Living healthy as a busy Mom with two little boys

Banana Pumpkin Muffins September 26, 2011

Filed under: Breakfast,quick & easy,Quick Breads/Muffins,recipes — fitformyprinces @ 9:38 am

I start back at work a week from today.  : (   And so I’ve been trying to think of quick and easy, yet nutritious food and  snacks that I can prep in the evenings after the boys go to sleep.  I am all about spending as much time as possible with my kiddos and also getting enough sleep myself.  A tough enough task when you don’t also work full-time.  But I am determined.  Hopefully that, and some creativity, will make it happen.  I know I was able to mostly manage it with my first son.  But two kids is more than twice the work so we’ll see how I do with the two.

When we got back from our out of town trip last week I had two bananas that were on their last legs and needed to be used.  Also, with the cooling temps I have been craving some fall flavors so I went on a search for a recipe that called for both.  I ended up tweeking the recipe quite a bit to make it healthier and am very happy with the result. 










Banana Pumpkin Muffins
Makes 21 muffins


  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cup pumpkin puree
  • 1/2 cup honey
  • 1/2 cup Splenda
  • 2 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 3/4 cup raisins, optional (I used craisins)
  • 3/4 cup walnut pieces, optional (I omitted)
  • Non-stick spray


  1. Preheat oven to 375F.  Spray two standard muffin pans with non-stick spray or line with cupcake liners.
  2. In a large bowl (or mixer bowl) stir together the mashed banana, eggs, yogurt, pumpkin, honey, and Splenda.
  3. In another bowl combine flour, oatmeal, baking powder, baking soda, salt, pie spice, and cinnamon.  Stir this mixture into flour mixture until just combined.  Fold in raisins/craisins & walnuts, if desired.  Pour into prepared pans.
  4. Bake at 350F for 28 minutes or until a toothpick inserted into the center of muffins comes out clean.  Cool in pans for 10 minutes before removing to a wire rack to cool completely.


The Skinny:  104 calories | 23g carbs | 1g fat | 3g pro

Source: Adapted from


Lean & Meaty Individual Thin Pizzas August 11, 2011

Filed under: pizza,quick & easy,recipes — fitformyprinces @ 10:51 am

One of the hardest parts of eating healthy for me is pizza.  Inevitably if I’m watching what I’m eating my husband is not.  Typically he wants pizza at least once a week.  Now I’m ok with ordering him a pizza and me eating something else.  But then he feels bad that I ordered a pizza just for him.  So instead of feeling guilty I’ll indulge.  I wanted to create something with all the flavor of pizza, that was filling enough for my husband, and was low enough in calories to fit into my daily allowance.  We tweaked it over a couple of times making the recipe and I think I’m pretty much set.  My husband was skeptical but each time I made it, he said he enjoyed it and I “could make that again” (the highest form of praise for my cooking).  









Lean & Meaty Individual Thin Pizzas
Makes 2 servings


  • 1 Spinach & Asiago flavored chicken sausage link
  • 17 slices (1 serving) turkey pepperoni
  • 2 whole wheat sandwich thins, toasted*
  • 2 wedges Mozzarella & Sun-Dried tomato Laughing Cow Light cheese
  • 6-7 Tbsp pizza sauce
  • 1 1/3 cup part-skim, low-moisture shredded mozzarella cheese
  • Garlic powder & Italian seasoning, to taste

*Don’t toast fully as you will bake the pizzas after.  Toasting just ensures the “crust” is crispy and not soggy.


  1. Preheat oven or toaster oven (what I used) to 400F.
  2. Lay 4 sandwich thin halves open-face style on a plate, cooking sheet, or cleaned counter.  Spread 1/2 wedge Laughing cow cheese on each half.
  3. Place about 1 1/2 Tbsp pizza sauce over top the Laughing Cow cheese.
  4. Remove casing from chicken sausage and chop meat into small pieces.  Chop pepperoni into small pieces as well.  Divide meats into 4 groups and place on top each of the four sandwich thin halves.
  5. Place approximately 1/3 cup shredded mozzarella on top of that.  Sprinkle with garlic powder and italian seasoning to taste.
  6. Bake in preheated oven for 5-10 minutes or until cheese is melted. 

The Skinny:  400 calories | 27g carbs | 21g fat | 34gpro

Source: A Fit for my Princes original