Banana Chocolate Chip Muffins

Whenever I have ripe bananas in my kitchen, I try to take advantage of the sweetness they provide in a recipe. I never like throwing them away! I previously shared this cranberry banana bread recipe that is on constant rotation in our house, but I wanted to create something new this week. I also had a few bags of chocolate chips waiting to be used, so I figured why not combine the two in a recipe?! Let’s be honest, what’s better than chocolate for breakfast (or anytime of the day)? I can’t think of much else!

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Breakfast Quinoa

 This is an alternative to oatmeal, whole grain, protein filled meal that will keep you satiated until lunch time. Its extremely versatile and could be mixed with a variety of mix ins- I used seasonal berries for this batch, but I love to add dried fruit, hemp seeds, chia seeds, bananas, pumpkin etc. 

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Clean Eating Carrot Cake Muffins

These carrot cake muffins double as a nutrient packed breakfast staple and a decadent dessert. They are moist, hearty and full of flavor…and did I mention, they are healthy?!

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Cranberry Banana Bread

Every time we have overly ripe bananas in the house, I immediately want to bake banana bread. But, the shortening and/or butter content of most banana bread recipes can be shocking! Did you know that 1 stick (1/2 cup or 8 tablespoons) of shortening has 880 calories, 96 grams total fat and 28 grams saturated fat? Plus, with the second ingredient being fully hydrogenated palm oil {think trans fats} and other ingredients included like the preservative TBHG {yikes}, shortening is just scary! Butter is not any better with 2 times the saturated fat amount – 800 calories, 88 grams total fat and 56 grams saturated fat! So, I went on a mission to create a healthier, but just as tasty, banana bread with NO butter or shortening included. And, after playing around with the recipe a few times and holding taste tests with my banana bread lovin’ husband, I’m excited to share my {no butter included} Cranberry Banana Bread!

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Re-purposing Your Thanksgiving Leftovers- Cranberry Protein Parfait

If you’re like me, you’re opening your refrigerator this morning looking at an excess of leftovers. Turkey, stuffing, mashed potatoes, sweet potatoes, cranberry sauce, pies….and I’m sure there is more! It happens every year, yet I continue to make more than I know we will eat because I have a fear of running out! While some people may be excited about the thought of a Thanksgiving meal redo for the next couple of days, I find myself ready to get back on track with eating clean. Re-purposing these traditionally butter laden and high sugar leftovers into healthier options requires a bit of creativity, but its totally worth it! Not to mention, using leftovers= less time in the kitchen cooking, which I’m sure we are looking for a break from that right about now!

Today I wanted to share a recipe that incorporates your leftover cranberry sauce into a protein packed breakfast that will keep you full and energized for all of your Black Friday shopping! The recipe is simple, can be made for multiple people, and comes together in less than 10 minutes! (If you’re looking for a low sugar cranberry sauce- check out our recipe on Houston Moms Blog!)

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