Healthy Single Serve, Deep Dish, Salted, Vegan Chocolate Chip Cookie

ck6That’s quite a long title, but doesn’t it sound like a dream? A (mostly) healthy, deep dish, glorious chocolate chip cookie. Well, thanks to amazing 18 year old! Izy over at Top With Cinnamon, this glorious dream is actually a reality!

After my decadent duck dinner last Friday, I knew I wanted something equally delicious and equally as easy to make for dessert. This deep dish cookie hit the spot. It’s sooo good, so easy, and (dare I say) guilt-free! There’s coconut oil in place of butter, coconut sugar and honey in place of white sugar, whole wheat flour, and dark chocolate chunks full of antioxidants. That’s the kind of dessert you always want in your arsenal! Plus, the combination of sea salt and dark chocolate is one made in dessert heaven. Continue reading

Oat-Free, Nut-Free Granola

20140121-162409.jpgFinding out that I was allergic to oats was not nearly as earth-shaking as finding I was allergic to corn or soy or potatoes. But it has proved very difficult to find grab-and-go, healthy, fueling breakfast options that are oat (and nut) free!

So this month when planning my grocery list, I resolved that I was going to make a delicious, allergy-legal granola for cereal and yogurt parfaits. I did not know what I was getting myself into, but I am ECSTATIC about what came out of my little experiment! It’s the perfect blend of crunchy, sweet, and salty, with all kinds of wonderful textures. (Beware if you make this, your house will smell fantastic for days!)

Not only is this granola delicious and healthy, but portioning and storing it in mason jars makes it so easy to grab in the morning. I just add half a cup of milk, yogurt, or applesauce and run out the door. The protein and fiber in the granola are more than enough to hold me over until lunch.

Behold, nut-free, oat-free granola!

Oat-Free, Nut-Free Granola

  • Servings: 6 1/2 c. servings
  • Difficulty: easy
  • Print

1/4 c. shredded unsweetened coconut
3/4 c. coarse wheat bran
2/3 c. unsalted, unroasted pepitas (pumpkin seeds without the shell)
1/4 c. unsalted, unroasted sunflower seeds
1 c. Arrowhead Mills puffed rice or barley cereal
1/2 c. dried unsweetened cranberries
1/6 c. sunflower seed butter
2 tbl. raw honey
1 tsp. vanilla
1/4 tsp. ground sea salt (optional)

Preheat the oven to 350 degrees F. Mix the coconut with the wheat bran and spread in a thin layer on a baking sheet. When the oven is hot, place the baking sheet in the oven and cook until the bran and coconut has browned. Be sure not to walk away, because it can burn quickly!

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Pour the toasted wheat bran and coconut into a large bowl. Making sure that the baking sheet is clean of all bran pieces, spread the pepitas and sunflower seeds on the baking sheet in a thin layer and toast in the oven until browned as well. When the seeds are toasted, add them to the bowl with the puffed rice cereal and cranberries. Stir until thoroughly mixed.

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Turn the oven down to 300 degrees. In a microwave safe bowl, add the sunflower seed butter, honey, sea salt, and vanilla. Microwave for 30 seconds and stir until the mixture is smooth and blended well. Add this to the granola and stir gently until everything is covered.

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Spread this mixture in a thin layer on your baking sheet. Place in the oven for 15-20 minutes, stirring halfway through. Bake until the granola has browned and the smells drive you crazy. Be certain to watch carefully during this step too, as burning happens quickly! Remove from the oven and allow to cool.

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For easy storage and for grab-and-go mornings, portion out one half cup servings and store in pint sized mason jars.

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Whenever you need breakfast or a healthy mid-day snack, grab a jar, add milk/yogurt/applesauce/a spoon, and enjoy!

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What are your favorite healthy breakfasts?

Sunbutter Chocolate Bites | A legal sweet treat

20140120-143406.jpgLately, I have been on the quest for healthy alternatives to snacks, especially dessert. But it’s extremely hard to find desserts that taste good and are safe for my allergies! Fortunately, finding safe chocolate opened up the door for a lot of desserts, but making healthy options has eluded me for quite some time. Finally, I stumbled upon an awesome healthy food blog called Kellie’s Food to Glow! Among other healthy, delicious recipes, I found one for Chocolate Almond Butter Bites.

This little goodie is definitely a sweet treat, but uses healthy ingredients. The only sweetener is chopped dates, the dark chocolate provides antioxidants, and the protein-rich nut butter helps you feel satisfied with just one! And although I cannot have nut butter, sunflower seed butter worked perfectly in this recipe.

I just love taking the little mini muffin papers out of the refrigerator and unwrapping these delights. They’re the perfect size to satiate my sweet tooth, but not feel as though I’m overindulging! They do require a little work to get the chocolate right, but it is well worth the effort. I’ve also included quite a few pictures below to guide you through!

I hope you enjoy!

