For years I had a staple recipe for banana bread that I used. I made it so often that not only did I know the ingredients by heart, but I probably could have prepped the entire thing blind-folded. It’s unfortunate that it was also super unhealthy. So I did a little research and I tested for a recipe that I could happily indulge with and at the same time not feel entirely guilty. And then I decided – let’s give an even more fun twist and create donuts out of it!
I have a donut pan – so yes, I cheat just a little when it comes to donut making. I’d like to give the ol’ make em round yourself a try but haven’t done so yet. If you don’t have your own donut pan, you can pick them up just about anywhere (Target, your local grocery store) for under $10. That’s a bargain if you’re a donut lover or live in a house full of donut eaters.
AND – If you just aren’t into the donut thing at all, you can absolutely use this recipe as one for banana bread and just prepare in a loaf pan. Increase your cooking time to 50-55 minutes (it varies depending on your oven) or until the toothpick comes out clean as a whistle.
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 egg whites
- 1 cup mashed bananas (about 3-4 medium bananas)
- ¼ cup applesauce
- Preheat oven to 350 degrees. Well grease donut pan and set aside.
- Using a medium size mixing bowl, sift all dry ingredients; flour, sugar, baking powder, baking soda and cinnamon. Mix well.
- Next add mashed bananas, applesauce and egg whites to a medium size bowl. Mix until bananas are well blended with applesauce and egg whites. Slowly add to dry mixture, making sure to stir constantly until combined well. Pour evenly into pan, about ¾ full.
- Bake for 22 minutes, or until toothpick comes out clean.
- If you are absolutely anti-sugar, you can try substituting with honey. I'm not sure what the results will be because I haven't personally tried it yet. If you do, let me know!
Have you ever passed by the marked down aisle of food at the grocery store and wondered what you could do with any of the marked down bread? So much! Yesterday I bought a bag of french loaf pieces that was marked down to 49 cents with the intentions of making croutons out of it. I’ve got a salad planned for my lunch this week, as well as a soup and croutons go well with both.
Anyone can make their own croutons with just 4 basic ingredients and an oven. Add some spices or parmesan cheese to give them a more flavorful taste to match whatever entree you have planned to incorporate them in. I promise you won’t buy store brand croutons again!
- 4 cups of bread, cut into small cube shapes
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1/3 cup olive oil
- Preheat oven to 375 degrees.
- Add bread cubes to a large bowl. Sprinkle both garlic powder and sea salt overtop, gently stirring. Next drizzle olive oil overtop and carefully fold; making sure to coat all bread.
- Using a cookie sheet, add bread; spreading out evenly so none overlap. Cook for 10-15 minutes depending on how quickly they brown.
- Remove from oven and allow to cool 5-10 minutes before adding to your recipe or storing in a gallon size ziplock bag.
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.
- 16 oz diced ham, package should state that it's already fully cooked
- 8 oz shredded sharp cheddar cheese
- 8 cups frozen southern hashbrowns
- 4 pieces of bacon, cooked and crumbled
- 12 large eggs
- 1 cup DairyPure milk
- 1 teaspoon salt
- a pinch of ground pepper, for taste
- Well grease two quiche pans or a 9x13 size casserole dish with cooking spray and set aside.
- Preheat oven to 350 degrees.
- Using a large mixing bowl, combine ham, cheese, hashbrowns and bacon well. Add to combination to casserole dish, spreading evenly.
- 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.
- Cook for one hour.
- If you'd prefer to just make a smaller serving - cut ingredients in half and use just one quiche pan.
This is a sponsored post. All thoughts, and opinions I have expressed here are that of my own.
Lately on my no cardio days (Tuesday and Thursday) I’ve been working on my balance and stance by doing an array of yoga exercises. Most are more geared towards helping amenorrhea (something I have been experiencing for some time now) but every now and then I’ll do a session that focuses on just balance. And since I’m not the most balanced person to begin with; I figure it’ll take some time before I feel 100% confident in taking my yoga “experience” outside my bedroom walls. In the meantime, test and try over and over, right?
So when Shaun from YogDev reached out to me about trying the YogDev Wheel, I couldn’t say no. I’ve seen yoga wheels being used on instagram photos by some individuals that I follow and I’ve always been intrigued. Not only can some of these girls and guys do these ridiculously awesome looking poses, but they’re doing them with a yoga wheel! You know – resorting back to the middle school, “she has that ability, I want that ability too!” mentality.
