🌷Rena 🌷

🌷Rena 🌷 @healthyfitnessmeals

| Mama of 5 | Entrepreneur | Healthy Food Addict | Creating Stuff | Detroit, MI | My own creations and sharing other amazing foodies |

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Baked Garlic Parmesan Potato Wedges By @cookingclassy . Servings: 6 Ingredients 4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges 1/4 cup olive oil 1/2 cup finely shredded parmesan, divided, plus more for serving 2 tsp minced fresh rosemary 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic* Salt and freshly ground black pepper 1 Tbsp minced fresh parsley, for garnish (optional) Creamy basil fry sauce 1/4 cup light mayonnaise 1/4 cup plain Greek yogurt 1/2 tsp dried basil 2 1/2 Tbsp milk, then more to thin as desired 1/8 tsp garlic powder 2 pinches salt Instructions Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.
Pumpkin Pie Protein Shake A pumpkin pie flavored protein shake that’s rich, creamy and delicious! . Serves 1 1/2 cup canned pumpkin puree 1 banana, sliced and frozen 1 cup vanilla Greek yogurt ¼ teaspoon pumpkin pie spice 1 scoop @lovellanutrition Whey Protein, vanilla flavor ¼ cup almond milk optional garnish: light whipped cream and pumpkin pie spice Place the pumpkin puree, banana, Greek yogurt, pumpkin pie spice, protein powder and almond milk in a blender. Blend until smooth. Pour into a glass and serve, topped with whipped cream and pumpkin pie spice if desired.
Healthy Pumpkin Blondies By @ifoodreal . Ingredients 1 cup rolled oats 14 oz can chickpeas, drained & rinsed (I cook my own beans) 10 Medjool dates, pitted 15 oz can (1 3/4 cups) pumpkin puree 1/4 cup coconut oil (melted) 1 tbsp pumpkin pie spice 1 tsp baking powder, aluminum free 1/2 tsp salt 1/2 cup chocolate chips or chunks Cooking spray Directions Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray. Add oats to a powerful blender or food processor and process until finely ground. Add remaining ingredients, except chocolate chips, and process until smooth. Add chocolate chips and stir to mix. Pour batter into baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let blondies cool for 10 minutes. Transfer to a cooling rack and let cool completely before slicing. Drizzle with chocolate drizzle if you wish. Cut into 16 squares. Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.
LEMON GARLIC ROASTED CHICKEN By @budgetbites . Serves 4 INGREDIENTS 2 small or 1 large lemon 1/3 cup olive oil 6 cloves garlic 1/4 tsp salt Freshly cracked pepper 2 lbs split chicken breasts* INSTRUCTIONS Preheat the oven to 275ºF. Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder. Mince two cloves of the garlic, and peel the remaining 4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper. Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish. Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered. Add the remaining cloves of peeled garlic and sliced lemon around the chicken. If you're sensitive to bitter flavors, add the additional lemon slices after baking. Cover the dish tightly with foil. Roast the chicken in the preheated oven for 90 minutes. After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. Return the chicken to the oven and roast for an additional 20 minutes without foil at 425ºF, or until the skin is golden brown and crispy. Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.