Sunbutter Chocolate Bites

  • Servings: 25
  • Difficulty: moderate
  • Print

1 c. SoyFree Sales semi-sweet chocolate chips
8 chopped dates
1/4 c. SunButter (or other nut or seed butter)
1 tsp. vanilla
1/4 tsp. sea salt

In a double boiler, melt the chocolate chips, stirring consistently. While the chocolate is melting, separate and arrange your mini muffins papers on a baking sheet. When the chocolate is melted and stirred smooth, drop about 1/2 teaspoon of melted chocolate into each cup.

20140120-143256.jpgUsing your spoon, spread the chocolate around the bottom of the paper and gently push it up the sides. Place in the refrigerator or freezer to harden, about 15 minutes.

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While your chocolate is cooling, add dates, sunflower seed butter, vanilla, and salt to a food processor. Process until all ingredients are blended and have formed a “dough.” When your chocolate is cool, remove the baking sheet from the fridge. Roll little balls of about 1 tsp. of dough and gently press into each chocolate cup.

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Reheat remaining chocolate over double boiler if necessary, and spoon a small amount over the sunflower seed butter filling. Use your spoon to push the chocolate to the edges of the paper.

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Set in the refrigerator or freezer again to harden for about 15 minutes. When they’re all done, they should look like this!

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Store in the fridge, and when you’re ready to eat, unwrap a candy and enjoy!

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What kinds of healthy treats do you like to indulge in?

Homemade Applesauce (no sugar added)

20140120-140146.jpgOn my trip to the farmer’s market this weekend, I saw a stand with baskets and baskets of gorgeous apples. As I work to eat healthier snacks, I knew that making my homemade applesauce again would give me an easy, healthy, packable snack option. And the best thing about farmer’s markets is that you can talk with the vendors about the practices behind their produce. I was thrilled to find that this seller’s apples are low spray, so much so that I didn’t react to the slice of apple she gave me to taste! Because I react to some spray or pesticide used on apples, I haven’t tasted a fresh apple in about 8 years! (I’ve never had a problem when they’re cooked.) It was truly a glorious moment! Anyway, I’m getting off track! I was able to collect quite a few of those pretty beauties and take them home for some delicious, nutritious applesauce.

It’s important to remember when you’re selecting apples for your applesauce- don’t just get the ones you like to snack on. When I could eat fresh apples, I loved the sweet-tartness of Pink Lady apples. However, when I make applesauce, I want it to be sweeter, and found Pink Lady applesauce wanted sugar. In order to make this as healthy and naturally delicious as possible, select naturally sweeter apples like Fuji or Gala. No added sweetener necessary!

You can peel your apples if you prefer an even, smooth applesauce, or leave the peel on for easier prep, added nutrients, and a little texture. Enjoy this applesauce with yogurt, granola, as a healthy substitute for butter in baking, or packed in small Tupperware bowls for breakfast or snacks throughout the week!

Homemade Applesauce

  • Servings: about 6
  • Difficulty: easy
  • Print

6 c. cubed apples (I used a mixture of Fuji and Honeycrisp)
1 1/2 c. water
1 tbl. lemon juice
1 tbl. cinnamon
1/4 tsp. ground cloves

In a large pot, add your chopped apples, water, and lemon juice. Bring to a boil over medium heat. When the apples have come to a boil, place a lid on the pot and reduce heat to medium low. Cook the apples for 25-30 minutes.

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When the apples are soft, add the cinnamon and ground cloves. Stir to coat evenly and let the apples cool a bit before blending.

In two batches, add the apple mixture to your blender and blend until you have reached the desired consistency. Add water if desired to reach the thickness that you prefer.

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Serve and enjoy, or store for later deliciousness! Keep in mind, applesauce freezes really well!

How do you like to enjoy applesauce?

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Homemade Dinner Rolls

rolls crDinner rolls are a family-get-together tradition in my family. My mom is always asked to make them whenever our family gets together for holidays. I always looked at those fluffy, rarely enjoyed rolls reverently, and wished I could have them more often. Well last night I asked myself, “Why should I not try to make my own dinner rolls?” So I did! And when I tried them, I fell in love. So soft and warm and buttery, just the way they should be. And I loved them all the more because I was the one who put in work to make them.

You’ll love how easy these dinner rolls are. They’re so simple that after only two times making them, I have the ingredients and steps memorized. The most time required is for the dough to rise twice, and even so, they’re ready in about an hour and a half. Even though I just got a KitchenAid mixer (yay!), I didn’t even break it out for these. All you need is a big bowl and a spoon. I hope you like these as much as I do!

Homemade Dinner Rolls

  • Servings: 15 large rolls
  • Difficulty: easy
  • Print

1 package yeast
1 1/2 c. warm water
3 tbl. granulated sugar
2 tbl. vegetable oil
1 tsp. sea salt
4 c. King Arthur flour

In a large bowl, stir the yeast, warm water, and sugar. Let it sit for about five minutes, or until the yeast mixture is creamy and has tiny bubbles on its surface. Add the vegetable oil, salt, and two cups of the flour. Mix well with your spoon. Add in another cup of flour and stir until just combined. Add your final cup of flour and mix gently until thoroughly combined. Your dough should be elastic-y and coming off the sides of your bowl.

