Nut Butter Pancakes

Nut Butter Pancakes

A friend of mine posted a recipe for pancakes made only with oats, bananas, peanut butter, and eggs, and although I know I had made something similar, I couldn't find it on my blog.  That's because like dozens of other recipes I have made over the past few months, it was still in my draft folder. Not exactly the same as the one she shared, but just as deliciously healthy for you.  And gluten free for those of you that need to avoid flour. Because they are made primarily with nut butter and eggs, as well as almond flour, the are very high in protein compared to regular pancakes. I did use chocolate hazelnut butter (one with less sugar than Nutella, although that would be delicious!), so if you opt to use all almond butter or peanut butter or something with less added sugar, you may want to add in a mashed banana, or a few tablespoons of maple syrup, honey, or organic  sugar, or just add more syrup on top when eating them. I actually ate mine plain however, because they were so flavorful. I did amend the recipe to add soymilk (or whatever milk you prefer) because my husband said they were too thick to cook properly without burning them slightly.  I didn't mind, but as with all pancake recipes, you can adjust the ingredients slightly to get the pouring consistency you and your family prefer. Either way, next time you're craving a hearty pancake breakfast, definitely give this recipe a try.  You won't be disappointed!

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! 

Turkey Meatballs

Turkey Meatballs

Just because you are trying to eat better for the New Year, doesn't mean you have to give up on flavor and essential winter comfort foods.  I made these turkey meatballs (my first time ever) back in October when my parents came for a weekend visit and I wanted to make a meal that everyone could enjoy.  I also made tuna "meat" balls, which were incredible, but only managed to take one photo before they got devoured, so I'll have to make them again before I can share the recipe.  My dad loves to have some meat with his meals, and my mom is a pescatarian (mostly vegetarian, but eats fish), so the two recipes, along with pasta which is my daughter's favorite were a perfect meal for the six of us.  I actually made these meatballs ahead of time and froze them, so that when they came to visit I just had to heat them up in the oven. They technically are your basic meatball recipe, with the exception of using almond flour instead of breadcrumbs, and a combination of plain ground turkey and spicy (or sweet) turkey sausage.  Just make sure to get a brand of sausage with minimal ingredients and preservatives.  The result is a perfectly seasoned, moist, and satisfying addition to any pasta meal, or as shown below, as a sandwich filling, or mixed into a soup.

Salmon Patties

Salmon Patties

 On very rare occasions, I am left alone to fend for myself for dinner.  Last night my husband and son where out of the house, busy with evening activities, and my daughter was home sick with a belly ache.  Usually I would just have a bowl of soup while my daughter ate cereal, or have some cheese and crackers, or a simple salad.  But last night I was really hungry and wanted something warm and interesting. I had half a dozen ripe avocados in my fridge, and with no party to make guacamole for, and way too much Halloween candy sitting around to entice anyone with (avocado) chocolate pudding, which is absolutely delicious, (simple chocolate pudding, raw vegan chocolate pudding), I knew my meal should include an avocado, so as not to waste good food. I have used avocado as a mayonnaise substitute many times in salmon or tuna salads, but I didn't feel like eating a cold sandwich.  So I thought, why not add a little cheese, an egg to bind it, and some flavorful spices and fry it up into a patty?  I knew as soon as the underside started to brown and the aroma filled the kitchen, that I had a winner.  A simple to make, super nutritious, quick dinner that is perfect for one or two people.  I like to think of it as a cross between a tuna burger and a crab cake, and the recipe can definitely be amended with different spices, finely chopped vegetables, fresh salmon, canned tuna, or even breadcrumbs.  I ate two of them with some cut up tomatoes on the side, but they would be great on a roll like a burger, or with a side salad or a little rice or quinoa. I'm looking forward to the left over one this afternoon when I get back from a walk, and am sure it will taste just as good as it did last night.  So next time you find yourself wondering what to make for dinner, and you have a ripe avocado handy, grab a few pantry items and get cooking!  Quick and easy can also be healthy, and honestly, if I'd taken the time to dress up my plate a bit better and present it differently with some garnishes, I can guarantee it would pass as something you might eat at a fancy seafood restaurant.

