Category: Food

Happy Earth Day!

Happy Earth Day!  It is a beautify day here in Rhode Island, one of those days that makes me truly love this beautiful world.  For me, to some degree, every day is Earth Day.  Every day I depend on this Earth to support me, from the ground I walk on to the food that nourishes my body.  Every day I make decisions that impact the Earth.  But today is a day to really reflect on this, a day where I think a little more and try to come up with new ways to do things or products to use that help to protect the environment and are more Earth-friendly. 

Disclaimer: This post contains affiliate links.  See my Disclosure Policy for more information.

Happy Earth Day from My Greener Living

Some questions that I ask myself every day are:

What kind of food should I buy?

– I try to buy organic whenever I can, because pesticides are not good for my body or the environment.  I avoid processed food much of the time because processed food has unnecessary, unhealthy additives, and the processing uses valuable resources like water and energy to power manufacturing plants.

organic produce
organic produce
How do I use water?

– I use a rain barrel to collect rain water from my roof to water my indoor and outdoor plants.  I turn off the sink when I am brushing my teeth, I only run the dishwasher and washing machine when they are full.  I bought energy efficient appliances.  I love that my dishwasher uses only about 5 gallons of water per load! This dishwasher link is NOT an affiliate link.  I just really love my dishwasher!

rain barrel

How do I use energy?

– I turn off lights and electronics when I am not using them.  I turn down the heat just a little in the winter to use less gas to heat my home.  I installed heat blocking curtains in my windows to keep the warm air in my home in the winter.  

energy efficient curtains

What products do I purchase and how do I use them?

– I HATE single use products.  Plastic plates, utensils, cups.  Paper towels and paper napkins.  Bottled water and coffee cups from quick serve restaurants.  I use ceramic plates, stainless steel utensils, glass or metal drinkware.  I have a set of bamboo utensils that I take when travelling.  I use rags instead of paper towels, and cloth instead of paper napkins.  I have several stainless steel water bottles that I love – this one is my current favorite for everyday use (25 oz), and this 50 oz bottle is great for when I’ll be away from home longer.  They’re great because my water only ever touches stainless steel or the sealing gasket, they keep my water cool, and the double-wall prevents condensation on the outside.  They can also be used for coffee and tea.  I brew my own coffee and tea at home.    

paperless towel
paperless towels
More ways I consider the Earth every day

Many of my posts on this blog relate to Earth-friendly choices and products.  In case you’ve missed them, you can check them out here:

10 Things You Can Do to Help the Planet

Composting to Save the Planet

Kitchen Gadgets That Are Good for You and Good for the Environment

Drying Laundry More Naturally

Drying Laundry with Wool Dryer Balls

Cleaning without Chemicals

And many more that you can find on my Archives page!

 

What things do you do that help the Earth?  Please share in the comments below!  I am always looking for ideas to help this planet even more 🙂

Secretly healthy chocolate banana bread

I love chocolate.  I love baked sweets.  And I love to bake & experiment in the kitchen.  But I also don’t like to overindulge, I never feel well when I do.  So I really enjoy taking some of my favorite sinful, sugar-laden recipes for baked goods and putting a healthy spin on them.  Recently I have been obsessed with my healthy chocolate banana bread.  It satisfied my sweet tooth, my chocolate cravings, and is deliciously moist.  This recipe is packed with 5 grams of protein per serving, and contains no added sugars (unless you add chocolate chips – which I usually do).   Check out my post for some information about what I consider healthy in my cooking and baking. 

Disclaimer: This post contains affiliate links.  See my Disclosure Policy for more information.

title healthy chocolate coconut banana bread muffins

I like to bake my banana bread into muffins to portion-control myself, otherwise I might eat the whole loaf in one sitting!  This chocolate banana bread is sweetened naturally with bananas, dates, and a touch of stevia.  I use Greek yogurt to sneak in some extra protein, and I use whole wheat flour for an extra nutrient boost. 

Hint:  even if you don’t soak grains to remove phytic acid, soaking the flour in the liquid in this recipe for 20-30 minutes to allow the moisture to fully saturate each grain of flour really improves the texture of the break or muffins.  

Secretly healthy chocolate banana bread

Makes about delicious 20 muffins.

Ingredients

1.5 cup (180 g), whole wheat flour
1.5 tsp baking soda
1/2 tsp (3 g) iodized salt
1/16 tsp (0.8g) pure stevia extract powder
19.50 oz (553 g, about 2.5 cups) frozen bananas, thawed & mashed
80.00 grams (8-10) medjool dates
4 large eggs
8 tbsp (40 grams) unsweetened cocoa powder
¾ cup (6 oz or 170 grams), Greek plain nonfat yogurt
1.5 Tbsp apple cider vinegar, if soaking
Optional: 30 g (1/4 cup), unsweetened flaked coconut
Optional: 60 grams (about ¼ cup) Ghirardelli 60% cacao bittersweet chips, or other chocolate chips

