These little treats are sure to satisfy adults and children alike who long for a chocolate chip cookie. They’ll never know the key “cookie ingredients are missing!
1 C almond butter
3/4 C all natural sweetener
1 Large egg
1/2 tsp baking soda
1/4 tsp sea salt
Preheat oven to 350° and line baking sheet with parchment paper.
Combine all ingredients except chocolate chips and stir.
Add desired amount of chocolate chips to mixture.
Drop cookie size bites onto baking sheet.
Bake 10-12 minutes.
Don’t forget to meet at Max Muscle before and after the run for candle lighting, delicious chocolate oat bite cookies, bagels and prize drawings. Sign up today and bring some friends!
Not all pies are created equal. Do you ever find yourself craving a good ‘ol fashioned piece of apple pie only to be stopped by the guilt of eating “bad”? Sooner or later, the craving may win so when it does – try this delicious organic, whole wheat, wholesome apple pie!
- Organic Whole Wheat pie shell (can be found at Natural Grocery stores like Sprouts)
- 5 medium organic apples
- 1/2 C non-hydrogenated margerine
- 3/4 C brown sugar
- 2/3 C whole wheat flour
- 1/2 tsp sea salt
- 1.5 tsp cinnamon
- 1/3 C chopped walnuts
- 1/4 C oats
- Preheat oven to 350°.
- Peel, core and slice apples and sprinkle with sea salt.
- Place apples in pie shell on baking sheet.
- Place butter in bowl and let soften.
- In a separate bowl, mix sugar, flour and cinnamon.
- Add above mixture to butter and fork together until crumbly.
- Add walnuts and oats to mixture and combine.
- Pour mixture over apples.
- Tent the pie with aluminum foil and place in the oven.
- Bake 40 minutes.
- Remove tent foil and bake an additional 5 minutes.
Delicious when served warm!
The Sandy Hook Elementary Memorial 5K is just two weeks away. Be sure to visit the event page at https://www.facebook.com/events/232363893563678/ and take the necessary steps to register. Attached is a map of the course. Walkers and children are welcome. It only takes $20 and about an hour of your time to make a difference. Sign up today!
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Who doesn’t love Mexican food? I knew I would miss it when I left NM six years ago, but every year away – my cravings for it just get stronger and stronger.
Since adopting a veggie rich lifestyle, I have been determined to find ways to enjoy my beloved Mexican dishes without compromising nutritional value. I hope you enjoy the Lean, Bean and Green Mexican Casserole as much as I do!
- 12 corn tortillas (browned)
- 3 C. broth
- 1 can tomato paste
- ¼ C flour
- 4 TBSP olive oil (I like to use red pepper infused)
- 4 tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. chili powder
- 1 can black beans (rinsed and drained)
- 1.5 C. corn
- 6 oz. fresh spinach
- 6 green onions (thinly sliced)
- 3 C. shredded cheese (adjust according to how lean you want this to be)
- Salt & pepper to taste
Heat 2 TBSP olive oil over medium heat.
Add tomato paste, flour, 2 tsp. cumin, garlic powder and chili powder. Cook 1 minute, stirring.
Whisk in broth and bring to a boil. Reduce to simmer and cook about 8 minutes (until sauce is slightly thickened). Salt and Pepper to taste. Set sauce aside.
Preheat oven to 375
Spray 9×13 baking dish with cooking spray. Pour a small amount of the prepared sauce to the bottom of the pan.
Sauté spinach in 2 TBSP olive oil over medium heat until slightly wilted.
In large bowl, combine beans, 2 C. cheese, corn, green onions, 2 tsp. cumin and spinach. Add prepared sauce and mix thoroughly.
Layer 6 cooked corn tortillas in the pan and pour ½ of the mixture over the tortillas.
Repeat with another layer of tortillas and cover with the remaining mixture.
Sprinkled 1 C shredded cheese on top
Bake 20 minutes