Naturally sweetened/grain free chocolate chip cookies!

Nothing like a yummy, Naturally Sweetened Chocolate Chip cookie!

Not to mention, grain free and full of protein and fiber!

I'm really into Date Sugar right now! 

Been having fun finding ways to use it!

Ingredients:

1 can garbanzo beans (drained and rinsed)

1/2 cup quick oats (or certified-gf quick oats)

1/4 cup unsweetened applesauce

1 tbsp oil (canola, veg, or coconut)

1 tsp pure vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup Date Sugar, or soaked dates blended

3/4 cup unsweetened carob chips or mini Choco chips

1/4 c milk, only add if batter seems dry

Put all ingredients in food processor and pulse until blended well. 

Add extra choco chips at the end if you want a little crunch.

Place into greased muffin tins and bake at 350 for about 7-9 minutes.

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Creamy Dreamy Macadamia Nut Icecream -Dairy/Sugar Free

I LOVE the 4th of July - mostly because of Summer Food!

If I had more time in my life right now, 

I'd be sharing the best Portobello Burgers with you, but I think a sweet treat is just as good. Right?

 I love a thick creamy treat. 

This would be divine over my gluten free peanut butter chocolate brownies (stay tuned ;-))

But for a cool, yummy treat - Eat up!!

3 Large frozen bananas, chopped before freezing.

1 - 1 1/2 C Macadamia Nut Creme

1 tsp Good Quality Vanilla

Pulse bananas in Food processor until creamy. Add the remaining ingredients. 

Eat immediately or put in container and freeze for amazing ICE CREAM!

Macadamia Creme:

1 C Macadamia Nuts  and 3 large dates (soaked in 1 cup of water for about 15 minutes)

Place in vitamix or high speed blender and blend until almost frothy. 

Add a little almond milk if it seems too thick. 

Add 1/8 C Maple Syrup if desired, for more sweetness.

This is so yummy as a fruit topping, cake frosting, or on pancakes or waffles!

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Cashew Cream - Non-Dairy Dessert Topping!

I have been DYING to try a Cashew Creme. 

It is VERY popular in the vegan world, but don't let that scare you! 

Be brave and try something new that is dairy free (making it less saturated fat and easier to digest) 

It was so good, with the perfect amount of sweetness.

We topped our bread pudding with it (and of course I didn't get a pic! ARGH!) 

My kids ate it this morning sprinkled with cinnamon as a fruit dip! YUM!

I have only begun the experimenting! I am sure there are so many fun variations - so stay tuned! :)

This simple delight is topped with Buckwheat Crispies. My new Fav as well!

More to come on those!!

1 C Cashews

3-4 Pitted Dates

1 tsp Vanilla

1 tsp Sugar or honey (totally optional)

1) Soak the cashews and dates either overnight or at least 20 minutes in water. (Just barely cover)

2) Drain half of the water off of the cashews and place in blender. Place dates in blender with their soaking water. Add vanilla and blend for 2-3 minutes. It gets thicker the more you blend. If you place in fridge for a couple hours it thickens even more! Stir in sugar or honey if you would like it a little sweeter. Or try to just enjoy sprinkled with Cinnamon! 

ENJOY!

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Birthday Cake

For my birthday I asked to make my own cake.

I know - doesn't sound fun to most, but to be able to make something healthier, where everyone 'has' to eat it and enjoy, sounded fun :-)!!

I am always excited to have excuses to try new alternatives to the ever so 'guilty desserts.' I don't like to make sweets often, but when I do, I really try to make it the healthiest I can. (unfortunately for those that have to eat it :)) But I never mind it!

Chocolate Cake with German Chocolate Frosting

The cake turned out pretty good, it seemed slightly dry.

It was a vegan recipe, so I think it would be perfect with one egg added! It does have more sugar than I would like, but hey - gotta bend somewhere for a birthday cake!

And the secret ingredient..... BEETS! Yep - no one would know!

You can get the recipe for the cake HERE

And the German Chocolate Frosting HERE

(go easy on the cornstarch - I over thickened mine)

Let me know if you try it!

