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Category: Recipes

Recipes that will make your mouth water and make you want to go back for more.

No-Bake Mini Brownie Bites [Sugar Free, Gluten Free]

 Ingredients

2 cups almonds (soaked in water overnight)

13 Medjool Dates


1/2 cup dark chocolate chips

 Directions

Place soaked almonds into processor and blend for 5 minutes.

Add dates and blend till smooth.

Add chocolate chips and blend till incorporated.

Place dough in refrigerator for at least 30 minutes.

Once dough is chilled scoop out a teaspoon of mixture and roll into balls.

You can leave them as is or roll in your favorite addition.

Options: chopped nuts, coconut, chopped chocolate, chia seeds.

 

No-Bake Mini Brownie Bites [Sugar Free, Gluten Free]
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 24
 
A quick and easy way to get a healthy chocolate fix.
Ingredients
  • 2 cups almonds (soaked in water overnight)
  • 13 Medjool Dates
  • ½ cup dark chocolate chips
Instructions
  1. Place soaked almonds into processor and blend for 5 minutes.
  2. Add dates and blend untill smooth.
  3. Add chocolate chips and blend till incorporated.
  4. Place dough in the refrigerator for at least 30 minutes.
  5. Once the dough is chilled scoop out a teaspoon of mixture and roll into balls.
  6. You can leave them as is or roll in your favorite addition.
  7. Options: chopped nuts, coconut, chopped chocolate, chia seeds.

Berry-licious Cheesecake Bars

I spotted berries at my local market today and decided to  swoop up a batch of strawberries, blackberries, and raspberries.  I have never made cheesecake bars before but decided to try my favorite go to recipe with a few adjustments.  I used yogurt in place of sour cream.  I normally use greek yogurt in place of sour cream on my Mexican dishes and I have used it a few times in my traditional New York Cheesecake and enjoyed it.  The Greek yogurt is a bit more tart but balanced well with the sweetened cream cheese.

The whole family enjoyed them.  Smooth, creamy and filled with delicious berries.


Ingredients

Crust

18 graham crackers

6 Tbsp butter

Filling

32 oz cream cheese

3 cups Greek yogurt

6 eggs

3/4 cup sugar

2 heaping tablespoon coconut flour

2 tablespoons lemon juice

1/2 cup of sliced strawberries, raspberries and blackberries.


Directions:
Preheat oven to 350°F (177°C).

Line the bottom and sides of an 8-inch square baking pan and a 9×13 inch pan with parchment paper.

Leave enough paper on the sides so you can easily lift the bars out for cutting.

*you can use aluminum foil in place of the parchment if needed.

_____________

For the crust, place the graham crackers in the bowl of food processor or blender and process till they become a fine crumb. Add in melted butter and pulse till mixed.

Pour 1 1/2 cup into 9×13 inch pan and 3/4 cup into 8-inch pan.

Press into the prepared pan and bake for 8-10 minutes.

Remove from oven and allow to cool.

For the filling, place cream cheese into the bowl of a hand or stand mixer and beat until creamy and smooth. Make sure to scrape the sides occasionally.

Add in the yogurt, eggs, sugar, and coconut flour until mixture is smooth and creamy.

Add in the lemon juice and vanilla, beat until mixed well.

Spread filling on top of graham crust.

Take the sliced strawberries and place the strawberry into of the batter. Using a toothpick gently push strawberry to the bottom of the mixture. Take another strawberry and place it in the same spot, gently pressing the strawberry down until you feel the first strawberry. Take another strawberry and place it in the same place and leave there. Repeat this method with the berries to create the pattern you like, so each bar will have its own sliced berry inside.

Bake for 25 minutes.

*If your bars begin to brown cover the cheesecake bars with aluminum foil to prevent too much browning.

Allow to cool for 20 minutes at room temperature, then chill in the refrigerator for at least five hours.  Lift the parchment out of the pan and cut into even squares.

