Superfood Chocolate Cookies

Superfood Chocolate Cookies

Avocado Cookies? Yuck!  I know, I get it.  They don't sound good. Even to someone like me who loves avocado chocolate pudding, and makes cookies with pureed beans in them. But I promise, if I didn't tell you there was avocado in these you would never, ever guess.  You would just think they were super fudgy little bites of dark chocolate goodness. It's no secret that I love to sneak healthy ingredients into baked goods so that I can get my kids, especially my daughter to eat fruits and vegetables without having to actually take a bite of a fruit or vegetable, so although there is chocolate and honey in the ingredients, I still think they provide a good amount of nutritious fuel for my family's active lifestyle.  These are best made in a food processor so that the ingredients combine smoothly, and then stored in the freezer to maintain freshness.  I made them small so they could be bite sized, but I am sure you could make them a little bit bigger and even add mini chocolate chips to them as well.  The combination of avocado, almond butter, and eggs, along with the rich chocolate, cocoa and honey, make them the perfect sweet treat that is also full of vitamins, fiber and protein. And they are great served with a thin layer of peanut butter on top, or as a little cookie sandwich! 

Homemade Pop Tarts

Homemade Pop Tarts

Who doesn't love a pop tart? I remember begging my mom to buy them back in the 80s, and my kids now bug me every time we go to the grocery store to buy them as well.  Luckily there are organic, slightly healthier versions available in the store these days, but in my opinion, if it comes in a box, with an expiration date months in the future, it can't really be that good for you.  And plus, these are so much fun to make at home! I like to use my organic whole wheat, coconut oil crust as the base for these, but the choice of fillings is endless!  At this time of year, I'm thinking that a pumpkin spice filling would be perfect and I now want to try that out, so please check back for the update!  In the meantime, your favorite jam or jelly, Nutella, or another nut butter, or a combination of some sort will work perfectly. Even some chocolate chips and fresh fruit could work. Perfect option for a Sunday morning!

Cheerios Bars

Cheerios Bars

I don't know many people who do not love Rice Krispie treats, but as the name suggests, they are a treat, and should not be eaten very often.  Puffed white rice has no nutritional value and is processed in the body the same way that white sugar is, so when you add marshmallows (I don't even want to know what those are made of!) and butter, you might be left with a yummy snack, but it doesn't help you or your kids out in the long run.  By switching the cereal to healthy whole grain Cheerios, with a touch of flax seed mixed in, and substituting almond butter and raw honey for the marshmallows and butter, you can create a delicious, sweet treat that is high in fiber and protein and will give you and your kids the energy they really need to face a busy day.  I made these for one of our first soccer game filled weekends this past month and both of my kids gobbled up large pieces for breakfast and I took along an extra for me to eat on the run as well.  They are great with a thin layer of chocolate on top, but it isn't necessary and are best eaten slightly cold.  So although I do still get a craving for a taste of childhood and will make regular Rice Krispie treats (maybe using puffed brown rice instead!) every once in awhile, this recipe is definitely a better choice.

Almond Butter Birthday Cake with Nutella Frosting

Almond Butter Birthday Cake
with Nutella Frosting

It's hard to believe that a little over a week ago my baby boy turned 10.  Since it was a school day and a busy one at that, with soccer practices in the evening, I figured I had better make a cake that was nutritious enough to have for breakfast (although on your birthday I think eating any kind of cake at whatever time is perfectly acceptable).  My son is not the biggest fan of chocolate (that gene must have skipped a generation) but he does love rich, dense desserts, and is particularly fond of almond flavoring.  So after a summer spent making numerous batches of high protein chocolate brownies with both peanut and almond butters, I decided to tweak the recipe a bit and substitute the cocoa powder with a little bit of organic whole wheat pastry flour, the dark chocolate with white chocolate, use all almond butter and add in some pure almond extract for flavor.  Like a lot of my baking experiments, I had no idea how it would turn out and hoped that it would not only taste good, but hold it's shape as a cake and cook evenly in two round cake pans.  And let me tell you, it came out even better than I could have expected.

