Strawberries and Cream Chex Mix

This Chex Mix is so delicious and easy to make! Perfect treat to share with the ones you love on Valentines or any day of the year!! 

5 oz white chocolate or white vanilla candy melts 

5 oz red candy melts

5 cups rice Chex cereal, divided in 2 parts

1/2 cup strawberry cake mix 

1/2 cup powdered sugar 

Valentines sprinkles and candies 

1. Put 1/2 cups rice Chex cereal into a medium sized bowl. 

2. Slowly melt white chocolate in the microwave, stirring every 30 seconds to make sure it doesn't burn. 

3. Add melted white chocolate to Chex cereal and lightly stir to coat evenly 

4. Add powdered sugar to a gallon size ziplock bag and shake until all the cereal is coated evenly. 

5. Repeat the same process with the red candy melts and strawberry cake mix (instead of the powdered sugar)

6. Allow to dry completely and combine the 2 cereals together and sprinkle with candies. 

Pretzel Pizza Pockets with Homemade Pizza Sauce

Soft Pretzel Dough

2 ¼ tsp yeast

1 ¼ cups warm water

Pinch of sugar

¼ cup packed brown sugar

3-4 cups flour

1 cup water

1 tbsp baking soda

Course salt (optional)

2 tbsp butter, melted (optional)

In small bowl combine yeast & warm water w/a pinch of sugar

Let stand for about 5 min while you prepare next step

In a large bowl, mix brown sugar, 1 cup flour, and yeast mixture. (when its ready)

Then stir in enough flour to make a soft dough

Turn dough onto a well floured surface and knead for about 3 min

Cover and let rest for 20 min

Cut dough into 8-10 pieces

Roll each piece into a 5-6 in circle. On one side of the circle add your choice of pizza fillings... mozzarella cheese, pepperoni, olives, ect. Carefully fold over the other half of the circle and pinch the edges to seal.

In shallow bowl mix 1 tbsp baking soda w/1 cup water

Dip each finished pretzel pocket in water quickly, shaking off excess

Place on greased baking sheet. Sprinkle w/ salt if desired

Bake at 425 degrees for 8 min or till golden brown

Brush melted butter on top or serve with pizza sauce. 

Pizza Sauce

1 8oz can tomato sauce

1 tbsp olive oil

1 half of an onion minced

1 garlic clove minced

Dash of sugar

1 tsp dried basil

1 tsp dried oregano

1 tbsp parmesean cheese

Salt & pepper to taste

1. In a medium saucepan sauté onion and garlic in olive oil for about 2 minutes
2. Add tomato sauce, sugar, basil, oregano, Parmesan cheese, salt & pepper
3. Simmer on low for about 10 minutes

Pizza toppings for filling-

Mozzarella Cheese

Pepperoni

olives- black or green

pineapple

ham

sausage

Whatever you like!!

 

Acai Smoothie Bowl

If you're looking for the perfect breakfast that is super delish, will give you energy, fill you up but not weigh you down... then look no further! These are healthy and filled with all kinds of yummy goodness...

 Win win! 

1-2 frozen Acai Berry Packets (depending on how many servings you want)

1/2- 1 whole banana

1/2 cup frozen berries, any kind you like

1/2 cup plain or vanilla yogurt

coconut or almond milk (amount varies depending on the consistency you like)

Toppings:

Fresh berries & bananas

coconut shavings

granola

chia seeds

honey

Use your imagination!

Combine all ingredients except toppings into a blender and blend until thick but smooth. Pour into bowl and top with your selection of toppings. Eat and enjoy!! 

Caprese Calzones with Homemade Pizza Sauce

 

Caprese Calzones

1 tube refrigerated pizza crust ...or make your own!

2 Roma tomatoes, halved and sliced

4 ounces mozzarella cheese, cubed

1/2 cup fresh basil chopped or torn

Your favorite pizza sauce for dipping

Preheat oven to 425º F.
Roll out pizza dough onto a non-stick or lightly floured surface and cut it into 4 equal squares. Layer each square with tomatoes, mozzarella and basil. Fold in the 2 long sides of each square, pinching at the seams and the edges to seal the calzones. Place the calzones seam-side down onto a cookie sheet and bake 9-11 minutes or until golden brown.
Serve hot with dipping sauce. 

