Friday, September 19, 2014

Pumpkin Chocolate Chip Bites (no added sugar)

These are a fun little snack and they are loaded with protein. No added sugar without sacrificing the flavor. My goal is to cut down on the sugar in recipes whenever possible without sacrificing the flavor. They are great to make ahead and have in the fridge when you are wanting a healthy snack.


1 C dates soaked for at least and hour
2 T coconut oil
1/2 C canned pumpkin
1/2 C old fashioned oatmeal
1/2 C chopped nuts (I used cashews)
4 T chia *optional great source of protein
1/2 C dark chocolate chips

Directions makes 12

1.Blend in blender, dates, and oil together until smooth.
2. Next add in the pumpkin and blend until smooth.
3. Then add the oatmeal, nuts, chia and chips and blend until all combined and the chips are broken down. It will require pulsing and stopping and stirring during this whole process.
4. Put the mixture in a bowl in the fridge for 20 min. for easier handling.
5. Form into balls and put back in the fridge in airtight container. Enjoy

Thursday, September 18, 2014

Pumpkin Chocolate Chip Smoothie (No added Sugar)

Here is another delightfully yummy pumpkin chocolate chip recipe. It is so refreshing and has that great pumpkin chocolate flavor. It has no added sugar so it is guilt free as well. Winner Winner! Great little snack or even a yummy breakfast.


1 C almond milk vanilla (no added sugar)
2 frozen banana cut in pieces
2 T canned pumpkin
1/3 tsp cinnamon
dash of nutmeg
2 T chopped up dark chocolate chips

Directions    serves 1

1. In a blender blend milk, banana, pumpkin, cinnamon and nutmeg. Blend until creamy
2. Stir in crushed chips or put the chips into the blender with the mixture and pulse once or twice. Enjoy!

Wednesday, September 17, 2014

Fresh Tomato and Cucumber Salad

Love the look of cut up fresh vegetables. 
So an interesting thing happened the other day at my Moms. She was having a gathering with some friends. Their was your typical mix of foods at the event. There were jello salads, broccoli salad,  coleslaw, potato salad etc...  You get the picture. The thing that was interesting was someone just brought a salad like I posted today. That was the one that got eaten the fastest. Their was hardly anything left of it. It made me so happy that people were drawn to the healthier option. It made me so happy. We can make the world a healthier place one recipe at a time. 

This is a super easy recipe and looks so pretty and fresh. This is a great to use some of my tomatoes from my garden. 


English cucumber sliced thin
6-7 Roma tomatoes sliced thin
1/4 C olive oil
2 minced garlic cloves
1 tsp thyme or fresh if you have it
handful of basil leaves chopped thin
salt and fresh ground pepper to taste


1. Place cucumbers and tomatoes in the serving bowl.
2. In a small bowl mix together oil, garlic, and thyme until all combined.
3. Pour on to the vegetables and toss until all the vegetables are covered.
4. Toss in the fresh basil. (You can substitute dry 1 to 2 T dry basil if you don't have fresh)
5. Salt and pepper to taste.
6. Serve at once for best results or cover with plastic and store in fridge until ready to serve.

Tuesday, September 16, 2014

Caramel Apple Cake (Whole Grain)

I really love these delicious whole grain cakes. This is a great season to make it with the apples that are in season. It is low in sugar and whole grain. It is healthy enough to eat for breakfast. This would also be wonderful for a Fall gathering with friends or family. YUM!

2 C whole grain flour (I used spelt flour)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
1/4 C coconut oil
1/2 C honey

2 eggs
3/4 C rice milk or milk of your choosing. 
1 apple, grated

Carmel topping
1 C coconut milk full fat
5 T honey
2 T coconut oil

Directions (serves 9) 
1.  Preheat oven to 350 degrees. In a medium sized bowl pour in flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, cinnamon, and salt. Stir with a wire whisk until all combined.
2. In a separate bowl pour oil, honey,eggs, and milk. Blend with a wire whisk for a couple of minutes.  
3. Make a well in the dry ingredients and pour in the liquid mixture. Stir until just combined.
4. Fold in the grated apples until all combined.
5. Pour into greased squared pan. Place in heated oven. 
6. While the cake is baking make caramel sauce.
7. Pour milk, honey and oil into a small sauce pan on medium heat. Let it come to a boil while stirring. Turn down the heat to medium low and continue to thicken until reaches about 180 degrees. It should be a light tan color. It should be thick but still runny. Take off the heat.
8. Bake about 35 min. Depending when toothpick comes out clean and the cake pops back up when slightly touched with one finger. Cool on wire rack. 
9. Cut up cake and serve on plates pour sauce on to each piece of cake. Serve warm. 

