If that’s not a recipe for the ultimate healthy-but-delicious breakfast (or dessert!) condiment, I don’t know what is.
Spread this luscious espresso-laced chocolate peanut butter on a warm muffin, stir it into hot stovetop oatmeal, drizzle it over creamy Greek yogurt, blend it into a smoothie, or eat it right off the spoon!
Name
Mocha Peanut Butter
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
10 minutes (roasting)
Total Time
20 minutes
Servings
Makes about 1 cup
Yield
1 cup
Ingredients
1 1/2 cup dry roasted, unsalted peanuts, preferably organic
1/8 -1/2 tsp canola oil (omit entirely for a thicker, less drizzle-able consistency)
1 Tbsp + 1 tsp cocoa powder
tiny pinch of Kosher salt
1 Tbsp instant espresso powder
2 tsp evaporated cane juice OR granulated sugar
1/2 tsp pure vanilla extract
Instructions
Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.
Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.
If you’re looking for a drippy consistency, start with adding just 1/8 tsp canola oil: with the motor of the food processor running, stream in the oil and process until a smooth butter forms. Add an additional 1/8-1/4 tsp if desired.
Spoon in the melted chocolate, and process until combined.
Add in the cocoa powder, salt, espresso powder, evaporated cane juice, and vanilla extract, and puree until well-combined.
When it comes to chocolate desserts, few can resist the allure of a perfectly baked Flourless Chocolate Cake. Its rich, dense, and velvety texture makes it a favorite among chocolate enthusiasts.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple to follow and sure to impress. Get ready to embark on a journey to chocolate heaven!
Rich.
Fudgy.
Dense.
Sweet.
Chocolaty.
Decadent.
Valentine’s Day-worthy.
Healthy?
In this case: absolutely!
You can have it all with this healthified flourless chocolate cake.
A very close friend of my mother-in-law (for all intents and purposes, John’s “aunt”) made a ridiculously delectable flourless chocolate cake when our families convened for Christmas, and I was picking at the leftovers for days afterward.
I became rather obsessed with making a healthy version, finally got around to experimenting in the kitchen, and thought that Valentine’s Day would be the ideal occasion to share with you the recipe I came up with.
I used a recipe from Whole Foods as my inspiration. Now just because a recipe hails from this health food mecca does not mean that it will necessary be light. Check out the link above for the nutritional information of the original cake, and you’ll see precisely what I mean.
Instead of a full cup (2 sticks!) of butter, I used avocado and banana puree; in place of 1 1/4 cups of sugar, I used 1/2 cup + some liquid Stevia extract.
[I have been occasionally using Stevia for a couple of years now, and for some reason have put off incorporating it into recipes for the blog. Are you interested in seeing more recipes using this all-natural zero-calorie sweetener?].
The rich avocado puree ensures that the cake comes out dense and fudgy; the banana puree adds moisture and natural sweetness without fat.
These healthy substitutions allowed me to cut out more than half of the sugar, half of the calories, 2/3 of the total fat AND 2/3 of the saturated fat from the original recipe.
A bite of this indulgent cake is akin to sinking your teeth into a chocolate truffle. Or a spoonful of chocolate ganache. Yet, unlike its traditional counterpart, a generous slice of this cake won’t make you curl up in the fetal position with a stomachache. Rich enough to satisfy even the most intense chocolate cravings, but light enough to leave you feeling fantastic after eating it, this flourless chocolate cake is my new favorite dessert!
8 ounces good-quality 60% cacao bittersweet chocolate, roughly chopped (I used Ghiradelli)
1/2 cup well pureed ripe avocado flesh (from about 1 avocado)
3/4 cup very ripe banana puree (from about 2 bananas) SEE NOTE
1/2 cup unrefined cane sugar
1 tsp pure vanilla extract
1 cup unsweetened cocoa powder
1 Tbsp espresso powder
1/2 tsp vanilla liquid Stevia extract (or to taste)
6 eggs, preferably organic
powdered sugar, optional
NOTE: There will be a very slight banana flavor to the freshly baked cake, which will disappear after 24 hours of chilling in the fridge. If you’re in a rush and simply must serve the cake the same day you make it, try subbing in an additional 1/2 cup of pureed avocado flesh (thereby using 2 whole avocados) for the banana puree. You will probably want to add additional sugar and/or Stevia if you make this substitution to make up for the sweetness of the banana. The additional avocado & sugar will obviously change the nutritional information.
