Fresh Banana Ice Cream

My kids and I have a new favorite afternoon treat! It's a great way to use those brown bananas and with Spring right around the corner, this will be nice on those warmer days. It's super easy and only takes about 2 minutes to make if you already have frozen bananas. You can be creative with the toppings you pair with the bananas too. Just about anything works.

Fresh Banana Ice Cream
2 SERVINGS 
PREP: 60 minutes           BLEND: 1 minutes            READY IN: 61 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 very ripe banana
• Mix-in(s): We used 2 tablespoons of 60% cacao chips. Other ideas would be peanut butter, strawberries, honey, raspberries, blueberries, coconut. Really just about anything you would like.

DIRECTIONS

---

1. Cut the banana into 1/2 inch pieces. Separate and put on a plate. Cover with foil and put it in the freezer. I usually do this the night before so we don't have to wait for them to freeze. If you haven't done that, let them freeze for about an hour.
2. In a food processor or heavy-duty blender, pulse the bananas with the topping(s) for about a minute, or until the bananas start to come together. 
3. Enjoy!

NUTRITION FACTS

---

    1/2 cup serving    93 calories   3.2g fat   17.5g carbs    1.1g protein    10.2g sugar   

Enjoy!

Skinny Strawberry Trifle

I'll let you in on a little secret... My husband hates Valentine's Day. He is convinced it was a holiday created by Hallmark. And I've never been one to disagree with him. I think I'd rather have random acts of kindness (or love) shown to one another over a forced holiday that says we have to do something for each other. We are both pretty great at being rebels so when everyone is doing something, we tend to walk away for the sake of creating our own mold. :)

So rather than going out to eat with half the town on February 14, we'd rather snuggle up on the couch together after the kids go to bed and indulge in a yummy dessert. This dessert is perfect just for that, and good news... it's a skinny dessert! Feel free to indulge without the dessert!

Skinny Strawberry Trifle
15 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 angel food cake (I used store bought, but you can make your own if you want)
• 1 pint of strawberries, sliced
• 3.3 ounce white chocolate pudding box
• 16 ounce Lite Cool Whip

DIRECTIONS

---

1. Slice the angel food cake into 15 even pieces. Set aside.
2. In a medium bowl, combine the white chocolate pudding mix with the cool whip. (OPTIONAL: you can add a little milk to make the mixture a little more creamy. I opted to go without).
3. In a bowl or cup, tear 1/4 of the angel food slice into one inch pieces, add a dollop of the pudding mixture, then a few strawberries. Repeat until you have multiple layers in the dish. 

NUTRITION FACTS

---

    1 serving    179 calories   3.6g fat   31.6g carbs    1.5g protein    9.9g sugar   

Enjoy!

Homemade Chocolate Chip Cookie Dough Quest Bars

After yesterday's post kicking off our Healthy Habits Challenge, I thought I would share my favorite after workout snack. I've had my best results at the gym if I eat 30-45 minutes after a hard workout and fill my belly with a high protein mixed with carbohydrates to help build muscle and replenish glycogen stores (or energy). Quest bars are fit this in just about every way.  They are low in sugar (advertised at around 3g per protein bar!) and they taste incredible. Though I do love the bars, I try to replicate everything at home as best I can so I know exactly what is going in them. Here is my version of the protein bar.

Homemade Chocolate Chip Cookie Dough Quest Bars
6 SERVINGS 
PREP: 10 minutes           REFRIGERATE: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/3 cup vanilla protein powder (I use Plant Fusion)
• 1/4 cup organic creamy peanut butter (you could also use sun butter, cashew butter, or almond butter)
• 1/2 cup of agave nectar (honey would work too, or a few tsp of stevia -if you choose to use stevia, you will need more water)
• 1/4 cup Oat Flour (or ground flax seed)
• 2 tablespoons water (depending on what sweetener you use, you will need more or less water)
• 1/4 cup 60% cacao chocolate chips

DIRECTIONS

---

1. In a medium sized bowl, mixed together protein powder, peanut butter, agave nectar, oat flour. Mix together
2. Add in water. Mix.
3. Add in cacao chips. Mix.
4. Line 9x9-inch pan with parchment paper. Press down mixture evenly and refrigerate for 30 minutes.
5. Cut into 6 equal size bars. Wrap in tin foil and store in the refrigerator for up to 2 weeks.

NUTRITION FACTS

---

    1 bar    232 calories   7.7g fat   29.4g carbs    13.9g protein    23.4g sugar   

Though the sugar content isn't exactly the same as the real deal, using all real ingredients in my very own kitchen should count for something. :) I think this amount could be reduced by using Stevia, or a different natural sweetener. Let me know if you try different varieties that work and let's see if they come out better with the nutrition facts.

