Recipes from the Yummi Yogini

Cookies and Brownies and Blondies

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yummy-yogini-avatar-35x  To see each recipe!

Pumpkin Garbanzo Bean Cookies
makes 20 cookies 

Ingredients:
  • -1 can garbanzo beans, rinsed
  • -1/2 cup pumpin puree
  • -1/2 cup almond butter
  • -1 egg
  • -2 T honey
  • -2 T vanilla
  • -1 tsp baking powder
  • -1/2 tsp each nutmeg, pumpkin pie spice an cinnamon
  • -1/2 cup chopped walnuts
Directions:
  1. Preheat the oven to 350.
  2. Wash the garbanzo beans in cold water with your hands, so that the skin of the bean peels off. (check out my drain for a picture of the skins)
  3. Place the beans in your food processor and pulse.
  4. Add everything else to the food processor, except for the walnuts, and mix well.
  5. Fold in the walnuts last.
  6. Using sheets of parchment paper, scoop the cookie mix on them and bake for 20 minutes or until sides are browning. These are extremely moist so don’t be fooled and cook them longer, they should be like that! Use a wire rack for cooling.

 

Red Velvet Beet It Brownies
makes 8×8 baking dish or 16 small brownies 

Ingredients:
  • -1 cup or 4 small golden or red beets
  • -1/2 cup almond butter
  • -2 mashed bananas
  • -1 T unsweetened cocoa powder (I used Gheradelli’s)
  • -1/2 tsp each of baking soda, nutmeg and cinnamon
  • -1 tsp vanilla
  • -1 egg
  • -1/4 cup honey
  • -1/2 cup chocolate chips
  • -1/2 cup red wine
Directions:
  1. Preheat the oven to 350. Lightly spray a baking pan and place aside.
  2. Cut the beets from the stems and place in a pot of boiling water with the red wine until the beets are soft. Usually around 20 minutes or so. Let the beets cool.
  3. Take your bananas and mash them in a large bowl. Add all the other ingredients, with the exception of the chips, and mix well.
  4. When the beets are cool, take the skin off using a paper towel and chop into small pieces. Add the beets to the bowl and mix.
  5. Fold in the chocolate and red chips and pour them into your baking dish.
  6. Bake  for 35 minutes or until a toothpick comes out clean. You will love the flavor! I know I do! I’ve already had two!
Black Bean Brownies
makes a 9×9 baking dish or 12 brownies

Ingredients:
  • -1 can black beans, rinsed
  • -2 bananas, mashed
  • -1/4 cup raw honey
  • -1 tsp vanilla
  • -1 tsp each of cinnamon and nutmeg
  • -1 tsp baking soda
  • -1 egg
  • -1/2 cup almond butter
  • -1/2 cup dark chocolate chips (the dairy -free brand from Nestle)
Directions:
  1. Preheat the oven to 350 and lightly spray your baking dish.
  2. Mash the bananas and add the honey, vanilla, spices, baking soda and almond butter. Mix well.
  3. Rinse the black beans and strain them and then add them to the bowl, with the egg, mixing again.
  4. Fold in the chocolate chips.
  5. Pour the mixture in your dish and bake for 40-45 minutes or until a toothpick comes out clean. Enjoy these low calorie, high-fiber treats!
Pumpkin Peanut Butter Brownies
makes a 9×9 baking dish 

Ingredients:
  • -1 15oz. can Libby’s pumpkin puree
  • -2 mashed bananas
  • -1 T vanilla
  • -1/2 tsp each of cinnamon, pumpkin pie spice and apple pie spice, nutmeg, baking soda
  • -1/3 cup almond butter
  • -1 egg
  • -1/2 cup peanut butter chips (I used Trader Joe’s brand) 
Directions:
  1. Preheat the oven to 350.
  2. Mash the bananas in a large bowl.
  3. Add all of the other ingredients, except for the peanut butter chips, and mix well.
  4. Fold in the chips last.
  5. Place in a lightly greased baking dish for 40-45 minutes or until a toothpick comes out clean. Easy peesy! 
Pumpkin Spice Sugar Cookies
makes 25 cookies
 

