Gluten-Free Gooey Banana Bread

Hi everyone! Whose excited it’s the weekend?! Sorry this post is a little later than I wanted it to be, but this week has been eventful and busy so it kind of got put on hold.

Y’all know I’m a huge fan of banana bread. The gooier, the better! This recipe gave me something decadent and special to look forward to each night this week (sad to say I finished it off yesterday!), so I thought it was necessary that I share it and hope you guys like it too!

This is the first time I have attempted to bake gluten-free, and I was pretty darn happy with the outcome! I really enjoy trying new things with baking, and I haven’t found much of a need for coconut flour until this recipe. The base of the recipe is bananas and coconut flour. It is extremely moist (hens the gooey) and tastes great both warm and cold. I actually preferred it cold, so I kept the pan in the refrigerator and just took a few bites throughout the week!

One thing to note, coconut flour definitely absorbs more liquid. If you choose to bake or cook with it, remember it is going to absorb more moisture, so use less flour! I think this is maybe why my past attempts at using coconut flour were so unsuccessful.

Thank you so much to everyone who sent me comments or picture of recipes they have tried! I love the feedback so please keep it up! Happy Saturday everyone, and enjoy the rest of your weekend!

Gluten-free Gooey Banana Bread

  • Servings: 6-8
  • Difficulty: easy-medium
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  • 2 medium brown bananas, mashed
  • 1 egg
  • 1 Tbsp olive oil
  • 1/4 cup coconut flour
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened vanilla almond milk
  • 1 capful vanilla extract (~1/8 tsp)
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch pink salt
  • a few dark chocolate chips


Pre-heat oven to 350 degrees.

In a large bowl, mash bananas with 1 egg and brown sugar. Once sugar has mostly dissolved, mix in olive oil, cinnamon, baking soda, salt, vanilla, and almond milk. Whisk together until well incorporated.

Add coconut flour and stir until most of the liquid is absorbed. The batter should still seem fairly wet. Grease a bread or loaf pan and spread batter evenly on the bottom. Top with a few dark chocolate chips.

Bake bread for ~35 minutes or until the ends start to pull away from the pan and turn golden brown. The middle should still seem a little gooey. Let cool 10-15 minutes before serving. Will keep for up to 1 week in the refrigerator covered with foil. Can be reheated or served cold!

Overnight Chocolatey Chia Oat Pudding

Who doesn’t love dessert for breakfast?! Ok… this isn’t really DESSERT, but bear with me. It’s lent and hub and I gave up sweets, so I’ll take whatever I can get right now! In all honesty, eliminating sweets (we all know I have a REALLY bad sweet tooth) has actually been really good to help get my sugar cravings back in check. I giggled this morning when I was watching the news because they were doing a segment on how addictive sugar is. Well, living proof of that right here! Hello my name is Chelsea… and I’m a sugar addict.


OK… I’ll stop! Sorry everyone it’s been a long few weeks, and I think the lack of sleep and constant high gear at work and home has began to get to me. On to the recipe, that’s the important part right?

I have tried overnight oats and chia pudding before. Chia pudding isn’t my absolute fav; I’ve realized I’m not a huge fan of the texture. When combined with oats, I enjoy the flavor a lot more and enjoy the little change in breakfast from my usual eggs. This past weekend, I purchased a few of the vegan protein powders from Sprouts to try out. I tend to not really use protein powders that often, but thought maybe I could find a use for these. A little extra protein for me never hurt!



When it comes to oats, I always use banana as a base. It adds natural sweetness, plus the banana flavor that I love. It’s also no secret that huge amounts of nut butter tend to find its way into my breakfast every day, so of course that served as one of my topping for this sweet little bowl. This is super easy, can be made in advance, and is perfect for all of you sugar-nuts out there like myself. The good thing is outside of the sweetness from the banana, the chia seeds, and any sweetener in the protein powder, there actually isn’t any added sugar or sugar substitute such as agave or honey! I really hope you add this recipe to your weekly breakfast rotation! It is definitely going to become more of a regular for me!

P.S. It is SUPER filling! I actually could’t even finish it and ended up eating the second half after work, so be prepared for a little leftovers. It keeps great in the refrigerator, but I wouldn’t suggest keeping it much past 24 hours.

