Oct 19, 2014
Low-fat, gluten-free banana nut bread made two-ways! My family went bananas for this!!
My aunt recently started following a gluten-free diet, and my close friend has Celiac, so lately I've been dabbling more with gluten-free baking. I had a large bunch of over-ripe bananas sitting on my counter and decided to experiment taking my favorite Low-fat Banana Nut Bread Recipe and making it gluten-free. Since the recipe makes two loafs (yes you can halve it if you wish) I thought why not use two different gluten-free flours to see which yields the best results. Not having a ton of experience baking gluten-free, and seeing how much fat is usually used in gluten-free baked goods, I wasn't sure how this would turn out, but the results were EXCELLENT!
This was easier than I thought it would be, I was fully prepared to test this a few times but it worked on the first shot, and they were both equally delicious. The bread on the above left photo was made with brown rice flour instead of wheat flour; the bread on the above right photo I swapped the wheat flour for Bob's Red Mill Gluten-Free All Purpose Flour.
I then had my aunt, friends, daughter and husband help me taste test them to see which was better and the results were mixed. My favorite was the Bob's Red Mill, to me it tasted closest to my original recipe. But some of my friends liked the brown rice one better because they liked that it had a cakier texture, something that is difficult to achieve with gluten-free baking. My 4-year old daughter loved them both! So I'll let you decide which way you want to make it, and if you want the original wheat version, here's the link. I gave you the nutritional info for both, with and without the nuts!
Gluten-Free Banana Nut Bread (Bob's Red Mill GF All-Purpose Flour)
Servings: 26 (2 loaves) • Serving Size: 1 slice • Old Pts: 3 • Weight Watchers Points+: 4
Calories: 130 • Fat: 5 g • Carb: 24 g • Fiber: 2 g • Protein: 3 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 106 mg
Without the Nuts - Old Points: 2 • Weight Watchers Points+: 3
Calories: 109 • Fat: 2 g • Carb: 24 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 106 mg
Gluten-Free Banana Nut Bread (Bob's Red Mill Brown Rice Flour)
Servings: 26 (2 loaves) • Serving Size: 1 slice • Old Pts: 3 • Weight Watchers Points+: 4
Calories: 145 • Fat: 5 g • Carb: 28 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 108 mg
Without the Nuts – Old Points: 2 • Weight Watchers Points+: 3
Calories: 124 • Fat: 2 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 12 g
Cholesterol: 5 mg • Sodium: 108 mg
• 7 ripe medium bananas, mashed
• 1/2 cup unsweetened apple sauce
• 2-1/2 cups Bob's Red Mill gluten free flour (all purpose or brown rice)
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp butter, softened
• 1 cup light brown sugar (unpacked)
• 4 large egg whites
• 1 tsp vanilla extract
• 3 oz (3/4 cup) chopped walnuts
• baking spray
Preheat oven to 350°F. Spray two 8x5 inch nonstick loaf pans with baking spray.
In a medium bowl, combine the flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and walnuts (if using), then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes to bring it to room temperature before slicing.
Oct 14, 2014
Baked pears with cinnamon, honey and walnuts – it doesn't get simpler that this!
I had some beautiful ripe Royal Riviera pears on my counter from Harry & David and didn't want to waste them, so I cut them in half, cored them and baked them in the oven this morning. While they baked my kitchen smelled heavenly! They turned out even better than I hoped – I had one for breakfast with a little yogurt, but this would also make a wonderful dessert.
Sep 21, 2014
Moist and delicious banana muffins sweetened with pure maple syrup and topped with crushed pecans – so good you won't believe they are light!
This week has been a crazy week, for those of you who missed it I was on QVC Wednesday selling The Skinnytaste Cookbook!
Here's a link to the video if you want to see it. (I never realized I talked so much with my hands until playing this back!) I was a little nervous, but honestly David is such a great host, he made it so easy. After that I flew to Pittsburgh to visit the Delallo family (I will share more about that later this week) but it feels so good to be back home in the kitchen cooking and sharing recipes.
