Food, Recipes

Brighten up your day with this delicious banana milk recipe!

Spring is finally here and although a majority of us are still practicing social distancing and remaining quarantined, we are still trying to find ways to enjoy the beginning of this warm weather season. My favorite way to relieve some mental stress and enjoy the beautiful weather is to curl up on my deck with a good book, soak up some sun and sip on some homemade banana milk!

I found this recipe on youtube and you can click here for the link to that video. I of course made it to my own liking but you can go ahead and choose whichever way you think will taste better for you!

Prep Time: 5-10 mins. tops! Super easy to make.


  • 2 bananas
  • 4 cups of almond milk (original)
  • 1 can (12oz) of evaporated milk
  • 1 can (14oz) of sweetened condensed milk
  • about 1 tsp of ground cinnamon or to taste
  • 2-3 tsp of vanilla extract

First peel and slice up your 2 bananas then place inside of your blender along with the almond milk, vanilla extract and ground cinnamon.

Blend on low for about 30 seconds or until fully mixed to your preference (I like having small banana chunks in mine!) then pour into a large pitcher.

Add your can of evaporated milk and sweetened condensed milk and stir until perfectly mixed. I usually taste it to see if it’s sweet enough or to my liking. If not I will add more cinnamon or another teaspoon of vanilla. This drink usually tastes so much better the very next day!

That’s it! Once you know what you’re doing it probably doesn’t even take 5 minutes to make. For asthetic purposes I like to add some cinnamon on top and swirl it around a bit. All that’s left to do after that is pour yourself a glass, curl up in your favorite spot and enjoy!


Crock Pot Jerk Chicken Chili (Yumm!)

I found a recipe for jerk chicken chili online about a year ago. After having made it a few times and tweaking it to my liking I decided to share my version of this recipe! It can be a little on the spicy side so if that’s not something you are a fan of, you can certainly add less of the jerk marinade and more tomato sauce to help soak up some of the spice.

Prep Time: About 30 mins. Cook Time: 6 hrs – low (best results)


  • 2 lbs of chicken breasts
  • 1 cup of mild jerk marinade
  • 3 bell peppers
  • 1 can (15oz) of black beans
  • 1 can (15oz) of kidney beans
  • 6 cloves of garlic (or minced garlic in a jar)
  • 1 can (28oz) of diced tomatoes
  • 1 can (28oz) of tomato sauce
  • 1 large white onion
  • 1/4 cup of soy sauce (low sodium)
  • 2 tsp of ground allspice
  • 2 tsp of ground thyme
  • 1 tsp of black pepper
  • 1 tbsp of brown sugar
  • 1/2 tsp of cinnamon
  • 2 tsp of kosher salt
  • 2 tsp of cumin
  • shredded cheddar or mozzerella cheese
  • 1 avocado (optional)
  • plantain chips (optional)

Begin by adding the jerk marinade, black beans, kidney beans, diced tomatoes, tomato sauce, and soy sauce into your crock pot. I usually remove the water from the diced tomatoes so that the consistency of the chili stays on the thicker side but you can still use it if you’d like.

Next, chop up the white onion, garlic cloves and bell peppers and add that into your pot along with the remaining spices and stir until everything is mixed together nicely.

Last but not least add in your chicken breasts and let these babies cook for the next 6 hours! I usually try and shred the chicken after the 5th hour so they have enough time to soak up the juices. When ready to serve, top with shredded cheese, a few slices of avocado and sprinkle over some plaintain chips and dig in!