Recipe from Sweet Cheetah.

Indulgence: Oreo Truffles

My husband's favorite treat to make over the holidays are Oreo Truffles (aka Oreo Balls). They are super simple to make and if you can hold yourself back from eating them all to share them with your friends and neighbors (which will be no small feat!), they will most definitely ask for the recipe. Just trust me on this one. These are definitely an indulgence, but before we kick in with our New Year's resolutions, let's keep this our little secret. Okay?

Oreo Truffles
25 SERVINGS 
PREP: 30 minutes           COOL: 30 minutes            READY IN: 60 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 14.3 ounce package of Oreos (do NOT use double stuf, it won't work as well)
• 8-ounce package of low-fat cream cheese, softened
• 16-ounce vanilla CandiQuik Candy Coating (vanilla almond bark also works)
• Optional: chocolate chips for drizzling over the tops

DIRECTIONS

---

1. In a food processor, finely grind all the Oreos. (They should look like coffee grounds when you're done. No large pieces should be found. If so, I usually let the kids sample those. :)
2. In a medium bowl, combine the oreos and cream cheese until it's all mixed together.
3. Form balls bout 3/4"-1" in diameter using your hands. Put on a plate and place in the freezer for about 15 minutes.
4. Melt the CandiQuik when you're almost done with the 15 minutes of freezing. Dip the oreo balls in the chocolate and place on a cookie sheet lined with parchment paper. 
5. Optional: Drizzle with melted chocolate.
6. Place in the refrigerator for about 30 minutes to allow everything to set.

NUTRITION FACTS

---

    1 oreo truffle    192 calories   9.8g fat   25.7g carbs    1.5g protein    18.1g sugar   

Enjoy!

Shrimp Avocado Dip

Growing up, I always looked forward to Christmas Eve. We would kick off the evening at church and would have a candlelight service and sing Christmas hymns. Afterwards, my dad whipped up some of his favorite "special" traditions including steamed pudding (yum!) and oyster stew (um yeah...). There was always plenty of food which often consisted of appetizers, soups, and goodies like cookies or fudge.

This is the first year that we are doing Christmas Eve (and day) solo as our very own family. I am looking forward to creating our own traditions, and blending those which have been passed along to my husband and me. Though it feels a little overwhelming to decide what we should do, I will adopt my mother-in-law's favorite saying, "Keep it simple." I figure if I screw it up big time this year, I have a few years before all my kiddos leave the house to make things right. One thing I know for sure is that we will be having this dip. This is a tradition that comes from my husband's side, I believe, but we modified it to be a little healthier. For years we've made it with cream cheese instead of avocados as the base. My husband had the brilliant thought that we should try avocados instead because it has the same texture as cream cheese. (And the colors just scream holidays, right?!) This dip tastes amazing, and bonus: it's healthy! If you already have your holiday menu planned out, this would also be perfect for New Year's Eve.

Shrimp Avocado Dip
15 SERVINGS 
PREP: 5 minutes           COOK: 0 minutes            READY IN: 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 avocados
• dash of salt
• 4 tablespoons cocktail sauce
• 1 cup of small cooked & peeled shrimp (I purchased my shrimp in the frozen section and just thawed with cold water prior to making this)

DIRECTIONS

---

1. Peel and pit the avocados. 
2. Place the avocados in a small bowl and add the salt. Mash the avocados until smooth. Place on a plate.
3. Put cocktail sauce on top of the avocados.
4. Sprinkle the shrimp on top.
5. Serve with crackers and enjoy!

NUTRITION FACTS

---

(not including crackers)

    1/8 cup serving    61 calories   5.2g fat   1.8g carbs    1g protein    1.7g sugar   

Enjoy!

Gluten Free Almond Sugar Cookies

In my effort to cut down on processed sugar in our baking at home, it's a little hard to make the traditional sugar cookies that the kid's crave this time of year. I found this great alternative to sugar cookies on Detoxinista and modified it to use what I have in my pantry. The result was fabulous-- though I'm not sure my children were impressed by the lack of color in the frosting. We may have to work on that! The coconut flavor combined with the almonds is perfect. These almost reminded me of the Samoa Girl Scout cookies. Sounds strange, because there's no chocolate or caramel, but that's immediately what my mind went to when I first tried them. If you'd like, you can use raw honey instead... it would help the frosting "set up" a little more.

