White Whole Wheat Banana Bread Recipe + New Mixing Bowls

I’m gonna start this post by gloating about how much I love these new Rae Dunn mixing bowls that my sister found for me. If you’re familiar with any of Rae Dunn’s stuff, you’ll know that the mixing bowls are one of her newer released items and they’re extremely hard to find. They’re so dang cute and my own personal collection is so close to being complete.

Bonus – I’ll be using the heck out of these! 

Moving forward – on Saturday, I fiddled around trying to figure out breakfast and came to the conclusion that all those super ripe bananas I had sitting on the countertop (we’re talking 10+ medium size bananas) needed to be used. I decided 6 would be used for Banana Nice Cream (recipe to be blogged in the future) and the other 4 were going to help me create this delicious and healthy Banana Bread that I could enjoy over the course of the week. Plus I am on flour overload over here.

I’ve switched to using White Whole Wheat Flour verses the regular All-Purpose Flour. The health benefits behind White Whole Wheat are pretty remarkable – all those nutrients that are stripped of the bran when producing All-Purpose Flour, remain there and fully intact with White Whole Wheat Flour. We’re talking fiber, calcium, iron and more. If that isn’t enough to convince you to switch over – how about this? White Whole Wheat Flour improves body metabolism.

You had me sold at “metabolism.” Get you some.

And because it’s already been asked – “What’s the purple in the bread?” It’s called cooked banana slices. It’s okay. It’s edible. It’s not going to hurt you. It’s just banana.

White Whole Wheat Banana Bread
Write a review
Print
Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. ¼ cup honey
  2. ¼ cup coconut oil
  3. ¼ cup brown sugar
  4. ¼ cup plain Greek yogurt
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 3 large ripe bananas, mashed
  8. 1 teaspoon baking soda
  9. ½ teaspoon salt
  10. 1½ cups white whole wheat flour
  11. 1 large ripe banana, sliced
Instructions
  1. Preheat oven to 350. Well grease a loaf pan and set aside.
  2. Using a large mixing bowl, add honey, coconut oil, brown sugar, greek yogurt, eggs, vanilla extract, baking soda and salt. Whisk well.
  3. Next add mashed bananas. Whisk well again.
  4. Using a wooden spoon, slowly add flour to mixture. Stir well, it'll be slightly clumpy - thats okay. Add banana slices, gently folding them in to mix with everything else.
  5. Pour into loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Allow to cook for 5-10 minutes before removing from pan and serving.
fitgirlnic http://fitgirlnic.com/

Ham and Cheesy Hashbrown Casserole

Happy 2017! I decided to start up the new year with a more strict diet and exercise plan due to adding a few pounds on over the last year that I’m not too happy about, just like pretty much everyone else in the world. With bikini season a few months away, I know that winter time would be the best time to start focusing on tightening up my healthy lifestyle a bit, starting with what I eat.

While putting together my meal plan for the week, I decided to include a breakfast casserole that would not only taste good reheated, but hold me over until my morning snack. This previous week I enjoyed an overnight oats breakfast and while that was delicious, I was craving something more “solid.” With a breakfast casserole, not only would I be getting a good source of protein from the eggs, but I’d also be getting a good source of calcium from the dairy; something we all could use. Plus I’d feel more full after eating my portion!

A breakfast casserole can vary in ingredients but usually consist of a basic build; eggs, milk and cheese. To add taste and a better base to mine, I decided to add southern hashbrowns and ham as well. The hashbrowns would give a nice golden crust feel to the casserole while the bacon and ham would just be a bonus addition for the tastebuds. It also helps that I already had all of these things on hand.

As for my dairy; I love to purchase products that are locally made whenever opportunity arises and Reiter Dairy has over 20 dairy farms here in the state of Ohio. Our nearby grocery carries Reiter’s milk product DairyPure and after doing a little research on the brand, I decided I wanted to give it a try. 

What I love most about DairyPure is their 5-Point Purity Promise. When you purchase DairyPure milk you’re giving your family not only a product that comes from cows that are fed a healthy-diet, but also has no artificial growth hormones, has been tested for antibiotics, is continuously quality tested to ensure purity and is cold-shipped from their dairy. Hearing that, I knew that this would be a product that I can feel confident feeding to my family. 

Be sure to check out Reiter Dairy to see which of your local groceries carries their products. 