Ingredients:
  • -1 and 1/2 cup whole wheat flour (you can sub almond flour too)
  • -1/2 cup Libby’s pumpkin puree (not the pie filling)
  • -1/2 cup brown sugar
  • -1/2 cup granulated sugar
  • -1 egg
  • -1/4 coconut oil, melted
  • -1/4 tsp baking powder
  • -1/4 tsp salt
  • -1/4 tsp each of cinnamon, nutmeg and pumpkin pie spice 
Directions:
  1. Preheat oven to 350.
  2. In your food processor, add all of the ingredients except for the pumpkin puree and coconut oil. Puree them together. 
  3. In a pan, melt the coconut oil. 
  4. Add the coconut oil and the pumpkin puree to the food processor with everything else and pulse again until the mixture thickens. 
  5. Drop spoonfuls of the mixture on baking sheets lined with parchment paper to avoid burning. 
  6. Bake for 15 minutes or until edges brown. 
  7. Immediately after taking out, sprinkle some sugar on the top and place on wire racks to cool. 
Banana Walnut Pecan Chocolate Chip Cookies
makes 15

 Ingredients:
  • -2 bananas, mashed
  • -2 tsp. vanilla
  • -1/2 cup almond butter
  • -1/2 lite brown sugar
  • -1 egg -pinch of salt
  • -1 tsp. baking powder
  • -one handful each of walnuts, pecans, and dark chocolate chips
Directions:
  1. Preheat oven to 350
  2. Mix all the ingredients together and scoop 15 portions onto greased cookie sheets. I like non-stick coconut oil.
  3. Bake 12-15 minutes or until brown around edges.
  4. Enjoy!…

and try and leave some for the person you originally made them for!    

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She’s a Fake Blondie Bar
makes 13-15 bars…depending on how small/ big you cut them 🙂

Ingredients:
  • -1/4 coconut oil
  • -1/4 cup honey
  • -1/2 cup almond butter
  • -1 egg
  • -1/2 tsp vanilla
  • -1 and 1/4 cups almond flour or gluten free flour
  • -1/2 tsp baking powder
  • -1/8 baking soda
  • -1/2 tsp salt
  • -1/4 tsp nutmeg
  • -1/4 tsp cinnamon
  • -1/2 cup butterscotch chips
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Directions:
  1. Preheat oven to 350. Lightly grease a 8×8 pan and set aside.
  2. In your food processor, mix wet ingredients together.
  3. In a bowl, combine the dry ingredients throughly.
  4. Add the dry ingredients in with the wet ingredients and process again.
  5. Mix in butterscotch chips lastly and pour into pan.
  6. Bake for 20-25 minutes. Let cool and pack in foil for camping, trying not to eat them all at once!
Lori’s Oatmeal “Scotchie” Cookies
gluten free!

Ingredients:
  • -1 1/4 cups Bob Millls gluten free all purpose flour
  • -1 teaspoon baking soda
  • -1/2 teaspoon salt
  • -1/2 teaspoon ground cinnamon
  • -1 cup C&H sugar blend with stevia
  • -3/4 cup packed brown sugar
  • -2 large eggs
  • -1 teaspoon vanilla extract or grated peel of 1 orange
  • -3 cups quick or old-fashioned oats
  • -1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels-(Make sure gluten free, mine were, but some nestle products say made in factory that uses wheat)

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How cute is she??!!

Directions:
  1. Preheat oven to 375° F.
  2. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake on parchment paper for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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These lasted a whole 3 hours in my house!

Zucchini and Carrot Paleo Scotch Brownies
 

makes 12

Ingredients:
  • -1 large zucchini
  • -4 large carrot sticks
  • -1 cup almond butter
  • -1 egg
  • -1/4 cup honey
  • -1 tsp vanilla
  • -1 tsp baking soda
  • -1 tsp cinnamon
  • -1 tsp nutmeg
  • -1/2 cup of butterscotch chips (I used Nestle Tollhouse)

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Directions:
  1. Preheat the oven to 350. Spray a 9×9 baking dish and set aside.
  2. Chop the zucchini and carrots up finely and combine all the ingredients in a large bowl.
  3. Add the chips last and bake for 35-40 minutes or until a toothpick comes up clean. Enjoy!

