Breakfast, Snacks & Sweet Treats

Breakfast, Snacks & Sweet Treats Recipes, in order:

*The recipes listed below that are in bold, black font are links to updated versions of the recipe. Click on the name to read more!


My Healthy Banana Bread Recipe (original)

For this recipe, I will provide the regular options, as well as the healthy substitutions in parentheses. I always make my banana bread using the healthy subs and my family loves it! They think it is even more delicious than the original, and they don’t even miss all that butter. ; ) Note: when you use the healthy substitutions it does not stay fresh as long, so it is best to keep in an airtight container in the refrigerator for up to 5-7 days.

Ingredients:

  • 1 cup sugar [OR ½ cup Splenda Sugar Blend]
  • 1/3 cup softened butter or margarine [OR 1/3 cup unsweetened applesauce]
  • 2 whole eggs [OR ½ cup Egg Beaters]
  • 3 medium ripe bananas
  • 1/3 cup water
  • 1 & 2/3 cup all-purpose flour [OR 1 cup AP flour + 2/3 cup whole wheat flour. Note: I have started making this with 100% whole wheat flour (1 & 2/3 cup) and it turns out just as great!]
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp baking powder
  • ½ cup chopped walnuts (optional)
  • 1/3 cup mini chocolate chips (optional, but obviously preferred 🙂 )

IMG_2851

Instructions:

  • Preheat oven to 350 F.
  • Mix sugar (Splenda sugar blend) and margarine (or applesauce) in medium-sized bowl. Stir in eggs (or egg beaters) until blended.
  • In a small bowl, mash up ripe bananas. Add water and stir until combined. Add to sugar-margarine-egg mixture.
  • Stir in remaining ingredients until moistened. Add nuts and chocolate chips if desired.

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  • Spray loaf pan with non-stick cooking spray. Pour batter into pan. Bake until toothpick inserted into center comes out clean (about 55-60 minutes).

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  • EAT AND ENJOY : )

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Protein Pancakes 

Breakfast food is delicious at any time of the day. Especially when it involves these incredible, mouth-watering, protein pancakes. Packed with protein, whole-grain oats, and topped with mounds of sweet, delicious berries and nut butter? Yes, please!

Ingredients:

  • 1.5 cups quick oats
  • 1 scoop vanilla protein powder
  • 1 ripe mashed banana
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup unsweetened almond milk (or skim milk)
  • 2 egg whites
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Dash of cinnamon
  • Optional toppings: walnuts, fresh/frozen berries (thawed), light syrup, honey, almond butter, sugar-free jam

Instructions:

  1. Pour all ingredients in blender and blend until it forms a smooth batter.
  2. Cook on a griddle until golden brown on both sides.
  3. Serve with mixed berries and walnuts (or other toppings) as desired.

 

 

I personally love to top my protein pancakes off with mixed berries or banana slices! If I’m in the mood for berries, I’ll usually use frozen ones because we always have them on hand, so I just pop them in the microwave for a minute or so to thaw. Then I pour the juice from the fruit on top as “syrup”! I also love to add crunchy peanut butter or almond butter, because you can never have too much nut butter. THAT is a fact. Feel free to add a little bit of syrup for some extra sweetness too, because life’s too short, peeps. ; )

If you want to make these pancakes for breakfast throughout the week, I suggest cooking them all at once, and storing the leftovers in an airtight container in the refrigerator for 4-5 days. When you’re ready to eat them, just heat them up in the microwave and add toppings as desired! I have not tried freezing them, but I imagine they would freeze and reheat well! If you try it, please let me know. 🙂

For the batch pictured below, I added 1 scoop each of Further Collagen and Organic Digest, just to boost up the fiber and protein content, and they turned out beautifully!

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Coupon code for Further Collagen: SHANNA10 (10% off and free shipping!)

Coupon code for The Natural Citizen products: WELLNESSFORTHEWIN (15% off your purchase!) — click this link to order!


