Cranberry Oat and Almond Squares with PB+H Glaze

10 Oct


Tangy, sweet cranberries… Crunchy, salthy almonds… Chewy, mild oats…. Mmmm…. Sounds like fall.

Cranberry Oat Almond Squares

Makes 8 bars


1/3c old fashioned oats

2T roasted salted almonds

3T dried cranberries

2T honey

1T nut butter


1. Combine all ingredients in a bowl.

2. Transfer well-mixed ingredients to a sheet of wax paper, big enough to fold over the top of the mix.

3. Fold the extra wax paper over the mix and roll flat (1/3in thick)

4. Freeze for 1 hour (at least)

5. Spread on glaze and slice.

6. Store in the freezer.

Peanut Butter and Honey Glaze


1/2T coconut oil

1/2T peanut butter (or other nut butter)

2t honey


1. Combine all ingredients in a small bowl.

2. Microwave for 20 seconds, and stir until well mixed.

3. Let glaze sit and thicken until the bars are done freezing.

Nutrition: 82 calories, 3.5g fat, 20mg sodium, 12g carbs (<1g fiber, 8.5g sugar), 1.5g protein.

Single Serving Chocolate Chip Pookie

10 Oct


It’s a cookie! It’s a pancake! NO…… It’s a Pookie! A cookie-flavored pancake! And it takes less than 5 minutes, not including eating time ;) ! Are you excited yet? I hope so!

Chocolate chip pookie

Serves 1


3T whole wheat flour

Scant 2T unsweetened apple sauce

1t margarine (You could also use butter. Feel free to sub some of the apple sauce with margarine for a buttery-er flavor)

1t brown sugar or stevia

1t (or more!) chocolate chips


1. Combine all ingredients in a bowl with a flat bottom.

2. Stir until wel combined.

3. Flatten the top and scrape excess dough of the sides of the bowl.

4. Microwave for 1:30 on high.

5. Let cool for a minute and remove from the bowl (scrape around the sides with a knife for easier removal).

See? Isn’t pookie amazing?

Nutrition: 170 calories*, 5g fat, 36mg sodium, 27g carbs (4g fiber, 8g sugar*), 3g protien.

*Nutrition note: If subbing stevia or and zero calorie sweetener, subtract 15 calories and 4g sugar.

Coconut Heaven Bars

9 Oct


The name says it all. Crunchy, creamy, and sweet, all at the same time. These literally are HEAVEN in a bar.

(See photo gallery for a step by step photo guide)

Coconut Heaven Bars

Makes 12 bars


Botom layer:

1/2c shredded unsweetened coconut

1/2c oats

2T honey

1T coconut oil

Top layer:

1/4c earth balance coconut peanut spread (or any other creamy nut butter)

1T honey

1T coco powder

1 1/2t milk of choice

opt: extra coconut shreds to sprinkle on top.


1. Combine all botom layer ingredients in a food processor.

2. Process until a ball forms.

3. Place ball of a gallon bag and close it.

4. Roll out flat (approx. 1/4in thick) and freeze for 10 or more minutes.

( While your bottom layer is freezing, make the top layer.)

5. Melt coconut peanut spread in the microwave for 25 seconds.

6. Transfer to a small bowl and add honey, coco and milk.

7. Remove bottom layer for the freezer and take it out of the bag (be careful not to break it).

8. Spread top layer on bottom layer.

9. Sprinkle on extra coconut and slice into 12 bars.


Nutrition per bar: 106 calories, 6g fat, 17mg sodium, 11g carbs (2g fiber, 5g sugar), 2g protein,

Pumpkin Pie Mini-Muffins

9 Oct


Pumpkin Pie Mini-Muffins!

These are probably one of the best things I have every laid my hands on. EVER. I am ordering you, as soon as you see this post, to TRY THEM!

(See below the recipe for frosting)

Pumpkin Pie Mini-Muffins
Makes 24 mini Muffins

1/2c whole wheat flour
1/2c whole spelt flour
1/4c brown sugar (or a mix of brown sugar and stevia)
1/2t baking powder
Scant 1/4t salt
1/2c plain greek yogurt (or silken tofu, for dairy free)
1/2c canned pumpkin puree
1/2c unsweetened milk of choice(I recommend unsweetened vanilla almond milk)
2T honey (or agave, or maple syrup)
1T melted margarine (You could also use butter or oil)

1. Preheat the oven to 350.
2. Combine all dry ingredients in a large bowl and mix well.
3. Mix wet in smaller bowl, and stir into dry.
4. Pour well-mixed batter into greased mini-muffin tin.
5. Bake for 25 minutes.
6. Let cool, and ice or eat plain (they’re still good!)

Pumpkin Icing
Makes about 1/2c

1/4c firm silken tofu (or plain greek yogurt)
2T pumpkin puree
1T milk of choice (again, I recommend almond milk)
1/2T honey (or agave, or maple syrup)

1. Combine all ingredients in your blender (a food processor or an electric hand mixer should work as well).
2. Blend until smooth.
3. Refrigerate leftovers.

Let me know how you like them!

Nutrition per muffin: 36 calories, 0.5g fat, 10mg sodium, 7g carbs (<1g fiber, 3g sugar), 1g protein.

Welcome to my blog!

9 Oct

Hello everyone! Welcome to! Here I will post my made up (and altered) healthy recipes! Feedback is greatly¬†appreciated, and I’d love to know what you guys want to see! ¬†Thank you for checking out my blog!