Gluten Free Breakfast Cheesecake Recipe

ricotta-cheesecake

I have found that taking the gluten out of my diet has tremendously helped me feel so much better including my digestive health. I was never officially diagnosed with IBS (Irritable Bowel Syndrome), but the amount of cramping and other issues made me look into finding relief. Yes that pun was intended as I was suffering daily. I am not saying you have to remove wheat from your diet, but there are many studies on the subject. If you are having digestive issues, skin issues like eczema, psoriasis, and dandruff then it is worth learning more.

I am always looking for fun ways to eat protein but not miss all my old recipes that mostly use wheat. Gluten Free Breakfast Cheesecake Recipe is such a recipe. This is a delicious but healthy treat that you can eat for breakfast! It is also a great recipe that even your picky eaters will love it! This recipe came from the Wheat Belly 30-Minute (Or Less!) Cookbook. I will be honest and I found it a little dry so the next one I made, I used 1/4 cup of coconut flour which helped. Also, if you defrost some frozen fruit like strawberries or raspberries on top a slice, it adds some nice liquid and a great flavor. I also used 1/2 cup of coconut sugar as I am not a huge fan of Stevia. I also use less sweetener as I find some recipes use too much. That’s just my personal preference.

INGREDIENTS:
4 eggs, separated (meaning separate the yolk from the white)
1 Cup Ricotta Cheese (room temperature)
1/2 Cup Coconut Flour
Sweetener equivalent to 3/4 Cup Sugar
4 tsp Lemon Juice
1 tsp Vanilla

COOKING INSTRUCTIONS
1) Preheat the oven to 375° F and grease a 9×9 baking pan and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
2) Beat egg whites until peaks form.
3) Use another bowl and combine flour, cheese, sweetener, lemon juice, egg yolks, vanilla and beat until smooth.
4) Then you will gently fold egg whites into cheese mixture until combined.
5) Pour into the baking pan and bake for 20 minutes or until edges begin to brown. You will stick a knife or toothpick in the center and if it comes out clean, then it’s ready to be pulled out.
6) Cool Slightly and then serve.

Gluten Free Breakfast Cheesecake Recipe
Print Recipe
Cheesecake recipe so healthy you can eat it for breakfast. This is a gluten free cheesecake that is good for even picky eaters.
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Gluten Free Breakfast Cheesecake Recipe
Print Recipe
Cheesecake recipe so healthy you can eat it for breakfast. This is a gluten free cheesecake that is good for even picky eaters.
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat the oven to 375° F and grease a 9x9 baking pan and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
  2. Beat egg whites until peaks form.
  3. Use another bowl and combine flour, cheese, sweetener, lemon juice, egg yolks, vanilla and beat until smooth.
  4. Then you will gently fold egg whites into cheese mixture until combined. Pour into the baking pan.
  5. Bake for 20 minutes or until edges begin to brown. You will stick a knife or toothpick in the center and if it comes out clean, then it's ready to be pulled out.
  6. Cool Slightly and then serve.
Share this Recipe
 
Powered byWP Ultimate Recipe

Quinoa Protein Breakfast Snack Bars Recipe

granolabars1

Quinoa Protein Breakfast Snack Bars Recipe
This is a great breakfast or snack bar that has 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It uses quinoa and chia seed instead of wheat or flour and has more protein. You may have trouble finding Quinoa Flakes at your store so you can find it Quinoa Flakes Here on Amazon.

You can substitute part of the quinoa for old-fashioned rolled oats which is a prebiotic and good for good bacteria in your gut. I did make sure mine was gluten-free and read the back label to make sure it wasn’t cross-contaminated. Of course you can leave it out. You can also substitute the blueberries for an equal amount of strawberries, or instead substitute the berries for chopped dark cherries and chopped 85% dark chocolate. Either way you can’t go wrong with these delicious combinations.