No Bake Energy Bites

Here is a bitchin’ recipe for energy bites that I make all the time {courtesy of Gimme Some Oven}, which consist of some of the best ingredients ever all in one delicious bite! They are dangerously good; try to resist eating them all at once. ; )

Ingredients:

  • 1 cup old-fashioned oats
  • 2/3 cup toasted coconut flakes (if you don’t like coconut flakes, I use crushed up Special K protein cereal)
  • ½ cup reduced fat peanut butter
  • ½ cup ground flax seed
  • ½ cup mini dark chocolate chips
  • 1/3 cup honey
  • 1 Tbsp. chia seeds
  • 1 tsp. vanilla extract

IMG_2509

Instructions:

  • Combine all ingredients together in a medium sized bowl and stir until thoroughly mixed. Cover and let chill in refrigerator for half an hour.
  • Once chilled, roll into balls of whatever size you would like. (About 1” in diameter). Store in an airtight container and keep refrigerated for up to 1 week.
  • Makes about 30-35 balls.

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These energy bites are a perfect afternoon pick-me-up, and pre- OR post-workout snack!


Peanut Butter Banana Protein Smoothie

One of my favorite things to have after a great workout (especially in the summer) is a refreshing protein smoothie. Banana + peanut butter is my favorite combo, so this smoothie is my go-to. I make it all the time and just eyeball the ingredients at this point. I’m sure you’ll love it so much that you’ll get there too. 😉

Ingredients: 

  • 1 frozen banana
  • ~1.5 tbsp PB2
  • 1/3 cup vanilla Dannon Light & Fit Greek Yogurt
  • 3 tbsp old-fashioned oats
  • 1 scoop vanilla whey protein powder
  • ¾ cup unsweetened Almond Milk (or skim milk)
  • 1 cup ice

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This makes for a perfect post-workout snack because it has carbs to replenish glycogen stores lost during exercise and protein to help repair and build the muscles you just sculpted!

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Drink up! 🙂


Party Nut Mix

Who doesn’t love a little bit of trail mix action? This is an awesome combination of nuts and the spices on top are guilt free! Just a little bit of oil and maple syrup and voila, you’ve got yourself a tasty little treat to munch on while you’re waiting on the main dish. Remember: Nuts are packed with healthy fats, but they are still high in calories, so enjoy in moderation! 🙂

Ingredients:party nut mix

  • 1 cup pumpkin seeds
  • 1 tsp canola oil
  • 1 cup whole almonds
  • 1 cup pecan halves
  • 2 tbsp maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ ground allspice
  • ½ tsp sea salt
  • 3/4 cup dried cranberries

Instructions:

  1. Preheat the oven to 350 F. Coat a baking sheet with cooking spray. Put the pumpkin seeds in a bowl and coat with the oil. Spread the seeds on the baking sheet and roast for about 20 minutes, stirring several times.
  2. Place the pumpkin seeds, almonds, and pecans in a medium bowl and stir in the maple syrup to coat. Mix the cinnamon, nutmeg, allspice, and salt in a small bowl. Add to the nuts and stir well.
  3. Spread the mixture on the baking sheet and roast for 15 minutes, stirring occasionally, until dry. Check often to avoid burning. Cool in the pan for 20 minutes.
  4. Place the mix in a bowl and stir in the cranberries.
  5. Enjoy!

Skinny Funfetti Dip

My bestie brought this dip to our Fourth of July shindig, and it is TO DIE FOR. Probably one of best skinny desserts I’ve ever had. Paired with some low-fat Nilla wafers or fresh fruit for dipping, this is the perfect way to satisfy your sweet tooth with none of the guilt!

Ingredients:funfetti ingredients

  • 1 box Funfetti cake mix
  • 2 cups plain Chobani Greek Yogurt
  • 1 cup Cool Whip Lite

Instructions:

  1. Combine cake mix, yogurt, and cool whip in a large bowl.
  2. Refrigerate for a few hours before serving.
  3. Add sprinkles on top and serve with mini Nilla wafers, animal crackers, or fresh fruit! Enjoy!


funfetti dip


Frozen Yogurt Banana Pops – @instafitsociety

This recipe comes from my “4th of July Eats & Treats” post, where I hunted down tons of tasty recipes for you all to make for the holiday. But some of them I have yet to try, like these banana pops, but I just know I would highly approve. I LOVE bananas. I LOVE ice cream. And I LOVE cereal! This is basically a perfect combo of all of those things. This recipe is awesome because you can literally use whatever ingredients you want to fit your taste buds! Try it with any flavor of Greek yogurt, and any toppings you’d like! Top with granola, nuts, or a different type of cereal and fruit toppings! I’ve also seen them dipped in chocolate and SPRINKLES. That may not be healthy, but life is all about balance, right? ; ) Make a bunch of different banana pops with a variety of toppings to provide some options to your guests!

