Peanut Butter Love-- Healthy blondies

Peanut Butter Love

Makes 12  squares

Kids will love these peanut butter chip squares. They resemble a Blondie or a Nestles Toll House Cookie--crispy on the outside-- gooey and chocolaty on the inside. One bite is all it takes to become the sweetest mom on earth.

Ingredients:

16 oz  natural  ( no sugar added) peanut butter/ almond butter/ cashew butter (room temperature)

2 eggs

1 cup pure maple syrup or honey

I teaspoon baking soda

½ teaspoon salt

1 teaspoon of vanilla

1 cup of dark, semi sweet chocolate chips

butter, or oil such as coconut for greasing the  pan

Directions:

1. Preheat the oven to 325 degrees

2. In a bowl, mix peanut butter and maple syrup. Then mix in beaten eggs, vanilla, salt, and baking soda .

3. Mix until well blended and smooth.

4. Stir in half the chocolate chips.

5. Pour batter into a well-greased Pyrex dish

6. Scatter the remaining chips on top

7. Bake for 35 minutes – checking after 25 minutes to make sure the edges do not get too brown. If top looks very brown, cover with foil and bake for the remaining 5-10 minutes 

8.  Cool and serve 

Super Burrito For Super Bowl Sunday

Super bowl Sunday is here. The average football fan can pack away an entire day’s worth of calories during the game. Instead of snacking on chips, pizza and other high -calorie, low- nutrient snacks. Try serving this easy, delicious, healthy burrito

Step #1: The ingredients

All the ingredients you need for a homemade burrito are whole-grain tortillas, organic shredded mozzarella cheese, and organic black beans. Guacamole, or sliced avocado, and salsa are optional to add in. I have included great recipes for guacamole and salsa below.

Step #2: Cooking

Preheat the oven to 350 degrees

Warm the tortilla in a toaster oven then sprinkle it with organic shredded mozzarella cheese

Add the black beans and place the burrito in the oven until the cheese starts to bubble

Take the burrito out and add the guacamole and salsa (optional)

Fold and enjoy!

CITRUS GUACAMOLE

Ingredients

4 avocados - peeled, pitted, and mashed 
1 tablespoon lime juice

1 tablespoon orange juice

1-tablespoon pineapple juice

1/2 teaspoon ground cumin (optional)

1/2 cup coarsely chopped cilantro

Salt to taste

Blue corn chips for dipping

Directions

1. In a large bowl, stir together the avocados, lime juice, orange juice, pineapple juice, cumin, cilantro and salt.

2. Mix in hot pepper sauce if using. Serve immediately, or refrigerate until serving. Place one of the avocado pits into the bowl to help keep it fresh. 

TOMATO SALSA

Ingredients:

½ can chopped tomatoes --store leftover tomatoes in a container, never leave them in the metal can)

¼ cup chopped green onions

¼ cup chopped cilantro

2 garlic cloves chopped (or the equivalent)

1 tablespoon of oregano

1 tablespoon of extra virgin olive oil (extra virgin is much healthier than pure olive oil)

3 teaspoons of lime juice

Add a bit of salt and pepper depending on how much you like.

Blue corn chips for dipping

Healthy Gluten Free Treats

Flourless Peanut Butter Chocolate Chunk Cookies

Makes 18 medium cookies

These protein packed cookies are a perfect holiday treat. They are loaded with super foods like nut butter, flax seeds and chickpeas, making them both decadent and nutritious

Ingredients:

1 ¼ cups canned chickpeas, well-rinsed and patted dry

1 teaspoons vanilla extract

½ cup natural peanut butter (make sure there is no oil)

1/4 cup maple syrup

I teaspoon flax seeds

1-teaspoon baking powder

½ cup chocolate chips

Directions:

1. Preheat oven to 350°F.

2. Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until smooth.

3.Stir in chocolate chips.

4. With wet hands, form into 1 ½ inch balls. The mixture will be a little sticky. Then press cookies onto a parchment paper-lined baking sheet.

5.Bake for about 10 minutes or until brown.

Seasonal Thanksgiving Muffins

Cranberry Oat Snack Muffins

Makes 24 mini muffins

These fiber filled gems are a great way to show off fresh cranberries, which are beginning to pop up at the farmers market in preparation for Thanksgiving. I tend to make these during the holiday season. They are always a big hit at bake sales. Because they contain some “white flour,” these are ideal for those of you transitioning from a mainstream diet to a more whole foods way of eating. Cranberries are high in vitamins C and K, necessary for wound healing and immune system functioning. They also contain manganese, another wonderful antioxidant nutrient.