Chocolate Cashew Butter Cupcakes

Chocolate Cashew Butter Cupcakes

Halloween season is here, and since I never got around to posting this deliciously spooky dessert last year, I figured I might as well get it out there before the holiday passes me by. I actually cannot believe I haven't made them again since last year.  Too many new recipes to try and not enough people to eat everything, so I often don't make things twice. But after rereading the ingredients and jogging my memory with the photos, I think I'll have to make an exception.  These cupcakes are made without any flour, so they are gluten free, and because the base is cashew butter (you could definitely use any other nut butter you prefer) and eggs, they are high in protein. They are still a dessert, with a good amount of pure maple syrup, and some sugar. The Nutella frosting and skeleton decoration make them a extra sweet treat, but this is Halloween after all, and I did save some of the plain cupcakes for a semi-healthy, pre-workout, morning meal. The coolest part about this recipe was that I decorated the cupcakes at home and then transported them almost two hours to a party, and only one of the skeletons' arms fell off. They were a huge hit and so cute to look at.  And terrifyingly tasty to eat!

Spicy Thai Noodle Soup

Spicy Thai Noodle Soup

 As the weather begins to turn cooler, nothing tastes better and fills you up without weighing you down that a piping hot bowl of soup.  The other night I was watching the season premiere of Anthony Bourdain's show Parts Unknown where he visits Vietnam, and eats bowl after bowl of noodle soup.  While this recipe is not Vietnamese, it is a spicy bowl of flavorful noodles and vegetables that definitely satisfied my craving.  I had originally planned to make a version of my Spicy Chipotle Bean and Corn Chili for dinner last night, but I had brown rice noodles and green curry paste that I needed to use, so I came up with this instead.  I incorporated the super spicy red chili peppers into it because they are the last things growing in my backyard garden, and despite them being extremely hot, I love the flavor that they add.  My husband, who can usually handle more spice than me, actually had a little trouble finishing his large portion soup, but I loved it, and kept reminding him that hot peppers are good for your metabolism.  So you can either eat more, or lose weight while eating plenty, whichever you desire. ;) And I know for certain, that after my left over bowl is gone later today, I'll be putting the ingredients back on my shopping list to make again very soon.

Dark Chocolate Pecan Bars

Dark Chocolate Pecan Bars

I came across this recipe as I was going through a bunch of the blog drafts that I have been saving for the past few months.  I knew I had made it back in the Spring, but I couldn't find any pictures saved. That's when I remembered that these were so delicious and I was so excited making them that I never took any photos before they were completely eaten (which didn't take very long at all, less than a day I believe).  So I figured I better make another batch, remember to take photos, and maybe savor them a little longer, if possible.  I do have to admit though, that the recipe shown uses cashew butter instead of pecan butter, because as I always say, you can often use whatever you have on hand at the time and substitute things in a recipe, especially nut butters, whenever needed. I didn't feel like going to the grocery store that I sometimes feel that I live at, this morning, and I had a jar of cashew butter with a "best before" date less than a month away, so I figured that would work.  And, as you can see by the photos, it certainly did.  As usual, anything made from scratch tastes better, so if I had raw nuts, like pecans, or cashews on hand, pureeing them in the food processor would have been a nice step, but jarred varieties, provided they have no, or very few other ingredients, work just as well.  I ate one large piece before going out for a walk today, and gave my kids each a piece when they got home from school.  The rest are being saved for snacks tomorrow or going into the freezer, so I can have a treat at a later date as well.  If you want to know exactly what they taste like, think of a super gooey, fudgy brownie, that melts in your mouth.  Ya, that good.

Chick Pea Flour Banana Bread

Chick Pea Flour Banana Bread

I have to give credit for this recipe to a friend of mine who made it first.  Like me, she loves to be creative in the kitchen and admitted that she just threw this together without measuring and hoped that it would turn out.  From the photos she shared online and her promise that it was delicious I knew I had to try it myself.  Luckily she remembered enough to give me a ball park of what she used, and I went with it.  And she was right, it is delicious. A moist, delicious banana bread, surprisingly full of fiber and protein thanks to the use of chick pea flour.  I had heard of that type of flour before, but since I didn't know how it would work with baking, I had been afraid to try it.  I wish I had known sooner how perfect it is for recipes like this. It's basically similar to using pureed beans, which I've done before, with the addition of a little extra moisture, which in this recipe is the bananas and the yogurt. With only a 1/4 cup of both oil and sugar, this recipe is as healthy as they come, so the addition of a few dark chocolate chips is completely understandable. Plus adding chocolate chips to anything makes it an instant hit with my kids.  We actually just finished off the last of the third batch of these I've made this morning, so it's time for me to make some more, and to share the recipe with all of you.

