Better With Sprinkles

The Colourful Side to Healthy Living.


Xyla Review: Coconut Dipped Baked Banana Donuts.

This is the recipe that I had posted on Tuesday, but decided to take it down as it didn’t feel appropriate. I still wanted to share it, so I decided to post it today. Enjoy!


Xyla Review

A few weeks ago, I was contacted by a representative at Xyla to try out some of their products.


Xyla creates various products (candies, chocolate, jams, etc) made from xylitol. If you’re unfamiliar with it, xylitol:

  • is all-natural; it is naturally occurring and extracted from fruits and veggies
  • contains 2.4 calories per gram (40% less than sugar) and is absorbed as a complex carbohydrate
  • is good for diabetics, as it’s a natural insulin stabilizer
  • has dental benefits; it can reduce plaque, dental cavities, and helps prevent demineralization of tooth enamel

Sounds pretty good, right?

In the package that Xyla sent me, I received candies/mints, gum and the xylitol granules. Of course, I wanted to try everything:


The candies are interesting: they’re candy, but they’re recommended to help prevent cavities. Kind of the opposite of most candy, don’t you think? These were pretty good – I would pop 3-4 when I wanted a burst of flavour. Although, I found it odd that the lemon lime was really sweet, while the watermelon flavour was kind of sour.


The gum…meh. The flavour was nice, but it was gone really quickly. And the texture was a bit off – almost too chewy.


Of course, the real test was the granules themselves. Out of the bag, they had an almost citrus-y taste, which threw me off a little bit. But when I tried baking with it?

I never would have guessed that it wasn’t sugar. There was absolutely no aftertaste, and the baked goods were just as sweet as they would have been using plain old white sugar.

So…the recipe.


One childhood memory that stands out a lot as a kid was making donut stops at Tim Hortons. It would usually only happen when on road trips or special events, but it was awesome. Being the chocolate fiend that I was (and am) I usually went for my favourite, Chocolate Glazed. Although now, I would have to give that title to Sour Cream Glazed.


So when I was trying to decide what I wanted to make with my newly-acquired Xyla, I decided to revisit some of those memories and make donuts Open-mouthed smile I’ve had a donut pan for about 2 years now, but I’m pretty sure I’ve only used it once. Pretty unacceptable. I decided to go with banana, because really – who doesn’t like banana flavoured baked goods?

These are baked, so obviously not quite like the Timmies donuts of my childhood. But, they are every bit as delicious. And if you don’t have a donut pan, they would work just as well as muffins – you just would require some extra time in the oven.

Coconut-Dipped Baked Banana Donuts


(serves 6. Basic donuts inspired by this recipe)



  • 1 large banana, mashed
  • 1/4 cup plain Greek yogurt (I used 2%)
  • 1/4 cup Xyla
  • 1 egg
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract (if you want even more coconut flavour, use coconut extract)
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • dash salt


  • 1/4 cup coconut butter
  • 1/4 teaspoon xanthan gum
  • 1/4 cup milk (I used almond coconut)
  • 1/2 teaspoon honey (optional if you want the glaze to be a little sweeter)
  • crumbled banana chips (optional, but not really)
  • unsweetened shredded coconut


1. Preheat oven to 375 degrees and grease donut pan. Beat mashed banana, yogurt, and Xyla.


2. Add oil, vanilla and egg. Beat until mixed.


3. Add dry ingredients. Beat until just incorporated – do not over beat.


4. Pipe or carefully spoon batter into donut pan. Bake for 12-14 minutes, or until golden brown and donuts spring back when pressed.


5. Let donuts cool in pan while you prepare glaze.


6. Add all ingredients together and heat – either stovetop or in the microwave. Stir often. Place in shallow bowl.


7. Dip donuts in glaze. Add coconut and banana chips, then let glaze harden. Store leftover glaze in the fridge.


So…these are pretty fabulous. Soft, fluffy, and taste like banana bread with an added hint of coconut. Like I said, you would never have guessed that it was Xyla as opposed to white sugar in there.




Enjoy your Tuesday!

<— What’s your favourite kind of donut?

<— What’s your favourite sweetener besides sugar: xylitol, stevia, honey, maple syrup, other?


Meal Inspiration + White Chicken Chili.

Good morning!

Today is the last day before the Easter long weekend…definitely cause for a happy dance! As of 11:30 this morning, I will be off for four days Open-mouthed smile

So…I like to cook. I spend a lot of time during the day perusing blogs, Pinterest, cooking magazines, cookbooks…looking out for recipes that stand out to me or look particularly tasty.

The only problem is, I forget about them almost an hour later. So I decided I needed a way to keep track.

Meet my meal inspiration board:


(yes, that is my handwriting. There’s a reason why I type everything).

Whenever I see a come across a recipe that I want to try, it goes on the board. So up there, I’ve got Skinnytaste’s Cheeseburger Casserole, and the squash and pierogi stew recipe is from Food Network magazine. I add old recipes of mine that I’m craving (my seafood lasagna), things I want to bake (cinnamon buns) and new recipes I want to put together (gnocchi, panzerottis (or calzones) and black bean burgers). If Eric wants me to make something, he’ll add it to the list too (maple bacon poutine…no surprise there). When I put together my meal plan each week, I look at the board and see what I can work into it. Definitely a way to keep me trying new things and being inventive in the kitchen!

