Season’s Greetings!  

If anything can motivate me to resurface from a 9 month-long hiatus, it’s my friend (or enemy), dark chocolate.  I love, love, love this time of year and all of the festivities that tag along.  Of course, festivities often include delicious (and dangerous) goodies that can so easily get us off track.  The good news is, it doesn’t have to!  Here are your choices: you can flex your muscles of willpower and feel a bit excluded, you can indulge in the processed white sugar delights and reap the side effects that hit hard later, OR (pick this one!) you can create your own heavenly, guilt-free desserts!

I’m not an extremist, so I try to find something that’s a nice balance between sinfully bad for you and so healthy tasting that it’s not worth eating.  Follow me?  My point is, this is the BETTER alternative to some of those BAD (but oh so good) holiday treats.  This particular cookie is not overly sweet since it’s made with dark chocolate, but that’s an easy fix.  Just add more of the brown sugar or honey (or whatever sweetener you choose) a little at a time until it’s just right for you.

I had almost all of these ingredients in my kitchen when I set out to create these cookies.  I prepared them while my baby girl was climbing up my legs.  In other words, it’s a quick and easy recipe.  No fuss and very little mess.  How’s that for a happy holiday?  Less time in the kitchen and more time with the ones you love… eating yummy things.

What you’ll need: (yields 8-10 cookies)

~  1/4 cup dark chocolate (chips or any kind of plain dark chocolate bar)
~  1/4 cup steel cut or rolled oats
~  1/4 cup chopped pecans or walnuts
~  2 TBS almond butter
~  1 banana, mashed
~  1 TBS cacao chips* (this is optional… it doesn’t add flavor, but a nice crunch)
~  1 TBS canned coconut milk  
~  1 tsp vanilla extract
~  1/4 tsp sea salt (this creates the salty sweet combo – yum)
~ 1 TBS brown sugar or honey (I tried both and like brown sugar the best) 

How it’s done: 

1. In a small bowl, combine the oats, pecans, and cacao chips.
2. In a small saucepan, combine all other ingredients (EXCEPT banana) and stir together over low heat just until melted, being careful not to burn the chocolate (if you smell it, it’s probably burnt).  Stir continuously until melted and combined.  This mixture will be a thick consistency.  
3. Remove from heat and add banana, mashing and stirring until the mixture is shiny and the lumps are gone.
4. Pour over oats mixture and stir together to create a “dough”.
5. Spoon 8-10 cookies onto parchment paper and place in the freezer for 45 minutes or until firm.
6. I sprinkled shredded coconut over some of mine for a festive look.  

NOTE: Keep frozen until just before serving.  They melt pretty quickly.  I leave mine out for 2-3 minutes before eating and they’re perfect!   

Merry Christmas

from our family to yours!

Now, I know I’m not the only person who has consumed raw cookie dough once or twice (okay, countless times) against the label warning.  To some, that’s disgusting. To others, a guilty indulgence.  Well, for those rebels who have succumb to this delicious folly, read on.  I’m psyched to share this nutritious (YES – nutritious!) energy bite with you.  If you’re concerned about raw egg, don’t be.  There is no egg in this dough. 

This recipe was inspired by my friend, Cindy, who was inspired by another food blogger, and on and on, I’m sure.  We each added our own twist and flavor.  Most of you probably have these ingredients on hand.  If so, you can whip these babies up in a flash… and watch them disappear just as fast.  So indulge, enjoy, and have yourselves a delightful weekend!

INGREDIENTS:

• 2 cups almond flour
• 2 TBS almond butter
• 1/4 cup coconut butter*
• 1 TBS honey**
• 3-4 TBS Greek yogurt (this acts as a binder & adds moisture)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• dark chocolate chips***
• stevia to taste, if additional sweetener is needed

HOW IT’S DONE:

1. Place dry ingredients in food processor and process until combined.
2. Add all other ingredients EXCEPT chocolate chips and process until combined.
3. Stir in chocolate chips.
4. Place dough in freezer for 15-20 minutes just until firm. 
5. Spread dough with rolling pin (or press with fingers) onto a cookie sheet lined with parchment paper. Slice into squares. (Or make little cookie dough balls.)
6. Store in freezer or refrigerator. 

