heartyway:

home made granola bars :) 1 1/2 cups oats, 1 cup chopped almonds, 1/2 cup of honey :) & put it in the oven for 10-15 minutes in the oven at 350! so simple & yummy!

healthybody-andsoul:

Copycat Peanut Butter Eggs

(Makes 6-9 eggs)

Click for: Step-by-Step Photos.

• 1/4 cup pb (or any nut butter)
• dash salt (I also use salted pb)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
• 2 tbsp. cocoa powder
• 2 tbsp. virgin coconut oil (see below, for substitution notes)
• Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
• 2 more tbsp. of the sugar/sf sugar, if needed

Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

Per Chocolate Peanut Butter Egg:

• Calories: 55
• Fat: 4 g
• Carbs: 4 g
• Cholesterol: 0 mg
• Fiber: .5 g
• Protein: 2 g
• Sugar: 0 g

Substitution notes: If you don’t have virgin coconut oil, or if you want “eggs” that don’t need to be stored in the freezer, you can melt chocolate chips and dip the pb eggs in that instead. As mentioned above, you could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate. Or, if you have egg-shaped molds, just pour in a little chocolate, then the pb, then more chocolate. Freeze.

wellroundedcollegegirl:

Healthier Banana, Chocolate & Peanut Butter Soft-Serve!

Ingredients

1 banana, chopped and then frozen

2 tbsp smooth peanut butter

1 tbsp unsweetened cocoa

2 tsp vanilla

1 tbsp vanilla ice cream or 1/4 cup milk (I was out of milk!!)

Mix together and enjoy! If it’s a little too runny for your liking, stick it in the freezer for up to an hour before eating. 

undressedskeleton:

• 9 Ounces Ground Turkey
• 50 Calorie Whole Wheat Buns 
• 1 Tbsp Sesame Seeds
• Cooking Spray
• 1 Cup Hunts Original Sloppy Joe Sauce (Low Sodium)
• 1/2 Large Sweet Onion

Cook ground turkey on medium in a skillet until done then add in 1 cup of sloppy joe sauce and combine.

Spray buns with cooking spray on each side and grill for 30 seconds on each side on top of tin foil. My grill was set on medium-high (500 degrees)

Slice onions into rings and spray with cooking spray. Cook on grill until lightly brown. 

Place 3 ounces of sloppy joe meat on a bun and top with 1/4 cup of onions. 

Serves 3 People: Per Serving - 215 Calories, 6g Fat, 20g Carbs, 5g Fiber, 21g Protein, 500mg Sodium 

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ifyourehornyletsdoit:

Gluten-Free Lemon Cookies

1 1/2 cup gluten-free oat flour (i use Bob’s Red Mill)

1/3 cup gluten-free brown rice flour (Bob’s Red Mill)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

pinch salt

1/3 cup organic unsweetened applesauce

2 tablespoons organic unsalted butter (softened)

1 tablespoon plain nonfat greek yogurt (i use organic Oikos plain nonfat greek yogurt)

1 egg

1/4 cup honey

1/2 teaspoon vanilla extract

zest of one lemon

2 teaspoons of lemon extract

Directions:

Cream the softened butter and honey together until they are smooth and mixed well. Add the yogurt, applesauce, and egg. Then mix in the vanilla extract, baking powder, baking soda, and salt. Mix in the oat and brown rice flour with the other ingredients. Then add the lemon zest and lemon extract to the mixture.

While the oven is preheating to 350 degrees, put the cookie dough in the freezer for about 10 minutes. Then use a tablespoon to scoop out the dough on to a nonstick cooking tray. Bake for about 8-9 minutes. Enjoy!!!

My other gluten-free recipes:

Gluten-Free Chocolate Chip Cookies

Guilt-Free Gluten-Free Chocolate Fudge Brownies