Strawberry Banana Yogurt Popsicles

This past weekend was a hot one! I found myself browsing recipes to try to find something that I could make to beat the heat. As usual I find many a recipe over at The Slow Roasted Italian. This was no exception, as I found just the recipe I needed. You can see their recipe here. I changed nothing about it, that is how good it is!

INGREDIENTS

• 2 pounds ripe strawberries, washed and hulled
• 3 tablespoons sugar, divided
• 2 tablespoons lemon juice
• 3 medium ripe bananas, mashed
• 1 cup non-fat plain yogurt
• 1 teaspoon vanilla extract

DIRECTIONS

Combine strawberries, 2 tablespoons sugar and lemon juice in a food processor and blend until smooth. 

Divide half of the strawberry mixture in your popsicle molds and set it aside.

In a small bowl combine bananas, yogurt, 1 tablespoon sugar and vanilla and stir to combine.

Add banana mixture on top of the strawberry mixture in the popsicles molds, filling them about 2/3 full.

Pour remaining strawberry mixture on top.  Freeze 4-24 hours until completely frozen.

Don’t have a Popsicle mold? Use an ice-cube tray, younger kids love to eat them this way too. Place a layer of plastic wrap over the top and insert toothpicks or popsicle sticks to keep in place while freezing. ENJOY your summer!

Green Smoothie

 

I don’t know about you…but after a hard workout I come home and drink a TON of water. Sadly after birthing 4 kids, I can’t drink water while I workout or I’d never get through it without hitting the bathroom every 10 minutes (sadly I am NOT joking)!

The weather lately has been magnificent, in the 80’s warm and sunny! It has brought out the “smoothie” in me 😉 I haven’t ever tried smoothies as far as a meal replacement, I tend NOT to get full off them and feel like, well there was “x” amount of calories down the drain that didn’t stick to my ribs. So I usually just forego liquid food and end up eating food or munch a Luna bar instead.

I have though now, added this green smoothie to my post workout regimen. It is clean, refreshing and makes me feel re-hydrated after my runs. This drink is full of all kinds of yumminess fruits, veggies, and protein!

If you are a person who is ok with drinking a meal, (and no I don’t mean a bottle of wine…oh how I miss thee…) you can drink the entire content of this recipe and still be looking good in the end..REAR end 😛  

**Parent alert….even kids like it** 

INGREDIENTS

1 cup fresh baby spinach, washed and packed
2 medium strawberries WITH the tops left on, washed
1.5 tbsp flax seed
1 medium sized banana ( I slice mine into 8 pieces (1 banana) and keep in freezer to make a thicker smoothie and so I don’t have to add ice)
2 oz. Oikos Organic Greek Yogurt, Plain (I freeze mine in an ice cube tray. Each cube is 2 oz., see pic below)
16 oz. Almond Breeze Almond Milk, Vanilla Unsweetened
1/3 cup fresh mango, sliced
2 tsp toasted unsweetened coconut
2 tbsp. honey or your favorite sweetener

 

 

DIRECTIONS

In a blender, add all ingredients except honey and coconut. 

Blend until well mixed and a gorgeous green color. 

Add honey (or whatever sweetener you are using) one of two ways:

1. I use honey and drizzled the glass before adding my smoothie, Starbucks style

2. After everything is blended add sweetener and blend again.

I then garnish the drink with a little toasted coconut that I keep in the cupboard in a mason jar for sassy little drinks like this 😀

 

Like this recipe? Then you might like these other low fat low cal recipes I made too!

• Coconut Strawberry Cake Cocktail
• Mocha Cappuccino Banana Bread Bites
• Carb-less and Gluten Free Turkey Burger

 

Mocha Cappuccino Banana Bread Bites

In keeping up with my low-fat and low-calorie diet, I still need 2 things: (1) SUGAR and (2) CHOCOLATE! There are a few things I won’t give up because, well, I LOVE FOOD and that won’t change! But the reality is you don’t have to give up foods you enjoy to lose weight. Moderation is key. When I say moderation, I mean moderation sometimes in small amounts. You are giving yourself the satisfaction to please your tummy, mind and soul without having to feel like you blew your day’s workout or the progress you’ve made in losing weight thus far. With all that in mind I came up with these banana bites with chocolate, fruit, & even sugar in combination with fiber and protein  seriously this is a WIN-WIN if I ever saw it!

