Tag Archives: easy baking

Almost-S’more Banana Cookies [3 Ingredients!]

After a nice light workout, and a delicious post-workout dinner at Mediterranean Market (one of our favorites), I wanted some dessert. I had eaten pretty light at dinner (it’s so easy to stuff yourself there with delicious falafel), so I was ready for a little dessert. Our favorite Mexican bakery was closed, and we’re both too congested for Glacier (best ice cream in town). We didn’t have much dessert food in the house (besides some squares of dark dark chocolate), so I decided to just make some! I remember seeing this recipe, and it was so simple and easy–the perfect cookies for tonight. And they have good macros to boot (aka pretty healthy)!

I'll take three, please

I’ll take three, please

Why almost-s’more? Because I’m not using any marshmallows. A) Because they have gelatin in them and sometimes horse hooves are used for that, but let’s be honest and turn to B) Didn’t have any in the house. Alright, let’s get to the recipe!

  • Prep Time: 3-5 minutes
  • Bake Time13 minutes
  • Makes: 6 cookies

Macros (per cookie)

  • Calories: 116
  • Fat: 3.5g
  • Carbs: 20g
  • Protein: 1g

Ingredients

  • 3/4 cup ground graham crackers (I had the cinnamon kind–yum!)
  • 1 banana
  • 1/4 cup mini chocolate chips

Directions

  • Set oven to 350 degrees F
  • So I tried lining up my baking sheet with parchment paper and it didn’t turn out so well for my cookies. Try just buttering or oiling your baking sheet instead
  • Crush up your graham crackers. Put them in a ziplock and roll a rolling pin over them to get ’em nice and grounded
  • Mash your banana well in a mixing bowl
  • Mix the rest of the ingredients in the bowl
Yum mixture

Yum mixture

  • The original recipe made 8 cookies, but I think perhaps I made mine a bit bigger than her. So plop your cookie dough on the baking sheet any way you would like. They don’t really expand, so style them how you want them to turn out! Remember this isn’t a normal cookie dough texture
Ready to bake!

Ready to bake!

  • Bake for 13-15 minutes. Mine were promptly ready at 13. Take out and let cool for a few minutes (I know, that’s hard).
Begging to be eaten

Begging to be eaten

Oops didn't wait long enough

Oops didn’t wait long enough

How easy was that?! It took no time at all…well, it took some time for me because we got caught in the middle of a Monk marathon (best show ever). These are guilt-free cookies that don’t break the money bank or time bank. I know I’ll be using this recipe frequently when I need a dessert fix or a last-minute needed dish for friends. Use this recipe to stay hungry and fit!

Enjoy with milk!

Enjoy with milk!

You might also like…

BONUS KITTY PIC

Sajah selfie

Sajah selfie

Healthy Greek Yogurt Mini-Cheesecake Recipe

I’ve been wanting to make these for a loooong time. First, the problem was I couldn’t find one ingredient anywhere. Then, it was that I was prepping for the contest, so I stayed away from dairy. Finally FINALLY, both those problems are over. I found the ingredient (Green Mountain Farms Greek Cream Cheese) at Wal-Mart (unfortunately) and this past Monday, my contest was complete!

I can hear you saying, HEALTHY cheesecake?! Give me a break! Sure, it may not be better for you than a protein shake, but hear me out. This magical ingredient cuts half the normal fat of a cheesecake and deals twice the protein. Can you say SERVE ME ANOTHER?! I thought so. I got this recipe from here and cut it in half. It was very easy and so so good. Creamy, delicious, and light—and it doesn’t leave you feeling like you have a bowling ball in the tummy, which I appreciate. This is a recipe I will often go back to as Chris and I love cheesecake. You could do it with or without the lemon twist (we happen to like it).

You pretty thang

You pretty thang

  • Prep Time: 10-15 minutes
  • Cooking Time: 25-30 minutes

 Macros

  • Serves: 6 (you can always double it for a bigger party)
  • Calories: 182
  • Fat: 8.9g
  • Carbs: 19g
  • Protein: 6.8g
^_^

^_^

Ingredients

  • 3 cinnamon graham crackers
  • 1 tbsp butter
  • ¼ cup sugar
  • zest of ½ lemon
  • 1 egg
  • 1 8-ounce package of Green Mountain Farms Greek Cream Cheese & Greek Yogurt
  • 1/8 cup heavy whipping cream
  • ½ tsp vanilla extract

Directions

  • Pre-heat oven to 350 degrees F
  • Line your muffin tin with cupcake liners (I used ones that were waaaaaaay too big)
  • Ground your graham crackers finely—I used the bottom of a glass and a bowl…and eventually my fingers

photo 1 (30)

  • Mix in the butter with the graham cracker crumble
  • Put the crumble at the bottom of each cupcake liner, try to make it even

photo 2 (28)

  • Bake for about 5 minutes and let cool
  • Grate some lemon zest
  •  The recipe asks for a stand mixer, but we don’t have one of those. So I used a whisk! Mix all the rest of the ingredients together in a medium sized bowl. Make it smooth.

photo 3 (23)

  • Pour into muffin liners about 2/3rds full. Mine definitely were not all even. Do what you can.

photo 4 (11)

  • Put in the oven for about 20-25 minutes. Mine were good at 23. A little cracked, but after refrigeration, they smoothed out.

photo 1 (31)

  • Make sure to let them cool. Then pop them into the refrigerator for about 3 hours before you serve.

photo 2 (29)

Oh so goooood

Oh so goooood

That’s it! You can garnish it if you’re feeling fancy, but I like ’em plain. These are just so good and mini…it’s perfect. And the macros don’t leave you feeling bad. It’s easy to make, easy to eat–what’s better than that? Use this delicious recipe to stay hungry and fit!

