Monthly Archives: April 2017

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!


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


  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!


1 1/2 cup oat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons white vinegar

1 cup low fat milk or dairy alternative

1 egg

3 tablespoons unsweetened applesauce

unsalted butter or coconut oil for the griddle

1 teaspoon vanilla extract


  1. In a large bowl, combine oat flour, baking powder, baking soda and salt, mix well.
  2. In a separate bowl, combine milk and vinegar and let sit for 1-2 minutes.
  3. whisk egg in with milk, vanilla and applesauce
  4. Add liquid ingredients to dry and whisk until just combined.
  5. Heat a griddle over medium heat
  6. Pour a small amount of unsalted butter or coconut oil to lightly coat the griddle.
  7. Pour batter to create circular or any other fun shapes
  8. Cook for about 1-2 minutes until golden and flip and cook for another minute.
  9. Repeat with rest of the batter.
  10. 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


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)


  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!


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


  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.