Paleo Peanut Butter Cups!

This recipe for Paleo Peanut Butter Cups is super fast and easy to make.  They are a great snack for when you are craving something sweet. I have a huge sweet tooth and these hit the spot.  Ever since I was a kid I was obsessed with Resse's peanut butter cups. They were by all accounts my favorite food group.  These days I have adopted more of a clean eating lifestyle and stay away from highly processed foods and candy.  So with traditional Resse's being out I decided to create my own clean version of my favorite childhood treat.  They contain no hydrogenated oils or refined sugars, just natural clean ingredients.  This delicious snack only requires a few simple ingredients and about 10 minutes!  For more healthy snacks to help you get through the holiday season check out some of the ideas over at Nuts.com

Ingredients:

• 1 cup smooth Almond Butter (or peanut butter if not Paleo)
• 1 tablespoon Coconut Oil
• 1 tablespoon Raw Honey
• 1 cup Dark Chocolate Chips (or Enjoy Life Chips)

For my cups I used a small chocolate mold, you however can use a muffin tin or even an ice cube tray.

Directions:

1. In a small bowl add your chocolate chips and microwave for 20-30 seconds or until melted.
2.  Evenly divide the chocolate into your mold/tray
3. In a small bowl place your almond butter, oil and honey, then microwave for about 30 seconds or until it's melted.
4. Pour your almond butter mixture on top of each of the chocolate bottoms.
5.  Place your mold/tin in the freezer for about an hour.
6. When you take your cups out of freezer you may be able to just pop them out of your mold/tray.  If not carefully go around the edges with a knife and they will pop out.

ENJOY!

Homemade Clean Apple Crisp!

Recently I have been overloaded with apples after an Apple Picking adventure, so I decided to create some new fall recipes.  First I took on the beloved Apple Crisp, or as some may refer to it, Apple Crumble.  At first I wasn't sure if I could create a Healthy Apple Crisp that would still taste great, so while I made my new creation I had my husband make a traditional apple crisp.  Once done we let our family be the judges!  Not only did everyone love my Apple Crisp, they actually preferred it to the traditional recipe.  Now, nothing against my husband's cooking skills, but I think the clean ingredients made the difference.  Below is my newest recipe for delicious Apple Crisp that is Gluten free, Grain Free, Dairy Free and contains no processed sugar!

For this recipe I used 6 apples of different varieties.  1 Jonathan, 1 Golden Delicious, 2 Red Delicious and 2 Cortland. I also did not peel the apples.  After Coring the apples I sliced them into small chucks and placed them in a medium sized mixing bowl.

  Filling:

• 6 Apples
• 2 Tsp Cinnamon 
• 1 Tsp Lemon Juice
• 2 Tsp Raw Honey
• 1 Tsp Pure Maple Syrup 

 Combine all the filling ingredients in your bowl and stir until all the apples are evenly coated.

  

 Once your apples are coated spread them out into a large baking dish.

 

Topping:

• 2 Cups Gluten Free Oats
• 1 Cup  Almond Flour
• 2 Tsp Cinnamon
• 1 Tsp Salt
• 1/2 Cup Ghee (Clarified Butter)
• 1/4 Cup Raw Honey
• 1/4 Cup Pure Maple Syrup

Combine all the ingredients for the topping in your bowl and stir until mixed.

 

Crumble the topping over your apples until evenly coated.

 

 Bake the Apple Crisp at 350' for 45 Minutes.

 

ENJOY!

How To Roast Pumkin Seeds!

I must admit, my favorite part about carving pumpkins is getting to roast and eat the seeds! They are so yummy and easy to make.  Below is my simple and easy recipe for making the perfect roasted pumpkin seeds.




What you need

• 1 Medium Sized Pumpkin
• Colander
• Medium Bowl
• Baking Sheet
• Tin Foil
• Paper Towel

Ingredients

• 2 Tbsp Olive Oil  
• 1/2 Tsp Kosher Salt

Empty the "guts" of your pumpkin into a colander.  Under cool running water clean the pumpkin seeds, removing any pumpkin pieces.  Once your seeds are clean, lay them out on a paper towel and pat them dry.  This will help them bake easier and more evenly.  Once you are done drying the seeds place them in a medium sized mixing bowl.

 

Add the Olive oil and Salt, then toss or stir until the seeds are evenly coated.

Once coated, evenly spread out your pumpkin seeds on a baking tray lined with tin foil.

Bake your seeds at 300'F for 40 minutes, stirring after 20 minutes, or until golden brown.

 

 ENJOY!

Homemade Clean Granola!

Yes its here! Another ridiculously easy and delicious clean recipe from my kitchen!  I love sprinkling granola on my yogurt in the morning or even as a snack, but I hate everything that is added to store bought granola. For instance preservatives, processed sugar, artificial coloring, corn syrup, Soy lecithin, hydrogenated oils, etc! Even the healthiest of store bought products contain some unwanted ingredients. For a while now I have been making my own granola at home and I love it! I know exactly what is in it and it is less expensive compared to store bought products.  I prefer a nut free granola, but this recipe can be adjusted to incorporate nuts, seeds and more.  I love this particular recipe because it is great for everyone.  It is gluten free, nut free, grain free and contains no processed sugars.




