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Stuffed Jalapeno Poppers

We’re not gonna lie, we love spicy food. Ever since we were little and our Dad lovingly teased us and said that eating spicy food made you stronger and more “manly” (yep, we were tomboys and daddy’s little girls –and being like him–and more “manly” was strangely quite attractive to us in those days!), we were sold! We’d load our food with red pepper, and enjoy every bite of it! So of course we still enjoy a good ole kick in our taste buds every now and then, and it inspired this recipe. 🙂

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Perfect for enjoying while tailgating or serving as a healthy appetizer before a party, these stuffed jalapeno bites are the definition of lightened up comfort food! Filled with hummus, tomatoes, and feta cheese, you can get your appetizer fix without getting all that extra fat and calories—and at 45 calories a serving, you really can’t go wrong.

 

(Psst… looking for more lightened up recipes? Please feel free to search this site! And here are a few to try…

Skinny Potato Skins

Skinny Mash

Comfort Food Reinvented Apple Pie  

Microwave Peanut Butter Chocolate Chip Cookies )

 

Aside from tantalizing your taste buds, here are a few other reasons you can feel good about eating these lil’ numbers!

 

  • They’re meat-free and packed with flavor, so they’re perfect if you are trying to cut back on meat and fearful that you have to cut out all the flavorful stuff!
  • Chickpeas (a.k.a. garbanzo beans) are a great source of protein and fiber and can help lower your cholesterol.
  • Tomatoes are a great source of lycopene, which not only helps to fight cancer, but also keeps your skin youthful by acting as a natural sunblock.

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Stuffed Jalapeno Bites

Makes 8 Servings (16 poppers)

Hummus:

1 can of garbanzo beans (chickpeas), drained (19 0z)

3 garlic cloves, crushed

1 tsp cayenne pepper

½ tsp black pepper

½ tsp red pepper

¼ cup water

1 lemon

(Use about half of the hummus for the stuffed jalapenos and save the rest!)

 

Jalapeno:

8 Jalapenos, sliced in half, seeds removed

½ small tomato, diced

1/8 cup Feta cheese

 

Directions:

  1. In a food processor, add the beans, garlic, cayenne pepper, red pepper, and water.
  2. Cut the lemon in half, and squeeze the juice of each half into the food processor.
  3. Mix the ingredients together until smooth.
  4. For each jalapeno half, dig out the center.
  5. Fill each jalapeno shell with the hummus, and top with the cheese and tomato. Enjoy!

Nutrition Information: 

Calories: 45 kcal

Carbohydrates: 7 grams

Fat: 1 gram

Protein: 2 grams

Cholesterol: 2 mg

Sodium: 115 mg

Sugars: 1 gram

Fiber: 2 grams

Stuffed Jalapeno Poppers
 
Prep time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 can of garbanzo beans (chickpeas), drained (19 0z)
  • 3 garlic cloves, crushed
  • 1 tsp cayenne pepper
  • ½ tsp black pepper
  • ½ tsp red pepper
  • ¼ cup water
  • 1 lemon
  • 8 Jalapenos, sliced in half, seeds removed
  • ½ small tomato, diced
  • ⅛ cup Feta cheese
Instructions
  1. In a food processor, add the beans, garlic, cayenne pepper, red pepper, and water.
  2. Cut the lemon in half, and squeeze the juice of each half into the food processor.
  3. Mix the ingredients together until smooth.
  4. For each jalapeno half, dig out the center.
  5. Fill each jalapeno shell with the hummus, and top with the cheese and tomato. Enjoy!
Nutrition Information
Serving size: 2 poppers Calories: 45 Fat: 1 g Carbohydrates: 7 g Sugar: 1 g Sodium: 115 mg Fiber: 2 g Protein: 2 g Cholesterol: 2 mg

 

Lentil Vegetable Soup

We have the fondest memories of coming home to our Mom’s homemade soup. She always creates great, hearty soups from scratch, and once a week was soup night at our house. We’d come home from a long day of school followed by soccer practice, and we were always so hungry when we got home that we could barely wait to dive in to what we knew would be a delicious meal. Her soups are always hearty and super satisfying, yet packed with veggies. One of our faves was (and still is!) her Lentil Soup, so this Lentil Vegetable Soup is inspired by it. And it’s great if you’re trying to add more vegetarian meals to your repertoire or if you’re in search of a great meal for Meatless Monday!

