Whole Wheat Chocolate Chip Banana Bread with Greek Yogurt

It has been a long time since I posted a recipe. I will be posting more later one but today, I decided to post something sweet. I have not been into eating sweets for breakfast the past year or so but it is nice to eat sweet breakfast foods every once in a while.

So, I had a lot of bananas and some leftover greek yogurt I had to use up the other day.

That is why I decided to make the banana bread. It is delicious and my boyfriend says it’s good.

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Ingredients:

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Not all ingredients are shown in the picture.

  • 2- 1/4 cups White Whole Wheat Flour
  • 1- 1/2 tsp baking powder
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 large ripe bananas
  • 1/4 cup oil
  • 2 tsp vanilla extract
  • 1 cup Chobani Greek Yogurt
  • 2 eggs
  • 3/4 cup dark chocolate chips

Directions:

  1. Preheat the oven to 325 F.
  2. In a bowl, sift together the flour and baking powder.
  3. In another bowl, mix together the wet ingredients with the sugars (oil, vanilla extract, yogurt, eggs).
  4. Mix the dry ingredients into the wet ingredients.
  5. Mix the dark chocolate chips in.
  6. Grease a bread pan and pour the batter into the pan.
  7. Add some chocolate chips on the top to make it look pretty.
  8. Bake for 55 minutes.
  9. Take out, let it cool, and enjoy!

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Those are just a few pictures of the process of making the bread.

Enjoy!

What’s your favorite way to eat/cook things with greek yogurt? 

What dessert like breakfast foods do you like? 

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Easy Whole Wheat Chocolate Chip Cookies

I have baked a ton of “healthy” chocolate chip cookies. This one is actually my family’s favorite. The other favorite are the Gluten Free Chocolate Chip Cookies.

However, these cookies are so easy to make and require a few ingredients.

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Ingredients

  • 3 cups white whole wheat flour
  • 2 cups brown sugar
  • 2 tsp baking soda
  • 2 eggs
  • 1 cup oil
  • 2 tsp vanilla extract
  • Dark chocolate chips (as much as you want)

Directions

  1. Preheat the oven to 350 F.
  2. In a bowl, “cream” together the sugar and oil. Then, add in the eggs and vanilla extract.
  3. In another bowl, sift together the flour and baking soda.
  4. Pour the dry ingredients into the wet ingredients and mix. Add in the chocolate chips.
  5. Drop 2 tablespoon size balls onto a baking pan. Bake for 12 minutes.
  6. Once they are done, let them cool and enjoy!

I don’t use butter or margarine in my cookies. My stomach doesn’t respond to well to butter.

I hope you guys enjoy these cookies!

In other news, I think I will be taking the next few day off from working out. My body needs a few days of rest before I start training for my half marathon. I’ll still walk and do some yoga but that’s it until Sunday. In other news, I ran a 5k in 26:53. It’s a PR. I’m so happy. =)

Double Chocolate Biscotti

Gosh darnit. I have a TERRIBLE memory, apparently. Yesterday, I said that I hadn’t posted the black bean brownie recipe. I thought I hadn’t since I was scrolling through posts during the summer and I guess I missed the actual post of the recipe. I did read that something that I was going to post that recipe though.

So, technically speaking, I am NOT behind on the posts on the recipes I’ve made. Instead, I just didn’t post this double chocolate biscotti I made in November and the whole wheat chocolate chip cookies (which will be in a different post).

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Ingredients

  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Directions

  1. Cream butter and sugar together. Add the eggs and the vanilla.
  2. In separate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
  3. Shape dough into a 12 x 4 inch log and place on a well greased baking pan. Bake in a preheated 350 degree oven for 30 minutes.
  4. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 5 minutes then turn cookies over and bake for an additional 5 minutes.
  5. Let the cookies cool. I like my biscotti kind of soft. I’m not the big fan of the ones that break your teeth when you bite into them. If you like them harder, so that you can dip it into coffee, bake each side for 8 minutes.

Enjoy!

Black Bean Brownies

Hey hey everyone. How are you guys doing today? I’m doing great, thank you very much. I have been so busy lately and I have been neglecting my blog. I will have things updated. Don’t worry!

Anyway, I decided to make black bean brownies the other day (as in, a couple weeks ago). I tried black bean brownies once because a friend of mine made some. So, I decided to make my own. Here’s how it turned out.

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Not bad, right? It tasted pretty good too. Here’s the recipe!

Ingredients:

  • 1 15.5 oz can black beans, drained
  • 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 2 eggs
  • 3 tablespoon olive oil
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules
  • chocolate chips (optional)

Directions:

  1. Preheat the oven to 350 F. Grease an 8×8 baking pan.
  2. Place all the ingredients in a food processor, except for the chocolate chips if you are using them.
  3. Pulse until smooth and well combined.
  4. Pour the batter into the baking pan. Sprinkle chocolate chips, walnuts, or whatever you want on the brownie batter.
  5. Bake for 30 minutes.
  6. Take them out, let them cool, and enjoy!

Now, you have a delicious dessert that is high in fiber and protein!

Do you like brownies?

Have you ever used beans in desserts? – I love chickpea cookies! 

Gluten Free Peanut Butter Banana Chia Seed Muffins with Chocolate Chips

Gluten Free Peanut Butter Banana Chia Seed Muffins with Chocolate ChipsMy perfect morning is this:

  • Early morning run &
  • Eating a muffin along with drinking a cup of coffee

I  feel more productive that way. Early morning runs keep me energized and I just love eating sweets after a run. I guess it is because I use up all of my stored glycogen from running and during the night while I am sleeping! I need the glucose in my blood for my brain to work!  That is why these Gluten Free Peanut Butter Banana Chia Seed Muffins with Chocolate Chips are perfect. They have all the carbohydrates (glucose) I need to refuel my body after a good run. Plus, they are delicious.

Wait, did I mention that these muffins are vegan too? Well, I guess I just did! Here’s the recipe.

Ingredients:

  • 1 cup brown rice flour
  • 1 tsp baking powder
  • 1/4 cup sugar
  • 3/4 cup milk (I used vanilla soymilk)
  • 1 tablespoon chia seeds
  • 1 banana, mashed
  • 1/4 cup peanut butter
  • chocolate chips (can use vegan ones if you want to make them vegan. You can use as much as you want)

Directions:

  1. Preheat the oven to 350 F.
  2. In a bowl, mix together the peanut butter and sugar. Mix in the bananas.
  3. Stir in the chia seeds with the milk. Then, add it to the sugar/banana mixture.
  4. In another bowl, sift together the brown rice flour and baking powder.
  5. Pour the dry ingredients INTO the wet ingredients, slowly mixing.
  6. Mix in the chocolate chips.
  7. Pour the batter into muffin tins. If you are making mini muffins, bake for 10-15 minutes. If you are making regular size muffins, bake for 20-25 minutes.
  8. Take them out, let them cool for a little bit, and enjoy!

I hope you guys enjoy these muffins! They are quite simple to make. I eat them as part of breakfast or as a snack.

Are you a morning person?

– I am. I wake up early to workout.

Do you like muffins?

Muffins are my favorite!