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Category: Snacks

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.

Quinoa and Brown Rice stuffed Mushrooms 

Quinoa and mushrooms are two of my favorite ingredients to work with in the kitchen. Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both so versatile and a play well with other ingredients.

Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both… Click To Tweet

 


Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats, vitamin E, and calcium, offering bone health, cancer prevention, and many other benefits.

Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats,… Click To Tweet

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats infections, and protects against auto-immune diseases like lupus and arthritis.

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats… Click To Tweet

Ingredients
2 cups quinoa prepared according to directions

1 cup brown rice prepared according to directions

1 onion diced and sautéed

1 bell pepper diced and sautéed.

1 cup Parmesan cheese grated

1/4 cup parsley chopped.

10-12 mushroom or 4 portobello

Directions

Prepare quinoa, brown rice, onions and bell peppers.

Mix together and add Parmesan cheese and parsley.

Rinse mushrooms and pat dry.

Place mushrooms cap-side up on an oiled pan.

Spoon quinoa mixture into mushroom caps and press lightly.

Bake at 350 degrees Fahrenheit for 20 minutes.

Increase to 400 degrees Fahrenheit for an additional 5 minutes.

Enjoy.

 

5.0 from 3 reviews
Quinoa & Brown Rice stuffed Mushrooms
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 13
 
Easy and delicious Meatless Monday meal or perfect party appetizer.
Ingredients
  • 2 cups quinoa prepared according to directions
  • 1 cup brown rice prepared according to directions
  • 1 onion diced and sautéed
  • 1 bell pepper diced and sautéed.
  • 1 cup Parmesan cheese grated
  • ¼ cup parsley chopped.
  • 10-12 mushroom or 4 portobello
Instructions
  1. Prepare quinoa, brown rice, onions and bell peppers.
  2. Mix together and add Parmesan cheese and parsley.
  3. Rinse mushrooms and pat dry.
  4. Place mushrooms cap side up on an oiled pan.
  5. Spoon quinoa mixture into mushroom caps and press lightly.
  6. Bake at 350 degrees Fahrenheit for 20 minutes.
  7. Increase to 400 degree Fahrenheit for an additional 5 minutes.

Lemon Pistachio Date Bites

img_3505.jpeg

I can honestly say I began baking because of my severe sweet tooth.  After being diagnosed with an autoimmune disease, I knew I needed to get a handle on my sweet tooth if I wanted to successfully manage lupus without medication.

I love experimenting in the kitchen and finding healthy ways to curb my love of sweets.  This recipe hit the mark perfectly and takes a few minutes to prepare.

Pistachio nuts are a great source of vitamin B6 which aids blood health and the nervous system Click To Tweet

Ingredients

1 1/4 cup pistachios

12-14 Medjool dates

Zest of one lemon

Tsp vanilla

1-2 drops food grade lemon essential oil (I used DoTerra)

3 tablespoons shredded unsweetened coconut (I used Bob’s Red Mill)

Juice of one orange or water 2-3 tablespoons

img_3499-1.jpeg img_3496-1.jpeg img_3495.jpeg

Directions

Add 1 cup pistachios, Medjool dates, lemon zest and lemon essential in processor.

Blend until smooth.

Scoop out with teaspoon and roll into balls

When done place 1/4 cup pistachios and shredded coconut into processor and pulse till blended and combined 5-6 times.

Place coconut mixture into the bowl.

Place orange juice or water into a bowl.

Drop one of the bites into the orange juice roll around and then drop it into the coconut mixture using a fork to press onto the bite.

Place bites onto a plate or sealable container.

