Banana Oatmeal Cookies

If you know me at all, you know I love sweets.  I’m all about simple recipes for sweet treats that I can enjoy and not feel guilty about.  When I saw these Banana Oatmeal Cookies, I knew they would be perfect for the freezer in prepping for our girl to arrive.  They are sweet, they are carbs to help boost milk supply for me, and I don’t feel bad about indulging because I know exactly what’s in them.

This is an adapted recipe–the original calls for raisins (which, I mean, if you could have chocolate chips instead of raisins, that’s always a good call) and walnuts, which my kiddo is allergic to.  So I’ve changed just a couple of things to make these safe for him and more likely that he’ll eat them too!

Enjoy!

Banana Oatmeal Cookies (adapted from Fixate)

1 cup dry old-fashioned rolled oats, gluten-free

2 tsp. ground cinnamon

¼ tsp. sea salt (or Himalayan salt)

2 medium ripe bananas, mashed

1/3 cup dark chocolate chips

Preheat oven to 350° F.

Lightly coat large baking sheet with spray. Set aside.

Combine oats, cinnamon, and salt in a medium bowl; mix well. Add bananas and chocolate chips; mix well.

Drop by rounded Tbsp. onto prepared baking sheet to form 16 cookies; flatten cookies with a spatula. Bake for 14 to 15 minutes or until firm.

**For my container friends, 1 cookie is 1 yellow and works as a refeed option for 80 Day Obsession!

Homemade Black Bean Soup

It’s still almost 90 degrees right now, but I’ve got fall on my mind!  I’m hot all the time (thanks, pregnancy), so I am dreaming about cooler temperatures.  I remember with my first pregnancy that I didn’t even need to wear a jacket outside during the winter–I was so comfortable!  Sweating it out during the summer is not my jam.

With fall on my mind, I’ve been craving cool weather comfort foods, especially soups.  I’ve been looking for some soups I can make that are going to be filling, give me some veggies, and have nutrition that I need for my growing human, and this black bean soup takes the cake!

Beans especially are a pregnancy staple for me because of the fiber.  I had some awful digestion/constipation issues with my first pregnancy that were the WORST, so anything I can do this time to avoid that is something I’m going to try!  Even if you’re not pregnant, beans are a great source of fiber and protein!  I paired this with some cottage cheese for extra protein.

This was much easier to make than I had imagined, and it is very flavorful for being so simple.  The only tweak I’ll make the next time I make a batch is to add some spice–some red pepper flakes, chili powder, or even some hot sauce would put this over the top.  I recommend adding some spice in from the get-go, but if you’re not into spicy foods, make it as written first.  You can always add some heat in later!

One quick tip–if you use an immersion blender to puree the soup, make sure you get the onion and pepper!  Those veggies sunk to the bottom of my pot and I didn’t realize that my immersion blender wasn’t picking them up.  It was fine and tasted great, but wasn’t the consistency I was looking for.

This is going to be a winter staple for me during this pregnancy and beyond!  I topped mine with cilantro and some cheddar cheese, but you could do some plain greek yogurt or sour cream as well.

Enjoy!

IMG_9616

Homemade Black Bean Soup (from Fixate)

2 tsp. olive oil

½ cup chopped bell pepper (approx. 2⁄3 medium)

½ cup chopped onion (approx. 2⁄3 medium)

3 cloves garlic, finely chopped

2 cups canned black beans, drained, rinsed

½ tsp. ground cumin ½ tsp. ground smoked paprika

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

2 cups low-sodium organic vegetable broth

2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make a slurry)

1 tsp. apple cider vinegar

2 tsp. chopped fresh cilantro (for garnish; optional)

 

Heat oil in large saucepan over medium heat until fragrant. Add bell pepper and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute. Add beans, cumin, paprika, salt, pepper, and broth. Bring to a boil, stirring occasionally. Reduce heat to medium-low.

