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.
Hello! Today’s recipe is a Veggie Noodle Stir-Fry. It’s packed with broccoli, spinach and bell peppers, and fried with a sauce that’s absolutely to die for! Plus, it takes less than 20 minutes to make from boiling the noodles to serving it up. I used whole wheat spaghetti, but feel free to use brown rice noodles or even rice or quinoa if you don’t have anything else on hand. Let’s get started!
Veggie Noodle Stir-Fry
Serves: 1
Total Cook Time: 20 minutes
Ingredients:
85g whole wheat spaghetti (or other noodles)
2 cups broccoli florets
2 cups spinach
1/2 a bell pepper (I used red), sliced thinly
1 tsp olive oil
For the sauce:
1 tsp soy sauce
1 clove garlic, minced
1 tsp pure maple syrup
1 tsp white vinegar
1 tbs sesame oil
Juice of 1/2 a lemon
1 tsp ground ginger
Directions:
In a large pot of boiling water, cook the spaghetti for about 7 minutes, until al dente. Drain and set aside.
Heat the oil in a pan over medium heat and cook the broccoli and peppers until the broccoli is browned and the peppers are soft, about 5-7 minutes.
While the veggies are cooking, make the sauce by mixing all of the ingredients together in a bowl.
Once the peppers and broccoli are cooked, add the spinach and noodles into the pan and fry until the spinach is wilted. Next, add in the sauce and coat the veggies and noodles with it.
Fry for a few more minutes, adding a bit of salt if needed. Remove from heat and enjoy!
This recipe is great for a quick lunch or dinner and is super easy to make. You can switch up the veggies that you use from time to time- I think that mushrooms would go great with this! Have a great week;)
My Day Is Booked 