Chef Mom

Chocolate Dipped Almond Butter Banana Bites

Recipe from: A healthy slice of life

 

Ingredients: 
  • 3 large bananas
  • ⅓ cup nut butter of choice
  • ½ cup melted chocolate of choice
Directions: 
  1. Slice bananas into slices about ¼-1/2 inch thick.

  2. Spread a little nut butter onto a slice and sandwich two slices together.

  3. Place on wax paper on a cookie sheet and freeze until solid, at least an hour.

  4. Melt chocolate in a double boiler and remove frozen banana bites from freezer.

  5. Dip each banana bite in chocolate and place back on wax paper. Freeze for another hour.

  6. Transfer and keep in an airtight container in the freezer for up to 2 weeks.

Peanut Butter and Banana French Toast Roll-Ups

 

Prep time: 5 - 10 mins

Cook time: 10 mins
Total time: 15-20 mins

Author: Athletic Avocado
Serves: 10 pieces

Ingredients: 
  •     10 slices ezekiel bread/whole-grain bread
  •     1/4 cup natural peanut butter
  •     1 cup mashed banana (about 2 large bananas)
  •     2 eggs, or 1 egg and 1 egg white, beaten (or 2 flax eggs) 
  •     1/4 cup almond milk (or milk) 
  •     1/2 tsp. vanilla extract
  •     1 1/4 tsp. cinnamon
  •     1/4 cup unrefined cane sugar


*in case of allergy, use wow butter and if allergic to all nuts just use maple syrup or eliminate it all together

Directions: 
  1. Take crusts off of bread and roll each slice with a rolling pin until flat. Spread peanut butter on each slice then spoon on mashed banana. Roll the slices up and repeat for all.
  2. In a shallow bowl, combine eggs, almond milk, and vanilla. Mix well. In another bowl, mix the cinnamon and sugar together.
  3. Heat a skillet on medium-low heat with coated with cooking spray.
  4. Dunk rolls in egg mixture, then add to skillet, cooking them until golden them turning over to the other side. Repeat with remaining roll-ups.
  5. Once out of the skillet, immediately roll in cinnamon sugar mixture.

Black Bean Brownies 

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

Author: Minimalist Baker
Serves: 12

Ingredients: 
  • 1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
  • 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
  • 3/4 cup (72 g) cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips

 

Directions: 
  1. Preheat oven to 350 degrees F (176 C).
       
  2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.

  3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
       
  4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
    If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

  5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
       
  6. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

  7. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

  8. Store in an airtight container for up to a few days. Refrigerate to keep longer.

healthy low fat baked apples
Author: Simple Nourished Living
Recipe type: Weight Watchers Recipes: Dessert
Serves: 4

Nutritional Estimates Per Serving (1/2 apple): 116 calories, 3 g fat, 23 g carb, 3 g fiber, 1 g protein, and *3 WW PointsPlus Value, 2 SmartPoints

Ingredients: 
  • 2 large apples
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ cup water or apple juice
Directions: 
  1. Preheat oven to 350 degrees. Cut the apples in half around the middle. Remove the core and seeds with a small spoon or knife. Place the apples in an ovenproof baking dish.

  2. In a small bowl, combine the brown sugar, butter, cinnamon and nutmeg. Spoon this mixture into the centers of your apple halves. Pour water or apple juice into the baking dish.

  3. Bake apples for 40 to 45 minutes or until the apples are tender, basting them occasionally with the juices from the baking dish.

  4. Serve warm with low fat ice cream, whipped cream or plain or vanilla yogurt and a drizzle of maple syrup.

Crock Pot Honey Sesame Chicken Lettuce Wraps

Ingredients: 

    2 lbs boneless, skinless chicken breast
    black pepper, to taste
    1/3 cup low-sodium soy sauce (tamari for gluten-free)
    1/4 cup honey
    1/4 cup tomato paste
    3 tbsp rice wine vinegar
    2 cloves garlic, minced
    1 tbsp water
    1 tsp sesame oil
    1 tsp onion powder
    1 tsp sriracha hot chili sauce, or more to taste (optional)
    1 heaping tbsp cornstarch
    1/4 cup water
    1/2 tbsp sesame seeds
    2 medium scallions, chopped for garnish
    Lettuce for lettuce cups

Directions: 
  1. Place the chicken in the slow cooker and season with black pepper.

