Recipes

Flourless Oatmeal Cookies
I often experiment with a variety of different snacks in order to meet my dietary needs.  Sometimes it works great and other times not so much. When I do find a great mixture, I often have no idea how to recreate it.  I never measure. I just mix and go. Today however I have measured, tested, and gotten approval for what I am about to share with you.  I have three different variations and of course you can try the recipes with your own add-ins as well.

Peanut Butter Oatmeal Bites:
2 c Old Fashioned Oats (not quick cook)
1/2 c Natural Peanut Butter
1/4 c Honey
1 egg
Splash of almond milk

Take 1 1/4 cup of oats and grind them into mill using a food processor. Mix the ground oats with the remaining 3/4 cup whole oats, add peanut butter, honey, egg and milk to mixture. Stir well until the mixture forms a ball. Drop by spoonfuls onto an oiled cookie sheet. Bake at 350 for 10 - 12 minutes. Cookies are done when slightly browned. They should be firm on the outside and slightly moist in the middle.

Banana Chocolate Chip Oatmeal Bites 
2 c Old Fashioned Oats (not quick cook)
1/8 c Honey
1 Ripe Banana
1/4 c chocolate chips (I perfer dark chocolate)
1 egg

Take 1 1/4 cup of oats and grind them into mill using a food processor. Mix the ground oats with the remaining 3/4 cup whole oats.  Mash banana then add it to mixture along with honey, egg and chocolate chips to mixture. Stir well until the mixture forms a ball. Drop by spoonfuls onto an oiled cookie sheet. Bake at 350 for 10 - 12 minutes. Cookies are done when slightly browned. They should be firm on the outside and slightly moist in the middle.

Apple Cinnamon Oatmeal Bites 
2 c Old Fashioned Oats (not quick cook)
1/4 c Honey
1 Apple
1 tsp Cinnamon
1 egg

Take 1 1/4 cup of oats and grind them into mill using a food processor. Mix the ground oats with the remaining 3/4 cup whole oats.  Peel and core apple. Cut apple into chunks and puree apple in food processor then add it to mixture along with honey, cinnamon, and egg. Stir well until the mixture forms a ball. Drop by spoonfuls onto an oiled cookie sheet. Bake at 350 for 10 - 12 minutes. Cookies are done when slightly browned. They should be firm on the outside and slightly moist in the middle.

Monster Munch 

What you need:
popcorn
pretzel sticks
mini marshmallows
dry roasted peanuts
chocolate baking chips
caramel baking chips

Spread a layer of popcorn (I used kettle corn), pretzel sticks, mini marshmallows, and dry roasted peanuts on a lined cookie sheet. Melted chocolate chips (I prefer dark chocolate) and drizzle over the mix. Next melt caramel chips (I used butterscotch because it is what I had) and drizzle over mix. Refrigerate until the chocolate and caramel are set. Toss mix in a bowl and enjoy.

Fun Fall Eats! 
There are SO many great treat ideas for the fall.



Check out a few of my favorites. 

Simple, healthy, and fun. Make some of these for your next gathering and have everyone raving.






Pumpkin Spice Latte

I am a girl that loves pumpkin flavored anything in the fall, but I am increasingly more and more budget and health conscious so I woke this morning and decided to make my own pumpkin spiced latte. It turned out fantastic! 

What you need:
3/4 coffee cup of brewed coffee
1/2c Almond milk
1/2c pure pumpkin puree
1-2 tsp agave syrup (amber) - I used 1 tsp and drizzled a little over top at the end.
ground cinnamon  

1. Brew coffee
2. In blender add almond milk, agave, pumpkin puree, and a few dashes of cinnamon to taste. 
3. Blend until well mixed (thin consistency)
4. Add coffee to blender cup and blend until all ingredients are combined (light tan color)
5. Pour into coffee cup top with cinnamon and drizzle a small amount of agave if desired

Welcome in the Fall and enjoy!
55 -70 calories depending on the agave used - 1.25g fat 

Chocolate Peanut Butter Bites

Can you say YUM and simple?

What you need:
1/2c.    Natural Peanut Butter
       *For a leaner treat use 1/2c. PB2 & 1/4c. of water to replace Natural PB 
1 tblsp  Agave Syrup (Amber)
1 tblsp  Hershey's Cocoa Powder (Special Dark)

Mix all ingredients together until well blended.  Place mixture onto a piece of foil, with damp hands roll into log shape, wrap in foil and refrigerate for about 30 minute or until firm. Cut log into 16 equal slices, form into balls. As a coating you can use crushed almond slices, coconut, or about any other form of goodness you can image.

Yields 16 pieces: 52 cal. 4g fat. 5g protein. 1g sugar
Leaner version: 16 cal. .25fat. 1g protein. 1.75g sugar


Avocado Tuna Salad

3- 5oz cans Tuna (in water)

1/2 c. Plain Greek Yogurt

3/4 of avocado

1/4 c. Chopped onion

1 tbsp Ranch season

Drain Tuna and empty into a mixing bowl.In a small food processor combine avocado and onion. Blend until well combined leaving a lumpy consistency. Add mixture and remaining ingredients to tuna. Mix well. Optional - salt and pepper to taste. Serve chilled - best flavor when chilled overnight.

Quinoa Protein Bars

• 1/3 cup quinoa
• 2/3 cup water
• 16 dates, without pits
• ½ cup sliced, blanched almonds
• 1/3 cup natural crunchy peanut butter
• ¼ cup dark chocolate (I used a tbsp of dark chocolate cocoa w/ a spoon of melted PB)
• 1 tablespoon honey

1. Rinse quinoa in a fine-mesh strainer. Add to 2/3 cup water in a small saucepan. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Let cool and refrigerate at least 2 hours.
2. Place dates in a food processor and pulse until they form a ball. Place in a mixing bowl.
3. Place almonds in food processor and process until finely minced, but not turned to meal.
4. Leave almonds in food processor and return prunes along with chilled quinoa and peanut butter to food processor. Pulse to combine everything well. Place mixture in mixing bowl.
5. Using your hands, shape mixture into 8 small bars.
6. In a small heavy-bottomed saucepan, add chocolate and honey and heat over low heat, stirring frequently until chocolate is melted. Spread over bars and refrigerate until chocolate is set.

Yiled: 8 small bars with 282 calories each