* Coconut oil will also work, but will result in a slightly different texture.  You may omit Greek yogurt if using oil.
** You may prefer 2-3 TBS of xylitol in place of honey. 
*** I chopped 2 Beyond Organic chocolate bars with flax seeds.  The seeds added a delicious crunch.

Just in time for Summer, this tart treat made its appearance.  I stumbled upon it in a magazine that I happened to have a moment to thumb through.  And I’m so glad I did.  It took all of three minutes to prepare and it completely satisfied that dessert craving I was having.  I prepared this (and ate half of it) while a hungry baby looked on.  If I had a little more time, maybe 10 minutes extra, I would have prepared an easy crust that would have turned this into an actual pie.  Maybe next time.   Nonetheless, I’m happy to have found a new guilt-free something sweet.

INGREDIENTS:

- 1 cup plain greek yogurt (I prefer full fat)
- juice & zest of 1 lime
- 1/2 TBS pure vanilla extract
- stevia to taste
- chopped nuts for a little crunch, optional

Combine all ingredients & chill.

P.S.  You can blame this little cutie for my absence.

These little darlings are all snuggled up and waiting to make someone happy. 

‘Tis the season for baking and giving.  Why not combine the two?  I know how much I enjoy and cherish homemade goodies any time of year, but there’s something extra special about giving (or receiving!) a platter of treats during the holidays.  A lot of Christmas cookies and candies are extremely time-consuming and extremely unhealthy.  This often discourages us from participating in this {in my opinion} lost art. 

I adapted this simple recipe from a blog entitled, “The Best I-Hate-Baking Recipe.”  Immediately, that caught my eye.  I actually love baking, but I’m always looking for something simple that actually tastes good.  Whether you hate baking, you think you’re not good at it, or the usual rich contents cause you to shy away, these little cookie-candies might just change your mind.  I promise that you and anyone you share these with will be very impressed that these are hand-crafted, with love, straight from your humble kitchen. 

So, I leave you now to tend to your wish lists, holiday parties, and gatherings with family and friends.  May your days be merry and bright and may you have plenty of goodies to share! 

Merry Christmas everyone! 

My army of delicate macaroons awaiting their chocolate bath.

WHAT YOU’LL NEED:

• 1 & 1/3 cup unsweetend fine coconut flakes
• 3 TBS gluten-free all-purpose flour
• Pinch of sea salt
• 1/4 cup xylitol (or less if you don’t have much of a sweet tooth)
• Dash of vanilla or almond extract
• 2 egg whites
• 1 dark chocolate bar (3.5 oz) or chocolate chips
• 3-5 TBS vanilla almond milk (or as much as you need to help the chocolate melt and make it creamy)

NOTE: The macaroons are delish even without the chocolate!  I recommend leaving some without.

HOW IT’S DONE:

• Set oven to 325*.
• Combine dry ingredients in medium bowl.
• Add vanilla and egg whites and mix well.
• Form little balls (about the size of a silver dollar) and place on parchment-lined (or lightly greased) cookie sheet.
• Bake for 8-10 minutes or until the edges are slightly golden.  (It’s best to underbake so that they don’t dry out).

TOPPING:

• While macaroons are cooling, prepare the chocolate sauce. 
• Combine chocolate and almond milk in a small saucepan and melt on LOW heat, stirring regularly.
• Once macaroons are cooled, spoon chocolate over them – as much or little as you like!

Dressed and ready to go!