double chocolate coconut banana bread ingredients

Directions
  1. Thaw peeled, frozen bananas.  I do this by placing the peeled frozen bananas in a large measuring cup, and microwaving in 30 second to 1 minute increments until thawed.  It is ok if the banana gets a little warm.  Mash using a fork or potato masher.thawed mashed frozen bananas
  2. Place dates (inspect and remove any pits) Greek yogurt, and apple cider vinegar (if using) in a food processor or powerful blender (I use my Ninja single serve container) and blend until dates are in small pieces.  measuring dates, dates in food processor with yogurt and vinegar, pureed dates
  3. In a large bowl, beat the eggs (with a fork is fine).
  4. (if soaking) To the bowl with the eggs, add the mashed bananas, date puree, flour, and cocoa powder.  Mix well.  If using, add coconut and chocolate chips.  Cover and let sit at room temperature about 12 hours.  Immediately before baking, add salt, baking powder, and stevia, and mix well.chocolate banana bread batter with chocolate chips
  5. (if not soaking)  To the bowl with the eggs, add the mashed bananas, date puree, flour, cocoa powder, salt, baking powder, and stevia.  Mix well.  If using, add coconut and chocolate chips.
  6. Heat oven to 350°Fahrenheit (177°Celsius)
  7. Grease 20 regular size muffin containers.  Fill muffin containers about 2/3 full (I use an ice cream scoop).double chocolate coconut banana bread with baking pan
  8. Bake about 16 minutes, or until the top springs back when gently pressed. double chocolate banana bread muffins
  9. Allow to cook at least 10 minutes, then begin to devour!
double chocolate coconut banana bread muffins

Secretly Healthy Chocolate Banana Bread

Banana bread recipe with healthy substitutions
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 18 mins

Ingredients
  

  • 1.5 cup 180 g, whole wheat flour
  • 1.5 tsp baking soda
  • 1/2 tsp 3 g iodized salt
  • 1/16 tsp 0.8g pure stevia extract powder
  • 19.50 oz 553 g, about 2.5 cups frozen bananas, thawed & mashed
  • 80.00 grams 8-10 medjool dates
  • 4 large eggs
  • 8 tbsp 40 grams unsweetened cocoa powder
  • ¾ cup 6 oz or 170 grams, Greek plain nonfat yogurt
  • 1.5 Tbsp apple cider vinegar if soaking
  • Optional: 30 g 1/4 cup, unsweetened flaked coconut
  • Optional: 60 grams about ¼ cup Ghirardelli 60% cacao bittersweet chips, or other chocolate chips

Instructions
 

  • 1. Thaw peeled, frozen bananas. I do this by placing the peeled frozen bananas in a large measuring cup, and microwaving in 30 second to 1 minute increments until thawed. It is ok if the banana gets a little warm. Mash using a fork or potato masher.
  • 2. Place dates (inspect and remove any pits) Greek yogurt, and apple cider vinegar (if using) in a food processor or powerful blender (I use my Ninja single serve container) and blend until dates are in small pieces.
  • 3. In a large bowl, beat the eggs (with a fork is fine).
  • 4. (if soaking) To the bowl with the eggs, add the mashed bananas, date puree, flour, and cocoa powder. Mix well. If using, add coconut and chocolate chips. Cover and let sit at room temperature about 12 hours. Immediately before baking, add salt, baking powder, and stevia, and mix well.
  • 5. (if not soaking) To the bowl with the eggs, add the mashed bananas, date puree, flour, cocoa powder, salt, baking powder, and stevia. Mix well. If using, add coconut and chocolate chips.
  • 6. Heat oven to 350°Fahrenheit (177°Celsius)
  • 7. Grease 20 regular size muffin containers. Fill muffin containers about 2/3 full (I use an ice cream scoop).
  • 8. Bake about 16 minutes, or until the top springs back when gently pressed.
  • 9. Allow to cook at least 10 minutes, then begin to devour!
Nutrition

Per 1 muffin, or 1/20th batch.  Includes all optional ingredients.

nutrition information for double chocolate coconut banana bread

Cost
  • whole wheat flour , $3.99 for 5lb=2268 grams, $3.99x(180g/2268g)= $0.317
  • baking soda, $0.79 for 1 lb=454g, $0.79 x (7.2g/454g)=$0.013 
  • iodized salt 1/2 tsp $0.45 for 26 oz=737g, $0.45x(3g/737g)=$0.002
  • pure stevia extract powder 1/16 tsp $18 for 3.5oz=100g, $18x(0.8/100g)=$0.144
  • frozen bananas, $0.39 per pound (16oz) unpeeled, yields about 0.64 lb (10.24oz) peeled.  $0.39x(19.50oz/10.24oz)=$0.743
  • medjool dates, $7.99 per 40 oz=1134g, $7.99x(80g/1134g)=$0.564
  • 4 large eggs, $1.99 per dozen, $1.99x(4/12)=$0.663
  • unsweetened cocoa powder, $7.99 for 23oz=652g, $7.99x(40g/652g)=$0.490
  • Greek plain nonfat yogurt 3/4cup $3.79 for 40 oz, $3.79x(6oz/40oz)=$0.569
  • apple cider vinegar, $1.50 per 32 fl oz=64 Tbsp, $1.50x(1.5Tbsp/64Tbsp)=$0.035
  • unsweetened shredded coconut, $3.99 for 12oz=340g, $3.99x(30g/340g)=$0.352
  • Ghirardelli 60% cacao bittersweet chips 60 grams, $10.99 for 3lb=1361g, $10.99x(60g/1361g)=$0.484

Total cost for 1 batch is $4.38, or $0.22 per muffin. 

double chocolate coconut banana bread muffins

Not only are these banana bread muffins healthier than most you could buy, but they cost significantly less than anything you can buy.  These double chocolate coconut banana bread muffins are a delicious, healthy, and budget friendly treat!

I could eat this banana bread every day!