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Gluten-Free Banana Pancakes
The best way to start of any morning is with these delicious pancakes!
Sweet, fluffy and the best thing about them is they are a guilt free breakfast that is also Gluten-Free!
- Difficulty: Easy
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Yields: 6 Large Pancakes
Ingredients
- 3 Bananas
- 1 Cup Gluten-Free Flour
- 3/4 Cup Milk
- 1 tbsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Cooking Tools
- Skillet
- Small and Medium Mixing Bowls
- Measuring Spoons
- Whisk
Directions
- In a medium mixing bowl, whisk together flour, milk, baking soda, cinnamon, vanilla extract and salt. Set aside.
- In a small mixing bowl, use a fork to mash two bananas (reserve third banana for toppings)
- Once mashed, incorporate bananas into batter mixture until fully combined.
- Once batter is finished, heat a skillet over medium heat and spray with olive oil or 1 tbsp of butter to prevent sticking.
- Spoon batter onto skillet and cook until golden brown on each side.
- Slice remaining banana for topping on finished pancakes, drizzle with syrup and enjoy!
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Easy Breezy Pineapple Upside Down Cake
This delicious recipe is a remake from Woman and the Whisk and it is absolutely amazing!
This puts every other Pineapple Upside Down Cake to Shame
Tip: Let this cake sit in the fridge over night and enjoy cold the next morning and it will be bursting with that amazing pineapple flavor!
- Difficulty: Easy
- http://www.womanandthewhisk.com
Ingredients
- 3/4 cup Butter = (1 1/2 sticks)
- 1 1/4 cup packed Brown Sugar
- 1 tsp Vanilla Extract
- 1 can (20 oz.) Pineapple slices in juice (drained, reserve juice)
- 3/4 cup crushed pineapple
- 1 jar (6 oz.) Maraschino Cherries without stems (drained)
- 1 box of Betty Crockers Super Moist Yellow Cake Mix (vegetable oil and eggs as called for on cake mix box)
Cooking Tools
- 9×9 non-stick pan
- Measuring cups/spoons
- Toothpick
How to make: Easy Breezy Pineapple Upside Down Cake
Preheat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice (if you wipe off the excess juice from the cherries, this prevents the red from bleeding into the pineapple slices.), and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water, add vanilla and crushed pineapple, mix. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. -
Fruity Froyo Bark
Looking for a new treat to try this summer… look no further!
This sweet treat is not only delicious, but its good for you as well!
Loaded with fruit, pistachios and a lemon surprise!
- Difficulty: Easy
- Prep time: 5-10 mintues
- Freeze time: 5-24 hours
What you’ll need
Ingredients
- 16 oz. Plain, low-fat Greet Yogurt
- 1/2 Jar of Lemon Curd
- Blueberries (as much fruit as you want)
- Raspberries
- Blackberries
- 1/4 cup Shelled Pistachios
How to make Fruity Froyo Bark
- Line a Baking Sheet with parchment paper and pour yogurt onto the center of the baking sheet
- Using a Spatula, spread yogurt out until even thickness
- Add spoonfuls of lemon curd on top of the yogurt (I use 1/2 jar but use as much as you would like)
- Use a Spatula to spread lemon curd into the yogurt
- Add fruit and pistachios on top of the yogurt mixture
- Place in the freezer for 5-24 hours or until solid
- Break yogurt into large chunks and enjoy!
Perfect Sweet Treat!
Lastly, if you make this Fruity Froyo Bark be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love to look through photos of recipes you all have made!
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Lemon Blueberry Streusel Bundt Cake
When it comes to Lemon and Blueberry, these are probably two of my favorite flavors to see in a dessert and every bite of this bundt cake is an explosion of these yummy flavors!
This cake can easily double as a dessert or a beautiful addition to a breakfast or brunch, so decadent and delicious, one slice won’t be enough!
