Matcha Green Tea Latte

I have found an amazing pick-me-up for the afternoon slump! Note: It contains a lot of caffeine. I love the Starbucks green tea latte (not found on the menu, I might add), but it can get pricey when you order it over and over. So, I decided to investigate this matcha powder business. I went over to Dorothy Lane Market and picked up some Republic of Tea Matcha powder for about $14. If I use 1.5 tsp per cup, it will make about 18 servings or so. Not bad!

I found the recipe for the green tea latte on this website.


  • 1.5 tsp matcha powder
  • 1 tbsp hot (not boiling) water
  • 1 tsp sugar (I use 3)
  • 1 cup skim milk


Sift the matcha powder through a mesh basket into the cup to get rid of lumps. Add the hot water to the powder and whisk quickly, or use a frother to make a smooth dark green paste. In a small saucepan, heat the milk and sugar over high heat, but do not bring to a boil. Small bubbles should be appearing on the surface and the edges of the saucepan when you remove it from the heat. Froth the milk for 20-30 seconds. The volume will double! Pour into the cup. Here, I add a step and froth the latte. Sprinkle with more matcha powder from the mesh basket.




Cherry Peach Protein Smoothie

It’s cherry season, and that means I’m finding ways to incorporate cherries into all sorts of dishes. I’ll start with a cherry protein shake, using the Isopure Zero Carb Creamy Vanilla protein powder I just purchased. Here’s the recipe:


  • 1 banana, cut into chunks
  • 1/2 cup milk
  • 1 small peach, quartered
  • 1 scoop vanilla protein powder
  • 6 frozen cherries
  • 3-4 ice cubes


In a blender, puree the banana, milk, and peach. Add the protein powder. Add the frozen cherries and ice cubes. Blend until smooth.


Almond Butter Flaxseed Protein Shake

I’ve been drinking the peanut butter chocolate protein smoothies too much, and I want to try something different. I created this recipe below. After adding the protein powder, I blended the smoothie for 2 full minutes to achieve a thick consistency.


1 banana
1/2 cup Lactaid milk
1 tbsp almond butter
1/4 cup Quaker oats
1 scoop chocolate protein powder
2 tbsp flaxseed
1/2 cup ice



Banana Butter Pancakes

For those who are lactose intolerant, LACTAID® has a great recipe for banana pancakes. I made them this morning, and they were very hearty and tasty. Definitely a keeper!


  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons unsalted butter, divided
  • 2 large eggs
  • 1 1/4 cups LACTAID® Reduced Fat Milk
  • 1/2 teaspoon vanilla extract
  • 2 cups sliced bananas (1/4-inch thick)
  • 6 tablespoons vegetable oil, divided, for cooking (I used Pam spray)
  • 1/2 cup chopped walnuts ( I added this ingredient)


Preheat oven to 200F.

In a large bowl, mix the flour, sugar, baking powder, salt and nutmeg. Melt the butter in the microwave (30 seconds) and set aside. Whisk the eggs in a medium bowl and add the milk, vanilla extract and 3 tbsp melted butter. Mix well. Pour the egg mixture into the flour mixture, stirring until smooth.

Heat the remaining 2 tbsp melted butter in a frying pan over medium heat. Add the banana slices and cook 3-4 minutes per side, until bananas are caramelized and golden brown. Allow them to cool for a few minutes, and then add half of the banana slices into the batter. Reserve the rest for pancake toppings. Add the walnuts to the batter.

Spray a skillet with Pam and heat over medium heat (I use medium low to low heat). Measure 1/2 cup batter and pour onto pan. Cook until bubbles appear on the edges of the pancakes, and then flip and cook until brown on the other side.

Remove pancakes from the skillet and transfer them to an oven proof dish covered with a piece of aluminum foil. Place in oven, where they will remain warm until ready to be served.

Serve pancakes and top with caramelized bananas!


Apple Crisp 2.0

Apple crisps are so fun to make. This one isn’t particularly sweet, but it’s perfect for when you want just a bit of fruit and crunch for an easy dessert. Pair with vanilla ice cream or whipped cream topping!




2 tbsp brown sugar
1/2 cup oats
Dash baking soda
1-2 tablespoons milk
2 apples, peeled, cored and thinly sliced
Dash of nutmeg
Dash of cinnamon
1/4 cup butter, softened


Combine the oats, brown sugar, milk, baking soda, nutmeg, cinnamon and butter in a bowl. Whisk well and add the apples, tossing to coat. Bake at 350 for 25-30 minutes.

Peanut Butter Chocolate Protein Shake

I’m obsessed with this shake. I discovered how to make it a few days ago.


  • 1 scoop chocolate protein powder
  • 1/2 cup skim milk (we use Lactaid)
  • 1/4 cup Quaker Oats
  • 1 banana, cut into chunks
  • 1 tablespoon peanut butter
  • Ice cubes


Combine the banana chunks, milk, and peanut butter in a blender and process until smooth. Add the protein powder and oats. Keep processing for a full minute until the oats are fully blended in. Add the ice cubes and process.

Protein Shake

Spinach-Scallion Frittata

The other day I had a bunch of leftover stuff in my fridge: eggs that were about to expire, scallions that looked just about ready to wilt, garlic cloves, and a potato that had never made it into the oven with its companions. So, I looked up a recipe for quiche, but then realized I didn’t have the ingredients to make the crust. I went with the next best thing: frittata!


6 egg whites ( I removed 3 yolks)
1 bunch scallions, chopped
1 clove minced garlic
1 cup spinach
1 potato, thinly sliced
1/3 cup milk


Heat 2 tablespoons of olive oil on medium heat in skillet. Add potatoes and cover. Cook for 10 minutes until potatoes get soft. Add the scallions, garlic, spinach, and salt and pepper to taste. Then add the milk. Cover and cook on low for about 7 minutes or until the eggs have set.