Banana Split Popsicles {sugar free & healthy}

Inspiration for today's post comes from the fact that is 113F out and getting. even. hotter. The fact that it doesn't rain here in Phoenix makes me wonder how the hell so many idiots people decided to make this their home. It's a mystery..... and I'm Native..... idiot.






To make matters even more miserable, I work in the Operating Room aka meat locker (that didn't come out right). Meaning that we keep the AC around 59F-62F at all times and complain when it reaches 66.7F.  We are a strange group us medical people. So when I leave the perfectly normal frigid temps of the O.R. and walk outside into the blinding desert sun (no windows in surgery, could be an apocalypse and we'd never know) my internal body temperature starts to boil in exactly 13.2 seconds. Which is exactly how long it takes me to get to my car, open the door and step right into HELL, at 125+ degrees F.



Leather seats, wearing shorts, with no window shade, no parking garage, in Phoenix, in July. I'm all kinds of smart.

Eating a Banana Split on a stick = Very, very smart.

What I do have going for me are Popsicles. Granted I've seriously considered rubbing them all over my overheated face and body on more than one occasion. Desperate times, desperate measures.

Typically, light and fruity Popsicles or even frozen fruit are our only source of snacking and desserts here during the summer months but seeing as that it's a Major Holiday in July I decided to step dessert up a level.




What's even better than a big Ooooey Goooey Banana Split? A Banana Split that is combined together, layer by layer and then frozen on a stick to slowly enjoy while you sit waist deep in your pebble tech, salt water pool. With your big, ridiculous floppy hat of course.

Strawberry, coconut puree, frozen bananas blended with vanilla almond milk and fresh cherries and pineapple in every bite. Drizzle with chocolate and sprinkle with chopped peanuts. 

Summer just got better. 

I learned a few things while making these Banana Split Popsicles,

1. Making and attempting to photograph popsicles in July in Phoenix is a feat worthy of serious admiration. 
2. Banana Splits in popsicle form are sheer genius that you can eat single handedly while sitting in the pool, no spoon required.
3. I need a cherry pitter thingy-ma-jig.
4. My mom just called me a lazy bum because I want a cherry pitter thingy-ma-jig. She's mean. 
5. It's perfectly acceptable to dip fresh cherries and pineapple into melted chocolate before dinner while you are waiting 3-5 minutes in between popsicle layers to freeze. 

You will need

A ZOKU popsicle maker or other popsicle mold
2 cups fresh strawberries, greens removed, or not (I leave them on, lots of nutrients!)
1/2 cup coconut milk (in a can)
* tablespoon monk fruit in the raw
2 fresh bananas
1/2 cup vanilla (or plain) almond milk)
*1 tablespoon monk fruit in the raw
1 handful fresh cherries, pitted and cut in half
1 handful of pineapple tidbits
1 cup semi sweet chocolate, melted
1/2 cup chopped peanuts

To Make

In a blender, combine strawberries, coconut milk and monk fruit in the raw. Blend until smooth. Carefully pour into popsicle molds 1/4 deep. If using a ZOKU, wait 3 minutes till frozen then pour in the banana mixture. If using old fashioned popsicle molds, put in freezer until frozen, about 2 hours.
Rinse out strawberry puree from blender and then add bananas, almond milk and monk fruit in the raw. Blend until smooth. Drop a few cherries and pineapple tidbits into popsicle molds then carefully pour in banana mixture. If using a ZOKU, let freeze for a few minutes then remove and drizzle melted chocolate on top and sprinkle with chopped nuts. 

Need some more summer worthy snacks? I've seen some pretty delicious and perfectly picnic/4th of July worthy recipes from my blogging buddies such as:





Boozy (or not) Watermelon Stars

Red White and Blueberry Yogurt Pops from The View from the Great Island

Something super simple

These Fire Cracker Berry Margarita Floats from Half Baked Harvest!

And of course PIE! I know Apple Pie is an American Symbol of summer and picnics and even the 4th of July but I happen to l.o.v.e.  home made Cherry Pie the most.


Loaded Cherry Pie from Joanna at Eats Well with Others

Read more ...

Protein Packed Banana Sunflower Cookies gluten and sugar free

My baby is going to be 4 years old in a few weeks. I suppose that means I can officially no longer use the excuse that I am still trying to loose the baby fat. What's that you say? Most people say it only takes 6 months to a year at most to lose the weight after having a baby. Well then, I guess I better find another excuse for hanging onto the chubs like being almost 40=slow metabolism, being constantly busy with 4 kids and work.......

Alright, alright. Excuses suck and they don't create results so I'll  just have to suck it up and take matters into my own hands. Step it up a notch. Or two.

My chubby tummy is really starting to get on my nerves. The chubs have gots to go! I have been telling myself for almost 4 years, since aforementioned baby numero 4 that I will not buy new clothes until I lose at least 20lbs. 30 would be super.

The fact that my wardrobe is seriously out of style should tell you something. It's been way too long just waiting for the weight to come off. After I had my first 3 children I worked out once and a while, a few times a week usually hiking or playing tennis and sometimes home workouts when it was too hot outside. The wight came off fairly easily. So what happened after baby #4? This belly won't budge!


Taking matters into my own hands I decided to join a workout program along with a month of Shakeology with my long time fellow blogger and inspirational friend Jen aka The Fit Housewife.
I'm so excited to get started! My package should be on the doorstep any day now and I'll be on a 90 kick ass jump start to the new me with Chalean Extreme.


