Christmas Apple Nachos

This sweet treat is always a homerun in our household!  I should name this 'Gone in 10 seconds apple nachos'.....delicious!

 

 

 

2 large apples, peeled, cored and sliced

dark chocolate, melted (about 2 or 3 blocks)

peanut butter, melted (about 2 tbsps.)

candy coated chocolate pieces (about 1/8 cup)

 

Arrange apples on plate.  With a spoon, drizzle peanut butter and chocolate all over the apples.  Sprinkle cc chocolate pieces.  Enjoy!

 



Garlic Spinach & Broccoli Polenta

You can whip this up in about 5 minutes flat.......super healthy, satisfying and delicious! 

The combination of all these flavors work so well together.

1/2 cup dry Organic Polenta (Corn grits)
1 1/2 cups water
1/8 cup frozen spinach, defrosted
1/8 cup frozen broccoli, defrosted
3 tbsps. grated parmesan
1 tbsp. lemon juice
1 clove of fresh garlic, finely minced 
Pinch of sea salt
Fresh cracked pepper

• In a small pot, bring water to boil.  Add polenta, stir and lower heat to medium. 
• Cook polenta for about 4 minutes. 
• Add spinach and broccoli.  Stir and cook for another 1 minute on medium heat. 
• Turn heat off.  Mix in parmesan, garlic, lemon juice, salt & pepper. 
• Transfer to dish and enjoy!

 This recipe yields 1 serving.
About 220 calories per serving.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Flourless Black Bean Dark Chocolate Brownies

 Absolutely no bean taste.....Just pure rich dark chocolate yumminess.

  

3 cups black beans, rinsed and drained
1/2 cup dark chocolate unsweetened cocoa
3 tbsps. coconut oil, melted
1/2 cup turbinado sugar
1 tsp. vanilla extract
2 packets of stevia
3 eggs, beaten
1/2 tsp. baking soda
1/2 cup of dark chocolate, chopped

• In a food processor, add your black beans and 3 tbsps. of water.  Blend until completely smooth. 
• In a large bowl, combine black bean puree, melted coconut oil, sugar, stevia, beaten eggs and baking soda.  Mix well until completely combined. 
• Add the chopped chocolate and mix. 
• Preheat oven to 325 degrees F. 
• Grease bottom and sides of a 9x9 baking pan with coconut oil. 
• Pour brownie mixture into pan and bake for 325 degrees F. for 30-35 minutes. 
• Let cool completely and enjoy! 

This recipe yields about 12 equal servings.
About 92 calories and 3 grams of protein per serving.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Super Rich Dark Chocolate Brownies (made with sweet potatoes)

These super rich brownies have an intense dark chocolate flavor.  It's hard to believe that they are made with mashed sweet potatoes.....yes, that's right.....sweet potatoes...
Don't worry...trust me, the taste is all yummy chocolate and that's all you will taste!

1 cup baked sweet potatoes, skin off and mashed
3 packets of stevia
2 eggs
9 tbsps. dark chocolate cocoa powder
2 squares of dark chocolate, chopped
1 tbsp. vanilla extract
2 tbsps. almond flour
3 tbsps. coconut oil
1 tsp. baking soda
1/2 tsp. fine texture sea salt
1 square of milk chocolate, chopped

• In a large bowl, combine sweet potatoes, stevia, eggs, cocoa powder, vanilla extract, almond flour, coconut oil, baking soda and salt. 
• Mix all ingredients together well with hand blender while scraping sides of bowl. 
• Add the chopped dark chocolate and mix well with a spoon. 
• I use a cupcake pan for easy portion control.  Grease cupcake pan with coconut oil.  Spoon mixture evenly into pan.  This recipe will yield 12 brownie cupcakes.
• Sprinkle chopped milk chocolate on each brownie cupcake. 
• Bake in preheated 325 degree F. oven for about 30-35 minutes. 
• Let cool and enjoy.  I store my cupcake brownies once cooled in the fridge.  They are sooooo good!! Enjoy!

This recipe yields about 12 equal servings.
About 90 calories per serving.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

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Sweet Potato Pudding Cake

4 cups baked sweet potatoes, skin off and mashed
1 banana
2 apples, peeled and chopped
3 carrots, peeled and chopped
8 oz. almond milk
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. fine texture sea salt
3 packets of stevia
1/2 cup old fashioned whole oats
1 tbsp. flax seeds
1/4 cup almonds
1/4 cup raisins
3 dates, chopped

• In a food processor, combine chopped apples, carrots and almond milk.  Grind to smooth texture. 
• In a large bowl, combine sweet potatoes, banana, apple/carrot/almond milk mixture, vanilla extract, baking soda, sea salt and stevia.  Set aside.  This is your filling.
• To make your crust, combine oats, flax seeds, almonds, raisins and chopped dates in food processor.  Grind to a small crumbly texture. 
• Grease a 13x9x2 pan with coconut oil.  Press crust firmly into bottom of pan.  Pour mixture over crust. 
• Bake in preheated 375 degree F. oven for 35 minutes. 
• Let cool and then transfer into refrigerator to fully cool and set for at least an hour. 

