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After making this Cinnamony Snickerdoodle Smoothie a few weeks ago, I told you I would come up with a recipe for Snickerdoodle bites…so here it is!
These little treats comes together in about 10 minutes and are great to make with your kids. I was able to recreate the chewy texture and cinnamon-sugar flavor of traditional Snickerdoodle cookies without using refined sugar or flour.
The key is using blanched almonds.
I bought mine at Trader Joe’s and dumped the whole bag in the food processor to grind them up until they reached a fine almond meal. You can also just use blanched almond meal if you have it, but the method I used is the cheaper way to go.
Most grocery stores sell blanched almond slivers in the baking aisle, so you should have no problem finding them. (I tried the recipe with whole almonds, and it didn’t taste as good.)
These bite-sized treats make a great dessert or after school snack.
They have an energizing combo of healthy fats, fiber and protein from the almonds and almond butter along with a hefty dose of blood-sugar balancing cinnamon. I know you will love this recipe! 🙂
Snickerdoodle Cookie Dough Bites
1 cup blanched slivered almonds
1 cup Medjool dates (pitted)
1/3 cup almond butter
1/4 teaspoon fine grain sea salt
1/2 teaspoon vanilla extract
1.5 teaspoons ground cinnamon
Cinnamon-Sugar Coating
1/2 teaspoon ground cinnamon
2 teaspoons coconut sugar
Put almonds in a food processor and process until it reaches a fine consistency and no chunks of almond remain.
Add dates, almond butter, salt, vanilla, and cinnamon and process until everything is combined, about 60 seconds.
Shape dough into small balls (press between your hands, so they stick together) and roll in the cinnamon-sugar coating. Store in the refrigerator.
*If dates are not soft, soak them in warm water for 15-20 minutes and drain them, squeezing out excess water before adding them to the food processor.
My brother Zack and I would go to The Great Cookie whenever we were at the mall to buy a few of their warm and soft but perfectly-crunchy-around-the-edges Snickerdoodle cookies.
Fast forward a few decades, and snickerdoodles are now one of my husband Bill’s favorite cookies. My mother-in-law is known for her snickerdoodles, so he’s done quite a bit of taste testing 🙂
I looked around online to see if I could learn anything about where these tasty treats come from and came to the conclusion that “snickerdoodle” comes from a really long German word for “cinnamon sweet roll.”
I have plans to make another snack ball treat inspired by snickerdoodles (here’s the recipe for those!), but in the meantime, I thought I’d give a snickerdoodle smoothie a try! I was surprised by how much cinnamon I had to put in to get the flavor I wanted, but I was happy with the final version 🙂
The tahini (sesame paste) in this smoothie is a good source of calcium, iron, heart healthy fats and protein. Learn more about tahini in this post about my Top 10 Pantry Essentials. Tahini also adds some creaminess. The hemp seeds are another source of healthy fat and protein, which we need to help balance our energy and blood sugar levels.
Cinnamon – the signature ingredient in Snickerdoodles – is a naturally sweet tasting spice that helps us regulate our blood sugar, which is key for sustained energy. Check out the top 10 proven health benefits of this super spice from the folks over at Authority Nutrition.
I’ve made this recipe four times in the past two weeks, so consider yourself warned 🙂
These little treats are incredibly addictive.
If you’re looking for a sweet treat chocolate fix, you have to make these!
You’ll feel like you’re biting into a rich, decadent piece of dark chocolate fudge, so it might only take one of these little guys to satisfy your craving. You can whip them up in less than 10 minutes, too. They are very easy to make!
In addition to being loaded with anti-inflammatory walnuts, antioxidant-packed cacao powder, and blood-sugar stabilizing cinnamon, the secret “mocha” ingredient is detoxifyingDandy Blend.
I was inspired to make this recipe after I had been experimenting with other chocolatey treat recipes (including these Chewy Cherry Chocolate Brownie Bites!).
I remembered seeing fudge and brownie recipes that included coffee, so I thought I’d give it a shot.
