Paleo Brownie Skillet with Chocolate Fudge Frosting

Happy Almost Friday, friends!

Because I love you guys as much as I love chocolate and Fridays, I’m sharing with you today my Paleo Brownie Skillet with Fudge Frosting!

Yep, you read that right- it’s all paleo and all chocolate and all delicious! The brownie skillet part is from my old sweet potato brownie recipe, but I’ll share it below again per instructions for a skillet + the recipe for a decadent chocolate fudge that you won’t even believe contains zero sugar (but fair warning, it is rich!).


Check out the recipe below and don’t forget to tag @the_bananadiaries if you share so I can see! Happy Baking, kiddos!



Paleo Brownie Skillet with Fudge Frosting

Serves 8-10 (but we basically ate it in 2…whoops!)


Brownie Skillet:

  • 1 large or 2 small sweet potatoes, baked and cooled with skin removed
  • 2 organic pastured eggs
  • 1 tsp cinnamon
  • 1 tbsp Fourth & Heart vanilla ghee, melted
  • ½ cup Artisana Organics raw coconut butter, melted
  • 1 tbsp coconut flour
  • ½ cup raw organic cacao powder
  • ½ cup Imlak’esh 100% cacao wafers, broken up (or use your favorite chocolate chips/bar!)
  • More ghee for greasing the skillet

Chocolate Fudge Frosting:

  • 1 extra ripe avocado, pitted and scooped
  • ½ tbsp. cinnamon
  • 1/3 cup Imlak’esh 100% cacao wafers, melted (or use your favorite chocolate chips!)
  • 1 tbsp Imlak’esh sacha inchi powder (this thicken’s up the frosting)


  1. Preheat oven to 400F and grease skillet.
  2. In a medium bowl, mash sweet potatoes and mix in eggs, cinnamon, ghee, coconut flour, and cacao powder.
  3. Once well combined, fold in coconut butter.
  4. Add in chocolate chips and stir until well combined.
  5. Pour mixture into the skillet and bake for 35-40 minutes, until the toothpick comes out clean.
  6. While the skillet is baking, mash the avocado in a small bowl almost like guacamole.
  7. Sprinkle in cinnamon and sacha inchi powder and stir until well combined.
  8. Slowly drizzle chocolate into the mixture all around and stir. Keep stirring and set aside covered at room temperature.
  9. Once the skillet is ready, remove the skillet from the oven and spread frosting onto the top.
  10. Sprinkle with extra chocolate flakes, chocolate drizzle, more coconut butter, or whatever your heart desires!

Thai Coconut Curry (Paleo/Vegan)

If you saw my Instagram stories on Saturday, I was craving curry hardcore. And I had never craved it in my life! In fact, I always thought it was too hot and heavy (cue Seinfeld jokes here).

But here I was craving something warming on that chilly, rainy Saturday, and I didn’t question the craving- I embraced it!


As Jared can attest, I searched far and wide for a good curry (because in NYC, no one cooks, you just order in, right?) with no luck for what I was searching for. I don’t know why, but no menu sounded good! Or they just didn’t want to deliver to Brooklyn (because of course that would be too much to ask for to deliver across the river!). So I decided if I couldn’t find a good curry, I was going to make the curry!

And I did! Cue the best warming, nutrient dense, satisfying bowl of coconutty deliciousness that leaves you feeling comforted and refreshed with a kick of lime and light spice 😉 Side note, this is completely paleo and can be made vegan if you swap the ghee for coconut oil- enjoy!

Warming Thai Curry

Serves 2-3


  • 1 can organic coconut milk (no gums, just water + coconut milk)
  • 1 tbsp. organic curry spice (or a mix of turmeric, cardamom, cinnamon, cayenne, cumin, coriander, black pepper will do!)
  • ½ bsp.. ground organic ginger
  • 2 cups cooked spaghetti squash
  • 1 cup cauliflower rice
  • 1 cup spinach
  • 1 cup chopped celery
  • 1 cup chopped rainbow carrots
  • 2 cloves garlic, minced
  • ½ lime, squeezed
  • 1 tbsp. grass fed organic ghee or coconut oil
  • Sea salt/black pepper to taste


  1. In a large saucepan, heat the ghee on high until melted.
  2. Add garlic and sauté till golden brown.
  3. Reduce heat to medium and add celery, carrots, spinach, and cauliflower rice to the pan, stir and cover.
  4. Let cook for 2-3 minutes, then add ginger, sea salt, pepper, and curry spice.
  5. Sauté for 2-3 minutes, then add cooked spaghetti squash and more curry spice if needed.
  6. Cover and let cook for another 2-3 minutes.
  7. Remove cover, reduce heat to low, and slowly pour in coconut milk. Stir until well combined.
  8. Let sit on low for 5 minutes.
  9. Remove from heat and serve. Garnish with parsley, soft boiled eggs, avocado, or more!