Ingredients:

  • 3 large bananas
  • 1 container of your favorite flavored Greek yogurt
  • ½ cup Rice Krispies (or cereal of choice)
  • ½ cup chopped freeze-dried strawberries
  • Popsicle sticks

Instructions:

  1. Peel and cut the bananas in half (not lengthwise).
  2. Spread the container of yogurt out on a plate.
  3. Mix together the Rice Krispies and freeze dried strawberries on a large plate.
  4. Push a popsicle stick through the bottom of each banana half.
  5. Roll the banana in the yogurt.
  6. Roll the yogurt covered banana in the Rice Krispie and strawberry mixture.
  7. Place the finished bananas on a cookie sheet lined with wax or parchment paper. Freeze the bananas for 1-2 hours or until frozen.
  8. Store in the freezer in an airtight container until ready to eat.

banana popsicle

Note: Use any flavor of yogurt you would like. Try rolling the bananas in granola or nuts instead of the cereal for a different option. You can also use any kind of freeze dried fruit that you prefer.


Healthy Fruit Pizza – simplytaralynn.com

This is the dessert that I made for my Fourth of July festivities, and I have to admit, I was pleasantly surprised! I was a little hesitant just because I wasn’t sure how a crust made of only banana and graham cracker was going to turn out, but it was amazing! And the rest of it is so easy & healthy, it may just be my new go-to treat. It’s also so versatile! Since I made this specifically for Fourth of July, I used red and blue toppings, but it can be made with any and all of your favorite fresh fruits!

Ingredients:

  • 1 box square graham crackers
  • 1 medium banana
  • 1 tbsp honey
  • 6 oz vanilla Chobani Greek yogurt
  • 2 cups light Cool Whip
  • Sliced strawberries
  • Blueberries
  • Other fruit/nut toppings of choice

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Instructions:

  1. Preheat oven to 350 F.
  2. Place graham crackers in a large bowl. Put your fist inside a cup and use the bottom of the cup to smash the graham crackers. (Can use a blender/food processer, but don’t crush into a dirt consistency.) You want to have a couple bigger pieces left to make the crust crunchier and keep a cookie texture.
  3. Add the ripe banana to the crushed graham crackers. Take your hands and combine the banana and grahams together. *You may use your electric mixer if you don’t want to use your hands.*
  4. When the banana and graham crackers are combined, add the ball of dough to a greased baking sheet. Flatten out the dough with your hands. Roll it out from the center going outward. Use your fingers or a roller.
  5. Fold the outer edges in and pinch the sides to form a crust.
  6. Drizzle the honey over the crust and spread it out with a spoon. This will give the crust a nice crispy texture on the outside, but keep it chewy on the inside.

IMG_24317. Place the crust in the oven. Bake for approximately 15-20 minutes, but watch it closely because all ovens cook differently. Remove the crust when the edges are lightly brown and crispy. Don’t let them burn. Let it cool on the baking sheet; if you don’t wait for it to cool before you move it, it will break!

8. While the cookie cools, prepare the toppings. Combine the light Cool Whip and container of vanilla Greek yogurt together and place in the fridge to thicken. (approx. 20 minutes).

9. Once the crust has cooled, add the whipped topping to the center of the crust and spread evenly.

IMG_2436Decorate the pizza however you’d like using your toppings of choice.

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Hint: use the leftover whipped topping as a fruit dip! Store leftover fruit pizza in the refrigerator.


Oat Bran Blueberry Muffins

Homemade oat bran muffins are a great alternative to big, store-bought muffins that are usually packed with calories and fat. Oat bran is a good source of soluble fiber, which can help reduce cholesterol. You can even make some healthy substitutions in this recipe, which is always a bonus in my book! These muffins are super easy to make, healthy, and perfect for breakfast on-the-go!

Ingredients:

  • 2 cups Quaker Oat Bran Hot Cereal, uncooked
  • ¼ cup firmly packed brown sugar (or 2 tbsp. Splenda Brown Sugar)
  • 2 tsp baking powder
  • ½ tsp salt (optional – I didn’t use any!)
  • 1 cup skim milk or 2% (I used skim)
  • 2 egg whites, slightly beaten
  • ¼ cup honey or molasses
  • 2 tbsp vegetable oil (I substituted canola oil, because it is low in saturated fat, and high in monounsaturated fat, which is heart healthy! I highly recommend choosing canola oil over vegetable oil!)
  • ½ cup fresh or frozen blueberries (optional, but such a yummy addition!)

