A Healthy Take on BJ's Pizookies? Yes PLEASE!

 Ever been to BJ's Brewhouse and order a Pizookie? Yuuummmm! My favorite!

Wouldn't you love to enjoy the 'Yum' without all the unhealthy refined sugars, bad fats & guilt? ...You CAN--and here it is! 

Pictured above is the one we baked and enjoyed tonight. 

Definitely Family approved; and the texture is perfect--just like a soft deep dish cookie!

Just trust me and try it! Enjoy a quick and easy alternative--that is not only still SUPER delicious, but also a healthier dessert option...and you will not believe what's in it!

*I have used the recipe a couple times, and I am pretty sure I got the original recipe from Chocolate Covered Katie Blog...along with the 'whipped cream!' I have included below what I have tweaked just slightly for our liking. See her original recipe on her blog... Chocolate Covered Katie Desserts. She has LOTS of delicious healthy recipe ideas!

Here is her recipe for that...Healthy 'Whipped Cream'. You won't believe how easy that is either--or what it's made of!

**You do need to blend this batter very well in a high-speed blender--or food processor. But it is SO easy and delicious! Give it a try! NO ONE will guess what's in it--You cannot tell a difference! 

Wait till your family and friends enjoy their dessert before you tell them it's a much healthier option and what the main ingredient is...Garbanzo Beans! 

Texture After Blending All Ingredients except Chocolate chips...

Mix in chocolate chips by hand...

Pour into greased pan and top with a few more chocolate chips...

Cook 35 - 40 min. @350 for delicious perfection! 

Cool at least 10 minutes before cutting to serve.

Cut and serve with healthy 'whipped cream', made from the liquid in the garbanzo bean cans!

(Just add 1/3 cup of sweetener and a pinch of cream of tartar to the liquid drained from the cans and beat till stiff peaks form--that's it! It's amazing that it turns from a brownish liquid to snow white--So cool! *It does take a while to beat to stiff peaks--maybe 13-15 min. So, a stand mixer would be helpful if you have one. I did not, but my hand mixer worked fine--I got an arm workout with dessert. Win Win!)

Here is the simple recipe; just go try it! It will be enjoyed by whoever shares w/ you!

Happy Baking! 

Love, Helen

Deep Dish Cookie Recipe (Healthier & Family Size!)

Ingredients:

- 2 Cans Garbanzo beans (drained & rinsed--SAVE the liquid!)

- 1 Cup quick oats (I added 1/2 c. organic flour, 1./2 c. oats blended to flour)

- 1/4 Cup applesauce

- 3 Tbsp. Oil of Choice (Avocado or coconut (melted) for healthy options)

- 2 Tsp. Real Vanilla Extract

- 2 Tsp. Baking Powder

- 1/2 Tsp. Baking Soda

- 1/2 Tsp. Salt

- 1 1/2 Cups Organic Brown Sugar, Organic Granulated Sugar (I use half of each) or you can add your Granulated Sweetener of Choice. 

- 1 Cup Chocolate Chips

Instructions:

- Preheat oven to 350F

- Grease 9 inch cake pan

- *Use a high-power blender or food processor

- Blend the oats into flour and pour into bowl

- Add all dry ingredients

- Blend garbanzo beans, applesauce, oil, vanilla, on high until super creamy texture--no chunks

- Pour dry ingredients into blender and combine on high till all ingredients are creamy and well blended. Scrape down bowl if needed.

- Add in chocolate chips and stir by hand just till combined

- Pour batter into greased pan

 - Top with a few more chocolate chips

- Cook @350F for around 35-40 minutes. Let stand at least 10 minutes before cutting slices to serve. 

Healthy Low Carb Chocolate Chip Cookies...That Actually Taste Good!

Hey, you people trying to be careful of carbs--or just looking for healthy dessert recipes; this is a good one! Kid-approved at my house!

I adapted the recipe from this blog. She's got some good stuff that I plan to try!

https://jenniferbanz.com/healthy-chocolate-chip-cookies

Below I have typed out her basic recipe and how I improvised with what I had on hand at the moment. Let me know if you try them with any variations and how they turn out! I included a few picture to give you an idea of the batter texture. 

INGREDIENTS

·       3/4 cup Softened butter or coconut oil

o   I used what I had, organic salted butter

·       2/3 cup Granular Sweetener

o   She uses Monkfruit, which I would like to try, or Swerve. I had Coconut Palm Sugar and Organic Raw Cane Sugar, so I used 1/3 c. of each.

·       2 Eggs

·       2 tsp Vanilla Extract

·       3 cups Almond Flour

o                      o    I used 2 ½ c. of Superfine Almond Flour and ½ c. of Coconut flour to make it 

                      a little creamier in texture. 

