Whole Wheat Banana Chocolate Chunk Muffins

Whole Wheat Banana Chocolate Chunk Muffins

  Does using whole wheat flour in a recipe that also calls for butter and chocolate make it healthy? Let’s go with….yes! I had overripe bananas sitting on my counter that I didn’t want to let go to waste and a bar of semi-sweet chocolate that…..well, I just wanted to eat it. No justification needed. So I did what one does when faced with overripe bananas and I made banana bread. Or muffins in this case because they’re cute and hello built-in portion control! Other than pancakes, I don’t do much baking or cooking with whole wheat flour so I wasn’t sure what to expect when I developed this recipe, but I was pleasantly surprised when I bit into my first muffin still warm out of the oven. It was moist and tender and loaded with banana-chocolate-cinnamony goodness. In fact, they were so good I ate three of them. Not all at once of course because that would be bad. Instead I ate them nibble by nibble each time I walked through the kitchen that afternoon. So much for portion control! I am a firm believer that calories don’t count when food is eaten in small increments while standing. 🙂 Whole Wheat Banana Chocolate Chunk Muffins   Save Print Author: The Krave Ingredients ½ cup room temperature butter ½ cup light brown sugar, firmly packed 1 teaspoon vanilla extract ¾ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 3-4 very ripe bananas, peeled and mashed ¼ cup honey 2 large eggs 2 cups whole wheat flour 2 ounces semi-sweet chocolate, chopped Instructions Preheat oven to 350 degrees Using...
Fried Egg, Avocado and Tomato Sandwich

Fried Egg, Avocado and Tomato Sandwich

  Yesterday my daughter had her last day of kindergarten (sniff!) and today she left for a week at Disney World with her dad (double sniff!) which leaves me home alone for the next week. Any single parent knows this is bittersweet. Part of me is looking forward to a week to myself and the other part misses her terribly. So tonight when I got home from a very, very long day at work the last thing I wanted to do was cook dinner when there was no one to share it with. Yet the idea of cereal or a microwaved meal was just depressing so I found a few ingredients I almost always have on hand and whipped up a little somethin’ for myself. It was fast, dirtied very few dishes, tasty, healthy and the perfect serving for one. Now if you’ll excuse me I have a hot date with my couch and Netflix.   Fried Egg, Avocado and Tomato Sandwich   Save Print Ingredients Whole-grain bread, sliced thick Non-stick cooking spray 1 large egg 1 tomato, sliced ¼ avocado, sliced 1 slice cheese, I used Jack but you can use whatever you like Coarse sea salt and black pepper Instructions Heat a small non-stick skillet over medium-high heat. Lightly coat with nonstick cooking spray. When pan is hot crack egg into pan and let it set. Reduce heat to medium and let cook until the white is set and the edges start to curl up. At this point the yolk will still be runny so if you like yours a little more cooked, flip the egg in...
Which Yogurt Makes The Best (and Healthiest) Strawberry Banana Smoothie?

Which Yogurt Makes The Best (and Healthiest) Strawberry Banana Smoothie?

    I’ve been really into smoothies for breakfast lately. If made correctly, they’re super healthy and they keep me full until lunch. But if you’re concerned at all about your sugar or caloric intake, you need to be careful about what kind of yogurt you use – so many of them are loaded with sugar! I almost bought a brand that I thought looked healthy but when I read the nutrition label it had more sugar than a Snicker’s bar! No thanks…. If I’m going to eat that much sugar I’d rather just have the Snicker’s bar.  🙂 If you want to be super healthy, use plain Greek yogurt but I just can’t stomach that stuff. I have to have some flavor in there. I use the Chobani 0% Vanilla greek yogurt. Instead of buying the fruit flavored yogurt – which is loaded with sugar – I buy vanilla yogurt and add fresh fruit to the smoothie. Choose whichever fruit combination you like. Lately I’ve been doing strawberry-banana or strawberry-mango – my recipe is below. Enjoy!   Strawberry-Banana Smoothie   Save Print Ingredients ½ cup 1% low-fat milk 1 cup non-fat Greek vanilla yogurt 1 cup fresh strawberries 1 whole, ripe banana Instructions Put all ingredients into a blender and blend until smooth. If the smoothie is too thick, add more milk. 3.2.2310...
Baked Frittata with Turkey Sausage, Gruyere and Tomatoes

