Vegan and Flourless Peanut Butter Fudge Bars

Remember these cookies?

I loved them so much, I made them into bars.  And I doubled the chocolate.


You are welcome.

 

 

I've been a major peanut butter and chocolate kick recently.  I think it is all I have been eating.

Oh yeah, there is spinach too, but chocolate and peanut butter have taken over.

If you have to ask why, then go and bake a batch of these and then we can talk. 

Good deal?

 

 

I made my Healthy Reese's Fudge which was arguably much healthier than an actual Reese's, but it still wasn't quite what I wanted in a "creatively healthy" chocolate peanut butter dessert.  Ever since I made those aforementioned peanut butter cookies from chickpeas (and had success!) I couldn't get them out of my mind. 

Beans + peanut butter + sweetener = shockingly good.

So this time, I added a couple tablespoons of cocoa powder and spread a dairy-free-from-scratch-chocolate on top.  Peanut butter fudge cookie bars meets super smooth chocolate.

I'm good at this pairing up thing, huh?

 

 

 

 

Speaking of cocoa powder, I about had withdrawals the other day.  Since I can't have regular chocolate chips, I've been using cocoa powder and sweetener all.the.time.  I told one of my friends I eat 1/2 cup a day.  That might be an exaggeration, but only slightly. 

 

When I got out my cocoa powder container and had to bang it on the counter to get the last teaspoon out (note: don't try this at home - cocoa powder blows everywhere!) it ranked as one of my top cooking crisis's.  I live, sleep, breathe chocolate (NOT cocoa powder, already tried that.  Doesn't work) and besides, peanut butter needs a friend.

 

My awesome Dad went to the store and bought me a can of cocoa powder. 

 

{He's pretty awesome.  He doesn't even like chocolate.}

 

 

 

My cocoa powder is well loved and is used twice in this recipe.  First, in the base, but the dominant flavor is still peanut butter.  Don't worry, there are undertones of cocoa throughout every bite.

 

And then there is my favorite part!  That topping tastes like I melted chocolate chips and poured it over the top.  But it is only coconut oil, honey, and (yep) cocoa powder.

 

Are you mind blown?  I still am!  I think it is the coolest thing!  Because of the coconut oil, it solidifies at room temp and becomes like a slab of chocolate.  On top of a slab of peanut butter fudge bar.  You can store these at room temp, but I highly recommend refrigerating them.  It guarantees that the peanut butter layer stays moist and fudgy and the top layer remains smooth and firm. 

 

Please believe me when I tell you that this doesn't taste like beans.  It tastes like peanut butter and chocolate fudge.  You do bake the base, but it remains so fudgy that we can safely call it fudge.  The beans and peanut butter combine to create a filling and satisfying dessert that tastes like dessert!

 

 

 

Vegan and Flourless Peanut Butter Fudge Bars
Recipe Source: The Sweet {Tooth} Life
Yield: 12-16 servings

Peanut Butter Bars:
1 can (15.25) fully cooked chickpeas
1/2 cup peanut butter
1/3 cup honey *maple syrup for strict vegans*
1/4 teaspoon each, baking powder, baking soda, and salt
2 tablespoons cocoa powder

Chocolate Topping:
2 tablespoons coconut oil, melted
3 tablespoons cocoa powder
2 tablespoons honey

Preheat oven to 350.
Rinse chickpeas in cold water.
Blend in a food processor until mostly smooth.
Add honey and blend again.
Add peanut butter and pulse a few times.  Don't blend too much or your peanut butter will seize up.
Remove blade and stir in baking powder, soda, salt, and cocoa powder.
Spread into a lightly greased 9x9 pan.
Bake for 12-14 minutes or until toothpick inserted comes out clean.
Let cool.

Related Recipes:

Vegan Flourless Peanut Butter Chocolate Chip Cookies

 

Healthy Reeses Fudge

 

 

Skinny Chocolate Peanut Butter Milkshake

 

 

This post might be linked up at any of these parties.

 

 

Salted Whole Wheat Chocolate Chip Muffins

Sweet whole wheat muffins with a tender crumb and melty chocolate chips!  The salt on top is optional, but highly recommended as it brings out the chocolate - oh, and there is no butter or cow's milk; these are dairy free!

