So far I’m really enjoying my internship. But maybe that’s because they don’t have instruments yet. Ahaha. Love being a music major. The other nice part is that I’m on my feet for two hours and always have a healthy lunch right before teaching. (:
NO BUTTER, NO OIL, LOW-SUGAR AND 100% AMAZING!
1 1/2 cup whole wheat pastry flour
3 tablespoons whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup greek yogurt (i suggest vanilla)
3/4 cups pumpkin
1 ripe banana
1/4 cup agave nectar
16 ounces cream cheese 1/3 fat
1/3 cup date puree
1. preheat oven to 350 degrees
2. mix together all dry ingredients in one bowl.
3. smash banana and mix with other wet ingredients in separate bowl.
4. mix dry and wet ingredients together.
5. spray a muffin tin and pour batter into each cup.
6. bake for 25-27 minutes.
7. make frosting while muffins cook: mix up the cream cheese to make it fluffy with a hand mixer. slowly add in the date puree, while mixing.
8. put frosting in the fridge to firm up.
9. after muffins have baked, allow them to cool before adding the frosting.
Chocolate Banana Pancakes!
Makes 18 servings, 32 calories per serving :)
Although keep in mind, each pancake is pretty small (around 3 inches)
3/4 cup of Flour
3/4 cup of Skim/Non-fat Milk
2 Egg whites
2 Tbsp of Cocoa (I used Meijers hot cocoa mix which is 36 cals per tbsp!)
2 tbsp of baking powder
1 dash of Salt
1/2 medium Banana
1. In a large bowl, mix the flour, egg whites, baking powder, milk, salt and cocoa until smooth
2. Slice the 1/2 a banana into small slices
3. Heat the griddle or frying pan on low heat. (If you decide to use oil, add those calories, I use cooking spray!)
4. Pour or scoop the batter onto the griddle or pan, use approximately a tablespoon of batter for each pancake.
5. Add banana slices onto the pancakes as they cook.
6. Brown on both sides and serve hot.
Nutritional Information per 18 servings:
Total Fat: 2.9 g
Sat Fat: 1.8 g
Total Carb: 110.6g
Dietary Fiber: 4.6g
Vegan Banana Strawberry Oatmeal Squares
They’re om-nom-nom-tastic. And super healthy too! Makes 8 squares at 70 calories each.
1 small banana, mashed
1/3 cup unsweetened apple sauce
1 1/4 cup oats (I used Quaker Quick Oats)
2 large strawberries, diced (you can also substitute for raspberries, blueberries, peaches, etc.)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 dash cinnamon
1/4 teaspoon vanilla extract
1 tablespoon white sugar (optional)
1. In a medium sized bowl, blend banana, applesauce, and vanilla extract.
2. In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.
3. Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries (make sure they’re fairly small pieces!)
4. Grease 6 by 9 inch baking pan with cooking spray. Scoop the mixture into there.
5. Optional step: Sprinkle sugar on top of the mixture.
6. Bake for 45 minutes at 350 degrees F. They’re ready when they turn golden brown and no residue comes up when you poke them with a fork.
7. Let them cool for 20 minutes before cutting them up into squares.
8. ANNNND EAT!
This home-baked zucchini and sharp cheddar cheese bread is so irresistible, we weren’t able to stop at one slice. Bonus: it only takes 15 minutes to prep!
We’ve got 17 more recipes with healthy zucchini. Click here for more.
Get the recipe: Sharp-cheddar zucchini bread
Healthy alfredo pasta:
- 2 tsp olive oil
- 4 cloves garlic, chopped
- 2/3 cup chopped onion
- 2/3 cup broccoli florets
- 2/3 cup cauliflower florets
- 1 package shirataki noodles
- 4 wedges laughing cow swiss cheese (light)
- 4 tbsp milk
- salt& pepper to taste
- 2 tsp parmesan
- Empty your shirataki noodles into a bowl, and fill, until just covered with warm-hot water. Steam your cauliflower& broccoli until tender.
- Take a large skillet and heat to medium heat. Add olive oil.
- Once heated, add your chopped garlic and sautee until golden brown. When golden brown, add your onions and sautee until they become transparent like.
- Add your broccoli and cauliflower to the skillet and sautee on low while preparing the next step.
- Drain your noodles and add the milk and laughing cow wedges. Mix and try to crush the wedges into the mixture.
- Take the noodle mixture and add to the skillet and cook for 30-60 seconds. Take off stove and place in two bowls. Sprinkle parmesan cheese on top and serve. ENJOY!199 calories per serving
**If you do not like a strong garlic taste, reduce the amount to just 2 cloves; and if you want the sauce to be thicker, add 1 tbsp of cornstarch to the noodle, milk and cheese mixture.
THIS IS JUST WHAT I NEEDEDD. i love alfredo with a strong passion
Quick Grape Salsa
2 cups seedless red grapes, halved
1 medium cucumber, peeled, seeded and chopped
Juice of 2 limes
3 Tbsp olive oil
1 tsp salt
¼ tsp pepper
Combine all ingredients in a medium bowl. Refrigerate. Serve over grilled chicken or fish.
Watermelon Tart! (tutorial)
Look at it closely! It looks like some kind of cake or tart right? but it’s not. It’s actually a watermelon cut into the shape of a cake with yogurt, strawberries, blueberries and nuts on top!
Chicken Parmesan Wraps - 178 Calories!