Parmigiano Crusted Cauliflower Steaks

Little known fact, I’m actually part Italian (we’re Sicilian on my mom’s side!) so when Whole Foods Market NYC told me that they’re hosting a Parmigiano Reggiano “Crack the Wheel” Event tomorrow, February 24th, I was so excited to help spread the word!

Bringing it back to my roots, I’ve whipped up some Parmigiano Reggiano crusted cauliflower steaks to celebrate! Of course, I paired it with some sautéed rainbow chard and whipped sweet potato because at this point, my other half is basically sweet potato (just kidding, it’s German and Irish, but sweet potato definitely sounds better!).


To keep the festivities going, there will also be a sale today, February 23rd, to Sunday, February 25th, on Parmigiano Regginao, the “king of cheeses,” so basically you have no excuse not to make this recipe! 😉

It’s easy, quick, and simple…oh and everyone will love you for making it! In fact, I’m making it for a dinner party I’m hosting tonight with our neighbors! I’ll let you know the verdict haha!



Parmigiano Reggiano Crusted Cauliflower Steaks

Serves 3-4


  • 2 whole heads organic cauliflower, washed
  • 1 cup grated Parmigiano Reggiano
  • ½ cup basil, chopped
  • 3 tbsp garlic, minced
  • Sea Salt/Pepper to taste
  • 1-2 tbsp melted ghee/Coconut oil to coat


  1. Preheat oven to 400F and line a baking tray with tin foil
  2. Assemble 2 medium sized bowls, one with melted ghee/coconut oil and the other with grated Parmigiano, basil, garlic, and sea salt/pepper.
  3. Toss Parm, basil, garlic, and sea salt/pepper together and set aside.
  4. Slice cauliflower head in half, and then each half sliced in half again.
  5. Dip one cauliflower steak into the melted oil, coating both sides evenly.
  6. Transfer the dipped cauliflower steak to the Parmigiano bowl and coat each side. Then transfer to the baking tray.
  7. Repeat for remaining cauliflower steaks.
  8. Place baking sheet in the oven for 30-40 minutes, flipping each steak every 10 minutes.
  9. Remove from oven and serve!

Thank you, Whole Foods, for sponsoring this post!

Paleo Sweet Potato Cinnamon Rolls

This is the recipe you’ve all been waiting for. (Or at least I have lol).

Paleo Sweet Potato Cinnamon Rolls.


I’m not even kidding, these taste just as magical as a standard cinnamon roll, but they’re nut-free, gluten-free, grain-free, sugar-free, and dairy-free, but full on taste, deliciousness, satisfaction, and sweetness.

To my new readers, yes, I know I said a lot of –free’s in the last statement. That’s not to say that any of those things are bad- good quality gluten is fantastic, my blog is freaking called “The Banana Diaries” so I love a little sweet here and there, and your girl can definitely get down with some good quality ice cream (my stomach won’t like me for a few hours, but hey I make sacrifices haha!). I make recipes like this so that everyone can enjoy, and believe me, everyone will enjoy these little rolls of cinnamon perfection!

Food should be celebrated, not feared, so I’m celebrating the fact that these are moist, warm, gooey, sweet, satiating, and deliciously satisfying all made with real foods. What’s not to love about that?


Plus they’re easy peazy! Hosting brunch is stressful enough, why make the food even more so? Mix ‘em, roll ‘em, slice ‘em, and bake ‘em. That’s basically it!

Enjoy, sweet friends!

