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

Cucumber Sandwiches

Cucumber Sandwiches - Mimi's Fit Foods

Cucumber Sandwiches!  What an easy snack idea.  It probably goes without saying that these are a breeze to put together.  I mean, it’s hardly a recipe at all, but rather an idea.  I say that because you can be a little versatile with this.  You can use different varieties of cheese and sandwich meats.  I also think these are good dipped in mustard, as well as sprinkled with spices (cracked black pepper, Montreal Steak Seasoning, etc.).  There are a variety of options that still help to keep these babies low in calorie count, high in protein, and low in carbs.  Whoohooo!

For calorie counting purposes, I’m giving you the quantities for one serving.  However, you can easily punch out a bunch of these . . . . . say, for after-school snacks or any other purpose you may find a need to sneak these into your household.

Cucumber Sandwiches

8 slices of peeled cucumber, 1/4-inch thick
1 ounce part-skim mozzarella cheese, sliced into 4 slices
1 ounce deli roast beef (at least 96% lean)

Take one slice of cucumber and top with a slice of cheese and 1/4 ounce of roast beef.  Top with another cucumber slice.
Repeat with remaining cucumber slices, cheese, and roast beef.

Serves 1.

Nutritional Information Per Serving
Calories:  123.7
Protein:  14.7g
Carbs:  2.5g
Fat:  5.1g (3.4g = Sat.)
Fiber:  0.4g
Sugars:  0.8g

Cranberry Almond Balls

Cranberry Almond Balls-Mimi's Fit Foods

Here is a fantastic snack idea!  It’s SUPER simple and tastes so yummy.  A typical snack for me is a handful of almonds paired with fruit.  Well, this is exactly that snack but in a slightly different form.  And, I think it tastes better this way because you get a little taste of almond with a little taste of fruit in EVERY bite.  The cranberries are sweet on their own and they compliment the almonds so well.  If, for some reason, your mixture doesn’t get tacky enough to form into balls, just add a smidge of Agave Nectar to the mixture and it’ll get the job done.  You can easily double the recipe if you have more mouths to feed.

I hope you can enjoy this not-so-boring snack.  I’ll have more variations coming in the near future.

Cranberry Almond Balls
Adapted from SparkRecipes 

1/2 cup almonds
1/2 cup dried cranberries
1/2 teaspoon cinnamon

Rinse the dried cranberries and almonds with some water.  Toss them in a food processor with the cinnamon.  Process until sufficiently mixed.  Form into ball shapes.  Makes 6 balls (I used a cookie scoop to make mine).  Enjoy!

Serves 3.

Nutritional Information (Per Serving = 2 Balls)
Calories:  199.4
Protein:  5.1g
Carbs:  21.1g
Fat:  12.4g (0.9g = Sat.)
Fiber:  3.9g
Sugars:  14.3g

Roasted Tomatillo Salsa

This is definitely one of my most favorite salsas.  Now that the tomatillos in our garden are finally starting to come on, I’m making this like crazy!  I’ve tried several variations of tomatillo salsa and this has become my favorite.  I usually prefer a green salsa over a red salsa.  Perhaps it’s the extra tang that comes from a tomatillo.  And, a roasted tomatillo . . . don’t even get me started.  I love how this recipe instructs us to roast all the veggies.  It definitely gives it a nice, roasted flavor and the roasting helps to bring out the sweetness of the tomatillos, garlic, and onion!  SO GOOD!

Another great thing about the salsa (as with most salsas), it’s pretty darn low in calories and it’s made primarily of veggies.  So, in my book . . . this stuff is “free” and we can eat as much as we want.  Unfortunately the baked 9-grain chips (Tostito Brand) are another story!  So, let’s focus on putting this delicious salsa on our eggs, potatoes, over chicken, alongside these Taquitos, or eating it by the spoonfuls out of it’s container.  It’s really that yummy!

Roasted Tomatillo Salsa
Adapted from Our Best Bites

1 lb. tomatillos, husks removed (about 6 medium)
3-4 cloves garlic, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeño pepper, cut in half lengthwise (remove seeds & membranes for less heat)
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped cilantro
juice of 1-2 limes (depending on how “juicy” you want your salsa)
1/4-1/3 cup chopped green onions

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.

After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.

Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients with your hands to make sure they are all well-coated.

Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.

When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips.

Makes Approximately 2 Cups.