 

Psst…

Love comfort food, but hate the calories and what it does to your waistline? Try some of these lightened-up comfort food recipes:

Creamy Cauliflower Mac ‘n Cheese

Skinny Mash

Skinny Mac and Cheese

Spaghetti Squash with Tomato Sauce and Parmesan Cheese

 

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This soup is warm and comforting. And unlike many stews and casseroles that are packed with fat and calories and may contribute to weight gain as they rely on fatty cuts of meat, lots of cheese or butter to make them flavorful, this soup is only 194 calories! The red lentils in this recipe break down during cooking to create a thick and creamy soup—without any added fat (or the calories that come with it!). Lentils are rich in fiber and protein, so they‘re great for weight loss since they keep you satisfied until your next meal. Not only that, lentils, beans, and other legumes are an inexpensive (and healthy!) way to add protein to a dish without any meat.

More nutritional bonuses?

The flavorful spice, turmeric’s active compound, curcumin, is a potent antioxidant with powerful anti-inflammatory properties.¹ It has been shown to support cognitive function, ease bloating and gas caused by indigestion, and help stabilize blood glucose levels.² With its savory flavor and bright yellow color, turmeric powder makes a great addition to your list of pantry staples! Serve this soup with a green salad on the side for a complete and healthy meal!

 

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Lentil Vegetable Soup

Makes 6 servings

 

Ingredients

1 ½ cups red lentils

1 tsp. turmeric powder

1/2 tsp. sea salt

1/2 tsp. cayenne pepper

1 Tbs. cumin powder

1 heaping tsp. Mexican oregano*

4 cloves garlic, finely chopped

2 carrots, diced

2 celery stalks, diced

1 onion, diced

5 cups water

Sliced green onions for garnish, optional

 

Directions:

Clean lentils by discarding any moldy beans or small rocks, then rinse until the dirty water runs clear. In a clean bowl, add lentils and cover with filtered water; soak overnight.

Rinse and drain lentils. In a medium pot, combine all ingredients. Bring to a boil, reduce heat, and simmer for about 20-25 minutes or until lentils are tender. While the lentils are cooking, keep the pot partially covered and stir occasionally. Enjoy!

*Another variety of oregano can be substituted

Nutrition Facts: 194 Calories, 1 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 231 mg Sodium, 34 g Carbohydrate, 7 g Fiber, 2 g Sugar, 13 g Protein

 

Lentil Vegetable Soup
 
Author:
Serves: 6 servings
Ingredients
  • 1 ½ cups red lentils
  • 1 tsp. turmeric powder
  • 2 tsp. sea salt
  • ½ tsp. cayenne pepper
  • 1 Tbs. cumin powder
  • 1 heaping tsp. Mexican oregano*
  • 4 cloves garlic, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 5 cups water
  • Sliced green onions for garnish, optional
Instructions
  1. Clean lentils by discarding any moldy beans or small rocks, then rinse until the dirty water runs clear. In a clean bowl, add lentils and cover with filtered water; soak overnight.
  2. Rinse and drain lentils. In a medium pot, combine all ingredients. Bring to a boil, reduce heat, and simmer for about 20-25 minutes or until lentils are tender. While the lentils are cooking, keep the pot partially covered and stir occasionally. Enjoy! *Another variety of oregano can be substituted
Nutrition Information
Calories: 194 Fat: 1 Saturated fat: 0 Carbohydrates: 34 Sugar: 2 Sodium: 231 Fiber: 7 Protein: 13 Cholesterol: 0

 

Lentil Soup Collage

 

Sources:

¹https://umm.edu/health/medical/altmed/herb/turmeric

²http://draxe.com/turmeric-health-benefits/

Easy Strawberry Lemon Frozen Yogurt

As registered dietitians and personal trainers you may think that since we eat a healthy diet, exercise and love veggies that we automatically must just not like sweets. Ha! If only!

