Recipe Archives

Toast Tuesday – Peanut Butter Banana

February 27, 2023 by Lee Hersh Leave a Comment

Satisfy your sweet tooth AND get your protein in with this Peanut Butter Banana Toast for Toast Tuesday!

Happy Toast Tuesday everybody!

It’s been almost been a MONTH since Lee and I have been in the same room. I think that’s the longest we’ve been apart for TWO YEARS. Can you believe that?! We are surviving thanks to FACE TIME! Luckily she gets home at the end of the week and we will be reunited. #YAY

Any who, Toast Tuesday. I wanted to dig a bit deeper this week. Chat you with you people about whats going on in @linleysbrain. Anyone here in there late-twenties? (Ooo Ooo I AM). Twenty-seven and going strong, my party people.

Are you in that stage of life where all of your people are are engaged, married, or having babies? I am. It’s absolutely WONDERFUL. I love my people. I love seeing my people happy. I love partaking in conversation and planning of major life stages in my people’s lives. It’s a crazy BLAST. I sometimes (in the midst of having so much fun in everyone else’s life stages) stop to take a breath only to realize that I myself am not married, with child, or even engaged…and suddenly I feel like I’m behind in life. It’s the strangest feeling and kind of a new feeling for me over the past year.

I have always been a free spirit…like hella-free (ask Lee). I am the kind of person that moves to third world countries on a whim, tries new (sometimes crazy) things, and my room tends to always be messy. I wouldn’t have it any other way. I’ve always felt like I am where I’m supposed to be. THEN, all of the sudden… rings, weddings, and babies started happening and my heart skipped a beat and decided to tell my brain “Get going, you lazy terd. It’s time to pro-create.”, I was like…#whattheWHAT? Thankfully, I haven’t been paralyzed in that anxious state, because I have super logical and loving people around me that remind me there are no rules or regulations I am supposed to be following and to take a chill-pill.

For all of you out there that are in your late twenties and are feeling like your lagging behind, take a breath. You are not behind. You are just where you need to be. You are not taken off the eligible bachelor(ette) list if you aren’t engaged, married, and popping out kids by thirty. Phew, right? Take your time. Find what you love to do and do it FIERCELY. When you’re living a life that screams you, everything will fall into place. #clicheBUTtrue

No, I don’t have it all figured out. But, the key is to NOT tackle it all by yourself. It’s much easier to go through all of these strange late-twenties feelings with people. Grab those people who lift you up, make you laugh, and hold on tight. I’ve been grabbing late night wines, sending early morning texts a lot more in the last year to make sure I keep myself in-check.

Life is good, people and OH-so-SWEET. Let’s make sure we don’t wish it away, are ya with me? WAWHOO!

You know what else is good and oh-so-sweet? This Peanut Butter Banana TOAST. A serious GO-TO for

It’s so easy and SATISFYING. Something most people don’t know about me is that I can’t eat bananas alone (it’s a texture thing). I have to eat them on top of oats, with granola, or (my favorite) ON TOAST! Chocolate chips are obviously a bonus and even better if you happen to have tiny chocolate chips in the freezer, because look at them…they are so dang cute. Get your sweet, savory, and protein in with some Peanut Butter Banana Toast!

Now go. Go and get your TOAST ON.

Toast Tuesday – Peanut Butter Banana

Author: Sandra
Total Time: 10 minutes
Yield: 1 1x

Print Recipe

Save Recipe

Ingredients

Scale

1 piece of your favorite bread, toasted
1 tablespoon of peanut butter
1 banana, sliced
1 teaspoon mini chocolate chips, optional

Instructions

First, pop your bred in the toaster
When bread is toasted to perfection, spread peanut butter evenly over the top of the toast.
Next, evenly lay bananas over the top of the peanut butter.
Lastly, sprinkle chocolate chips over the top of everything.

Prep Time: 5 minutes
Cook Time: 5 minutes

Nutrition

Serving Size: 1
Calories: 324
Fat: 11
Fiber: 7
Protein: 9

Cranberry Orange Walnut Muffins {vegan and gluten-free} – Making Thyme for Health

February 26, 2023 by Lee Hersh Leave a Comment

My future in-laws are staying with us this week and I have to admit, as much as I enjoy cooking, I’m afraid to cook for them. Lets just say that our preferences are slightly different. For example, I couldn’t make one single recipe that I’ve posted on here.

To keep everybody happy, we usually end-up eating out for almost every meal when they come to visit but the cooking for the blog must go on so I woke up early Saturday morning and got to work baking muffins.

It’s no secret that I have a tumultuous relationship with gluten-free baking so I’m usually hesitant to experiment without using eggs. But I was determined to make these muffins vegan so I threw all of the ingredients together, crossed my fingers and hoped for the best.

Based on the scent of the batter, I knew they would taste great, but I waited by the oven with anticipation to see what the texture would bring.

