Healthy Banana Bread Recipe

I would just like to declare that my momma makes the best banana bread!

As yummy as her recipe is, I recently decided to tweak it so it would qualify as a healthy banana bread recipe.  It’s honestly just as delicous but has a little less sugar and sprouted wheat instead of white flour.

We are trying to eat only sprouted breads and grains in moderation.  This recipe and my quinoa bread recipe are some of the healthier breads I’ve added to my repetoire.

Healthy Banana Bread Recipe

Now onto her updated healthified recipe…

Healthy Banana Bread Recipe

  • 1/2 c. butter, softened
  • 3/4 c. sugar, xylitol, or other sweetener
  • 3 bananas, softened and mashed
  • 2 eggs
  • 1 tsp baking soda
  • 2 c. sprouted wheat flour (I used white wheat & kamut)
  • 1/4 tsp salt

Preheat oven to 350 degrees.

Cream the butter and sugar together until thoroughly blended.  Mix in the mashed bananas and eggs.

Blend in flour, salt and baking soda.  Pour into greased loaf pan and bake for 60 minutes or until the bread is baked throughout.

The verdict on my healthy version?  The kids love it and say it’s just as good!  We got a winner!!

Gourmet Hot Chocolate Recipe ~ Mint Edition

Previously, Ellie shared how to make hot chocolate without powdered milk.  That recipe is yummy and we love it still.

But today I have a gourmet hot chocolate recipe to share.

I love all things mint and this hot chocolate is no exception.  For this recipe I converted the ingredients from our previous mix to make 1 serving at a time.  That way you can mix it as you go.

Good quality cocoa powder makes it that much more decadent and whipping cream adds more creaminess.

Mint Hot Chocolate Recipe ~ Without Powdered Milk or Mixes

Gourmet Hot Chocolate Recipe – Mint

Single Serving

  • 1 c. milk (half and half or whipping cream combination)
  • 2 Tbsp sugar
  • 2 1/2 tsp unsweetened cocoa powder
  • teeny tiny pinch of salt
  • 1 drop of peppermint essential oil (or 1/4 tsp peppermint extract)
  • whipped cream and shaved chocolate for garnish

Heat up milk in a microwave or saucepan, do not let it come to a boil.  Stir in the sugar, cocoa powder, salt and peppermint.

Pour into mug and garnish with whipped cream and shaved chocolate.



Easy Chocolate Chip Cookie Recipe with Oatmeal

Today I’m sharing an easy chocolate chip cookie recipe.

I wish I could claim these as my own but I can’t.   My awesome friend, Sarah, is the one who came up with these delicious morsels!   In the past 4 years, I’ve probably asked her for this recipe 5 times.  People like me need a blog so they cannot lose recipes.

These are not healthy cookies but if you’re looking for some yummy HEALTHY cookies, check out the recipe for my chocolate chip cookies with beans.

But back to these babies, I like my chocolate chip cookies chewy rather than cakey.  The secret ingredient in this recipe is quick-cooking oatmeal.

This easy chocolate chip cookie recipe makes about 3 1/2 dozen, so half it unless you are making these for a crowd.

WARNING:  They’re highly addictive, I dare you eat just one!  These cookies are a rare treat but so worth it!


Easy Chocolate Chip Cookies (with Oatmeal)


Easy Chocolate Chip Cookies with Oatmeal

  • 1 c. Butter
  • 1 c. Brown Sugar
  • 1 c. Sugar
  • 2 Eggs
  • 2 tsp Vanilla
  • 1  1/2 c. Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 c. Oatmeal
  • 12 oz Semi Sweet Chocolate Chips

Cream together the butter and sugars.  Add in the eggs one at a time and mix well.  Stir in the vanilla. Add all the dry ingredients except the chocolate chips.  Mix until throughly blended.  Stir in the chocolate chips.