QUESTION: Do your kids fight ALL DAY EVERY DAY? Or is it just my kids? 😩 poor Marc gets beat up constantly by the twins and it's getting exhausting. 😔I was looking through some pics and I realized my kids are fighting and yelling at each other in over half of them! 🤦🏻‍♀️
THAI CHICKEN CURRY WITH COCONUT MILK By @jessica_gavin . Servings 4 INGREDIENTS 1tablespoonvegetable oil 2clovesgarlic, thinly sliced 1/2cupyellow onion, 1/4-inch thick slices 1 1/2cupsbell pepper, 1/4-inch thick slices (about 2 peppers) 1 1/2cupsmushrooms, 1/4-inch thick slices 1poundchicken breast, sliced into 1/2-inch by 2-inch strips 11ouncesred curry sauce(1 bottle from Trader Joe’s) 13 1/2ouncescoconut milk 1cupsweet potatoes, peeled and cut into 1/4-inch slices 1cupcarrot, peeled and cut into 1/4-inch slices 2cupszucchini, 1/4-inch thick slices . INSTRUCTIONS In a medium sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot. Add garlic and onions, sauté over medium heat for 3 minutes, until tender. Add bell pepper, sauté for 2 minutes. Add mushrooms, sauté for 3 minutes. Add chicken, sauté for 4 to 5 minutes until cooked through. Add the curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer. Meanwhile, steam the remaining vegetables. In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size). Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa. RECIPE NOTES Want to create your own sauce? Simply add 2 tablespoons of Thai red curry paste, 2 tablespoon honey, maple syrup or brown sugar and 1 teaspoon fish sauce (optional) to the pan, with one can coconut milk (13.5 ounces). Mix to combine and bring to a simmer with the chicken and sauteed vegetables. To make a one pan curry (no steamer): In a medium sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot. Add garlic and onions, sauté over medium heat for 3 minutes, until tender. Add sweet potato and saute for 5 minutes. Add zucchini and bell pepper, sauté for 2 minutes. Add mushrooms, sauté for 3 minutes. Add chicken, sauté for 3 minutes until just cooked through. Add sauce and coconut milk and bring to a boil, then reduce to a simmer. Cook until sweet potatoes are tender and chicken is cooked through about 10 to 15 minutes.
PEANUT BUTTER BANANA CUPS Made by @SkinnyMs . Ingredients 3/4 cup dark chocolate chips (can also be dark chocolate cut into small pieces from a bar) 1 medium banana, peeled and sliced into 16 rounds 1/4 cup all-natural peanut butter, store bought or homemade 1 tablespoon melted coconut oil, (unrefined extra-virgin preferred) 16 (1.25-inch) baking cups ••••• Directions Place a sheet of wax or parchment paper on the counter top for preparation. Set the baking cups on top. Melt chocolate in a double-boiler or in a small sauce pan over low heat. Allow to cool slightly. In the meantime, combine the melted coconut oil and peanut butter. Add approximately 1 teaspoon melted chocolate to the bottom of each baking cup, followed by one banana slice, 1 teaspoon peanut butter mixture, and lastly drop about 1/2 teaspoon melted chocolate in the center of each cup. Carefully place cups on a freezer safe dish or casserole pan. Cover and place in the freezer until set, approximately 1 hour.
Honey Glazed Salmon Recipe By @natashaskichen . Serving: 4 slices of salmon Ingredients 4 (6 oz each, or about 24 oz total) Salmon Filets, boneless and skinless Salt and black pepper, to taste ¼ cup all-purpose flour 2 Tbsp light olive oil or any high-heat cooking oil ¼ cup honey 2 Tbsp soy sauce 1 medium lime, cut into wedges Chives, to garnish (optional) Instructions To make the glaze: In a measuring cup, combine ¼ cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour ¼ cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.* Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked. Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired. Notes *Do not cook over high heat or you will burn the glaze.
BAKED HONEY MUSTARD CHICKEN By @jessica_gavin . Servings 4servings 30minutes INGREDIENTS 2poundsboneless skinless chicken breastpounded to 3/4-inch thickness 7tablespoonsolive oildivided 2tablespoonsNature’s Intent Organic Apple Cider Vinegardivided 2tablespoonswater 1tablespoonhoneydivided 2garlic clovesminced 1teaspoonchopped thyme 2 1/4teaspoonskosher saltdivided 1 1/4teaspoonsblack pepperdivided 1 1/2teaspoonsdijon mustard 8ouncesbrown mushroomswashed, dried, cut in half 12ouncesvine ripened tomatoescut in half, or quartered if large 1poundasparaguscut into 3-inch long pieces 2rosemary sprigs 1tablespoonminced parsley INSTRUCTIONS Adjust oven rack to the center position. Preheat oven to 450°F. To make the marinade, in a medium sized bowl whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon honey, garlic, thyme, 1 ½ teaspoon salt and ½ teaspoon pepper. Place chicken in a large resealable plastic bag, top with marinade. Marinate chicken for 30 minutes, flipping bag over after 15 minutes. Do not marinate longer than 1 hour. To make the sauce, in a small bowl whisk together 1 tablespoon apple cider vinegar, 2 teaspoons honey, 2 teaspoons dijon mustard, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Set aside. Heat a large 12-inch oven proof pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the chicken. Sear chicken for 5 minutes, flip and cook another 3 minutes. Transfer chicken to a plate and clean the pan. In a medium sized bowl add tomatoes and mushrooms. Toss with 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Add to the same large oven proof pan used to cook the chicken. Place in oven and roast for 5 minutes. In the same medium sized bowl add asparagus. Toss with 1 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside. Remove pan from the oven. Add in asparagus, top with 2 sprigs rosemary and seared chicken. Roast until the chicken is cooked through and internal temperature reaches 160 to 165°F, about 10 to 15 minutes. Season vegetables with more salt and pepper as desired. Serve chicken with vegetables, honey mustard sauce and top with parsley.
