I made history with these pumpkin bars… my father (who will not touch anything unless it’s “full fat and full sugar”) devoured almost the entire batch. Needless to say , they are delicious.
2 cups Brown rice flour
2 tsp Baking powder
3 tsp Cinnamon
4 Egg whites
1 – 16 Oz can of pumpkin purée
3/4 cup Baking Stevia
1 Tb Natural butter made with flax seed oil
1/2 cup Dark chocolate chips or carob chips
preheat the oven to 375. Mix together the eggs, pumpkin, sugar, and butter, beat well. sift in dry ingredients. Stir in chocolate (or carob) chips to finish. Spread in greased pan, and bake for 35-40 Minutes.
This is a great recipe for a breakfast! It’s not only healthy but packed with protein from the quinoa and nuts that it contains. You can use your creativity with this bowl and use whatever type of berries and nuts you prefer.
1 cup Non-fat greek yogurt
1/4 cup quinoa
1/4 cup Nuts ( I used slivered almonds, pepitas, and sunflower seeds)
1/3 cup berries ( I used black berries)
1-3 sprigs of mint ( to taste)
Cook the quinoa as directed on box, and allow to cool down for about 15 minutes. Put all ingredients in a bowl & enjoy!
Unfortunately my blog was neglected during the holidays. I had the best of intentions to post new recipes for Christmas, but during the holiday craziness it seemed hard enough to find the time to cook, let alone blog!
I have been experimenting with coconut flour in all my baking lately. Once I took a bite out of these cookies I knew that this was a recipe I had to share.The oatmeal cookies are completely flourless, gluten free, and an all over very healthy option.
1/2 Cup Coconut Flour
3/4 Cup Steel Cut Oats (for gluten free) Otherwise you can use rolled oats
1/2 Cup Brown Sugar Splenda
1/3 Cup of Applesauce
4 Egg Whites
2 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1/4 Cup Raisins
Preheat the oven to 350. In a large bowl mix all ingredients, and fold in the raisins at the end. If your dough’s thickness is not to your liking, you can always sprinkle in more oats. Grease baking sheet, and scoop dough into small balls. Bake in oven for 15-20 minutes or until done ( this all depends on how big or thick you make your cookies) Let cool on a rack, then enjoy!
Candy Corn Chocolate Bites.
I came across this idea on pinterest, and thought it was adorable. I had two large bags of candy corn and chocolate left over from Halloween, and wanted it out of the house! I had to make a snack to bring to an upcoming event so I decided to utilize some of this candy. This recipe is so cute and hardly takes any effort.
1 Bag square buttersnap pretzels
1 Bag Hershey’s Hugs
1 Bag candy corn
Heat your oven to the lowest possible temp. Line your preztels on a baking sheet , placing one Hershey’s hug on top of each pretzel.
Place in oven and cook for only 3-5 minutes, keep watching the chocolate. When it starts to glisten , it should be soft enough. Take out of the oven and place one candy corn on top of each Hershey’s Hug. Set aside to cool and allow chocolate to harden.
*Be careful of other recipes for this snack, some say to heat your oven to 350 or 375 and this is will turn your chocolate into soup!Also do not refridgerate these treats to cool them, the chocolate will turn speckled from the cold.
5 Minute Coffee Cake in a Mug.
You can make just about any cake in a mug, but for my first “cake in a mug” recipe I felt that coffee cake seemed fitting. This is an easy healthy version of coffee cake. Cooking cake in a mug not only takes a just few minutes, but it tastes perfectly moist and fluffy.I was extremely pleased with the end presentation and taste of the cake!
Makes a single serving.
1 Tablespoon of “I can’t believe it’s not butter”
2 Tablespoons Truvia Sugar
1 Egg white
2 Tablespoons non-fat greek yogurt
A (very) tiny dash of Vanilla
1/4 cup whole wheat flour
1/4 teaspoon baking powder
1 tablespoon “I can’t believe it’s not butter”
2 Tablespoons whole wheat flour
1 Tablespoon Truvia
1/2 Tablespoon brown sugar
1 Teaspoon Cinnamon
Mix Butter and stevia in mug until fluffy. Next, stir in egg white, greek yogurt, and vanilla. Lastly, add your whole wheat flour and baking powder. Mix thoroughly.
In a separate bowl or cup mix your topping ingredients ( flour, stevia, brown sugar, and cinnamon) Press together with your fingers or a fork, creating a crumble.
Add your crumb topping to the top of your mug. Microwave for one minute, then and add ten second intervals to complete to your satisfaction.
-If you want an even easier way of making cake in a mug, simply use 1/3 cup of boxed cake mix, with an egg and 1 Tablespoon of butter. This might not be as healthy , but is less hassle (If you can even call 5 minute cake a hassle)
Contrary to it’s name, there is no actual butter in “apple butter”. The name “apple butter” simply comes from the smooth rich texture of this spread. I love putting apple butter on toast, or in my oatmeal in the morning. This might take quite a bit of time to cook but it is well worth the wait, and frankly no store-bought apple butter will compare. My recipe uses Truvia rather than sugar for a lighter version, but you can use regular sugar or even honey to sweeten it.
8 Granny Smith or Red Delicious apples (peeled & finely chopped)
3 Teaspoons ground cinnamon
2 Teaspoons all spice
4 Tablespoons Truvia Baking Blend
Place chopped apples in slow cooker with spices & sugar. Mix well and cook on high for 2 hours. After 2 hours mix with a whisk to reduce clumps. Reduce the heat to low and cook for another 3 hours, stirring occasionally. Remove from slow cooker and put into jars or containers , store in the refrigerator or freezer.
I am very excited for the cooler weather, so I decided to start making some “fall time” recipes. These pumpkin spice muffins are so yummy! My favorite part of making these is the warm pumpkin scent that fills my kitchen. That was exactly what fall is about. These muffins are very easy, and not to mention low-fat!!
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
A dash of ground nutmeg
½ cup splenda brown sugar
1 tablespoon agave syrup
½ cup pumpkin butter (or canned pumpkin)
4 egg whites
1 teaspoon vanilla extract
1/2 cup fat free milk
For the topping:
3 tablespoons splenda brown sugar
3 tablespoons whole wheat flour
1 tablespoon “I can’t believe it’s not butter”
Makes 12 muffins
Preheat oven to 375. Coat muffin pan with cooking spray, or use paper liners. In a medium bowl, whisk together whole wheat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. In a larger bowl whisk the splenda brown sugar, milk, agave, pumpkin, vanilla, and egg whites. Gradually add in the flour mixture into larger bowl. Mixing well until combined. Pour the batter into muffin pan.
In a small bowl, combine your three topping ingredients (whole wheat flour, splenda, and butter). Mix and mush this with a fork until crumbly. evenly sprinkle on the top of each muffin. Bake for 15 minutes. Let cool for at least 10 minutes.