 

I am addicted to Foodgawker.

 

It is so fun to look through all the beautiful photos of creative food!  Anytime I need inspiration, I go there.  It promises quality pictures and a wide variety of recipes.  And there is no weeding through hundreds of the same recipe on Pinterest because it happens to be incredibly popular.  Don't get me wrong, I am also a major Pinterest junkie, but Foodgawker makes my little food blogger heart very happy.

 

I found this recipe from Pretty Simple Sweet and learned so much from her post!  She revealed all the secrets to a bakery style muffin.  And as you can tell, they work!

 

 

 

Go read the whole post (her photos are really pretty as well) but I will share the one trick that stood out to me.  It makes perfect sense and works like a charm! 

 

Want tall, domed muffins?  Begin baking them at a higher temperature and after a few minutes, lower it to the temperature. This way, the muffins rise quickly and the outside edges will set faster than the center, causing the muffin to have a peak.  Then, they can finish baking at the lower temperature so the edges don't get too brown.  I don't like flat muffins, I mean, that domed top is the best part!  Sometimes, I'll just eat the top part ... please tell me I'm not the only one.

 

 

Ah, yes, the top part.  That is straight kosher salt.  You could definitely use coarse sugar, we just never have it on hand.  And I love the way it looks on baked goods. 

 

If you aren't into the sweet and salty, omit it or use coarse sugar, I won't judge.  I bet it would amazing!  But I love getting the mini chocolate chips and the salt together.  It really brings out the chocolate and adds that addictive saltiness.  My family was split on this, so really, it is up to your personal preference.  It isn't the make it or break it ingredient, but it is what makes this recipe different. ;)

 

 

 

Thanks to canola (or coconut oil) and dairy free chocolate chips, these are friendly to any lactose intolerant diets.  Even better, you don't miss the dairy!  As far as chocolate chip muffins, this is my favorite recipe to date. 

 

Using mini chocolate chips spreads out the melty chocolate pockets on the inside of the muffin, making these extra delicious while warm. 

 

They are perfectly domed, with the crusty, bread reminiscent top that bakeries are known for. 

 

They are lightly sweetened, making them feel dessert worthy, when in reality, you could totally eat one for breakfast.  They're healthy, with only 2-1/2 tablespoons of oil between six hefty muffins, which are 100% whole wheat. 

 

And even though they are whole wheat, they aren't dry or flat. 

 

Finally, aren't they just about the prettiest things you've ever seen?

 

 

I might just be a tad bit obsessed.

Salted Whole Wheat Chocolate Chip Muffins

Recipe Source: The Sweet {Tooth} Life.  Adapted from Pretty Simple Sweet
Yield: 6 muffins

1 cup whole wheat flour
1-1/4 teaspoon baking powder
1/3 cup sugar
1/8 teaspoon salt
1/2 egg
1/2 cup almond milk*
2-1/2 tablespoons canola oil (or melted coconut oil)
1/2 teaspoon vanilla extract
1/3 cup Enjoy Life chocolate chips**

Topping (opt):
Enjoy Life chocolate chips
Kosher salt

Preheat oven to 425F degrees.  

Grease12 muffin cups.

In a large bowl sift together flour, baking powder and salt.

Add sugar.

In a medium bowl, mix the egg with the milk, oil and vanilla extract.

Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. The batter should be quite thick and lumpy. Fold in chocolate chips.

Divide the mixture between the muffin cups almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 375F/190C and continue to bake for an additional 12-17 minutes (this is for standard size muffins. See post notes for jumbo and mini muffins baking times) until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.

*If you aren't lactose intolerant, you can substitute regular cow's milk. 
**If you aren't lactose intolerant, you can substitute regular mini chocolate chips.

 

More muffins!  (I think they are my favorite thing to photograph)

 

Whole Wheat Fresh Cranberry Muffins (dairy free)

 

 

Whole Wheat Peanut Butter Honey Gingerbread Muffins

 

 

Lemon Blueberry Cottage Cheese Muffins

 

 

40 Calorie Chocolate Muffin Cupcakes

 

 

 

Healthy Reeses Fudge

It's Thursday and I need some motivation to finish the week out!  Are you in the same boat?