Paleo Sweet Potato Cinnamon Rolls

Serves 9-12


  • 1 ½ cups Sweet Potato Flour (I use this brand– it’s dehydrated sweet potato ground up!)
  • ½ cup Coconut Flour
  • 2 large eggs
  • 1- 1 ½ cups warm water
  • 1 tsp Stevia, ground from the leaf (I like Mountain Rose Herbs’ Stevia!)
  • ½ tsp baking soda
  • 2 tsp Apple Cider Vinegar
  • ½ cup Fourth & Heart Vanilla Ghee, melted
  • 1/3 cup Eating Evolved Roasted Coconut Butter unsweetened, melted
  • 1 ½ tbsp Ground Cinnamon, divided
  • 1/3 cup Artisana Organic Raw Coconut Butter, softened


  1. Preheat oven to 400 F and grease a medium baking dish with ghee or coconut oil
  2. In a medium bowl, whisk together sweet potato flour, coconut flour, stevia, baking soda, and 3 tsps ground cinnamon. Set aside.
  3. In a separate bowl, beat together eggs, water, apple cider vinegar, and ghee.
  4. Fold in liquid to flour mixture and mix until completely combined. Depending on how thick your dough is, add in more water until it is not crumbly.
  5. Refrigerate dough for 10 minutes.
  6. While the dough is cooling, mix together roasted coconut and the remaining cinnamon. You want a liquid consistency.
  7. Remove dough from the fridge and line a cutting board or your countertop with parchment paper.
  8. Roll the dough until it’s a large rectangle.
  9. Spread the coconut butter cinnamon mixture over the dough, and make sure it touches the edges.
  10. From the longest side, start rolling the dough delicately towards you, making sure to mend the dough together if it breaks.
  11. Once completely rolled, make ½ inch – ¾ inch slices with a super thin knife or a string.
  12. Place rolls in the baking dish and bake for 30-35 minutes, until slightly doughy but lightly browned on the edges.
  13. Remove from the oven, drizzle on raw coconut butter, and serve!

Super Berry Ombre Smoothie

Happy Monday, kiddos!

How was everyone’s weekend? It’ been smooth(ie) sailing since the start of 2018, knock on wood!

I’m kicking off the week with a new smoothie recipe that I’m rather stoked about, and with my new favorite protein powder by Your Super Foods.

This protein powder has quickly become one of my new faves: loaded with nutrient dense plants, full of clean protein, and rich in the highest quality ingredients. I think that’s what I love most about it- the founders, Kristel and Michael both truly care about making sure their products are packed with only the highest quality ingredients. I’ve honestly never seen such dedication and truly admire their commitment.

And with that, I want to share this beaut of a jar: Super Berry Ombre Smoothie!


Ever wonder how those chicks on Instagram make such beautiful and art-worthy smoothies? Well, it’s really not that hard, and I’m going to show you!

Not only that, but this smoothie is creamy, dreamy, slightly sweet, and very satisfying. It’s a very veggie dense smoothie that kept me full the entire morning, but don’t worry- I added in a little fruit for my sweet tooths out there 😉 Take a look at the recipe below, and let me know what you think!

Super Berry Ombre Smoothie

Serves 1


  • 1-1.5 cups frozen cauliflower (steam then frozen if it upsets your stomach)
  • ¼ frozen banana
  • 1 cup filtered water
  • 1 tsp cinnamon
  • 1 cup almond or coconut milk
  • 1 cup strawberries
  • ½ cup spinach
  • 3 tbsp Your Super Foods Skinny Protein Powder
  • Toppings: coconut butter, nut butter, fresh fruit, cacao nibs, granola, etc!


White Layer:

  1. Pour about 1/3 of frozen cauli into the blender, along with frozen banana, cinnamon, and enough liquid to make the smoothie blend.
  2. Blend and then pour into a glass.
  3. Place in the freezer while you prepare the next layer.

Pink Layer:

  1. Pour another 1/3 frozen cauli into the blender, along with ½ the amount of strawberries, and enough liquid to make the smoothie blend.
  2. Blend and while the blender is on (lid on as well!), remove the glass from the freezer.
  3. Pour the pink layer on top and then place back into the freezer while you prepare for the last layer.

Green Layer:

  1. Pour the remaining cauliflower, spinach, and the remaining strawberries in the blender.
  2. Add in the remainder of the liquid along with the Your Super Food Skinny Protein Powder into the blender.
  3. Blend and while the blender is on, remove the glass from the freezer again.
  4. Pour the green layer on top.
  5. Top with your favorite toppings and enjoy!

