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 sugar, 3.1g protein and 138.7mg potassium each (without additional pecans)
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!
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!
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)
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!
I have said it before and I will say it again: I am not much of a baker. But last week, we were invited for a cook out & pool day at a friends house. She had the side dishes covered, so I offered to bring something for dessert. Immediately, I began scouring the internet for easy desserts. After a bit of searching, I came across a recipe for peanut butter and honey balls from 100daysofrealfood.com. They are made with 100% natural ingredients, require no baking and are gluten free!
Here is what you will need:
1 cup natural peanut butter
1 cup honey (or 1 bear)
3 cups gluten free oatmeal
1 cup dried fruit, nuts or chocolate chips
1 cup unsweetened coconut flakes
Mix the first four ingredients together thoroughly in a large bowl. Form them into balls (I used a tablespoon to help me measure them and keep them consistently sized). Finish by rolling them in the coconut. And voila, a sweet, no-bake dessert is born! You can serve them immediately or refrigerate them for later.
Nutrition Info (for 1 ball, recipe makes ~36 balls): 164 calories, 7.8g fat, 20g carbs, 1.9g fiber and 3.9g protein.
Craving chocolate? Need a gluten free dish to take to an Easter brunch? Just want a slice of pie? Well, look no further because you have just stumbled upon an easy & delish pie recipe sure to please any crowd.
You can also forgo the pie crust and simply place into individuals containers, topped with banana & chocolate chips as I did ... Great either way!
This is what you will need:
1 cup gluten free arrowroot cookies (I like the ones by Mi-Del)
1 package Orgran Chocolate Mousse Mix (available from Glutenfreely)
3 medium bananas, sliced
1 cup water
1/3 cup melted butter
1/4 teaspoon cinnamon
1/4 – 1/2 cup chocolate chips (white, dark or milk) or chocolate shavings (optional, but recommended)
Here is what you do:
Preheat oven to 350 degrees. In a food processor, grind up cookies until they are in fine crumbs. Add in melted butter, pulsate in food processor until a consistency of wet sand is achieved. Press into bottom of pie pan. Bake for 5 minutes or until golden brown.
Meanwhile, using a blender, blend together chocolate mousse mix, water & cinnamon on high speed for 3 minutes. (If you want a thick chocolate pie, use two boxes of Orgran Chocolate Mousse Mix, doubling the water & cinnamon or fold in 1/2 cup whipped cream for extra height & fluff).
Spoon chocolate mousse mix into pie pan, smoothing out the top. Cover and place in fridge for 1 hour, allowing mousse to firm up a bit. Remove from fridge, uncover & top with banana slices and chocolate chips or shavings — return to fridge or serve immediately.
Great served with a dollop of whipped cream!
What is your go-to gluten free dessert? Share it in the comments section!
Happy First Day of Spring … or Summer for my fellow Texans!!! (:
With temperatures heating up, I am always on the look out for a refreshing way to cool down … And what better way than with a smoothie? I recently found a recipe from Food Network for a Spa Cucumber Smoothie and decided to give it a try. Because who does not love a spa day or at least something reminiscent of one!?
128 calories, 36.2g carbs, 1.2g fiber & 37.8% Vitamin C
Here is what you will need:
2 cucumber, peeled and seeded
1 cup of ice
1/2 cup of water
Juice of 1 lime
2-4 tablespoons of honey, sugar or Agave nectar
Simply blend until smooth and enjoy! … I ended up using 1/2 of an extremely large cucumber (because I was feeling a bit lazy, I did not seed mine) and 2 tablespoons of honey. You can see from the picture that it made up a good sized glass full of 128 calorie yummy-ness! I cannot wait to enjoy this poolside in the coming months!
If you are not a fan of cucumbers, this recipe would be great with watermelon too!
Do you have a favorite smoothie recipe? Share it in the comments section!