This is what the mixture looks like once it’s mixed and put into the baking dish. Those are blueberries.
granolabars3

INGREDIENTS:
1/2 Cup either fresh or frozen blueberries
1/3 Cup Almond Butter
2 Eggs
2 tsp Stevia Powder
1 Cup Quinoa Flakes (it will say Quinoa Flakes on the box)
1 Cup Unsweetened Grated Coconut
2/3 Cup Vanilla Whey Protein Powder (unflavored is just as good)
1/4 Cup Ground Flaxseeds (I used ground golden flaxseed)
1 tsp Pure Vanilla Extract
1/2 tsp Ground Cinnamon (I prefer to use Ceylon Cinnamon)
1/4 Ground Cloves or Cardamom

COOKING INSTRUCTIONS
1) Preheat the oven to 400° F and line an 8×8 baking dish and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
2) Next combine the almond butter, berries, eggs and stevia. Use the back of a spoon to mash gently.
3) Then add the rest of the ingredients and mash it with a fork until it forms a crumbly and thick mixture.
4) Now press the mixture into a 8×8 glass dish or baking pan.
5) Bake for 8 to 10 minutes or until the top starts to brown and the edges are firm.
6) Then pull out the oven and allow to cool completely.
7) Finally cut into 8 bars and serve.

Quinoa Protein Breakfast Snack Bars Recipe
Print Recipe
This is a great breakfast or snack bar which contains 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It's the perfect on the go breakfast or snack. You can easily keep it in your purse or briefcase.
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Quinoa Protein Breakfast Snack Bars Recipe
Print Recipe
This is a great breakfast or snack bar which contains 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It's the perfect on the go breakfast or snack. You can easily keep it in your purse or briefcase.
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Ingredients
Servings: Bars
Instructions
  1. Preheat the oven to 400° F and line an 8x8 baking dish and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
  2. Next combine the almond butter, berries, eggs and stevia. Use the back of a spoon to mash gently. Then add the rest of the ingredients and mash it with a fork until it forms a crumbly and thick mixture.
  3. Now press the mixture into a 8x8 glass dish or baking pan. Bake for 8 to 10 minutes or until the top starts to brown and the edges are firm. Then pull out the oven and allow to cool completely. Finally cut into 8 bars and serve.
Share this Recipe
 
Powered byWP Ultimate Recipe

21 Day Fix Chocolate Peanut Butter Snack Bars Recipe

darkchocolatebars1

21 Day Fix Chocolate Peanut Butter Snack Bars Recipe

This is a great snack to eat that won’t undo your whole day of eating clean. It’s high in protein which helps to keep you fuller longer and it is also delicious. This recipe came from the 21 Day Fix Eating Plan Book that comes with the 21 Day Fix Workout.

This recipe uses Chocolate Shakeology® which has so many health benefits. It is very tasty and doesn’t have that horrible aftertaste like so many flavored protein powders. To make it a Vegan based recipe then just use Vegan Chocolate Shakeology®.

INGREDIENTS:
4 Scoops Chocolate Shakeology
2 Cups Quick Cooking Old-Fashioned Rolled Oats
1/2 Cup Chopped Raw Peanuts (you can omit)
1/2 Cup Golden Raisins
1 Cup Unsweetened Almond Milk
1/2 Cup All Natural Creamy Peanut Butter

COOKING INSTRUCTIONS
Just combine all the dry ingredients (except peanut butter) in a large mixing bowl and mix well.
Then add the peanut butter and almond milk and mix again.
Now press the mixture into a 8×8 glass dish or baking pan
Cover and refrigerate for at least 3 hours.
Finally cut into 24 bars and serve.

I would store them in a container in the fridge. One bar is one serving.

