Banana Oat Cookies

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I’m always looking for quick simple recipes to have on hand as ‘after school snacks’ for the kids and myself :) I want something that we can just grab on our way out the door that’s yummy, filling and that will give us energy.

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These banana oat cookies totally hit the spot! It’s a great way to use up those super ripe bananas you’ve got lying around when you’re not in the mood for banana bread. I can quickly whip these up and they’ll be ready in less than 20 minutes! The kids love them for breakfast too!

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Ingredients:

Cookies

2 super ripe bananas

2 cups old fashioned oats

1/2 cup natural peanut butter

1 tbsp maple syrup

1 tsp vanilla

1/2 tsp sea salt

1/3 cup semi sweet chocolate chips

Chocolate sauce

1 tbsp coconut oil melted

1 1/2 tsp cacao powder

1 tsp maple syrup

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Method:

Preheat oven to 350’ degrees. Line a baking tray with parchment paper.

In a large bowl, mash the bananas with a fork, add in oats, peanut butter, maple syrup, vanilla and salt. Mix well until everything is combined. Add in the chocolate chips and mix a bit more.

Using a large spoon, scoop batter into small rounds and place on the baking sheet, pressing cookies flat a little. Bake at 350 degrees for 15 minutes. Take out of oven and cool.

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For the sauce, melt the coconut oil and mix in cacao powder and maple syrup. Taste and adjust the sweetness accordingly. Pour over cookies or dip the edges of the cookies into the sauce.

These yummy cookies can be stored in an airtight container for 3-4 days :)


Enjoy!

 

Recipe Card

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Cauliflower Tots

Sometimes as moms you’ve gotta be a bit sneaky. We’re always looking for fun & new ways to get our kids to eat those veggies .. right? These tots will fool everyone in the house. My kids still think they’re made with potatoes and I’m totally fine with that! These are super easy to make and are great for school lunches, as a side with dinner, or as an after-school snack. I also love that you can add different spices and flavours to spice it up.

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1 small head Cauliflower

1 cup Cheese, shredded

½ small Finely Chopped Onion

1 Egg

¼ cup Chopped Parsley or Coriander

1 cup, Almond Meal or Bread Crumbs

1 ½ tsp Salt

1 tsp Pepper

1 tsp Garlic Powder

1 ½ tsp Paprika

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Steam Cauliflower till super soft (more than fork tender), set aside to cool. In a large bowl, add in the shredded cheese, egg, onions, coriander, breadcrumbs, salt, pepper and paprika. Once the cauliflower has cooled a bit, mash well with a fork and add to the rest of the ingredients. Mix everything well, if your mixture is too wet, add some more almond meal or bread crumbs till you can form small rolls. Line a baking tray with parchment paper and form the mixture into small rolls, keeping them spaced apart about and inch in between.

Bake in oven for 20-25 minutes at 400 degrees. Take out tots when they’re nice & toasted. Serve with ketchup or any other fun dipping sauce like salsa or guacamole.

Enjoy!

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Chocolate Peanut Butter Protein Balls

I don’t know about you, but we’re still in the midst of that post-Halloween buzz. The house is full of all kinds of treats and little snack-sized chocolates, and they’re all just calling out my name. BUT… I’ve been REALLY good at cutting out processed sugar this past month and I don’t want to fall back so I knew I’d need a healthier sweet alternative available that was just as delicious and quick & easy to grab to help satisfy my sweet tooth.

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In came the idea of “Chocolate Peanut Butter Balls”. I’ve tried them a few times at health food stores and often wondered ‘how hard would it be to make a batch of my own’? Plus, Reese’s Peanut Butter Cups are hands down one of my all-time fave treats. That chocolate & peanut butter combo seems to hit the spot each & every time. So I set to work to try to make my own version that would be both delicious and wholesome. I usually have a bunch of healthy ingredients on hand, so I looked through my pantry and came up with this quick & delicious recipe. The main star is the all-natural (icing-free) peanut butter and raw cacao, then I added in some oats, chia seeds, and flax seed along with maple syrup and a few dates to sweeten it up!

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These were super easy to make and Asiyah loved getting her hands right in there and helping me make the balls (and also been more than happy to help eat them too!). I promise you, if you love chocolate and peanut butter as much as I do, you will LOVE these. Be sure to give them a try and, as always, tag me in your pics so I can see your creations!

