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Bananrama Pudding

If you have ripe bananas on your counter, this recipe is for you! 

This quick pudding only takes 5 minutes to make and is sweetened naturally with banana. No eggs, flour, cornstarch, or cooking required! Make it the night before and store it in the refrigerator overnight and you’ll be set for the morning! It’s packed with plenty of potassium and healthy fats to keep you satisfied for hours.

 Makes 1 serving 

You'll need:

1 ripe banana

1/2 medium ripe avocado

1 cup Greek yogurt  (can substitute non- dairy options)

¼ tsp vanilla

Pinch of cinnamon (optional)
 Preparation:

Combine all ingredients in a food processor and blend until smooth. Scrape down sides if needed.

 Store in an airtight Big Dipper until ready to eat!

For a chocolatey twist, add 2 tablespoons of cocoa powder

 

What else is in our box?

Our pineapple teal rice is dyed naturally with cabbage juice!

Here’s how:

Boil ¼ red cabbage in 2 cups water until the water turns a deep purple. Add in 1 tsp of baking soda and stir. If the water is not a deep blue, add more (a little at a time), until the water is a deep blue.  If you add too much, the water will turn green! For a rich color, let the rice sit in the dyed water for at least an hour and drain.