This is for all of you Ranch Dressing lovers! I recently made this to go on our taco salads. I usually make my Ranch Dressing with cottage cheese (you can check that out here), but this is a good alternative . . . especially if you’re looking for more of the “right” consistency.
I throw everything in a Mason Jar and shake it up. It turns out beautifully! Make sure you use the Ranch Dressing packet (not the Dip packet).
This is a GREAT alternative to making the typical Ranch Dressing with full-fat sour cream and buttermilk. It can be used for everything you love to use Ranch Dressing with (salad, veggies, snacks, etc.).
These muffins are seriously killer! I mean, I usually get a little skeptical with some of these “gluten free” baked goods recipes. But, these are a real keeper. They are way moist (and there isn’t even any butter/oil in the recipe), full of banana flavor, and so dang easy! All you do is throw all the ingredients in the blender, blend, then pour into muffin liners.
Besides just making these for breakfast because they are so awesome, they also make for a quick grab-and-go breakfast, an easily portable snack, or a delicious after school snack for the kiddos!
As soon as your bananas get ripe and start getting those brown spots on their peels . . . . make these. Make these fast!
As promised, I’m brining you some delicious and pretty healthy summer treat options using that delicious Homemade Dark Chocolate Magic Shell! These are seriously so amazingly delicious! Frozen banana offers such a creamy texture, if blind folded, I wonder if you would honestly think you were eating ice cream. So, to have it covered in chocolate . . . . yeah, pretty awesome!
These are a cinch to throw together. All you do is cut up your bananas, freeze them for a bit and then dip them in the Magic Shell. Since that Magic Shell takes all of about 2 minutes to complete, you can have you a delicious summer treat in no time.
I gotta tell you. . . sometimes I fear dipping stuff in chocolate because it seems like every time I do, it’s a disaster. The chocolate never sticks, and if it does, it looks like my two-year-old did it. I was THRILLED when I simply dipped my bananas, pulled them out, and found that they looked absolutely beautiful.
After dipping you can sprinkle them with other toppings if you want. My little babe is loving sprinkles as of late, so we did some with sprinkles just for fun. Think of how fun it would be to use sprinkles that are centered around a particular holiday (like red, white and blue for Independence day). Oh . . . so cute!
While I think these make for a perfect summer treat or snack, don’t be thinking that they wouldn’t be good year-round. Oh, I’ll be making these quite often . . . regardless of the season. I’ve been using these babies for a quick fix when I’ve wanted a treat. You know . . . instead of running out for a triple sundae, or sneaking a full size candy bar, I’ve just popped one of these Banana Bites in my mouth and my treat fix has been cured. My banana bites are slowly disappearing, but I’m happy to report that my waist size isn’t growing. LOL!
Go! Make you some Frozen Banana Bites! You’ll be glad you did.
With it being summer and having all this lovely fruit in season, fruit salads are all the craze! I absolutely love eating fresh fruit in the summer and find that it makes a delicious, light, and beautiful side dish to almost any meal. That being said, this has become my most favorite way to serve it as of late!
This fruit salad is oh-so-simple, takes very little time, and seriously takes that fresh fruit up a gazillion notches to SUPER awesome! I’ve been toting this fruit salad to family and friend BBQ’s all summer long and every. single. time. I am asked how to make it because everyone is drooling over every bite.
I’ve found that the fruit options are endless. I typically make it with whatever fruit I have on hand or with whatever fruit I am in the mood for. Being summer . . . there is usually melon and strawberries in it for sure. Then, I add others. You can change things up to your liking.
One little note that I must mention is that you should not “dress” this salad until it is time to eat it. It only lasts a couple of hours before going “mushy” and gets all juicy. (I mean, the mushy and juicy fruit is still to-die-for, but you know . . . not the most optimal to serve.)
All I’m saying is that if you want to be praised for your little-to-no-effort salad, this is it folks! Make it for your next BBQ. Or, if you don’t have a BBQ, make it for yourself. You’ll be in heaven! And, keep it in mind for the fall/winter months too because it’s even delicious with canned fruit. No kidding!
Thank you for being patient with the new site conversion. I know it has some bugs, and I’m working on getting those fixed. I’m also still learning how to navigate and use the new site. Thus . . . the continued slow down of posting. But, I’m getting MUCH closer to getting this under control, and then you’ll get some more consistent posts. Yay!
