Banana Split Bites

I recently was blessed to review the amazing cookbook Eat More Dessert by Jenny Keller who is best known for the amazing dessert tables she makes for Hollywood celebrities. 

EAT MORE DESSERT is overflowing with simple-to-make and fun-to-eat treats for any celebration, big or small.  With themes ranging from baby showers, weddings, holidays and birthday parties, you’ll find ideas and recipes to celebrate any and every occasion.  In addition to over 100 dessert recipes, the book is filled with tips and tricks for creating the perfect dessert table, from choosing a fantastic theme to styling your sweets. The themes were my favorite. I want my kids to have this book for when they have kids. Wish I would have had it around. Get yours at Amazon, Barnes & Noble, Books-a-Million, Indie Bound, and wherever books are sold.

One of the cute desserts in this book is the simple banana split bites. I had a movie marathon with the ladies and I made a knock-off of these. They were so good and devoured quickly, so make sure you make a lot of them! They really do taste like a banana split, but they are much more healthy! Naturally gluten-free, enjoy!

Banana Split Bites

adapted from Eat More Dessert 

Makes 12 mini bites

4 Ripe bananas

12 ounces good chocolate

whipping cream

sprinkles

crushed nuts (I used cashews)

candy for topping or fresh cherries

Melt the chocolate in a microwave-safe bowl for 3 minutes at 50% power. Stir until smooth.

Peel and cut off the ends of the bananas. Discard them, I did this by popping them into my mouth. Cut each banana into three pieces. Dip the ends into melted chocolate and sprinkle with rainbow sprinkles or nuts. Place upright on waxed paper to dry. 

Top the bananas with whipping cream and a candy or cherry. (Your choice). 

Peanut Butter and Banana Cookies

My daughter has been begging me to make these. After our joyous discovery of our healthy peanut butter and jelly cookies, she immediately started harassing me about peanut butter and banana. She was right. These are delish. Tastes just like a peanut butter and banana sandwich. It is healthy too. With just 4 simple ingredients and 5 minutes, you too can enjoy in this edible delight. No guilt either. Just all healthy whole foods. Enjoy!

Peanut Butter and Banana Cookies

recipe by: Christi Silbaugh

2 cups peanuts

1 cup dates

1/2 cup dried bananas

1/8 cup water

Place all ingredients in the food processor and process until a dough forms. 

Roll into balls and press flat on parchment paper. 

Store in an airtight container in the fridge. 

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Healthy Peanut Butter and Jelly Cookies

The other day my daughter and I were walking home from a very vigorous yoga class. We go to yoga with an empty stomach and an open mind. That left us starving. Needing to stop by Jimbo's on the way home to get fresh ingredients for dinner was a problem, due to my rumbling tummy. Not wanting to buy the whole store, I quickly grabbed a tub of peanuts. Taylor, having a sweeter tooth than me, grabbed a tub of organic dates rolled in oat flour. Needless to say, the second we walked out of the store, I opened the tub and started devouring the peanuts. Not my finest moment, but I thought I was going to pass out. Taylor quickly followed suit with the dates. Then she grabbed some of my peanuts, and the magic happened. She said: "oh wow Mom, you should try these together, they are so good!". At first I resisted, but knowing my daughter has a good palate, I caved. I grabbed some of the dates and the nuts and stuffed my mouth. Just a few seconds into chewing, my world changed. It tasted EXACTLY like a peanut butter and jelly sandwich. I am not saying kind of like a peanut butter and jelly sandwich. I mean exactly like one. I could hardly wait to get home and create magic with these ingredients. 

Now you can buy dates rolled in oat flour, or you can just add oat flour. The oat flour gives it the bread flavor. You can omit the flour too for an even healthier treat. It takes 5 minutes to make these. I will now have them available at all times. Suitable for breakfast, lunch, and snacks. I mean... wouldn't you eat a handful of nuts and dates and call it healthy? 

I cannot wait for you all to make these. Finally guilt-free peanut butter and jelly!!!

Healthy Peanut Butter & Jelly Cookies

recipe by Christi Silbaugh

2 cups peanuts

1 cup dates

1/8 cup water

1 Tbsp oat flour

Place all ingredients in the food processor and process until a dough forms. 

Roll into balls and press flat on parchment paper. 