Dark Chocolate (Sweet Potato) Brownies

Dark Chocolate (Sweet Potato) Brownies

Considering my kids have been taking these delicious treats to school all week for snacks, I thought I would finally post the recipe I have been making over and over again this past month because we my family and I keep devouring them.  I am not sure where exactly I first saw the recipe that gave me the idea to try sweet potato as the base for this brownie, but I am so glad I did.  I love a dark, fudgy brownie, and this is now my definite new favorite dessert.  It is so simple to make, free of any refined sugar, and packed with hidden nutrition.  Instead of flour, and like the beans in my black bean brownies, the sweet potato in this recipe is the starch that serves as the base for the recipe.  But sweet potatoes have the added benefit of natural sugars as well, so I only have to add 1/4 C. of pure maple syrup to sweeten these brownies perfectly. And sweet potatoes are also full of fiber, calcium, potassium, and vitamins A and C. (1 cup of sweet potato actually provides over 370% of your daily vitamin A!). The one thing you need to remember about this recipe however is to let the brownies cool completely before cutting into them.  If you're in a hurry, like I often am, you can refrigerate them once they are partially cool, but if you cut them too soon, they will not come out of the pan well.  I have thought of adding an egg or two the next time around to see if it helps bind them, but am reluctant to mess up something that is so perfect as is.  I have been storing mine wrapped individually in the freezer to grab on the way out for snacks, but they should last up to 4 or 5 days in the fridge as well.

Chocolate Protein Pancake

Chocolate Protein Pancake

What do you make on a morning when you have a little time to cook yourself breakfast, but not too much time, want something chocolate, but not too sweet, and high in protein?  This pancake! I had heard that you could make a pancake out of nothing but banana and eggs, but honestly that sounded not only boring to me, but a little suspect.  I couldn't really imagine what it would taste like (banana quiche?) and unless I drowned it in syrup I imagine it would be hard to swallow.  So I added in a few of my favorite ingredients to make it chocolate (cocoa powder), heart healthy (nut butter & raw walnuts), and flavorful (cinnamon). I honestly wasn't sure how the end result would be, and if it would taste good enough to eat without butter and syrup on top (which of course makes everything taste better).  I suggest you let it cool for a couple of minutes before eating, to let the chocolate and peanut butter flavors settle, and the addition of the walnuts was a spectacular choice. I didn't have much time to eat it once I was done, but that was no problem since I devoured it in less than five minutes because it was so good.  And extremely filling. It would be a perfect breakfast to serve your kids before a busy morning of school or sports, or for anyone heading to the gym or planning to be active. And it's the type of fullness that feels like you did your body a favor and you're stronger for it.  Definitely going to be on my short list for a go to perfect first meal of the day.  You can use whatever nut butter you prefer, and even add a little honey if you want the pancake sweeter. Or be like my kids, who would inevitably cover it with butter and syrup before gobbling it up.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

If you've just read my recipe for Dark Chocolate Peppermint Brownies, and wanted something equally tasty, but with a wealth of nutrition, you've come to the right place.  These cookies are my absolute favorite.  I eat them for breakfast, as a snack, or a dessert, and they are always in my freezer. I had read about using dates as the main sweetener in baked goods, and had already created recipes using beans and oats instead of flour, so I decided to combine those two approaches, use a freshly ground walnut butter as my fat and protein source, add in the amazing twist of fresh mint leaves, and (as my daughter would say) "BOOM!" I had a winner. And my daughter is probably my biggest fan of these cookies, so long as I grind the walnuts up completely.  I give them to her at least a couple of times a week, because even though at the age of 7 she knows what goes into them, and that they are one of "mommy's healthy desserts", they still taste, and look like a cookie.  A cookie she can have as the main part of a meal, and I know she's eating something her body needs.  Sure it would be better if I could get her to eat a plate of beans and rice, or turkey and mashed potatoes, with some broccoli or sliced avocado on the side, but she isn't that type of kid.  She is a girl who likes to wear suits and bow ties, cut her hair short, talk and ask questions incessantly, about anything and everything, so who am I to make her "normal", and eat what "normal" kids do.  She doesn't even eat chicken fingers, or grilled cheese sandwiches, only "not grilled" ones which is why if I ever have time, I will start working with her on her very own website, www.grilledcheesenotgrilled.com. But I digress.  These cookies are a sweet treat, but they are packed full of vitamins and nutrients, so if you have a picky eater like me, or are a health nut like me, you need to make these a part of your baking routine.  You won't regret it!