Today I’m bringing you a delicious breakfast idea for Mother’s Day. Of course you can make this for any day, but I also think it would be so great for Mother’s Day. It seems like we’re always looking for great breakfast/brunch ideas for this sweet day, and I decided that a parfait is at the top of my list this year. Not only do I love me a good parfait, but this definitely reminds me of my sweet mom. My momma loves her some good granola stirred right into her yogurt. While a parfait is pretty much that idea, it sure looks a lot prettier. And, don’t you think your moms deserve “pretty” on Mother’s Day? I certainly do.
These parfaits come together in a flash. All you do is layer your favorite non-fat Greek yogurt, Fit Granola, and chopped berries. Easy, delicious, and oh-so-yummy! As you can see, I made my own granola so that I could watch the calories here. (Granola is a tricky food that sometimes makes us feel like we’re eating healthy, when really we’re eating oats covered in sugars. If you click over to my Fit Granola, you’ll see a lighter version that is much better for you than most varieties you’ll find at the store.)
Being a mom myself, I might just throw in a Mother’s Day request to my hubby for this parfait. He’ll be glad I want something so easy for my Mother’s Day breakfast.
First things first! Posting has been happening a tad-bit slower than usual. There is a VERY GOOD reason for this. I’m updating the website. Wahoooo! I’ve been wanting to do this for a VERY LONG time, and it’s finally happening. Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid. BUT, it’s gonna be worth it. It’s gonna be worth it. The new site is going to be so pretty and so easy to navigate. I’m quite certain you’ll love it. So, get ready for the new look coming oh-so-soon. Yay!
Now on to these delicious babies. I’m really not sure why I haven’t shared this great idea with you sooner. It’s soooo awesome and soooo good. If you love a good veggie omelet, you’re going to love these Fit Omelet Cups. And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk). The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option. We’re talking 23 calories per omelet cup. Awesome!
Really, to make these, you can choose any veggies your heart desires. I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment. The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them). It cuts fat and calories, but still is huge on flavor. You’ll note that I didn’t put a lick of cheese in these. I think they are super tasty without it.
These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within. As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously. So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door. I also love eating these for snacks.
Give ’em a try. They are seriously so super awesome!
Fit Veggie Omelet Cups
5 whole eggs
5 eggs, whites only
1/2 cup low fat milk (I used 1% Organic)
salt and pepper, to taste
2 green onions, chopped
1/2 cup fresh spinach, chopped
1/2 red bell pepper, chopped
1/2 – 3/4 cup mushrooms, chopped
Preheat oven to 350 degrees.
Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until combined and eggs are broken up and slightly beaten. Set aside.
Lightly spray a 12-cup muffin pan with cooking spray. Fill each muffin cup approximately half to three-quarters full with various chopped veggies. Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).
Bake for 18-20 minutes. Enjoy!
Serves 12. (I usually eat 3 of these to get the serving of protein I want/need. But, I’ll break it out per Omelet Cup, so you can eat as many as you personally need/want.)
Nutritional Information (Per Omelet Cup)
Fat: 0.2g (0.1g = Sat.)
I love me some goooood banana bread! However, nutritionally I hate that banana bread is essentially “cake” since it’s made with oil and sugar (which again, is why it tastes so darn good!). I had a couple of bananas that had spotted and gone more ripe than we care to eat, so I went on a major search to find me a tasty AND healthy banana muffin. With a few adaptations, I definitely came up with a winner! I mean, looking at this picture at this very moment has me salivating.
These muffins are made with coconut oil (instead of butter or vegetable oil) and are sweetened with honey (as well as the natural sweetener you get from the bananas). There’s something about that coconut oil that adds an extra subtle sweetness as well.
Of course, I didn’t have a “typical” banana muffin sitting right here to compare with, but I don’t think I would even hesitate to choose this muffin over the other. They are SOOOOO good. The oatmeal helps boost the texture, and they are super moist.
The only regret I have is that I didn’t double (or triple) the recipe. I totally could have frozen the extra muffins and had them available at the drop of a hat. Next time . . . next time!
Fit Banana Oatmeal Muffins with Coconut Oil and Honey
Adapted from Beauty and Bedlam
1 1/2 cups whole wheat flour (I used white wheat)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup unsweetened vanilla almond milk
1/3 cup coconut oil, melted (organic extra virgin tastes best)
1/2 cup honey
2 ripe bananas, mashed (about 2/3 cup)
Preheat oven to 400 degrees. Stir together oats, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full (evenly dividing batter amongst 12 muffins). Bake for 12-15 minutes, or until golden brown.
Nutritional Information Per Muffin
Fat: 7.5g (5.7g = Sat.)
Sugars: 13.3g (Mostly from Honey and Bananas)