Sunday Morning Banana Bread Muffins

This morning I was literally on my way to the trash can holding two over ripe bananas about to throw them away when I suddenly had the inspiration to whip up a banana bread! I ended up tweaking a recipe I had and making the most delicious and moist banana bread muffins ever! These are easy to make, and dont require many ingredients (I had everything on hand). Enjoy!

Sunday Morning Banana Bread Muffins
Makes 9 Muffins, Prep time: 20 min, Bake time: 20 min

1 cup white whole wheat flour
.5 t baking soda
1/4 t salt
1/4 cup sugar
2 T light butter (I used smart balance)
1 large egg
1 cup mashed ripe banana (about 2 x-large bananas)
3 T non fat plain greek yogurt
1/2 t vanilla extract
cooking spray

*any extra add-in's such as toasted slivered almonds, toasted chopped pecans or walnuts, rasins, chocolate chips, etc...(I threw in toasted almonds and toasted chopped pecans :) ).

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Comine the flour, baking soda, and salt in a bowl stirring with a whisk.

Cream together the sugar and butter with an electric mixer until well blended (about 1 minute) add the egg and mix well. Add banana, yogurt, and vanilla and beat until blended. Add the flour mixture and beat at a low speed until just moist.

*Stir in any add-in's


Using an ice-cream scoop, scoop batter into greased muffin tins (makes about 9 muffins). Bake for 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool for 10 minutes on a wire rack then remove the muffins from the tin and let cool completely.

Homemade Greek Salad Dressing

I picked up a Gyro for dinner last night and wanted to pair it with a Greek salad. I always like to make my own salad instead of buying one at the take out joint because its healthier, I use fresher produce, and its a lot cheaper. I stumbled upon this Greek salad dressing on Thats Fit and I loved it so I want to share it with you guys! This dressing took me less than 5 minutes to throw together and tasted just like the infamous Greek salad dressing from Tapas restaurant. 

Homemade Greek Salad Dressing (Taken from Thats Fit)

6 Tbs olive oil

2 Tbs fresh lemon juice

1/2 tsp fresh chopped garlic

1 tsp red wine vinegar

1/2 tsp dried oregano

1/2 tsp dried dill weed

salt and pepper, to taste

Whisk olive oil, lemon juice, garlic, vinegar, oregano and dill weed until well blended. Season to taste with salt and pepper. Pour immediately onto greek salad and toss well

Here is also a list of veggies I used for my salad...

Classic Greek Salad

Serves 4

1 bag pre-washed romaine hearts

2 diced vine ripe tomatoes (seeds removed)

1/3 english cucumber peeled and diced

*20 pitted kalamata olives halved 

1/2 thinly sliced red onion

1/4 cup reduced fat feta cheese crumbles (I chopped up the crumbles even smaller)

* I buy my olives from the "olive bar" at the grocery store, and I always rinse them in a colander before using. Rising the olives first eliminates a lot of sodium and oil and they still pack plenty of flavor.

Also, here is a bit of leftover inspiration...I a good amount of salad left over that I saved in a tupperware. I know that they say once dressed, you cant save salad, but my leftover already dressed salad was completely fine. The lettuce and veggies were crispy and the flavor was still great. For lunch today I threw together a quick greek salad chicken wrap. 

Greek Chicken Salad Wrap

Serves 1

1 Josephs flax, oat bran, wheat lavish bread 

Leftover greek salad (I had about 1 cup left over)

1/2 cup thinly sliced rotisserie chicken breast, skin removed

I threw everything into the wrap and rolled it up. It was a quick, delicious, and healthy lunch!

Homemade Starbucks Iced Cafe Mocha

I dont know why I didn't think of this sooner! This is one of my most exciting posts yet simply because it saves me a lot of time and about $4 by not having to go to Starbucks.

My dad makes a pot of coffee every morning and there are always a few cups left over. If you dont usually have leftover coffee just make a little bit extra, or make an extra cup in your keurig first thing and put it right into the refrigerator.

I love the individual Hood brand non-fat chocolate milk cartons for 69 cents each. They are great because they are already portioned (1 cup) and I can take them on the go if I need to. You can find them with all of the other milk products at the grocery store.

So here it is- the simplest and greatest thing I have thought of in a long time...combine your chilled leftover coffee and 1 single serve carton of chocolate milk, add ice, mix, and enjoy! Instant non fat Starbucks Cafe Mocha and a great post workout drink too!

Homemade Starbucks Iced Cafe Mocha
Total time 2 minutes...seriously...
Serves 1


8 oz. chilled coffee
8 oz. fat free chocolate milk
ice

Combine coffee and milk over ice and mix well.

Strawberry Ricotta Waffles

Two of these waffles make a delicious healthy breakfast or have only 1 as an afternoon snack or light dessert!

Strawberry Ricotta Waffles 
Prep Time: 5 minutes Total Time: 5 minutes 
Serves 1

2 Vans lite frozen waffles toasted
1/2 cup non fat ricotta cheese ( Calabria brand is the best, can be found at Big Y)
6 fresh strawberries cut into quarters
Ground Cinnamon and Maple syrup to taste (I used maple flavored agave nectar)

Top each toasted waffle with about 1/4 cup cup of non fat ricotta cheese. Divide quartered strawberries evenly among the two waffles. Top with a sprinkle of ground cinnamon and a drizzle of maple syrup. Enjoy!

