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

Banana & Oatmeal Snack Bites - Mimi's Fit Foods

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 - Mimi's Fit Foods

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

Whole Wheat Triple Berry Protein Muffins - Mimi's Fit Foods

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

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

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).

Serves 2.

Nutritional Information Per Serving (Per Smoothie)
Calories:  110.2
Protein:  4.8g
Carbs:  22.6g
Fat:  0.4g (0.1g = Sat.)
Fiber:  2.7g
Sugars:  18.4g (mostly all natural from the berries)

Whole Wheat Banana Protein Pancakes

Whole Wheat Banana Protein Pancakes - Mimi's Fit Foods

We love pancakes at our house.  As soon as my baby girl sees pancakes on the griddle she starts chanting, “Num, Num.”  It about kills her to wait the 4-5 minutes for them to cook.  Because we eat them so often, I try to mix things up and make different varieties during the week.  I recently gave these a try and they’re a winner!  The amazing thing is that you don’t add a lick of sugar!  The mashed banana sweetens the pancakes perfectly.  In addition, the banana flavor really does shine through on these.  Another great health benefit is that these are very high in fiber, which also makes them very filling.

I’ve created the recipe to fit a serving size where you can simply just eat the pancakes for breakfast.  They have enough proteins, carbs (grains and fruits), and fats.  However, if you prefer, you can always dial your serving size down to 2 pancakes and eat an egg too.

We like to top our pancakes with sugar-free maple syrup (only 10-20ish extra calories).  Bananas and maple flavor just go well together.  That being said, I think they are good enough on their own.  So, if you need a breakfast that you can grab and eat on your way out the door, these will certainly fit the bill.

Here’s to another healthy, well-balanced, and tasty breakfast!

Whole Wheat Banana Protein Pancakes
Adapted from Vega Sport

1 medium banana, mashed
1 teaspoon vanilla extract
1 cup low fat milk
1 cup whole wheat flour
1 scoop whey vanilla protein (100 calories & 26g Protein per scoop)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
coconut oil or non-stick cooking spray (for greasing pan/griddle)

Whisk together banana, vanilla, and milk.  Set aside.

In a separate bowl mix remaining dry ingredients.

Incorporate the dry ingredients into the wet, mix until just combined.

Melt coconut oil in a non-stick pan over medium heat, or use a griddle.  Add a quarter cup of the batter to the pan/griddle.  Flip once bubbles have formed and popped.  Cook another 1-2 minutes or until pancake is cooked through.  Repeat.  Makes approximately 8 pancakes.

If desired, top with fresh fruit and/or sugar-free maple syrup.

Serves 3.

Nutritional Information (Per Serving = Approx. 2.5 Pancakes, No Toppings)
Calories:  209
Protein:  11.8g
Carbs:  40.1g
Fat:  1.5g (0.5g = Sat.)
Fiber:  6.2g
Sugas:  5.7g

*Other Nutritional Notes:  If you get 8 pancakes out of your batter, each pancake is approximately 78 calories (4.4g protein, 15g carbs). 

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes - Mimi's Fit Foods

It’s totally pumpkin season!  If you are one who loves to cook/bake with pumpkin, you’re going to love today’s post!

I love cooking with pumpkin and when the fall air gets crisp, it’s an immediate craving!  I came across this pancake recipe and knew I had to give it a whirl.  Oh, it was so perfect!  We made these on a cool morning and the pumpkin flavor mixed with cinnamon, and then topped with maple syrup . . . . yeah, it was the perfect fall breakfast!  The whole wheat flour was hardly noticeable, in fact, it made them more hearty and filling.  I was able to squeeze 10 pancakes out of my batter by dropping them with a 1/4 cup measuring cup.

All you pumpkin lovers . . . you really gotta add this to your line-up.

Whole Wheat Pumpkin Pancakes
Adapted from Gina’s Skinny Recipes

1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
3 large egg whites
1/4 cup canned pumpkin
1 tablespoon pure maple syrup (I used Grade B)
1 teaspoon vanilla
2 teaspoons coconut oil (melted)
cooking spray
sugar free maple syrup, for topping (extra)

Mix all dry ingredients (first 5 ingredients) in a medium-large bowl.

Comine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.  pour wet ingredients into dry ingredients and mix well with a spoon until there are no more dry spots.  Don’t over-mix.

Heat a large skillet on medium-low heat.  Spray oil to lightly coat and pour 1/4 cup of pancake batter.  When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes.  Repeat with the remainder of the batter.  To serve, top with warmed sugar-free maple syrup.

Serves 5.

Nutritional Information (Per Serving = 2 Pancakes)
Calories:  156.4
Protein:  7.1g
Carbs:  27.6g
Fat:  2.9g (2g = Sat.)
Fiber:  3.6g
Sugars:  8.5g

Peanut Butter and Banana Oat Breakfast Cookies

Peanut Butter and Banana Breakfast Cookies Stacked - Mimi's Fit Foods

If you’re getting a little bored with breakfast, perhaps something like this might increase the excitement level in the morning.  I mean, who doesn’t want the chance to eat cookies for breakfast?

