I follow neither a raw nor vegan diet, but I can appreciate the ease and simplicity of whipping together a tasty dessert that requires no cooking.
This thick and rich pudding has the consistency and flavor of traditional chocolate pudding, but contains drastically different ingredients. Instead of heavy cream or milk, eggs yolks, refined sugar, and chocolate, this raw & vegan pudding is comprised of dates, ripe bananas, cocoa powder, and just a touch of pure maple syrup. In fact, if your bananas are ripe enough, the maple syrup might not even be necessary to achieve the desired level of sweetness.
All you need are the ingredients listed below, plus a food processor or blender, to make a truly satisfying & healthy chocolate pudding.
And that, my friends, might be just what you need as a mid-week end-of-winter pick-me-up!
Raw Vegan Chocolate Pudding
Name
Raw Vegan Chocolate Pudding
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
0 minutes
Total Time
45 minutes
Servings
4 servings
Yield
2 cups of pudding
Ingredients
4 large Medjool dates, pitted
1/2 tsp pure vanilla extract
3 small very ripe bananas
1/4 cup unsweetened cocoa powder
1-2 Tbsp pure maple syrup (optional)
Directions
Cover dates with warm water in a small bowl and let soak for 10 minutes, or until soft. Drain.
In a food processor, combine all ingredients up to cocoa powder and blend until smooth. Taste, and add maple syrup if desired. Serve immediately or chill in the refrigerator.
Estimated Nutrition Per Serving
Please note that these are approximate values and may vary based on the specific brands and ingredients you use:
Calories: 290 calories
Total Fat: 19g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 29g
Dietary Fiber: 8g
Sugars: 17g
Protein: 4g
These values are based on using the specified ingredients and serving the pudding into 4 equal portions. Adjustments in ingredients or portion size may affect the nutritional content. Enjoy your Raw Vegan Chocolate Pudding while keeping these nutrition estimates in mind!
A few of you expressed concern when I mentioned that my ice cream maker couldn’t quite handle the Peanut Butter Cookie Frozen Yogurt base. No worries – “she’s” up and running :). I think I just tried to over-tax her (anyone else assign genders to their kitchen appliances? Anyone?) with that thick Greek yogurt & sandwich cookie mixture! I am happy to report that the old girl gladly accepted this silky smooth white chocolate mocha ice cream base without any complaints.
A mixture of 1% low-fat milk, creamy half-and-half, bold espresso powder, and a bit of sugar are brought to a gentle boil before being poured over sweet white chocolate chips. Although I can’t say with any degree of certainty that this ice cream tastes just like Starbucks’ popular White Chocolate Mocha beverage, (I’ve never had one), I bet the flavors are pretty similar. The rich and sweet white chocolate flavor is complemented by the kick of espresso in this delicious lightened ice cream.
I enjoyed my first serving of the ice cream with an extra sprinkling of white chocolate chips and a few chocolate-covered espresso beans, which I highly recommend you seek out if you enjoy the classic chocolate & coffee flavor combination. Later on in the week, I couldn’t help but add a scoop of the ice cream on top of a warmed Mocha Brownie… and I can’t even describe how utterly amazing that duo was!
Seeing as this will be my last post before trekking down to CT for Christmas with my in-laws, I will take a moment to wish all of you a Happy Holiday! I will be back before the new year with a couple of healthy savory recipes, which I’m sure many of us will be ready for after all of the cookies and baked goods of the holiday season ;).
White Chocolate Mocha Ice Cream
Name
White Chocolate Mocha Ice Cream
Cuisine
Fusion
Prep Time
20 minutes
Cooking Time
10 minutes
Total Time
6 hours
Servings
8 servings
Yield
1.5
Ingredients
1 1/2 cups white chocolate chips or chopped white chocolate, divided
2 cups 1% reduced fat milk, divided
2 Tbsp arrowroot powder or cornstarch
1 cup half-and-half
1 Tbsp instant espresso powder
1/4 cup evaporated cane juice or granulated sugar
2 tsp pure vanilla bean paste (or extract)
Directions
Place 1 cup of the white chocolate chips in a large bowl, reserving the remaining 1/2 cup. Set aside.
In a small bowl, whisk together 1/4 cup milk with the arrowroot. Set aside.