- Difficulty: Easy
- Prep Time: 10-15 Minutes
- Cook Time: 25-30 Minutes
Cooking Tools
- Bundt Pan
- Whisk
- Zester
- Small, Medium and Large Mixing Bowl
Cake Ingredients
- 1 ½ cups All-Purpose Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- ⅔ cup Granulated Sugar
- Zest of 1 Lemon
- 2 Eggs
- ⅔ Cup Sweetened Condensed Milk
- ⅓ Cup Avocado Oil or Olive Oil
- 1 tsp Vanilla Extract
- 2 tbsp Lemon Juice
- 1 ½ cups Fresh Blueberries (leave a few for garnish)
Streusel Ingredients
- 1 cup All-Purpose Flour
- ½ cup Granulated Sugar
- ½ tsp Cinnamon
- 6 tbsp Salted Butter
Lemon Glaze Ingredients
- 1 cup Powdered Sugar
- 1 tsp Milk
- 1 tbsp Lemon Juice
How To Make Lemon Blueberry Bundt Cake
- Preheat oven to 400 ℉
Step 1: Make The Batter
- In a large bowl, whisk together the flour, baking powder, salt, and set aside.
- In a medium bowl, whisk together the granulated sugar, lemon zest, eggs, condensed milk, lemon juice, and vanilla extract until combined.
- Fold wet ingredients into dry ingredients until smooth and fully combined.
- Gently fold blueberries into batter (careful they will pop open if mixing roughly) making sure to leave a few extra blueberries for garnish. Set aside.
- Before filling the bundt pan with batter we are going to make the streusel.
Step 2: Make The Streusel
- In a small mixing bowl, add in the flour, granulated sugar, cinnamon, and melted butter. Combine with a fork until crumbly in texture.
Step 3: Prepare For Baking
- Spray bundt pan with olive oil or pam.
- Start by lining the bottom of the bundt pan with a layer of streusel mixture (this makes a yummy crunch once baked).
- Pour batter into the bundt pan.
- Add another layer of streusel mixture on top of the batter (this gives another layer of crunchy goodness at the bottom of the cake).
Step 4: Let’s Bake!
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the lemon glaze by adding powdered sugar, milk, and lemon juice in a small bowl, mixing until you reach a smooth icing consistency. Set aside until the cake is done baking.
- Let the cake cook for several minutes before flipping the cake onto a plate.
Step 5: Glaze it up
- Once the bundt cake is cooled and flipped onto a cake, drizzle lemon glaze on top of the cake, garnish with leftover blueberries, powdered sugar, and enjoy!
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Banana Bites
I love to snack throughout the day and when I want something sweet and healthy at the same time, I make these Banana Bites.
With the delicious bite from dark chocolate, creamy peanut butter and sweet banana, this will be your go to treat any time of year!
- Difficulty: Easy
Tips For Melting Chocolate
When it comes to melting chocolate using a double broiler, always remember to put the stove top on low to medium heat. All you want to do is bring the water to a simmer so you get gentle heat versus boiling the water and risking burning your chocolate.
If you do not have a double broiler, don’t worry! You can create the same effect by taking a medium saucepan, filling it up an inch or two with water, bring to a simmer, and place a heat proof bowl on top with the chocolate to gently melt.
Why Freeze The Banana Twice?
This is a huge trick to making these Banana Bites absolutely perfect.
By freezing the banana before going into the chocolate, it allows the chocolate to make an easily crackable texture and actually keeps the banana from becoming too hard when you bite into it.
If you freeze the banana only after covering it in chocolate, it will be way too hard and not give you the crunch we are looking for.
Ingredients
- 3-4 Bananas
- ½ cup Smuckers Natural Creamy Peanut Butter
- 1 bag of Enjoy Life Dark Chocolate Morsels
Cooking Tools
- Sheet pan or large rectangular baking dish
- Parchment paper
- Double Broiler or Medium saucepan w/ a heat proof bowl
How to make Banana Bites
- Line a baking sheet or large baking dish with parchment paper and set aside.
- Cut your banana into bite size pieces, place on a lined baking sheet or dish and place in the freezer until frozen.
- Once bananas are frozen, transfer peanut butter into a small bowl, and begin to melt the dark chocolate using a double broiler (stirring frequently).
- Once the chocolate is melted, take the banana piece and cover with peanut butter, immediately roll the banana in melted dark chocolate and place back onto a lined baking tray.