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Pumpkin Chocolate Chip and Chia Seed Cookies
makes 22 cookies

Ingredients:
  • -1 can pumpkin puree (I love Libby’s)
  • -2 cups whole wheat flour (If you are gluten-free, use 2 1/2 cups almond flour)
  • -1/2 cup light brown sugar
  • -1/2 cup Niccola’s apple butter or almond butter
  • -1 egg
  • -2 T chia seeds
  • -2 tsp baking powder
  • -1 tsp each of cinnamon, allspice, nutmeg
  • -1 tsp baking soda
  • -1 T vanilla
  • -1/2 cup chocolate chips (I used dark chocolate)
Directions:
  1. Preheat oven to 375. Combine the pumpkin, egg, vanilla, brown sugar and apple butter together.
  2. In a separate bowl, combine flour, powder, soda and spices.
  3. Fold the flour mixture into the pumpkin mix.
  4. Add chia seeds and chocolate chips at the end.
  5. Scoop spoonfuls onto an un-greased cookie sheet and bake for 15 minutes.
  6. Let the cookies cool on a wire rack for 10 minutes and enjoy!

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Banana Applesauce Brownies

makes a 9×9 baking dish’s worth

Ingredients: 
  • -1/2 cup Niccola’s unsweetened applesauce
  • -2 bananas, mashed
  • -2 tsp vanilla
  • -1/2 cup unsweetened coco powder (I used Gherardelli’s)
  • -1/2 tsp salt
  • -1 egg
  • -1 1/2 tsp baking powder
  • -3 T honey
  • -3 T Niccola’s apple butter or almond butter
  • -1/2 cup walnuts
Directions:
  1. Preheat oven to 375.
  2. In a bowl, mix together the applesauce, banana, (I used a potato masher) butter and honey.
  3. Then add in the coco powder, vanilla and the egg.
  4. Lastly add the salt, baking powder, nutmeg and walnuts and mix together.
  5. Place in a 9×9 dish and bake for 35-40 minutes or until a toothpick comes out clean. Enjoy! 

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Pumpkin Banana Oatmeal Spice Cookies
makes 17 cookies

Ingredients:

-2 bananas mashed
-1/2 cup pumpkin puree (I used Trader Joe’s)
-1 1/2 cup rolled oats (I used Trader Joe’s)
-1 tsp baking soda
-1/4 tsp each cinnamon, nutmeg, apple pie spice
-handful dark chocolate chips

Directions:

Preheat oven to 350.
In a large bowl, mash and bananas and add the pumpkin puree.
Then add the spices, baking powder and oats and mix.
Add chips last. Use parchment paper or an un-greased cookie sheet and dollop spoonfuls of the cookie mixture onto the sheet.
Bake for 30 minutes. Use a wire rack to cool. Enjoy without the guilt!

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Acorn Squash Coconut Cherry Pecan Brownies

makes a 9×9 baking dish

Ingredients:

-1 acorn squash, de-seeded and roasted
-1/2 cup coconut flour
-1/2 cup almond butter
-1/2 unsweetened coco powder (I used Gherardelli’s)
-1 egg
-1 tsp vanilla
-1 cup unsweetened coconut milk
-1/4 tsp salt
-1/4 tsp each of cinnamon and nutmeg
-1/2 tsp baking powder
-1/2 cup shredded coconut
-1/2 cup dried cherries
-1/4 cup chopped pecans
-olive oil
-salt and pepper

Directions:
  1. Preheat oven to 400 degrees. Cut the squash in three pieces, de-seed and sprinkle with olive oil, salt and pepper. Bake for 30 minutes or until soft, let cool. Scoop out the squash. Save your seeds!!
  2. While the squash is cooking, use your food processor to blend the flour, coco powder, baking powder, salt and spices together.
  3. Add the egg, coconut milk, vanilla, almond butter and squash.
  4. Mix well and fold in the pecans, cherries and shredded coconut.
  5. Place in a 9×9 baking dish for 25-30 minutes or until a toothpick comes out clean. Enjoy!