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Instructions:

  1. Preheat oven to 425 F.
  2. Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
  3. Combine dry ingredients; mix well.
  4. Add combined milk, egg whites (slightly beaten), honey and oil; mix just until dry ingredients are moistened. Do not over-mix.
  5. Fill prepared muffin cups about ¾ full.
  6. Bake 15-17 minutes or until golden brown. (Mine were perfect at about 14 minutes – every oven varies so watch carefully!)

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Variations: stir into batter ½ cup fresh or frozen blueberries or 1 medium mashed, ripe banana. (I did blueberries this time, but next time I might try adding a banana and some dark chocolate chips!)

This recipe can be found on the back of the Quaker Oat Bran box, as well! Oat bran can be found in most grocery stores located by the other hot cereal. It may be in the health section – that’s where I found mine!

Nutrient Breakdown if you make 1 dozen muffins from the original recipe:
Nutrition information for 1 plain muffin – 120 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 90 mg sodium, 19 g total carbohydrate, 2 g dietary fiber, and 4 g protein.

I made 16 muffins, and used Splenda Brown Sugar/canola oil/NO salt:

  • Calories: 69
  • Fat: 2.1 g
  • Protein: 1.8 g
  • Carbs: 11.7 g
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Scrambled Egg Beaters + 1 egg white with sautéed spinach, plus 2 oat bran blueberry muffins make for a delicious, balanced breakfast!

Death By Chocolate

This is a rich, decadent recipe, because everyone deserves to splurge every once in a while! This stuff is seriously my weakness – I can never resist it! ATTENTION: It is not healthy, BUT indulgent desserts are okay in moderation! 🙂 Whip this up for a birthday or special event and share with others so you don’t demolish the whole thing by yourself! Because trust me – you’ll be tempted to.

Ingredients

  • 1 box of brownie mix
  • 4 boxes Chocolate Jello Mousse (we have a hard time finding this, but usually have luck at Walmart)
  • 1 bag Heath Bar toffee bits
  • 2- 8 oz tubs of Cool Whip Light
this is what the chocolate mousse looks like, so you know what to look for!

Instructions:

  1. Bake the package of brownies in a 9×13 pan (according to instructions on box) and cut into about 48 cubes.
  2. Prepare the chocolate mousse per directions and allow to chill in the refrigerator for at least an hour.
  1. Layer the following in a trifle bowl:
  • ½ of the brownie cubes
  • ½ of the chocolate mousse
  • ½ cup toffee bits
  • 1 tub of Cool Whip Light
  1. Repeat layers one time.
  2. On top of the last layer of Cool Whip, sprinkle some more mini chocolate chips.

8 LAYERS OF ABSOLUTE HEAVEN

Store leftovers in refrigerator.

Warning: this recipe is highly addictive. Try to consume in moderation; good luck! 😉


Pumpkin Protein Pancakes

I am loyal to pumpkin all year round, not just during the fall/winter months. However, I believe that everyone should FULLY capitalize during pumpkin season and incorporate it into as many foods as humanly possible. Here’s a quick tip if you use pumpkin puree for a recipe but don’t need the whole can: pour the leftovers into a tupperware container and store it in the freezer, then throw it in smoothies, or thaw to use in other baked goods! This recipe is a slight twist on my original protein pancake recipe (listed above), but of course, involves a little less banana and a lot more pumpkin. 🙂 So tasty!

Ingredients:

  • 1.5 cups quick oats
  • 1 scoop vanilla protein powder of choice
  • 1/2 ripe mashed banana
  • 1/2 cup pumpkin puree
  • 1/2 cup fat free Greek yogurt
  • 1/4 cup almond (or skim) milk
  • 2 egg whites
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Dash of cinnamon
  • Dash of pumpkin pie spice
  • Top with PB2 and chopped walnuts (optional)

Instructions:

  1. Combine all ingredients in blender and blend until it forms a smooth batter. (It will be a little thick – that’s okay.)
  2. Cook on a griddle until golden brown on both sides.
  3. Add toppings as desired.
The great thing about these pancakes is that they are great even left over. Cook them all at once immediately after you make the batter, and store the leftover, cooked pancakes in an airtight container in the refrigerator for 3-4 days.

