Page 94 – Healthyfoodforliving.com – A Blog for Health, Food and Lifestyle

Pumpkin, Sweet Potato, & Black Bean Chili

Main

Christina Ross

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September 22, 2021

Pumpkin, Sweet Potato, & Black Bean Chili

A rough version of this recipe has been sitting in my drafts folder for about 5 months or so, and I’m commending myself for holding back on making it until the weather took on a decidedly autumnal feel.

Pumpkin is typically reserved for sweet treats – such as baked goods, pies, cookies, and ice cream – but it can be a delicious addition to savory dishes as well.

In this chili, pumpkin puree lends more of a velvety texture and thick consistency than a strong flavor; yet the somewhat unique addition of ground cinnamon adds a touch of the warm spice flavor often associated with pumpkin.

Can’t find canned pumpkin puree where you live? As long as you can get your hands on sugar (also called “pie”) pumpkins, you can make a homemade version – which I think is highly superior both in flavor and texture.

Plus, check out that vibrant yellowy-orange color! Homemade pumpkin puree doesn’t have that dull brownish tinge that many canned varieties do.

Ok, so you have your pumpkin puree (canned or homemade)… now let’s talk chili.

With countless different versions, chili recipes vary drastically from one region to another, as well as between people. My recipe is vegetarian (vegan, actually!) and is chock full of pillowy sweet potatoes, tender black beans and spicy heat (serrano peppers & cayenne) tempered by mellow flavors (chili powder, cumin, & cinnamon). Pumpkin beer adds a pleasant depth of flavor, and the pumpkin & tomato purees combine to create a luxurious sauce that ties everything together.

Of course, chili’s best friend is cornbread – and this Pumpkin Cornbread (made with white whole wheat flour) was the perfect accompaniment.

I enjoyed a steaming bowl of this fragrant chili on a cool Sunday afternoon, and didn’t even think twice about eating a leftover serving the very next day.

Straight from the fridge.

Requisite leftover crumbled pumpkin cornbread served alongside :).

Name	Pumpkin, Sweet Potato, & Black Bean Chili
Cuisine	American
Prep Time	15 minutes
Cooking Time	30 minutes
Total Time	45 minutes
Servings	6 servings
Yield	About 6 cups

Ingredients

1 tsp extra virgin olive oil
1 cup finely chopped yellow or white onion
2 serrano chile peppers, minced (you can seed both, one, or neither depending on your heat preference)
2 large cloves garlic, minced
2 tsp chili powder (ancho or chipotle would work nicely, as well)
2 tsp ground cumin
1/2 tsp cinnamon
1/8 tsp cayenne pepper, or more to taste
1 cup unseasoned tomato sauce/puree
1 cup pumpkin puree (I used homemade, but canned would be fine)
1 cup pumpkin beer (use whatever brew you’d like; for me, it doesn’t get any better than Southern Tier Pumking Imperial Pumpkin Ale)
1 cup water
Kosher salt and freshly ground black pepper, to taste
1 (15 oz) can low-sodium black beans, rinsed and drained
2 cups peeled and cubed sweet potatoes

Directions:

Heat olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the serrano and garlic, and cook, stirring frequently, until soft and fragrant, about 1 minute. Stir in the spices and cook for 1 minute.
Add in the tomato sauce, pumpkin puree, beer, and water. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to low, add the beans and sweet potato, and simmer until the sweet potatoes are tender, the chili has thickened, and the flavors have melded, at least 1 hour.

Nutritional Information Per Serving

313.8 calories,
2.2 grams fat,
15.5 grams fiber,
5.1 grams sugar, 1
3.2 grams protein

Dark Chocolate Peanut Butter Recipe

Snacks

Christina Ross

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September 22, 2021

0

The third in my series of homemade peanut butters, this one is by far the most decadent.

It pretty much tastes like a melted peanut butter cup. That you can eat for breakfast drizzled over fruit and yogurt, indulge in for dessert spooned over vanilla ice cream… or enjoy at any time of day straight from the spoon.

If you’re not already making homemade nut butters, I hope this recipe serves as motivation to start! It really couldn’t be easier.

Toss some roasted peanuts into your food processor and let it whirl until the nuts form a grainy paste.

Just a touch of canola oil smoothes out the peanut butter, giving it a silky texture that is perfect for drizzling.

