I teamed-up with Nuts.com in an attempt to make Halloween less scary for your waistline. Nuts.com has been working hard on their Healthy Snack Page and I am happy to help spread the word.
Of course when you think of Nuts.com you think of nuts. One of the world’s best flavor combos in my opinion is PB and C. Who doesn’t love peanut butter and chocolate (other than my very own daughter…what???).
I set off on a quest to make a healthier peanut butter cup / peanut butter fudge and the results taste amazing if I do say so myself. My son offered to eat all of them (such a kind boy). What’s even more awesome is how quickly these come together.
It’s up to you whether or not you add chocolate. These cups / fudge taste great either way.
INGREDIENTS – Makes 10
40g dark chocolate
2Tbs (28g) raw cacao butter
1/4c (64g) peanut butter (crunchy or smooth)
1/4c (24g) peanut butter powder
1/2 dropperful Liquid Sweetleaf Stevia (English Toffee flavor is my favorite)
If using the chocolate, place 4 grams of chocolate into each of the 10 candy molds (I used THIS one). Microwave in 15 second increments to melt (you have to be REALLY careful not to burn the chocolate in the microwave). Once sufficiently melted, spread the chocolate and place the mold into the freezer.
In a double boiler melt the cacao butter, chocolate, and peanut butter powder stirring constantly with a whisk.
Once melted, remove the molds from the freezer and divide the peanut butter mixture evenly between the 10 candy molds.
Place the candies in the fridge to set-up. Store uneaten candies (if there are any) in the fridge or freezer.
Per Candy (Chocolate & PB) – 82 cal / 2.7C / 3P / 6.8F
Per Candy (Just PB Mixture) – 75 cal / 1.8C / 2.8P / 6.3F
Filed under Candy / Fudge, Dessert, Gluten Free, Holiday, Kid Friendly, Nuts, Quick, Recipe Redux, Recipes, Vegan, Vegetarian
This recipe couldn’t get any easier. I have been eating this for dessert lately and can’t believe how good it is for how few calories there are. Is it the exact same as regular pudding taste-wise?…No, but it is pretty darn good.
- 1 1/2 cup almond milk
- 2Tbs. cocoa powder (I like THIS one by Valrhona)
- 1 tsp. xanthan gum
- Sweetleaf Stevia to taste (THIS one is my favorite)
- Chia seeds (I use 15g)
- PB Powder
- Organic Flavors like mint, almond, butterscotch, cherry
Place the almond milk, cocoa powder, xanthan gum, and stevia in the blender alond with 4 drops of organic flavor (if using). Blend until nice and creamy. If adding chia seeds, pour them into the blender with the pudding and pulse very quickly (you want to mix them in, but not blend them).
When I make the pudding with the chia seeds I like to pour the mixture into a container and put it in the fridge to allow the chia seeds time to expand.
Here are the macros for the pudding:
Here are the macros for the pudding WITH 15g of chia seeds:
Eggplant used to intimidate me. I was always told that if you didn’t prepare it right the eggplant would turn out bitter, so I think I avoided making it myself and just stuck to ordering it when I went out to eat.
This year I decided to plant Japanese eggplant in my garden, so I guess that meant I would have to learn how to work with it. I have one Japanese eggplant plant in my garden and it has just gone nuts. I pick at least 10 eggplant on a weekly basis!
When I had my first eggplant harvest I did a quick search for recipes and found THIS one on the Real Healthy Recipes blog.
I simplified the recipe by leaving out the lemon since I like to prepare a ton at a time and want to be able to use it throughout the week for different purposes (not every meal lends itself to lemon). I also use about 1/2 that amount of oil and found that I only need to roast them for about 18-22 minutes (maybe my eggplant are small?). The first time I made this recipe I roasted the eggplant for the full 40 minutes and found them too be a little too mushy for my taste.
Scoring the eggplant as she suggests really allows the garlic flavor to get in there and they turn out so pretty.
Head on over to the Real Healthy Recipes blog to find out the method for preparing this yummy eggplant dish. Click HERE for the printable recipe.
A while back I saw a Pin on Pinterest that looked really good. That pin served as the inspiration for this wonderful Tropical Popsicle….they are so simple and taste REALLY good!
Warning: If you don’t like coconut, these aren’t for you!
INGREDIENTS – Makes 6-8 Popsicles
1 can full fat organic coconut milk
1 bag frozen pineapple (10 oz.)
2 Sweetleaf stevia packets
Blend the above ingredients in your high speed blender until fully incorporated.
Pour into Popsicle molds.
Or “carobsicles” if you make them like I did. I have been using a lot more carob lately because I really enjoy the flavor.
These popsicles were inspired by a “Cocoa-Bean Ice Cream” recipe I saw on Dr. Fuhrman’s website. The “bean” in the title is just that…beans.