Something that had been on the board until last week: White chicken chili. So…I put together a recipe. Open-mouthed smile


White Chicken Chili

Serves six. Inspired by Giada De Laurentiis White Bean and Chicken Chili.


  • 1 tablespoon olive oil
  • 1 slow roasted or rotisserie chicken, shredded and deboned with the skin removed
  • 1 large onion, chopped
  • 2 teaspoons garlic
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 cans white kidney beans, drained and rinsed
  • 1 can green chilies, drained and rinsed
  • 2 cups chopped kale, stem removed
  • 1/2 cup corn
  • 1 cup peas
  • 4 cups low-sodium chicken stock
  • salt and pepper
  • grated parmesan cheese for sprinkling


1. Heat olive oil in large soup pot. Add onion and cook until soft. Add garlic and cook for 30 seconds.


2. Add chicken, cumin, oregano, salt, and chili powder. Stir to coat.


3. Add kidney beans, kale, chilies, corn, and peas. Add chicken stock and bring to a hard simmer.


4. Reduce heat, cover, and simmer for 60 minutes.


5: Ladle into bowls, and top with salt, freshly ground pepper and grated Parmesan cheese.


So…you should try this. It still has a little bit of liquid in it, so I guess it’s more a ‘stoup’ than a chili? But nonetheless, it is delicious.


I know it’s getting a bit warmer and we’re slowly moving away from soups, chilis and other warm, comforting meals, but believe me: make an exception for this one. It is fabulous!

Enjoy the last day before the holiday!

<— Do you keep track of recipes you want to try? How?

<— Soup or chili? I couldn’t pick between the two Smile with tongue out

<— Your handwriting: neat or messy? Mine looks the same as it did when I was about ten years old. Not impressive!


Buffalo Chicken Quesadillas.

So, I think it’s pretty fair to say that I’m absolutely hooked on buffalo sauce.


Lately, I cannot stop adding it to everything. Everything! But for my tastes, it’s absolutely perfect – tangy and spicy.

A few weeks ago, I mentioned that I love going to gatherings and finding a big container of Buffalo Chicken Dip. It’s pretty obvious how much I love it – a family friend would always bring to our house for get-togethers, and I was such a fan that she started bringing me my own personal little pot of it. Obsessed much?

So of course, thinking about that gave me a huge craving for that dip again. While I didn’t think it was the greatest idea to make a big pot of it and call it dinner (although, give me a few weeks and we’ll see what happens) I decided it would work well in quesadilla form. Creamy chicken dip with lots of cheese, except sandwiched in a tortilla instead of served with chips. The recipe came together easily and was absolutely delicious – and allowed me to combine my buffalo obsession with my current Mexican food obsession Open-mouthed smile Win-win.

Buffalo Chicken Quesadillas

(Serves 2-3 as entrée, 4-5 as an appetizer)


  • ~2 cups cooked, shredded chicken
  • ~3 tablespoons light cream cheese
  • 1/2 onion, chopped
  • 1/4 red bell pepper, chopped
  • 1/2 tablespoon olive oil
  • 3 large whole wheat tortillas
  • buffalo sauce to taste (I used about 3 tablespoons, which was spicy without being overbearing
  • 3/4 cup shredded mozzarella or montery jack cheese (or, if you’re a blue cheese fan, do a mix of shredded cheese and crumbled blue)
  • toppings of choice – guacamole, sour cream, Greek yogurt, green onions…


1. Heat olive oil over medium heat. Add onions and bell peppers, cook until soft. Add chicken.


2.Add buffalo sauce to taste and cream cheese. Mix until incorporated – mix should be a bit clumpy.


3. Spray a large pan with cooking spray and heat to medium. Place 1 tortilla in the pan, and add 1/3 of chicken mixture to one side, topped with 1/4 cup cheese. Tip: make sure that a lot of cheese is near the outside of the tortilla. This will act as a seal when you press the two sides together.


4. Flip the empty side of the tortilla to cover the filling and press down. Cook until crisp, then flip. When both sides are crisp, set aside and repeat with other tortillas/fillings. Cut quesadillas into thirds or quarters. Serve with desire toppings.


Mmm…finger food.


Quick, easy, and fulfilled my buffalo chicken dip craving. Cannot beat that!

And speaking of amazing things that can’t be beat…


Please tell me I’m not the only one who thinks Icy Squares are the best thing ever. We got a little care package of chocolate from the university yesterday (Wellness week…chocolate = wellness. Fact). And one of these was tucked in there. So good! They always remind me of Christmas, because my dad goes to Bulk Barn and absolutely stocks up on them to put in little festive container around the house. It was definitely enjoyed as dessert last night – they’re mind-numbingly sweet, but that’s how I like it.

And in other news, I’ve got an interview for a summer job today! Send me good vibes, alright? Smile with tongue out

Have a good one!

<— What’s your current favourite sauce/condiment?

<— Is there such a thing as ‘too sweet?’ I never understand it when I hear people say that something is too sweet for them. But then again, I could eat buttercream icing by the bucket, so clearly I can handle sweet stuff.