Store in an airtight container in the fridge. 

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Avocado Hummus

How are all of you doing with your New Year New Health goals? I am doing so well in my health. As a matter of fact I have dodged several colds that my husband has come down with. Eating 100% organic fresh local food, exercising a minimum of 7 times per week (I am currently doing 9 yoga classes a week, not to mention my daily walks), working hard, playing hard, surrounding myself with positive non-toxic friends. Life is good! I am sleeping better than I have ever slept in my life as well. When life is in balance, it is a beautiful thing. 

On my healthy eating quest, I have been trying to get a lot more Avocado in my diet. Ever since I fought cancer, I am well aware of the health benefits of Avocado. So many people aren't though. I think it is because people are afraid of fat. We need good fat. Here, just stop for a second and read this article on 5 reasons to eat more avocados. That should about cover it for you. Listen, Avocados serve as a good source of both soluble and insoluble dietary fiber, with each 1-ounce serving providing 2.11 and 2.7 grams, respectively, as stated in “The Proceedings of Florida State Horticultural Society." High-fiber foods help normalize bowel movements, lower blood cholesterol levels and regulate blood sugar. Eating avocados every day, especially when used to replace foods containing saturated and trans fats, also helps reduce bad cholesterol, known as LDL, levels and decrease your risk of heart disease.

The easiest way for me to get more avocado in, is snacking on them. Since I am such a guac fan, I wanted to do another dip that I could use on my veggies. That got me thinking of hummus. Tada... the two are a perfect pair. This extra creamy hummus was a huge hit! Enjoy!

Avocado Hummus

from Food and Wine

2 avocados, peeled and chopped

One 15-ounce can chickpeas, drained and rinsed

1/4 cup fresh lemon juice

2 tablespoons tahini

1/2 cup extra-virgin olive oil, plus more for drizzling

Kosher salt

Freshly ground pepper

In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with veggies, bread and chips.

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Lemon Ginger Sesame Chicken Salad

I used to think that whenever I served a salad, it had to be lettuce. I am not sure why, it was just how I grew up I guess. Since then I have learned how much I love cabbage. I prefer it to lettuce really. Especially if making a salad ahead of time. 

This salad is lite and refreshing. Perfect for a make ahead salad. I like to make it the day before and serve it for lunch the next day. That way all of the flavors have married. The cabbage keeps it crisp. Best served cold. 

Lemon Ginger Sesame Chicken Salad

1 Chicken breast

1 head cabbage 

1/4 cup olive oil 

2 drops lemon sweet drops

1/4 cup sesame oil 

1/3 cup rice wine vinegar (white wine vinegar will do in a pinch) 

1 tablespoon minced fresh ginger 

1 tablespoon toasted sesame seeds 

In a blender add; olive oil, sweet drops, sesame oil, rice wine vinegar, and fresh ginger. Blend until fully blended. This will be your dressing. Set aside. 

Shred the cabbage, and set aside. 

Cook your chicken breast your favorite way, You can also use leftover chicken or pull the meat off one of the rotisserie chicken they sell at stores. 

Toss cooked chicken, cabbage and dressing.  

Top with sesame seeds and serve. 

Orange Creamsicle Sugar Free Greek Yogurt

 

I am so in love with SweetLeaf® Liquid Stevia Sweet Drops™. Have you heard of them? They are made with stevia leaf extract and natural flavors, can be added to foods or beverages – from yogurt to oatmeal, water to coffee, sauces to smoothies – for sweet, sugar-free flavor. The drops are available in 17 flavors(Coconut • Watermelon • Cola • Lemon Drop • Valencia Orange • Berry Chocolate Raspberry • English Toffee • Vanilla Crème • Hazelnut • Peppermint • Root BeerGrape • Apricot Nectar • Chocolate • Cinnamon) and come in a convenient dropper bottle.

You might as well get to a whole foods soon and get them, or you can order them directly from sweet leaf here: http://www.sweetleaf.com/products/sweet-drops-products because I am going to be bringing you a lot of sugar free recipes using these little drops of goodness.

Now I am shocked that still a lot of people don't know what Stevia really is. It is a composite herb native to South America whose leaves are the source of a noncaloric sweetener. Translated, it is just a plant. There is not any chemicals or artificial flavors. It is a safe natural herb that happens to be sweet.