Please be advised that this recipe is still a dessert, so of course it shouldn't be eaten everyday as part of a healthy diet, but as far as a cake goes, it is much better than average.  If cut into 12 or 16 slices, each piece will contain about 20g of mostly heart healthy fats, only about 15g of sugar, a couple of grams of fiber and about 10g of protein.  Not too shabby for a birthday cake, and since you make it yourself it doesn't have anything artificial or processed in it.  Of course I did ruin all that when I added in some colored sprinkles and frosted it with Nutella, but you only turn 10 once (double digits!), so I had to add a little something extra.  You could definitely make a regular buttercream frosting for this cake, but I love Nutella and sometimes getting something straight from a jar when you have a billion other things to do in a day is the best option.  I know my son loved this cake and we all enjoyed it (for breakfast) a couple of times last week.

Super Soy Smoothie

Super Soy Smoothie

As someone who works out frequently, I know how important it is to get adequate protein into my diet.  But since I don't like to consume a lot of animal products, finding enough good quality sources can sometimes be tricky. This super simple smoothie recipe is an answer to that problem.  I know that when people hear the word "tofu" they get all scared thinking of the tasteless blobs of white gunk that are a very poor substitute for meat in most dishes.  But in this recipe, the tofu serves as the creamy base for a sweet, chocolaty after workout drink and if you didn't know that there was tofu in it I guarantee you would not figure it out.  Depending on how thick you want your shake, you can use different textures of organic tofu, ranging from silken (thin) to firm (makes more of a pudding like consistency).  The firmer the tofu, the more protein, but I have tried it with all different types and would recommend them all.  I have also blended it with frozen berries, homemade Chocolate Walnut Butter, homemade Chocolate Macadamia Nut Butter and Homemade Nutella, but regular peanut butter or almond butter work well also.  If the nut butter is not sweetened, you may want to add in a spoonful of maple syrup, depending on how sweet you like your smoothies to be.  Honestly, the combinations are endless.  And using raw organic whole tofu is undeniably a lot better for you than any protein powder you can find in a store, and it tastes a whole lot better as well.  (Even my meat loving husband and son like these!)

Chocolate Peanut Butter Protein Brownies

Chocolate Peanut Butter Protein Brownies

I saw a version of this recipe the other day on a Dr. Oz post and the healthful simplicity of it caught my eye.  It is very similar to both my Chocolate Almond Fudge Drop and Peanut Butter Fudge Drop cookie recipes I developed a few months back that were a huge hit with my friends and family so I had a suspicion these brownies would be just as great. Actually, I think they are better... and they are definitely quicker and simpler to make since the preparation process just involves pouring the easy to mix together batter into a pan and letting the oven do the magic. Dr. Oz's recipe called for a few different ingredients that I do not normally have on hand and that I think are even more expensive than the ones I included here, so although I would be interested in someday trying yacon syrup and organic raw cacao powder, I used maple syrup and dark cocoa powder instead.  I know that according to some research, my ingredients are not quite as healthful and full of antioxidants, but at least you can buy them in a regular store and they are still better than a lot of not so natural alternatives.  I used organic all natural peanut butter instead of almond butter, but any nut butter would work and I plan to try making them again in a few days with my homemade Nutella and see how that turns out. I have attempted to make chewy, fudgy, flavorful brownies using small amounts of whole wheat flour for years and it has never quite worked out, but these are perfect, and honestly some of the best I have ever eaten.  My kids and I ate a quarter of the pan within hours of it coming out of the oven in an attempt to "test" them, because they were way too good to not keep cutting small squares.  And they are so high in protein due to the peanut butter and eggs that I wrapped up a bunch to bring with us to our track meet last night to enjoy afterwards.  Both of the kids and I competed in a total of 11 events so if you happened to be there and were wondering why I was trying to run so fast, it was because I knew that one of these delicious and fairly nutritious treats was waiting for me at the finish line!

