Thursday, April 5, 2018

Gluten Free, Dairy Free, Sugar Free Banana Bread

So, Let me be real with you, the first time I made this bread it was seriously bland.  Like, not much depth to it at all.  It was a 5 ingredient recipe that enticed me to make it, but needed some serious re-invention and tweaking to make it tastey!  I'm proud to say, that I found a perfect balance for my taste buds and was able to leave it Gluten Free, Dairy Free and Sugar Free!  

 Now, your probably thinking to yourself, how is this dairy free and sugar free with those Chocolate chips on top? Right?  Well, those are added for my kids benefit, but can totally be made without them!  I just sprinkle them on top of the loaf right before I bake it, so if you didn't want all that chocolatey goodness, you could scrape it right off!

Gluten Free, Dairy Free, Sugar Free Banana Bread
1 Loaf
About 10 servings

3 Ripe Medium Bananas
2 eggs + 2 egg whites (or you can just do 3 large eggs)
2 Cups Oats
1/4 Cup Pure Maple Syrup or Honey
1 Tbsp Flaxseed Meal
2 tsp Baking soda
2 Tsp Vanilla
1 tsp cinnamon
1/2-3/4 tsp salt
1/4 Cup Chocolate Chips (optional)

Preheat Oven to *350.  Put all ingredients in a blender, pulse until mixed thoroughly but not made into a puree.  Pour into a greased 9x5 Loaf pan.  Sprinkle on Chocolate chips only if wanted for kids sake!  Haha!  Bake for about 30 minutes!  Cool on a wire rack for 10 minutes then take out of pan to completely cool off! Or Enjoy warm with butter!!!

Wednesday, March 28, 2018

Healthy Greek Salad

So I've been promising this "recipe" of my favorite Salad for months!!!  It's hard really to call a salad a recipe because you basically throw what you want in a salad, but this my friends is perfection to me!  I LOVE it too much!

 The Tzatziki Dip really sills the deal!  This is what makes it like a greek gyro, but made Salad!
 As for the dressing, you could do any balsamic dressing really, but this Greek Vinaigrette is amazing on it!!

Serves 1

Healthy Greek Salad

4-5 Ounces Grilled Chicken
1/4 Cup Chopped Red Pepper
2 Cups Lettuce/Spinach
1 Mini Cucumber Sliced
1 1/2 TBSP Feta Cheese
Cherry Tomatoes
Red Onions sliced thinly
2 TBSP favorite Dressing

Start with Grilling your Chicken ( 80% of the Time I use John Soules pre cooked grilled Fajita Chicken). I warm it up on a pan with Lemon flavored olive oil and Italian Seasoning.  I also chop the red peppers and sauce them with the chicken.  Then just load everything on top and enjoy!  I forgot to add my onions in this picture, but they are a great add!!

Friday, January 26, 2018

Cocoa Energy Bites

This Energy Bite has an amazing texture!  And even though it is cocoa, there is also some Peanut Butter in there!  Can I get a Woot! Woot!  You can't really taste the Peanut Butter in this recipe, but it's sort of just a comfort thing for me, you know?  I actually got this recipe from my cute friend Aimee, hope she doesn't mind me sharing because they have become a staple!  I actually made these and lost the recipe at least 4 times, and had to keep texting her for the recipe, so I thought it was about time I put it on my blog!

These, like any other Energy Bite, are soo versatile!  You can pretty much anything to them as long as you have a good base.  The right amount of dry to the right amount of wet.  Then add your chunks of what ever floats your boat for any amazing snack to pop in your mouth!


1/2 Cup Oatmeal
1/2 Cup Peanut Butter
1/3 Cup Honey
1/2 Cup coconut
1/4 Cup Chia Seeds
1/4 Cup Cocoa Powder
1 tsp vanilla
1/4 Cup Dark Chocolate chips or chunks

Add Peanut Butter and Honey to microwavable bowl and heat together for 20 seconds.  Add to your mixing bowl with the rest of your ingredients and mix well.  Form into small balls and put on wax paper in fridge until chilled.  Store in air tight container, and enjoy!!