Chicken Pesto Panini Made by @bevcooks . What it took for 2 Panini For the Chicken Marinade * 1 lemon * 1 Tbs. Dijon mustard * 1/4 cup extra-virgin olive oil * 1 pinch of coarse salt and freshly ground pepper * 3 chicken breast halves For the Pesto: * 4 cups arugula * 1/2 cup toasted walnuts * 3 cloves garlic, chopped * 1/2 cup freshly grated parmesan cheese * 1/2 cup extra-virgin olive oil * 1 pinch coarse salt and freshly ground pepper For the Rest: Whisk the marinade ingredients together in a bowl and add the chicken. Toss to coat, cover and stick in the fridge for at least an hour and up to 4. In a food processor, combine the arugula, walnuts, garlic, cheese, salt and pepper. With the motor running, add the oil in a thin stream until you get pesto. Bring a small pot of water to a boil. Add the asparagus and boil 2 minutes, until bright green. Transfer to a bowl with ice water to stop the cooking. You just blanched! Heat an indoor (or outdoor!) grill to a medium heat and brush with oil. Add the chicken and grill until cooked through with nice grill marks on both sides, 10 minutes total. Remove from heat, cover and let rest about 5 minutes. Slice chicken into strips. Spread the pesto on the bottom half of each baguette. Arrange the chicken slices on top of the pesto. Follow with strips of roasted red pepper, asparagus and lots of good mozzarella. Top with baguette lid. Is lid right? That’s not right. Place the panini on the grill and press it down with something really heavy. I used my Les Creuset, ha! I really did though. Once the cheese starts to melt and you see grill marks on the bottom, flip, press and finish grilling.
Butter Chicken Spaghetti Squash Boats By @ifoodreal . Ingredients 4 small spaghetti squash ( 1 1/2 lbs each) 1 1/2 lbs boneless & skinless chicken breasts, finely chopped 1 small onion, finely chopped 3 large garlic cloves, minced 1 tbsp coconut or avocado oil 2 tsp garam masala 2 tsp ginger, dried 1 tsp curry powder 1 tsp Himalayan pink salt Ground black pepper, to taste 3 oz (1/2 can) tomato paste 14 oz can coconut milk, full fat Directions Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with unbleached parchment paper. Poke skin randomly with a fork and bake for 30 minutes. In the meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently. Add tomato paste and mix it well with (incorporate into) onion and spices. Add coconut milk and stir until combined. Now add chicken, and stir to coat. Cover, cook for 15 minutes and turn off the heat. Remove cooked squash from the oven and turn it over wearing mitts and with a help of a fork. It will cool this way faster; about 10 minutes. To make “spaghetti”, grab one half wearing a mitt and separate the flesh into strands with a fork. Divide butter chicken mixture evenly among the boats, return to the oven and bake for another 10 minutes. Serve hot with extra whole wheat spaghetti on a side if you wish. Storage Instructions: Refrigerate in an airtight container for up to 3 days.
