Naturally Sweetened Banana Bread

You will not be disappointed  This is very moist and no one would guess there is 

no REFINED SUGAR OR HONEY!! 

Its all natural which makes me happy.

I was even more happy that my husband LOVED it - he's my toughest critic!

Or make muffins for a HEALTHY breakfast on the go!

 I 've also thrown them into lunch boxes

1 1/4 cup dried dates (about 7 ounces), pitted and soaked in about 1 cup milk

2 Tablespoons coconut oil melted

1 large eggs, at room temperature

1flax egg (1 Tbl of ground flaxseed mixed with 1/4 cup water. Let sit 10 minutes)

1/2 cup unsweetened applesauce or cinnamon applesauce

1 Tablespoon pure vanilla extract

2 cups white whole wheat flour

1/2 teaspoon fine grain sea salt

1 teaspoon aluminum-free baking soda

1/2 teaspoon aluminum-free baking powder

1tsp cinnamon

3 large, ripe bananas, mashed

1/2 cup raw walnuts or pecans, coarsely chopped

1/4 cup raisins , opt. 

1. Preheat oven to 350 degrees.  Grease a 9 x 5 x 3 loaf pan. 
2. Place the dates in a mixing bowl and cover with milk.  Let sit at least one hour (or overnight). Blend. Add to kitchen aid or mixer. 
3. Turn the mixer on low speed and blend 
4. Add the oil and beat until well blended.  Add the eggs ad flaxseed egg, beating well after each addition.  Add the vanilla extract and mix.
5. In a medium bowl, combine the flour, baking soda, baking powder and salt.  Add to the oil-date mixture and mix until just combined.
6. Fold in the mashed bananas and walnuts.
7. Pour the mixture into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out barely clean.  Cool in the pan for 10 minutes.  Remove from the pan and cool on a rack. For muffins I only did about 20 minutes.

I store on counter for a couple days then into the fridge for about 3-5 days.

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Banana Chocolate Chip Flax Muffins

I was so excited to try this recipe when I saw it! They just looked delectable! 

I made a few changes to cut sugar and fat, and ended up with a tasty, moist, fiber full, protein packed, perfect muffin! It's also GLUTEN FREE! Which means it will be easier for you to digest and easier on your stomach.

adapted from HERE

Ingredients:

1 C Ground Flaxseed

1 1/4 C Oat Flour (oats ground in blender)(GF if need be!)

1/2 scoop of any protein powder (optional)

1/4 C Sucanat

1 tsp Powdered Stevia

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Xanthum Gum

1 tsp Cinnamon

2 Ripe Bananas, mashed well

2 Eggs

1/4 C Cinnamon Applesauce Unsweetened

1/4 C Skim, 1%, or Almond Milk

1/2-1 C Dark Chocolate chips, or unsweetened carob chips (to lower sugar even more)

Whisk all dry ingredients in one bowl (except choco chips). And whisk all wet ingredients in separate bowl. Combine the two together and mix just until combined. Fold in Chocolate chips.

Bake at 325 for 25 minutes. LET COOL - they are pretty moist

Makes one dozen

6 Grams of protein per muffin!

Here's an even healthier/lower calorie version - for all you crazies out there! ;-)

Ingredients:

1/2 C Ground Flaxseed

1/2 C Wheat Germ

1/2 C Peanut Flour (my new fav ingredient!!- see below)

1/2 C Oat Flour

1/2 Scoop of Protein Powder

1 1/2 tsp Powdered Stevia

1/4 C Xylitol

1/2 tsp Salt

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Xanthum Gum

1 tsp Cinnamon

2 Ripe Bananas, mashed well

3 tsp Energy Egg Replacer (mixed with 4 Tbl water in a separate bowl)

1/4 C Canned pumpkin or Unsweetened Applesauce

1/4 Almond Milk

1/4 C Unsweetened Carob Chips, 1/4 C mini Chocolate chips/cacao Nibs

1/4 C Raisins

Place in Mini Muffin tins for  a quick pick me up snack! 

Bake 325 for 20 minutes. Makes 24.