Pizza Sauce

1 8 oz. Can tomato sauce

1/3 cup minced onion

1 clove minced garlic

1 tbsp olive oil

½ tsp dried oregano

½ tsp dried basil

½ tsp Italian seasoning

1 tsp sugar

pinch of salt and pepper to taste

1 tbsp Parmesan cheese

Saute onion and garlic in olive oil in a medium saucepan for about 2 minutes. Add oregano, basil, and Italian seasoning. Cook for 1 minute then add tomato sauce, sugar, salt and pepper. Simmer for about 3 minutes on low. Add Parmesan cheese and remove from heat. Serve warm with calzones. Yummy!!!

Red Quinoa Sweet Potato Bowls

This recipe is a golden find from Pinterest....
Trust me, it's a winner in all its healthy goodness!!! 


Roasted Sweet Potato:
• 1 large sweet potato, peel and diced
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
Quinoa:
• 3/4 cup red quinoa 
• 1 3/4 cups water
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoon cilantro, chopped
Cilantro Cream Drizzle:
• 1/4 cup plain non fat Greek yogurt
• 1/4 cup cilantro, chopped
• 1/4 teaspoon agave nectar or honey 
• Juice of half a lime
• Pinch of salt, garlic powder, and chili powder
Other Ingredients:
• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Instructions

Roasted Sweet Potato:
1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
3. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
4. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
5. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
6. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
7. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
8. In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
9. In 2 or 3 serving bowls divide the quinoa mixture.
10. Top the quinoa with the black beans and roasted sweet potato.
11. Drizzle the cilantro cream on top with a spoon.
12. Top with more cilantro if desired.

http://www.spoonfulofflavor.com/2015/01/14/sweet-potato-black-bean-quinoa-bowls

Hot Chocolate Cookies

Oh my hot chocolatey-GOODNESS!!

 

1/2 cup butter, softened

1- 12 oz bag semi-sweet chocolate chips

1 1/4 cups brown sugar, packed

3 large eggs

2 teaspoons vanilla extract

1/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 ounces dark chocolate, diced into 1/2-inch pieces

about 12 large marshmallows, cut in half

1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat 30 seconds more, stir until chocolate has melted and smooth. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a. electric mixer on medium speed just until blended, about 1 minute.
3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly.
5. Preheat oven to 325F. Spray nonstick spray on a cookie sheet or line with foil. Scoop 2 tbsp scoops of dough and place them on the baking sheet, spaced at least 2 inches apart (I only did 8 cookies per sheet). Bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow sticks.
8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Homemade Nut Butter

I am going nuts for this delicious nut butter! If you know how to turn on a food processor, you can make this. Seriously, it's that easy. 

So you can use any combination of nuts or seeds you like; Almonds, cashews, peanuts, sunflower seeds... Pick your favorite. You can make this with raw nuts or you can roast them first, this step is entirely up to you. I prefer mine roasted; it brings out the nutty flavor AND the butter preserves a little longer this way too. 

1 cup nuts 

1-2 tbsp honey; sweeten to your preference

1-2 tbsp coconut oil

Pinch of salt or to taste

Add all ingredients in food processor and let it rip! It takes about 12-15 minutes before you will get a creamy consistency.... Be patient. Every minute or so you will need to scrape down the sides to keep it moving. Taste and adjust flavor as needed. Cinnamon, vanilla, or maple syrup would make great flavor add ins too! Store in a plastic or glass container in the fridge. Use within 2 months. ENJOY!!!

Apple Fritter Cake

Apple Fritter Cake...you guys, if there is cake in heaven, it will be this one. Happy baking friends!

Apple Fritter Cake

For the batter:

3 cups of flour

1/4 tsp. salt

1 cup of sugar

4 tsp. baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

 6 small apples cored, peeled and diced

For the topping:

1 cup of butter, softened

1 cup of brown sugar

2 tbsp. flour

1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar

5 tbsp. milk

1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. Pour the batter into a greased 9x13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the topping to distribute around the apples on top and the batter below. 