21 Day Fix Chocolate Peanut Butter Snack Bars Recipe
Print Recipe
High Protein chocolate and peanut butter goodness in a snack size bar. Good to eat when you are on the go or craving something sweet or chocolate.
Servings Prep Time
24 Bars 5 minutes
Cook Time
10 minutes
Servings Prep Time
24 Bars 5 minutes
Cook Time
10 minutes
21 Day Fix Chocolate Peanut Butter Snack Bars Recipe
Print Recipe
High Protein chocolate and peanut butter goodness in a snack size bar. Good to eat when you are on the go or craving something sweet or chocolate.
Servings Prep Time
24 Bars 5 minutes
Cook Time
10 minutes
Servings Prep Time
24 Bars 5 minutes
Cook Time
10 minutes
Instructions
  1. Just combine all the dry ingredients (except peanut butter) in a large mixing bowl and mix well. Then add the peanut butter and almond milk and mix again. Now press the mixture into a 8x8 glass dish or baking pan Cover and refrigerate for at least 3 hours. Finally cut into 24 bars and serve.
Share this Recipe
 
Powered byWP Ultimate Recipe

Fiber Rich Muffins Recipe

glutenbranmuffins

I am trying to add in more fiber to my diet. Women should eat a minimum of 25 grams per day and men should eat at least 35 grams. Since most Americans don’t eat enough fiber, I was excited to find this delicious recipe. Each muffin has a 3 grams of fiber with 5 grams of protein. I used Hodgson Mill Quinoa and Flax Hot Cereal. The recipe is on the back of the box but I did tweak it a little bit.

INGREDIENTS:
1 Cup Hodgson Mill Quinoa and Flax Hot Cereal
1 Cup Bob’s Red Mill Gluten Free All Purpose Flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar (I used raw sugar)
1 cup carrots, shredded
1 cup apples, peeled and chopped
1/2 cup milk (I used skim)
2 eggs (or 4 egg whites)
1/4 cup oil (I used grapeseed oil)
1 tsp vanilla
1/2 cup chopped pecans or walnuts

COOKING INSTRUCTIONS:
Preheat your oven to 400°. Next put in 12 muffin cup paper liners or use a light spray of cooking spray so it doesn’t stick to the pan. Blend dry ingredients together first and mix until blended. Then add in wet ingredients and mix until blended. Then spoon into muffin cups.

Bake for 20-22 minutes or until golden brown. Not sure if they are done, then stick a toothpick or butter knife in the middle of a muffin. If it comes out clean, then it’s done.

Fiber Rich Muffins Recipe
Print Recipe
These muffins are a delicious way to add in more fiber into your diet.
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Fiber Rich Muffins Recipe
Print Recipe
These muffins are a delicious way to add in more fiber into your diet.
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Instructions
  1. Preheat your oven to 400°. Next put in 12 muffin cup paper liners or use a light spray of cooking spray so it doesn't stick to the pan.
  2. Blend dry ingredients together first and mix until blended. Then add in wet ingredients and mix until blended. Then spoon into muffin cups.
  3. Bake for 20-22 minutes or until golden brown. Not sure if they are done, then stick a toothpick or butter knife in the middle of a muffin. If it comes out clean, then it's done.
Share this Recipe
 
Powered byWP Ultimate Recipe

21 Day Fix Chocolate Avocado Pudding Dessert Recipe

chocolatepudding221 Day Fix Chocolate Avocado Pudding Dessert Recipe

One of the hardest parts of trying to change your eating habits is all the delicious and unhealthy desserts you are still craving. Here is an amazing and delicious healthy and guilt free dessert that you can eat and all ingredients you can pronounce. This recipe came from the 21 Day Fix Extreme Eating Plan Book.

This recipe does use Chocolate Shakeology® which has so many health benefits plus it a delicious chocolate and no weird after taste. If you wanted to make this more of a Vegan based recipe then just use Vegan Chocolate Shakeology®. Of course you can make it without using any protein powder but I think that is what makes it thicker like a true pudding.

chocolatepudding1

Here are the ingredients you need:
1 and 1/2 scoops of Chocolate Shakeology®
1 medium ripe avocado
1 medium ripe banana
1 cup almond milk

chocolate-pudding-coconut

Now cut the banana and avocado and put into a blender cup (I use my Ninja Blender) and add the almond milk and scoops of Shakeology® and blend until smooth. Usually in 45 seconds to a minute. Pour into 4 dessert type cups or bowls (about 3/4 cup) and then chill in the fridge for at least an hour. I did sprinkle unsweetened coconut and hemp hearts on top. You could add sliced fruit, crushed nuts, chia seeds or again plain. It is delicious anyway and now my favorite way to get my chocolate fix without undoing all my hard work. Eating clean is healthy but can still be delicious!