 

Ham and Cheesy Hashbrown Casserole
Serves 8
In need of a quick and delicious breakfast for brunch, "Breakfast for Dinner," or something you can reheat in the morning throughout the week? This breakfast casserole is perfect for just that and can be thrown together in just 5-10 minutes.
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 16 oz diced ham, package should state that it's already fully cooked
  2. 8 oz shredded sharp cheddar cheese
  3. 8 cups frozen southern hashbrowns
  4. 4 pieces of bacon, cooked and crumbled
  5. 12 large eggs
  6. 1 cup DairyPure milk
  7. 1 teaspoon salt
  8. a pinch of ground pepper, for taste
Instructions
  1. Well grease two quiche pans or a 9x13 size casserole dish with cooking spray and set aside.
  2. Preheat oven to 350 degrees.
  3. Using a large mixing bowl, combine ham, cheese, hashbrowns and bacon well. Add to combination to casserole dish, spreading evenly.
  4. Wash out large mixing bowl and next add eggs, DairyPure milk, salt and pepper (optional) whisking well. Pour overtop ham and hashbrowns, making sure that it is evenly spread.
  5. Cook for one hour.
Notes
  1. If you'd prefer to just make a smaller serving - cut ingredients in half and use just one quiche pan.
fitgirlnic http://fitgirlnic.com/

This is a sponsored post. All thoughts, and opinions I have expressed here are that of my own.

Pumpkin Donuts

 

img_3727

img_3734

The best pumpkin donut I have ever tasted!

Baked Pumpkin Donuts
Yields 18
Krispy Kreme Pumpkin Spice Donuts will be a distant memory after you try your hand at making your own pumpkin donuts!
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1½ cup puree Pumpkin
  2. 3 large eggs
  3. ½ cup vegetable oil
  4. 1½ cup granulated sugar
  5. 1¼ teaspoon cinnamon
  6. 1½ teaspoon salt
  7. 1½ teaspoon baking powder
  8. 1¾ cup all-purpose flour
Buttermilk Icing
  1. 4 tablespoons unsalted butter
  2. 2 cups confectioners sugar
  3. 1 teaspoon vanilla extract
  4. 1 tablespoon whole milk
Instructions
  1. Preheat oven to 350 and lightly grease a donut pan. Set aside.
  2. Meanwhile, in a medium size bowl add pumpkin, eggs, oil, granulated sugar, cinnamon, salt and baking powder. Mix well until completely combined. Slowly add flour, mixing well.
  3. Fill each donut til it is ¾ filled and bake for 15-17 minutes, or until a toothpick is inserted and comes out clean. Remove each donut gently using a fork and place onto a cooling rack.
  4. While donuts are cooling off, add butter into a small size saucepan over med-high heat. Stir well, using a wooden spoon if able. Remove from heat when butter has melted and pour into a medium size baking bowl. Add powdered sugar, vanilla extract and milk. Stir well.
  5. If donuts are cool enough to handle, dip the top carefully into icing mix and return to the cooling rack. The glaze will harden at a generous speed.
Notes
  1. To maintain a cleaner space - place a piece of parchment paper underneath cooling rack to catch donut icing when it drips.
fitgirlnic http://fitgirlnic.com/

Raspberry Lemonade Overnight Oats

IMG_3487

Experimenting with a variety of overnight oat flavors this week, I decided to start the week off bold with raspberry and lemon. I originally got the inspiration off of this Raspberry Lemonade slushie that my husband gets at our local Graeter’s Ice Cream. You know a combination works well if it’s a repeated bought treat. Luckily, that same combination works just as good for some overnight oats!

Chobani is my favorite, favorite yogurt brand. I haven’t met a flavor I don’t like, so it was the obvious choice to go with their lemon greek yogurt. To add a more fresh side, I threw in a handful of raspberries and zest of a lemon. Because I’m doing the overnight oats, I used old-fashioned oats but this would also do wonderfully with some granola if you’re not an oat kinda gal or guy. Just make sure you add a little bit of almond milk to help soak the oats. I don’t imagine dry oats are too delicious. 