Per Muffin: Calories- 71, Carbs - 11, Fat - 2, Protein - 3

ENJOY!

Check out my new FAVORITE Ingredient! 

Get the taste of peanut and the protein, but without the extra fat!

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Gourmet Tomato Soup With Gluten Free Flat Bread

Ingredients:

1 tbsp. olive oil
4 tsp. minced garlic
1 cup coarsely chopped leeks
4 pounds chopped tomatoes (or canned)
3 1/2 cups vegetables stock
1 1/2 cups white wine
1 7-ounce jar roasted red peppers, drained and chopped
1/2 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 Bay Leaves
2 tbsp. fresh thyme leaves, or 2 tsp. dried
6 tbsp. tomato paste
1/3 cup coconut Milk

Saute Leeks and garlic in oil. Add the rest of the ingredients,
 except for coconut milk.
Bring to boil, then down to a simmer for 15-20 minutes. Stir in Coconut milk and
continue to simmer until flavors have blended. Add Salt and pepper, garnish with
parsley, and serve.


Gluten Free Flat Bread
Recipe from Whole Life Nutrition.

I followed the recipe, used a little buckwheat for the rice and left out the baking
powder. It made for a nice flat bread!! I used it the next day for pizza!

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Whole Grain Berry Scones

These are a new Fav! 

Great for Guests, Holidays, or Sunday Mornings! 

You could easily make the dough the night before and let sit in fridge until ready to cook.

3/4 C Fat Free Plain Greek Yogurt

1 Egg

1 1/2 C Spelt Flour (or Whole Wheat Pastry Flour)

1/2 C All Purpose (or Whole wheat Flour)

1/2 C Old Fashioned Oats

4 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 tsp Stevia Powder (or 1/4 C Honey/or Maple Syrup or Brown Sugar (you choose!))

4 oz. Unsweetened Applesauce

1 C Berries - fresh or frozen ( I did blueberries, raspberries would be amazing!)

Orange Sweetened Cranberries (bulk bins)

Zest of 1 Orange

Juice of 1 Orange

1 Banana (melted in microwave)

Whisk Egg and Yogurt and set aside. Combine Flours, oats, Baking Powder, Soda, Salt, and stevia (if using  a liquid sweetener blend into yogurt). Use a fork and add applesauce, juice, and mashed melted banana to bowl. Mash with a fork until crumbly. Add yogurt mixture to dough. Use fork to combine. Just stir until combined. Fold in Berries and Cranberries.

Place dough in fridge at least 1/2 hour or overnight. Form about 1/4 c of dough into 1 inch thick circles (or thick balls - whatever you prefer) on greased sheet or silpat. 

Cook at 375 for about 16 minutes. (15-20)

If you want, when they come out of the oven, spread with a little melted butter and sprinkle with evaporated Cane Juice or Sugar.

105 Calories
20 Carbs
1 gram Fat
5 Grams Protein!!

ENJOY!

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Lucky Green Food!

Have fun tomorrow with some great "green" options!

Green Eggs! (the Healthy Way!)

Shown here with yummy (gluten free!) Sunflower Millet Bread

1 Handful of Spinach

1 or 2 Light Laughing Cow Cheese Wedges

1/4 C milk of choice

Blend in food processor or blended until smooth. 

In a separate bowl mix:

 4 eggs (I prefer free range organic), the spinach mixture, 1 tsp Italian Seasoning, 

and salt and pepper to taste. 

Scramble over med- high heat.

Parmesan or cheddar cheese for garnish. (optional)

Lemon Broccoli Pesto

Large Head of Broccoli and Stems roughly chopped 

(or two small heads) (reserve some for topping pasta)

1 C Sunflower Seeds (soaked for an hour if possible)

1/4 C Pine Nuts

Large Handful of Fresh Parsley or Basil

1/2 Lemon, Juice and Zest

1 Large Clove Garlic

Small Handful of Parmesan Cheese (optional - put how much you want!)

1-2 tsp Sea Salt (to taste)

Put all ingredients in food processor, and blend until combined.