21 Day Fix Chocolate Avocado Pudding Dessert Recipe
Print Recipe
Servings Prep Time
4 3/4 cup 5 minutes
Cook Time
1 minute
Servings Prep Time
4 3/4 cup 5 minutes
Cook Time
1 minute
21 Day Fix Chocolate Avocado Pudding Dessert Recipe
Print Recipe
Servings Prep Time
4 3/4 cup 5 minutes
Cook Time
1 minute
Servings Prep Time
4 3/4 cup 5 minutes
Cook Time
1 minute
Ingredients
Servings: 3/4 cup
Instructions
  1. Now cut the banana and avocado and put into a blender cup (I use my Ninja Blender) and add the almond milk and scoops of Shakeology® and blend until smooth. Usually in 45 seconds to a minute.
  2. Pour into 4 dessert type cups or bowls (about 3/4 cup) and then chill in the fridge for at least an hour.
Share this Recipe
 
Powered byWP Ultimate Recipe

#Detox Green Smoothie Recipe

detoxgreensmoothie2

Do you want a refreshing green smoothie that will also help you to lose weight? Then make this #Detox Green Smoothie Recipe! This green smoothie contains cilantro, fresh ginger and lemon juice which all help to detoxify your liver and cleanse your body. I always feel so refreshed after drinking this green smoothie, and I make sure to drink one on Monday which helps to get my week started right especially if I overindulged on the weekend.

detoxgreensmoothie1

I wanted to mention that I peel and cut up all my fresh ginger first and then freeze it stored in a zippered bag. I cut them into 1/4″ sized chunks. Try to find pieces of ginger that aren’t too wide in diameter which makes it easier to cut.

All of the ingredients in this green smoothie are detoxifying and the cucumbers make this shake taste so refreshing. I use a Nutri Ninja Blender Auto-IQ Duo, and it really grinds it up so I don’t worry about buying seedless cucumbers. I never taste the seeds. I use the Ultra Blend option and the smoothie is so smooth tasting and no pulp. I can feel it coursing through my body as I drink it. I know that sounds strange but I just feel so good after drinking.

*Remember, any recipe I post can be tweaked to the way you would like it. Use kale instead of baby spinach or instead of kiwi add pineapple or mango. I really love how the kiwi plays off the lemon juice. You can omit the coconut oil, but it does give the shake a very smooth taste. Don’t like avocado then leave it out, but you won’t taste it. It adds a nice creamy texture to this green smoothie. Besides, avocado is such a healthy fat so why wouldn’t you want to take advantage of this super fruit. Did you know that avocados contain more potassium than bananas? A 3.5 ounce serving of avocado contains 14% of the RDA (recommended daily allowance) compared to 10% in bananas plus avocado contains soluble fiber. Many of us don’t get enough fiber and women are supposed to eat 25 grams daily and men should eat 30 grams.

INGREDIENTS:
1/2c Baby Spinach
1/2c chopped Cucumber
1/2 of an Avocado
1/2 lemon (fresh squeezed)
1 Kiwi
1/2 Banana (I don’t always use banana)
1/4 cup of cilantro
1 scoop protein powder (or use a plant based protein)
1 tbsp Flaxseed (ground)
1 tbsp Coconut Oil (optional)
1/4 inch of fresh ginger
1 cup cold water
1/2 cup ice cubes to make it cold
Blend and drink up.

Please leave a comment below if you make it and let me know what you think. Did you tweak it? Then I would love to read what you did!