In a medium saucepan over medium heat, combine the remaining 1 3/4 cup milk, half-and-half, espresso powder, and evaporated cane juice. Cook over medium heat, gently whisking occasionally, until the mixture just begins to boil, about 10 minutes. When the mixture reaches a simmer (bubbles are just starting to break the surface), remove from heat, and whisk in the milk & arrowroot mixture. Whisk until the mixture noticeably thickens, about 30 seconds. Whisk in the vanilla bean paste.
Slowly pour the hot milk mixture over the white chocolate chips. Stir with a rubber spatula until chocolate is completely melted and mixture is smooth.
Transfer ice cream base to a medium bowl. Chill completely in the refrigerator, about 2-3 hours.
Freeze according to ice cream manufacturer’s instructions. During the last few minutes of churning, add in the remaining 1/2 cup of white chocolate chips/chunks. Transfer to an air-tight freezable container and freeze until “ripened” (hardened), about 2-4 hours.
Serve with additional white chocolate chips & chocolate-covered espresso beans, if desired.
Estimated Nutrition Per Serving (1/2 cup serving size)
Calories: 280
Total Fat: 18g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 120mg
Sodium: 40mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugars: 24g
Protein: 4g
Please note that these nutrition estimates are approximate and can vary based on specific ingredients and serving sizes.
Oh yes I did. I really didn’t have a choice, you see. I had leftovers that I had to use up: chocolate sandwich cookies from the oreo cupcakes I made for one of my student’s birthday; eggless chocolate chip cookie dough from the cookie dough truffles I made for a friend’s Halloween party (kept fresh in the freezer); and heavy cream from the roasted sweet potato cheesecake I made for Thanksgiving.
I’m not rescinding what I wrote in this post about craving healthier desserts, nor what I wrote in this post about eating lighter between the holidays. I find it easier to slowly make my way through a batch of homemade ice cream than a batch of homemade baked goods. Whereas cookies sit out on the counter calling my name every time I enter the kitchen, ice cream gets tucked away in the freezer for when true cravings strike. Ice cream also stays fresh for much longer than baked goods; this obvious fact takes away the pressure to consume the fruit of my efforts before it goes bad.
The 3:1 ratio of 2% milk to cream, respectively, creates an ice cream significantly lower in fat that regular ice cream without completely sacrificing the rich flavor. The crushed sandwich cookies and bits of cookie dough elevate the vanilla ice cream to a new – delicious! – level. The cookie crumbs become almost fully immersed in the ice cream, ensuring a chocolaty flavor with every bite. The pieces of cookie dough remain fairly soft despite the freezing process, and provide a nice textural contrast.
Chocolate Chip Cookie Dough Cookies & Cream Ice Cream
Name
Chocolate Chip Cookie Dough Cookies & Cream Ice Cream
Cuisine
Fusion
Prep Time
20 minutes
Cooking Time
25 minutes
Total Time
4 hours 15 minutes
Servings
8 servings
Yield
1
Ingredients
1 cup heavy cream
3 cups 2% reduced-fat milk
3 egg yolks
2/3 cup cane (or granulated) sugar
1 tsp pure vanilla extract
about 6 chocolate sandwich cookies, crushed (I used Back to Nature Classic Creme cookies)
3/4 cup small pieces of eggless chocolate chip cookie dough (I used frozen leftovers from this recipe by Paula Deen)
Directions
With an electric mixer, beat the sugar and egg yolks in a large bowl until thick and pale yellow. Set aside.
Combine cream, milk, and vanilla extract in a large saucepan over medium-high heat. Bring just to a simmer, stirring occasionally with a whisk. Reduce stove heat to medium-low. Remove pan from heat.
Slowly pour half of the scalded milk mixture into the egg and sugar mixture, whisking constantly.
Pour the combined mixture back into the pan, and cook over medium-low heat until a thermometer reads 160*F, whisking constantly.
Pour the hot liquid into a clean bowl, and place bowl into a larger bowl filled with ice. Let the ice cream base cool to room temperature, then chill in the refrigerator until cold.
Churn the ice cream according to your ice cream machine manufacturer’s instructions. When there is about 5 minutes of churning left, add in the crushed sandwich cookies and pieces of chocolate chip cookie dough.
Spoon the soft ice cream into a freezer-safe container and freeze until ready to serve.