Add cornstarch mixture. Bring to a gentle boil; gently boil, stirring occasionally, for 1 minute, or until sauce has thickened. Remove from heat.

Add vinegar. Puree using an immersion blender until you reach desired consistency.

Divide evenly between four serving bowls. Top each with ½ tsp. cilantro and cheese or sour cream, whatever floats your boat!

For my container people, 1 cup of this soup equals 1/2 green, 1 yellow, and 1/2 a tsp.  Makes about 4 servings.

Clean Eating Spicy Mexican Taco Meat

I’ve made several different versions of taco meat, and this one is currently my favorite–it’s easy, it’s spicy, and it’s so filling.  It was one of my favorite meals last week during the final week of my program!

The original recipe calls for one chopped chipotle pepper and 1 tbsp of adobo sauce, but I didn’t have enough for all the recipes I made, so I opted for 2 tbsp of sauce and no pepper.  I like spicy foods so I loved this, but if you don’t love spice, you could leave out the chipotle/adobo sauce and maybe add in some chopped red pepper instead.

Enjoy!

Mexican Taco Meat (slightly adapted from Fixate)

1 tsp oil (olive or coconut)

1 chopped onion

1 chopped jalapeno

2 cloves garlic, minced

1 lb lean ground turkey

1 cup tomato sauce (no salt or sugar added if you can find it)

2 tbsp adobo sauce from canned chipotle in adobo (or 1 tbsp sauce and 1 chopped pepper)

1 tsp chili powder

1 tsp oregano

1/2 tsp sea salt

 

.Heat oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside.

Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink.

Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.

1 serving=1 1/4 cup  (1/2 green, 1 red, 1 tsp)

Even Simpler Healthy Breakfast

I’ve posted about simple egg breakfasts before, but I don’t think I’ve ever posted anything this simple!  This takes less than 5 minutes for me to make, from start to finish–no prep work, no chopping, or anything!

I’ve been eating a lot of protein+veggie meals with this 80-day program, and this has been one of my go-to meals.  It’s cheap, it’s easy, and I can make it even when my kiddo is home with me.  Win on all counts!

For this recipe, I *highly* recommend using unrefined coconut oil.  This program is the first time I’ve ever eaten unrefined coconut oil simply because there was some that was cheap, so I went for it.  I was afraid to add a coconut flavor to my food, but it really doesn’t add a coconut flavor as much as it adds flavor, if that makes sense.  I don’t like bitter cooked greens, so a little bit of sweetness from the coconut oil makes it taste amazing.  Sprinkle some Himalayan sea salt and garlic powder on there and it’s SO GOOD.

Enjoy!

Super Simple Breakfast

2 eggs, beaten

1 cup baby spinach (a couple of handfuls, really)

1 tsp unrefined coconut oil

Salt and pepper (or other spices) to taste

 

Heat a small non-stick skillet over medium-low heat.  Melt the coconut oil in the skillet.  Add the spinach and stir for about 1 min, until spinach wilts and darkens a bit. Add the salt and spices.  Stir to mix.  Add the eggs and cook, stirring frequently, until completely cooked.  Transfer to a bowl and voila!  You’re done.

I’ve eaten this alone, on a piece of Ezekiel toast, over some leftover roasted sweet potato, and in a corn tortilla.  Every option is great!

Double Chocolate Chip Cookies

It’s my other favorite cookie recipe!  This has been my JAM on Refeed Days–I have been eating one of these at 5 AM before my workout.  It’s awesome!

My cookies look very different than other people who have made them–I am sure I messed up the recipe somehow, but even if I didn’t and it was just a weird fluke, they still taste awesome (honestly, I think I may have accidentally used almond flour instead of coconut flour).  My cookies spread out more than they puffed up, so they are a little thin and kind of flimsy.  But it’s a chocolate cookie, so I kinda don’t care.  If it tastes good, I’m okay with it.