Next into the processor goes melted chocolate, which – I caution you – you will be tempted to devour before it even makes contact with the freshly made peanut butter. Maybe just make some extra so you can sneak a few finger swipes ;).

The remaining ingredients are processed into the chocolate peanut butter, and you’re done!

See? Easy.

Have I convinced you to make this chocolate peanut butter yet?

I used semi-sweet chocolate chips + cocoa powder for depth of chocolaty flavor, but you could certainly use your chocolate of choice. I didn’t have any dark chocolate on hand, but I think it would be amazing in this recipe.

Regardless of what type of chocolate you use, the peanut butter will be delicious in a stick-to-the-roof-of-your-mouth, I-need-a-glass-of-milk-to-wash-this-down kind of way.

I think I’m going to go steal a spoonful right now!

Name:	Dark Chocolate Peanut Butter Cups
Cuisine:	Fusion
Prep Time:	20 minutes
Cooking Time:	0 minutes (chilling time included)
Total Time:	30 minutes
Servings:	Makes 12 peanut butter cups
Yield:	12 peanut butter cups

Ingredients

1 1/2 cup dry roasted, unsalted peanuts, preferably organic
1/4 cup + 1 Tbsp semi-sweet chocolate chips
1/2 tsp canola oil
1 Tbsp + 1 tsp cocoa powder
scant 1/4 tsp Kosher salt
2 tsp evaporated cane juice OR granulated sugar
1/2 tsp pure vanilla extract

Directions

Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.

Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.

With the motor of the food processor running, stream in the oil and process until a smooth butter forms.

Spoon in the melted chocolate, and process until combined.

Add in the cocoa powder, salt, evaporated cane juice, and vanilla extract, and puree until well-combined.

Estimated Nutrition Per Serving

Calories: 150 calories per serving
Total Fat: 10 grams
- Saturated Fat: 5 grams
- Trans Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 50 milligrams
Total Carbohydrates: 13 grams
- Dietary Fiber: 2 grams
- Sugars: 9 grams
Protein: 3 grams

Zucchini Bread Pancakes for One

Breakfast

Christina Ross

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September 22, 2021

0

Are you craving a warm, comforting breakfast that’s also healthy and easy to make? Look no further than these delightful Zucchini Bread Pancakes for One. Packed with the goodness of zucchini and the cozy flavors of zucchini bread, this single-serving recipe is perfect for a leisurely morning treat. Let’s dive right into making these delectable pancakes!

Name	Zucchini Bread Pancakes for One
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	10 minutes
Total Time	20 minutes
Servings	1 serving
Yield	3-4 pancakes

The conundrum of what to do with excess zucchini that plagues those who grow the summer vegetable usually presents itself right about now.

Had enough grilled squash, but not enthused about the idea of turning on the oven to bake a loaf of zucchini bread?

Here’s your answer.

Zucchini Bread Pancakes!

For one. That’s how I roll.

I don’t know about you, but I like my zucchini bread stuffed with chocolate chips and walnuts; if those add-ins don’t float your boat, no problem-o. You might just want to double up on the maple syrup ;).

As is true with the bread that served as the inspiration for these pancakes, there is no zucchini flavor… but the flecks of green are aesthetically pleasing, and it’s nice to get a dose of veggies with breakfast.

Think of it like this: the zucchini cancels out the chocolate chips!

Ingredients

1/2 cup whole wheat pastry flour
1 1/2 tsp evaporated cane juice OR granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
tiny pinch of ground nutmeg
tiny pinch of salt
1 egg white
1/2 cup low fat buttermilk, well-shaken
1/4 tsp pure vanilla extract
1/2 cup shredded zucchini, wrapped in a kitchen towel and wrung out to remove excess moisture
1 Tbsp chopped toasted walnuts, optional
1 Tbsp chocolate chips, optional (I used Sunspire grain-sweetened chocolate chips)
canola oil cooking spray
pure maple syrup, preferably grade B

Estimated Nutrition Per Serving

Calories: 250-300 kcal

Carbohydrates: 55 grams

Protein: 6 grams

Fat: 2 grams

Fiber: 5 grams

Sugar: 18 grams

Instructions

1. Prepare the Zucchini

Start by washing and grating the zucchini using a box grater. Once grated, squeeze out any excess moisture using a clean kitchen towel or paper towels. Set the zucchini aside.