Curried Onion Soup

Curried Onion Soup

If you live in the North like I do and have a backyard garden, this is the time of year when you have to watch helplessly as mother nature claims the last of whatever you might have been growing and you are forced to pull up the remnants of your once fruitful plants in anticipation of watching your land be covered in snow.  But if you tended your garden well and stored certain produce correctly, you may still have a few precious root vegetables lying around.  To be honest, I made this soup back in September when the last of my onion crop looked past its prime and  I figured I had better pick them before they began to rot.  But I know of a lot of local gardeners with fresh onions still being picked or brought out of storage.  Obviously, you can purchase all that you need for this soup at your local grocery store as well, but when I made this, I was lucky enough to have a lot of fresh produce still available right out my back door.

Everyone has heard of French Onion Soup, which is a hearty, and often buttery, beefy soup smothered in toast and cheese.  Onions are one of the most healthful foods on the planet and have been consumed and revered for their medicinal properties since ancient times, so in my opinion, the more you can include them in your diet, the better.  Even if you have to cover this soup with bread and cheese, at least you are getting the onions into you first.  What is so great about this recipe is that by adding the flavor of green curry and coconut oil, you transform a traditional soup into something exotic and surprising.  The addition of the chick peas adds some protein and the kale adds a boost of antioxidants and texture.  So as the weather turns and you are craving something to not only nourish your body, but warm your soul, give this soup recipe a try.

Nutella Cake

Nutella Cake

I love Nutella.  I know it isn't good for me, but it is delicious, and so every once in awhile I have to let go and make something incredible out of this addictive food.  I got the idea for this dessert after making both my Chocolate Peanut Butter Protein Brownies and my Almond Butter Birthday Cake, and wondering what it would taste like if I substituted Nutella for the healthy nut butters and maple syrup in these recipes.  The result is this cake, which tastes as good as it looks and had my daughter exclaim that it is "the best cake you have ever made mom, ever!"  I think I actually cooked mine a few minutes too long and if you were to slightly undercook it, so it was gooey in the center, it might be even better.  But if you like fudge, and brownies and chocolate, and of course Nutella, then you have to try this cake.  It has to be better for you than simply eating spoonful after spoonful straight from the jar as I have sometimes found myself doing!

Chocolate No Bake Date Nut Bars

Chocolate No Bake Date Nut Bars

I wish I always had a pan of these in my fridge, but they are so good that they were gone the day after I made them.  So I guess I had better make them more often!  Using mostly raw, healthful ingredients, these chocolate bars are one of my favorite creations ever.  My kids think they are candy, yet I know they are full of nutritious raw nuts and dried fruit and are perfect before or after a good workout, a kids' soccer game or as a late night treat when you just need something sweet but don't want to over indulge.  I actually calculated out the nutrition information for these and was pleasantly surprised at how good the numbers are.  They are high in protein and fiber, low in calories, and although high in fat and sugar, it is the good kind of fat and all the sugar is naturally occurring from the dried dates.  You do need a high powered food processor to make this recipe, but other than that it is as simple as can be and ready to eat in less than an hour.  And they taste way better than any packaged product you could find in a store.

Maple Macadamia Cake

Maple Macadamia Cake

Recipes like this just make me happy.  I spent most of the day outside today with my family and we had a late lunch of grilled turkey hot dogs around 3pm.  So once we were all back inside and dinner time was getting close, I knew that no one would want a big meal and I certainly didn't feel like cooking anything much.  But I did feel like baking and trying out an idea I had stirring around in my head using home made nut butter as the base of a recipe. Initially I had intended this cake to be chocolate, but knowing my kids would be eating it close to bedtime on a school night, I thought that something without a dose of caffeine might be better.  (Definitely plan to make a chocolate version soon as well).  So I grabbed a few ingredients out of my pantry and fridge and literally made this recipe up on the spot.  I had my husband jot down the measurements as I eyeballed everything and hoped for the best.  And my hopes were answered.  This is one of the most delicious, moist and flavorful yellow cakes I have ever made, and it is gluten free and full of super healthy macadamia nuts.  My daughter had hers with some Nutella "frosting" but it is perfect plain as well, and great for an after dinner snack or a quick breakfast. And it was all mixed together in my food processor which made clean up a breeze.  I can't say I was completely surprised by how good it came out, but I am smiling with pride, and a happy tummy,  just the same.

