Ever get tired of the store bought protein bars? Some are good and some are really bad. I used to buy a few and store them in the glove department for when I was on the move; you know, just incase I got hungry mid-day and the only thing nearby was something that would probably take me an hour or more to work off later in the day.
These days I prefer to see firsthand what is in the food I eat. I’ve noticed I am a lot less fatigued since I quit the fast meal, heavily processed stuff. These little protein bites are perfect to make if you need a quick recipe or just want something different than fruit/veggies for a snack.
I’ve made some no bake protein balls before and they went pretty quick. This time I added banana to the mix to give a little more moisture for the oats. They weren’t as firm as the previous recipe without banana, but they held up just as well with taste. Banana, chocolate and peanut butter are a recipe match made in heaven if you ask me.
Banana Protein Power Bites
Pretty incredible little ball of protein for those who enjoy bananas, oats and peanut butter.
- ¼ cup natural creamy peanut butter
- ½ cup old-fashioned oats
- very ripe banana, mashed
- ½ teaspoon chia seeds
- ½ teaspoon pure vanilla extract
- 1 tablespoon mini chocolate chips
- Mash your ripe banana in a small bowl using a whisk.
- Add all ingredients to a medium size bowl. Mix well, either with a wooden spatula or clean hands. Using a tablespoon to scoop, roll into individual ball shapes and place on a cookie sheet lined with parchment paper.
- Add cookie sheet to fridge for at least an hour to firm. Replace protein balls into a plastic airtight container and store in fridge.
- This recipe can be doubled.
It’s September and to me that’s basically fall. AKA apple pickin’ time. Last year we visited a local apple (and various other grown fruits and vegetables) farm and picked enough to make a serious amount of slow-cooker apple sauce and some cute little mini apple pies. However, I think that this year I would like to branch out a little more with my apple recipes and try some new things. This little dip recipe isn’t new, but it sure is delicious and takes less than 5 minutes to whip up for a quick mid-day treat.
Having fruit for a snack is a for-sure way to stay on the healthy path. Especially if you’re eating apples as they contain no fat, sodium or cholesterol and are a good source of fiber. Pair them with some peanut butter for protein and greek yogurt for your nutrients and you have an extremely good-for-you dip.
Easy Apple Yogurt Dip
- plain greek yogurt
- small apple of your choice, sliced
- 1 tablespoon of peanut butter or almond butter
- 1 teaspoon vanilla extract
- pinch of cinnamon
- Add each ingredient in an amount to your liking. Stir well and enjoy with fresh apple slices.
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!
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.
- 1½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Grease a loaf pan and set aside.
- In a medium bowl add flour, baking soda, baking powder, cinnamon and salt. Mix together.
- 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.
- 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.
- Remove bread from oven and allow to cool down for 10 minutes before transferring to a baker's rack. Serve warm.
It’s watermelon season! And because so, I challenge you to make this salsa and serve it at your next party; be it the 4th of July or potluck. Just make sure not to tell your family and friends what’s in it at first! Chances are they won’t suspect those small delicious red cubes to be watermelon.
A sweet way to enjoy your favorite summer past-time snack. Don't let the watermelon fool you though, this salsa has quite the kick to it!
- 3 cups seedless watermelon, diced into small cubes
- 2 jalapenos, deseeded and diced
- ¼ cup red onion, minced
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice
- pinch of salt
- Combine all ingredients into a medium size mixing bowl. Serve chilled with tortilla chips or baked cinnamon tortilla triangles.
It wouldn’t be summertime without a fruit salad.
Summer Berry Watermelon Salad
A delicious fruit salad to enjoy during a hot summer day.
- 4 cups watermelon, chopped into cube shapes
- 1 pint blueberries
- 1 pint raspberries
- 1 pint strawberries, quartered
- 1 tablespoon fresh lime juice
- Add all ingredients in a large bowl, mixing well. Serve slightly chilled.
Can you go an entire summer without making some homemade salsa of your own? I can’t. I get the itch to create some as soon as I know the local Farmer’s Markets are open for the season. I know the ingredients are available year round in the grocery stores, but I feel more bountiful when the salsa I make is either from my own backyard growing, or from someone else’s.
So I started seeds inside back in March, but because we are still in the middle of remodeling our new home, I didn’t have anywhere to store the plants outside and unfortunately they perished inside. Gutted, but I guess this year’s summer will be more about planning and building a special place for them to grow in the years to come. Luckily, I have perennials that I have planted that are absolutely flourishing outside right now to keep my green thumb busy.
Homemade Medium Salsa
- 6-8 large tomatoes, diced (keep the juices if you like your salsa more on the juicy side)
- 1 medium onion, diced
- 1 jalapeño, seeds removed and diced
- 2 tablespoon minced garlic, or two garlic cloves diced
- 2 tablespoon cilantro, finely chopped
- 1 tablespoon fresh lime juice
- salt, for taste
- Combine all ingredients in a medium size bowl. Chill for 30 minutes to an hour before serving.