simple & nutritious eats
Looking for the easiest way to whip up a satisfying non-dairy frozen dessert? I’ve got you covered. (Although let’s be honest, I’ve eaten this for breakfast too!)
Ingredients:
2 frozen/sliced medium-sized bananas
3 tablespoons chocolate chips (For this recipe I love the Enjoy Life Semi-Sweet Mini chips)
Directions:
Add your frozen banana slices into a food processor & blend until smooth & creamy
Either pour your chips on top once in the bowl (what I do), or stir in to your liking
Enjoy!
This frozen-yogurty smoothie tastes just like a healthy neapolitan ice cream! It only takes a couple minutes to blend up & is awesome for breakfast / a midday sweet tooth / or a healthy dessert.
Ingredients:
1 cup greek plain nonfat yogurt
2 cups frozen strawberries
1/2 cup apple juice
1 drizzle (around a couple tablespoons) carob syrup (I use Australian Carob Company)
Directions:
Blend up the yogurt, frozen strawberries, & apple juice in a Nutribullet (or equivalent) until thick & creamy
Top with carob syrup
Enjoy!
I don’t know about you, but any time I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty ones. I rarely have a whole big bunch on hand as I’ve usually eaten the first few as a snack or in my oatmeal.
Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.
Ingredients:
2 bananas (just on the verge of being too ripe…starting to get some brown speckles)
Just under 1/2 cup sugar (I used cane sugar)
1 cup white whole wheat flour (such as King Arthur White Whole Wheat)
1 egg
6 tablespoons unsalted butter (almost melted)
3/4 teaspoon vanilla extract
A pinch of salt, around 1/4 teaspoon
1 teaspoon baking soda
Directions:
Preheat the oven to 350°.
Add your muffin liners to the muffin tin.
In a large bowl, combine your bananas & the sugar with a fork, then whisk together once combined.
Whisk in the egg, melted butter, & vanilla.
In a smaller bowl, stir together your dry ingredients: the flour, baking soda, & salt.
Add the combined dry ingredients to the wet ingredients & whisk until batter is evenly combined.
Add the batter to the lined muffin tin. Fill them just below the tops so they have room to expand
Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook ever so slightly)
Enjoy!
Notes:
While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge. When ready to eat, pop in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!
Anyone else not able to eat chocolate?! My hormones are so super sensitive that caffeine of any kind is off the table for me. One thing that I’ve had the hardest trouble letting go of is chocolate chip cookies, blondies, & brownies.
This blondie mix from Namaste Foods is so delightful to make with carob for the ultimate healthy dessert. It’s so versatile. If you want to bake it with butter & eggs you can. If you’re vegan & want to use oil & their fabulous egg replacer they’re just as delicious. I opted for the oil & egg combo with a chopped carob bar to replace the chocolate chips. Oh man! They taste like cubes of cookie dough & I can’t get enough of them!
Bonus! Their mixes are free of the 8 most common allergens! This mix is gluten free, dairy free, soy free, peanut free, tree nut free, & more.
Ingredients:
1 box Namaste Foods Blondie Mix
1 cup canola oil
3 eggs
1/2 cup hot water
1 carob (or chocolate!) bar chopped into fine chunks
Directions:
Preheat oven to 350 degrees.
Combine eggs, oil, & hot water.
Whisk in blondie mix until all lumps are gone.
Grease a 9×13 inch pan with a little of your oil.
Bake for around 35 minutes (slightly underdone for cookie dough texture).
Let cool & enjoy!
Who’s feeling dessert for breakfast?! This vegan loaf is the consistency of a light pound cake, with hints of chocolate & banana on top.
If you do not eat chocolate or caffeine, you can easily substitute in carob powder for the cocoa to get a similar flavor. Make sure you head on over to Karen’s Naturals for some of their tasty and versatile freeze-dried bananas (& more)!