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake. I found this recipe on-

 http://domesticdoozie.blogspot.com/2013/04/apple-fritter-cake.html

I used 4 apples instead of 6 but the recipe itself is a masterpiece. 

Chewy Coconut Granola

This recipe has been a family favorite at our house for many years! It's nutritious AND delicious. We eat ours over yogurt, with milk, and all by itself. Be careful... it is addictive!! Happy healthy eating!!









6 cups old fashioned oats
1 cup wheat bran
¹⁄₄ cup sesame seeds
³⁄₄ cup raw pumpkin seeds (shelled)
1 cup raw sunflower seeds (shelled)
¹⁄₄ cup flax seed
2 cups flaked coconut
2 cups craisins
^{1 cup coconut oil} plus
4 tablespoons coconut oil
¹ cup honey, plus
4 tablespoons honey
1 ^tbsp vanilla extract
¹ cup packed dark brown sugar
^`1 teaspoon salt

Directions

1. Preheat oven to 275.
2. In a very large bowl mix together oats, wheat bran, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds.
3. Combine in a sauce pan coconut oil, honey, vanilla, brown sugar, and salt.
4. Heat on medium heat until all are dissolved and form a "syrup".
5. Pour the "syrup" into the bowl of dry ingredients and mix very well, try to ensure every piece is evenly coated, stir, smash, stir.
6. When all is mixed well stir in coconut and craisins.
7. Spread mixture evenly over a large cookie sheet, gently pressing down.
8. Bake at 275 for 40 minutes, then leaving pans in oven, turn up oven to 325 and bake for another 12-15 minutes.
9. Stir granola just once when it comes out and leave it alone to cool, if there are clumps do not break them up.
10. Allow to COOL COMPLETELY before removing from pan or serving.
11. Store in an airtight container or gallon size freezer bags.
12. Serve with milk, over yogurt, or eat it just like it is. YUMMY!!!
    
    
    

All Natural Energy Bites

These are perfect for a mid afternoon or pre-workout snack to give you that extra boost of energy!! With fiber packed nuts and seeds, and natural sweetness from the dates... you've got the perfect fix to conquer the day!!

1 cup whole dates
2 tbsp coconut oil 
1-2 tbsp honey depending on your preference of sweetness

1 Tbsp Chia Seeds

2 Tbsp pumpkin seeds

2 Tbsp sunflower seeds

2 Tbsp slivered almonds

1 tbsp flax seeds
3 tbsp shredded coconut- optional

1-2 tbsp coconut flour- I only use this if it's too sticky

In a food processor combine dates, coconut oil, honey, chia seeds, & flax seeds. Mix until pureed and comes together in a ball. In a bowl mix the remaining seeds until evenly distributed. This is when I would mix in a little coconut flour to help press it together (those dates are sticky sweet!) Form the mixture into a disk or patty and wrap in plastic wrap. Place in refrigerator to firm up. About 2 hours. Cut into 1 inch squares and enjoy the healthy goodness my friends!! *Store them covered in refrigerator for up to 2 weeks

Gluten free, sugar free, low carb Protein Cookies!!- Revised

These cookies are filled with everything good with none of the bad.... it truly is a non guilty pleasure!!! I make them every week with my ripe bananas. Even my husband loves them and says a lot!! Happy healthy baking friends!!

2-3 very ripe bananas 

1/3 cup coconut oil

1/4 cup peanut butter- any nut butter will do

2 eggs

1 tsp good vanilla

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp xanthum gum - this works as the flour

1 cup protein powder- I use vanilla

1/4 cup coconut flour

1/4 cup almond flour 

1 packet or 1 tsp of stevia- If my bananas are ripe enough I omit this. The riper the banana, the sweeter it is!

1 tbsp flax seeds (optional)

2 tbsp sunflower seeds- (also optional)

*I switch up the seeds and nuts that I add. Chia seeds or pumpkin seeds add great texture to the cookies as well.