This recipe yields about 12 equal slices/servings.
About 90 calories per slice.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Ukrainian Cabbage Rolls (Holubtsi)

1 large head of cabbage
1 lb. of extra lean ground beef
3 cups of cooked rice
(I use long grain brown rice - traditionally, white rice is used)
3 onions, finely chopped
2 cloves of garlic, minced
2 cups tomato juice
1 tbsp. lemon juice
2 tbsps. olive oil
1 tsp. paprika
1 tsp. sugar (I use turbinado sugar, however granulated sugar is fine as well)
Kosher Salt & Pepper

• Trim the stem of the cabbage head and place into large pot filled with water.  You want to make sure the water covers the cabbage.  Heat to boil and cook until cabbage is softened and leaves are pulling off (about 15-20 minutes once the water starts to boil).

• Drain the cabbage in a colander and let cool.  Gently pull the leaves off. 



• In a pan on medium heat, add olive oil and onion.  Heat through until onions start becoming translucent.  Turn heat to low.   Add garlic, paprika, sugar.  Sprinkle a tsp. of salt and pepper.  Cook on low for about 25 - 30 minutes until golden brown.

• In a large bowl, mix together cooked rice and sautéed onions.

• In a pan on medium heat, cook meat thoroughly and drain well.  Add meat to rice/onion mixture and mix well. This is your filling.

• This is your filling and cabbage leaves for wrapping.



• Gently take one cabbage leaf, place filling in the center. 

• Fold center over filling, fold over sides and roll center over. 



• In a 13x9x2 pan, pour 1 cup of tomato juice onto the bottom of the pan.  Continue with the cabbage rolls until all the filling is gone.  Make sure to place each one snuggly next to each other in pan, seam side down.

• Place extra leftover leaves loosely on top of rolls.  Pour the lemon juice into the remainder cup of tomato juice, mix and pour over cabbage rolls.

Cover pan tightly and bake in preheated 375 degree F. oven for about an hour. 

Uncover and cook for another 5 minutes.  Enjoy!  Serve warm with sour cream on the side....delicious!!



Peanut Butter Cookies

The same old fashioned peanut butter taste you love in this classic cookie but with a healthy twist....only about 45 calories each!!

 

16 oz. peanut butter
1 egg
4 tbsps. turbinado sugar (raw sugar)
2 tbsps. old fashioned whole oats, ground to fine texture
(You can use gluten free oats if you are gluten sensitive)
1 tsp. flaxseed, ground to fine texture *optional

• Preheat oven to 350 degrees F. 
• In a large bowl combine, peanut butter, egg, 3 tbsps. sugar, ground oats and flaxseed.  Mix thoroughly with spoon.

 

• Drop by tablespoonful onto cookie sheet. 
• Press cookie in a criss cross pattern with fork. 
• With the remaining 1 tbsp. of sugar, sprinkle lightly on the tops of each pressed cookie. 
• Bake at 350 degrees F. for about 13-15  minutes. 

When the cookies are finished baking, take out of the oven and let them sit until cooled on baking sheet for at least 15 minutes before you transfer them. The cookies will be very crumbly until they are completely cooled. 

• Carefully transfer them with a spatula onto a cooling rack. 
• At this point, I put them into the freezer to chill and set.  You can put them in the fridge as well, up to you. 

This recipe yields 24 cookies. 
About 45 calories per cookie.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product labels that are used. 

Pumpkin Banana Cheesecake w/ Almond, Date & Oat Crust

This cheesecake is absolutely delicious and absolutely good for you.  It tastes like a full fat/full calorie cheesecake, but it's not. Make this for Thanksgiving this year and enjoy a slice....or two! About 135 calories per slice!!

3 1/2 cups fresh or canned pumpkin puree (make sure it's 100% pumpkin with no added ingredients)

1 banana

1/4 cup plain cream cheese, softened

1 tbsp. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla extract

1 tsp. ground cinnamon

4 tbsps. turbinado sugar

1/4 cup old fashioned whole oats

4 dried dates

1/4 cup almonds

coconut oil

* optional * 1 tbsp. flax seeds

• Preheat oven to 375 degrees F. 
• In a large bowl, combine pumpkin puree, banana and softened cream cheese. 

