Gluten Free Blender Banana Muffins

August 25, 2014April 28, 2018Leave a comment

These muffins are seriously killer! I mean, I usually get a little skeptical with some of these “gluten free” baked goods recipes. But, these are a real keeper. They are way moist (and there isn’t even any butter/oil in the recipe), full of banana flavor, and so dang easy! All you do is throw all the ingredients in the blender, blend, then pour into muffin liners.

Besides just making these for breakfast because they are so awesome, they also make for a quick grab-and-go breakfast, an easily portable snack, or a delicious after school snack for the kiddos!

As soon as your bananas get ripe and start getting those brown spots on their peels . . . . make these. Make these fast!

Gluten Free Blender Banana Muffins
Mimi’s Fit Foods
Adapted from My Sister-in-Law Becca via MOMables

Ingredients:
2 1/2 cups old fashioned rolled oats
1 cup plain nonfat Greek yogurt
2 eggs
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 medium, ripe bananas

Directions:
Preheat oven to 400 degrees.

Spray tin with non-stick cooking spray or line 12 muffin tins with cupcake liners.

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.

Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Yields 12 Muffins.

Orange-Infused French Toast

May 16, 2014April 28, 2018Leave a comment

We LOVED this French toast! I mean, we already love French toast, but add some tang and sweetness from an orange and we’re ALL in.

This takes typical French toast up a notch and gives it that wow-factor. You start with the usual French toast batter (milk and eggs), but sub milk for evaporated milk. This gives it a hint of richness without sacrificing calories/fat. Then, you’ll end up adding orange zest to that batter. And, to really make this French toast even more awesome, it gets topped with an orange-maple syrup. We are seriously in love over here with this breakfast. While there’s only three of us to feed, I made the entire batch, threw the leftovers in the fridge, and we’ll be warming them up in the toaster for breakfast for the next couple days. Love, Love, Love!!

Orange-Infused French Toast
Mimi’s Fit Foods
Adapted from Rocco Dispirito’s “Now Eat This! Diet”

Ingredients:
1 large navel orange (zest included)
1/2 cup sugar-free pancake syrup
1 cup liquid egg substitute
1 (12-ounce) can evaporated skim milk
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
10 pieces stale or sturdy whole-wheat bread (I used Jack Spratt)
nonstick cooking spray

Directions:
Using a rasp or grater, remove zest of the orange and set aside for the bread. Cut off the top and bottom of the orange. Position the orange so that the flat bottom end is resting on the cutting board. Using a sharp paring knife, cut the skin and white pith off in a downward curving motion. Continue cutting around the orange so that it is no longer surrounded by the skin and pith. Cut the orange crosswise into 1/4-inch slices, and then cut the slices into quarters.

Transfer the orange quarters to a small sauce pan over low heat. Add the pancake syrup, and stir to combine. Simmer for 5 minutes, and then turn off the heat and set aside.

In a large, shallow pan (I use a deep pie plate), add the egg substitute, evaporated milk, vanilla, cinnamon, and orange zest. Stir with a whisk or fork until well combined. Dip the bread slices into the egg mixture; turn to coat both sides and allow mixture to soak bread.

Head a griddle or large nonstick sauté pan over medium heat. When hot, coat it with cooking spray. Add the bread slices and cook, about 2 minutes each side. Repeat with remaining slices.

Serve with the orange syrup.

Serves 5.

Nutritional Information (Per Serving = 2 Slices):
276.6 Calories | 17.3g Protein | 51.3g Carbs | 1.2g (0.1g Sat) Fat | 10.9g Sugars

Greek Yogurt & Mixed Berry Parfait

May 9, 2014April 28, 20182 Comments

Thank you for being patient with the new site conversion. I know it has some bugs, and I’m working on getting those fixed. I’m also still learning how to navigate and use the new site. Thus . . . the continued slow down of posting. But, I’m getting MUCH closer to getting this under control, and then you’ll get some more consistent posts. Yay!

