Banana Chocolate Chip Cookies

PERFECT sweet treat! These really hit the spot! I love homemade cookies...they are my kryptonite....and I have a hard time staying out of them. I am always desperate for a healthy cookie option because, let's be honest, life is just NOT the same without cookies!

Beware, however....these cookies are addictive! Just because they are healthy doesn't mean that you can eat the whole batch in one sitting...but you can have one or two...or three? ;)

2 large ripe bananas, mashed

1 1/2 cups whole wheat flour

1/4 cup honey

3/4 tsp baking soda

1/4 cup dark chocolate chips

1/4 cup chopped walnuts (optional)

Mix all ingredients together. Drop by rounded tablespoons onto a cookie sheet (line it with parchment paper. I didn't have any so I lightly greased it this time). Bake at 350 for 8-10 minutes. Enjoy! :)

Plan Your Strategy

Turkey dinner with all the fixings? That is what was on the menu today for lunch at the school where I teach. I love a big turkey dinner but....would that get me to my goals? The problem is...there was pie in that line, people! PIE!

I knew ahead of time that the turkey dinner was looming and so I carefully planned my strategy. First, I packed foods that I liked....in fact, that I loved...so that I would not be tempted, or at least not quite as tempted as I normally would be. Second, I made sure that I was busy in my classroom during the entire lunch period. I found work and reading to occupy myself with so that I would take my mind off the pie in that lunch line.

Planning ahead saves me nine times out of ten from making bad decisions. I used to eat out every day. When you fall into traps like that, it is habit. Make planning ahead a habit instead. :)

Whole Wheat Pancakes

These were ABSOLUTELY delicious! And because they are made with whole wheat flour, they are much more filling. No sugar....you get all of the sweetness that you need from the bananas. If you need a little more sweetness, add a drizzle of the optional agave nectar.

1 1/4 C oats
1 1/4 C almond milk
2 egg whites 
1 TBS canola or grapeseed oil
1 C whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
a little aguave nectar (optional)
*I also added a few chopped walnuts (optional)

Soak the oats in the milk for 5 minutes. Mix in the rest of the ingredients and stir to form a batter. Cook in hot pan with cooking spray. Makes 8.
I served this with real maple syrup and a couple of slices of turkey bacon on the side. Yum!

Eating Out...Say What???

The hubby says, “Let’s go out” and I swear my heart skips a beat. Really??? I don’t have to cook? In that moment I think that I love him more than chocolate!

Someone waiting on you, “treats” that you never get to have... love it when I don’t have to cook but I know if I do it too often, I could end up in a LOT of trouble. (But, dang! That fresh bread they like to serve you is SO tempting!) How do you enjoy a meal out…really enjoy it…and still stay at least somewhat on track? Know exactly what you are eating, of course!

Read the description. How is the food being prepared? Grilled is great. Even sautéed is good….but not if it is “sautéed in a garlic butter sauce.” The word “stuffed” in a description should probably send up a red flag. Obviously “fried” or “breaded” are things you want to avoid. Pay attention to what you are putting in your mouth. Treats are alright to have in moderation, but a treat every day will take you down the wrong road fast. Can you splurge here and there? Sure…and if you don’t, you will probably end up feeling deprived. You just have to know how to balance. Pair your meal with a fresh salad or order grilled veggies for your side. Life is ALL about balance.

The picture above is my meal from a recent trip to the Outback. What can I say? It was a steakhouse so I had to have steak! But I did pair it with steamed veggies and a side salad with vinegarette dressing…and I kept my bread consumption to one small piece. I got my splurge and still balanced it out.

Leftovers

Leftovers....they are kind of like the ugly stepsister in my kitchen. Nobody except me ever seems to want them! I always seem to have a refrigerator full of leftovers and I am always looking for ways to use things up. Just a couple of the things I do…

Make a mix of brown rice and beans (I tend to like black beans) to serve with leftovers to change things up. I will serve leftover steak fajitas over this mix or toss it with leftover chicken to eat in a wrap. My kids even like using this mix with leftovers. There is no limit to the possibilities!