While in processor, drizzle in 2 Tbl Milk, 1 Tbl Olive Oil, and about 1/4 C water. Watch it closely until you get the consistency you want.

Mix with Whole Wheat Pasta and top with Some Broccoli And optional Parmesan Cheese and/or Pine Nuts.

I mixed my pesto with Zunchinni Noodles, made with a sprilalizer. YUM!

Diary Free Mint Chocolate Chip Ice cream!

2 Frozen Bananas (make sure to slice before freezing)

3/4 C Coconut Milk or Almond Milk (frozen in ice cube trays)

1/4 tsp Mint Exctract

Couple Drops of Green Food Coloring

handful cacao nibs

2 Dates - soaked for 1/2 hour

1/8 tsp stevia or Agave or Honey - whatever sweetener you prefer

1/4 C Dark Chocolate/Mint Chips - or just chocolate chips

Put Bananas and milk cubes in microwave for about 30 seconds. Puree in processor until smooth consistency. Add the rest of ingredients and puree until smooth. Sprinkle with some mini chocolate chips or sprinkles if you like. :)

HAPPY ST. PATTY'S DAY!

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Banana Nut Muffins

Yum! After going SOO long without bread, I was just Dying for something like these!!
Recipe altered from "Original Fast Food, by Simmons."

I replaced the Whole Wheat Flour with 1 C brown rice Flour (I just grind brown rice in my vitamix) and 1 C Spelt Flour (you can buy this at a whole foods, etc.)
Spelt isn't gluten free :( But it tastes like wheat and is A LOT easier on you digestive system than wheat flour is. It's also higher in protein and fiber! Whole Wheat is great, just try to replace it when you can with something that won't be so hard on your system.

1 Orange (or 2/3 C fresh orange juice)

2 Ripe Bananas

3 Tbs Lemon Juice

1/3 C Honey

1/2 C Applesauce

1/2 tsp Vanilla (optional)

1/2 C Chopped Walnuts!! (crucial)

1 C Brown Rice Flour (or white whole wheat flour)

1 C Spelt Flour (or 1 cup white whole wheat flour )

1 tsp Baking Powder

1/2 tsp Salt

1 tsp Baking Soda

1 tsp Allspice Powder

1 Tbs Ground Flaxseed

1/2 C Raisins (optional)

Peel orange. Place in blender with about 1/4 C Water. Put through a mesh strainer into a bowl, taking out the pulp. THen add the bananas, lemon juice, honey and applesauce to blender (or processor). Blend until pureed. Add to orange juice in the bowl. Add the rest of the ingredients to bowl and stir until just combined. Fill muffin tins and bake for 20-25 minutes at 350. They don't puff up a lot, because of the flour, but the family LOVED them!!!!!

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DIY Sandwich Thins - and Veggie Burger

I really like Sarah Lee's Sandwich Thins, they really are the only bread that I buy at the grocery store (cheap at costco). And they are without High Fructose Corn Syrup - which is HARD TO FIND! I usually shop at my local fresh bakery and buy sprouted grain bread! I LOVE IT!

Anyway - in a pinch tonight (making amazing veggie burgers - recipe below!) I realized they were no longer in my freezer. So a quick google search and some re-do's resulted in some pretty good hamburger buns. We really liked them! And it wasn't that hard, I made a double batch and froze half of them. So thought I would share :)

Recipe Altered from HERE

Ingredients:

