Sugar Free Banana Cocoa Muffins

We eat a lot of fruit in our house but for some reason we always over buy bananas. Which I actually like because it gives me a reason to bake once they have browned. One of my favourite banana bread recipes is the “Sweet Home Alabanana Bread” from the Eat, Shrink and Be Merry cook book. I didn’t have a lot of necessary ingredients so I just made up some banana muffins as I went along with things I already had in the house. Whenever I make sugar free muffins I usually use applesauce for sweetness, which  I didn’t have so it ended up being a mash up of other ingredients and I think they’re really good!

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What you’ll need

  • 4 very ripe mashed bananas
  • 2.5 cups quick cooking oats
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1.5 teaspoon baking powder
  • 2.5 tablespoons all natural honey
  • 1/4 cup whole wheat flour
  • 1 tablespoon cinnamon
  • 2.5 tablespoons cocoa (I used Fry’s)

First blend the eggs, oats, banana, baking powder and soda

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Once those ingredients are well blended, add flour, cinnamon, cocoa, and honey. Preheat oven to 400.

This recipe made 12  smallish muffins, I always use cupcake liners, mostly because it makes for less clean up. These muffins don’t rise very high so you fill them 3/4 to almost the top of the liner.

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Bake for 18 minutes, cool for 5-10 minutes. If you let cool closer to ten they won’t stick to the liner. These are so easy! If you have a sweet tooth that these don’t quite satisfy and you have applesauce on hand try adding a half cup and an additional 1/4 cup of flour. You could also try a few dark chocolate chips and crushed pecans, lots of room for experimentation with these. Enjoy!

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2 for 1 Breakfast!

As well known by people around me and well documented on this blog, I am crazy for breakfast. The problem with breakfast is that some of the most delicious things are the worst for you! Eggs Benedict, chocolate chip pancakes, maple syrup drenched waffles, you get the idea! I have not been very good the last while with my eating habits and I went pretty wild at our Halloween party!

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We all went as a storm, Ryan was lightning, Mickey was thunder and I was caught in the storm. After all the eating and drinking I did that night I really felt like I needed to get back to clean eating so I did a couple of my breakfast favourites re-imagined in a healthier way. That same weekend one of my best friends in the world was in town so her and her family came for breakfast, and that brought me to healthy pumpkin waffles!

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These are super delish and really easy to modify to make a bit healthier. The one thing to remember with these is that the pumpkin makes them a lot denser so you need to leave them in the waffle maker a few minutes longer then when your waffle maker beeps. They’ll seem quite thick when you pour the mix in.

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Here’s what you’ll need.

  • 5 egg whites
  • 1.5 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup soy milk
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon all spice
  • 1 cup 100% pureed pumpkin (not pie filling)
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla

First I beat the egg whites on high so peaks would form, this made the waffles way fluffier.

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Whisk together all your dry ingredients, then add in your remaining wet ingredients into the existing dry. Last but not least, fold in your egg whites. Make sure to use a non stick cooking spray on your waffle maker and you should be able to easily get them out with a spatula. We served with no sugar added maple syrup, and really just a few drops is all you need!

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Lindsy and I had two husbands to feed as well so we included lots of other options in a brunch that turned out to be huge! We stuck to the waffles and fruit and felt good after!

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I love using my waffle maker and trying a ton of different flavours and recipes.

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Just the two best friends that anyone could have, Max and Mickey, reunited!

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My boyfriend James and my beautiful little Mama Lindsy.

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The next weekend I was struck with breakfast fever again! I found this recipe for a fun sort of eggs in a nest recipe but it called for whip cream and white bread with butter in the fryer so I did a little modification here and there and we came to healthy eggs in a nest.

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This is so simple to do and I thought it was delicious, here are your ingredients.

  • Multigrain dinner rolls (however many you want to make)
  • Organic farm fresh eggs (match your number to the amount of rolls you bought)
  • Fat free creamer
  • Fresh chopped basil
  • Parmesan Cheese (you can change this if you’re not a fan of parm, my husband didn’t like it so used shredded cheddar instead)
  • Cookie sheet

Seriously, that’s it! So easy.

Preheat your oven to 350 degrees.

Take your rolls and cut the top off, scoop out some of the bread from the inside.

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Crack an egg into the opening in the bun, add of dollop of the creamer, sprinkle in the basil and top with the Parmesan cheese.

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Bake for 20 minutes, if you do more than 20 the yoke will start to firm up. One of mine ended up with a yoke that was no longer runny which was still really tasty, I just prefer a runnier yoke especially with this bun because they will definitely be crispy after the oven. Literally that’s it, you’re done.

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I served them with extra lean ham and fruit. I loved them, I will definitely make them again.

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His and hers.

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Enjoy all your breakfast creations!

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Mini Fiesta!

I love Mexican food! If it wasn’t so calorie laden I would eat nachos and enchiladas everyday! I have made stuffed peppers a few times with different types of fillings, like turkey or vegetarian. This time I did a Mexican chicken stuffing and I think they turned out really delicious. They are so easy to make!

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I also grilled them on the bbq, which gave them a distinct flavour and is a really fast way to cook them.

Start by pre cooking some brown rice and set it aside. I used two cups of cooked rice for this recipe. Also grill a full breast of boneless, skinless chicken. When I was grilling the chicken I chopped up half a yellow onion and finely chopped a jalapeno and grilled that separately in a splash of olive oil. When the chicken is cooled enough to handle shred it into pieces that are quite small and add that to your rice, like so….

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Add your grilled onions and jalapeno to the rice and chicken. Now you can start measuring out your beans, salsa and corn.

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I used just over 3/4 cup of black beans (I rinse and drain them because I don’t like the bean juice) and 1/2 cup of corn. I also added one cup of medium spice salsa. Put it all together with your rice mixture.

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When I am choosing peppers at the grocery store, I pick the ones that are the shortest and widest, especially wide at the top, this makes them really easy to stuff. Then I simply cut all around the top edge and pull the seeds straight up and out. Just make sure you get all the seeds out.

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Scoop your mixture into the peppers, I used an ice cream scoop to do so. Leave a little bit of room at the top so you have room to sprinkle cheese on top. Brush your grill with a smidge of olive oil and set it to medium high heat. Place your peppers directly on the heat, but space them so they are not touching. Close the lid for ten minutes.

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After that ten minutes is up, move them to the upper grill so they are off the heat and grill for 5 minutes, after five minutes sprinkle with cheese. I used the tex mex blend. Close the lid and cook for another 5 minutes to finish warming the insides and melt the cheese. You’re done! So easy! Serve with multigrain chips and salsa.

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Enjoy!

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*This recipe was the exact amount to fill 5 peppers.