Instructions
Preheat oven to 375°F. Lightly butter or oil a 9-inch spring-form pan. Cut out a circle of parchment paper to fit the pan and place it in the bottom. Lightly oil or butter the parchment paper circle.
Place a small saucepan with one inch of water over medium-high heat. Once the water has come to a boil, Top the saucepan with a heatproof bowl and add in the chopped chocolate; stir until fully melted.
In the bowl of a food processor fitted with the steel blade, combine the pureed avocado flesh, pureed banana, melted chocolate, sugar, and vanilla. Puree until completely smooth, scraping down sides of the food processor bowl as needed. Add in the cocoa and espresso powder; puree until incorporated. Add in the stevia extract. Taste and add more stevia extract if desired. Add in one egg at a time and puree after each addition until perfectly smooth.
Pour batter into prepared pan and bake for about 30-35 minutes, or until the cake has risen and is just firm in the center. Let cool completely, then cover tightly with plastic wrap and chill in the refrigerator for 24 hours (cake will deflate as it cools). Remove the sides of the spring-form pan before slicing and serving.
Nutritional Information Per Serving
Calories: 350 calories
Total Fat: 25g
Saturated Fat: 15g
Trans Fat: 0g
Cholesterol: 145mg
Sodium: 125mg
Total Carbohydrates: 30g
Dietary Fiber: 4g
Sugars: 22g
Protein: 5g
Please note that these are approximate values and can vary based on specific brands of ingredients used and portion sizes.
The nutrition information is for the cake only and does not include any additional toppings or accompaniments like whipped cream or ice cream.
The last day of Love Your Heart month has arrived, and this week we’re aaallll about the heart healthy desserts. You know what that means, right?!
Chocolate. Dark Chocolate. Dark chocolate chunk frozen yogurt, in this case.
Oh yes.
Be sure to check out all of the hearty-healthy dessert recipes featured today:
Cara’s Chocolate Raspberry Cupcakes
Nicole’s Meyer Lemon and Blackberry Olive Oil Polenta Cake
Amy’s Fruit Tarts
As someone who generally prefers vanilla or fruity flavors when it comes to ice cream, I surprised myself when chocolate frozen yogurt was the first idea to pop into my head when brainstorming heart-healthy desserts.
The flavonoids in dark chocolate (we’re talking chocolate with at least 75% cocao) can reduce inflammation that leads to heart disease, and may also lower blood pressure by deactivating free radicals in your blood; thereby keeping your arteries healthfully open.
It tastes pretty damn good, too ;).
A creamy and rich cocoa-spiked Greek yogurt base is dotted with chopped dark chocolate in this decadent-tasting frozen yogurt.
It would be outrageous slowly melting over a warm brownie – and I know from personal experience that it’s amazing topped with melted peanut butter – but this frozen yogurt is also delicious all on its own.
1/2 cup evaporated cane juice (or another granulated unrefined sugar)
1/2 tsp pure vanilla extract
1/2 cup unsweetened cocoa powder (if you’re concerned about lumps, you can sift the cocoa powder before adding it to the yogurt; I did not do this)
2 1/2 oz dark chocolate (at least 70% cocao & preferably fair trade), chopped (about 1/2 cup)
Instructions
In a large bowl, combine yogurts, evaporated cane juice, vanilla extract, and cocoa powder. Stir until the evaporated cane juice and cocoa powder are completely dissolved. Refrigerate mixture for at least one hour.
Freeze according to ice cream maker manufacturer’s instructions, adding the chopped dark chocolate in the last couple of minutes of churning.
Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).
Once frozen solid, thaw at room temperature for 30 minutes or until softened.
Nutritional Information Per Serving
Calories: 220 calories per serving
Protein: 8 grams per serving
Fat: 11 grams per serving
Carbohydrates: 22 grams per serving
Fiber: 1 gram per serving
Sugar: 19 grams per serving
Sodium: 45 milligrams per serving
These nutrition estimates are based on using full-fat Greek yogurt and may vary depending on the specific products and quantities used.