IMG_3478

 

Raspberry Lemonade Overnight Oats
Serves 1
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 container of Chobani greek lemon yogurt
  2. ½ cup old-fashioned oats
  3. ¼ cup unsweetened almond milk
  4. handful of fresh raspberries
  5. ½ teaspoon lemon zest
Instructions
  1. Using a mason jar, layer overnight oats with old fashioned oats followed by almond milk, lemon yogurt and raspberries. Top with lemon zest and store in a refridgerator for up to 3 days.
fitgirlnic http://fitgirlnic.com/

Week 1 of FitGirlsGuide’s #28DayJumpStart Food Recap

I’m sure you’ve noticed a slow-down as far as posts go. I have a good reason! You see I’m currently doing the 28 Day Jumpstart program by FitGirlsGuide. That means for the next few weeks, I will not be posting recipes unless they are ones I’ve cooked up for my family. And if I do post something that centers around me individually, it will mostly consist of notes regarding my health journey and the food experiences I’ve encountered while participating in this challenge.

If you like anything you see, by all means go check FitGirlsGuide out for yourself! Not only do they put together a wonderful meal-plan for you with daily exercises, but there’s a community of supportive individuals who are doing the same challenges as your with similar goals – and best of all, they’re SUPER encouraging. Sometimes that’s what we need most.

I’m only mid-week but since I’ve already experienced each meal that is scheduled for the entire week, I’m going to do a little recap on each entree today. Usually it helps to hear others experiences with food before you know for sure if you want to try something out for yourself. 

Week 1 Food Recap:

cherrypiefridgeoats1
Cherry Pie Fridge Oats

I always look forward to breakfast during week 1 of this challenge because I love Cherry Pie Fridge Oats. They’re delicious, extremely healthy and easy-as-pie to assemble the night before; perfect for those who are on the go super early! I eat mine cold and with a hot cup of coffee after finishing a session on the elliptical. 

Roasted Veggie Power Bowl
Roasted Veggie Power Bowl

For lunch, you’re given the freedom to pick and choose your vegetables. I like to sample a variety of ways of preparing the Roasted Veggie Power Bowl and in the past have came up with dishes similar to a burrito bowl at Chipotle or chicken fried rice (above)… However, if you like to just follow the ingredients and instructions to ensure you’re doing the challenge just as it’s been laid out for you; the main recipe is still fantastic! 

Little suggestion – make your own homemade hummus. While store bought hummus is the quick way to go, there’s nothing like the taste of freshly grounded chickpeas and tahini sauce. 

streettaco
Sweet Potato Street Tacos

I remember the first time I scanned the Week 1 Menu, I was hesitant at first on if I was going to like the Sweet Potato Street Tacos. Before FitGirlsGuide, I didn’t really eat sweet potatoes. I guess you could say I was a regular stuck up Russet potato kinda-gal. There is truth that you don’t know what you’re missing out on if you don’t actually “get out there” – and the same goes for food tasting. These tacos are delicious! 

So I guess that means sweet potatoes are pretty special; you can’t throw just any ingredient in a corn tortilla and pass it off as a “taco.” 

pitapizzaparty
Pita Pizza

Truth be told, I’ve never met a person who doesn’t like pizza. So I have a hard time believing that someone is going to read “Pita Pizza” and think “Ew, there is no way I am going to like that.” Think of them as individual pizzas on a flat piece of round pita bread that you get to add healthy ingredients to and then cook in the oven for a few minutes. Sound good? No. It sounds GREAT.

Healthy Banana Blueberry Bread

IMG_3324

I could go on and on about how blueberries seem to make everything tastes so much better, even delicious banana bread. But instead of wasting your time and trying to convince you just why; I’m going to assume you already like blueberries because you clicked on a link somewhere just for this recipe. So just right below the pictures, you’ll find a list of ingredients and instructions. Get to it!

IMG_3327

IMG_3338

IMG_3339

IMG_3342

Healthy Banana Blueberry Bread
A delicious bread baked with fresh bananas and blueberries, healthy enough that you won't feel guilty while enjoying a slice.
Write a review
Print
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 1½ cups whole wheat flour
  2. 1 teaspoon baking soda
  3. ½ teaspoon baking powder
  4. 1 teaspoon cinnamon
  5. ½ teaspoon salt
  6. ½ cup brown sugar
  7. ¼ cup coconut oil
  8. ¼ cup unsweetened applesauce
  9. 2 eggs
  10. 1 teaspoon pure vanilla extract
  11. 3 ripe bananas, mashed
  12. 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees. Grease a loaf pan and set aside.
  2. In a medium bowl add flour, baking soda, baking powder, cinnamon and salt. Mix together.
  3. Next, in a large size bowl add brown sugar, coconut oil, applesauce, eggs and vanilla extract. When all ingredients have been whisked well, add mashed bananas. Whisk well again. Next, gently fold in blueberries.
  4. Add dry ingredients into large bowl with banana mixture. Combine well and pour into loaf pan. Check at 55 minutes by inserting a toothpick in the middle. If toothpick comes out clean, bread is ready. If not, bake for an additional 3-5 minutes.
  5. Remove bread from oven and allow to cool down for 10 minutes before transferring to a baker's rack. Serve warm.
fitgirlnic http://fitgirlnic.com/

