Cinnamon Peanut Butter Date Bread w/ PB Whipped Cream

Chances are you are hung over on Spicy Chicken Wings and too much Miller Light.

Or maybe you watched Netflix all day and avoided that once of year football celebration.

Just know that today is Monday.

And we peanut butter.

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Yep, we are making healthy stuff here.

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Hearty, and slightly sweet

IMG_0462Cinnamon Peanut Butter Date Bread

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with Peanut Butter Coconut Whipped Cream.

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Because you just need whip cream in your life.

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Hey,

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I’m just here so I won’t get fined. 😉

 

Cinnamon Peanut Butter Date Bread with PB Whipped Cream
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Thick, hearty squares of peanut butter bread swirled w/ cinnamon, sweetened with dates and topped w/ a whipped coconut cream infused with more peanut butter! Gluten-free and refined sugar-free!
Ingredients
  • For the bread:
  • ½ c. Medjool dates, pitted and soaked overnight in water, drained
  • 1 c. all-natural peanut butter, I used unsalted
  • 4 large eggs
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 1 T. ground cinnamon
  • 1 t. baking soda
  • ½ t. salt
  • For the whipped cream:
  • ½ c. full-fat coconut milk, refrigerated overnight
  • ¼ c. creamy peanut butter
  • 2 T. granulated stevia
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In the bowl of a large food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, peanut butter, eggs, and stevia until smooth.
  4. Stir in the coconut flour, cinnamon, baking soda, and salt.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool slightly.
  6. For the whipped cream, combine the coconut milk, peanut butter, and stevia in a small mixing bowl, mixing until smooth.
  7. Cut the bread into 9 even squares and top each square with a good dollop of peanut butter whipped cream.
  8. Enjoy!

MANGIA!!!

Mini Date Banana Bread Bites

 I’m still a bit saddened over the loss my Dallas Cowboys had on Sunday.

I mean, we are America’s team.

I’m sure you heard or saw your facebook blow up with tweets from angry DC fans the moment those refs made that call.

That one freaking call…cost us the whole damn game.

Okay, rant over.

Always next year.

Let’s talk about more important stuff.

Foooooood.

Last Sunday wasn’t only a football watching day…it was a banana bread making day.

Y’all….

this stuff is sweetened with date puree.

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That’s alllll!

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This we cut it up into little banana bread bites.

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Then we do a little cinnamon vanilla icing on top.

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Ya, these practically melt in your mouth.

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It’s like little bites of disguised health food.

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Those sneaky little dates.

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So magical.

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My brain goes nuts.

Mini Date Banana Bread Bites w/ Cinnamon Vanilla Icing
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Melt in your mouth banana bread bites sweetened w/ nothing but dates. Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. pitted Medjool dates, soaked in water overnight, and drained
  • 1 large, ripe banana, mashed
  • 2 large eggs
  • 2 T. full-fat coconut milk
  • ¼ c. granulated stevia, optional
  • 1 T. melted coconut oil
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • For the icing:
  • ¼ c. coconut butter, melted
  • ½ t. vanilla bean paste
  • ¼ t. ground cinnamon
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
  2. In a food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, banana, eggs, coconut milk, stevia, and coconut oil until smooth.
  4. Stir in the coconut flour and baking soda.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool slightly, cut into small squares.
  7. For the icing, in a small bowl, mix all of the ingredients together until smooth.
  8. Top each square of banana bread with a small amount of icing.
  9. Serve.

MANGIA!!!

Flu Fighting Tips and Cinnamon Swirl Cashew Date Mug Muffin

Is it me, or does everyone have the flu?

I feel as though the entire population of my face book friends has the flu, oh, and if they have kids, they have it too.

What gives?

I guess it’s flu “season.”

I’m not surprised given the bouts of cold weather that decided to show up round these here parts…post Christmas.

The 20-30 degree range is considered arctic temps for Texas.

I haven’t really been sick in the past couple of years.

I’m pretty sure I can’t even remember the last time it was that I had the flu.

I’m more likely to get food poisoning.

I owe my clean bill of health to my diet and exercise…it’s really not a special secret.

How we take care of ourselves truly governs our health.

Here are a few of my tips and tricks to keep the flu at bay 🙂

1. Drink Tea: 1 cup of tea/day keeps the Dr. away is my motto 🙂 Tea is packed with immunity-boosting antioxidants, which helps your cells fight off the germs which are making you sick. My favorite tea is Yogi Ginger Tea, which I have been drinking for years! It helps keep my acid-reflux at bay, aids with digestion, and helps fight off the flu. It’s a triple threat! I drink mine w/ a packet of granulated stevia and a bit of coconut milk.

