Tag: healthy

Honey Walnut Date Bites

I have enjoyed baking and concocting recipes with Savannah Bee Honey’s various flavors of honey. In this particular video, I used Tupelo Honey. It’s very sweet and tastes kind of like toffee which made it a perfect candidate for my Honey Walnut Date Bites. Tupelo Honey also is one of the most rarest honey on the planet! For you honey people out there, this is one honey you gotta try.

These Honey Walnut Date Bites are the perfect snack for work, home or wherever you may be. It curbs your appetite so when you start getting a little “hangry” before dinner. Yes, I know exactly how you feel :).

Honey Walnut Date Delights

Honey Walnut Date Delights

2 Cups Walnuts
1 Cup Shredded, Unsweetened Coconut
2 Cups Dates, Pitted
2 Tbsp Coconut Oil
1 tsp Salt
1 tsp Vanilla Extract
1 Tbsp Savannah Bee Honey’s Tupelo Honey
Add walnuts and shredded coconut in blender/food processor. Blend until well mixed together. Add coconut, dates, salt, vanilla extract and Savannah Bee Honey’s Tupelo Honey. Blend until evenly distributed. Mold into circular balls. Place in fridge if you wish.
Chocolate Peanut Butter Smoothie


We make this chocolate peanut butter smoothie every night before we go to bed. Especially while we’re watching a movie. They’re fast ‘n easy and very delicious. Maggie used to work at Jamba Juice and make lots of chocolate peanut butter smoothies. But these are more delicious and 100% more nutritious.

A key ingredient is the vanilla. It helps the chocolate peanut butter smoothie tastes just as good as any ice cream treat. Whenever we crave ice cream or frozen yogurt, we turn to our special blended goodness.

Chocolate Peanut Butter Smoothie

Chocolate Peanut Butter Smoothies

Time: 5 minutes


1/2 cup almond milk

1 banana

1 Tbsp peanut butter

1 Tbsp chocolate powder

Pinch of salt

Cinnamon, sprinkle

Honey, desired amount

Ice from 1 tray


Put all ingredients in blender and blend baby blend.


Ham Avocado Panini


We sometimes go through food obsessions. This week it was this ham avocado panini sensation. We cracked open our George-Foreman Grill and discovered our love for paninis. If you don’t have a panini grill, no fear. You can easily use a normal pan and then use a spatula to flip it over. Our banana peanut butter sandwich is also delicious paninified. 🙂

This ham avocado panini became our personal favorite. The crowning jewels in this yummy sandwich are the avocado, cheese, and cucumbers. Those three items go perfectly together. Ky has been really busy studying for the MCAT, so we have been enjoying lots of fast, easy, and delicious sandwiches.


Ham Avocado Panini

Time: 10 minutes


Ham, 1 slice

Avocado, mashed and salted



Tomatoes, sliced

Cucumbers, sliced


Put avocado and honey on separate bread pieces. Place all other items on bread. For best results, grill/panini sandwich to melt the cheese and toast the bread. Enjoy!



Grandma’s Custard Recipe

This is a healthy twist to my grandma’s custard recipe. Whenever I was sick or unable to chew whole foods, my dear mother would make me this custard.

I got mono two weeks before my wedding day. My lymph-nodes swelled up so big my face was literally the size of a balloon. I could eat, sleep or talk. My dad tried blending soups and foods to try to get me to eat.

The only thing I could get down my throat was this custard. So I ate custard for two weeks straight. I honestly didn’t mind because I love my grandma’s custard recipe. I was secretly happy about the awesome excuse. I ate it for breakfast, lunch and dinner.

In the recipe, I split up the milk with almond milk. this adds a yummy almond taste and makes it a little healthier. I also use honey instead of sugar because honey is stronger so I can use less and it’s easier for the body to digest. What I love most about this custard is it has an amazing consistency so you can slurp on every spoonful. The nutmeg sprinkle on top adds the extra bang making this custard a true winner.

It’s important to put in a cookie pan full of water underneath the custard because it needs the extra moisture in the oven.

I hope you enjoy baking and eating my grandma’s custard recipe.

Prep time: 15 minutes

Cook time: 45 minutes


2 Cups Milk (I use 1%)

2 Cups Almond Milk

6 Eggs

1/2 Cups Honey

1/2 tsp Salt

2 Tbsp Vanilla Extract

Nutmeg (heavily sprinkled)



Preheat the oven to 325 degrees.

Place a cookie sheet full of water on the lower rack.

Put milk and almond milk together in a pot and place on the stove between medium and high heat. You want to scald the milks. Make sure not to bring them to a boil. Check the above video for a demonstration.

Crack 6 eggs into a bowl and whip them good. Add in 1/2 cup of honey and vanilla extract. Place all ingredients into a 9 x 13 pyrex pan.

Pour scalded milks into the pan, mix well, and sprinkle on the nutmeg.

Cook for 45 minutes or until the custard thickens and cracks on top.



Banana Carrot Muffins


I love snacking, especially when I can snack on something that satisfies my sweet tooth without putting on the pounds. These yummy, healthy banana carrot muffins are naturally moist and spongy that will tempt you to keep going back for seconds.

On my blog, I like to get out the ideas and let you make it and then experiment. I never knew bananas and carrots went so well together until I made this banana carrot muffins recipe. Cooking is so much fun because it allows you to create. As human beings, we naturally receive joy when we create something on our own. Cooking is one of the best ways to do this because you see your finished product relatively fast and, the best part, you get to eat it. Whenever I am stressed or overwhelmed, cooking is my best friend. It allows me to do something with my hands while my brain meditates a solution.


Not only does this recipe have bananas and carrots, but you also use a liquefied apple, aka you make apple sauce. This gives you fruit and vegetables. But make sure the bananas are ripe enough with a good amount of brown spots. The wheat flour provides you with whole grains and a touch of honey brings out the sweet that makes this treat truly delectable. I cut out the butter content and add in a heaping tablespoon of peanut butter. Peanut butter is a healthier fat and adds a unique taste. But check the label to make sure it does not have hydrogenated trans fat. The best and healthiest peanut butter is just roasted peanuts and salt.

I like to pour the batter into muffin tins because its easier to handle, less messy and a lot cuter :). But of course the same recipe can be made into bread pans as well.

I hope you enjoy the banana carrot muffins.


2 Eggs

1/2 Cup Honey

1/6 Cup Butter (melted)

1 Heaping Tbsp Peanut Butter

4 Ripe Bananas

Some Almond Milk

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 Cup Shredded Carrots

1 Cup Liquid Apple (blended with some almond milk)

2 Tbsp Vanilla

2 Cups Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda


Preheat the oven to 375 degrees.

Crack 2 eggs into a medium size bowl and whip them good until very fluffy. Add in the honey and melted butter and whip again. Add in 1 heaping Tbsp of peanut butter

Mash up your bananas. Add a bit of almond milk to make it easier. Add in your cinnamon and nutmeg to bring out the flavors together. Put in bowl.

Shred up the carrots and add 1 cup into the bowl.

Cut up 1 apple and put in blender with some almond milk. Blend and place 1 cup of apple sauce into the bowl. Add in 2 Tbsp of vanilla.

Put all dry ingredients (flour, salt and baking soda) together in separate bowl and mix together. Slowly add-in dry ingredients with wet ingredients. Stir until mixed in, but not too much.

Butter and flour a 12 muffin capacity pan so the batter doesn’t stick.

Place pan into the oven for 30 minutes or until the muffins are bouncy and a knife comes out clean.