Thanksgiving is my favorite holiday.  On this day, I don’t count calories (not that I ever do that), I don’t dissect every single ingredient in every dish prepared, and I definitely have seconds — of everything.  When you live your day to day life making mindful, health-conscious choices, you can indulge without guilt and with little negative consequence.  It’s all about balance.  Thanksgiving is a time to enjoy your loved ones and to stop and reflect on all the gifts, both great and small, that God gives you every day.  We have SO much to be thankful for.  What’s not to love about a day like that?  And while resting and reconnecting with family and friends, it’s a time to relish in some of the best food you have all year. 

Some, however, choose to stay the course and to practice extraordinary discipline throughout the sweet and fat-filled celebration.  I commend you!  That is not an easy feat!  For you, I created this recipe – if you so choose to try it.  It can be completely raw by using Raw Honey instead of xylitol.  You might need to adjust the portion, as honey is much sweeter. 

May your holiday be filled with love and laughter!

HAPPY THANKSGIVING from our family to yours.

For the crust:

• 2 cups raw almonds, soaked for at least 7 hours or overnight. (allowing them to sprout or “plump”)
• 7-8 dates, pitted (if dates are really dry, soak them in warm water for 10 minutes before pitting)

 HOW IT’S DONE:

• Place almonds and dates in a food processor and mix until sticky.
• Lightly grease a 9-inch pan with olive oil.  I wouldn’t use coconut oil because it solidifies as it freezes and will cause the crust to stick.  Press and spread the crust mixture in the pan until completely covered.

For the filling:

• 2 cups raw cashews, soaked for 3 hours
• 1 can organic pumpkin (not pumpkin pie mix)
• 1/2 cup coconut oil (this doesn’t need to be warmed or liquified)
• 1/2 TBS vanilla extract
• 1/2 tsp sea salt
• 1 TBS pumpkin pie spice (or more if you like a stronger flavor)
• 1/2 TBS cinnamon
• 1/2 – 3/4 cup xylitol (taste as you go)
• 1/4 – 1/2 cup unsweetened vanilla almond milk

 HOW IT’S DONE:

• Add all ingredients to a high speed blender or food processor.  The food processor worked better for me.
• Process until creamy (scraping the sides as needed).
• Pour filling into the crust and spread evenly.
• Place in the freezer for 5+ hours to allow to set.  Before serving, allow to thaw until knife slides through easily.  Pie can be kept in the refrigerator once it has completely set. 

Confession:  I made this banana bread  just yesterday and it’s almost gone today.  However, I will not take full responsibility for its gradual disappearance; I live with a man who has an appetite like I’ve never seen before.  The good news is, you can enjoy this bread without guilt because of its healthful ingredients. 

If you are one who has eliminated any form of sugar (even natural) from your diet, this recipe isn’t for you.  My goal is to provide recipes that appeal to everyone as a transitional guide from white processed flours and sugars to healthier alternatives.  Some recipes are more extreme than others and this falls somewhere in the middle.  My husband and I believe in sweet treats such as this, in moderation.  It’s not a part of our daily meal plan, but it’s welcomed with open arms – and mouths - on occasion,  especially this time of year.  

While this bread is GF (gluten-free) and almost Vegan (the honey disqualifies it), you would never know it.  It is incredibly moist and flavorful.  I added chopped walnuts to mine because I like a little crunch.  If you want something very decadent ( and who doesn’t?), add dark chocolate chips.  Believe me, I would have, and normally do, but my cupboards were bare.  That addition takes the bread to a whole new level.  If you DO add chocolate chips, you can probably decrease the amount of honey.  One more note before I get to the good stuff: I didn’t have enough Bob’s Red Mill flour, so I mixed it with almond flour.  You can do that, too, or just use Bob’s.  I wouldn’t recommend just using almond flour for this recipe.  Ok, here you go. Happy baking!

Recipe adapted from Babycakes

WHAT YOU’LL NEED:

• 2 cups Bob’s Red Mill GF All-purpose baking flour (or 1 cup Bob’s/1 cup Almond Flour)
• 2 tsp baking powder (aluminum-free)
• 2 tsp baking soda (aluminum-free)
• 1 tsp xanthan gum (a natural thickener found in health food stores)
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/4 cup coconut oil, melted (this takes the place of butter & doesn’t make your bread taste like coconut)
• 1/4 cup raw honey
• 2/3 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 6 medium bananas, mashed
• *optional* 1 cup chopped nuts and/or 1/2-1 cup dark chocolate chips – YUM!