Turn the dough onto a floured surface and knead about 4-6 times. Oil the surface of a clean bowl, pat your dough into a ball, and place the dough ball into your oiled bowl. Cover with a dish towel and place it in a warm area to rise for 20-30 minutes.

Once your dough has about doubled in size, tear off a piece and form it into a roll shape. Do this by tucking the ends under until you have a smooth ball of dough. Place the roll into a buttered glass 9×13 baking dish. Continue until you have used all of your dough. (The size of your dough ball call vary depending on how large you want your finished rolls to be, but keep in mind- these will rise one more time, so don’t make them to actual desired size.) Cover the baking dish with your dish towel and place in a warm area to rise for another 20-30 minutes. Preheat the oven to 400 degrees F.

Once the rolls have risen the second time, bake in your preheated oven for about 20 minutes, or until golden brown. (Baking time will depend on the size of your rolls, so keep an eye on them.) Brush the tops with butter and serve.

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As you can see, I didn’t get to take a picture before they were attacked… Enjoy! 20131231-195741.jpg

Homemade Apple Butter

apple butter w.spoon(rd) Merry Christmas to all of you!!! Thank you so much for joining me on this StrictlyDelicious journey! I hope you are having a wonderful holiday with your loved ones and that you enjoy today’s recipe: Homemade Apple Butter. It is perfect for this holiday season. 🙂

Although I’ve only tasted apple butter once before, I just knew making it homemade would be the perfect final element to my Christmas homemade goodie baskets. Along with homemade vanilla, citrus salt, and rosemary salt, this smooth apple butter made oh-so-sweet gifts. This was my first canning experience, but it really is as simple and addicting as they say.

Once I made this apple butter, I couldn’t stop eating it! It’s so creamy and flavorful and delicious. I paired it with everything I could, including a spoon. I hope you and your family enjoy it as much as mine!

Homemade Apple Butter

  • Servings: 8 1/2 pints
  • Difficulty: easy
  • Print

6 1/2 lbs. apples (I used a combination of unwaxed Fiji and local Gala apples)
1 c. granulated sugar
1 c. dark brown sugar
1 tbl. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt

After washing, peel, core, and slice all of the apples. I cut mine into thin slices, but I’m sure you could cut them any way. Put the slices into your crockpot dish.

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Combine the sugar, spices, and salt in a bowl, and pour over the apples. Stir the apple mixture with a spoon to coat all slices until evenly covered.

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Put the lid loosely on the top of your crockpot dish. By this I mean do not latch it closed as you usually would. I put my lid on a little crooked, leaving space on each side between the lid and the dish. This will allow the apples to cook down. Set the crockpot on low and cook the apples for twelve hours. Whenever you walk past the pot, stir the apples to recoat in the spices and liquid.

After twelve hours, add the apples to a blender and blend until smooth. You will need to do this in batches about 1-2 cups of apples at a time. Add a tiny amount of water if needed to help your blender. (You could also execute this step with an immersion blender.)

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If desired, pour the apple butter into a pot and cook on low heat on the stove to thicken it. Stir consistently. This will not take much time at all, and it is easy to burn the apple butter, so do not walk away!

Once it has reached the desired thickness, it is ready to store. You can store it in a lidded container in the fridge for up to three weeks, or can it for gifts and to store for up to two years. (For canning pints and half pints: fill to 1/2 in. below the rim, seal, and process for 15 minutes.)

Enjoy, and have a blessed holiday!

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Product Review: Mini Pops

Learning that I was allergic to corn was a hard blow for two reasons: 1. Learning how corn is used in the manufacturing of almost every food, including meat and fresh produce, made me realize how difficult it would be to avoid it. 2. I was a popcorn ADDICT. Truly. Every day after work I made myself a large bowl of stove top popcorn. Sometimes I would even have another bowl for dessert! (It’s a whole grain! I told myself I was being healthy…) If a few days went by where I didn’t have popcorn, my whole world felt out of balance.

But the gaping hole that popcorn left in my life been filled with the discovery of MiniPops. MiniPops is a corn-free company that sells popped sorghum grain. To find out what sorghum grain is, click here. These tiny grains pop like a mini version of popcorn, resulting in delicious, crunchy “kernels” that are legal for me to eat!

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MiniPops come in a variety of flavors. Since I used to make my popcorn using simple olive oil (or occasionally butter) and sea salt, I think I will stick to the more simple flavors of MiniPops: Subatomic Sea Salt and Itty Bitty Butter. They come in packages ranging in size from 1 oz to 16 oz. The 1 oz packages that came in my order are entirely filled with the delicious treat (no empty space at the top like most snack packages) and are easy to take on the go for lunch, a snack, or a movie. Just remember to shake your bag before you open it, because the seasoning has usually settled to the bottom.

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At the risk of sounding dramatic, this tiny popcorn replacement has made my life. No longer will I wallow in misery and self-pity at the absence of my beloved snack. God bless you, founder Ari Taube! And God bless MiniPops!

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