2018 Intentions: Self-Love and No Food Shaming

First post of 2018, whuddup my friends?!

I hope everyone had a wonderful holiday season and a happy new year! The holidays for me were just what I needed, and to be honest, I was a little bummed at how fast they flew by. All of the sudden January was here, and I started working full-time for just one company again (instead of stringing together multiple sources of income- some people can do it, others like me get too overwhelmed!).

Like a few of you know, I went full-time for a wonderful company, Mikey’s, and I’m loving every minute of it. I love that I’m being treated like an adult, that I get to create and be responsible for my own projects, my own initiatives. I love that Mikey and the team trust me and know that I can do a good job. I love that I get to work from home instead of sit at an office desk (sorry, but the office life is very much not for me). I love that I get to content create and flex my pun machine a little extra per day. Most of all, I love that I get yet another outlet to connect with all of you and spread some love and light through this fantastic company. The people are what makes a brand, I feel, and these guys are legit.

So that makes for a quick update on all that’s been going on with me! I’m trying to keep up with the bloggity blog, Instagram, family/friends, and starting my prerequisites at the end of the month. Let me tell you, new routines are bound to come with hiccups, and I’m experiencing a few every day, but that comes with the package, right? I trust that I’ll find my new routine and that I’ll love it.

. . .

Which brings me to what I really wanted to write about today: intentions. I know, I know, everyone and their mother has talked about this already, but it’s never too late to set your intentions.  I always feel like the new year is such a beautiful time to do it. You get to reflect on how much you’ve grown over the last year, what you liked, what you didn’t, and how you want to proceed into the next year. How is that a bad thing? 2017 was a lot of change, a lot of moving parts that involved letting go and adding on. 2018 will be a good year. It will be a year to settle into those changes and make space for roots.

Many don’t like making resolutions anymore, and some still do but don’t know how to succeed. I personally love January 1st now, but I didn’t always. In past years, many of my resolutions were weight-loss focused. As I’m writing this, I actually remember the night of January 1, 2008 so specifically because that was the night that told myself I would finally lose weight, which was actually the start of my battle with anorexia…but that’s not what I want to talk about today.

Today I want to talk about how I’m not setting my intentions for weight loss. How instead, I’m setting my intentions for a slew of personal goals that have no benchmarks or end prizes. They’re just tools to get me to love me from the inside.


The main one I want to talk about for this post (because anything else would be considered a novel at this point haha!) is:


Not self-care, self-love. I think self-care is a wonderful practice, but to be honest, I never really took to it. Many of the “self-care” techniques always felt too external to me. I’m doing things to the outside that are supposed to affect me on the inside, but for me, my inner voice was just too loud.

I’d take a bubble bath, but my mind would be criticizing my body, my stupid second toe that’s slightly longer than my big toe, or how I should be doing something productive and I don’t deserve to just be sitting here. Or I’d say turning on Netflix and watching a show was self-care, but then I’d also whip out my phone and not even get to zone out during the episode (which wouldn’t have helped me anyways) because I was too busy zoning out on my phone.

So for self-love, I’m turning inwards. As Dr. Joe Dispenza, our thoughts shape our reality. You can have the most perfect life on the outside, but if your thoughts are self-deprecating and negative, your life is going to feel like a living hell. And my head can definitely feel like a personal hell.

I am in the process of finding my favorite affirmations, writing them on stickies, and sticking them around the apartment. I also chose to write five things that I love about myself- both external and internal- that I stuck to my mirror. Every time I see this note, I have to look myself in the eye and repeat it out loud. It feels really damn hard and I absolutely hate it at times, but I also love it because I know I’m breaking down barriers. I’m breaking down walls that have been up for 23 years, walls that had no business being up in the first place.

Another way that I’m practicing self-love is no food shaming. This is actually an intention all on its own, but I really feel it’s necessary to share today.