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!

Chocolate Almond Birthday Cake

Chocolate Almond Cake

One week ago today was my 34th birthday.  Not a big milestone and the day itself was a bit uneventful, but I did manage to make myself a cake.  I know you aren't supposed to bake a cake for yourself on your birthday, but since my mom lives four hours away, and I would prefer to bake one myself than find out what my husband could attempt or buy, I took matters into my own hands.  Of course I had to do something different and unexpected since I love experimenting and what better time than with a cake that is just for me anyway? I got the idea for this cake a few weeks before when I first experimented with almond and coconut flours and made mini almond cupcakes for Easter.  And since I love chocolate so much, I had to make a chocolate version of this decadent gluten free dessert.

The recipe, which I have since amended slightly, turned out better than expected, but not as good as I had hoped... which I suppose doesn't say a lot for my confidence.  It has more to do with not knowing a lot about gluten free baking than anything else, and also the desire to make as healthy and dark a chocolate cake as possible without it being dry or bitter.  I enjoyed the cake, and even ate it for breakfast a few times, and my husband and some friends of ours did as well, but my kids weren't so sure.  The texture of the original was more like a brownie and not very sweet, which I attributed to using too much melted unsweetened chocolate and not enough honey.  So I cut down on the chocolate and increased the honey on the recipe posted below.  Regardless, the delicious cake, topped off with fresh organic whipped cream and strawberries, was the perfect way to celebrate the beginning of another year.  Happy Birthday to me!!

Mini Almond Cupcakes

Mini Almond Cupcakes

Happy Easter everyone!  Aren't these treats cute?  I made them for an Easter party at the gym daycare where I work out, and although kids can be picky about anything that isn't a brightly colored cupcake or a chocolate cookie, I know that a few smart kids, and a bunch of adults, enjoyed these mini cupcakes.  To be honest, they are my second attempt using almond flour, since my first try came out a little odd*, and although I always eat what I make no matter how strange looking it turns out, I was happy when I peeked into the oven this time around and saw perfect little cupcakes forming. The trick is in the combination of almond and coconut flours that I used which makes a perfectly light, moist and intensely flavorful cake.  This recipe made enough for 24 mini cupcakes as well as a 9- inch cake, so although I brought most of the minis to the party, I was able to enjoy the whole cake at home with my husband, over the course of a few days.  And it was honestly one of the best, non chocolate, treats I have ever had.  I definitely plan to make it again, probably for my birthday next month, in the form of a three layer strawberry shortcake recipe.  Stay tuned for more ideas!! And Happy Easter 2014!!!!

* photos of my slightly disastrous first attempt are displayed at the bottom of the page.

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!

Cilantro and Lime Dressed Salad with Polenta Croutons

Cilantro and Lime Dressed Salad
with Polenta Croutons

If you are like me, there are nights when you want a wonderfully delicious dinner, but don't want to slave away in the kitchen for hours.  This simple meal takes care of that by using store cooked chicken and bagged salad as the base for a healthy homemade meal you can serve up as your own.  Rotisserie chickens are a quick, convenient and inexpensive way to add quality protein to your diet without a lot of extra work.  I pulled apart the chicken earlier in the day and while the polenta was broiling in the oven, quickly reheated the chicken on the stove with some lemon juice, so that every bite tasted as if the chicken had been marinating for hours.  Obviously a simply dressed salad with fresh organic vegetables is a fantastic base for any nutritious meal, but sometimes you need a little more than vegetables and protein.  That is where the organic polenta comes in. A perfect, gluten free source of carbs, the polenta roasts up into crunchy and chewy croutons unlike any you have ever tasted before.  My son and my husband couldn't get enough of them and I cannot wait to try them again with all sorts of other dishes. So get cooking!