banana

Banana Ice Cream

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Who doesn't love ice cream? That's a rhetorical question. To be honest, I didn't love ice cream as a kid. Chocolate candy bars were my preference. As an adult, my tastes have changed, and I do scream for ice cream! 

Dairy isn't always my friend, as is the case for many of us. In addition to lactose intolerance (a problem for many), dairy can also lead to leaky gut.  More specifically, there is a protein in some milk called A1 casein protein. Studies have shown that it can cause inflammation in the digestive tract, and inflammation in the digestive tract can lead to leaky gut. 

Leaky gut (increased gut permeability) can lead to a wide range of symptoms and health problems including: 

  • Gastric ulcers

  • Infectious diarrhea

  • Irritable Bowel Syndrome (IBS)

  • Inflammatory bowel diseases (Crohn’s, ulcerative colitis)

  • Celiac disease

  • Esophageal and colorectal cancer

  • Allergies

  • Respiratory infections

  • Acute inflammation conditions (sepsis, SIRS, multiple organ failure)

  • Chronic inflammatory conditions (such as arthritis)

  • Obesity-related metabolic diseases (fatty liver, Type II diabetes, heart disease)

  • Autoimmune disease (lupus, multiple sclerosis, Type I diabetes and more)

  • Parkinson’s disease

  • Chronic fatigue syndrome

  • Obesity

To avoid the potential pitfalls of consuming dairy, a non dairy 'ice cream' may be the answer to your "darn I wish I could eat ice cream but can't because it upsets my stomach (and everything else)" prayers. For you, there's 'ice cream' the JCB Nutrition way!

  • In a food processor, you can use any combination of these items or similar items

    • Frozen banana

    • Blueberries, other berries (not frozen if using frozen banana)

    • Almond or coconut milk (go lightly because too much liquid will make your 'ice cream' too watery)

    • Chocolate chips (dark chocolate or bitter sweet)

    • Nuts, seeds, nut/seed butters

    • Honey or maple syrup to taste (go lightly on added sugar)

    • Avocado and/or coconut oil

    • Coconut flakes

    • Other healthy treats

  • Process until blended, transfer into a bowl (garnish if desired) and enjoy!

 
Jennifer Caryn Brand

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist specializing in childhood skin rashes (like eczema), food allergies and sensitivities, and gut problems. Jennifer helps her clients resolve imbalances, nourish their bodies, restore their health, and beat chronic symptoms and health problems.

2 Ingredient Banana Pancakes

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Bananas are a good source of fiber and dopamine (the feel good brain chemical). They are a powerhouse of nutrients including potassium, calcium, manganese, magnesium, iron, folate, and vitamins B2 and B6. 

 

If you are avoiding bananas for any reason (blood sugar, allergies/sensitivities, candida/yeast overgrowth, etc.) you can substitute cooked yams, sweet potatoes, or butternut squash.

 

Eggs are a complete protein (they contain all the essential amino acids). They contain antioxidant nutrients (vitamins A and E, lutein and zeaxanthin), choline (good for your brain), vitamin D (bones, mood, brain), B vitamins (B12 and folate), selenium (mineral important for antioxidant enzymes and thyroid hormone production), and iron (helps your red blood cells oxygenate your tissues).

 

Ingredients:

  • 1 large banana (or 1/2 cup of cooked yams, sweet potatoes or butternut squash)

  • 2 eggs

    • If you can’t eat eggs you can substitute

      • Duck eggs, often tolerated by those that can’t tolerate chicken eggs

      • Chia seeds or flax seeds

        • Use 3 tablespoon of chia seeds, OR ground flax seeds mixed with 6 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before

          • The rule is 1 tablespoon of chia seeds or ground flax seeds mixed with 3 tablespoons of water is equal to 1 egg for baking

  • Cinnamon, turmeric (surprisingly good), nutmeg, etc. if desired

Instructions:

  • Put all in the blender, blend until it’s a batter consistency

  • Pour into a fry pan with hot coconut oil, or butter or ghee (medium heat works well)

  • Flip when edges start to brown (they cook pretty quickly so keep an eye on them)

  • Top with berries, nut butter, etc., maple syrup or honey if desired (they are pretty sweet without adding maple syrup or honey)

Enjoy!

 
Jennifer Caryn Brand

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist specializing in childhood skin rashes (like eczema), food allergies and sensitivities, and gut problems. Jennifer helps her clients resolve imbalances, nourish their bodies, restore their health, and beat chronic symptoms and health problems.