FRUIT PIZZA (NO SUGAR)

http://courtneycrozier.com/no-sugar-added-fruit-pizza-yum/

Made this for Jenna's b-day (2017).  She really liked it and requested it for Thanksgiving.

Sugar Free Sugar Cookie Crust:

1/4 cup unsalted butter, softened (I use Kerrygold)
1/3 cup baking stevia or no-calorie sweetener of choice (I like to stick with Stevia here to keep it natural!)
1 whole egg OR 2 egg whites (I used the full egg)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (a little goes a LONG way here! don’t overdo it!)
1 cup gluten free flour (you can also use whole wheat pastry flour, which is what my original recipe called for. I am going to try it with almond flour soon!)
1/8 teaspoon sea salt
1/4 teaspoon baking powder

Directions to make cookie crust:

1) In a medium bowl, cream together butter, and sugar substitute with a hand mixer. Add egg/egg whites, and extracts and beat until it is combined. In a separate bowl, combine flour, salt, and baking powder. Gradually add dry ingredients to the wet ingredients, until just combined. Do not over mix to avoid toughness! — Wrap dough and place it back in the refrigerator to chill for about 30 minutes, or until dough is cold.

2) To make one BIG pizza, roll the dough out on a baking sheet or pizza pan to the sizing of your choice. If you want to make personal fruit pizzas, cut the dough into shapes/sizes that you wish. Cook on a preheated oven at 375 degrees for 8-10 minutes. Let it cool COMPLETELY before adding the toppings! (I let mine cool for 3 hours).

Cream Cheese Frosting/Topping:

8 ounces low fat or regular cream cheese
1/4 cup baking stevia/truvia (you might have to tweek this depending on the brand you use!)
1 tsp. vanilla extract

Directions to make frosting:

1) In a medium bowl, use a hand mixer to mix cream cheese, stevia, and vanilla extract together until smooth. Place in the fridge for a half hour.

Directions to put the fruit pizza together:

At this point, the recipe is simple! All you have to do is throw your ingredients together! Take the fully cooled cookie crust and spread the cream cheese frosting all over the top of the crust. After this is done, pick your FAVORITE fruits to add to the top! My two favorites are blueberries and strawberries (you can cut them anyway you’d like), but in the photo above you can see we also used kiwi and raspberries too! Try any type of fruit and I’m sure it will be delish!!!

MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

PRINT RECIPE

These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.

DARK CHOCOLATE SEA SALT ALMOND CLUSTERS

SEA SALT DARK CHOCOLATE ALMOND CLUSTERS
http://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/

These are so yummy and easy!  Kids had fun sprinkling on salt and sugar.  I mixed Dove chocolate (cut up), bittersweet choc bar and semi-sweet choc chips.  I thought they would be good with caramel drizzled on top or put some down first.  I put the cookie sheet in the fridge while I was preparing the ingredients.  Worked really well.  Loved having them in the fridge for a quick chocolate fix.

Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!

Ingredients:

• 2 cups (280g) Diamond of California whole almonds
• 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
• sea salt
• turbinado sugar (or any coarse/raw sugar)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
4. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

DARK CHOCOLATE SEA SALT ALMONDS
http://sallysbakingaddiction.com/2015/08/24/healthier-treat-dark-chocolate-sea-salt-almonds/

These are super yummy!  I didn't have time to dip each one so I mixed them all together.  They really clumped together..not sure how to do it better.  

A chocolate treat to feel good about!

Ingredients:

• 6 ounces bittersweet or semi-sweet high quality chocolate
• 1 and 1/2 cups unsalted raw almonds, such as Diamond of California Whole Almonds
• sea salt
• turbinado sugar (or any coarse/raw sugar)

 Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

SINLESS COOKIES

SINLESS COOKIES
We really liked these (even Scott!)  Perfect for an afternoon snack.  They are super easy to make.  I make one big cookie on the round stone, but next time I think they would cook better as individual cookies.

2 ripe bananas
1 cup quick oats
1/2 cup dark chocolate chips
1 T heaping peanut butter

Mix ingredients.  Bake at 350 for 15 minutes.

PUMPKIN PIE SMOOTHIE

PUMPKIN PIE SMOOTHIE
This was posted one time during Game On.  I love, love it!  About 300 calories if using almond milk and powder peanut butter.  Next time I am going to add some frozen spinach.  

UPDATE: I also add 1/3-1/2 cup oatmeal.  Cocoa powder, spinach and white chocolate syrup.  Yum!