Other topping ideas: bananas, vanilla Greek yogurt, peanut butter, honey, hemp or chia seeds – the possibilities are endless!

Seriously, I suggest you try these. ASAP. You will love them!!! PS: don’t forget that breakfast is most delicious at dinner time. ; )


Pumpkin Oat-Cran-Chocolate Chip Cookies

This is one of my favorite fall recipes, which of course, involves pumpkin. The unexpected combo of dried cranberries, chocolate chips, and pumpkin is surprisingly delicious – these cookies are just bursting with flavor! And I love the chewy texture that the oats give them. There is so much going on in these cookies, yet they are a piece of cake to make! Bring these along to your family Thanksgiving and you’ll be the most popular one in the room. : )

Ingredients:

• ½ cup pumpkin puree

• ¼ cup Egg Beaters (or 1 large egg)

• 1 tsp vanilla extract

• ¾ cup whole wheat flour

• 1 and ½ cup old-fashioned oats

• 2 Tbsp Splenda Sugar blend (or ¼ cup granulated sugar)

• 2 Tbsp Splenda Brown Sugar blend (or ¼ cup dark brown sugar)

• ¼ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1.5 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ground cloves

• ½ cup dark chocolate morsels

• ½ cup reduced sugar dried cranberries

 
Instructions:

1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, whisk together pumpkin, egg and vanilla until well combined.

3. In a separate bowl, combine all remaining ingredients.


4. Fold together the wet and dry ingredients until just combined – don’t overmix. Don’t be alarmed by the very thick dough; it’s supposed to be this way.


5. Drop by spoonfuls onto cookie sheets and slightly flatten. I usually prefer to spray the palms of my hands with non-stick cooking spray and use my hands to form balls with the dough.

6. Bake for 12-14 minutes until lightly browned. Note: I took my cookies out at 9 MINUTES and they were ready – so watch carefully! I recommend setting your timer for 9 minutes and adding more time as needed.

Allow to cool for a few minutes then DIG IN. 🙂


Pumpkin-Banana Bread

Since I make my healthy banana bread almost weekly, it’s nice to have a little fall spin on it with the addition of – you guessed it – pumpkin. Banana & pumpkin are a delicious duo, and if you’ve never tried it then I recommend you bake this bread asap. This makes for a quick, easy breakfast or a healthy anytime snack!

Ingredients:

• 2 mashed, ripe bananas

• 1 cup Libby’s pumpkin purée

• ¼ cup canola oil (next time I may try Greek yogurt, although canola oil is a good source of heart healthy monounsaturated fats!)

• 2 eggs (I used one whole egg and two egg whites)

• 2 cups flour (I used all whole wheat, but you could do half all purpose, half WW flour)

• ½ cup rolled or old fashioned oats

• 1 tsp baking powder

• 1/2 tsp baking soda

• ½ tsp salt

• 2/3 cup sugar (I subbed Splenda Sugar Blend, which came out to 5 Tbsp + 1 tsp)

• ½ tsp nutmeg

• ½ tsp ginger

• 1 tsp cinnamon

• Chocolate chips (to sprinkle on top- I made this addition for obvious reasons)

Not everything made it in the picture… I was a little too eager to get baking…

Instructions:

  • Preheat oven to 350° F. Spray an 8 1/2 X 4 1/2-inch loaf pan (or 4 mini loaf pans) with nonstick cooking spray. Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed.

  • Place flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk.


  • Add flour mixture to banana and pumpkin mixture and beat until just moist.

  • Pour batter into loaf pan and sprinkle with chocolate chips as desired.

  • Place in oven to bake for 50-60 minutes or until a toothpick comes out clean. (Mine was ready at 50 minutes so I recommend checking it around this time and add a few more minutes if needed.)

Enjoy the delicious, pumpkin goodness!!!

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I am the queen of healthy substitutions, if you couldn’t already tell. I always substitute applesauce for butter in baked goods, whipped cauliflower for mashed potatoes, Greek yogurt for hundreds of things — but black beans in brownies might just be my new favorite. If you are anything like my brother, you might be wondering, “But why would you possibly use black beans in a brownie recipe?” The answer is simple. This version is lower in fat and refined sugar than your typical Betty Crocker brownie-from-a-box mix, and the beans give them a huge nutritional boost! Just 1/2 cup of black beans offers up 6 grams of dietary fiber and 7 grams of protein. Hellooooo, satisfaction. Not to mention, they make the brownies so moist I might never turn back.