Estimated Nutrition Per Serving (1 scoop, approximately 1/2 cup)
Please note that these values are approximate and can vary based on specific ingredients used.
Calories: 320 kcal
Total Fat: 21g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 105mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 19g
Protein: 3g
These nutritional values are based on typical ingredients used in the recipe and may vary depending on specific brands and variations in ingredients. Be sure to adjust the values accordingly if you make any substitutions or modifications to the recipe. Enjoy your homemade ice cream in moderation as part of a balanced diet!
I just couldn’t help but sneak in another summer treat before this blog is overtaken by autumn desserts featuring pumpkin, sweet potatoes, apples, pears, and chocolate.
Organic berries are becoming tougher to find as the season for summer fruit comes to an end, but I scored a container last week at Trader Joe’s… and instantly knew what I wanted to make with them:
These popsicles!
Strawberries and balsamic vinegar just go together. I know the idea of including vinegar in a dessert might seem strange, but it works beautifully in a variety of recipes.
You’ll just have to trust me on this. I wouldn’t lead you astray.
I’ve been loving these popsicle molds I scored at Marshall’s, and will probably continue to make frozen treats with them throughout the cooler months.
But these popsicles are all about holding on to summer for a little bit longer. Strawberries are pureed with a delectable vanilla balsamic vinegar and a bit of cane sugar, poured into molds, and accompanied by larger pieces of berries that make for a beautiful presentation once fully frozen.
Each popsicle is only 60 calories, so go right ahead and have two if you’d like ;).
2 Tbsp vanilla balsamic vinegar, available from Boston Olive Oil Company (alternately, you can use 2 Tbsp balsamic vinegar + 1/2 tsp pure vanilla extract)
Directions
Combine 2 cups hulled & halved strawberries, cane sugar, and vinegar in a medium-sized mixing bowl; stir gently to coat. Let sit at room temperature to macerate for 30 minutes.
Meanwhile, thinly slice remaining strawberries and set aside.
Pour the macerated strawberry and vinegar mixture into a food processor or blender and process/puree until smooth.
Combine the pureed strawberry mixture with the sliced strawberries in a mixing bowl; stir to incorporate.
Pour mixture into popsicle molds; insert sticks and freeze for at least 8 hours or overnight.
Please note that these are approximate values and can vary based on the specific brands and ingredients you use:
Calories: 90 kcal
Carbohydrates: 16g
Protein: 4g
Fat: 1g
Saturated Fat: 0.5g
Cholesterol: 5mg
Sodium: 15mg
Fiber: 1g
Sugars: 14g
The nutrition information provided is based on a single serving size (1 popsicle) and includes values for calories, carbohydrates, protein, fat, saturated fat, cholesterol, sodium, fiber, and sugars. Keep in mind that these values may change if you modify the recipe or use different ingredients.
On any given Sunday afternoon from September through December, you can find John – and countless other men – planted in front of the T.V. watching a football game.
Although I don’t often make typical football-watching-fare (with the exception of chili, which is a cold-weather staple for us) I whipped up some homemade chile con queso for us to eat during the Giants game the other weekend.
I also tossed together some of my homemade blue cheese dressing to go alongside John’s store-bought buffalo wings.
Yep, I’m a good wife… but don’t you for a second think that I forgot to make something especially for myself as well ;).
This desserty snack (or snacky dessert) came together in just a few minutes.
Here’s what you need to do:
1. Break open a bag of kettle corn (the Popcorn Indiana brand is fantastic – not too much sugar) and spread the sweet/salty popcorn in an even layer on a parchment-lined baking sheet.
2. Mix in some all-natural mini marshmallows and graham cereal.
3. Drizzle on some sticky caramel sauce.
4. Drizzle (or, if you’re like me, attempt to drizzle but end up dolloping) on some melted chocolate, and stick the whole shebang in the fridge to chill for a half hour.
Once the chocolate hardens, break up the mixture and serve it either in individual cups or as is on the baking sheet if feeding a casual crowd.
Although some guys might go for this, I can pretty much guarantee that it will be mainly the ladies who flock to this crunchy, gooey, sweet, salty, and chocolatey snack.
Yeah, it covers pretty much all of the bases.
Not planning on hosting or attending any football-watching get-togethers any time soon?