How does a Reeses sounds?

How does a HEALTHY Reeses sound?  Now we are getting somewhere, eh? ;)

 

Did you know I didn't like peanut butter for the first 11-12 years of my life?  I think it was from one too many peanut butter sandwiches  (I also don't like grape jelly.  Never have, never will as far as I'm concerned.)

 

So, since I didn't like peanut butter, I obviously didn't like Reeses.  I began playing volleyball my 7th grade year and in junior high, we did a thing called "secret sisters."  You got a girl on the volleyball team and you secretly encouraged her with small gifts and notes throughout the year.  It was really fun!  Well, my secret sister (hi Anna M.!) chose Reeses as her favorite candy (we all filled out a questionnaire so as to be accurate with our gifts) and so I went out and bought one of those eight packs at Wal-Mart.  After a couple games, and giving her three or four of them, I still had half the container in my dresser.  One morning, I was hungry, and was like, hey, I'll try one of these!

 

Oh.my.gosh.  Love at first bite.

 

(I still love anything that involves peanut butter being mixed with sugar.  Sweetened peanut butter is the bomb.)

 

I then ate the remaining four Reeses.  Yes, I ate all of my secret sister's candy.  Now that I say that out loud, it sounds bad.  I wish I had been introduced to Reeses in an admirable way.  Unless you eat this  Reeses, your friend will die!  It is your choice!

 

Er, no, we'll just stick with the real story.

 

 

Notes:  The chocolate topping is dairy free and only needs three ingredients!  The coconut oil solidifies at cold temperatures, so you cannot sub another oil for it.  Oh, and this does have sugar in it, but there is only a heaping 1/2 cup for 12 servings.  I think that is pretty good!  The graham cracker crumbs may be subbed for GF graham cracker crumbs, if you want.  Finally, healthy doesn't mean low calorie. :)

 

This has a stronger peanut butter flavor than a normal Reeses, but other than that, the texture and flavor are spot on!

 

Healthy Reeses Fudge

Recipe Source: The Sweet {Tooth} Life

Yield: 16 pieces

 

Peanut Butter Fudge:

2 tablespoons coconut oil

2/3 cup peanut butter

1 teaspoon vanilla

2/3 cup graham cracker crumbs

1/2 cup powdered sugar

 

Chocolate Topping:

2 tablespoons coconut oil

1/4 cup cocoa powder

2 tablespoons powdered sugar

 

Line a 9x9 pan with foil.  Lightly grease foil and set aside.

For the peanut butter fudge: Melt the coconut oil in a medium sized microwave safe bowl.

Stir in peanut butter and vanilla.

Add graham cracker crumbs and powdered sugar.

Stir until combined (mixture will be a little grainy, that is ok)

Spread into prepared pan.  Set aside.

For the chocolate topping: melt coconut oil.

Add cocoa powder and powdered sugar.  Whisk until smooth.

Pour over peanut butter fudge, spreading if necessary.

Freeze for a couple hours before serving.

 

 

Fudgy Carrot Cake Cookies

 

Today's post is going to be short.

 

All you need to know will be summed up in the next 10 words.

 

Fudgy

 

Carrot Cake

 

Cookies

 

Whole Grain

 

Dairy Free

 

90 calories

 

 

These are amazing little cookies!  They are super soft, more so than my average cookie, which is why they earned the word fudgy in their title (an award usually given to brownies only!)

 

But they are still chewy, because we've got equal amounts of oats and whole wheat stirred in. 

 

And they are dairy free, because of two things.  One, coconut oil and applesauce in place of butter.  Two, enough cinnamon and spice to eliminate the need for baking chips.

 

Bam.

 

My whole family gave me so much flack over these.  I mean, you should have heard the fuss. 

 

"Don't tell me you are putting veggies in a dessert?  Seriously?"

 

Yes, seriously, because this doesn't taste like veggies.  This has 3/4 cup of brown sugar, relax.

 

And I'm not exaggerating when I say every single member of my family liked them.  From my Dad to my Mom to Luke to Abigail.  That is saying something.  You really don't taste the carrots, they just add moisture and texture.  What you do taste is the cinnamon.  And the chewy oats.  And that wonderful brown sugar.

