All of us are looking for easy recipes using what we already have in the pantry. This is an adaption of my Zucchini bread recipe. I stocked up on oatmeal so Oat Flour was the obvious choice to keep it gluten-free. All you do is grind the oatmeal to make it into a flour.
This is a great recipe for kids. They can measure the dry ingredients, mush the banana with a fork and mix the ingredients together. You can keep it as healthy as you like or you can add some chocolate chips to the batter and a brown sugar crumble on top. This recipe does have eggs since there is not the extra liquid from the zucchini to keep it moist. You could use flax eggs or egg replacer to keep it vegan and a couple tablespoons of apple sauce to bind it and add some moisture.
Recipe: 2 cups oat flour, 1 tsp baking powder, 1 tsp xanthan gum, 1 Tbs cinnamon, 2 Tbs chia seeds, 2 Tbs ground flax seed 3 Tbs PB2, 3 stevia packets, salt, mix together in one bowl. 3 overripe bananas-mashed, 3 eggs 3 Tbs maple syrup, 3 Tbs peanut butter. Mix together in separate bowl. Add wet ingredients to dry ingredients slowly. Add chocolate chips, optional. Line pan with parchment paper add dough and brown sugar crumble, optional and cook for 30 min in a preheated oven at 350 degrees.
Fall has finally come to Arizona and it is a beautiful 81 degrees today.
The new puppy woke me up at 6 am and I had a can of pumpkin, so what better way to start a Sunday then with a good cup of coffee and some protein packed energy bites to get me through the week.
Pumpkin Spice Coffee Creamer
1 TBS Canned Pumpkin
1 Tsp Pumpkin Pie spice
4 oz of Non-Dairy Milk (your choice)
Stevia or Monkfruit to desired sweetness
Place all ingredients in a small mason jar and shake until well mixed.
Pumpkin Energy Bites
1 Cup Dates
1 TBS Molasses
1 TBS Maple Syrup or Honey
2 TBS Peanut Butter or Almond Butter
2 Tsp Vanilla Extract
1 Cup Oatmeal
1 Scoop Protein Powder
2 TBS Hemp Seed
2 TBS Chia Seed
2 TBS Flaxseed (ground)
2 Tsp Pumpkin Spice
Salt (to taste)
2 TBS Dried Cranberries
2 TBS Raw Pumpkin Seeds
1/4 Cup Chocolate Chips
In a blender or food processor mix dates, molasses, syrup, nut butter and vanilla. Then add dry ingredients and pumpkin, mix again. Scoop out into a bowl and fold in cranberries, seeds and chocolate chips. Roll into balls and refrigerate.
Today I made a simple and easy lunch to help celebrate the beloved avocado but keep it low carb. Over the weekend I attended the Rockin Taco Festival and had my share of tacos, tortilla chips and margaritas. Which means its time to get back on the wagon with some healthier meals.
Here are the ingredients I used.
Cook Cauliflower rice with your favorite taco seasoning and then add the Jackfruit (I used the microwave. “Rice” for 3 minutes, added the Jackfruit and cooked 2 more minutes) per directions on each package.
Top with lettuce, tomato, jalapenos and of course….your favorite guacamole.
Who says you can’t have fun while you plan for success.
I prepped dinner for tonight- Chicken Breasts stuffed with Herbed Ricotta wrapped in Bacon for the family. Potatoes scrubbed and ready for the oven and using frozen green beans. (I will be having salmon and veggies)
Cleaned and cut-up veggies for snacks for football today and also for the week. Plus some grapes and whipped a batch of Deviled Eggs for today.
Saved some hardboiled eggs for grab and go breakfast for my hard-working husband and son.
Cut-up chicken into strips and seasoned for fajitas (I will make Jackfruit tacos for myself that night) and have a batch of Spanish rice ready to warm up plus frozen cauliflower rice. Bought a bag of frozen bell pepper strips to make dinner quick and easy that night.
Now its time to enjoy some healthy snacks, sit down to watch some Football and just maybe enjoy another mimosa. What are you Meal Prepping today?
Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.
Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.
1 15 oz can Garbanzo Beans
1/2 cup Peanut Butter
1/4 cup Blue Agave Syrup
1 TBS Vanilla Almond Milk
2 Tsp Vanilla Extract
1/2 Tsp Sea Salt
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Chocolate Chips
Preheat oven to 350 degrees.
Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.
Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.