Today I’m bringing you a delicious breakfast idea for Mother’s Day. Of course you can make this for any day, but I also think it would be so great for Mother’s Day. It seems like we’re always looking for great breakfast/brunch ideas for this sweet day, and I decided that a parfait is at the top of my list this year. Not only do I love me a good parfait, but this definitely reminds me of my sweet mom. My momma loves her some good granola stirred right into her yogurt. While a parfait is pretty much that idea, it sure looks a lot prettier. And, don’t you think your moms deserve “pretty” on Mother’s Day? I certainly do.

These parfaits come together in a flash. All you do is layer your favorite non-fat Greek yogurt, Fit Granola, and chopped berries. Easy, delicious, and oh-so-yummy! As you can see, I made my own granola so that I could watch the calories here. (Granola is a tricky food that sometimes makes us feel like we’re eating healthy, when really we’re eating oats covered in sugars. If you click over to my Fit Granola, you’ll see a lighter version that is much better for you than most varieties you’ll find at the store.)

Being a mom myself, I might just throw in a Mother’s Day request to my hubby for this parfait. He’ll be glad I want something so easy for my Mother’s Day breakfast.

Greek Yogurt & Mixed Berry Parfait
Mimi’s Fit Foods

Ingredients:
5.3 to 6-ounce container of non-fat Greek Yogurt (I used Yoplait’s Strawberry/Raspberry)
1/3 cup Fit Granola
1/2 cup mixed berries, chopped (I used strawberries and blackberries)

Directions:
Using a clear drinking glass (or ice cream dish, or other container of your choice), put 1/3 of the Greek yogurt in the bottom, layer with 1/3 of the granola, and then 1/3 of the chopped berries. Repeat these layers two additional times.

Serves 1.

Fit Veggie Omelet Cups

April 29, 2014April 17, 2018Leave a comment

First things first! Posting has been happening a tad-bit slower than usual. There is a VERY GOOD reason for this. I’m updating the website. Wahoooo! I’ve been wanting to do this for a VERY LONG time, and it’s finally happening. Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid. BUT, it’s gonna be worth it. It’s gonna be worth it. The new site is going to be so pretty and so easy to navigate. I’m quite certain you’ll love it. So, get ready for the new look coming oh-so-soon. Yay!

Now on to these delicious babies. I’m really not sure why I haven’t shared this great idea with you sooner. It’s soooo awesome and soooo good. If you love a good veggie omelet, you’re going to love these Fit Omelet Cups. And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk). The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option. We’re talking 23 calories per omelet cup. Awesome!

Really, to make these, you can choose any veggies your heart desires. I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment. The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them). It cuts fat and calories, but still is huge on flavor. You’ll note that I didn’t put a lick of cheese in these. I think they are super tasty without it.

These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within. As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously. So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door. I also love eating these for snacks.

Give ’em a try. They are seriously so super awesome!

Fit Veggie Omelet Cups

5 whole eggs
5 eggs, whites only
1/2 cup low fat milk (I used 1% Organic)
salt and pepper, to taste
2 green onions, chopped
1/2 cup fresh spinach, chopped
1/2 red bell pepper, chopped
1/2 – 3/4 cup mushrooms, chopped

Preheat oven to 350 degrees.

Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until combined and eggs are broken up and slightly beaten. Set aside.

Lightly spray a 12-cup muffin pan with cooking spray. Fill each muffin cup approximately half to three-quarters full with various chopped veggies. Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).

Bake for 18-20 minutes. Enjoy!

Serves 12. (I usually eat 3 of these to get the serving of protein I want/need. But, I’ll break it out per Omelet Cup, so you can eat as many as you personally need/want.)

Nutritional Information (Per Omelet Cup)
Calories: 23.3
Protein: 3.6g
Carbs: 1.6g
Fat: 0.2g (0.1g = Sat.)
Fiber: 0.4g
Sugars: 1.2g

Fit Banana Oatmeal Muffins with Coconut Oil and Honey

March 28, 2014March 28, 20145 Comments

I love me some goooood banana bread! However, nutritionally I hate that banana bread is essentially “cake” since it’s made with oil and sugar (which again, is why it tastes so darn good!). I had a couple of bananas that had spotted and gone more ripe than we care to eat, so I went on a major search to find me a tasty AND healthy banana muffin. With a few adaptations, I definitely came up with a winner! I mean, looking at this picture at this very moment has me salivating.