Just like last week’s cookie, I’m only eating one or two per Refeed Day, so the batch went into the freezer.  I take the cookie out the night before and thaw it in the fridge, then microwave for 10 seconds right before I eat it.  It’s a very moist cookie, so be sure you have a napkin around!

Double Chocolate Cookies (from Fixate)

¼ cup extra-virgin organic coconut oil, melted

½ cup unsweetened applesauce

1⁄3 cup pure maple syrup

¼ cup canned lite coconut milk

1⁄3 cup coconut flour

¼ cup whole wheat flour

½ cup unsweetened cocoa powder

¼ cup dark chocolate chips, 70% cacao (or more)

 

Preheat oven to 350° F.

Lightly coat baking sheet with spray. Set aside.

Combine oil, applesauce, maple syrup, and coconut milk in a medium bowl; mix well. Set aside. Combine flours and cocoa powder in a small bowl; mix well.

Add flour mixture to applesauce mixture; mix until well blended. Add chocolate chips; mix until blended.

Drop by rounded Tbsp. onto prepared baking sheet. Bake for 10 to 12 minutes or until firm.

 

1 cookie is 1 yellow container.

Healthier Chocolate Chip Cookies

Refeed Day is the best.  I get to eat more, and I get to eat cookies.  This week and next I’ll be sharing my two favorite healthier cookie recipes with you all!  Please note that these aren’t HEALTHY cookies–they are simply better options!

The first is this gluten-free cookie.  Now, listen–this dough will not look like cookie dough.  It will be crumbly and you will think that you’ve messed up the recipe somehow.  IT’S SUPPOSED TO BE CRUMBLY!  I promise it will be okay.  They may not look pretty, but they will taste good!

I actually ended up adding a couple of tablespoons of water to my dough to make it a little easier to form–when I tried to put the first tbsp of dough onto the cookie sheet, it literally crumbled in my hands.  Oops.  I got the hang of it though.

The cookies won’t rise or spread much, so don’t worry about packing your dough too much as you shape the dough into the tbsp-sized balls.  Again, they will taste good, so who cares what they look like!

I have been eating one or two cookies at a time per Refeed Day, so I put my cooked cookies in the freezer in a freezer gallon bag.  I’ve been taking one out the night before I plan on eating them and put it in the microwave for 10 seconds right before I eat it.  It gets warm and yummy!

If you keep them on your countertop, eat them quickly because they only last for three days in an airtight container.

Enjoy!

IMG_7094

Gluten-Free Chocolate Chip Cookies (from Fixate)

¼ cup extra-virgin organic coconut oil, solid

½ cup coconut sugar

1 large egg yolk

1 tsp. pure vanilla extract

1 cup gluten-free all-purpose flour

¼ tsp. baking soda, gluten-free

¼ tsp. baking powder, gluten-free

½ tsp. sea salt (or Himalayan salt)

¼ cup dark chocolate chips, 70% cacao or higher

Preheat oven to 325º F.

Line two baking sheets with parchment paper. Set aside.

Combine oil and sugar in a large mixing bowl, using a hand mixer; beat until well mixed. Add egg yolk and extract; mix well. Set aside.

Combine flour, baking soda, baking powder, and salt in a medium bowl; mix well.

Add oil mixture to flour mixture; mix well. Fold in chocolate chips.

Roll into Tbsp.-sized balls and place on prepared baking sheets.

Bake for 10 to 12 minutes, or until golden brown.

 

 

1 cookie is 1 yellow container and 1/2 tsp.

Banana-Blueberry Muffins–Toddler Approved!

I am slowly but surely working on my child’s picky palate–it is literally my worst nightmare to have a kiddo who is picky, but I also know that toddlers are just picky.  There are no two ways about it!

Sadly, my kiddo is obsessed with a certain brand of packaged blueberry muffins.  You know, the super-processed, loaded with sugar, horrible and delicious ones you get in little bags at the store?  He loves the stupid things.  So of course I wanted to find something that I could make at home that I felt good about giving him so that he could still eat his precious blueberry muffins, but that would be much healthier for him.  And this recipe is it!