I’m never one to food shame someone else (you can see my rant on my saved stories on Instagram) because, like those walls that were up, I have no business doing so. I don’t know your personal story, I’m not your doctor, nor your dietitian, nor your therapist, so I have no right telling you that doing Whole30 is wrong or going paleo is a sin or cutting out sugar is disordered. I stay in my lane, just like I would never want any one to pick on how I eat. But for some reason, that stupid little E.D. voice stuck around in my head and has been the hardest thing to beat out of all of this. In 2017, I felt guilty a lot of the time for eating what I did. Sometimes I would feel guilty that maybe I didn’t eat enough and people will judge me or call me restrictive, and other times I felt guilty for eating too much, as if someone would think I was a pig or glutinous or unhealthy.

I should not have felt guilty in any scenario of eating ever. No meal, no snack, no bite of food should have ever been accompanied by guilt, and yet there were many moments I can recall that were.

So in 2018, I will not under any circumstances food shame myself. I will treat myself like I treat others: with the utmost respect and love. Before 2017, I never, ever, in my history of living nourished my body like I do today. Why should I feel guilty about that? I love eating whole foods. I love filling my plate with beautiful micronutrients that make me feel the most alive I’ve ever felt. I also love listening to my body. I love eating when I’m hungry and stopping when I’m full. I love having the ability to take seconds if I want to because the first round wasn’t enough or that dish that Jared’s mom made was just so dang good, I need another helping! I love also respecting when I’m full, satisfied, and comfortable, and don’t want another bite. I love respecting myself enough not to worry that someone else thinks I’m eating too little or too much. I don’t owe anyone anything.

Yes, I will slip up- I’m human. But knowing that I have these guidelines and goals in mind, knowing that there’s a beautiful feeling of contentment and pure happiness when I relinquish these past fears and criticisms makes me all the more excited to pursue these intentions and make sure that I stick to them.

What I want most to come out of this blog in the coming year is love. Love for you, the reader, love for others in the world, and love for myself. I want this to be a place of love, acceptance, abundance, and safety. Know that I will never judge you, and I’m so excited not to judge myself. I love each person that comes here and shares his or her light, and I hope to spread my own.

So here’s to a beautiful 2018! We’re in this together, friends.


Paleo Sweet Potato Cookie Skillet

The LAST recipe of 2017! It’s here! And on a Friday too? I must be feeling good!

But honestly, who wouldn’t be after taking a bit of this little number?!


Yep, this beaut of a Paleo Sweet Potato Cookie Cake speaks for itself, but I’ll try to do some verbal justice.

Moist, gooey in the center, chocolatey, buttery, and not too sweet, this cake is absolutely perfect for dessert, a snack, or even breakfast (hey, I wouldn’t put it past me haha!).


Does it get any better? I think not. Plus it’s completely nut-free, dairy-free, gluten-free, and added sugar-free (there are natural sugars that occur in sweet potato, so that’s where you’ll see it!). You know me- I’m always trying to find ways for everyone to enjoy food. Some people, like my boyfriend, can’t have sugar because of chronic Lyme disease, and others are allergic to nuts or gluten.

It’s not about what’s not in the food, but how the food makes you feel, both physically and mentally. I feel better eating this way, but I certainly don’t judge those that want the traditional cookie. There’s nothing wrong with either way.

That being said, I challenge you to try this skillet and find the taste difference between the two because you’ll be hard-pressed to find any notable changes haha!

Give this skillet a whirl and let me know what you think! I’d love to see your creations as well, so tag me with #iyamlove so that I can see J

Happy Last Friday of 2017!

Paleo Sweet Potato Cookie Skillet

Serves 8-10


  • 1 extra large white sweet potato, baked and skin removed
  • 2 eggs
  • 1 tbsp vanilla ghee, melted (I love Fourth & Heart!)
  • 1 tsp cinnamon
  • ½ cup raw or roasted coconut butter, melted (I love Artisana or Eating Evolved!)
  • 1-2 tbsp coconut flour
  • 1 bar of your favorite dark chocolate (I love Eating Evolved’s Midnight Cacao Bar)


  1. Preheat the oven to 375 and grease your skillet with ghee or coconut oil.
  2. In a large bowl, mash sweet potato.
  3. Pour in eggs, ghee, and coconut butter, and mash to combine.
  4. Add in cinnamon and coconut flour, and mash to combine.
  5. Once the batter is completely mixed, break up the chocolate bar and fold in the chunks.
  6. Pour batter into the skillet and place the skillet in the oven.
  7. Bake for 25-32 minutes.
  8. Remove and let cool before serving.
  9. Top with your favorite toppings!