Who doesn’t love cookies? I definitely love my fair share of cookies, but I don’t love my fair share of sugar. I heard of this 3-ingredient peanut butter cookies and figured I’d give them a try, but I needed to make my own modifications to healthify. (Can we just pretend “healthify” is a word?) I looked at my available ingredients and considered the strict elimination diet I’m currently following. Here is what I ended up making… and they are pretty delicious if I don’t say so myself! I hope you also like them.
After working with a dietitian, I am starting to see the benefit of the bed-time snack. As Dietitian Cassie points out, eating a bedtime snack can balance your blood sugar levels while you sleep, helping you sleep better as well as supporting your metabolism. She advocates for only eating a fat with a carbohydrate and staying away from protein before bed.
Being on this elimination diet has me pretty particular about what I can eat, but I am thrilled to say that this is so delicious! When I discovered coconut cream, I swear the clouds parted and the sun shined through.
Strawberries and Coconut Cream
1/4 – 1/2 cup Coconut Cream
1 teaspoon vanilla extract (try other extracts too, such as lemon!)
Handful of fresh strawberries, sliced (or other berries)
Mix coconut cream with vanilla extract.
Top with strawberries.
NOTE: Coconut cream and coconut milk are not the same thing. I like Trader Joe’s for the minimal cost of about $1.50/$1.70 or so a can. If you don’t have a Trader Joe’s near you, you can buy Native Forest brand on Amazon; however, the cans are smaller. If neither of these are a good fit for you, you can make your own using coconut milk; this again will be less than what you get at Trader Joe’s.
Once you start eating coconut cream, you’ll begin to wonder how you lived without it!
I have been wanting to try making kale chips for a while. When my supervisor at WSU had some extra kale, I jumped at the opportunity to make them this weekend. It also comes at a great time, since they are gluten-free. I’m finding all kinds of treats I can have!
Baked Kale Chips
1 bunch Kale
1 tablespoon EVOO
Salt and Pepper
Preheat oven to 400 degrees F.
Remove kale from stems and wash.
Dry kale or let air dry.
Break (rip) leaves into bite-sized pieces.
Mix kale pieces with EVOO, salt and pepper (to taste) in a large mixing bowl.
Evenly lay out kale pieces on a baking sheet.
Bake for 10-15 minutes, moving the chips around 1/2 way.
This was the post I was going to write when I started on my previous gluten-free tangent. Carlos is looking at my cooking with envy as he knows he can have some of my snack mix, but not a lot, since the purpose is so I have something to snack on that’s gluten-free. I forgot to mention that although individuals on a gluten-free diet can’t drink most beers, they can still have Angry Orchard Hard Cider. Oh, happy day!
The original recipe may have been gluten-free, but it was no where near healthy! Here is my revised version.
Gluten-Free Chex Snack Mix
8 cups corn chex cereal
2 cups gluten-free pretzels
1/2 cup pecan pieces
1 cup whole raw almonds
1 stick (1/2 cup) butter
3 tablespoons brown sugar
1/2 teaspoon cayenne pepper
cooking spray (be sure this is gluten-free without any added wheat flour)
Preheat oven to 350 degrees F.
Mix chex, pretzels and nuts in a large bowl.
Heat butter, brown sugar and cayenne pepper in a small saucepan. Bring to a boil and cook 1 minute.
Pour butter mixture over dry cereal, pretzels and nuts. Mix.
Coat 2 cookie sheets with cooking spray or use the butter wrapper.
Spread mix on greased cookie sheets.
Bake 8 minutes. Remove and stir. Bake for another 8 minutes.
Cool and store in air-tight container. We used an old ice cream bucket.
This recipe is great for a last minute dish to pass. It’s all vegetables, so it’s a great healthy choice. It can be used as a salsa, as a topping on a sandwich, as a topping to salad, or eat it on it’s own. Within a few minutes of bringing it to a friends house, I was asked for the recipe. Here it is! Enjoy.
Super Easy Sunday Salsa
1 can diced tomatoes (with jalapenos or chilies)
1 can black beans (drained and rinsed)
1 cup frozen corn (thawed)
1/4 – 1/2 cup red onion, chopped (or 2 shallots)
1 teaspoon lime juice
2 Tablespoons fresh cilantro, chopped
Place all ingredients in a large bowl.
Mix and serve with chips, on a sandwich, on a salad, or on it’s own.