Preheat oven to 350 degrees. In a large mixing bowl combine bananas, coconut oil, peanut butter. Cream together until smooth. Add eggs & vanilla. Mix dry ingredients and slowly add to banana mixture. Drop tbsp size spoonfuls on a greased cookie sheet. Bake 8-10 minutes. These cookies have a banana bread like/cakey texture. Because of the high protein content, I store mine in a large ziploc bag in the refrigerator. Enjoy that healthy goodness!

Bulgogi (Korean Barbeque)

Every year for our family Christmas party we choose a different cuisine. We've done Italian, Mexican, Chinese, Traditional Christmas dinner... anyway, this year we chose Chinese/Asian cuisine. I usually make my Hot & Sour Soup but this year I wanted to try something different. Beef Bulgogi. It is AMAZING.

1/2 cup sugar 1/2 cup dark soy sauce 1/2 can pear halves, mashed
1lb  sirloin (use your favorite cut of steak) thinly sliced 2 tbsp  ginger, minced 3 tbsp garlic, minced 3 tbsp sesame oil

1 tbsp Siriacha  hot sauce

1/3 cup chopped cilantro

Garnish with sliced green onions & sesame seeds

 Combine the sugar, soy sauce, mashed pears, onion, ginger, garlic, Sriracha, and cilantro in a large zip-close bag. Add the beef to the bag. Push out any air and zip close. Gently massage the beef with the marinade. Refrigerate at least 8 hours or overnight. Saute beef in batches over med-high heat... if you add it to the pan all at once the meat will "sweat" and you don't want that. Cook until the beef is cooked through and the edges are crispy and deep golden brown. Sprinkle with green onions & sesame seeds. Delicious served with rice. ENJOY the deliciousness!!

Gingerbread Caramels

Oh my gingerlicious!! I have been making these for years and If you like gingerbread, gingersnaps, or anything ginger... you are going to LOVE these chewy little bites of caramel heaven.

2 cups heavy cream

1 cup light corn syrup

2 cups sugar

6 tbsp butter

1/3 cup molasses (this screams gingerbread... YUMM)

1/2 tsp pure vanilla extract

1/2 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp freshly grated nutmeg

Lightly coat a 11x13 in baking dish with cooking spray and set aside. 

In a large pot over medium high heat bring butter, cream, sugar, corn syrup, and molasses to a boil stirring until sugar is dissolved. Reduce heat to medium-low stirring frequently. Cook until mixture reaches 245 degrees (firm ball stage) Remove from heat and stir in vanilla, salt, and spices. Immediately pour into prepared greased pan.  Let stand uncovered until caramels are set. I usually speed this process up by placing in refrigerator for about 30 minutes. Once caramels are set lift one end with a spatula and remove the entire slab of caramels. Cut into squares and wrap with waxed paper. Caramels can be stored in an airtight container for up to one month. Happy baking friends!!

Gingerbread Cinnamon Rolls with Vanilla Icing

  

Oh SNAP!!! Gingerbread cinnamon rolls are the perfect Christmas morning treat or anytime treat!!! These heavenly rolls are kissed with warm spices of cinnamon, cloves, ginger & nutmeg that SING holiday goodness. OH MY!!! 
Dough-
1 1/2 tbsp active dry yeast

 1/4 cup warm water

 1 1/4 cups milk; scalded

 1/2 tsp salt

 1/2 cup sugar

 1/2 cup butter softened
1/3 cup molasses 
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

 3 eggs beaten

 5-5 1/2 cups flour

Sugar & Spice Mixture-
1 cup sugar
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
1/4 cup softened butter- for spreading  
Icing-
2 cups powdered sugar
1 tsp vanilla extract
3 tbsp heavy cream- enough to make an icing consistency
  