Baked Frittata with Turkey Sausage, Gruyere and Tomatoes

  Have I mentioned my daughter is a picky eater? She’s 5-years old and let me tell you, this child knows what she likes. Perhaps more importantly, she knows what she doesn’t like. She likes eggs. She likes sausage. She likes cheese. But put them together in a lovely baked frittata and she wants nothing to do with it. I ended up eating this baked frittata with turkey sausage, gruyere and tomatoes for breakfast while she ate frozen waffles for the 73rd day in a row. Sigh. Fellow parents of picky eaters, I know you feel me on this. The good news about this dish is it makes wonderful leftovers. I’ve been enjoying them for lunch with a green salad all week.           Baked Frittata w/ Turkey Sausage, Gruyere and Tomatoes   Save Print Ingredients 8 eggs, beaten ½ lb turkey sausage, casings removed 1 cup grated, Gruyere or Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper Roma tomatoes, thinly sliced and drained Fresh basil, thinly sliced Nonstick cooking spray Instructions Preheat the oven to 425 degrees. Spray an 8x8-inch baking dish with cooking spray. Heat a medium nonstick skillet over medium-high heat and lightly coat with cooking spray. Add the sausage, breaking up with a spoon as it cooks, and cook 5-7 minutes or until sausage is browned and cooked through. Pour sausage onto a paper towel-lined plate to let it drain. In a large bowl, whisk together the eggs, cheese, salt and pepper until smooth. Stir in the sausage. Pour the mixture into the prepared pan and top with tomato slices. Bake for 30...
Stuffed French Toast with Mascarpone and Fig Jam

Stuffed French Toast with Mascarpone and Fig Jam

My general food philosophy is to eat healthy 75% of the time, indulge the other 25%, always keep an eye on portions (except when it comes to ice cream but that’s a post for another day) and get lots of exercise. I made this French Toast last weekend and it clearly falls into the indulgence category, but it’s so worth every calorie! It’s easily adaptable to whatever you have on hand. Can’t find challah? Use brioche instead. No mascarpone? Use cream cheese. Experiment with any kind of fruit jam you like and make it your own. This recipe was adapted from Weber’s Time to Grill cookbook.   Stuffed French Toast w/ Mascarpone and Fig Jam   Save Print Author: The Krave Ingredients 12 slices challah, each about ¾ inch thick 6 ounces mascarpone, softened 6 heaping tablespoons fig jam 8 large eggs 1 cup whole milk 1 cup half-and-half 2 tablespoons granulated sugar 1 tablespoon pure vanilla extract Finely grated zest of 1 orange ¼ teaspoon kosher salt 4 tablespoons butter Instructions Arrange six slices of the challah in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of mascarpone, leaving a one-half-inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the mascarpone, making sandwiches. In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once. Melt the butter...
Whole Wheat Pancakes with Strawberry Sauce

Whole Wheat Pancakes with Strawberry Sauce

  I’ve been really into making breakfast at my house lately. The winter weather in Chicago has been brutal this year so we’ve been spending even more time indoors than usual. Making breakfast with my 5-year old has become one of my favorite lazy, weekend morning activities. I adore pancakes but hate how I feel after eating a plate of refined carbs, butter and sugary syrup. I’ve come up with a healthier way to enjoy one of my favorite breakfast foods by using whole wheat flour and substituting strawberry sauce for maple syrup. Even my picky-eater likes these and that says a lot! I sprinkle the pancakes with a little powdered sugar and serve them with turkey sausage and fresh fruit. Delicious and I don’t spend the rest of the day feeling weighed down.   Whole Wheat Pancakes with Strawberry Sauce   Save Print Prep time 30 mins Cook time 20 mins Total time 50 mins   Author: Jennie Recipe type: Breakfast Serves: 4 Ingredients Pancakes ¾ cup all-purpose flour ¾ cup whole wheat flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 large eggs 1 cup low-fat buttermilk ½ cup skim milk 1 tablespoon honey ¼ teaspoon vanilla Strawberry Sauce 16 ounces frozen strawberries, thawed 2 tablespoons maple syrup Instructions Preheat oven to 200 degrees. Preheat a large nonstick griddle over medium-low heat. In a medium bowl, whisk together the dry ingredients. In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix - the batter will be slightly...


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