Strawberry Frozen Yogurt 

What a beautiful weekend! The sun was shinning, the birds were singing, people were walking with only sweaters on – what a great feeling! Summer is definitely coming, and that means more sun, more birds, more people walking, and… ice cream…ice cream everywhere. 

I am not an ice cream lover, yet, do not get me wrong, I do enjoy a good cone on a hot summer day or an oreo McFlurry once and a while. However, lately, I have been craving ice cream…not the healthiest craving to have.

Due to beach season quickly approaching and my ice cream cravings, I decided to make my own ice cream…well frozen yogurt (the healthier choice). I have searched online for frozen yogurt recipes and there are many, but I have chosen my favorite ingredients from various recipes and came up with my own frozen yogurt recipe. I have made a Strawberry Frozen Yogurt tonight.

Here are the ingredients that I used:

  

– 2 cups of frozen strawberrries

– 1/2 lemon (squeezed juice)

– 1 tbsp of honey

– 1/2 cup of plain greekyogurt 

I simply put all of the ingredients in the food processor and blended until smooth – about 3-5 minutes.

  

Here is the finished product – the fresh-tasting, curb-craving strawberry frozen yogurt:

  

I really enjoyed this frozen yogurt! It was so simple to make and it tastes very healthy. I love knowing exactly what I am eating!

Next time, I will make peach frozen yogurt…maybe even peaunut butter frozen yogurt, mango frozen yogurt…oh, the options are endless! 

Enjoy this recipe!

Holly

Homemade Granola Bars

Who does not like granola bars? I rarely buy them, but sometimes wish I had them in my cupboard. I wanted to make my own over the March Break, but had no idea what recipe to use. Therefore, I checked out a few recipes online on how to make chewey granolar bars. I have made some bars before (check out the post on Quinoa Granola Bars) and really loved them, but I wanted to try a new recipe. So what I did, I looked up a bunch of recipes and then decided to create my own bars instead, due to the fact that there are thousands of different recipes out there and I could not pick one. Take a look at my pictures/directions on how to make the granola bars.

Start off with the main ingredients:

-1 cup of oats

-1/2 cup of chocolate chips (optional)

-2 cups of mixed trailmix (I used craisins, mango, flax seeds, almonds, sunflower seeds, coconut flakes, etc.) You can use any type of nut/dried fruit.

*I bought all of these ingredients at the Bulk Barn. 

 

-Mix all of the dry ingredients together in a large bowl.  

-Melt 1/2 cup of honey and 1/3 cup of coconut oil.  *Note: Next time I will be using less honey and less coconut oil. 

-Add 1 tsp of Vanilla Extract. 

-Poor wet ingredients into the dry mixture.  

-I also added 1/4 cup of Peanut Butter into the mix. 

-Mix all ingredients together and then place in a pan (on parchment paper) and then place in fridge for 90 minutes (or until hardened). 

-Fini! Cut bars any way you like! I cut the bars up and then individually packaged in tinfoil and then placed back into the fridge. 

  

Andrew and I did enjoy these bars. We liked how they were chewey (what I wanted), but still had the crunch from the variety of nuts. 

Next time, I will only use oats and nuts, no fruit and chocolate chips. I will also add less honey and less coconut oil. 

Enjoy! Let me know how these turn out for you. 

Cookie Dough Freezer Fudge

It’s March Break and that means more time to relax, paint, workout, and cook/bake. My first recipe of the March Break is this simple Cookie Dough Freezer Fudge. Check out this young woman’s website for the full recipe. This blogger has some really neat recipes – check them out at: Coconut Almond Recipes

A few adjustments that I made: I used smooth peanut butter, skim milk, and regular milk chocolate chips. Also, instead of the silicone muffin cups, I lined a pan with parchment paper.

What I really like about this recipe is that all of the ingredients go into the food processor. It’s a simple recipe and a healthier alternative to the real-deal cookie dough.

You are probably wondering about the taste of the chickpeas…? You can somewhat taste the chickpeas, but you can also taste the flavours of the peanut butter and vanilla, and for me, those two ingredients combined, with the chickpeas, go well together. 

Once the mixture froze, I cut it up into bite size pieces and put them back into the freezer. Apparently this recipe freezes well.

