Pumpkin Chocolate Bars

We had a wonderful weekend. The weather was even nice enough to go on a walk. I love being outside. I heard inspiring stories at church yesterday that made me want to be better. I wish the weekend could last longer they go by too fast.  My son that is serving an LDS mission wrote today and he is so happy. It is a great day. 

I made these yesterday and they were moist and tasted soo good. The added ingredients of the mashed bananas added a natural sweetness to the bars and a nice moistness too. 

Ingredients 
3 1/2 C spelt flour or whole grain flour
1/2 C chia
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tsp nutmeg
2 tsp cinnamon
1/4 C cocoa 
1 15-oz. can pumpkin, or 2 C fresh pumpkin puree
1/2 C olive oil  or another of your choice
2 eggs
1/2 C water
1 C maple syrup
1 C  vanilla Almond Milk unsweetened
1 C smashed bananas


Directions

1. Preheat oven to 350 degrees. Grease   13 x 9 pan (stoneware works best for whole grains) with cooking spray. (You could also do muffins instead.)

2. Mix together dry ingredients in a large bowl. In another bowl, combine pumpkin, oil, water,  almond milk, maple syrup, and bananas.

3. Mix together wet and dry ingredients until just combined. Pour into pan.

4. Bake until a toothpick inserted in the center comes out clean. About 30 minutes.

Healthy Samoas Cookie Bars

I have often seen people make a homemade version of these, but I thought It would be fun to make a healthier version of them. I made these today. I was pleased with how they turned out. Yum! Healthy is always better. :)

Ingredients

for cookie base:
2 C whole grain flour (I used spelt)
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 coconut oil
for the topping:
4 C shredded coconut unsweetened
1 can of coconut milk full fat
5 T honey
1 T coconut oil
1 tsp vanilla
chocolate drizzle:
1/3 C dark chocolate chips
1 T coconut oil

Directions   Heat oven to 325

1. In a bowl mix together flour, baking powder, and salt. Stir and set aside.
2. Melt honey in microwave for 30 seconds and then stir in oil. Stir into dry ingredients. Until all moistened.
3. Line a 9x9 Square pan with parchment paper. Leave it over hanging on 2 sides.
4. Press in cookie dough into pan. Bake until light golden for about 15 min.
5. Take out and let cool.
6. While it is baking. Put a large skillet on the stove. Pour in the coconut and let toast on medium heat. Be careful to stir often so it won't burn. You want it turn golden.
7. In a medium saucepan pour in the milk, honey, and oil cook on medium heat to soft ball stage stirring regularly. It will burn if you don't . Take off the heat and stir in the vanilla.
8. Put chocolate and oil in the microwave stirring often until it is all melted. Place in fridge.
9. Stir the coconut into caramel until the coconut until it all moistened.
10. Pour coconut topping on top of cookie base and press down evenly with a spatula.
11. Lift out of pan on to a hard surface. I used a cookie sheet. Cut into bars.
12. Separate the bars and drizzle on the chocolate.
13. Place in fridge to harden. Serve once chocolate hardens.
14. Store in air tight container in the fridge.

* You could dip the bottom of the cookie into the chocolate too.

Pumpkin Spice Truffles (no added sugar)

So I got the idea to make these from my daughters. My daughter works at Sees and was telling me about some chocolate candies with pumpkin spice in them. Another daughter had some pumpkin spice kisses, and it made me think I could make a healthier version of them. So This is what I came up with creamy and divine. No added sugar either.

Ingredients

6 oz dark chocolate chips or bar
1/3 C canned coconut milk
2 T coconut oil
1 1/2 tsp pumpkin spice *
1 tsp vanilla
crushed nuts to roll them in (I used pecans)

Directions

1. In a small saucepan on medium low heat pour in chocolate, milk, and oil. Stir until all melted and nice and smooth.
2. Stir in the spices until all combined.
3. Take off the heat and stir in the vanilla.
4. Pour into small bowl and let cool in the fridge for about 40 min to harden.
5. Take bowl out of fridge. Rub some coconut oil on your clean hands for easier handling.
6. Scrape with the side of a spoon the chocolate until you get enough for a small ball. Roll into a ball with your greased hands.
7. Put nuts in a small bowl and roll the ball into the nuts.
8. Place in air tight container and place in fridge to harden. Enjoy!