No problem.
Just because I used that excuse doesn’t mean that you need it make this mess of deliciousness.
Make it for your neighbor. Make it for your kids. Make it for your co-workers… or your boss.
Make it for yourself.
Caramel S’mores Kettle Corn
Name
Caramel S’mores Kettle Corn
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Servings
8
Yield
8
Ingredients
4 generous cups popped kettle corn (I love Popcorn Indiana’s all-natural kettle corn, available at Whole Foods)
1/2 cup all-natural mini marshmallows (available at Whole Foods)
1 cup all-natural graham cereal (such as Three Sisters Graham Crackerz cereal)
Please note that these nutrition estimates are approximate and may vary based on the specific brands of ingredients used and any variations in the recipe preparation.
I’ve been meaning to introduce more fish into my cooking routine for a while now. Choosing fruits of the sea can be a bit intimidating, what with all the guidelines regarding sustainable species, mercury levels, and other health-related concerns. Although I order a variety of seafood when dining out, I typically stick with purchasing shrimp, wild Alaskan salmon, and canned albacore tuna at the grocery store. Needless to say, I wanted to break out of my routine fish-buying rut.
Enter tilapia from Trader Joe’s frozen foods section. Affordable, sustainable, healthful, and neutral-tasting, tilapia is the perfect blank canvas on which to add your favorite flavors. For this particular meal, I chose to feature a homemade lightened tartar sauce draped across grilled tilapia filets and tucked into a whole wheat sub roll. A mere tablespoon of canola oil mayonnaise mixed into plain Greek yogurt provided enough of a rich tang for my taste, but you could stir in an additional tablespoon if you’d like. The finely chopped dill pickle and red onion contributed not only a welcomed crunch to the otherwise smooth sauce, but also a nice “kick” when paired with freshly squeezed lemon juice and garlic powder.
As the warm weather draws near, I can envision many homemade seafood meals accompanied by this light & fresh tartar sauce: lump meat crab cakes, pan-sauteed wild Alaskan halibut or cod, skewered shrimp… there’s an ocean of possibilities!
Lightened Tarter Sauce
Name
Lightened Tartar Sauce
Cuisine
Mixed
Prep Time
10 minutes
Cooking Time
0 minutes
Total Time
10 minutes
Servings
8 servings
Yield
1 cup
Ingredients
1 Tbsp canola oil mayonnaise (I like the Spectrum brand)
1/2 cup plain 2% Greek yogurt
1 medium Kosher dill pickle, finely chopped
2 Tbsp finely chopped red onion
1 tsp freshly squeezed lemon juice
1/4 tsp garlic powder
freshly ground black pepper, to taste
Directions
Combine mayonnaise and Greek yogurt in a small bowl. Mix thoroughly to combine.
Stir in remaining ingredients. Chill until ready to serve.
Gather Your Ingredients
Before you start, make sure you have all the ingredients on hand. This recipe uses Greek yogurt and light mayonnaise as a base to create a creamy texture with fewer calories than traditional tartar sauce.
Mix the Base
In a mixing bowl, combine the Greek yogurt and light mayonnaise. This combination provides the creaminess you crave in tartar sauce without all the excess fat. Mix them together until well combined.
Add Flavor and Texture
Next, it’s time to add the flavor and texture-enhancing ingredients. Stir in the chopped dill pickles, finely chopped capers, minced garlic, Dijon mustard, and fresh lemon juice. These ingredients bring a tangy, briny, and slightly spicy kick to the sauce.
Season to Taste
Season the sauce with salt and black pepper to taste. Remember that pickles and capers are naturally salty, so be cautious not to overdo it with the salt.
Freshen Up with Dill
To give your lightened tartar sauce that fresh, herby flavor, add in the chopped fresh dill or dried dill if that’s what you have on hand. Stir it into the mixture until evenly distributed.
Chill and Serve
Once everything is well combined, cover the bowl and refrigerate your lightened tartar sauce for at least 30 minutes. This time allows the flavors to meld together for a more delightful taste.
Serve and Enjoy
When you’re ready to enjoy your lightened tartar sauce, serve it alongside your favorite dishes. It’s a fantastic accompaniment to fish and chips, seafood, grilled chicken, or as a dip for fresh vegetables. The creamy, tangy, and slightly zesty flavors will elevate your meal without weighing it down.