Delicious Homemade "Hummus"

Ciao all! I hope you have not given up on following my blog due to my lack of recent posting! Italy is really just too great, but I promise I have not forgotten about you! I have to give credit to my roommate Alex for turning me on to the idea of making homemade hummus here in Italy. Although I have tweaked her original recipe I would have never thought of making my own hummus without her so, thanks Alex!! They do not sell Hummus in the Italian grocery stores...at least not that I have seen...I really enjoy hummus on a regular basis back home and use it as dip, a sandwich spread, or salad topper...the list is endless! However, I will probably never buy hummus from the store again! Not only is it three times the cost of making your own, but I love the texture and taste of the homemade hummus so much more than the processed store bought stuff! The reason why I have "hummus" in quotes is that my homemade hummus does not include tahini, so it is not REALLY true hummus, more like a mashed chickpea spread...This recipe is virtually fat free minus the optional addition of olive oil...I usually make this a meal and eat the whole can of chickpeas with loads of fresh veggies (zucchini, cucumber, red pepper, cherry tomato, carrots) I also dip some whole grain crackers in sometimes :) I am totally STUFFED after eating this for lunch and dinner and it is really a satisfying meal! Enjoy!!!

Delicious Homemade "Hummus" 
Prep time :15 mins Total Time: 25-30 mins 

1 can chickpeas drained and rinsed


2 cloves garlic minced

The juice from one large lemon

2 T FF plain greek yogurt


1 t extra virgin olive oil (optional)

1 t dried parsley, or 2 t fresh

Salt and pepper to taste

Loads of fresh veggies and crackers for dipping




Place the drained chickpeas and minced garlic in a medium pot. Add just enough water to cover the chickpeas and boil over medium heat for 10-12 minutes. While the beans are boiling in a small bowl combine lemon juice, greek yogurt, olive oil (optional), and parsley. When the beans and garlic are finished drain them in a colander and return them to the pot over very low heat. Add the liquids and either hand mash or use an electric mixer for an even creamer texture (unfortunately, I don't have an electric mixer here in italy) once  the ingredients are well combined, and the beans are completely mashed and creamy remove from heat, add salt and pepper to taste and serve warm...mmmmm :)

Pear, Cinnamon, and Walnut Oatmeal

This oatmeal is a superstar breakfast to kickstart your day. It is filling, satisfying, and downright delicious. I have also made this with apples instead of pears and that is also very good. I prefer using pears because it comes out a bit sweeter and doesn't need extra sugar or honey. Enjoy a bowl on one of these last few winter mornings to instantly warm you up!

Pear, Cinnamon, and Walnut Oatmeal

Serves 1   

Prep Time: 5 minutes  Total Time: 15 minutes

1 medium pear cut into 1/4 inch cubes

2/3 cup quick oats

1 cup skim milk

1/4 cup water 

1 T cinnamon plus extra for sprinkling on top

2 T chopped walnuts

Combine the diced pears, water, and cinnamon in a pot over medium high heat and bring to a simmer. Simmer for five minutes or until the pears are soft and most of the water is absorbed. Add the oatmeal and milk and bring to a boil. lower heat to medium and stir the oats for about 5 minutes or until oatmeal reaches your desired consistency and most of the milk is absorbed. Pour into a bowl and sprinkle with extra cinnamon and walnuts. If it is not sweet enough for your taste add brown sugar, a drizzle of honey, maple syrup, or agave nectar. 

Italian Turkey Sausage, Peppers, and Onions

Ciao!

I apologize for not posting more often while in Florence...Between school and traveling I haven't had one second to breathe, never mind cook! Anyways, thanks for checking in today, I have a new delicious recipe for you to try! I stumbled upon chicken/turkey sausage at the grocery store the other night and was extremely happy and surprised that they sold it here in Italy. What do you make when life hands you healthy sausages? Skinny sausage, peppers, and onions of course! I served this on its own with a side of roasted broccoli but it would also be delicious on top of multigrain penne or accompanied by a big hunk of warm garlic bread!

Italian Turkey Sausage, Peppers, and Onions
Prep time: 15 Minutes  Total Time: 30 minutes  Serves 4

4 links uncooked Italian turkey or chicken sausage
2 red bell peppers sliced into strips
1 yellow bell pepper sliced into strips
1 large yellow onion cut into wedges
5 cloves of garlic thinly sliced
3 cups tomato basil pasta sauce ( such as Classico brand)
1/4 cup fresh parsley chopped
1/4 cup freshly grated parmesan cheese
cooking spray

Heat a large non stick skillet over medium high heat. Spray with cooking spray and cook the sausage until lightly browned. Remove the sausage from the pan and let cool for a few minutes. Slice the sausage into 1/2 inch think pieces and set aside. Wipe the skillet clean and spray again with cooking spray, add the peppers and onions and saute for 6 minutes. Add the sausage and saute 2 more minutes, add the garlic and saute another 2 minutes. Add the sauce and chopped parsley and bring to a simmer. Cover the skillet and let simmer for 5 minutes. Sprinkle with freshly grated parmesan cheese.

Mangia!