One of my best friends texted me that she wanted donuts yesterday, so naturally I had to bring her donuts! 🙂 She’s gluten free, and I had some bananas that needed to be used, so this was a match made in heaven. I googled and found this amazing recipe on Sally’s Baking Addiction. I changed around a few things, and these little guys are SO good! Let them cool and eat them after they have settled a little.
Banana Bread Donuts
- 1/4 cup + 2 Tablespoons sugar – I used coconut sugar
- 3 Tablespoons melted coconut oil
- 1 large egg
- 1/2 cup mashed ripe banana (1 small banana)
- 1/2 teaspoon vanilla extract
- 1 Tablespoon Chobani Vanilla 0% greek yogurt (or any vanilla or plain yogurt)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup + 1 Tablespoon coconut flour or GF flour (I like Trader Joes, but I used coconut flour on this recipe)
Dark Chocolate Glaze
- 1/4 cup dark chocolate chips (or semi-sweet)
- 1 tsp coconut oil
- 1 Tbsp unsalted butter
- chocolate sprinkles (optional)
Preheat oven to 350 degrees. Spray donut pan with nonstick spray. I didn’t have a donut pan, and I couldn’t wait to get one, so I just used a muffin tin and poked holes in them after they were cool. 🙂
Whisk together the egg and sugar for about 4 minutes until light in color. Stir in the banana, oil, vanilla and yogurt.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix).
Using a piping bag or a ziplock bag with the corner cut off, pipe the batter carefully into prepared donut pan making sure each cavity is only 2/3 full. Bake for 10-12 minutes. Allow to cool slightly before removing from pan, about 5 minutes.
While the donuts are baking or cooling, melt the chocolate chips, oil, and butter together in a small bowl in the microwave (about 30 seconds). When the donuts have cooled for 5 minutes, dip the tops into the chocolate glaze and sprinkle with chocolate sprinkles. **It made a mess to dip them, so I spread it on with a spoon. Allow to cool on a cooling rack.
*Donuts are best served fresh the same day. This recipe only yields 8-9 donuts, so feel free to double or triple if making for a group.
These things are probably the best things I’ve made thus far. (Do I always say that!?) I can’t take credit for them by any means – I found these on Fed and Fit. They will change your life… These are actually BETTER than an Almond Joy – not kidding. Let me know what you think.
- 3 cups unsweetened shredded coconut (I used Trader Joe’s brand)
- 3 Tbl maple syrup
- 6 Tbl extra virgin coconut oil
- 1.5 cups chocolate chips or melting chocolate
- ½ cup natural almonds
- Combine the coconut, maple syrup, and coconut oil in a food processor or blender. Blend for 2 minutes, pausing halfway to scrape down the sides.
- Spoon the mixture into a 16-slotted plastic ice tray and press down. Place in the freezer while you prepare the melted chocolate.
- To temper the chocolate *** – now all I did was throw the chocolate chips in a pan over medium heat and stir, stir, stir, but if you want to get technical then follow this step and the next… place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water. Stir constantly with a rubber spatula until melted or between 110 F and 115 F.
- Remove from heat and place on a towel, let the chocolate cool to 95 F and add the remaining ½ cup of chocolate chips. Stir until smooth with the rubber spatula.
- Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling wrack. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot.
- Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered.
- Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set.
- Wrap in squares of wax paper, if you want, and twist the ends shut for giving away at parties or on Halloween.
We are constantly works in progress… Recently I’ve dropped a few lbs because I got SERIOUS about diet, cutting out sugar, and stepped up working out. People have started to NOTICE. It feels good! I have developed my own skinny soup that many have asked for…so I wanted to share the recipe with you!! With a combination of eating right, cardio, my own training and Barry’s Bootcamp Nashville – I am DETERMINED to get into the best shape of my life 2014.
Use as many veggies as you want! Here’s what I use, and I get all of my ingredients from Trader Joes!
1-2 yellow squash
1 carton of mushrooms
Organic low sodium chicken stock
Take a large pot and put over medium heat with some olive oil. Add mushrooms, chop up the squash, zucchini, celery and carrots and add those. Sauté all of these veggies for a bit and add cracked peppercorn aka (pepper). Add as much chicken broth as you want to the veggies and bring to a boil. (I don’t add a ton – I like mine more like a chunky stew.). Once it comes to a boil, add in cherry tomatoes and spinach. Also add one teaspoon (or more if you want) of dried basil, rosemary and parsley. Add more pepper too! From here bring down to a simmer, cover and let simmer for awhile – an hour or so. Then you can refrigerate and eat it for a week!! I also buy Trader Joe’s simply chicken and add it to each bowl then microwave. I also sprinkle with a little more pepper and 1 stevia to give it a touch of sweet! ENJOY!!