Nutritional Information (Per Tablespoon)
Calories:  10
Protein:  0.2g
Carbs:  1.4g
Fat:  0.6g (0.1g – Sat.)
Fiber:  0.3g
Sugars:  0.7g

Chili Salmon with Mango, Cucumber & Avocado Salsa

Salsa Includes Blueberries, Lime, and Jalapeño

Oh my!  This is SO my kind of dinner!  This seriously tastes like healthy summer on a plate.  The salmon is simply seasoned with chili powder and the salsa is sweet and fresh.  Of course the chili powder is a fabulous compliment to salsa, so it’s no wonder this all goes together beautifully.

The salsa is seriously SO good!  It’s so good that it’s kind of a little bit hard not to eat more than the appropriate portion size.  (You’ve been warned!)  I was pretty intrigued with the addition of blueberries in this salsa.  I’ve made and seen several variations of mango salsa, but none that included blueberries.  Let me tell you, it’s awesome!  The burst of the blueberry in the mouth along with the sweetness and tartness of the berry is a perfect compliment to the soft and sweet mango.  The cucumber adds a nice balance to the sweetness as well as good bulk to the salsa (without adding many calories).  You can’t have a salsa without some kind of pepper, so there is a jalapeño pepper in here and you can add as much as you want.  The majority of the heat comes from the ribs and seeds of the pepper so for a mild salsa, remove all the ribs and seeds, for a hot salsa, keep them in.  The avocado adds a richness and creaminess to the salsa that helps to made this stuff so addictive.  Last, but certainly not least, is the addition of  lime zest and lime juice.  This gives the perfect amount of acidity and zing to the salsa and makes it taste amazingly fresh.

This meal can be eaten for lunch or dinner.  We had it for dinner with a side salad.  I think I might start making the salsa for snacks and appetizers too.  It’s that good!

Chili Salmon with Mango, Cucumber, & Avocado Salsa
Adapted from The Chew

For the Salmon:
4 Skin-On Salmon Filets (4 oz. each)
Extra Virgin Olive Oil
Salt and Freshly Ground Pepper
1 teaspoon Chili Powder

For the Salsa:
1 mango (cubed)
1/4 – 1/2 English cucumber (diced)
1 avocado (cubed)
1/2 cup blueberries
1/2 – 1 jalapeno (seeded and minced)
juice and zest of 1 lime
1/4 teaspoon Salt
1 tablespoon chopped parsley

For the Salsa: Toss all salsa ingredients in a medium bowl until well mixed (I use a rubber spatula so that the avocado doesn’t get mashed).  Set aside.

For the Salmon: Preheat a grill (outdoor or indoor . . . I used a charcoal grill for mine) to medium-high, and season lightly with olive oil. Sprinkle 1/4 teaspoon chili powder over each of the salmon filets. Season with salt and pepper, and place, skin-side down. After 2 to 3 minutes, flip, and continue to cook on other side for an additional 2 to 3 minutes, or until it reaches an internal temperature of 130F.

Serves 4.

Nutritional Information (Per Serving = 1 Filet & Approx. 1/2 Cup Salsa)
Calories:  284.5
Protein:  30.4g
Carbs:  15.1g
Fat:  11.6g (1.7g = Sat.)
Fiber:  2.7g
Sugars:  6.1g

Creamy Lemonade Protein Shake

protein shake, protein smoothie, lemon, summer

This is such a fabulous summer snack!  I saw it while watching Studio 5 one day and knew I had to try it.  It’s super simple to throw together, it’s low fat, and tastes VERY light and fresh.  The lemon taste is distinct and, being a fan of lemon flavored foods, I was in love.  And, not that all food needs to look pretty, I loved how the specks of lemon zest made this look so appealing.  This might just become my afternoon snack for the entire summer!

One thing to take note of is that I used a protein powder that had about 22 grams of protein (0 carbs) and 100 calories per scoop.  Thus, the nutritional information reflects that.  If you’re trying to match the nutritional information, you’ll want to use a protein powder that is close to that.  If not, adjust your calorie count accordingly.

Also, I used 1 individual-sized packet of Stevia for sweetener and it turned out great.  Again, this may need to be adjusted for you based on how sweet you like your shake.

I hope you love it as much as I do!

Creamy Lemonade Protein Shake
Adapted from Studio 5

1/2 scoop vanilla protein powder
1/4 cup 1% milk
sweetener, to taste (I used Stevia)
fresh juice from 1/2 lemon
zest from 1/2 lemon
1/4 cup plain 0% Greek yogurt
1/4 cup low fat cottage cheese
ice, to desired consistency

Put all ingredients in a blender or food processor and blend until smooth.

