Stuffed Portabella


Peanut Butter Banana Smoothie


Zucchini Brownies

So for the most part, I try to eat healthy. I say this hesitantly because I am not a complete health nut. I totally love going to Olive Garden for the never ending pasta bowl and eating sweets like crazy. But, I feel completely ok because about 75% of the time I eat and cook as healthy as I can. These were some new recipes I tried last week and really enjoyed.

The stuffed portabella was delicious. I just took a mushroom cap and filled it with sautéed onions and peppers and a little bit of leftover steak we had the day before. I baked it on 425 for about 15 minutes and then topped with a piece of swiss cheese.

I have been experimenting with smoothies in the afternoon for a quick, healthy snack for the girls and I. I have been using unsweetened vanilla almond milk. And surprisingly it works great and as very low calories (30 per cup). This smoothie was just: 1 Cup Vanilla Almond Milk, 2 Cups Crushed Ice, 2 Tbs Peanut Butter, 1 Banana. Blend and enjoy!

The brownies were great, a cross between zucchini bread, banana bread and a brownie. YUM!

Zucchini Brownies

1 Banana Mashed

1/2 Cup Splenda

1/4 Cup Sugar

1 Cup Wheat Flour

1 tsp Baking Powder

1/4 Cup Cocoa

1/2 tsp Salt

1 Cup Shredded Zucchinis (about 1 medium zucchini)

1/2 Cup Chocolate Chips (divided in and on top)

** Mix all ingredients and spread into a greased square pan. Will be thick. Top with chocolate chips. Back at 350 for 20 minutes. **

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