 

• Mix with blender thoroughly until combined and smooth. 
• Add sugar, cinnamon, baking soda, salt and flour. Mix well.

• * optional * 1 tbsp. flax seeds (At this point, I like to throw in the flax seeds for added nutrition....completely up to you)

• In a food processor, combine dates, almonds and oats.

• Grind/Pulse thoroughly.  You want a medium to fine texture.

•  Grease a 9 inch pie dish with coconut oil.  Press the crust mixture into dish.

• Pour filling over crust.

• Smooth mixture evenly into dish and bake at 375 degrees F. for 30 minutes.

• Cover with tin foil and bake for another 7-10 minutes.  Let cool at room temperature.  Once cooled, transfer pie to refrigerator and chill for about 2 hours.  Serve cold.

I bet you can't eat just one slice!.......Enjoy!  Add a scoop of fresh whipped cream for added Yum!

This recipe yields about 8 equal slices/servings.
About 135 calories per slice.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Banana Apple Pumpkin Muffins with Flax & Toasted Almonds

1 1/2 cups all purpose flour or whole wheat flour
1/2 cup whole old fashioned oats, finely ground
1 banana, ripe
2 apples, peeled, cored and diced into chunks
3 cups fresh pumpkin puree
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsps. flax seeds
2 tbsps. packed light brown sugar
almonds, chopped
ground cinnamon
coconut oil

• Preheat oven to 375 degrees F.
• In a large bowl, combine flour, oats baking powder baking soda and salt.  Set aside.

• In a food processor, combine pumpkin puree, apple chunks and the ripe banana.  Blend well to a smooth mixture.

• Spoon mixture into the dry ingredients and mix well.
• Add the flax seeds, vanilla extract, brown sugar and a sprinkle of cinnamon.  Mix until combined.

• Grease a muffin pan with coconut oil and spoon in muffin mixture about 2/3 full.
• Sprinkle each muffin with chopped almonds and bake for about 25 minutes. 
• Once baked, let cool in pan for a minute and transfer onto cooling rack until completely cooled.

This recipe yields 18 muffins. 
About 80 calories per muffin.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Garlic Chicken Vegetable Kamut Grain Soup

 

Easiest soup you will ever make!  Delicious and super good for you! 

 

 

10 cups of water
1/2 cup of Kamut grain, dry (if you do not have Kamut grain on hand, you can substitute equal portions of brown rice)
4 oz. chicken breast
1 tsp. fresh ginger
9 cloves of garlic, peeled and chopped
1 onion, peeled and left whole
5 carrots, peel on and chopped
3 cups frozen spinach
1 tbsp. lemon juice
1 tbsp. black pepper
7 bouillon cubes, chicken or beef

In a large pot, combine all ingredients and cook on high heat to boil.  Once boiling, cover and lower heat to low and cook for 40 to 50 minutes, stirring occasionally. 

This recipe yields about 12 cups.
About 59 calories per cup.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Banana Flaxseed Smoothie

1 medium banana
1 tbsp. flaxseeds
8 oz. unsweetened vanilla almond milk
2 or 3 ice cubes

Blend all the ingredients together and enjoy! 

About 160 calories per serving.

Pumpkin Cheesecake w/ Almond & Flaxseed Crust

 

 

 

 



Filling:
2 1/2 cups pumpkin puree (I used fresh puree but canned pumpkin is fine)
4 oz. low fat cream cheese, softened
3 tbsps. flour
1/2 tsp. salt
1 tsp. baking soda
1 egg, beaten
1/4 cup turbinado cane sugar
1 tbsp. cinnamon
1 tsp. nutmeg

Crust:
1 tbsp. flax seeds
1/4 cup almonds

• Preheat oven to 425 degrees F.  
• In a large bowl, cream together softened cream cheese and sugar. 
• Add egg, pumpkin, salt, baking soda, flour, cinnamon and nutmeg. 
• Beat all ingredients together for about a minute. 
• Spray a 9 inch pie dish with nonstick spray. 
• In a food processor or coffee grinder, grind together flax seeds and almonds. 
• Evenly, sprinkle the almond/flaxseed crust onto the bottom of the dish. 
• Pour batter into dish covering the crust. 
• Dust the top with a sprinkle of cinnamon. 
• Bake at 425 for 15 minutes and then lower the temperature to 375 degrees F.  Bake for another 30 minutes. 
• Let the pie cool and set on the counter for 30 minutes. 
• Transfer to the fridge to completely set and cool for 3 hours. 