(*This is helpful if you find your dough spreads out too much.)  Refrigerate dough for 20 minutes.  In the meantime, preheat your oven to 375 degrees.  Scoop cookie dough onto a greased cookie sheet or ungreased stoneware pan.

Bake 10-12 min, turning at the 5-6 minute mark.  Remove from oven when cookies are slightly browned on the edges.  They will finish baking on the hot pan.

Let cookies cool slightly on pan and remove to cool completely on a wire rack.

Easy Chocolate Chip Cookies for a Crowd - With Oatmeal

Pumpkin Fotato Soup Recipe

Cauliflower is my best friend since being on Trim Healthy Mama.  This lovely little (or big) veggie is great for making grain-free pizza crust but it’s ability to stand in for potatoes is why we’re tight.

Years ago my very good friend,  Anna,  shared her Pumpkin Potato Soup Recipe with me.  Let me tell you, it is yummy!

But since my potato eating days are pretty limited lately, I had to figure out how to make this fall soup work for us.

Cue my BFF.

Now keep in mind, cauliflower REALLY absorbs the liquids it’s cooked in.  My modified recipe below calls for cooking the cauliflower before you add it to the other ingredients.  You are going to want to drain out as much excess water as you can.  You may even want to squeeze your cooked cauliflower in a colander.

To make this Pumpkin Fotato Soup a complete Trim Healthy Mama (S) meal, I’d suggest a grilled chicken breast or even some rotisserie chicken on the side.

If you’re not following Trim Healthy Mama, you can make this with potatoes.  It’s yummy either way.  But please please please, do not skip out on the bacon and sour cream.  They are necessary.

Pumpkin Fotato Soup - Low Carb


Pumpkin Fotato Soup

  • 1 med onion, chopped
  • 2 Tbsp butter
  • 4 c. chicken broth
  • 2 c. cauliflower, boiled and drained well
  • 2 c. pumpkin, cooked (or 1 can of pumpkin)
  • 2 – 2  1/2 c. almond milk, unsweetened, original
  • 1/2 tsp nutmeg
  • 1  1/2 tsp salt
  • 1/4 tsp pepper


  • Sour cream
  • Bacon, cooked and crumpled



Sauté chopped onion in butter.  Add broth, cauliflower, & pumpkin.  Blend mixture in a blender or food processor until smooth.  Add milk to desired thickness.  Add spices.  Pour into saucepan and heat over medium heat until hot.  Do not bring the soup to a boil.  Add a dollop of sour cream some bacon to soup when serving.


This recipe has been linked up at Gwen’s Nest for Trim Healthy Tuesday.

Whole Wheat Bread Recipe

Previously, I shared my  Quinoa Bread Recipe, today I’m sharing my 100% Whole Wheat Bread Recipe (that I make with sprouted flour).

Since we’re doing Trim Healthy Mama, we rarely eat bread.  But, the kiddos have toast and I buy store-bought sprouted bread for my protein packed french toast.  So I got to thinking, why not MAKE sprouted bread.

If you are so inclined, you can sprout your own grain, dry it, and then grind it for bread.  I’ve done this in the past but the process takes time and is not conducive to camper living.  So I gave up on homemade sprouted grain. Thankfully a local friend tipped me off to buying sprouted grain from To Your Health Sprouted Flour Co (I do not have any affiliation with them).

My friend had some extra flour that she was storing in her freezer. So I bought some off of her.  I’m waiting on my sprouted grain to come in but in the meantime I’ve been making completely whole wheat bread with sprouted flour.  Below is my recipe and it is tasty!

Now you can use regular wheat that’s not been sprouted but sprouting lowers the carb content and raises the vitamins and minerals.  (plus it has a milder flavor)Sprouted Whole Wheat Bread Recipe

Here is my very basic but tasty whole wheat bread recipe. My kids declare it a winner, they’ve previously turned up their noses at homemade whole wheat bread.  I hope you enjoy it too!