Author Jessica Joy at TheFitSwitch.org

1/3 cup canned pumpkin, unsweetened
1 scoop protein powder
1 cup milk
1/2 frozen banana
1 tsp pumpkin spice
1 T almond butter (I use powder)
1/2 cup ice

Combine everything in the blender.

HEALTHY NO BAKE OR GRANOLA BARS

HEALTHY NO BAKE
http://amy-newnostalgia.blogspot.com/2010/05/best-recipe-ive-ever-messed-up.html

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
*it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special.  it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!

This is pretty tasty.  Not nearly as sweet as regular no bake, but taste very similar.  Would be good if the cranberries (I used dried blueberries) weren't in it too.  So easy to make!  Everyone liked it.  I halved the recipe and put in a 9x9.  Perfect size!  

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips - regular would work too
3/4 cup dried cranberries or dried blueberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator. 

Want to know more about coconut oil and its health benefits?  Read my post about it here.

Here is Heavenly Homemaker's 

Homemade Chewy Granola Bars

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (She just got out her one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8x8 or 9 x 4 inch pan.

Chill for 2 hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

I can't wait to try it again.  I tasted the mixture after adding the oats and before adding the last cup of my "combination" and it was peanut buttery goodness.  I "messed" this recipe up by adding so many chocolate chips and not enough of the other fillers.  They melted right away (even though I let the mixture cool quite awhile) and completely changed the peanut butter flavor to a rich and creamy chocolate-y flavor.  Next time if I add any chocolate chips, it will be just a few and maybe sprinkled on top so they won't melt into the batter.

A BETTER OATMEAL COOKIE

A BETTER OATMEAL COOKIE
These tasted good - especially for a healthier version.  This came from the Family Fun Magazine.

These cookies taste wonderful, really they do! They are also a much healthier cookie, with only half the sugar and butter than most recipes I found. To help keep the cookies moist, soak the raisins in water just before adding them into the dough, along with the reserved raisin water.

A Better Oatmeal Cookie

Ingredients

• 1/2 cup raisins
• 1/2 cup sifted flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup butter, melted
• 3 cups quick oats

Pre-heat oven to 350 F. Line two cookie sheets with parchment paper. Place the raisins in a small bowl, cover them with water, and let them soak for 15 minutes.

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon, and nutmeg. Stir them until they’re evenly blended.

Set aside 3 Tbsp of water from the bowl of raisins, then drain the raisins, discarding the remaining water.

Whisk the egg in a medium bowl. Stir in the vanilla extract, melted butter, and reserved raisin water.

Make a well in the flour mixture, then pour in the egg mixture and blend well. Use a spatula to stir in the oats and the raisins.

With a tablespoon or cookie scoop (1 1/2 Tbsp size), place the portions of the dough on the cookie sheets, then use a spatula to flatten them slightly.

Bake the cookies one sheet at a time, rotating the pan halfway through, until they are golden brown, about 16 minutes. Let the cookies cool on the sheet for 3 to 4 minutes, then use a spatula to transfer them to a wire rack to cool completely.

Makes 24 cookies.

Source: Family Fun, March 2012

ALMOND OAT PUMPKIN COOKIES/BARS

ALMOND OAT PUMPKIN COOKIES
http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html
These were pretty good.  Nothing I would crave, but it did kick my craving for something sweet.  Both kids asked for seconds.  I did 1/2 cup of both kind of choc. chips.  Was quite a bit of chips - next time do 1/4 or 1/3 c of each.  I was feeling lazy so I put them in a greased 9x13 and cooked them for 20 minutes.

I’m still keeping an eye out for fun pumpkin recipes, obviously.  These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

1 c quick oats

• 2 c oat flour (about 2 c oats in food processor until a powder)
• 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp of salt
•  1/2 c pure maple syrup
• 1/4 c honey
• 1 c pure pumpkin puree
• 1 large very ripe banana, mashed
• 2 egg whites
• 1 tsp pure vanilla extract
• 1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

 Recipe from Sunday Baker. Thanks!

Read more at http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html#mgX3HcapP8jPFxv9.99 

QUINOA

HOW TO COOK:
Bring 2 cups water to boil
Add 1 cup Quinoa (bought in bulk section at WinCo)
Cook on medium heat for 15 minutes (not covered)
Remove from heat and fluff with a fork
Cover and let stand for 5 minutes

FOR BREAKFAST:
bring 2 cups to a boil
add 1 cup Quinoa
boil again
reduce to low simmer
cover for 15 min
stir in 3T brown sugar and cinnamon
cook covered about 8 min
A really chewy experience :-)

Jackson really liked it. Jackson put soy sauce on it - Scott and I used Hot Chili sauce. It was good.

The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle.
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.