Banana and Chocolate Chip Oatmeal Muffins

I know I haven't posted much lately, and here's why.  It's the New Year and of course we're trying to eat better in my house.  My husband is gluten free and I'm just sort of doing my own thing but all of us are trying to eliminate sugar from out lives.  So, sadly I haven't had much that's interesting to cook.  I mean, you probably don't need to read about me making a grilled steak or chicken but slowly I'm finding more recipes that we can all eat. 

Like this one. 

Sweetened with maple syrup (love), gluten free, and my daughter's favorite flavor combination!  We're all happy with this one. My daughter ate two right out of the oven, which she never does.  She even knew they were good for her!  I think the banana chocolate chip flavor won her over.  I also let her make these, pretty much all by herself (not the oven part) and I think that helped also (she's super picky).

I loved that these muffins stay nice and moist, yet have a great texture from the oatmeal.  I used old fashioned oats and there is a nice chew with those.  Plenty of banana flavor and chocolate chips. My favorite part about these muffins is that they are the perfect amount of sweetness, and there's no sugar in them!  This will definitely become a favorite in my house, for everyone!

Banana and Chocolate Chip Oatmeal Muffins

Recipe from Organize Yourself Skinny

Ingredients

• 3 cups quick or old fashioned oats
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 cup (2 large) bananas, mashed
• 2 tsp vanilla extract
• 1 cup 1% milk
• 1/4 cup coconut oil, melted
• 1 cup mini chocolate chips
• cooking spray

Cooking Directions

1. Preheat the oven to 350º
2. spray a muffin pan with non-stick spray, set aside .
3. In a medium bowl add the oats, cinnamon, nutmeg, baking powder and salt and set aside.
4. In another bowl, whisk together the eggs, bananas, vanilla extract, and milk until smooth.
5. Add the oats into the wet ingredients and mix well, then add the coconut oil and chocolate chips and mix.
6. Fill each muffin cup with an equal amount of batter and bake for 30 minutes. Let cool slightly before removing to a wire cooling rack.
7. These can be frozen or refrigerated.

3-Ingredient Brownies

So, in my flourless dessert obsession continues.  I just can't help it!  Ok, so this recipe intrigued me because it's "healthy".  Well, in fact, it really is healthy.  I was leery, but still opted to give them a chance. 

My conclusion? 

They are surprisingly good.  I didn't add mashed banana which is one option to give them a sweeter flavor, and I used mashed sweet potato and not pumpkin so they weren't very sweet.  The frosting obviously kicks up the sweet factor and I'm anxious to try it with the banana just to see how sweet they can get and still be healthy.  

The texture is very dense and heavy.  The flavor is chocolatey, smooth texture and the sweetness comes from the frosting.  Very good.  I even shared some with my neighbor and she loved them.  It's kind of hard to believe they only have three ingredients and are actually healthy. 

3-Ingredient Brownies

Recipe from The Big Mans World

Ingredients

• 1 cup pumpkin puree or mashed sweet potato
• 1/2 cup drippy almond butter or any nut butter
• 1/4 - 2/3 cup cocoa powder

Cooking Directions

1. Preheat the oven to 350º
2. Coat a small 4x6 or 6x6 inch loaf pan with non-stick cooking spray, set aside.
3. Place all the ingredients in a high powered blender or food processor or in a bowl and blend until fully incorporated.
4. Pour into the prepared loaf pan and bake for 15 minutes and then begin checking for doneness. Mine took more like 30 minutes to get done. Test with a toothpick inserted in the middle, when it comes out clean they're ready.
5. **1/2 cup mashed banana's in place of 1/2 cup pumpkin or sweet potato will make a sweeter brownie.
6. Frost with whatever frosting you like best. 

Gluten Free Banana Chocolate Chip Bread

Every now and then my husband and I try a new diet, or a new way of eating just to see if we like it or if it makes any difference in our general health.  Currently my husband is trying out a Gluten Free lifestyle, and therefore, so are the rest of us. 

So far it's been pretty easy because I haven't baked anything in a while anyway and pasta's are easy enough to find in any grocery store.  It wasn't until I happened to notice the banana's on the counter looking a little dark that I decided to give a gluten free banana bread a try.  I already had all the ingredients so it was easy. 

If gluten free it new to you, your grocery store might have a section already dedicated to gluten free items which makes life so much easier. 

This recipe is easy to throw together.  The bread doesn't rise much to don't expect a big loaf here.  But the flavor is very good.  It's soft, full of banana and chocolate flavor and not overly dense.  I love that the sweetness from the banana's came through so no sugar is needed.  I have to be honest, that surprised me a bit.  Sometimes you try a no sugar recipe and you can definitely tell, but not on this one. Definitely a great gluten free recipe that I'll be making again. 