*Try these pumpkin truffle muffins. 

* Pumpkin Spice

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix all together and store in airtight container or jar. 

* Great idea place 1 tsp of pumpkin spice in bottom of pumpkin before you light the candle for a wonderful smell. Idea came from Farmers Almanac. 

Chocolate Carmel Corn (low sugar)

Did you know that popcorn is a great way to get fiber in your daily diet. Popcorn is a wholegrain. The problem is some of the unhealthy additives that can get added that make it a non healthy choice. I have enjoyed air popping the popcorn and adding a little coconut oil and salt and it makes a great snack. I have even enjoyed it plain for less calories. This is a fun way to eat it when you are feeling like a healthy treat option. It is low in sugar and tastes delicious. Great for an after school snack or a fun treat for the holidays coming up. I enjoyed combining two wonderful flavors carmel and chocolate for a great treat.

Ingredients

8 C popped popcorn
3 T coconut oil
salt to taste

Chocolate Carmel Sauce

1/4 C honey
1/4 C dark chocolate chips
2 T oil
2/3 C full fat coconut milk

Directions

1. Pour oil and salt to taste on warm popped popcorn.
2. In a saucepan pour in honey and chips and let melt on medium heat.
3. Stir in the oil and milk until all combined. Beat together with wire whisk.
4. Continue to stir on medium heat stirring constantly. It will thicken as you cook it.
5. You want to cook it to about * hard ball stage about 165 degrees.
6. Drizzle the mixture over the corn let sit for a few minutes and then toss.
7. Enjoy eating immediately.

*Hard ball stage. Fill a small bowl of water with cold water. Drop a small amount of chocolate carmel into the water, and it should form a soft ball in the water. It will feel like a soft ball when you touch it pliable but keeps its shape.

Pumpkin Chocolate Swirl Cake (whole grain)

 This cake combines two great flavors chocolate and pumpkin into a wonderful moist cake that would be great for the holidays. I cut the sweetener way down from a typical cake and I used whole grain flour. I also used coconut oil.  The end result was wonderful and was enjoyed by my family.

We are entering this cake into The Great Denby Cake-Off Blogging Competition! Wish us luck! If you have interest in joining the fun, see the official rules here.

Ingredients

3/4 C coconut oil
1 C honey
5 eggs
1 tsp vanilla
1 15oz can of pumpkin
1 3/4 C spelt or whole grain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 C spelt flour or whole grain flour
1 tsp baking powder
1/2 tsp salt
1/4 C cocoa
1/2 C almond milk
1/2 C dark chocolate chips melted
1 T coconut oil
1/2 C finely chopped pecans for garnish

Directions  Heat oven to 350

1. In a medium sized bowl beat together oil and honey. Then beat in each egg one at a time until all combined. Beat in the vanilla.
2. Take out 1 1/4 C of mixture and set aside in a small bowl.
3. With the remaining batter make the pumpkin batter. Beat in the pumpkin.
4. Then beat in flour, baking powder, salt, cinnamon, nutmeg, cloves. Set aside.
5. Then for the chocolate batter beat in flour, baking powder, salt and cocoa. Then stir in or beat almond milk into batter. Set aside.
6. Spray bunt pan with cooking spray.
7. Pour in half of the pumpkin batter into the pan.
8. Then spoon on top half of the chocolate batter.
9. Spoon on the remaining pumpkin batter .
10. Then spoon on the remaining chocolate batter.
11. Swirl around a knife in the pan to combine batters a little.
12. Place pan in preheated oven.
13. Bake 45-50 min or until toothpick comes out clean.
14. Cool upright in pan on cooling rack for 10 min.
15. Combine melted chips and oil together in a small bowl.
16. Loosen cake around the edges and place on cooling rack for a 10 min.
17. Place cake on cake platter. Drizzle on chocolate. Garnish with nuts.
18. Serve and enjoy.

