Recipe: Banana Nut and Oat Muffins

My Sundays tend to revolve around food: grocery shopping in the a.m., followed by food prep for the week in the afternoon and a yummy, home cooked dinner in the evening. I always look forward to fresh baked muffins during the week, so most Sunday afternoons you can find me mashing ripe bananas to make up a batch of muffins to get me through the week ahead.

This Sunday was no exception. The fiancé and I started our Sunday with brunch and Garfield cartoons on Hulu+ (our newest Sunday ritual), followed by grocery shopping, the weekly food prep and muffin making, obligatory homework, a long walk with the Piper dog and a game of chess before enjoying mahi-mahi and veggies for dinner. We’re not the worlds greatest chess players, but we’re learning as we go and have fun regardless. Even though Sunday is filled with work, we try to throw a little bit of fun in there too … ya know, since it’s supposed to be Sunday Funday after all!

Anyhow, back to those muffins I was telling you about. Banana nut bread has long been one of my favorite treats. To meet my dietary restriction and in an effort to eat a healthy and balanced diet, I make it into single serving muffins that are gluten, dairy and refined sugar free.

141 calories, 3.8g fat, 21.8g carbs, 3.1g fiber, 9.5g sugar3.1g protein, 138.7mg potassium each (without additional pecans)

141 calories, 3.8g fat, 21.8g carbs, 3.1g fiber, 9.5g sugar, 3.1g protein and 138.7mg potassium each (without additional pecans)

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Recipe: Two Birds, One Chocolatey Stone Cookies

Almost every week, I bake up a batch of cookies or muffins to serve as a healthy snack or dessert. And despite my best efforts, my chocolate cravings always seem to get the best of me and I end up picking up a bar of chocolate at the store mid-week. This week is going to be different because this week, I added chocolate to my cookies.

At ~95 calories each with 2.5g of protein, 3.5g fat & 13g carbs these cookies are a balanced snack that also boast 2.5g of fiber and 45mg of potassium each! Delicious and nutritious, these cookies definitely knock out two birds with one chocolatey stone! They’re also gluten free, dairy free and soy free!

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Recipe: Breakfast on the go-go!

Well, it all officially begins tomorrow — my second year of grad school that is! And while on paper my schedule isn’t too hectic, that doesn’t mean things aren’t gonna get crazy, quick. Between classes, my TA position, internship search and home I’m quite sure I will be running around like a chicken with my head cut-off in no time. But then again, I thrive under that kind of craziness! So, to Spring 2013 I say: BRING IT ON! (insert Not Another Teen Movie response here)

Now, despite my enthusiasm at the beginning of every semester, it is all to easy to let my healthy eating habits go by the wayside after a few weeks. To reduce the vending machine lunch temptation, my weekly meal/snack prep will resume this afternoon. And for those mornings when I’m running out the door without having made time for breakfast, I am armed with yummy smoothie recipes to fill me up on the go without having to spend too much time in the kitchen. I know I’m not the only one who finds themselves in this predicament in the mornings, so I’m sharing three of my all-time favorite breakfast smoothie recipes after the jump!

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C is for … Cinnamon Chocolate Coconut Cookie Confection!

C is for cinnamon.

C is for chocolate.

is for coconut.

But more importantly …

C is for cookie.

And luckily, this cookie recipe has all three!

Recipe yields 12-15 cookies

Here’s what you’ll need:

  • 1/2 cup nut butter of your choice
  • 1/2 cup honey
  • 1 egg
  • 1 1/4 cups gluten free oatmeal
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (to make dairy free, use Enjoy Life chocolate chips)
  • 3 tablespoons unsweetened coconut flakes
  • 1/2 cup raisins
  • 1/2 cup pecans
  • 2 teaspoons cinnamon

Preheat oven to 325 degrees.

In a medium-sized bowl, mix together nut butter, honey and egg. Once combined, mix in oats, baking soda, cinnamon and coconut flakes. Now, fold in your chocolate chips, pecans and raisins.

Drop spoonfuls of the mixture onto a greased baking sheet (my cookie mounds were about 1 to 1 1/2 tablespoonfuls in size; leave about 2″ between each cookie). Flatten the mounds out slightly as these cookies do not “spread out” too much as they bake.

Bake for 7-8 minutes. Allow cookies to cool completely before devouring!

Live Delish.

Recipe: Sausage Stuffed Acorn Squash Bowls

Fall = Comfort Food

There is nothing quite like a hearty (and healthy) meal to fill your tummy on a crisp fall evening.

And in an attempt to expand my veggie repertoire, I have fallen in love with acorn squash. Think you’re not a fan of squash? Give this recipe a try and I promise you’ll be hooked … I know the fiancé and I are; I’ve made it at least once a week for the past 3 weeks!

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Recipe: Banana Berry Muffins

At the end of the week, I always seem to be left with a few brown bananas. Sometimes I throw them in to smoothies, but more often than not, I (guiltily) throw them in the trash. Until a few weeks ago …

Bananas in the trash no more! I’ve finally found a super easy, healthy & delish way to turn those brown bananas in to a healthy treat that I can eat for breakfast or dessert!

Recipe makes 10 muffins (at about 160 calories each, with 3 grams of fiber and 90mg of potassium)

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Birth of a Pancake Monster + Recipe

Pancakes are my new favorite breakfast item …

They’re good with strawberries & sun butter …

And with blueberries inside …

Or with bananas, sun butter & local honey …

However you top ’em, pancakes make every day better!

Recipe …

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Recipe: Pumpkin Brownie Pie

Sometimes I get the urge to bake … and I’m not much of a baker, but this time, I got it right! I’ve been craving fall for weeks. And since the weather wont cooperate, this dessert was the perfect substitute!

Not the best the best photo … But I promise, it’s tastier than it looks!

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