Dark Chocolate Banana Peanut Butter Cups

Today I wanted to try making peanut butter cups.  I wanted to keep them clean by using whole foods and decided to throw a banana in with the peanut butter.  These turned out so decadent!  I only had one and I was so satisfied.  Note though that because there are no preservatives, you have to keep these frozen until ready to eat, otherwise the chocolate will start to melt and get messy.  This recipe was very simple and only 5 easy ingredients!

Yields 12 

Ingredients

1 bag (60% cacao or higher) semisweet or dark chocolate chips (separated)

1/2 cup almond milk (separate)

2 ripe bananas

1/2 tsp vanilla extract 

2/3 cup peanut butter

Directions

using a double boiler, melt 1/2 the package of chocolate with 1/4 cup of almond milk to a smooth consistency.  Divide among 12 cupcake liners and freeze for 10-15 minutes.

In a small bowl mash the 2 bananas with the peanut butter and vanilla.  Top each chocolate cup with mixture and freeze for 10-15 minutes.

Melt the rest of the chocolate and almond milk and complete the cups.  Freeze.  Eat and enjoy!

Clean Eating Blondie Recipe...with a surprising ingredient.

I would have never referred to myself as a sweet-tooth.  I have always had a hankering for savory/salty.  I could easily turn down cake, cookies, brownies or chocolate, but definitely related to the Lay’s slogan, “Bet you can’t eat just one” potato chip.  But when I revamped my diet to take in more healthy, whole foods, I suddenly started getting cravings for sweets.  It’s not the kind of “omg, I will lose my arm if I don’t get something sweet” kind of craving.  Just found myself wanting a little something sweet every now and then.  It was so odd to me at first, then I realized that most of my whole food eating is on the savory side, and that when I get my daily fruit intake, it’s usually in the form of a nutriblast or a spiced up fruit salsa or covered in peanut butter, so that puts it more on the savory side.  So bottom line thinking is that I didn’t know what I was missing until I didn’t have it.

To be honest, extreme healthy eating doesn’t allow for cookies, cakes or any junk food, even if it is made from whole food, in your kitchen.  But I don’t agree with anything extreme, so I say “Let them eat cake!”  The average healthy diet means you should be able to live in moderation, and with that there is always room for cake (or a cookie, or a brownie, or a blondie!).  If you can make it in your kitchen, using whole food ingredients, EVEN BETTER!  But the last thing I ever want someone to do is beat themselves up or feel guilty for a little indulgence.  (I really think this recipe post is leading into another blog post topic, so I will save the rest of what I was going to say for that lol).

On to the Blondie recipe…I had read about a brownie recipe that used black beans and found that extremely interesting.  A whole cycle of thoughts went through my head, from “ewww, gross” to “how the…?” to full on “that is so interesting.”  I read all of the comments and everyone who had made them said if they hadn’t made them themselves, they wouldn’t have even known there were black beans in them.  So I was all game for making them, but realized I was out of cocoa powder.  So looking in my pantry I see garbanzo beans (chick peas).  Now normally I have these in there for homemade hummus, but it got me thinking.  So I went to my trusty sidekick, Google!  “Chickpeas in desserts” was the search, and I found this great site that gave me a Blondie recipe using chickpeas!!!  To be honest, I was very skeptical, but really eager to try it.  If nothing else, it would be fun to make.  But to my honest surprise, they tasted like a completely guilty dessert.  While a little softer than a brownie in texture, it was definitely not a chickpea, hummus like texture.  I probably could have cooked them an additional 5 minutes and let them cool longer, so I will try that next time.

I hope you will throw away your inhibitions and make these as well!!!  You can even trick the kids, which is always fun!!! Lol

Courtesy of http://melaniemitro.blogpost.com

Clean Eating Blondies

Ingredients:

Olive oil Spray (for the 8x8 baking dish)

1 can organic chickpeas, rinsed and drained

½ cup organic almond butter (you can also use peanut butter)

1/3 cup pure maple syrup (or agave nectar or honey)

2 tsp vanilla

½ tsp salt

¼ tsp baking powder

¼ tsp baking soda

1/3 cup dark chocolate chips, plus 2 tbsps (I just cut up a ½ bar of 73% cacao dark chocolate bar, but you can also use Enjoy Life Mega Chunk, which are vegan, gluten free and dairy free)

Directions:

Preheat oven to 350 degrees and spray 8x8 inch pan with olive oil spray

In a food processor, add all of the ingredients except the chocolate chips and process until the batter is smooth.  Fold in 1/3 cup of chocolate chips. 