But the wheel is so much more than just a tool that helps you look awesome while working on both your core and ability to better balance yourself. There are many things that a yoga wheel can help improve including:
- Release muscle tension
- Build strength in both your core and back
- Stretch key areas: chest, shoulders, back and hips
- Tone mid-riffs, arms and buttocks
- Drastically improve balance
- Challenge basic yoga poses
- Help to transition into a headstand or handstand
Those sound like things that everyone can benefit from. I’m all about toning my core so I was excited to try out the wheel once my YogDev package arrived.
First off – I want to take a couple sentences to dedicate to how well designed this wheel is. The particular wheel I was sent was gray and white, which is perfect because my house is all neutral and I have OCD about things matching. Also, when positioned with the wheel, you don’t have the unfortunate skin pinches if you were to flinch slightly or feel like you have plastic squished between your legs or digging into your back arch – the padding material is so soft and comfortable.
What else is awesome is that YogDev sends you a small pamphlet that gives you a variety of poses to use with the wheel – something anyone without yoga wheel experience needs! What I loved most about that was the listed poses too was that they didn’t seem too far-fetched for a beginner or someone who may not be super flexible.
I can’t wait to continuing using the yoga wheel in an abundance of ways and gaining the courage to actually video my experience – I need a little more practice first though! In the meantime, if you’re interested in having a YogDev Wheel for yourself – check them out here. Don’t forget to check out their mats and towels as well!
It feels like it’s been some time since I’ve done a meatless Monday post, let alone cooked a meatless meal on a Monday. While searching for clean-eating recipes for the week, I stumbled upon this one from Yummily Yours that I had to try since I’m still in the quest for finding the perfect natural (aka unprocessed) marinara sauce.
It’s crazy how little amount of time and effort it takes to make a marinara. I like more chunks of tomatoes and less “sauce” in mine, so I don’t necessarily puree the tomatoes – just halve them and cook or bake. Tomatoes are magical like that.
So Arrabbiata is a spicy sauce that is made from garlic, tomatoes, and red chili peppers cooked in olive oil. I laid low on the red chili peppers and used chili powder myself because I was going to have the children try the sauce, but my husband deemed it an “adult meal” and now I know next time to actually use red pepper FLAKES, not ground chili. I left it as it’s intended to be cooked in the recipe below though.
I was most thoroughly excited about learning how to get that “restaurant shine” you see often see in pasta dishes when I tried this recipe. The secret? Add a little under half a cup of the water you cooked your pasta in to the skillet you’re cooking your tomato mixture in. Who would have thought?!
- 8-ounces linguine pasta
- 1/4 cup olive oil
- 2 garlic cloves, minced
- cherry tomatoes , sliced into halves
- 2 tablespoons chilli flakes
- 1/4 cup chopped parsley
- grated parmesan, for topping.
- Bring a large saucepan to a raging boil and add pasta. Cook according to package.
- In the meantime, heat olive oil in a skillet over med-high heat. Add minced garlic, allowing to saute; 3 minutes. Next add the tomatoes and cook until they appear softened and the skin looks slightly broken.
- As pasta is finished, drain all but 1/3 of pasta water if possible. Add just pasta to tomatoes and mix well, adding salt and pepper for taste if desired. Next add pasta water, stirring so that the water and olive oil are combined. This sound appear to thicken the sauce some.
- Garnish with chilli flakes and parsley, stirring again to combine. Serve with grated parmesan strips overtop.
The best pumpkin donut I have ever tasted!
- 1½ cup puree Pumpkin
- 3 large eggs
- ½ cup vegetable oil
- 1½ cup granulated sugar
- 1¼ teaspoon cinnamon
- 1½ teaspoon salt
- 1½ teaspoon baking powder
- 1¾ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- Preheat oven to 350 and lightly grease a donut pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- To maintain a cleaner space - place a piece of parchment paper underneath cooling rack to catch donut icing when it drips.
Monday, the first day that I actually am beginning to feel as normal as normal gets for me. After spending the majority of the past week either caring for someone sick or being sick myself, I was able to actually sleep soundly through the night with a cough here and there and wake up feeling refreshed enough. I had my entire weeks menu as well as my workout schedule all ready to go last week and so today I had the motivation to be productive. Happy to say I succeeded!
I started off my morning with a Egg McFitFun, a fun and healthy version of what you can find at most fast-food restaurants and discovered via my FitGirlsGuide 28 Day Jumpstart ebook. After that, I did my BBG 1.0 leg workout (FINALLY!) and proceeded to make this fantastic lunch that I stumbled across on Pinterest that this post is mostly about. Little did I know that this meal itself was big enough and as much work as an entrée is; something it would probably be more perfect for – but what the heck, I made it anyway and stashed the extra portions in the refrigerator for the next few days worth of lunch!