·       1/2 tsp Baking Soda

·       1/2 tsp Salt

·       1/2 of a 9 oz. Bag Sugar-free Chocolate Chips 

o    I did not have sugar-free chips, so I used mini dark chocolate chips that I had on hand.

o    I used about ½ c. - ¾ c. of chocolate chips

 

INSTRUCTIONS

-     o   Pre-heat oven to 350F

-     o  Add softened butter (or coconut oil) and granulated sweetener to a large bowl 

          and mix on medium until combined

-     o  Add 2 eggs and vanilla and mix until combined

-    o    Combine flour, baking soda, and salt in a medium bowl

-     o  Add dry ingredients a little bit at a time to wet ingredients and mix until combined

-     o  Dump in Chocolate Chips & Mix till combined

-     o  Use small ice cream scoop, make balls of dough and place onto lined baking sheet

-     o  Flatten out the balls of dough by pressing down on the top slightly 

          (The cookies do not really spread.)

-      o  Bake for 10-12 minutes

-     o  Let cool completely and store in an air-tight container for up to 4 days.

After the batter is all combined...

Finished baked texture...

Great cookie texture for Low Carb!

Delicious Iced Coffee...Without All the Sugar...But just as delicious!

Are you like me?

You LOVE coffee, but not all the sugar and highly processed syrups that come with it?

Here is my new favorite healthy alternative to beat the summer heat!

- Brew a cup of your favorite good strong coffee. 

     *I have a Ninja Coffee Bar and brew mine a little stronger for iced coffee, 

       because your ice will water it down a bit.

- While it is still hot, stir in about 1 Tablespoon of Raw Organic Agave Nectar. 

     *I don't like mine super sweet, so you may want to add more if you like a really sweet iced latte.

     *Agave is sold at almost every store on the baking aisle. Looks like syrup in a bottle. But make sure 

       you get raw and organic, otherwise the processed agave isn't much different than syrup!

- Stir in Half & Half to your preference. I use probably about 3 Tbsp. of Half & Half in mine.

- Stir in about 1/8 tsp of Pure Organic Vanilla extract.

- Fill a large shake-able container with ice.

- Pour coffee mixture over ice, shake well and Enjoy immediately.

*I hope you will give this healthy version of iced coffee a try! Tastes just like an iced vanilla latte...without all the processed ingredients and sugar. 

Post your favorite healthy coffee recipes--iced or hot--in the comments for us to try! I am always up for  learning tips from others and trying something new. 

#AllGreatDaysBeginWithCoffee

This Jambalaya is One of my Faves!

Jambalaya...it's what's for dinner!

This EASY One-Pot Jambalaya is one my FAVES to make! So easy and keeps the mess all in one pot. Healthy & Delicious for a win win!

This recipe is pretty self-explanatory, but you can mix up any of the meats, veggies and seasonings!
I unfortunately have an allergy to ALL peppers, sweet and spicy, so no heat for me. But I always have that hot sauce on hand for my husband to spice his up nicely!

1/3 c. diced celery

1/4 c. diced onion

2-3 cloves of minced garlic
1/4 c. diced zucchini (My mom loves bell pepper in this! I just can't eat them)
2 tbsp. unsalted butter
1 can petite diced tomatoes, no salt
1 1/2 c. chicken broth
2/3 c. rice, uncooked
1 tsp. Italian Seasoning
1/4 tsp. pepper
2 c. Meat of choice, already cooked 

    (I usually cubed chicken or pork, and I LOVE it with shrimp or tilapia or some sausage added in!! But literally whatever meat you have already cooked.)
Saute celery, onion, garlic and zucchini in butter till just tender but still crisp.  Add other ingredients & simmer till rice is tender.
Add whatever you like! My mom loves to add Cajun Seasoning, Hot Sauce and Bell Peppers. 

Enjoy!

Think Outside the Sandwich Bag!

Are you struggling to keep lunch different and exciting?

Fun to look at, but still healthy for the kids to eat? 

Below is a list of bread-free sandwich alternatives to keep lunch exciting while stuck at home! 

I know store visits may be rather infrequent right now with COVD-19 guidelines, so we may not have tons of different lunch food varieties. But, just mixing up the way we lay out and serve the lunch foods we have, can make it feel new and exciting for the kids--

...even though they are still getting the same food. :) 

Since we are all at home right now (aka - mandatory home-school moms, can I get a witness!!), 

I like to lay my lunch food out family style...less dishes and it looks more exciting, so...win win! 

The kids actually end up eating less & not worrying about the normal sandwich, chips, fruit concept.

Take your Family Style (like ours below) and go outside in the back yard for a picnic!

It's easy to get stuck in the 'sandwich mode' by default, isn't it?

I know their are good bread options out there, and don't get me wrong--we do sandwiches!