Spread batter evenly in prepared pan then sprinkle the 2 tbsp of chocolate chips on top.  Bale for 25-30 minutes or until a toothpick comes out clean and the edges are brown.

Cool for 20 minutes.  Cut into squares and enjoy the surprise!!!

I almost forgot to take a picture that is why the pan is missing 2 Blondies haha!

Balsamic Roasted Veggies with Quinoa and Lentils

This is one of the best things I have ever made.  I wanted something meatless (not going vegetarian, I just like to have some meals that don’t contain meat), packed with protein, fiber and healthy fats, and would be tasty and satisfying.  And I am so excited this worked.  I found it to be absolutely delicious, and had no idea that combining Greek yogurt with lemon juice and goat cheese would be so decadently delicious.  This can also be used as a side dish, if you can't go without meat :)

I know goat cheese isn’t everyone’s favorite, but if you are ever going to try it, this would be the time to do it.  I absolutely love goat cheese, but I do remember the first time I had it I wasn’t sold.  I needed to try it paired with different things.  It is now my very favorite cheese.  I put it in salads, pair it with fruits, put it on chicken, on pizza, in mashed potatoes, and mashed with my avocado and spread it on toast.  But enough about my love of goat cheese…

Now back to the recipe at hand… I ate this warm when I first made it, but also had it cold for lunch the next day and it was great!  I love the flavors, and how it was easy to make.  I actually put the veggies in the oven to roast, got a strength training workout in, and was done in time for the oven buzzer!  If you are looking for vegetarian meals, just to switch things up every now and then, Meatless Mondays meals, or as a nice side dish, you should try this.

Balsamic Roasted Veggies with Quinoa and Lentils (4 servings)

Ingredients:

3 Zucchini, quartered and cut into chunks

1 eggplant, cut into chunks (peel on)

2 red peppers, seeded and cut into chunks

Olive Oil Cooking Spray (I use my Misto)

Salt and Pepper

2 Tbsp Balsamic Vinegar

2 cups cooked quinoa

1 cup cooked lentils

1 tbsp extra-virgin olive oil

½ onion chopped

1 tsp dry basil

¾ cup plain Greek yogurt

½ cup crumbled goat cheese

Juice of 1 lemon

Directions:

Preheat oven to 425 degrees.  Arrange veggies in a roasting pan or roasting dishes (I had to use two large as it seems like so many veggie chunks before cooked).  Spray veggies well with the olive oil spray and sprinkle with salt and pepper.  Roast until browned and tender, about 35 minutes.  Transfer all veggies to a large bowl and immediately add the vinegar and combined.

(You can do this next step while the veggies are cooking or after)

In a medium skillet, heat the olive oil and add the onions.  Cook for about 6 minutes until translucent.  Mix in the cooked quinoa and lentils.  (I always have cooked quinoa in my fridge, if you do not, you can make it fresh, and you can use organic canned lentils).  Combine.

In a small bowl, add the Greek yogurt, goat cheese, lemon juice and dried basil, stir.

Divide lentil/quinoa mixture among 4 bowls and top with veggies and yogurt.

Single Serving Chocolate Cakes Recipe

I made these cakes because I was craving something sweet.  Fortunately, they were not too sweet, just sweet enough!

They are very decadent, and I caution you that the texture is heavy, not a soft, moist cake that you would get in the store or make at home with sugar and vegetable oil.  But it certainly is a great substitution for a sweet treat, and you can feel good about it because it is made of nutrient-rich foods.  I prefer to make this at home when I am craving a sweet treat, and have something completely decadent and not 100% healthy if I am eating out a nice restaurant.  But it is definitely a lovely, guilt-free substitution.

I added to the nutrition by topping it with a dollop of organic creamy peanut butter, and just a smidge of Trader Joe’s organic strawberry spread.  Would also be nice topped with a little coconut milk ice cream.

(Makes 4 servings)

Ingredients:

Olive oil in an oil sprayer

1/4 cup unsweetened cocoa powder

1/3 cup honey

3 tablespoons unsweetened applesauce

2 tablespoons olive oil

2 egg whites

1/2 cup white whole wheat pastry flour

2 teaspoons vanilla extract

Directions:

-Preheat oven to 400 degrees F.

-Spray 4 (4 ounce) ramekins with a very light coat of olive oil.

-In a large mixing bowl, mix together all of your wet ingredients (honey, applesauce, olive oil, egg    whites, and vanilla).

-Whisk in your cocoa, and finally your flour. Blend well. You don’t want lumps (or at least, very few of them).

-Pour your cake mix into your ramekin(s), and place on a cookie sheet. Slide into the oven and bake for about 12 minutes.