HOW IT’S DONE: (so easy)

•  Preheat oven to 325*.  Lightly grease (with coconut oil) a 9.5 x 5.5 inch loaf pan.
• Whisk together flour, baking soda, baking powder, xanthan gum, sea salt, and cinnamon.
• Add melted coconut oil, honey, milk, and vanilla to the dry ingredients.
• Stir until the batter is smooth.
• Gently fold in mashed bananas until evenly distributed throughout the batter.
• Pour batter into prepared pan and bake for 20 minutes.
• Turn the pan 180 degrees and bake for another 20-27 minutes. (Mine baked for 47 minutes total.)
• Allow the bread to stand in the pan for at least 20 minutes before slicing.

WARNING: Your house will smell SO good.

We could all use a little sunshine right now.  The rain has been great, and much needed, but it’s nice to see those rays come peaking through the clouds.  Here I present to you sunshine in a bowl.  To me, strawberries evoke feelings of cheerfulness and summertime.  This is a delightful treat that is so fresh and simple to prepare.  Hopefully, it will be a bright spot in your otherwise cloudy day.  It sure was for me.

I’m sorry its been a while since my last post.  My husband and I took some time off to relax together and celebrate my 33rd birthday.  It was a great time, but I’m happy to be back in my routine and in my kitchen. 

If you don’t have an ice cream maker, you might try just freezing the mixture for a little while, then blending in it your blender.  Last summer, I purchased a small 2 Qt Cuisinart machine from Bed, Bath & Beyond for about $50.  It was a great investment.  I use it all the time!  It’s nothing fancy, but works great. 

What you’ll need:  (serves 2)

• 12 oz plain Greek yogurt ( I used Fage brand 2%)
• 1/4 cup xylitol (or stevia… amount will be different)
• 1 cup diced organic strawberries, divided (Not 1 cup whole strawberries.  Dice first, then measure)
• dash sea salt
• 1tsp vanilla extract
• Approx. 3 TBS Almond milk (or any liquid – I only had coconut water); add enough to allow the mixture to blend.   

How it’s done:

• Add yogurt, xylitol (or stevia), salt, vanilla, 1/2 cup strawberries to blender.  Add liquid a little at a time and blend until smooth.
• Add the remaining strawberries and stir together just to incorporate. 
• Place in a container in the refrigerator for 20 minutes to allow to get really cool.
• Pour in ice cream maker and follow machine instructions.
• Serve immediately. 

Dessert for dinner anyone?  This high protein, low sugar cake is what I just had for dinner.  Now, that’s not typical, but for the sake of this post, I had to taste it.  I do it all for you.  Convinced?  I will probably have a slice for breakfast, too.  It serves many purposes and it’s SO good.    It’s delicious and moist and I can’t wait for you to try it.  Next time I might add some dark chocolate chips or lemon zest and use blackberries instead of blue.  You’ll see, there are many possibilities here.  The original recipe that inspired me only called for cherries, but I wanted to fill the spaces with blueberries.  That’s how my flavor was born.  

You might also notice my new blog design.  I hope you like it.  It’s still a work in progress, so please bear with us as we do some finishing touches.  I’m so excited for a fresh new face here at Bite of Life.  It was time for change and I’m so pleased with the result.  Thanks for reading along and leaving such gracious comments as you try the recipes!  It is greatly appreciated! 

