Frozen Banana Bites

Suggested serving 4-6 bites.

4 cups ripe banana, cut into 1/4 inch slices (roughly 3 banana) 

11/2 cup chocolate chips (Lily’s is a good dairy free/sugar free option)

1⁄4 cup almond butter, chunky or smooth

1 teaspoon coconut oil 

Directions

1. Cut the banana into 1⁄4 inch slices and set aside on a baking sheet covered in parchment paper.
2. Spoon 1⁄2 teaspoon almond butter on half of the banana slices on the parchment paper.
3. Top the layered half with the other empty half of the banana slices to make a sandwich.
4. Place the baking sheet in the freezer and freeze for two hours. When the banana sandwiches are frozen, prepare the chocolate.
5. Place the chocolate chips in a mid-sized microwave-safe bowl along with the coconut oil.
6. Cover and microwave on low/medium heat in 30 second bursts. Stir in between each round until the chocolate is fully melted. 
7. Prepare another baking sheet with parchment paper. Take the bites...

For this week's Monday Motivation we thought we would put together some of our favorite recipes from a few of our faculty members here at  Rise Together Today.

Dr. Mark Hymans Skillet Tofu with Broccoli and Peppers

This is a tasty and super-easy meal from Dr. Hyman's new cookbook Food the Cookbook that can be on the table in less than 20 minutes. You can easily use 1 pound of chicken or beef in place of the tofu as well as different vegetables depending on what’s available and in season.

Ingredients

2 teaspoons sesame oil
1 large red bell pepper, stemmed, seeded, and julienned
2 large broccoli heads (about 1 pound total), cut into small florets
1⁄2-inch piece fresh ginger, peeled and minced
1 pound non-GMO firm tofu, drained and crumbled
2 tablespoons wheat-free tamari
1 tablespoon rice wine vinegar
1⁄2 cup vegetable broth or filtered water
1 tablespoon arrowroot
2 tablespoons of filtered water
1 tablespoon white sesame seeds
1⁄4 cup loosely packed...