Sugar Christmas Cookies (Healthy-Style)

When I say "guilt-free" sugar cookies, I'm not talking about vegan or gluten-free or anything of the sort but more as in "these-will-not-make-you-want-to-lose-all-hope-cookies." I used the round sprinkles on these cookies because I like the way they look but they are a bit tricky to get on the cookie so be aware or just use another type of sprinkle. Merry (early) Christmas!

Recipe yields approximately 14 cookies

What you'll need:

1 1/2 cup whole wheat flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons milk (doesn't matter which kind)
1/2 cup coconut oil
1 /4 cup vegetable oil

Preheat the oven to 325 degrees. Mix the dry ingredients well, set aside. Melt the coconut oil and add the vanilla, milk, and vegetable oil to the coconut oil and mix together. Add the dry ingredients to this and mix well. Roll into desired shapes (I personally like the Christmas cookie cutter variety). Just a note: The dough may be a bit crumbly but feel free to add drops of vegetable oil to make it easier to roll. Add sprinkles and bake in the oven for 9 minutes. Gobble up these little babies before Santa gets to them and have a holly jolly Christmas!

Chocolate Peanut Butter Banana Bites with Walnuts

 These frozen little goodies are sure to make that chronic nibbler in the house happy (which is probably you, hence why you're reading this). With only three ingredients (chocolate, peanut butter and banana), how could you go wrong with a combo like this? Anyway, enough of the chit-chat, let's get down to business with these healthfully delicious nuggets of nosh!

Ingredients:
3 Bananas (you can use as much or as little as you wish)
1/2-1 bag your choice of chocolate chips (adjust if need be depending on how many bananas)
Peanut Butter (I prefer chunky, smooth works just as well)
Chopped walnuts (optional)

Heat a medium pan on med-low heat, do not let it boil. Set aside a glass bowl that will fit over the pan and fill with the chocolate chips. Slice the bananas, spread the peanut butter over one slice and make a sandwich with another banana slice on top. Place the bowl of chocolate chips over the heated pan and melt the chocolate, stirring consistently. Once the chocolate has reached a smooth consistency, take a teaspoon and dribble the chocolate over the top of the banana peanut butter sandwiches. Sprinkle walnuts over if desired. Place in the freezer for two hours until ready to serve. Enjoy!

Chocolate Coffee Coffee Cake with Walnuts

It's a bit redundant but this delicious treat is actually made with coffee because after much deliberation, I decided why isn't there coffee in coffee cake? Well seek no more, you have found the ultimate coffee cake!

Ingredients:

2 cups whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/8 cup vegetable oil (basically you're dividing 3/4 cups in half)
1 and 1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 tbsp micro-ground coffee (Starbucks' via packets work great)
1/4 cup milk
1 cup dark chocolate chips
1/4-1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1 teaspoon cinnamon powder


Preheat oven to 350 degrees. Butter or line one 9 inch pan with aluminum foil and sprinkle with olive oil to prevent sticking. In a bowl, mix the flour, baking soda, baking powder and salt.  In a large bowl, mix the vegetable oil, brown sugar, vanilla extract and eggs.  In a small glass, mix the milk and micro-ground coffee until dissolved (you may need to microwave it for a bit). Add the coffee mixture to the vegetable oil mixture, alternating this and the dry ingredients until thoroughly blended. Fold in the chocolate chips until evenly mixed. Pour this batter into the greased pan. Mix the brown sugar, chopped nuts and cinnamon together and sprinkle over the batter. Bake for 45-50 minutes. Enjoy!

Butternut Squash Soup with Roasted Pears

Fall is finally here and so is the time for warm, rich flavors that will heat up your palate and your soul. This recipe is quite easy and relaxing to make, you get to rest for an entire hour! (That is, while the squash bakes and if you have nothing else to do). I made this with store-bought tomato basil chicken sausages, they are, of course, optional but go great with the roasted pears. Let the salivating begin!