Frozen Banana Quinoa Bites

It has been a long time since I have had a chocolate covered banana. These little bites brought back fun memories of eating them. It is fun how you can eat certain foods and it can take you back to certain memories. These are yummy protein snack to boost your energy.

Ingredients

2 mashed ripe and soft bananas
1 C cooked quinoa
1 C old fashioned oatmeal
1/2 C ground up cashew powder or cashew butter
1 tsp vanilla
2 1/2 T honey
1 tsp cinnamon
1 1/2 T coconut oil
1/4 C dark chocolate chips
1 T coconut oil
1/4 C cashews chopped up

Directions  Makes about 10

1. In a medium sized bowl blend together, bananas, quinoa, oatmeal and cashews.
2. Then stir in vanilla, honey, cinnamon, and oil.
3. Put in freezer or fridge for about 20 min to harden up.
4.Take out of fridge or freezer and form into balls.
5. Place back in the freezer to harden about 30 min
6. In the meantime soften the chips and stir in the oil. Place in fridge to thicken a little.
7. Take the bites and the chocolate out of the fridge.
8. Roll the bites in the chocolate and then the nuts.
9. Place on greased cookie sheet or flat pan.
10. Once they are frozen eat and store leftovers in an airtight container in the freezer.

Peanut Butter Chocolate Oatmeal Smoothie

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know that 99% of Americans do not eat the recommended amount of whole grains, and that 85% do not eat enough dairy? If you know our blog, you know that we are big advocates of using whole grains in your cooking, so it only seemed natural for us to team up with Quaker Oats Center of Excellence and The National Dairy Council to create a recipe that used both oats and dairy.

We love eating smoothies first thing in the morning to add in some of the food groups that we often miss. If you eat them first thing in the morning, then you don't have to worry about them for the rest of the day! This Peanut Butter Chocolate Smoothie gives you a blast of protein in the morning, gets you some of those missing whole grains and dairy, and also is delicious and easy to whip up! Enjoy!

Ingredients
1/4 C old-fashioned oatmeal
1  frozen bananas (frozen makes it creamier) 
1 T natural peanut butter
1 T chocolate protein powder (or cocoa powder with 1 T honey)
1 C  milk 1% 
1 tsp vanilla

Directions
1. Pour it all in to the blender and blend till creamy. 

Serves 1

An InLinkz Link-up

Chocolate Peanut Butter Fudge Bites

 This is a healthier snack when you are craving chocolate and peanut butter. You can enjoy a mouthful of yumminess. I found eating one was very satisfying. So Creamy and good.

Ingredients

2/3 C natural peanut butter
3 T cocoa powder
2 T coconut oil
1 T honey
1 tsp vanilla
1/2 C granola 

Directions makes 9 bites

1. In a small bowl mix together peanut butter, cocoa, oil, honey, and vanilla. Stir until a nice smooth consistency. 
2. Place bowl in fridge or freezer until it hardens to a nice solid mass. It shouldn't take longer than an hour. 
3. Take out of freezer. Rub some coconut oil on your hands so the mixture won't stick as much. I used a small scooper I had you could use a spoon. Scoop out a ball. Roll in hands to form into a nice ball. 
4. Roll in the granola.
5. Eat right away or put back into fridge to harden. They should be stored in air tight container in the fridge. 
  
*These are yummy Chocolate oatmeal bars. 

Chocolate Peanut Butter Split Smoothie and Graduation Day!

Yum!

It was a happy day celebrating our son Derek's graduation. He is a great young man. It is weird to be all done with high school graduations. I am sure we will be a part of grandkids graduations some day. We love having family times together. We had most of us together. We were missing a few. Life is really about family. We feel so grateful for our family. 

That is what life is all about family!

I love love that you can throw a few ingredients in the blender and and let it whirl and you can make a delicious healthy drink. This one was so good and healthy too. It gave me some extra energy when I was starting to wind down after getting up early. It is a winner. Have a sweet weekend. We are enjoying the sandal weather.

Ingredients

1 C almond milk
1 1/2 T natural peanut butter
1 T cocoa
1 frozen banana
1 T chia
1/4 C vanilla yogurt or plain
* optional handful of washed spinach

Directions serves 1

1. Pour all the ingredients into the blender starting with the milk.
2. Turn on the blender and let it whirl until all smooth.
3. Serve and enjoy!