Ingredients:

1 cup rolled oats

¾ cup all purpose flour

¼ cup whole-wheat pastry flour

1 tablespoon baking powder

½ teaspoon baking soda

Pinch of salt

¼ cup agave nectar

1/3 cup milk of choice (dairy, coconut, soy, almond, rice, hemp, etc.)

¼ cup orange juice

¼ cup liquid coconut oil or grapeseed oil

¼ cup yogurt (dairy, coconut, soy)

1 egg

Grated rind of an orange

½ cup fresh or frozen cranberries, halved

Directions:

1. Preheat oven at 375 degrees.

2. Line mini muffin tins with paper muffin cups.

3. In a large bowl, whisk together oats, two flours, baking powder, baking soda and salt.

    Set aside.

4. In a medium bowl, combine agave, milk, orange juice, oil, yogurt and orange rind until

    thoroughly blended.

5. Mix liquid ingredients into dry ingredients, blending just until moistened, 15 to 20

    strokes should do it. Do not overmix.

6. Fold in cranberries.

7. Fill muffin cups half full.

8. Bake for 20 to 25 minutes or until muffins test done. Allow to cool in tin for 20

    minutes before removing.

The Value of Cranberries

For many years, researchers celebrated cranberries for their unique ability to help prevent urinary tract infections, especially in girls and women. But cranberries do so much more! They boast a high level of phytonutrients, antioxidants, vitamins and fiber, making them essential for helping boost the immune system, preventing cardiovascular disease (even in children), aiding in healthy digestion, even working to fight cavities and gingivitis. If you need some quick, easy ideas for using cranberries, try adding a handful of fresh berries to your favorite muffin, bread, or hearty cookie recipes! 

Halloween Popcorn Balls

Makes 18 Popcorn Balls

My Grandmother Beauty said you should always have something special to remember the holidays by, and these popcorn balls were always a memorable treat. While they were not something she would encourage us to eat everyday-- as she did not want my sister and I to know the dentist that well-- they were something we looked forward to all year.  The original recipe had marshmallows and corn syrup, but over the years,  I experimented with different ways to make them healthier so they would be a snack we could have often, instead of a once a year treat. 

These popcorn balls taste as decadent as Cracker Jacks, but are much healthier as they are loaded with protein and omega three fatty acids from the almond butter.   

Ingredients

4 cups popped popcorn.

1/2 cup maple syrup, or honey, or agave

1/2 cup almond butter, or peanut butter, or sunflower butter

1 teaspoons pumpkin pie spice

 

Directions

1.Add maple syrup,  and almond butter to a saucepan. Stir over medium heat till warm and mixed together.

2. Remove from heat 

3.Pour the heated mixture over the popcorn; make sure the popcorn is totally coated. Add pumpkin spice.  Stir mixture together. 

4. Wait a few minutes till the mixture has cooled, and then use your hands to shape the popcorn into balls. Make sure to squeeze the popcorn together tightly to make each ball. They should be  a little bigger then a golf ball.

6. Place finished popcorn balls on plate. You can wrap the balls in plastic  ( after they have set) and tie them up with a black and orange ribbon for a great Halloween give away.

 

 

 ** Tip--before you form the balls, put a little cool water on your hands so they do not stick to your fingers. Hands should be moist, but not wet.  Also feel free to eat the mixture warm if you do not want to make it into balls. 

A Perfect After School Snack

Super-Hero French-Toast  

Makes 2 Servings

My kids will tell you that French toast is not just for breakfast. This snack is loaded with protein and fiber and it’s great for any time of day. Add fruit and you’ve created a snack that’s loaded with antioxidants.

Ingredients:

2 Pieces of Ezekiel 4:9 raisin bread

1 Egg

1 tbsp of milk (regular, soy, almond, hemp)

½ tsp cinnamon

½ tsp vanilla

Coconut oil

½ tsp flax seed

Grade B maple syrup or fruit spread

Directions:

1. Take chilled bread and cut into star shapes or shapes of your choice with cookie cutters

2. Dip the bread shapes into the mixture of eggs, milk, cinnamon, flax (mixed together)

3. Heat a skillet with either coconut oil or butter

4. Put dipped shapes into pan, brown for a couple minutes on each side and flip

5. Serve with either maple syrup or fruit spread

6. Feel free to garnish with bananas, strawberries or any other of your favorite toppings 

Grade B Maple Syrup

When selecting syrup, steer clear of artificially flavored products and choose 100% pure organic maple syrup. The smell and taste of maple syrup combined are hugely effective in flavoring foods. The strong flavor of maple syrup means that only a few drops are needed to enhance taste. Use maple syrup as a sweetener and train your kids’ taste buds to appreciate a variety of flavors, rather than becoming reliant on overly sweetened products.