Adding a slight coffee taste (this is coming from someone who doesn’t like coffee!) to a chocolate recipe takes the flavor to a whole new level! I know you will love these as much as we do 🙂
Yield: 16-18 bites
Ingredients
2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1 cup Medjool dates, pitted (about 10-12)
1 heaping tablespoon Dandy Blend
1/2 cup raw cacao powder
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions
Add walnuts and salt to food processor and process until finely ground, about 30 seconds.
Add dates, Dandy Blend, cacao powder, coconut oil, vanilla and cinnamon to food processor. Process until combined – about 60 seconds.
Transfer the mixture to a bowl. Using your hands, form into small round balls, rolling them in your palm. Sprinkle with additional cacao powder, if you’d like.
**Store in a glass container in the fridge (or freezer) for up to two weeks – if they last that long! They will start to melt at room temperature because of the coconut oil, so keep them cool 🙂
What are your favorite healthy sweet treats? I’d love to hear from you in the comments below!
My earliest memories of coffee are of Saturday morning trips to Belvedere Square Market with my mom after her aerobics class.
Burgeoning burlap sacks of coffee beans lined the floor of the market and the aroma filled the air. Sourcing coffee beans wholesale that are of a really good quality can be difficult but Belvedere Square never failed to disappoint. That is why it is one of my favorite places ever to get a good cup of joe. They work brilliantly in ground form in my coffee machine too, which is always a must for me because I’m obsessed with that machine. I read reviews on Greatcoffeebrewers.com to find it and it is one of the best purchases I’ve ever made; perfect coffee every morning, what a start to the day.
I know I’m a minority when it comes to not being a fan of the taste of coffee, but my husband and other friends, family and coworkers couldn’t think of any other way to start their day.
For many people, it’s the taste and habit of drinking coffee, which tempts them to find other Interesting ways to make coffee on a daily, but for others, caffeine is queen.
They will try anything from a Mocha to a Cappucino and will probably always be on the lookout for new products that will tingle their taste buds. When it comes to my friends, and any new and interesting coffee information about new flavours, or different ideas on how to make it, you can guarantee that they’ve already read it and tried it before anyone has a chance to do so themselves. Sometimes, you will think that their lives revolve around coffee.
Caffeine is a big draw, as many of us are walking around a bit more sleep-deprived than we’d like to admit and have gotten used to being in a state of feeling artificially energized all day.
I get it.
Our lives are demanding.
We’re pulled in multiple directions at any given time, and making it through the work day, getting everything done around the house, and still having time for fun, friends, family and fitness can feel exhausting. Sometimes we feel like we need something to help us get it all done.
The truth is, caffeine affects different people differently. It’s when we become dependent on it to function that it can have a negative impact on our health, artificially stimulating us all day and running our adrenal glands dry.
Here’s a video by a clinical nutritionist that answers the question, “Is coffee good or bad for me?”
If you’re looking to kick caffeine, want to change up your morning or evening routine, or are ready to boost your health by making an upgrade, you have to give Dandy Blend a try.
So, what is Dandy Blend and why is it so, well, dandy?
Dandy Blend is a healthy, instant herbal substitute for coffee that’s caffeine-free. Thousands of people use it as an alternative to coffee because the blend of herbs that are used to make it tastes remarkably similar to coffee.
I’ve been sharing it with friends, coworkers and clients for the past few months, and quite a few people have already happily made the switch…including my husband, Bill!
Not only that, but because the ingredients have detoxifying properties, many people can make the switch without the unpleasant withdrawal side effects that often follow quitting coffee.
Pretty cool, huh?!
So, how do you use Dandy Blend?
For a light tea: add 1 level teaspoon per 8 ounces hot water.
For a rich, full-bodied coffee-like flavor: add 1 rounded teaspoon per cup hot water.
For a strong, coffee- or espresso-strength beverage: use 1 tablespoon per cup hot water.
Technically, you can use hot or cold water (or almond or coconut milk), but I prefer hot.
