Hi healthy bunnies! Well, as you already know– it’s pumpkin season! I love this simple and delicious dip because it takes only a few moments to make and you can dip veggies or graham crackers into it. Perfect for kids or for any holiday party.
Hey there healthy bunnies! The holiday season is in full effect and that means lots of pumpkin as well as other delicious sweet treats. If you need ideas for a company potlocks, holiday parties, or treats to bring your friends and loved ones, I’ve got something delicious to share with you.
I recently did a collaboration with my favorite YouTube bakers: SimplyBakings, KawaiiSweetworld, Iheartrecipes, and LovelyLadyCakes.
We all came up with unique dessert ideas that you can use for Halloween and boy are they yummy ideas!
My contribution it was the cream cheese pumpkin dip which can make great appetizer. My favorite things to do carrots, celery, and graham crackers!
I recently mentioned how important it is to understand what you’re eating, and to pay careful attention to low sugar options. This is very relevant when it comes to breakfast cereal. Many cereals are seemingly healthy, but the added sugar content often makes it so the fiber and nutrients you get, are offset by very high sugar amounts.
Oatmeal is a good example of this, since it has so little flavor without sugar. Some of the best tasting oatmeal has reined sugar and LOTS of it!
At home, I make my oatmeal with only natural ingredients. Sometimes it is a sweet treat later in the day if I haw sweet craving. Dried fruit such as raisins or dried blueberries work perfectly. They are very sweet, so just 2 tablespoons added is enough to add sweetness in every bite.
For this barley and oat combination, I added:
*1/2 tablespoon chia seeds
*1/8 cup dried blueberries
*1/4 cup rolled oats
*1/4 cup dried barley cereal
*1/2 tsp ground cinnamon
*1/2 to 1 cup boiling water
Slowly add boiling water until well combined. Let sit for about 5 minutes before enjoying.
I’ve just posted a yummy and easy to make dessert that you’ll love if you love chocolate. It’s naturally sweetened with dates, and it also happens to be vegan! If you want the texture of the cream to be more firmed– just refrigerate for at least 30 minutes before serving. I made more than I needed. so I used the cream for popsicles.
My goal is always to eat clean, but sometimes I cannot fight the urge to indulge on a perfectly warm and sweet dessert. Mug cakes are great because you are making a single serving of cake and you can completely control how much sugar and fat go in it. No need to cook from a box! With peach and cinnamon as the main flavors, I call this delicious dessert the Peach Cobbler Inspired mug cake. Since there was no need for egg, and I used coconut milk, it happens to also be vegan! Share with others and please let me know if you give this a try!
Many have gathered the notion that if a food is low calorie, it is healthy and if there are a lot of calories– it is not. It really is not this simple. We need a balance of vitamins, minerals, fat, protein, and of course the right amount of calories. The best foods tend to be really dense in nutrients, but also low in calories. Kale is a good example of this, but I didn’t use any kale in this recipe. 🙂 You will simply buy a good quality blueberry muffin mix (to me this means one that doesn’t use cheap ingredients like animal shortening) and follow the instructions, but with my additions and replacements. You will need:
Quality blueberry muffin mix
1/2 cup Greek yogurt
1 tbsp lemon zest
Coconut milk (replace water in recipe)
Flavorless oil (I used grapeseed)
3 tbsp flaxseed meal
1 egg (other 2 eggs replaced with flax)
In a separate bowl, add 3 tablespoons of ground flaxseed meal with 8 to 9 tablespoons of warm water. Let sit for 5 minutes and you will see it take on a gel like texture. Mix all ingredients until flour lumps are nearly gone. Bake according to instructions, but note it may take 5 to 7 minutes longer to bake! Watch this quick 2 minute video to see how it comes together!
I’ve put togteher a list of recipes from my site and the sites of other awesome food bloggers to enjoy over Memorial Day weekend. Some are a little indulgent, but most are flavorful and healthy. You’ll find salads, main dishes, drinks and desserts. Just click on the image and it will take you directly to the recipe. Enjoy and have a fun safe holiday weekend!