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2. Spice is Nice: especially Cinnamon. Cinnamon is not only my favorite spice, but it helps with aching muscles and congestion. Because it is slightly spicy, it works wonders for a stuffy nose. Other great spices are tumeric, cloves, and ginger. Stir any of these into your oatmeal, sprinkle a dash onto your morning coffee, or stir into a cup of tea.

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3. Exercise: I mean, who would have thought…fitness is a flu-fighting remedy! I workout every single day. Now, if I worked my body to exhaustion every single day, I would probably make myself sick. However, I have a method. I usually run about 3-4 days/week and alternate with weight training and pilates, which I do on my “active rest” days. I joined the Tone It Up Community last year and loooooove their workouts. The Tone It Up girls, Karena & Katrina are absolutely amazing role models and have developed a community where women can feel comfortable sharing their struggles with body image, while workout out together. I usually do a variety of routines from their dvd’s or website, alternating strength training and HIIT workouts. I also just got the opportunity to try Class Pass and cannot wait…I love to try new fitness studios that offer something outside of my normal routine.

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4. Eat Clean: I know…pretty simple, right. Eating a variety of healthy foods gives your body the energy it needs to fight off illness. Now, when I say “eat clean,” I don’t mean depriving yourself of any and all sweets, but making healthy choices. I have no idea when the last time was that I had soda, or ate something out of a package with ingredients that I can’t pronounce. Basically, I eliminated all processed foods from my diet, and I cannot tell you how much better I feel. Salty snacks & packaged foods always made me feel bloated. I would eat 1 package of kale chips for lunch and would feel energy drained by 3 o’clock. Now, I eat fresh fruits and vegetables, lean protein, and incorporate my own recipes for paleo breads and snacks into my diet. Baking and cooking my own foods allows me to really get the proper balance of carbs, fat, protein, and sugar that I need to fuel my day. While my blog is predominantly paleo, I am not on a strict paleo diet. I have to have beans, and I would practically die without Greek yogurt in my life. Nobody is perfect. There is not one way to eat, it’s all about what is best for you! For some amazing superfood recipes to keep you in top flu fighting shape, check out Aloha!  Their recipes are not only good for you, but their photos are gorgeous! Check em’ out! Aloha also offers an amazing superfood green powder that you can add to any smoothie or recipe.

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Below is the perfect flu fighting recipe with a combination of super foods to keep you healthy and energized.

Creamy cashew butter

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does a little smash bang with protein powder & date puree.

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Then, the whole thing gets a swirl of cinnamon.

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Top it with coconut butter and you are good to go!

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Oh, and this is a single serving mug muffin.

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Oh, oh, and the best part…it takes less than 3 minutes to make.

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Mhhhhhm.

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It also looks like a giant cinnamon roll.

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Flu-fighting foods for the win! 🙂

Cinnamon Swirl Cashew Date Mug Muffin
Author: 
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A fluffy muffin made w/ creamy cashew butter, sweetened with dates, and swirled with cinnamon for a heart-warming breakfast treat that you can feel good about. Gluten-free, paleo, refined sugar-free.
Ingredients
  • ¼ c. Medjool dates, pitted, soaked in water overnight
  • 2 T. cashew butter
  • 1 large egg
  • ½ t. pure vanilla extract
  • 1.5 T. unsweetened, vanilla protein powder (I used hemp seed protein)
  • ½ t. baking powder
  • ¼ t. ground cinnamon
  • melted coconut butter, for topping, optional
Instructions
  1. Grease a coffee mug with cooking spray.
  2. Drain the dates and place them in a food processor.
  3. Puree the dates until a thick, smooth paste forms.
  4. In a small mixing bowl, combine the cashew butter, 2 tablespoons of the date puree, egg, and vanilla until smooth.
  5. Stir in the protein powder and baking powder.
  6. Pour the batter into the coffee mug.
  7. Place the ground cinnamon on top of the batter and use a fork or toothpick to make a "swirl" pattern throughout the batter.
  8. Microwave for 2-3 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffin cool slightly, turn out of the coffee mug using a knife, and drizzle with coconut butter.

MANGIA!!!

Banana Date Yogurt Parfait

Ok y’all.

Here we are on the last day of the year.

I hope you have written your New Year resolutions.

I don’t even want to attempt the gym at the moment because I will see about 40000 people I have never seen before committing to a two week stint of cardio and weight lifting until they are burnt out.

One thing that I always vow to do in the new year is to continue eating a healthy diet.