This recipe yields about 8 equal slices/servings.
About 125 calories per slice.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Roasted Butternut Squash, Spinach & Flax Seed Pasta Salad

2 cups cooked gluten free spiral pasta (use whatever pasta you like)

1/4 cup chick peas

3 cups roasted butternut squash

3 cups frozen spinach, thawed

3 cups frozen broccoli, thawed

3 medium sized carrots, peeled and sliced

1/4 lemon juice

2 tbsps. extra virgin olive oil

1/4 cup parmesan cheese

1 clove fresh garlic, minced

3 tbsps. flax seeds

Salt and Pepper

Preheat oven to 400 degrees F.  Peel the butternut squash and cut into bite size cubes.  Sprinkle with Salt and Pepper and a drizzle of extra virgin olive oil.  Roast for 25 minutes.

In a large bowl, combine all the ingredients.  Serve cold.

This recipe yields about 8 cups. 
About 112 calories per cup.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 





Apple Crisp

Everyone seems to have a recipe for 'apple crisp'....and most are full of butter, sugar and all things tasty...yes...but not so good for you.  Why take something so naturally good for you, like an apple, and make it unhealthy??!? 
This revised, much healthier version of the original is low calorie and let me tell you.....Does. Not. Skimp. on taste!!! Trust me when I tell you that every bite is pure YUM!  It tastes bad for you, but it's not!

4 large apples, skin on, diced
1/8 cup almonds, chopped
1/8 cup raisins
3 tbsps. whole old fashioned oats
4 tbsps. pancake mix
2 tbsps. turbinado cane sugar 
1 1/2 tsps. lemon juice
1/2 tbsp. butter
honey

• Preheat oven to 350 degrees F. 
• In a bowl, combine apples, almond, raisins, 2 tbsps. of pancake mix, lemon juice and a drizzle of honey.  Mix well until everything is evenly coated.
• In a small bowl, combine oats, sugar , butter and 2 tbsps. of pancake mix.  This is your crumb topping. 
• Spray a 9 inch pie pan with nonstick cooking spray.  Pour the apple mixture into the pie pan. 
• Sprinkle the crumb topping over the apples. 
• Cover with tin foil and bake for 25 minutes.  Uncover and bake for another 20 minutes. 

This recipe yields 4 generous servings. 
About 140 calories per serving.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Vanilla Almond Peanut Butter Granola

Vanilla Almond Peanut Butter Granola

Talk about healthy and delish!.......Crumble some over greek yogurt, frozen yogurt or ice cream.....or just eat some right out of the container! Its addictive!

4 cups whole grain oats
1 cup whole almonds
1/2 cup light brown sugar
1/4 cup honey
4 tbsps. water
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1 cup raisins or dried cranberries
1 tsp. vanilla extract
1 tbsp. peanut butter
1/2 tsp. unrefined expeller pressed organic coconut oil

• Preheat oven to 300 degrees F.
• In a large bowl combine all ingredients, except for the coconut oil.  Mix well until thoroughly combined.

• Grease a large edged cookie sheet with 1/2 tsp. of coconut oil. 

• Evenly spread the granola mixture onto the cookie sheet.  Bake at 300 for about 30-35 minutes. 

 

This recipe yields about 6 cups. 

 

120 calories per serving (1/4 cup).

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.  

Ukrainian Borscht

Ukrainian Borscht
This soup is so healthy and soooo very delicious!  Enjoy this soup on a cold fall day or any old day! 
Trust me...if you feel a cold coming or you have one....do your immune system a favor and make this soup for yourself.
Add a boiled red potato to the soup....so yummy!
 

6 large beets – peeled and cut into bit size chunks

2 cans of whole beets w/juice
1 1/2 cups of tomato juice
8 cups of water
2 medium onions, diced2 celery stalks, diced
1 parsnip, cut into bite size pieces

2 carrots, diced

3 beef bouillion cubes
1 chicken bouillion cube
4 garlic cloves, peeled and left whole

2 tbsps. of butter

2 tbsps. of flour

1 tbsp. of lemon juice

Kosher salt

Fresh ground black pepper

 

( I like all the cut up vegetables in my soup.....you can leave them in....or if you prefer just 'clear' broth....leave all the vegetables in larger chunks....cook through to flavor stock and then remove prior to eating.)
 

I use a very large pot.  This recipe will yield about 20-24 cups of soup when you leave all the chopped vegetables in. 

• Add all the ingredients above (except for the butter, flour and lemon juice) into the large pot. 
• Bring to a boil, then lower heat and simmer till the beets and vegetables are soft.
• Make a roux with the equal parts of butter and flour.  Add the lemon juice to the roux.  Add the roux to the soup and stir well.
• Bring to boil for about a minute and you are done! Enjoy!

This soup freezes well in air tight jars. 

Calories per 1 cup serving (8 oz.) - about 60 calories.

 Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.