Tuesday, January 23, 2018

Peanut Butter Energy Bites

Well, a whole year has passed since I last posted and I feel totally ashamed!  Life is crazy and I'm too lazy to take pics of my food when I need to!  haha!
Anyways!  We all know that Energy Bites are now the healthy craze for a yummy snack to have on hand!  This is a great recipe you can use as your base, then chooses to add in anything else that you like!!

I of course live on Peanut Butter, so my add in of choice was peanut Butter chips!  Welcome to the Coats household!  These recipes are too easy to make and you can have a yummy snack for days to come!  I will be posting a cocoa recipe soon that you can drool on as well!

(adapted from

1 Cup (3.5 ounces) old fashioned Oats
1/3 cup (1.25 ounces) ground flaxseed meal
3/4 -1 Cup Nut Butter (I use peanut butter)
1/4 Cup (3 ounces) Honey
1/2 tsp vanilla
pinch of salt

Optional Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc...

Pulse the Oats in a blender a few times to chop them up.  Warm up the peanut butter and honey for 20 seconds.  Add to the bowl, then add remaining ingredients.  If it seems dry, add a bit more nut butter until consistency is soft but not sticky or crumbly.  Roll into balls, and place on wax paper in the fridge for 30 minutes until cooled.  Then store in an air tight container for up to 2 weeks!

Friday, December 9, 2016

Soft Frosted Chocolate Peppermint Cookies

Ok, I know, for trying to pose as a "Fit Momma Foodie", I admit I bake a lot during the holidays.  I can't fight it.  I'm only human!  That being said, I only bake what I know is worth my calories, and what I crave.  Which is 99% of the time Peanut Butter, but during the holidays I can't get enough peppermint! I Love candy canes, and I love to smell eat and breath peppermint!  And these yummy, soft cookies are magical, and melt in your mouth!  I got the recipe from the great Jaime Cooks It Up!

These are just a perfect treat for yourself, or if you have enough will power to give half of them away, then they are wonderful treat to share!!

Even my boy that swears he doesn't like peppermint or mint for that matter, he wont even chew mint gum, HE actually LOVED them!  Score!

Soft Frosted Chocolate Peppermint Cookies
Total Time: 1 hour, 30 minutes
Yield: 48
1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
2 1/4 C flour
1 tsp baking soda
3/4 C unsweetened cocoa powder
1 tsp salt
1 1/2 C milk chocolate chips
1 C white chocolate chips
4 ounces cream cheese, softened
4 Tb butter, softened
4 C powdered sugar
2 Tb milk
2 tsp vanilla
1 1/2 tsp peppermint extract
4 drops red food coloring
dash salt
15-20 mini candy canes
1. Preheat your oven to 350 degrees.
2. In your stand mixer, cream together the butter, sugar and brown sugar for 2 minutes. Scrape the bottom of the bowl and add the eggs. Cream for an additional 1 minutes, or until light and fluffy.
3. Add the vanilla and mix just until combined.
4. In a separate bowl toss together the flour, baking soda, cocoa powder and salt. Add the dry ingredients to the creamed mixture and mix just until combined.
5. Fold in the chocolate chips.
6. Spray your cookie sheets with cooking spray and form the dough into 1 1/2 inch balls.
6. Bake for 7-8 minutes or until the tops of the cookies crack. Remove the pan from the oven and allow the cookies to finish baking on the hot sheet. Remove to a wire rack and cool completely.
7. To make the frosting melt the white chocolate in the microwave in 30 second intervals, stirring after each one.
8. Beat the butter and cream cheese together until smooth. Add the white chocolate and mix. Don't be worried if it looks kind of chunky at this point. That's normal. :)
9. Add powdered sugar, milk, vanilla, peppermint extract (if you don't have extract you can use peppermint essential oils and only use about 6 drops), food coloring and salt. Mix for 1 minute. Scrape the bottom of the bowl and mix on medium speed for about 2 minutes of until its nice and smooth and a bit fluffy.
10. Unwrap the candy canes and place them in a gallon sized ziploc bag. Seal the bag tightly and crush them with a rolling pin.
11. Frost each cookie, making sure to sprinkle the candy canes over the top directly after it's been frosted.
Store in an airtight container. These cookies freeze super well! Make sure and lay a sheet of parchment paper between layers of cookies if you are going to stack them, so they don't stick together.