So because I don't like the chemical laden yogurt sold at the store, I am making my own favorite flavor. Takes a minute to make and is oh so good. Enjoy!

Orange Creamsicle Sugar Free Greek Yogurt

author: Christi Silbaugh

Juice from one clementine, cutie, tangerine etc...
1 cup plain greek yogurt
5 drops valencia orange Sweet Drops™
5 drops vanilla creme Sweet Drops™

Mix all ingredients together and serve. It tastes so good mixed with fruit. 

vanilla almond granola

I have had the most blissful week. It has been 80 degrees downtown San Diego. My tulips, lavender, and daffodils are in bloom, and the hummingbirds are really active. I snapped this shot of "echo" drinking from one of my humming bird feeders. She is one of our hummers. I like to name them all. 

My little urban paradise makes me so happy!!! 

Here is a picture of echo's two babies, and my tulips blooming.

Life is good!

I suppose I should now get on to sharing a recipe with you.

Yesterday I brought you some fabulous protein packed chocolate granola. So today I want to bring you my favorite recipe for Vanilla Granola. Like the chocolate granola, this recipe is packed with protein. I like to keep it on hand in an airtight container, to curb sweet cravings and hunger. The more whole grain options I have around, the less likely I am to eat items that are bad for me. 

Gluten-Free Vanilla Almond Granola

2 cups certified gluten-free rolled oats

1/2 cup sliced almonds

1/4 cup of sucanat

1 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/4 teaspoon salt

4 Tablespoon of coconut oil, melted {or butter}

1/4 cup pure maple syrup

1 1/2 teaspoon of vanilla extract

To get started, preheat over to 325º.

In a large bowl, toss old fashioned oats, sliced almonds, brown sugar, ground cinnamon, ground nutmeg, and salt. Set aside.

In a small bowl, mix the wet ingredients, melted coconut oil {or butter}, pure maple syrup, and vanilla extract. Whisk until combined.

Pour wet mixture over dry mixture and toss to coat everything.

On a baking sheet, place either a silicon baking mat or wax paper. Then spread granola mixture out across entire pan.

Bake for 30-40 minutes or until granola is slightly browned, turning the granola every 10 minutes to prevent it from burning. 

Remove from oven and let cool.

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Chocolate Protein Granola

I love all things chocolate. That can be a problem, but it can also be a solution. For those of you that don't know, real chocolate is good for you. It is what is added to chocolate that isn't good for you. If you get a good dark chocolate (72% cocoa or more), then you are doing your body more good than harm. I like to add it to a bunch of super seeds to make a fabulous granola. With cocoa being a super food itself, you are simply making your granola extra super! 

So here is an easy recipe packed full of protein, flavor, and all things scrumptious. Enjoy!

Chocolate Protein Granola
adapted from Whole Yum


2 Cups Rolled Oats
1/2 Cup Dark Chocolate Chips
1/2 Teaspoon Cinnamon
1/2 Cup Raw Mountain Honey
1 Tablespoon Maple Syrup
1/2 Teaspoon Vanilla Extract
1/4 Cup Melted Coconut Oil
1/4 Cup Unsalted Pumpkin Seeds
1/4 Cup Sunflower Seeds
1/4 Cup Sliced or Whole Almonds

Preheat Oven to 275 Degrees.

Mix all dry ingredients in a bowl.

Mix all liquid ingredients in a separate bowl.

Combine all liquid, and dry ingredients together in a large bowl; stirring evenly.

Place some of the coconut oil on a deep baking sheet.

Slowly add the granola to the baking sheet and place in oven.

Stir the granola every 15-20 minutes for even heat distribution for about an hour.

Let the melted chocolate settle in the granola and cool for 30 minutes.

You can munch on this plain for a snack, or eat it with almond milk for a meal. 

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Healthy Snickerdoodle Cookies

I am curious what every one else's morning routine is. I think the morning routine is the most important routine you can have. The way you start your day, sets the scene for what is to come the rest of the day. I may be more ritualistic than some, but it works for me. 