Getting motivated to workout isn't easy for me. Usually I have to tell myself to at the very least do a Yoga or 20 minutes of Pilates and after I do I'm energized and ready to kick it into gear with a tougher workout. Cute new workout clothes also are a great motivator so when Marni from ZUMBA Fitness offered to send me some of their new apparel I was more than happy to check it out.

I recieved this cute tank top which I loved! It wans't clingy which helps hide the tummy while I try to get rid of it. I really liked how airy it was, I hate when my clothes stay wet when I sweat. 

These sports bras would look great under their open back tanks!

 I like the sassy edgy quality of Zumba's line of comfortable workout clothes. 

Sporting my cute, new workout clothes and stocked with these healthy,

 protein packed pre-workout cookies I'm ready to get my cardio on!

These banana sunflower cookies taste like banana bread, my favorite!
Sweetened with a touch of honey and a handful of shredded coconut and made with
good for you gluten free flours minus the starch. I'm in love.

 

Oil free, butter free, refined sugar free, grain free. These still tasted wonderful. They have a cake like texture and the sunflower seeds added just the right amount of texture and heartiness, not to mention tons of beneficial vitamins and protein.

PREP TIME    10 MIN   

BAKE TIME    10 MIN

YIELDS    16-20 COOKIES 

Ingredients

3 ripe bananas

1/2 cup plain, fat free yogurt (or sugar free applesauce)

1/4 cup honey preferably local Organic, aides w allergies (eye it)

1/4 cup shredded, unsweetened coconut (or more honey)

1 cup spelt flour

1 cup buckwheat flour (or almond flour)

1 cup shelled, unsalted sunflower seeds

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon iodized salt

Directions

Preheat the oven to 350°F. Coat a baking sheet with cooking spray.

In a large bowl, use an electric mixer on medium speed to cream together the bananas, yogurt and honey for 1 minute.

In a separate bowl, mix the flour with the sunflower seeds, baking powder, and baking soda. Add the flour mixture to the banana mixture along with coconut. Mix thoroughly to combine. 

Drop rounded tablespoons of the dough onto the baking sheet, placing them about 2" apart. Bake for 10-12 minutes, or until the edges are golden brown.

Sunflower seeds are an excellent source of Vitamin E, the body's primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals which can reduce the
symptoms of asthma, osteoarthritis and rheumatoid arthritis, conditions where
free radicals and inflammation play a big role.

The minerals and vitamins in sunflower seeds also can greatly help reduce the severity of asthma, lower high blood pressure, and prevent migraine headaches, as well as reducing the risk of heart attack and stroke.





Sources
The World's Healthiest Foods

Read more ...

Super Power Breakfast Cookies #breakfastonthego

What's that? A cookie that gives you super powers? It's true, no need to disbelieve. We have been making these protein packed, whole grain cookies almost every very week for a few years now and they remain one of our favorite breakfast and afternoon snacks ever. They come together as quick as waffles or pancakes do and have everything you need to fuel your bod all morning, especially when you pair them with a piece of fresh fruit and a glass of milk!

I'm admittedly and unabashedly most definitely NOT a morning person! Even after 16 years of having a job that requires me to wake up at 5:30 am and even after having 4 children who require every ounce of energy that you don't have at 4 o'clock in the morning.


This means that a bowl of cold cereal would be served every. single. morning at our house during the week if it weren't for brainlessly easy fixes like these cookies. Everyone loves them and they keep me full until I'm able to have a late mid-morning snack at work. I'm happy knowing my kiddos are being fueled through their mornings of quizzes, science reports and P.E. classes. Win-Win.







Mmmmmmmmm, cookies.......... for breakfast.

Another reason I'm so hung up and head over heals for these cookies? They make a great "Grab and Go" afternoon snack. Perfect for those days when we are running all over town, day trips and hiking adventures. Again, we almost always pair a cookie (or two) with a piece of fresh fruit. A banana, apple, orange or grapes make great travel friendly snacks!

Toasted Whole Oats {Coach's Oats}

Super Power Breakfast Cookies

TIME     20 MINUTES        YIELDS     28-20 COOKIES

Ingredients

2 flax eggs (2 T flax meal + 1/4 c water)

1/2 c cooked pumpkin or applesauce or 2 medium ripe bananas (mashed)

1/2 c natural, no sugar added peanut butter (or other nut butter)

1/2 teaspoon baking powder 

1/2 teaspoon baking soda

Pinch sea salt

1 t pure vanilla extract 

1/4 c maple syrup or honey

1/2 c oat flour (ground from oats in coffee grinder or blender or food processor)

1 c whole grain oats such as Coaches Oats (or 1/2 c unsweetened coconut flakes AND 1/2 c oats)

1/4 c each: walnuts or pecans (chopped); raisins or other dried fruit, and/or dark chocolate chips

Preheat oven to 350˚F. 

In small bowl, combine flax seed & water; let sit while you're preparing the batter. 

Combine wet ingredients in a large bowl & dry ingredients in another bowl.  Add flax eggs to wet ingredients then stir in dry ingredients.

Drop cookies by spoonfuls on lightly greased baking sheet or silpat non-stick baking mat set on top of a cookie sheet (the cookies won’t expand much). Bake 15-17 min or til cookies are slightly golden brown.

Remove from oven and let cool on baking sheet a few minutes before transferring to cooling rack. After completely cooled, store in air-tight container to keep fresh for a few days. Refrigerate or freeze for even longer storage time.

recipe adapted from Minimalist Baker

You might also like these healthy breakfast options

Protein Packed Banana Sunflower Cookies

Cottage Cheese Pancakes {GF}

Granola, Quinoa and Fruit Bars

What are your favorite quick and easy "Go To"  breakfast options?

Read more ...