The truth is we love chocolate and frozen desserts—and have a thang for fro-yo. In college there was a fro-yo store on campus, Yogurt Jungle that had “Jungle Monday Madness” where you could get two small yogurts for the price of one. We were students on a budget and we weren’t shy with our order and usually ordered two. Yes—we each ordered two, which meant four small frozen yogurts each! And we’d end up eating those instead of a healthy dinner—every Monday night! Oy! Thank goodness we don’t do that anymore (yes, we didn’t feel so good the rest of the night) but that doesn’t mean we love fro-yo any less! 😉

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Thankfully, since those days, we’ve learned to make some pretty delicious, waistline-friendly frozen desserts that we can eat and get in the very comfort of our own home—and that we love but don’t overeat! Plus, they are a lot less processed and have a lot less sugar—in fact, ours are actually pretty good for you! Remember our Skinny Strawberry Mint Ice Cream, Skinny Banana Ice Cream SandwichesDark Chocolate Banana Ice Creamand this Chocolate Peanut Butter Banana Ice Cream? Well those just whet our appetite to make more!

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Easy Strawberry Lemon Frozen Yogurt

Keep the taste of summer alive no matter the season–with this sweet treat! This strawberry frozen yogurt is perfect for a mid-day snack or a desert and it’s just 95 calories per serving! 🙂

This recipe uses Greek yogurt, so you will get more protein than you would with regular frozen yogurt. It also uses fresh strawberries and a little pineapple too, so you can get some of your daily fruit!

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Serves 6

Ingredients:

3 cups frozen strawberries

1 cup pineapple

1 cup vanilla Greek yogurt

1 Tablespoons honey (If you enjoy tart yogurt like Pinkberry, you can leave out the honey!)

2 tablespoon fresh lemon juice

Directions:

  1. In a food processor, add half of the strawberries, half of the pineapple, and half of the yogurt. Blend until smooth.
  2. Add the rest of the strawberries, pineapple, yogurt and the honey and lemon juice. Blend again until smooth.
  3. Let the frozen yogurt sit in the freezer for a couple hours until desired consistency is reached.Enjoy!

Per serving:

Calories: 95

Carbs: 20 grams

Fat: 0 grams

Protein: 4 grams

Cholesterol: 2 milligrams

Sodium: 18 milligrams

Sugars: 14 grams

Fiber: 3 grams

Strawberry Lemon Froyo Collage (1)

Easy Strawberry Lemon Frozen Yogurt
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 cups frozen strawberries
  • 1 cup pineapple
  • 1 cup vanilla Greek yogurt
  • 1 Tablespoons honey
  • 2 tablespoon fresh lemon juice
Instructions
  1. In a food processor, add half of the strawberries, half of the pineapple, and half of the yogurt. Blend until smooth.
  2. Add the rest of the strawberries, pineapple, yogurt and the honey and lemon juice. Blend again until smooth.
  3. Let the frozen yogurt sit in the freezer for a couple hours until desired consistency is reached.Enjoy!
Nutrition Information
Serving size: ⅓ cup Calories: 95 Fat: 0 g Carbohydrates: 20 g Sugar: 14 g Sodium: 18 mg Fiber: 3 g Protein: 4 g Cholesterol: 2 mg

 

Goat Cheese & Walnut Stuffed Dates

When we were in high school, we’d come home after school and have a large snack before heading out for our run and soccer training.  Lyssie would eat a large canister of dates and immediately head out for a run and to train for soccer.   Yep, no joke!  With a full stomach of dates (Tammy’ loved dates too, but raisins were her thing and her tummy was filled with them. Umm, yum!) we’d sprint out the door and be energized for hours.  We still can’t get over that we didn’t get a stomach cramp running with all of that fiber-filled food in our stomach!  And nowadays as registered dietitians, we get a good laugh when we realize how lucky we were knowing we’d be shocked if any of our athletes told us they would dare take the chance and exercise after eating that for a snack–with all the fiber in their stomach!

But there was something about the delicious, sweet flavor and chewy, satisfying texture of the dates that sucked Lyssie in.  And the long-lasting energy they provide kept her coming back for more! And that was before we even knew they were packed with fiber and health-promoting phytonutrients.

To this day, we both still love our dates (only now we don’t eat them in such large quantities or right before exercising!)  Have you seen one of our favorite ways to squash a sweet tooth with these healthy chocolatey date alternatives? You can see the video here.  Or have you tried our Chocolate Coconut Chia Balls  or our Mini Vegan Carrot Cakes  just to name a few of our recipes that highlight the finger-licking sweetness of the mighty date! And we love to develop new ways to enjoy them.  That’s why we have to share our latest creation, Goat Cheese and Walnut Stuffed Dates!

