Banana chips cookies

Banana chips cookies

  • Servings: 10
  • Difficulty: easy
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Today I realized that I have saved a lot of banana chips from the so called tropical mix nuts and tropical fruit bags that we buy from the health store, every time I buy a bag I realize more and more that they are just full of banana chips and hardly any mixed nuts or any tropical fruits…I tell you it was driving me crazy every time I opened a bag!!

I started removing the banana chips from the bags and saving them in a glass jar so I could get to the mixed nuts and the fruits easily, today I tried to add more but the jar became so full I could not close the lid and I was already in the baking mood as it is, so I started gathering ingredients and that’s how this delicious cookie recipe was created…


I didn’t want to bake a banana bread with the chips, I didn’t think it will work as the chips will stay hard unless I soak them in milk or water but I didn’t feel like taking the extra step and wait until they are soft…

I am becoming a big fan of using almond flour in my baking, it’s a healthy alternative to using flour, it’s gluten-free and the best nutritional option for a diet or to avoid carbs and calories, even though this recipe has a little of whole wheat flour! it’s easy to replace it and just use almond flour instead… I also been using a lot of coconut oil in my baking to replace the butter just to avoid unhealthy fat…


These healthy cookies will let you say what is wrong with eating one or two more cookies? who is counting right?!! Not me, my husband and I shared two before they even made it to cooling rack, that’s how delicious they were…


I loved how the cookies turned out, they had a hint of molasses from the sugar-free brown sugar that I created by mixing the molasses with the low-calorie sugar… oh yes they are sugar free… just a healthy and delicious cookies…


The flax-seed flour added a nutty flavor to the cookies, and that’s another healthy ingredient I been experimenting with lately.

Pre-heat oven to 350

1/2 cup coconut oil room temperature

1/2 cup of monk-fruit sugar or any low-calorie sugar

1 tbsp. molasses

1 egg room temperature

1 cup almond flour

1/3 cup flaxseed flour

1/2 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped banana chips

10-20 whole banana chips

1/3 cup rolled old fashion oats

1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

In a bowl of a stand mixer fitted with the flat beater attachment whip the coconut oil with sugar and molasses until creamy, about a minute. Add egg and mix until completely incorporated.

In a separate bowl add almond flour, whole wheat flour, salt, baking powder, chopped banana chips, rolled oats, cinnamon, nutmeg, and flaxseed flour.

on low-speed add the almond flour mixture to the bowl in thirds, turn the speed to a medium high and mix for few seconds.

Line a baking sheet with parchment paper, with two tbsp. ice cream scoop, scoop the batter and place on the baking sheet about two to three inches a part.

Press one of the whole banana chips in the center of each cookie, press it firmly so the cookie spreads a little.

Bake for 20-22 minuets or until golden brown.

Cool cookies in the pan for few minuets, remove and cool completely on cooling rack but that’s if you could resist the aroma…

Notes: to get most cookies out of this recipe use a smaller ice cream scooper or a large tablespoon to make them drop cookies, but I liked the cookies on the large size…. To turn this recipe to a completely vegan recipe replace the egg with vegan egg substitute.


Birthday and Valentine celebration

Today was a special day for all of us, its my daughter and granddaughter birthday…. it was such a surprise that day for all of us, when our granddaughter decided to be born  few weeks early and on her mother birthday, this kid is always in a hurry……. I just love her…….It is so special to celebrate your birthday with your own kid, at least I think so!

Tomorrow is Valentine’s day and we are combining the celebration tonight, I really don’t like to go out on Valentine’s day anymore….. its a mad house out there and who needs the hassle. Cooking and baking at home is the best way to enjoy my evening than hassling with getting ready to be on time for our reservation and that’s if we even remembered to make one, finding a parking, dealing with so many people waiting to be seated at the restaurant where we can just relax and enjoy our evening in the comfort of our own home… don’t take me wrong I love to go out and enjoy myself but not on a busy day like Valentines day.


I prepared grilled fish and grilled vegetable’s for dinner and I baked a red velvet cake with girly color frosting….well that was not intentional, I wanted the frosting to be as red as it can be so I could decorate the top with the frosting in the shape of roses but it did not turn the shad that I was looking for, for some reason it was a dark shad of pink, oh well it was delicious and beautiful either way.


The cake turned out so beautiful and it tasted so good, moist and crumbly at the same time, and the sweetness was just right….ohhhh and get this, it was completely sugar free…. I chose a sugar free strawberry preserve, fat free cream cheese and sugar free powder sugar.. but trust me the flavor is behind the known sugar free meth, it tasted delicious and no one believed it that it was a sugar free cake including the frosting.

I choose a hart shaped pan for this special celebration, I love this pan and I try to use it as much as I can on birthdays and valentines day.


nishy 1

Happy Valentines everyone.

Mahalabia pudding

The best desert to eat in this cold weather is this delicious, tasty, hot and flavorful pudding!