 



  

5.0 from 4 reviews
Lemon Pistachio Date Bites
Author: 
Recipe type: Sweet Treat
Prep time: 
Total time: 
Serves: 24
 
The perfect healthy treat to curb your raging sweet tooth.
Ingredients
  • 1¼ cup pistachios
  • 12-14 Medjool dates
  • Zest of one lemon
  • Tsp vanilla
  • 1-2 drops food grade lemon essential oil (I used DoTerra)
  • 3 tablespoons shredded unsweetened coconut (I used Bob's Red Mill)
  • Juice of one orange or water 2-3 tablespoons
Instructions
  1. Add 1 cup pistachios, Medjool dates, lemon zest and lemon essential in processor.
  2. Blend until smooth.
  3. Scoop out with teaspoon and roll into balls
  4. When done place ¼ cup pistachios and shredded coconut into processor and pulse till blended and combined 5-6 times.
  5. Place coconut mixture into the bowl.
  6. Place orange juice or water into a bowl.
  7. Drop one of the bites into the orange juice roll around and then drop it into the coconut mixture using a fork to press onto the bite.
  8. Place bites onto a plate or sealable container.

Warm Sriracha Cashews

Warm Sriracha Cashews

Sriracha Cashews on Cookie Sheet
Sriracha Cashews Ready for the Oven

I am embarrassed to say how quickly we go through a Costco container of cashews. But in my defense we are a family of NINE. ;0 I should say we are a happy family of nine since research shows cashews make you happy. 🙂
To be quite honest, I don’t think I ever tasted a cashew until I married my husband and his relationship with cashews is borderline…
Well, I will save that for another post. 😉
Anywho, as a child we only got nuts that were still in the shell and the cashew took too much effort to crack so I stuck with the pecans. That was as exotic as I got unless I branched out of my comfort zone and tried to crack a walnut.

Close up of Sriracha Cashews
Close up of Sriracha Cashews

That all changed when I met my husband.  He has childhood memories of visiting the original Nuts On Clark with his dad and buying the best cashews know to a little boy in Chicago.  Today, all of my children have an uncanny love for cashews and my husband often complains that all of “his” cashews are gone.  I can’t help but laugh to myself because he truly believes he is the only one who eats the cashews.


I have made cinnamon almonds before but never played with “The Cashews” so I decided to try and play with the buttery nuts.

If you have followed for any length of time you know I have a slight obsession with Sriracha, so what better way to celebrate my 16 year anniversary than with a union of his favorite and my favorite item.

Ingredients

2 teaspoons coconut oil

2 teaspoons brown sugar

2 teaspoons Sriracha

2 teaspoons Chipotle Tabasco

1 teaspoon chili powder

1/4 teaspoon pepper

1 cup roasted cashews, unsalted

1/2 teaspoon salt

Directions

Preheat oven to 350 and line a large cookie sheet with parchment paper

Heat coconut oil in a medium saucepan over heat and add brown sugar, Sriracha, Chipotle Tabasco, Chili Powder, and pepper.

Stir until sugar dissolves and mixture begins to bubble.

Add in cashews and coat with mixture.

Cook for 2-3 minutes stirring constantly.

Spread cashews evenly on prepared baking sheet.

Use a spatula to spread into an even layer and separate cashews.

Sprinkle nuts with salt and bake for 7-8 minutes.

Cool on the pan and then serve.

 

Sriracha Cashews in bowl
Sriracha Cashews

What is your favorite nut?

 

4.6 from 5 reviews
Warm Sriracha Cashews
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
A slightly spicy treat perfect for snack or your next holiday party
Ingredients
  • 2 teaspoons coconut oil
  • 2 teaspoons brown sugar
  • 2 teaspoons Sriracha
  • 2 teaspoons Chipotle Tabasco
  • 1 teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 cup roasted cashews, unsalted
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350 and line a large cookie sheet with parchment paper
  2. Heat coconut oil in a medium saucepan over heat and add brown sugar, Sriracha, Chipotle Tabasco, Chili Powder, and pepper.
  3. Stir until sugar dissolves and mixture begins to bubble.
  4. Add in cashews and coat with mixture.
  5. Cook for 2-3 minutes stirring constantly.
  6. Spread cashews evenly on prepared baking sheet.
  7. Use a spatula to spread into an even layer and separate cashews.
  8. Sprinkle nuts with salt and bake for 7-8 minutes.
  9. Cool on the pan and then serve.

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