 

Oh, and let us not forget that these cookies will not break the bank when it comes to your diet.

 

Note: I am not on a diet, but these recipes are most popular on Pinterest, so I make them.  Just for all my friends who will have questions after this goes live ;)

 

However, if you want a treat that will fill you up, satisfy your sweet tooth, and be ready in 30 minutes - all for 90 calories a cookie? 

 

Then this is for you.

 

 

 

Fudgy Carrot Cake Cookies (whole grain, dairy free)

Recipe Source: The Sweet {Tooth} Life.  Adapted from Averie Cooks

Yield: 20-22 cookies

 

1/4 cup coconut oil, melted

1/4 cup unsweetened applesauce

1 teaspoon vanilla

1 egg

3/4 cups brown sugar, packed

1-1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon baking soda

pinch salt

1 cup whole wheat flour

1 cup old fashioned oats

3/4 cup carrots, grated, loosely packed

 

Preheat oven to 350.  Lightly grease cookie sheet.

Whisk together melted coconut oil, applesauce, and vanilla.

Beat in egg. 

Stir in brown sugar, cinnamon, nutmeg, ginger, baking soda, and salt.

Add flour, stir until combined.

Add oats and carrots.

Scoop onto baking sheet and place baking sheet in freezer for 10 minutes.

Remove from freezer and flatten tops of cookies slightly.

Bake for 10 minutes.

Let cool before serving. 

 

Whole Wheat Fresh Cranberry Muffins (dairy free)

I've been baking muffins like crazy this week!  After several failed cinnamon roll recipes, I decided to stick with what I could do.  I can do muffins!  Better yet, I can do skinny muffins. But cinnamon rolls? … meh, we are still working on that.

These are the second or third batch of muffins I've made this week and these cranberry ones are the best.  And I mean, the best.

I've said this before, I'll say it again:  I will take muffins and sweet breads over cookies any day of the week.  There is something about quick breads and muffins that I just love.  The dense crumb, the moist bread, the fluffy middle - it is my happy place.

(Sprinkles are my happy place, too)

My first batch tasted great, but really dense.  I didn't have enough oil or baking powder to give the muffins that lighter crumb. 

This time around, everything was just right!  Everyone gave these 10 out of 10 ... except for those who didn't like cranberries.  They said the muffin itself was delicious, they just don't care for cranberries.  If you aren't the biggest fan of cranberries, feel free to sub blueberries, chocolate chips, or even raisins.  Whatever you use, these are the best 100% whole wheat muffins I've ever made.  And this combination of coconut oil, soy milk, and applesauce bakes up the most moist and tender muffins I've eaten.  So, these are not only the best 100% whole wheat muffins, I've ever had, these are the best dairy free muffins I've ever had.

 

They're the best ever - period.

 

I personally love the bright color of the cranberries, and the tartness they add.  They're so pretty and brighten any rushed morning, especially these grey snow days.  Trust me from experience, they make grab-and-go breakfasts easy and delicious.

Whole Wheat Fresh Cranberry Muffins (dairy free)

Recipe Source: Adapted from Serena Bakes Simply From Scratch

1/4 cup coconut oil
1/2 cup applesauce
3/4 cup soy milk
1 teaspoon vanilla
2 eggs
1 cup sugar
2 cups whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-3/4 cup cranberries + 1/4 for topping (I used fresh cranberries, but frozen works well, too!)

Preheat oven to 375.
In a large microwave safe bowl, melt coconut oil. 
Stir in applesauce, milk, and vanilla.
Whisk in eggs.
Add sugar, stir until dissolved.
Add flour, cinnamon, salt, baking soda, and baking powder.
Stir until incorporated.
Chop cranberries in half and add to batter.  Fold in gently.
Divide batter between 12 greased muffin cups.
Press reserved 1/4 cup halved cranberries on to tops of muffins.
Bake for 25-27 minutes.
Let cool.

Notes: Freezer friendly!  And did I mention these muffins are the best ever? 

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Roses are red,

Raspberries are too,

But I'm choosing blackberries,

It's time for some blue!