Gluten Free Banana Chocolate Chip Bread

Recipe from AmbitiousKitchen

Ingredients

• 3 medium (1 1/4 cup) ripe banana's, mashed
• 1 tsp vanilla extract
• 1/4 cup almond butter
• 2 whole eggs
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (diary free if needed)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a loaf pan with non-stick spray, then line with parchment paper and spray again.
3. In the bowl of your stand mixer, add the banana's, vanilla extract and almond butter and mix well.
4. Add the remaining ingredients mix until combined.
5. Pour into the prepared loaf pan and bake for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.
6. Remove from the oven and place on a cooling rack for 20 minutes before removing from the loaf pan.

Sugar Free Chia Jam

By far the easiest jam recipe you'll ever make.  No cooking, no pectin, no sugar.  Only two ingredients and you can eat it straight out of the jar if you want to. Seriously. Crushed fruit and chia seeds and that's it.

The chia seeds thicken up the fruit so it can become spreadable for peanut butter and jelly or topped on your hot cereal's in the morning.  Also great scooped into your morning smoothie. And chia seeds are super healthy for you, so that's a plus. Noted as one of the most nutritious foods on the planet they have ton's of fiber, protein, Omega-3's and various other nutrients.  You can buy them most places these days, they usually come in a see through container and are dry and very tiny. You can also find them online. And best of all they are usually reasonably priced.

I loved this recipe because clearly, it's very easy.  But also very healthy AND it tastes exactly like the fruit itself, the chia seeds don't add any flavor, just texture.

Chia Jam
Recipe from Time

Ingredients

• 1 cup crushed fruit
• 1 Tbsp chia seeds

Cooking Directions

1. Mix together and place in the refrigerator for a day or two in order for the chia seeds to plump up. Enjoy.

Applesauce Honey Banana Bread

Sorry for the lousy picture...

This bread is pretty darn good, and I wanted to get it posted ASAP.  Now, before you run off all excited about a healthy version of banana bread, keep this in mind.  It's HEALTHY, so it's not going to taste like your favorite sour cream banana bread, or some of the other sugar laden banana breads you might be used to.  However, you can feel good about eating this one.

The banana flavor isn't extremely strong, but it's prominent enough that you know you're eating bananas. It's moist (sorry to those of you who hate that word), dense and wonderful.  After years of eating the other not-so-healthy varieties, I was surprised at what a nice change it was to eat something that wasn't super sweet.  I really enjoyed this bread, I even toasted it and smeared peanut butter over it for a change up (yummy).

I hope you'll give this one a try.  It's good to try new things and this one is even good for you.

Applesauce Honey Banana Bread

Recipe from Just A Pinch by Linda Bailey

Ingredients

• 2 cups whole wheat flour (I used white wheat)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 overripe bananas, mashed

Cooking Directions

1. Preheat oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. In a medium bowl, add the flour, baking soda and salt. Set aside.
4. In the bowl of your stand mixer add the applesauce and honey, mix to combine.
5. Add the beaten eggs and banana's and mix.
6. Slowly add the dry ingredients until just combined.
7. Pour the mixture into the prepared loaf pan and bake for 60-65 minutes.
8. Test for doneness with a toothpick.

Homemade Greek Yogurt

We all know what a craze Greek yogurt has become, right? Well, did you know that most of the large store brands have tons of sugar and artificial stuff you don't need, or want?

I decided to try to make my own, and luckily I found a recipe on Pinterest that was just perfect.  I mean, I need easy.

If you've got some time and a large slow cooker you can easily make this recipe.  I do have to warn you that this recipe makes a lot.  So, I've been making recipes from Pinterest and I have yet to find one that I don't like.  Greek yogurt recipes are amazing. I would gladly make this amount of yogurt again, specifically so I can make other recipes with it.

Don't get me wrong, I love it for breakfast.  I've been trying all sort of different combinations.  Fresh and frozen fruit, granola, honey, peanut butter, maple syrup, etc.  I love them all.

(pictured above with blueberries, honey and cinnamon)

This is one of my best discoveries on Pinterest. Easy to do during the week while I'm homeschooling our daughter and easy to let culture while I'm sleeping.  Did I mention easy? No sugar added, no processed junk, no weird colors.

I'm in love with this one. I hope you can try it soon.

Homemade Greek Yogurt

Recipe From One Good Thing

Ingredients

• 1 gallon whole milk
• 2-3 cups powdered milk
• 1/2 cup live culture yogurt

Cooking Directions

1. Pour the milk into a large slow cooker (mine was 6 quart).
2. Add the powdered milk (to up the proteins) and whisk to dissolve.
3. Heat on low until it reached 180º.
4. Turn the slow cooker off and let the milk cool to 95-115º.
5. Put 1/2 cup of live culture yogurt into a small dish and add some of the warm milk to it, whisk until smooth and then add back to the slow cooker and whisk in.
6. Put the milk into storage containers of any size you like. I used multiple sized mason jars.
7. Place the jars in a cold oven with the oven light on and let sit for 8-12 hours (I did it overnight).
8. Now place the yogurt into the refrigerator and let chill before using.