Healthy New York Cheesecake (low fat, high protein, eggless, gluten free option) By @Dessertswithbenefits . Yield: 9 inch cheesecake Serving Size: 1/10th of recipe Calories per serving: 210 (vs. 510 in original recipe) Fat per serving: 5g (vs. 32g in original recipe) Ingredients Graham Cracker Crust: 1 cup Graham Cracker Crumbs (I used these, for GF use these) 1/4 tsp Salt 42g (3 tbs) Coconut Oil, melted 1/2 tsp Butter Flavor Cheesecake Filling: 24oz Fat Free Cream Cheese, room temp 8oz (1 cup) Plain, Nonfat Greek Yogurt, room temp 84g (1/4 cup) Light Agave Nectar 1/2 tsp Stevia Extract 1/2 tsp Vanilla Extract 1/4 tsp Lemon Flavor 64g (2 scoops) Vanilla Whey Protein Powder 16g (2 tbs) Arrowroot Starch Topping: ~1 cup 100% Fruit Spread (I used cherry) Instructions For the Crust: Preheat oven to 350 degrees Fahrenheit and spray a 9" springform pan with cooking spray, set aside. In a medium bowl, stir together the cracker crumbs and salt. In a small bowl, stir together the coconut oil and butter extract. Pour this over the cracker mixture and stir until crackers are moistened. Press into the prepared pan, raising the edges slightly. Bake for ~6 minutes, until fragrant. Let cool while you make the filling. For the Filling and Topping: In a large mixing bowl (you can use a stand mixer if you like), whisk together the cream cheese and greek yogurt. Whisk in the agave, stevia, vanilla and lemon flavor. Whisk in the protein powder and starch. Pour over the graham cracker crust and bake for ~31 minutes, until cracks form on the surface (cracks are okay, they will be covered by the topping). Let cool for about 20 minutes, remove the springform wall and let cool more. Slice when completely cooled and top with the fruit spread of your choice (cherry and raspberry are most authentic, but it really depends on your taste) Notes Keep leftovers covered and refrigerated for up to 3 days. This recipe is: eggless, low sugar, low fat and high protein, with gluten free option!
Shrimp Fajita Bowls 😍 this was definitely a winner! . Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice" Serves 4 1 large head of cauliflower, cut into 2 inch pieces the juice of 1 lime 1/4 cup finely chopped cilantro, plus more for garnish salt and pepper to taste 1 tablespoon olive oil, divided use 1/2 cup of thinly sliced red onion 1 and 1/2 cups of thinly sliced red or yellow bell peppers 2 teaspoons chili powder 1 pound of shrimp, peeled and deveined 1 15 ounce can of black beans, drained and rinsed 1 avocado, thinly sliced For the cauliflower rice: Place 2 cups of cauliflower in the food processor and pulse until it's chopped to a rice consistency. Repeat the process until all of the cauliflower has been "riced". Heat 2 teaspoons of olive oil in a large pan over high heat. Add the cauliflower and cook for 4-6 minutes or until softened and slightly browned. Season with salt and pepper to taste. Stir in the lime juice and cilantro. Divide the cauliflower rice between 4 bowls. For the shrimp fajitas: Heat the remaining teaspoon of olive oil in a large pan over medium high heat. Add the onions and peppers and cook for 4-6 minutes or until vegetables are softened. Season to taste with salt and pepper. Season the shrimp with the chili powder and add the shrimp to the pan. Cook for 3-4 minutes or until shrimp are pink and opaque. Divide the shrimp mixture between the 4 bowls; top each bowl with 1/4 of the black beans and avocado. Sprinkle with additional cilantro if desired and serve.
Cashew Chicken By @cookingclassy . Servings: 4 Ingredients 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces 1 Tbsp + 2 tsp cornstarch, divided 2 1/2 Tbsp olive oil, divided Salt and white or black pepper 6 Tbsp low-sodium chicken broth or water, then more as needed 3 1/2 Tbsp hoisin sauce 1 1/2 Tbsp soy sauce 1 1/2 Tbsp rice vinegar 1 Tbsp honey 1/2 tsp sesame oil 4 green onions, chopped, plus more for serving if desired 4 cloves garlic, minced 1 Tbsp finely grated, peeled fresh ginger 2 cups diced broccoli florets (small pieces) 1 medium bell pepper, chopped 3/4 cup unsalted cashews, roughly chopped Sesame seeds, for serving (optional) Instructions In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1/2 Tbsp oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through, about 5 minutes. Transfer chicken to a plate and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken. In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended, set aside. Heat remaining 1 1/2 Tbsp oil in skillet over medium heat. Add in green onions, garlic, ginger, broccoli and bell pepper and saute until veggies are tender, about 3 minutes. Transfer to a large plate. Pour in hoisin sauce mixture and cook, whisking constantly, until sauce boils and thickens (don't let it reduce it will be too salty, just cook long enough to thicken). Thin with 1 - 2 more tablespoons of broth or water if desired. Remove from heat, add chicken, veggies and cashews to sauce and toss to evenly coat. Serve warm with white or brown rice, cauliflower "rice" or quinoa and sprinkle with green onions and sesame seeds.