(Cheesy poem #2 - this is why I bake, not write!)

 

Raspberries rule the roost come February. Everything is pink or red - or a dark chocolate. In keeping with the formal theme, I kept this tart lusciously smooth and dark, but instead of using the traditional raspberries, the chocolate pairs with juicy dark blackberries.  I layered some between the crust and the chocolate fudge mousse layer, but also placed some on top.  Blackberries are a little tart, a little sweet, but still seedy and juicy like raspberries.

 

This tart is very untraditional in several other ways.

 

One:  There is no dairy or gluten.  There a lot of hard things in this world and I've come to know that getting a recipe to follow both of those guidelines is no piece of cake.  But this tart is both and it doesn't sacrifice any richness.  Period. 

 

 

Two: That tall, dark, and handsome filling?  (Okay, skip the tall and handsome)  It gets all its creaminess from the power food, the avocado.  Do you love avocados?  *If you don't, I'm covering my ears and singing la-la-laaaaa.*  Where were we?  Avocados ... these are some versatile little fruits (they are also known as alligator pears, for their skin, you know?  You learn something new every day - thank you Google for enlightening me.)  Blended with cocoa powder, sugar, and a little vanilla and coffee, avocados become the richest, thickest, fudgiest mousse I've ever eaten.  And I've eaten a lot of it recently, telling myself I'm somehow prolonging my life or something like that.  I hope I get something out of it, because I've (literally) eaten three whole avocados in less than a week.  Just in this recipe.

I've made chocolate avocado pudding, but for this recipe, I omitted the milk and upped the cocoa powder, creating a thicker and firmer texture.  It is almost like cheesecake.  But I can't call it that, because the title clearly states this is a fudgy mousse ... and I created that title, so yeah, consistency is good!

 

 

And the crust is easy peasy.  Simply oats, coconut, almonds, some coconut oil, and honey.  I didn't bake mine, just stuck it in the fridge, but I bet if you stuck it in the oven (probably 350) for no more than 8-10 minutes, the crust would hold together better and have a deeper, nuttier flavor.  As it is, this is my favorite gluten free crust because of all the textures.  It does NOT taste like a pie crust, but it does taste like a delicious tart crust!  The nutty, crunchy, chewy crust pairs so well with the creamy, sweet, and rich chocolate filling.  And the blackberries, don't forget the blackberries!

 

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Recipe Source: The Sweet {Tooth} Life.  Adapted from Fresh Fit n' Healthy

Yield: 2 servings

Crust:
1/2 cup almonds
1/3 cup oats
2 tablespoon unsweetened coconut shreds (sweetened will work as well)
1 tablespoon coconut oil
1/3 cup honey

Filling:
1-1/2 avocados
1/2 cup + 2 tablespoons cocoa powder
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons instant coffee granules

1/4 cup blackberries

For crust:
Pulse almonds, oats, and coconut in a food processor. 
Pour in melted coconut oil. Add honey.
Pulse until mixture forms a ball.
Press into two small tart pans.
Place in freezer for 10-15 minutes.  Or bake at 350 for 8 minutes. 

For filling:
Blend all the ingredients in a food processor until smooth. 

Tart:
Divide blackberries between two crusts, sprinkling over the crust.
Spread filling over the blackberries.
Serve or chill until serving.

 

Coconut Oil Strawberry White Chocolate Oatmeal Cookies

These cookies are sweet, chewy, soft, and bursting with strawberries and white chocolate chips.  Pretty to look at, delicious to eat, and healthy to boot!  Oh, and did I mention they are mixed in only one bowl?  And that you don't have to chill the dough before baking??

 

I'm finally getting around to Valentine's Day food!

Strawberries are red,
Oats add the chew,
White chocolate and coconut oil,
These cookies rule!
 
(pretty legit, no?) 
I'm taking the liberty of calling these holiday treats because there is red in these cookies! 

