Tuesday, July 28, 2015

Chocolate Cherry Pecan Bites (no added sugar)

These are a wonderful protein bite that tastes delicious. They will help boost your energy for the day. They are wonderful because they are healthy at the same time. They are low in sugar. You can't guarantee that when you buy them at the store. 


1 C chopped pecans
1/2 C old fashioned oatmeal
1/4 C chia *optional
1/2 C dried cherries
2 T coconut oil
1/3 C dark chocolate chips

Directions  makes 10-12

1. Pour all of the ingredients into the blender and pulse until all combined and broken down.
2. Pour out on clean surface form into balls.
3. Place in fridge to harden about 30 minutes.
4. Eat and enjoy. Store leftovers in airtight container store in the fridge.

Friday, July 24, 2015

Whole Grain Pancakes (My new favorite)

These are my new favorite whole grain pancakes. They have a secret ingredient (ricotta) that made them light. They were gobbled up by my family. I was looking for left overs for lunch and they were all gone. You can put on your favorite topping. My favorite topping is homemade berry jam.


1 1/2 C whole grain flour (I used spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T coconut oil
2 eggs beaten
1 1/4 C cashew milk or milk of your choice
1/2 C ricotta
2 T honey
1/4 tsp vanilla
cooking spray
topping of your choice

Directions  Serves 4-6

1. In a pour in flour, baking powder, baking soda, salt and blend with wire whisk. Blend in coconut oil with the whisk until it is all incorporated.
2. In a small bowl beat together eggs, milk ricotta, honey and vanilla. Fold into flour mixture. Blend until all combined.
3. Heat skillet spray with cooking spray. When hot pour on pancakes batter. Cook on both sides.
4. Serve hot with your favorite topping. Enjoy

Strawberry Banana Coconut Ice Cream (vegan)

 This is a fun ice cream low in sugar dairy free and guilt free. It is a fun dessert for this time of year. Although ice cream is popular anytime of year at our house. A great way to enjoy a dessert without all of the sugar.


1 13.5 oz can of coconut milk (chilled overnight)
1 1/4 of cashew milk or milk of your choice
3  T honey or vegan sweetener
1 tsp vanilla extract
1 C cut up bananas frozen or fresh
1 C cut up strawberries frozen or fresh

Directions  serves 4-6

1. In a medium bowl beat coconut milk until forms soft peaks or blend in blender. 
2. Fold in milk, honey, vanilla into coconut cream. 
3. Pour into ice cream freezer and turn it on. 
4. After about 15 min pour in the bananas and strawberries and let it continue until it is a nice ice cream consistency. Serve into bowl at once or store in airtight container until ready to serve. 

Thursday, July 23, 2015

Pumpkin Pie Flan (dairy free)

I am one of those people that could eat pumpkin all year long. I loved this low calorie yummy dessert. That was smooth and creamy. Yum!


1/4 C honey
4 C water
1 14 oz coconut canned milk
1/4 C melted honey
3 eggs
1 tsp vanilla
1 tsp pumpkin spice
1 C canned pumpkin

Directions  serves 6 heat oven to 350

1. Arrange ramekins in a 13x9 pan. Grease the ramekins with cooking spray.
2. Heat 1/4 C honey in a small saucepan and bring it to a low boil take off the heat. 
3. Distribute honey into the ramekins evenly
4. In a medium saucepan add water let it come to a boil and keep it hot on the stove. 
5. In a small saucepan heat up milk on low until it is warm keep warm on stove. 
6. Beat eggs together and then beat in vanilla and pumpkin spice. 
7. Fold in the pumpkin into the eggs. Slowly stir in the warm milk.
8. Pour pumpkin mixture into ramekins.
9. Pour hot water into pan. The water should go halfway up the ramekins. 
10. Place pan in hot oven. Bake 35-40 or until pumpkin is set.
11. Take out of the oven and place ramekins on a cooking rack. Let cool and then enjoy!

Tuesday, July 21, 2015

Nutty Granola (Low sugar)

Oatmeal is one of my favorite grains. I love eating it in all sorts of ways. Granola is one of my favorite ways to eat. This is a nice low sugar recipe and it is easy to make. It is a wonderful snack or breakfast. Yum!