If you haven’t gone outside the box and made rice with anything but what the directions tell you, let me tell you – you are MISSING OUT! Don’t get me wrong, rice in itself can be delicious, but it’s a whole other world when you’re cooking it with broth and spices. I know you’ve probably already looked at number of instructions in the directions and thought “Whoa! That’s a lot!” and I thought that myself too, but the end result is absolutely worth it.
I think my favorite part about this recipe is the fact that it’s based on the combination of Ranch and BBQ sauce. Anyone else use to order a side of ranch and a side of BBQ sauce to mix together and dip their fries and chicken nuggets in as a kid? I still do it at 34. So this Hidden Valley Ranch dressing is like a dream come true for me.
- 2 boneless, skinless chicken breasts, sliced into tender size pieces
- 2 tablespoons olive oil
- ½ cup onion, diced
- 1 ½ cups long grain white rice
- 3 cups low sodium chicken broth
- I can black beans, washed and drained
- 1 teaspoon ground cumin
- 16-ounce bottle Hidden Valley Ranch Honey BBQ Dressing
- 1 medium cucumber, sliced thin
- 1 red bell pepper, deseeded and sliced thin
- 2 cooked ears of corn, kernels cut off cobb
- 1 avocado, sliced
- cilantro, optional
- In a large ziplock bag, add chicken pieces and 1 cup of Hidden Valley Ranch Honey BBQ Dressing. Allow marinating in the refrigerator for 30 minutes.
- In a medium size saucepan over med-high heat, add olive oil and allow to momentarily heat up. Next add onion and rice, stirring often; 3-5 minutes or until rice appears a light shade of brown. Add chicken broth, black beans and cumin. When rapid boiling occurs, lower heat to low setting, cover and allow to cook for 20 minutes. After, remove from heat , sitting for 5 minutes before fluffing rice mixture with a fork. Set aside.
- Using a medium size skillet, add pepper and corn with 1 tablespoon of olive oil. Sauté vegetables for 3-5 minutes. Remove from heat.
- Well grease a large skillet over medium-high heat. Add chicken, allowing to cook on each side for 5-7 minutes or until chicken has grill marks. Flip and cook other side. When chicken is thoroughly cooked, remove from heat.
- In 4 bowls, add rice mixture followed by peppers, corn, cucumber and avocado. Add chicken, cilantro and drizzle additional Hidden Valley Ranch Honey BBQ Dressing on top.
What is it with the beginning of the school year and illnesses? Both kids have been sick and now I seem to have caught it, so as I type this up I am “enjoying” a cup of hot alka seltzer and praying that my throat won’t feel as awful as it does now in the morning. Talk about not much of a productive past 7 days.
Anyhow – my husband is out of town, and while I had originally planned on slow-cooking some barbacoa for this Taco Tuesday, I felt it would be a waste if I had a 3lb chuck roast all to myself. Instead of spending more money at the grocery and dragging said sick child #2 out, I worked with what I got and I have to say; I was extremely pleased with the results!
I was introduced to lentils via FitGirlsGuide a couple years back. I haven’t met a bean I didn’t like and I’ve used potatoes in place of meat before, so paired with pico de gallo, I can totally see why this combination can work great if you’re trying to do without meat or you’re a vegetarian. Just make sure you don’t go light on the lentils! They’re high in lean protein and a great source of potassium.
- 4 6-inch corn tortillas
- 1 cup lentils, boiled
- 2 medium potatoes, diced small and cooked
- 3-4 tablespoons pico de gallo
- ½ cup shredded monterey jack cheese
- ¼ teaspoon fresh cilantro, thinly chopped
- sour cream, optional
- salsa, optional
- Using a small pot, bring 1 cup of lentils and 4 cups of hot water to a slight boil over medium heat. Allow to cook 25-30 minutes, or until lentils seem tender. Drain and set aside.
- At the same time, using a large skillet - add 1 tablespoon of olive oil and set heat to medium. Add diced potatoes, making sure to stir with a spatula to prevent burning. Cook until potatoes seem crispy. Set aside.
- When both lentils and potatoes are ready, assemble your corn tortilla - beginning with potatoes and followed by lentils, 1 tablespoon of pico de gallo, cheese and cilantro. Top with sour cream or salsa, if desired. Repeat step with each tortilla.
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.
- 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.