1 1/4 cups warm water

1/4 cup honey or sugar

1 pkg (2 1/4 tsp) yeast

2  1/2 cups white whole wheat flour

1/2 cup buckwheat flour

 1/2 cup all-purpose flour 

1/2 cup wheat bran or wheat germ

2 Tbsp vital wheat gluten

1 Tbl of ground flaxseed

1 tsp salt

1 egg 

2 Tbsp olive oil

2 Tbsp rolled oats (for tops)

Directions: In small bowl combine water and honey or sugar. Sprinkle yeast on top, let sit 10 minutes (until bubbly). Whisk together all dry ingredients (except rolled oats).  Add yeast mixture, oil, and egg. Mix or knead for atleast 5-8 minutes.  Let sit 1 hour to let rise. (mix in any extra flour at this point if it is still too sticky. Dough will be sticky, but not too tough either). Preheat oven to 350. Flour cookie sheet or silpat. Flour your hands as well! Take small ball in hand and smash out into thin circle. Flatten on sheet - keep hands floured! Spritz the tops with a little Olive Oil or water and sprinkle with Oatmeal (I FORGOT THIS STEP! ARGH!).  Take a skewer and poke holes around the tops. Bake for 12-15 minutes. (Mine were perfect at 12) Let cool immediately on rack and cut in half!

(make sure to cut in half before freezing - they were great after the freezer!)

We use these as Hamburger buns, sandwiches, toast in the morning, even PB&J's! YUM!

ENJOY

Later we used them to eat some yummy Veggie Burgers! 

Recipe from my cousin Sarah! (thanks sar!)

 Its similar to our fav Black Bean Burgers. 

1/2 C Rolled Oats (blended to a fine powder in blender)

1/4 of an Onion

1 Med. Carrot, peeled and roughly diced

1/2 Bell Pepper, roughly diced

1 jalapeno, seeds removed roughly diced (optional)

1 C Black Beans

2 Tbs Water

1 tsp Cumin

1 clove Garlic, diced

1/4 tsp Kosher Salt

Add vegetables to food process and process until finely diced. Stir in a big bowl with oats and stir to combine. Take half of beans and add to processor with water, garlic, Cumin, and salt. 

(if you have sprouted beans you can add some to this too to increase the nutrients!)

Blend until a thick paste. Add the rest of the can of beans to the bowl and stir. Add the Pasty Beans to bowl and stir to make a thick 'hamburger' like consistency. :) Shape into patties and put in lightly greased skillet and brown both sides. (about 3-4 minutes a side)

Serve just like hamburgers.

Serve with Fresh guacamole (or just fresh avocado), salsa, cheese, lettuce, fresh tomatoes, and fresh sprouts (they make it!)

ENJOY!

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Pumpkin Corn Muffins

I have been DYING to make this recipe for a long time now! 

Last night we had Crock Pot Chicken Tortilla Soup (I'll post the recipe after the kids are in bed ;-)). 

I thought these little muffins would be a great little addition! 

With a few Healthy Changes to the recipe, they turned out tasty! 

Probably because I didn't skimp on the sugar, but by all means, do what you please! :)

Ingredients:

4 Tbs. Unsweetened Applesauce

2 C Stone Ground Cornmeal

1/3 C Sugar

2 Tbs Corn Flour (I just used whole wheat)

2 tsp B. Powder

1 tsp. B. Soda

1 tsp. Salt

1/4 tsp. Pumpkin Pie Spice

1 C Buttermilk (substitution below)

1 C Fat Free or Low Fat Plain Yogurt

1 Egg, lightly beaten

3/4 C Canned Pumpkin

Directions:
1) -Take yogurt and place in a cheesecloth lined strainer. This isn't totally necessary it just helps drain the extra liquid from the yogurt.
-For the Buttermilk - (whoever has that around?) Take 1 C Skim or 1% milk and add 1 Tbl of Lemon Juice. Let this sit for 5 minutes and you have buttermilk. :)
2) Heat oven to 350.
3) In large bowl combine Dry ingredients. In another bowl combine wet. Whisk the two together. Don't overmix.
4) Place into greased muffin tins and cook about 12-15 minutes. (Mine were not not cooking the first batch and then over cooked the second. So check often.)

ENJOY!

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Pumpkin Pancakes

I love ANYTHING pumpkin!

I have even been adding it to my mid-day smoothies!

The best thing for the season!

Pumpkin Pancakes

YUM!

Try THESE

I replace the white flour with Whole Wheat Pastry Flour for a healthier alternative

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One Hour Dinner Rolls

Ever need dinner rolls in a pinch and you realize your rhodes rolls are gone!!

(I have a weakness for those things)

Here is an awesome fast recipe.