The final giveaway is a fantastic one! Be sure to visit Cara’s, Nicole’s, and Amy’s sites for other chances to win.
One lucky winner will receive a prize pack consisting of the following goodies + a $25.00 gift card from Bob’s Red Mill.
To Enter the Giveaway, please leave one comment for each of the following actions. Enter as many times as you like!
Leave a comment telling me about your favorite heart-healthy dessert or what you like about this frozen yogurt.
Link up to a heart-healthy dessert recipe on your blog. Please share the love by using our badge!
Subscribe to Healthy Food For Living
Mention this giveaway on Twitter or Facebook with a link to this page
Follow me on Facebook or Twitter
Follow Bob’s Red Mill on Twitter
Like Bob’s Red Mill on Facebook
Giveaway Rules No purchase necessary. The contest will close on Sunday March 4th at 11:59 pm EST, at which point a winner will be chosen via random number generator. Winner must reside in the United States and supply a valid email address in the commenting form. Winner will be contacted and have 3 days to respond, at which point s/he forfeits the prize and another winner will be chosen. Winner will provide name, email address, shipping address and phone number and give me permission to supply this information to the sponsors of the giveaway items.
ecise nutritional information if you have dietary restrictions or specific health goals.
Or maybe you’re not a snacker at all. If that’s that case, then… I don’t understand you, but we’re still cool.
If you are a sweet-salty snacker, then consider your craving satisfied.
Much less sugary than typical caramel corn, this version includes peanuts and peanut butter for texture, flavor, and an added kick of protein.
The vegan peanut butter caramel sauce comes together in just a couple of minutes, and is drizzled over freshly popped corn and salted peanuts before baking baked until light and crunchy.
Yum.
NOTE: this is a less sweet version of the classic caramel corn, rendering it ideal for satiating a snack – rather than dessert – craving.
Start by popping your popcorn. You can use an air popper, microwave, or stovetop method. Make sure to remove any unpopped kernels, so you don’t bite into an unexpected crunch.
2. Prepare a Baking Sheet
Line a large baking sheet with parchment paper or a silicone baking mat. This will make it easier to remove the caramel corn later.
3. Make the Caramel Sauce
In a medium saucepan, combine the granulated sugar, unsalted butter, corn syrup, and salt over medium heat. Stir continuously until the mixture comes to a boil. Once it boils, let it cook without stirring for about 4-5 minutes, or until it reaches a deep amber color. Be careful not to burn it; watch closely.
Remove the caramel sauce from the heat and quickly stir in the baking soda. It will bubble up, so be cautious. After that, add in the creamy peanut butter and vanilla extract. Stir until everything is well combined, and you have a smooth, velvety caramel peanut butter sauce.
5. Combine Popcorn and Caramel
Place the popped popcorn in a large mixing bowl. Pour the warm caramel peanut butter sauce over the popcorn. Using a spatula or wooden spoon, gently toss the popcorn until it’s evenly coated with the caramel sauce. Be patient; it may take a minute or two to coat all the popcorn properly.
6. Spread on the Baking Sheet
Spread the caramel-coated popcorn onto the prepared baking sheet. Use a spatula to even it out. While it’s still warm, sprinkle a pinch of sea salt evenly over the top for that perfect sweet and salty balance.
7. Let It Cool
Allow the salted peanut butter caramel corn to cool and harden for about 15-20 minutes.
8. Break into Pieces
Once it’s completely cooled and the caramel has hardened, break the caramel corn into pieces. You can make it as small or as large as you like.
9. Serve and Enjoy
Transfer your Salted Peanut Butter Caramel Corn to a serving bowl or store it in an airtight container. Enjoy the irresistible combination of sweet, salty, and nutty flavors!
Ok, so I splurged on a jar of Barney Butter a few weeks ago after not having any in the house for quite some time. Despite it being – in my opinion – the best commercially produced almond butter on the market these days, I do prefer to make my own almond butter most of the time.
As I neared the bottom of the jar, (always a sad sight… but it does mean oats in a jar is in the near future!), I realized that it was high time I came up with a new homemade almond butter recipe.