I’ll be sharing some of my favorite recipes that use Dandy Blend throughout the week – the first of which is for a SUPER delicious mocha fudge ball. You guys…they are SO good! 🙂
Don’t just take my word for it, check out what Dandy Blend customers have to say about this awesome coffee alternative:
I was pleasantly surprised! I have to admit, I was a skeptic. I’ve tried other non-coffee bean hot drinks and was disappointed. However, Dandy Blend tastes as close to real coffee as you can get!
Dandy Blend is the only coffee alternative that actually tastes better than real coffee.
Dear Dandy Blend, I LOVE YOU!!!! An avid coffee drinker for decades, when I was told by a doctor earlier this year I needed to get off coffee, I almost needed counseling! So, I tried Pero, Cafe’ Roma, Bru, and Cafix, but YOU GUYS TAKE THE CAKE! I love that it’s strong, like-coffee, no acid, no caffeine, and no gluten! Thank you so very much!
Many of us grew up thinking that only the foods in the first group can taste good and make us feel good.
What if the same foods that “comforted” us also nourished us? It’s possible!
Our body has an amazing ability to adapt our taste buds and preferences, even for those of us who consider ourselves picky eaters.
Trust me. I get it.For most of my life, I was one of the pickiest eaters you would ever meet! I was loyal to my egg noodles, parmesan cheese, chicken fingers, and broccoli. Sauces / soups / salads / seafood / sandwiches / dips / dressing / ethnic food?…no thanks!
I didn’t eat any of it.
Now, Bill and I eat lots of foods that not only make us feel good but also nourish our bodies.
I’m excited to share one of my NEW favorite, Indian-inspired recipes with you! I just made it for the first time last week, and Bill and I loved it. It’s one of the tastiest, most warming and wonderful meals we’ve ever made. We had it for a week and never got sick of it. You have to try it!
Keep in mind…
You will do very little cooking. The only thing you actually take time to cook in this recipe are the onions (mixed with spices).
The rest of the meal is “set it and forget it.” Once you’ve cooked the onions, you pretty much dump them and all of the other uncooked ingredients into a casserole dish and leave it alone in your oven until it’s finished cooking. It’s almost impossible to mess this one up!
This recipe makes A LOT of food. Perfect if you’re having lots of friends over for dinner or want a meal you can cook once and eat about 4-5 times. I cooked it in a deep lasagna pan.
Don’t be intimidated by longer ingredient lists. Just because an ingredient list looks longer than you’re used to doesn’t mean it’s more difficult to make. A lot of the time, our ingredient lists may appear longer because half of the ingredients are herbs and spices. Fortunately, they don’t make the recipe take any longer to prepare but do add tons of flavor! Just make a list and pick them up on your next shopping trip.
Ingredients
a few tablespoons extra virgin olive oil OR coconut oil (we used coconut oil)
1 medium onion, chopped
1 to 2 tablespoons fresh ginger root, peeled and finely chopped
1 tablespoon finely chopped fresh turmeric, or 1 teaspoon dried
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons sea salt
4 carrots, chopped
1 1/2 cups french lentils or green lentils
1 cup long grain brown rice
5 cups water
1 can coconut milk (full fat)
Click here for the full recipe from Nourishing Meals!
When it comes to eating well, one of the key things we’re told to do is “eat the rainbow” and include a variety of brightly colored foods in our diet.
I totally agree, but the unfortunate part is that advice leaves out foods that are well…white and colorless.
Like cauliflower.
Cauliflower doesn’t get nearly as much love as its green buddy broccoli, but it should!
It’s just one of the many health-boosting, inflammation-fighting, detoxifying foods in this recipe.
I was inspired to come up with this dish when I was doing an assignment focused on anti-inflammatory foods for the Culinary Nutrition program I finished this winter.
If we can reduce inflammation, we set ourselves up to feel better, look more alive, prevent disease and even get to a healthier weight. Dr. Mark Hyman has written extensively about inflammation and how to reduce it. Click here to learn more about it from him.