 Dissolve yeast in warm water and set aside. Scald milk over med-high heat, add sugar, butter, & salt. Stir to dissolve sugar. Remove from heat and add molasses. Gently stir to combine. Cool milk mixture to lukewarm & add yeast. Add beaten eggs, 2 cups flour, & spices. Stir to combine. Add the rest of flour and then knead on a floured surface for 5 minutes. Cover and allow to rise till doubled in bulk. About 1 hour. Divide dough in half. (I store other half covered in fridge and make another batch the next day) * Combine 1 cup sugar with cinnamon, ginger, cloves, nutmeg & set aside. On a floured surface roll out dough into a 12x18 inch rectangle and spread softened butter evenly over dough and to the edges. Sprinkle the sugar & spice mixture over butter. Roll up dough jelly roll style. (like you would a cinnamon roll) and cut into 1-2 inch slices depending on how big you want your rolls and how many you want. I get 1 dozen per half of dough. So 2 dozen total. Place rolls in a greased 13x9 inch baking dish and cover. Allow to rise till doubled in bulk. About 50 minutes. Bake in preheated oven at 375 degrees for 12-15 minutes or till rolls are a light golden brown. Whisk together powdered sugar, vanilla & heavy cream. Drizzle over warm rolls. Heaven sent!! 

 

Asian Sesame Cucumbers

I am saving this for next summer when cucumbers are plentiful! My good friend Linda gave me the last few cumbers in her garden this year and this is what I came up with... SO YUMMY!!!

3/4 cup rice wine vinegar

1/4 cup water plus 2 tbsp

1/4-1/3 cup sugar- depending on how sweet you like them

3 cloves minced garlic

2 tbsp soy sauce

1 tsp sesame oil

1/4 tsp salt 

1/8 tsp black pepper

1 tsp Siracha hot sauce- more if you like SPICY

pinch red pepper flakes

2 tbsp minced fresh cilantro

2 tsp sesame seeds

2 english cucumbers or 3 regular cucumber, peeled & sliced

Combine all ingredients in a medium bowl- Peel & slice cucumbers and add to marinade. Chill for 1-2 hours. I like them even better the next day. So fresh & fabulous!! 

Chocolate Satin Pie

You will think you've died and gone to silky satin chocolate heaven when you bite into this luscious pie. It is one of my family's favorite desserts of all time!!! 

3 squares unsweetened chocolate, melted

1 tbsp cocoa powder

1/2 cup butter-softened

3/4 cup sugar

1 tsp vanilla

2 eggs

1 pie shell- baked (chocolate graham cracker crust is delish too!)

1 cup whipped heavy cream lightly sweetened with vanilla & sugar

Extra whipped cream for topping

chocolate shavings

Cream butter & sugar till smooth & fluffy

Over a double broiler melt baking chocolate, whisk in cocoa powder. Add eggs, one at a time and beat with mixer 2 minutes after adding each egg.

Pour chocolate mix into butter & sugar mixture and beat on high for about 5 minutes. 

Fold in 1 cup sweetened whip cream & pour pie filling into prepared pie crust.

Cover with plastic wrap and chill at least 3 hours. Top with fresh whipped cream and chocolate shavings.

OH MY SILKY CHOCOLATE HEAVEN!!!!  

Raspberry Protein Muffins

These beauties are low carb, gluten free, sugar free, loaded with fiber, protein, AND deliciousness... it's everything I LOVE in a muffin. ENJOY!! 

1 cup almond flour 

1 tbsp coconut flour

1/2 cup vanilla protein powder (make sure it's low carb)

1 1/2 tsp baking powder

3 tbsp truvia (use whatever sugar substitute you prefer)

3 tbsp coconut oil (vegetable oil is fine too)

4 tbsp heavy cream

1 tsp vanilla

2 eggs

3/4 cup frozen raspberries

Preheat oven to 325 degrees

Combine almond flour, coconut flour, protein powder, baking powder & truvia. In a small bowl combine wet ingredients then slowly add the wet to the dry; mix until combined. Gently fold in raspberries. Line muffin tin with liners and fill about 2/3 full. Bake for 12-15 minutes or until lightly golden on top. Remove from oven and cool for 10 minutes. YUMMY!!!

Cinnamon Roll Bread

This cinnamon roll bread reminds me of my cinnamon roll cake recipe. Its texture is spongy sweet & filled with cinnamon  sugar goodness. You are going to want to keep this recipe handy for many years to come. 

