesticides, solvents, radiation or high heat. But don't worry babes - this info is usually on the packaging itself and always online! OH, and always keep your maca in the fridge - it can oxidize when exposed to air, heat and moisture.
So how does maca help and why take it? Well ladies (and gents!) there are some pretty great reasons, specifically hormone-balancing ones. Maca is rich in vitamins C and A as well as B2, B6 and Niacin and packed with minerals, including iron, zinc, iodine, calcium, copper, magnesium and potassium. It contains healthy fatty acids that help stabilize blood glucose levels and reduce inflammation in the body. It strengthens your bones and supports healthy liver and enzyme function.
Maca is one of the rare plants that can be classified as an ‘herbal adaptogen’. This means it can directly change the balance of your hormones to help you adapt to stress and illness. Unlike some herbs and phytoestrogens such as soy (which I'm actually super allergic to), maca does not try to mimic estrogen in your body. It is a hormone BALANCER, so it draws your hormones back to where they need to be rather than increase only one type of hormone and cause an imbalance. Many women report improved PMS, menopause, and PCOS symptoms as a result of regular maca usage during their cycle. Maca is also high in fibers like cellulose and lignins, which improve gut health. Fiber is also an effective tummy filler, which can reduce hunger between meals. Most maca powders also contain between 11% to 18% protein, which is a nice little boost in your morning smoothie, as well. On top of all those great reasons, maca is also a natural energy provider so you can use it to help kick the caffeine and ditch that afternoon slump! To break it down: -balanced mood -improved PMS -natural energy -improved fertility -higher libido -stronger bones -reduced menopause and PCOS symptoms So basically, it's a smoothie all of us can enjoy for different - or maybe all of the - reasons listed above! I'd love to hear about your experiences with maca in the comments below. I've only been using it regularly for about a year, but love and plan to keep using it. Let's get blending, babes!
INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk 1 frozen banana 1-2 cups fresh spinach 1 1/2 cups frozen (or fresh!) strawberries 1-2 teaspoons maca root powder 3-4 drops vanilla stevia (optional) Optional Add-In's 1 tablespoon flax powder 1 tablespoon chia seeds 1 tablespoon psyllium husk 1 tablespoon coconut or nut butter maple syrup, honey or agave DIRECTIONS Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass - or two - and enjoy! NOTES Serves 2. Sub in what you need or what you’ve got to suit your preferences! If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both!
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Green + Glowing Copycat Smoothie
I'm gonna go ahead and be honest - this recipe is a total RIP OFF! Even the name. But at least I'm being honest about it, right?! Ever since I've started ordering this smoothie at my local Whole Foods juice bar, I knew I could recreate it at home for much cheaper. So I totally creeped on the juice bar girl and chatted her up a bit to confirm a few ingredients and I've finally nailed it at home. If you've been watching my instagram stories, you probably already knew this. I've been working out a lot lately and loving rehydrating after a super sweat sesh with a big, nutrient-packed green smoothie. And this smoothie is the ultimate in green smoothies. It's not at all bitter, full of good-for-you ingredients and nutrients, great for digestion and WAY freaking cheaper to make at home than it is to order it at WF. Seriously - you can get all of the basic ingredients in this smoothie for the price of a large one at the juice bar. Go figure! Plus, no waiting in line AND you get to drink everything in the blender, not just what fits in the cup. It couldn't be easier to whip up, and it's a smoothie that everyone will love. It's fruity without tasting too 'green' - the spinach flavor totally fades - and all you're left with is the reminder from the bright green hue just how many greens you're squeezing in. This smoothie's so good, I bet it'll make into your regular rotation too. Cheers, babes!
INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk 1 frozen banana 1-2 cups fresh spinach 1 tablespoon ground flax 1 tablespoon psyllium husk 1 cup frozen mango 1/2 cup frozen pineapple 1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats) 1-2 tablespoons shredded coconut (optional - for more coconut flavor) DIRECTIONS Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy! NOTES Serves 2. Sub in what you need or what you’ve got to suit your preferences. If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water! Peanut Butter Chocolate Chunk Banana Bread
Summer is here and our CSA boxes have been packed with tons of fresh fruit! We love getting locally grown goodies sent to our door each week, but sometimes we don't make it through the whole box before things start to get a little...brown. Like our bananas! I like bananas just as much as the next girl, but they're not my favorite, and sometimes they get a little too brown before we have a chance to gobble 'em up. Turning mushy, overripe bananas into banana bread is probably my real favorite way to enjoy my bananas, so I never really mind letting them get to that point. And in this combo- mashed with peanut butter + sweet chocolate chunks? ITS AMAZING. And basically a few sprinkles of coconut bacon short of an Elvis sandwich! We've been noshing this loaf all week, but my favorite way is to stick a piece in the warm oven for a few minutes to let the chocolate get a little melty then slather a little butter on it and mmmm...you get it. It's foolproof- and even works well with gluten-free substitutes. Let's eat!