Sunday, May 22, 2016

Coconut Cilantro Lime Cauliflower Rice

Wow, What a a mouthful! Coconut Cilantro Lime Cauliflower Rice!  I know, everyone knows about the Cauliflower Rice, it's been going on for quite a while now.  And I like cauliflower rice, but I made this the other night, and had to make it again the next night because I loved it soo much.  LOVE is a strong word, and I have weird food relationships, and get slightly obsessed over food sometimes, but you will LOVE this "Rice" too!  Promise!  Seriously it is just bursting with sooo much flavor, you will not even notice that it's not real rice!

I Served it with marinated lime coconut milk, cilantro Chicken and what was supposed to be grilled vegetables ended up getting thrown in the oven last minute because we ran out of propane!!!  


1/2 Head Cauliflower - Riced in a blender
1 Tblsp - Coconut Oil
1/2 Lime
1/4 Cup Chopped Cilantro
2 Tblsp - Coconut milk
Salt and Pepper to taste

First start with cutting your cauliflower down pretty good with no stems.  Stick the florets into your blender and pulse it maybe 3 times.  You don't want it too small that it gets mushy with heat.  Heat your oil onto a skillet pan and add your riced cauliflower.  Season really well with Salt and pepper and saute for about 5 minutes.  Once cooked through add in your lime and Cilantro, then add in your Coconut milk.  I just used the silk brand coconut milk that comes in a carton that you put in your fridge.  Cook and stir constantly for another 2 minutes or so, then remove from heat so it doesn't sog up.  Serve with anything!  It's Fabulous!

Sunday, May 15, 2016

Almond Butter Bombs

So I know I haven't posted a lot of meals lately, but when you are clean eating, it mostly comes down to a meat, and a veggie, and different ways to cook it up!  Ha! Ha!  So it's hard for me to put basic stuff on here.  But these bad boys have become my staple in the past 3 weeks!  Literally I have made them 4 times, and this is my treat.  They are absolutely delicious!  I'm following a Metabolism Re-set, well I'm past that, now onto the Fast Metabolism Diet, where I came across this recipe, and have since tweaked them to make them awesome!!!  Literally, they take me 20 minutes from start to finish!

It's a small batch, so it only makes about 12 small cookies, umm, I mean Almond Butter Bombs. They do taste like cookies though! They are sort of called a fat bomb, because they are loaded with Almond Butter (your healthy fat).  During this FMD, you have 3 phases per week, and on Friday Saturday and Sunday (phase 3), your 2 snacks for the day is supposed to be a Healthy Fat source.

I truly think they are divine.......

Almond Butter Bombs
Approx 12 Bombs

Time: 20 minutes - Start to Finish


1/2 Cup Organic Rolled oats  *see note below
1/2 Cup Almond Butter - microwaved for 30 seconds
1/4 Cup Stevia Sweetener Baking Blend
3 Tblsp - Peanut Butter Protein Powder
2 Tblsp - Organic Apple Sauce
1 egg White or 2 Tblsp out of carton
3/4 tsp Baking Soda
1/2 tsp maple extract (you can use vanilla, but I highly recommend Maple)  Sometimes I add a squirt of Pure Maple syrup in there too!
1/4 tsp Salt

Preheat oven to 350 degrees.  Mix all ingredients together.  The true recipe calls for 1/2 Cup + 2 Tblsp Oats.  I wanted to lessen the Carbs and add Protein so I added the 3 Tblsp of Protein Powder instead.  Roll the dough into 12 balls and cook for 8 minutes.  They may not look done, but they are!  You can eat right away but I prefer them refrigerated on the next day!!!