Quote:
Originally Posted by RubyCamaro
I have been working on tweaking some recipes to try to develop me some healthy alternatives to a couple of my difficulties. One is the protein bars. Unfortunately & have not been thrilled with any of the ones I have tried. They are edible but not enjoyable. I am also trying not to use artificial sweeteners. What is the point of trying to avoid chemicals & artificial ingredients in processed foods if I add it to things I cook. Plus I just don't trust them or like the taste. The other is a substitute for ice cream. Here are recipes I have come up with so far. Both still need some tweaking. The ice cream is not yet sweet enough & I am not sure about the nutritional balance of either. The 'magic' ingredient for me so far in this quest has been bananas as the sweetener & as an ingredient that helps with gluten free recipes making them easier, healthier & tastier. But I know too much of any good thing is still too much. I need some help with any suggestions you may have in improving the recipes & in learning what is a good portion size in the ice cream. I will also list a weekend pancake recipe I have been using sometimes. Thoughts on it also & what would be the right number of pancakes on a busy day when I will be active (like car show days) & may not eat as many meals (just try to bring some healthy snacks).
Cookie #1
1 banana mashed
1/2 cup natural peanut butter
3 tbsp. Gluten free Bisquick
1 1/4 cup oatmeal
1 tbsp. cocoa powder
1/4 cup brown sugar
drop by tablespoons onto a cookie sheet sprayed with olive oil cooking spray. Bake 15-20 min at 400 degrees. yield about 20 cookies.
Cookie #2
2 bananas mashed
1 egg
1/4 cup chopped walnuts
1 1/4 cup oatmeal
1 heaping tsp cinnamon
cook same as above.
add ins instead of walnuts to above to change them up raisins, craisins, sliced almonds, chopped pecans or chopped dates.
Strawberry-Banana Ice Cream
3 bananas mashed (probably needs to be increased or add something else to sweeten)
2 cups strawberries mashed
1 pkg unflavored gelatin
1 13.5 oz can coconut milk
1 1/2 cup (1 24oz pkg) fat free unflavored Greek yogurt
1 tsp coconut oil
1/4 cup honey
Put coconut milk, coconut oil & honey in a small saucepan over low heat. Sprinkle gelatin in. Stir until gelatin is completely dissolved. Set aside to cool. combine cocoanut milk mixture, yogurt & fruits in a large bowl with a whisk. Pour into ice cream maker or an air tight container & place in freezer. If using the freezer method take out every 2 hours, scrape frozen part from sides of container, mash with a fork & stir until frozen solidly.
This is also a recipe I have been using as my weekend treat as I tend to be busy on weekends & don't eat as many meals (usually just add in some protein bars or some of my cookies in-between meals).
Banana pancakes
1 banana mashed
1 egg whisked
1 pkg instant oatmeal
1 tbsp. chopped walnuts
Pour by scant 1/4 cup onto a hot skillet/griddle oiled lightly with a healthy cooking oil. Smaller ones turn more easily. Skillet/griddle needs to be very hot, just before the point oil starts to smoke. Wait to turn them until the edges are browned, outsides are dry looking & insides have some bubbles. Remove to plates & drizzle lightly with honey.
Okay, what do you think?
Thanks for the input CFD. Welcome aboard everyone!
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That's a lot of sugar!! Brown sugar is white sugar and molasses sugar plus sugar =more sugar.
Not sure if it suits you taste but adding cinnamon will help control insulin spike. Real cinnamon, many off the shelf cinnamon's contain saw dust as a filler, and artificial ingredients, hard to believe but true