Archive for the 'snack' Category

Coconut Flour Banana Zucchini Bread (Paleo)

I think this recipe is going to be very popular in my kitchen with various tweaks and modifications. Next time I’m going to add another couple of bananas, peel the zucchini (so you don’t get green flecks) and pass it off as plain ol’ banana bread. Patrick will never know he’s eating zucchini. I plan to also try adding pumpkin and reducing a couple of eggs to make a banana pumpkin bread.

For this version I added a walnut and coconut flour streusel type topping, but I don’t think it added a lot of value so I will just leave it out next time. The bread itself is delicious enough without trying to add bells and whistles. It’s incredibly moist and tasty without being very sweet.

Coconut Flour Banana Zucchini Bread

2 ripe bananas, mashed
1 medium zucchini, grated
8 eggs
1/3 cup honey
1 tsp. vanilla
3/4 cup coconut flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix the bananas, eggs, honey, vanilla. Squeeze the excess water out of the zucchini in a dry dish towel then add to the mix. Add the remaining ingredients and stir until there are no lumps. Spray a loaf pan with coconut oil spray or grease with coconut oil. Pour in the mix and bake for 55 minutes.


Vanilla Chia Seed Pudding

This batch lasted me a few days of breakfasts or snacks. The canned coconut milk makes it nice and creamy and the vanilla makes it taste like dessert!

Vanilla Chia Seed Pudding

2/3 cup chia seeds
1 can light coconut milk
1 overflowing tsp of vanilla extract
stevia to taste

Mix all together and leave on the counter for 20 minutes, stirring a couple of times. Transfer to the fridge for at least a couple of hours.


Stevia Sweetened Chocomole

There is everything to love about chocomole: thick, chocolatey goodness. Healthy avocado and unsweetened cocoa powder. I’ve made chocomole sweetened with dates, honey, agave, and maple syrup. I love them all! I decided, though, that in order to cut the calories just a bit that I’d make a version with stevia. It did not disappoint.

You can add enough water to thin it to pudding consistency or keep it thick like frosting. I’m pretty certain that for Jackson’s first birthday I’m going to make him a Pumpkin Chocolate Cake with Chocomole frosting. Chocolate cake with chocolate frosting = awesome mom. Chocolate cake with chocolate frosting that contains no grain, no refined sugars and packs healthy ingredients like pumpkin and avocado = awesome mom!

Stevia Sweetened Chocomole

2 very ripe avocados
1/3 – 1/2 cup unsweetened cocoa powder (to taste)
1 Tbsp all natural smooth nut butter
5 servings of stevia (or to taste)
2 Tbsp – 4 Tbsp water (to desired consistency)

Add everything to the food processor and process until very smooth. The worst part about this chocomole is that you can’t shouldn’t eat the entire batch in one sitting!

Homemade Lara Bars

I buy very little processed or pre-packaged food but from time to time, especially if I’m traveling (as I was last week) I will pick up some Lara bars as portable snacks. They’re perfect because they’re not only tasty but I really dig the two or three ingredient list. Dates, nuts. Dates, nuts, citrus. Dates, nuts, coconut. Etcetera.

Lara bars, however, are not inexpensive at $1.50 each so I decided to make my own this weekend. I was in Costco and saw a tub of medjool dates and a large bag of raw almonds. So pretty much my work was done! Except I had been craving some coconut and I had some unsweetened coconut flake at the house. Easy peasy.

(Excuse the crappy cell phone pics.)(And also how I switch between weight and volume measurements.)

Homemade Lara Bars: Chocolate Coconut
8 medjool dates
4 oz raw almonds
1/2 cup unsweetened coconut flake
3 Tbsp unsweetened cocoa powder
1 Tbsp unsweetened almond milk (or liquid of your choice)

Add the dates, nuts, cocoa powder and liquid to a food processor and process until a big ball forms.
Transfer to a bowl and add the coconut. Prepare to get your hands dirty.

Knead the dough until the coconut is combined and transfer to a sheet of plastic wrap. Use the plastic wrap to shape into a large rectangle and cut 5 servings.

Wrap each bar and store in the fridge.

These are super chocolately fudgey so, that kind of speaks for itself. Next weekend I’m going to add some chocolate protein powder and make Lara protein bars!

Healthy Breakfast Cookies

Amy’s Healthy Breakfast Cookies

1 cup oat flour
1 cup oats
1 Tbsp cinnamon (I go really heavy handed, but I love cinnamon!)
1/2 tsp kosher salt
3/4 tsp baking soda
1 shredded carrot
1 banana pureed in food processor
1/4 cup dried plums, chopped
1/4 cup pure maple syrup
3/4 cup ANPB

Mix all the ingredients today, avoid eating too much dough so you have some left to bake. Cover with plastic wrap and place in fridge for 15 or 20 minutes. Preheat the oven to 325 and when the dough is chilled drop large spoonfuls of dough onto a cookie sheet. Bake for 20ish minutes.

Portable, delicious breakfast!

For the entire recipe:

2,319 calories
107 g fat
258 g carbs
42 g fiber
77 g protein


Amy’s Healthier Banana Bread

Amy’s Healthier Banana Bread

2 cups whole wheat flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup organic coconut oil*
1/2 cup brown sugar
1 tsp pure vanilla extract
2 eggs
3 very ripe bananas
1/3 cup chopped walnuts (optional)

Preheat oven to 350. Cream the coconut oil and brown sugar (you can use butter, of course. If you use coconut oil note that it takes at least 2 minutes before it starts to cream. Just keep working it with the mixer and it will come together.) Add the mashed banana, eggs, vanilla and beat to combine then fold in the wheat flour, baking soda, salt and walnuts. Fold until just incorporated (don’t mix too much or you’ll get a too heavy and dense bread.)

Pour into a sprayed loaf pan and bake for one hour.

I warned Patrick and my dad ahead of time that it was made with wheat flour and coconut oil but I needn’t have bothered – they both loved it and had it for dessert as well as breakfast the next morning. It’s the perfect balance of light and dense that you want in a quick bread and it’s so moist you don’t even need to consider butter, glaze, cream cheese or anything else to put on it. Yum!!

*coconut oil has been touted as having all kinds of health benefits from increasing good cholesterol levels and boosting metabolism to anti-viral, anti-fungal properties and anti-oxidant properties.

Zucchini Blueberry Walnut Oat Bread

1/2 c. olive oil
1/2 c. agave nectar
1/4 c. chopped walnuts
1 large egg plus 1 egg white
2 tsp vanilla extract
1 1/4 c. shredded zucchini
1 1/2 c. oat flour (oats ground in the food processor)
1/2 tsp. salt
1/2 tsp. baking powder
1/4 teaspoon baking soda
2 tsp ground cinnamon
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees and spray a loaf pan. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add zucchini, oat flour, walnuts, salt, baking powder and soda, cinnamon and fold ingredients until just barely combined. Fold in blueberries. Place into loaf pan and bake about 60-75 minutes for loaf pan.

Let cool completely before slicing. The bread is really delicate when it’s warm, but will hold its structure once it’s cooled.

Makes 8 (sadly small) servings. Each:
230 calories
11 g fat
30 g carb
2.5 g fiber
4.3 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2018
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