2. Mix the Dry Ingredients

In a mixing bowl, combine the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, ground cinnamon, and ground nutmeg. Mix well to ensure the dry ingredients are evenly incorporated.

3. Create the Pancake Batter

In another bowl, whisk together the honey (or maple syrup), unsweetened applesauce, almond milk, and vanilla extract. Add the grated zucchini to this wet mixture and stir until combined.

4. Combine Wet and Dry Ingredients

Gently fold the wet zucchini mixture into the bowl of dry ingredients. Stir until just combined, being careful not to overmix. A few lumps in the batter are perfectly fine.

5. Heat the Pan

Place a non-stick skillet or frying pan over medium heat and lightly grease it with cooking spray or a small amount of oil.

6. Cook the Pancakes

Pour a ladleful of the pancake batter onto the heated skillet to form a round pancake. Cook for about 2-3 minutes on each side, or until the edges turn golden brown, and the pancake is cooked through.

Zucchini Bread Granola

Breakfast

Christina Ross

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September 22, 2021

0

Are you looking for a tasty and wholesome breakfast or snack option that’s both satisfying and nutritious? Look no further than this Zucchini Bread Granola recipe.

Packed with the goodness of zucchini, whole grains, and natural sweeteners, this homemade granola is a delightful treat that will leave your taste buds craving for more.

Name:	Zucchini Bread Granola
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	25 minutes
Total Time:	40 minutes
Servings:	10 servings
Yield:	5 cups

If you can deal with shreds of zucchini in your breakfast…

… you just might like this granola as much as I do.

With chewy clumps of oats, sweet nuggets of chocolate, ribbons of zucchini, crunchy walnuts, and warm tones of cinnamon and nutmeg, this granola has all the flavor of a traditional zucchini quick bread.

You guys know from my Zucchini Bread Pancakes that I like chocolate chips and walnuts in my zucchini bread, so I brought both ingredients into play with this granola.

I typically use unsweetened applesauce in place of butter or oil when making granola, so I easily swapped in some finely grated zucchini – which, I promise, you can’t taste at all!

It’s key to use a fine grater (such a microplane) for this recipe, because you want the texture of the zucchini to fall between shreds and puree. If you only have a box grater, opt for the side with the small holes rather than the side you would typically use for shredding zucchini or cheese.

Yes, you can see the pieces of green squash in the final product – but after all, if you couldn’t it would just be chocolate and walnut granola.

Which would be delicious as well… but why not sneak in some veggies?!

I tossed the chocolate chips (grain-sweetened to keep the sugar content low) in with the still-warm granola so that the heat would partially melt them. The melted chocolate basically acts like glue, forming glorious chewy granola clumps.

If you were brave enough to try my zucchini pancakes, I think you’re up for this challenge! I just might succeed in my mission to turn you into a zucchini-for-breakfast fan ;).

Ingredients

2 cups old-fashioned rolled oats
1 cup grated zucchini (about one medium zucchini)
1/2 cup chopped nuts (walnuts, pecans, or almonds)
1/4 cup honey or maple syrup
1/4 cup coconut oil (or any other vegetable oil)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup dried fruits (raisins, cranberries, or apricots)
1/4 cup shredded coconut (optional)

Estimated Nutrition Per Serving

Calories: 230 calories

Total Fat: 14g

Saturated Fat: 6g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 120mg

Total Carbohydrates: 24g

Dietary Fiber: 3g

Sugars: 10g

Protein: 4g

Instructions

Preheat the Oven

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Prepare the Wet Ingredients

In a microwave-safe bowl or a small saucepan, melt the coconut oil and honey (or maple syrup) together until they are easily mixable. Stir well to combine.

Mix the Dry Ingredients

In a large mixing bowl, combine the oats, grated zucchini, chopped nuts, ground cinnamon, ground nutmeg, and salt. Mix them thoroughly.

Combine Wet and Dry Ingredients

Pour the melted coconut oil and honey mixture over the dry ingredients. Stir until everything is well coated. The mixture should be sticky and moist.

Spread the Mixture

Spread the mixture evenly onto the prepared baking sheet. Press it down gently with a spatula to create an even layer.