Well, I am happy to report that my determination did not fail me with these muffins. They turned out soft and fluffy with a pleasantly moist texture that tastes delicious to boot.

One bite fills your mouth with a light citrus flavor, pieces of juicy cranberries and bits of crunchy walnuts.

Actually, they turned out so good that Brandon tried to hide the last one from his dad because he didn’t want to share.

To tell the truth, I’m surprised his dad even wanted to try one, better yet go back for seconds the next day. His dad has never even tried oatmeal because he doesn’t like the way it looks and he doesn’t like anything with cinnamon in it. I mean, who doesn’t like cinnamon?!

Believe me, this list goes on and I thought for sure that he wouldn’t like these muffins seeing how they are made from oat flour, ground flax seed and a touch of cinnamon. But he did.

I think that goes to show how hard it is to tell that they are vegan or gluten-free.

They are tender and moist without being grainy or crumbly. They are also sweet enough to leave you satisfied but not overpower you with sugar.

I enjoyed a few at room temperature but my favorite way to eat a muffin is warm with a little butter (vegan butter, of course) melted on the inside.

Mmm, mmm. I tell ya, it doesn’t get better than that!

Cranberry Orange Walnut Muffins {vegan and gluten-free}

Are any of your family members picky eaters?

Lemon Garlic Hummus

February 26, 2023 by Lee Hersh Leave a Comment

I feel like I might be on a lemon kick lately.

There’s something about the bright yellow color and clean, refreshing scent that makes me feel like they are just perfect for springtime.

I have also been on a hummus kick for for the past four years and just love how creamy and versatile it is.

You can put it on a sandwich, eat is as a dip, or even use it for salad dressing.

Okay, it is a little thick for salad dressing. But if you’re like me and forget to pack salad dressing with your lunch, you improvise…with hummus. And lots of violent shaking of your salad container to try and get the hummus to spread out evenly.

I tried lemon flavored hummus for the first time when we went to Swirl on the Square Wine Bar and since then I have had the urge to recreate my own at home.

If you like hummus but have never made it yourself, you should definitely give it a try! Not only is it ridiculously easy to make, but you get a lot more bang for your buck when you make your own. It’s pretty much a win-win situation. And everybody likes to win, right?

Lemon Garlic Hummus

2 cans Garbanzo beans (approximately 2 and 1/2 cups) drained and rinsed
2 cloves garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons Tahini
2 tablespoons lime juice (optional)
6 tablespoons lemon juice (approximately 3 lemons)
1 teaspoon lemon zest (+ 1 teaspoon for garnish, if desired)
3/4 teaspoon salt

I decided to add lime juice for a little extra kick of citrus and used store bought lime juice but you could also use fresh juice from one lime in place of this.

Start by rinsing your beans…

Then place the peeled garlic cloves in your food processor and pulse until finely minced.

Next, toss in half of the beans with 1/4 cup olive oil, two tablespoons of tahini, 3/4 teaspoon salt, lemon zest and 3 tablespoons lemon juice. Pulse until a purée forms. Continue to add the rest of the beans, 1/4 cup olive oil, 2 tablespoons lime juice, and remaining 3 tablespoons of lemon juice. Process on high for several minutes until a smooth texture is achieved.

Refrigerate until you are ready to eat and serve with warm naan, pretzels, fresh vegetables or crackers.

I found that the longer the hummus sat in the refrigerator, the more the citrus flavor intensified. It is a very lemony recipe!

The lemon juice also acts as a natural preservative and allows the hummus to keep for up to a week.

Hummus is yummus!

Sorry, I had to do it.

I can only contain my inner cheese ball for so long.

Have you ever tried hummus? What is your favorite flavor?

Healthy Chili Cheese Dip for Game Day

February 25, 2023 by Lee Hersh Leave a Comment

Hosting a party for the big game? This healthy chili cheese dip will be loved by everyone. It’s especially good with a chip!

How bout them Packers? HOW ABOUT THEM PACKERS? I feel like I am all in to football now that Mark and I are together. I have never met a crazier set of fans than fans from Wisconsin. Mark is a born and raised Packer fan and went to Madison…so he’s got Wisconsin fan in his blood. I experienced my first Packer game at Lambeau and Badger game at Camp Randall (vs. Minnesota) this year. I’m a changed woman. LOL JK. But really I have grown to enjoy football in lots of ways…especially food and drink because that’s what I do best. This even means BEER. I can’t believe I’m about to say this, but I drink beer now! For the first 25 years of my life I would try beer here and there and just about spit it out I thought it was so disgusting. Now I enjoy a cold micro brew like the good Minnesota girl I am. I prefer lagers, wheats, and sours…and that’s about it. If it’s hoppy, get it away from me!