With Halloween around the corner, I’d like to share some yummy treats that are great for house parties or for your to enjoy as you pass out candy. Some do not officially celebrate Halloween, but it is still a great day to enjoy movies, warm food, and healthy (and some decadent) treats!
We are just on the brink of peach season now, and this makes me happy. For their lush flavor and light sweetness, peaches are by far my favorite stone fruit. Many like the juiciest peaches, but I happen to like mine with a nice crunch, and a little tartness. For this reason, this is just the right time for me to get into peaches. A peach’s most notable nutrients are Vitamin C and potassium, but a peach’s claim to fame is in those sweet Southern pies and cobblers. Some might even argue that a peach is the only fruit that does a cobbler justice. Today I made my little shortcut version of a delicious home baked pie or cobbler—a peach turnover. Puff pastry still provides the flaky exterior to contrast with a smooth and sweet filling. If you have never worked with puff pastry dough before, it is easier than you think! I am now a huge fan. My suggestion is to make a nice salad for dinner, than reward yourself with this sweet treat for dessert. Enjoy!
2 10 to 12 inch puff pastry sheets
2 peaches washed, seeded & diced
1 tsp ground cinnamon
½ tsp of sugar, more if needed
1 TBSP Butter
Baking sheet (lined with baking paper or lightly buttered)
1 baking brush
Yields 8 pastries
Preheat the oven to 400F and take out puff pastry to thaw.
In a large skillet, melt 1 TBSP of butter. Once melted, add diced peaches, cinnamon and sugar. Cook for 7 to 10 minutes, until fruit softens.
Once thawed, cut each sheet of pastry into 4 squares (or 8 squares for smaller pastries and fewer calories).
Beat egg in a small bowl. Brush a light amount of the egg mixture around the edges of each cut pastry. Add peach filling. Fold over to make a triangle, and place on baking sheet.
Brush the tops of each turnover with egg and cut small slits into the top of each.
Bake for 10 to 15 minutes depending on oven until golden brown.
After dinner, who doesn’t like a warm dessert fresh out of the oven? Something about dessert often makes the meal feel more complete. Time is one issue, and calorie count is another. Next to just about any kind of pie, warm apple crisp is one of my faves. All of that brown sugar and butter to bring out the cinnamony sugary goodness! Don’t tell anyone… but sometimes I even top it with ice cream! Absolutely decadent. Being the proud nerd—I mean scientist that I am, I wanted to see if I could skip some steps and still get the flavorful goodness I’m used to. I don’t have all the fancy baking stuff like organic brown sugar, extracts or liqueurs. I have only the basics. I vowed to only blog if this little experiment worked, and you are in luck! The objective here is to bake just long enough for the butter to melt into the granola, and for some of the juice to come out of the fruit and marry with the added sugar. Is your mouth watering yet??
2 large red plums
1 cup chopped fresh strawberries
2 tsp sugar (Optional. Save 4g sugar by leaving out)
Plain Greek yogurt (I used 2% plain Fage)
2 TBSP Butter (I used Brummel and Brown yogurt spread)
½ cup granola
Preheat oven to 350 degrees.
Cut plums in half, remove seeds and chop into ½ inch cubes. Remove strawberry tops and dice up into small ¼ inch cubes.
Place equal amounts of plum and strawberry into each ramekin and sprinkle about ½ tsp sugar over the fruit. More if the fruit isn’t very sweet.
Sprinkle about a tsp cinnamon over the top of the fruit.
Top the fruit with granola, and then place thin pats of butter on top of the granola totaling about ½ TBSP.
Place ramekins in the oven for about 12 to 15 minutes. Granola should be just a few shades browner.
Remove and top with a dollop of Greek yogurt, then drizzle the green yogurt with honey.
Calories: 159 Total fat: 5g Protein: 4.7g Fiber : 3g
*Based on ingredients specified in recipe
Greek yogurt gives a tart contrast to the sweet fruit, and adds protein.