  2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

  3. Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

  4. In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well. Serve chicken and sauce in lettuce cups and top with sesame seeds and chopped scallions for garnish. This could also be served over rice if you prefer that over the lettuce cups.

Servings: 8

• Serving Size: over 2/3 cup

• Weight Watchers Points+: 4 Calories: 185.5

 

 

Recipe by: Savvy Naturalista

Ingredients: 
  • 2 ½ cups rolled oats
  • 3 tbsps. pb2 (or any powdered peanut butter)
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • 5 tbsps. almond milk
  • 1 tbsp. peanut butter
  • ¼ cup mini chocolate chips (optional)
  • Sprinkles for decoration (optional)
  • Plastic eggs
Directions: 
  1. In a medium bowl mix dry ingredients and set aside.
  2. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.  Once combined add chocolate chips and sprinkles.
  3. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.

 Baked Avocado Fries

 

Serves: Two

Recipe from: Spaceships and Laser Beams

Fact: Avocados are a versatile fruit. They contain 8% of your daily value for fiber and as a fresh fruit is a great way to boost fiber intake. Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes.

Ingredients: 

 

  •     1 avocado from Mexico
  •     1/2 cup bread crumbs with seasoning
  •     1/2 cup egg white

Cilantro Lime Dipping Sauce

    1/4 cup of light sour cream
    1/2 clove garlic
    1/2 teaspoon chopped fresh cilantro
    1 teaspoon fresh lime juice
    Optional: 1/4 chopped shallot

Directions: 

Preheat oven to 350 degrees. Slice avocado lengthwise and twist to separate and remove pit. Slice each half avocado into 5 slices. Fully coat in egg white and then roll in bread crumbs. Bake for 24 minutes, flipping halfway.

Cilantro Dressing simply combine ingredients and enjoy!

Valentine's Day Rice Krispies

Recipe from: SheKnows Canada

Ingredients: 
  • 3 tablespoons butter or margarine
  • 1 package (10 ounces, about 40) regular marshmallows or 4 cups miniature marshmallows
  • Food coloring (optional)
  • 6 cups Kellogg's Rice Krispies cereal
  • Canned frosting or decorating gel
  • Assorted candies
Directions: 
  1. In a large saucepan, melt butter over low heat. Add marshmallows and stir slowly until completely melted. Stir in food coloring (if desired). Remove from heat.

       
  2.  Add Rice Krispies cereal into the pan and stir until well coated.
       
  3. Using a buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly.

  4. Using cookie cutters coated with cooking spray, cut into desired shapes. Decorate with frosting and candies. Best if served the same day.

    Microwave directions:

    In a microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

avocado bacon and eggs

Recipe from: lil luna

Ingredients: 
  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese pinch of salt
Directions: 
  1. Preheat oven to 425. Begin by cutting the avocado in half and removing the pit. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk.
  2. Place in a muffin pan to keep the avocado stable while cooking. Crack your egg and add it to the inside of your avocado.
  3. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon. Cook for 14-16 minutes. Serve warm.

Candy Cane Marshmallows 

Recipe from: Liv Life

 

Ingredients: 
  • 1 child to crush candy canes (optional, but fun)
  • large marshmallows
  • mini candy canes
  • melted chocolate (we use Trader Joe's Dark Chocolate block)
  • crushed candy canes
Directions: 
  1. Stick a mini candy cane into the large marshmallow. 
  2. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. 
  3. Place on a waxed paper lined baking sheet and allow to set.