Crispy Peanut Butter Energy Balls

That’s right, crispy. peanut butter. awesome.  These gluten-free energy balls provide a satiating combo of protein, carbs and healthy fats with ground flaxseed, oats, peanut butter and crispy brown rice!  Super easy and quick to make but I promise they will get eaten even faster.  I keep these in the freezer and always have them on hand as a refreshing healthy treat for the kids (and for myself!).  These are loads of fun to make with the kids too so be sure to get them involved in helping out!

Ingredients

1 cup quick or rolled oats

1/2 cup finely ground flaxseed

3/4 cup brown rice crisps (I used @onedegreeorganic veganic sprouted brown rice crisps)

1/2 cup creamy natural peanut butter

3 tablespoons honey

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract (optional)

Directions:

  1. Line a plate with parchment paper and set aside.
  2. In a large bowl, combine oats, flaxseed, brown rice crisps and whisk together.
  3. In a separate bowl, whisk together applesauce, honey, vanilla (if using) and peanut butter and whisk well.
  4. Add liquid to dry ingredients and use a spoon or spatula to mix ingredients until well incorporated.
  5. Now, with slightly wet hands,  form small balls and place them on the parchment lined plate.
  6. Freeze for about 1 hour and transfer balls to a freezer safe bag and keep in the freezer or fridge.  Enjoy!

Marscapone Stuffed Mushrooms

I love side dishes and appetizers, usually more than the main course.  Stuffed mushrooms are a favorite of mine and a must at family parties.  On Easter, I so happened to have a container of the oh so delectable marscapone cheese in my fridge…a food I purchased last week with the intentions of making a dessert but instead used it for these AHHHMAZING stuffed mushrooms!!! Make this easy recipe, you will love it and your family & friends will request it at parties!

Ingredients

20 mushrooms caps, rinsed well and dried (may be more or less, pending the size of the mushrooms), stems removed and chopped.

1 small container of marscapone cheese

2/3 cup bread crumbs (regular or panko)

3 tablespoons finely chopped parsley

1 tablespoon chopped garlic

1 1/2 tablespoons olive oil

3 tablespoons parmesan cheese

Directions:

  1. preheat oven to 375.
  2. line a baking sheet with parchment paper.
  3. heat olive oil in a a saucepan and add garlic and chopped mushroom stems.  Sauté about 1 minutes.
  4. Add the breadcrumbs, stirring to combine evenly with garlic and stems.
  5. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted.
  6. Remove from heat and stir in the parmesan, parsley.
  7. Fill each mushroom generously with the mixture.
  8. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 25-30 minutes, until the stuffing is browned and crusty.

 

Gluten Free Oat Pancakes

Have you ever experimented with oat flour? It’s basically rolled oats ground into flour.  It has 7 grams of protein and 4 grams of dietary fiber per 1/3 cup!  My family lovessss pancakes-we make them at least twice per week.  I usually combine oat flour another flour such as whole wheat or all-purpose, but this morning I tried 100% oat flour and the pancakes were a hit! They were a bit on the thinner side but still soft and delicious! They were perfect for my kids who love using cookie cutters to create shapes out of their pancakes.  Add blueberries or bananas for additional nutrients and fun flavor combinations!

Ingredients

1 1/3 cup oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup low fat milk or dairy alternative

1 egg

1 tablespoon coconut oil plus additional for the griddle

1 teaspoon vanilla extract

Directions:

  1. In a large bowl, combine oat flour, baking powder, baking soda and salt, mix well.
  2. In a separate bowl, whisk egg with milk, vanilla and oil.
  3. Add liquid ingredients to dry and whisk until just combined.
  4. Heat a griddle over medium heat
  5. Pour 1 teaspoon of coconut oil on the griddle and carefully use a paper towel to glide it across the pan to coat and remove any excess.
  6. Pour batter to create circular or any other fun shapes (like a mouse or bear!)
  7. Cook for about 1-2 minutes until golden and flip and cook for another minute.
  8. Repeat with rest of the batter.
  9. Drizzle with a bit of honey or eat them like we do with light cream cheese (yum!) and fruit.  Enjoy!

No Bake, 4-Ingredient Peanut Butter Easter Eggs

Growing up, my favorite Easter treat was Reese’s peanut butter eggs.  That chocolate peanut butter combo continues to be one of my favorites and of course my kids love it too.  But knowing what I know now and in an effort to keep my blood sugar under control, I avoid added sugar and processed ingredients for myself and my family!    Check out these peanut butter easter eggs…..they are incredibly easy to make and include only 4 ingredients! All of which you probably have in your kitchen right now!  With Easter rapidly approaching, these are the perfect treat for family gatherings or parties.  Give these a try and they will satisfy your sweet tooth and cravings without all of the added sugar.

Makes 6 small eggs

Ingredients:

2/3 cup creamy natural peanut butter (ingredients should only include peanuts and salt or peanuts only)

2 teaspoons honey

1/2 teaspoon coconut oil

1/2 cup dark chocolate chips (I used 72% dark chocolate chips from @wholefoodsmarket)

Directions:

  1. Line a plate with parchment paper, set aside.
  2. In a mixing bowl, combine peanut butter with honey.  Be sure to use natural refrigerated peanut butter with a harder consistency that you can mold.  Add honey until you get a somewhat sticky consistency.  ***
  3. Shape mixture into 6 small eggs.  If you find the mixture is sticking to your hands too much, wet your hands slightly and roll again.  Freeze eggs for 30 minutes.
  4. While the eggs are freezing, pour chocolate chips and coconut oil into a microwave safe bowl and microwave for 25 seconds,  stir and microwave for another 20 seconds or until chips are melted and stir again.
  5. Stick a toothpick or small fork into the top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, take a bite and enjoy or refrigerate!  You can also decorate them with sprinkles or add a bit of sea salt just before chocolate starts to cool.  Enjoy!
  6. ***If you’re peanut butter is too soft, drop spoonfuls onto parchment paper and freeze for 15 minutes, take them out of the freezer and mold with your hands into egg shapes, freeze for another 10 minutes. OR use egg molds and freeze peanut butter in them before dipping into chocolate.  