#Detox Green Smoothie Recipe
Print Recipe
This green smoothie contains cilantro, fresh ginger and lemon juice which all help to detoxify your liver and cleanse your body. I always feel so refreshed after drinking this green smoothie, and I make sure to drink one on Monday which helps to get my week started right especially if I overindulged on the weekend.
Servings Prep Time
1 10-12 oz 15 minutes
Cook Time
1 minute
Servings Prep Time
1 10-12 oz 15 minutes
Cook Time
1 minute
#Detox Green Smoothie Recipe
Print Recipe
This green smoothie contains cilantro, fresh ginger and lemon juice which all help to detoxify your liver and cleanse your body. I always feel so refreshed after drinking this green smoothie, and I make sure to drink one on Monday which helps to get my week started right especially if I overindulged on the weekend.
Servings Prep Time
1 10-12 oz 15 minutes
Cook Time
1 minute
Servings Prep Time
1 10-12 oz 15 minutes
Cook Time
1 minute
Ingredients
Servings: 10-12 oz
Instructions
  1. Just blend together in a blender and then drink.
Share this Recipe
Powered byWP Ultimate Recipe

Make Ahead Egg Patties Recipe

eggpatties-recipe1

We all know that breakfast is the most important meal of the day. This Make Ahead Egg Patties Recipe is a great source of protein. I have read many different weight loss books which cite studies of people who lose more weight when they eat eggs. You can search it for yourself but this is a general consensus of many studies done. I just know I do feel fuller when I eat eggs especially as my first meal of the day.

This is a great recipe to make ahead for the week when you are too busy to cook each morning. This is also good for the kids to eat before school. The best part of this recipe is you can add more ingredients if you wish. This egg patties recipe is just a basic one so comment below if you add other ingredients like shallots, cheese, mushrooms, spinach or something else? Crumbled bacon. Yum! The combinations are endless.

*QUICK NOTE: We use cage-free and free range eggs. We are very fortunate to have a friend who raises chickens for eggs and I do know these are allowed to roam during the day and in a coop at night. They also get to eat lots of bugs. The yolks are such a deep yellow almost orange tint. So fresh and taste better than any store bought eggs. Plus I pay $3 a dozen which is very affordable.

I use a pyrex glass casserole dish size 9×13 to cook the patties in. It’s a great size to use. I also put my glass dish on top of a cookie sheet as it is much easier to put in and take out the oven after it’s cooked. I also use Pam cooking spray so it doesn’t stick to the glass dish.

eggpatties-recipe2

INGREDIENTS:
12 eggs
Seasoning (Optional)
*Again add any additional ingredients if you desire but this is good just plain with seasoning.
Pam Spray (I use Olive Oil version)

eggpatties-recipe3

COOKING INSTRUCTIONS:
Preheat your oven to 350°.
Next crack open the dozen eggs in a bowl and add seasoning and any additional ingredients if you wish and mix with a fork to scramble them.
Then after you have sprayed your glass dish with the Pam spray pour the eggs into the glass dish.
Put the dish into the oven and bake for 35 minutes.

eggpatties-recipe4

After the eggs have cooked, take out of the oven and let cool before cutting into slices. Don’t worry if the eggs look poofy as it will settle down after you cut them. You can also stick a butter knife in the middle and if it comes out clean then it’s done. You will slice them into squares. We cut them into 10 squares and that way we have one each to eat or you can eat two squares Monday thru Friday. Each square is like 1 egg. Store them in an air tight container and put into the fridge. Just put a slice and reheat for a minute when you are ready to eat.