Always keep some cooked quinoa on hand. Quinoa is highly nutritious, can be mixed with anything, and can be eaten hot or cold. I like to cook mine in either vegetable broth or low sodium chicken broth for added flavor.

Sautéed vegetables. You usually will find some type of sautéed vegetables in my refrigerator. Chop up your leftover meat, heat the veggies and toss together….dinner is served!

Eggs...you can literally make an omelet out of most things! I usually keep some feta cheese on hand as well to toss in that omelet to give it a little more flavor. A veggie omelet is ALWAYS a good choice for a meal.

If all else fails, freeze it. Freeze those leftovers in small containers that you can grab for a quick, clean meal on those days when life gets crazy. It's in the busy mom survival guide....seriously! ;)

What do YOU do with all of those leftovers?

Soul Searching

I’m back!

I took a break from this blog for a while. I was questioning myself and had to figure out where I was headed with this and where I wanted to end up. Did I want to create a “business?” Or was this something different? After several months of soul searching, I think I know what I want. Building a business and making some extra money on the side is great and I am not against that, but that is not what drives me. It is my belief that we lift ourselves up by lifting others up.  Support and accountability mean so much. I am not a fitness guru. I am not a nutritional expert. I am a clumsy, uncoordinated mother of four who does her best to stick to a healthy lifestyle. I am just an ordinary woman who wants to enjoy life to the fullest. If I can share what I learn and still am learning while on my health and fitness journey with others and help them, then I see that as a benefit. It's all about the journey.

Whatever helps you to love yourself and become a better you, do that. Love yourself.

Basil-Walnut Millet Pilaf

I love anything "grainy" and I really loved the slight hint of citrus in this millet recipe. Millet is so good for you...excellent source or iron, high in antioxidants, and LOTS of fiber and protein. This was a great side and is a definite repeat recipe for me!

3/4 C dry millet

2 1/4 C organic or reduced sodium vegetable broth

1 lemon, 1 tsp shredded zest and 1 tsp juice, divided

1/4 tsp garlic powder

1/4 C thinly sliced basil leaves

1/4 C chopped walnuts, toasted or raw

1 TBS nutritional yeast seasoning or grated Parmesan cheese (I had no idea where to find the yeast seasoning so I used the Parmesan)

1/4 tsp all-natural sea salt

1/4 tsp black pepper

Combine millet, broth, oil, lemon zest, and garlic powder in a pot. Cover and bring to a boil on high. Reduce heat to low and simmer for 25 minutes. Allow to sit covered (don't peak!) for 10 minutes. Add lemon juice, basil, walnuts, nutritional yeast OR Parmesan, salt and pepper. Fluff with fork. Serve hot and enjoy! :)  (8 servings)

Simple Chicken Snow Pea Stir Fry

I made this for my daughter the other night wham she needed something quick and delivered it where she was working (hence the "fancy" place setting!). She is doing a boot camp and I wanted to help her to stay on track. It is easy, quick...and, according to her, delicious! :)
This makes one serving.

4 ounces chicken breast, sliced
1 cup snow peas
1/2 cup chopped onion
2 TBS soy sauce
1/4 cup cooked brown rice

In a drizzle of olive oil or grape seed oil, cook chicken in a skillet until juices run clear. (I cut my chicken more into bite size pieces). Add onion and snow peas. Continue to cook unit tender. Drizzle with soy sauce. Toss with rice and enjoy!

Struggles: Last...or First?

I struggle with my nutrition every day. My family still likes their treats and so every day I am faced with new challenges in the kitchen. I will not force my choices on them because I am a firm believer that forcing someone does not work. In order for something to work, people have to make the choice to do it. This struggle is mine and mine alone.

