195. strawberry yogurt popsicles.

These popsicles are a simple mixture of pureed strawberries, a touch of agave, vanilla soy yogurt and some crushed vanilla oreos.

181. chocobanana popsicles.

With the temperatures reaching almost 100 this week, my bananas are going ripe really fast! Also, with the high temperatures I am definitely not in the mood to bake.  Popsicles seemed the only logical solution here!

I took two over ripe bananas, 1/4 cup chocolate almond milk and 1 heaping tablespoon of peanut butter and mixed it together in the vitamix. I poured ino popsicle molds…and waited.

These were so so good. And pretty healthy too! We will definitely be keeping these on hand this summer.

172. cookie butter shake.

Don’t let this boring photo fool you. THIS SHAKE IS DELICIOUS.

If you haven’t tried trader joes cookie butter yet, you need to. Or if you haven’t tried it, save yourself and NEVER touch it. But you will be missing out. This stuff is AMAZING. I haven’t done a ton with it yet, but I have dipped dark chocolate squares in it, ate it right off the spoon and smeared it on apples.

Tonight I put it in a shake and it blew my mind.

1 cup soy ice cream (vanilla)
1 banana (not frozen)
1 T cookie butter
1/2 cup vanilla almond milk

136. no bake energy bites.

Since we are pretty much packed up, there isn’t much I can make these days. But these no bake bites were pretty easy to throw together and help us have something to snack on in between all the packing and moving!

This recipe is extremely versatile, so change it up! Here’s where i found it originally.

No-Bake Energy Bites
 1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

 

 

125. donut muffins

Last week when I found the recipe for the Sunflower seed bread, I saw this recipe for donut muffins. Since milo is CRAZY about donuts and loves muffins, I thought this would be the perfect thing to make him….and I love anything I get to put sprinkles on. Yesterday he had his friend over and I have been working the “if you eat your vegetables you get a treat…” scenario…So with the hopes they would eat their veggie burgers actually made of vegetables, I whipped up a quick batch of these.  I veganized her recipe and they turned out ok. The cake part was pretty good and donut-ish, but the glaze was very salty (from the earth balance). I think if I did this again I would just use my go-to ganache recipe.

Here’s what I did:

Chocolate Glazed Baked Doughnut Muffins
made 8 doughnut muffins

For the doughnut muffins:

1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons earth balance, cut into cubes and chilled
1/4 cup soy milk
1/4 cup plain soy yogurt
1 teaspoon vanilla extract
1 egg, beaten ( i used ener-g 1 1/2 tspns mixed with 2 T water)

For the chocolate glaze:
1/4 cup earth balance
2 tablespoons soy milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted

To make the muffins:

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, cinnamon, salt and sugar.  Add the cold earth balance cubes and use your fingers to break the earth balance up into the dry ingredients.  Work the earth balance (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour.  Set aside.

In a small pan, heat the soy milk until almost boiling and remove from the flame.  Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins.  Muffins tins should be filled halfway.  Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch.  Insert a skewer into the center of a muffin to test for doneness.  If the skewer comes out clean, the muffins are done!  Remove from the oven and let rest while you whip up the chocolate glaze.

To make the chocolate glaze:

In a small saucepan over medium flame, heat earth balance, soymilk, corn syrup, and vanilla extract until butter is melted.  Remove from flame and add chopped chocolate.  Stir until chocolate has melted.  If the mixture begins to separate a bit… don’t panic.  Whisk in the powdered sugar and the glaze should come together.  Dip the muffin tops in the glaze while the glaze is warm.  Let rest for 3 minutes then sprinkle with jimmies.

 

 

96. healthy peanut butter oatmeal cookies.


COOOOOKIES! I love them. I don’t like having them in the house because I eat so lots of them. But I always want them.
So I try to find cookies to satisfy my cookie craving, but aren’t too incredibly bad for you. But, it usually takes fat and sugar to make a good cookie…

I was kind of skeptical of these cookies when I first saw them because they have no processed sugar, no flour, and on;y 1.5 tablespoons of oil. But they did have lots of good stuff – oats, coconut, chocolate, banana and peanut butter. The only added sugar is maple syrup, and I reduced the amount. The recipe called for 3/4 cup, but that seemed like alot for such a small amount of cookies, so I used 1/2 a cup, and that was sweetness a plenty.  (GAH! as im typing the recipe I see it was supposed to be 3/4 tbspn, not 3/4 cup…OOOPS! – that would explain why mine were extra sweet. )

The dough seemed pretty wet, so I was kind of nervous about how these were going to turn out – but they puffed up rather nicely; they are a little on the soft side; they fall apart pretty easily, but they taste really good. My batch made about 9 large cookies….I’m having a hard time sitting here not eating them all now.

The original recipe can be found here

Heres what I did:

1 cup rolled oats
2.5 tbsp shredded coconut
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 large ripe banana
 ¼ cup peanut butter
1.5 tbsp canola oil
1/2 tsp vanilla
3/4 tbsp pure maple syrup
Handful of chocolate chips
Preheat oven to 350°.
In a large bowl combine all the dry ingredients (oats through to salt).
In a separate bowl, mash the banana. Add the peanut butter, oil, vanilla and maple syrup and whisk until smooth. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are incorporated. Fold in the chocolate chips and raisins.
Line a large baking sheet with parchment paper or coat with baking spray. Scoop out the dough and drop cookies onto the baking sheet about 1” apart. Bake for 12-14 minutes, until they start to turn golden. Let cool on the baking sheet for a few minutes to help them firm up, then transfer to a wire rack to finish cooling.

82. frozen chocolate and peanut butter banana bites.

Chocolate, peanut butter and banana. Three of my favorite things.  I’ve seen variations on pinterest, so I figured I’d take a stab at these. They looked pretty simple….and they are…except I can’t for the life of me ever figure out how to get chocolate to melt and be all spread-y and thin and nice. One of the recipes said to add milk; I know from the past anytime I do this, my milk gets hard and clumpy. So I did it anyway, and sure enough, that batch was ruined. I tried adding a little earth balance to that batch to make it thinner, but it was a lost cause.

To make these all I did was chop up a banana, spread some peanut butter on each piece, melt some chocolate (just melted it and worked with it – was kind of thick, so it was messy and hard to work with towards the end, which is why these are NOT pretty), and then dipped them in the chocolate. Put them in the freezer and now they are ready to go.

These will make a great after-dinner treat!

79. fudge popsicles

Before we left for work/school this morning, Milo and I quickly made these fudge popsicles from Smitten Kitchen; only we veganized them. They were so so good! They tasted like creamy fudgey goodness.

Makes 4 standard-sized popsicles (3 ounces each)

2 tablespoons vegan chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups soymilk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon earth balance

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10 Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.