Make Ahead Egg Patties Recipe
Print Recipe
Great breakfast to make ahead on a Sunday to eat each day during the week and store in the fridge. Just reheat for a minute.
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Make Ahead Egg Patties Recipe
Print Recipe
Great breakfast to make ahead on a Sunday to eat each day during the week and store in the fridge. Just reheat for a minute.
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Ingredients
Servings:
Instructions
  1. Pre-heat your oven to 350°.
  2. Spray a 9x13 pyrex glass casserole dish with Pam Spray or non-stick spray. I also put the dish on top of a cookie sheet as it's easier to put in or take out the oven.
  3. Crack open the dozen eggs in a bowl and add seasoning and any additional ingredients if you wish and mix with a fork to scramble them.
  4. Pour the eggs into the glass dish.
  5. Put the dish into the oven and bake for 35 minutes. Pull out the eggs when they are done and you can stick a butter knife in the middle. If it comes out clean, then the eggs are cooked. If not, then put back in the oven for another 3-5 minutes or until cooked.
  6. Allow to cool and cut into 10 square slices (or as many or as little as you would like). Store in an airtight container and in the fridge. Reheat each square for a minute when ready to eat during the week.
Share this Recipe
Powered byWP Ultimate Recipe

Dark Chocolate Frozen Banana Bites Recipe

bananabites5

*Just a discloser but I did not get paid to talk about Green & Black’s chocolate and I truly enjoy eating a couple of small pieces to satisfy my sweet tooth. It’s the most affordable and best quality dark chocolate I have found that I can buy in my small town.

I love chocolate and it’s so hard to find a really good quality chocolate that doesn’t cost an arm and a leg. Some dark chocolate bars are $4-6 each! I can’t really afford to indulge at those prices. When I found Green & Blacks 85% Dark Chocolate at my local Walmart for $2.97 each, I actually squealed with delight. I am not kidding. Luckily no one was around. I have also found it at Walgreens and it does go on sale from time to time 2 for $5 which is a great time to stock up. Here is the best part about this chocolate. No soy lecithin. Basically soy lecithin is just an emulsifier so it keeps the candy bar held together. But many people would prefer not to consume it. You can’t beat the ingredient list: organic cocoa butter, organic fat-reduced cocoa powder, organic raw cane sugar, and organic vanilla extract. I can pronounce all of them and nothing hidden.

Now on to the actual recipe and frozen banana bites. This is a super easy recipe. I have all the ingredients and instructions on the recipe card that you can print out or share. I love these fun tools that make life easier.

bananabites2

ITEMS YOU NEED:
2 cookie sheets 9×13 (you have one bigger cookie sheet)
1 Bar of the Green & Black’s 85% Dark Chocolate (honestly you can use something else)
2 medium to large bananas
Chopped up walnuts or pecans (optional)
Either 2 pots to melt the chocolate in or a glass dish if you melt it in the microwave.
Sheet of Wax Paper so they don’t stick to the pan in the freezer.

INSTRUCTIONS:
1) Cut your bananas into chunks. I cut mine about 3/4 to 1″ thick. The thicker you cut the less you will have so you may want to cut another banana. You will know when you start dipping the bananas.

bananabites3

2) Melt your chocolate. In my picture you will see that I used one bigger pot filled about 1/4 of the way with water. Don’t boil the water but it will need to be almost boiling, lower the temp and stick a smaller pot on the top and it will melt the chocolate rather quickly. Some have said melting it in a glass bowl in the microwave. I preferred the pot method as I have more control over how fast it melts and I find it had a better consistency.

3) Remove from oven and keep your pot over the water as it will keep the chocolate warm. I also tilted the pot so it makes it easier to dip the bananas. Now you will start dipping the bananas. Make sure you have your wax paper on the cookie sheet so once you dip the banana chunk you can put it on the cookie sheet. I tried using toothpicks but I was having trouble. I found using a fork worked the best for me.

4) Now you have dipped all the banana chunks and you can sprinkle chopped walnuts or pecans on top. Totally your choice. I put them in a freezer for at least 3 to 4 hours. Once frozen take them off the cookie sheet and put them in an airtight container or freezer bag.