Coconut Trail Mix Muffins

Coconut Trail Mix Muffins

If you liked my Chocolate Trail Mix Muffins, but don't always want to eat chocolate for breakfast, this simpler coconut version is perfect.  Very mild, with tons of protein packed seeds, this moist "bowl of oatmeal to go" is a great way to start a busy day.  I ate them three days in a row last week for breakfast and felt full for hours afterwards. If only I had another batch in my fridge!

Chocolate Trail Mix Muffins

Chocolate Trail Mix Muffins

These muffins are the perfect mix of chewy oatmeal, crunchy seeds and gooey chocolate. They are basically a modified, and in my opinion, improved version of my original Oatmeal Bars.  I wanted to make a gluten free chocolate muffin that even my daughter would eat and that would be full of heart healthy nuts and seeds.  This recipe calls for three types of seeds (sunflower, chia and flax seeds) as well as almond butter, so it does have a high amount of fat, but it is the type that your body needs and will leave you satisfied for hours afterwards.  The seeds, in addition to the oats, provide a high amount of fiber and protein as well, so this muffin is really a nutritional powerhouse while being one of the most moist and chocolaty breakfast treats that I have ever made.  The only sweetener is pure maple syrup, and not much of it either, but the result is still satisfying enough to make anyone with a sweet tooth excited about this breakfast. The recipe makes a dozen muffins and after this morning's meal, I only have three left for my breakfast tomorrow.  They were that good. I calculated the nutrition information and posted it below because I was pleased that without even knowing for sure beforehand, the balance of calories, fat, fiber, sugar and protein should make any nutritionist feel ok about recommending this recipe.  So the next time you want something quick and easy that you can enjoy with your family or take along for the morning rush, give this chocolate treat a try. You won't be disappointed!

Chocolate Almond Fudge Drops

Chocolate Almond Fudge Drops

This cookie is about as simple, and delicious, as you can get.  With only five, mostly healthy ingredients it is a no brainer to throw together and yet it tastes like something from a gourmet candy shop.  I got the inspiration from a recipe I found in Oprah magazine that listed just sugar, peanut butter and eggs as the ingredients and I plan to try a peanut butter version of this soon as well.  The cookies seem very gooey when they first come out of the oven, but they solidify nicely and can be stored in an air tight container in the fridge for days if they last that long.

* I made a double batch of these for a party a few weeks after the original post, but I didn't have quite enough almond butter... only about 1 2/3 cups instead of the 2 cups I needed.  So in order to thicken up the dough I added an additional 1/4 cup dark cocoa and 1/2 cup organic sugar.  They tasted just as amazing.

High Protein Banana Pudding

High Protein Banana Pudding

This is definitely another recipe geared towards my gym friends as it is high in protein and full of all sorts of energy boosting ingredients.  If you think of the type of banana pudding that you make layered with vanilla wafers or would serve at a dinner party, this is not exactly the same.  The consistency is a tiny bit slimy due to the combination of fresh bananas and chia seeds, but the flavor is ridiculously good and very satisfying.  So if you are looking for a healthy dessert, or a sweet protein filled snack before bed, this treat is perfect.  I had some last night about an hour before I fell asleep and I felt great this morning at the gym.  And my son even likes this, so it has to be good!  (And it is vegan!)

Chocolate Cherry Almond Breakfast Breads

Chocolate Cherry Almond Breakfast Breads

Not all of my recipes come out perfectly, but this blog is about a journey and so because these breads were both delicious and fairly nutritious, I decided to post them regardless of their crumbly imperfections. Although moist and flavorful, these mini breads fell apart a little while attempting to cut them and were a bit messy to eat, especially if you are a 4 year old.  For some reason, I have trouble getting some of my chocolate muffin and cake recipes to stick together well.  I am not sure if it is because I once again used chia seeds instead of eggs, or if the recipe needed more fat or moisture, but although I found them rich, decadent, and not at all dry, my daughter's attempt at breakfast resulted in making my kitchen table look as if a chocolate tornado had passed through.  I definitely plan to try these again and make the changes mentioned below. * If anyone reading this blog wants to attempt making them as well (they really are delicious) please let me know how they turn out. 