Here is a yummy chocolate peanut butter chia pudding.

Easy Healthy Version of Banana Splits (Vegan)

So here is a way to have banana splits with out the guilt. You could add to the toppings that I used. I made the recipe for two, but you could just double the recipe if you want to make more. It is a great way to enjoy this warm weather that is here. Living life to the fullest every day. Bring on Summer!

Ingredients

2 Frozen bananas *

2 T dark chocolate chips

2 tsp coconut oil

2 T strawberries blended (Or berries of your choice)

1/2 tsp chia

2 T crushed nuts I used raw cashews

Directions

1. Blend frozen bananas cut up in pieces in high blender. If you don't have a high power one you may have to do one banana at a time. Stir with rubber spatula in between pulses if necessary. 

2. Scoop banana mixture with ice cream scoop into bowls. Place bowls in the freezer while you do the prep for the other ingredients.

3. Place chips in a small bowl with oil and melt in microwave for 30 seconds. Stir and set aside to cool. 

4. Stir the strawberries with the chia to help it to thicken. Set aside.

5. Chop up your choice of nuts. 

6. Take the bowls out of the the freezer and drizzle on the berry topping. 

7. Then drizzle on the chocolate sauce. It is really cool it hardens on the banana ice cream. 

8. Then toss on the nuts. Enjoy a yummy treat! You should place them in freezer if you are not going to eat them right away. 

* To have harder banana cream make it a couple hours ahead and place in freezer.

Chocolate Covered Peanut Butter Oatmeal Bites (gluten free)

So it becoming a habit it seems each week to come up with something made with chocolate and peanut butter, or some kind of protein bite. So we are keeping up with the habit this week and giving you another recipe I hope you will enjoy. It also is because the Almond Joy-inspired Chocolate Covered Coconut Almond Bites were pretty much heavenly.

It has been fun making different recipes with chocolate and peanut butter. I made this recipe for some friends and family and it was a hit. It is always nice to get positive feedback. My theory is just because it is healthier it can still taste good. These taste delicious. I love the way the chocolate hardens on the outside and the crunch when you bite into it from the oatmeal. Definitely a winner!

Ingredients

1 C peanut butter or almond butter
1 T honey or other sweetener option
1 T coconut oil
1 C old fashioned oatmeal 
1/4 C dark chocolate chips
1/2 T coconut oil


Directions makes about 9

1. Mix the peanut butter, honey and oil together in a small bowl until all blended. 

2. Stir in the oatmeal until all combined.  (If you have an extra 10 min put the bowl in fridge or freezer to let harden a little to make it easier when you roll into balls.

3. Scoop into or roll into balls. Place on parchment paper or greased surface.

4. Place in the fridge to let harden. 

5. Melt the chips and oil together.  Let cool in fridge 5 to 10 min.

6. Take the bites out of the fridge roll in the chocolate and then return back into the fridge to harden. 

7. Serve when hardened. Store extras in an airtight container in the fridge.

* Here are some almond butter oatmeal puffs.




*Here are yummy oatmeal chocolate bars

*Here are chocolate covered almond bites (healthy version almond joy)

Almond Joy Bites

The words from this song rang through my head as I was making these was "Sometimes you feel like a nut sometimes you don't... Almond joy got nuts Mounds don't..." I have always enjoyed Mounds and Almond Joys. This is yummy way to enjoy them without so much sugar and additives. I don't think you sacrifice in flavor they are delicious. You can even eat them without the chocolate on them. They taste great with or without the chocolate. These are for the time "you feel like a nut." :) I love getting nuts in every bite too. 

