I always strive to find recipes that use natural ingredients and taste good. Sometimes it’s definitely more of a miss than a hit. In this case though, it is a hit! The original recipe from six sister’s stuff calls for 3 ingredients, yes only 3. It was good with just the three but I wanted to personalize it a little bit more. I love how I always want simple recipes then when I have one and I make it more difficult. So feel free to try the original recipe because it is definitely good and so simple. If you want to change it up then try mine! For those of you who think my cookie looks like a turd or dog vomit, just try it! You’ll love it! Don’t let my poor photography skills get in the way of your healthy sweet tooth :).
- 3 ripe bananas
- 1 cup oatmeal
- 1/3 cup peanut butter
- 1 1/2 t vanilla extract
- 2 T cocoa powder
- 1/4 cup dark chocolate chips
- Mash bananas and add all other ingredients.
- Bake at 350 degrees for 12-15 minutes.
*Side note-They bake better on stoneware then a regular pan but either will work.
*Original recipe is 2 bananas, 1 cup oatmeal, and 1/4 cup dark chocolate chips. Same directions.
My family and I started a fitness competition in the beginning of January, I am proud to say so far I’m winning :)! I’ve lost about 7 lbs. since the start of it. I’m 2 lbs. away from my pre pregnancy weight and Liam is 9 months today. I can’t believe he’s already 9 months :(! I was hoping I would get the weight off sooner and I probably could have but some things went down in my life that affected my workouts and diet. Now I’m back on track and feeling great! I love sweets, it’s just something I will always have to have in my diet. Moderation is key 🙂 This recipe is pretty guilt free and very tasty. I know if I had a sweet tooth this would cure it. So if you are trying to lose weight instead of eating bad sweets indulge in these bananas and still be on track for your goals. Even if you aren’t trying to lose weight and you like to eat healthy this obviously is a recipe for you too! Everything you should have on hand and it takes about 6 minutes to make. This recipe was found on the Hive & Honey BEEpothecary blog.
Fried Honey Bananas
About a tablespoon of coconut oil
Tablespoon of honey
1/4 teaspoon of cinnamon
Cut banana into slices and place in a small frying pan with coconut oil on medium heat.
Meanwhile, mix together honey, cinnamon and 1/2 tablespoon water in a little bowl and set aside.
Once the bananas are brown then flip over and brown the other side.
Once down, turn heat on low and pour your mixture over bananas until it bubbles
These bars are super quick and easy to make, they taste similar to no bake cookies. I like this version better because it contains no butter or white sugar. Although I’m sure these have a good amount of calories it’s nice to know that you and whoever you feed is eating all natural unrefined ingredients. I took these to a playgroup this morning on a whim and everybody loved them. It seriously is so easy and quick to make that it takes about 3 minutes to put everything together and then about 20 minutes or so to harden. Hope you enjoy them as much as I did :)!
Chocolate Oatmeal No-Bake Bars (www.moneysavingmom.com)
- 1 cup peanut butter
- 1/2 cup honey
- 1/2 cup coconut oil
- 2 cups old-fashioned oats
- 1 cup unsweetened shredded coconut (or sweetened)
- 1 1/4 cup dark chocolate chips (or semi-sweet)
- Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. It happens pretty fast so keep your eye on it.
- Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, and vanilla. Stir together until the chocolate is completely melted.
- Pour into a 8×8 pan or if you want thinner bars you can use a 9×13 and place in freezer.
- When mixture is hardened cut into bars and eat. Store in the fridge or freezer.
Chia seeds is all the craze now in days it seems but for good reason. Chia seeds are packed with antioxidants, high in protein, fiber, essential fats, and essential minerals such as sodium, calcium, phosphorous, manganese and potassium. Let’s just say that 2013 is undoubtedly the year of the chia seed among the health conscious.
Now there have been plenty of things that I make and I end up throwing it away because it’s not so good. Actually I rarely throw food away, we live out in the country so I honestly just throw food over the fence. I always wonder if people think I’m super lazy and wonder what I’m doing. Food is always gone though so the animals appreciate it! To get back on track, I make things on occasion that I’m skeptical about and after I make it I know why. This is one of those recipes that I was iffy on but figured why not try it! The consistency is very similar to tapioca pudding so if you don’t like the texture of that you will not like this. The mango is something I can do without next time but it was still good with it. I just prefer the pudding plain jane with no fruit.
