Green Banana Mini Muffins


Lunch Boxin' it Take 2: Spinach-Banana Mini Muffins 

Moist and beautifully green, these are a healthy kid and adult favorite! 

Mini spinach muffins with banana are 100% whole grain and a kid favorite. They make a perfect school lunch and the extras freeze beautifully.

These make a lovely finger food for toddlers, too. (I avoided giving my kids anything with sugar or sweeteners in it before they turned 1, but you could give these to a baby otherwise.)

They also freeze really well, so I always have some on hand to pack for school lunches. Which is why I wrote the recipe to make so many! I figure while I’m at it… 😉

I like to pair a few of these with a bowl of yogurt mixed with fruit and usually raisins or grapes and their milk. I know they are feasting well.

These banana spinach muffins even work great on their own as an afternoon snack. Shoot, you could call them breakfast since it’s a little like a green version of banana bread muffins

Makes 36 Vegetarian mini muffins



  • 2 cups Baby spinach, packed leaves

  • 2 Bananas, medium ripe

  • 1 Lemon, zest of


  • 2 Eggs

Baking & Spices

  • 2 tsp Baking powder

  • 1/2 tsp Baking soda

  • 1/2 scant cup Granulated sugar

  • 3/4 tsp Salt

  • 1 tsp Vanilla

  • 2 cups Whole wheat flour, white

Oils & Vinegars

  • 1/4 cup Olive or canola oil


  • 1/2 cup Yogurt, plain


Good morning everyone. I want to take a moment and announce something I am crazy excited about! Today is the launch of my brand new online coaching and training platform. As I have worked with so many of you these past few years a constant piece of feedback has been the desire to access more workouts, measure your progress, set and monitor personal goals, and hardest of all is tracking your nutrition. My Haute New Life mobile app and web dashboard checks all these boxes.
My catalog of workouts has taken my close to 20 years to compile and is still ever-growing. I started keeping workouts and exercise programs just for myself to experiment with different techniques, and methods, all the while aiming to keep fitness interesting and fun for myself and of course leading to the best results. My papers, photocopies, notes and binders are filling an entire bookcase and I am so thrilled to now be able to share my lifelong passion with you. This platform takes my years of knowledge and puts it at your fingertips.
Please check out the membership levels, if you have specific questions reach and and let's discuss one on one. As a token of appreciation for each new member you refer to Haute New Life, you will earn one free month at your current membership level.














P.S. on the purchase page PayPal allows you to use a PayPal account or a credit card for payment. Still working on moving Square onto the platform.

I was going to wait till Monday morning but with so many people getting involved why not kick off now. I will offer a 1 week "sweat before you buy" period for those who have not worked with me before. My website has just been updated for those who want to jump in. To any of my previous OR existing clients, message me directly to take advantage of a special deeply discount offer on any membership level.

Protein Black Forest Cake

Screenshot 2017-07-16 07.36.41.png

"A party without cake is really just a meeting" ~ Julia Child

"There's nothing better than cake but more cake." ~ Harry S. Truman

 "Love is when you have a really amazing piece of cake, and it's the very last piece, but you let him have it." ~ E. Lockhart  

Cake has always been a much discussed and celebrated food item, but this cake, is truly something to celebrate. Don't forgo your health and nutrition goals when it's party time. Here is an amped up version of a black forest cake allowing you to have your cake and eat it too and “Let’s face it, a good, creamy chocolate cake does a lot for a lot of people.” ~ Audrey Hepburn

Stay HAUTE and healthy,


Nutrition Facts:

Serves 10
Serving size: 1 slice
Calories: 177
Total Carbs: 17g
Total Fat: 3g
Protein: 20g

Cake Ingredients

  • 1 cup drained and cooked black beans (You can either use a bag of dry beans and do the whole soak and cook or purchase the no-salt added black beans that have been rinsed and drained) 

  • 1/4 cup of agave syrup

  • 1 cup egg whites  (I prefer using the egg whites from a carton but you may also use the real deal which is equivalent to 8-10 egg whites)

  • 1/2 cup chocolate pea protein powder or chocolate casein (casein is a slow-digesting protein, My favorite is SYNTHA-6 which conveniently comes in Chocolate Cake Batter)

  • 1/2 cup almond milk

  • 1/4 cup cocoa powder

  • 2 tbsp toffee stevia or your sweetener of choice

  • 1 cup oats (gluten-free or regular)

Topping Ingredients

  • 3 tubs of Greek yogurt (340g)

  • 1 8-oz. tub of Philadelphia light cream cheese

  • 1/2 cup of vanilla casein (or 1/2 cup of vanilla whey with 2 tbsp of coconut flour).


  1. Preheat oven to 320 F

  2. Blend all cake ingredients together until they’re well combined and the batter is smooth.

  3. Bake at 320 F (160 C) for 30-35 minutes or until a toothpick comes out clean.

  4. For the frosting, mix all frosting ingredients together until you get a creamy thick batter.

  5. Let the cake cool completely before frosting.

  6. Cut the cake in half horizontally and fill it with frosting. For an additional punch of flavor, coat the middle layer with cherry jam or your favorite jelly.

  7. Frost the sides and top of your cake. Make additional decorations by using a piping bag. If you want, stay true to traditional black forest cake by adding shaved dark chocolate and cherries.

  8. Top with candles——close your eyes, make a wish and. . ."Qu’ils mangent de la brioche”—“Let them eat cake."! ~Marie Antoinett

No-Bake Frozen Granola Balls



  • 2 cups Oatmeal

  • 1 cup Flaxseed (mill)

  • 1 cup nut butter (I used ½ PB2, powdered peanut butter and ½ natural peanut butter)

  • 1 scoop Vanilla Protein Powder  (optional)

  • ⅓ cup honey (⅔ cup honey  if using protein powder)

  • ½ cup shredded unsweetened coconut (optional)


  1. Combine ingredients  in a large bowl.

  2. Spread in a pan, roll into balls or use my quick portion control method and fill mini muffin tins with a heaping tablespoon.

  3. Press down firmly to make sure your ingredients stay stuck together.

  4. Freeze for 1 hour, and slice into bars or serve as frozen balls or truffles.

  5. Keep stored in freezer.



Other optional ingredients could be chocolate chips, dried cranberries, raisins, sunflower seeds, you name it, they are yours to enjoy.


I love making my own granola.  Not only does it fill our house with an incredible mouth-watering aroma when baking but I control the ingredients and amount of sugar and can add anything I feel like my or my families diet may be missing. My daughter, simply devours it, that being said it is far too hot in the Low country to be baking anything!  Hence, Frozen Granola Balls were made.  They are a quick easy after dinner treat or even as breakfast as you make a sprint for the door and  i’ve also savored a few of their chewy pieces in my normally boring plain old yogurt.  I hope you enjoy them too!

G2 Breakfast


·      1 ½ cups of water

·      2 cups almond milk

·      1 cup egg whites

·      1 cup unsweetened applesauce (optional)

·      1 cup steel-cut oats (I was out so I used thick rolled oats)

·      ½ cup dried cranberries or cherries

·      ½ cup cranberries (optional)

·      3 tbsp brown sugar or 3 tsp splenda brown sugar

·      1 scoop vanilla protein powder or 1 tsp vanilla

·      1 tsp ground cinnamon


I liked the tartness of the fresh cranberries combined with the sweetness of the oatmeal, however my daughter did not. She literally ate 3 cups for breakfast the first morning I fixed this. So, if you have a any kiddos toddling around like my 2 year old they will like it just as much as you like how easy it is and nutritious.