Tipps in the Kitch

Frozen Almond Butter Banana Bites

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These Frozen Almond Butter Banana Bites are the perfect mid-afternoon treat. Creamy almond butter is sandwiched between two slices of banana, dipped in dark chocolate and topped with chopped almonds. YUMMM-O. It’s already so toasty here in Texas, so a bite-sized frozen treat (that’s only 5 ingredients might I add) is the way to go!

Frozen Almond Butter Banana Bites

ENJOY!!

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Frozen Almond Butter Banana Bites

  • Author: Lindsay Cola (Tippens)
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Ingredients

  • 2 bananas, sliced
  • 1/3 c creamy almond butter
  • 1 1/3 c dark chocolate chips
  • 2 tsp coconut oil
  • 1/3 c chopped almonds

Instructions

  1. Line baking sheet with parchment paper.
  2. Peel and slice bananas into 1/2 inch rounds and place onto parchment paper.  Place a small dollop of almond butter onto each slice and put in freezer for 10-15 minutes.
  3. Top each almond butter round with remaining banana slices and return to the freezer for 20-30 minutes.
  4. Using a double broiler or microwave safe bowl, heat up chocolate and coconut oil until melted and creamy.
  5. Using a spoon, dunk each “banana sandwich” into the melted chocolate and return to the parchment paper and top with chopped almonds.  Repeat with remaining banana bites and return to freezer.
  6. ENJOY!
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Blueberry Baked Oatmeal Bites

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Blueberry Baked Oatmeal Bites

These Blueberry Baked Oatmeal Bites are the perfect grab-n-go breakfast or mid-morning snack. Make ahead and enjoy throughout the week! Simply combine everything in one large mixing bowl, transfer mixture to a greased muffin pan or silicone muffin liners and pop in the oven. It’s that easy!!

Blueberry oatmeal bites
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Blueberry Baked Oatmeal Bites

Blueberry Baked Oatmeal Bites

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 12 oatmeal bites 1x
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Ingredients

  • 1 1/3 c almond milk (can sub regular milk also)
  • 4 T butter, melted
  • 1/2 c brown sugar
  • 1 T peanut butter 
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract 
  • pinch of salt
  • 3 c rolled oats (gluten-free)
  • 1 c fresh or frozen blueberries
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 350 degrees and grease 12 cup muffin pan.
  2. Whisk together warm milk, coconut oil, brown sugar, peanut butter, eggs, cinnamon, vanilla, salt, and baking powder.
  3. Stir in rolled oats and blueberries.
  4. Divide among muffin cups and bake until set; 25-27 minutes. Allow to cool completely in pan before serving. 
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Tomatoes with Burrata and Basil

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Does it get much better than this? A plate of fresh summer tomatoes with Burrata and Basil. I think not. I could literally eat this entire platter, that’s how much I love it. I’ve always loved tomatoes and have been snacking on them since I was little. My dad always used to slice them up with a little salt and we’d dig in. Quite possibly the simplest snack, but so so so delicious. 

Tomatoes with Burratta and Basil

This is one of my all time favorite go-to appetizers because not only is it simple, fresh, and delicious, it’s also so incredibly beautiful. And not to mention it can be made ahead of time and stored in the fridge until your guests arrive. It’s an all around WIN-WIN situation. 

Simply choose your favorite tomatoes, grab some basil and Burrata and toss it all together. I like to drizzle mine with olive oil, salt, pepper, balsamic vinegar, and a little fresh garlic, and serve with crostini’s. Seriously perfect for summer! You would be crazy to pass this one up. 🙂 

enjoy!! 