But, definitely not every day. I don't always want bread to be the majority of what fills up my kids every day at lunch time, so I am always trying to think outside of the 'sandwich bag' when it come to lunch time. 

If that's you too, or you're just ready for a fresh perspective, here is a lunch list for you! I'll try to post some healthy, easy, no-prep snack option ideas soon. 

Bread-Free Sandwich Alternatives for Healthy but FUN lunch!

- Tuna Salad w/ Organic Blue Corn Chips to dip 

     Other serving ideas - Van's Gluten Free 'Say Cheese' Crackers, or your favorite crackers / bread)

- Refried Beans w/ Cheese w/ Organic Tortilla Chips or Fritos to dip

- Sliced Deli Meat & Sliced Cheese

     Serve w/ pickles, diced veggies & lettuce leaves to wrap, add a little mayo or mustard!

     Alternative - serve whole wheat tortillas to wrap the meat, cheese, lettuce, pickles

- Peanut Butter w/ Dippers...Apples slices & celery or your favorite healthy crackers to spread

- PB Bananas - My kids LOVE doing this one!

     They each get a whole peeled banana spread with natural (no sugar) peanut butter.

     I set out toppings, and they can personalize their PB Banana 

    Topping Ideas: Diced strawberries, mini choc chips, chopped nuts, drizzle of honey or jelly, sometimes mini marshmallows--I mean, it's a skinny banana, they can't fit too many toppings and 4 or 5 mini marshmallows makes that healthy lunch look super exciting!!

- Protein Fruit Smoothies set out what you have and let them have fun each having a turn picking what to put in the blender for their own!

    Add-In Ideas: All kinds of Berries, Bananas, Plain Greek Yogurt w Agave for sweetener, 

- Strawberries and Nutella - Heaven!!!  Enough said...

- Dinner for Lunch! Another Idea my family really enjoyed was flipping the day around and having the table all set and a nice dinner meal ready at lunch time. Then we had our 'snacky' lunch meal with a movie for supper as a reward for finishing schoolwork.

I challenge you to think outside the lunch box or the sandwich bag with this list of ideas! 

Then come back to comment or share your tips or favorites with all of us! (Enter your email above to follow the posts and comments.)

A Perfect Way to Start off Your Day...

These Pumpkin Muffins are a great start with a cup of coffee! (...or milk for the kids)

...and, seriously, who doesn't want to start the day with chocolate chips? :)

Ingredient Notes: No flour or sugar, contains egg

These are fabulous make-ahead muffins for those quick school or work mornings...whenever we know what that feels like again, huh? Very much kid and husband approved.

I have made these SO many times, they are a definite favorite, go-to recipe very often. I do not remember when or where I got the original recipe--so I cannot share a link. I have tweaked it many times to be what we like.

Last week, I had planned to make these but neither of my 2 store stops had canned pumpkin! (Everyone is going to have canned stuff in the pantry for months that they don't use would be my guess!) So, I used applesauce with a small bit of mashed banana to thicken it up a little. It worked well as a pumpkin replacement and they were tasty--but definitely not as good as the pumpkin!

So, when I saw pumpkin in the store this week, I just had to purchase and make them again.

I figured I would share since this has been one fo our favorites for a while now. Enjoy!

Ingredients:
- 1 Cup Pumpkin Puree
- 2 Eggs
- 1/2 Cup Maple Syrup / Agave (I usually mix the two so I don't use up all of one or the other.)
- 1 Tbsp. Vanilla
- 3 Tbsp. Melted Coconut Oil (You could also use 3-4 Tbsp. Nut Butter of choice)
- 1/4 to 1/3 Cup Unsweetened Vanilla Almond Milk (or your milk choice. Start w/ 1/4 cup add more if too thick)
- 2 1/4 Cup Oats (Pulse to flour before adding)
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Heaping Tsp. Cinnamon
- 1/2 to 2/3 c. Mini Chocolate Chips (really any you like best, regular size chips would be fine too)

Instructions:
- Preheat oven to 350F (My oven runs hot, so I set it at 340F for my non-stick muffin tins.)
- Grease muffin tins with coconut oil (yields about 15 muffins for me)
- Pulse the oats by themselves till they turn to flour
- Add the Powder, Soda, Salt and Cinnamon, and pulse together well.
- Starting with the wet ingredients, layer everything into a blender or food processor. Blend until smooth. (Scrape down and pulse again if needed.) *At this point, I usually scrape everything into a bowl & give it one quick/gentle stir w/ a spatula to make sure it's well-combined.)
- Stir in the chocolate chips gently with a spatula.
- Spoon batter into greased muffin tins, about 3/4 full. (yields 15 muffins, or for larger divide batter into 12 tins)
- Bake in the oven for 20-22 minutes, until springy to the touch and golden.