Date surprise pic

Goat Cheese & Walnut Stuffed Dates

These treats are perfect to serve as an appetizer at a party or a mid-day snack! With walnuts and goat cheese “wrapped up” in a date, topped off with a sprinkle of cinnamon; this is a flavor combination your taste buds will adore! We love the sweet, savory and salty combination of flavors with the gooey, smooth and crunchy textures. Enjoy!

Yields: 1 serving

Serving Size: 1 date

Ingredients

1 pitted date (or you can pit the date yourself by cutting the date down the middle)

½ tsp goat cheese

1 shelled walnut

Sprinkle of cinnamon

 

Directions

Slice the date partially down the middle so that you can see the inside but so that the bottom is still attached.

Take a ½ tsp of goat cheese and use a knife to place it in the date, then stick the walnut inside and partially close the date to avoid the ingredients from falling out.

Sprinkle a dash of cinnamon on top, but be careful not to add too much as its’ strong flavor may take away from the rest of the bite.

 

Nutrition Facts

Calories: 43

Carbohydrates: 5 g

Fat: 2 g

Protein: 1 g

Saturated Fat: 0 g

Cholesterol: 0 g

Sodium: 9 mg

Fiber: 0 g

Sugar: 4 g

Goat Cheese & Walnut Stuffed Dates
 
Author:
Recipe type: Snack
Ingredients
  • 1 pitted date (or you can pit the date yourself by cutting the date down the middle)
  • ½ tsp goat cheese
  • 1 shelled walnut
  • Sprinkle of cinnamon
Instructions
  1. Slice the date partially down the middle so that you can see the inside but so that the bottom is still attached.
  2. Take a ½ tsp of goat cheese and use a knife to place it in the date, then stick the walnut inside and partially close the date to avoid the ingredients from falling out.
  3. Sprinkle a dash of cinnamon on top, be careful not to add too much as its’ strong flavor may take away from the rest of the bite!
Nutrition Information
Serving size: 1 date Calories: 43 Fat: 2 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 4 g Sodium: 9 mg Fiber: 0 g Protein: 1 g Cholesterol: 0 g

 

Baked Zucchini Boats

Having a hard time getting all your veggies? We’ve been there!

Sure, now we’re veggie-loving registered dietitians, but we weren’t always besties with our greens!  In fact, as picky kids, the second our mom turned her back when we were at the dinner table, we’d quickly scurry off with our salads in hand to our deck where our best friend Mary and her black lab Buddy, were anxiously waiting for any veggies we’d want to share.  So how, you may be wondering did those girls become veggie fiends?

It happened gradually for us in our high school years–after witnessing how energetic and healthy they made us feel, how they made our skin glow and how they played a part in weight control… and after experimenting and seeing how delicious they could be, the switch flipped and our love affair with veggies began—nowadays we seriously can’t get enough…

And now that we get to witness our clients reap the same veggie rewards, we are constantly trying to find easy ways to make getting delicious veggies easier.  That’s one of the main reasons we wrote our latest book The Nutrition Twins’ Veggie Cure and created recipes like our Kale Recharge Smoothie, our Smoked Paprika Zucchini Chips, and our Zucchini Parmesan Rounds.  And now these! We can’t wait to hear what ya think!

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Weight loss tip:

To prevent overeating at your meal, simply eat some veggies (like these scrumptious Zucchini Boats) before the main course.  Veggies are packed with nutrients and they’re high in fiber, so they fill you up, not out.  These Baked Zucchini Boats make the perfect appetizer before your meal to prevent overeating during your meal! Zucchini is low in calories and with the zesty tomato, onion, and jalapeno topping added to it, this side dish is absolutely irresistible.  Fill up on this scrumptious starter that also packs protein, and you’ll eat a lot less of the heavy main meal, woohoo!