 

 

These cookies are incredible.  My family gave them 10 out of 10, which is pretty good considering these are not your average cookie.  Thanks to some easy substitutions, this cookie is good for you!
I now have coconut oil!  I just got my newest jar.  It was on my Christmas list, but my secret santa had it defer to an iTunes giftcard (which I have been loving!)  This is the first recipe I've made with it.  Coconut oil really has no coconut flavor at all and subs 1:1 for oils and butters.  Also with the coconut oil, I used applesauce.  Applesauce can leave baked goods dry or tough or sometimes even crumbly, because it is wet, but not oily.  But because these cookies use all brown sugar (the more brown sugar, the chewier the cookie) and oats, they don't fall apart like some other applesauce cookies I've tried (either from being too moist or too dry)  There is enough coconut oil in these to balance the applesauce and make them taste buttery without the extra fat and calories.

I think the strawberries and white chocolate are so pretty together.  Not only are they a colorful couple, they taste incredible together!  I didn't count on the strawberries adding as much moisture as they did, so I did have to tack on a couple more minutes of baking time, but they were worth it.  (If you are using frozen, I would encourage you to quickly scoop your first batch onto the cookie sheet and then refrigerate or freeze the remaining dough while the first batch is baking, so that the strawberries don't bleed into the dough.  I didn't use fresh, but I assume you would want to do the same with them.)  The strawberries retain their juicy sweetness in the cookie and pair with the creamy white chocolate chips.  Between the oats, the strawberries, and the white chocolate chips, we've got a party for the tastebuds right here.  And one for your diet, because these are pretty darn good for desserts!  (if you are pointing to the sugar and white chocolate chips, I'm covering my ears and pretending not to hear.  what is a dessert without sugar???)

Then we've got the aforementioned oats.  Oats are a great source of fiber and add heartiness to just about anything!  They give a ton of texture to this cookie, so even though it is "lighter," you can still get your daily chew out of it.  I love textured cookies!  For even more stick with ya goodness, there is whole wheat flour hiding behind the strawberries and white chocolate.  I used half whole wheat, half white, but you can use all white if that is what you have on hand.  You can try all whole wheat, I don't know how it would turn out, but if you do, let me know!

 

 

For the sake of cleaning the pan, I made sure the diced strawberries were never at the bottom of the cookies.  Also, I pressed a few reserved white chocolate chips on top of the cookies before baking.  It only takes about a minute extra and you get eye-catching cookies AND more white chocolate!

 

I know Valentine's Day desserts are more formal (and I have one coming) but for a lower key meal, these make a fabulous, family pleaser dessert! 

 

Coconut Oil Strawberry White Chocolate Oatmeal Cookies
Recipe Source: The Sweet {Tooth} Life
Yield: 18 cookies

1/4 cup coconut oil
1/4 cup unsweetened applesauce
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whole wheat flour
1/2 cup all purpose flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 cup oats
1/2 cup white chocolate chips

1/2 cup diced strawberries (frozen is best)

 

Preheat oven to 350.

Melt your coconut oil.

Whisk in the applesauce, egg, and vanilla.  Make sure the egg is beaten in well.

Add in salt, flours, sugar, and baking soda. 

Stir in oats.

Add white chocolate chips and strawberries.

Using a two tablespoon cookie scoop, place cookies on lightly greased cookie sheet.

Bake for 12-13 minutes.

Let cool for five minutes on cookie sheet before moving to a wire rack.

Eat warm or let cool completely before serving.

 

Notes:  If you are using frozen strawberries, I would encourage you to quickly scoop your first batch onto the cookie sheet and then refrigerate or freeze the remaining dough while the first batch is baking, so that the strawberries don't bleed into the dough.  I didn't use fresh, but I assume you would want to do the same with them. 

{Carrot, Cranberry, and Walnut} Snacking Cake

When my grandma was taking meal requests (for when Rebekah was born) I immediately asked for this and bless her, she made me an entire 9x13 pan. And I ate it all. By myself. I live with some challenged people, obviously, because they don't like this.

It's called Snacking Cake, but to me, that does NOT do it justice.  Look at everything in it!  Surely, there is a better name. But snacking cake it was, snacking cake it will remain. I just added a little to the beginning to help everyone know how wonderful this is ... since you need to know. 

 

Reasons why you'll like this:

It's chock full of texture! (cranberries, raisins, and walnuts)!  

Its got the bright and fresh addition of orange juice. 

