Frugal Foodie Friday: I just noticed that most of my smoothie recipes include banana. Believe it or not, I do take the occasional banana break using mango, avocado, or other fruits for thickening power, but I am not going to apologize for my love of this sweet and highly accessible fruit. In fact, I am going to share my current favorite breakfast - the Soft Serve-Style Peanut Butter and Banana Smoothie - which features, you guessed it, one big, sweet banana.

Why the obsession with bananas? Of course, the taste is awesome … and nothing naturally thickens and sweetens a healthy dairy-free smoothie/shake like frozen, ripe banana chunks. But my love runs deeper than mere aesthetics.

My whole life I have had a problem with severe calf cramps. Mid-stride during soccer matches (as a child and adult) they would suddenly seize leaving me frozen and writhing in pain. I frequently awoke in the middle of the night with extreme cramping (yes, my poor husband has been startled awake by my sudden outbursts on many occasions). But about five years ago I started my smoothie habit, eating at least one large banana every day. And what do you know, those calf cramps vanished. I mean *poof* – for good. The only time they have returned is mid-winter one year when I took a banana hiatus. Never again ... View the full recipe and full post on my personal recipe blog, One Frugal Foodie (commenting enabled!).

When Lori Sandler’s son Benjamin was diagnosed with severe food allergies to dairy and nuts at a young age, she decided to take action.  While she wasn’t trained as a pastry chef, she had many fond memories of visiting bakeries as a child and wanted Benjamin to experience those same warm moments and treats. And so after years of testing, tasting, and refining, the Divvies Bakery was born in 2005, a bakeshop dedicated to peanut-free, tree nut-free, milk-free, and egg-free products located in South Salem, New York. 

Since then, the company has thrived, with their signature pastel blue and white-packaged products sold to thousands online, as well as through retailers, including Whole Foods, Balducci’s, Blooomingdale’s, and Disney World. And Benjamin went from being the “kid with food allergies” to the one who always has fun treats to share with his friends and classmates.  Now in The Divvies Bakery Cookbook (St. Martin’s Press; August 2010; $25.99 hardcover - available at a discount on Amazon), Sandler shares her story, mission, and the recipes that have made Divvies a beloved and winning brand.

A parent in Ashland, Oregon has decided to put their time and money where their mouth is, and create a better food option for local students. Once a week during the next academic year, the One Ashland food truck plans to pull up across from the high school and serve free vegan lunches. The fare will still have kid appeal, with options like quesadillas, grilled “cheese” (made with cashew “cheese”), and “ice cream,” but all dishes will be 100% vegan.

The program founder, Johan Ziems, has a daughter who attends Ashland Middle School. He opted to start the nonprofit because he was tired of the poor choices offered to kids in the district cafeterias. Ziems said, "It is possible to do vegan lunches that are very good tasting and much healthier for kids and the planet."

One Ashland is run by volunteers and they are pursuing aid and food donations from businesses, individuals, and farms to keep the program going. And it looks like they are off to a strong start ...

Years ago I sampled the all-natural product line of bars and healthy cookies from Go Macro. My wholesome sweet tooth thoroughly enjoyed them back then, but Go Macro continued on their pursuit for perfection. They have recently discontinued their cookie line and replaced them with a full line of gluten-free cookies, otherwise known as MacroTreats. Plus, they have a snazzy new website and new eco-friendly packaging (the boxes can even be planted!).

All of the MacroBars, MacroNutrientBars, and MacroTreats from Go Macro are true “whole food” bars to keep with the macrobiotic theme - naturally sweetened (using organic brown rice syrup and/or organic agave nectar), made with whole grains, and packed full of nuts, seeds, and / or fruits. They are also vegan, wheat-free (with many gluten-free varieties), and for the most part, soy-free (see my note below).

So they have won us over with ingredients and eco-consciousness, but how do the new flavors of Go Macro taste? I’ll let Sarena and her family tell you, since they had the opportunity to trial the whole line …