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We Splurged for a Birthday Breakfast

Chocolate Waffles

To be honest, these sound more wicked than they really are, but SOO good!

I think we will eat them for dessert next time! ENJOY

Ingredients:

Dry:

1/2 C All Purpose Flour

1 C Whole Wheat Pastry Flour or White Whole Wheat

4 Tbl Sugar

1/2 C Cocoa Powder

1 tsp Baking Powder

1 tsp Salt

1/2 tsp Baking Soda

Wet:

1 Egg

1 Egg White

1/4 C egg replacer, or egg substitute ( I use egg replacer you can buy in a box in health section), or just add another egg

1 Tbl Butter, melted

1 Tbl Pumpkin Puree or Prune Puree (for even less fat, you can do 2 Tbl of puree)

1 tsp Vanilla

2 C Buttermilk (Click here if you don't have any)

-Mix Dry Ingredients and Wet Ingredients separately. Mix both together, just until blended. Add 1/2 C Dark chocolate chips.

Top with Peanut Butter Syrup:

- Put 1/2 C all natural Peanut Butter in microwave for about 1 minute, until soft and slightly liquidy. Add 1 Tbl or more of Honey and stir in. The kids LOVE this!

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I'm in the mood for cookies!

I have been majorly craving sugar lately, and it's driving me crazy! When this happens it makes it worse to deny myself totally! I like to create some healthier options, so I don't just binge on the worst things possible.

I was able to use my newly made Date Honey. I am in LOVE with it! I feel like its God's sweetener (I say without risk of sounding too 'tree huggerish' :))! I use it to sometimes replace fat or sugar in a recipe. Its also great on sliced apples!! YES! :)

So here is to - Peanut Butter Protein Bites

Ingredients:

2 C Whole Grain Cereal (I mix Total and Fiber One)

1/3 C of Whole Wheat Pastry Flour

1/2 tsp Baking Soday

1/2 tsp Salt

1/4 C Brown Sugar

1 T Unsweetened Applesauce (or Date Honey - my new love!)

2 T Canola Oil

3/4 C Smooth All Natural Peanut Butter

1/4 C Sweet Potato or Pumpkin Puree

1/4 C Carrot Puree (I was lazy and puree'd canned carrots - not the freshest option though!)

1 tsp Vanilla

1/4 C Mini Chocolate chips

-Oven to 350

-Mix wet ingredients well

-Mix dry ingredients well (these pics are pre-mixed)

-SLOWLY blend both together. Do NOT OVER MIX

- Slowly add in mini chocolate chips.

-Place on Cookie sheet, press down slightly with fork, and bake about 9-11 minutes. (I swear every time I cook these the cooking time changes. Its hard to tell and they often overcook. So when in doubt, just take them out :))

ENJOY - My KIDS devoured these!

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Healthy Holiday Cookie

Ginger Cashew Pillows

A Fav of mine - partially because I love ginger.

A perfect little Sweet Holiday bite :)

You can find the recipe HERE

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Need some Chocolate?

Anyone who knows me, knows that I am OBSESSED with Chocolate!

It is my biggest weakness, so here's to something great that satisfies,

but doesn't leave you feeling guilty!

ENJOY!!

Fudgy Brownies

Click HERE

I added a little butterscotch chips, just for a little more pizazz

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THE BEST Cookie DISGUISE

Fat Free Peanut Butter Chip Chocolate Cookies

These are the only cookies I can get away with serving to people or taking to parties. I am always so scared when people bite into them (because my husband said my taste buds can be warped :)) But these cookies always get a good reaction.

I slightly altered a recipe I found from Cooks.com

They have such a better texture and taste than applesauce cookies.

They may be a little high in sugar for my liking,

but they are EXTREMELY low fat and totally yummy and chewy!!!