Serves 1.

Nutritional Information Per Shake
Calories:  184
Protein:  31.4g
Carbs:  10.6g
Fat:  1.7g (1.1g = Sat.)
Fiber:  0.1g
Sugars:  7.4g

Fit Granola

Oats, Almond, & Coconut Granola - Low Fat and Low Calorie

Oh, granola!  Most of us LOVE granola! Maybe that’s because granola is made with so many sweet coatings we can’t help but love it.  Unfortunately, all of those sweet coatings (honey, syrup, etc.) really help add up calories and sugars.  I can tell you that it is pretty dang hard to find ANY type of granola where the calories aren’t a bit high for the amount you can eat in a serving.  That being said . . . I knew I had to figure out how to make a granola that still had a delicious taste, but with fewer calories.

This granola is AWESOME!  Of course, the original version tastes even more awesome . . . but, I prefer this one for the fewer calories.  I was able to make a substantial reduction without sacrificing much of the flavor.  My cute husband started munching on this batch of granola and ended up telling me to put it away because it was so addicting and good.  It had a nice maple and brown sugar taste and the toasted oats, coconut, and almonds make it that much more delicious.  Oh, and the house smells incredible while it’s baking!

This stuff is DELICIOUS!  I’m warning you now . . . if you don’t have self control, then making this could ruin your diet.  It really is hard to stop eating once you start.  It’s that good!  (And, if you can afford extra calories, I love stirring in come raisins or dried cranberries.  Yum!)

Fit Granola
Adapted from Mel’s Kitchen Café

3 cups old-fashioned rolled oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/4 cup brown sugar
6 tablespoons sugar-free maple syrup
1 tablespoon molasses
3 tablespoons canola oil
3/4 teaspoon salt

Preheat oven to 250 degrees.  In a large bowl, combine the oats, almonds, coconut, and brown sugar.  In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.  Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well.  Divide in half and pour onto two 11×17-inch rimmed baking sheets, spreading out into an even layer on each sheet.  Cook for 1 hour and 10 minutes, or until golden.  Remove from the oven, cool slightly, and then transfer into a large bowl, slightly breaking up the clumps.

Make about 7 Cups of Granola.

Nutritional Information (Per Serving = 1/3 Cup)
Calories:  134.9
Protein:  2.9g
Carbs:  15.8g
Fat:  7.8g
Fiber:  2.2g
Sugar:  6.1g

Fit Banana Sundae

Banana Ice Cream with Protein Powder

Oh man!  Who wants ice cream for a snack?  HELLO!  I do!!

When I first saw this recipe idea I knew I had to try it because I kind of didn’t really believe it.  Well, guess what!?  It works and it is VERY delicious!  I usually push this into one of my snacks on a day when I’m about ready to lose it (lose it in a way where I might just eat your cookie straight out of your hands if you’re standing next to me).  This makes me feel slightly indulgent without feeling super guilty afterwards.

It’s the frozen banana that brings the magic to this recipe.  It offers a rich, wonderful “ice cream-like” consistency.  When my bananas are getting pretty ripe then I simply slice them into 1-inch chunks, place them in a Ziploc freezer bag, and throw them in the freezer.  When you blend them up, they seriously emulate ice cream.

Now, I’ve made this with just the bananas and protein powder and it was GREAT.  Then I had this splendid idea to mix a little bit of milk with some peanut butter and drizzle that over the top.  I mean, peanut butter and bananas are a pretty heavenly mix, right?!  It was SUPER GREAT.   So, if you have the calorie allowance . . . try it.

Either way, you’re going to love this!  Seriously!

Fit Banana Sundae

1/4 cup skim milk
1 scoop vanilla protein powder (about 22g of protein & 110 calories)
1 cup frozen banana slices
2 tablespoons fat free Reddi-wip, optional
1 maraschino cherry, optional

Pour skim milk into blender or food processor.  Add protein powder and blend on high speed for about 15 seconds.

Add frozen banana slices and blend on high speed for 45 seconds or until smooth, stopping blender to stir with a spoon and scrape down sides as needed (a food processor will give you a smooth result faster than the blender).

Spoon into a dessert bowl.  Top each sundae with 2 tablespoons of Reddi-wip and a maraschino cherry, if using.