Madison, my youngest LOVES banana muffins, so whenever I have ripe bananas on my counter I always like to bake a batch for her. Whatever we don't eat that day is usually her breakfast the next day. In my house, these go pretty quick, but if you live alone, you can individually wrap them in plastic wrap and freeze them for a later day, then pop them in the microwave – they taste just like you first baked them.
These muffins are slightly adapted from my low fat banana nut bread recipe. Here I wanted to use pecans, pure maple syrup and some maple sugar I purchased, but if you don't have maple sugar any sugar would work. What I love about making these banana muffins is that they come out so moist, and I only use 2 tablespoons of butter in the whole batch!
Sep 13, 2014
Moist cinnamon apple bread made with homemade applesauce, small chunks of fresh apples and walnuts in every bite. It's so moist and delicious, you won't believe it's low fat!
I'm going apple picking tomorrow upstate New York and I am totally planning on making my crock pot applesauce and this awesome applesauce bread so I thought I would revive this from the archives for anyone else out there who might also be apple picking. The scent of cinnamon and apples baking in the oven all morning makes my kitchen smell like Fall.
You can also make this with store bought apple sauce, but it is so much better with homemade so if you have lots of apples, I highly recommend you do so. I've made this with and without the apple chunks, but I love the extra sweetness and moistness the chunks add to the bread, I highly recommend them. Be sure to dice them small so they cook through.
Jul 27, 2014
Of all the ways to eat quinoa, this is my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey – it reminds me of eating a bowl of farina as a kid, memories I hold dear and near.
I cook the quinoa in almond milk sweetened with just a touch of brown sugar (you can use any sweetener or omit if you wish) and serve it with extra warmed milk on the side. That's just my preference, if you prefer your cereal thicker you can add less milk. Using almond milk makes this a great dairy-free, gluten-free breakfast option for people with allergies.
And for a Fall inspired bowl of quinoa cereal, you can also try my Apples and cinnamon breakfast quinoa which is equally delicious!
Jul 8, 2014
Pineapples are rich in enzymes, which is great for your digestive system. It's also an excellent source of vitamin C. I like to throw in some chia seeds, but it's completely optional. Along with bananas, this smoothie is high in fiber, vitamins and a perfect start to your day!
Jun 11, 2014
I'm super excited to share this guest post from my friend Heather. I met Heather a few years ago in San Francisco, and we've been friends ever since. She's an inspiring, positive person – the kind of person you want to be around all the time. She's also the nutrition expert for The Skinnytaste Cookbook, please welcome her!
Hi there, I’m Heather! I’m a dietitian and the founder of www.heatherkjones.com – a weight loss site that focuses on healing and hope instead of diets (ugh) and deprivation (no thank you!). I’m also the creator of Smaller Size Bigger Life, an online group coaching program for women who struggle with emotional eating, compulsive overeating, or body image issues.
I’m thrilled to guest post on Skinnytaste today (thank you, Gina!), and I’m so honored to be the nutrition expert in the upcoming Skinnytaste cookbook. Gina poured her generous heart into this beautiful book and I know you’re going to love it as much as I do!
So I’m a huge fan of green smoothies, in fact I drink a Skinny Green Monster at least a few times a week. But on a recent trip to Bali I discovered a banana smoothie that just blew me away.
The simple combo of banana, dates, yogurt, honey, ice, and (surprise!) cinnamon, makes a refreshing and tasty concoction, especially for sipping on steamy days. I drank one of these delicious smoothies every morning before heading to the pool or biking thru the rice paddies.
Here’s to a healthy and happy summer. Enjoy!
May 10, 2014
For an easy brunch recipe to serve for a large gathering, try this wonderful savory egg dish; made with part whole eggs, part whites, mushrooms, broccoli, bell peppers, scallions, tomatoes, ham and cheese.
You can modify this however you wish – swap the ham for lean sausage or leave it out. Swap the cheddar for mozzarella or leave it out for dairy-free. As for the vegetables, use whatever you prefer, no rules here!
My sister in law Denise recently made something very similar to this at a brunch she hosted and I knew I wanted to remake it (just a bit lighter). Her recipe called for flour but I tested it without and it worked fine, plus I swapped some of the eggs for egg whites, added a lot more veggies and use reduced fat cheese. This turned out wonderful, and you can prep it ahead and bake when your guests arrive. Enjoy!