Check out my pictures. Let me know what you think of this recipe.







Banana Carrot Greek Yogart Muffins

Who does not like a muffin? Check out this simple recipe that I found on Pinterest. I bet you just can’t have one!

I had leftover plain yogart, ripe bananas and I was craving a fall-type muffin and came across this little gem of a recipe. This muffin recipe is very easy to follow and taste like fall. Take a look at the blog where I found the recipe and try out today:

My Nearest and Dearest

I did things a little differently with this recipe. I added mixed nuts and mixed dry fruit instead of just raisins. Also, I baked the muffins for 15 minutes as opposed to 30 minutes, because I made small muffins – bite size, perfect for breakfast (and with coffee).

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60 Calorie Triple Chocolate Chunk Muffin

You have read correctly! One muffin = 60 calories. If you like chocolate, try this recipe. You will definitely get your chocolate fix after eating this muffin. Check out the recipe at Power Force Apparel.

In this blog, I promised the good, the bad, and the ugly. This recipe was neither of those things. Here is the catch! This recipe was “okay” (a quick chocolate fix) but half of the muffin stuck to the cupcake liner which was annoying!!! So realistically you only eat 30 calories of the muffin because the other half is stuck to the liner. Ugh. Grease your pan instead of using liners.

The recipe is worth a try if you follow a diet and need a chocolate fix once and a while. I will put the muffins in the freezer and take one out when I have a chocolate craving.

Fast forward to the next day…..

So,  I took a muffin out from the freezer and the liner pealed off beautifully! Happy! I ate the muffin when it was still quite cold and truly enjoyed it better than when it was hot.  In the end, this recipe did turn out quite well and I do recommend it!

 

Here are the step-by-step pictures of this recipe. If you are a visual person, you will love the extensive amount of pictures that follow…
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Soooo the recipe asked for 1/2 cup of plain greek yogart or plain low fat yogart. My yogart went bad, so I had to improvise…therefore 1/3 cup of vanilla yogart and a few spoonfulls of fat free cottage cheese. I could not taste either or in the finished product.
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Sugar….wishing I had splenda…
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Ready to bake…
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All done (first batch)…
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Done for the night…
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Quinoa Granola Bars

I have always wanted to make homemade granola bars and today was that day! I found the perfect site, Super Healthy Kids, that had the granola bar recipe that I was looking for.

If you have always wanted to make homemade granola bars too, check out this recipe. These bars are worth the attempt!

Check out my pictures of the step-by-step process of making these fantastic bars.

Enjoy!

Oats and Quinoa – bake in oven
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Dried fruit and nuts
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Add oats/quinoa and nuts/fruit and coconut
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Mix well – it will get very hard to mix
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All cooked – now cool off for 2 hours
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Two hours later – cut the bars however you like and place on parchment paper
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Place the bars on parchment paper and sprinkle the chocolate over the bars
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I will definitely be making this recipe again. Next time, I will add more dried fruit an melt less chocolate. I did not use all of the chocolate that the recipe asked for.

T’ill next time : )

 

Apple Crisp Cupcakes

Wow! All I can say, wow!

This recipe may not be the most health-friendly recipe, but it is so easy and so worth the attempt! Before you read any further, this recipe is a must to check out. Read about it on Inspired Taste and then make it! I dare you!

I made this recipe for a dinner date night and everyone enjoyed this dessert. The first bite was the best! Yet from the second bite until the last bite, they were all thoroughly enjoyed as much as the first! : )

These cupcakes are made with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups, then filled with sautéed apples, and topped with a streusel topping. *I used the large cinnamon rolls (go big or go home, baby!)

Fun Fact: When chopping your apples, it can be helpful to spritz them with a little bit of lemon juice, (tsp or so) so that they will not brown or discolor.

*Please note: Ignore the embarrassing/gross muffin pan AND the non professional pictures.

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 Thank you for chopping Andrew!
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Ouuf.  I need a new pan.
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Bake for 10 minutes – until lightly browned.
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Fini! : ) Enjoy this decadent dessert! I served it will fat-free vanilla frozen yogurt….like the “fat-free” really matters at this point.
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