This treat is a great alternative to the Easter candy you can buy at the store. Make them and then you will have them on hand when you want a yummy healthy treat. :)

Ingredients
1 C of plain almonds chopped fine
1 C unsweetened shredded coconut
2 T honey or vegan sweetener
3 T coconut oil
1/2 tsp vanilla
1/8 tsp salt *optional
1/3 C dark chocolate chips
2 tsp coconut oil

Directions makes about 12
1. In a medium sized bowl mix together almonds, coconut, honey, oil, vanilla, and *salt.
Stir together until it is all combined.
2. You could put in the fridge for 10 min to let the mixture harden a little, or just form the mixture into small balls. I made 12 of them.
3. Place them in the fridge in a covered container.
4. If you want chocolate on them melt the chips and oil in the microwave or stove on low until all melted.
5. Take the bites out of the fridge and roll in the chocolate. Place them back in the fridge in a greased covered container. The chocolate will harden quickly, and they will be ready to enjoy!
6. Keep the stored in the fridge to keep them hard in an airtight container.

*Another yummy one Raw Coconut Almond Cocoa Bites
*Also chocolate covered peanut butter oatmeal bites.

Chocolate Peanut Butter Quinoa Granola

So I had this great idea today to make chocolate peanut butter quinoa granola. It was a great way to incorporate a lot of great flavors into one dish. I was happy with the end result. This is a great way to add quinoa to your food. It is hard to go wrong when you put peanut butter and chocolate together.  

Ingredients

1/4 C honey

1 T cocoa

1/2 C natural peanut butter

2 T coconut oil

2 tsp vanilla

1/2 C toasted quinoa * optional

1 1/2 C old fashioned oatmeal

1/2 C chopped cashews or nuts of your choice *optional

1/2 C dark chocolate chips * optional

Directions

1. In a small saucepan on low heat combine honey, cocoa, peanut butter, oil and vanilla. Stir and let just barely come to a boil. Take off the heat.

2. In a medium size bowl pour in the quinoa and oatmeal. Pour the warm chocolate mixture on top. Stir into the dry ingredients until all combined. 

3. Toss in the nuts and chips and eat without out cooking, or bake at 350 for about 15 min till it is crunchy. Enjoy!

Check out these delicious chocolate oatmeal bars.

Peanut Butter Chocolate Eggs and Some Thoughts About My Dad

 

So I am going through a tender time today. My Dad graduated yesterday to the next life. I have felt for others when they have lost their parents and now I am getting a taste of it now. He has always talked about it as a graduation day. That does sound a lot better to me too. My sister was there waiting for him. He had not seen her for about 34 years. I have been thinking of the reunion that he is having with her and his parents and other loved ones.

One of my Dads gifts was to make you feel loved. He gave the warmest hugs and a kiss on the cheek that made me feel so warm inside. I love how he loved my husband and children and all that he came in contact with. I am so grateful for all the sweet times we have had with him. We had fun being playful and funny with him. He loves to sing and sang to the very end of his life here. He loved to serve others and was anxious to give. I loved his laugh and warm smile. I still have all the sweet memories with him. I am so grateful for the family that my Mom and Dad have created. They had almost been married 60 years. Their bond is eternal and will keep going. I am so grateful to both of them and the influence they have had on me that makes me want to be a better person. I am grateful that he is free of the illness that he struggled with and is able to continue on and accomplish more great things. I always like to imagine those that move on doing cartwheels on the other side. He will be missed. I rejoice in his life. Peace be with you until we meet again, Dad. I love you!

I made these peanut butter eggs that tasted really yummy. They are a healthier version than the ones that you will find in the store. I hope that you enjoy them too.  Just a 4 ingredients and easy.

Ingredients
1 cup peanut butter or nut butter (natural)
2 T honey (optional)
1 T coconut oil, melted
1 C dark chocolate chips
2 T coconut oil, melted

Directions (Makes about 8, depending on the size you make)
1. Slightly soften the peanut butter and stir in the honey and oil. Stir until all combined.
2. Form into small egg shapes (The mixture should be about the consistency of play dough.) You can have a flat bottom. Place them on parchment paper or wax paper. Place in freezer or fridge to harden.    
3. Once they are hardened, soften the chips in the microwave. Stir in the oil. You still want it to be slightly thick. If you get it too thin let it thicken in the fridge for a little bit.
4. Use your fingers or poke the egg with a fork. Dip the egg into the chocolate until it is all covered. Place on parchment paper or wax paper. Place in the fridge until hardened. Enjoy! Keep in air tight container in fridge. If they last that long. :)

*You could also just roll the peanut butter mixture into a ball and cover them with the chocolate, if you're making them for sometime other than Easter. Yum!