I made these for myself for my 80 Day Obsession program because they fit into one of the container pairings I have for one of my meals and they are SO GOOD.  Originally the recipe calls for chopped apple, but I didn’t love that texture and flavor, so I subbed in blueberries and it was so much better!  Little man loves these, and they are very simple to make.

I have made these with ghee and coconut oil, and while the flavor is pretty much the same either way, ghee is much easier to use because it doesn’t harden from the cold eggs like the coconut oil did.

Enjoy!

Banana Blueberry Muffins (slightly adapted from Fixate)

Makes about 9 servings, 1 muffin each

2 large eggs, lightly beaten

1 cup mashed banana (about 2 ripe bananas)

1 tbsp butter or ghee, melted

1.5 cups almond flour

1/4 tsp baking soda

1 dash sea salt (or Himalayan salt)

1/2 cup blueberries (fresh or frozen)

 

Preheat oven to 350 F.  Line muffin pan with paper liners and lightly coat with cooking spray.  Set aside.

Combine eggs, banana, and butter/ghee in a medium bowl and mix well.  Set aside.

Combine the almond flour, baking soda, and salt in a medium bowl, mix well.

Add the almond flour mixture to the egg mixture, mix until blended.

Fold in blueberries.  Divide batter evenly among prepared muffin pan cups about 3/4 way full (about 1/4 cup of batter per muffin cup).

Bake for 18-22 minutes, until golden brown and toothpick inserted into the middle of the muffins comes out clean.

Transfer muffins to a cooling rack and let cool completely.

These keep well in the fridge for about 5 days and will keep in the freezer for months.

Containers: 1 muffin is 1 purple and 1 blue.

 

Sweet Potato and Chicken Filling

I’ve been hunting for some new recipes while I’m doing this new fitness program, and when I first saw this recipe, I was very skeptical.  I don’t typically like mashed sweet potato, and I was a little worried about it being such a big part of this meal.  But, I thought that maybe all the other ingredients would help with my texture issue, so I wanted to give it a try.

You guys, this is SO GOOD.  I could not believe how much I loved it!  The original recipe was written for this filling to be put in a collard green leaf wrap, which I liked a lot, but the second time I made this I ate it as a salad over spinach, which was even better! This is pretty simple to make as a big batch and then eat cold throughout the week.

IMG_6558

Make this recipe, you guys.  It’s gluten free, it’s clean eating, and it might even be Whole30 (just double check the sauce ingredients on that one)!  You’ll love it, too!

Sweet Potato and Chicken Filling (from Fixate on Beachbody On Demand)

Makes 4 servings, 1 1/3 cup each

2 cups mashed sweet potato

1 Tbsp. + 1 tsp. melted ghee (organic grass-fed, if possible)

3 cups chopped cooked chicken breast, boneless, skinless **I cooked mine in my CrockPot with some chicken broth then shredded it

1 cup chopped bell peppers (approx. 11⁄3 medium)

½ cup chopped tomato (approx. 1 medium)

½ cup sliced green onions

Combine the sweet potato and ghee until well mixed.  Add in the chicken, bell pepper, tomato, and green onions and stir until well mixed.  Keep refrigerated.

For the sauce:

¼ cup extra-virgin olive oil

3 Tbsp. white wine vinegar

1½ tsp. Dijon mustard

1 tsp. raw honey

¼ cup fresh basil leaves

½ tsp. + 1 dash sea salt (or Himalayan salt), divided use

½ tsp. + 1 dash ground black pepper, divided use

Combine all sauce ingredients in a blender or small food processor.  Keep refrigerated in a small container and top 2 tbsp of sauce on filling just before eating (if eating over spinach).

If you want to make this as a wrap, put 2/3 cup filling in one large collard leaf green and wrap burrito-style–one serving is 2 wraps.  You can put 1 tbsp sauce on the filling before you wrap it, then wrap the wraps (ha!) in plastic wrap (double ha!) and keep in the fridge to hold it all together.

