Updated on January 12, 2015
Healthy Banana Ice Cream Sandwiches
Healthy Banana Ice Cream Sandwiches
Serves 8
Ingredients
4 Frozen Bananas
16 Graham Crackers (Honey or Cinnamon)
1/4 C. Unsweetened Almond Coconut Milk
Saran Wrap for Storing.
In a food processor, Add the frozen bananas and process, stirring frequently as they roughly chop and break apart. Add the 1/4 Cup Almond Milk to the chopped bananas and continue to process until they become a nice soft serve consistency.
Next lay out a saran wrap piece with two graham crackers. Spoon 1 tbsp full onto one graham cracker and spread, top with the other graham cracker.
Wrap securely in the saran wrap. Store in a ziploc bag in the freezer. Enjoy!
Updated on January 12, 2015
Oatmeal Ginger Molasses Bites (Gluten Free)
Christmas is over and it’s time to detox. These only have 50 Nutrient Packed Calories in each cookie!
These are perfect to round out the Holiday Season, full of ginger, cinnamon, and molasses. All are proven to help with insulin spikes and inflammation- so get to snacking on these!
Oatmeal Ginger Molasses Bites
(Serves 18)
Dry Ingredients
1.25 Cup Gluten Free Oats
1/2 C. Coconut Flour (Make sure to break up all clumps)
1/2 Tsp Baking Powder
1/2 Tsp Ground Ginger (Or more if you desire)
1 Tsp Ground Cinnamon (I really like cinnamon!)
1/2 Tsp Pink Himalayan Sea Salt
1 Cup Stevia (Measures cup for cup with sugar)
Wet Ingredients
1 Egg
1/2 C. Unsweetened Applesauce
1/4 C. Unsulphured Molasses
Preheat the oven to 350 and line a pan with aluminum foil and nonstick spray.
Mix dry ingredients together well and make sure there are no lumps from the coconut flour. (Optional: Mix in raisins or candied ginger)
Next mix the wet ingredients together well and pour into dry. Combine thoroughly and the mix should look slightly sticky like below. Bake at 350 for ten minutes and allow to cool on a wire cooling rack.
Updated on December 20, 2014
Gingerbread Protein Bars
‘Tis the season for ginger and pumpkin everything.
Naturally I crave ginger, but this time of year, I am flat out addicted. Candied ginger, ginger tea, ginger snaps, and alas, ginger protein bars! You name it, I want it. Below is my ginger bread, made from baking one of my gingerbread protein bars.
![IMG_3770[1]](http://goldilocksfit.com/wp-content/uploads/2014/12/IMG_37701-300x300.jpg)
This recipe is made with Vita Fiber. For more information about what it is and how to get it, please look at my previous post. You will not be disappointed with this syrup, so go big when you buy 😉
Gingerbread Protein Bars
Serves 9-12 depending on the size of the bars
Dry Ingredients:
4 Scoops of protein powder (I did 2 Optimum Nutrition French Vanilla Creme and 2 Spirutein Vanilla)
1 tsp. Ground Ginger
1 Tbsp Ground Cinnamon
1 tsp. Baking Powder
1/2 Cup Stevia (Mines measures cup for cup with sugar)
Optional Add-Ins: Crushed Ginger snaps, candied ginger, etc.
Wet Ingredients:
1 cup VitaFiber Syrup
3-4 Tbsp Molasses (Unsulphured)
Line a pan with parchment paper.
Mix all dry ingredients well in a large bowl.
Next, add both wet ingredients to a microwave safe bowl and microwave on High for 2 minutes and 30 seconds.
The mixture will be hot, so use caution removing it and adding it to the dry ingredients. Add to the dry ingredients and stir immediately.
Stir the mixture until it’s a uniform consistency throughout. Then pour onto the pan lined with parchment paper and refrigerate overnight, or at least for one hour. Remove from the refrigerator and cut into bars.
Alternatively, you may take the mixture and pour into silicone molds, then refrigerate or freeze until hard. Pop out of the molds and store for 1-2 weeks in the fridge.
![IMG_3757[1]](http://goldilocksfit.com/wp-content/uploads/2014/12/IMG_37571.jpg)
![IMG_3765[1]](http://goldilocksfit.com/wp-content/uploads/2014/12/IMG_37651.jpg)
Updated on January 12, 2015
Pumpkin Chocolate Chip Cookies (Flourless, Gluten Free)
I came home after a #kaylaitsines workout (Week 1 of 12) and I swear it was #deathbykayla. 28 minutes of squats, jump squats, weighted lunges, and x jumps will make the toughest man cry. 😉
Anyways, I came home and instantly made a potassium/complex carb rich (pumpkin and bananas are GREAT sources of potassium) dessert to replenish and refeed my muscles. These cookies are rich in complex carbohydrates, potassium, sodium, and other minerals. No cramping muscles for me!
![IMG_3740[1]](http://goldilocksfit.com/wp-content/uploads/2014/12/IMG_37401.jpg)
Pumpkin Chocolate Chip Cookies (Flourless, Gluten Free)
Serves 9
3/4 c. canned pumpkin (I used about a half 15 oz. can)
2 small bananas
1/2 c. gluten free oats
1/4 c. stevia (Mine measures cup for cup with sugar)
1 tsp. unsulphured molasses (Good source of iron!)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. of Himalayan Pink Sea Salt (Good source of sodium and trace minerals!)
1/4 cup Dark Chocolate Chips (You can add more, but I worked to hard in Kayla Itsines workout to come home and mess it all up)
Preheat your oven to 375 degrees. Spray a cookie sheet with nonstick spray.
Combine all ingredients, except for the chocolate chips, in the food processor and mix well.
Next, stir in your chocolate chips with a spoon.
Drop teaspoonful cookies onto your prepared pan and bake in the preheated oven for 10 minutes. If you like them a little more well done, add five minutes, but check to make sure they are not burning.
Remove and let sit on pan for ten minutes, then enjoy! I stored mine in a glass container in the fridge for up to three days. It’s a small batch, so they shouldn’t last that long. 😉
![IMG_3737[1]](http://goldilocksfit.com/wp-content/uploads/2014/12/IMG_37371.jpg)
![IMG_3741[1]](http://goldilocksfit.com/wp-content/uploads/2014/12/IMG_37411.jpg)
Updated on January 12, 2015
White Chocolate Peppermint Popcorn Balls! (Made with Vitafiber)
Normally popcorn balls are loaded with sugar and butter! These babies are loaded with protein and fiber.
The recipe is super simple and is made with Vitafiber syrup. You can purchase Vitafiber here.
Look at this simple nutritional comparison of my recipe vs. the average popcorn ball.
White Chocolate Peppermint Popcorn Balls
Serves 8
8 Cups Air-Popped Popcorn (I Popped my own from 1/4 c. kernels)
3/4 cup Vitafiber Syrup
1/3 cup Stevia (measures cup for cup with sugar)1 Scoop Optimum Nutrition French Vanilla Creme
1/2 tsp. Peppermint Extract
If you are popping your own corn: Airpop the popcorn, spray with a little nonstick spray, add some salt and put in the oven at 250 degrees while you are prepping the Vitafiber coating.
Lay out the popcorn on a big piece of parchment paper.
Using a nonstick pan, combine all remaining ingredients in the pan. Stir constantly and heat the vitafiber mixture over medium heat.
After about two- four minutes, you will see little bubbles forming and your mixture is ready for the popcorn! Pour evenly over the popcorn and let sit for about 10 minutes.
Next form into 8 popcorn balls. (Or eat out of a bowl like I did!) Serve immediately, or store at room temperature in an airtight container for up to three days.
