For those of you wanting a delicious, chocolatey, peanut buttery treat that is on the healthier side…here you go!!
*WARNING: these little guys are super CALORIE DENSE and they go down very easy!! So, consider yourself warned! I recommend keeping them in the freezer and allowing yourself one per day.
Also note, you can use whatever kind of nut butter you prefer!
- 1 cup peanut butter (or other nut butter)
- 1/2 cup honey
- 1/2 cup coconut oil 🌴
- 2 tsp vanilla
- 2 1/4 cup oats (not instant please!)
- 1/2 cup DARK chocolate (72% or more)
Melt chocolate, coconut oil, peanut butter & honey in medium pan on medium. Stir frequently.
When chocolate is completely melted and all ingredients are mixed well, remove from heat. Stir in vanilla & oatmeal. Mix well.
Drop spoonfuls of batter onto parchment paper or foil. Place in fridge or freezer to set.
Again: these are very calorie dense! Regardless of the healthier ingredients you can very quickly over do it with these scrumptious treats.
Makes about 24, depending on size of spoonfuls of course!
I am passionate about snacks (in case you don’t already know this about me). I can blame it on blood sugar issues, but really, I love food. I also love creating new snacks that I can take with me, that taste good and are still good for me! Here’s the latest and I have to say, my new favorite flavor!
- 6-7 pitted dates
- 1/2 cup dried cranberries (go for the no sugar added)
- 1/2 cup cashews
- 1/4 cup almonds
- 1/4 cup pumpkin seeds (minus the shell)
- 1/2 tsp vanilla
- Pinch of sea salt
Blend all ingredients in a food processor until it is a sticky dough consistency. I use my little cookie dough scoop and for individual balls with it. You could also press the dough into a small pan and cut them into squares.
Wa-la! That’s it! My new fav!
Here’s a great twist on chili! Love the flavor from the cumin in this and it’s perfect to freeze. It was a big family hit!
- 1 cup Greek yogurt
- 3 Tbsp olive oil
- 2 medium yellow onions, chopped
- 8oz green chilies
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 15oz cans great northern beans, drained & rinsed
- 2 cans corn, drained
- 1 Tbsp lime juice
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tsp each salt & pepper
- 3 large chicken breasts
Place all ingredients except yogurt and toppings into the crockpot. Cook on low 6-7 hours.
Remove chicken and shred. Return to the crock pot.
In a blender, purée 1 cup chili with the cup of Greek yogurt. Add purée to Chili and mix well.
Cook 15 minutes then serve!
I LOVE finding savory, filling, yummy, but HEALTHY recipes! This one was a big hit. It could easily be done with mini peppers but I love using regular sized bell peppers and just cutting them up so they’re like little boats. Easier to fill too! Make sure to watch your cook time if you like your peppers more on the crunchy side, like us!
- 2 bell peppers, cut in fourths and seeded
- 6 slices bacon, cooked & crumbled
- 3/4 cup ricotta cheese
- 1/3 cup fresh grated parmesan
- 1/2 cup chopped spinach
- Salt & pepper to taste
Preheat oven to 350. Spray baking sheet with cooking spray, set aside.
Mix all ingredients in a medium bowl. Spoon mixture into prepared peppers. Place peppers on baking sheet and bake 10-15 minutes. Peppers are ready when they are barely soft and filling is nice and hot!
Cool for a few minutes and enjoy!
If you’re looking for a filing and tasty salad that is full of savory flavors…look no further! This is easily a meal in itself and one you’ll want to make again!
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 Tbsp water
- 2 tsp Italian seasoning
- 2 tsp minced garlic
- 1 teaspoon honey
- ¼-1/2 teaspoon salt
Chicken: either 2 chicken breasts, cooked or use the meat from a rotisserie chicken (we love doing this on busy nights when there’s not a lot of time for cooking!).
- 6 slices bacon, cooked & crumbled
- 8 cups mixed salad lettuce leaves
- 2 tomatoes, chopped
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup mushrooms, chopped
- ¼ cup crumbled feta cheese
- salt and pepper, to taste
Whisk balsamic dressing ingredients together until well combined. Set aside.
Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, and salt and pepper to taste. Drizzle with dressing, and enjoy!