 

Berry-luscious Cheesecake Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
A delicious cheesecake full of delightful summer berries.
Ingredients
  • Crust
  • 18 graham crackers
  • 6 Tbsp butter
  • Filling
  • 32 oz cream cheese
  • 3 cups Greek yogurt
  • 6 eggs
  • ¾ cup sugar
  • 2 heaping tablespoon coconut flour
  • 2 tablespoons lemon juice
  • ½ cup of sliced strawberries, raspberries and blackberries.
Instructions
  1. Preheat oven to 350°F (177°C).
  2. Line the bottom and sides of an 8-inch square baking pan and a 9x13 inch pan with parchment paper.
  3. Leave enough paper on the sides so you can easily lift the bars out for cutting.
  4. *you can use aluminum foil in place of the parchment if needed.
  5. _____________
  6. For the crust, place the graham crackers in the bowl of food processor or blender and process till they become a fine crumb. Add in melted butter and pulse till mixed.
  7. Pour 1½ cup into 9x13 inch pan and ¾ cup into 8-inch pan.
  8. Press into the prepared pan and bake for 8-10 minutes.
  9. Remove from oven and allow to cool.
  10. For the filling, place cream cheese into the bowl of a hand or stand mixer and beat until creamy and smooth. Make sure to scrape the sides occasionally.
  11. Add in the yogurt, eggs, sugar, and coconut flour until mixture is smooth and creamy.
  12. Add in the lemon juice and vanilla, beat until mixed well.
  13. Spread filling on top of graham crust.
  14. Take the sliced strawberries and place the strawberry into of the batter. Using a toothpick gently push strawberry to the bottom of the mixture. Take another strawberry and place it in the same spot, gently pressing the strawberry down until you feel the first strawberry. Take another strawberry and place it in the same place and leave there. Repeat this method with the berries to create the pattern you like, so each bar will have its own sliced berry inside.
  15. Bake for 25 minutes.
  16. *If your bars begin to brown cover the cheesecake bars with aluminum foil to prevent too much browning.
  17. Allow to cool for 20 minutes at room temperature, then chill in the refrigerator for at least five hours.  Lift the parchment out of the pan and cut into even squares.

Apple Pie Chimi Churro

  I love Apple Pie and needed a quick and simple dessert to serve after dinner so I decided to make an apple compote and wrap it in a tortilla.  Now, I know it sounds to simple and easy to worth trying.

But believe me, the secret is in the sauce.  The Apple compote is sweet and simple.

Apples


Sugar

Cinnamon

Lemon Juice

These four simple ingredients simmered into a delicious confection that pairs beautifully in a tortilla lightly brushed with butter and baked until golden and crispy.

   

 Ingredients

Filling4 cups diced apples

4 cups diced apples

1/4 cup sugar

2 heaping teaspoons cinnamon

2 tablespoons organic butter (I used Kerry Gold)

Juice of 1/2 lemon

8 Whole Wheat Tortillas

3 tablespoons organic butter

For Dusting

1/3 cup sugar

1 tablespoon cinnamon

Instructions

Pre-heat oven to 375 degrees Farenheight. Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.

Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.

In a small bowl mix 1/3 cup sugar and 1 tablespoon of cinnamon and set aside. Melt 3 tablespoons of butter in

Melt 3 tablespoons of butter in the microwave, and set aside.

Take a 1/2 cup of mixture and place in down the center of Whole Wheat tortilla. Roll tortilla up like a burrito. Using a pastry brush and brush top and bottom of burrito with butter and sprinkle with cinnamon and sugar mixture.

Place onto cookie sheet and continue to roll until mixture is gone.

Place cookie sheet in oven and bake for 10-15 minutes or until chimis are golden brown and crispy.