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Tomatoes with Burrata and Basil

  • Author: Lindsay Cola (Tippens)
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Ingredients

  • 2 large beefsteak tomatoes, sliced
  • 1 lb compari tomatoes, quartered
  • 1 bunch of fresh basil
  • 8 oz fresh Burrata
  • 2–3 T olive oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • drizzle of balsamic vinegar

Instructions

  1. Arrange sliced tomatoes onto serving platter, followed by olive oil, salt, pepper, garlic, fresh basil, Burrata, and a drizzle of balsamic.
  2. Serve with toasted bread or crackers of choice.
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One Bowl Chocolate Zucchini Bread (Gluten Free)

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One Bowl Chocolate Zucchini Bread (Gluten Free)

This One Bowl Gluten Free Chocolate Zucchini Bread is one for the books! Decadent, rich, and so delicious- you would never know there is zucchini in there!

One Bowl Chocolate Zucchini Bread (Gluten Free)

I’ve been craving baked treats lately. Banana Bread, Muffins, scones, you name it. I don’t know if it’s pregnancy or just random, but I need it and I need it now. Anywho, my sister and I were chatting at lunch the other day, and she mentioned needing more healthy snacks for Luke, preferably something with veggies (but veggies in disguise, if you will). So, I decided to make zucchini bread.. but not just any zucchini bread. ONE BOWL GLUTEN FREE CHOCOLATE ZUCCHINI BREAD. Yep, it’s a one bowl wonder and something you’re going to need in your life ASAP.

One Bowl Chocolate Zucchini Bread (Gluten Free)

Let’s get real- i’m not a professional baker, so I didn’t mess with separating the wet from the dry ingredients for this recipe and in this case, it turned out perfectly! So easy, so good.

One Bowl Chocolate Zucchini Bread (Gluten Free)

Note: You could also use regular all purpose flour for this recipe if you don’t have gluten free flour on hand.

I hope you enjoy!!!

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One Bowl Chocolate Zucchini Bread (Gluten Free)

One Bowl Chocolate Zucchini Bread (Gluten Free)

  • Author: Lindsay Cola (Tippens)
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Description

This One Bowl Gluten Free Chocolate Zucchini Bread is an absolute must have.  It’s simple, delicious, and moist, and you would never know there is zucchini in there!  Sneak some veggies in your kids life with this one bowl wonder. 

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Ingredients

  • 1 c gluten-free all purpose flour (I used Bob’s Red Mill one to one baking flour, but regular all purpose flour should work as well)
  • 1/2 c cocoa powder 
  • 1/2 c granulated sugar 
  • 1/2 c light brown sugar 
  • 1/2 c vegetable or canola oil 
  • 2 eggs 
  • 1 tsp baking soda
  • 1/2 tsp baking powder 
  • 1 c grated zucchini, gently squeeze out the water with a paper towel (about 1 medium zucchini)
  • 1 1/2 tsp vanilla extract 
  • 1/2 tsp salt 
  • 3/4 c dark chocolate morsels (I used Enjoy Life Chocolate Chips)

Instructions

  1. Preheat oven to 350 degrees and line loaf pan with parchment paper. 
  2. Add all ingredients except chocolate chips to a large mixing bowl and stir to combine. 
  3. Now add in half of the chocolate chips and stir to combine. 
  4. Pour batter into loaf pan and top with remaining chocolate chips. 
  5. Bake for 45-55 minutes, until a toothpick inserted comes out clean.  
  6. Let cool for 10 minutes before slicing. 
  7. ENJOY!!! 
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5 ingredient Almond Butter Date Balls

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5 ingredient almond butter date balls

In case you were wondering, my snack game is still very strong over here! I’m 29 weeks pregnant today, and my appetite is through the roof. This babe is just growing away in there, so I’ve found keeping healthy snacks on hand to be super helpful. These almond butter date balls are only 5 ingredients and a little too tasty! Healthy too might I add. I love being able to reach in the fridge and grab a ball or two for a quick mid-morning or afternoon snack.

Make these on Sunday or Monday and they will last through the week. I typically make these in my blender, but you could also throw it in your food processor if that’s what you prefer.