Gluten Free Almond Sugar Cookies
18 SERVINGS 
PREP: 20 minutes           COOK: 8-10 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

FOR THE COOKIES:

• 2 cups almond meal (I used Trader Joe's)
• 1/4 cup coconut oil, softened (or use butter instead, but the coconut gives these a wonderful flavor!)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
 

FOR THE FROSTING:

• 2 tablespoons coconut oil, softened
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• pinch of fine sea salt

DIRECTIONS

---

1. Preheat oven to 350ºF.
2. In a mixing bowl, mix together cookie ingredients until well combined. 
3. Line cookies sheets with parchment paper and form cookie dough into 15 equal round balls. Place on the parchment paper and press down with your hand. 
4. Place in the oven and cook for 8-10 minutes, or until golden brown. They will not look done, but they probably are. If you cook them for much longer, the bottoms will burn.
5. Let the cookies cool for 30 minutes.
6. While they're cooling, make the frosting. This doesn't seem like much frosting, but it's the perfect amount for these cookies. :)

NUTRITION FACTS

---

    1 serving    122 calories   9.8g fat   8.1g carbs    2.3g protein    6.2g sugar   

Enjoy!
Recipe adapted from Detoxinista.

Banana Avocado Mousse

You might be thinking to yourself, "Hmmm... that's interesting..." Don't judge this dish by the name of it, stay with me on this one. This is an amazing dessert that will have your partner, roommate, or whomever you're sharing it with wondering what's in it. It tastes like mousse (!!) and is a great way to satisfy your sweet tooth at end the day with a healthier treat rather than something like ice cream. I told you a little ways back how I'm counting calories and fighting my sugar urges. I am trying really, really hard to use natural and raw sugar ingredients such as honey, agave, maple syrup in lieu of processed sugar. So far I've been successful and it's amazing how many great products are out there. I really wish we had a Trader Joe's here in Colorado, but Sprout's (and even Walmart!) have some great finds that I've fallen in love with. Agave sweetener is a must in my cupboard these days. I couldn't live without it!

Banana Avocado Mousse
3 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 banana
• 1 avocado
• 4 tablespoons unsweetened cocoa powder
• pinch of sea salt
• 1/8 cup agave sweetener (honey or maple syrup would work too)
• 1/8 cup milk (I used almond milk)

DIRECTIONS

---

1. Peel the banana and pit the avocado and scoop out of the skin and place in a food processor. Add the other ingredients and pulse until it's smooth and the consistency of mousse. 
2. Enjoy, or put in the refrigerator to enjoy over the next couple days. 

NUTRITION FACTS

---

    1/2 cup serving    252 calories   16.6g fat   24.4g carbs    3.3g protein    15g sugar   

Enjoy!
Recipe adapted from my sister, Julie.

Cilantro Lime Turkey Burgers

My number one priority for fixing dinners, besides having a well rounded meal, is time. Sure, there are occasions that I bake and cook for fun, but really, with 3 kids ages 5 and under, let's be honest, time isn't plentiful. Not that I'm complaining - my house is always a party - but a party that must be monitored, otherwise I'd have naked kids running around smearing who knows what on the walls. And that's really not the type of party I want to welcome in my home, if you catch my drift.

You will notice most of my dinner recipes posted on this site are easy, or can be prepped throughout the day. Otherwise, we'd be eating take out every night, or I'd be fixing dinner with 3 kids hanging off me. And if I felt up for the extra exercise, I might consider it. But really, by dinner time, I'm usually ready for bed.

This recipe has been a favorite the past few weeks. It's packed with protein, and super simple to prepare. I've even prepped them the day before and left them as patties in the fridge until we were ready to throw on the grill or George Foreman.

Cilantro Lime Turkey Burgers
4 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/4 large red onion (or 1/2 of a medium one)
• 1/2 bunch cilantro
• 1 pound ground turkey
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• juice from 1 lime
• cheese (optional)

DIRECTIONS

---

1. In a food processor, pulse the red onion and cilantro until it's just past diced.  (You could dice them by hand as well, I just don't like big bits of onion in my burger. I like the taste to be more subtle).
2. In a medium bowl, mix together the red onion, cilantro and turkey.
3. Add in the garlic powder, salt, black pepper, and lime juice. Mix together until blended.
4. Divide into 4 equal patties and throw on the grill. Grill for 7-10 minutes, or until golden brown.

NUTRITION FACTS

---

*These nutritional facts are for the turkey patty only. They do not include toppings or bun.

    1 turkey patty    197 calories   10g fat   2.3g carbs    21.6g protein    .7g sugar   

Enjoy!
Recipe adapted from Subee's Kitchen.

