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Banana Split Bars

The heart-healthy power bars have all the ingredients one might have on a banana split: made with quinoa, rolled oats, dried cherries, nuts and honey plus antioxidants from the cinnamon and chocolate – and they taste good too!

I got a copy of the Power Hungry: The Ultimate Energy Bar Cookbook[1] and couldn’t decide which recipe I wanted to make first, they all look so good. Such a fun book, I asked them if they wanted to give some away to my fans and they said YES! So, three lucky winners[2] will have a chance to win this cookbook, with loads of recipes for protein bars, granola bars, endurance bars, and even knock-offs of many store bought bars like Luna bars, Clif bars, and Kind bars to name a few. All the recipes are healthy, easy to make and use all natural ingredients. For a chance to win, visit Skinny Bits[3] and leave a comment there.

These make a great snack, perfect to pack in your lunch bag, or great for powering up a workout or post-workout. While these bars weren’t a big hit with my picky 3 year old, I thought these were tasty (I think she’ll love the chocolate chip protein cookies). For variations of this, you can make a Maple Blueberry Bar, swapping out the cherries and honey for maple syrup and dried blueberries, or she suggests a Peanut Chocolate Banana Bar omitting the cinnamon and cherries and adding 2/3 cup of dry roasted peanuts in place of the walnuts.

To store, wrap them individually with plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months, keeping them airtight. 

Banana Split Bars
gordon-ramsay-recipe.com
Servings: 16  • Size: 1 bar  • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 143 • Fat: 4.5 g • Carb: 24 g • Fiber: 2 g • Protein: 3.5 g • Sugar: 11 g
Sodium: 82 mg • Cholest: 12 mg

Ingredients:

  • 1/3 cup quinoa, rinsed well
  • 1/2 cup water
  • 2 cups quick rolled oats (use gf oats for gluten free)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 tsp fine sea salt
  • 1-1/2 cups very ripe mashed bananas
  • 1 large egg, beaten
  • 1/4 cup raw honey (or pure maple syrup)
  • 1 tbsp virgin coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup dried cherries (or craisins)
  • 1/3 cup chopped toasted walnuts or pecans
  • 1/4 cup mini semi-sweet chocolate chips

Directions:
 

Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.

Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

References

  1. ^ Power Hungry: The Ultimate Energy Bar Cookbook (www.amazon.com)
  2. ^ three lucky winners (www.skinny-bits.com)
  3. ^ visit Skinny Bits (www.skinny-bits.com)

Raspberry Frozen Yogurt

Raspberry Frozen Yogurt

by Pam on May 18, 2014

My grocery store was out of my usual brand of vanilla yogurt so I grabbed a different brand. It’s flavor was a bit too tart for my liking so I decided to try to make a very basic and simple frozen yogurt out of it. I didn’t want to dig out my ice cream maker, so I just blended some fresh raspberries then strained them to remove the seeds. I mixed it with the yogurt and added agave syrup until it tasted sweeter. I froze it in a tupperware container for 4-5 hours and then served it to my kids for an extra special after school snack. I topped the frozen yogurt with mini chocolate chips and they loved it! Both kids gave this frozen yogurt two thumbs up and said it was blog worthy.

Place the raspberries into a blender then pulse until well combined. Pour the raspberries into a strainer over a bowl to remove all of the seeds. Combine the strained raspberries with the yogurt. Add the agave, to taste, then stir until well combined. Place into a freezer proof tupperware then seal with the lid. Place into the freezer for 4-5 hours. Scoop frozen yogurt into a small bowl and top with chocolate chips or chocolate syrup, if desired. Enjoy.



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Raspberry Frozen Yogurt




Yield: 8

Prep Time: 10 min.

Total Time: Freeze 4-5 hours



Ingredients:

2 cups of fresh raspberries
32 oz vanilla yogurt
Agave syrup, to taste (depending on the tartness of the berries & yogurt)

Directions:

Place the raspberries into a blender then pulse until well combined. Pour the raspberries into a strainer over a bowl to remove all of the seeds. Combine the strained raspberries with the yogurt. Add the agave, to taste, then stir until well combined. Place into a freezer proof tupperware then seal with the lid. Place into the freezer for 4-5 hours. Scoop frozen yogurt into a small bowl and top with chocolate chips or chocolate syrup, if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

by Pam on December 4, 2012

My daughter didn’t want a cake or cupcakes for her 10th birthday. Instead she wanted chocolate and peppermint cookies. I found this recipe on Tasty Kitchen[1] that looked perfect. The house smelled amazing while these cookies baked and they put a huge smile on the birthday girl’s face.  The peppermint frosting and candy cane crumbles made these chocolate cookies extra special. They turned out rich and decadent which is perfect for my chocolate loving daughter who absolutely LOVED them. Happy birthday to the sweetest girl I know. I am so thankful and proud to be your mom.  xoxo

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



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Chocolate Peppermint Cookies




Yield: 15 large cookies

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Cookies:

1 cup + 2 tbsp flour
1/3 + 2 tbsp cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/3 cup + 2 tbsp white sugar
1 egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
2 candy canes, crushed

Peppermint Glaze:

3/4 cups powdered sugar
1/4 tsp peppermint extract
3 1/2 tsp milk or half-and-half
Candy canes, crushed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)