Bake

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the granola turns golden brown. Make sure to stir the granola every 10 minutes to ensure even cooking.

Add the Final Touch

Once the granola is golden brown and crispy, remove it from the oven and let it cool for a few minutes. Then, stir in the dried fruits and shredded coconut (if using).

Cool Completely

Allow the granola to cool completely on the baking sheet. It will become crunchier as it cools.

A New Project

Lifestyle

Christina Ross

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September 22, 2021

0

How’s everyone doing?

I have some news to share.

About a month ago Kristin from Living Graciously asked if I’d be interested in contributing to the kitchen/cooking component of her lovely blog, and I jumped at the chance!

The collaborative effort also includes Carmel, who blogs about house renovations and decorating over at Our Fifth House, and Ashley, who writes about lifestyle and fashion at The Shine Project.

I’ve added a button down on the right sidebar that will take you to Living Graciously, where you will be able to find my bi-monthly posts at The Kitchen. I will be including recipes (some from Healthy Food For Living, some new) as well as discussing kitchen gadgets, cooking techniques, and other food-related topics.

The kick-off for the new team effort will be on Monday, the introduction of the contributing bloggers will be on Tuesday, and Kristin will be hosting a week-long giveaway – so head on over to check it out!

Baked Sweet Potatoes with Avocado & Goat Cheese Cream

Main

Christina Ross

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September 22, 2021

0

Baked Sweet Potatoes with Avocado & Goat Cheese Cream

If you’re looking for a scrumptious and healthy side dish or appetizer that’s bursting with flavor and texture, look no further than these Baked Sweet Potatoes with Avocado & Goat Cheese Cream. This dish combines the natural sweetness of roasted sweet potatoes with the creamy richness of avocado and goat cheese. It’s not only a treat for your taste buds but also a nutritious choice for any occasion.

Included in this dish are three of my five favorite foods, rendering this recipe perfect for posting on my birthday (the big 2-8)!

Toss in some chocolate and peanut butter, and I’d be set for life.

These are so simple!

Step 1: bake sweet potatoes until tender.

Step 2: blend/process together avocado and goat cheese.

Step 3: pile the luscious pale green crema on top of the vibrantly hued orange sweet potatoes.

Step 4: devour.

Do I even have to spell out how perfect these flavors are together? Not to mention the play of cool and creamy against warm and velvety.

Sweet + rich + tangy + creamy + warm + cool = ♥. Pure and simple.

I’m considering it a birthday gift to myself ;).

Name	Baked Sweet Potatoes with Avocado & Goat Cheese Cream
Cuisine	American
Prep Time	15 minutes
Cooking Time	30 minutes
Total Time	45 minutes
Servings	4 servings

Ingredients

2 medium sweet potatoes
olive oil cooking spray
Kosher salt
freshly ground black pepper
1/2 ripe large avocado
2 oz goat cheese, at room temperature
1 Tbsp freshly squeezed lime or lemon juice
water to thin crema, as needed

Directions

Preheat oven to 400°F.
Scrub and dry sweet potatoes. Pierce potatoes a few times with a knife or fork. Lightly coat with olive oil cooking spray and season to taste with salt and pepper. Place seasoned potatoes onto a foil-lined baking sheet and bake until soft, about 45-60 minutes.
Meanwhile, combine avocado, goat cheese, and citrus juice in the bowl of a food processor. Pulse until smooth and creamy, streaming in water (1 tablespoon at a time) until desired consistency is reached (I used just 1 tbsp). Season to taste with salt and pepper.
When the potatoes are done, slice them lengthwise and top with avocado & goat cheese crema.

Estimated Nutrition Per Serving

Calories: 305 kcal
Total Fat: 20g
- Saturated Fat: 6g
- Trans Fat: 0g
Cholesterol: 13mg
Sodium: 667mg
Total Carbohydrates: 28g
- Dietary Fiber: 8g
- Sugars: 4g
Protein: 7g
Vitamin D: 0%
Calcium: 81mg
Iron: 2mg
Potassium: 849mg

Please note that these nutritional values are approximate and can vary based on factors such as the size of sweet potatoes, the amount of olive oil used, and the specific brands of ingredients. It’s always a good idea to consult a nutritionist or use a trusted nutrition calculator for precise dietary information, especially if you have specific dietary requirements or restrictions.