Roasted Red Pepper Soup

I had this wild hair the other day to challenge myself and do something I've never done in the kitchen before: roast red peppers and make some soup. I've always been a fan of the roasted red pepper soup from Trader Joe's so I figured I could replicate the yummy soup and make it a little healthier on my own by using fresh ingredients. There's nothing like a nutrition-packed soup that makes me happy. I didn't know what the nutritional stats were when I made this soup, and knowing I got 4 servings out of this surprised me that it was only 83 calories per serving! I served it with a nice vegetable salad on the side and was more than satisfied for dinner. I think it had something to do with the nice flavor punch in the soup. I hope you enjoy this as much as I do.

Roasted Red Pepper Soup
4 SERVINGS
PREP: 10 minutes           COOK: 70 minutes            READY IN: 80 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 large red peppers
• 2 large garlic cloves, minced
• 1/2 medium onion, diced
• 2 tomatoes, diced
• 32 ounces chicken broth (or vegetable broth would work too)
• 1/4 cup milk (optional, but I like my soup a little creamy)
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon lemon pepper
• 1/2 teaspoon black pepper

DIRECTIONS

---

1. Roast the red peppers. If you have never done this, it's okay. I hadn't either and it's really very simple. Cut the peppers in half and deseed the peppers. Lay them down on a baking sheet lined with parchment paper, cut side down. In an oven set to 400ºF, bake the peppers for 15-18 minutes. The peppers should be charred (about 1/2 of the pepper will be black) and then they're ready to be pulled out of the oven.
2. Put the peppers in separate dish and cover for 15 minutes. Peel the outside skin off the peppers and dice.
3. In a large pot, sauté the garlic and onion until tender, about 5-7 minutes. 
4. Add the red peppers, tomatoes, and chicken broth. Bring to a boil and simmer for 30 minutes.
5. Blend in a blender until smooth.
6. Place back on the stovetop and add milk, lemon juice, salt, lemon pepper, and black pepper. Simmer for 3 minutes.
7. Serve in a bowl and top with cheese if you'd like. Mozzarella or goat cheese are great options.

NUTRITION FACTS

---

(not including a cheese topping)

    1 1/2 cup serving    83 calories   2g fat   10.3g carbs    6.8g protein    6g sugar   

Enjoy!
Recipe adapted from Closet Cooking.

Pumpkin Chocolate Granola Bars

Unlike Cami, I'm still in full on pumpkin mode. I'm not ready to give it up just yet! Maybe after Thanksgiving?

(Yeah, probably not...)

I'm a pumpkin kind of gal and pumpkin pie spice is hitting the spot for me lately. The last couple weeks, I've been watching my calories. My littlest lady is finally eating all on her own (FREEDOM!!!!) and I'm ready to shed the last 10-15 pounds that I've held onto with all my three children. By the way, if you're looking for a great way to track your calories and activity, try the "MyFitnessPal" app. It makes tracking so simple and easy it barely takes any time at all, which is just my style! You can also set your own goals so you know exactly how many calories you should be taking in each day, and the breakdown of carbs, protein and fat (and more, if you want it). It's made all the difference in my life! I'm awesome at working out, but not so great at passing on the sweets.

I've noticed as I've been watching my eating habits that I would run for the cupboards after putting my little lady down for nap. The boys were (mostly) quiet and it was a time I could crouch down in the kitchen and have a little "me" time. Apparently that consisted of drowning myself in chocolate and any other sweet imaginable. Then around 2:30-3:00 p.m., I would feel so tired (go figure!). That sugar was giving me an all-time low and that's usually when I'd reach for the caffeine, but since I've kicked that for over a month now, I was left to analyze how I could put better energy boosting foods in my body instead of sugar, sugar, sugar.

This is what I came up with... Pumpkin granola bars. They leave my sweet tooth feeling satisfied, but don't give me a sugar hangover. They are a great source of energy and tide me over until dinner time (and keep me out of the kitchen cupboards!). And as added bonus, my entire family gives these a two thumbs up!

Pumpkin Chocolate Granola Bars
10 SERVINGS 
PREP: 10 minutes           COOK: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/2 cup pumpkin puree
• 1/2 cup applesauce
• 1/3 cup honey
• 1 teaspoon vanilla
• 3 cups rolled oats
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup 60% cacao chips, chopped
• 2/3 cup sliced almonds

DIRECTIONS

---

1. Preheat oven to 350ºF and grease an 8x8-inch baking pan. Set aside.
2. In a medium bowl, combine pumpkin puree, applesauce, honey, and vanilla. Stir until smooth.
3. Add in the oats, pumpkin pie spice, cinnamon, and salt. Stir until mixed together.
4. Stir in cacao chips and almonds.
5. Evenly press oat mixture into greased pan. Bake for 30 minutes, or until golden brown. The pumpkin keeps the bars moist so make sure they are golden, you don't want to under-bake them. 
6. Let cool for 30 minutes and cut into 10 even granola bars.