Sesame Roasted Chickpeas

I don't know if you're like me, but about once a month or so I crave Chinese food.  Sadly, Chinese food isn't on my diet.  Happily, you can make a sesame flavored chickpea in your own house and get all the flavor you crave without taking a nosedive off the diet train.

Another benefit to roasted chickpeas is that you can take them with you for a snack during the day.  It's hard to do that with sesame noodles. People in line at the post office line might not understand if you whipped out your Chinese food and set up a picnic while waiting in line for stamps.

An easier option (and healthier) is these roasted chickpeas.  There are so many different flavor options available, just search the Internet to find some.  Pinterest gave me this one.  I love Pinterest.

You bake the chickpeas until they are dry and crisp.  Then you flavor them right out of the oven and you have a delicious little snack you can take anywhere. I love these things and can't wait to try some new flavors.

Sesame Roasted Chickpeas

Recipe from Modern Parents Messy Kids

Ingredients

• 2 cans chickpeas (garbanzo beans) drained, rinsed
• 2 Tbsp olive oil
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 Tbsp sesame seeds

Cooking Directions

1. Preheat the oven to 375º
2. Rinse the chickpeas and place on a towel to dry.
3. Put in a single layer on a cookie sheet, bake for 45-60 minutes. Test one at 45 minutes, if it's still slightly soft in the middle, keep cooking. You want them crunchy.
4. While baking, combine the remaining ingredients .
5. When the chickpeas have come out of the oven, immediately toss in the oil mixture and serve warm or at room temperature.
6. Best if served that same day but can be kept up to 4 days in an airtight container.

Balsamic Pepper Steak

It's almost the weekend!  In fact it's almost Spring Break.  Whether you have kids or not this should have some meaning for you.  It either means that you're going on vacation, trying to come up with something for the kids to do or avoiding all the places where kids will be.  We have no real plans.  I think we'll try to do a couple of day trips or plan some fun activities but nothing major.  I know several families heading off to Disney World.  Good luck with that, that is one place I would NOT want to be on spring break!

My husband and I are still attempting to improve the way we eat, and that includes doing as many whole foods as we can.  This marinade is fantastic, even if you have no idea what I mean when I say "whole food".  It's OK, this marinade is a winner. 

We didn't plan far enough in advance to marinate for hours, we marinated for like 1 hour.  Needless to say it was totally delish so I know that if I plan ahead next time and let it marinate overnight it will be even better.  We loved it.  Plenty of flavor.  I left it sort of rustic, more than the original recipe describes but we liked it that way and I would probably do it again that way.  Make it your own, you have to eat it after all!

Balsamic Pepper Steak

Recipe from The Saffron Girl

Ingredients

• 4-5 cloves garlic cloves
• 2 tsp whole black peppercorns
• 1 tsp coarse sea salt
• 1 tsp ground rosemary
• 1/4 cup olive oil
• 1/4 cup Balsamic Vinegar
• 2 steaks of your choice

Cooking Directions

1. Using a mortar and pestle, crush the garlic. I don't own a mortar and pestle so I did this whole process by hand.
2. Add the peppercorns and crack.
3. Add the rosemary and salt and grind together. I chopped the rosemary and left some in fairly good sized pieces.
4. Add the olive oil and vinegar and mix well.
5. Pour over the meat (I used steak tips), use the steak of your choice. Do this process in a resealable bag or a container with a tight fitting lid.
6. Marinate overnight or for 4-5 hours.
7. Grill to desired doneness.

Dinner Club: Theme - Healthy Foods

Dinner club took a slight hiatus this last year but we're back on track for 2014.  I hosted January's dinner club and I chose "healthy" just because it was January and everyone I know is on a diet.  I wanted to see what other people were making for their own families so I could promptly steal their recipes. :) Not steal so much as just kindly borrow.

Turns out my neighbors make some killer healthy food.  Not everyone submitted recipes to me but I'm still going to show pictures and describe them the best I can.

Thank you everyone for coming to dinner at my house!  I can't wait till the next one!

I cannot believe that I didn't remove the cap to the fruit dip BEFORE taking a picture.  UGH!  I promise to make this again myself very soon and replace this horrible picture.  I'm so sorry because this dip was the my biggest weakness of the night.  I LOVED it!

This dip was brought my Melissa Y.  She brought one other item too but hasn't given me the recipe for it just yet.  I will post it as soon as I get it.

