Happy new year! It’s been a while since our last blog post–since then, the Allergic to Salad team has been actively committing itself to bringing classes to students in a way that keeps everyone safe and healthy. We continue to have a few weekly virtual classes, but most of our programs are now masked, socially distanced, and in person!

This past week our intrepid instructors, Andrew and Sara, embarked on a baking project with their kindergarten and first graders, following a recipe for banana muffins. These muffins can be customized to your liking with a variety of different add-ins, but Sara and Andrew used sunflower seeds, blueberries, chocolate chips, and sunbutter! Students picked their favorite toppings and added them at the end to finish the muffins.

Photo Courtesy of Andrew Lay and Sara Bass–sunbutter is pictured on one of the muffins.

This recipe is perfect for using up any overripe bananas, and the class was surprised and delighted to learn that mushy bananas with black spots can be turned into deliciousness! Bananas that are past their prime can also be frozen and turned into “nice cream”, a healthy and fruity version of ice cream. To continue the banana theme, students in Andrew and Sara’s class made three different flavors of “nice cream”: berry, chocolate and vanilla. You can get as creative as you want with your flavors, perhaps adding sunbutter, mango, or chunks of chocolate.

Photo Courtesy of Sara Bass and Andrew Lay

You’ll need a food processor or blender to whip your squishy frozen bananas into a tasty ice cream alternative, but mixing the muffins together just requires the help of a wooden spoon and some elbow grease. This is a perfect project to work on during a chilly winter day, cozying up in the kitchen while the scent of baking muffins wafts through the air.

Banana "Nice Cream"


Nice Cream

  • 2 Frozen Bananas
  • 1 cup Oat Milk
  • 1 tablespoon cocoa powder or mix in of choice!


  1. Add all ingredients to a blender or food processor and mix! Serve and enjoy.

Mac, Squash N' Cheese


Mac, Squash N' Cheese

  • 2 tbsp Olive oil, for roasting
  • 1 Butternut squash, peeled and cubed into 1/4-1/2 inch pieces
  • 4 tbsp unsalted butter
  • 1/2 white onion, finely chopped
  • 3 cloves cloves of garlic, finely chopped
  • 1 tbsp fresh thyme leaves
  • 4 tbsp flour
  • 2 cups milk at room temperature
  • 2 cups grated, aged sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Salt to taste


Mac, Squash N' Cheese

  1. Cook the squash either by roasting or steaming. If roasting, preheat oven to 425 degrees Fahrenheit. Toss cubed squash with olive oil and spread evenly across a baking sheet. Roast until tender and squash has begun to caramelize, 25 to 45 minutes. Cooking times will vary based on how large or small your squash cubes are cut. If steaming, heat large pot with ½” inch or so of water. Add squash to steaming basket and steam, covered, until tender, about 7-10 minutes. Squash is ready when it is tender enough to easily poke with a fork, but still firm enough to hold it’s shape.

  2. Once squash is cooked, place into a food processor and puree until smooth. Set aside. (If using canned squash or pumpkin puree, omit the first two steps.)

  3. Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 10-12 minutes. Cool 10 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

  4. Cook pasta according to package instructions.

  5. Meanwhile, in another pot over medium heat, melt butter then add onion, garlic, thyme, and a pinch of salt. Stirring occasionally, cook until onions are soft (about 5 minutes). Stir in flour, cooking for about 3 minutes. Then stir in milk and cook until sauce begins to thicken. Reduce heat to low and begin mixing handfuls of cheese into the milk, stirring in until the cheese is melted and the sauce is creamy. Stir in butternut squash puree.

  6. Add in mustard, nutmeg, cayenne, and black pepper, stirring to combine. Adjust seasonings and add salt to taste. Add the cheese/butternut squash sauce to pasta until the macaroni is sufficiently coated. Heat until warm. Serve immediately while hot!


We hope you all are staying safe and well. We can’t wait to see you soon!

The Allergic to Salad Team

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