Double Chocolate Oatmeal Breakfast Bars

Double Chocolate Oatmeal Breakfast Bars

I suppose I could have just eaten the last 1/2 cup of chocolate chia seed pudding that I had in the bottom of my fridge.  But it is Saturday morning, my family is hungry and I have time to bake, so of course the natural thing is to make up a new recipe, using the chocolate chia seed mixture, hoping it turns out well.  This morning's creation was definitely a success.

These nutritious and scrumptious breakfast bars are chewy, sweet, moist and full of wholesome whole grains and healthy fats from walnuts and almond butter.  And best of all, extremely rich and oozing with dark chocolate.

Halloween Bake Sale Treats

Halloween Bake Sale Treats

It is bake sale season again and this fall for my daughter's Harvest Festival at preschool I have decided to make a favorite from last Easter, decorated this time for Halloween.  These treats are super simple and easy to make and yet full of healthy ingredients.  And according to my super picky daughter, "the best things ever!"  Obviously using the dark chocolate would be the healthier choice, for unlike the white chocolate which is basically just sugar and milk fat, the dark chocolate is full of antioxidants and low in sugar.  But my son loves white chocolate and these treats are kind of pretty that way, so this time around I decided to make some of each (made a recipe and a half). They take about half an hour to assemble and then need to refrigerate for awhile to harden, but if kept refrigerated they will last for days, provided you don't gobble them up first.  I made 24 mini cookies for the bake sale and put the left overs in mini cake pans for us to eat and in less than 24 hours they are all gone. Delicious and fun!

High Protein Pumpkin Maple Custard

High Protein Pumpkin Maple Custard

I had no idea if this recipe would even work until it was about halfway through the baking process, but it did, and it is amazing.  I came up with it basically to use up some left over canned pumpkin that I had in the refrigerator, as well as a package of silken tofu.  I have often used silken tofu to make a healthy, high protein chocolate cream pie by mixing it with melted dark chocolate and a touch of honey, so I started to think that maybe I could use it to make a pumpkin custard pie as well.  I am sure this recipe would work with even more canned pumpkin if you want a stronger flavor, but I like the subtle pumpkin flavor of this one because it lets the maple sugar take center stage.  If you cannot find the maple almond butter I used, you could definitely substitute plain almond butter with about 3-4 tablespoons of brown sugar mixed in.  This creation is definitely a healthy alternative to pumpkin pie and I promise you won't miss the crust at all!!  It is definitely not very sweet, so if you prefer it sweeter, I would recommend topping it with some heart healthy organic granola and a drizzling of maple syrup. (or maybe even some vanilla ice cream!!)

Biscuit Bites

The Original Chocolate Almond Biscuit Bites

As a lover of all things chocolate, I came across a recipe a few years ago for double chocolate scones that I just had to try.  It was a pretty basic recipe that called for flour, sugar, cocoa, melted chocolate and of course, lots and lots of butter.  The first time I tried it, I only changed the type of flour to my favorite organic white whole wheat but kept the rest of it the same and they were ridiculously good.  Rich, decadent, flaky and buttery, and obviously not that healthy. So I kept changing the recipe a little more each time, adding new things in, changing out fat and sugar sources, trying to make it more nutritious... until I came across this combination.  It still uses cocoa powder and lots of melted dark chocolate, but instead of the butter, I use almond butter. Genius. Not only is it a healthy fat source, it is also high in protein and is equally as rich and decadent without being too overpowering in flavor.  I named this recipe "Chocolate Almond Biscuit Bites" and they have become a true family favorite.

The recipe makes a lot, but that is the point because as soon as they are cool from the oven I put whatever has not been already eaten into bags and freeze them.  They can last for months in there (if they don't get eaten first) and are perfect for my son's snacks at school, a quick breakfast when I am in a rush, or an afternoon pick me up on a busy day.  Like most of my other recipes, I never stop at just one.  As soon as I perfected this one, I changed it up and made lots of variations, and each member of my family has their favorite.  I almost always have a couple of different kinds in my freezer and you can easily change up the ingredients in the ones you make as well depending on what you prefer or what you have on hand to work with.  I hope you too enjoy my one of a kind "biscuit bites" as much as I do!!!