- Repeat this process until all banana pieces are covered in peanut butter and dark chocolate.
- Once bananas are finished, place the baking sheet back into the freezer until frozen.
- Serve on a tray or snack on this delicious treat throughout the day!
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Rice Krispy Treats
If you want to find out the secret to the perfect Rice Krispy, read more and try this recipe!
Wondering why you see pink sprinkles? I love to make this recipe when I go to baby showers because they are always a hit and the pink sprinkles make them super cute if your celebrating a baby girl!
- Difficulty: Easy
- Prep Time: less than 5 minutes
- Cook Time: 10 minutes
It seems like almost everyone has made this yummy dessert at least once before. You might not think there is a secret ingredient that takes Rice Krispies to the next level but give this recipe a try and you might change your mind!
This Rice Krispie recipe is so delicious and gooey combined with the perfect crunch!
Ingredients
- 5 cups Rice Krispie Cereal
- 5 tbsp Butter
- 1 bag Marshmallows
- 1 1/2 – 2 cups Mini Marshmallows
- 1 tsp Vanilla Extract
- 1/2 cup Sweetened Condensed Milk
- Pinch of Salt
- Pink Sprinkles (optional)
Secrets to the perfect Rice Krispie
Condensed Milk
- I have always wanted to make my Rice Krispies stand apart and after trial and error, I discovered condensed milk is the secret!
- Condensed milk adds an extra level of creamy sweetness to the Rice Krispies and tastes so decadent. I always get questions asking what my secret is every time I being these to a party or event!
- When it comes to adding condensed milk, a little goes along way. I prefer to use a full 1/2 cup to reach the desired taste but 1/3 cup or a little less can provide this amazing taste as well.
Mini Marshmallows
- The second big secret to the most gooey and fluffy Rice Krispie treat are mini marshmallows!
- The trick is to add in the mini marshmallows at the very end once the Rice Krispy mixture is about to go in the dish. Once you add in the marshmallows, stir them quickly (not letting them fully melt), and then transfer mixture into a dish to cool.
- By having semi-melted marshmallow chunks makes the Rice Krispies extra gooey, gives a great texture, and gives that extra fluff we love to see in this marshmallow treat!
How to make Rice Krispies
- In a large pot, melt butter over medium-high heat.
- Once butter is melted, add in condensed milk, vanilla extract, and a pinch of salt until combined.
- Once combined, add in large marshmallows until melted (stirring frequently).
- Next, add in Rice Krispies and toss until fully coated.
- Here comes the secret! Once the Rice Krispies are about to be done, incorporate the mini marshmallows, give them a quick stir and transfer mixture to a 9×9 dish before mini marshmallows fully melt.
- Once mixture is transferred into the dish, spread out mixture evenly, add sprinkles on top if desired, and place in fridge until cooled.
- Cut Rice Krispies into squares, serve and enjoy!
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Copycat Whole Foods Tortellini Salad
With the perfect combination of oil and vinegar, crunch of the vegetables, subtle salt of the olives, and freshly shaved parmesan romano cheese, you will be obsessed with this recipe too!
- Difficulty: Easy
- Prep Time: 5-10 minutes
- Cook Time: 10-15 minutes
I originally discovered this salad at Whole Foods and it still is one of my favorite items they sell. It was an easy and tasty snack that I loved stopping in to get. At one point I ate this almost every day because I couldn’t get enough of the taste.
I love to recreate recipes I have had at restaurants but for some reason it never occurred to me to make this myself. The idea finally hit me the other day and now I can make this delicious Tortellini Salad anytime I want!
Ingredients
- 1 package of Cheese Tortellini
- 1 English Cucumber
- 1 Cup of Kalamata Olives
- 1/2 cup Diced Tomatoes
- ⅓ Cup Red Wine Vinegar
- ¼ Cup Extra Virgin Olive Oil
- ¼ cup Parmesan Romano Cheese (shaved), plus more for garnish
- Fresh Parsley for garnish
- Salt and Pepper to taste
Cooking Tools
- Stock Pot or Saucepan
- Strainer
How To Make Tortellini Salad
-In a stock pot, salt water and bring to a boil. Add in tortellini and cook until al dente.