Chocolate Fruit Dip
Recipe from EmilyBites via Taste Of Home Cooking School Cookbook

Ingredients

• 8 ounces 1/3 less fat cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 2 cups light whipped topping

Cooking Directions

1. In a bowl or a stand mixer beat the cream cheese, sugar and cocoa powder together until creamy.
2. Add the vanilla extract and whipped topping and beat together again until thoroughly mixed and smooth.
3. Serve with any fruit, graham crackers, marshmallows or anything that might be delicious covered in chocolate.

I had posted about these meatballs already but here they are again.  They were nice to have at dinner club not only because of their yummy flavor but also because they were in the slow cooker and they didn't require my constant attention.

Slow Cooker Buffalo Turkey Meatballs
Recipe from here

Meatballs

• 1 pound lean ground turkey
• 3 cloves garlic, minced
• 1/4 cup onion, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1 whole egg, beaten
• 1/2 cup panko breadcrumbs

Sauce

• 1/3 cup butter, melted
• 1/2 cup wing sauce (I used Franks)

Cooking Directions

1. Mix all of the meatball ingredients together in a medium bowl making sure the ingredients are well dispersed.
2. I used a small cookie scoop to get even sized meatballs. Roll them in your hands to make them a nice round shape. 
3. Place the meatballs in your slow cooker and pour the sauce over the top.
4. Set the slow cooker on low and cook for about 3-4 hours.

This dessert is one I made based on the fact that it didn't use sugar, which I gave up in January….well tried to give up.  I did sample some of the cake below.  I had to, as a blogger it was only right.

The filling in these little babies does taste like cheesecake and with no sugar you don't have to feel guilty about two or three or four.  Just sayin.

Cheesecake Stuffed Strawberries
Recipe from French Press

Ingredients

• 1 pound hulled strawberries
• 8 ounces 1/3 less fat cream cheese, room temperature
• 1/2 cup fat free or low fat Greek yogurt
• 2 Tbsp honey
• 1 tsp vanilla extract
•  graham cracker crumbs

Cooking Directions

1. Combine the cream cheese, yogurt, honey and vanilla in a bowl and use a hand mixer or a stand mixer to cream the ingredients together until smooth.
2. Use either a small spoon to scoop the cream into the hulled strawberries or use a frosting bag and tip for a more decorative design.
3. Top each cream filled strawberry with the graham cracker crumbs.

Brought by Lynn T this was our one "not so healthy" OK not healthy at all but totally delicious and very much appreciated cake.  Very chocolaty and moist, great option if you need a dessert and don't have time to use traditional methods!

Crock Pot Chocolate Cake
Recipe from Cooks.com

Ingredients

• 1 box chocolate cake mix
• 8 ounces sour cream
• 1 package instant chocolate pudding
• 4 whole eggs
• 3/4 cup oil
• 1 cup water

Cooking Directions

1. Mix all the ingredients together and pour into a 5 quart slow cooker sprayed with cooking spray, or you can use a metal coffee can or a crock pot cake bake pan.
2. cover
3. Cook 3-4 hours on high or 6-8 on low

Another great recipe brought from Lynn T was this Couscous and Lentil recipe.  I really liked it and I think everyone else did too.  I'm a huge fan of Feta cheese and it was the perfect cheese here.  Healthy really does taste good!

Mediterranean Couscous and Lentil Salad
Recipe from MyRecipes

Ingredients

• 1 cup dried lentils
• 1 can (14 oz) low sodium chicken broth
• 1 1/2 cups uncooked couscous
• 1 cup red diced bell pepper
• 1 cup fresh mint
• 1/2 cup fresh parsley, chopped
• 1/2 cup green onions, chopped
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• 1 1/2 tsp garlic, minced
• 1/2 tsp black pepper
• 1 cup (4 ounces) crumbled feta cheese

Cooking Directions

1. Place lentils in a large saucepan and cover with water so it's 2 inches above the lentils.  Bring to a boil, cover and then turn to simmer and let cook for 25-30 minutes. Drain well and cool.
2. Bring the broth to a boil in a medium sauce pan, add the couscous.  Remove from the heat, cover and let stand for 5 minutes.  Fluff with a fork. 
3. Combine the lentils, couscous, bell pepper, mint, parsley and onions. Stir together in a large bowl. 
4. In a small bowl combine the lemon juice, oil, Dijon, garlic and black pepper.  Whisk to combine and then pour over the lentil mixture.  Add the crumbled feta and gently mix. 

The pictures below are for the other items that were brought but that I didn't receive recipes for. 

Beautiful spinach salad with cucumbers, beets, and avocado's brought by Emily L.  Thanks Emily!

I'm not sure of the exact name for these but they were little pizza's in won ton wrappers brought by Melissa Y.  She brought some marinara to dip them in and they were so so good.  Thanks Melissa!

Spaghetti with tomatoes, Kalamata olives and plenty of Feta cheese brought by Shannon B.  I love these flavors together.  Yummy, thanks Shannon!

Lisa F brought some yummy sushi and California rolls.  Delicious!  Thanks Lisa!