In keeping with the spirit of the holidays, I wanted to highlight seasonal flavors, and gingerbread seemed like a perfect choice.
Although I love pure almond butter dearly, my favorite nuts – by far – are pecans, so they were tossed into the mix as well. The rich buttery pecans help the almonds to break down easier, negating the need for oil to create a smooth and “drippable” nut butter.
In order to replicate the flavors of gingerbread, I gathered together the necessary ingredients – molasses, cinnamon, ginger, and cloves – and experimented with amounts until I was happy with the results.
Voila! Gingerbread-flavored pecan-almond butter.
The spices don’t overwhelm the nut butter, but the gingerbread flavor does gently come through. Like all homemade almond butters, this one is ever-so-slightly gritty, but in a pleasant way.
You may be wondering why I photographed the nut butter with a spoon.
Simple.
That is the precise vehicle with which the majority of this delectable concoction will be consumed. Sure, I smeared a bit on a slice of warm homemade banana bread and some of it will undoubtedly make its way into a few bowls of oatmeal, but something this delicious deserves to be enjoyed unadulterated by other foods!
I suggest making multiple batches; keep one for yourself and give others away as holiday gifts. I don’t have anything against gifting plates of homemade cookies this time of year, but you’ll certainly stand out from everyone else if you present your friends and family with jars of homemade nut butter.
Gingerbread Pecan Almond Butter
by Lauren Zembron
Name
Gingerbread Pecan Almond Butter
Cuisine
American
Prep Time
15 minutes
Cooking Time
10 minutes (roasting nuts)
Total Time
25 minutes
Servings
16 servings (1 tablespoon each)
Yield
1 cup
Ingredients
1 cup raw almonds
1 cup raw pecan halves
2 tsp Unsulphured blackstrap molasses
1 tsp brown sugar
1/2 tsp ground cinnamon (or more, to taste)
1/2 tsp ground ginger (or more, to taste)
pinch ground cloves (or more, to taste)
pinch of salt
Instructions
Roast the Nuts
Preheat your oven to 350°F (175°C). Spread the almonds and pecans evenly on a baking sheet. Roast them in the oven for about 8-10 minutes, or until they become fragrant and slightly golden. Be sure to watch them closely to prevent burning.
Cool the Nuts
Remove the nuts from the oven and allow them to cool for a few minutes.
Blend the Nuts
Transfer the roasted almonds and pecans to a food processor. Process them for about 10-15 minutes, scraping down the sides as needed. At first, the nuts will turn into a coarse meal, but keep processing until the oils are released, and the mixture becomes creamy.
Add the Spices
Once the nut butter reaches a smooth consistency, add the blackstrap molasses, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt to the food processor. If you prefer a sweeter nut butter, you can also add honey at this stage. Continue to process the mixture until all the ingredients are well incorporated, and the nut butter has a gingerbread flavor.
Adjust to Taste
Taste the nut butter and adjust the spices and sweetness according to your preferences. You can add more spices or honey if desired.
Store
Transfer the Gingerbread Pecan Almond Butter to a clean, airtight container. It can be stored at room temperature for a short time or in the refrigerator for longer shelf life.
Enjoy
Spread this delectable nut butter on toast, drizzle it over oatmeal, use it as a dip for apple slices, or get creative with it in your favorite recipes. It’s perfect for adding a warm, nutty, gingerbread twist to your holiday dishes.
Estimated Nutrition Per Serving
Serving Size: 1 tablespoon (about 16g)
Calories: 96
Total Fat: 8g
Saturated Fat: 0.6g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 18mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 3g
Protein: 2g
10 Simple Gingerbread Pecan Almond Butter Recipes
1. Gingerbread Almond Butter Toast
Spread Gingerbread Pecan Almond Butter generously on warm, toasted bread. Top it with sliced bananas and a drizzle of honey for a quick and delightful breakfast or snack.
2. Almond Butter and Jelly Sandwich
Create a twist on the classic PB&J sandwich by replacing peanut butter with Gingerbread Pecan Almond Butter. Pair it with your favorite fruit preserves or jelly for a sweet and nutty treat.