5 ingredient almond butter date balls
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5 ingredient Almond Butter Date Balls

  • Author: Lindsay Cola (Tippens)
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Description

5 Ingredient Almond Butter Date Balls.  These are a great healthy and easy bite-sized snack to keep on hand for the week.  

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Ingredients

  • 10 medjool dates, pitted 
  • 1/2 c oats (GF for gluten-free eaters)
  • 1/2 c creamy almond butter 
  • 1/3 c honey 
  • 1/4 c cocoa powder

Instructions

  1. Add all ingredients to your blender or food processor and blend until a stick ball forms.  
  2. Transfer mixture to a bowl, cover and store in the fridge for 15-20 minutes to let harden before rolling into balls. 
  3. Roll into 1 inch balls and place onto parchment paper.  Place back in the fridge to let harden.  
  4. Store in a parchment lined airtight container for up to 6 days. 
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5 minute black bean chipotle dip

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5 minute black bean chipotle dip

This Black Bean Chipotle Dip no joke takes less than 5 minutes and is loaded with delicious flavas! It’s perfect for entertaining because it can be made ahead of time and simply stored in the fridge until you are ready to serve it. And yes, I very much realize that blended up black beans aren’t the most gorgeous thing you’ve ever laid your eyes on, but just hold that thought until you take a bite, would ya?

5 minute black bean chipotle dip

I made this dip in my vitamix, but you could always use a food processor as well. I made sure to pulse it out, so that it didn’t become too smooth because I like the texture to have a few black bean bits in there, but feel free to fully blend as smooth as your heart desires. This dip is perfect for Cinco De Mayo or any friend gathering. I served with Siete Lime tortilla chips, but it would also be delicious with jicama or carrot sticks for a healthier alternative.

5 minute black bean chipotle dip
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5 minute black bean chipotle dip

5 minute black bean chipotle dip

  • Author: Lindsay Cola (Tippens)
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Description

5 minute black bean chipotle dip.  Vegan, gluten free, and SO delicious!

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Ingredients

  • 2– 15 oz cans black beans, drained and rinsed (reserve 1 T liquid from can)
  • 2–3 chipotle peppers in adobo sauce, plus 3-4 tsp of the sauce from can (all depends on your spice tolerance/preference-if you’re concerned, start with less and add as you go)
  • 1/2 c cilantro
  • Juice of 2 1/2 limes
  • 3 T olive or avocado oil 
  • 3/4 tsp salt, more to taste
  • 3/4 tsp cumin 
  • 1/2 tsp chili powder 
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp smoked paprika

Instructions

  1. Add all ingredients to your blender or food processor and pulse until you’ve reached your desired consistency.  
  2. Spoon into a serving bowl, garnish with fresh cilantro and serve with tortilla chips. 
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No Bake Fudge Cookie Energy Bites

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No-Bake Cookie Energy Bites

If I haven’t told you this before, No-Bake Fudge Cookies are my absolute favorite cookie. Ever. Ever. Ever. I could seriously make myself sick eating them. The combo of the peanut butter and chocolate and well, maybe the loads of butter and sugar, just make them so irresistible. These No Bake Fudge Cookie Energy Bites are SO good and are the healthy version of the real deal. Done and Done!

No-Bake Cookie Energy Bites

Lately, I’ve been finding myself hungry ALL the time.. that little human inside of me is just taking everything from me, so I’m constantly in need of snacks to grab. These energy bites are the perfect mid-morning or mid-day snack that provide that boost needed to last you til to the next meal. They will last up to 1 week in the fridge, so I like to prep on Sunday’s and grab throughout the week.

No-Bake Cookie Energy Bites
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No Bake Fudge Cookie Energy Bites

  • Author: Lindsay Cola (Tippens)
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Description

Make ahead No-Bake Fudge Cookie Energy Bites.  The perfect grab-n-go afternoon snack, healthy, and so delicious.  