Estimated Nutrition Per Serving
Please note that the nutrition values provided here are approximate and can vary based on the specific brands of ingredients used and portion sizes.
Calories: 25 kcal
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 2 mg
Sodium: 160 mg
Total Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugars: 1 g
Protein: 2 g
Vitamin D: 0%
Calcium: 2%
Iron: 0%
Potassium: 25 mg
Keep in mind that these nutritional values are based on a standard serving size and may vary depending on your actual portion size and the specific brands of ingredients you use. It’s always a good idea to check the labels on your ingredients for the most accurate nutritional information. Enjoy your lightened tartar sauce while keeping your nutrition goals in mind!
In my continued effort to eat more fish,I stocked up on my favorite wild Alaskan salmon during my last grocery shopping trip. My preferred method for cooking simple salmon fillets commences with a quick sear followed by a few minutes in the oven*. This two-step process ensures a crispy exterior and a juicy, perfectly cooked interior.
With John out of town on a business trip this past weekend, I had an extra portion of salmon left after finishing my dinner for one. Typically, I would enjoy the leftover fish fillet on top of a green salad, but I wanted to do something a bit more special this time around. Salmon salad came to mind, and I’m glad it did because it made for a lovely lunch the following day!
Think of it as a double upgrade from the popular salad featuring canned tuna. One step up from using the affordable canned fish is subbing in canned salmon, which is now widely available in many different varieties. Take another step up and you reach the upper echelon: fresh salmon salad.
Place the salmon fillet on a baking sheet lined with parchment paper.
Drizzle olive oil over the salmon and season with salt, pepper, and lemon juice.
Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper to create the dressing. Set aside.
Assemble the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Flake the Salmon
Once the salmon is cooked, let it cool slightly, and then flake it into bite-sized pieces using a fork.
Add the Salmon and Avocado
Gently fold the flaked salmon and sliced avocado into the salad.
Dress the Salad
Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Serve
Divide the salad onto serving plates and garnish with additional lemon slices or fresh herbs if desired.
Tips and Variations
Grilled Salmon
If you prefer a smoky flavor, grill the salmon instead of baking it. Season the salmon with your favorite spices before grilling.
Protein Boost
Add a handful of cooked quinoa, chickpeas, or edamame to increase the protein content of the salad.
Nutty Crunch
Toss in a handful of toasted nuts or seeds like almonds, walnuts, or pumpkin seeds for added crunch and nutrition.
Cheese Lovers
Sprinkle some crumbled feta cheese or goat cheese over the top for a creamy and tangy element.
Customize Your Veggies
Feel free to add or swap vegetables based on your preferences. Bell peppers, radishes, or steamed asparagus can be great additions.
Nutrition Per Serving
Calories: 400 kcal
Protein: 30g
Fat: 28g
Carbohydrates: 10g
Fiber: 6g
Sugars: 2g
Sodium: 400mg
Please note that the nutrition values are approximate and can vary based on the specific ingredients and portion sizes used. Adjustments can be made based on dietary requirements and ingredient variations. If you have any more requests or need further assistance, feel free to ask!
A great use for leftover salmon, this salad comes together quickly, tastes delicious, and fuels your body with healthy omega-3 fatty acids. I enjoyed this salad so much that I’m inspired to try other sustainable fish varieties in place of the salmon. Using fresh fish instead of canned truly made a world of difference… I highly recommend it!
Fresh Salmon Salad
Create a nutritious Fresh Salmon Salad in no time. Season a salmon fillet with olive oil, lemon juice, salt, and pepper. Bake until tender. Combine flaked salmon with mixed greens, cherry tomatoes, cucumber, and red onion. Dress with a zesty lemon-garlic vinaigrette. Enjoy a light, protein-packed salad that’s bursting with flavors!
1. Did you watch the vice presidential debate last week? Even if you didn’t tune in, I’m sure you’ve read all about Vice President Biden’s almost constant grinning and chuckling. Even as an Obama/Biden supporter, I found his antics rather obnoxious, and cracked up when I read this quip: “Biden’s teeth are so white, they’re voting for Romney”.
Politically incorrect? Yes. Funny? Absolutely.