3. Almond Butter Smoothie
Blend a tablespoon of Gingerbread Pecan Almond Butter into your morning smoothie for a creamy and protein-packed addition. It adds a hint of gingerbread warmth to your favorite fruit and yogurt blend.
4. Gingerbread Almond Butter Oatmeal
Stir a spoonful of Gingerbread Pecan Almond Butter into your morning oatmeal. It will infuse your oats with rich flavor and make your breakfast extra satisfying.
5. Almond Butter and Fruit Dip
Mix Gingerbread Pecan Almond Butter with a bit of Greek yogurt and honey for a delectable fruit dip. It’s perfect for apple slices, strawberries, or even pretzels.
6. Almond Butter Energy Bites
Combine rolled oats, almond butter, honey, and a touch of cinnamon. Roll the mixture into bite-sized balls, chill, and enjoy a nutritious and energizing snack.
7. Almond Butter Stuffed Dates
Stuff Medjool dates with Gingerbread Pecan Almond Butter and a sprinkle of sea salt for a sweet and savory treat that’s both indulgent and healthy.
8. Almond Butter and Banana Pancakes
Add a dollop of Gingerbread Pecan Almond Butter to your pancake batter or spread it on top of pancakes for a delightful breakfast. Top with banana slices and maple syrup.
9. Almond Butter Granola Bars
Mix Gingerbread Pecan Almond Butter with oats, honey, and your favorite nuts and dried fruits. Press into a baking dish, chill, and cut into bars for a homemade snack.
10. Almond Butter Rice Cakes
Spread Gingerbread Pecan Almond Butter on rice cakes and top with sliced strawberries or blueberries. It’s a quick and healthy snack that satisfies your sweet cravings.
Massaged Kale Salad with Mango & Avocado is a vibrant and nutritious dish that combines the earthy flavor of kale with the sweet and creamy goodness of ripe mango and avocado. This salad is not only delicious but also packed with essential nutrients, making it a perfect choice for a healthy meal or a side dish. The secret to making kale tender and flavorful in this recipe is massaging the leaves with a zesty dressing. Let’s dive into this simple and refreshing recipe that’s sure to become a favorite in your kitchen.
I just can’t seem to get enough of the incredibly fresh, nourishing, and delicious combination of healthy ingredients.
First off, kale. I just might be the healthiest substance you can put into your body; and this nutritional superstar really is tasty raw, when you “massage” it with olive oil and coarse salt.
Then we have avocado and mango, which is a true match made in heaven. Creamy and rich meets sweet and juicy. I could eat a bowl of chopped avocado and mango and call it a meal. No problem.
Finally, finish off the salad with toasted sliced almonds and coconut flakes…
OH YES.
The salad can be made a few hours in advance and is best served at room temperature, rendering it perfect as part of a packed lunch.
Vegetarian. Vegan. Raw (well, minus the lightly toasted almonds & coconut).
Does it get any healthier than this?!
Name
Massaged Kale Salad with Mango & Avocado
Cuisine
American
Prep Time
15 minutes
Cooking Time
0 minutes (no cooking required)
Total Time
15 minutes
Servings
4
Yield
4 cups of salad
Ingredients
1 bunch lacinato (dinosaur) kale, leaves torn from the stalks and thinly sliced
1/4 cup Lime Olive Oil, such as Boston Olive Oil Company Whole Fruit Persian Lime (alternately, you can use 1/4 cup extra virgin olive oil + 1 Tbsp freshly squeezed lime juice)
Kosher salt & freshly ground black pepper, to taste
2 tsp agave nectar or honey
2 ripe champagne mangos, peeled, pitted, and diced
1 ripe but firm avocado, peeled, pitted, and diced
In a large bowl, toss the sliced kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage with your hands until the kale softens and wilts, about 2-3 minutes.
In a small bowl or jar combine the remaining olive oil, honey, and salt & pepper to taste. Whisk or shake until well-combined.
Toss the massaged kale with the dressing and add in the diced mango and avocado.
Craving the cozy, comforting flavors of sweet potato pie but don’t want to make a whole pie for yourself? Look no further than these Sweet Potato Pie Pancakes for One.