These muffins are made with coconut oil (instead of butter or vegetable oil) and are sweetened with honey (as well as the natural sweetener you get from the bananas). There’s something about that coconut oil that adds an extra subtle sweetness as well.

Of course, I didn’t have a “typical” banana muffin sitting right here to compare with, but I don’t think I would even hesitate to choose this muffin over the other. They are SOOOOO good. The oatmeal helps boost the texture, and they are super moist.

The only regret I have is that I didn’t double (or triple) the recipe. I totally could have frozen the extra muffins and had them available at the drop of a hat. Next time . . . next time!

Fit Banana Oatmeal Muffins with Coconut Oil and Honey
Adapted from Beauty and Bedlam

1 1/2 cups whole wheat flour (I used white wheat)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup unsweetened vanilla almond milk
1/3 cup coconut oil, melted (organic extra virgin tastes best)
1/2 cup honey
2 ripe bananas, mashed (about 2/3 cup)

Preheat oven to 400 degrees. Stir together oats, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full (evenly dividing batter amongst 12 muffins). Bake for 12-15 minutes, or until golden brown.

Serves 12.

Nutritional Information Per Muffin
Calories: 190
Protein: 3.6g
Carb: 30.3g
Fat: 7.5g (5.7g = Sat.)
Fiber: 2.9g
Sugars: 13.3g (Mostly from Honey and Bananas)

Greek Yogurt Protein Pancakes

March 20, 2014March 21, 20142 Comments

I spotted this fabulous idea to make pancakes with Greek Yogurt and I had to try it out! I mean, it’s a super duper easy recipe and I’m a sucker for super duper easy . . . especially if it’s healthy too! Besides, Greek Yogurt is a staple at my house so it just made sense that I would give these pancakes a try. All you need is one container (5.3 – 6 ounce) of Greek Yogurt, an egg, a smidge of flour, and baking soda.

They’re good people. They truly are. They are good in a different-kind-of way though. These aren’t going to be your traditional fluffy, buttermilk pancake, but they are definitely good in other ways. They are a bit more dense, but are probably the most filling pancakes I have ever made. You can “flavor” them any way you choose by just choosing a flavor of Greek Yogurt that you love. These ones here were made with strawberry yogurt. You can bet-your-bottom-dollar that I’ll be trying several more flavors of yogurt as the days and weeks go on. They are not overly sweet, which I love! I also love that there’s no added sugar to the recipe either. We were able to get enough sweetness to balance these out by topping our pancakes with sugar-free maple syrup.

Four ingredients. That’s it! Easy peasy! You’ll find the batter to be extra thick . . . like a thick cake batter. To ensure that the pancakes cook all the way through I suggest slightly flattening them out once you have them on the skillet to cook. I used my cookie scoop to get an even number of pancakes (I got four by using about 2 1/2 scoops per pancake), but you can also just eyeball it too.

Have fun experimenting with these. I hope you’ll love having an easy, protein-filled breakfast option!

Greek Yogurt Protein Pancakes
Adapted from Everyday Belle

5.3-6 ounces of your favorite nonfat Greek Yogurt
1 egg
1/2 cup white wheat flour
1 teaspoon baking soda

Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine (I often do this in a small bowl).

In a separate bowl, mix together the flour and baking soda.

Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.

Spoon the batter onto a sprayed griddle or pan heated to medium.

Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with sugar-free syrup, fruit, etc! Enjoy!

Serves 2.

Nutritional Information (Per Serving = 2 Pancakes)
Calories: 224.6
Protein: 13.3g
Carbs: 35g
Fat: 3g (0.9 = Sat.)
Fiber: 0.8g
Sugars: 9.6g

Coconut Infused Vanilla Muffins

February 18, 2014March 18, 2014Leave a comment

These are glorious! They are soft, fluffy, and contain both hints of coconut and vanilla. The dusting of cinnamon on top adds the perfect finishing touch.

And . . . well, if you’re looking to use up some of that leftover coconut milk that’s lingering in your fridge, this recipe is a fabulous idea! (It seems like most recipes that call for coconut milk rarely use the entire can!)