Best Holiday Ever?

Snacks

Christina Ross

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September 22, 2021

0

The holiday season is a time for joy, togetherness, and of course, delicious food. When it comes to creating the perfect holiday meal, nothing beats a beautifully roasted turkey.

In this recipe, we’ll guide you through the steps to create a mouthwatering, juicy, and flavorful roast turkey that will make your holiday gathering truly unforgettable.

Name:	Best Holiday Ever Roast Turkey
Cuisine	American
Prep Time	30 minutes
Cooking Time	3.5 – 4 hours
Total Time	4.5 hours
Servings	12-15 people
Yield	1 whole turkey

Ingredients

1 whole turkey (approximately 12-15 pounds)
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
4 cloves garlic, minced
1 lemon, cut in half
1 onion, quartered
4-5 sprigs of fresh rosemary and thyme
2 cups chicken or turkey broth

Instructions

Preparation

Preheat your oven to 325°F (165°C).

Remove the turkey from its packaging and pat it dry with paper towels.

In a small bowl, mix together the softened butter, minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper. This will be your flavorful herb butter.

Season the Turkey

Gently lift the skin of the turkey and rub the herb butter mixture underneath the skin, covering as much of the meat as possible. This will help keep the turkey moist and infuse it with flavor.

Stuff the Turkey

Stuff the cavity of the turkey with lemon halves, onion quarters, and fresh rosemary and thyme sprigs. This aromatic stuffing will add a delightful fragrance to your roast.

Truss the Turkey

Truss the turkey by tying its legs together with kitchen twine. This helps the turkey cook evenly and maintain its shape.

Roasting

Place the turkey on a roasting rack inside a large roasting pan.

Pour the chicken or turkey broth into the bottom of the pan. This will keep the turkey moist and create a flavorful base for gravy.

Cover the turkey with aluminum foil, leaving a little space at the top to allow steam to escape.

Roast

Roast the turkey in the preheated oven for about 3.5 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Basting

Every 30 minutes, baste the turkey with the pan juices. This adds more flavor and helps the skin become beautifully golden and crisp.

Resting

Once the turkey reaches the desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes. This allows the juices to redistribute, resulting in a moist and tender turkey.

Carving

Carve your turkey and serve it with your favorite holiday sides like mashed potatoes, stuffing, cranberry sauce, and gravy made from the pan drippings.

Estimated Nutrition Per Serving (1/12 of the turkey):

Calories: 500
Total Fat: 22g
- Saturated Fat: 8g
- Trans Fat: 0g
Cholesterol: 250mg
Sodium: 800mg
Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
Protein: 70g

Peanut Butter & Honey Banana Blondies

Dessert

Christina Ross

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September 22, 2021

0

These blondies are a dessert version of my favorite childhood sandwich.

I haven’t had a peanut butter, honey, and sliced banana sandwich in quite some time… and I don’t have any good reason why!

Do you ever re-discover old favorites?

I was reminded of how much I loved the flavor combination when I first tasted Honey Nut Banana Better Butter, and was inspired to make these blondies.

There is a triple threat of peanut flavor in these bad boys:

peanut flour
peanut butter chips
peanut butter

Seriously, how could these be anything other than absolutely delicious?!

The light & cakey blondies are moist, tender, and bursting with peanut and banana flavor. I especially love the pockets of peanut butter that sunk down into the batter while baking. The peanut butter chip morsels are also pretty darn fantastic; as are the stray bits of sweet and marshmallow-y banana that didn’t quite get mashed all the way.

Actually, everything about these blondies is fabulous!

If you’re a peanut butter & banana junkie like me, then you really must make these.

Peanut Butter & Honey Banana Blondies

Printer-Friendly Recipe

Name:	Peanut Butter & Honey Banana Blondies
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	25 minutes
Total Time:	40 minutes
Servings:	12 squares
Yield:	12 servings

Ingredients

1/4 cup unsweetened applesauce
2 Tbsp canola oil
2 Tbsp Sucanat or lightly packed brown sugar
1/4 cup honey
1 cup mashed overripe banana (about 3 medium bananas with almost-black peels)
1 egg
1 tsp pure vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup peanut flour (if you cannot find this, simply sub in an additional 1/2 cup whole wheat pastry flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup all-natural peanut butter chips (I used Sunspire)
1/4 cup all-natural peanut butter (I used Honey Nut Banana Better Butter)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper for easy removal.

