Fried banana with melted dark chocolate

fried banana with chocolate

 

 

 

Sometimes…

 

I crave chocolate…

 

And sometimes one of these is enough…

ghirardelli-intense-twilight-delight1And sometimes those single serving sizes are just not going to cut it!   I am a chocolate LOVER!  I probably eat it everyday.  I believe in moderation in all things so chocolate is most definitely in my life.

This was developed as an alternative to eating the whole bag of these single serving goodies (since dark chocolate is good for you right!)  and still feeling satisfied!!

I know that feeling when you need chocolate… and you need it now.  This option is fast, easy, filling, and much better than devouring a whole bag of those single serving size chocolates 🙂

 

Fried banana with melted dark chocolate!!

fried banana with chocolate

 

Put a about a teaspoon coconut oil in a medium heat pan until melted

Slice up a whole banana.

Put the slices of banana in the pan flat side down over medium heat for about 1 minute.   Then flip each banana slice to the other side to cook other side for 1 minute.

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Sprinkle with a tiny bit of sea salt (optional, but gives it a little extra something).  Then place on a plate.

 

Now take some dark chocolate and chop in tiny pieces (I use the single serving size of Gharirdelli 72% cocoa dark chocolate pictured above that is ALWAYS in my house).

 

Sprinkle chopped pieces on warm bananas.

 

Wait a minute or so (if you can).  The warmth from the bananas melts the chocolate and it’s heavenly.

 

bananas chocolate

 

 

 

 

 

 

 

 

 

 

 

Fried banana with melted dark chocolate

Recipe by: Making Health Tangible

 

Ingredients needed:

1 tsp. coconut oil

1 banana

1 single serving size of dark chocolate

Pinch of salt

 

Directions:

Slice banana into about 10-15 slices

Melt coconut oil in pan with medium heat.

Place each slice of banana face down onto pan and cook for 1 minute.  Flip each slice over and cook for about 1 minute until slices are softened

Remove slices from pan and sprinkle with a pinch of salt

Chop up a single serving size of dark chocolate into pieces and sprinkle over warm bananas

Wait 1 minute until bananas have melted chocolate

 

Enjoy!!

 

 

Chocolate Banana Muffins (gluten free)

IMG_8755These muffins are kind of like little chocolate banana punches.  They are little, but so chocolaty and banana-y, you won’t feel like you need to eat 10 of them to curb your sweet tooth (always a good thing).

They are gluten free if your diet requires that, but that doesn’t mean all the gluten eaters out there shouldn’t eat them too.  The ingredients are pretty guilt free and each muffin weighs in at about 40 calories so eat up!

 

The ingredients are:

3 eggs

2 ripe bananas mashed

3 tbsp. coconut flour  (If you’re new to coconut flour:  Coconut flour is high in fiber, low in carbohydrates, gluten free, and has a low glycemic index so it will not spike your blood sugar levels.  It has more protein than whole wheat flour.  Once opened, keep in the refrigerator.  You can pick this up at any health food store, and even some Wal-Mart’s)

3 tbsp. unsweetened cocoa powder

1/8 C. honey

¼ C. coconut oil

¼ tsp. baking soda

¼ tsp. salt

Opt: some dark chocolate chips to top with

 

 

Mix all ingredients in a bowl together and mix by hand or use a hand mixer until even consistency.

Line mini muffin tin with liners and fill each 2/3 full.

Put 1 dark chocolate chip on each one, or not.  Totally up to you.  Don’t need it… but makes it even chocolatier.

Bake at 350 for 15-20 minutes.

 

Set yourself up for a reasonable portion:  One way to ensure you don’t eat 10 of them in one sitting is to portion them into single serving size Ziplocs.  Same concept of those single serving sizes of anything you can buy at the grocery store.  When the whole cookie jar is in front of us, we eat a lot more cookies.  Make it easy to have a reasonable portion by portioning out ahead of time.        

 

 

Chocolate Banana Muffins (gluten free)

Recipe by: Making Health Tangible

3 eggs

2 ripe bananas mashed

3 tbsp. coconut flour

3 tbsp. unsweetened cocoa powder`

1/8 C. honey

¼ C. coconut oil

¼ tsp. baking soda

¼ tsp. salt

Opt: Dark chocolate chips to top with

 

Place all ingredients in a bowl and mix by hand or use a hand mixer until even consistency.