Overnight Chocolatey Chia Oat Pudding

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1/2 banana, mashed
  • 1/2 cup rolled oats
  • 1 Tbsp chia seeds
  • 1 heaping spoonful of Sprout’s vegan chocolate protein powder (about 1 1/2 Tbsp) OR your favorite chocolate protein powder
  • 3/4 cup unsweetened vanilla almond milk (or milk of choice, have not tried with others)
  • 1/8 tsp cinnamon
  • 1-2 Tbsp nut butter of choice
  • Toppings of choice: fruit (berries, bananas, etc), shredded coconut, raw nuts, extra chia seeds, chopped Lara Bar


In a medium size bowl, smash 1/2 banana until fairly smooth. Add oats, chia seeds, almond milk, and cinnamon. Stir until well combined then transfer to a  mason jar or tupperware with a lid. Let sit overnight for at least 7-8 hours in the refrigerator.

In the morning, agitate with a fork to fluff the oats. Add toppings of choice and enjoy!


Go Green Breakfast Bowl

Hello HHK readers!! Hope your week started off better than mine did. Of course with the start of steamy weather, the last thing I was hoping for was a kink in our air conditioning. Darn it! Hopefully we can get that figured out before the really, really hot afternoons arrive!

Typically on Tuesday mornings I go for a run and then come back and make myself a special breakfast that takes a little extra love and effort. Tuesdays I go into work a little later, so I try to take advantage of the added time and whip up something special! Today I’m going to share my Go Green Breakfast Bowl, which incorporates a healthy serving of vegetables and protein that gets me going for the day and checks off a serving of vegetables before 9 am!

While I call this a “green” breakfast bowl, there is a little more color in there than green, but the majority of the bowl consists of kale — hens the name green! I top this delicious bowl with a runny egg that adds a helping of healthy fats, protein, and a variety of vitamins and minerals such as iron and lutein (an antioxidant that helps maintain good eye health!).

Let’s talk about eggs for a second.

Eggs get such a bad wrap. I often hear people talk about eggs with fear, thinking it will surely effect their cholesterol if they eat eggs for breakfast. Well, as with anything, too much can of course be a bad thing. I would never recommend eating 4-5 eggs daily, but an egg a day in my book is perfectly fine. Eggs are filled with vitamins, minerals, protein, and yes a little saturated fat, but the good outweighs the bad. If you take away the yolk, you will use a lot of the nutritional quality of the food. I tend to mix 1 egg with 1-2 egg whites to bulk up my meal. If you are filling the rest of your diet with fiber and nutrient dense-fruits and vegetables, cholesterol should not be a concern of yours when eating eggs!

Now on to that yummy recipe! If you tend to like “breakfast bowls” I would definitely give this one a try! I have also added quinoa to this bowl in the past or a small scoop of black beans. See what you like and as always feel free to reach out with questions or other ideas!

Go Green Breakfast Bowl

  • Servings: 1
  • Difficulty: easy
  • Print



  • 2-3 cups raw, chopped kale
  • 1/3 cup chopped red bell pepper
  • 1/4 cup chopped white or yellow onion
  • 1/2 large avocado
  • 1 egg + 1 egg white (can sub for 2 eggs or add an additional egg white if needed)
  • 1-2 tsp olive oil, olive oil spray or cooking fat of choice
  • 2 Tbsp salsa of choice
  • season to taste with: garlic powder (~1/2 tsp), onion powder (~1/4 tsp), paprika (~1/8 tsp), black pepper (~1/8 tsp), salt (pinch!)


In a large saute pan, saute onions and chopped bell pepper in fat of choice for about 3-4 minutes or until slightly soft. Add chopped kale and seasonings; you may need to add a little water to help the kale wilt (I find this helpful).

In a separate pan, cook egg + egg white as desired. I enjoy a runny yolk, but you can cook scrambled or however you please for your dish. I tend to just top the egg with a little salt and pepper.

Once the veggies are soft and fully cooked, place in a shallow dish. Top with the egg, a few slices of avocado, and 1-2 Tbsp of your favorite salsa. Enjoy!