Serves 1.

Nutritional Information (Per Sundae without Reddi-wip or Cherry)
Calories:  209
Protein:  25.2g
Carbs:  26.3g
Fat:  1.3g

Deviled Eggs – Made Angelic

What in the world do people do with all those leftover Easter eggs?  Make Deviled Eggs, right!?  Well, they are usually filled with fat (thanks to all the mayo) which truly makes them devilish when trying to eat healthy!  So, I decided to do a little research to see how we could make a Deviled Egg a bit healthier, but still have good taste.  I think I found a solution that works.

These Deviled Eggs are made with nonfat Greek yogurt instead of Mayo and the result is fabulous.  The Dijon mustard gives them a nice zing of flavor.  Now, I must truly admit . . . I don’t like Deviled Eggs much because I don’t love egg yolk.  So, in order for me to bring these Deviled Eggs up to par for me I have to add extra stuff.  Once I add sweet relish and a dab of hot sauce, I am VERY pleased.  In fact, I’ve been eating them for snacks this week and enjoying every bite.

That being said . . . my husband LOVES yolks and loves Deviled Eggs so I asked him for his opinion on the “plain” version and he said they were great!  So, I think we have a winner . . . whether you eat them plain or add a few extras (like sweet relish, pickles, hot sauce, chopped green onion or celery).  However you decide to enjoy them, I think we’ve made our Deviled Eggs a bit more angelic.

Deviled Eggs – Made Angelic
Adapted from fannetasticfood

6 hard-cooked eggs, peeled and cut lengthwise
1/4 C nonfat plain Greek yogurt
2 tsp Dijon mustard
1/4 tsp pepper
1/8 tsp salt
paprika to garnish

Place the whites on a plate and the yolks in a bowl, discarding yolks from 2 eggs.  Mash remaining 4 yolks with a fork.  Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together until you have a creamy consistency.

You can then take the mixture and smoosh it back into the empty egg whites.  I like to put my mixture in a small plastic bag, snip one of the corners and then pipe the mixture into the eggs (this seems much cleaner to me and it makes the eggs look nicer too).  Top with a sprinkle of paprika, and enjoy!

*If desired, for a little more flavor pizzazz, you can add other things to your egg yolk mixture such as sweet relish, pickles, chopped green onion, chopped celery, or hot sauce.  My favorite things to add to my deviled eggs are sweet relish and hot sauce.

Serves 4.

Nutritional Information (Per Serving = 3 Deviled Eggs/or 3 Egg Halves)
Calories:  94.3
Protein:  10.8g
Carbs:  1.6g
Fat:  5.3g (1.6g = Sat.)
Fiber:  0g
Sugars:  1g

Hard-Cooked Eggs

Hard Boiled Eggs

It’s Easter time when we find ourselves cooking up A LOT of hard-cooked eggs, so I figured I would throw my method of cooking my eggs up on the blog.  Hard-cooked eggs are not only great for Easter, but they are a fast and easy protein source.  They are great for breakfast and even for snacks.

I decided to call these hard-cooked eggs instead of the more popular used name of hard-boiled eggs.  Why?  Because the boiling method isn’t the preferred method when hoping for an egg that doesn’t produce a greenish colored yolk and a sulfur-like odor.  This is the method that has worked GREAT for me and I never get that green colored yolk.

All you do is cover your eggs with an inch of cold water, bring it to a boil, then cover your pan and immediately remove it from the heat.  After 12 to 18 minutes (depending on how done you like your yolks . . . I let mine sit for 15 minutes), you’ll drain the eggs and cool them in ice water.  The gentle heat perfectly cooks the eggs every time!

Hard-Cooked Eggs

6 eggs
cold water
1 tablespoon salt

Place 6 eggs in a medium saucepan and put enough cold water in saucepan to cover eggs by an inch.  Add salt to pan.  Place pan on stovetop over high heat and bring to a boil.  As soon as the water starts boiling, cover pan with saucepan lid and immediately remove it from the heat. After 12-18 minutes (depending on how done you like your yolks . . . I let mine sit for 15 minutes), drain the eggs and cool them in ice water to stop them from cooking.  Peel, slice, and enjoy!

Serves 6.

Nutritional Information (Per Serving = 1 Egg)
Calories:  70
Protein:  6.3g
Carbs:  0.6g
Fat:  5.3g (1.6g = Sat.)
Fiber:  0g
Sugars:  0g