For this dish, I wanted to use as many anti-inflammatory foods as possible, including cauliflower, turmeric, ginger and garlic.
Cauliflower, a cruciferous vegetable, contains the antioxidant sulforaphane, which is known for its powerful anti-inflammatory and anti-cancer properties. Here’s my first post about cauliflower and the rest of its amazing health benefits.
Turmeric contains over two dozen anti-inflammatory compounds with curcumin being the most potent.
Ginger extract regulates pathways that halt the activation of genes involved in the inflammatory response.
Allium vegetables like garlic contain sulfur compounds that prevent inflammation in the body.
This recipe puts a creative spin on “steak and potatoes” by using cauliflower “steaks” and “mash.”
I was inspired to share this recipe that puts a vegan-friendly spin on a specialty dish just like the crew at the Wynn Las Vegas. New York Times Bestselling author of The Conscious Cook and vegan chef Tal Ronnen creates vegan and vegetarian menus for every restaurant at the Wynn, and I hope to have the chance to try his food firsthand one day. Since not everyone (myself included!) can make it to Vegas for a fancy meal, making a dish like this one is the second best option!
**Don’t let the ingredient list intimidate you (it’s mostly spices!). Also, I was VERY thorough on the directions and have included step-by-step pictures of the process below to help you visualize how it works. Give it a shot!*
Ingredients
1 small head garlic
1 teaspoon coconut oil or extra virgin olive oil
1 large head cauliflower
Sea salt and black pepper
3 tablespoons coconut oil or extra virgin olive oil
1 teaspoon ginger root
2 cloves garlic, minced
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground coriander
1⁄4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1/3 cup reserved water from steamer
Black pepper, to taste
Juice from 1 lemon
1⁄4 cup pine nuts, lightly toasted
Small handful of parsley, chopped
Step-by-Step How To Photos (Written Directions Below)
How to Make Cauliflower Steaks (Directions Below!)
How to Make Cauliflower Mash (Directions Below!)
Directions
Preheat oven to 425F.
Peel and discard the papery outer layers of the head of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Pour 1 teaspoon of oil on top and tightly wrap the head of garlic in foil or parchment paper. Place directly in oven, and roast for 30 minutes or until soft to the touch.
While the garlic is roasting, remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to bottom into two 1-inch-thick steaks. Season each steak with salt and pepper on both sides. Set aside loose florets for the cauliflower mash.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 4 minutes per side. Transfer steaks to parchment-lined baking sheet.
Whisk together the remaining 2 tablespoons of oil, ginger, garlic, cumin, turmeric, coriander, and red pepper flakes. Brush the mixture onto both sides of the cauliflower steaks. Roast steaks in oven, about 15 minutes.
While the steaks and garlic are roasting, put the loose cauliflower florets in a steamer basket over 1-2 inches of water in a pot. Cover and steam until cauliflower softens (about 10-12 minutes). You should be able to stick a fork through it easily. Set aside 1/3 cup of the steam water.
Put steamed cauliflower in a food processor and add 1⁄2 of the head of roasted garlic (squeeze each clove out by pushing on the bottom of each one after you’ve let it cool). Add olive oil, sea salt, black pepper and reserved cooking water to the food processor. Pulse until smooth. Taste, and add more garlic if you prefer.
Remove cauliflower steaks and garlic from oven. Place half the cauliflower mash on each plate, top with a cauliflower steak, and then squeeze lemon juice over each steak. Sprinkle toasted pine nuts and chopped parsley over each steak, and ENJOY!
My favorite St. Patrick’s Day memories were spent down in Savannah, Georgia during and after college over spring break.
Their annual parade is one of the biggest St. Patty’s Day shindigs in the South. It was a lot of fun, and Savannah is a beautiful city – definitely worth the trip if you’ve never been!