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Ingredients

  • 10 medjool dates, pitted 
  • 2 1/2 c rolled oats (GF for gluten-free eaters)
  • 1/2 c melted coconut oil 
  • 1/2 c creamy peanut butter 
  • 1/4 c cocoa powder 
  • 1/4 c honey (can also sub agave nectar or maple syrup)
  • 1 tsp pure vanille extract 
  • pinch of sea salt 

Instructions

  1. Add pitted dates to blender or food processor and pulse until it forms a large sticky ball. 
  2. Now add oats and pulse a few more times until oats are roughly chopped.  
  3. Add remaining ingredients and pulse until everything is combined and forms another sticky ball. 
  4. Refrigerate for 15 minutes to make it easier to roll into balls. 
  5. Using your hands, roll into 1-inch balls.  Store in the refrigerator for up to 1 week. 
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Lemon Dill Avocado Toast

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Lemon Dill Avocado Toast

I’m completely obsessed with Dill lately. I hate to say it, but I forgot about it for a hot second. Now I want to put it on anything and everything! I had a pasta dish a few weekends ago in Denver that reminded me how much I freaking love DILL. I am so excited to re-create it. Anywho, I paired it with avocado and lemon for today’s avocado toast and holy wowza! I’m telling ya, great combo.

Lemon Dill Avocado Toast

Avocado toast has always been one of my favorite go-to’s for breakfast, mid-morning snack, or even for lunch if I’m wanting something light that day. It’s amazing because it takes about 5 minutes to whip up and hits the spot every time.

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Lemon Dill Avocado Toast

Lemon Dill Avocado Toast

  • Author: Lindsay Cola (Tippens)
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Description

Light and refreshing Lemon Dill Avocado Toast.  Ready in under 5 minutes and perfect for those busy mornings! 

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Ingredients

  • 1 piece of bread, toasted and halved 
  • 1 haas avocado, peeled and sliced 
  • Juice of 1/2 lemon
  • Drizzle of olive oil 
  • 2–3 tsp fresh dill
  • Salt and pepper, to taste
  • Red pepper flakes 
  • Watermelon radish, as garnish (optional)
  • Fried or poached egg (optional) 

Instructions

  1. Toast bread 
  2. Add sliced avocado, followed by olive oil, lemon juice, salt, pepper, red pepper flakes, fresh dill, and watermelon radish. 
  3. Enjoy! 
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Curry Chicken Salad Collard Wraps

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Dear Curry Chicken Salad Collard Wraps, I like you.  I like you a lot.

Curry Chicken Salad Collard Wraps

I was chatting with my friend, Kelsey the other day while trying to brainstorm a new healthy lunch for the week when she mentioned she had recently had the best Curry Chicken Salad at a place in Kansas City. I love curry and I love chicken salad, so I immediately knew that was happening, but how to serve it was still undecided.

I started exploring different ideas in my head…. do I want to serve it in pita bread, on a bed of greens, in a wrap, so many different possibilities, however, the minute I remembered Collard Green Wraps was a thing, done and done! Alex from The Defined Dish is not only such a babe, she makes amazing Collard Green Wraps that i’ve been eyeing for quite some time, so she was definitely my inspiration on this one.

I used my Instant Pot for the chicken and it was SO easy.  If you saw my insta story, you literally throw your chicken breasts in the instant pot with salt, pepper, and chicken broth, and select meat function/high pressure, and let it do it’s thing!  Once the steam has been release, open it up and transfer the chicken to your stand mixer (if you have one.) . If you don’t, simply shred the chicken on a cutting board using two forks.  If you do have a stand mixer, put the chicken in using the flat beater attachment and turn it on a low speed.  Voila! Easiest shredded chicken of all time, am I right?

Once the chicken is perfectly shredded, add all other ingredients and mix together.  I used agave nectar to sweeten it up a bit, however, honey will work as well. This can be stored in an airtight container in the fridge for 4-5 days.

