Breads & Muffins · Breakfast · Low Calorie

One Bowl Healthier Banana Bread

I’ve basically been making banana bread since I walked outta the womb.

Okay that’s a total lie, but you get the point. I’ve been making naner bread for a loooong time.

My Great Grandma Bessie’s recipe is the only recipe I have ever used. I’ve literally never used another one because I have always been positive that no other recipe can compare.

I’ve toyed with the sacred recipe a few times, but it never stood a chance to the real deal. Until now.

nanne bread 2

It’s been a few years since I have attempted to adjust it, trying to making it a touch healthier because – I hate to break it to you Angel *Said in Meredith Blake voice* – a fruit bread does NOT mean a “healthy” bread.  With a few more years of kitchen trial, error, and sheer luck under my belt, I’ve finally got it! And I am so excited to share!

Super moist. Super Naner-y. And healthy enough to not make you feel like you just ate a stick of butter + sugar, yet indulgent enough that you don’t feel like you’re eating cardboard.

Naner bread 3. jpg

naner bread 1


One Bowl Healthier Banana Bread

Yield: 1 large loaf; ~12 slices


  • 2 very ripe bananas
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 cup sugar
  • 1/2 cup oat flour
  • 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees; grease and flour loaf pan, set aside
  2. In a large bowl, mash bananas with a potato masher until uniformly smooth
  3. Using rotary beaters, add in applesauce, eggs and vanilla
  4. Add in remaining ingredients and stir until just combined
  5. Pour batter into loaf pan and bake for ~50 minutes until golden brown and toothpick comes out clean

Nutrition Info Per Slice: 111 Calories, 1.3g fat, 23g carb, 2.6g protein

Rotary beaters are a MUST in this recipe! Both for nostalgia and the perfect amount of mixin’ action. However, I have, in fact, successfully made it the new-age electric ones (def not as fun!)

ONe Bowl HealthierBanana Bread

Happy Eating!


Breads & Muffins · Breakfast · Cakes, Cookies & Desserts

Low Fat, Glazed Sour Cream Donuts


FRI-NALLY, TGIF! And I am so excited to share this recipe with you!

Donuts are super trendy right now. I feel like every time I scroll through Instagram or browse Facebook there is an article about a bakery with over the top, gourmet donuts. I am all about this craze! You all know by now that my sweet tooth is out of control, there’s no denying that. There is also no denying that donuts just elicit happiness- which, who doesn’t want?

As a kid my donut of choice was whatever one had the most neon frosting and thickest coating of sprinkles. Lately, I’ve been all about plain looking, simply glazed, sour cream ones. Is this how getting old starts?? Oh god.

It had been a while since I used my donut pan (or Joe’s?? I’m pretty sure that was a Valentine’s gift to him…for me… at some point) and I needed a break from doing SO MUCH yard work for three days straight, so I took to the kitchen and created this recipe. I give you low fat sour cream donuts that taste JUST as indulgent as the real deal. They passed the father test (my toughest critic for healthier recipes)- he had no clue they were a “healthier” version.  



Low Fat Baked Sour Cream Donuts
Yield: 8 donuts
Adapted from: SemiSweet Sisters


  • ½ cup light sour cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1/3 cup applesauce
  • 1/3 cup sugar
  • 3 tbsp Stevia or other no calorie sweetener
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon nutmeg (optional)
  • ¼ teaspoon salt
  • 1 cups powdered sugar
  • 3 tablespoons unsweetened vanilla almond milk (or milk of choice)


  1. Preheat oven to 350 degrees. Lightly spray a donut pan with non-stick spray.
  2. In a large bowl use an electric mixer to combine sour cream, egg, extract, applesauce, sugar and stevia until smooth.
  3. Add remaining ingredients, mixing until just combined. Batter will be thick.
  4. Spoon batter into the donut pan and bake for ~14 minutes, until golden brown. Allow to cool completely before glazing!
  5. Combine powdered sugar and milk until a thick glaze forms. Dip each donut into the glaze to coat, place glazed donuts on wax paper to allow glaze to harden
  6. Store in an airtight container- I would suggest placing wax paper between donuts if stacking

Nutrition Information Per Donut: 178 calories, 2g fat, 38g carbohydrate, 3g protein

Breads & Muffins · Breakfast

Glazed Rum & Egg Nog Donuts

Merry Christmas Eve!!! Its really hard to believe it’s actually Christmas time, I swear it was just August. Regardless- I am super pumped for the next 2 days of festivities (Joe’s family today and mine tomorrow)

So much food is about to be consumed. Same for you? Be sure to move people- you’ll feel 10x better if you do SOME sort of physical activity rather than sit like a bump on a log stuffing your face. I’ll be earning my eats this Am.

