Archive for the ‘Healthy Treats’ Category

100_1480Today I was in the mood for just a big ol’ blob of peanut butter.  I wanted to add some stuff to it though to make it even more nutritious.  Here’s what I stirred together:

  • 2 T. peanut butter
  • 1/4 sc. vanilla protiein powder
  • 1/2 T. real maple syrup
  • 1 t. flax seed

And that’s it!  Not only did it taste decadent, the combo of fat, protein and fiber kept me full for hours!  You’ve got to try this one! 

(300 cals – so make sure you’re counting this as a meal/snack)


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Chocolate Chip Granola


I got this recipe from Heather at Heather Eats Almond Butter.  I used the lesser amount of honey instead of Agave because I was low on Agave Nectar.  Because of this they were a little drier so I made granola instead of cookies like Heather did.  Try it either way though!

1 c. oats, toasted (toast for about 5 minutes in a 350 degree oven)
1/2 c. peanut butter
1/4 c. honey
1/2 c. chopped nuts
1/2 c. coconut
1/2 c. chocolate chips or dried fruit (I used chocolate chips of course…)
1 t. vanilla
1 t. cinnamon

Combine all ingredients in a bowl with a spoon or mixer.  Press onto a cookie sheet and bake for 10 minutes at 325 degrees.  When it’s cool crumble it up and keep in a ziploc baggie. 

This is so good!  But WATCH YOUR PORTION SIZE as this is kind of high in calories!  Approx 1/4 c. has 200 calories.  Enjoy with milk on top like cereal or with milk on the side like cookies!

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Chocolate Chip Muffins


  • 2 T ground flax + 6 T water, whisked (replaces 2 eggs)
  • 1 t vanilla extract
  • 1/2 cup agave (or you could use maple syrup probably)
  • 1/4 cup organic virgin coconut oil
  • 1 cup mashed ripe bananas (2 small)
  • 1/2 cup non-dairy milk (I used hemp)


  • 1 3/4 cup whole wheat flour
  • 2 T wheat germ
  • 1 t cinnamon
  • pinch of nutmeg
  • pinch of fine grain sea salt
  • 1 t baking soda
  • 3/4 cup chocolate chips

Directions: Preheat oven to 325F. Whisk the dry ingredients in a medium sized bowl. In a small bowl, whisk the flax + water to create the ‘eggs’. Allow it to sit for a few minutes. In a large bowl, mix the wet ingredients together. Add flax mixture and whisk. Fold dry ingredients into the wet ingredients being careful not to over stir.  Stir in chocolate chips.  Place batter in a pre-greased muffin pan.  Bake for 18-20 minutes. 

These are SO good!  They are best within a few days though so whatever you don’t think you’ll eat right away stick in the freezer to keep them fresh.  I adapted this recipe from one found on Angela’s site, Oh She Glows.  She’s got some mean baked goods going on at her place!


Try this topped with Peanut Butter Banana Spread for a really great treat!

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These little suckers, my friends taste just as good as a candy bar!  For those of us healthy eaters they may even taste better!  I think they do!  I’ve even got my husband eating these for a post dinner treat.  THAT means they’re really good!

Just take a date (get the “Fancy Medjool Dates” from Costco, they make this treat SO. MUCH. BETTER) and slice open down the middle.  Remove the pit.  Spread 1/2 T. almond butter (or peanut butter) down the middle.  Line 4-5 chocolate chips down the center and put the date back together.  Savor this treat with small bites!  You will love it!  You could even put these together and bring them with you as a portable snack!


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I got a reminder from Krissa a while back about the tofu pudding tutorial I mentioned a few weeks, ok maybe months, ago.  Well, here it is!  The main thing I use tofu for is blending it into things.  It gives puddings and smoothies and really good thick texture.  It doesn’t have a ton of taste so it kind of takes on the flavors of things it is mixed with.  Today I am going to teach you how to make tofu pudding. 🙂

The flavor for today is Chocolate Banana Pudding.  Be creative with mix in’s here and create whatever flavor you feel like!  Warning:  I tried chocolate strawberry and it tasted like barf.  So don’t be creative and create that one.  You won’t like it, I promise. 