Skinny Banana Chocolate Chip Breakfast Muffins

Lately I’ve been trying to swear off bread for the most part, but I’ve been constantly running into some really yummy sounding muffin recipes on Pinterest and it made it hard to resist baking some. Breakfast has always needed to be some sort of variety for me. I could never stick to a routine bowl-of-cereal breakfast day after day, week after week. And so I am unendingly searching and testing for new recipes for breakfast. Afterall, we do dedicate our Sunday night dinner to it as well! 

IMG_3224

I was pretty much sold on this recipe when I saw “chocolate chips” in the title. You can pass off just about any healthy ingredient when you’re adding chocolate chips as well. So if you have some picky eaters in your home, chances are they will still enjoy these muffins. I just leave the “banana” part out at first. You never know, they may not even figure out there’s bananas in there too.

Know what else is great? Each muffin is 170 calories, easily leaving room for that much needed cup of coffee in the morning. That made going off the bread edge for just this week even more worth it!

IMG_3226

Not to mention how much I wish I could put into words just how delicious these muffins are. I guess the best way for you to understand would be to just bake a batch yourself. If you decide to, come back and let me know how they turned out!

Skinny Banana Chocolate Chip Breakfast Muffins
Serves 12
A healthy take on banana and chocolate muffins that are easily assembled and take as short as 20 minutes to bake. Plus kids love them!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1½ cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. ¼ teaspoon salt
  4. 3 ripe bananas
  5. ¼ cup raw honey
  6. 1 tablespoon vanilla extract
  7. 1 tablespoon olive oil or coconut oil
  8. 1 large egg
  9. ½ cup plain nonfat greek yogurt
  10. 1 tablespoon unsweetened almond milk
  11. ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Using cooking spray, grease muffin tin well.
  2. Add dry ingredients: flour, baking soda and salt to a medium size mixing bowl. Whisk well.
  3. Using a blender, add banana, honey, vanilla, oil, egg, yogurt, and milk. Blend on high speed for 60 seconds. Add blender mix to medium bowl with dry ingredients. Using a wooden spoon, combine well. Next gently fold in chocolate chips.
  4. Add batter to muffin tin evenly and filling until they are 2/3 full. Bake for 20-22 minutes, depending on your oven. Check using a toothpick to see if they are throughly cooked through. If the toothpick comes out clean after you stick in the middle of muffin; they are ready to take out of the oven.
  5. Allow muffins to cool down momentarily before moving to a cooling rack. Serve warm.
Notes
  1. Muffins freeze for up to 3 months if needed. Just add them into a ziplock baggie and heat for 30 seconds in a microwave to thaw out when ready to eat.
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
fitgirlnic http://fitgirlnic.com/

Strawberry Pickin’ and Homemade Jam

strawberrypicking

I’ve been wanting to make some homemade jam for quite some time, so I took the kids to Jacquemin Farms in Plain City to do a little bit of strawberry picking. Every year when I remember it’s strawberry picking time, that time is basically over and we have to wait for it to be apple season before we get to experience anything similar.

We got there shortly after they opened for the day (830am) and I was surprised at how many people were already out in the fields picking! Luckily there were still a  bountiful amount of strawberries still on the vines. Enough that we came home with 6 quarts of strawberries; probably triple what I actually needed. So I imagine for the next few days, there will be several strawberry-based recipes. That’s convinent even if you can’t make it out to a strawberry farm; strawberries are in season now so they’re not super expensive at the grocery store!

strawberrypickin2

Washing strawberries is the easy part. Finding somewhere to store them turned out to be a little interesting, so I ended up lining the bottom of one of the 4qt carriers with parchment paper and filled it with strawberries to put in the refrigerator.

Next comes the time consuming part –  chopping the strawberries. While there’s always the option of washing your strawberries, cutting off the tops and throwing them in the blender, I happen to like my jam chunky and so I opted to slice small and large pieces instead. This means my prep-time was well over 30 minutes.

strawberryjamcookin

Now for the real fun part, cooking strawberries. This is one of the quickest ways to make your entire house smell delicious. It’s such a sweet aroma combined with the lemon and sugar; definitely something that you taste test if your impatient like me.