INGREDIENTS:
2-3 bananas, mashed (about 1 1/2 cups) 1/3 cup oil 1/4 cup sugar 1/4 cup peanut butter 3/4 cup non-dairy milk 1 teaspoon vanilla 1 teaspoon vinegar 2 cups whole wheat flour (we have also used a GF flour blend here, but used about 1 3/4 cup) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup chocolate chunks (or chips!) DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, mash your bananas. Set them aside. In a large mixing bowl or in an electric mixer whisk together the oil, sugar, milk, peanut butter, vanilla, and vinegar. Let sit for 3-5 minutes, while you grab a third bowl and combine the flour, baking soda & powder, and salt. Once the wet ingredients are ready, slowly add in the dry ingredients and stir to combine. Once the two are completely combined and a batter has formed, add the mashed bananas. Stir again. Finally, add in the chocolate chunks and mix once to combine. Pour into a greased, lined or non-stick loaf pan. [We used a non-stick pan with a little parchment paper, for easy removal.] Bake for 45-60 minutes, depending on your oven. Bread is finished when a toothpick comes clean. Remove from the oven and let cool at least 30 minutes before enjoying a piece. Cover and save up to a week, or freeze indefinitely! 
Chocolate Mocha Tigernut Smoothie
I've gotten back into running lately and have been relying on protein-packed smoothies and shakes to get me through tough afternoons. Especially since its been so HOT in So Cal lately. What happened to Spring, huh?! Anyway, I need something that'll give me good fats, protein, and plenty of energy and THIS smoothie has it all. Plus CHOCOLATE!
We first tried tiger nuts a few months ago in our VeganCuts Box and then got a bigger bag when we made friends with the gals at the TigerNut Raw Snack booth at Expo West. They made theirs into strawberry milk- which was AMAZING- and inspired us to start sipping on 'em too! Tiger nuts, despite their name, are actually a tuber and are packed with 'energy content', meaning lots of starch, sugar, fat and protein in these wrinkly little guys. Plus they're high in potassium + phosphorous. Perfect for a pre-run snack! But when paired with MRM's creamy, dreamy Chocolate Mocha Veggie Elite Protein Powder, it makes your pre-run snack the best part of your day. MRM is a complete pea and brown rice based protein powder with 24 grams of protein in each 8 ounce serving. It is 100% FREE of GMO's, soy, artificial flavors, colors, sweeteners, and chalkiness. MRM is formulated to helps provide both essential & nonessential amino acids necessary for performance, recovery and repair to support lean tissue and a healthy body weight. And it tastes AMAZING! I loved the nutty, rich flavor of this shake. The touch of mocha just makes it taste decadent- kind of like giving yourself a little treat before you sweat your buns off. It's a delicious pairing. Let's whip out those blenders!
INGREDIENTS
12 oz dairy-free milk 1 banana, frozen OR fresh 1/4 cup tiger nuts (or use what you have on hand) 1-2 scoops MRM Chocolate Mocha Veggie Elite Protein Powder 2 cups ice optional add-in ideas: lucuma powder golden berries peanut butter shot of cold brew coffee DIRECTIONS Blend it all up in a high speed blender until completely combined. Add more milk as necessary. Makes 1 large smoothie. Enjoy!
*This post contains an affiliate link.Coconut Cookie Butter Bars
We're finally getting settled into our new place in Long Beach, and totally loving it. We have both a Trader Joe's and a Jamba Juice within walking distance (melt my heart!), and have gotten back to our daily runs, which is great for both my rear end and Maddie's. Alex and I have been dating almost 5 years (holy cow!) and this is our first place we've lived just the two of us. And seriously, we're loving it. I finally don't feel guilty about setting up a food shoot on the counter and not picking it up for hours, or for filling the fridge with vegan goodies and crowding out my roommates food stores. This is gonna be a great move for us. And to celebrate our first new recipe in our new kitchen, I got a little splurgy. This sweet treat is a celebration of independence and deliciousness, of new beginnings and late night snacking- and man, it is good. But I won't lie, its a dessert you may want to eat in moderation. Its rich, fudgy, and filled with crunchy, sweet cookie butter...perfect for celebrating, and even better when shared with your significant other.