Ingredients:
2 teaspoons baking powder
2 cups all-purpose flour
2 teaspoons vanilla extract
2/3 cup of a protein-filled plant milk, such as Orgain Protein Almond Milk
1/2 cup Earth Balance Soy Free Margarine
1 1/2 cups cane sugar
3/4 cup So Delicious Plain Coconut Yogurt
2 tablespoons (at least) cocoa powder
1 handful of Karen’s Naturals Just Bananas
Directions:
Preheat the oven to 350ºF.
In a large bowl, use an electric mixer on low to combine the Earth Balance & sugar. Slowly beat in the yogurt.
In a second smaller bowl, combine the flour & baking powder, then beat the mixture into the large bowl.
In a third smaller bowl, combine the almond milk & vanilla, then beat the mixture into the large bowl.
Remove a little of the batter, about a ½ cup, to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter. Chop up a few of the Just Bananas to taste, and stir those into the chocolate batter.
Grease a 9×5-inch loaf pan.
Pour the vanilla batter into the pan. Then add the chocolate batter on top of the vanilla. Use a toothpick or knife to marble the chocolate in.
Bake for around 50-60 minutes, checking until a toothpick comes out clean.
Store the loaf covered in the fridge after the first day, & eat within about 5 days.
Notes:
-If you find you prefer a higher ratio of chocolate to vanilla, simply scoop out a larger quantity of the batter to mix with some additional cocoa powder & Just Bananas.
-If using a larger quantity of Just Bananas, compensate by adding an extra splash of plant milk to keep them from absorbing too much of the batter’s moisture as they are freeze-dried.
Enjoy!
I am such a huge fan of all things lemon. Our wedding cake had three tiers; Vanilla, Cinnamon, & Lemon. The lemon was the winner by a landslide in our book! My grandmother-in-law also makes the most fabulous Italian lemon cookies. I was eating them by the dozen over our holiday visit in December!
For my husband’s birthday, I whipped up this simple lemon cake that doubles as dessert or breakfast. The glaze is a perfect textural combo with the light cake-y texture. You can easily sub in your favorite egg & butter substitutes. Enjoy!
Ingredients:
For the cake:
2 sticks unsalted butter (or cultured unsalted butter!)
1 1/2 cups cane sugar
4 eggs
1 1/2 cups white whole wheat flour (I love King Arthur‘s)
1 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
For the glaze:
I cup powdered sugar
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Directions:
For the cake:
Preheat the oven to 350 degrees.
In a large bowl, using an electric mixer on low, combine the butter, sugar & lemon zest.
Beat in the eggs.
Beat in the lemon juice.
In a separate small bowl, stir together the flour & salt.
Slowly beat the flour mixture into the wet ingredients.
Grease a 9 inch square pan with a speck of butter & pour the batter in.
Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean.
For the glaze:
Simply stir together the powdered sugar, lemon juice, & the lemon zest in a small bowl.
Wait until the cake has cooled to spread the glaze evenly across the top.
To let the glaze solidify, it’s best to let it sit & harden for a few hours.
Enjoy!
As a former New Englander, I’m very picky when it comes to maple syrup! Only the good stuff please! Catskill Provision makes THE tastiest syrup that is all natural & perfect for baking.
If you prefer making your own granola like me, maple syrup is a perfect binding ingredient to get those great clusters we all love. This granola base is perfect for adding in any of your favorite accompaniments like dried fruits, nuts, seeds, or chocolate!
It tastes amazing plain as an on-the-go snack, tossed into oatmeal or snack bars, or in these Red, White, & Blue Parfaits! Happy 4th of July everyone!
Ingredients:
½ cup pure maple syrup
3 cups old-fashioned rolled oats
¼ cup light brown sugar
½ cup extra-virgin olive oil
a sprinkle of sea salt
1 egg white (optional if you’re not vegan) – It helps bind extra large clusters!
Add-ins of your choice – I went with chopped sliced apricots & cinnamon-roasted pumpkin seeds – You could also used almonds, peanuts, raisins, dark chocolate chips, sunflower seeds, dried apples, or walnuts!
Directions:
Pre-heat the oven to 300 degrees.
Stir the oats, add-ins, salt, brown sugar, syrup, & olive oil together.
