Clean Sweets, Clean Treats

Banana (oat) Bread

It should be illegal how much I love bread. And oats. Especially banana oat bread. Especially banana oat bread that has cranberries in it. The cranberries are optional, but either way, here's some simple, easy, Banana Oat Bread for you! Healthy, moist, delicious, and SIMPLE.

If you're feeling extra indulgent (and still guilt-free!) use all-purpose flour, instead! I do it...a lot. Ha!

YOU WILL NEED:

5 RIPE bananas

2 eggs

1 tsp vanilla extract

2 cups all-purpose flower OR raw oats

1 - 1 /2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 salt

1 tsp cinnamon

1/2 olive oil

1/3 cup Splenda, Stevia, or whatever sweetener you prefer

(Optional) 1/2 cup dried cranberries (just mix in before baking)

DIRECTIONS:

Preheat oven 350 F

Grease TWO 7.5 x 3.5 x 2 inch bread pans with non stick spray

Blend the bananas, eggs, and vanilla extract in a blender. You can hand stir, if you wish, just make sure you mash the bananas first.

In a bowl, mix together the dry ingredients: flour OR oats, baking soda, baking powder, cinnamon, salt, and sweetener.

Add the wet mixture to the dry and stir until well blended.

Pour into the bread pans and bake for 40-45 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it's done!

Sprinkle some powdered sugar, if you want!In joy, enjoy!

-jLv

Single Serving Chocolate Chip Cookies

Ever have those ridiculous cravings for something sweet, but are at war with yourself because you don’t want to go overboard or don’t want the excess sugars?

These are the PERFECT solution!

I make these…a lot…LOL

YOU WILL NEED:

3 tbs whole wheat flour

1 dash/pinch of salt (no more than 1/2 tsp) To be more "exact", 1/8 tsp

1 dash/pinch of baking soda (no more than 1/2 tsp) ^^^^

3 tsp mini chocolate chips of choice (I use sugar free!)

3 tsp Splenda-Brown Sugar (the regular kind will do just fine, too!)

1 tbs and 1 tsp of olive oil

1/2 tsp vanilla extract

1 1/2 tsp on unsweetend vanilla almond milk

DIRECTIONS:

Spray a cookie sheet with nonstick spray

Mix up the dry ingredients in a bowl.

Add in the oil, extract, and milk. Mix well.

Add in the chocolate chips.

The batter may be “piecey” or seem “dry” but when you mush them into cookie shapes, you should be okay.

Bake at 350 degrees for about 11 minutes.

They have a different texture, but they really do hit the spot!

Top with sugarfree caramel drizzle or whatever you’d like!

In joy, enjoy!

-JVee

Healthy (and delicious!) Carrot Cake

Who doesn’t love a good carrot cake? I’ll tell you what I don’t love – the excess SUGARS and FATS. This carrot cake is one of – and I’m not just saying it because I made it – the BEST carrot cakes I’ve ever had. It’s the perfect amount of sweet. Not too rich. And it’s MOIST. My family LOVES this cake and they ask me to make it ALL of the time. I hope you love it just as much!

YOU WILL NEED:

1 1/2 cup Splenda (or sugar, if you really prefer it)

1 1/2 cups all purpose flour (or wheat flour! Yum!)

1 cup confectioners (powdered) Sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon
1/2 tsp sea salt or kosher salt

1 tsp vanilla extract

2/3 cup olive oil

2 eggs

2 cups shredded carrots (I continued to cut mine up into smaller shreds, but you don't HAVE to!)

1/2 cup crushed pineapple with JUICE, not syrup

FOR THE TOPPING (optional)

Fat-Free Whipped Topping (I used cool whip) and Cinnamon to sprinkle!

·      Because whipped topping melts easily, only add the topping right before serving each piece!

DIRECTIONS:

Preheat oven to 350.

Grease a 9x9 square (I used a 9x2in pie dish)

In a bowl, combine the sugars, flour, baking soda, baking powder, cinnamon, and salt. Mix well with a whisk or fork. Set aside.

In another bowl, mix the olive oil, carrots, pineapple, eggs, and vanilla extract. Mix well until well blended together. Add the dry ingredients to the wet ingredients LITTLE BY LITTLE (you’ll have your work cut out for you if you add it all at once), stirring well after each addition.

Pour the batter into the greased pan and bake for 35 minutes, or til it’s golden brown. Stick a toothpick in the middle to check for doneness – if it comes out clean, it’s ready!

Let cool for 20 minutes. Add the topping if you wish, and serve!

YUM.

In joy, enjoy!

-JVee

Mini Apple Crostata-Cups

Before we do anything, can we just stop and look at how CUTE THESE THANGS ARE?!

