Notes:

Servings: 1

Ingredients:
Banana
Peanut Butter

Directions:
It's not really a recipe I guess but it's the most delicious snack ever. Banana's and peanut butter. I could def. eat this for breakfast, lunch, and dinner. But I guess I didn't really need to post this. Just thought of it because it's what I've been having for breakfast most days lately. Either that or a bowl of life. Because everyone knows life's best when it's coated with cinnamon! … alright. off to bed. after some more of those crazy squat things.

Submitted by:
Edith

Notes:
Rich, fudge-like brownies that are full of protein and fiber. They’re incredibly simple to make and you won’t feel guilty licking the spoon.

Servings: 20

Ingredients:
1 box of powdered brownie mix (any kind)
1 can (15 oz.) of black beans

Directions:
1. Open the can of black beans and dump all of the contents from the can into a blender or a food processor and puree.
2. Add puree to the powdered brownie mix and mix well.
3. Bake according to the brownie mix box directions.

DO NOT add the eggs, oil, or whatever else the brownie mix box may call for. You literally only mix the puree and the powdered brownie mix.

Enjoy!

Submitted by:
HealthyHappyMe

Notes:

This is the recipe I want to try out. It’s my own pproximation of a high fat recipe with butter and stuff, and I didn’t try it yet, so I can’t say if I fell on my face.

Servings: 12

Ingredients:
1 cup whole wheat flour
1.25 cup white flour (1 for lower altitudes)
1 egg
0.5 cup no sugar orange marmalade
1/3 cup apple sauce
0.25 cup honey
1 tbsp orange zest
100 g of fat free sour cream diluted with water to form 3/4 of cup or ff buttermilk
2 tbsp of baking powder
nutmeg and cloves

Whole recipe break down: 1634 cals, 8.5 g fat, 354 g carb and 43 g protein

Directions:
mix liquids and solids separately, then fold liquids into solids. The dough should be relatively firm. with 1/3 cup measure load in the sprayed muffin paper cups in the tin. Should make 12 muffins.

Submitted by:
Leida

Notes:
Supposedly helps you sleep better. Makes 12 low-fat muffins
Between the bananas, the whole wheat, and the honeyed touch of sweetness, these muffins are practically an edible lullaby.

Servings: 12

Ingredients:
· 2 cups whole-wheat pastry flour
· 1/2 teaspoon salt
· 1 tablespoon baking powder
· 2 large, very ripe bananas
· 1/3 cup applesauce
· 1/4 cup honey
· 1/2 cup milk or soymilk

Directions:
Preheat oven to 350F. In a large bowl, combine the flour (make sure it's whole-wheat pastry flour or you'll produce golf balls, not muffins), salt, and baking powder. In a blender, puree the bananas; add the applesauce, honey, and milk. Blend well. Pour the banana mixture into the dry ingredients and stir until just moistened. Line muffin tins with paper muffin cups, pour in batter, and bake 30 minutes or until tops are lightly brown and slightly springy.

Nutrition Facts
Per serving: 119 calories; 1g fat; 2.5g protein; 27g carbohydrates; 10g sugars; 133mg sodium; 3g fiber; 35mg magnesium

Submitted by:
Leida

Notes:
These protein- and fiber-filled brownies are pretty rich and fudge-like. No one–not even picky kids–will be able to tell that they’re not “regular” brownies.

Servings: Makes 20

Ingredients:
1 box brownie mix
1 can (15 oz) black beans

(Seriously, that's it for ingredients!)

Directions:
Open the can of black beans, rinse well. With beans back in the can, add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree.

Submitted by:
Dr Marc

Notes:
Cream cheese dip for your fruity snacks.

Servings: 16

Ingredients:
1 8oz pkg cream chesse
1 8oz can crushed pineapple- drained; reserve tablespoon of juice
2 tbls surgar- powdered or granulated

Directions:
whip cream cheese with tablespoon of reserved juice, fold in pineapple and surgar. Store in refridgerator for a minimum of 30 mins before serving. Use fresh fruit to dip.

Submitted by:
Sophie

Notes:
I like to have this as a low cal snack when I am craving somethin sweet!

Servings: 1

Ingredients:
1 Plain Rice Cake FF 70 Cal
Honey

Directions:
Drizzle honey on top of Rice Cake

YUMMY!!!

Submitted by:
Alicia

Notes:
I doubled the batch so their is some left for me after my kids get to them. I allso like to freeze them for later so I don’t have to bake very often.

Servings: 24

Ingredients:
1 ½ C unprocessed wheat bran
1 1/3 C all-purpose flour
1 1/3 whole wheat flour
2 ½ tsp baking soda
¼ tsp salt
1 ½ c low fat buttermilk
3 c applesauce
2 eggs
3tbsp olive oil
3 tsp vanilla
1 c chopped walnuts
1 c raisons, currents, blueberries, or cranberries whatever you feel like putting in.
1 tsp cinnamon

sometimes I add a handfull of semi sweet chocolate chips yummy

Directions:
in a large bowl mix dry ingredients make a well in center
in a med bowl mix wet ingredients untill well combined pour into dry and stir to moisten
bake at 350 degrees f in a muffin tin for 25 -30 min
this is a big batch so you can freeze some for a easy mid morning snack with coffee or tea yumm.

Submitted by:
Twyla

Notes:
very fresh tasting salad and very savory can be used as a side dish or a snack

Per serving: 46 calories; 2 g fat; 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 147 mg sodium.

found recipe at eatingwell.com

Servings: 4

Ingredients:
2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

Directions:
1. Peel cucumbers and leave some green on them. Slice the cucumbers in half lengthwise and scrape out the seeds. cut into very thin half moon slices. Place in a paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and toasted sesame seeds; toss well to combine. Serve immediately.

Submitted by:
Christine

Notes:
This sweet treat is only 65 cal per cup. Very low fat and is the perfect fix for a sweet tooth.

Servings: 10

Ingredients:
4 cups rice chex cereal
6 cups plain popcorn
7 oz marshmallow creme

Directions:
mix cereal and popcorn in bowl
melt marshmallow creme until runny
pour creme over cereal mix and stir until coated well
spray cookie sheet with cooking spray and pour mixture onto sheet
bake at 350 degrees for 5 min. stir and bake for additional 5 min.
remove from oven, pour mixture out onto wax paper to cool
once cooled, store in air tight container or ziplock bag

Submitted by:
gloria