Coconut Chia Seed Pudding with Mango
1 cup full fat coconut milk
1 1/2 cups unsweetened almond milk
1/2 cup chia seeds
2 to 3 Tablespoons Honey
1 ripe mango, peeled and diced
1. Combine the milks and honey in a container that you can shake.
2. Add the chia seeds and shake with the lid on.
3. Refrigerate the overnight (at least 6 hours).
And that’s it!! It’s a super simple dessert you can make ahead of time so it’s perfect for having guests over.
Please comment if you try this out and let me know what you think!
You would think I would stop baking since I’m trying to lose baby weight but I just love to bake. I figure I need to learn self-control. Most of the time I pass but sometimes I do fail. Then I learn it’s not worth it and will do good for a while, then I forget and regret it. It’s a vicious cycle, that one.
These muffins um cupcakes…Now that I think about it, I don’t really know the difference between the two. Muffins are for breakfast is what I think…I could be way wrong, in fact I probably am. Anyway, these cupcakes are really moist and the banana flavor isn’t overpowering. I just love bananas. They are the best on the go snack, except when you forget about them in your purse and you pull out and it’s pretty much black. Then the magic happens though because you freeze it until you are ready then you make sweetness out of them. Enough talking though, you just need to make these.
Healthy Chocolate Banana Cupcakes
1/4 cup turbinado raw cane sugar (may substitute brown sugar)
1/3 cup applesauce
1 t vanilla
1 cup mashed bananas (around 3)
1 cup oat flour (may substitute all-purpose flour)
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/4 cup cocoa (I used special dark from hershey’s but regular cocoa would work)
1/3 cup chocolate chips (Chocolate is never optional :])
1. Pre heat oven to 350 degrees, grease pan or place liners inside.
2. Place egg, sugar, applesauce, vanilla and mashed bananas in a bowl and mix.
3. In another small bowl mix all the dry ingredients and then add to the wet ingredients.
4. Bake for about 10 minutes or until toothpick comes out clean.
(Makes 12 cupcakes)
Now the frosting is optional of course but I just did it to give it an extra kick. It’s simple to do and makes enough to cover all 12 cupcakes with a little bit extra for fruit dip or whatever you want.
Greek Yogurt Chocolate Frosting:
1/2 cup of greek yogurt
1/3 cup of melted dark chocolate chips
1 T honey
Mix all together and frost your heart away!
So like pavlov’s dog I have trained myself to eat something sweet after dinner every night. If I don’t eat something sweet, then I will crave it until I forget about it and then crave it again till I go to bed. This “brownie” is sooo guilt free I added ice cream to it :/…so I suppose they cancelled each other out. It was only a little bit though, maybe 1/3 of a cup so I don’t feel bad! I’ll be the first one to say this doesn’t taste like a brownie…if you are looking for a healthy recipe that is similar to a real brownie this is not the one! If you are looking for something that is super healthy yet has great taste then this will work for you. This little dessert is gluten free, paleo and vegan! A triple whammy, I don’t know if anyone cares if it is vegan or not but if you do, then there you go!
No Bake Fudge Brownie
1 cup pitted medjool dates
1 cup mixed raw walnuts & almonds
1/4 cup raw cocoa
2 ripe bananas
1/2 cup raw cocoa
4 tbsp raw almond butter
4 tbsp raw honey
1.Mix together all bottom ingredients in a food processor until well blended.
2.Spread bottom ingredients in a large glass baking pan until evenly distributed
3.Mix together top ingredients in a bowl or food processor until well blended.
4.Spread top blend over bottom layer base until evenly distributed.
5.Place in freezer for 30 minutes.
6.Cut into 16 squares, serve and enjoy!
Lately I’ve been looking for new things to make with zucchini, ever since my bomb zucchini brownie find. There are soooo many things on pinterest that I come across that I try and I’m like what in the world was that person thinking when they pinned this?? I’ve made toasted chickpeas that were supposed to taste sweet and amazing…lie! I made this shake that was supposed to be similar to the frosty at wendys but of course healthified…lies. All lies! You just can’t trust pins anymore these days ;]! As for these cookies, I won’t lie to you. They will not be the best cookie you’ve ever had. They are though, healthy overall and if you have zucchini and applesauce then why not make cookies. Also, these are really good the first day then tend to be less moist as days pass.
Zucchini Applesauce Cookies
Ingredients:1 cup whole wheat Gold Medal flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup applesauce
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1)
2 cups old fashioned oats
3/4 cup dark chocolate chips
Directions:1. Preheat the oven to 350 degrees, line pan with parchment paper and set aside.
2. In a small bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg.
3. In a medium mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
4. Slowly add flour mixture until just combined. Stir in oats and chocolate chips.
5. Place about 2 T worth of mixture onto pan and cook for 10-12 minutes or until golden brown.
(Makes approximately 16 cookies)