These little breakfast bites are pretty darn tasty.  I have to giggle a little bit about the name.  I mean, they certainly look like cookies, but they don’t exactly taste like cookies.  They kind of taste like a mix between a protein bar and a muffin.  The oats offer a nice chewy texture and I am the last one to complain about eating something that contains both bananas and peanut putter.  The chocolate chips are optional.  I will say, that while I like chocolate, I actually preferred these cookies without.

These are particularly handy because you can make up a batch ahead of time and then just grab a couple of cookies in the mornings for breakfast.  They are a great on-the-go breakfast (or snack).  They still don’t offer quite enough protein to be considered for a meal, so I would still make an egg to eat alongside these little morsels.

I’ve been pretty stoked about eating “cookies” for breakfast this week!  You ought to try it.  It’s fun.

Peanut Butter and Banana Breakfast Cookies - Mimi's Fit Foods

Peanut Butter and Banana Oat Breakfast Cookies
Slightly Adapted from Harvest Moon By Hand

2 ripe bananas, mashed until smooth and creamy
1/3 cup peanut butter ~ creamy or chunky
2/3 cup unsweetened applesauce (I used homemade applesauce)
1 scoop vanilla protein powder
1 tsp vanilla extract
1 1/2 cups rolled oats
1/8 cup carob or dark chocolate chips (optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana and peanut butter until completely combined.  Add the applesauce, vanilla protein powder, and the extract. Mix again until all are completely combined.

Add in the oatmeal to the banana mixture and combine.

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls (I used a 1 1/2 Tablespoon cookie scoop), onto a parchment paper-lined cookie sheet and flatten cookies into rounds. (If you are using e carob/chocolate chips, top the cookies you desire with 3-5 chips each.)

Bake cookies about 20 minutes, or until golden brown and done. (Note: the cookies were done at 25 minutes in my oven.)

Remove from oven and let rest on cookie sheet for 5 minutes. Move to a cooling rack.

When cookies are completely cool, store in a covered container. Enjoy!  (Makes 2 dozen cookies.)

Nutritional Information (Per Breakfast Cookie with Chocolate Chips)
Calories:  63.4
Protein:  2.1g
Carbs:  8.1g
Fat:  2.6g (0.5g = Sat.)
Fiber:  1.2g
Sugars:  2.8g

Nutritional Information (Per Breakfast Cookie – No Chocolate Chips)
Calories:  57.6
Protein:  2.1g
Carbs:  7.3g
Fat:  2.2g (0.3g = Sat.)
Fiber:  1.2g
Sugars:  2.1g

Spinach, Sun-Dried Tomato and Feta Egg Wrap

Spinach, Sun-Dried Tomato and Feta Egg Wrap1 - Mimi's Fit Foods

Here is a fabulous breakfast option for you!  While I don’t mind a boring egg burrito, I certainly won’t turn down one that isn’t boring!  If you don’t know by now, I really L.O.V.E. sun-dried tomato.  It’s packed with so much flavor and I love how it adds a little sweetness to whatever it gets put with.  This little egg wrap is amped up with flavor thanks to those tasty sun-dried tomatoes and the spinach and feta cheese really round it out.  I love the nutritional benefits of all components.  Plus, it really only took me five minutes to make.  This is becoming a “regular” around here.

I wrote the recipe for one wrap, but this can EASILY be doubled or tripled or quadrupled (you get the idea).

Spinach, Sun-Dried Tomato and Feta Egg Wrap
Inspired by Starbucks and Shape Magazine

1/2 cup raw spinach, roughly chopped
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon milk, 1% low fat
1 whole egg
1 egg white
salt and pepper, to taste
1 tablespoon reduced fat feta cheese
1 (100-calorie) whole wheat wrap, such as Flat-Out

Heat a small skillet over medium heat.  Spray with non-fat cooking spray (I use canola).  Add chopped spinach and sun-dried tomatoes to skillet and sauté until spinach is slightly wilted.  Remove from skillet and place on wrap.

Meanwhile whisk milk, egg and additional egg white together in a small bowl.  Once spinach and sun-dried tomatoes have been removed from the skillet, add eggs.  Cook and stir until eggs are completely set.

Place scrambled eggs on wrap (over your spinach and sun-dried tomatoes), top with feta cheese.  Fold bottom and sides of wrap over filling and roll.  Serve immediately.

Serves 1.

Nutritional Information (Per Wrap)
Calories:  231
Protein:  22.3g
Carbs:  22.7g
Fat:  8.9g (2.3g = Sat.)
Fiber:  9.2g
Sugars:  4.8g