We are BIG fans of coconut oil and coconut flavor in my house. So, I was pretty darn sure we were going to LOVE these muffins. That being said, the coconut is not overwhelming here, but offers nice subtle notes that leave you completely satisfied. I use organic extra virgin coconut oil because it has a stronger coconut flavor and it’s a tad bit better for you than other forms of coconut oil. (If you’re looking for less coconut flavor, then use one that’s not organic and not extra virgin . . . but please make sure it’s non-hydrogenated as you’ll still want the health benefits of using the coconut oil.)

Now, let me just clarify that these muffins are not perfect from a nutritional stand point. However, they are healthier than most traditional muffins. They have less sugar, use a healthier fat, and more than half of the flour is whole wheat. I realize we are all at different places in our health journeys. For some, these could be the healthiest muffins you’ve made in years. For others, these might be considered a treat/dessert. Either way, I think these can find a way into the hearts of many of you, and luckily they are much more heart-healthy than the typical muffin (or donut, or pop-tart, or other crazy breakfast option you might grab).

Coconut Infused Vanilla Muffins
Adapted from Mel’s Kitchen Cafe

2 large eggs
1/2 cup canned light coconut milk
1/2 cup lowfat buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
6 tablespoons coconut oil, melted
1 1/4 cups white whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
Cinnamon and sugar for dusting

Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).

In a medium bowl, whisk together the eggs, milks, vanilla extract, coconut extract and coconut oil.

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.

Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don’t over mix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.

Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.

Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don’t over bake.

Serve warm or at room temperature.

Serves 12.

Nutritional Information (Per Serving = 1 Muffin)
Calories: 205.4
Protein: 4.1g
Carbs: 28.6g
Fat: 8.8g (7g = Sat.)
Fiber: 1.8g
Sugars: 11.3g

Banana and Oatmeal Cookie Bites (Two or Three Ingredients Only!)

January 22, 2014March 18, 20142 Comments

Okay folks! This is the easiest recipe ever. When I saw a version of it, I knew I had to give it a go (plus it was in Oprah’s magazine and it seems like EVERYONE trusts Oprah when it comes to what is best – haha). I figured if these babies really did turn out to be snack-worthy, then I knew I found myself a winner. I mean, we’re talking 15 minutes from start-to-finish and 12 of those minutes are baking time.

Winner. I’m telling you; these win in my book. I whipped these up in the afternoon for a little “cookie” snack for me and my sweet toddler and we BOTH loved them. All it took was mashing two ripe banana and adding oats to them. Done! Before baking, I decided that I wanted some peanut butter in them. Why? Because I LOVE peanut butter and I’m always trying to sneak protein in my little babe’s food. Thus, I added some PB2 to the mixture. (Have you ever heard of PB2? It’s awesome. It comes in a powder form and it has 85% less fat than regular peanut butter . . . making the calorie count much less. That being said, it adds great PB taste to smoothies and other things . . . like these cookie bites.) If you want the peanut butter taste and you don’t have PB2 and you don’t want to buy any, then you can substitute 1/4 cup of peanut butter instead (however, keep in mind that 1/4 cup PB = 360 calories, where 2 Tablespoons of PB2 = 45 calories).

These turned out great and Baby Evie and I were thrilled to eat these little cookie bites for our afternoon snack. In fact, she had NO patience to wait for me to snap a picture of them so she ate one right off the plate beforehand. And, while I was snapping pictures I had to keep telling her, “no touchies.” As soon as I was done I told her she could have another one and she waited all of .01 seconds to go in for the grab!

If you’re looking for a way to get some healthy eats into your kiddos, give these a try! They’ll get bananas and oats for a snack without all the extra sugars and fats. TOTALLY great! I also think these would make great pre-workout or post-workout snacks.

Cookie anyone?

Banana and Oatmeal Snack Bites
Adapted from Foodlets Via Oprah Magazine

2 very ripe bananas (brown spotted ones)
1 cup old-fashioned oats
2 tablespoons PB2 (optional)

Preheat oven to 350 degrees F. Prepare baking sheet with a non-stick silicone liner or parchment paper.

Mash the bananas with a fork, add the oats plus PB2 (if using). Once it’s all incorporated, using a cookie scoop (1 1/2 tablespoon size) drop balls on the baking sheet and press down (like peanut butter cookies but without the fork). Bake for 12 minutes.