Eating real food just makes me feel better.

Plus, I’m pretty sure it keeps me looking young too! 😉

My morning routine always begins with Greek yogurt and fruit.

I just love it.

That’s where Chobani comes in to play.

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I was thrilled when I got asked to participate in Chobani’s #MadewithChobani campaign.

Basically, all I did was create a healthy recipe using Chobani Greek Yogurt.

Pretty simple, right?

Sometimes I like to eat it plain, or with a scoop of peanut butter mixed in.

Other times I like to dress it up.

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All we are going to do is puree banana, dates, and Chobani together until smooth.

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Then we do a little layering magic w/ homemade granola (or your fave store bought…I totally don’t judge).

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Then we layer on some berry jam.

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Y’all.

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This is breakfast.

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I mean, serrrrriously.

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Tangy, creamy, sweet, crunchy, and light…

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in each and every bite.

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So, go pick up some Chobani and get in the kitchen and whip up this healthy breakfast treat.

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Feel free to share some of your New Year resolutions in the comment section below!

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🙂

Banana Date Yogurt Parfait
Author: 
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
 
Sweet dates pureed with tangy, thick, Greek yogurt, layered w/ crunchy nut granola and berry jam. Gluten-free, paleo option, vegan option.
Ingredients
  • 6 dates, pitted, soaked in warm water overnight
  • 1 large banana, cut in half
  • ¼ c. Chobani plain Greek yogurt ( I used non-fat) (for a vegan and/or paleo option use coconut milk yogurt or full-fat coconut milk)
  • ¼ c. no sugar-added berry jam
  • ⅓ c. of your favorite granola ( I use my own homemade version, see the body of this text for the links)
Instructions
  1. Using a blender or magic bullet, blend together the dates, ½ of the banana, and the yogurt until smooth.
  2. Use a small, stemless wine glass or small mason jar to begin the layering process.
  3. Place a layer of the granola at the bottom of the jar.
  4. Layer the granola with a layer of the berry jam.
  5. Layer the berry jam with the banana date yogurt.
  6. Repeat the layering process beginning with granola and ending with the yogurt until the glass is almost filled.
  7. Slice the remaining banana half and place on top of the parfait.
  8. Sprinkle with remaining granola.

MANGIA!!!

A Date w/ Carrot and Banana

 Hi, my name is Chelsy and I’m addicted to breakfast foods.

If you know me, you know that this statement is without a doubt, truth.

My fave breakfast is from my favorite breakfast place near my childhood neighborhood.

My dad and I still go there often to eat breakfast on the weekends.

The last time I ate breakfast there was a Monday, a rough Monday, the Monday that my pup Annabelle past away.

My dad and I were sooooo distraught, so we took sick days from work and headed to Frank’s for the ultimate veggie omelets and a stack of mile high hash brown’s…I love my hash brown’s crisp to perfection.

It was the perfect comfort food.

My dad is on a 3-month work trip internationally and these next 3 months I am going to miss without a trip to Frank’s.

It’s not the same going without him.

I almost feel like I’m cheating him.

So, with my mom and I here, I have to create my own comfort breakfast food.

Y’all know I’m a huge fan of banana bread.

So is my dad.

My mom is as well.

It’s a win-win-win situation in our house.

Soooooo…I made a health-ified version of banana bread…

and called it breakfast.

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Oh yes, I chocked that thing full of carrot and dried dates…

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because you need something chewy, and slightly sweet for breakfast.

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Y’all…

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this stuff is like cake.

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Like a breakfast carrot cake.

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I love that I can cut right through it, one handed, with my fork.

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That is just how tender it is.

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Did I mention…

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it’s vegan, gluten-free,

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and paleo?

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It just gets better & better 🙂

Carrot Banana Breakfast Bread
Author: 
Recipe type: Bread, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Slightly sweet bread perfect for breakfast packed w/ chewy dried dates, sweet banana, and grated carrot. Gluten-free, paleo, vegan, refined sugar-free, flour-less.
Ingredients
  • 2 flax eggs (2 T. flaxseed meal + 6 T. warm water, mix let sit 10 minutes)
  • 2 large, ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • ¼ c. dried dates, chopped
  • 1 large carrot, grated
  • melted coconut butter, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, bananas, coconut butter, cashew butter, stevia, apple cider vinegar, vanilla, and baking soda until smooth.
  3. Fold in the dried dates and grated carrots.
  4. Pour the batter into the prepared pan and bake 25-30 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
  5. Let cool. Cut into 9 squares and drizzle w/ melted coconut butter if preferred.

MANGIA!!!