Okay, done harping on that…Now, let’s get to the good stuff.

Today I am sharing with you all a recipe that can help you out of the “What the heck do I make for Christmas ( or even Christmas Eve!) Breakfast?” conundrum. 

The answer is Glazed Rum & Egg Nog Donuts. 


You COULD take out the rum, but I’d encourage you not to. The glaze has the perfect amount in it, you can definitely taste it, but it isn’t so strong you’ll be walking wonky. 

I love how cake-y these donuts are, and the flavors come through and mingle so nicely. 



Glazed Rum&  Egg Nog Donuts 

Yield: 7 donuts


For the donuts

  • 1 egg
  • 1 tbsp melted butter
  • 2 tbsp rum
  • 2 tbsp unsweetened applesauce
  • ½ tsp vanilla extract
  • 1/3 cup egg nog (I used Silk brand)
  • 1/3 cup sugar
  • 1 cup flour
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • 1/8 tsp salt
  • ¼ tsp nutmeg

 For the glaze

  • ¼ cup powdered sugar
  • 1 tsp rum
  • 2 tbsp egg nog


  1. Preheat oven to 350 and grease and lightly flour a donut pan.
  2. Whisk together egg, butter, rum, applesauce, vanilla, and egg nog. Once combined add in sugar.
  3. In a separate bowl, combine remaining donut ingredients, stirring with a fork. 
  4. Add dry ingredient mixture to the wet mixture, stirring until you have a thick, uniform batter.
  5. Fill donut pan.
  6. Bake for ~22 minutes, or until golden and a toothpick comes out clean.
  7. Allow to cool through.
  8. While donuts are cooling make the glaze. 
  9. Start by placing powdered sugar into a small bowl, adding rum and 1 tbsp egg nog. Stir. 
  10. You want your glaze to be the consistency of paste. Go ahead and slowly add 2nd tbs. 
  11. Once donuts are cooled through, glaze & enjoy!

Nutrition Information per Donut: 167 calories, 2.8g fat, 30g carbohydrate, 3g protein

** Note: I did use Soy Nog for this recipe.

Also, can we just take a look at this bomb spread we get from our neighbor every year?

Look forward to it each Christmas!!!



Breads & Muffins · Breakfast · Cakes, Cookies & Desserts

Pumpkin Cinnamon Rolls with Maple-Dried Cherry Filling

It may only be hump day, but I am already revving myself up for the weekend.

My favorite part of the weekend: BRUNCH.

Our routine has become huffing it out at the gym in the morning after a cup of coffee, then coming home to make a giant spread. So lucky to have found a man who shares my love for sweating & eating.

This past weekend I saw a recipe for pumpkin cinnamon rolls in my Better Homes and Garden magazine while running and snapped immediately snapped a picture of the recipe, took it home, and got to work.


I amped up the filling by adding dried cherries and maple syrup and modified the dough just a touch.


We made them on Sunday, but they store well and have been eating them throughout the week. These would be perfect to have on hand for any guest that may be arriving throughout the holiday season (or any time really). Brownie points would surely be gained, after all, the key to the heart if through the stomach… unless that’s just me..


Pumpkin Cinnamon Rolls with Maple & Dried Cherry Filling

Yield: 10 rolls


  • 1.5 cups flour
  • 2 tsp baking powder
  • ¼ cup sugar (1 tbsp reserved for filling)
  • 1 tsp cinnamon (1/2 tsp reserved for filling)
  • 1/8 tsp salt
  • 4 tbsp butter, softened
  • 1 cup pumpkin (2-3tbsp reserved for filling)
  • ¼ cup dried cherries
  • ¼ cup maple syrup (I used sugar free)
  • 1/3 cup powdered sugar
  • 1-2 tbsp water