Line mini muffin tin with liners and fill each 2/3 full.

Put 1 dark chocolate chip on each one, or not.

Bake 350 for 15-20 minutes

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Pumpkin Paleo Pancakes with Almond Butter, Banana, and Honey

These are just toooo good to not share.

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The base of these pancakes is egg and pumpkin.  There is no flour in them.  Before you venture on thinking you can not cheat on your flour-filled pancakes… believe me when I tell you they are worth a try.  I love them, my kids love them, they are guilt free, and they are made from eggs without tasting like eggs!  That is kind of a win when you aren’t feeling like eating eggs one morning, but want the health benefits from them.

You can also substitute the pumpkin with banana, but we love the pumpkin in our house (even if it is spring!)

This recipe makes enough for 1 person.  Maybe a second person if you are loading with toppings.  I usually double this recipe for me and my 2 young kids and it’s the perfect amount.

 

Here’s the ingredients for your pancakes:

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Whisk your eggs in a bowl, then whisk in pumpkin, vanilla, cinnamon, baking soda, and honey.

**if you are planning to top with honey/bananas, fruit, etc… you may not need the honey in them too… it makes them just the right sweetness if you’re eating them plain or topping with some nut butter

Mix batter until the consistency is even

Use coconut oil to fry these babies up.

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Melt coconut oil in a pan.  Use a ¼ C. measuring cup to measure out each pancake.  Wait until a few bubbles appear and flip them to cook the other side.

 

Okay… so now is the fun part!  The toppings!

You can top with whatever you are feeling…   Buuuuttt… this topping is amaaaaaaazing!

You’ll use:

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Put your desired amount of almond butter (could use peanut butter here too) in the microwave in increments of 10 seconds until it is softened.  Smear that on each pancake!

Then slice your banana and top

Then drizzle honey on there!

Umm…. Can we say A-maz-ING!

 

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Pumpkin Paleo Pancakes with Almond Butter, Banana, and Honey

2 eggs

1/4 C. canned pumpkin (Can sub 1/2 a mashed banana here is you want)

1/2 tsp. vanilla extract

1 tsp. cinnamon

1/8 tsp. baking soda (I do a “pinch” of baking soda)

1 tsp. honey (optional)

Whisk your eggs in a bowl, then whisk in pumpkin, vanilla, cinnamon, baking soda, and honey.  Mix until the consistency is even.  Once you have an even consistency, melt coconut oil in a pan.  Use a ¼ C. measuring cup to measure out each pancake and fry.  Wait until a few bubbles appear and flip them to cook the other side.

Topping:

1 tbsp almond butter melt in microwave in increments of 10 seconds until softened. Spread on each pancake ( can sub peanut butter here if you wish)

½ sliced banana strategically placed 😉

1 tbsp honey drizzled over it all

Other topping options: plain, cinnamon, honey, almond butter, peanut butter, maple syrup, banana, strawberries, blueberries, or any fruit.

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Tropical Tofu Smoothie

We don’t eat a ton of meat in our house, so we really pay attention to protein intake and get it other ways…. one way to get some extra protein is adding tofu to smoothies.  Yes… TOFU!  I have never really been into the protein powder so we use tofu instead!  I promise you wont even know it’s there!  You can use the “silken tofu”.  It’s soft, blends well, and makes the consistency of the smoothie really yum.  Try it.  You won’t taste it and you will feel great!

This is the brand that you can’t taste (You can even get it from Walmart in the produce aisle for under 3 bucks)

Organic Silken Tofu

Oh yah… and you can always add spinach to smoothies too because why turn down an opportunity to get a little extra spinach in the day. Can’t taste the spinach either… promise!!

 

spinach

You can add tofu and spinach to any smoothie really… this recipe is just a good place to start.  Once you realize how easy and good it is to add it to smoothies, you will be hooked!

 

Tropical Tofu Smoothie:

1/2 C orange juice

1/4 C almond milk (coconut milk would be awesome too!)

1/2 C frozen mangos

1/2 C frozen peaches

1/4 C silken tofu

1/2 banana

handful of spinach

handful of ice

*opt: 1/4 C cold water if it’s a bit thick

Throw it all in the blender! and blend away!

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Let me know what you think!