Below are some pictures to reference. Let me know if you make them and how they turned out. Enjoy!

Can You Have Delicious Fluffy Pancakes that are Healthy Too?

Delicious, Fluffy Pancakes that are healthy too? YES PLEASE!!

...And, yes, they can easily be gluten and sugar free. 

Main Ingredients...Oats and Plain Greek Yogurt!

These are weird Sunday mornings, aren't they? If you're like us, and normally used to heading out the door to church with the family on Sunday mornings, mixing up home-made pancakes is not usually on the radar for a busy morning!

However, with our 'new normal' for the present including pulling up our Virtual Church Service (Visit Our Church Website Here!) and sitting on the couch with our Bibles instead, I am trying to find ways to help Sundays still feel special for my kids. Gotta find ways to make-up for the lack of socialization with friends whom they are missing!

Since we are ALL home ALL of the time...I am looking for any little ways to make 'being home' still a special and fun place to be. It is challenging, isn't it? But, I still LOVE home! I love my peeps that call this home, so I am determined to keep looking for ideas to keep it special!

One way to make my family feel 'special and different' can be in mixing up the menu a bit. But...that doesn't have to mean eating tons of junk food as a 'treat.' (News Flash--all those 'treats' are NOT usually a treat for us as parents or for their bodies when they have the emotional / physical crash of repercussions that follow...especially those little people!)

So, while I am VERY ready to have our busy Sunday mornings back--we miss our FBC Family!!--why not plan to have some pancakes on Sunday morning? Special and Different for us! (Plus Dad doesn't have to leave so early for church sermon and building prep, so he gets to sit down and eat with us too! Fun!)

Here is the recipe and a few photos. Enjoy! And, please come back to share if you made this recipe! ...a picture and a few tips of how yours turned out and any addition / substitution you tried! (very easy to make gluten-free and sugar-free) I cannot take credit for the recipe, but I have used it for quite a while, so I am not sure where I got it from! I have just tweaked it to make it my own.

Healthy, Fluffy Delicious Pancake Recipe...

Ingredients:
**Note: This recipe does not have a super large yield--enough for our family of 5 to have 2 pancakes each. So if your family is wishing to wolf-down large amounts, you may want to up by a half recipe or double.
1 Cup of Oat Flour
1/4 Cup Organic All-purpose Flour
   (You can make any flour substitution, I just like the addition of the 1/4 c. for gluten structure, fluffier!)
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Cinnamon
3 Tbsp. Raw Organic Cane Sugar (Use any granulated sugar substitute)
1 Cup Plain Greek Yogurt (My FAVORITE brand for consistency pictured below!)
1 Tsp. Pure Vanilla Extract
2 Eggs (Lightly Beaten)
2 Tbsp. Milk of Choice (I use Organic Grassfed Whole Milk)

Instructions:
- In a large bowl, mix together, greek yogurt, beaten eggs and vanilla. Whisk till smooth
- In blender, pulse oats till they turn to flour.
- In a small bowl, combine oat flour, all-purpose flour (or your substitution), raw cane sugar (or your substitute), baking powder, baking soda, salt and cinnamon. Whisk till fully combined.
- *Add milk 1 Tbsp. at a time till you like the consistency.
- Heat your griddle and skillet, when hot, coat the surface with butter (or coconut oil)
- Dollop batter on and spread slightly Let cook 3-4 minutes on first side (or till golden)
- Flip and do 2-3 minutes on the other side (or till golden)
- Serve while warm and top with Pure Organic Maple Syrup...and Fresh fruit if desired!

Tips:
*You probably could just do all oat flour, but I feel like that small addition of all-purpose adds a gluten structure so you get more a rise = fluffier pancakes.)
*You can easily substitute any granulated sweetener option you prefer that is measured as sugar.
*See my photo below for the consistency I look for, and remember different flour substitutions will change your consistency. Some flours are more dense and may require more milk to be added. But, also remember that the more liquid you add, the heavier your batter will be and the smaller the rise. So, I recommend using less dense flour options for this recipe.
*Coconut oil would be a lighter option to grease your griddle or skillet, but I use butter, because...BUTTER!
*Are there other weird people out there (like *someone* in my home) who like peanut butter on their pancakes? Eeeww! Not me!
*There are a LOT of healthy pancake recipes out there, believe me, I have tried most of them! I do like one other applesauce pancake recipe, maybe I will share another time. But, hands down, this one is my FAVE. It's so fluffy and delicious every time! Enjoy your pancake mornings...or mix it up...Pancakes with fresh fruit for supper. Fun!

My favorite Greek Yogurt brand, the consistency is perfection...

Spread them out a little, batter should be a little thicker...

Ready to flip...

Ready to EAT!! (With Maple Syrup, of course!)