(I used sprouted soft white wheat but will be trying out sprouted kamut, oats, and soft white soon)

Whole Wheat Bread Recipe

  • 1 c. warm water
  • 1/4 c. honey
  • 1/2 Tbsp yeast
  • 1/4 c. olive oil
  • 1 tsp salt
  • 2 1/2 – 3 c. whole wheat flour

In a medium bowl, combine the water, yeast, & honey.  Let it sit for a few minutes to give the yeast a chance to start working.  Add the salt, oil, and 2 cups of flour.  Continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch.  Knead for about 10 minutes.

When you’re finished kneading the dough, let it rise once until doubled in bulk.  Punch down dough and form it into a loaf.  Placed into a lightly greased bread pan.  Cut a slit in top of loaf to allow for expansion and air to escape.  Cover and let bread rise for about an hour.  Bake in a 350 degree preheated oven for approximately 30 minutes.

Whole Wheat Bread Recipe

*You can also make this bread in a breadmaker.

*This recipe is easily doubled.

Mint Chocolate Protein Smoothie ~ With Avocado

I know most are getting out of smoothie weather since winter is right around the corner.  I for one love smoothies in the RV because they are quick, easy to make, cleanup is a breeze, and don’t require a lot of space.

Today I’m sharing my favorite smoothie, my Mint Chocolate Protein Smoothie.

It will knock your socks off!

If you follow the Trim Healthy Mama plan it is an S (Satisfying).  The avocado adds a creaminess and you’ll never guess it’s in there.

Mint Chocolate Protein Smoothie - THM S ~ With Avocado


You can make this smoothie without the avocado, it’s still tasty just not as creamy and obviously it has less fat.  Without the avocado, it is a FP for Trim Healthy Mama.

Once again, I use my favorite protein powder by Swanson.  You can buy it here, (that is my affiliate link that will save you $5 off your first order).


For sweetener, I use 1 Tbsp Xylitol and 2 scoops of KAL Pure Stevia Extract.  KAL is by far, my favorite stevia extract powder.  This combination results in the perfect sweetness for me and my kids, but adjust as needed.

Mint Chocolate Protein Smoothie

  • 1/2 tray ice cubes (5 to 7 ice cubes
  • 1 c. almond milk
  • 1 scoop vanilla protein powder
  • 1 Tbsp cocoa powder, unsweetened
  • 1/2 avocado
  • pinch of salt
  • 2 drops peppermint essential oil (or 1/2 tsp peppermint extract)
  • 1/2 tsp vanilla extract
  • Stevia, Truvia, or Xylitol to taste

Pour all ingredients into a blender.  Pulse a few times and blend until smooth.


So what about you, do you drink smoothies throughout the winter or am I an oddity?


This recipe has been linked up at Stacy Makes Cents and Gwen’s Nest for Trim Healthy Tuesdays.

Pumpkin Bars With Cream Cheese Frosting

This post is NOT a Trim Healthy Mama recipe.  I’m human.

Nothing says fall like Pumpkin Bars with Cream Cheese Frosting.  This is a recipe my family has been making since I was a very little girl.  I love Trim Healthy Mama but this was my exception to the plan this week, and it was TOTALLY worth it.

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

  • 1 c. butter, at room temp
  • 1 2/3 c. sugar
  • 4 eggs
  • 1 (16 oz.) can of pumpkin
  • 2 c. all purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp. salt


  • 1 (8 oz) pkg cream cheese, softened
  • 1 tsp vanilla
  • 1/2 c. butter, softened
  • 3 c. powdered sugar


Preheat oven for 350 degrees.  Mix the butter and sugar together until thoroughly mixed.  Add eggs, mix well.  Stir in remaining ingredients.  Pour into a greased 11 X 15 bar pan (aka jelly roll pan).

Bake for 35 minutes or until toothpick inserted comes out clean.

While the bars are cooling, mix the frosting ingredients together.  Spread frosting over cooled bars.