I have always had a love/hate relationship with granola. You see, I love to eat granola, but I am often put off by the extremely high-fat, high calorie granola that comes with the itty bitty service size. Some different brands of granola I have tried have as much as 10-12 grams of fat per serving. I love chocolate far too much to be wasting those fat calories on granola so I passed on granola for ages, until now.
I feel like the skies cleared once I started making this recipe. It is so flipping good. One of the main things I love about this recipe is how versatile it is. The base includes oats, crisp rice cereal, coconut oil and either maple syrup or maple flavored agave syrup (I am sure that honey would taste delicious here as well.) All the other ingredients can be included, excluded and/or swapped out based on what you have on hand. I included chia seeds and hemp harts in this granola recipe due to their nutritional benefits. However, if you don’t have those ingredients, by all means leave one or both of them out. Same goes for the almonds. You may also notice that I have excluded dry fruit from this recipe. I did this because I actually prefer to enjoy this granola with fresh fruit and I find dried fruit to be extremely calorie dense and overly sweet.
I have been gluten free for about a month now and I can’t begin to tell you the difference I am feeling. “Things” are moving much more smoothly in the stomach region (if you know what I am saying) and emotionally I feel world of difference. I am less irritable, snappy, I feel less anxious and just overall more peaceful. The only major change I have made is eliminating gluten so I am attributing these changes to my new way of eating.
I have to also add that prior to this I ate a LOT of gluten. All-purpose white flour, pasta, cookies, muffins and I were BFF’s. However, since breaking up with these former loves I have found different ways of taming these cravings with other options. One of my favorite recipes is those for Banana Muffins. You can find the original recipe here, which I still make for my boys, however for a gluten free and lower fat version I created this recipe. Now, they are not exactly as light and fluffy as the original version – I can’t tell you that, however they are delicious. I used gluten-free oat flour in place of the all-purpose flour which gives these a chewy texture that I love. My favorite way to pair these is with my homemade raspberry coulis and a light smear of butter.
If you are gluten-free or are considering adopting a gluten-free lifestyle I would recommend giving these a try. I look forward to hearing your thoughts on how these turned out for you.
Gluten Free Banana Muffins
Ingredients
1/4 c. canola oil
1/4 c. unsweetened applesauce
3/4 c. sugar
2 eggs
1 t. vanilla
3 very ripe bananas, medium size
1 t. baking soda
1 t. salt
1 1/2 c. gluten-free oat flour
1/2 c. coconut flour
1/2 c. mini semi-sweet chocolate chips (optional)
Directions
Preheat oven to 350 degrees.
In a food processor bowl add the oil, applesauce, sugar, vanilla and bananas. Pulse until smooth. Next add the baking soda and salt. Pulse 2-3 times. Add the flours and pulse 2-3 times, just until combined and then add the chocolate, if using. Again, pulse just 1-2 times to distribute them evenly.
Scoop the batter into muffin tins and bake for about 20-25 minutes depending on your oven.
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I LOVE chocolate, sugar, candy, sweets, and all sorts of amazing, yummy treats. I have tried to give up sugar at times but was so miserable that I will no longer attempt to deprive myself. However, I have promised to be a bit healthier while I embrace my love of sugary sweetness. This is where my delectable Chocolate Chia Seed Pudding Parfait comes in.
Chia seeds are amazing for you and are such a versatile ingredient. They are rich in omega-3 fatty acids, high in protein, fiber and anti-oxidant rich to boot! These magical seeds naturally thicken in liquid making them the perfect way to create a healthy pudding. My favorite way to enjoy this pudding is to add granola (for crunch) and fresh fruit (in this case raspberries) for a burst of freshness.
I enjoy this pudding for breakfast or it can be eaten as a snack or dessert. This is such a tasty and healthy dish that you can enjoy it guilt-free any time of day. Please let me know of any healthy dessert swaps that you might have!
Chocolate Chia Seed Pudding Parfait
Ingredients
1 cup milk (I use unsweetened almond milk)
1/4 cup chia seeds
2 T. cocoa powder
2 T. brown sugar
1 T. granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
Granola
Fruit/Berries
Directions
Whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. Let sit for 5 minutes; stir. Repeat sitting and stirring process at least 2 times.
Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour mixture into blender and blend until smooth. Spoon into bowls and top with granola and berries.
Try these out – you won’t be disappointed.
Rainbow Banana Chocolate Muffins
(makes 18 muffins)
Ingedients
1/2 c. canola oil
3/4 c. sugar
2 eggs
1 t. vanilla
3 very ripe bananas, medium size
1 t. baking soda
1 t. salt
2 c. flour
3/4 c. mini M&M chocolate candies
Directions
Preheat oven to 350 degrees.
In a food processor bowl add the oil, sugar, vanilla and bananas. Pulse until smooth. Next add the baking soda and salt. Pulse 2-3 times. Add the flour and pulse 2-3 times, just until combined and then add the chocolate candies. Again, pulse just 1-2 times to distribute them evenly.
Scoop the batter into muffin tins and bake for about 20-25 minutes depending on your oven.
Let’s face it, when we are trying to be healthy it can be a difficult balance so I do indulge in the protein bar/snack bar on a fairly regular basis. I know that eating whole foods – fruits and veggies is best, but being a mom, working and blogging I just don’t have the discipline to always have fruits and veggies with me. Plus, truth be told, sometimes I just don’t feel like eating a fruit or a veggie and want something with some chocolate in it!
A few things I look for in my bars is that it be tasty , healthy, have a decent amount of fiber, some protein (the more, the better) and be under or right around 200 calories. So here are my favorites:
1. Kind Bars: These bars are all natural, gluten free, wheat free and have a low glycemic index. While all flavors are tasty, my absolute favorites are:
Dark Chocolate and Cherry with Cashews + Protein: 180 calories, 9 g. fat, 4 g. protein, 22 g. carbs and 3 g. fiber
Almond and Coconut (if you aren’t a coconut lover, you will HATE these): 190 calories, 14 g. fat, 4 g. protein, 14 g. carbs and 4 g. fiber
2. Cliff Bar Kidz: These are as the name implies designed for kids, but I love the brownie flavor and so do my boys.
Chocolate Brownie: 120 calories, 3 g. fat, 3 g. protein, 22 g. carbs and 3 g. fiber
3. thinkThin Bites 100 Calorie Bars: These are the perfect little snack when you are trying to lose weight and are craving something sweet to hold you over. Sugar and gluten free, these are the perfect little bar to keep in your desk drawer or purse.
Toffee Nut: 100 calories, 4 g. fat, 6 g. protein, 12 g. carbs and 1 g. fiber
4. Lara Bar: This bar is all natural and when I am trying to eat clean this one is my go to. Unlike the other bars, the ingredient list on this one is minimal. My favorite flavor, peanut butter & chocolate chip only has 4 ingredients – dates, peanuts, chocolate chips (ok, there is more ingredient in here) and salt. The taste is delicious, although not like a peanut butter and chocolate cookie you will be extremely satisfied after eating this one.
Peanut Butter & Chocolate Chip: 230 calories, 12 g. fat, 5 g. protein, 26 g. carbs and 4 g. fiber
I hope you enjoy this, please share your favorites with me – I am always on the hunt for something yummy!
Take care!
Catherine