Growing up, I never had to worry about my weight. I was one of those kids who had a high metabolism. In high school, I weighed 108 pounds. I could eat whatever I wanted and never had to worry about putting on weight. In fact…when I first started dating my husband, I could out eat him!

That soon changed once I got married and started having babies. With my first baby, I had gestational diabetes and had to monitor my blood sugar carefully. Because of this, I watched my diet and didn’t put on an excessive amount of weight….but then came three more pregnancies within a five year span. I didn’t have gestational diabetes with any of my other children and I took great pleasure in eating whatever I wanted, whenever I wanted. Isn’t that the stereotype of pregnancy that we promote in our society? When you are supposed to put on weight, you are supposed to have cravings, and you are supposed to indulge…right? The problem was that I used that stereotype as an excuse to be lazy about my nutrition.  I decided that I was going to enjoy the pregnancy stereotype to the fullest and eat anything and everything that I wanted. NOT a good decision.

With my first pregnancy, I had gestational diabetes so I was forced to test my blood sugar twice a day and monitor my diet closely. This only made me more determined to thoroughly enjoy the nutritional stereotype of pregnancy to the fullest with my next three pregnancies since I did not have gestational diabetes with any of them….and unfortunately, I did. I only gained 19 pounds with my first pregnancy. With my second pregnancy, I gained 37 pounds. I had all four of my babies within a five year time span which did not give me much time to get back into shape in between.

Quite honestly, I lost myself in the pursuit of my dream of having a family. I lost sight of the reality of what putting myself last all the time would do to me. Let me make myself clear. I do NOT regret having my family. My girls and my husband are my life. My girls are the BEST thing I have done in my life….but I wish that I would have realized sooner that I did not have to sacrifice myself and who I was in order to become a mother and wife.

Taking care of myself makes me a better, happier mom and wife. Don’t put yourself last.

Banana Nut Chocolate Chip Muffins

I had ripe bananas that I needed to use up and I really didn't want to make the usual banana bread...because I would eat it! This was a healthier alternative and tasted great. It should be noted, however, that you can still overindulge with these so enjoy in moderation!

2 ripe bananas
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder (not necessarily totally clean, but OK in small amounts)
1 tsp cinnamon
1 tsp vanilla
pinch of all-natural sea salt
2 eggs, whisked
1/4 cup coconut oil, melted
1/3 cup walnuts, chopped
2 TBS raw honey
1/2 cup dark mini chocolate chips

In a small bowl, smash the bananas. Add eggs, vanilla, coconut oil and honey. Stir until combined. In a separate bowl, combine all dry ingredients. Pour wet ingredients into dry ingredients and stir to combine. Add chocolate chips and chopped nuts. Pour batter into a muffin tin lined with baking cups. Fill each cup about 3/4 full. Bake at 350 degrees for 22-25 minutes or until a toothpick inserted in one comes out clean.
Store covered in fridge. You can also freeze for later!

Turkey and Avocado Melt

Want fast and easy? And tasty as well? This was something quick that I whipped up for my daughter and myself just the other day. I don't eat much cheese at all...usually avoid it....but you really only need one of these open face sandwiches to fill you up so it is not too bad for a once in a while quick meal.
The bonus is that my daughter loved it!

1 whole wheat English muffin, split and toasted
4 thin slices turkey (about 1 ounce per muffin half if you are using regular turkey...which actually is better!)
4 thin slices avocado
2 slices swiss cheese
2 tsp olive oil mayonnaise (make your own...so much better for you!)

Toast the English muffin. Spread each half with one tsp olive oil mayonnaise. Top with turkey, avocado, and cheese. Heat in the microwave for 20-25 seconds or until cheese is melted. Makes two servings.

Chickpea, Cherry, and Couscous Lettuce Wraps

The family wanted pizza. I was busy trying to juggle multiple tasks to finish off my weekend and I was limited on time. I wanted to stay on track instead of giving in to the pizza so this was my quick and easy solution. It was fast, easy, tasty, and filled me up...and was healthy to boot!