Start by blending a whole banana and one 3 oz serving of firm tofu.  I started the blending in my Blendtec but I wasn’t making a big enough serving for it to mix well so I transferred it to my Magic Bullet.  If you don’t have a Magic Bullet that blends single servings in small cups you may have to make a few pudding servings at once for your blender to blend this well. 


Once this is mixed well add your flavorings.  I added 1 T. cocoa and some stevia and mixed well again.


Of course, it needs some toppings.  I added peanut butter and a few chocolate chips.




 See this post by Katie at Chocolate-covered Vegan for tons of tofu pudding flavor ideas!


DON’T FORGET to enter my AMAZING GRASS giveaway!!!  It ends on Wednesday at noon, MST.

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Banana Soft Serve


If you frequent the food blog world you have seen banana soft serve floating around.  It is very easy, very refreshing and very sweet.  It is very easy too!  All you do is slightly thaw two frozen bananas and blend them up!  I used the magic bullet so it was in a smaller cup.  It might be hard to blend at first but just keep on going and soon you will have a very thick banana soft serve! 

And what concoction would be complete without some toppings?  I did peanut butter, coconut and chocoalte chips. 

This is a great and refreshing treat for a summer afternoon!

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Dirt Balls

I got an email from Maureen Jeanson the other day, the author of “Squeaky Gourmet” asking if I would review her new cook book!  It is a great book that focuses on clean eating.  All of her ingredients are good, clean wholesome foods.  I haven’t found a single processed ingredient in her book yet! 


Her book is very informative.  It starts with an intro that talks about carbs, protein and fat and discusses each of those and what they do in our bodies.  She talks about the benefits of eating clean, whole foods and also has tips on efficient cooking.  That is the first 17 pages.  The rest of the book is filled with over 100 great recipes.  Her sections are:

  • Chicken and Turkey
  • Fish
  • Beef
  • Eggs, Dairy and Protein Powder
  • Pork and Wild Game
  • Grains
  • Potatoes
  • Vegetables
  • Legumes
  • Fruits and Desserts
  • Avocado, Dressings, Dips and Nuts

Talk about variety!  She was kind enough to let me share some of her recipes with you guys, so be watching for them over the next week or two.  I’ll make mention if the recipe is from her book.  To purchase this great cookbook go here and use the code “Squeakyfor10” to get $10 off the cover price!

The recipe I have chosen to share with you guys today has three of my favorite ingredients in it:  chocolate, honey and peanut butter!  (I know I just finished saying that all the ingredients are good and wholesome…  but it’s dark chocolate!  That counts as wholesome to me!)

DIRT BALLS (Love the name!)


1/4 cup toasted old fashioned oats
2 T. dry roasted sunglower seeds, chopped (I didn’t have these)
1/2 cup natural peanut butter
2 T. unsweetened cocoa
1/4 c chopped bittersweet chocolate
1 t. vanilla
3 T. honey
2 T. roasted almonds, chopped fine

Toast oats in a skillet on medium heat for 20 minutes (10 minutes was plenty for mine).  In the meantime, combine the rest of the ingredients except for the almonds.  Mix really well with a fork.  When the oats are finished toasting, chop them a little in a food processer or blender.  Put into the mix and combine well. 

Put almonds into a bowl for rolling onto the balls.  (I rolled my balls in fresh, grated coconut instead of the almonds).

If your mix is too sticky to handle, set in the fridge for 30 minutes or so.  Make small balls about 3/4 of an inche across, roll in your hands and then roll in the almonds.  Voila!  Store in fridge in an airtight container. 

You can also add to the mixture or roll the balls in chopped dried cherries, puffed rice cereal, crushed bran flakes, coconut, cocoa powder or powdered sugar.

Each of my little truffles had 53 calories in it and my recipe made 30 balls.  I made these for my family and everyone loved them!!!

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