Your jam will eventually thicken after boiling. Because all stoves cook differently; it may before the estimated time given on the recipe card, or it may be longer. You just have to constantly check as not to overcook.

strawberryjamjars

Aren’t they cute!? I’m in the process of making some cute tags for them as well and will post those when finished.

Old-Fashioned Strawberry Jam
Yields 2
A small-batch recipe for strawberry jam made with fresh strawberries, lemon juice and sugar.
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 4 cups of fresh strawberries, cut into small and large pieces
  2. 2 cups granulated sugar
  3. 2 tablespoons fresh lemon juice
Instructions
  1. Heat a large skillet over medium heat. Add strawberries, sugar and lemon juice. Allow strawberry mixture to come to a boil while mixing frequently with a wooden spoon. Scoop up as much foam as you can and dispose in sink. (foam will be a light pink color)
  2. After removing foam, allow strawberry mixture to continue cooking for 10-15 minutes; constantly stirring. Jam should begin to thicken. If it seems watery still, let it continue to cook but be sure to watch it so that it doesn't overcook.
  3. When jam seems thick enough your likening, add to clean mason jars and allow to sit out until they are room temperature. Refrigerate after.
  4. Canned jam lasts 2-3 weeks if it remains in fridge.
Notes
  1. If you want to try a quick set test, freeze a spoon while cooking mixture. When you want to see if jam is thick enough, use spoon to scoop mixture and tilt spoon ovetop a plate. If the mixture runs off the spoon quickly, your jam isn't thick enough.
fitgirlnic http://fitgirlnic.com/

Overnight Fridge Oats and the Flexibility of Meal-Prepping Them

cherrypiefridgeoats1

Let’s face it. A lot of us aren’t morning people and even if we were, how many really want to cook a well-balanced breakfast each and every morning? I know I don’t. Especially after a hard workout or a late night. It’s more ideal to have something already prepped and ready to just pop in the microwave or in a bowl. 

There’s a lot of quick and convenient store-bought breakfasts that you can buy, but why trust manufacturers to actually produce something entirely healthy? Half of the stuff listed on the nutrient guide of packages I can’t even pronounce. I feel so much safe when I know what ingredients are used in the foods I cook because I put them there. 

cherrypiefridge

With Overnight Fridge Oats, you can choose from any sort of fruit to your liking as well as added ingredients. This makes them flexible to those with a vegan, gluten-free and paleo diet as well. You just need a few ingredients and a container to store them in. I use mason jars for mine. But best part? They stay fresh and impact in the refrigerator for up to 4 days! So you can make four breakfasts in one meal-prep session. 

blueberryyogurtgranola

Add all ingredients in order for the best results:

1/2 cup of Step 1 Basic Ingredients: Old-Fashioned Oats. Mulesi. 

1/4 cup of Step 2 Basic Ingredients: Yogurt. Almond Milk. Whole Milk.

1 Tablespoon of Step 3 Basic Ingredients: Honey. Artificial Sweetener. 

1 teaspoon of Step 4 Basic Ingredients: Peanut Butter. Chia Seeds. 

1/2 cup of Step 5 Basic Ingredients: Blueberries. Tart Cherries. Strawberries. Banana. Apples.

1 Tablespoon of Optional Step 6 Toppings: Mini Chocolate Chips. Cinnamon. 

 

Chunky Monkey Post-Workout Shake

chunk

I have to buy a gallon of chocolate milk each week because the kids drink half a gallon and I use the other half for these delicious chocolate milk, banana and peanut butter shakes that I drink post-workout for a refuel. 

Chocolate milk is known to help replenish after a hard workout, or strenuous activity because it contains double the amount of carbohydrates and protein that you’ll find in regular milk or sugary drinks like Gatorade. It also has a high water content to recover hydration. Add that with your feel-good banana fruit and a tablespoon of peanut butter for additional protein and you’ll bounce back from that exhausting run in no time!

chunkymonkey

 

Chunky Monkey Post-Workout Shake
Serves 1
Good combination if you like chocolate milk and peanut butter.
Write a review
Print
Ingredients
  1. 1 cup low-fat chocolate milk
  2. 1 tablespoon peanut butter or almond butter
  3. 1 medium size banana
  4. 5 ice cubes
Instructions
  1. Combine all ingredients into a blender for 60 seconds max. Serve chilled.
fitgirlnic http://fitgirlnic.com/