2 T honey or vegan sweetener 
1 T coconut oil
1/4 tsp salt
1 tsp pumpkin spice 
3 C old fashioned oatmeal
1 C unsweetened coconut flakes* optional
1/4 C chia* optional
1/2 C chopped unsalted cashews
1/2 C chopped unsalted almonds
1/2 C chopped walnuts or pecans


1. Heat oven 300. Line cookie sheet with parchment paper or grease. 
2. In a small sauce pan pour in honey and coconut oil and stir until come to a boil. 
3. Take off the heat and stir in salt and pumpkin spice. Set the pan aside.
4. Pour oatmeal, chia, coconut and nuts in medium size bowl and stir together.
5. Pour honey mixture over oatmeal mixture. Stir together until all combined.
6. Spread granola on to cookie sheet evenly.  Place in oven. 
7. Stir in the middle of the cooking to let it cook evenly. Bake about 20 min or until lightly brown. 
8. Let cool and store in air tight container. Serve with yogurt, fruit, hot cereal, or eat alone. 

Tuesday, July 14, 2015

Ginger Pear Crumble (Gluten free option)

This is a delicious way to eat your pears. This could be eaten as a dessert it would also make a yummy breakfast. The combinations of flavors is a success. I like the cooked pears better than cooked apple crumble. YUM!



1/4 C olive oil
1/4 C honey
1/2 C whole grain flour I used spelt (gluten free oat flour)
1 1/3 C old fashioned oatmeal
2 tsp ground cinnamon
1/4 tsp salt


5 Bosc pears peeled and cored
2 T fresh lemon juice
2 T fresh ginger grated
2 T honey
3 T whole grain flour or (oat flour gluten free)

Directions  serves 6

1. Heat oven to 375. Spray 6 ramekins or 8x8 square pan with cooking spray.
2. In a small saucepan heat honey on low until melted stir in oil and take off the heat.
3. Stir in the flour, oats, cinnamon and salt. Set aside.
4. Cut pears in bite size pieces add lemon juice, ginger, honey and flour toss until all the pears are covered.
5. Divide pears evenly if you are using ramekins or pour into pan.
6. Then spoon the topping on top evenly.
7. Bake for 25-30 until pears are fork tender.
8. Eat plain or top with whipped coconut cream or vanilla ice cream. Enjoy a treat!

Monday, July 13, 2015

Whole Grain Pizza with Amazing Pizza Sauce

I got this recipe from my sister in law Becky for homemade pizza sauce. I love it!!! I just ate a couple spoonfuls of it. It has a wonderful combination of flavors. I will be making this again very soon. The sauce made the pizza.

Whole Grain Pizza Crust

2 T yeast
2 1/4 C Warm Water
1 T honey
3 T olive oil
1 T salt
6 C of whole Grain flour (I used spelt)

Pizza sauce

1 6 oz tomato paste
6 oz warm water
3 T Parmesan cheese (I used fresh)
1 tsp garlic powder
2 T honey
3/4 tsp onion powder
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp basil
1/4 tsp pepper
1 /8 tsp cayenne pepper
1/8 tsp red pepper flakes

Directions    makes 2 pizzas

1. In a bread mixer pour in the yeast and water, honey and oil and let sit until the water starts to bubble about 10 min.
2. Turn on Bread mixer and add salt and  adding 2 cups. Blend until combined. Let it sit about 10 min. It will bubble up.
3. Then add the rest of the flour 1 cup at a time. Then blend about 5 min on medium speed.
4. Then take the dough out of the bowl and rub with oil and put in a bowl double the size of the dough. Place the dough in the bowl and cover with plastic. While the dough is rising mix up the sauce. Pour all the ingredients into the bowl and mix until all combined set it aside.
5. Let it sit until it doubles. If you have time punch the dough down and let it double again for about 30 minutes.
6. Grease cookie sheets and roll the dough into each pan.
7. Preheat oven to 400 degrees.
8. Spread the sauce on the dough and your favorite topping.
9. Bake the pizza for about 15 min or until the topping starts to bubble.
10. Take out of the oven and let cool and cut into pieces. Enjoy.

Related Posts Plugin for WordPress, Blogger...