2. Speaking of the VPs, (I apologize to any Paul Ryan fans out there), this is hysterical.
3. A quick pregnancy update: As of tomorrow, I will officially be 30 weeks in! Time has flown by, and I get positively giddy every time I think about holding our little baby girl in my arms in a mere 10 weeks =).
I’ve been feeling great, (other than almost daily heartburn episodes), and have maintained my thrice-weekly (or sometimes 4 x per week) long hikes in the woods with Shelby, once weekly prenatal DVD workouts, once weekly prenatal yoga DVD practice, and – for the most part – healthy eating habits. Raw vegetables haven’t been as appealing to me during pregnancy as they were prior, but now that it’s roasting season, I plan to included more veggies into my diet.
I have noticed an increase in my appetite over the past couple of weeks, so I won’t be too surprised if my weight gain starts to pick up (I’m about 15 lbs up from my pre-pregnancy weight).
John has finished painting the nursery (a gorgeous soft yellow color) and I have two baby showers to attend in early November. I’m looking forward to checking things off of our registry list!
4. I’m falling in love with the town we moved to over the summer. It’s quintessentially New England with a tree-lined main street, small businesses, and a scattering of restaurants.
We were lucky enough to buy a house within walking distance of the town center, so on Saturday night we decided to walk to a Japanese restaurant down the road. I’ve always ordered sushi when out at a Japanese restaurant, but obviously my choices are limited while preggers. I decided on an udon dish with stir-fried veggies and thinly sliced beef, and was super impressed by how fresh and tasty it was!
Lesson learned that entree dishes at Japanese restaurants can be just as good as the sushi.
5. It’s apple week over at The Back Burner, and I’ve concocted a phenomenal sandwich that includes sweet sauteed apples, melted sharp cheddar cheese, and hearty dried fruit- & nut-studded bread.
I loved this Apple Pie Grilled Cheese so much, I’m already planning on making it again sometime this week. Seriously SO GOOD!
Name
Monday Musings + Apple Pie Grilled Cheese
Cuisine
American
Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Servings
2
Yield
2
Ingredients
For the Apple Pie Filling
2 apples (any variety you prefer), peeled, cored, and thinly sliced
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of salt
For the Grilled Cheese
4 slices of your favorite bread (such as sourdough or whole wheat)
4 slices of sharp cheddar cheese
2 tablespoons unsalted butter, softened
Instructions
1. Prepare the Apple Pie Filling
In a skillet, melt the 2 tablespoons of butter over medium heat.
Add the sliced apples, brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt.
Cook the apples, stirring occasionally, until they become tender and caramelized, about 5-7 minutes. Set aside.
2. Assemble the Grilled Cheese
Take two slices of bread and spread a generous amount of softened butter on one side of each slice.
Place a slice of sharp cheddar cheese on the unbuttered side of two bread slices.
Divide the prepared apple pie filling between the two slices of bread with cheese.
Top each sandwich with another slice of sharp cheddar cheese.
Place the remaining slices of bread on top, buttered side out, to form two sandwiches.
3. Grill the Sandwiches
Heat a skillet or griddle over medium heat.
Carefully transfer the sandwiches to the hot skillet.
Cook until the bread turns golden brown and crispy, and the cheese is melted, about 3-4 minutes per side.
4. Serve and Enjoy
Remove the Apple Pie Grilled Cheese sandwiches from the skillet and let them cool for a minute.
Slice each sandwich in half diagonally.
Serve them warm with a side of Monday Musings – a moment to reflect, recharge, and enjoy the delicious blend of flavors and memories.
Estimated Nutrition Per Serving (1 sandwich)
Calories: 435 kcal
Fat: 24g
Saturated Fat: 15g
Cholesterol: 67mg
Sodium: 486mg
Carbohydrates: 49g
Dietary Fiber: 5g
Sugars: 25g
Protein: 9g
Please note that these nutrition values are approximate and can vary based on specific ingredients and portion sizes used in the recipe.
I thought I’d give you a hug – in chocolaty banana bread form – on this Monday morning. Even though I don’t work out of the house, I occasionally get a case of the Mondays.
Who doesn’t, right?!
Anyway, I’m not suggesting that you eat your emotions; but let’s be honest, knowing there’s something this delicious waiting for you at the end of a tiring day has the ability to make the first day of the workweek go by just a little quicker.
