Makes 4 Banana Pops
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all-natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half. Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices. Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices. Place the banana pops in the freezer and freeze until firm. When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth. Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy! 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟 https://www.facebook.com/groups/mommasrecipes/
Hey Guys, since I am a diabetic, cinnamon is my friend! It works to lower my blood sugars and tastes great. There are many more benefits of cinnamon. I am sharing them below.
5 Health Benefits of Cinnamon
Cinnamon is a highly delicious spice. It has been prized for its medicinal properties for thousands of years. Modern science has now confirmed what people have known for ages.
Here are 5 health benefits of cinnamon that are supported by scientific research.
1.Cinnamon is a popular spice. It’s high in cinnamaldehyde, which is thought to be responsible for most of cinnamon’s health benefits.
2.Cinnamon contains large amounts of highly potent poly-phenol antioxidants.
The antioxidants in cinnamon have anti-inflammatory effects, which may help lower your risk of disease.
3.Cinnamon may improve some key risk factors for heart disease, including cholesterol, triglycerides and blood pressure.
4.Cinnamon has been shown to significantly increase sensitivity to the hormone insulin.
5.Cinnamon has been shown to reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1–6 grams or 0.5–2 teaspoons per day.
At the end of the day, cinnamon is one of the most delicious and healthiest spices on the planet. It can lower blood sugar levels, reduce heart disease risk factors and has a plethora of other impressive health benefits.
Bacon Apple Cinnamon Breakfast Frittata
• 1 slice of bacon, diced
• 1 medium apple, peeled, cored, and diced
• 1 tablespoon ghee or organic butter
• 3 large eggs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 1 teaspoon orange zest
• 2 tablespoons pure maple syrup
Preheat oven to 350 degrees F.
In an 8-inch oven-proof skillet, cook bacon over medium-high heat until almost crispy. Set bacon aside on a paper towel-lined plate.
Add ghee and apple to the skillet over medium heat and saute for about 5 minutes until the apples are tender.
In a small bowl, whisk eggs, cinnamon, vanilla, and orange zest. Pour into skillet over the apples. Sprinkle with cooked bacon. Swirl until eggs start to set. Pop the skillet into the oven for approximately an additional 3-5 minutes to allow the eggs to set on top.
While the egg mixture is in the oven, heat the maple syrup on medium-high in a small saucepan to allow the syrup to reduce.
Slide your frittata onto a plate and drizzle with maple syrup.
2/3 cup heavy whipping cream
4 ounces dark chocolate candy bar, chopped
1/2 cup 2% milk
3 tablespoons sugar
1 cinnamon stick (3 inches)
Cinnamon whiskey, optional
Heavy whipping cream, whipped
Additional cinnamon sticks, optional
In a small saucepan, heat the first five ingredients over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat. Discard cinnamon stick; if desired, stir in cinnamon whiskey. Pour into mugs; top with whipped cream. Serve with cinnamon sticks if desired.
Originally published as Landmark Hot Chocolate in Breakfast & Brunch 2016 Bookazine