Chocolate Pecan Heath Bananas

So today, I was craving chocolate, but didn’t want to be sooo bad, but it ended up that way anyway! I made chocolate pecan heath bananas. When you have heath bar chips, and chocolate on hand it’s dangerous. I did opt to use bananas as a healthy addition to my afternoon craving though ;o) This is something I couldn’t share with my baby, because of the pecans..he was asleep as I made them! Good boy! This recipe is for one, but can definitely be shared with two other people because the chocolate layer is thick with the heath, and pecans, it’s just enough for a sweet craving. If you’ve never had chocolate with bananas your missing out. Try it, and you will see…


1 medium banana, cut in thirds
1/4 cup chocolate chips melted, any kind you like
2 tablespoons chopped pecans
2 tablespoons heath bar crunch
fun straws or wooden pop sticks


In your double boiler melt your chocolate. Set aside. Next slice your banana into 3 pieces. Place a straw, or wooden pop stick into your banana piece half way. Next in a small bowl, mix your pecans and heath bar bits. Take your banana on a stick and dip into chocolate as much as you like. Quickly roll your banana into your pecans and heath. Set aside on a flat dish. Repeat with next two pieces. Place in a container in your freezer until chocolate hardens. When ready to eat, go right ahead! Don’t wait, just do it! Enjoy!!

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Berry Spinach Salad With Caramelized Pecans


I whipped up this berry spinach salad with caramelized pecans today. I am introducing new fruits to my baby, and purchased blueberries. He didn’t love them, so I thought to make a healthy salad with them. It’s a really simple six ingredient salad with lots and lots of flavor! Blueberries are high in antioxidants called flavonoids, help keep your skin bright, revived, and are cancer fighters! That’s amazing to me. I sometimes buy frozen blueberries when making smoothies, or muffins but for this recipe use fresh please. My berry salad serves one, but can be shared if you’d like. I wouldn’t! LOL


6 cups fresh spinach
1/4 cup fat free feta
lemon juice
1 tablespoon olive oil
1/4 cup blueberries

For the Caramelized Pecans

1/4 cup pecans
1 tablespoon butter
Dash of vanilla extract
1 tablespoon brown sugar


In a small non stick pan add 1/4 cup chopped pecans. Add vanilla extract, brown sugar, and butter. Cook until pecans are coated and sugar and butter have melted. Allow to cool on a plate. Once cooled, set aside for salad.

Next, your handy salad spinner or food colander, rinse and drain your spinach. Add to a medium sized bowl. Add your feta cheese, blueberries, pecans, olive oil, and lemon juice. Give a light toss, and your done. Enjoy with a side of soup, or crackers.

berry spinach salad

Arugula and Lime Shrimp Salad

Arugula and Lime Shrimp Salad
I made this salad just for me! It’s quick, easy and very yummy!  This portion is meant for one, so double or  triple the recipe if you want to share!

This is how I made it…

You will need:

6-8 peeled and cleaned shrimp, fresh or frozen. I used fresh shrimp.

1/2 of  a lime

cherry tomatoes

1 tablespoon light mayo

1 teaspoon  dijon mustard

1 tablespoon chopped red onion

1-2 tablespoons brown sugar pecans, I’ll let you know how I made ’em!

ranch dressing, any amount you like.

2 cups cleaned arugula

dash of pepper

dash of old bay seasoning

Clean your arugula in cold water, or use a handy salad spinner, I love mine! Once your salad is rinsed and drained of excess water place in a bowl or dish.  Meanwhile cook your shrimp if you bought them raw, or let them thaw if you bought them cooked but frozen. Let them cool in ice water if you wish. I usually do, I like cold shrimp. In a clean bowl, add your shrimp once cooled. You can cut them up, or leave them whole. Then add the mayo, mustard, chopped red onion, pepper, old bay, juice of 1/2 a lime. You may add more or less seasoning if you like. Mix well, and add on top of your arugula. Slice up some cherry tomatoes, and sprinkle the brown sugared pecans on top. Add your ranch dressing, as much as you like, or use any dressing you desire.

To make the brown sugar pecans I took whole pecans, about 1/2 cup, and chopped them just a little. I placed them in a not stick pan with a tablespoon of butter, a dash of vanilla extract, and a tablespoon of brown sugar. Let them get nice and coated in the sugary goodness for  just a couple of minutes. Place on a plate to cool, and use on salad. They can be used as toppings for cupcakes, or muffins too! Enjoy!