Tag: Heather

Bali Banana Date Smoothie

I’m super excited to share this guest post from my friend Heather. I met Heather a few years ago in San Francisco, and we’ve been friends ever since. She’s an inspiring, positive person – the kind of person you want to be around all the time. She’s also the nutrition expert for The Skinnytaste Cookbook[1], please welcome her!

Hi there, I’m Heather! I’m a dietitian and the founder of www.heatherkjones.com –[2] a weight loss site that focuses on healing and hope instead of diets (ugh) and deprivation (no thank you!). I’m also the creator of Smaller Size Bigger Life[3], an online group coaching program for women who struggle with emotional eating, compulsive overeating, or body image issues.

I’m thrilled to guest post on Skinnytaste today (thank you, Gina!), and I’m so honored to be the nutrition expert in the upcoming Skinnytaste cookbook. Gina poured her generous heart into this beautiful book and I know you’re going to love it as much as I do!

So I’m a huge fan of green smoothies, in fact I drink a Skinny Green Monster at least a few times a week. But on a recent trip to Bali I discovered a banana smoothie that just blew me away.

The simple combo of banana, dates, yogurt, honey, ice, and
(surprise!) cinnamon, makes a refreshing and tasty concoction,
especially for sipping on steamy days. I drank one of these delicious
smoothies every morning before heading to the pool or biking thru the
rice paddies.

Here’s to a healthy and happy summer. Enjoy!

Bali Banana Date Smoothie
Servings: 1 • Size: 1 smoothie • Old Points: 3 pts • Points+: 5 pts
Calories: 195 • Fat: 1 g • Carb: 39 g • Fiber: 3 g • Protein: 5 g • Sugar: 31 g
Sodium: 136 mg • Cholesterol: 6 mg


  • 1/2 ripe medium banana
  • 1/4 cup nonfat Greek yogurt
  • 1/2 cup 1% milk
  • 1/2 tbsp honey
  • 2 dates, chopped
  • 1/8 tsp cinnamon
  • 2 ice cubes


Blend banana, yogurt, milk and honey until smooth. Add dates, cinnamon, and ice. Blend for 3 minutes more.


  1. ^ The Skinnytaste Cookbook (www.gordon-ramsay-recipe.com)
  2. ^ www.heatherkjones.com – (www.heatherkjones.com)
  3. ^ Smaller Size Bigger Life (www.smallersizebiggerlife.com)

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Three Cheese Tortellini and Mushroom Soup

This is one delicious bowl of soup! Warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you’ll experience a wonderful unami[1] taste sensation.

Soup is the perfect one pot meal. Vegetarians can swap out the chicken broth for vegetable broth (also perfect for Meatless Mondays). Using the rind from the Parmigiano Reggiano cheese is optional, but if you have it I recommend using it, it adds so much depth and flavor.

And a little nutritional tidbit about mushrooms, courtesy of registered dietician, Heather K Jones.[2] This veggie has achieved superfood status and with good
reason. It’s loaded with important vitamins and minerals, including
heart-protecting copper, B vitamins and antioxidants. These fabulous
fungus come in a lot of different varieties and are very versatile. 

Heather has generously offered to provide nutritional tidbits on lots of the fruits and vegetables I use in my future recipes. Call me a geek,
but I love knowing what I’m eating is not only delicious, but is
benefiting my health as well.

I’m sure most of you know I am currently working on my first cookbook, but I’m not sure if you all know that Heather K Jones[3] is working with me on this book. Heather is a great asset to Skinnytaste and has written and contributed to many books for Self, Prevention, Good Housekeeping, and more. She is my go-to person when I have a nutritional question and has posted some great articles on Skinny Bits including The Skinny On Sweeteners[4]

For those of you who don’t like mushrooms, you can certainly swap them for a vegetable you like, or try this Spinach Tortellini en Brodo recipe[5]. Enjoy!

Three Cheese Mushroom and Tortellini Soup
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)


  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free chicken broth (vegetable broth for vegetarians)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 small Parmigiano Reggiano rind (optional)
  • 9 oz three cheese tortellini (Buitoni)
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • Parmigiano Reggiano, grated (optional for topping)


In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups.


  1. ^ unami (en.wikipedia.org)
  2. ^ Heather K Jones. (www.heatherkjones.com)
  3. ^ Heather K Jones (www.heatherkjones.com)
  4. ^ The Skinny On Sweeteners (www.skinny-bits.com)
  5. ^ Spinach Tortellini en Brodo recipe (www.gordon-ramsay-recipe.com)

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