Peachy Cinnamon Baked Oatmeal

So I’m the type of person that welcomes stress into my life. When I’m overwhelmed, I tend to pack on a little more because of course, “I can handle it!” After this weekend, I really think I’m going to try to stop doing this.. and this time I mean it! As I’m in the process of developing my applied project for Master’s program, starting my literature review, and beginning to write my introduction, I decided to travel to Minnesota and participate in the Certificate of Training for Childhood and Adolescent Weight Management. While this conference was fantastic and I am happy I went, all I could think about during my flight home was 1. I am exhausted, 2. I REALLY need to do some yoga and have a good meal or I’m going to explode, and 3. I miss my hub!

This morning I was determined to have a good breakfast and start my day off well, hens these oats were created! While I love my hubby, he’s not the best grocery shopper, so of course I needed to go grocery shopping and didn’t have much to work with. With limited options, I knew I had oats, a bag of frozen peaches, a VERY brown banana, and a few other ingredients that I commonly put into my oatmeal.

My Peachy Cinnamon Baked Oatmeal was a success! It is very easy to throw together and is warm, comforting, and the perfect start to a Sunday. It can also provide about 3-4 servings (depending on how big a scoop you choose!), so you will have breakfast for the next few days as well! I hope you give it a try and let me know what you think! Happy Sunday 🙂


  • 1 brown banana, mashed
  • 1 chia egg (1 Tbsp chia + 2 Tbsp water, let sit for 5 min then agitate)
  • 1 1/2 cups unsweetened almond milk (may sub other milk)
  • 1 capful vanilla extract (about 1/4 tsp)
  • cinnamon (I did not measure, I would say at least 1 tsp)
  • pinch of salt
  • 1 heaping Tbsp of brown sugar
  • 2 cups rolled oats
  • 2 cups frozen peaches
  • honey (to drizzle afterwards)

Preheat your oven to 375 degrees. Combine your banana, chia egg, almond milk, vanilla, and brown sugar. Mix until brown sugar is dissolved. Add in your oats, cinnamon, and pinch of salt and stir until all oats are covered and moistened. In a square baking dish, add a little cooking spray and spread your frozen peaches around evenly. Add your oat mixture on top of the peaches and spread until the peaches are evenly covered.

Bake in the oven for 25-28 minutes or until the oats are set. Once finished, let cool for 5-10 minutes. Serve warm with a drizzle of honey and a little extra dusting of cinnamon. enjoy!


Must Have Mango Green Smoothie Bowl

Every wonder what is in the bright green smoothie bowl that just loves to pop on my Instagram every few weeks. My mango green smoothie bowl is one of my favorite morning pick-me-ups and a great way to start the day feeling fantastic. I love starting the morning with a serving of fruits, vegetables, and healthy fat already under my belt. It almost takes a little pressure off for the rest of the day (not that I don’t try to get in fruits and veg the rest of the day… I just feel a little more confident in meeting the 5-a-day recommendations!). In my eyes, you can never have enough green in your life 🙂


My mango green smoothie is super easy and super fast to whip up and enjoy. My toppings of choice typically are:

  • sliced bananas
  • whole or slivered almonds
  • chia seeds
  • frozen berries such as blueberries or raspberries
  • a little high-protein granola

I usually stick with 3 or 4 toppings unless I am feeling super creative (or a little extra hungry!). For the smoothie, you will need:

  • 1/2 banana, frozen or unfrozen
  • 1/4 of a medium avocado
  • 2 large handfuls of fresh spinach
  • ~ 1-1.5 cups frozen mango chunks
  • ~1 cup unsweetened almond milk
  • 1/4 tsp cinnamon

Place all of your ingredients into a a good blender (I use a Ninja) and blend until smooth. Make sure you stop after a few seconds and scrape down the sides to assure all little bits of spinach break apart and blend.

*Tip — Always add your liquid first so it is in the very bottom of your blender. It help the blending process quicken and gives you a smoother consistency faster!

Once your smoothie is blended without lumps or chunks, place into a large bowl and add the toppings of your choice. I always like a little crunch on my smoothie bowls! Enjoy and keep being creative in the kitchen!