I think I have one too many kids 😂 For some reason we couldn't open our eyes that day! 🤦🏻‍♀️ #family #blessed .
Brownie Pancakes Made by @thegourmetpeasant . DRY: ½ cup oat flour ½ cup unsweetened cocoa powder 1 tablespoon baking powder 2 tablespoons granulated sweetener **Sift all together in medium bowl and set aside. WET: ⅓ cup unsweetened almond milk 1egg ¼ cup unsweetened applesauce 1 teaspoon vanilla **Mix well in a smaller bowl; set aside. HOW: Add wet to dry and mix with a fork to keep it airy. Batter will be incredibly thick. Let it stand as you preheat your pan over medium heat. Spray with cooking spray. Lay dollops of batter on pan, let cook for 30 secs, then add a little more batter (this makes them real fluffy). Fry for 1-3 minutes on each side until cooked through. **Peanut Butter Yogurt** ¼ cup plain greek yogurt 1 tablespoon natural peanut butter (or powdered peanut butter) 1 teaspoon vanilla extract. Mix well and keep cool until ready to use. Layer between pancakes or dip pancakes into mixture, if desired.
Tandoori Shrimp Recipe By @rasamalaysia . Serves 4 Ingredients: 1 lb shrimp, tiger prawn preferred, shelled and deveined, tails on Bamboo skewers, soaked in water before using Oil, for basting 1/2 tablespoon chopped cilantro 1 lime, cut into wedges Marinade: 1/3 cup Greek yogurt 1 teaspoon finely minced garlic 1/2 teaspoon Garam Masala 1/4 teaspoon chili powder 2 tablespoons lime juice 1 tablespoons oil 1/2 teaspoon salt or to taste 1/4 teaspoon turmeric powder Red coloring, optional Method: Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside. Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges. Cook’s Note: If you are baking with oven, line a baking sheet with aluminum foil or parchment paper and arrange the shrimp skewers in a single layer. Using a small brush, baste both sides of the shrimp with the oil. Roast for 10 minutes or until the shrimps are cooked. Broil for 1 minute or until the top surface is slightly charred. Remove from the oven, garnish with chopped cilantro and serve immediately with lime wedges.
PEANUT BUTTER AND CHOCOLATE BLONDIES- VEGAN AND GLUTEN FREE Made by @eatgoodforlife . Yield: 20 squares INGREDIENTS: 4 1/2 cup gluten free rolled oats 6 ripe bananas 1/2 cup organic peanut butter 1/2 cup unsweetened apple sauce 1/3 cup maple syrup, more if you like 1 cup chocolate chips + 2 tbsp, vegan 1 tsp cinnamon 1/4 tsp Himalayan salt 1 tsp aluminum free baking soda 1 tsp aluminum free baking powder 14 mini peanut butter cups, vegan Chocolate drizzle 1/2 cup chocolate chips, vegan 1 tbsp coconut oil DIRECTIONS: Preheat your oven to 350F. Line a 9x13 rectangular baking pan with unbleached parchment paper. In your food processor add the rolled oats and pulse until they are pulverized. Place on a mixing bowl and add the baking powder, baking soda, salt and cinnamon. Set aside. Add the bananas, apple sauce, peanut butter, and maple syrup to the food processor. Pulse until it is liquified. Add this mixture to the oat mixture and combine with a spatula. Add the 1 cup of chocolate chips and the peanut butter cups. Save the two tablespoons of chocolate chips for later. Spread the batter into the prepared baking pan. The mixture will be thick. Sprinkle the extra 2 tablespoons of chocolate chips over the batter and bake for 30 minutes. Transfer the blondies to a wire rack. For the chocolate drizzle, place the chocolate chips and coconut oil on a microwavable dish and microwave in 45 second increments until the chocolate is melted. With a fork drizzle the chocolate over the blondies and serve. You can keep the blondies in a cake stand in your kitchen counter for up to 3 days. Alternately you can freeze them and have them later on. NOTE: You can divide the ingredients by two and bake on a 8x8 square baking pan.