What you need:
Large Mixing Bowl
Large Baking Sheet
Parchment Paper
Spoon or Spatula










In a large mixing combine all your ingredients.

• 3 Cups Gluten Free Rolled Oats
• 1 Tbsp Coconut Oil or Grape Seed Oil
• 1 Tsp Cinnamon
• 1/4 Tsp Salt
• 2-3 Tbsp Maple Syrup (depending on desired sweetness)
• 2 Tbsp Raw Honey
• 1 Tsp Pure Vanilla Extract
• 2 Tbsp Flax Seed Meal 

Once your granola is evenly mixed spread it out evenly on a parchment lined baking sheet.  Bake at 300'F for 45 minutes, stirring after 30 minutes.

Again if you prefer you can add nuts, seeds, shredded coconut, whatever your heart desires!

Tip: If you have flax seeds you can grind them in a coffee grinder or small chopper to make flax seed meal.

 ENJOY!

Guilt Free Chocolate Chunk Cookies!

There's nothing better then fresh chocolate chip cookies! Even if you eat clean you can indulge in these sweet treats.  My Paleo Chocolate Chunk Cookie recipe is so irresistible, everyone I know can't get enough and I am always asked to make them!  These cookies are grain free, dairy free and made without processed sugar.





What You Need

• 3 Cups Blanched Almond Flour THIS is my favorite brand, it is the finest almond flour I have found and is great for baking!
• 1/2 Cup Pure Maple Syrup
• 1/2 Cup Unrefined Coconut Oil or Palm Shortening
• 2 Eggs
• 1 tsp Baking Soda
• 1 tsp Kosher Salt
• 1 tsp Pure Vanilla Extract
• 1.5 Cups Enjoy Life Mega Chunks

1.   Preheat the oven to 375'F
2.  In a mixer combine your melted Coconut Oil, Maple Syrup, Eggs and Vanilla
3.  While your mixer is on a low speed slowly add your dry ingredients

4.  Once the batter is combined stir in your Chocolate Chunks 

5. On a Silpat or Parchment Paper place balls of dough (I use a small ice cream scoop)

 6. Bake cookies for about 15 minutes or until golden brown

Serve your cookies with a glass of Fresh Homemade Almond Milk! 

Delicious Husband Approved Paleo Banana Bread!

My husband loves banana bread, and I try to avoid wheat and processed sugar!  So when it came to creating something out of a batch of bananas that had gone bad I decided to try something we both could enjoy.  That is how we ended up with a delicious grain free, sugar free, super moist banana bread. 

Bonus, it's totally easy to make!

3 brown bananas
⅓ cup palm shortening (can use coconut oil)
½ cup coconut flour
4 eggs
1 tsp baking soda
1 tsp pure vanilla extract
1 ½ tsp cinnamon
¼ teaspoon sea salt

(Feel free to add some of your favorite nuts or even some dark chocolate chips)

To make, mix all your ingredients in a bowl and transfer the batter in to your bread pan. (you can grease your pan with coconut oil but I didn't)  Then just bake in an oven that has been preheated to 350' for about an hour.  You want your bread to be set in the center and have a warm golden color!

Would you try this recipe?

Banana Bread!

If you are like me, some of your bananas seem to go bad before you can eat them all. I love keeping bananas in the house for a healthy mid morning snack but I don't like them once they start getting all brown.  A great way to avoid throwing out old bananas is to turn them into Banana Bread!  I have created a Low Fat, sugar free banana bread that is delicious and healthy!

 

What you need:

• A Large Bowl
• A Loaf Pan
• Wooden Spoon
• Cooking Spray
• Potato Masher & Hand Mixer (optional)

Ingredients:

• 3 Bananas
• 2 Eggs
• 1/4 Cup Water
• 1 & 2/3 Cups of Flour
• 1/4 Cup of Coconut Oil (any oil or butter product will work)
• 2/3 Cup of Truvia (or sweetener of your choice)
•  1tsp Baking Soda
• 1/4tsp Baking Powder
• 1/2tsp Salt
• 4Tbsp Chocolate Chips (optional)

Pre-heat your over to 350

In a large bowl mash up your Bananas.  Mix in your eggs, water, brummel & brown and splenda.  You want a cake batter like consistency.

Then mix in  your flour, baking soda, baking powder and salt.  If you are like me and have a sweet tooth you can add in 4tbsp of chocolate chips.  This also makes the banana bread a sweet chocolaty treat.

Spray your loaf pan with cooking spray.  I like to use PAM.  You want to fully coat the inside of the pan so that your bread will fall out easily.  Then pour your batter into you loaf pan.

 

Place your pan in your pre-heated oven for about an hour and 15 minutes or until golden brown. (TIP:  You can tell if your bread is fully cooked by inserting a knife into the center.  If your knife comes out clean your bread is done)

 

Once your bread has cooled you can turn your pan upside down and the bread should easily fall out.  Place on a plate, slice it up and indulge...