  1. Preheat oven to 375 degrees, line a baking sheet with parchment paper
  2. Reserve 1 tbsp sugar and ½ tsp cinnamon in a small bowl, set aside.
  3. Combine flour, baking powder, remaining sugar & cinnamon, and salt in a large mixing bowl. Using a pastry cutter (or a fork), cut in butter until large, doughy clumps form. Add in pumpkin, reserving 2-3 tbsp for filling. Knead dough until just combined.
  4. Place dough on a floured work surface and, using a rolling pin, roll out until a ~1/2 inch thick rectangle (~8” x 12”).
  5. Spread reserved pumpkin over rectangle, followed by reserved cinnamon sugar mixture, dried cherries, and maple syrup.
  6. Working on the long side of the rectangle, begin rolling away from you, forming a log.
  7. Slice log into 10 equal slices and place them on parchment paper lined baking sheet, swirl side up.
  8. Bake for 22 minutes.
  9. Remove from oven and allow to cool.
  10. Meanwhile, prepare icing by mixing together powdered sugar and water. Start with 1 tbsp water, slowing adding more until you get a thick paste-like icing.
  11. Drizzle icing over rolls.
  12. Serve immediately, or store in an air tight container.

Nutrition Information Per Roll: 160 calories, 5.3g fat, 26.3g carbohydrate, 2.25g protein

At 160 calories these cinnamon rolls won’t break the caloric bank- leaving plenty of room for other brunch time goodie s 😉

Breads & Muffins · Breakfast

Baked Pumpkin Donuts

On Saturday I went to an Apple Orchard and right when I walked into their little barn store it was like I hit a wall: A wall of sugary, fried, pumpkin-y goodness.

I am pretty sure it isn’t truly fall until you have had this experience. And you sure wouldn’t want to make it to winter without it.

As a dietitian, I am all about a balanced diet- and that means treating yourself to a less-than-healthy treat now and again, I mean really.. Live a little!

I will also say, that as a dietitian, dessert is a staple in my household. I don’t have a sweet tooth.. I think all of my teeth are sweet teeth.

I don’t deprive myself, so I allow myself a little treat     Every.    Single.    Evening.  YUP. You heard right, I have dessert every day. No shame. No, it isn’t always a giant slice of cake, but more like a meringue cookie, glass of hot cocoa, or a shared piece of my most recent baked good.

Well, most days. Some days if I have a big dinner I won’t feel the need, however this is the exception, not the rule.

My trip to the orchard made me want to give a baked pumpkin donut recipe a try, so that’s what I did. AND… They turned out fabulous. Nice and cakey. They even got the Joe Stamp Of Approval. (He can be brutally honest when it comes to my food… which is why I love him)


Even Theo was wanting some…


So, here you go. Give them a try and tell me what you think!

Baked Pumpkin Donuts

Yield: 8 Donuts



  • ¼ cup Unsweetened applesauce
  • 1 Egg + 1 egg white
  • ½ cup Pumpkin puree
  • ¼ cup Light sour cream
  • ¾ cup Stevia
  • ½ tsp Cinnamon
  • ¼ heaping tsp Nutmeg
  • ½ tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Flour
  • ¼ cup granulated sugar
  • 1 tbsp Cinnamon


  • Pre-heat oven to 350 degrees. Lightly grease donut pan.
  • Combine first nine ingredients (until flour) in a bowl and mix well.
  • Add flour, mixing until combined and lump-free.
  • Pour batter into donut pan. (Most donut pans have 6 wells, reserve batter for 2 more)
  • Bake for about 15 minutes, or until golden and a toothpick comes out clean.
  • Allow donuts to cool slightly. Meanwhile, combine ¼ cup sugar and remaining 1 tbsp cinnamon in a plastic zip-lock bag.
  • While donuts are warm, not hot, place them in the bag of cinnamon sugar to coat.
  • Donuts are best served immediately.

Nutrition Information Per Donut: 120 calories, 1.3g fat, 2.7g protein, 23.3g carbohydrate

A couple of tips

  • A few of my donuts had trouble with the sugar coating sticking, so I simply misted them with non-stick spray first and it worked like a charm.
  • If you don’t plan on eating these right away, you could make the donuts ahead of time and NOT coat them. When you are ready to eat them nuke them for a few seconds until they are warm and then coat them. (otherwise the sugar coating will dissolve if it sits too long- no bueno)


 Naked donuts still lookin’ delish.

Delicious and only 120 calories? Say it isn’t so!

Go ahead and have dessert tonight. You won’t regret it.