My friend Lindsay and I in Savannah for St. Patty’s Day circa 2006
It’s that time of year again – time for all things green and Irish. Time for some signature, seasonal food and drinks. One of my absolute favorite comedians, Jim Gaffigan, even gives the holiday a shout out in one of his hilarious skits:
“How are we supposed to know St. Patrick’s Day is coming up without the Shamrock Shake? Thank you, McDonald’s.”
McDonald’s isn’t my favorite, but I love minty foods as much as the next person (and celebrated just about every birthday of my childhood with a Carvel mint chocolate chip ice cream cake).
To help me make the most nourishing choices, so I can feel my best and most energized, I strive to follow a few food principles from Michael Pollan that simplify what and how to eat for optimal health. Here are 3 of my favorites:
Avoid food products that have more than 5 ingredients.
Avoid food products containing ingredients that a third-grader cannot pronounce.
Eat all the junk food you want as long as you cook it yourself.
McDonald’s Shamrock Shake has a whopping 54 ingredients and as much sugar as almost three 20-ounce Cokes. And I’m pretty sure most third graders would have trouble pronouncing the word, “carrageenan,” one of the controversial ingredients in the shake.
The good news?
You can make a healthier, nourishing version yourself. This is a Shamrock Shake you could enjoy every day!
Shamrock Shake
Try this upgraded version of the seasonal classic!
Blend all ingredients except ice until you reach a smooth and creamy consistency. Add ice and blend until everything is combined. Top with a dollop of non-dairy whip, if you’d like!
Try adding half a zucchini for a thicker consistency 🙂
I’ll have to tinker with it a little bit to get it to be more like a thick “shake” vs. a smoothie consistency, but if you’re looking for something green and minty to celebrate the holiday, try this recipe!
The next time you’re craving a Shamrock Shake, make one yourself! 🙂
I recently wrote about my favorite chocolate place in Baltimore, which features combinations of chocolate most of us would never think of that happen to taste aaaamazing.
In the spirit of yummy chocolate treats, today’s recipe features chocolate + cherries, another winning food combo that doesn’t get enough love.
Bill and I have been making that smoothie a lot lately for breakfast, and the flavors in it inspired today’s recipe for chewy cherry chocolate brownie bites.
YUM.
Several ingredients in these brownie bites are anti-inflammatory, health boosting and super satisfying, including almonds, walnuts, and cacao powder. Those three foods also made my Top 11 Sweet Treat Staples pantry list.
My friends and coworkers, Michela and Jillian, were all over these when I brought them to a party last week. Jillian called them Cherry Bombs, which is pretty appropriate since they are like an explosion of flavor! 🙂
In a food processor fitted with the “s” blade or a coffee grinder, process the cacao nibs until they are broken into smaller pieces. Set them aside.
Put the almonds and walnuts in the food processor and process until finely ground, about 45 seconds.
Add the rest of the ingredients and process until the mixture becomes sticky – about 2 minutes.
Form into balls about 1 inch in diameter, and roll them in the crushed cacao nibs for some crunch! Store them in the fridge. They taste even better after they’ve had a chance to sit for a couple of hours, so all the flavors can meld.
Because winter feels like it is never going to end here on the East Coast, I’ve been in hibernation mode and have been really into soups lately. I thought I would try blending cauliflower in with a soup to make it creamy and delicious without the downsides of dairy, so that’s what brings us to this recipe!
This soup is simple to make and uses basic ingredients that are easy to find at any grocery store or farmer’s market.
We used Japanese sweet potatoes, which is why the soup is white instead of orange, but any sweet potato will work.
In an 8-quart stockpot, melt the coconut oil over medium-high heat.
Saute onion, garlic and a 1/2 teaspoon sea salt and cook until soft, about 4 to 5 minutes.
Add the sweet potatoes, rosemary, and vegetable stock and bring to a boil.
Once boiling, add the cauliflower and cover the pot with a lid. Reduce the heat to a simmer until the vegetables are very tender, about 20 to 25 minutes.
Turn off the heat and stir in the remaining 1/2 teaspoon sea salt and black pepper. Using an immersion blender or regular blender*, blend until very smooth.
