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.