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Ingredients:

1 cup, Oats (I used steel cut oats and blended them first)

2 tbsp, Almonds

2 tbsp, Flax Seed

2 tbsp, Cacao Powder

1 cup, All-Natural Peanut Butter (meaning, no added ingredients other than peanuts, esp no icing sugar)

3 tbsp, Maple Syrup

2 Mejdool Dates

2 tbsp, Hemp Seeds

1/2 tsp, Vanilla

pinch of Sea Salt

Coconut Flakes (optional, to coat)

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Method:

In a food processor or blender, first grind the oats, almonds and flax seeds until they become similar to a powder-like consistency. Then add in the rest of the ingredients. Blend and pulse to break down and mix all the ingredients together (you might have to stop and scrap down the sides). If you feel the mixture is too thick, add a little water to get the dough mixing (1 tbsp at a time). Scoop out with a spoon and shape into 1-1.5 inch balls.

Feel free to coat the balls in coconut flakes, crushed nuts or keep them as is. Keep them in an airtight container in the fridge for up to 1 week!
Makes 20-25 balls .. if you don’t keep eating them as you go along ;)

Coconut Chia Seed Pudding

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Here’s a tropical twist on your regular chia seed pudding.  The best thing about this pudding is that you can make a batch ahead of time and then keep them ready-to-grab, perfectly pre-portioned breakfasts or snacks throughout the week. The coconut milk adds a rich flavour not to mention some healthy fats that will keep you feeling full longer. I love to switch up the fruits toppings (based on whatever I have on hand), but mango and coconut just go so well together.  

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Ingredients (amounts per 1 serving)

  • 1 ½ cups Coconut Milk

  • 2 tbsp Chia Seeds

  • 1 tsp Maple Syrup

  • ½ tsp Vanilla

  • ¼ tsp Cinnamon

  • Fruit to top (here I used mango, peach and blueberries)

  • Shredded Coconut

  • Toasted Almonds

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Method:

I like to prepare and portion out the puddings in separate 250mL mason jars (although any container with a lid will do). Line up the jars and first add in your coconut milk then your chia seeds. Mix well, since the chia seeds might like to hang out at the bottom. Add in the vanilla, maple syrup and cinnamon and mix well once again. Let the pudding sit for a few minutes to thicken up while you cut up the fruit. Give it another quick mix and add in the fruits, coconut and almonds to the top. Cover and store in the fridge for up to 4 days. Feel free to add in more fresh fruits & nuts when you’re about to eat.

Enjoy!

Curry Roasted Cauliflower

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Ever have a head of cauliflower staring at you from the fridge and you just don't know what to do with it? Well this simple Curry Roasted Cauliflower is a game changer. It's now on weekly rotation in our house. It's perfect as a side dish or as an after-school snack (especially if Asiyah gets her hands on them)!  Love the amazing blend of spices, it's a quick & delicious way to get in some healthy veggies.

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I remember learning as a child that many fruits & veggies resembling body parts often had direct health benefits related to that part of the body.  While I don't know if that's always the case,  the brainy-looking cauliflower is packed with lots of anti-oxidants so it definitely helps promote good brain function (it's also great for heart health & digestion). 

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Ingredients:

- 1 large head of cauliflower, cut into large florettes

- 3-4 tbsp olive oil

- 1 tbsp garlic powder

- 1.5 tbsp curry powder

- 1.5 tbsp smoked paprika

- 1 tsp turmeric

- 1 tsp ground cumin

- 1.2 tsp salt

- 1.5 tbsp chopped fresh coriander
 

Method:

Preheat oven to 375'. Transfer the cut cauliflower to a large mixing bowl. Add olive oil, spices and fresh coriander to the cauliflower and mix well (don't be afraid to hand-mix to make sure the spices get into all the nooks of the cauliflower)

Once the cauliflower is well coated with the spices, lay them flat on a baking sheet. If you like the cauliflower to crisp up, keep a little space in between each piece and be sure not to overcrowd the baking tray. Depending on the amount of cauliflower you have it may take up 2-3 trays.

Place the trays in the oven and bake for 20-22 minutes, flipping once halfway through. Once the cauliflower is cooked through and nice & crispy at the ends, remove from oven and let cool for a few minutes. Enjoy as a side, on top of a salad or as a snack!

Remember, these are just guidelines, if you like more kick, go for it and add more spices, uf you want more of a mellow flavour, you can totally tone it down:)

 

Enjoy,

Zehra!

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