|
|
* * * * * * * * *
s h i r l e y ' s fave
Adapted from Jennifer Segal's Thin & crispy Banana Oatmeal Cookies
(our changes in parenthesis)
· 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
(3/4 all purpose flour, ¾ cup almond flour or you can use 1-1/2 cups almond flour)
· 3 cups old-fashioned oats ( or 3 cups steel cut oats)
· 1-1/2 teaspoons cinnamon
· 1/4 teaspoon nutmeg
· 1 teaspoon baking soda
· 1 scant teaspoon salt
· 2 sticks (1 cup) unsalted butter, softened but still cool
(1 stick of unsalted butter & ½ cup of unsweetened apple sauce)
· 1 cup granulated sugar (1/2 cup of sugar)
· 3/4 cup light brown sugar, packed (1/2 cup of brown sugar)
· 1 large egg
· 2/3 cup mashed bananas, from 2 overripe bananas
· 1 teaspoon vanilla extract
See link below for Preparation & baking
(3/4 all purpose flour, ¾ cup almond flour or you can use 1-1/2 cups almond flour)
· 3 cups old-fashioned oats ( or 3 cups steel cut oats)
· 1-1/2 teaspoons cinnamon
· 1/4 teaspoon nutmeg
· 1 teaspoon baking soda
· 1 scant teaspoon salt
· 2 sticks (1 cup) unsalted butter, softened but still cool
(1 stick of unsalted butter & ½ cup of unsweetened apple sauce)
· 1 cup granulated sugar (1/2 cup of sugar)
· 3/4 cup light brown sugar, packed (1/2 cup of brown sugar)
· 1 large egg
· 2/3 cup mashed bananas, from 2 overripe bananas
· 1 teaspoon vanilla extract
See link below for Preparation & baking
|
|
* * * * * * * * *
|
Peachy ice cream
Mmm-mm! refreshing for a summer's day!
I used monk fruit sweetener instead of sugar, and plain, nonfat greek yogurt. so easy... my ninja blender makes it quick. mixing everything but fruit first gives you control of the peach bits you want. We had nectarines, so I tried that. Probably any fruit would be yummy! |
|
* * * * * * * * *
Pennie’s Healthier Chocolate Clusters
( altered an Ellie Krieger recipe)
1 cup coarsely chopped nuts (choose from healthy raw almonds, roasted almonds and walnuts or any combination)
½ cup dried fruit (I used cranberry and blueberry, apricots and cranberry are also yummy)
6 oz. Baker’s semi-sweet baking chocolate squares with 54% Cacao or higher ( I used 54%)
Toss nuts and fruit in a bowl. Line a baking sheet with wax or parchment paper.
Melt dark chocolate in a double boiler (I used a small pot and metal bowl. Make sure boiling water doesn’t touch bottom of bowl.)
Once chocolate is melted, pour out about half the water and add just a little tap water to just keep the chocolate warm when stirring in the nuts and fruit.
When thoroughly coated, form clusters (I use a kitchen teaspoon) on baking sheet and refrigerate for 20 mins. Then, I store them in a closed container in the fridge. Makes about 20 bite size clusters.
Richard and I estimate 3 points each on Weight Watchers. Quenches the sweet tooth! Healthier than peanut clusters with caramel and milk chocolate.
Quick, easy, very little mess and a crowd pleaser!
( altered an Ellie Krieger recipe)
1 cup coarsely chopped nuts (choose from healthy raw almonds, roasted almonds and walnuts or any combination)
½ cup dried fruit (I used cranberry and blueberry, apricots and cranberry are also yummy)
6 oz. Baker’s semi-sweet baking chocolate squares with 54% Cacao or higher ( I used 54%)
Toss nuts and fruit in a bowl. Line a baking sheet with wax or parchment paper.
Melt dark chocolate in a double boiler (I used a small pot and metal bowl. Make sure boiling water doesn’t touch bottom of bowl.)
Once chocolate is melted, pour out about half the water and add just a little tap water to just keep the chocolate warm when stirring in the nuts and fruit.
When thoroughly coated, form clusters (I use a kitchen teaspoon) on baking sheet and refrigerate for 20 mins. Then, I store them in a closed container in the fridge. Makes about 20 bite size clusters.
Richard and I estimate 3 points each on Weight Watchers. Quenches the sweet tooth! Healthier than peanut clusters with caramel and milk chocolate.
Quick, easy, very little mess and a crowd pleaser!
* * * * * * * * *
Walnut Fruit Bites
NOTE: From my calculations, each ball is a little over 100 calories, so they are not meant to be gobbled up. I would suggest one or two to satisfy an afternoon sweet tooth or, a much healthier alternative to a candy bar, especially for kids and it’s easy for them to help.
In a food processor:
2 cups Dates, quartered (prunes, dried apricots or figs, whatever you have.) Whirl them around a bit.
Then add:
1 1/2 cups walnuts
2 tsp. Vanilla
1/4 cup almond butter (or other)
Process till it forms a ball (you may need to add a few drops of water for it to form a ball.) Remove from processor and form about 30, 1” balls (I used a melon baller) on a cookie sheet lined with parchment paper. Refrigerate about 20 mins.
Optional: melt semi sweet bakers chocolate (50% cocoa at least.) Dip each ball in chocolate to coat the bottoms and return to the parchment paper. Refrigerate another 10-15 mins. to serve.
Probably best to store in fridge to keep firm.
NOTE: From my calculations, each ball is a little over 100 calories, so they are not meant to be gobbled up. I would suggest one or two to satisfy an afternoon sweet tooth or, a much healthier alternative to a candy bar, especially for kids and it’s easy for them to help.
In a food processor:
2 cups Dates, quartered (prunes, dried apricots or figs, whatever you have.) Whirl them around a bit.
Then add:
1 1/2 cups walnuts
2 tsp. Vanilla
1/4 cup almond butter (or other)
Process till it forms a ball (you may need to add a few drops of water for it to form a ball.) Remove from processor and form about 30, 1” balls (I used a melon baller) on a cookie sheet lined with parchment paper. Refrigerate about 20 mins.
Optional: melt semi sweet bakers chocolate (50% cocoa at least.) Dip each ball in chocolate to coat the bottoms and return to the parchment paper. Refrigerate another 10-15 mins. to serve.
Probably best to store in fridge to keep firm.
* * * * * * * * *
"Eat a Rainbow" FRUIT SALAD!
|
throw together any fruit you’d like in one large container for your family to enjoy whenever,
or in small, individual containers to bring for lunchtime. This is our usual: Pineapple apple mandarin oranges red grapes bananas blueberries peaches You can put in anything you’d like: strawberries, cantalope, whatever you have, whatever you like. Try to stay away from heavy syrup if you use canned, but a little bit won’t outweigh the benefits of the fruit. You just need as much juice to coat the fruit, especially the apples and bananas, to keep them from turning brown. but remember fruit is full of natural sugar so exercise portion control. Enjoy a dose of goodness! |
|
* * * * * * * * *
Eight layer salad
|
This is one of my son's favorites!
And it was just so pretty, I had to take a picture before adding the last layers. 
|
* * * * * * * * *
|
yum!
Weekend breakfast. in a microwave safe bowl or measuring cup, I collect my fresh or frozen blueberries, pecans and drizzle of maple syrup and warm it a few seconds.
Then pour over fresh or toasted pumpkin waffles and sliced banana. |
|