Who needs ice-cream anyway?

When the weather gets warmer we typically reach for icy treats to cool ourselves down. A lot of these treats are high in added sugars, fat, and empty calories. While these treats are a great indulgence on occasion, I am alway looking for a nutritional treat that will satisfy my sweet tooth.

And I think I may have found my new favorite treat of Summer 2013:

Frozen Chocolate Banana Bites!

They're super easy to make, have a long shelf life, and taste like ice cream without the added sugar!

All you need is:

 a ripe banana

some melted chocolate of choice (I love dark chocolate chips)
toppings of choice: i.e. walnuts, peanuts, sprinkles...
a baking sheet
and a freezer

Simply cut banana into slices, lay on a baking sheet and freeze for an hour. Melt chocolate in a dipping bowl. Dip banana bites into chocolate, then into the toppings of choice. Place banana bites back onto baking sheet and freeze overnight or for a few hours. Once frozen, these can be transferred to a plastic baggie or freezer-safe container.


Do you have any healthy treats for the approaching summer months?

Summer Squash Parmesan (eggplant parm style)

Ever since I've been a vegetarian, eggplant parmesan has become a favorite meal of mine. It was raining where I live yesterday and I was craving something hearty for dinner. I couldn't think of a better choice than this Eggplant Parmesan recipe. Unfortunately, I didn't have an eggplant on hand!

I did, however, have a nice organic summer squash just waiting to be cooked. So I thought I'd give it a shot and share my results with you:

Pretty tasty, if I do say so myself;)

Recipe serves 2 (though is easy enough to double to serve more)

What you'll need:
1 summer squash (or small eggplant)
3/4 cup gluten-free flour (I used Bob's Red Mill all-purpose)
3/4 cup gluten-free bread crumbs (I used Gillian's - see photo below)
3/4 cup marinara sauce of choice (props to you if it's homemade!)
1 egg, beaten
2-3 tbsp canola oil
Optional: 1-2 tbsp shredded cheese of choice
3 small bowls/dishes

Directions:
Preheat oven to 375˚F. Add flour, egg, and bread crumbs to separate bowls. Slice squash into 1/4 inch slices. Heat oil in fry pan on medium-low heat. Dip squash slices into flour, egg, then the bread crumbs. Add coated slices to heated oil and cook for about 2-3 minutes, or until golden. Flip and cook for 2-3 additional minutes. Transfer slices (I find it best to lay the slices on a paper-towel lined plate to absorb excess oil). Repeat until all slices are coated and cooked.

In a bake pan, add a layer of sauce. Place slices flat along the bottom of the pan. Add another layer of sauce. Repeat until all squash slices are in the pan. Optional: Top with shredded cheese of choice. Bake for 20 minutes or until top is slightly brown (I like to put it under the broiler for an additional few minutes to add a nice browning effect).

And there you have it! A gluten-free Summer Squash Parmesan that can be adjusted to fit a dairy-free or vegan diet. It's delightfully tasty and great for those rainy day chills:)

Roasted Chickpeas

I am slightly obsessed with chickpeas. There is no hiding it. I could add chickpeas to pretty much any meal: salads, pasta dishes, veggie burgers, sandwiches, even alone as a bite-sized snack. 

On a recent trip to Whole Foods, I stumbled upon a new chickpea snack: Saffron Road's Falafel Crunchy Chickpeas. And I have to say they were quite tasty, just the right amount of spice and perfectly crunchy.

photo courtesy of: Saffron Road

I have made homemade roasted chickpeas before and wanted to try to recreate these. So, I chose to attempt a spicy falafel recipe and here's how it turned out:

1 15oz can of chickpeas, I chose 'no sodium added'

2 tbsp ground cumin

2 tbsp cayenne pepper

2 tbsp garlic powder

Directions: Preheat oven to 375˚F. Add rinsed chickpeas to bowl. Add spices. Mix until all chickpeas are evenly covered. Place chickpeas on parchment-lined baking sheet. Bake for 30-40 minutes, or until chickpeas have shrunk (as shown below). 

This tasty snack is best served at room temperature. The spices were just right, though I'd hold back on the cayenne if you're not too keen on spicy. 

Hope you enjoy!

Homemade Peanut Butter Cookies

I don't know about you, but sometimes I find gluten-free baking to be a daunting task. With ingredients like Xantham Gum, multiple flour options and equations, I tend to get overwhelmed. So last week I took to the internet to find an easy and tasty homemade gluten-free cookie recipe. 

Thankfully, I was able to find multiple options like this and this. I combined the aspects I liked and took to the kitchen for my first gluten-free baking adventure!

GFPBC: gluten-free peanut butter cookies

1/2 cup peanut butter, brand of choice

1/2 cup granulated sugar, brand of choice

1 egg

1/4 cup gluten-free oatmeal, optional

1/4 cup ground flaxseed, optional 

Directions: Preheat oven to 375˚F. Mix all ingredients in mixing bowl. Combine until mixture reaches a dough-like consistency. Roll dough into 1-inch balls, place on parchment-lined baking sheet. 

With a fork, gently press down dough, to make a crisscross pattern. Bake for 10-12 minutes, or until the cookies appear light brown in color. 

Enjoy! Do you have any simple, yet delicious gluten-free recipes?