Oatmeal Chocolate Bars

So This recipe is a spin off of the special K chocolate bars. I decided I could make them healthier without the corn syrup and all of the sugar. I switched out oatmeal for the special K. The end result was a sweet success. I hope you enjoy them as much as we did.  

Ingredients

1 C dark chocolate chips 

2 T coconut oil

2 C Oatmeal old fashioned

1 C almond butter or peanut butter

1/4 C honey

1 T coconut oil melted

Directions

1. In a small bowl put chips and oil. Heat on low in the microwave or stove until melted. Stir until all combined. Put the bowl in fridge to thicken.

2. In the meantime mix oatmeal, nut butter, honey and oil. Stir together until all combined. 

3. Grease a square pan. Press the oatmeal mixture into the pan. Flatten it down. 

4. Get the chocolate mixture out of the fridge and pour over the top. Cover with plastic wrap and store in the fridge. 

5. Once the chocolate thickens cut into squares and Enjoy!  Keep the extras stored in the refrigerator. In an airtight container.      

Here are some yummy chocolate peanut butter bites so creamy and good. 

Chocolate Apple Cupcakes filled with Almond Butter for Valentines

We hit the jackpot with this recipe! These cupcakes are healthy and delicious at the same time. They are healthy enough to have for breakfast but can also be served as a dessert. We loved them when we bit into them. They tasted sooo good! These would be great for Valentines Day to keep it healthy or for any day of the year. You can fill the almond butter as deep as you want.

If you don't want to go to the effort to make them so cute, just frost the whole top with the almond butter icing, place a paper template of a heart on the cupcake, dust with powdered sugar on the remaining cupcake, and then remove the paper. I think they could be just as cute!

They can be made gluten free, if you prefer, or using whole grains. They use no butter, no white sugar (except for the dusting of powdered sugar), are egg free, and yet are incredibly moist! You will love them!

Ingredients
2 C gluten free flour or 1 3/4 C spelt, kamut or wheat and 1/4 C quinoa flour
1/4 cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1/4 C grape seed oil
1/2 C honey
2 T plain Greek yogurt
3/4 C almond milk
1/4 C water
1 apple, grated

Filling
1 C almond butter
2 T honey
1 tsp vanilla

cupcake liners (found these cute ones at Walmart)
powdered sugar to sift on top
heart cut out of paper

Directions (makes 12)
1.  Preheat oven to 350 degrees. In a medium sized bowl pour in flour, cocoa, baking powder, baking soda, cinnamon, and salt. Stir with a wire whisk until all combined.
2. In a separate bowl pour oil, honey, yogurt, milk and water. 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. Place cupcake liners in the muffin pan. Pour evenly among the cups.
6. Bake about 18 minutes or until cooked all the way through. Cool on a wire rack.

Don't the cupcake liners look so cute?!

7. In a small bowl combine almond butter, honey and vanilla until all combined and nice and smooth.
8. Sift powdered sugar on the cupcakes.
9. Place small paper heart on top of each cupcake and cut around it into the cupcake as deep as you want the filling. We did about 1 inch down.

cutting out the shape using the paper heart as a template

10. Scoop filling into a plastic sandwich bag. Seal shut, releasing the air first. Cut a small piece off of one corner of the bag.

squeezing in the icing from the plastic bag

See the cute little heart?

11. Squeeze the filling into the heart. You can get a butter knife and smooth over the top. I dipped my finger in a little water to make it all smooth. Enjoy! You will want to serve these soon after making them, because otherwise the powdered sugar will be absorbed into the cupcake because it is so moist.

So pretty! Dig in! They taste as good as they look!

Guilt Free Chocolate Banana Peanut Butter Ice Cream (No added sugar)

Chocolate Banana Peanut Butter Ice Cream

Frozen Sliced Bananas

 So I have been thinking about Challenges of life that come to all of us. Yesterday I was thinking about my sweet sister in law who is dealing with her serious health challenges with such faith and strength. She is teaching the rest of us so much. I heard about a friend of my daughters who found out he had cancer, and was asking for prayers. I know challenges make us stronger, and we learn from watching others deal with their challenges. They are still tough when you are in the midst of them. It is hard to watch people we care about go through hard things.