It's moist, thanks to the shredded carrots and apples. 

It's dense, my favorite texture, but not dry (see above) and sustaining since there is two cups of quick oats. 

In a nutshell, it tastes incredible but is still really healthy!

Should I tackle this subject of healthy?  I think I will ... Prep for my persuasive essay on dieting. 

In this season where gluttony can be justified, there is a big push for healthy options.  It is important to take care of our bodies, no question, but I feel this idea of healthy can be all consuming.  It gets in our heads.  We become obsessed with making the healthiest decisions all the time and any slip up leads to guilt and disappointment.  Also, we become "better" when we are healthy. But I think there is a difference between feeling better physically and feeling better about ourselves mentally. Like, I feel good about myself when I buckle down and run in 40 degree weather.  My body just feels better. However, I don't feel better about myself compared to other people because I ran.  I don't think it is bad to run or to stay in shape, I do think it is bad when it becomes something a person has to do to feel good about themselves.  

More often than not, I see the idea of healthy being chosen not because a person wants to be healthy, but because they want to be skinny. 

They diet not so that they can enjoy their grand kids or lower their blood pressure, but because they want to fit in with the runway models. Granted, I'm not exposed to the older generation, so healthy is different based in your age. But the prevalent feeling is "I'm not pretty enough, let's lose some weight."  

That's not healthy!  That's skinny - and there is a big difference.  That's my biggest deal with dieting; it's goal is usually skinny, not healthy. 

This season is full of large meals and lots of food. There are all sorts of "stay skinny" plans and tips, but to me, that takes the joy out of Thanksgiving. Enjoy your pie, but enjoy your veggies and snacking cake, too. Moderation is great, but a good mindset is best.  

Snacking Cake

Recipe Source: Recipe from my Grandma
Yield: 16-24 servings
 

2 cups flour 

2 cups quick oats 

1-1/2 cups sugar 

2-3/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/8 teaspoon salt 

3 eggs 

1 cup orange juice 

1/3 cup coconut oil, melted *

2 medium carrots, shredded 

2 medium apples, peeled and shredded 

1 cup each; dried cranberries, raisins, and walnuts 

Combine first six ingredients in a large mixing bowl. In a small bowl, whisk eggs, orange juice, and coconut oil together. Pour wet ingredients into dry and stir until combined. Fold in carrots, apples, cranberries, raisins and walnuts. Pour into a greased 9x13 pan. 

Bake at 350 for 40-45 minutes or until toothpick inserted comes out clean. 

* Do not worry about there being any coconut flavor!  Coconut oil is just a healthier oil option that really doesn't taste like coconut. Also, I know some readers do not have coconut oil, so you can sub vegetable oil if desired. 

Almond Joy Energy Bites (No bake and Gluten Free)

Hello from Nationals!  My favorite memory of Halloween is the mini almond joys.  Oh my goodness, I could eat half a dozen of those in a heartbeat.  Now, I can have them in a healthy form!  But before I get to these energy bites, I want to thank you for all your sweet comments.  Seriously, you make my day.

Icing my hand does not make my day. (Icing cupcakes does ... But I can't do that right now.)

Ice hurts!  I know it's supposed to reduce swelling and pain, but, wow, my hand hurts worse after I ice it. I'd like to think I have a higher pain tolerance!  However, all athletes use ice when they hurt something because they know the pain is worth the quicker recovery. (Note to self; pick up games of volleyball do not result in quicker recovery. :)

I don't like the ice on my hand right now but I'm grateful something so simple makes such a difference. As I was thinking about this (I usually kill my 20 minutes of ice time on pinterest, but tonight, I just laid on the couch) I realized for me right now, grace is like that ice. It hurts me to give it. Isn't that terrible?  I don't like giving people grace or the benefit of the doubt or a smile when I feel like being rude. It hurts my pride to be gracious sometimes. But, it always makes me feel better. That's not ever a good reason to do something, but in this case, it not only blesses the person, but it lets Jesus shine through me and keep molding my heart. That's something that has popped up again and again in my bible times - letting Jesus mold my heart. The act of getting my heart to a place where if has no will and yields to Jesus. Where my life is given to God to interrupt and mold as He chooses. It's made me realize if I can't be responsible in the little things like grace, then there is something wrong with my relationship with Christ. That thought hurts, too, but if I respond to it, it will make me better. 

