Healthy Banana Muffins — No butter added.
Nutrition: Makes 12 Muffins. Calories: 75 calories per muffin.
- 2 bananas
- 1 large egg
- 1/4 cup white sugar
- 1/4 cup fat free milk
- 2/3 cup white flour
- 1/3 cup wheat flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- PAM spray
Tips: Try it with walnuts, or adding peanut butter like frosting to the top of the banana muffin. Its delicious.
- Blend egg, milk, and bananas together until smooth. Add sugar.
- Combine white flour, wheat flour, baking powder, and baking soda in a different bowl.
- Add flour mixture to egg mixture and blend well.
- Spray muffin pan well with PAM or use paper muffin cups.
- Pour batter about 3/4 way full in each spot in the muffin pan.
- Bake at 350 degrees Fahrenheit for between 15-20 minutes. (It took me 18 minutes).
- Remove from the oven and allow to cool.
Post-Workout Meal! (blackened cajun salmon stir-fry)
Muffin Top-Less Peanut Butter Protein Cookies
- 1 Cup Natural PB (could sub almond butter, I used crunchy)
- 1.5 Scoops Vanilla Whey Protein Powder (I used Isoflex for this recipe)
- 1 Whole Cage-Free Egg
- 1 teaspoon Vanilla Extract
- 1/2 Cup Sugar Substitute (I used Stevia)
- 1/2 teaspoon Vanilla Creme Liquid Stevia
- 1 Tablespoon Water
Mix the wet ingredients first, then add the peanut butter. Once it’s combined, slowly add in the protein powder. Pre-heat oven to 350. Spray a baking pan with Pam or other non-stick spray. Seperate dough into 12 cookies spaced evenly on the sheet and use a fork to press them down. I sprayed the back of the fork with Pam to avoid sticking. Bake for 9-11 minutes.
I am a peanut butter LOVER. And of course having a crazy-strong sweet tooth, I love cookies too! I baked these peanut butter protein cookies earlier this morning! They’re only 80 calories, sugar free and have only a few ingredients! I’ll post the recipe on my Facebook too <3 https://www.facebook.com/MuffinTopL3SS
My favorite meal!! *Noodle Omelet*
It’s pretty much any vegetables you want, with half a cup of noodles, and your preferable egg quantity!! (I also like to throw cayenne pepper and chili pepper in too!)
Oh happy tummy!!
Homemade TRIO Bars and Homemade KIND Bars
In Apple - Apple Pie
Crunchy, chewy, buttery and sweet, these puffed wheat squares can’t be beat—especially since we added apples and cranberries!
Puffed wheat cereal 6 cups
Sliced natural almonds, toasted 3/4 cup
Diced dried apple 2/3 cup
Dried cranberries 2/3 cup
Brown sugar, packed 1 cup
Corn syrup 1/2 cup
Butter (or hard margarine) 1/3 cup
Peanut butter 2 tbsp.
Whole buckwheat, toasted 1 cup
Vanilla extract 1 tsp
Combine first 4 ingredients in large bowl. Set aside.
Combine next 4 ingredients in medium saucepan. Heat and stir on medium until sugar is dissolved and mixture starts to boil. Boil for 1 minute. Remove from heat.
Add buckwheat and vanilla. Stir for 1 minute. Pour over puffed wheat mixture. Stir until coated. Press evenly into greased 9 x 13 inch (22 x 33 cm) pan. Cool at room temperature until firm. Cuts into 24 squares.
1 square: 152 Calories; 4.9 g Total Fat (2.0 g Mono, 0.8 g Poly, 1.8 g Sat); 6 mg Cholesterol; 27 g Carbohydrate; 2 g Fibre; 2 g Protein; 63 mg Sodium
These Chewy Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used to make. Over the years I’ve learned a lot about the art of cookie making and these are simple to make but still pack lots of flavor into a chewy, chocolatey chippity package. The secret to this cookie recipe is having just the right ratio of fat, water and flax meal. The molasses also adds chewiness and the cinnamon adds a touch of flavor complexity. Finally, the way the cookies are formed results in just the right shape.
2 Tablespoons golden flax meal
3 Tablespoons water
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¾ cups + 2 Tablespoons (1 ¾ sticks) margarine, room temperature
1 ½ cups sugar (I used 1 ½ cups splenda)
2 teaspoons molasses
2 teaspoons vanilla extract
1 cup semi-sweet vegan chocolate chips
1) Preheat your oven to 350F (177C). In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper.
2) In a medium mixing bowl whisk together the all-purpose flour, baking soda, cinnamon and salt until well incorporated. Set aside.
3) In another medium mixing bowl cream the margarine and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the molasses and vanilla extract.
4) Add the flour mixture from Step 2 and mix until just incorporated. Stir in the chocolate chips.
5) Form the dough into 1 ½ inch balls. Place them on the cookie sheet so they’re spaced about 2 to 3 inches apart. Bake for 15 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it’s important to pay attention to the baking time.
Makes about 22 to 24 cookies.
The very first challenge for the Matchstick Challenge is to try a fruit or vegetable you’ve never tried before.
I want to try Spaghetti Squash tomorrow!! I’m thinking that I will use it as a pasta replacement in a dish!
This recipe looks delicious!!
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Amount Per Serving (6 Servings) Calories: 147 | Total Fat: 9.8g