I did pure white whole wheat instead of all purpose flour, and they were slightly dry, maybe less flour next time? Or I could put in a tiny bit of all purpose to balance it out.

I also nixed the butter on top.

Get the recipe HERE

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Too Obsessed with Muffins :)

Peanut Butter and Jelly Muffins

A fun and Healthy twist on the good old PB&J.

ANY kid will love these!

Picture from Cooking Light

Ingredients:

1 1/2 C White Whole Wheat Flour

1 C All Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

3/4 C All Natural Peanut Butter

3/4 C Skim Milk or Soy Milk

1/2-3/4 C Honey

1/2 C Finely Grated Carrot

1/2 C Finely Grated Zucchini

2 Eggs - beaten

1/4 C Canola Oil

All Fruit Strawberry (or any flavor) Jam or Fruit Spread

Directions:

1) Oven 400

2) In large bowl combine Flours, B. Powder, B. Soda, and Salt. With pasty blender or two knives, cut in peanut butter, until you have coarse crumbs. Add all other ingredients except Jam.

3) Spoon about 2 Tbl of dough into greased muffin tins, top with 1 tsp of Jam, top with remainder dough and a tiny bit of jam on the top. (only fill slightly over 3/4 full).

4) Bake 15-20 minutes, until toothpick comes out clean.

ENJOY!!!!!

Thanks maria for the recipe!

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Whole Grain Pancakes

I have tried seriously probably 10 different kinds of whole grain pancakes. We all LOVE this recipe the best! These are a special treat in our house! I top with fresh fruit, but you can do whatever you like!

Some of our fav toppings: peanut butter and powdered sugar, pure maple syrup and jam (fruit spread), Low Sugar Cinnamon Blueberry Sauce, Fresh Fruit and whipped cream, or if you're really daring -peanut butter, whipped cream, and choco chips! YUM -

wish I had a picture of that one, you might be more willing to try! :)

Ingredients:

Dry:

1 C White Whole Wheat Pastry Flour

1/2 C Whole Wheat Flour

1 C Stone Ground Cornmeal

1/2 C Wheat Bran, Oat Bran, or Wheat Germ

1/2 tsp Salt

4 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

Optional: Chocolate Chips, or chopped walnuts or Pecans

Wet:

2 3/4 C Milk (or Soy Milk)

2 Eggs (or Egg Substitute, or 4 Egg Whites)

1/4 C Apple Butter or Applesauce

1 tsp Vanilla Extract

Optional: Blueberries, Chopped Bananas

Mix all Dry and Wet separately, then combine.

Do not over stir and let sit for 10 minutes.

Cook on skillet or Heat a griddle to 350 for perfect pancakes! ENJOY!

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Spiced Carrot Date Muffins with Cashews!

YUM!

I unfortunately slightly overcooked these, but I still loved the spicy/sweet taste!

A must try!

(You should also check out my cherished Zucchini Muffins :))

Picture from Fresh Cracked Pepper

Check out the recipe and more pictures HERE

I did make a few changes.

For all purpose flour I used White Whole Wheat,

For the Bran I used oat and almond flour (just grind them in blender).

Instead of Butter I used Olive Oil

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I'VE FOUND IT! - The BEST Pizza Dough!

I LOVE Pizza! The easiest meal, hands down!

Made with Whole Grains, tons of veggies, it really is a healthy option.

I like to try fun and different pizza's. A few that I have tried lately have been the Thai Pizza and Spinach and Egg Pizza. But if you don't want to get too fancy, just mix together some tomato sauce and paste, with garlic salt, oregano, and basil and spread on dough, then top with whatever you like! Easy as pie! :) Add some fruit or a salad and you are good to go!

I always prepare my dough ahead of time. Doubling it to freeze and have ready for when I want it. I let it defrost in the fridge the night before and take out 2 hours before baking to roll out and let rise. I have made probably over 10 different dough recipes!! Trying to find the best Whole Wheat Dough that isn't too dense.

I think I have found it!

Although my pizza stone cracked in the oven during the process (way sad about this! ), it still turned out really good. Crispy on the outside and soft on the inside. It did take A LOT of prep, but the recipe gave me 4 pizza's! So I made one and froze the dough balls for a later use.