 

Either way you fix it, this meal is one red, one green, one yellow, one orange, and one tsp for my Portion Fix friends.  If you aren’t a Portion Fix friend and want to become one, contact me!  Let’s chat.

Super Simple DIY Fruit Cups

My kid is picky.  It is one of the great annoyances of motherhood for me to have a toddler who is SO PICKY about food.  My hubby was a picky child, and I am a really adventurous eater, so one of my goals as a mom is to raise an adventurous eater like me.  I’ll pause here so fellow parents can laugh at that goal.

I know that I can’t control my kid’s pickiness, but I CAN control how much or how little I give in to it.  So, I’m constantly on a quest to figure out how to transition my child off of junky processed foods and onto healthier options and more variety.  Sometimes it goes well, and sometimes it doesn’t, but I want to do a better job being consistent in my efforts and in sharing them.

This switch is so simple that I hesitated to even share it with you.  My kid LOVES fruit and would eat it all day every day if he had the choice.  But, I hate buying fruit cups for him.  I don’t like all the sugar that comes in the syrup, even the “no sugar added” kinds.   Even if the fruit is in fruit juice instead of syrup, there is so much sugar in there that he just doesn’t need.  So, one day I finally realized, “Hey!  I can just make these myself!”  Duh.

His favorite fruit cups are mandarin oranges and peaches.  So I bought a bag of clementines on sale and a couple of bags of frozen sliced peaches (no sugar added, of course).  Then all I had to do was peel and cut up the clementines, and let the peaches thaw before I chopped them up.  Easy peasy.  Plus, using frozen peaches saves me a step in prepping, so I’m winning all the way around.

If your kiddos like fruit cups, try making your own fruit cups–you can even buy pre-cut fruit in the produce section to make it easy on yourself.  It’s definitely not easy to switch your kids from processed to whole foods, but it is worth it to help instill those healthy habits early on!

Gluten-Free Pumpkin Waffles

I’ve been searching for a good pumpkin pancake/waffle recipe, and with the leftover pumpkin puree sitting in my fridge from Thanksgiving, this recipe was perfect for this weekend!  These waffles came out with just the right amount of crunch and pumpkin flavor.  A lot of pumpkin pancake/waffle recipes I’ve tried come out weird and hard, like clay almost–ew.  I was so happy with these!

I didn’t have coconut oil when I made these, so I used ghee instead and they turned out awesome.  I also didn’t have pre-made pumpkin pie spice, so I just threw in some cinnamon, nutmeg, cloves, and ground ginger.  Of course I didn’t measure any of it, but it turned out really well.  They were so good that I just ate one like it was a cookie without any toppings or anything.  I wrapped the rest of them up in plastic wrap and then in a freezer bag.  I’ll be using the toaster to thaw and heat them straight from the freezer!

Gluten-Free Pumpkin Waffles (from Fit Foodie Finds)

  • 3/4 cup pumpkin puree
  • 2 eggs, large
  • 1 tablespoon coconut oil, room temperature
  • 2 tablespoons maple syrup
  • splash of vanilla
  • 1 cup almond milk, unsweetened
  • 1.5 cups gluten-free all-purpose flour (I used Trader Joe’s Brand)
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Combine all the wet ingredients (pumpkin, eggs, coconut oil, maple syrup, vanilla, and almond milk) in a small bowl.  Whisk to combine.  Combine all dry ingredients (flour, spices, baking powder, and baking soda) in a medium bowl and whisk to combine.  Pour the combined wet ingredients to the dry ingredients and gently stir to completely mix.

Using a 1/4 cup measuring cup, scoop batter onto heated waffle iron and cook until waffle is completely cooked through and browned, at least 4 minutes per waffle.  Enjoy with some chocolate chips, some almond butter, and/or some pure maple syrup!