2. Mash the Bananas

In a mixing bowl, mash the ripe bananas until they are smooth. Bananas that have brown spots on the peel are ideal as they are sweeter and add a nice depth of flavor.

3. Combine Wet Ingredients

To the mashed bananas, add the creamy peanut butter, honey, melted butter, egg, and vanilla extract. Mix everything together until well combined. The mixture should be smooth and creamy.

4. Sift Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps remove lumps and ensures even distribution of dry ingredients.

5. Combine Wet and Dry Ingredients

Gradually add the sifted dry ingredients to the banana and peanut butter mixture. Stir until the flour is fully incorporated. Be careful not to overmix; just mix until there are no visible streaks of flour.

6. Transfer to Baking Pan

Pour the blondie batter into the prepared baking pan. Use a spatula to smooth the top for even baking.

7. Bake

Place the baking pan in the preheated oven and bake for approximately 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Remember that blondies will continue to cook a bit after removing them from the oven, so it’s better to slightly underbake them for a soft and chewy texture.

8. Cool and Slice

Allow the blondies to cool in the pan for about 10-15 minutes, then use a sharp knife to slice them into squares or bars.

9. Enjoy

Serve your Peanut Butter & Honey Banana Blondies as a sweet and nutty treat, a snack, or even as a dessert with a scoop of vanilla ice cream.

Directions

Preheat oven to 350°F.
Lightly coat an 8 x 8 inch square pan with canola oil cooking spray. Line the pan with parchment paper so that the ends hang over the edges of the pan. Lightly coat the parchment with cooking spray.
In a large bowl, beat together the applesauce through mashed banana with an electric mixer until well combined. Beat in the egg, followed by the vanilla.
In a medium bowl, whisk together both types of flour, baking powder, baking soda, and salt.
Add dry ingredients to the wet, and stir with a rubber spatula or spoon just until moistened. Fold in peanut butter chips.
Pour batter into prepared pan. Drop peanut butter by the teaspoonful on top of the batter, leaving room between each spoonful. You can either leave as is, or drag a butter knife through the peanut butter and batter to create a marbled effect. (The peanut butter I used requires refrigeration, so it was rather difficult to swirl it into the batter given its firmer consistency).
Bake blondies until a toothpick inserted into the center of the pan comes out clean, about 25-28 minutes.
Allow blondies to cool for 10 minutes in the pan, then remove by picking up the ends of the parchment paper.
Allow to cool completely on a wire rack before cutting into bars.

Estimated Nutrition Per Serving

Calories: 180g
Total Fat: 10g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 23mg
Sodium: 145mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugars: 9g
Protein: 4g

Please note that the nutrition values are approximate and can vary based on the specific brands of ingredients used and portion sizes.

It’s always a good idea to consult with a registered dietitian or use a nutrition calculator for precise nutritional information, especially if you have dietary restrictions or specific health concerns. Enjoy your Peanut Butter & Honey Banana Blondies responsibly!

4 Ingredient Pumpkin Pancakes for Baby

Breakfast

Christina Ross

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September 22, 2021

0

These “pancakes” are flour- & sugar-free, consisting solely of bananas, pumpkin puree, eggs, & baking powder. I’ve seen a few recipes for this kind of pancake circulating around the blogosphere, and decided to try out a pumpkin version for Lily.

The verdict? She loved them and polished off this entire stack.

I tasted them myself, and want to toss out a disclaimer that they – of course – don’t taste like regular ol’ pancakes, (because there is no flour), but they are tasty! Their spongy texture makes them easy for baby to eat, and their natural sweetness means no maple syrup is needed.

This may very well be Lily’s Thanksgiving day breakfast!

