 This seasonal and sweet crowd-pleasing dessert makes a well-balanced breakfast too! Just add a generous dollop of yogurt on top for your protein. Perhaps a lovely Memorial Day treat, with leftovers for breakfast😊.
INGREDIENTS 2 cups fresh or frozen blueberries 2 cups fresh or frozen raspberries 1/3 cup granulated sugar 1/3 cup plus 3 Tbsp. all-purpose flour, divided 1 1/2 cups oats 2 Tablespoons light brown sugar 2 Tablespoons butter, cut into pieces Nonstick cooking spray Toppings per serving: For dessert: 2 Tablespoons low fat frozen yogurt; For breakfast: ½-1 cup nonfat Greek yogurt plus a teaspoon of honey or maple syrup PREPARATION Spray the bottom of a 1-quart casserole dish or 9” square baking dish with nonstick cooking spray and set aside. In a large bowl, whisk together the granulated sugar and the 3 tablespoons of flour. Add the blueberries and raspberries to the bowl and gently toss to coat. Transfer the coated berries into the prepared baking dish. In another bowl, combine the oats, brown sugar and the remaining 1/3 cup of flour. Add the cut butter pieces (using a pastry cutter, a fork, or your fingers-best method!), until the crumble mixture resembles coarse crumbs. Sprinkle over the berries. Lightly spray top with oil spray. Bake at 350 degrees F for about 30 minutes. Switch to high broil for 2-3 minutes or until golden brown. Watch carefully to make sure it does not burn! Cut into 8 squares and add toppings per serving. Makes 8 servings.
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INGREDIENTS
3 overripe bananas, peeled ¼ cup unsweetened applesauce 4 egg whites 1 cup nonfat Greek yogurt, plain 1 cup whole wheat flour ⅓ cup white flour ¼ cup sugar 1 teaspoon baking soda 1 teaspoon salt ⅓ cup mini chocolate chips or chopped dark chocolate pieces Nonstick cooking spray PREPARATION Preheat oven to 325 degrees F. Spray the muffin tin with nonstick cooking spray and set aside. In a large mixing bowl, mash bananas with a fork. Add applesauce, egg whites, and yogurt, and stir well. In a medium mixing bowl, add the flours, sugar, baking soda, and salt, and mix well. Add mixture to the large mixing bowl and stir to blend, but do not overmix. Mix in chocolate chips. Using a ¼ cup measuring cup, scoop the mixture into each muffin cup. Note: You will need to do a second batch for two more muffins. Bake for 23-25 minutes, or until the toothpick comes out clean from the center of a muffin. Cool for 10 minutes in the muffin tin. Remove and continue to cool on track. Makes 14 muffins. Serve warm and enjoy! Muffins will keep in a container for up to a week, or 1 month in the freezer. To reheat from room temperature: microwave for 12 seconds. To reheat from frozen, microwave for 20-30 seconds, or until warm. Nutrition Facts (per muffin): Calories: 110; Total fat: 2 g; Saturated fat: 1 g; Sodium: 279 mg; Cholesterol: 1 mg; Total carbs: 19 g; Fiber: 2 g; Sugars: 8 g; Protein: 5 g
INGREDIENTS
¾ cup ripe bananas (2-3, depending on their size) 1 cup all-natural peanut butter ½ cup brown sugar 1 egg 1 Tablespoon vanilla extract ½ cup whole wheat flour ½ cup instant oats 1 teaspoon baking soda ½ teaspoon salt ⅓ cup mini chocolate chips PREPARATION Preheat oven to 350 degrees F. Line a cookie tray with parchment paper and set aside. In a medium mixing bowl, mash bananas with a fork. Add peanut butter, brown sugar, egg, and vanilla. Using an electric mixer, beat until smooth. In a separate small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add to the peanut butter mixture, beating until well-combined. Stir in the chocolate chips. Using a tablespoon measure or cookie scoop, form them into rounded balls and place them on the prepared cookie sheet. Bake for 9 minutes or until lightly browned. Makes about 2 dozen cookies. Store in an airtight container for up to a week, or in the freezer for up to a month. Either way, heat before consuming (approximately 8 seconds in the microwave if fresh; 15 seconds if frozen), as they are best warmed!  Okay, these contain chickpeas as well, but there are only so many words one can put in a title! They are tasty, warming treats, which could be consumed as part of breakfast, a snack, or an after-dinner treat. They are naturally balanced, as they contain protein, whole grain, and produce. I even prepared the nutritional analysis so you could see for yourself! Be sure to remove them from the oven at the timer, as they should still be soft to the touch. If not eating them directly from the pan ;), heat a serving for about 10-12 seconds in the microwave.
INGREDIENTS ½ cup chickpeas, rinsed ⅓ cup natural peanut butter 2 bananas, medium, mashed 1 egg 1 teaspoon vanilla extract ½ cup whole-wheat flour ½ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ⅓ cup mini chocolate morsels PREPARATION Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, draping it over the sides, for easy removal. Place the chickpeas in a medium mixing bowl and mash with a masher. Add the peanut butter and mashed bananas and blend using a fork. Add the egg, vanilla, flours, baking soda, and salt. Stir well until a smooth consistency. Add the mini chocolate morsels and stir to combine. Place the mixture in the prepared baking pan. You can spread a bit with the spoon but will need to use your cleans hands to spread it out evenly. Bake for 18 minutes and remove from oven. Grab the parchment paper sides to immediately remove from the pan and let cool for about 10-15 minutes. Slice into 16 bars. You can keep the extras in an airtight container in the pantry for 5-6 days, or the freezer for a month. Be sure to heat your serving in the microwave when indulging! Nutrition Information Serving size: 1 bar Per serving Calories: 116; Total fat: 4g; Saturated fat: 1g; Sodium: 153mg; Cholesterol: 39mg; Total carbs: 16g; Fiber: 2g; Sugars: 4g; Protein: 5g
INGREDIENTS
1/2 cup vanilla nonfat greek yogurt 1 teaspoon honey 1/4 teaspoon lemon zest 1 cup fresh berries (any combination of blackberries, raspberries, strawberries, and/or blueberries) 1 teaspoon mini chocolate chips (optional :), but if you want chocolate, a little can go a long way) PREPARATION Place 1/4 cup of yogurt in the serving dish. Drizzle with 1/2 teaspoon honey and sprinkle with half of the lemon zest. Place 1/2 cup of berries on top and repeat. Sprinkle with mini chocolate chips. Makes one serving.
