Sunday, February 26, 2017

Oatmeal Breakfast Cookies

I love messing around with 2 or 3 ingredient recipes.  I have a list of them that I modify frequently. Breakfast cookies have been my new favorite to play with.  These cookies aren't as sweet as the real deal, and are much lower in calories. They're basically baked oatmeal.

They're a perfect snack for on the go breakfasts, or a toddler cookie. Plus, you can rest easy knowing that even if they eat 4 of them, they still won't have eaten as many calories as a package of pop tarts.

Both bases are basically the same amount of calories-80-85.  If you want to turn it into more of a dessert cookie, simply double the sweetener (which will add about 25 calories per cookie).

Add any bits or fruit you like.  I like to toss in an apple, or golden raisins, and or pecans.  Sometimes I'll even add butterscotch chips.

Use gluten free oats for a gluten free variation.



Banana Base
2 Tbsp.  honey or sugar
1 banana
1 cup quick oats

Squash Base
2 Tbsp. honey or sugar
1 cups quick oats
1/2 cup pumpkin or squash puree

  1. Preheat oven to 350F.
  2. Combine ingredients. Once a sticky dough starts to form, feel free to use your hands to finish up the mixing.
  3. Divide into 6 pieces, and roll into balls.
  4. Place on parchment covered cookie sheet.  You can put them fairly close, as there's no butter and the cookie won't spread.
  5. Press down on ball.  You may have to peel it off of your hand, which is fine.  Be careful, the dough it a little tacky.
  6.  Bake for 8-10 minutes, until golden.
Makes 1/2 dozen at 85 calories a cookie.

Tuesday, February 21, 2017

Monkey Hulk Muffins II

I loved muffin batch 1, but I wasn't happy with the fat content.  I wanted to see if I could get those calories even lower. Fruits, veggies, and flour can make calories hard to cut.

I was really surprised by the caloric results though. So here's how they compare.
I thought the carbs would go up profoundly, since I added sugar and another banana. But the extra volumes made more muffins so it didn't significantly change.  It did, however, cut fat and raise fiber. So, these are my new favorite.  They're sweeter, they're just as moist and fluffy, and they're better for me.

And yes, I DID use the purple muffin cups on purpose, 'cuz that's how I roll.


4 brown bananas
6 oz. spinach (generally this is one normal bag)
3/4 cup sugar
1 tsp. vanilla
1 Tbsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/4 tsp. baking soda
2 tsp. baking powder
1 3/4 cups all-purpose flour

  1. Preheat oven to 400F.
  2. Combine bananas,  sugar, and eggs in food processor or blender.
  3. Add in spinach a bit at a time.
  4. Add everything else but the flower, and process high until completely combined.
  5. Scoop into a medium bowl, and add in flour.  Remember to muffin mix. Mix until just moist and combined, don't beat the heck out of it.
  6. Divvy up into cups, and bake about 15 minutes, until golden edges.

144 calories a muffin, made 15 muffins. Totally could make 16, but I like my muffins big.

Thursday, February 9, 2017

Guilt-Free Hawaiian Pizza

Thursdays are my day off usually, and I like to putter around the house, eat bad food, and clean.  Today I had to run in for half a second to help a student think about their life choices. Afterwards I ran my errands, which included my bi-weekly beat-down from the masseuse who keeps me walking, and getting groceries.

I had planned to make a taco bowl tonight, but I learned it's #NationalPizzaDay , and who am I to argue?

But going out for pizza is a bit of a number game, so I thought I'd make it at home. All of the flavor, none of the guilt. Added bonus, I forgot to eat today, so I totally could indulge in the whole pie. Yum.


3/4 cup self-rising flour
3/4 cup fat free plain Greek yogurt
1/4 cup spaghetti or pizza sauce
2/3 cup finely shredded, reduced fat mozzarella
1/2 cup pineapple tidbits

  1. Combine yogurt and self-rising flour. Knead on floured surface until dough forms.
  2. Pat out, and place on a lightly grease pan or cookie sheet.  If you have a stone, no grease needed.
  3. Layer in order: sauce, pineapple, half the cheese, turkey bacon, rest of cheese.
  4. Bake at 350F for 20-30 pieces until edges and cheese golden.

Makes 6 slices at about 125 calories a slice or one medium pie for 755 calories.

Saturday, February 4, 2017

Monkey Hulk Muffins

Before you say anything...


Monkey Hulk does, in fact, exist.

Thanks Marvel!

What's in a monkey hulk muffin? Well, don't tell the kids, but spinach.  Lots of it. Don't worry, like everything else I've given you,you don't taste it!

I had a bag of spinach about to go off, and some bananas, and I almost made a smoothie. But, I don't love smoothies. So I though, well, why not try adding it to muffins?

Luckily, it wasn't an insane thought, and each muffin has a good punch for Vitamin C and A.


3 super ripe bananas
6 oz. baby spinach
2 tsp. baking powder
1/4 tsp. baking soda
1/3 cup coconut oil, solid
1/2 tsp. salt
1/2 cup and 3 Tbsp. sugar
2 eggs
1 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1 3/4 cups all-purpose, unbleached flour
  1. Preheat oven to 400F.
  2. Combine everything but the flour in your food processor. Use low then high setting, until well combined.
  3. Pour out into bowl, and fold in flour.
  4. Scoop into lined muffin cups.
  5. Bake on middle rack about 15-20 minutes, until muffin tops high and passes toothpick test.  Will get slightly golden.
Makes 12 at 190 calories a muffin, or 1 loaf.