Best way to use those mashed bananas!

Flourless Brownie Bites

3 ripe bananas, mashed

3 TBSP maply syrup or honey

1 cup natural peanut butter

3 TBSP cocoa powder

½ tsp baking soda

½ tsp baking powder

Protein Frosting:

½ cup Greek Yogurt

1 TBSP peanut butter

½ scoop protein powder (vanilla)

·      Combine bananas, syrup and peanut butter. Mix well

·      Add in baking soda and baking powder

·      Divide in mini muffin tins and bake at 350 for 13-15 mins.

·      Allow to cool and top with frosting and fruit of choice

·      Makes 16. These freeze really well!

My Favorite Treat....Revealed

For those who know me well know that my love for popcorn runs deep. Not that overly salted orange and yellow movie theater popcorn, but the good stuff. Homemade is where its at when it comes to popcorn. Here are some fun popcorn health facts:

• whole grain
• low calorie
• high fiber
• trace amounts of B vitamins, thiamin, niacin, and folate

Who knew all of that was contained in those tiny little kernels? Bottom line is popcorn is dry and needs to have flavor to make it taste good. Here comes the good news: you don't have to add extra fat and calories to enjoy this inherently healthy treat! Below is a yummy recipe that packs tons of flavor and a proper amount of good fat.

P.S. I always have a bag handy when I go to the movies:) This is also perfect to share for a night in!

Herbed Popcorn

10 cups air popped popcorn (this is usually one batch)

Fresh Rosemary

¼ cup Olive oil

2 garlic cloves, peeled and minced

¼ cup Parmesan cheese

½ tsp garlic salt

Cracked black pepper

·      In a small saucepan, combing olive oil, garlic, and one spring of rosemary. Allow to heat up and simmer lightly. Once it starts to simmer a little more rapidly remove from heat

·      Add garlic salt and pepper. Pour over popcorn.

·      Once cooled add the cheese and serve immediately.

·      Will keep in airtight container for 2 days

·      Great topper for soups and salads in place of croutons

Peanut Butter and Chocolate Vegan Cookies

I have been making these cookies for years, and over time have made little tweaks here and there. Vegan cookies can be tough to make and not be dry and crumbly. However, these have a few unique ingredients that make them super moist. Also try to follow the baking steps closely, if you mix the batter too much, the cookies will become dense and dry.

Chocolate Peanut Butter Cookies

2 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp pink himalayan salt (or 1 tsp regular salt)

1/2 cup dark chocolate chips

*mix together in bowl and set aside

*in separate bowl combine

1 cup natural, chunky peanut butter ( I use Adams from Costco)

3/4 cup maple syrup

1/3 cup extra virgin olive oil

1 1/2 tsp vanilla extract

Preheat oven to 350. Add dry ingredients to wet all at once. Stir until just combined. Wait 5 minutes and then five a few more stirs to the batter. Drop by heaping tablespoons onto parchment or silicone baking sheet. Press down on the top gently to flatten a bit. Bake for 9-10 mins. Do not overbake. Allow to cool on wire rack and store in a ziplock bag or airtight container. These are even healthy and yummy enough to eat for breakfast or take to a cookie exchange

XO,

Veggie Lisa