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Baked Zucchini Boats

Ingredients
3 Medium Zucchini
6 oz can Tomato Paste
1 tsp garlic powder
1 tsp onion powder
1 tsp cilantro
1/8 cup finely chopped fresh basil
½ cup Italian bread crumbs
¼ cup tomatoes (diced)
1/8 cup green onions (chopped)
1 tbsp crushed red pepper
½ diced jalapeno
Salt and pepper, to taste
½ cup shredded low-fat mozzarella

Directions
1. Preheat oven to 350 degrees.
2. In a large pot, boil enough water to cover the zucchinis. Add the zucchinis and boil for 10 minutes.
3. In a small mixing bowl, add the tomato paste, garlic powder, onion powder, cilantro, and fresh basil to the tomato paste and mix together.
4. After the zucchini has boiled (the zucchinis should still be firm, but you should be able to poke through them with a fork), scoop out the pulp to about ¼ inch from the skin, leaving a “boat” structure. Finely chop the pulp and place into a separate small mixing bowl.
5. Mix in the diced tomatoes, green onions, jalapenos, crushed red pepper, and bread crumbs into the bowl with the zucchini pulp. Lightly season the mixture with salt and pepper.
6. On the zucchini ”boats”, coat with the tomato paste mixture.
7. Top the tomato paste with the mixture of vegetables and bread crumbs.
8. Lightly cover the filled boats with mozzarella cheese.
9. Cook the zucchini boats at 350 degrees for 10 minutes. Enjoy!

zucchini cropped

Nutrition Information
Calories: 114
Carbohydrates: 17 grams
Fat: 2 grams
Protein: 7 grams
Cholesterol: 5 milligrams
Sodium: 227 milligrams
Sugars: 6 grams
Fiber: 3 grams

Baked Zucchini Boats
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 Medium Zucchini
  • 6 oz can Tomato Paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cilantro
  • ⅛ cup finely chopped fresh basil
  • ½ cup Italian bread crumbs
  • ¼ cup tomatoes (diced)
  • ⅛ cup green onions (chopped)
  • 1 tbsp crushed red pepper
  • ½ diced jalapeno
  • Salt and pepper, to taste
  • ½ cup shredded low-fat mozzarella
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large pot, boil enough water to cover the zucchinis. Add the zucchinis and boil for 10 minutes.
  3. In a small mixing bowl, add the tomato paste, garlic powder, onion powder, cilantro, and fresh basil to the tomato paste and mix together.
  4. After the zucchini has boiled (the zucchinis should still be firm, but you should be able to poke through them with a fork), scoop out the pulp to about ¼ inch from the skin, leaving a “boat” structure. Finely chop the pulp and place into a separate small mixing bowl.
  5. Mix in the diced tomatoes, green onions, jalapenos, crushed red pepper, and bread crumbs into the bowl with the zucchini pulp. Lightly season the mixture with salt and pepper.
  6. On the zucchini ”boats”, coat with the tomato paste mixture.
  7. Top the tomato paste with the mixture of vegetables and bread crumbs.
  8. Lightly cover the filled boats with mozzarella cheese.
  9. Cook the zucchini boats at 350 degrees for 10 minutes. Enjoy!
Nutrition Information
Serving size: 1 boat Calories: 114 Fat: 2 g Carbohydrates: 17 g Sugar: 6 g Sodium: 227 mg Fiber: 3 g Protein: 7 g Cholesterol: 5 mg

Baked_Zucchini_Boats_Collage

Skinny Banana ”Ice Cream” Sandwiches

We grew up having dessert every single day after dinner. We never missed a dessert (well, unless we had the flu 🙂 ) and looked forward to it! Our Mom believed that if we ate healthy meals and snacks, we could have a small dessert after dinner—and boy do we agree! 🙂 We went through a phase that lasted about 6 months, where every night we chose some form of ice cream for dessert. Now, our clients often tell us that they avoid ice cream like the plague when they’re trying to lose weight since the calories add up so quickly, but they feel really deprived and often eventually end up giving in and overdoing it. Depriving yourself altogether does often backfire. And although the calories from ice cream can add up quickly, we tell our weight loss clients that they can still enjoy ice cream or their favorite dessert (we do!) if they eat healthy, nutrient-packed meals during the day, and plan to allow for a small indulgence. We typically give them two options for choosing their dessert, based on which is most appealing to them.

1. Option 1: Have a very small portion of the real thing. If you are someone who only wants the real deal and won’t settle for lightened-up versions and if you’re someone who is good with portion control, this option may be for you.

2. Option 2: Choose a lightened-up version of the real thing so you can have a slightly larger portion. If you’re someone who has a very hard time keeping it to a small portion, but doesn’t necessarily have to have the real thing, then this option is for you. We develop a lot of our recipes (like these Skinny Banana Ice Cream Sandwiches!) for you. Also check out our Cherry Banana Bites, Microwave Peanut Butter Chocolate Chip Cookies and our Chocolate Peanut Butter Banana Ice Cream.