-While tortellini is cooking, chop cucumber into small-medium chunks, drain olives/tomatoes and set aside.
-Once the tortellini is cooked, strain and transfer to a large bowl.
-Incorporate all ingredients and toss until fully combined.
-Give the pasta a taste and add extra ingredients if desired.
-Garnish with fresh parsley/shaved parmesan cheese and enjoy!
This dish is great served hot or cold! Personally, I prefer this dish served cold and after mixing together all ingredients, I just throw it into the fridge to cool and then serve.
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Fresh Basil Pesto
This recipe is absolute perfection and a favorite in my household.
Quick and easy to make, everyone is bound to enjoy this one!
- Difficulty: Easy
- Cook Time: 5-10 minutes
- Yields: 3-4 Servings
Ingredients
- 2 cups fresh basil leaves, packed
- ½ cup shaved parmesan cheese
- ⅓ cup extra virgin olive oil
- ⅓ cup pine nuts
- 3 cloves of garlic, minced
- Salt and pepper to taste
Cooking Tools
- Food processor
Directions
-In a food processor add in basil and pine nuts. Pulse several times in the food processor until combined.
-Next, add parmesan, minced garlic, salt, and pepper into the food processor and pulse several more times until combined.
-Once all of the ingredients have been incorporated, keep the food processor going on a slow speed while slowly pouring olive oil into the food processor.
-Serve the basil pesto in a side dish or combine into your meal and enjoy!
This recipe works great with various pasta, meat, and seafood dishes!
Tips
-After many trials to perfect this recipe, I have found that personally, I do not prefer a pesto that is too oily. I use ⅓ cup of oil because it helps blend the ingredients together perfectly without excess oil. If you want to add more oil feel free to do so and it will still taste amazing!
-Scrape down the sides of the food processor w/ a rubber spatula to ensure all ingredients are mixed well.
-Pesto is quick to brown when exposed to air for long periods of time. To store, place the basil pesto in an airtight container or cover tightly with plastic wrap to ensure the basil pesto does not have prolonged contact with the air.
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Tahini Salmon Veggie Bowl
This is a great healthy recipe to enjoy any time of the year!
- Difficulty: Easy
- Prep Time: 30 minutes + 2 hours marinating
- Cook Time: 10 minutes
- Serving Size: 4
Ingredients
- 4 Wild-caught Skinless Salmon Filets
- 1 cucumber
- 1 cup cherry tomatoes
- 1 cup black olives
- 2 cups quinoa
- 1 tsp extra virgin olive oil
Dressing Ingredients
- 1 cup plain Greek yogurt
- ¼ cup tahini (sesame paste)
- 2 garlic cloves
- ¼ cup fresh lemon juice
- ¼ tsp cayenne pepper
- 1 tsp Greek seasoning
Directions
-Combine yogurt, tahini, garlic, lemon, cayenne pepper and ½ tsp greek seasoning in a blender or food processor until smooth, approx. 1 minute.
-Place half of the dressing and salmon (or chicken) in a large container and marinate in the refrigerator for 2-12 hours. Keep the remaining dressing refrigerated until served.
-Remove salmon (or chicken) and grill to perfection
-Prepare the quinoa per package instructions
-Divide ingredients among four bowls and top each with the remaining yogurt dressing.
Options
-Chicken breast instead of salmon
-Cauliflower Rice instead of quinoa
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Champagne Vinaigrette
Out of this world vinaigrette that is tangy, subtly sweet, and savory at the same time.
Picture is shown paired with a
- Difficulty: Easy
- Prep Time: 5 minutes
Dressing Ingredients
- ⅓ cup Extra Virgin Olive Oil
- 2 tbsp O Champagne Vinegar
- 2 cloves Minced Garlic
- 1 tbsp Lemon Juice
- 1 tsp Maille Old Style Mustard
- 1-2 tbsp Honey
- Salt and pepper to taste
Directions
In a small bowl or cup, whisk together all ingredients.
*Taste vinaigrette as you go in case you want more of a specific ingredient
Tips
*Freshly whisk dressing immediately before serving so that any ingredients that have settled to the bottom are fully combined before tossing into your salad.
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