Overnight Pizza Dough Recipe

-I used White Whole Wheat flour in place of All Purpose

-I formed it into 4 balls, (not 8 personal size pizza's)

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Carrot Zucchini Muffins - virtually fat free!

Okay - so excited about these! I have had a hard time getting a healthy, yet moist muffin to work. They always taste okay, but are so dry. I thought these turned out SO good! I took a recipe and changed some things up a bit. My husband even commented on how good they were. My three year old wasn't so much a fan, I think its because of all the chunks in them. But that's how I liked them. These would be a perfect neighbor or friend gift! ENJOY!

Ingredients:
1 1/2 C Whole wheat Pastry Flour
3/4 C White Flour
3/4 C Oat Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 Eggs ( I decided to keep these in, because I took out all other fat, you could use egg substitue or 6 eggs white if you wanted to lessen the fat even more)
1/2 C Canola Oil (I used Crushed pineapple and LOVED IT)
1/2 C Unsweetened Applesauce
2 Tbl Coconut Oil (optional - it just helps bind the muffins a little better) (can be found in the health section)
1 C Plain Yogurt ( I used plain greek yogurt, just to not add so much water, you could use vanilla flavored yogurt to sweeten it even more)

1 C White Sugar ( I only used 1/2 C and you couldn't tell!)

3/4 C Honey (I used 1/2 Agave, or you could nix all the sugar and use 3/4-1 C Agave)

2 tsp Vanilla Extract

1 C Shredded Zucchini

1 C Shredded Carrot

1/2 C Chopped Pecans (Optional)

1/2 C Raisins (optional)

Directions:

1) Preheat oven to 400. Grease muffin tins

2) In bowl, mix or sift all dry ing. (flours, soda, powder, cinnamon, and nutmeg). In separate bowl beat eggs and oil (or pineapple) and applesauce, yogurt, sugar, honey, and vanilla. Beat well. Slowly mix in dry ingredients. Don't over mix! Huge key in baking muffins or cakes! Fold in Zucchini, carrots, pecans, and raisins. Scoop into tins.

3) Bake 18-20 minutes. Cool 10 minutes in pan, before transferring to wire racks.

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Healthified Banana Bread

I LOVE to bake, but changing it up to make it better for me is even more of a passion. So when I found this recipe with some interesting suggestions (ie. cream cheese for butter! - such an amazing idea!) I was pretty excited to try it out!

I have to say it was slightly dry. I may add some applesauce or more bananas next time. And I think some chopped walnuts would be divine. mmmmm....

Hubbys score: 3.5 stars

My score: 3.5 stars

Three year old: "YUM"

Vegetable Oil ( I used canola oil)

4 large ripe bananas

2 large eggs

2 tsp vanilla

1 3/4 C all purpose flour (I used white whole wheat)

1/2 C sugar

2 tsp baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tbl. canola oil

2 oz. fat-free cream cheese, cut into 4 pieces and chilled

1 - heat oven to 325. Lightly coat 8 1/2 by 4 1/2 inch loaf pan with oil.

2- Bake the bananas on a rimmed cookie sheet. until skins are completely black. (about 20 min) let cool. Then peel and mash.

3- Whisk eggs and vanilla together in small bowl, set aside. In large bowl mix flour, sugar, baking powder, baking soda, and salt together. Add the oil and cream cheese, 1 piece at a time. Mix until only pea-size pieces of the cream cheese remain, about 1 minute. Slowly beat in egg mixture, and only 1 1/2 cups of the mashed bananas (I might add more next time) and beat until just incorporated, (about 30 seconds).

4- scrape batter into prepared pan. Bake until golden brown and toothpick comes out clean. (50 - 60 minutes). Rotate the pan halfway through!

5- Let the loaf cool in the pan for 10 min. and then turn onto rack and let cool 1 hour before serving. (VERY DIFFICULT!) The bread can be wrapped tightly with plastic wrap and stored at room temp. for 3 days.

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