Healthy Banana Chocolate Chip Cookies

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You know what I love? Cookies. You know what I love even more? Delicious cookies that are healthy too, like these yummy banana chocolate chip cookies. They only have 6 ingredients: bananas, oats, peanut butter, chocolate chips, vanilla, and salt. Yep, that’s right – no flour, butter, or sugar. I suppose one could argue that chocolate chips aren’t really healthy, but we don’t know any of those people, right?

Healthy Banana Chocolate Chip Cookies

These cookies are super easy to make too; just throw all of the ingredients into one bowl, mix it up, and bake for 15 minutes. If you’re wondering, yes, they do taste like bananas. I’m not a huge fan of bananas myself, but I really like these cookies. They remind me of chocolate chip banana bread. My oldest daughter doesn’t like bananas very much either, but even she devoured these cookies (I may have neglected to tell her that bananas were one of the main ingredients).

The sugar in the bananas make the cookies plenty sweet, so no need to worry about that. In fact, I would recommend that you use semi-sweet or dark chocolate chips in this recipe; the bitterness will complement the sweet cookies nicely. As you can see from my photo, I didn’t skimp on the chocolate chips. You can probably reduce the chocolate chips to 1/2 cup, if you want a less chocolately cookie.

I used ripe, but not overripe bananas (yellow, not brown). For those with peanut allergies, you can either omit the peanut butter, or substitute a different nut/seed butter. If you do omit the peanut butter, increase the amount of salt a bit.

Ingredients
2 bananas, mashed
1 cup uncooked oats
3/4 cup chocolate chips
2 tablespoons peanut butter
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat, or parchment paper.

Add all of the ingredients to a large bowl, and stir well to combine. If you used large bananas, you may need to add a bit more oats. The mixture should be sticky and wet, but not runny.

Plop rounded tablespoonfuls onto the baking sheet. (Note: I experimented with flattening a few of my “plops” before baking, but the taste and texture was the same.) Bake for about 15 minutes, or until the cookies are light golden brown on the bottom. Let cool a few minutes and enjoy!

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Apple Pumpkin Muffins

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These Apple Pumpkin Muffins are so good! It’s like apple pie and pumpkin pie combined, but much healthier. I used 2 cups of Truvia Baking Blend, but the muffins were a bit too sweet for my taste, so I suggest using a bit less sugar (or your favorite sugar alternative). These muffins are excellent with my morning coffee or tea and are healthy enough to feel good about packing them in my children’s lunch boxes.

Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup old fashioned oats
1 1/2 cups Truvia Baking Blend (or your favorite sugar/sweetener)
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 15oz can canned pumpkin puree
1/2 cup applesauce
2 cups, peeled and chopped apple
1 cup chopped walnuts

Preheat the oven to 350 degrees. Grease or line 18 muffin cups.

Add the flours, oats, Truvia (or sugar), cinnamon, ginger, nutmeg, cloves, baking soda, and salt to a large bowl, and whisk together until well combined.

In a separate bowl, mix together the eggs, pumpkin, and applesauce. Add this mixture to the flour mixture, stirring until just combined. Fold in the chopped apples and walnuts. Spoon the batter evenly among the 18 muffin cups.

Bake for 35-40 minutes, or until the tops of the muffins spring back when lightly tapped.

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Salmon Tacos

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I am not a big fan of leftovers. No matter how delicious dinner was the night before, I am less enthusiastic about it the next day. So, when I opened my fridge and saw the leftovers from my delicious dinner of sockeye salmon, rice and salad from the night before, I decided they needed a makeover. Since I’m always in the mood for tacos, I decided to give salmon tacos a try. I am so glad I did! The flavor is wonderful, and the tacos have a rich taste without being heavy.

Ingredients
Cooked salmon (try my Grilled Sockeye Salmon recipe)
Cooked rice
Flour tortillas, soft taco size
Sour cream
Dried dill
Salsa (Mrs. Renfro’s Habanero Salsa is one of our favorites)
Lemon wedges
Salad greens

Warm the salmon and rice in the microwave. Warm the tortillas (either in a skillet or in the microwave).

In each tortilla, add about 1 tablespoon of sour cream, about 1/8 teaspoon of dill, 1/2 teaspoon of salsa (or more if you like it spicy), 1/3 cup rice,  and some salmon (as much as you like). Top the salmon with a generous squeeze of lemon and a handful of salad greens.

That’s all there is to it! Quick, healthy, and delicious – my kind of meal!

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