Apr 8, 2014
Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this for breakfast or lunch.
With Spring in the air, I thought I'd share this sandwich from the archives which I often make for my older daughter, Karina. It's inexpensive, easy to make and she loves it!
Before I left my previous job in Manhattan, there was a small cafe that served this simple egg sandwich that I was hooked on. It's so simple but the flavors just work with the tomatoes and scallions. Now that I work at home, I make it quite often for myself and my daughter as she often requests it.
Easy Tip: Keep hard boiled eggs in your refrigerator for a quick breakfast on the go, to add to sandwiches or even salads. It only takes a few minutes to boil a few eggs, here's a foolproof way to make perfect hard boiled eggs every time.
Apr 7, 2014
Whenever I go to my local health food store, I like to challenge myself and purchase something I've never tried before. Last week I bought a small bag of raw cacao nibs which come from the bean of the cacao plant and is rich in antioxidants, fiber and magnesium. What I was expecting when I opened the package was the bitter taste when I put a spoonful in my mouth. But after asking around on Instagram I got tons of great feedback and ideas. I realized if you combine them with something sweet, the bitterness subsides and tastes like rich dark chocolate.
I've been playing around with them all week and decided to try them in my smoothie. Here, I combined almond milk, peanut butter, a really ripe banana with a few drops of stevia along with a handful of spinach. Aside from all the health benefits associated with raw cacao which you can read more about here, this tasted great and was very satisfying.
Mar 27, 2014
Roasting strawberries in this smoothie brings out their amazing natural flavor in this creamy, protein packed smoothie – what a great way to start the day!
I discovered a new way to add protein to my smoothies... cottage cheese! This is a great discovery for me because I'm not a fan of the tang of yogurt in my smoothies. Cottage cheese makes it creamy with no tang, and has more protein than yogurt so it's perfect! I also love adding chia seeds to my smoothies which is an excellent source of fiber and omega-3's which is available at Target.
I'm sooo excited to review my new Vitamix blender for the first time. Wow, what power this blender has. And guess what… it's now available at Target! And Target is giving one away to a lucky winner!! All you have to do is leave a comment here and share your favorite smoothie recipe along with a way I can reach you if you win (email, twitter, Instagram). That's it, easy!! Good luck!!
RULES: Giveaway is provided by Target and the Target Inner Circle and will run until Monday evening, March 31, 2014 open to all U.S. residents 18 years and older. A winner will be chosen at random using Random.org. Chosen winner must respond within 48 hours of notification to claim their prize or another shall be chosen. Good luck!
Mar 11, 2014
Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. For breakfast, I'll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!
You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one's vegetarian, perfect if you need a meatless Monday dish idea, and it's naturally gluten-free.
I'm not sure if there's anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn't want to crack them. The yolks are so orange, it's hard to believe I made this frittata with half egg whites.
If you want to see more Skinny St Patrick's Day recipe ideas, Target's blog: A Bullseye View did a roundup of some of their favorite Green Skinnytaste recipe, click here to see more!
Mar 9, 2014
These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.
Plus, making them in muffin tins is perfect for better portion control. I first posted these back in 2010, and almost forgot just how good these were! I used a combination of King Arthur unbleached white whole wheat flour with unbleached all purpose flour, and the flavor and texture was perfect – they don't taste whole wheat at all. If you like caraway seeds in your bread, you can add about an eighth of a teaspoon.
Feb 22, 2014
Sunday mornings are a little better when I make these deliciously moist muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!
I resurrected this recipe from the archives for those of you who haven't tried these yet. They are so good, and quite popular here. When I first created this recipe, I found the best way to get the peanut butter taste without the added fat was to use use Better'n Peanut Butter which I find at Trader Joe's. You could also use PB2 if you wish. I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor with every bite. Of course, if you wish to use regular peanut butter that's fine too, only you'll have to adjust the nutritional info.
Feb 17, 2014
Baby kale, chia seeds, banana and shelled hemp seeds – this smoothie is packed with nutrients and it's quite delicious and satisfying. It's also vegan, dairy-free and gluten-free.