Mine yielded 34 bites. You may have more of less depending on how thick you cut the bananas.

bananabites4

Dark Chocolate Frozen Banana Bites Recipe
Print Recipe
Super easy and delicious frozen treat for those hot summer days. Dark chocolate and bananas are all you need and chopped nuts to sprinkle on top if you like nuts.
Servings Prep Time
34 bites 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
34 bites 5 minutes
Cook Time
15-20 minutes
Dark Chocolate Frozen Banana Bites Recipe
Print Recipe
Super easy and delicious frozen treat for those hot summer days. Dark chocolate and bananas are all you need and chopped nuts to sprinkle on top if you like nuts.
Servings Prep Time
34 bites 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
34 bites 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: bites
Instructions
  1. Cut your bananas into chunks. I cut mine about 3/4 to 1" thick. The thicker you cut the less you will have so you may want to cut another banana. You will know when you start dipping the bananas.
  2. Melt your chocolate. I used one bigger pot filled about 1/4 of the way with water. Don't boil the water but it will need to be almost boiling, lower the temp and stick a smaller pot on the top and it will melt the chocolate rather quickly. Some have said melting it in a glass bowl in the microwave. I preferred the pot method as I have more control over how fast it melts and I find it had a better consistency.
  3. Remove from oven and keep your pot over the water as it will keep the chocolate warm. I also tilted the pot so it makes it easier to dip the bananas. Now you will start dipping the bananas. Make sure you have your wax paper on the cookie sheet so once you dip the banana chunk you can put it on the cookie sheet. I tried using toothpicks but I was having trouble. I found using a fork worked the best for me.
  4. Now you have dipped all the banana chunks and you can sprinkle chopped walnuts or pecans on top. Totally your choice. I put them in a freezer for at least 3 to 4 hours. Once frozen take them off the cookie sheet and put them in an airtight container or freezer bag.
Share this Recipe
Powered byWP Ultimate Recipe

My First Weight Loss Baby Step- Quit Drinking Soft Drinks!

soda

Trying to lose a lot of weight can seem very daunting especially if you have tried several programs already. Either it was too strict like Atkins which doesn’t seem like a long term solution to me or you gained more weight doing a low fat diet which is too high in starchy carbs. Instead I decided to lose weight by taking baby steps. Making one small dietary change until it became a habit. Then I would add another small change, and another, until I was completely changing my lifestyle. It is much easier to stick with baby steps as you aren’t doing it all at once.

The first step I took was to quit drinking all soft drinks. Instead of soft drinks with my meals, I switched to regular iced tea. I don’t believe in artificial sweeteners so I used regular sugar but much less of it. I would make a gallon of tea and add a 1/2 cup of sugar. That wasn’t very sweet at all. I also increased my water intake. I didn’t feel like I was depriving myself. The best part was I started saving money by not spending $40-50 a month on soft drinks. Making a couple of gallons a tea weekly is so much cheaper. I was spending about $5 a month on tea and sugar. I did wean myself off the sugar by decreasing how much sugar I added. Once I got used to the 1/2 cup then I cut it down to a 1/4 cup. After a couple of months, I stopped using all sugar and drank it black. I just squeeze a little lemon juice in it which helps. If I eat out, then I either order iced water or unsweet tea with lemon.

I did drink it every so often in the last 2-3 years, but as of last year I kicked the habit completely and still haven’t had one in a year. Now I drink iced green tea and no sugar. I don’t even add lemon. You get used to the taste and I prefer it. I really love drinking green tea. Green tea and white are so beneficial for your health. They detox your body and have antioxidants among other healthy benefits like helping to rid your body of belly fat. There are numerous studies on this subject, but most show you have to consume at least 4-5 cups of 6oz daily. I do drink 24 oz of either one preferably after a meal. It cuts any sugar craving I might get, and green/white teas also help with digestion.

The best part was I lost 6 pounds in 10 days by not drinking soft drinks. That gave me great motivation to continue losing weight. The main reason I quit drinking soft drinks was for health reasons. I was suffering from heartburn on a daily basis. I kept thinking it was the red sauces, but once I quit drinking cokes, then my heartburn went away. It was amazing! Many people will drink diet drinks since it has no calories, but it still has all those awful ingredients, fake sweeteners and colors. Most people know that coke will eat away acid on a car battery. Well imagine what those same drinks are doing to your insides? Many people drink 2-3 a day! I find it quite scary, and that just reinforced my desire to quit drinking them. It’s a major step that many people feel that they can’t do it. I will say not only will your body thank you but so will your pocket book.