This bread – in my opinion – most definitely qualifies as dessert. It’s sweet, cakey, and chock full of chocolate chips. If you feel so inclined, you could indulge in a slice for breakfast, but I think it’s better suited for an after-meal sweet treat; especially when it’s toasted to crispy perfection and served with a scoop of ice cream.
Regardless of what time of day or night you eat it, you’re going to love this bread… and hopefully it will make you Monday a bit more tolerable.
Chocolate Chip Banana Bread
by Lauren Zembron
Name
Chocolate Chip Banana Bread
Cuisine
American
Prep Time
15 minutes
Cooking Time
70 minutes
Total Time
75-85 minutes
Servings
12 servings
Yield
1 loaf
Ingredients (1 loaf)
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp Kosher salt
1 cup mashed overripe bananas (about 3 medium-sized bananas)
1/3 cup neutral-flavored vegetable oil (I used safflower oil)
1/2 cup unrefined granulated sugar, such as evaporated cane juice
1/4 cup lightly packed brown sugar
1 large egg, preferably organic
1 tsp pure vanilla extract
3/4 cup dark chocolate chips
Instructions
Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt.
In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.
Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.
Bake for 50-60 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean. Let sit in pan for 10 minutes before turning out onto a wire rack to cool completely.
Estimated Nutrition Per Serving
Calories: 225 calories
Protein: 2 grams
Carbohydrates: 35 grams
Dietary Fiber: 2 grams
Sugars: 20 grams
Fat: 9 grams
Saturated Fat: 5 grams
Cholesterol: 30 milligrams
Sodium: 210 milligrams
Potassium: 200 milligrams
Calcium: 20 milligrams
Iron: 1 milligram
Please note that these nutritional values are approximate and can vary based on specific ingredients and portion sizes used in your recipe.
Or rather… the ingredients that I whipped together accidentally turned into a dip.
My original intention was to make cookie dough balls, but the mixture I ended up with was too thin to form into anything other than a gloppy mess.
As I stood in the kitchen eating mini spoonful after mini spoonful of what I figured was a failed recipe, the idea of cookie dough dip came to me.
Thick, rich, sweet, and completely decadent… yep, this dip tastes just like cookie dough!
Now this isn’t exactly a light snack, but the calories come from healthy sources of fat (almond and walnuts) and the amount of added sugar is fairly low. Think of it as a concentrated pureed trail mix; in other words, it’s fueling and filling and fantastic =).
Smear it onto toasted bread, dunk crunchy graham crackers or crisp apple slices into it, spoon it on top of hot oatmeal, or eat it straight out of the jar.
Just make it. And tell me what you think!
Chocolate Chip Cookie Dough Dip
Name
Chocolate Chip Cookie Dough Dip
Cuisine
American
Prep Time
15 minutes
Cooking Time
0 minutes (No baking required)
Total Time
15 minutes
Servings
12
Yield
2 cups
Ingredients
1/4 cup smooth natural unsweetened salted almond butter, at room temperature and well-stirred (I used Trader Joe’s)
1/4 cup lightly packed light brown sugar
1/2 tsp pure vanilla extract
1 cup finely Oh! Nuts ground walnuts (or sub in ground almonds/almond meal)
1/4 cup unsweetened vanilla almond milk (or milk of your choice)
1 Tbsp brown rice syrup
1/3 cup roughly chopped grain-sweetened chocolate chips
Directions
In the bowl of a stand mixer, (or using an electric mixer on medium speed), beat almond butter and brown sugar until well-combined. Beat in vanilla extract, ground walnuts (or almonds), milk, and brown rice syrup. Add chocolate chips and fold in with a rubber spatula.
Estimated Nutrition Per Serving (1/12th of the recipe)
Calories: 265
Total Fat: 18g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 49mg
Sodium: 104mg
Total Carbohydrates: 24g
Dietary Fiber: 0g
Sugars: 18g
Protein: 2g
Please note that these nutrition values are approximate and can vary based on the specific brands of ingredients used and serving sizes. It’s always a good idea to consult with a registered dietitian or use a nutrition calculator for precise dietary information, especially if you have specific dietary restrictions or preferences. Enjoy your Chocolate Chip Cookie Dough Dip in moderation!