NUTRITION FACTS

---

    1 granola bar    236 calories   8.8g fat   39.6g carbs    6.5g protein    17g sugar   

Enjoy!
Recipe inspired by Sally's Baking Addiction.

Banana Apple Cinnamon Baked French Toast

* We are guest posting over at High Heels and Grills today - Go check out our mouthwatering pumpkin recipe! *

About once or twice a week, we like to do something other than the traditional oatmeal or cereal routine for breakfast at our house. Most times we go for the old favorite: pancakes. But I've been ready to try something new and different. This breakfast is a great way to switch things up and enjoy a healthier version of french toast. By using almond milk in the mixture, I put only about a teaspoon on those that wanted syrup... most of our family went without. We put a little whipped cream and sprinkled almonds on top and it was delicious! My children thought it was even a little sweet so I might try unsweetened almond milk next time we make this.

Banana Apple Cinnamon Baked French Toast
6 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 apple
• 1 banana
• 5 eggs
• 1 cup almond milk (or any milk you have on hand)
• 2 teaspoons vanilla
• 2 1/2 teaspoons cinnamon, divided
• 8 slices whole wheat bread

DIRECTIONS

---

1. Preheat oven to 375ºF.
2. Peel, core, and dice apple. Set aside.
3. Peel banana and slice. Set aside.
4. In a medium bowl, crack the eggs, whisk together. Add the milk and whisk together again. Add vanilla and 2 teaspoons cinnamon and whisk until all is combined. 
5. Slice the bread into 4 even strips. You can probably cube them if you'd like, I just go for easy and simple. (There is not exact science to this, it's just so it lays in your pan easier.)
6. Grease a large oven pan (I used a 2 quart casserole dish, but you could probably use a 13x9 or something similar- just pay attention to your cook time as it may not take as long). Lay down half the bread and pour half the milk/egg mixture over it. Stir it around so it absorbs a little bit. Lay down the remaining bread and pour the remaining milk/egg mixture over the bread. Stir again until the milk/egg mixture is absorbed. Sprinkle the apples and bananas over the bread and sprinkle cinnamon on top (approximately 1/2 teaspoon).
7. Bake in the oven for 40 minutes uncovered. 
8. Serve with a dollop of whipped cream and sprinkle with almonds. Enjoy!

NUTRITION FACTS

---

    1 serving    276 calories   14.5g fat   27.5g carbs    10.6g protein    9.5g sugar   

Recipe adapted from Healthy Tipping Point.

Slow Cooker Buffalo Chicken Sandwiches

I've told you how I love my crockpot. I'd rather get a jump start on dinner than have 3 children hanging off me while I'm trying to prep dinner. Because let's be honest... that's what it looks like if I'm whipping up dinner at the last minute.

So this dinner is perfect for starting while the wee ones are napping, or having quiet time. And if you plan ahead and would rather start it mid-morning, that's okay too. This dish is loved by all my children (even my 1 year old)! It's not too spicy, but if you could always add more spice if you'd like.

Slow Cooker Buffalo Chicken Sandwiches
8 SERVINGS 
PREP: 2 minutes           COOK: 3 1/2 hours            READY IN: 3 1/2 hours

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 large chicken breasts, frozen (I'm sure you could do this if they were thawed too, just lessen the cooking time)
• 3/4 cup buffalo wing sauce, divided (I use Frank's Red Hot Buffalo Wing Sauce)
• 1 ranch seasoning packet

DIRECTIONS

---

1. Place the frozen chicken breasts into the crockpot with 1/2 cup buffalo wing sauce and 1 ranch seasoning packet.
2. Turn crockpot to high and cook for 3 hours. (If you have more time, cook on low for 6 hours).
3. Shred the chicken with a couple of forks, add the remaining buffalo wing sauce (1/4 cup), stir and place on low for a 1/2 hour. 
4. Serve on a warm whole wheat bun.

NUTRITION FACTS

---

    1 sandwich with bun    312 calories   9.5g fat   20.3g carbs    33.5g protein    3g sugar   

I realize this dish is higher in sodium than I'd like, but I figure we're not having meals like this all the time, so I abide by the 'everything in moderation' rule. Enjoy!

Recipe adapted from Recipe Diaries.