banana oat muffins.

Here is a healthier banana muffin recipe for your Thursday! It uses wholesome ingredients such as oats and bananas. I used stevia instead of sugar to cut back on the carbs. The bananas and vanilla greek yogurt combined with the stevia help bring out sweetness in the muffins.  When butterscotch and white chocolate chips are added, these babies come out to only 16 grams of carbs (13 grams without baking chips). 

~

banana oat muffins from britney munday

Ingredients

2 1/2 cups of old-fashioned oats

2-3 bananas

2 eggs 

1 cup of vanilla greek yogurt

½ cup Stevia (or sugar)

1.5 tsp baking powder

½ tsp baking soda

1/2 cup baking chips or nuts, optional*

Instructions

1. Mash bananas in large bowl.
2. Add eggs and yogurt to large bowl. Mix well.
3. Mix in stevia, baking powder, and baking soda to banana-yogurt mixture. 
4. Use blender or food processor to grind oats into flour consistency.
5. Transfer oat flour to your large bowl. Mix well.
6. Fold in baking chips and nuts. 
7. Line 18 muffin tins or spray muffin pan with oil. 
8. Spoon batter equally among muffin tins.
9. Bake at 400 degrees F for 15-20 minutes.

*I used a combination of butterscotch chips and white chocolate chips

pumpkin smoothie.

Aren't so many smoothie recipes super summer-y? Smoothies such as pineapple mango, blueberry peach, strawberry banana, the list goes on. Don't get me wrong- I love all those yummy flavors but it's September (aka FALL) so it is time for some fall smoothies!

So, here is a super quick and easy fall smoothie recipe. And it is perfect for using up that can of pumpkin puree that's leftover from that pumpkin dessert you just made!

~

pumpkin smoothie

Ingredients

1/2 banana, frozen
1/2-3/4 cup milk (I used unsweetened vanilla almond milk)
1/4 cup pumpkin, puree 
1/2-3/4 cup vanilla greek yogurt
Sprinkle of Pumpkin Pie Spice
Sprinkle of Cinnamon
Sweetener (honey, maple syrup, stevia, etc.), optional

Instructions

Blend all ingredients together. Add more milk until you reach desired consistency.


Inspired by

http://www.peanutbutterandpeppers.com/2013/09/09/oatmeal-pumpkin-breakfast-smoothie/ &

http://ahealthylifeforme.com/pumpkin-banana-vanilla-smoothie/

healthy chocolate peanut butter shake

Here's a healthy shake recipe to get your chocolate peanut butter fix any time of day! It has 17 grams of protein (7g from peanut butter and 10g from greek yogurt) so it can easily be a meal replacement shake. I had it for breakfast and it was one of the best decisions of my day ;)

~

healthy chocolate peanut butter shake from mama miss

Ingredients

1 sliced, frozen banana 

1-2 Tbsp cocoa powder

2 Tbsp peanut butter

~1/2 cup vanilla almond milk (any milk would do though)

~1/2 cup vanilla greek yogurt

Directions

1. Blend all ingredients in blender or food processor. Add more milk for a more sipp-able consistency.

green protein smoothie.

I only have 1 week left until I go back to work (sniffle, sniffle). Since I have been off this summer, I have been making smoothies almost every morning. I've had so much fun experimenting with different kinds.  I am hoping to continue my smoothie-making-morning-ritual when I go back to work too! 

Also, Grant and I just got home from a short but incredibly sweet vacation to Virginia. We had a great time lounging by the pool, playing mini golf, visiting a couple local restaurants, & going on a few hikes at Shenandoah National Park.  Below the recipe are a couple pictures from our trip :)

~

green protein smoothie recipe (1 serving)

ingredients:

1 frozen banana

1/4-1/2 cup milk (I used vanilla almond milk)

1-2 Tbsp nut butter (I used peanut butter)

6 oz greek yogurt (I like to use vanilla or plain)

2 handfuls spinach (kale or another green would probably work too)

Optional sweetener such as maple syrup, agave, stevia, etc., (I did not use one)

instructions

Blend all ingredients together in blender or food processor. If using a blender, I recommend putting the milk in first and the spinach in last. 

 

fruit pizza with greek yogurt cream cheese frosting.

Do you ever get sad when you eat the last piece of something you made? It doesn't happen to me too often because it usually means I get to make something else. :) Let me tell you though, I was very sad when I ate the last piece of this fruit pizza. Why? Because it was stinkin' amazing!

I think fruit pizza is one of the best things ever. I mean, come on, it contains 3 of the best foods ever. Just think about it- a cookie, fruit, and cream cheese. What's not to love?!

If you need a dessert for your next party or pitch-in, this one is sure to please. And it is sure to disappear fast! 

~

fruit pizza with greek yogurt cream cheese frosting 

sugar cookie crust ingredients*

1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temp.
1 teaspoon vanilla extract
1 and 1/2 cups  all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch

greek yogurt cream cheese frosting

8 oz cream cheese, softened & room temperature

1/4-1/2 cup greek yogurt (I used vanilla)
2 cups confectioners' sugar
1 teaspoon vanilla extract

plus your choice of sliced fruit

directions

1. To make the crust, in a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter on medium speed until smooth. Add the sugar on medium speed until fluffy and light in color. Beat in eggs and vanilla. 
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day.** See my note below.
3. Preheat oven to 350F degrees. Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle. Bake for 18-20 minutes or until it is lightly browned. Do not overbake. Allow crust to cool completely before putting on frosting and fruit. If you are in a hurry, freeze or refrigerate for a few minutes to speed this process up.
4. Chop the fruit and make your frosting.
5. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners sugar. Add the vanilla and more yogurt if needed to thin out. Spread over the cooled sugar cookie crust. Decorate with fruit.
6. Cut into slices, serve, and enjoy!
7. Store leftovers in the fridge.

*You'll notice I put mine in a 9"x13" pan. This given recipe is for a 12" pizza pan. If you want it in a 9"x13", multiply this recipe by 1.5

**I put the dough in the pan to begin with and froze it for 10-15 minutes instead. Speeds up the process a lot :)

 Recipe Credit:

 http://sallysbakingaddiction.com/2014/05/23/fruit-pizza/ & 

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2164627