Name:	4 Ingredient Pumpkin Pancakes for Baby
Cuisine:	Fusion
Prep Time:	5 minutes
Cooking Time:	10 minutes
Total Time:	15 minutes
Servings:	6 small pancakes
Yield:	2 servings

Ingredients

butter or vegetable oil for cooking
1/4 cup very well-mashed ripe banana (about 1/2 large banana)
1/4 cup pure pumpkin puree
2 large eggs, preferably organic
1/4 tsp baking powder

Estimated Nutrition Per Serving

Calories: 70 kcal

Carbohydrates: 12g

Protein: 3g

Fat: 1g

Fiber: 2g

Sugar: 2g

Vitamin A: 60% of Daily Value (DV)

Iron: 6% DV

Calcium: 2% DV

Potassium: 90mg

Instructions

Prepare the Pumpkin Puree

Start by ensuring your canned pumpkin puree contains only 100% pumpkin, with no added sugars or spices. This guarantees that your baby gets the pure, natural goodness of pumpkin.

Combine Ingredients

In a mixing bowl, combine the canned pumpkin puree, oat flour, egg (or mashed banana if using a banana instead of an egg), and a pinch of cinnamon if desired. Mix the ingredients until they form a smooth batter. The consistency should be thick but pourable.

Cooking

Heat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with a small amount of cooking oil or cooking spray, but it’s not necessary thanks to the non-stick surface.

Once the skillet is hot, pour a small amount of the pancake batter onto the surface to form small, baby-sized pancakes. Use a spoon to gently spread the batter into a round shape.

Cook the pancakes for about 1-2 minutes on each side or until they are golden brown and cooked through. Keep an eye on them to prevent burning.

Cool and Serve

Allow the pancakes to cool for a few minutes before serving. They should be at a safe temperature for your baby to handle.

For added nutrition, you can serve these pancakes with a dollop of plain yogurt, a drizzle of pure maple syrup (for babies older than one year), or a fruit puree.

Wordless Recipe: Chocolate Peanut Butter Cup S’mores

Dessert

Christina Ross

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September 21, 2021

0

Wordless Recipe: Chocolate Peanut Butter Cup S’mores

If you’re a fan of the delightful combination of chocolate and peanut butter, you’re in for a treat! Homemade chocolate peanut butter cups are a classic confectionery delight that’s surprisingly easy to make at home.

We’ll guide you through a simple yet scrumptious recipe that will have your taste buds dancing. These homemade treats are perfect for satisfying your sweet tooth and impressing your friends and family. Let’s get started!

Name:	Irresistible Homemade Chocolate Peanut Butter Cups
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	2 minutes (melting chocolate)
Total Time:	47 minutes (including chilling time)
Servings:	12 peanut butter cups
Yield:	12 peanut butter cups

Please note that the total time includes the time needed for chilling the peanut butter cups in the refrigerator.

The number of servings and yield can vary slightly depending on how much filling and chocolate you use for each cup.

Ingredients

1 cup creamy peanut butter
1/4 cup powdered sugar
2 tablespoons unsalted butter, softened
1/2 teaspoon pure vanilla extract
A pinch of salt
2 cups high-quality semisweet or dark chocolate chips
2 tablespoons coconut oil

Instructions

Step 1: Prepare Your Muffin Tin

Begin by lining a standard muffin tin with paper or silicone cupcake liners. This will make it easier to remove the peanut butter cups once they’re set.

Step 2: Make the Peanut Butter Filling

In a mixing bowl, combine the creamy peanut butter, powdered sugar, softened butter, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined. This will be your delicious peanut butter filling.

Step 3: Create the Peanut Butter Layers

Spoon a small amount of the peanut butter mixture into each of the cupcake liners, filling them about one-third of the way. Use the back of the spoon to flatten and smooth the peanut butter layer.

Step 4: Melt the Chocolate

In a microwave-safe bowl, combine the semisweet or dark chocolate chips and coconut oil. Microwave in 20-30 second increments, stirring after each interval, until the chocolate is completely melted and smooth.

Step 5: Add the Chocolate Layer

Spoon the melted chocolate over the peanut butter layer in each cup, covering it completely. Tap the muffin tin gently on the counter to even out the chocolate.

Step 6: Set and Chill

Place the muffin tin in the refrigerator and allow the chocolate peanut butter cups to chill for at least 30 minutes, or until they are firm.

Step 7: Enjoy!

Once the cups have hardened, remove them from the muffin tin and peel away the paper or silicone liners. Your homemade chocolate peanut butter cups are now ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.

Pro Tip: Get creative with your peanut butter cups by adding chopped nuts, sea salt, or even a drizzle of caramel for an extra layer of flavor and texture.

Enjoy your homemade chocolate peanut butter cups, and happy indulging!