I had an extra milk that was about to expire by the end of this week and I really hate to waste food so this was whipped up in no time …

It took ten minuets to get it ready to eat!

This pudding is also delicious in the summer times, stash it in the fridge and you have a cold delicious and refreshing treats.

A little of chopped mixed nuts, cinnamon and rose water to complete it….

Apple cinnamon delight  

Apple Cinnamon Dessert

  • Servings: 1
  • Difficulty: easy
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This simple dessert not just healthy but it is sugar free and delicious, it takes few minutes to prepare and I love it.

Perfect dessert when you are on a diet or a healthy alternative when wanting something sweet, but if you are feeling more than just apples, this would be a delicious treat with vanilla ice cream.

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1 peeled and chopped granny smith apple or any preferred apple.
1/4 tsp ground cinnamon
1 cup water
1 packet of stevia sugar
Pam cooking oil spray
1 tsp. rose water or vanilla extract (optional)

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On high heat place a small frying pan, spray with pam cooking oil, add the chopped apples and sauté for 3 minutes or until the edges little brown.

Add stevia sugar and cinnamon stir for a minute, add water, rose water or vanilla extract and cook for 1-2 minutes depends on how thick you like the syrup.


Vanilla Ice Cream

Vanilla ice cream

  • Servings: 12
  • Difficulty: easy
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Few weeks ago, I bought two gallons of ice cream, one was cookies and cream, and the other one was sugar free Vanilla ice cream.

The cookies and cream was gone in few days, few days you ask! Yes, as my son puts it, “it’s his duty to finish it in few days otherwise why did I buy it?!

The sugar free vanilla was setting in the freezer because gods forbid he eats a healthier version or sugar free ice cream!!

I had a box of cream filled cookies so I chopped them and made my own version of the cookies and cream ice cream in no time at all.

I gave him a taste and all of the sudden the ice cream is delicious and no one to touch it…

It is really easy to dress up a simple ice cream with any flavors or fruits you have on hand.



.1 gallon soften vanilla sugar free ice cream 1.5 QTS

.1/2 box of chocolate cream filled cookies

Bring ice cream in to room temperature, about 20 minutes.

In a large glass bowl, work the ice cream with a rubber spatula until its smooth.

Chop the cookies in to big chunks and add to the ice cream saving some for topping.

Mix well and return to the container, freeze for few hours.

Top with the reserved chopped cookies and Enjoy!

Jello-Sugar Free

Jello-sugar free

  • Servings: 12
  • Difficulty: easy
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Who does not love Jello, little kids and big kids loves it.


I created this recipe for the fact we could not eat store bought Jello, because it contained pork gelatin, and for a long time I searched the internet for the alternative Halal / Kosher key ingredient to create it.

When I found beef gelatin few years back I was in haven and I been making homemade Jello ever since.

Fruit could be added to the Jello before refrigerating(I use sugar free caned fruit)and top with homemade whip cream before serving.

I always use plastic cups when I am serving this delicious treat to the little kiddos. Easy to handle and no one breaks my nice glassware.

.8 cups boiling water

.3 packets Kool-Aid any flavor, I used Cherry

.2 1/2 cups of Sugar Substitutes

.1/2 cups beef gelatin

Line up baking sheet with 12, 20oz plastic cups, set aside.

In a large heatproof bowl, add Kool-aid, sugar substitutes and beef gelatin.

Carefully pour the boiling water while whisking, keep whisking until everything dissolved and no lumps.

By using a small gravy ladle, carefully fill the plastic cups all the way.
Refrigerate overnight.Enjoy!

Apple-Pecan Cupcakes

Apple pecan

  • Servings: 6-12
  • Difficulty: easy
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 These delicious cupcakes have the taste of apple pie but in a cupcakes shape for an easy eat on the go!

.2 cups chopped Apples, any kind

.1 tbsp fresh Lemon juice

.2 cups All purpose flour

.2 tsp. Baking powder

.½ cup Light brown sugar substitutes

.1 cup Pecan chopped and divided

.2/3 cup low fat Milk

.1 stick of Butter room temperature

.1 large Egg

.1 tsp Cinnamon

.½ tsp grated Nutmeg

.¼ tsp Salt

.1 tsp Vanilla

Preheat oven 375

Peel and chop the apples to small bite sizes, add lemon juice and set aside.

Line a muffin pan with baking paper and set aside.

In a stand mixer bowl beat brown sugar and butter until it is soft, add egg, vanilla and mix well for about a minute.

Sift flour; add salt, cinnamon, nutmeg, baking powder, chopped apples and half the chopped pecans.

On a low speed add the flour mixture and alternate with the milk starting and ending with the flour, making sure not to over mix.

With ice cream scope, adds the batter to the lined muffin pan, sprinkle the top with the remaining chopped pecans.

Bake for 25-30 minutes or until toothpick comes out clean.

It makes 12 cupcakes.