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Showing posts from February, 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

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

Preheat oven to 400F.Combine bananas,  sugar, and eggs in food processor or blender.Add in spinach a bit at a…

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

Combine yogurt and self-rising flour. Knead on floured surface until dough forms.Pat out, and place on a lightly grease pan or cookie sheet.  If you have a stone, no grease needed.Layer in o…

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 Preheat oven to 400F.Combine everything but the flour in your food processor. Use low then high setting, until well combined.Pour out into bowl, and fold in flour.Scoop into lined muffin cups.Bake on middle rack about 15-20 minutes, unt…