If you are making into wraps, get out the collards, trim the stems off of the end, and use your paring knife to gently shave the thick middle stem.  Try to take off enough so that the stem feels flat, however this step isn’t absolutely necessary.  Rinse the greens really well to get rid of any grit or debris. Bring a large pot of salted water to a boil.  Drop each leaf into the boiling water and cook for about 30 seconds.  Transfer the blanched Collards into an ice bath and let sit for 5-10 minutes. Once they have cooled, dry each one off with a paper towel, and they are now ready to use!

  • Curry Chicken Salad Collard Wraps

Lay each collard down onto a flat surface with the trimmed stem facing up. Pile the Chicken Salad on the bottom center of the leaf, and roll up. I folded in the sides like a burrito and then sliced in half.  YUMMMMY.  This is the perfect low carb lunch, and is extra flavorful and delish.

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Curry Chicken Salad Collard Wraps

Curry Chicken Salad Collard Wraps

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
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Ingredients

  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 6 green onions, chopped
  • 1 c greek yogurt
  • 1 c golden raisins
  • 3/4 c cashews
  • 1 handful parsley or cilantro, chopped
  • 2 T agave nectar or honey
  • 2 tsp curry powder
  • salt and pepper to taste
  • 8 large Collard Greens

Instructions

  1. Season each chicken breast with salt, pepper, and garlic powder. Cook in your instant pot or in a non-stick skillet over medium high heat. When cooked through, either transfer to a cutting board or stand mixer to shred.
  2. If using your mixer, simply add the flat beater attachment and turn on. It will do all the hard work for you! If shredding by hand, use two forks to shred apart.
  3. Transfer shredded chicken to a large mixing bowl along with remaining ingredients.
  4. To prep the collard greens, trim the stems off of the end, and use your paring knife to gently shave the thick middle stem. Rinse the greens really well to get rid of any grit or debris.
  5. Bring a large pot of salted water to a boil. Drop each leaf into the boiling water and cook for about 30 seconds.
  6. Transfer the blanched Collards into an ice bath and let sit for 5-10 minutes. Once they have cooled, dry each one off with a paper towel, and they are now ready to use!
  7. Lay each collard down onto a flat surface with the trimmed stem facing up. Pile the Chicken Salad on the bottom center of the leaf, and roll up. Fold in the sides like a burrito and slice in half.
  8. Enjoy!!!
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Cranberry Pistachio Date Bars

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These Cranberry Pistachio Date Bars are incredibly simple and fast, and the absolute perfect {grab N go} kinda snack!

Healthy and delicious snacks are always a good idea to keep around the house, especially when your schedule is as jam packed as mine has been lately. I’m sure you all feel my pain.. the 4th quarter craziness is in full effect, I tell ya.  I’ve found that if I don’t have something convenient to grab in the mornings, I wind up one of two ways:

  1. Unpleasantly HANGRY when mid-morning rolls around, OR
  2. I eat something much less nutritious, aka an extra large sticky bun that someone so (un)kindly brought to work.

These bars only take 5-10 minutes to prepare with very minimal clean up, and you’ve got breakfast/energy bars to power you through the week!

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Cranberry Pistachio Date Bars

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Ingredients

  • 3/4 cup roasted and salted pistachios
  • 3/4 cup roasted and salted cashews
  • 1 cup dried cranberries
  • 1/3 cup almond butter
  • 10 medjool dates, pitted
  • 3 T maple syrup
  • 1/2 tsp vanilla

Instructions

  1. Line 8 x 8 baking pan with parchment paper.
  2. Add nuts to blender, and blend for 1 minute until the nuts have crumbled.
  3. Add remaining ingredients, and blend for another minute or so, until a sticky mixture has formed.
  4. Using your hands, distribute evenly onto parchment paper in pan to create a square.
  5. Place in fridge for 45 minutes- 1 hour (or freeze for 15-20 minutes)
  6. Cut into bars & Enjoy!

Notes

These bars will keep well in the fridge for up to 5 days. Enjoy!

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