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.

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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.

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Perfection.

One Bowl Healthier Banana Bread

Yield: 1 large loaf; ~12 slices

Ingredients

  • 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

Directions

  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!

-C

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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.  

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

Ingredients

  • 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)

Directions

  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

Breakfast

No-Bake Cookie Oatmeal

Sweet tooth is my middle name, and I have no shame. If cookies were a socially acceptable meal, I would eat them for one… and I know I am not the only one!

*Enter Recipe Below*

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A giant, warm bowl of no-bake cookie….oatmeal? Yup.

I have oatmeal nearly every morning. It’s a great course of complex carbs, which keep you full a lot longer than simple carbs- such as a sugary cereal or white toast. The flavor of a bowl of oatmeal is super easy to change up by adding whatever mix-ins your heart desires that day and protein can be easily added.

For this recipe I added some natural peanut butter for healthy fats and an egg white for an extra protein punch, making it an very well-rounded breakfast.

Joe may have looked at me a little strange when I brought this chocolate concoction to the couch at 8am — don’t judge.. it was a lazy day! But as they say these days “Sorry not sorry” (I am a grandma in a 20-something’s body….)

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No-Bake Cookie Oatmeal

Yield: 1 serving

Ingredients

  • ½ cup oats (I like a mix of quick and old-fashioned)
  • 2 tsp brown sugar
  • 2 tbsp unsweetened cocoa powder
  • ½ cup milk of choice (I used unsweetened cashew)
  • 1/3 cup water (may use more milk)
  • 1 large egg white
  • 1 tbsp natural peanut butter

Directions

  1. In a cereal-sized bowl, combine oats, brown sugar and cocoa powder.
  2. Add milk, water and egg white whisking until just combined.
  3. Microwave for 2-3 minutes until desired consistency is reached (and egg white is cooked)
  4. Top with peanut butter and any other toppings your desire

Nutrition Information: 326 calories, 12g fat, 44g carbohydrate, 17g protein

Dig in guilt-free!!

Breakfast · Eggs & Savory Breakfast Dishes

Loaded Veggie Hash

When you think hash browns what you do think?

Greasy? Starchy? Unhealthy?

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That doesn’t have to be the case. This recipe for loaded veggie hash browns will give your breakfast the swift kick it needs to go from heavy to healthy.

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Loaded Veggie Hash

Yield: 1 serving

Ingredients

  • 1/2 tsp olive oil
  • 1 small potato, washed & scrubbed
  • 1 medium carrot, peeled
  • 1/4 cup diced onion
  • 1/4 green bell pepper, diced
  • S & P to taste
  • Optional: Garlic/Garlic Powder

Directions

  1. Heat olive oil in a medium sized skillet
  2. While oil is heating, grate potatoes and carrot. Combine in a bowl with onion and pepper.
  3. Add salt and pepper to veggies. Garlic or garlic powder may be added here as well.
  4. Add veggies to heated oil, tossing to coat.
  5. Cook for ~5-7 minutes, flipping veggies every few minutes
  6. Once crisp, remove from heat and serve warm

Nutrition Information: 150 calories, 3g fat, 29g carbohydrate (5g fiber!), 3g protein

Pair this hash with a gorg runny yolk and some bacon, like I did, and you’re ready to take on the day. Which for me will consist of running errand and packing for South Carolina! Nothing too exciting, just a work conference =[ None the less, I’m up for a change of scenery.

 

 

 

 

 

 

 

Breakfast · Pancakes & Waffles

Peanut Butter Drizzled Chocolate Waffles

There are few things that I love more than a large plate of decadent breakfast food with a good cup of coffee. 

And what if I told you that you could have peanut butter, chocolate, waffles, 20g protein and less than 300 calories all on that plate? Would you be excited? Because that’s what I am about to do.

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Like most of my waffle recipes this is made with oats to give you complex carbs to keep you full, applesauce in place of oil to keep it low fat, and a few egg whites for a protein punch.

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Peanut Butter Drizzled Chocolate Waffles

Yield: 2 servings

Ingredients

  • 1 cup quick oats
  • 4 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened cashew milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 2 tsp stevia
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup PB2 

Directions

  1. Pulse oats in a food processor until finely ground into oat flour
  2. Add in remaining ingredients (except PB2) and process until evenly combined
  3. In a small bowl add water (~3-4 tbsp) to PB2, you will want this to be thinner than what the directions call for
  4. Pour batter into a heated waffle iron lightly coated with cooking spray, drizzling ~2 tsp of PB2 onto top of batter
  5. cook according to waffle maker directions
  6. Dress them up with your favorite toppings!

