Banana Peanut Butter Oat Bars

Photo: Unsplash

Delivering this healthy viral favorite to your kitchen.

Ingredients

• 2 medium ripe bananas

• ½ cup natural peanut butter (creamy or crunchy)

• ½ cup pure maple syrup

• 3 Tbsp. coconut oil, melted

• ½ tsp. vanilla extract optional

• 2 cups old-fashioned rolled oats (use gluten-free oats to make the recipe GF)

• 2 scoops collagen protein (~20g) (sub protein powder of choice)

• ½ cup chocolate chips (sub cacao nibs or dried fruit if making vegan)

• ¼ cup finely chopped walnuts (optional)

• ¼ tsp. kosher salt

Instructions

1. Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.

2. Place bananas in a mixing bowl and use a fork to mash thoroughly. Once pureed, stir in peanut butter, maple syrup, coconut oil, and vanilla.

3. Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.

4. Pour the mixture into the prepared baking dish and transfer to the oven. Bake for 23 to 27 minutes, until set.

   Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.

5. Once cooled, slice into 12 bars. (I also like sprinkling some flaky salt overtop. However, this is totally optional!)

This recipe is by Dishing Out Health and is one of the many amazing meals they have on their site. Make sure to visit their website for tips on storage and freezing the Banana Oat Bars for later.

Cookies & Cream Cheesecake Ice Cream

Photo: Unsplash

A high-protein dessert? Yes, your wishes have come true.

Ingredients

• One container of whole milk cottage cheese (use lactose free cottage cheese if you’re watching your dairy)

• 1/4 cup or more sweetener of your choice (I used raw Manuka honey

• 3-4 gluten-free Oreos

• 1/4 cup white chocolate chips (optional, if you’re up for a little extra. If you leave these out, make sure to add in that fourth Oreo).

Instructions

1. Using a high-powered blender, food processor, or immersion blender, add cottage cheese and sweetener and blend until it’s silky smooth.

2. Add in crushed Oreos and white chocolate chips. Make swirls using a spoon and place the mixture back into the container.

3. Freeze for just a few hours, then top with more crushed Oreos and enjoy!
   
   PRO TIP: to make sure it does not turn icy, stir every hour or so while in the freezer and don’t freeze longer than 4-5 hours.

This recipe may sound weird but trust us, it’s good. Thank you to Lainie Cooks for this gem of a recipe.

Simple Chocolate Mousse

Photo: Unsplash

In honor of the French Open, this week's Tailgate Treat is a simple chocolate mousse.

Ingredients

• 3.5 oz of good-quality dark chocolate

• 2 oz. or 1/3 cup of butter

• 4 eggs, separated

• 1 cup heavy whipping cream

• 2 tbsp caster sugar/finely ground granulated sugar

Instructions

1. Melt chocolate and butter in a heatproof bowl over a simmering saucepan of water or in the microwave. Stir until all melted and smooth. Set aside.

2. Whip the cream until soft peaks form.

3. In a separate bowl, whisk the egg whites until soft peaks form, then sprinkle on caster sugar and whisk until the mixture is thick and the sugar has dissolved.

4. Stir the egg yolks into the chocolate mixture, then fold through the cream and then the whipped egg whites.

5. Spoon into one large glass bowl or individual small bowls, cups or glasses

6. Refrigerate for at least three hours.

7. Top with chocolate shavings, raspberries or strawberries or whatever makes you happy.

This simple recipe has been adapted from KidSpot.

Cowboy Caviar

Photo: Shutterstock

It's too hot to cook in the summer, and who wants to be stuck in the kitchen? This week's recipe, Cowboy Caviar, is versatile, easy and delicious.

Ingredients

• 2 - 15 oz. cans of black-eyed peas, drained

• 1 - 15 oz. can black beans, drained

• 2 cups corn, fresh, canned or frozen

• 1 cup red onion, minced

• 1 green bell pepper, small diced

• 1 red bell pepper, small diced

• 5 garlic cloves, minced

• 1/4 cup minced cilantro

• 3 scallions, sliced thin

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 2 teaspoons kosher salt

• Juice of 1 lime

Optional additions if you please:

• 1 jalapeno, seeded and minced

• A dash or two of ground cumin or hot sauce

• This recipe is a compilation of a few different recipes. Modify for your preferences. Less garlic? Sure. More spice? Go for it.

• Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It takes about 15 mins to do this whole recipe (dicing and chopping included) with this.

Instructions

1. Combine all of the ingredients together in a large bowl and refrigerate. Let it sit for an hour or up to 24 hours for the flavors to combine before serving.

2. Serve with tortilla chips, on top of burgers or grilled fish or as a side dish.

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Gigi Hadid's Pasta Recipe

Photo by Mieke Campbell on Unsplash

The recipe that blew up Instagram and Tik Tok.