Before we go any further, a couple quick notes:
1) We used Trader Joe's brand crunchy speculoos cookie butter, which is NOT gluten-free. In our recipe, we offer both a GF and regular flour mixture as options, but to keep this recipe totally gluten-free, try making your own cookie butter from Foodie Fiasco's tried and true recipe. 2) This recipe is a little time consuming, with all the refrigeration. To make it easier on yourself, cook the base the night before, and prep the rest in the morning when the cake has had all night to set. 3) This is a seriously decadent dessert. We cut our bars into about 12 large squares, but each time we eat one, Alex and I end up splitting it, so feel free to cut these into much smaller-even bite sized- pieces. Ingredients: Sugar Cookie Layer: 2 1/2 cups whole wheat flour OR gluten-free all purpose flour 1/2 teaspoon xantham gum (only if using GF flour) 1 teaspoon baking powder 1/2 teaspoon salt 2 cups organic sugar (we used coconut sugar, which is why our batter is slightly browner than usual) 1 cup coconut oil or vegan butter 2 teaspoons vanilla extract 2 mashed, ripe bananas (medium sized) 1/2 cup shredded coconut Cookie Butter Layer: 1/2 cup coconut oil or vegan butter 1 cup cookie butter Chocolate Layer: 1/2 cup coconut oil or vegan butter 1 cup chocolate chips or chopped bar chocolate
Directions:
Sugar Cookie Layer: Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, xantham (if using), baking powder and salt. Set aside. In a stand mixer, beat together sugar and coconut oil (or butter) until whipped, about 1 full minute on high speed. Add in vanilla and bananas, and continue to mix until combined. Add in dry ingredients and mix again, until a batter forms. Toss in shredded coconut and mix one last time to distribute it throughout the batter. Pour batter into a greased or lined 8x8 glass baking dish (for thinner bars, feel free to use a 9x13 inch pan), and bake for 30 minutes, or until an inserted toothpick comes clean. When finished, let cool on the counter for at least an hour (but up to overnight), or in the fridge for at least 30 minutes to set. While cooling, make cookie butter mixture. Cookie Butter Layer: In a small saucepan, combine the coconut oil or vegan butter and cookie butter over low heat. Stir frequently, until mixture melts together, then promptly remove from heat and let cool and thicken. Once thickened to the consistency of slightly thinned cookie butter, pour/ spread mixture over cooled cookie base. Immediately store in the fridge or freezer, to set cookie butter layer, for about 30 minutes. While setting, begin chocolate layer. Chocolate Layer: In a small saucepan, combine chocolate and coconut oil or vegan butter over low heat, stirring frequently until mixture melts together. Remove from heat and pour chocolate mixture over chilled cookie butter layer, immediately placing bars back into the fridge or freezer for about 30 more minutes to set completely. Once the entire cake has set, remove from fridge or freezer, and cut. If frozen, allow cake to warm slightly to room temperature so the chocolate doesn't crack. Cut into 12 (or more) squares, and serve. Saves well in a covered container in the fridge for about a week, or in the freezer indefinitely. Enjoy!
Summer came and went...and we had leftover bananas. So we froze 'em! This recipe is a perfect call to summer and tastes delicious with fresh bananas or thawed frozen ones. And it doesn't require any gums or binders, since the bananas do such a great job all on their own. This is our go-to dessert, breakfast, and party host gift. Its moist, flavorful, and you'd never know it was gluten-free. Just one bite, and you'll be hooked- we promise.
Ingredients:
3 medium bananas, mashed (about 1 1/2 cups) 1/3 cup softened coconut oil 1/2 cup organic sugar 1/2 cup non-dairy milk 1 teaspoon vanilla 1 teaspoon vinegar 2 cups GF flour (we used a blend of almond & teff- nutty & delicious!) (*OPTIONAL* If you like xantham gum and you want to guarantee NO crumbing, add a 1 teaspoon to the mix here.) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup chopped pecans, for topping Instructions: Preheat oven to 350 degrees. In a large bowl, mash your bananas. Set them aside. In a different mixing bowl, whisk together the coconut oil, sugar, milk, vanilla, and vinegar. Let sit for 3-5 minutes, while you grab a third bowl and combine the flour, baking soda & powder, and salt. Once the wet ingredients are ready, slowly add in the dry ingredients and stir to combine. Once the two are completely combined and a batter has formed, add the mashed bananas. Stir again. Pour into a greased, lined or non-stick loaf pan. [We used a non-stick pan with a little parchment paper, for easy removal.] Sprinkle batter with the chopped pecans, place in the oven and bake for 45-60 minutes, depending on your oven. Bread is finished when a toothpick comes clean. Remove from the oven and let cool at least 30 minutes before enjoying a piece. Cover and save up to a week, or freeze indefinitely.