INGREDIENTS:
Recipe adapted from roostblog

• 3 cups almond flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup coconut oil, melted (this doesn’t make the cake taste like coconut)
• 1/2 cup xylitol (this makes the cake very sweet; use a little less if you prefer less sweet desserts)
• 1 cup fresh cherries, pitted and halved
• handful of fresh blueberries (optional)

HOW IT’S DONE:

1. Preheat oven to 350* and generously grease a bundt pan or cake pan.  (I used a 5×9 loaf pan)
2. Put cherries/blueberries in the bottom of the greased pan.
3. Combine flour, salt, baking soda, and xylitol in a medium bowl.
4. Combine eggs, oil, and vanilla in a small bowl.
5. Combine wet and dry ingredients until mixed well.
6. Pour batter over cherries and spread evenly.
7. Bake for 25-30 minutes until golden and knife comes out clean if inserted.
8. Allow to cool for 30 minutes in pan.
9. Place a plate or platter on top of pan and flip.  Cake should slide out.  (I had to use a knife around the edges to loosen it first.)

Don’t judge a cookie by its crumble.  These may not be the prettiest cookies you’ve ever seen, but their buttery sweetness gets you hooked.  I stumbled upon a version of this recipe and just had to try it.  The original recipe called for chocolate chips, which would be oh so yummy, but I switched it up a little and decided to add walnuts.  That was a good decision.

I used an almond/coconut flour combo because that’s all I had on hand and it created a muffin-like texture to the cookies.  Next time, I’ll use Bob’s Red Mill Gluten free flour for a more authentic cookie texture.  Either way you choose to go, I’m sure these will be a healthy hit in your house!

INGREDIENTS:
*yields about 9 fat cookies*

WET INGREDIENTS:

• 1/2 stick raw butter, softened or melted (about 4 TBS) OR 4 TBS coconut oil
• 1/2 cup cooked sweet potato, mashed (about 1 regular sized potato)
• 1 tsp vanilla extract
• 1 egg
• 3 TBS coconut sugar crystals (*not a wet ingredient, but will be added to wet)
• dash of stevia for additional sweetness, if desired

DRY INGREDIENTS:

• 1 1/4 cups gluten free all-purpose flour OR almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• handful of walnuts, chopped

1. Preheat oven to *350 and line baking sheet with parchment paper.
2. In a bowl, mix together butter & egg.  Add remaining ingredients listed under “WET”.
3. In a separate bowl, mix all dry ingredients.
4. Add dry to wet a little at a time until well incorporated.
5. Scoop cookie dough on to baking sheets as rounded TBS.
6. Cook for 10-12 minutes or until golden.
7. Allow to cool on the cookie sheet for a few minutes to allow them to set.

**NOTE: If you prefer no sugar, just use stevia.  I used both.  I tasted the batter before scooping into cookies and added stevia as needed.  Remember that the cookies lose some sweetness as they bake.**

I promised you dessert and I delivered!  Besides satisfying the after-lunch/dinner craving for something sweet, this easy little snack is a great pre-workout treat.  The main ingredient is medjool dates, affectionately referred to as “nature’s candy”.  I have fallen head over heels for dates.  I eat them in my cereal, I saute them with spinach, and now, they are my dessert.  To me, these taste just like pecan pie.  I made up a little crust that is completely unnecessary.  Although, if you have a little extra time, you should try it.  It adds that buttery element that pecan pie needs.  I love them and they love me right back.

I made two different types of Pecan Pie Bites just to see which worked better.  The first batch was made without coconut oil and they were my favorite.  The only problem is, they were much softer and stickier than the bites with coconut oil.  If you don’t mind sticky, then go with those.  However, if you are making it as a go-to snack before a workout, definitely add the coconut oil.  That ingredient is a slowly released energy source that will help keep you going strong throughout your training.  Dates + Coconut Oil = AWESOME workout fuel!

INGREDIENTS: (makes 8-10 pecan pie bites or balls)

•  8-10 Medjool dates, pitted and sliced in half
• 1/2-3/4 cup pecans, roughly chopped
• 1 tsp vanilla extract
• 1-2 TBS unsweetened almond milk (work your way up to 2, gradually adding as needed)
• dash (or two) of sea salt
• *OPTIONAL* 1 TBS coconut oil
• *OPTIONAL* handful dark chocolate chips

1. Add all ingredients to a food processor (or blender) and blend until smooth or as smooth as you like it.  NOTE: You will have to stop processing every few seconds and scrape down from the sides.  Add almond milk as needed to reach desired consistency.
2. It helps to scoop the mixture into a bowl and allow to chill in the fridge for 20-30 minutes (or freezer for less time) before shaping them into bites, bars or balls. 



