Banana “Ice Cream” & Granola Mug



You are going to need a Yonanas machine (I know some people use blenders or food processors to make these whips but the Yonanas machine is specifically made to make them).

When you have 3 or 4 bananas that are overripe at the end of the week, DO NOT throw them away! Cut them in half and freeze them for this recipe, smoothies, or anything else!

To make the “ice cream”, you simply place your favorite coffee mug under the machine’s spout, put your frozen banana in the top and and use the plunger to push the banana through the machine! They will come out with a very similar consistency to ice cream. You can also visit the Yonanas site to see how it works with photos and videos!

I like mine a few ways: with mini chocolate chips, with sliced almonds and a drizzle of good caramel sauce, or with granola!

This recipe makes one mugful of “ice cream”. With the 1/3 cup of Banana Sunbelt Granola: Weight watchers Points Plus 2012: 3 points

I consider this a special weekend treat because you have to have the bananas ready to go, need to wash the machine after you are done (which can take a little extra time than your normal breakfast clean up), and because even though it is only technically 3 points, there are 2 bananas in this which are high in sugar (even though its the best kind of sugar, in its most natural form).

*The machine is dishwasher safe, so you better believe mine is going in there!

Overall this is super healthy and incredibly delicious!! Let me know what you think of it!


Hongo Soup


  • 32 ounces of vegetable broth
  • 2 cups of water
  • 1.5 cups of pasta (dry)
  • 1 bundle of asparagus
  • 8 ounces of button mushrooms
  • 1 small yellow squash
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 packet of Sazon (by Goya)
  • Block of Parmesan or Asiago cheese to shred (optional)
  • Salt and pepper to taste


Cut the bottoms of the asparagus off and cut the stalks into thirds. Slice yellow squash into thin circles. Steam (put steamer basket over 1 inch of water in a pot, put veggies inside the basket, sprinkle with garlic powder, and cover with the pot lid) the asparagus, mushrooms, and squash, sprinkled with garlic powder for about 5 minutes. While waiting for the veggies to steam, put the remaining ingredients (except the cheese) into a large pot (wait until veggies are done to put the large pot on the stove). When veggies are done, add them to the large pot and cook soup until pasta is done (with lid on). Taste the broth to make sure there is enough salt and enjoy! I shred some Asiago cheese on top with a microplane! Delicious.

This soup is so healthy and it’s vegan if you hold the cheese at the end! The mushrooms in this soup provide an excellent source of potassium, even more than bananas, and have antioxidant qualities!! The asparagus is rich in folic acid, keeping your cells healthy!!

This recipe makes about 5 cups of soup! Weight watchers Points Plus 2012: 3 points for 1 cup

**Hongo is spanish for “mushroom” and since this is an original recipe I thought I would give it an original name. The addition of the spanish seasoning gave me the inspiration for the name!

Banana Yogurt “Milkshake”


  • 1/2 cup of Organic Skim Milk
  • 1 (4oz) container of Organic Stonyfield Activia Yogurt (peach, blueberry, strawberry, or vanilla)
  • 1 tsp of Vanilla extract
  • 2 Organic Ice Cubes (get my organic humor?)
  • 1 whole,  peeled (duh!) Banana


Put everything in your blender and blend! I like the puree setting!

**by the way, for those who don’t know, you don’t have to buy organic bananas because you don’t eat the peel, save your money to spend on your organic ice…

This is so delicious for Weight Watchers Points Plus Value: 3!!!

You could even pour this into a to-go coffee cup and bring it with you wherever you are going in the morning. This is a yummy dessert too!!

Bananas are a good source of Vitamin C, Fiber, and Potassium. The milk is obviously a good source of calcium and protein and of course the yogurt has active cultures to keep your gut clean and happy!

Pasta Fagioli


  • 1/2 organic onion
  • 2 cloves of organic garlic
  • 2 organic carrots chopped
  • 1 can of organic cannellini beans
  • 1 can of organic tomato sauce (i like muir glen)
  • 1 tbsp of italian seasoning (i use cento; i need to mix my own organic blend but haven’t done that yet)
  • 2 (14 ounce) cans of chicken broth (I use my homemade organic chicken broth; will post about that another time)
  • 2 cups of water
  • salt and pepper to taste
  • 1.5 cups of organic pasta (I used Trottole when I made the batch in this picture)
  •  Parmesan Cheese (optional)


Puree onion, beans, garlic, and 1 cup of water in the blender until smooth. Add mixture to a large pot followed by the tomato sauce, carrots, the rest of the water, broth, and seasonings. Bring the soup to a boil and then add your pasta. Cook the soup on high heat until the pasta is done (see on the package how long the pasta takes to give you an idea); stir often. Sprinkle a little Parmesan on top before you serve.

Weight Watchers Points Plus 2012: 3 points for 1 cup! Including a little sprinkle of Parmesan!

I eat this at lunch with my Bulgar Salad and it is a perfect weight watchers lunch! It is filling and so healthy!! The hidden beans are so high in fiber, magnesium and iron! The tomato sauce provides antioxidants and is a great source of vitamin C. The carrots have beta-carotene which can help boost your immune system!! Enjoy!!

* You could puree only half the beans and keep the others whole if you want more bulk (i haven’t tried to do this because I like this soup the way it is but experimenting is fun too!!

I modified this recipe (originally posted by SkinnyTaste)