Nutrition Information 1/2 Per Recipe: 281 calories, 5g fat, 43g carbohydrate, 20g protein

Breakfast

Banana Flax Granola

The age-old questions: Make VS Buy

Yeah, having food made from scratch may be ideal, but it just isn’t always going to happen.

For instance, I am not going to make my own yogurt or almond milk. I’ve heard it’s pretty simple, but for me, I’ll pass. You have to consider the time, effort, and cost of making something yourself. After all, I am a busy lady with student loans.

And that’s okay, to each their own.

What IS on my always make VS buy list: Granola.

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Why? Let me tell you, because it is:

  • Super simple
  • Dirt cheap
  • Customizable

Plus, it makes your whole house smell delicious

Never tried your hand at making your own granola? Give it a try with this simple banana flax version. You won’t be disappointed!

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Banana Flax Granola

Yield: 10, ½ cup servings

Ingredients

  • 1 banana, ripe
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 4 ½ cup old-fashioned oats
  • 2 tsp cinnamon
  • 2 tbsp brown sugar
  • 2 tbsp flax seed
  • ¼ tsp salt

Directions

  1. Preheat oven to 350; spray 2 baking sheets with non-stick spray, set aside
  2. In a small bowl, mash banana well. Add in honey, coconut oil, and vanilla, stirring until well combined.
  3. In a large bowl combine remaining, dry ingredients.
  4. Add wet ingredients to the dry and toss to coat.
  5. Spread mixture between 2 baking sheets, one even layer on each.
  6. Bake for a total of ~25 minutes, stirring granola every 5-10 minutes
  7. Store in an air tight container in a cool, dry place

Nutrition Information per ½ cup: 187 calories, 3.7g fat, 31.5g carbohydrate, 4.6g protein

Add a little on top of yogurt, eat with a splash of milk, or even use as an ice cream topping.

Now, whether you make or buy the yogurt, milk, or ice cream, I’ll leave that up to you 😉

 

Breakfast · Pancakes & Waffles

Cinnamon Oat Waffles

When I opened the waffle maker my sister got my for Christmas I was so excited. It’s a little, red, mini-waffle iron. The fact that it was mini made me even more excited A. mini food is so fun B. you get to eat 4 waffles rather than 1 C. it takes up less storage space. 

My first attempt at using it was an utter failure… not the waffle maker’s fault, my own. I tried to make mashed potato waffles on the fly- which ended up being one big, sloppy mess. Note to self: Don’t try to whip together something you’ve never done before, on an item you’ve never used, while hanger is setting in… Not ideal…

Since that initial experimenting I decided to start at the beginning with my waffle journey: Breakfast. It only makes sense, right?

After a few rounds of experimenting with this project, I have settled on this recipe to debut my waffle making skills. 

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Firstly, they’re cinnamon oat waffles, so, yum.

Secondly, there are only 220 calories in the entire recipe (that made me 4 mini waffles- about 4”each- that’s a good serving!)

Thirdly, there are 14g protein…. in WAFFLES! Fab. 

Fourthly, I made them entirely in my food processor= one dish to clean!

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I topped mine with banana, peanuts, and syrup. It was the perfect start to my day-off (TGI-Tuesday!) despite being sick….

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Cinnamon Oat Waffles

Yield: 1 serving

Ingredients

  • 1/2 cup quick oats
  • 2 egg whites
  • 1/4 cup unsweetened applesauce
  • 2 tbsp unsweetened cashew milk
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp stevia
  • 1/2 tsp cinnamon

Directions

  1. Pulse oats in a food processor until finely ground into oat flour
  2. Add in remaining ingredients and process until evenly combined
  3. Pour batter into a heated waffle iron lightly coated with cooking spray and cook according to waffle maker directions
  4. Dress them up with your favorite toppings!

Nutrition Information Per Recipe: 220 calories, 3g fat, 33g carbohydrate, 14g protein

If you only have a full sized waffle iron, that would work just fine, just make one waffle.

Also, you could use old fashioned rolled oats too. I prefer the quick oats because I feel like they make the waffle fluffier.