Welcome to the Shrinking Cajun

Welcome to the Shrinking Cajun blog which is a journal of my weight loss journey. I was born and raised in South Louisiana where I still live. Yes I am part cajun and proud of my heritage and my state. Living in a state where the motto is, “Eat to Live” can be a challenge!

I really wished I would have started this blog from the beginning of my journey, but better late than never. I first started my journey at the very end of August in 2009. I was thin in high school and even in college. I really didn’t start gaining weight until 1997 after I already met my husband. He was also thin and quite muscular when we met. I started slowly gaining weight and was up to 200 pounds when we married in May of 1998. I continued gaining weight, and was up to 230 when I became pregnant with my first son. I maintained my weight and even lost a few pounds after delivery and nursing him for the first year really did help. I didn’t really pack on the weight until after we lost our second son. I got so depressed that I turned to food for comfort. I just stopped caring about myself.

Fast forward 6 years later where I finally turned a corner. I have tried several times during that time to lose weight like Atkins but I literally got sick from being on that diet. Each attempt always ended the same, I would quit after losing some weight because it wasn’t a long term solution. I would go back to my old habits and pack on more weight. There are several reasons how I reached the point of sticking with it and not quitting. I really don’t want to get into all that in this post, and have saved those reasons for a future post. The main thing was I wanted to be a better person for my son. I had to get my act together so I could be the mom I wanted to be and not the self-conscious person who wanted to hide in shame. I managed to lose 100 pounds over the course of the year and was looking great and feeling great. I even kept it off for about 18 months. So what happened? I still ask myself that very question.

Below is a picture from my heaviest to when I lost 100 pounds back in 2011. I went from a size 26/28 to a size 12 and large in tops.

weightloss1

All I have are excuses. I went back to college and graduated in 2012 with an Associate Degree in General Studies. I was so proud of myself that I said I can do this and get my Bachelor Degree. I did in May 2014 with 2 English Minors and a degree in General Studies.

At the same time, my blog, Thrifty Momma Ramblings exploded. The traffic was unbelievable and I was doing amazing. During that time, I moved back to my hometown into my mother’s house, my husband had a new job so he would no longer have to commute 30 miles each way, and my 16 year old niece was living with us. We also renovated the house which included adding a master bedroom suite for me and my husband. Long story short, I gained back 90 pounds. Sad but true. How could I let that happen? Stress, stress, and more stress. This whole story could be a novel but it was more excuses and I just stopped caring. Shame on me. A lot has changed in my life since then and I have lost 50 pounds again since January of 2015! I am excited to be back on this path of healthy living and my husband also lost 50 pounds doing a Biggest Loser challenge at his job. Since we are doing this together, then it does help since we support and motivate each other.

My best advice is TAKE BABY STEPS! It makes losing weight so much easier and seem doable after you see the scale going down. Don’t let that scale determine your success either. How do you look and feel? How do your clothes feel? Baggy and loose? Then you know you are on the right path. There will be challenges and bumps. I know firsthand which is why I wanted to update. You never quit fighting. You never give up. That’s the difference. Here is how I lost over 50 pounds each time.

I first started losing weight by not drinking soft drinks. Then I switched to eating whole grains and ditching refined white grains. I incorporated regular exercise a couple months later which gave me more motivation and energy. By taking small baby steps, I have been able to lose 100 pounds and keep it off 18 months later. I plan on sharing my success as well as what didn’t work for me. I have reviews I want to do of exercise programs, diet tips, equipment and much more. I still have about 75 pounds to lose. I haven’t had any loose skin since I am losing weight slowly. I am looking forward to hearing from others with their stories as well as share mine. Thanks for reading and I will add more recipes so we can all share and support each other.

google54a3c923cb04181a