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Look how moist these are!

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Yellow Summer Squash Chocolate Chip Brownies
makes a 9×9 baking dish


Ingredients:

  • -2 cups yellow squash, grated or chopped thinly
  • -1 egg
  • -1 cup almond butter
  • -1/8 cup honey
  • -1 tsp each of vanilla, nutmeg and cinnamon
  • -1 tsp baking soda
  • -1 cup chocolate chips

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This is my favorite almond butter from Trader Joe’s!

Directions:
  1. Preheat oven to 350 and lightly spray your baking dish.
  2. Chop up the squash and add everything, except the chips, to a large bowl.
  3. Mix everything together well, adding chips last.
  4. Bake for 35-45 minutes or until a toothpick comes out clean. Enjoy!


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Banana Oatmeal Apricot Gluten and Sugar Free Cookies

makes 12


Ingredients:
  • -1 cup rolled oats (I used Trader Joe’s)
  • -2 ripe bananas, mashed
  • -1 cup dried apricots, quartered
  • -1/3 cup almond milk
  • -1/4 cup unsweetened vanilla almond milk
  • -1 T vanilla
  • -1/4 tsp salt

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Directions:
  1. Preheat oven to 350.
  2. In a bowl, mash the bananas.
  3. Add the mashed bananas, almond butter, vanilla and salt into your food processor and pulse.
  4. Then add the almond milk and pulse again.
  5. Add the rolled oats and pulse again.
  6. Lastly, cut the apricots in quarters and fold then in, mixing with a spoon.
  7. Place parchment paper on cookie sheets and place big spoonfuls of the cookie dough on it.
  8. Bake for 15-20 minutes or until edges are golden. Place on wire rack to cool, Enjoy without the guilt!

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Delicata Squash Banana Chocolate Chip Cookies-

makes 12 large cookies

Ingredients:
  • -1 Delicata squash 
  • -1 banana 
  • -1 egg
  • -1 tsp baking soda 
  • -2 tsp vanilla
  • -1/2 cup almond butter 
  • -1 tsp each of cinnamon and nutmeg 
  • -1/2 tsp pumpkin pie spice (my new fav) 

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Trader Joe’s sells their spices for only $1.99! Deal!

  • -1/4 cup pecans, chopped
  • -1 handful chocolate chips (funny story about the chocolate I used below!)
Directions:

1. Preheat the oven to 400. Cut the squash in half, deseed and place cut-side down on an un-greased baking sheet for 20 minutes or until soft. Let cool.

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2. In a large bowl, add all of the ingredients except for the pecans and chocolate chips.

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3. When the squash has cooled, scoop it out of its shell and add it to the bowl. Mix everything together.

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4. Add the chips and mix. Add the pecans and mix again.

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5. Place scoops of the mixture on un-greased cookie sheets.

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6. Lower the oven temp to 350 and bake for 20 minutes or until golden brown on the edges! Enjoy without the guilt! Easy way to eat your veggies, huh?!

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Dinner Ideas

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Veggie “Meat”loaf and Cauliflower- Sweet Potato Mash

serves 2

Ingredients:
  • -1 lb lean ground turkey (I use the Trader Joes’s or Foster Farm brand and if you are vegetarian, substitute seitan, it’s just as good!)

  • -1 egg

  • -1 red onion

  • -1 head cauliflower

  • -1 sweet potato

  • -1/2 cup almond milk

  • -3 cloves garlic

  • -bell pepper or chili peppers (I used 2 of each)

  • -2 tomatoes

  • -3 T olive oil

  • -2 T balsamic vinegar

  • -celery salt

  • -salt and pepper

  • -fresh herbs

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Directions:

1. Preheat oven to 375.

2. Chop up the veggies and garlic and add everything into a large bowl.

3. Mix the meat and veggies with your hands until everything is combined.

4. Place on sprayed cookie sheet or foil and bake for 35-45 minutes until golden brown. Enjoy with ketchup or your favorite condiment. This is a low calorie, healthy, and easy meal to prepare in less than 10 minutes.

