I’m always on the lookout for healthy versions of recipes. I’m not one to skimp on delicious treats, but healthy food means often I can eat more, and let’s face it, I love eating. This healthy cookie recipe totally delivers in the taste department compared to a lot of others I have tried that always seem to be lacking enough that they don’t really fulfill my craving (I may or may not have just eaten my fourth cookie as I’m writing this…) Beyond not having added fat and sugar, they also have healthy ingredients added in there so they are not just “not bad” for you, they are actually good for you. BONUS! Now whenever I have bananas that are a bit sad, this is my go-to treat! AND I don’t feel one bit guilty sharing these with my toddler or my husband who is trying to eat healthy.
4 over-ripe bananas
2 cups oatmeal
1/3 cup shredded coconut
1-2 tablespoons flaxseed
1 tablespoon chia seeds
2 tablespoons wheat germ
1/4 cup chopped nuts (I used walnuts)
1/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Mash bananas and mix with egg. Add in oatmeal, coconut, seeds, and wheat germ and stir until well mixed. Stir in chocolate chips and nuts. Scoop onto a cookie sheet with a spoon and bake for 15 minutes.Read More
It was my boss’s birthday yesterday, and any old cupcakes just wouldn’t do. We always joke around about the double rainbow Youtube video that went viral a couple years ago. If you haven’t seen it, you may have been living under a rock, but don’t worry, I will enlighten you.
And now that you are inspired by this dude’s amazement of the DOUBLE COMPLETE RAINBOW, let me take it to the next level — double rainbow cupcakes!
Now I was exploring my pin boards on Pinterest and I saw this and this — rainbow inside and rainbow on top — and I came up with the idea to put these two brilliant ideas together. And wow, just wow. They’re so beautiful and bright! WHAT DOES IT MEAN?!
Now to make the cupcakes it’s pretty simple. You can follow this rainbow cupcake recipe, but basically you take white cake mix, divide it into 6 bowls and dye them red, orange, yellow, green, blue and purple. I used plain white cupcake wrappers so you can see the colors through them. Then you pour the batter in layer by layer, about a spoonful in each one and bake according to the directions on the box.
When they come out, they look all tie dyed on top, but the side looks in rainbow order.
Then for the top, I just dyed 2/3 of my cream cheese frosting blue (I prefer it for taste, but if you want the clouds to be white rather than off white, go for a powdered sugar frosting), frosted the top and added sprinkles. With a pastry bag, add clouds on either side and stick your rainbow candy in securely. You may want to practice on wax paper to make sure you cut the candy ribbon in the right length so it will stay up.
That’s it! These are perfect for birthdays, or they would be a super fun St. Patrick’s Day dessert! Then you just eat whilst pondering the meaning of their beauty. It’s a double rainbow all the way. Full on. Whoa, that’s so intense!Read More
Confession — I have a sweet tooth. Now often I can combat it, but sometimes I just want to give over to temptation and eat a pan of brownies. That’s the problem — I would want to eat the whole pan! There’s nothing rewarding in that. So as I was getting a craving tonight, I took a glance over at that big bowl of apples sitting on my counter and decided to get creative. When you need a yummy dessert, these apples are pretty sinless. At just under 170 calories (depending on the apple), Eve won’t feel bad at all. Even Adam might take a bite. This recipe is for one, but they would be a great dessert to multiply for company or a healthy family dessert.
Sinless Chai Baked Apple
1/2 tsp sugar (or artificial sweetener)
1/2 tsp cinnamon
1 tbsp walnuts, chopped
1 tbsp raisins or dried cranberries
2 tbsp Original Oregon Chai concentrate (or substitute with brewed chai + 1/2 tsp honey)
Preheat the oven to 375 degrees. Core the apple using an apple corer or paring knife leaving a 1″ hole. Place apple in a oven safe bowl. Mix together cinnamon, sugar, walnuts and raisins and stuff inside the apple.
Heat up chai until nearly boiling and pour into bowl around apple. Bake for 30-40 minutes or until apple is soft and caramelized.
Enjoy every sinless bite.Read More
It feels wrong to make white chocolate popcorn without Ashley Bunk. Now if you don’t know Ashley (that’s too bad, because she’s awesome), she was my partner on our previous blog, Everyday Inspirations. Back in the day when we still worked together, we both needed to use our vacation or lose it before the end of the year, so this one day in December we decided to take the day off, have a Harry Potter movie marathon and make white chocolate popcorn. Now we only made it through Chamber of Secrets, but we did succeed in making what we call “crack corn.” It’s white and super addicting. You get the idea.
Anyway, after that year it sort of became a little tradition, so this year making it without her wasn’t nearly as fun. However, I did figure out the perfect proportion of ingredients, which is something we switched up in every batch when we did it. These make super delicious DIY Christmas gifts, too.
White Chocolate Popcorn
20-24 cups fresh popped popcorn (this sounds like a lot, but you’ll wish it was one serving)
1 1/2 cups white chocolate chips or meltys
1/2 teaspoon salt
To make the popcorn, I used my PowerPop Microwave Multi-Popper, which makes roughly 10-12 cups when full. This is about the same as two bags of plain microwave popcorn (but I highly recommend the popper, because it’s awesome). Put the popcorn in a very large bowl big enough to stir all of it in. Melt the white chocolate until smooth and stir in salt. Drizzle the white chocolate over the popcorn, then stir until all the popcorn is evenly coated. Cover a cookie sheet with wax paper (makes it easier to transport out of the way if you’re making several batches) and pour popcorn across the paper. Let it set for about 15-20 excruciating minutes, or until the chocolate has dried. Enjoy!Read More