1/2 cup fresh orange juice
1/2 cup water
2/3 cup whole-wheat couscous
1/4 tsp all-natural sea salt
1 15-oz. can  chickpeas, drained and rinsed
1 ounces unsalted walnuts, chopped (about 1/2 cup)
1/2 cup packed fresh flat leaf parsley, chopped
1/3 cup dried unsweetened cherries, halved
Lettuce leaves (Boston works well. I used Romaine)
*********************************************
(Optional)
1/2 cup Greek yogurt
2 TBS tahini paste
6 TBS fresh orange juice

In a small saucepan, bring 1/2 cup orange juice and 1/2 cup water to a boil. Reduce heat to medium low. Stir in couscous and salt. Cover and remove from heat. Let stand for 5 minutes.
In a small bowl, stir together yogurt, tahini, and remaining orange juice until combined. (Optional)
In a large bowl, combine chickpeas, walnuts, parsley, and cherries. Fluff couscous with a fork and add to chickpea mixture. Stir gently to combine. Top lettuce leaves with couscous mixture. Serve with tahini sauce on the side. Makes 4 servings.
Enjoy!

Almond Butter Banana Treat

A fellow coach had suggested this and it really hits the spot when you are craving something sweet....and it is so much better for you than other junk that you can put in your body! Bonus...it is quick and easy!

1 slice sprouted bread or whole wheat bread, toasted
1 tsp almond butter
1/2 banana, sliced
honey
cinnamon

Toast the bread and spread the almond butter on it. Layer the banana slices on top. Drizzle honey on top and sprinkle with cinnamon. Enjoy!

*This is also good with natural peanut butter instead of the almond butter and/or sliced strawberries instead of banana slices.

Granola

When your daughter walks up to you and asks, "What are you making? It smells delicious!!! Can I have some?...you know you have a winner of a recipe! That is what happened when I made a big batch of this granola. In fact, my daughters took it to school for lunch! 

LOVE this with some fresh fruit!

10 cups old fashioned oats (I bought the instant by mistake and it was still good. Be sure to get the old fashioned oats!)

3/4 cup sesame seeds

1/2 cup sunflower seeds

2 cups raw sliced almonds

1 cup shredded unsweetened coconut

1/2 tsp kosher salt

1 1/2 TBS ground cinnamon

3/4 cup canola oil

1 cup maple syrup

1 1/2 TBS vanilla extract

1 1/2 tsp almond extract

Preheat oven to 250 degrees. Position racks in lower part of the oven. Combine oats, sesame seeds, sunflower seeds, sunflower seeds, almonds, coconut, salt, and cinnamon. Mix well until combined. In a separate bowl, whisk together oil, syrup, vanilla extract, and almond extract. Pour over other mixture and stir until coated.

Line 2 jelly-roll pans with parchment paper. Spread the granola in an even layer on each pan. Put them in the oven and set the timer for 30 minutes. Mix the granola and spread evenly again, switching the trays. Set the timer for another 30 minutes and then mix again and rotate racks. Set the timer for a final 30 minutes (90 minutes total). After 90 minutes of baking, turn off the oven, but leave the granola there for up to 6 hours so it can harden and crisp as the oven cools. Enjoy!

Brown Rice with Fresh Cilantro and Lime

The family wanted tacos. I was looking for something that I could have alongside them...something fairly easy and tasty, something that would allow me to fill up on something healthy. This was a nice side dish to serve alongside. Yum!

1 cup dry brown rice
1 TBS extra virgin olive oil or grape seed oil
1 scallion, thinly sliced, white and green parts divided
2 tsp minced garlic
1 3/4 cups organic or reduced sodium vegetable broth
1 lime, 1 tsp grated zest and 1 Tbs juice
1 tsp reduced sodium soy sauce
3 Tbs chopped cilantro

Rinse and drain the rice. Heat a pot with a tight-fitting lid over medium-low heat and pour in the oil. When the oil begins to shimmer, add the white parts of the scallion and the garlic and gently cook until aromatic, about 30 seconds. Add rice, broth, and imd zest and bring to a boil on high. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 40 minutes. Do not remove the lid whir cooking. Remove from heat and allow rice to rest for 5 minutes. Add the green parts of the scallion, lime juice, soy sauce, and cilantro, and fluff with fork.