Gluten-Free Blueberry Lemon Breakfast Bars

My mother-in law recently visited and knowing that she loves healthy breakfast foods, I decided to whip up these gluten-free breakfast bars.  Don’t get me wrong, I love my oatmeal and muffins, but wanted something more dense that would be easier to eat on-the-go.  These bars are super delicious and packed with antioxidant-rich blueberries and dietary fiber from oats!  I tried date sugar which is naturally sweet, unrefined and unprocessed!  Not only was I happy to impress my MIL with my first shot at a breakfast bar, but I was thrilled that my kids enjoyed it as well!  By the way, in case you didn’t know…..Blueberries + lemon = amazing!

Ingredients:

2 cups oat flour (about 2 1/4 cups rolled oats ground into flour

2 1/2 teaspoons baking powder

pinch of salt

2 tablespoons date sugar (my latest find, sugar made purely from dates! but you can use brown sugar or coconut sugar instead)

1 cup Greek yogurt (I used full fat Greek yogurt since it’s what I had on hand, but you can also use low fat)

1/3 cup unsweetened applesauce

1 egg

1 lemon, zested

1/2 cup fresh or frozen blueberries

Directions:

  1. Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the oat flour, baking powder, sugar and salt and mix well.
  3. In a small bowl, whisk egg, greek yogurt, applesauce and lemon zest.  Pour into the dry mixture and mix well, but do not overmix.
  4. Fold through the blueberries and mix until just combined.
  5. Pour the blueberry filled batter to evenly cover the baking tray or loaf pan and bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before slicing.

Oatmeal Breakfast Cookies

My kids no longer like oatmeal.  I totally don’t push it on them, but knowing how nutritious and filling it is for breakfast, would love if they would get back into eating it!  I’m sure they will eventually but until then, I wanted to create oatmeal in cookie form and without added refined sugar, which also doubles as a quick and easy breakfast food for myself too!  My husband says “there is no such thing as a breakfast cookie”, but I  disagree.  These are amazing even eaten straight from the freezer.  These cookies are a good source of fiber and other protein!  Packed with potassium-rich bananas,  heart-healthy oats, ground flaxseed, semi-sweet chocolate chips and naturally sweetened with a bit of agave.  The best part about this recipe is that you can customize it and swap out chocolate chips for dried cranberries or other healthy mix-ins.  My little ones (and husband) loved them 🙂

Ingredients

2 cups quick or rolled oats

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 cup finely ground flaxseed

1/3 cup creamy almond butter

2 tablespoons agave (or honey)

2 bananas, mashed well

1/4 cup unsweetened applesauce

1 1/2 teaspoons vanilla extract

1/3 cup semi-sweet or dark chocolate chips

1/3 cup chopped walnuts (optional, but I find they really enhance the flavor and texture!)

Directions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Mix in the rolled oats, ground flaxseed, baking soda and baking powder until thoroughly combined.
  3. Mash bananas well and add almond butter, applesauce, agave or honey, and vanilla extract and whisk well.
  4. Mix the almond butter mixture with the oat mixture.
  5. Fold in the chocolate chips
  6. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets and flatten with your hand, space them about 2 inches apart.
  7. Bake in the preheated oven until lightly browned, about 12 minutes. Allow to cool before eating.

Baked Double Chocolate Mini Donuts

Today, I asked my son Ethan what he wanted to bake and he happily said “chocolate donuts mommy”.  Hmmm…I too love a good donut and since I had my trusty mini donut baking tin on hand, I knew we would whip up a much healthier version of the typical sugar laden fried chocolate donut.  Here it is!  These donuts will satisfy your sweet tooth and are the perfect portion size.  My kids really loved them even without the addition of sprinkles!  If you don’t have a donut tin, you need one! Once you start making homemade baked donuts….you’ll love experimenting with new flavors and combinations!

Makes 12 servings

Ingredients

  • 1 cup all-purpose flour (or use gluten-free ap flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 large egg
  • 1/3 cup brown sugar (not packed)
  • 1/2 cup milk 
  • 2 Tablespoons coconut oil (melted unsalted butter also works fine)
  • 1 1/2 teaspoons vanilla extract

Chocolate Glaze

1/3 cup semi-sweet chocolate chip

1 tablespoon half and half (or milk)

Directions:
  1. Preheat the oven to 350°F . Spray a mini donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, cocoa powder and nutmeg in a medium bowl. Set aside.
  3. Whisk the egg, brown sugar and milk until smooth.
  4. Add the melted butter and vanilla, whisking until fully combined. 
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. 
  6. Take a ziplock bag and spoon the batter into it, then seal closed.  Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full.
  7. Bake for 10 minutes.
  8. Allow the donuts to slightly cool before glazing.
  9. For the glaze, place chocolate chips in a bowl and heat in the microwave for 30 seconds.  Add half and half and whisk until combined.  Heat for an additional 30 seconds.  Allow to cool and using a butterknife, spread glaze on each donut.  Enjoy!
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