INGREDIENTS FOR “CRUST”:

I did not intend to share the crust with you, so I didn’t measure my ingredients very well.  If you decide to try it, I don’t think you could really mess it up.

• 4-6 TBS almond flour
• 1/2 TBS raw (Amish) butter, melted

1. I combined the two ingredients and formed a dough, adding a little more of each as needed. 
2. I spread it out like a pizza dough on a foil-lined toaster oven tray.
3. Toasted/baked on 350* for 7-10 minutes. 
4. Crumble the crust (it will fall apart easily) and roll the balls/bites until covered.

This is probably the easiest brownie recipe I have ever tried.  Everything is prepped in one pot, then poured into a baking dish.  That’s it!  This is an adaptation of the black and white cake recipe over at elanaspantry.com.  If you have a sweet tooth and need some chocolate NOW, this recipe is just for you.  I was in the mood to bake (and in the mood for chocolate), but I haven’t been food shopping, so I used what I could find in my kitchen.  That’s sometimes more fun than following a recipe anyway. 

Elana’s recipe calls for white and dark chocolate, which I have tried and it is amazing.  However, I try to limit my sugar intake during the week, so I “cleaned it up” a bit.  You can use dark chocolate OR, what I did since I don’t have dark chocolate just lying around the house (unfortunately!), is use Macasure bars.  These are a product of Sequel Naturals (the Vega line) and can be found in health food stores or in our office, when in stock.  If you prefer vegan baking altogether, just use carob chips.  I also wanted a little crunch in mine, so I added chopped almonds and cherries (frozen and thawed).  That is completely optional and the brownies are just as moist and delicious without anything added. 

Lastly, because I don’t use white sugar, I do recommend that you taste the batter before you bake it to ensure that it’s sweet enough for you.  The batter tends to taste sweeter before it’s baked, so keep that in mind.  Now, on to the recipe…

INGREDIENTS:

• 1 cup dark chocolate chips or a 6 oz bar.  (OR 2 macasure bars)
• 1/2 cup coconut milk (canned)
• 2 eggs
• 1 1/4 cup blanched almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda (aluminum free)
• 3 TBS xylitol or powdered stevia to taste (I used some of each)
• OPTIONAL: handful of chopped nuts and/or cherries.

1. Preheat oven to 350* and grease an 8×8 inch pan with coconut oil.
2. In a small saucepan, melt chocolate and coconut milk over very low heat.
3. When chocolate is completely melted, remove from heat.
4. Stir eggs into chocolate mixture.
5. Stir in almond flour, salt, baking soda, and xylitol/stevia.
6. Fold in any nuts, additional chocolate, or fruit you want. 
7. Pour batter into baking dish and bake for 20-25 minutes.
8. Allow to cool before slicing.

NOTE: I had to let mine cool almost completely because they were so moist.  Once they cooled, they cut easily. 

If it seems that I’ve been M.I.A., well, I have been.  In case you haven’t heard (or seen), we have finally moved into our new “home” at Y360 Health.  I have been consumed with getting our beautiful new clinic up and running.  We are so excited about this new chapter!  Please stop by and check it out if you haven’t already done so.  Now, on to the good stuff…

I’m a Southern girl through and through.  One thing that I grew up eating a lot of, especially during the warmer months, is banana pudding (or puddin’).  It’s been challenging at times to walk away from these delicious traditions filled with sugar and cream.  While I do indulge on occasion, I try my best to save such treats for special times.  In the interim, I create healthy and nutritious substitutes to satisfy my cravings.  Lately, I’ve been craving banana pudding.  There was no way I was going to use pudding packs, white sugar, and vanilla wafer cookies in my recipe.  So, I turned to the food that I am currently enamored with: the cashew nut.  I had a vision and it worked!  I love when that happens!  The best thing about this recipe (besides how yummy it is) is that it took me 5 minutes to prepare.  I hope you take the time this weekend to treat yourself to this classic southern dessert and feel guilt-free about it! 