Now the food part. I love hosting football parties because it gives me an excuse to make a whole lotta food…the thing I do best! This recipe is actually epic. It’s a classic turned healthy and to be honest, I don’t know why it wasn’t made like this in the first place! Chili cheese dip is typically made with ground beef + canned beans with spices/sauce + cream cheese + more cheese. My chili cheese dip is made with:

ground turkey
pinto beans
Greek yogurt
spices
cheese

I kid you not, you will not taste the difference between this lightened up version and the original kind.

I made this ALL FOR YOU PACKERS. So you better win the game this weekend. K thx.

Coconut Oil Baked Goods | Fit Foodie Finds

February 25, 2023 by Lee Hersh Leave a Comment

A few weeks ago when I was in Boise/Portland visiting Sam, I ended up with a little stomach bug for 3 out of the 4 days I was there. I thought winter sickness was in the bag and that I got out clean this year, but I was wronggggg. Honestly- if I had to guess, I would say that my little sickness was mostly stress induced. Lot’s of signs have been shining through that I am very stressed: 1. I almost cut my thumb off last month 2. I misplaced 2 ribs during a bootcamp I was teaching 3. stomach bug.

My cure of stress? Bumping my workouts down to 4 days per week and eating donuts.

Did I mention how amazing Portland’s VooDoo Donuts are. Hubba Hubba. Frealz though, they even have vegan options, and I’m going to guess they used coconut oil instead of butter!

It’s no secret that I love using coconut oil

in FFF’s baked goods. It’s not that I’m afraid of butter by any means; I truly love the way coconut oil cooks and the taste as well! Plus- coconut oil is so versatile! We’re talking sweet, savory, skincare, and more!

Here’s a delicious round-up of {healthier} baked good that use coconut oil as the main fat from some of my favorite bloggers! Enjoy 😀

Sneaky Beet Brownies from Fit Foodie Finds

Vegan Peanut Butter Banana Breakfast Cookies from Fit Foodie Finds

Easy Gluten Free Biscotti from Fit Foodie Finds

Coconut Lemon Poppyseed Loaf from The Healthy Maven

Fudgey Paleo Skillet Brownie from Running to the Kitchen

Coconut Sweet Potato Pie from Back to Her Roots

Flax Cranberry Breakfast Cookies from Back to Her Roots

Gluten-Free Banana Bread from Eating Bird Food

Chewy Whole Wheat Chocolate Chip Cookies from The Mom ables

Deep Dish Salted Caramel Chocolate Chip Blondies from with salt and wit

Strawberry Quinoa Oatmeal Bars from Hummusapien

Paleo Chocolate Lava Cakes from Food Faith Fitness

Hazelnut Paleo Brownies from Food Faith Fitness

Whole Wheat Coconut Oatmeal Chocolate Chunk Bars from Ambitious Kitchen

The Best Coconut Flour Chocolate Chunk Bars from Ambitious Kitchen

1-IMG_4426

Crunchy Peanut Butter Steel Cut Oatmeal + Happy National Peanut Day!

February 23, 2023 by Lee Hersh Leave a Comment

This crunchy peanut butter steel cut oatmeal is made with no refined sugars, in under 30 minutes, and with all my favorite ingredients!

Guys – today is the BEST HOLIDAY OF THE YEAR.

—> NATIONAL PEANUT DAY <—

Seriously I was born to be a Planter’s Peanut ambassador. Why? Because I don’t remember the last day I DIDN’T eat peanuts or peanut butter. Double negative? I eat some form of peanut every single day whether it’s the actual nut, the nut butter, or even peanut flour! I consider peanuts a food group 😉 Really though, it’s my favorite nut for so many reasons.

BETTER-FOR-YOU – a perfect wholesome snack on-the-go.
PROTEIN – every single 1 oz. serving of dry roasted or oil roasted peanuts delivers 7 grams of protein and 6 essential nutrients!
HEALTHY FATS – More than 80% of the fat found in peanuts is the good kind of fat – mono and polyunsaturated!*
CRUNCH – I’m all about that texture
FLAVOR – no brainer.

I also have a peanut crush on Mr. Peanut. Almost forgot to add that one.

This steel cut oatmeal recipe is the epitome of breakfast. It’s made with crunchy peanuts, peanut butter, real vanilla bean paste, mashed banana, and delicious steel cut oatmeal. I know steel cut oats take a bit longer to make on the stove top, but I just absolutely love the texture. It’s a bit coarser, but I feel like I stay fuller, longer with steel cut compared to rolled or quick cooking.

This is a great meal-prep recipe. You can easily double this batch and store the extras in a glass container for the days to come. It should stay good for 3-5 days in the refrigerator!

HOLY PEANUTS. I just did the nutrition calculation for this recipe —> 22 grams of protein! Now that’s what I call a breakfast.

*Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as peanuts, as part of a diet low in saturated fat and cholesterol and not resulting in increased caloric intake may reduce the risk of heart disease.

This post is sponsored by Planters Peanuts. Thank you so much for supporting Fit Foodie Finds and my favorite food group 🙂 I was compensated and all opinions are my own.