This single-serving recipe combines the delicious essence of sweet potato pie with the ease and convenience of pancakes. Perfect for a lazy weekend brunch or a special treat, these pancakes are sure to satisfy your autumn cravings.
Name:
Sweet Potato Pie Pancakes for One
Cuisine:
American
Prep Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Servings:
1 serving
Yield:
3-4 pancakes
I know I claimed that Pumpkin Pie Polenta was my new favorite breakfast, but these pancakes give those grits a run for their money.
Perhaps it’s the cooler weather and impending holiday season that has me jonesing for sweet & comforting pie-inspired breakfast foods. Whatever the reason, I’ve been doing a pretty good job of satisfying the craving ;).
I’m so thankful for the day I created that first pancakes-for-one recipe. Since that morning last winter, there have been several variations; and as I sit down to devour each stack, I declare it to be my favorite.
In order to truly determine which ingredient combination is my absolute favorite, I think I’d need to try a forkful of each in one sitting.
For comparison sake, of course.
Now THAT sounds like a fun breakfast ;).
But for the time being, I’m loving the autumnal flavors in these sweet potato ‘cakes.
Fluffy, tender, gently sweetened, and fragrantly scented with spices found in sweet potato pie, these pancakes are a delicious seasonal breakfast that can be on your table (or on your lap while you lounge on the couch watching the morning news) in 10 minutes!
If you need further reason to make these, (hopefully that’s not the case, but…), take a look at their nutritional stats at the bottom of the post: not too heavy in calories, low in fat, & packed with filling fiber and fueling protein.
What more could you ask for?!
Ingredients
1/2 cup whole wheat pastry flour
1 tsp cane sugar
1 tsp brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
tiny pinch salt
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch ground cloves
1 egg white
1/2 cup low fat buttermilk, well-shaken
1/4 cup sweet potato puree
pure maple syrup, for serving
chopped toasted pecans, for serving, optional
Estimated Nutrition Per Serving
Calories: 300 kcal
Carbohydrates: 45g
Protein: 7g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 135mg
Fiber: 3g
Sugars: 14g
Sodium: 380mg
Instructions
Cook the Sweet Potato
Pierce the sweet potato with a fork and microwave it until soft (usually about 4-5 minutes on high), turning it halfway through. Alternatively, you can bake the sweet potato in the oven at 375°F (190°C) for about 45 minutes. Let it cool slightly, then scoop out the flesh and mash it until smooth.
Prepare the Batter
In a mixing bowl, combine the mashed sweet potato, flour, milk, brown sugar, baking powder, cinnamon, nutmeg, salt, vanilla extract, egg yolk, and melted butter. Stir until all the ingredients are well combined.
Beat the Egg White
In a separate clean bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the pancake batter. This step adds lightness and fluffiness to your pancakes.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or butter.
Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. Cook until bubbles form on the surface, then flip the pancake and cook until it’s golden brown on both sides.
Make the Maple Pecan Drizzle
While the pancakes are cooking, warm the maple syrup in a small saucepan or microwave until it’s slightly heated.
Stir in the chopped pecans, and let it sit for a minute or two to infuse the flavors.
Serve
Stack the sweet potato pie pancakes on a plate, drizzle the warm maple pecan sauce over them, and enjoy!
Here we are on the kickoff morning of the Love Your Heart month-long event!
Cara is hosting this week’s giveaway, so head on over to her site for a chance to win a copy of our own Amy Roskelley’s book, 201 Healthy Smoothies & Juices for Kids, two bags of Paleonola grain-free granola, OR two 32 oz containers of Chobani yogurt.
Be sure to check out all of the hearty-healthy breakfast recipes featured today:
Cara’s Strawberry Date Avocado Smoothie (this week’s hostess)
Nicole’s Flaxseed and Walnut Waffles
Amy & Natalie’s Granola Berry Parfait
Name
Winter Blueberry Almond Baked Oatmeal (for one)
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
35-40 minutes
Total Time
45 minutes
Servings
1 serving
Yield
1 serving
My contribution to the lineup is this baked oatmeal with almonds and frozen blueberries.
