I am so excited to start my Friday Fit Mom Feature series on my blog! Today I would like to introduce you to Sarah from A Whisk and Two Wands. I have been following Sarah on Instagram @miss_whisk for quite a while and I love how she is always creating delicious and healthy recipes for her active family. I am constantly inspired by her posts and often run out and purchase products that she features in her recipes. Today she will tell you a little about her life as a fit mom and share a delicious recipe that is a perfect summer treat!
Hello my name is Sarah, “the whisk” behind a Whisk and Two Wands. My two daughter’s are my little (actually not little at all anymore) “wand” helpers that help make the magic in our creations happen and my inspiration for starting my blog. My blog started out with mostly plant based creations/recipes and while most are vegan or vegetarian it has evolved over the years as things have changed in our health or dietary needs. The one thing that remains the same as I like to create fun and healthy foods to fuel my active family. Of course we like our treats to, if you are already a follower of mine on Instagram you know we like our froyo and lately s’mores as it is summertime, and those also make an appearance. Liking our treats we try to have them in a healthier way and often have cookies or cake for breakfast or have shakes inspired by some of our favorite desserts. Life is all about balance! As I stated my family and I are very active, my youngest daughter is a gymnast and likes to play soccer, my older daughter plays traveling soccer, recreational soccer, and yoga. I like my HIIT workouts for my “me” time in the morning (unless my husband is joining me) and last year I found I really like Piyo. I didn’t think I would like it as I’m not a “yoga” person as I thought it was too slow and I am one that likes to move and be on the go but am so happy to have fallen in love with it as it has helped me in staying “active” through a recent injury. My husband is a runner and we tag along with him for shorter fun runs as it is one of the things we like doing together as a family. We also really enjoy being active outdoors as a family. While fueling our summers we drink a lot of smoothies and whip up lots of quick nutrient dense snacks we can make ahead and take on the go.
When trying to decide what recipe to share I wanted Nicole to pick one. If there weren’t any that stood out to her I was going to help by narrowing it down based on things her family liked or maybe something her family would like to try or incorporate more of. When she came back saying she wanted to share my Banana Cream Granola Bars I knew it was perfect as I still had another version of these, a protein version, that I still had to share and it would work out perfectly to post those on the same day as her post. Banana Cream Granola Bars are quick, easy and another way to enjoy nana cream or a smoothie bowl in a fun way. Like many of my creations/recipes I state that these are easily customizable to suit your needs or to play with and whip up ones to suit your taste. I like to think of them as inspiration and always encourage others to make them their own and love to see what others make from my creations. If you make them I would love it if you would share them with me tagging me on social media!
Frozen Banana Cream Granola Bars
Makes 8 servings, 9×5 loaf pan or 8 standard muffin tins
1/4c peanut or nut butter (used Kolat Dark Chocolate Coconut Superfood Fusion Almond Butter)
1/4c coconut oil, melted
2c granola (used Purely Elizabeth Original Ancient Grains Granola, gluten free and vegan)*
4 medium bananas, if looking for quicker setting use 2 frozen bananas and 2 non frozen, or all frozen using tamper tool and more milk if needed
1/2c coconut milk (used So Delicious Unsweetened Vanilla Coconut Milk)
*If desired granola can be ground down first or you can smash down half of the granola mixture after making to have a finer texture for the bottom and keep the crunchy on top. In the version shown I kept it as is.
Line a 9×5 or standard loaf pan with foil, you can also use silicone muffin molds unlined. In a bowl mix together coconut oil and nut butter until smooth. Stir in granola until combine. Place half the mixture into the bottom of prepared loaf pan or a spoonful into 8 silicone muffin tins. Place in the freezer. In a Vitamix, or high-speed blender, blend together bananas and milk until smooth. Pull pan from the freezer and pour banana mixture over top. Sprinkle remaining granola mixture over top and place in the freezer until frozen. Time will depend on pan using and if using frozen bananas. If not using frozen bananas and a loaf pan in will take a couple of hours. When ready to enjoy or when frozen remove from freezer and slice as desired and store remaining bars in the freezer until ready to eat (or up to 20 minutes before to thaw out). Enjoy!
Thank you Nicole for allowing me to share my creation with your readers. If you are looking for another version of these Banana Cream Granola Bars check out my Frozen Banana Cream Protein Granola Bars I have posted on my blog today!
**Sarah is a mom of 2 who loves to create fun, delicious & healthy food to fuel her active family. She is a Sweat Pink and FitFluential Ambassador and you can find her on Facebook, Twitter, Instagram, and A Whisk and 2 Wands