I heard a Dad that said he would say to his daughter "just keep swimming" (from Finding Nemo). When challenges came to his daughter. He also talked about the importance of "becoming". That is what this life is all about isn't it. Who are we becoming? I want those words to resonate in my head this year and always. They are a good reminder to me to think about what I am becoming as I go through each day. I have a long way to go.  So I will "Just keep swimming."

So to help you through the challenges of life you can make this "guilt free soft serve ice cream". I woke up this morning thinking something with peanut butter and chocolate sounded really good. This is what   came up with.

Ingredients

1/4 C unsweetened vanilla almond milk
2 ripe bananas sliced * frozen (at least 2 hours)
1 tsp unsweetened cocoa
1 T  natural peanut butter (You could add more :)
1/2 tsp vanilla

Directions (Serves 1-2)

1. Pour into the blender, milk first, and then add the rest of the ingredients. Blend in a high powered blender or food processor may work. I had to stir it a couple time.
2. Serve soft or freeze to harden a little. Happy Weekend!

* Slices makes makes them easier to blend.

Yummy Chocolate Orange Truffles

Ahhh theses will help satisfy your sweet tooth. I was making things fourth my daughters birthday yesterday. She loves little chocolate treats so I decided to make these. These truffles are super easy, and a rich smooth sweet treat. They fit the bill nicely.l I think it is a great way to have a sweet without going too far over the top. The orange in them was a nice change from the normal chocolates.I think you would be hard pressed to find store bought truffles with as few ingredients. My friend Kimberly gave me this recipe about 20 years ago. Thank you Kimberly for sharing this. Yum! Enjoy! 

Ingredients:
1/ 3 C of heavy cream
1/4 C butter
6 oz  of dark or semisweet chocolate chips  
2-3 T orange zest
1 t orange extract
 dippings: ground nuts, pecans, almonds, pistachio or walnuts
unsweetened cocoa powder or powdered sugar
Directions: makes about 12
1. Over a low heat in a medium sauce pan, stir cream, butter and chocolate. Stir until it is melted.
2. Take off the heat and stir in zest and extract.
3. Pour it into a shallow baking dish. Chill in the fridge 40 min at least.
4.Then scoop out chocolate and form into balls with your hands.
5. Roll into your favorite dipping choice. Serve or store in fridge till ready. :)      

Almond Chocolate Peanut Butter Smoothie

I went to a smoothie class and loved this recipe she shared with us. It has been so refreshing on the warm days we have been having lately. It is my new favorite. It is always a winner to combine chocolate and peanut. It is a chocolate frosty. This is a healthier way to enjoy it. :) Yum!

Ingredients:
1/4 C old fashioned oatmeal
1 to 1 1/2 frozen bananas (frozen makes it better) 
1 to 1 1/2 T peanut butter (natural)
1 T chocolate protein powder or cocoa powder with 1 T honey
1 C unsweetened almond milk
5-6 ice cubes
1 tsp vanilla * optional

Directions:
1. Pour it all in to the blender and blend till creamy. Enjoy! 

Chocolate Cherry Almond Popcorn (healthy)

Chocolate Cherry Almond Popcorn

It has been fun exploring the world of popcorn and all the possibilities that you can make with it. This recipe is a wonderful combination of yummy ingredients. Popcorn is a healthy snack and it is easy to prepare as well. So you can have fun creating your own versions too. It has been fun to send them as snacks for my family this week. :) Have a great weekend.  

Ingredients:

4 C popped corn air popped

4 T coconut oil melted

1/4 tsp almond extract

1/4 C dark chocolate chips

1/4 C dried cherries

1/4 to 1/2 tsp sea salt

1/4 C chopped almonds * optional 

Directions:

1. Pour popcorn in a bowl. In a small bowl mix oil, and extract together. Then pour oil mixture over the popcorn. Toss in the chips, cherries and nuts*. Salt to desired taste preference. Enjoy!