Here’s a new one I found that I love, love, love! I use a lot more butternut squash than this recipe, and you can even leave out the potato and put in more chicken if you want! YUM!!
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed*
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- ¾ teaspoon dried parsley
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ¼ teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
- *For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
- Preheat oven to 425 degrees F.
- Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
- Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
- Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
- Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.
These little guys are IN….SANE. Totally gluten free, and I use I Can’t Believe It’s Not Butter instead of real butter to cut a few calories. I also like to use the Trader Joes Rolled Oats (see pic above) – those seem to work better than regular old oats. This recipe is super simple. Throw it all together, and bake at 350. They can be kind of crumbly so be careful when you take them off the pan. It’s best to let them cool a bit before trying to remove them. Let me know how you like these little beauties!
- 5 tablespoons (70 g) unsalted butter, melted and cooled
- 3/4 cup (164 g) packed light brown sugar
- 1/4 teaspoon kosher salt
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 2 cups (200 g) gluten free old fashioned rolled oats
- 5 ounces dark chocolate chips
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the butter, sugar and salt, and mix vigorously to combine well. Add the eggs, and mix again to combine well. Add the oats and mix to combine. The dough will be relatively thick but soft. Add the chocolate chips, and mix until they are evenly distributed throughout the batter.
- Drop the dough by rounded tablespoonful on the prepared baking sheet, each about 1 1/2 inches apart from the next cookie. Place the baking sheet in the freezer to chill for 5 minutes, and then place the cookies in the center of the preheated oven. Bake until lightly browned on the underside and mostly set (about 12 minutes). The cookies do not change a lot in appearance during baking, except on the underside. Remove from the oven and allow to sit on the baking sheet until set (at least 10 minutes). If you attempt to move the cookies before they are set, they won’t hold together well.
OMG. That’s all I have to say about this recipe. One of the gals I train shared this with me – Miss Danielle Bertiger. Golf claps please. 🙂 This is a low-carb recipe packed with goodness, and you simply can’t go wrong with this bowl of “pasta.”
First of all, you’ll need a spaghetti squash and you’ll have to learn how to prepare it. Knowing how to do this is something that you’ll use over and over again. You can prepare this like regular spaghetti or try new sauces like this one below. Here’s a simple site to check out – How to Prepare a Spaghetti Squash.
For the sauce, I used soy nuts instead of pine nuts, added some water to make the sauce a bit thinner, more lemon juice (fresh squeezed) and salt and pepper actually in the sauce. I garnished with the tomatoes, more basil leaves and squeezed a slice of lemon to finish. To make the avocado pesto sauce…
- 1 bunch fresh basil, reserve some leaves for garnish
- ½ cup pine nuts
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- 3 cloves garlic
- ½ cup olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
1. Prepare the spaghetti squash.
2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
Healthy Nanner Oat Muffins
These little nuggets are a great way to start the day or to munch on as an afternoon snack. I’m going to give you guys the full recipe and include some healthier options to sub in for the not as healthy ones. 🙂 Pair one of these guys with a coffee and you’ll be ready to roll!!
-1 1/2 cup of all purpose flour
-1 cup rolled oats (I like the gluten free Trader Joes brand)
-1/2 cup of white sugar (or splenda)
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 egg (or 2 egg whites)
-3/4 cup milk (skim is good!)
-1/3 cup of vegetable oil (or 1/3 cup of applesauce)
-1/2 tsp vanilla extract
-1 cup of mashed banana (or add a little more for kick)
-Chocolate chips – however many you’d like to add (totes optional!)
Preheat the oven to 400. Combine the oats, sugar, powder, flour and salt in a bowl and set aside. In a mixing bowl, blend together eggs, milk, oil, vanilla and then add the mashed banana. Once those are blended together, add in the dry ingredients. Mix in chocolate chips last if you’re adding those in. 🙂 Line a muffin tin or spray well and bake at 400 for 20ish minutes or until they just start to brown a bit.