INGREDIENTS
3 medium-sized ripe bananas, mashed
1/3 cup sweetened apple sauce (I use Tree Top pre-packaged for convenience in measuring each cup is 1/2 cup)
1.25 cups white whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup brown sugar, packed
2 large egg whites
1/2 tsp real vanilla extract
3 tbsp Jif Mocha Cappuccino Hazelnut Spread (YUM!)
Mini Chocolate Chips (optional to sprinkle on top and is not included int he nutritional value of this recipe)

DIRECTIONS
1. Preheat oven to 325°. Spray a non-stick loaf pan, or muffin tin, or brownie pan ( I used brownie pan) with a non stick spray. IF your pans are non stick no need to do this.
2. Mash bananas and set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, Jif Mocha Cappuccino Hazelnut Spread, and vanilla. Beat with mixer until well combined.
4. Add flour mixture, then blend at low-speed until combined. Do not over mix.
5. Pour batter into prepared pan; bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Serving Size: Makes 18 Mocha Cappuccino Banana Bread Bites at 1.75 oz each

 

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Nutritional Info

Servings Per Recipe: 18
Calories: 92.1
Total Fat: 2.1 g
Cholesterol: 1.9 mg
Sodium: 197.6 mg
Total Carbs: 18.8 g
Dietary Fiber: 1.6 g
Protein: 2.0 g

Chocolate Chip Nutella Banana Bread

Be prepared to WOW your taste buds! I made some mini tarts with Nutella and topped with banana slices. After that it was on to see what else I could make with Nutella besides my spoon inserted into the container <blushing> So while sitting in the kitchen looking for inspiration I see browning bananas calling my name. I remembered seeing a recipe somewhere recently for Nutella muffins, from my good friend Becca over at It’s Yummilicious. If you want to check out her fantastic page click HERE. If you want to see all her amazing Nutella recipes click HERE.

This is a great recipe to share on Valentines Day for that special someone. Perhaps a neighbor who helps you out, your kids’ teacher, your daycare provider, or even your spouse! Imagine opening up a cute little box of this homemade treat instead of boxed candy this year!! It is quick, easy and ooey gooey bites of chocolaty deliciousness! Here is how…

INGREDIENTS

• 3/4 cup sugar
• 1/2 cup vegetable oil, or coconut oil; or 1/4 cup coconut oil and  1/4 cup applesauce
• 1/2 cup Nutella (heaping)
• 2 overripe bananas, smashed
• 2 eggs, beaten
• 1/2 cup buttermilk (no buttermilk? no problem, see additional notes at bottom of page)
• 1 teaspoon baking soda
• 2 cups sifted all-purpose flour
• 1/2 cup mini milk chocolate chips

DIRECTIONS

1. Preheat oven to 350°. Prepare two loaf pans by lining with parchment paper. Or you can just spray the tin, I use the parchment because I think it is easier to get out and makes the bread better when cooking.
2. Mix oil, Nutella, and sugar in a large bowl with a stand mixer.
3. Add the bananas, eggs, buttermilk, and baking soda to the Nutella mixture. Mix well.
4. Slowly add flour and chocolate chips, just until combined.
5. Divide the batter evenly between the two loaf pans.
6. Top with a few mini chips or Valentine’s candy or colorful sprinkles.
7. Bake for 30-40 minutes, or until toothpick inserted comes out clean.
8. Make sure to let cool before slicing

Additional Notes:

How to make your own Buttermilk:

• 1 cup milk
• 1 tbs vinegar

Combine ingredients and let sit for 5 minutes. Then add to recipe. That’s it!

 

You might also like:

• Strawberry Lemon Cheesecake Bars (sweetheatchefs)
• Blackberry Strawberry Goddess (sweetheatchefs)
• 7-Ingredients Breakfast Nests (sweetheatchefs)

Banana Pumpkin Pie Ice Cream – Gluten & Dairy Free, Indulge!

Day #3 of All things pumpkin continue here at Sweet Heat Chefs. I know a lot of families have issues with allergies and slowly there are recipes surfacing for alternative options. It is nice to have a quick, healthy alternative to a store purchased ice cream. This is so easy, it is a shame to even call it a recipe, but not many people realize ice cream DOES NOT, I repeat, DOES NOT have to go into an ice cream maker, nor does it have to contain dairy. TWO INGREDIENTS people 2, AND 3, if you are like me and have to have chocolate atop everything! Eating healthier is not hard to do and takes little to no effort for this recipe. 

Kids LOVE to help with this. Get a plastic knife and have them peel and slice up the bananas, then place in a zip-lock and put in freezer! They have just made 1/2 of the ice cream! When kids are a part of what you are doing in the kitchen, they are that much more likely to eat what has been made. Even if it is only a bite, that is a triumph!

Makes 4 servings using 2 scoops per serving

INGREDIENTS

3 Bananas, sliced and frozen
2 Tbsp. pumpkin pie from a can
dark chocolate chips, optional

DIRECTIONS

Freeze banana slices for about 1 hour

Remove from freezer and place in food processor with pumpkin pie. Mix until thoroughly blended.

Place in a freezer safe container and re-freeze for another 1-3 hours until desired consistency is achieved  I like mine on the softer side, so mine was in there for 1.5 hours.

Scoop into a bowl and sprinkle a few dark chocolate chips on top!