Enjoy!!

This banana bread yields 11 servings and is only 4 Weight Watcher Points Plus!

5 Points Plus if you add the Chocolate Chips!

 (If you don't want to make the recipe sugar free you can use the same amount of sugar instead of splenda)

Skinny Buns!

Those of you who regularly follow Hungry For Living, you know I LOVE sweets! You also know that I HATE fake sweets usually referred to as "diet".  One of my guilty pleasures is definitely Cinnamon buns.  As a kid I remember on special occasions we would have them for breakfast. They were always a special treat we looked forward to.
Now a days you can buy them in a can anytime you get a craving & then there are the ginormous ones that can be found at food stands in any local mall that probably contain more calories and fat than you should have in a week ;).
In my quest to still enjoy the foods i like and not feel guilty about indulging in them from time to time, I set out on a journey to create a "healthier" Cinnamon bun.  Now I'm not crazy, I know there is no such thing as a healthy Cinnamon bun, but over the last few months and numerous trials and errors I have created a yummy 3 point Cinnamon bun, that my mother has named the Skinny Bun!.

What you need:

Small bowl or mixer

Non stick pan

Rolling pin

Flour (for dusting)

Non stick cooking spray

Ingredients For Cinnamon Roll:

1/4 cup Splenda granulated sweetener

1/4 cup packed dark brown sugar

2 tsp Light butter spread (room Temp)

2 Tbs Cinnamon

1/8 tsp salt

1 tube of reduced fat crescent roll dough

I can't believe it's not butter spray

Ingredients for Icing:

1 tub of individual Weight Watchers cream cheese (room temp)

1/3 Cup Fat Free cool whip (thawed)

1 Tbs Splenda granulated sweetener

1 tsp powdered sugar
Vanilla extract (a few drops-to taste)


Directions for making the rolls:

1) In a small bowl add Splenda, brown sugar, butter, Cinnamon & salt.  Mix all ingredients together almost like you were "creaming" them, making sure all ingredients get evenly mixed together.

2) Hand kneed the crescent dough into a ball.  Sprinkle your surface with a light dusting of powder and using a rolling pin, roll the dough into a large rectangle.

3) Using the butter spray, evenly coat the surface of the dough (about 20 sprays)

4) Spread the sugar mixture evenly over the dough, leaving a small border around the edges.

5) Roll the dough into a long roll.  Pinch the seam and sides together to seal.

6) Place in refrigerator for 15 minutes or longer (this makes it easier to slice)

7) Gently cut the roll into 8 equal pieces.

8) Place rolls on a non stick pan that you have also coated with cooking spray.

9) Bake @ 375 degrees for 13-15 minutes or until brown.

To make the icing:

You can make it in a small bowl or small mixer.  I find it is easier to mix the cream cheese when using a mixer.

1) Mix WW cream cheese and 2/3's of the cool whip in a mixer.

2) Once the mixture is thoroughly creamy mix in splenda, powdered sugar & vanilla extract.

3) Right before you are done quickly mix in the remaining 1/3 of the cool whip.

4) After you remove the Cinnamon rolls from the oven, allow them to cool for a minute, then evenly distribute icing over the rolls.

1 Bun = 3 WW Points

Enjoy!

Memorial Day Treat!

I did fairly well this Memorial Day. Knowing I would be tempted to splurge I decided to go into it a little more prepared by bringing a desert I knew wasn't bad for me to eat. It also allowed me to know how many WW points I was consuming. I made my now famous WW chocolate pudding pie. It's a recipe I found in a Weight Watchers magazine years ago and added to my recipe book. Being a picky eater I am even more picky when it comes to desert. I don't like "diet food" or deserts and sweets that taste like "diet food".

This is a great little recipe that's quick and easy. It incorporates low fat and sugar free ingredients but you would never know it. Case and point I serve it all the time at family gatherings and there are no leftovers. Just as I did yesterday at our Memorial Day barbecue and everyone loved it. The trick is though not to tell people its a WW desert or they assume it tastes bad without even trying. My boyfriend loves it and he doesn't ever opt for a "lite" "diet" or "fat free" option of anything. The recipe is easy pudding, cool whip & ready made pie crust. I added some colored sugar on top to get in the festive spirit. It is a great sweet treat especially in the summer.

5-Minute Double Layer Chocolate Pie

- 1 Ready crust reduced fat graham cracker pie crust (6oz)

- 2 Pkgs (4 serving size) sugar free, fat-free chocolate flavor instant pudding mix

- 1 1/4 Cups cold milk

- 1 Tub (80z) fat-free whipped topping, thawed, divided

1. Beat milk, pudding mix, and half of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.)

2. Spread in crust. Spread remaining whipped topping over pudding layer.

3. Enjoy immediately or refrigerate until ready to serve.

4. Garnish as desired.

Makes 8 servings

4 POINTS per serving