Return soup to pot and whisk in the maple syrup. Add more sea salt and pepper, to taste.
Keep the soup warm over low heat until ready to serve. Top with fresh cracked black pepper and a few lightly toasted pumpkin seeds, if you’d like!
*Note: If using a blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid as you blend. Drape the blender jar with a kitchen towel. Blend the soup in batches, filling the jar about 1/3-1/2 for each batch.
It’s one of the foods we think we “can’t have” when we eat in a way most people would consider healthy.
Fortunately, chocolate is one of the foods that absolutely can (and should!) be part of a nourishing, satisfying way of eating.
When it comes to chocolate, quality matters.
Raw cacao beans and powder (pronounced ka-KOW) have more antioxidants than any other food. Raw cacao isn’t treated by heat (and therefore damaged) like the more familiar cocoa powder, so its supercharged, health-boosting, disease-fighting antioxidant properties remain intact.
When we hear about the health benefits of chocolate, this is the kind we’re talking about.
Loaded with anti-aging, anti-inflammatory antioxidants
Packed with protective flavonoids that protect our body from damage due to things like stress and other environmental irritants
Contains a compound known as “the bliss molecule,” aptly named because of its feel-good properties
This bark recipe is truly a super food recipe because it contains TWO types of chocolate – cacao powder and cacao nibs.
Raw cacao nibs come from the whole cacao beans, so they are a bit bitter but have a nice crunch to them. They work well in this recipe because the sweetness of the bark offsets the bitterness.
I served it last week at a luncheon at work and this past weekend at a women’s retreat where I did a presentation about taking a “Real Food Reset.” It was so much fun!
I also used almonds, which are rich in heart healthy monounsaturated fats, and provide an additional crunch factor.
In another variation of the recipe, I used pumpkin seeds instead of almonds. Both were delicious!
There’s one more ingredient in this bark that might not be so familiar – goji berries – but don’t let that deter you!
Goji berries, also known as wolfberries, are considered a superfood because of their high antioxidant concentration (when you hear “antioxidant,” think anti-aging, protective and pro-health!). Some of their antioxidant compounds can help protect our vision, too.
They tend to be a bit pricy, but a bag lasts me for several months, so I find that it’s worth it. I buy them on Amazon or at our local Asian grocery store (cheapest place to buy!), Vitacost.com, Wegmans, Whole Foods, Home Goods and most natural food stores.
Ingredients
1/2 cup coconut oil
1/4 cup coconut nectar, raw honey or 100% pure maple syrup
1/4 cup dried cherries or cranberries, roughly chopped
coarse sea salt, to taste
Directions
Line a 9 x 13 baking dish with parchment paper. Spread nuts/seeds, goji berries, and cacao nibs evenly on the sheet.
Fill a small saucepan with 1-2 inches of water and place it on the stove top. Rest a small glass bowl on top and turn the heat to medium low. Put the oil and sweetener in the glass bowl and whisk together until the oil melts.
Once oil and sweetener are combined, gently whisk in the vanilla extract, raw cacao powder, and maca powder until silky smooth. **Be careful not to overmix or the chocolate will get clumpy.** That’s what happened to us the first time we made this!
As soon as chocolate is smooth and shiny, pour it on top of the nuts/seeds, berries/fruit and nibs to cover them. Shake the sides of the parchment paper, so all of the nuts/berries/nibs collect in the middle and are covered with chocolate then use a spatula to spread it out in an even layer.
Sprinkle a couple pinches of sea salt on top of the chocolate.
Set in the freezer to harden for about 30 minutes.
Remove bark from parchment paper, break into pieces and enjoy! Store in the freezer or refrigerator, as coconut oil begins to melt as it warms up to room temperature.
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I bought mine at Trader Joe’s and dumped the whole bag in the food processor to grind them up until they reached a fine almond meal. You can also just use blanched almond meal if you have it, but the method I used is the cheaper way to go.