Strawberry Blonde Smoothie
When I woke up this morning, there was frost on the windows. Since the daylight savings change, the temperature drop by morning is even more noticeable. And this morning, I needed a little something more to pry my freezing buns out of bed. I needed a little taste of SUMMER.
So I hopped up, ran downstairs to the (also) freezing kitchen, and threw together this little number. Some frozen fruit, a squeeze of fresh lemon and my secret ingredient: apple cider. Yum! I promptly grabbed a cute straw (of course), rinsed out the blender, and ran my buns right back upstairs and into bed, enjoying my granola-topped smoothie while watching New Girl on Netflix. It was a good morning. I think its only fair to share my little ray of sun in this damp, dark fall...I promise it'll turn that frown upside down- and give you a mega blast of vitamin C, while you're at it. The recipe serves one but can be easily doubled. Let's eat!
Ingredients:
1 frozen banana 1 1/2 cups frozen strawberries 10 ounces apple cider (unpasteurized if possible) 2 tablespoons freshly squeezed lemon juice optional add-ins: 1 tablespoon: -coconut -flax (ground, seeds, or oil) -chia seeds -lucuma powder -protein powder or top with a little bit of granola! Blend all ingredients together in a high-speed blender until creamy. If your fruit isn't frozen, add a few ice cubes and a little extra apple cider to the mix to make it creamy. Sip it through a straw or eat it in a bowl. Serves one.
Banana Cinnamon French Toast
We've been in Maine for about a week now, and its been lovely. Catching up with cousins, hiking with our puppy, watching the wild turkeys in the field outside our cabin every morning with Alex; its been idyllic and relaxing.
But now that we're settled in? I want to cook. I offered to make breakfast Sunday morning and wanted a simple meal that was sure to please, especially since I was feeding a breakfast table full of non-vegans. It turned out perfectly, hearty and sweet. A crunchy cinnamon crust leading into warm, gooey banana bread. Topped with some earth balance and a little of Dad's homemade maple syrup? Oh man.
My Dad makes his own maple syrup from the sugar maple trees on his land. It tastes phenomenal. Its lighter, naturally sweeter, and darker in color than even the most raw, organic syrups you find at the grocery store.
It is liquid gold on warm, fluffy french toast.
After mixing my batter, I always like to pour it into a wider, more shallow dish for dipping. A pie pan or casserole dish works great, and makes dipping, flipping and coating your french toast slices super easy.
The bread is really the secret to a great french toast. Thin, soft bread makes for soggy frech toast; too thickly sliced and it will be too dry in the middle.
Baguettes and boules, cut into about 1/2 inch slices, are best. Having air pockets in the bread allows trapped batter to get gooey and gives you pockets of warm, melty cinnamon goodness. Mmmm. This recipe has been approved and officially dubbed by my sister: Banana Bread French Toast. Its her new favorite.
Ingredients:
2 ripe bananas 3/4 cup hemp milk 1 1/2 tsp cinnamon 1 1/2 tsp vanilla 6-8 slices of crusty vegan bread optional add-ins: 1/2 tsp. orange, lemon, or almond extract 1/4 cup chopped nuts 2 T. powdered peanut butter (I just discovered powdered PB. It adds a nice, light PB flavor to things without being overwhelming. Great in baked goods and oatmeal!) Instructions: Mash bananas in a medium mixing bowl with a fork. Whisk in milk, cinnamon, & vanilla until combined. Pour mixture into a shallow dish- a pie plate works great. Dip bread into the wet mixture, flipping to coat the whole slice evenly. Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Enjoy while warm with maple syrup, agave nectar, or fresh fruit! Makes 6-8 pieces of french toast.
Soft, Chewy, Chunky Peanut Butter Cookies
Tomorrow, March 1st, is National Peanut Butter Lovers Day.
And I love peanut butter. Growing up, my family called me Peanut in reference to my love of all things peanut butter. When Reeses Puffs cereal debuted back in the '90s, it was like they had made a breakfast cereal just for me. I was crazy about the stuff. Now I eat far more nut butter, but far less peanut butter than I used to. Cashew butter, macadamia nut butter, even almond butter- delicious alternatives. But simply nothing can replace good ol' peanut butter in a cookie. I kept the cookies gluten-free by using brown rice flour as a base instead of wheat flour. I added potato starch for moistness, since often times my gluten-free experiments turn out far too dry. The result? A perfectly soft, chewy cookie with just a little crunch. Try dunking 'em in some dairy-free milk. Or just gobble 'em up. But be careful, they make your mouth ooey-gooey if you eat too many...like any good peanut butter cookie should! A note: We used organic chunky peanut butter with no added sugar or oils. Just ground up peanuts. Feel free to use whatever you have on hand, but note that the cookies may be considerably sweeter if you use PB w/ added sugars. But they're cookies, so its all good.