My mom is one TOUGH cookie to please. When I saw her reaction to these little angels, I felt SO accomplished! (Is that sad? LOL)

She loved them so much that she asked me to make a second batch so she could have some with her coffee tomorrow morning. Momma goin’ back for seconds is kiiind of a big deal, y’all! SHE EVEN HELPED MAKE THEM so she could make them for herself when I’m not around!

Needless to say, they were another huge hit at the house, so HOPEFULLY they’ll be just as awesome for you!

They are made with FRESH, REAL apples, and actually, that is your only source of sugar for these! Other than the 1g of sugar from the crust – AS IF!

Only 150 calories per crostata cup. Yeah, this is real life. Not a joke. ONLY 150 and SUGAR FREE!

YOU WILL NEED:

1 refrigerated pie crust (15 oz box) – I used Publix’s Rich & Flaky piecrust, instead of Pillsbury, only because it was slightly healthier AND cheaper!

NOTE: Be sure to have this refrigerated crust SOFTENED ahead of time. Directions will be on the box. For Publix’s crust, you just have to let it sit at room temperature for 15-20mins (if originally refrigerated) OR 50-60 minutes (if originally frozen)

2 medium apples for baking, sliced into thin squares (I used Red Delicious, but you can use whatever you want!)

2 TBS Splenda (or preferred sweetener – so, yes, if you want sugar, go on ahead)

1/2 tsp Cinnamon

Sugar-free Caramel Topping (like the kind you use for ice cream!)

DIRECTIONS:

Preheat oven to 425 F

Unroll softened crust on parchment/wax paper - Cut into circles, about 5 inches wide

(You can gather up the leftovers, roll with rolling pin to make another circle if you wish! I just don’t like being wasteful!)

In a bowl, mix together the Splenda and Cinnamon. Add in the apples and mix until apples are fully coated in the sweet cinnamon mixture.

Spoon the apples into the centers of each pie crust circle, leaving about a half inch of crust around the pile of apples.

Fold the crust, pinching softly as you go, against the apples.

Bake for 18 minutes or until crust is a nice golden brown color.

Allow to cool 5 minutes. Drizzle the caramel topping and HEYYYOOO! YUM!

Serve with frozen vanilla yogurt or ice cream if you’d like! Shoot for fat-free, sugar-free, or whatever kind you prefer. I won’t be mad LOL

In joy, enjoy!

-JVee

No-Bake Peanut Butter Pie w/ PB2

This was a super popular dish that a lot of you requested! It's also one of my FAVORITES!

Super easy, simple, healthy, and SATISFYING. Perfect for filling that sweet tooth, without all of the guilt.

The pie is completely sugar-free EXCEPT for the pie crust (6g sugar)

I used store-bought, but feel free to try your own twist for a different crust!

YOU WILL NEED:

For the pie

1 piecrust (I used store-bought: Keebler’s Chocolate Crust)

1.5 oz package Sugar-free and fat-free instant vanilla pudding mix (or chocolate!)

1 packet of UNFLAVORED gelatin

½ cup of granulated Splenda (1/4 cup will taste just as fine, if you wish to decrease)

1 cup PB2 (I buy mine at certain Publix and/or Smoothie King locations. They also have a store locator. )

2 cups Almond Milk

1 cup Fat-free Cool Whip

(Optional) For the topping:

2 sugar-free peanut butter cups (I used the one’s by Russell Stover)

Sugar-free chocolate syrup

Tip:

Use 2 bowls for this recipe - One for the dry mix and one for the milk.

DIRECTIONS:

In a microwaveable bowl, pour in ONE of the cups of Almond Milk.

Sprinkle the gelatin packet on top and let sit for about 2 minutes and then stir.

Microwave for about 30-45 seconds, just long enough for the mixture to become hot.

Stir for 1 minute or until the gelatin has completely dissolved.

Set aside to cool then add the other cup of milk.

In a separate bowl, combine the PB2, instant pudding mix, and Splenda.

Slowly pour in the milk and mix well using a fork or whisk.

The batter may be the the slightest bit lumpy, but try to get it as well mixed as you can.

Mix in the Cool Whip little by little, stirring well as you add it in.

Pour the mixture into your piecrust and spread evenly.

Freeze for 1 1/2 hour. After that, the pie can be kept in the fridge!

For the topping:

Remove the peanut butter cups from their packaging and place in a Ziploc bag.

Place in the freezer for about 45 minutes-1 hour

Remove from the freezer. Crush into little pieces and arrange them on the pie.

Drizzle some chocolate syrup and voila!

In joy, enjoy!
-JVee