If you're wondering why I haven't been around as much these past two weeks, I just spent an amazing two weeks on set in NYC for the Skinnytaste Cookbook photo shoot! It was a wonderful experience and I worked with a great group of inspiring people who truly love their job. I miss them already, but I'm also happy to get back into a normal routine and this smoothie was the perfect way to start my Monday morning!
I'm obsessed with sweetening my smoothies with dates. It's the best way to sweeten a smoothie naturally without the need to add sugar plus it adds fiber. I just wish someone would invent a date paste, it would be so much easier to dissolve in the blender (does this exist?). Until then, I find it helpful to let the dates soak in a little boiling water to soften them before adding to my blender, and I let my blender run a little longer.
Jan 2, 2014
Don't be afraid by the color of this smoothie, I promise it tastes better than it looks! The dark color is from antioxidant rich blueberries and kale (one of the healthiest vegetables on the planet). Black is the new green!
Combined with almond milk, peanut butter, ripe banana and dates, this smoothie is naturally sweet, filling and so good for you!
For those of you on Weight Watchers, I never know if I should count the fruit in my smoothies. Some say no, others say yes. I've decided to count the dates, but not the banana and blueberries – your call!
Here's a helpful tip: When your bananas are brown, freckled and look like they're ready to be thrown out – peel them, cut them and put them in your freezer, they are perfect in smoothies! Buy organic berries when they go on sale, and freeze them too!
Dec 14, 2013
If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!
It's snowing here today – the kind of day I look for any excuse to turn on my oven so I can warm up my home with the scent of fresh baked goodness. With ripe bananas on my counter, and some cranberries left over from yesterday's pear-cranberry crumble, I knew exactly what I wanted to make.
This bread turned out moist and wonderful, I love the contrast of the sweet bananas with the tart cranberries in each bite. Some other Skinnytaste banana bread recipes you may enjoy are Banana Nut Bread, Roasted Strawberry Banana Bread, Petite Chocolate Chip Banana Bread Loaves, and Pumpkin Banana Bread.
Stay warm and enjoy!
Nov 11, 2013
Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!
I made these bars last week and I couldn't wait to share them with you. I've been eating one every morning for breakfast (in fact I am having one now as I type this). These are by far, the best tasting bars I've ever had, they are chewy and have great texture, made with wholesome ingredients – one bar is a meal and it's perfect to take on the go. They are also egg free, dairy free, vegan, and can be made gluten free if you use gf oats. Next time I make these, I plan on rolling them into smaller balls and turning them into healthy cookies instead.
The recipe is very slightly modified from the Power Hungry: Ultimate Energy Cookbook. Camilla really knows how to make great tasting breakfast bars, you may remember the banana split bars I made a few month back also from the same book.
You can use any type of mild flavored unsweetened nut butter, such as almond, cashew, or sunflower seed butter. Peanut butter would also work perfectly well in this recipe, but it can overwhelm the flavor of the maple syrup. Toasting the oats and pecans adds tremendous flavor, but if you are in a hurry, you can skip this step.
Once made, individually and tightly wrap the bars in plastic wrap. Store the bars at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.
Nov 3, 2013
Strawberries, blueberries, peanut butter and almond milk – this is my favorite smoothie to order when I'm at my gym. It tastes almost like peanut butter and jelly – but it actually has no grapes. I often make this myself at home; the peanut butter is a great source of protein and keeps me full until lunch and I just love how it tastes.
I just got a new KitchenAid 5 Speed Diamond Blender thanks to the Better Blog Retreat and I immediately knew I was going to make this smoothie to put it to the test. The blender is quite powerful and crushes ice perfectly. I give it two thumbs up!
I've been doing so much traveling these past few weeks and I'm a bit behind in sharing my amazing four days spent in Park City, Utah with some of my favorite blogging friends for the Better Blog Retreat hosted by Maria from Two Peas and Their Pod and Heidi from Foodie Crush.
Oct 21, 2013
Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my "tortilla" – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays!
These are basically glorified egg white omelets, stuffed with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them ahead and bake when ready to serve, make them as hot or mild as you want. I used Frontera green chile enchilada sauce to speed this up, but I also think this would be awesome with homemade red enchilada sauce. If you follow a Paleo diet, simply leave the cheese off.