INGREDIENTS
1 cup unsweetened applesauce 1 cup sugar substitute for baking (ie. Splenda) 1/4 cup unsweetened cocoa 2 cups shredded zucchini, NOT drained — the more moisture, the better 1 Tablespoon vanilla extract 2 cups whole wheat flour 1/2 Tablespoon baking soda 1/2 teaspoon salt 3/4 cup mini semi-sweet chocolate chips, divided nonstick cooking spray PREPARATION Preheat oven to 350 degrees. Place a full sheet of parchment paper in a 9x13 inch baking pan and spray with nonstick cooking spray. Set aside. In a large mixing bowl, combine applesauce, sugar substitute and cocoa. Hand mix well until it forms a wet sand (this will get a little heavy to mix). Add shredded zucchini, vanilla extract, flour, baking soda and salt. Mix until well-combined. Stir in a half cup of the chocolate chips. Pour into prepared baking pan and sprinkle with remaining chocolate chips. Bake for 25–28 minutes, or until a toothpick comes out clean from the center of the pan. Lift with parchment paper to remove from pan and cool on counter. Slice into 18 servings. Remember to serve warm!
INGREDIENTS
2 ½ cups coconut flour (you could also use whole wheat pastry flour (not gluten-free) or other gluten-free flours) 1 Tablespoon pumpkin pie spice 1 ½ teaspoons baking soda 1 teaspoon Kosher salt 1 cup nonfat Greek yogurt 1 cup granulated sugar 1 large egg 1 ½ cups pumpkin puree 1 Tablespoon vanilla extract ½ cup dark chocolate chips, chopped fine nonstick cooking spray PREPARATION Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In a large bowl, combine the yogurt, sugar, egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chopped chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish. Cut into squares and enjoy! Makes 24 servings.
INGREDIENTS
1 cup applesauce, unsweetened 1 1/4 cups brown sugar 1/4 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup whole wheat flour 3/4 cup white flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 1/2 cups of old-fashioned oats 1 cup dried cranberries, chopped 3/4 cup dark chocolate chunks PREPARATION Preheat the oven to 375 degrees. In a large mixing bowl, add the applesauce through the oats and mix well. Mix in the dried cranberries and chocolate chunks. Scoop by the rounded tablespoon onto nonstick baking sheets. Bake for 10–12 minutes. Makes 26–32 cookies.
INGREDIENTS
1 cup whole wheat flour 1 cup all-purpose flour 2 Tablespoons granulated sugar 1 Tablespoon baking powder 1/2 teaspoon salt 8 Tablespoons unsalted butter, softened 1/2 cup nonfat milk (or milk of choice) 1 egg 1 teaspoon lemon zest (about the zest of one lemon) 1 cup strawberries, washed, cored and sliced into about 6 pieces each 3/4 cup fresh blueberries, washed and destemmed 1/3 cup mini semi-sweet chocolate chips or dark chocolate chunks Optional: 1 teaspoon brown sugar and/or 1 teaspoon cinnamon PREPARATION Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together both flours, granulated sugar, baking powder, and salt. Add the butter, and using your clean hands, combine the butter into the flour mixture until the mixture resembles coarse crumbles. In a small bowl, whisk together the milk, egg, and lemon zest. Add to the batter, and combine well (likely you will need to use your hands again). Add the strawberries, blueberries, and chocolate. Mix gently and combine into a ball, though some of the fruit will remain in the bowl (this is okay, as we will add the extra shortly). Place on the prepared baking sheet and pat into an 8-inch round. Add any extra bits of fruit from the mixing bowl (yes, kinda messy, so just do your best). Option to sprinkle with brown sugar for a little crunch, and cinnamon. Cut into 8 wedges and using a narrow spatula (and/or, those clean hands again) separate the wedges by about 1 inch, so they do not spread together when baking. Place the tray in preheated oven and bake for 25 minutes or until golden brown. Let cool and serve. Makes 8 scones, and 8 -16 servings if you are sharing😎.
INGREDIENTS
2 cups fresh or frozen raspberries and blackberries 2 (8-ounce) cartons low-fat lemon yogurt 2 Tablespoons mini chocolate chips' PREPARATION Layer berries and yogurt evenly into 4 parfait glasses, beginning and ending with berries, topped with 1/2 tablespoon of chips on each serving. Makes 4 servings. Seriously, I just want to order in tonight!Go for it! Ordering in can surely be healthy and a wonderful way to skip cooking for a night, just keep a few tips in mind ~ *In general when reading the menu: Choose: Grilled, baked, broiled and steamed. Be mindful: breaded, crispy, fried, in a cream sauce; and if you see “sautéed” ask to use little to no oil. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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