Deliciously Organic, one of my fave blogs to follow, posted this today and I thought I would pass it along! It is a wonderful graph that shows what fruits and vegetables are in season throughout the year! Keep it with your juicer or in your fave cookbook to have it handy!
The Bountiful Year- the seasons for fruits and veggies
In preparation for the week and healthy eating, I decided to make this recipe. I changed a few things and I did not roll them into balls like the recipe says. Instead I decided to make them into a chewy, no baking required, granola bar. I have listed the actual recipe along with my modifications. They are so delicious, easy to make and healthy when you crave a chewy, chocolate delight!
1 c old-fashioned oats
2/3 c toasted coconut flakes (I used this unsweetened, organic coconut by Now real foods)
Ocala peeps can get this product at Vitalize Nutrition Company
1/2 c peanut butter ( I used PB2– 6 tbsp pb2 and 3 tbsp water, you need it to bind all the ingredients so you may have to add more pb2 to get the right consistency. It will depend on size of oats used etc.) Vitalize Nutrition Company carries this too. If you don’t know about PB2 you should check it out. It is about 85 % less fat than peanut butter and tastes awesome!
1/2 c ground flaxseed or wheat germ (I used flaxseed)
1/2 c chocolate chips (optional) I used a 1/4 c raw cacao nibs and a 1/4 c chocolate chips
1/3 c honey (I used a gallberry honey that I bought local)
1 tsp vanilla
Stir all ingredients in a medium bowl until thoroughly mixed. I used a pampered chef bar pan and spread the mixture onto the pan then put it in the fridge for about an hour. Once chilled, I cut the mixture into bars and put the bars in a container back in the fridge to be stored. Another option is to chill the mixture for a half hour or so and then roll the mixture into the size of a truffle and store in the fridge.
Have fun with this recipe and make it your own. You can substitute dried fruit for the chocolate chips. You can use any kind of nut butter you wish (almond, sunflower etc). Agave nectar may not be a good sub for the honey since it is not as thick.
Rainy weather calls for a day at home in the kitchen! And of course wearing my pajamas! I don’t have many days like this but I do love them every once and a while. Pretty much the whole family had pajamas on all day! It was a busy weekend with the kiddos so today was a gift! My husband and I baked some gluten free bread and gf pizza crust for me to keep in the freezer. My kiddos wanted french toast so I used a french bread and whipped up a crispy, buttery breakfast. Let’s not forget the pancakes I made for myself for breakfast! I did not want to eat the regular bread so I whipped up a modified version of this healthy recipe. Remember: make extra (or save any leftover pancakes) so you can freeze them and have them handy in the morning! Pop them in the toaster and enjoy!
(Adapted from the biggest loser pancake recipe)
6 egg whites- (I used one egg and 1 tbsp flaxseed with 3 tbsp water)
1 cup rolled oats, dry
1 cup cottage cheese (I left this out, you can use greek yogurt too)
2 teaspoons sugar (I used date paste instead)
1 teaspoon cinnamon
1 teaspoon vanilla
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.
Number of Servings: 3
Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber
UPDATE! This recipe turned out delicious! I listed the substitutions I used!
Hope everyone is having a happy labor day! Today I am in the kitchen experimenting with Chia seeds as an egg replacement! Chia seeds are a powerful food loaded with Omegas 3’s, protein and calcium. When 1 tbsp of chia is mixed with 3 tbsps. of water, it makes an egg substitute. Chocolate banana bread is on the list today! I will post all the substitutions I used in a bit!
Double Chocolate Banana Bread
Recipe adapted from Cooking Pleasures
1 cup sugar ( you can use 1/2 c unsweetened coconut and 1/2 c blonde coconut sugar)
2 eggs ( you can use 1 egg and 1tbsp chia with 3 tbsp water, let sit 15 mins then use as an egg)
1/3 cup vegetable oil (1/3 c applesauce or 1/3 c greek yogurt)
1 1/4 cups mashed bananas (about 3)
1 1/2 cups flour (I used rice flour that I made in the vitamix)
1 cup semi sweet chocolate chips (I omitted these in the batch I made)
1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.
2. Beat sugar, eggs, and oil (or substitutions) in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Chocolate banana bread