Ingredients:
1 chia or flax egg (1 tablespoon ground chia or flax powder + 3 tablespoons water) 1/2 cup mashed banana 1 cup chunky (or creamy, your choice!) peanut butter 3/4 cup raw sugar 1 teaspoon vanilla 3 tablespoons milk 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup brown rice flour 1 teaspoon potato starch (optional, for moistness)
Instructions:
Preheat oven to 350 degrees. First, make your 'egg' by combining 1 tablespoon ground chia seeds (or flax) and 3 tablespoons water. Let it sit for about 10 minutes to gelatinize; in the meantime, prepare the rest of the dough. In a large mixing bowl, combine mashed banana, peanut butter, sugar, and vanilla. Mix well using a fork or whisk. When chia egg is ready, add that and the milk to the bowl. Mix to combine. Finally, throw in the salt, baking powder, baking soda, flour and potato starch. Mix very well using a fork, a strong wooden spoon, or your hands. Just make sure there are no clumps of dry ingredients anywhere in there and that everything is well mixed. Spoon balls of cookie dough onto a non-stick baking sheet. Slightly flatten with the back of a spoon. Bake at 350 degrees for 10-12 minutes, or until edges firm up and slightly brown. Makes 16-20 cookies. **To make traditional fork lines in the cookies, take them out halfway through baking, and press a fork twice, in opposite directions, into the cookie. Place the baking sheet immediately back into the oven to finish cooking.**
Stored in an airtight container, these chewy, soft delicious cookies will last about a week.
But tomorrow is National Peanut Butter Lovers Day so really, don't hold back. Enjoy! Frozen Banana Pops
It's SUMMER! And its really just flying by. Wednesday was the 4th of July, and after a long day at work we celebrated by snuggling up and watching the fireworks together...while munching these!
Reasons we love banana pops: 1) vegan friendly, gluten-free, refined sugar-free! 2) cold, delicious summer treats! 3) low-calorie, fat, and sugar content-because you still wanna rock that bikini!
Banana pops are a great alternative to sugary store-bought popsicles and take way less time than whipping up an entire smoothie. Plus, they're portable and great for little hands! We had fun rolling the toppings onto each pop- we tried to pick a different topping for each one we made, but my favorite was definitely raw nutella spread coated in shredded coconut! YUM!
Ingredients
2-4 ripe bananas toppings for spreading: peanut butter, coconut butter, raw nutella, soy yogurt, sunflower seed butter, hemp butter (ok, so thats what we used-but get CREATIVE! anything spreadable will work here!) toppings for dipping: almonds, coconut, sprinkles, fruit, cacao nibs, granola, cereal, chocolate, agave and whatever else! You'll also want to pick up some popsicle or cake pop sticks, two per banana. I like cake pop sticks best because they're strong and can support the weight of the banana and its (sometimes heavy) toppings. Plus, there's a little more to hold onto, so you won't drop this sweet treat and have to scrap it! *tip: when spreading bananas with coconut butter, be aware that it hardens FAST when cold, so you gotta work fast!
Directions
Gather your bananas. Cut each banana in half, pushing a cake pop or popsicle stick into the bottom of each half. Once the stick is in, cut the pointed end off of the banana so that the banana can stand flat, stick pointing up. Eat that 'nana chunk. Freeze your bananas overnight (at least 3 hours), so that the stick can set and the bananas will be firm for dipping & topping. I just stuck mine on a plate in the freezer. Once the bananas are ready, remove them from the freezer. Use a butter knife or frosting spatula to coat each banana in whichever soft spread (i.e. peanut butter, chocolate, coconut butter) you prefer. The key to this is really keeping whatever you coat them in soft and malleable, since the bananas (even when frozen) get soft quickly. Nut butters, frostings, yogurts, & puddings are perfect. Once coated, immediately coat in whichever toppings desired. To minimize mess, lay out a plate for each topping. Sprinkle the topping onto the plate and roll the bananas side-ways through them, turning as the banana gets coated all over. Now that they look delicious and all you want to do is take a bite- put them back in the freezer. I promise, after a few hours of hardening in the freezer, they're even better!! Remove 'em from the freezer when the toppings have set (3+ hours), and enjoy!! We kept our in the freezer for about 3 days before they were all eaten up, but I would bet that a few more days living in the freezer would be just fine. (Side note! I learned that if you let your banana pop soften, then scrape it off the stick into a bowl and mash it up, you have instant ice cream. Do with that information what you will...)
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