Ingredients:
1 butternut squash (preferably a medium one). cut lengthwise and de-seeded
2 tbsp coconut oil
Olive oil for drizzle
32 oz. vegetable stock
1 small apple, peeled, de-cored, and chopped
1/4 of a yellow onion, chopped
1 tsp brown sugar
1/2 tsp fennel seed (optional)
Salt and pepper to taste
1 medium pear

Directions:
Preheat oven to 425 degrees.
Set the squash cut side up on tin-foil lined baking sheet. Lightly brush with olive oil and sprinkle with the fennel seed and a pinch of salt. Let bake for 60-65 minutes.
In a large pan on medium heat, add the coconut oil along with the chopped apple and onion. Simmer for 5 minutes while stirring occasionally.
Once the butternut squash is finished, scrape the flesh out and place into the pan. Add the vegetable stock and brown sugar. Let simmer for 15-20 minutes.  
In a food processor or blender, using small batches, blend the soup into a creamy consistency. Serve with great pride, knowing you've "slaved" away for an hour!

Roasted Pear:
Slice pear into medium-thin slices. Place slices in a bit of olive oil in a pan on low heat until golden brown on both sides. Voila!

Broccoli Chicken Alfredo

Another great low-carb, no sugar meal that tastes just like Chicken Alfredo pasta but without the guilt. If you have to have the pasta, I suggest using whole-wheat pasta. Enjoy!

Ingredients: 

3 cups of frozen broccoli, semi-cooked

2 chicken breasts

2 cups chopped white mushrooms

1 jar low-fat Alfredo sauce 

1 cup shredded cheddar cheese

Preheat Oven to 350. In a casserole dish, spread about 2 tbsp of the Alfredo sauce to line the bottom. Mix the broccoli, chicken, and mushrooms. In equal parts, spread the broccoli-chicken mixture into the pan and pour the alfredo sauce in segment, alternating until the broccoli mixture is covered with the sauce. Top the casserole with an even layer of the cheddar cheese. Bake for 20-25 minutes. 

Zucchini Lasagna (Sans Pasta)

This is my low carb, and low fat version of a classic--lasagna. It's delicious and so versatile, feel free to add more vegetables or take them away. If you do add more veggies, you'll definitely need a second pan and you may need to add more sauce, depending on the consistency you desire.


Ingredients:

4 zucchinis, sliced length-wise
2 cups white mushrooms, sliced
1 white onion
1 spaghetti squash, cooked and forked
1 jar of your choice spaghetti sauce
1 jar low fat alfredo sauce (I use Bertollis)
1 cup shredded mozarella cheese

Preheat oven to 400 degrees. In a large casserole dish, add a thin layer of the spaghetti sauce to cover the bottom. Spread a single layer of zucchini, add a single layer of alfredo sauce. Sprinkle the spaghetti squash over the sauce in a single layer, add another layer of spaghetti sauce, sprinkle some of the chopped onions over the sauce. Add another layer of the alfredo sauce and then add a single layer of the mushrooms. You're basically going to keep repeating this until you've used up the rest of the vegetables. When all the vegetables are used up, sprinkle the mozarella cheese on top and sprinkle with black pepper (optional). Bake for 30-35 minutes.

Spiced Mocha Freeze

Cinco De Mayo is right around the corner and what better way to celebrate than with this Latin-inspired drink? If you've ever had authentic Mexican chocolate, you can taste the similarities with this great at-home twist!

1 cup unsweetened Almond Milk (or any milk of your choice)
1 tbsp (or 1 packet Starbucks instant VIA) ground coffee
2 tbsp honey
1 tbsp sugar in the raw
1 1/2 tbsp cocoa powder (unsweetened)
1 tsp cinnamon
1/4 tsp ground cayenne pepper (or one shake of the wrist, depending on how spicy you want it to be).
Ice

Put it all in a blender and enjoy this Latin delight!