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For the Cauliflower and Sweet Potato Mash, cut them up in chunks and boil until soft. Place the cooked potato and cauliflower into your food processor, adding the almond milk as you pulse. Pulse for as long as you like; the longer the creamier!

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Roasted Red Kuri Squash Bowl

serves one or two 

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Ingredients:
  • -1 large Red Kuri squash 
  • -1 tsp olive oil 
  • -1 T brown sugar
  • -salt and pepper
Directions:

1. Preheat oven to 400. 

2. Cut the top off the squash like you would a pumpkin, remove the seeds and sprinkle some olive oil, salt and pepper inside. 

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3. Place cut-side down and roast for 20 minutes, or until squash is soft. 

4. Remove the squash and let cool. 

5. Sprinkle more olive oil, salt, pepper and add the brown sugar to taste! Either scoop the squash out and put it in a bowl or do like I do and eat it right from the squash itself! It’s a squash bowl and It saves me a plate to wash! 

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Just scoop and eat for an easy peesy meal!

 

Pad “Spaghetti Squash” Thai

serves two

 

Ingredients:
  • -1 spaghetti squash 
  • -4 small bok choy
  • -4 cloves garlic
  • -1 cup chopped carrots
  • -1 bunch scallions
  • -1 bunch cilantro
  • -2 limes
  • -2 T peanut butter
  • -1/4 cup chicken broth
  • -1 T soy sauce
  • -1 T red wine vinegar 
  • -1 T rice vinegar 
  • -1 tsp fresh ground chili paste or Sambal
  • -small handful of peanuts  
Directions:
  1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 20 minutes or until soft. 

  2. Chop up the bok choy, carrots, garlic and scallions. 

  3. Place the garlic in a lightly sprayed sauté pan for a good minute before adding the other veggies. Cook until the veggies are soft and browning and remove from the heat. 

  4.  In another sauté pan, add the vinegars, soy sauce, chili paste, peanut butter and chicken broth, heating until it is smooth and almost creamy. 

  5. Scoop out the squash when it cools and add it and everything else (sauce and veggies) to a sauté pan and heat for 5 minutes or so, mixing well. Squirt the juice from half of a lime on top while it’s cooking. 

  6.  Plate the Pad Thai and garnish with some lime wedges, cilantro and scallions. Enjoy!!  

 

Eggplant Parmesano Pizzettes

makes 9-10 small pizzas

Ingredients:
  • -1 large eggplant
  • -fresh basil, chopped
  • -parmesan cheese
  • -Niccola’s red sauce or your own! 
Directions:

1. Preheat oven to 400 degrees.
2. Slice your eggplant into one inch think pieces, mine yielded 9 slices.
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3. Brush some olive oil, salt and pepper on each slice and place on an un-greased cookie sheet. Bake for 10 minutes and then flip over and bake 10 more minutes.
4. When the eggplant feels soft, take them out of the oven and spread some red sauce on top, sprinkling basil and cheese over.
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5. Bake for another ten minutes and let cool. Easy peesy! Each of these is only 100 calories! No guilt!
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Spinach Calzone

serves 2 or more 

Ingredients:
  • -1/2 lb pizza dough (I used Trader Joe’s whole wheat but you can use a gluten-free variety if you need it)
  • -an 8 oz. bag of spinach 
  • -1/2 red pepper, chopped finely
  • -1/2 green pepper, chopped finely
  • -1/2 cup crimini mushrooms
  • -1/2 cup sun-dried tomatoes
  • -1 small yellow squash
  • -1 baby eggplant 
  • -1/2 red onion
  • -5 cloves garlic, minced
  • -3 T Niccola’s pesto
  • -Italian seasoning
  • -salt and pepper
Directions:

1. In a large sauté pan, cook the spinach with a bit of olive oil. Place the spinach in a strainer until it cools. Using your hands, ring out the spinach, so that all the remaining water releases. This way you won’t have a soggy calzone!

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2. Chop up all the vegetables and place in a large bowl. Add the pesto, some salt and pepper, and mix well.

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3. Roll out the pizza dough, using some flour, and try not to make it too thin.