Dark Chocolate Whole-Wheat Brownies

Sometimes you just NEED a little something sweet...and these brownies are perfect! One of my biggest weaknesses are good homemade cookies and brownies so I am always on the hunt for a healthier version. Even my daughter who said, "Ewww!" when she heard what I was making loved these.

1/3 cup unsweetened cocoa powder
1/2 cup boiling water
1/3 cup dark chocolate chips
1/2 cup grapeseed or canola oil
2 tsp vanilla extract
3 large eggs, room temperature
1/1/2 cups granulated raw sugar
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour, plus extra for dusting
3/4 tsp all-natural sea salt

Preheat oven to 325 degrees. Grease and light flour (using whole wheat flour) the bottom only of a 13 x 9 inch pan. In a large bowl, whisk cocoa powder with boiling water until dissolved. Add chocolate chips and stir until melted. Stir in oil and vanilla. In a separate bowl, beat eggs until frothy and which in sugar. Add to the chocolate. Add the flours and salt all at once and fold in until just moistened. Pour batter evenly into the pan and bake on bottom rack until a toothpick inserted 2 inches from the side of the pan comes out clean or slightly moist, about 25 minutes. Cool completely before cutting. Makes 20 brownies. Store in an airtight container for up to 5 days.

Honey-Glazed Roasted Carrots

I am always looking for healthy side dishes that help change up the ordinary steamed and plain veggies. My daughters weren't too sure about this at first (Peppers, ginger, AND honey, mom???), but after they tried it they declared it a winner...and I do too!

*It makes quite a bit so you may want to cut down the recipe.

3 lb medium carrots, peeled and cut into 3 inch pieces

1 red chili pepper (such as fresno or serrano), halved, seeded, and thinly sliced  

1 2-inch piece of fresh ginger, peeled and coarsely grated

4 TBS olive oil

Kosher salt and pepper

3 TBS honey

Heat oven to 400 degrees. In a bowl, toss the carrots, chili and ginger with the oil, 3/4 tsp salt and 1/4 tsp pepper. Put on baking sheet (I used two in order to spread them out) and roast until golden brown and tender, 35 to 40 minutes. Remove from oven, drizzle the honey over the carrots, and toss to coat. YUM!

Frozen Banana Yogurt Pops

My girls love ice cream...and I needed to find a healthier alternative to enjoy while they were enjoying it! I came across this and thought it was way too easy of a recipe to actually be something that would work...but easy works for me so I tried it. They are great and satisfy my sweet tooth. This would be great with strawberry yogurt too.

vanilla yogurt (I use either nonfat yogurt or Greek yogurt)
bananas
sliced almonds
craft sticks

Cut the bananas in half and insert a craft stick into one end. Dip the half banana into vanilla yogurt and roll it in sliced almonds. Set it in a dish to put in freezer. Once frozen, enjoy!
Fast, easy, and good!

Calico Corn Salsa

This is a GREAT recipe! I love Texas Caviar, but I do not like what all the beans in that recipe do to me. I was also a little leery of the bottled Italian dressing that my recipe called for. I wanted something that was TOTALLY clean and I stumbled across this recipe. I like the peas in it, but my daughter would like me to leave them out and I think it would taste great that way too. The Dijon mustard and the lime juice add a nice little zip and the cumin adds great flavor.

1 1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 TBS olive oil
1 can black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 TBS Dijon mustard
1 garlic clove, minced
1/2 tsp all-natural sea salt
2 TBS minced fresh cilantro

In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture and stir to coat evenly. Stir in the beans, tomato and onion. In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Refrigerate leftovers.