Bread-

1/2 cup sugar

1 egg

1 cup milk

1/3 cup sour cream

2 tsp good vanilla extract 

1/2 tsp salt

2 cups all purpose flour

1 tbsp baking powder

Cinnamon Mixture-

1/3 cup sugar

2 tsp ground cinnamon

2 tbsp water 

Glaze-

1 cup confectioners sugar

2 tbsp milk to thin

1/4 tsp vanilla extract

Preheat oven to 350 degrees and grease a large bread pan. Combine all the dry bread ingredients in a large mixing bowl; in a medium bowl combine wet ingredients. Combine the wet with the dry and mix until you have a smooth batter. Pour into prepared bread pan. Set aside & combine the cinnamon mixture in a small bowl; drop tablespoons over bread and swirl with a knife. Bake for about 45 minutes OR when a toothpick comes out clean. Remove bread & cool for 20 minutes before removing from pan. Carefully remove from pan and drizzle with icing. YUMM-O!!!

Chocolate Banana Walnut Protein Cookies- Grain, dairy, & sugar free!

A cookie that is GOOD for you & DELISH!! Grain, dairy, & sugar free... YES PLEASE!! According to these specific ingredients, each cookie has about 5 grams of protein. Happy & healthy eating! 

Ingredients-

3 ripe bananas

1/4 cup coconut oil

2 tbsp of any nut butter you like (I used "Naturally More" peanut butter, it's my fave!)

2 large eggs

1 tsp vanilla extract

pinch of salt

1 tsp baking soda

1 tsp baking powder

1 tsp xanthum gum

1 tbsp chia seeds

3 tbsp hemp heart seeds

1 tbsp flax seeds

1/4 cup coconut flour

1/4 cup almond flour

1 1/2 tbsp cocoa powder

1 tbsp granulated stevia or truvia- use your preference sweetener (use more or less depending on sweetness of bananas)

2 scoops or 1/2 cup soy protein powder- if you don't mind a small amount of dairy you can use a whey protein & make it chocolate! 

1/3 cup chopped walnuts- optional, if you don't like walnuts leave them out, or use another nut 

Directions-

Preheat oven to 350 degrees. 

In a mixing bowl beat coconut oil and peanut butter until creamy. Add bananas and mix well to mash them. Beat in eggs & vanilla.  Slowly  mix in all other ingredients except walnuts. Beat until smooth. Fold in walnuts.

Drop tablespoon size of cookie dough onto greased cookie sheet and bake for 15-18 minutes. 

* I like the texture of the combination of seeds in my cookies but they are not all necessary. This is a recipe that you can play with and adjust to your health needs. Happy & Healthy Baking!!

Apple Pie "Tacos"

Apple Pie filling nestled in a crispy, cinnamon sugar flour tortilla, topped with fresh whipped cream and warm caramel sauce... this two bite dessert will knock your socks off! Holy deliciousness!!!

3 tart apples diced

2 tbsp. butter; melted

1 tbsp sour cream
1 tbsp fresh lemon juice
1/3 cup brown sugar
1-2  tbsp flour
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Flour tortillas- use the biggest ones you can find; you'll get more "tacos" per tortilla

1/2 cup sugar + 2 tsp cinnamon

Vegetable or Canola oil for frying

Caramel

Whipped cream

In a medium skillet melt butter over medium heat add diced apples and saute until slightly tender; about 2 minutes. Add all other ingredients to the skillet; stir to combine and cook until thickened. Set aside.

With a round cookie cutter (I used a 3 inch round cutter) cut out tortilla rounds and set aside.

Heat oil in a shallow skillet over medium heat. Drop tortilla in oil and using a fork quickly fold the tortilla in half securing it with your fork. Fry about 1 minute per side. Sprinkle each "taco" with cinnamon sugar mixture immediately after frying. Fill each taco with apple pie filling and drizzle with your favorite caramel sauce and fresh whipped cream OR serve with vanilla ice cream. DELISH!!