Hello! In my world, there are two types of breakfasts; breakfasts that I make on weekdays, and breakfasts that I make on weekends. Weekday breakfasts normally consist of greek yogurt with banana and peanut butter, but on weekends I like to shake it up a bit, since I have more time. This Berry Banana Smoothie Bowl is sweet and refreshing, and adding spinach gives you a boost of vitamins to start your day. The recipe says that it makes one to two servings, but I don’t think that you’ll want to share after tasting it. I love smoothie bowls because the toppings are totally customizable, so go crazy! I hope this recipe starts your weekends off right!
Hi peoples! I’ve had a great weekend so far; I ate a fantastic avocado egg salad sandwich, did some bullet journaling, baked and decorated sugar cookies, painted eggs with my family, and today I made healthy and delicious Peanut Butter and Jam Tarts.
I was looking around Pinterest and Instagram for some Easter treat ideas, but pretty much all of the ones I found called for either coconut oil, dates, cocoa butter or maple syrup, all of which I don’t have at the moment. So I decided to get creative and come up with my own version of a healthy dessert: Peanut Butter and Jam Tarts.
These tarts are ridiculously easy to make and call for super simple ingredients. The shells are made up of the same formula as my Chocolate PB Banana Energy Balls; just bananas, oats, oat flour and a dash of vanilla. A berry filling is then poured over top of a teaspoon of peanut butter at the bottom of the shells, and voila, you have some beautiful tarts! They’re perfect as a snack, dessert, or quick breakfast. I hope you like them as as much as I do!
Peanut Butter and Jam Tarts
Makes: About 6 tarts
Total Time: 45 minutes
Ingredients:
For the tart shells:
2 ripe bananas, mashed
1 cup oat flour (ground up oats)
1/2 cup rolled oats
1/2 tsp vanilla
any kind of oil, for greasing the muffin tin
For the filling:
2 cups frozen berries
1 tsp vanilla
1/4 cup water
1 tbsp plus 6 tsp peanut butter
2 tsp oat flour
Directions:
Preheat your oven to 350 degrees Fahrenheit
Grease 6 holes in a normal sized muffin tin with the oil. I used olive, but coconut or avocado would work too.
Mix together the oats, oat flour, mashed bananas and vanilla in a bowl. Then use a tablespoon to scoop the mixture into six muffin holes. Use your fingers to spread it around and create a cup shape. Make sure that the mixture is evenly distributed and not too thick or thin in some parts.
Bake for 10-15 minutes, until golden brown. Remove them from the muffin tin using a butter knife to pry them out and let cool.
Stir together the frozen berries, vanilla, water, oat flour and 1 tbsp peanut butter in a small pot. Place over high heat, bring to a boil, and then let simmer for 5-10 minutes, until thickened. Make sure to stir the berries every once in a while so that they don’t burn. Place in the refrigerator to cool and set up a bit more.
Spoon a teaspoon of peanut putter into the bottom of each tart. Then fill the rest of every tart with the berry filling.
Enjoy!
Thanks for checking out my recipe! Have a great weekend and a Happy Easter!
Hi everyone! This week I had a bunch of ripe bananas lying around my house, so I decided to make some banana bread. I looked up a recipe on Pinterest, and thanks to The Happier Homemaker, I baked up a tasty treat! However, I did change some of the ingredients to make it a bit healthier. In my version, there’s no refined sugar and I used oat flour. I also added in some dark chocolate chunks. Yum! I hope that you enjoy this lightened up recipe.
Super Moist Banana Bread
Makes: 6-8 servings
Total Time: 80-90 minutes
Ingredients:
3-4 ripe bananas
1/3 cup melted coconut oil
1/4 cup maple syrup
1 chia egg (made by soaking 1 tbs of chia seeds in 1/3 cup water for 15 minutes)
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
A pinch of salt
1 1/2 cups oat flour
1/2 cup dark chocolate chunks
Directions :
Mash the bananas in a large mixing bowl.
Add in the melted coconut oil, egg, vanilla and maple syrup and mix well.
Next, measure out the oat flour, baking soda, cinnamon, salt and dark chocolate and stir into the banana mixture.
Pour the batter into a loaf pan greased with coconut oil. Bake for at least 45 minutes.
If you notice that the outside is browning but the inside looks a bit raw still, don’t worry. Remove the loaf from the oven, let cool, wrap with tinfoil and place in the fridge. Once the loaf has been in the fridge for a bit, the inside will firm up.
Enjoy!
I hope you like this healthy, incredibly moist banana bread! Thanks again to The Happier Homemaker for the inspiration for the recipe! I’m going to go have some right now…
Happy St.Patrick’s Day! For those of you who don’t want a Shamrock Shake, I’ve come up with the recipe for a delicious Shamrock Smoothie;)It’s super simple and full of vitamins. Hope you enjoy!
Shamrock Smoothie
Serves: 1
Total Time: 5 minutes
Ingredients:
1 ripe banana
2 cups spinach
1 ripe kiwi
1/2 tsp matcha powder
1/2 cup light coconut milk, water or almond milk (add more or less if you want your smoothie thicker or thinner)
Directions:
Toss all of the ingredients into the blender, putting the softer ingredients on the bottom (banana and kiwi) and the harder ingredients at the top (spinach). Add the water or almond milk in at the end.
You know how I posted three recipes for Overnight Oatmeal a couple months back? Well, those are great to make ahead for rushed mornings, but if you have the time to make this Chocolate Cherry Oatmeal, I totally recommend it! In fifteen minutes you can have a bowl of creamy, chocolaty oats topped with seeds and of course, cherries. If you don’t have time to make this during weekdays, it’s a great breakfast to soothe your sweet tooth on the weekends. In short, this recipe hits the spot any day of the week! I used frozen cherries in this to top my oats, but if you don’t have some on hand, any fresh or frozen berry will do. Now let’s make some oatmeal!
Chocolate Cherry Oatmeal
Makes 1 Serving
Cook Time: 5-8 minutes
Ingredients:
1 medium sized banana
1/3 cup rolled oats
2/3 cup water
1 tbs unsweetened cocoa powder
1/4 cup frozen cherries (or berries of your choice)
Your favourite toppings (nuts and seeds, nut and seed butters, dried fruit, etc.)
Directions:
Mash half of the banana in a small pot. Add in the oats, cocoa, and water, and stir until combined.
Place the pot over medium-high heat and bring the oat mixture to a boil.
Turn the heat down to medium-low and simmer uncovered for 5-8 minutes, until desired thickness is reached. Make sure to stir the oats every couple minutes or so to avoid them sticking to the bottom of the pot.
Remove the pot from the heat and pour its contents into a bowl. Top with the frozen cherries and other toppings of your choice. I like to slice the other half of the banana and use it to top the oats.
Enjoy!
This is a healthy and delicious breakfast, and it definitely fills you up and gets you through your day! I hope that you like it and find it easy to make. Thanks for reading!
My Day Is Booked 