You know I like packing as much nutrition into a recipe as I can and adding beans to the mix actually adds creaminess to the frozen treat in addition to fiber. I promise you will not even taste a hint of the beans…the carob OR cocoa takes care of that.
I chose to make popsicles vs. ice cream which resulted in 7 popsicles vs. the 4 servings the recipe originally made.
This recipe is made with WHOLE FOODS and is a wonderful way to end your day.
2 ripe bananas, frozen
1/2 cup raw cashews
3/4 cup cooked aduki beans, rinsed and drained (the original recipe called for black beans)
1/4 cup toasted carob powder (the original recipe called for 3 Tbs. cocoa powder)
4 dates, pitted
1/2 tsp. vanilla extract (alcohol free)
1 cup soy, hemp, or almond milk
Blend all of the ingredients in a high-speed blender until very smooth. Pour into popsicle molds, freeze, and enjoy.
For a printable version of this recipe click HERE.
San-J is a favorite brand in this gluten-free Asian household. Their Thai Peanut Sauce has been a staple in our fridge for years as has their Szechuan Sauce & Terriyaki Sauce.
That being said, I was excited to try their new salad dressings (which they sent to me free of charge). The flavors are good basic Asian flavors:
While admittedly HIGH in sodium, I am a fan of these dressings. I used them on seaweed salad and to lightly marinade some cucumbers (they tasted best after only marinading 30 minutes…when left overnight they became too salty). I did however cut the dressing with a bit of rice wine vinegar because I like a more “vinegar-y” dressing and I also added some red pepper flakes to the cucumbers.
Using the dressings on a regular salad produced a great result. My favorite 2 dressings were the Tamari Peanut and Tamari Ginger since they had more flavor than the Tamari Sesame.
Some more good news…San-J has Reduced Sodium Tamari now…yay!!! HOPEFULLY they will come out with Reduced Sodium Travel Packs soon (I keep the travel packs in my car for when I go out to Asian restaurants).
San-J graciously shared a recipe for one of their favorite ways to use the Tamari Peanut Dressing…
TAMARI PEANUT PASTA WITH ZUCCHINI
Created by: Amie Valpone
INGREDIENTS – Serves 4.
12 oz. whole grain spaghetti
1 Tbsp. olive oil (eliminate if water sauteing)
1 large zucchini, diced
1 (15 oz.) can white beans, drained and rinsed
2 cloves fresh garlic, minced
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. crushed red pepper
3 Tbsp. San-J Tamari Peanut Salad Dressing Sub out for either ginger or sesame dressing and add 1Tbs. peanut butter
1 Tbsp. sesame seeds
Cook the spaghetti according to package directions. Then, drain and return to the pot.
Meanwhile, heat olive oil in a large skillet over medium heat (eliminate if water sauteing). Add the zucchini; cook for 5 minutes or until tender. Add white beans, garlic, sea salt, pepper and crushed red pepper; cook for another 4 minutes. Remove from heat; add bean mixture to the spaghetti along with San-J Tamari Peanut Salad Dressing and mix well to combine.
Serve warm and top with sesame seeds.
Recipe courtesy of San-J. www.san-j.com
It has been YEARS since I last had pineapple upside-down cake. Out of the blue a craving hit and I decided to challenge myself to come-up with a healthier version.
Along the way I discovered that this recipe makes a wonderful pancake batter as well (you have to love the dual purpose nature of this batter!).
I have been invited to enter the Ethical Ocean recipe contest and this will be my entry…more information to come.
INGREDIENTS – Makes 12-16 muffins
12 pineapple slices, drained (reserve 2 Tbs. juice from the can)
12 Morello cherries
1 1/2 cup canned crushed pineapple
1 cup applesauce
2 Tbs SweetLeaf SugarLeaf
1-2 Tbsp pineapple juice
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1 tsp xanthan gum
honey or maple syrup
- Preheat oven to 350° (I used convection bake).
- Trim the pineapple slices to the size of the bottom of your muffin tin (I used a biscuit cutter).
- In a large mixing bowl add 1 cup applesauce, crushed pineapple, pineapple juice, and vanilla. Mix.
- Add baking soda, salt, xanthan gum, pancake mix, and flours to a separate bowl and whisk to evenly distribute.
- Add the dry ingredients to the wet and mix well to incorporate.
- Lightly grease the muffin tins (I used coconut oil).
- Line the bottom of each tin with one slice of pineapple and a cherry in the middle.
- Cover each pineapple and cherry slice with batter until the muffin tins are 3/4 full.
- Bake for approx. 15 minutes until a tooth pick comes out clean.
- Allow the pan to cool for 5 minutes.
- Turn the cakes out onto a cooling rack and top with maple syrup or honey while still warm.
Don’t forget that this batter also makes AMAZING pancakes!!! Feel free to add a smidgen more pineapple juice to thin the batter if you plan on using it for pancakes.
For a printable version of this recipe CLICK HERE.