Ingredients:

1 C Dried Prunes (the secret ingredient)

2 Tbs Canola Oil
1 1/2 C Sugar (you could up this if you didn't think they are sweet enough, but I think its plenty!)

(And I do use sugar instead of honey or Agave, if they are supposed to be disguised)
2 Eggs
2 tsp Vanilla
2 C unsifted All-purpose Flour (I use whole wheat pastry flour, but you decide)
3/4 C Hershey's Cocoa
3/4 tsp Baking Soda
1/2 tsp Salt
2 C Reese's Peanut Butter Chips (crucial to this cookie!)
1/2 C Chopped Peanuts (optional - I have done it with them and without them)

Directions:
1) Take the Prunes and put into blender with a little water, just barely enough to get them moving. process until you have them as smooth as can be. You don't want it too watery, kind of the texture of peanut butter. It may help to try a food proccessor. You should have 1 C of Pureed Prunes.
2) Cream (1 Cup) Pureed Prunes, Oil, Sugar, Eggs, and Vanilla until well combined- (about 3 minutes). Combine Flour, cocoa, Baking Soda and Salt - Add to prune mixture. Stir in PB chips and Peanuts. Chill for about a 1/2 hour.
3) Shape small amount into balls and place on cookie sheet. Flatten slightly with fork. Bake at 350 for 8-10 minutes. Let cool 1 minute before removing from cookie sheet.

Note: I like to put my cookies into the hot oven pretty cold. You can keep the dough in the fridge between batches, or but the balls on the sheet and place the sheet into the fridge until its ready to go in.

2nd Note: DON'T TELL ANYONE WHAT'S IN THEM!! THEY WILL NEVER KNOW!

ENJOY!!!!

Nutrition Facts

Per cookie: 100 Calories, 3.6 g Fat, 16 g Carbs

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More Curry and an EASY Dessert

Vegetable Curry

You really don't miss meat in this at all.

And if you want, it would be good to add diced chicken.

Ingredients:

1 14.5 oz can diced Tomatoes (pulsed in blender or food processor)
3 T Canola Oil
4 tsp sweet or mild Curry Powder
1 tsp Garam Masala
2 Onions, minced

12 oz. Red potatoes (diced)

3 Garlic Cloves, minced
1 Tbl grated or minced ginger
1 Tbl Tomato Paste
1 Serrano Chile, stemmed, seeded and minced
1/2 Head Cauliflower
1 1/4 C water

1 Can Drained Chickpeas
1 1/2 C Frozen Peas
1/2 C Plain Low-Fat Yogurt
1/4 C Chopped Cilantro

Directions:

1) Heat 2 Tbl of Oil in Dutch oven (I just used a large stock pot) over med-high heat. Add curry powder and garam masala, and cook until fragrant. Add onions and potatoes and cook, stirring occasionally. About 10 minutes.

2) Reduce heat to med. Clear center of pot, stir in remaining oil, garlic, ginger, tomato paste, and chile. Cook until fragrant (about 30 seconds). Add cauliflower and cook, stirring occasionally until the spices coat the florets, about 2 minutes.

3) Stir in processed tomatoes, water, chickpeas, and 1/2 tsp salt. Scrape up any browned bits. Bring to simmer, cover and cook, stirring occasionally until veggies are tender. (about 15 minutes)

4) Stir in peas and continue to cook until heated through (or by the steamed variety and quickly cook them in microwave). Turn off heat, stir in yogurt and cilantro and season with salt to taste. Serve over Brown or Brown Basmati Rice! YUM!

Recipe from: America's Test Kitchen Light and Healthy

AND FOR DESSERT:

EASY, EASY Blueberry Apple Crumble

Picture from taste.com

Ingredients:

4 Apples, peeled and sliced or diced (you choose)

2 Cups Frozen Bluberries (or mixed berries)

2 Tbl nonhydrogenated spread (like smart or earth balanance)

2-3 Tbls Maple Syrup or Agave Nectar or Honey

1/2 tsp Cinnamon

1 Tbl Cornstarch

1 Cup Granola

(I also added some slivered almonds)

1 Tbl Sugar

Vanilla Yogurt or Frozen Yogurt of choice

Directions:

1) Heat margarine in skillet, Add apples and saute frequently for about 4 minutes.