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4. Start to layer your vegetables on top of the dough, placing the spinach in between so it’s not directly at the bottom or top. Again, this is so your calzone won’t be soggy!

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5. Sprinkle some Italian seasoning on top.

6. Either fold your calzone in a half-moon shape, or fold it like an envelope if you have a lot of extra dough.

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7. Lightly brush some of the beaten egg over the seals to ensure the calzone doesn’t open while it’s cooking.

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8. Flip the calzone over and place on an un-greased baking sheet or on your pizza stone, like me, for 35-40 minutes or until the edges are golden.

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9. Manga calzone!

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Butternut Squash Lasagna with Butternut Apple Sauce

serves 6-8

Ingredients:
Prep Time: One Hour
  • -1 large butternut squash
  • -1 small butternut squash
  • -1 bag spinach
  • -1 small eggplant
  • -1 red onion
  • -1 green pepper
  • -1 orange pepper
  • -1 cup baby carrots
  • -1 bulb black garlic
  • -1 heirloom tomato
  • -1 cup Blue Diamond Unsweetened Vanilla Almond Coconut Milk
  • -4 apples
  • -6-8 slices of Veggie Cheese
  • -salt and pepper

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Directions:
  1. Preheat the oven to 400.
  2. Take your smaller squash and cut it in half, de-seed it and place it cut-side down on a baking sheet. Peel the apples and de-core them, cutting them in half, and placing them cut-side down on the sheet too. Bake for 20 minutes or until soft.
  3. Chop up all the vegetables. Place them in a sauté pan, adding the tomato last. Cook until everything is brown and smelling good!
  4. Take the vegetables and place them in your food processor and pulse well.
  5. When the squash is cool enough to handle, scoop it out and place it and the roasted apples into the food processor with the Almond Coconut milk. Pulse well until sauce is thick.
  6. To make your “noodles” use a mandolin or finely slice the other butternut squash, with the skin on. Finely slice the eggplant too.
  7. Begin to make your lasagna by layering the squash, sauce, eggplants and cheese in your baking dish. You can do it how you want but I did it this way…lightly coat the bottom of the dish with the sauce then add the squash, a layer of spinach, sauce, eggplant, spinach, eggplant/squash, sauce again and finally a thin layer of cheese. I didn’t have any shredded cheese left so this looks a bit funny with my Veggie Cheese slices!
  8. Bake in the oven at 375 for one hour of until the lasagna starts bubbling along the sides! Manga!
Spaghetti Squash “Macaroni” and “Cheese”-

serves 4

Ingredients:
  • -1 large spaghetti squash
  • -1 tsp olive oil
  • -1 cup peas (I used frozen)
  • -1 cup chopped broccoli
  • -1 bulb of black garlic
  • -1/2 cup Smart Cheese (I used the Cheddar/Sharp blend)
  • -1/2 cup Blue Diamond Unsweetened Vanilla Coconut Almond Milk
  • -salt and pepper

Run to Trader Joe’s and grab some of this! I had never even seen black garlic before and the taste is like none other! It’s just what every Italian girl needs!

Directions:
  1. Preheat the oven to 400. Cut the spaghetti squash in half and de-seed. Save the seeds for the pepita recipe below! Place them cut side down on a baking sheet and cook for 20 minutes or until soft.
  2. If you’re using frozen peas or broccoli, get them ready and then place them, with the garlic, in a saucepan. Add the olive oil.
  3. Sauté the vegetables until they start to brown.
  4. When the squash is cool enough to handle, scoop it all out and add it to a large bowl.
  5. Add the vegetables, cheese and milk into the squash “macaroni” and stir well, adding salt and pepper to taste! Wallah! No noodle macaroni and cheese! Healthy and delicious!
Roasted Buttercup Squash

serves one

Ingredients:
  • -1 buttercup squash
  • -olive oil
  • -pinch of brown sugar
  • -pinch of salt and pepper
Directions:

1. Preheat the oven to 400.

2. Wash the squash and using a heavy knife, cut the top off as if you were about to carve a pumpkin.
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3. Scoop out the seeds and save them for later.
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4. Sprinkle some olive oil, salt and pepper on the squash and place cut-side down on a baking sheet.
5. Bake for 30 minutes until squash is soft and brown around the edges.
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6. Let cool and add some brown sugar. Enjoy! This is quite filling!
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Breakfast Ideas/ Muffins/ Breads

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Pumpkin Banana Bread

makes a large bread loaf or two miniature loafs

 

Ingredients:
  • -2 ripe bananas

  • -1/2 cup pumpkin puree (I used Trader Joe’s Organic brand)

  • -1/2 cup of Niccola’s applesauce

  • -1 tsp vanilla

  • -1 and 1/2 cup flour (I used whole wheat but you can use almond or gluten-free)

  • -1/2 tsp salt

  • -1/2 tsp each baking soda and baking powder

  • -1/2 tsp each of cinnamon, nutmeg and pumpkin pie spice

  • -1/4 cup raw honey

  • -1/2 cup chocolate chips (I used Trader Joe’s semi-sweet) 

 
Directions:
  1. Preheat the oven to 350.

  2. In a large bowl mix the wet ingredients (eggs, honey, applesauce, pumpkin and vanilla) together.

  3. In a separate bowl, mix the dry ingredients (flour, salt, soda, powder and spices) together.

  4. Add the wet ingredients into the dry, mixing well.

  5. Add in the mashed banana and mix again.

  6. Fold in the chocolate chips.

  7. Bake for 50-60 minutes or until a toothpick comes out clean. Enjoy! 

Strawberry Banana Muffins

makes 15 muffins

Ingredients:
  • -2 bananas
  • -1 cup of strawberries, quartered
  • -1 cup almond butter
  • -1 T  vanilla
  • -2 T honey
  • -1/2 tsp baking soda
  • -1/2 tsp nutmeg
  • -1/2 tsp cinnamon
  • -toasted coconut for garnish.
    
Directions:
  1. Set oven to 350 degrees, and spray muffins tins with coconut spray or other non-stick spray.
  2. Blend all the ingredients together in a mixing bowl, except the strawberries.
  3. Fold strawberries in last and fill muffin tins 3/4 half full.
  4. Bake for 15 minutes and check if done by inserting a toothpick in a muffin until it comes out clean. Enjoy!!

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Let’s Pretend It’s the Weekend Banana Pancakes

makes 2 

Ingredients:
  • 2 eggs
  • 1 banana
  • nutmeg
  • cinnamon
  • honey
     
Directions:
  1. In a bowl, beat the eggs and add a dash of cinnamon, honey and nutmeg.
  2. Peel your banana and mash it into the bowl until the texture becomes creamy.
  3. Spray your pan and pour the pancakes on.
  4. Cook on medium heat, flipping once.
  5. Drizzle maple syrup or more honey on top if desired! At 130 calories a serving, you can’t go wrong!


Voila!

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Blue Ballet Bread

makes one loaf or two miniature loaves

Ingredients:
  • -1 blue ballet squash
  • -3/4 cup flour (I used whole wheat)
  • -1/4 cup light brown sugar
  • -1/3 cup almond butter
  • -1/2 tsp each nutmeg, cinnamon, allspice
  • -1/2 tsp baking powder
  • -2 eggs
  • -1 orange (zest and juice)
  • -1/2 lemon
  • -2 T honey
  • -1/2 cup chopped walnuts 
Directions:
  1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 35-40 minutes or until soft. 
  2. Mix all the dry ingredients and the zest from your orange together in a large bowl. 
  3. Then add the almond butter and the eggs. 
  4. Place the mixture in your food processor/mixer and add the squash. Blend until the mixture is very creamy. 
  5. Fold in the walnuts. 
  6. Place the batter into a lightly greased loaf pan for 40 minutes. 
  7. While the bread is finishing up, add the honey, lemon and orange juice to a sauté pan and heat, stirring well. 
  8. Take the bread out, and puncture holes in it using a skewer. Drizzle the honey citrus juice on top and bake for another 5 minutes or until a toothpick comes out clean! Enjoy the Ballet! 

This bread is SO moist and SO yummy… and I’m not just saying that!