banana chocolate chip macaroons

I have news to share this Passover eve.... I'm turning the big 40 this summer and I am so beyond excited! For starters, I do not look 40... and secondly,  I certainly do not feel 40. I am not sure why millennials think 40 is old... because in many ways I feel like I am starting a new chapter at this moment in time. ;) The one thing I have noticed though,  is a slowdown in my metabolism, and with the winter months behind us, I decided to join Weight Watchers and check out what their new Freestyle program is all about.

On one hand I always loved amazing food, on the other hand, I always felt like I needed to stay away from amazing food - especially baked goods. Who else relates with me? What I really like about this program is the inspirational women I meet, and the delicious healthy foods I am indulging in! Adopting this eating program for the coming months, I have decided to apply Weight Watchers points on all of my recent recipes. More so, I am developing delicious, yet health conscious baked goodies.   So this passover, I came up with Banana Chocolate Chip Macaroons with no added sugar or fats. These make about 8 servings and are 3 points for 2.

banana chocolate chip macaroons
with No Added Sugar or Oil

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 5 min. | Total time: 20 min.  | Makes 16 | Passover Friendly
INGREDIENTS/ INSTRUCTIONS
3 oz of coconut flakes 1/3 cup of bitter sweet chocolate chips 1 ripe banana    1 tbsp of honey 1 egg pinch of salt PREP TOOLS Parchment paper  Cookie Sheet	1.  In Heat oven to 350 degrees. Place a parchment paper on a cookie sheet and set aside. 2.   In a bowl, mash the banana, then combine the coconut flakes, honey, egg and pinch of salt. Once well combined, toss in the chocolate chips. 3.  Make little balls of he mixture with a spoon. You should have enough for 16 balls. 4.  Bake in the over for 15-20 minutes. Remove from the oven and let it cool. 5.  Voila! You have a nice treat with no added sugar or butter!

chocolate-banana bonbons with toasted pecans

We're richer than we think. At least that's what my children tell me.

Last August, driving home from camp, I asked my daughters where they wanted to go on a road trip. My younger daughter Ari blurted "Los Angeles!" While my older daughter Mimi screeched  ''Israel!" Besides the fact we need flights to these places, I replied "Sorry girls, mommy isn't rich you know.'' ''What are you talking about mommy?'' Ari responded, "ya mommy, what are you talking about?" Mimi followed, ''we're rich because we have each other,'' she continued,  ''and being happy with what you have is what makes you rich, and we're definitely rich,' Ari insisted. I could of hugged these girls a million times for giving me my own advice. That conversation truly made a lasting impression.

As a result I just want to spoil my delicious and genius daughters and I'm on a mission to scooping-up or cooking up healthier snacks for the munchkins to enjoy. Cooking with your kids is a great way to unwind and bond with your family, especially after a day of school. I made these banana bonbons for an afternoon Shabbat party and both, kids and mommies can enjoy these.

INGREDIENTS Makes a minimum of a dozen

• 12 oz of semisweet chocolate
• 2/3 cup of toasted almonds or pecans
• 2 bananas


INSTRUCTIONS

1. In a bowl set over  a pan of barely simmering water, melt chocolate, stirring occasionally, until smooth.

2. Remove pan from heat, but leave bowl of chocolate on top of pan to keep warm.

3. Place nuts in a shallow bowl. Line a baking sheet with waxed paper.

4. Peel bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into chocolate and turn to coat. Lift out with a fork tapping fork gently on a bowl edge to allow excess chocolate to drip back into bowl.

5. Place banana slice on baking sheet and sprinkle with nuts repeat to dip and coat remaining banana slices.

6. Freeze bonbons until chocolate is set, about 20 minutes, then transfer to airtight container and store in the freezer for up to one week.