*You could also pour the carmel on to the cake before cutting it up. 

Monday, September 15, 2014

Caprese Salad

We have a lot to be grateful for. One of the things was my daughter fell off of an ATV this weekend and got a concussion. We are so grateful for prayers and that she is doing well. She is sore but doing well.  We heard of a not so good outcome of someone else this weekend in an ATV crash. Life is so fragile. You need to love those around you every day.

 The garden has been very good to us this year. We always seem to be able to grow tomatoes the best. This year we have a bumper crop. I need to make some yummy spaghetti sauce with them. We have been enjoying salsa with them too. One of our favorite things to eat. I have always thought Caprese salads looked so pretty. I thought it would be a perfect time to make it with all the tomatoes. We really enjoyed eating it yesterday. It is so easy it also makes me feel European.  Some day I will go there. :)

5-6 sliced roma tomatoes
1 lb roll of mozzarella cheese sliced
handful of basil leaves
1/2 C balsamic vinegar
1 tsp honey
olive oil
salt and pepper to taste.

Directions  serves 8

1. Arrange the sliced tomatoes, cheese and basil on the plate.
2. In a small saucepan pour in the vinegar and stir in honey. Place on medium low heat.
3. Stir and let it reduce and thicken for a couple minutes.
4. Drizzle vinegar mixture over the salad.
5. Then drizzle over the oil. Salt and pepper to taste.
6. Enjoy!

Friday, September 12, 2014

Pumpkin Chocolate Chip Cookies

I am having a lot of fun making things with pumpkin. I think my favorite is pumpkin and chocolate chips. I cut down the sugar and the fat without comprising the flavor, and made them whole grain.  These cookies are soft and delicious. It adds to the enjoyment of this time of year having yummy cookies to eat. Have a great weekend.


1/2 C coconut oil
3/4 C honey
1 egg
1 15oz can of pumpkin puree
2 C whole grain (I used 1 C kamut flour and 1 C spelt flour)
2 C old fashioned oatmeal
1 tsp baking soda
1 T cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 C dark chocolate chips

Directions  Heat oven to 350  makes 36 cookies

1. In a mixing bowl beat together oil, honey, and egg. Then beat in pumpkin.
2. In a medium sized bowl measure and pour in flour, oatmeal, soda, cinnamon, nutmeg, cloves, and salt.
3. Stir in the dry ingredients into the wet ingredients until all combined.
4. Fold in the chips.
5. Scoop on to cookie sheets. (I pressed mine down a little before baking them) Bake for 10 min. or until done.
6. Cool on cooling rack and enjoy! Happy Baking!

Caramelized Peaches with Toasted Quinoa

 So it is a great time to enjoy fresh peaches. I buy frozen peaches all year long, but nothing captures the flavor of a fresh peach if it is ripe. This is a fun way to incorporate peaches into your breakfast.

Toasted Quinoa


1 C washed quinoa Bob Red Mill
2 T coconut oil
1 C almond milk
1 C water
2 T honey
1/2 tsp cinnamon
caramelized peaches
almond milk

Directions  Serves 4

1. Pour washed quinoa and oil into a sauce pan. Turn on to medium heat and stir and toast the quinoa until a light golden. 

2. Pour in the milk, water and honey and cinnamon. Stir until all combined. Bring mixture to a low boil. Turn down the heat and cook on low about 20-30 min. The mixture will be thick and the quinoa will be cooked. 

3. Take off the heat and serve. Top with some additional almond milk and caramelized peaches.

Caramelized Peaches


4 peaches sliced thin
3 T honey
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon *optional
2 tsp fresh lemon juice


1. Heat a small skillet on medium heat.  Put all the ingredients into the skillet and heat until it thickens to your desired thickness. It will take a couple minutes. Pour on top of the cereal. 

They would also taste great eaten with just almond milk too. 


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