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 and blend until smooth and creamy
Either pour your chips on top once in the bowl (what I do), or stir in to your liking
Enjoy!
On weekends like this past one, where temperatures were over 100 degrees, you need an abundance of cold treats on hand. I’m a huge frozen yogurt fan, but usually not a fan of the options available at my local stores. They often contain a lot of gums which are difficult for someone with a sensitive digestion system. The solution: 5 Ingredient Carob Frozen Yogurt!
There is no ice cream maker required. The prep only takes about 5 minutes!
Recipe makes about 2 servings
Ingredients:
2 cups nonfat plain greek yogurt
1/4 cup roasted carob powder (I use Australian Carob Company)
1/3 cup coconut sugar
around 3/4 of a small avocado
2 tsp vanilla extract
Directions:
Blend up all of your ingredients in a food processor until smooth
Transfer the mixture to a freezer-safe pan (around 9×9) and spread evenly
Cover with plastic wrap
Freeze for 1 hour
Remove from the freezer and evenly stir with a fork
Repeat for 3 additional hours
Let freeze for an additional couple of hours for a more solid consistency
Enjoy!
I don’t know about you, but whenever 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 large bunch on hand as I’ve usually eaten the first few already.
Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.
Servings: 6-8 Muffins
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 and the sugar with a fork, then whisk together once combined
Whisk in the egg, melted butter, and vanilla
In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt
Add the combined dry ingredients to the wet ingredients and 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!
Ingredient recommendations linked!
Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!
Ingredients:
1 & 1/4 cups crushed mini pretzels
1 cup light brown sugar, slightly packed
1/2 cup cane sugar
2 sticks unsalted butter, room temperature
2 eggs
2 teaspoons vanilla extract
2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup Joe’s Organic Syrup – Caramel Syrup
Pinch of sea salt
Directions:
Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient
Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside
In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract
In a small bowl stir together the flour, baking soda and salt with a fork or whisk
Add the dry ingredients into the wet ingredients using the lowest beating setting
Stir in the broken pretzels with a spoon
Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side
Let fully cool
Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well
Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!
Enjoy!
I am such a huge fan of all things lemon. Our wedding cake had three tiers: Vanilla, Cinnamon, and Lemon. The lemon was the winner by a landslide!
For my husband’s birthday, I whipped up this simple lemon cake. The glaze is a perfect textural combination with the light cake-y texture! It’s delicious served all on its own, but also works wonderfully side by side or topped with some vanilla ice cream.
Servings: Approx. 9
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:
1 Cup Powdered Sugar
2 Teaspoons Lemon Zest
2 Tablespoons Fresh Lemon Juice
Directions:
For the cake:
Let the butter soften to approximately room temperature
Preheat the oven to 350 degrees
In a large bowl, using an electric mixer on low, combine the butter, sugar and lemon zest
Beat in the eggs
Beat in the lemon juice
In a separate small bowl, stir together the flour and salt
Slowly beat the flour mixture into the wet ingredients
Grease a 9 inch square or circular pan with a speck of butter and 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, and 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 and harden for a few hours
Enjoy!
Ingredient recommendations linked!
I’m a big believer in using White Whole Wheat Flour whenever possible in my baking. I truly feel that it gives my baked goods a richer taste compared to All Purpose Flour much of the time!
I can never get enough of autumn flavors at any time of year, and 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 companion, or an after-dinner treat, this bread is the perfect way to sneak some vitamin A into your day!
Ingredients:
3 Cups White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)
2 Teaspoons Saigon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Eggs
2 Cups Canned Pumpkin
1 1/2 Cups Canola Oil
Just Under 2 Cups Of Cane Sugar
1.5 Or 2 Cups Of Chocolate Chips (depending how chippy you like it!)
If you’re not a chocolate fan, it tastes delicious without the chocolate chips too!
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!
If you love mint and chocolate you’ve come to the right place! This decadent dessert combines mint brownies with a mint chip icing, reminiscent of mint chip fudge or ice cream. It will be your new favorite chocolate fix! The brownie layer on the bottom is gooey and dense, and the mint chip icing on top hardens into a silky sweet fudge layer. You’re going to love them!
Ingredients:
For The Brownies:
3/4 Cup Canola Oil
Just Under 1 Cup Light Brown Sugar
Just Under 1 Cup White Cane Sugar
4 Eggs
1 Teaspoon Peppermint Flavor (I use the one from Simply Organic)
2 Teaspoons Vanilla Extract
1 1/2 Cups Cocoa Powder
A Sprinkle Of Sea Salt
1/2 Cup Chocolate Chips
For The Icing:
1 Stick Butter
4 1/4 Cups Powdered Sugar
1/8 Cup Water
3 Teaspoons Peppermint Flavor
1 Teaspoon Vanilla Extract
3/4 Cup Chocolate Chips
Directions:
Preheat your oven to 350 degrees
Grease a 9×13 glass pan
Beat the canola oil, brown sugar, and white sugar together on a low setting
Beat in the eggs on a low setting
Beat in the peppermint flavor and vanilla on a low setting
Beat everything together on a higher setting and then stir in the chips
Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)
After you have removed them from the oven and let them cool, you can make and add the icing:
Let the butter get to room temperate, and then beat it into a light consistency
Slowly beat in the powdered sugar
Beat in the water
Beat in the peppermint flavor and vanilla extract
Stir in the chips
Spread overtop of the brownies
Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency. Then, before eating, they can be removed for a few minutes if you do not want to eat them cold. Or, if you prefer, enjoy them right out of the fridge!
Enjoy!
Ingredient recommendations linked!