My ritual starts the night before. I try to get 8 hours of sleep. I found some amazing organic insomnia loose leaf tea at my local farmers market. A mug of that 30 minutes before I turn out the lights, and I am done for. Monday through friday I try to get to sleep by 10pm. It might be early for some, but for me it allows me to wake up refreshed by 6am. My husband usually brings me my morning green tea as he is getting ready for work. Since I work from home, I like to start my day in bed with green tea and my laptop. Because my blog is 24/7 I usually spend the first hour of my day answering readers questions.

By 7:30 am I am in my yoga clothes, I have taken my morning vitamins, and I am deep into my morning devotions. By 8am I submit my posts to my various employers (blogs, magazines, pin boards, etc...). At 8:45 I turn on my meditative music and get my mind ready for yoga. 9 - 11 am is all about yoga for me. That is my morning in a nutshell. The rest of the day is spent writing and cooking. I think I am productive because of the way I start my day. 

To keep myself healthy and satisfied through the day, I keep healthy "cookies" on hand. This is the last healthy cookie recipe in my "healthy cookie series". I am sure I will bring you more flavors later, but I am all stocked up with flavors. Again these are healthy and so easy to make. Enjoy! 

Healthy Snickerdoodle Cookies

adapted from My Whole Food Life

1 cup certified gluten-free rolled oats

1 cup almonds

1 vanilla bean (pulp only)

2 tsp cinnamon

12 medjool dates

1/4 cup water

In the food processor, grind up the oats and almonds.

Then add in the rest of the ingredients until a dough starts to form.

Roll into balls and then flatten them with your palm.

Store in an airtight container in the freezer. They last for months. 

Healthy Banana Bread Cookies

These are my daughters favorite in the healthy cookie series. 

To date I have brought you: Healthy Cafe Mocha cookies, Healthy Chocolate Chip Cookies, Healthy Apple Pie cookies, and Healthy Vanilla Chai Cookies. All of which are scrumptious. So it is time for another classic flavor. My daughter loves banana bread. I find it funny because she does not like banana's. She likes their flavor, but not their texture. So she used to always have me make banana bread. She makes a good one too. The problem is, banana bread is really not good for you. So full of sugar and processed flour. Not really something she should be eating. So I put her favorite flavors in a healthy cookie instead. When she bit into one of these her eyes rolled back and she said "Oh. My. Gosh. Mom, these are the best you have ever made! By far my favorite!". So there you have it. Straight from the expert. 

These cookies are suitable for breakfast. 142 wholesome calories in each cookie. (One piece of toast has 130 calories). Full of all things wholesome. Enjoy!

Healthy Banana Bread Cookies
Recipe by Christi Silbaugh
makes 12 cookies

1 cup dates

1/2 cup dried banana

1 cup raw almonds

vanilla bean pulp

1 tsp cinnamon

Add all ingredients to your food processor and process until a dough forms. 

Roll 2 Tbsp dough into a ball and press it flat into a cookie on parchment. 

Store in an airtight container in the freezer and they stay fresh for months.

Healthy Vanilla Chai Cookies

Welcome to day 4 of my healthy cookie series! I have already presented you with Healthy Cafe Mocha cookies, Healthy Chocolate Chip Cookies, and Apple Pie cookies. When I was coming up with what flavors to make, my daughter was visiting the loft. She begged me to try to make a vanilla chai cookie, because vanilla chai is her favorite flavor of all things. At first I was unsure if I could nail it. Knowing I had a fresh batch of Madagascar vanilla beans on hand, I thought I would give it a try. Good news! I nailed it! Taylor was very happy!

Another healthy cookie containing no added sugar, and full of all things wholesome. Ready in 5 minutes and completely suitable for breakfast. 

Healthy Vanilla Chai Cookies

Recipe by Christi Silbaugh

Makes 12 cookies

1 cup almonds
1/4 cup walnuts
1 Vanilla bean (pulp only)
2 Tsp Cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/8 teaspoon finely ground black pepper

1 1/2 cups medjool dates, pitted

Start out by adding the almonds, walnuts, vanilla bean pulp, cinnamon, ginger, cardamom, allspice, and black pepper to your food processor. Pulse until ingredients resemble bread crumbs.

Next add your dates and process until a thick batter appears. 

Add 2 Tbsp of the batter to your hands and roll a ball out of it. Smash onto parchment paper to form a cookie. 

Store in an airtight container in the freezer until ready to serve. They last 6 months in the freezer.