  

    
   

Apple Pie Chimi Churro
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Filling
  • 4 cups diced apples
  • 4 cups diced apples
  • ¼ cup sugar
  • 2 heaping teaspoons cinnamon
  • 2 tablespoons organic butter (I used Kerry Gold)
  • Juice of ½ lemon
  • 8 Whole Wheat Tortillas
  • 3 tablespoons organic butter
  • For Dusting
  • ⅓ cup sugar
  • 1 tablespoon cinnamon
Instructions
  1. Pre-heat oven to 375 degrees Farenheight. Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.
  2. Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.
  3. In a small bowl mix ⅓ cup sugar and 1 tablespoon of cinnamon and set aside. Melt 3 tablespoons of butter in
  4. Melt 3 tablespoons of butter in the microwave, and set aside.
  5. Take a ½ cup of mixture and place in down the center of Whole Wheat tortilla. Roll tortilla up like a burrito. Using a pastry brush and brush top and bottom of burrito with butter and sprinkle with cinnamon and sugar mixture.
  6. Place onto cookie sheet and continue to roll until mixture is gone.
  7. Place cookie sheet in oven and bake for 10-15 minutes or until chimis are golden brown and crispy.

Carrot Banana Muffins

 In my attempt to make my kids lunches less routine and boring I have been experimenting with different ways to incorporate a good balance of fruit and veggies.

I wanted to make a muffin that was easy to put together, freezes well and hearty enough to handle my kids lunchtime hunger.

If you have followed my blog you know my favorite juice is carrot juice and being a person that hates to waste I freeze the pulp so I can use it in pancakes, muffins, and other dishes.  I decided to try a combination of banana bread and carrot bread.  The end result was a hearty muffin that is perfectly sweetened with banana, carrot and a bit of brown sugar.


Carrots make the muffins a rich source of beta-carotene which is perfect for supporting strong vision.

Carrots make the muffins a rich source of beta-carotene which is perfect for supporting strong… Click To Tweet

The combination of the banana and carrots gives the muffins a natural sweetness so I used a fraction of the sugar normally used in quick bread.

The combination of the banana and carrots gives the muffins a natural sweetness so I used a… Click To Tweet

 I used wheat germ to give the muffins an added boost of fiber, but the wheat germ also offers folate, healthy fatty acids, vitamin E as well as minerals such as iron, zinc, magnesium, calcium, selenium, and manganese.

They turned out perfectly and we have all enjoyed them for breakfast and lunch. This is a big batch recipe.  This recipe makes 48 muffins.  They freeze and thaw well.  So make a batch for now and later.

 Ingredients

1 cup packed brown sugar

3/4 cup coconut oil

6 eggs

2 1/2 cup mashed ripe bananas (about 5-6)

2 cups shredded carrot

1 cup coconut milk

4 cups whole wheat flour

2 cups wheat germ

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

 Directions

Preheat oven to 350 degrees Fahrenheit

Prep muffin tins with oil or liners

Combine brown sugar, coconut oil, and  eggs. Mix well with blender.

Add in banana, carrots, and milk. Mix well and set aside.

In a large bowl combine flour, wheat germ, baking powder, baking soda and salt.  Whisk together.

Add flour mixture to sugar mixture and mix till moist.

Use a 1/4 cup cookie scoop to fill muffin pans.

Bake for 22 minutes or until a tester comes out clean.

To freeze, let muffins completely cool and place in freezer safe container.

 

5.0 from 3 reviews
Carrot Banana Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
A hearty muffin that is perfect for breakfast and lunch
Ingredients
  • 1 cup packed brown sugar
  • ¾ cup coconut oil
  • 6 eggs
  • 2½ cup mashed ripe bananas (about 5-6)
  • 2 cups shredded carrot
  • 1 cup coconut milk
  • 4 cups whole wheat flour
  • 2 cups wheat germ
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Prep muffin tins with oil or liners
  3. Combine brown sugar, coconut oil, and eggs. Mix well with blender.
  4. Add in banana, carrots, and milk. Mix well and set aside.
  5. In a large bowl combine flour, wheat germ, baking powder, baking soda and salt. Whisk together.

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