Small treats for a Big Holiday Weekend

Sometimes we just need a little treat…

Ideas for the weekend:


Purchase 1/2 cans of Root Beer and vanilla icecream.  Each person can have their own 1/2 can and make their own float by adding icecream in a cup or mug.  Smaller portions make this treat more manageable.

Ready in 5 minutes • Makes 2 servings





2 frozen bananas
1 tsp instant coffee or espresso
¼ tsp cinnamon
1 oz dark chocolate (approx. 3 squares), finely chopped

1. Remove bananas from freezer and let sit on the counter for 5 minutes.
2. Peel bananas and break or cut into chunks, then place into a food processor. Pulse about 20 times until bananas are in small pieces, then blend until smooth. If necessary, stop the machine and scrape from the sides.
3. Add the coffee, cinnamon and chocolate to the food processor, and blend again to fully incorporate. Serve.

Nutrients per serving:
Calories: 190, Total Fats: 13 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 0 g, Sodium: 8 mg, Total Carbohydrates: 32 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 2 g, Iron: 1 mg


Ready in 45 minutes, plus overnight refrigeration • Makes 24 mini cupcakes





1¼ cups whole wheat pastry flour
¼ cup Sucanat, finely ground or turbinado sugar
3 tbsp raw cocoa powder
1 tsp baking powder
¼ tsp coarse sea salt
1 cup beets, steamed and cooled
½ tsp vanilla-flavored liquid stevia (try: SweetLeaf Liquid Stevia Sweet Drops in Vanilla Crème)
2 tbsp raw honey
⅓ cup coconut butter
1 whole egg
2 egg whites
10 drops natural red food coloring liquid
1 cup Greek yogurt + 1 tbsp lemon juice (combine and set aside to curdle)
1 tsp natural vanilla extract
1 tsp natural chocolate extract
Nonstick cooking spray

1 tbsp light coconut cream
⅔ cup fat-free cream cheese
1 tsp natural vanilla extract
¼ tsp vanilla-flavored liquid stevia
1 tbsp raw honey
Seeds of 1 vanilla bean (optional)

1. To make coconut cream, refrigerate coconut milk overnight, then scoop cream off the top when separated.
2. Preheat oven to 350˚F. Spray a mini muffin tray with nonstick cooking spray.
3. To make cupcakes, combine all dry ingredients in a large bowl and set aside.
4. Purée beets and all wet ingredients in a food processor.
5. Combine wet and dry mixtures. Stir gently to combine.
6. Spoon batter into mini muffin cups and bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. While cupcakes cool, combine frosting ingredients and spoon into a piping bag. Refrigerate until cupcakes are ready to frost.
8. Once cool, frost cupcakes and serve the same day they are baked.

Nutrients per serving (1 cupcake):
Calories: 70, Total Fats: 3 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 75 mg, Dietary Fiber: 2 g, Total Carbohydrates: 12 g, Sugars: 5 g, Protein: 4 g, Iron: 0 mg 


Ready in 1 hour • Makes 6 servings




10 slices Ezekiel raisin bread (try: Food for Life brand)
3 cups unsweetened vanilla almond milk
2 whole eggs
2 egg whites
½ tbsp vanilla extract
1/3 cup organic raw cane sugar
1 tbsp cinnamon
½ tbsp nutmeg
Pinch sea salt
Olive oil cooking spray
Mixed berries and Greek yogurt (optional)

1. Preheat oven to 350°F. Meanwhile, whisk all wet ingredients, plus raw cane sugar and spices, in a large bowl.
2. Tear each slice of bread into about 8 pieces.
3. Lightly spray a 9″x13″ baking dish with olive oil cooking spray and place bread into the dish.
4. Cover bread with wet mixture and, with clean hands, press down until bread is evenly moistened.
5. Bake in the oven for 50 to 60 minutes. Tip: For a super-moist bread pudding, fill a deep dish with water and place it in the oven along with the bread while it cooks.
6. Serve with berries and Greek yogurt (optional).

Nutrients per serving:
Calories: 230, Total Fats: 3 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 70 mg, Sodium: 340 mg, Total Carbohydrates: 42 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 9 g, Iron: 2.5 mg

The Mocha Icecream, Red Velvet Cupcakes & Ezekiel Bread Pudding Recipes are found in Oxygen Magazine

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