Chocolate Almond Butter Banana Smoothie

Anxious.

Excited.

Nervous.

Yup, I'd have to say that I'm very anxious, excited, and nervous!

Tomorrow is my next OB appointment. And it's the appointment. The one that we've been impatiently waiting for the past 4 months. We're finding out the gender! Boy or girl?! Pink or blue?! Plus, we get to make sure that our little bean mango (our fruit comparison for week 19) is happy and healthy. I just can't wait to start buying baby clothes, decorate the nursery, and not have to refer to the baby as "it."

Just one. more. day.

I started off my day with a delicious concoction of a three of my favorite things - bananas, chocolate, and almond butter. These days I find myself craving dessert at all times of the day. Sad thing is, I'm pretty sure it was pretty much the same pre-pregnancy. Either way, this smoothie is a great, healthier way to satisfy my sweet cravings which seem to be never ending.

I recommend using frozen bananas, if possible. Generally, when I see that my bananas are getting pretty ripe and probably won't get ate or used before they are too ripe, I'll freeze them for smoothies or "ice cream." If you use frozen bananas, you don't need to use as much ice. Also, if the smoothie isn't sweet enough for you, feel free to add some honey or agave. You could even replace the cocoa powder with a sweetened chocolate milk powder, like Nesquik. Just see what you prefer!

Ingredients

• 1 cup milk (I use refrigerated coconut milk or almond milk)
• 1-2 tbsp unsweetened cocoa powder
• 1-2 tbsp almond butter or your favorite nut butter
• 1 medium ripe banana
• Ice

Instructions

• Combine milk, cocoa powder, almond butter, and banana in a blender. (Start out with 1 tbsp each of cocoa powder and almond butter.)
• Blend on medium speed until well blended.
• Add ice. Start with less ice, as you can always add more. You don't need a lot of ice if your banana is frozen.
• Blend until smooth and frothy.
• Taste. Add another tbsp of cocoa powder and/or almond butter if desired. Blend until smooth.

Pumpkin Pancakes

For the first 5 years that my husband and I were together he was convinced that he did not like pancakes. So for 5 years we didn't eat pancakes. 5 years! Finally, one morning earlier this year, when I really wanted some pancakes, I decided to just make them. If he didn't like them, he could figure something else out to eat. After calling him into the kitchen and telling him that breakfast was ready, I showed him what I had made. Pancakes. He kind of crinkled his nose in disappointment, but he said that he would at least try them. In hesitation, he took the first bite. Then the second. And before I knew it he had gobbled down the whole plate. He loved them! That's right, he loved my pancakes. I couldn't believe it. All this time he was adamant that he just wasn't a fan of pancakes. And all this time my kitchen had been pancake-less!

Ever since that day we've been having pancakes for breakfast every couple of weeks. He even asks me if I'll make them. Go figure. Just to keep things interesting we've tried regular, whole wheat, banana, vegan, chocolate chip, blueberry... and this morning pumpkin. I'm a fan. They're a great breakfast on a fall morning.

Pumpkin Pancakes

Ingredients

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp nutmeg
Pinch of ground cloves
1 cup + 2 tbsp milk
1/2 cup pureed pumpkin
2 tbsp butter, melted
1 egg

Directions

In a medium mixing bowl, whisk together flour, wheat flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves.

In another bowl, whisk together milk, pumpkin, and egg.

Fold the wet ingredients into the dry.

Heat skillet over medium heat. Melt butter in skillet or spray with cooking spray.

Pour about 1/4 cup of batter for each pancake.

Once the top of the pancake begins to bubble, flip. Cook for another 2-3 minutes.

Serve with syrup and your favorite topping (pecans in photo above).

Adapted from Martha Stewart