Since we’re using frozen berries in place of fresh, I’m including Winter in the title. Berries are frozen at peak ripeness during their prime growing season, and fortunately retain their nutritional value through the freezing process.
Blueberries rank high amongst heart-healthy foods with good reason; they are jam-packed with antioxidants. According to recent studies, blueberries can help to regulate blood pressure and may reduce the “bad” LDL cholesterol that can lead to cardiovascular disease.
Another heart-healthy superstar in this recipe is rolled oats. Oatmeal may also lower LDL cholesterol and works against high blood pressure, type 2 diabetes, and weight gain.
Rounding out the heart-healthy ingredients in this baked oatmeal is almonds. Just like blueberries and oats, antioxidant vitamin E-rich almonds may lower LDL cholesterol and can also reduce the risk of blood clots (thereby reducing chances of a heart attack).
If the heart health benefits alone don’t convince you to make this baked oatmeal, hopefully this description will!
Fluffy and light, the baked oats are flecked with crunchy sliced almonds. Wild blueberries lend a bluish purple hue to the oats as well as a natural sweetness. A hint of almond extract comes through with each bite, and the souffle-like baked oatmeal is topped with a simple homemade blueberry syrup.
Ingredients
1/3 cup old fashioned rolled oats
1/2 tsp unrefined cane sugar
1/4 tsp ground cinnamon
1/4 tsp baking powder
pinch of salt
scant 1/2 cup unsweetened vanilla almond milk
1 large egg white
1/4 tsp pure almond extract
1 Tbsp toasted sliced almonds
1/4 cup unthawed frozen wild blueberries, plus 2 Tbsp, divided
1 tsp pure maple syrup
Estimated Nutrition Per Serving
Calories: 400 calories
Carbohydrates: 65 grams
Protein: 14 grams
Fat: 10 grams
Fiber: 7 grams
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking dish with butter or cooking spray to prevent sticking.
2. Combine Dry Ingredients
In a large mixing bowl, combine the rolled oats, chopped almonds, cinnamon, and salt. Stir them together until well mixed.
3. Add Wet Ingredients
In another bowl, whisk together the egg, milk, maple syrup, vanilla extract, and almond extract (if using). Mix until all the wet ingredients are well combined.
4. Assemble the Dish
Spread half of the blueberries in an even layer in the greased baking dish. Next, add the oat and almond mixture evenly over the blueberries. Pour the wet ingredients evenly over the oats.
5. Add More Blueberries
Sprinkle the remaining blueberries on top of the oatmeal mixture. This will create bursts of juicy blueberries as you enjoy your baked oatmeal.
6. Bake It!
Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown, and the oatmeal is set. You can test for doneness by inserting a toothpick into the center; it should come out clean.
7. Serve and Enjoy
Once it’s done, remove the baked oatmeal from the oven and let it cool for a few minutes. Slice it into squares and serve it warm. You can drizzle a little extra maple syrup on top or add a dollop of yogurt for extra creaminess.
After polishing off those delicious little bites, I knew I wanted to dive right into concocting other cookie dough truffles.
Oatmeal raisin was the first variety to come to mind.
Sweet and chewy, with flavor accents of cinnamon and vanilla, these truffles really do taste like oatmeal raisin cookie dough!
I stuck with cashews because their mellow buttery flavor takes a backseat to the more prominent flavors, but a combination of cashews and peanuts would be super tasty – think peanut butter oatmeal raisin cookies.
Along that same line of thought, adding in a couple tablespoons of chocolate chips would be a welcomed addition as well.
That being said, these truffles are fantastic as they are, and I am already brainstorming the next cookie dough variation ;).
Oatmeal Raisin Cookie Dough “Truffles”
Printable Recipe
Name:
Oatmeal Raisin Cookie Dough Truffles
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
0 minutes
Total Time:
50 minutes (includes freezing time)
Servings:
24 truffles
Yield:
Varies based on truffle size
Ingredients
3/4 cup raw (or dry-roasted) unsalted cashews
1/4 cup old-fashioned rolled oats
1/3 cup + 2 Tbsp raisins, divided
3 large pitted Medjool dates
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp Kosher salt
Instructions
1. Prepare the Cookie Dough
In a food processor, pulse the rolled oats until they reach a coarse, flour-like consistency.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.