Ingredients

• 1 lb shell pasta + 1 cup starchy cooking liquid (use gluten-free pasta to make the recipe gluten-free)

• 1/2 cup olive oil

• One small red onion, diced (about 1 cup), 1 shallot, and white or yellow onion work, too!

• Two cloves garlic, minced

• 1/2 cup tomato paste

• 2 tbsp vodka See Note 1 for substitutions

• 1 cup heavy cream

• 2 tsp red pepper flakes (or to taste)

• 2 tbsp butter

• 1/2 cup Parmesan cheese + more to taste

• Sea salt and pepper, to taste

• Chopped basil, to taste

Instructions

1. Cook pasta to al dente according to package instructions. Reserve 1 cup of the cooking liquid before draining (you may not need all this, but I always reserve 1 cup).

2. While pasta is cooking, add olive oil to a large pan over medium heat. When the oil is hot, add onion. Cook for 2-3 minutes, then add garlic and cook 1 minute more. Stir often so the garlic doesn't burn.

3. Add tomato paste and cook for 2-3 minutes, stirring often. The tomato paste will turn a slightly darker color.

4. Add vodka (if using) and cook for 1 minute. To make this dish without vodka, omit this step OR use one of the substitutions in the original recipe linked below.

5. Add heavy cream and red pepper flakes. Cook for 1-2 minutes, stirring often until the sauce thickens (it will thicken up quickly!).

6. Add in your pasta, 1/2 cup of pasta water and butter. Stir, stir, stir until butter is "melted and saucy.” Make sure the pasta is completely coated in the sauce. Add a little more pasta water if the sauce seems too thick.

7. Stir in Parmesan cheese. Taste and season with salt and pepper if needed. Sprinkle with basil and serve immediately.

For tips and tricks or how to make this without vodka, visit the original recipe from Get On My Plate.

Crunchwrap Supreme

Photo: Unsplash

You never have to put shoes on to hit the drive-thru for this fast food favorite.

Ingredients

• 1 lb. ground beef

• 1 tsp. chili powder

• 1/2 tsp. ground paprika

• 1/2 tsp. ground cumin

• Kosher salt

• Freshly ground black pepper

• 8 large flour tortillas

• 1/2 c. nacho cheese sauce

• 4 tostada shells

• 1 c. sour cream

• 2 c. shredded lettuce

• 1 c. chopped tomatoes

• 1 c. shredded cheddar

• 1 c. shredded Monterey Jack

• 1 tbsp. vegetable oil

Instructions

1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean.

2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.

3. Build Crunchwraps: Add a scoop of ground beef to the center of the remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato and cheese. Place smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so the pleats are on the bottom and they stay together.

4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until the tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

   • This can be made vegan by eliminating the meat and cheese, vegetarian by bypassing the meat and gluten-free by using a gluten-free tortilla. Consider using beans in place of the meat.

Thank you Delish, for this (dare we say) delicious treat. The site always had the best recipes. Make sure to check it out.

Lasagna Soup

Photo: Skinny Taste

A twist on a classic.

Ingredients

• 14 oz sweet Italian chicken sausage, casing removed

• 1/2 onion, chopped

• 2 crushed cloves garlic

• 4 tbsp chopped fresh parsley, divided

• 3 cups low-sodium, fat-free chicken broth

• 2 1/2 cups water

• 2 cups marinara sauce

• 2 bay leaves

• Fresh cracked black pepper

• 6 oz broken lasagna noodles, whole wheat or gluten-free

  FOR THE TOPPING

• 6 tbsp part skim shredded mozzarella cheese

• 1/2 cup part-skim ricotta cheese

• 3 tbsp grated parmesan cheese

• 2 tbsp chopped fresh parsley

• 1/4 cup fresh basil chiffonade

Instructions

1. Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.

2. Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.

3. Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.

4. About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

We love everything that Gina at Skinnytaste makes. Head over to her website for this recipe in an instant pot or on the stovetop and to check out her other amazing (and easy) recipes.

Double Chocolate Mocha Mousse

Photo: Unsplash/Wooden Earth Cutlery

Decadent bliss in a bowl.

Ingredients

• 14 ounces semisweet chocolate, broken into 1/2-ounce pieces

• 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces

• 1/2 cup water

• 4 tablespoons instant coffee

• 2 tablespoons cocoa, sifted

• 5 egg whites

• 2 tablespoons sugar

• 3/4 cup heavy cream

Instructions

1. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place 14 ounces of semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler.

2. Tightly cover the top with film wrap. Heat for 6 to 7 minutes. Remove the film wrap and stir the mixture until smooth. Keep at room temperature until needed.

3. Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.

4. Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff.

5. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now, fold in the remaining egg whites.

6. Hold the mocha mousse at room temperature.

7. Serve with chocolate shavings and/or strawberries if desired.

Thank you to the Food Network for the recipe.