Makes 10 Cookies.

Nutritional Information (Per Cookie with PB2)
Calories: 55.6
Protein: 1.8g
Carbs: 11.3g
Fat: 0.8g (0g = Sat.)
Fiber: 1.6g
Sugars: 3.2g (all natural sugars, of course)

Whole Wheat Triple Berry Protein Muffins

January 15, 2014January 13, 2014Leave a comment

These seriously taste awesome! I was a bit skeptical, but curious enough to make muffins with protein powder, and I’m so thrilled with the results! I’m constantly looking for yummy, healthy, and effective ways to use protein powder. Using the protein powder in these muffins obviously added a nice chunk of protein to the muffins PLUS it allowed me to cut WAY back on sugar. I used a healthy oil here too . . . coconut oil. I love the way they turned out. They taste just like a breakfast muffin and the berries add extra components of flavor, sweetness, and nutrition (go antioxidants!).

These would be great additions to your breakfast or snack line-up. We ate these for breakfast alongside a fried egg (just to get a little extra protein). They can easily be frozen and pulled out of your freezer for your convenience. They are a great grab-and-go snack.

You can really use any protein powder you like here. Obviously, depending on the powder you use, the protein content may change slightly (the one I used for the nutritional information below had 18g protein per scoop and there’s about 2 scoops used in the recipe).

Also, the recipe calls for partially frozen berries. you can take your berries out of the freezer an hour before you plan to use them. OR, if you’re like me and don’t really plan that far in advance (especially if it’s breakfast), then you can just slightly thaw them in the microwave (I thawed mine on power level 2 for about 90 seconds and they were perfect).

Whole Wheat Triple Berry Protein Muffins
Mimi’s Fit Foods

1 cup whole-what flour
1/2 cup vanilla protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons sugar
1/3 cup melted coconut oil
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 1/2 cups partially frozen berries

Preheat the oven to 375 degrees F.

Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the coconut oil and then slowly add the buttermilk and vanilla extract while stirring until it’s just combined (for ease, I combined the buttermilk and vanilla in the same measuring cup). Fold in the berries.

Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.

Using a cookie scoop, fill each well of the muffin tin 3/4 full.

Bake 17-20 minutes, until a toothpick inserted in the middle comes out clean.

Allow to cool before serving, and refrigerate in a covered container for up to one week.

Serving 12: Makes 12 muffins.

Nutritional Information (Per Sering = 1 Muffin)
Calories: 130
Protein: 5.1g
Carbs: 13.2g
Fat: 6.9g (5.6g = Sat.)
Fiber: 1.8g
Sugars: 4.8g

Triple Berry and Carrot Juice Detox and Antioxidant Smoothie

January 13, 2014Leave a comment

We caught some of the nasty winter germs that have been going around and have been down with colds in our house. Ugh! In order to help boost our immune systems we’ve been trying hard to get in as many fruits and veggies as possible.

This little smoothie has become our breakfast drink for the past week. The berries are LOADED with antioxidants and I love sneaking veggies in the smoothie without anyone even noticing they’re there . . . thus, the addition of carrot juice. Fruits and veggies will help us to naturally detox and cleanse our bodies too, so this smoothie is great for any of us who may have indulged a little over the holidays.

If you’re wondering, I buy my triple berry mix from Costco. I also found the carrot juice at Costco and have noticed that I can get the three bottles at Costco for almost the same price it costs for 1 bottle in the grocery store. Since we won’t be drinking ALL that carrot juice before it goes bad, I’ve decided to freeze it until I need it.

If you’re in need of a handy-dandy way to get in your fruits and veggies, here’s a great solution. Your kids will love it too. My little babe sees it mixing in the blender and starts chanting, “num, num, num.” Smoothies just seem to be a special treat!

Triple Berry and Carrot Juice Detox and Antioxidant Smoothie
Mimi’s Fit Foods

1 cup frozen mixed berries (blueberries, blackberries, raspberries)
1/2 cup carrot juice
1/2 cup cold water
1 tablespoon honey
1/2 scoop vanilla protein powder
1/8-1/4 teaspoon cinnamon (depending on taste)
crushed ice, optional

Put all ingredients in a blender and blend until smooth (about 30 seconds).