Add the vanilla extract, ground cinnamon, and salt to the butter-sugar mixture. Mix until well combined.
Gradually incorporate the oat flour and all-purpose flour until a smooth cookie dough forms.
Finally, fold in the raisins to distribute them evenly throughout the dough.
2. Shape the Truffles
Using your hands, roll the cookie dough into small bite-sized balls, roughly the size of a cherry or walnut. Place these balls on a parchment paper-lined tray.
3. Chill the Truffles
Put the tray with the cookie dough balls in the refrigerator for about 15-20 minutes to firm them up.
4. Prepare the Coating
In a microwave-safe bowl, melt the chopped semi-sweet chocolate and coconut oil in 30-second intervals, stirring between each interval until the mixture is smooth and glossy.
5. Coat the Truffles
Remove the cookie dough balls from the fridge. Using a fork or toothpick, dip each ball into the melted chocolate until it’s evenly coated. Let any excess chocolate drip back into the bowl.
6. Set and Serve
Place the chocolate-coated truffles back on the parchment paper-lined tray and allow them to set. This should take about 15-20 minutes at room temperature or you can expedite the process by popping them back in the refrigerator.
Once the chocolate has hardened, your Oatmeal Raisin Cookie Dough Truffles are ready to enjoy!
Directions
In the bowl of a food processor, combine the cashews and rolled oats. Process until finely crumbled – mixture will resemble coarsely ground flour. Remove from food processor bowl and set aside.
Place 1/3 cup raisins, dates, cinnamon, vanilla extract, and salt into the food processor bowl, and blend until a thick paste forms. Add the ground nut & oat mixture to the raisin & date paste and process until the mixture comes together to form a crumbly “dough”. Remove mixture from food processor and place in a mixing bowl. “Knead” in the 2 Tbsp raisins until evenly distributed.
Form mixture into a large ball and refrigerate for about 5-10 minutes.
When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
Store in an airtight container in the refrigerator.
These values are based on typical ingredient quantities and may vary slightly depending on your specific recipe and portion sizes. It’s always a good idea to use a nutrition calculator or consult specific product labels for the most accurate nutritional information.
Enjoy your Oatmeal Raisin Cookie Dough Truffles while keeping an eye on your portion sizes for a delightful treat!
Both John and I prefer flour tortillas to the corn variety when making enchiladas, quesadillas, or tacos. Nevertheless, I bought a package of corn tortillas for making chicken tortilla soup the other day… and was left with 3/4 of a package threatening to go bad in the fridge.
What to do, what to do…
Baked tortilla chips popped into my mind, and the idea came to fruition in 15 minutes flat.
Simply coat as many tortillas as you’d like with cooking spray, stack ‘em up, and cut ‘em into wedges.
Place them on a baking sheet, sprinkle with Kosher salt…
and bake until lightly browned and incredibly crisp.
Couldn’t be easier, right?!
I want you to think about the last time you crunched into a warm freshly made tortilla chip.
If you never have, then it is high time you do, my friend.
If, on the other hand, you have had the privilege of tasting freshly made tortilla chips, I want you to imagine how fantastic they would be fresh out of your oven!
With no grease to speak of, these baked chips are clearly healthier than the fried chips served in restaurants. The homemade version also allows you to play around with whatever spices strike your fancy.
Cinnamon-sugar, chile-lime, and cumin-cayenne come to mind.
What flavor would you make?
Name
Homemade Baked Tortilla Chips
Cuisine
Mexican
Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
20-25 minutes
Servings
4 servings
Ingredients
10-12 corn tortillas
2 tablespoons vegetable oil
1 teaspoon salt
Optional seasonings: chili powder, cumin, paprika, garlic powder, or your favorite spices
Stack the tortillas on top of one another, and cut the pile in half. Cut each half in half again; then cut each quarter in half. Every tortilla will yield 8 triangles.
Place tortilla triangles on baking sheets in one layer. Sprinkle with salt.
Bake tortillas until crisp, lightly browned, and slightly curled, about 12 minutes. Watch closely so they don’t burn.
Toss the warm tortilla chips with additional salt to taste, if desired