2) Add Berries, syrup, and cinnamon. Cook until Berries have started to burst and apples are just tender, 3-4 minutes longer.

3) In small container combine cornstarch with enough cold water to dissolve. Stir into the skillet. Cook briefly, just until the sauce is thickened. Remove from heat.

4) Heat a smaller skillet. Add Granola, (nuts if using), and sugar and toast over medium heat, stirring frequently until mixture turns a shade darker and smells nutty and sugar has coated it.

5) Serve up Fruit mixture in bowls and top with granola and yogurt. YUM!!!!

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Going Bananas

Bananas are a great sweetener of choice!

This week I have found some AWESOME recipes that both involve Bananas!

First off, for a cool summer treat,

Ice cream! (or so they will think)

I couldn't believe there was no sugar in this! I totally loved it. The hubs said it was too banana overpowering, so maybe some vanilla would help next time?

I also used my blender instead of a food processor, which sort of liquefied it more than I wanted. I also added about 1/4 cup of Almond Milk (have you tried the stuff yet? SO good!)

I got the recipe from HERE

Next,

Breakfast Cookies!

That's right, you seriously could eat these for breakfast,

I couldn't get over the fact there was no fat in them! And they didn't have that wierd texture that "applesauce, or no-fat cookies" usually have.

I could even do without so much honey next time.

But if you want a perfect after-school snack for the kids, Maybe keep it all in.

Or lessen the honey and have a quick grab on the go breakfast!!

I added 1/2 cranberries and 1/2 Carob Chips (a healthier option than choco chips)

Get the recipe HERE

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Cinnamon Blueberry Sauce

The best, simplest, and easiest topping ever!

I can whip this up in 10 minutes and have warm syrup for our whole wheat pancakes (recipe coming later) or a topping over frozen yogurt!

You can use it on almost anything! Enjoy!

Photo from Everyday Epicurean

Ingredients:

2 Tbl Sugar

1 tsp Cornstarch

1 Cup Frozen or fresh Blueberries

4 Tbl water (or more if you want it thinner)

1 Tbl Lemon Juice

1/4 Tsp Cinnamon

Directions:

Blend Sugar and Cornstarch in saucepan. Stir in remaining ingredients and cook over med-high heat, stirring constantly, until boiling.

Reduce heat to low and simmer 5 minutes. Stir occasionally.

Serve

Photo From Adventure in Shaw

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Father's Day Dinner (Or Great Summer Meal!)

I am SO bummed I forgot to take final pictures of the meal!! But it all turned out perfect. I loved the fresh taste of the chicken with the Bean Salsa and the dessert was a little out of my comfort zone, but SO worth it! My Hubby LOVED the dessert! So here we go:

Grilled Chicken with Italian Bean Salsa

Photo from Eat Better America

So fresh tasting!

Perfect for a topping on a quick BBQ chicken dinner.

You can get the recipe HERE.

Israeli Potato Salad

I LOVED this!

Taste like a juiced up regular potato salad.

Ingredient:
4 Medium Potatoes (boiled, peeled, and cubed)
1 Large Carrot, peeled, boiled, then cubed (I just steamed it)
2 Large eggs, boiled, cubed
1 small Onion, finely chopped
3-4 Tbl peas, canned or frozen (frozen is ALWAYS better)
3 Medium pickles, diced
S&P to taste
1/2-1 C Mayonnaise - Here's the catch. I used about 1/4 C of Kraft Low Fat Mayo with Olive Oil and about 1/2 C of Nayonnaise (you could also use Vegannaise -both found in health section of store. Its a better low fat version of mayo. If you don't mind a slight sour taste, use Greek yogurt for half the mayo. I LOVE this swap!)

Dessert: Sauteed Bananas with Sweet Cream

Photo From FoodNetwork.com

Get the recipe HERE

We didn't love the cream. We ended up eating the bananas with chopped almonds

(I pulsed the in the food processor with a pinch of sea salt) and some vanilla ice cream. (Or you could easily do frozen yogurt! - Which I just found a great kind at target!)

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