2 YEAR-OLD KID TESTED AND APPROVED!

Featured at: Foodie Friends Friday

 

Basic Crepes

 

INGREDIENTS

1 c. Flour
2 eggs
1/2 c. Milk
1/2 c. Water
1 t. Vanilla (if making sweet ones)
Strawberries
Bananas
Nutella

DIRECTIONS:

1. Whisk eggs in a medium sized bowl
2. Add milk, water, and vanilla (if you are using)
3. Gradually add flour and whisk until smooth
4. In a small non stick saucepan, add about 1/4 c. or less of batter to pan and swirl in a circular motion in pan until bottom is coated.
5. Continue to cook until the moisture is gone on top and flip to other side.
6. Cook for no longer than 1 minute and take out of pan
7. To the finished crepe, add 1 T. nutella and spread around crepe. 
8. Add sliced banana on top of the nutella
9. Roll the crepe up like a burrito
10. Top with additional sliced banana, strawberries, whip cream!

Nutella & banana crepes

 

Banana Coconut Bread

I got this recipe from a great friend, her blog is A Spicy Perspective, and while this recipe is anything but spicy, it is awesomely sweet! When I first saw it I was so excited to try it. Everyone loved it and it is a family favorite in our house to this day. Just like her family, seeing over ripe bananas is a calling that they all hope this bread will come fro it. I hope you make it and try and also visit my friends blog to see her other goodies she has to offer!

INGREDIENTS

1 cup sugar
1 stick of softened butter
1/4 cup applesauce
2 eggs
2 large or 3 small very ripe bananas, smashed
2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
¾ cup shredded coconut
¾ cup chopped nuts; almonds, pecan, walnuts etc. (I didn’t use nuts and it was still outstanding)

DIRECTIONS

1. Preheat the oven to 350 degrees F and grease and flour a 9X5 loaf pan. (1.5 quart capacity)
2. Using an electric mixer, cream the sugar and butter together until light and fluffy. Then add the applesauce, eggs and bananas. Mix until combined.
3. In a separate bowl, whisk together all the dried ingredients. Slowly beat the dry mixture into the wet.
4. Add the coconut and chopped nuts. Mix well.
5. Pour the batter into the loaf pan. Bake for 20 minutes, then lower the temperature to 325 degrees F and bake another 40+ minutes, until a toothpick inserted in the middle comes out clean. Allow the bread to cool for 10 minute in the pan, then flip it out onto a cooling rack.

Low Fat Monkey Cups aka Banana Muffins

INGREDIENTS

1/3 c. Vegetable Oil or Coconut Oil
1/3 c. Low Fat Sour Cream
1 t. Vanilla
1 Egg
1 1/2 c. Whole Wheat Flour
1 T. Wheat Germ
1 T. Flax Seeds
1 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
3/4 c. Sugar
DIRECTIONS

1. In a large bowl combine all wet ingredients except banana.
2. Mash bananas and set aside.
3. In medium bowl whisk together all dry ingredients.
4. Slowly incorporate dry ingredients into wet mixture stirring just until combined. Do not over mix ingredients.
5. Add mashed bananas at the end.  
6. Fill your muffin cups 3/4 of the way full.
7. Cook at 350 degrees for 10-15 minutes or until toothpick inserted in middle comes out clean.

Back To School Bread

Berries…the wonders of antioxidants and their heavenly smell are wonderful. Since raspberries are in season now, I wanted to make something unique and quick for my kids to grab and go as either an after school snack or running out the door in the morning to catch the bus breakfast. It needs to travel well and be portable as well as fill them up without unnecessary crap, aka, preservatives and the like. I want a quick breakfast that has nutrients, antioxidants and a little somethin’ special that makes them WANT to eat it! Instead of traditional muffins, I decided to make bread where 1 slice is filling enough and all they have to do is grab-n -go!

INGREDIENTS
2 c. white flour
1 c. whole wheat flour
2 tblsp. unsweetened cocoa powder
1/2 c rolled oats
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 banana, mashed
1 c. raspberries, washed and sliced
1 c. peaches, washed, pitted and mashed
1/2 c.  white granulated sugar
1/2 c. packed dark brown sugar
1 c. applesauce
1/2 c. coconut oil
1/2 c. dark chocolate chips
1/4 c. toasted pecans
1/4 cup toasted coconut

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Butter a bread pan and set aside.
3. In a large bowl, combine dry ingredients, EXCEPT, white sugar.  Mix using a whisk or through sifter to get all lumps out.
4. Wash, mash and cut all fruit and mix together in a small sized bowl. Add vanilla. Set aside.
5. Beat 3 eggs in a bowl and add granulated white sugar, add to fruit mixture and stir gently just to combine.
6. Add applesauce, coconut oil and fruit mixture to the dry ingredients. Fold everything in until just moistened but combined so no dry ingredients remain.
7. Pour half of the batter in the bread pan, place 1/2 of the dark chocolate chips, pecans and toasted coconut. Add remaining batter to pan and top with the remaining dark chocolate chips, pecans, and toasted coconut.
8. Bake for 1 1/2 hours or until no batter remains on a toothpick when inserted into center.

Batter before it gets mixed

Bread going in oven

Bread out of the oven

Finished bread, before devourment!