INGREDIENTS: (approximately 3 servings)

• 1 cup raw cashews
• 3/4 or 1 cup unsweetened vanilla (or plain) almond milk (start with 3/4 and add as needed)
• 2 bananas
• stevia, to taste (or other sweetener of your choice)
• 3 cookies to crumble over top*

*I used Pamela’s Shortbread Pecan cookies (found at Publix)

1. Combine cashews and milk in blender or food processor and blend until smooth.  Add 1 1/2 bananas and blend again until creamy.
2. Add stevia to taste and blend again.
3. Pour (and scrape) cashew cream mixture into medium dish (or several mini dishes).
4. Slice remaining 1/2 banana over top of the pudding and top with cookie crumbles.
5. Allow to set in the refrigerator for at least an hour.  The longer you leave it, the firmer and more delicious it becomes. 

NOTE:  For a real indulgent treat, line the bottom of your dish with cookies of your choice (healthy, of course) and pour pudding over them.  Finish the recipe as listed above.

Check this out.  I have a sweet tooth.  This is such a nifty little dessert that doesn’t send you into a sugar coma.  I adapted this recipe from Joy the Baker and it’s so good.  It’s totally healthy for you, too.  So much so that I wouldn’t be opposed to eating it for breakfast, especially before a workout.  You’ve got your carbs in the banana, your protein in the nuts, and just enough dark chocolate to make you feel like you’re having a vacation meal.  Rather than using a typical dark chocolate bar, I used the Macasure bar from the Vega product line.  (We sell these in our office in case you didn’t know.)

I did not post an “after” picture because, well, it’s not pretty.  The skin turns black.  Everything else is nicely melted and toasted just as it should be.  Add your favorite toppings, bake, and dig in!

INGREDIENTS:

• 1 banana
• 1/2 macasure bar (or dark chocolate bar), chopped
• a few raw nuts, chopped
• shredded coconut (optional)

1. Preheat the oven to 375*.
2. Cut both ends off of the banana and slice the skin down the middle.  Try to avoid slicing the banana itself.
3. Open the skin and stuff with all other ingredients.
4. Wrap loosely in foil and bake for 15 minutes.  Allow to sit (still covered) for 5 minutes.

Easy enough? Yum.

Who loves ice cream?  I know I do!  This recipe is so amazing.  It’s one – yes, one ingredient: banana.  It takes minutes to prepare and can be made nutty, chocolaty, fruity, etc.  The texture of frozen, blended banana is identical to the best homemade ice cream.  No reason to go on and on, the simple instructions and flavor ideas are below.  If you have a sweet tooth (or kids!), please try this!  You’ll be just as excited as I am! 

INGREDIENTS: (serves 2-3)

• 2 soft frozen bananas

1. Slice bananas in approximately 2 inch bites and arrange on a plate or baking sheet. 
2. Place in freezer until “soft” frozen.  (20 minutes or so)
3. Put banana in food processor (you could also try blender) and blend until smooth.
4. If you are adding other goodies, blend the banana first.  Add any other ingredients when banana is smooth.

**NOTE: If your banana blends into a bunch of tiny pieces, it’s still too frozen.  Simply wait 2-3 minutes and try again. 

ICR CREAM VARIATIONS (aka: the fun part!)

• 1 TBS nut butter (oh yeah) & sprinkle with chocolate chips
• For a tropical flare, add fresh pineapple & sprinkle with nuts & coconut flakes.
• 1 TBS raw cacoa powder and chocolate chips for double chocolate banana
• Use your imagination!

If you try something different, please share!