Who doesn’t love cookie dough? Exactly. I remember making lots of cookie dough when I was a kid and then somehow not…baking it and ending up with a giant tummy ache.
The good news about these beauties is that you CAN eat them raw and are encouraged to do so. They are so easy to make and so delicious that you’ll totally satisfy your cookie craving. I got the idea from the fabulous food blog CloudThyme, you should check it out when you have a chance. She posts a TON of amazing and healthy recipes and is also in the Seattle area like myself. 🙂
I modified the recipe slightly and then turned out amazing!
Here’s what you’ll need:
- 1/2 cup whole wheat quick oats
- 1/2 teaspoon cinnamon
- 2 tablespoons almond butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon dark chocolate chips
Add oats and cinnamon to food processer, I used my Ninja. Grind until powdered then add all wet ingredients except chocolate chips and sprinkles.
Roll into 10 cookie dough bites and place onto baking sheet.
Freeze over night or for at least 2o minutes or so for a crunchier cookie, or simply put in the fridge.
They came out pretty delectable and even the fiancé approved 😉
I don’t know about you but I’m in the post holiday sugar withdrawal zone. I am craving sweets hard and wanting to eat non-stop. I hear so many people saying things like “In 2014, I’m not going to eat any more sweets, sugars, or bake anymore cookies!” While that’s admirable, I don’t want to give up all of that stuff. Fun food is an amazing part of life. It’s why this year I’m going to be devoting so much more time to finding clean and healthy alternatives and recipes.
A while back, I created my own version of clean fudge. It’s so easy, so delicious (did I mention SO DELICIOUS) that you’ll be asking yourself why you aren’t eating this right now and always. Banana Coconut Peanut Butter Chocolate Fudge!!!
What you’ll need:
- 1 medium-large banana
- 1 tablespoon creamy peanut butter
- 1 teaspoon shredded coconut
- Unsweetened cocoa
- Mash up the banana and 1 tbsp of peanut butter in a bowl
- Line a small baking sheet with wax paper
- Spread peanut butter banana mixture over wax paper into a square (or into a cookie cutter of your choice)
- Set in freezer for about 15 minutes
- While freezing, in a small bowl, add 1 tsp of unsweetened cocoa at a time and small drops of water until you get a chocolate mixture. This will be poured over the fudge.
- Pour chocolate sauce mixture over the banana fudge and then lightly sprinkle with shredded coconut
- Freeze once more to your liking
Fudge needs to be eaten within about 10 minutes of taking out of the freezer, otherwise it melts pretty fast. But it can be taken out and cut into smaller pieces, put into a ziplock container and put back in for easy snacking. This is a great treat substitute for when you really want to go out for ice cream or are craving chocolate. Plus, it’s super healthy and you can eat the entire thing and it’s only 149 calories!! I usually cut it into 4 pieces so they’re only around 37 calories each!
Try it out and let me know what you think! I’m looking for ideas for other varieties, too, much with other kinds of fruit or nutella or almond butter.
It’s spring time and easy recipes are always on my agenda. I’ve made plenty of breakfast casseroles in the past but they are usually filled with fat and cheese (delicious) but not accomodating to my waist line. So I whipped up this easy recipe while back that is so easy, healthy, and delicious you just might want to make it every week! I’ve also decided to start posting on a weekly basis (probably every Wednesday) to keep a steady stream of info out to you guys and not go MIA for months at a time anymore!
- 8 large eggs
- 8oz of ham or turkey breast
- 3-4 cups of fresh spinach
- 6oz crumbled feta cheese (typical package size)
- Preheat oven to 350 degrees
- Grease a 13 x 9 inch pan with cooking spray
- Beat eggs in large bowl until well blended
- Add in crumbled feta and stir
- Chop up meat into bite sized pieces and stir into mixture
- Add in 3-4 cups spinach and blend
- Pour mixture into baking dish
- Bake for 25-30 minutes until middle can be poked with a knife and come out clean
When you pour all of the ingredients into the pan, it will look like there isn’t enough egg mixture to soak the spinach but trust me, as the eggs rise the dish will come out perfect!
You can eat 1/8 of the frittata for 168 calories or 1/4 of it for only 336 calories! My boyfriend LOVES this and wants me to make it all the time. Also a great post-workout snack. You can make it ahead of time and eat it all week, too!
In the picture above I also made a side of sliced bananas and blueberries for a yummy morning treat.