You might also like…

BONUS KITTY PIC

A hot Sajah just chillin'

A hot Sajah just chillin’

2-Ingredient Healthy Energy Rounds

Some of you may know that we are travelling to Iowa tonight (yes, we’re driving over night, 7pm-9am probably) for a 4th of July family reunion. Some may run screaming at the words, “family reunion,” but I always look forward to the chaos of it all…and the delicious food of course. I love family! And many of you know that I’m currently prepping for contest so I’m doing very clean eating. My meals mostly contain tuna, other fish, vegetables like spinach and peppers, almonds, oatmeal and brown rice. Sounds boring, but I’m alright with it (especially with hot sauce). OKAY GET TO THE POINT–I need healthy, clean food for the road trip there for my attempt to stay awake. Luckily I stumbled upon this blog for the idea.

Of course, we’re bringing fruit and fiber cereal to snack on, but I wanted to bake a little something so here we are. Basically, 2-ingredient rounds full of energy and electrolytes! I can’t even tell you how easy this was to make. Perfect and delicious for snacks on the go.

Simple and delicious

Simple and delicious

  • Prep Time: 5 minutes
  • Baking Time: 12-15 minutes

Ingredients

  • 1.5 cup oats
  • 2 bananas (mashed)
  • almonds (optional)
  • cinnamon (optional)

Directions

  • You’re probably saying, “That’s IT?” to the above.  Yep.  Pre-heat oven to 350 degrees F. 
  • To start off, mash up your bananas really well, get it nice and smooth.
mash mash mash

mash mash mash

  • I had some almonds I wanted to use, so I decided to add it into the mix. Again, you don’t have to do anything more than oatmeal and bananers. If you want to use almonds, cut or grind them up.
Pathetic amount of almonds (I HATE cutting them)

Pathetic amount of almonds (I HATE cutting them)

  • Now you want to mix it all together in a big bowl. Start with a base of oats and almonds and then add the mashed bananas in and stir. 
Mixed up!

Mixed up!

  • Make sure you mix it all up really well. I added cinnamon to it because I LOVE cinnamon and put it in everything. Now line up a baking sheet with wax paper or you can use a cooking spray/oil. Plop those rounds on there. Should make about 12.
Ready to bake

Ready to bake

  • Bake for about 12-15 minutes (mine took 13). Let cool and then EAT.
Ready to be EATEN

Ready to be EATEN

They are so easy and delicious, it’s the perfect energy snack for on-the-go. And it is HEALTHY. No crap in it! And I’d imagine they’d be lovely with milk. Again, this takes no time at all, I did it while packing to show that it’s easy. Enjoy this quick, delicious, nutritious recipe to stay hungry and fit!

photo (2)

Simple and delicious

Simple and delicious

You might also like…

BONUS KITTY PIC

Sajah sleeps for EVERY kitty pic...sigh

Sajah sleeps for EVERY kitty pic…sigh

Decadent Chocolate Peanut Clusters

If you’re not an idiot like me, this recipe is so easy. Just wait and watch. The taste to ease ratio is OUT OF THIS WORLD! I originally saw the recipe on the delicious Hip Foodie Mom blogand she got it from another blog, hereAs always, I didn’t follow exactly to the recipe, and it turned out beautifully. This is such an easy recipe, great way to impress/feed the loved ones at home, work, and elsewhere. Listen up!

Ingredients

  • a bunch of chocolate [I used about 12 oz], the better quality chocolate, the better quality finished product (I used two different kinds of Ghirardelli Chocolate, milk and truffle)

Nom

  • peanuts
  • microwave/hot water
It started snowing pretty heavily as I was making these

It started snowing pretty heavily as I was making these

Directions

1. Depends on the chocolate, but unwrap them and put them in a medium sized bowl.

2. Put in microwave and take out every 30 seconds to stir. Depends on your microwave and chocolate for the length of time that it takes to actually melt down. Mine took six times, so 3 minutes total. Try not to eat too much of it at this point (whoops)

photo (77)

3. Now this is where you don’t want to be an idiot like me. I actually DE-SHELLED about fifty peanuts, making this process take twenty minutes longer. Do the right thing and just get a bag of already de-shelled peanuts. Slowly stir them in, make sure they’re really mixed!

photo (79)

photo (80)

4. Get a baking sheet with wax paper across, and drop spoonfuls a few inches from each other.

5. Put in fridge for at least 1 hour. I left mine in all day and they turned out beautifully.

Our fridge!

Our fridge!

6. Take out and serve! When I put them away, I put them back in the fridge so they wouldn’t melt.

photo (82)Now you see how easy this recipe truly is, as long as you don’t personally de-shell all the peanuts . Let us know if you have any comments or questions. As always, stay hungry and fit. Cheers!

SLEEPY KITTENS

SLEEPY KITTENS

BONUS KITTY PIC