If using the egg white for extra clusters beat 1 egg white in a separate small bowl until frothy, then gently stir into granola mixture until evenly coated.
Spread the mix onto a baking sheet that has been lined with parchment paper. (The paper makes it much easier to break the clusters apart after cooling.)
Bake for about 1 hour, or until golden brown & no longer wet.
After letting it cool completely, use your hands to break apart the sheet into clusters as small or large as you like!
For Red, White, & Blue Parfaits take a small glass and alternate handfuls of granola, greek yogurt (I use plain since the granola & berries are sweet, but use any variety you like!), & blueberries/strawberries/raspberries/blackberries. (I love the strawberry/blueberry combo.)
Enjoy!
I’m a big believer in using whole grains whenever possible in my baking. It outranks all-purpose flour in its fiber content, vitamin content, & its more stabilizing effect on blood sugar. I honestly feel like they give my baked goods a richer taste as well, & am a life-ling convert!
I can never get enough of fall flavors year round, & this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee-time companion, or an after-dinner treat, this bread is the perfect way to pack some vitamin A into your day!
Ingredients:
3 cups whole wheat flour (I really like the organic “white-whole wheat” variety from King Arthur Flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs (or your favorite vegan substitute)
2 cups canned pumpkin
1 1/2 cups canola oil
Just under 2 cups of cane sugar (or other variety of your choice)
1.5 or 2 cups of chocolate chips (depending how chippy you like it!) . If you’re not a chocolate fan, it tastes just as delicious plain!
Directions:
Preheat the oven to 350 degrees
Mix the dry ingredients together in a medium bowl
Beat the wet ingredients together in a large second bowl
Beat the dry ingredients into the wet ingredients
Stir in the chocolate chips
Split the mixture between 2 greased loaf pans
Bake for between 50-60 minutes, or until a toothpick comes out clean
Enjoy!
Here I go with the cinnamon again!
This granola base is unbelievably easy to throw together, and is very customizable. From this base feel free to add whatever mix-ins you love like dried fruit or nuts.
The brown sugar and the cinnamon bake into little sweet clusters, which I love. However, if your preference is to make some larger clusters with the oats, I would substitute some of the brown sugar for either honey or maple syrup as a stronger binder.
Ingredients:
3 cups rolled oats
4 tablespoons light brown sugar
2 tablespoons saigon cinnamon
a couple sprinkles of sea salt
1/4 cup vegetable oil
1 heaping teaspoon vanilla extract
any additional mix-ins (dried fruit, nuts, etc.)
Directions:
Preheat the oven to 300 degrees
Mix together oats, sugar, cinnamon, & salt in a large bowl
Mix oil & vanilla (as well as a liquid sweetener if you’re replacing some of the sugar with that) into a smaller bowl, then mix into the dry ingredients
Spread the mixture onto a baking sheet, & bake for 15 minutes. Remove from over, stir, then bake for an additional 10 minutes
Remove from the oven, and continue to stir every few minutes until it has cooled completely
Toss in your optional mix-ins (dried fruit, nuts, etc.), and transfer into an airtight container.
Optional – Sift granola through a mesh strainer to remove excess sugar that did not adhere
Enjoy!
People who know me know that I have a severe obsession with cinnamon, especially the sweet saigon cinnamon. I add it to absolutely everything. Partially because I find it adds so much sweetness to an otherwise sugar-free meal, and partially because it has so many amazing health benefits. It’s anti-inflammatory, helps to balance blood sugar, and contains a surprising amount of calcium just to name a few.
This is one of my quick go-to breakfasts when I’m in the mood for something sweet. I love using the frozen blueberries and watching the purple color melt all through the oats!
Ingredients:
1/2 cup quick oats
1 cup water
1 tablespoon chia seeds
2 tablespoons saigon cinnamon
handful of frozen blueberries
Directions:
Cook the oats (for speed I just use the microwave)
Stir in the chia seeds while still piping hot
Stir in the cinnamon
Mix in the blueberries & enjoy