These brownies are incredibly delicious, gooey, fudgy, chocolatey and they don’t taste “healthy” whatsoever. Hint: don’t tell anyone the secret ingredient until they have already admitted that they are the best brownies ever.

I adapted my recipe from Chocolate Covered Katie’s blog. I made it my own by adding a whole banana, reducing the amount of oil, and a few other minor changes. You can click the link to see her original recipe, OR you can trust me and try my version. I promise you won’t be disappointed. 😉

Ingredients:

  • 1 15-oz can of low sodium or no salt added black beans (drained and rinsed verywell)
  • 2 tbsp unsweetened 100% cocoa powder (I used Hershey’s)
  • ½ cup quick oats
  • ¼ tsp salt
  • 1/3 cup honey*
  • ½ Tbsp Splenda Sugar Blend for baking (or 1 Tbsp granulated sugar if you don’t have Splenda Sugar Blend)
  • very ripe banana (Mine was totally brown — the riper the better!)
  • 1 tbsp canola oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking powder
  • ½ cup dark chocolate chips + 3 tbsp mini milk chocolate chips
  • More chocolate chips sprinkled on top (optional)
  • Walnuts sprinkled on top (also optional, but I decided I will definitely be doing this next time for some extra crunch & obvi some healthy fats!)

*Original recipe calls for pure maple syrup or agave – use either of these ingredients if you want to make them vegan


Instructions:

  1. Preheat oven to 350 F. Lightly grease an 8×8 pan with nonstick cooking spray and set aside.
  2. Combine all ingredients except chocolate chips in a food processor or a very good blender (like a Ninja or Vitamix), and blend until completely smooth, about 1-2 minutes. Scrape down the sides and continue blending/pulsing as needed.
  3. Once the mixture is smooth, stir in the chocolate chips and pour into prepared 8×8 pan. (If you want to sprinkle extra chocolate chips and/or walnuts on top, do so now.)

4. Bake the brownies for about 20-25 minutes. (I inserted a knife to test them around 18 minutes and they still seemed pretty runny; they were more fudge/cake-like around 24 minutes. I would recommend checking them around 20 minutes since all ovens seem to cook differently!)

5. Let brownies cool for about 10 minutes before cutting into them – if you can control yourself. ; )

Keep brownies in an airtight container and refrigerated for up to 5-7 days.

Similar to a fine wine and my looks, these brownies actually seem to get better with age. (Totally kidding about my looks, totally not kidding about the deliciousness that is these brownies.) But really, they are super tasty after chillin’ in the fridge for a few days. I keep waiting to bite into one and taste beans but it just doesn’t happen. They are just SO FREAKING GOOD. I also keep giving them away because I can’t keep my hands off of them.

Bedtime Snack Suggestion: These brownies pair really well with vanilla Greek yogurt, and they are sinfully delicious heated up alongside some vanilla FroYo. Ugh – the melty chocolate chips. It’s almost too much. 

  

Recipe makes 9-12 brownies.

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4 thoughts on “Breakfast, Snacks & Sweet Treats

    1. Hi Linda! Thank you so much! I calculated the nutrition info using My Fitness Pal for this recipe, and based on the recipe making 8 pancakes, each pancake is approximately 100 calories, 1.5 g fat, 15.4 g carbs, and 7 g of protein. Hope that helps!! Enjoy! 🙂

      Like

  1. The smoothie sounds good. Here’s a smoothie tip to add a serving of vegetables. Grab a handful of fresh or frozen spinach and toss it in the blender with the other ingredients. While it might change the color, you won’t even taste the spinach. Great way to sneak in a serving of vegetables and add some nutrients.

    Liked by 1 person

    1. Thank you for the feedback Paul! I love that idea, and I always encourage people to add greens to their smoothie as a way to increase veggies in their diets. However, I’m guilty of rarely doing it myself! I am opposite of most people because I never struggle to get my servings of veggies in, so I usually just go with the fruit whenever I make a smoothie. I should start doing it too, though! Thanks again. 🙂

      Like

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