Have I got a great recipe for you today! Well, I’ve actually got a few from the past few days but rather than overload you, I’ll focus on one at a time. Okay maybe two. 🙂 First though, how’s your day going? Great here! To begin with, the Love Nugget slept in until 7:20 which meant I got to have a little quite time before he got up. Not much since I slept in until 6:45! I’ve been so exhausted lately from chasing our little guy around all day. I barely get any reading at night done anymore!
Once he was up we started on breakfast. Here’s where the yummy recipe comes in 🙂 I was planning on taking two classes at the gym so I knew I needed to fuel my body with something this morning. However, nothing was really sounding that great and after my cup and a half of coffee, I wasn’t that hungry. I was about to eat a Cinnamon Roll Quest Bar when the idea for a new smoothie recipe popped came to mind…
Oatmeal Cookie Green Smoothie
1 large handful of organic spinach
1/2 a frozen banana
1/4 cup old-fashioned oats
1 tsp of agave or sweetener of choice
1 tsp cinnamon
1 cup unsweetened vanilla almond milk
1 tbsp cashew butter (any nut butter would work fine)
Blend and enjoy! Tastes just like a yummy oatmeal cookie 🙂
After our breakfast we headed to the gym where I got my sweat on during spin, then a PiYo class (yoga/pilates). Felt great! The Love Nugget was exhausted after playing for 2 hours and crashed as soon as we got home. Which meant I had a chance to shower and make some delicious Gluten-free Chocolate Chip Banana Bread!
Gluten-Free Chocolate Chip Banana Bread
2 cups of Bob’s Red Mill Gluten-Free Baking mix
1/3 cup unsweetened applesauce
1/4 cup nonfat greek yogurt
1/3 cup sucanat sugar (or regular)
1 tsp vanilla
2 mashed bananas
1/3 cup carob chips or chocolate chips
1/3 cup chopped raw walnuts
Preheat oven to 350 degrees and spray a loaf pan with cooking spray. Mix together all ingredients except for the baking mix, chocolate chips and walnuts. Once they are combined, add in the Bob’s Red Mill Gluten-Free Baking Mix. Then fold in walnuts and chocolate chips. Pour mixture into prepared loaf pan and bake for 35-40 minutes or until lightly brown and a knife comes out clean. Mine was done at exactly 35 minutes. Allow to cool on a wire rack then cut and enjoy! I was pleasantly surprised with the moistness and flavor of this bread. Perfect combination of banana, chocolate and walnuts.
This little guy thought it was pretty good as well 🙂
The reason I thought to try out a new Gluten-free recipe was because the wonderful people over at Bob’s Red Mill sent me a package with some really neat stuff.
I’ve been toying with the idea of cutting out some gluten and trying the paleo thing but I’m not sure I want to give it all up. I love to bake especially during the fall/winter season when fresh baked breads and cookies are super comforting and delicious! So I was thrilled to have the chance to review a few of their gluten-free products. The package they sent me included Hulled Hemp Seeds, Guar Gum, Gluten-Free Baking Mix and Gluten-Free all-purpose flour.
Bob’s Red Mill specializes in Whole Grain products and has an extensive Gluten-Free line of foods as well. I’m a huge fan of their Flax Seeds, Flax Seed Meal, Almond Meal, Coconut Flour, and Hemp Seeds (in this package!). I seriously add the hemp seeds to so many things. Smoothies, oatmeal, roasted veggies, banana/nut butter quesadillas, eggs, etc. They are so good! I’m still experimenting with the Xanthum and Guar Gum but these two products work as a binding/thickening agent for a lot of gluten-free recipes. I have used the xanthum gum to thicken up a few smoothies that I wanted to enjoy in a bowl rather than a cup.
The really cool thing is that they also offered to send a lucky reader the same package that I received! All you have to do is post a comment about any gluten-free foods/recipes you’ve tried and liked. Contest will end Sunday at 12:00 p.m.