So, as I sit here trying to recreate Antarctica for my hand, I'm hoping to get rid of the Antarctica around my heart and let God melt and mold it as He chooses. 

I'm also eating the last of these energy bites. They're the only redeeming part of icing my hand:)

These are incredible. They truly taste like almond joys - but they're healthy!  The honey is the sweetener and binder, but not the dominant flavor. It's the coconut and chocolate chips that take center stage here.  The coconut shreds make these chewy and if you like coconut, feel free to add extra. My favorite part is the mini chocolate chips. First, they're mini!  I mean, what is not to love?  And second, they're chocolate!  Seriously, what is not to love?  

And these are gluten free, if you use certified oats. The perfect snack or dessert and they come together in five minutes. Totally worth icing my hand.

Almond Joy Energy Bites
Recipe Source: The Sweet {Tooth} Life
Yield: 12 bites

1 cup quick oats (divided) (use gluten free certified oats to ensure this is gluten free)
1/2 cup coconut shreds, sweetened
1/2 cup almonds (I used slivered)
1 tablespoon coconut oil
1/4 cup honey
1/4 cup mini chocolate chips

Using a small food processor, grind 1/2 cup oats into a flour (or close to.)  Add almonds and pulse until finely chopped.  Add coconut shreds and remaining half cup oats and pulse once or twice. Pour in coconut oil and honey and pulse until mixture forms a ball. Stir in chocolate chips. Roll into 8-10 uniform balls and serve. Store at room temp or in refrigerator.

 

Blueberry Coconut Oatmeal Smoothie

I don't know about you, but I'm happy it's Saturday. 

I love my Saturday mornings and although part of it will be spent at Auditions this morning, I'm ready for a full afternoon to do as I please. I hope to bake something from my chocolate board, figure out physics (ugg, I've read the chapter a dozen times and have gone nowhere) catch up with some friends and get in a run. I do enjoy the weekends. Anything I do on the weekend seems extra, you know?  Bonus points ... I'm all about bonus points. You know what else I'm all about? ( I seriously need new transitions) Smoothies.  (P.S.  there are a lot of pictures in this post. Consider yourself warned.) 

Guys, I tried oats in my smoothie for the first time ever ... where has this been all my life?  It added so much "fill me up" and held me for hours longer than normal. That was something I had missed from my other smoothies.  

 

I know, I know, I could add flax and spinach and chia seed, but lets face it; I'm self conscious about oats in my smoothie, let alone kale and protein powder. My family isn't quite ready for all that other healthy power foods. I don't think they'll ever care and that's a-ok. It's nice not to have the pressure of eating right all the time.
 

 

In addition to oats, I also added coconut and coconut oil for some healthy fats. Works like a charm. And this smoothie tastes amazing, sweet, thick, creamy, coconut-y and fruity.  I was surprised by how much I liked the added texture in my smoothie. Smoothies are supposed to be smooth (hence the name ... I know, I'm smart that way;) but the heartiness of the oats blended with the yogurt was delicious.  As with all smoothies, feel free to adjust any measurements. Only use 1/4 cup oats got less texture, add more blueberries and yogurt for more body and stronger flavor, add
more milk to thin it out - its completely customizable!

 

 

I really appreciated how long this kept me full and fueled. For some of you, this may be old hat, but if its not, try it!  

 

Blueberry Coconut Oatmeal Smoothie 

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 serving

1/3 cup quick oats 

3/4 cup vanilla yogurt (Greek or regular)

3 tablespoons milk

1 tablespoon coconut oil

1 cup frozen blueberries 

2-3 tablespoons coconut shreds 

In a food processor or blender, pulse oats a few times. Add milk, coconut oil, and yogurt and pulse again.  Finally, add blueberries and coconut shreds and blend until all the ingredients are blended well together. Serve immediately.

Related Recipes:

Skinny White Chocolate and Blueberry Milkshake

Blueberry Lemon Cottage Cheese Muffins

Homemade Blueberry Larabars