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These banana ice cream sandwiches are made with healthy ingredients to keep your sweet tooth happy and your tummy tight. These cookies are full of fiber, whole grains, and are low in calories!
If smooth and creamy ice cream layered between two wholesome and crunchy cookies sound good to you, you’ve gotta try these sandies! And if you’re sensitive to gluten, great news–you can have these since they’re gluten-free (just make sure your oats are gluten-free)!

 

Skinny Banana “Ice Cream” Sandwiches

The cookies are only 36 calories each. They are delicious and satisfy that sweet tooth! You can make them ahead of time and freeze them, serve them when you’re ready to chow down, enjoy!

Makes: 24 cookies

Ingredients:
Ice cream
o 2 frozen over-ripe bananas (very ripe bananas are best, not-so-ripe ones are not ideal)
o 1 tbsp. vanilla extract
• Cookies
o 2 cups oats
o 1 teaspoon baking soda
o 1/4 teaspoon salt
o 1/3 cup stevia
o 1/2 cup apple sauce
o 1 teaspoon vanilla extract
o 3 large egg whites
o 3 tbsp. semisweet chocolate chips
o Oil in a spray container

Directions:
Cookies:
• Preheat oven to 350°.
• Lightly spoon oats into dry measuring cups; level with a knife and pour into a medium sized bowl. Combine oats, baking soda, and salt, stirring with a whisk.
• Combine sugar and applesauce in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add oat mixture and chips; beat until blended.
• Spray baking sheets with cooking spray. Add dough into a tablespoon, level itand place on the baking pan 2 inches apart from each dough mixture. Pat down into a cookie shape (not a ball) because the cookies will not spread out like normal cookies. Bake at 350° for 10-15 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
“Ice Cream”:
• Allow frozen bananas to thaw slightly before throwing into the blender. Place frozen bananas and vanilla extract in a blender. Blend until creamy.

Nutritional Information:
Per Sandwich (2 cookies & 3 tbsp. “ice cream”)
Calories 91; Fat 1.5g; Saturated Fat 0g; Carbohydrates 17g; Protein 3g; Cholesterol 0mg; Sodium140mg; Fiber 2g

Per Cookie
Calories 36; Fat 0.7g; Saturated Fat 0g; Carbohydrates 6g; Protein 1.5g; Cholesterol 0mg; Sodium 7mg; Fiber 1g

Skinny Banana ”Ice Cream” Sandwiches
 
Author:
Serves: 24 Cookies
Ingredients
  • Ingredients:
  • • Ice cream
  • o 2 frozen over-ripe bananas (very ripe bananas are best, not-so-ripe ones are not ideal)
  • o 1 tbsp. vanilla extract
  • • Cookies
  • o 2 cups oats
  • o 1 teaspoon baking soda
  • o ¼ teaspoon salt
  • o ⅓ cup stevia
  • o ½ cup apple sauce
  • o 1 teaspoon vanilla extract
  • o 3 large egg whites
  • o 3 tbsp. semisweet chocolate chips
  • o Oil in a spray container
Instructions
  1. Directions:
  2. Cookies:
  3. • Preheat oven to 350°.
  4. • Lightly spoon oats into dry measuring cups; level with a knife and pour into a medium sized bowl. Combine oats, baking soda, and salt, stirring with a whisk.
  5. • Combine sugar and applesauce in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add oat mixture and chips; beat until blended.
  6. • Spray baking sheets with cooking spray. Add dough into a tablespoon, level itand place on the baking pan 2 inches apart from each dough mixture. Pat down into a cookie shape (not a ball) because the cookies will not spread out like normal cookies. Bake at 350° for 10-15 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
  7. “Ice Cream”:
  8. • Allow frozen bananas to thaw slightly before throwing into the blender. Place frozen bananas and vanilla extract in a blender. Blend until creamy.
Notes
Nutrition per cookie: 36 Calories, 0 g fat, 6 g carbohydrate, 1.5 g protein, 1 g fiber
Nutrition Information
Serving size: 1 Sandwich (2 cookies&3Tbsp Ice cream) Calories: 91 Calories Fat: 1.5 gram Carbohydrates: 17 g Sodium: 140 mg Fiber: 2 g Protein: 3 g

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