Chicken Tikka Masala

A bunch of ladies in my neighborhood got together and made a cookbook of our favorite recipes and I was so excited to try some of them out! This one in particular. I've heard so many good things about masala and this dish lived up to my expectations. I made it a little a lot too spicy, but I like some kick to my food. But don't let the spicy-ness scare you...its EASY to tame that!

Chicken Tikka Masala
4-6 SERVINGS 
PREP: 2 hours           COOK: 30 minutes            READY IN: 2 hours 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3-6 chicken breasts, cut into bite-size cubes
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper (or any other red pepper will do)
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 jalapeño, chopped 
• 2 cloves garlic, minced
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala (optional) 
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 (15oz) can tomato sauce
• 1-2 cup evaporated milk

DIRECTIONS

---

1. Cut chicken into bite-size cubes and place in marinade dish. 
2. Mix black pepper, cayenne pepper, cumin, cinnamon, salt and ginger together in a small dish. Sprinkle over chicken. 
3. Add yogurt and lemon juice to marinade dish. Let marinade for 1-2 hours or overnight. 
4. After chicken has marinated a bit, cook chicken in a skillet and set aside. 
5. In a separate skillet, melt butter. Add in chopped jalapeño and saute for 1 minute. 
6. Add in garlic, coriander, garam masala, cumin, paprika, and salt. Mix together well. 
7. Add in tomato sauce. Let it sit for 10-15 minutes on a simmer until it begins to thicken. 
8. Add chicken. 
9. Add in evaporated milk, 1/2 cup at a time, until you get the desired heat. 
10. Garnish with cilantro and serve over brown rice and quinoa mixture. 

NUTRITION FACTS

---

   1 serving   335 calories  13g fat  19g carbs   36g protein   12g sugar   

Enjoy!

Healthy Chocolate Chip Cookies

I am always trying to perfect different types of cookies in the kitchen. And to help myself not feel to guilty about cooking up goodies, I try to make them as healthy as I can. And great news, I made THE PERFECT HEALTHY COOKIE!!!

I've tried about everything, and I've failed an awful lot. Trying to use no oil or refined sugar really makes things tough! I've tried substituting applesauce for the oil, but it often times makes cookies way too moist. I've tried putting yogurt in cookies, but sometimes it leaves a bad after taste. I've even tried melting down coconut oil and putting it in my cookies, but depending on the flavor I'm going for, it doesn't work all the time. Anyways, I'm here to tell you, I'm made a darn good cookie. I approve, and more importantly, so do my kids (and my husband!). It seriously won all of us over!!! It doesn't have flour, oil or refined sugar (and only a teaspoon of honey!!! so most of the sweetness comes from the natural ingredients). ***Please note that I do live in high altitude so I would suggest starting out with a little less oats than I did, unless you want a more dense cookie.

Healthy Chocolate Chip Cookies
30 SERVINGS 
PREP: 15 minutes           COOK: 15-20 minutes            READY IN: 30-35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 cups of rolled oats
• 3 ripe bananas
• 2 eggs
• 3/4 cup vanilla almond milk, unsweetened
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 2 tablespoons peanut butter
• 1 teaspoon honey
• 1/2 cup mini chocolate chips

DIRECTIONS

---

1. Preheat oven to 350º.
2. Take the rolled oats and grind them up in your food processor (or use oat flour if you want, but the measurement will most likely be different).
3. In a mixer, combine the ripe bananas, eggs, and milk until combined.
4. Add the ground rolled oats, baking powder, cinnamon, vanilla, peanut butter, and honey. Combine until all mixed together. The dough will not be completely stiff, it's more the consistency of a muffin mix. 
5. Add the the chocolate chips and mix together.
6. Line cookies sheets with parchment paper, and place the cookies on the sheet (I used a cookies scooper to put on my cookie sheets).
7. Bake for 15-20 minutes, let cool and enjoy!

NUTRITION FACTS

---

    1 cookie    77 calories   2.3g fat   12.3g carbs    2.2g protein    3.2g sugar   

Enjoy!

Grilled Pineapple

We've been firing up the grill a lot lately (HELLO SPRING!!) and it's been fun to mix things up in the kitchen with dinners we haven't had in a while. There are just some things that don't taste the same on a George Foreman as compared to an actual grill. Am I right? Or am I right? :)

I don't know if you've ever been to a Brazilian restaurant like Tucano's or Rodizio Grill, but their food is amazing. They have amazing meats and everything is always delicious. One of my favorite foods they serve is their grilled pineapple. By grilling it, it brings out the sweetness of the pineapple even more and it tastes like candy. It's incredible! So I thought I'd give it a shot at home and see if I could replicate their yumminess and I think I succeeded! You'll have to give it a try and let me know what you think.

Grilled Pineapple
8 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 ripe pineapple
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon cinnamon

DIRECTIONS

---

1. Fire up the grill to medium heat.
2. Cut the skin away from the pineapple. Slice into about 1/2"-3/4" sections. Core the middle of the pineapple slices (I just used a pairing knife to do this so don't worry if you don't have a corer.)
3. In a small dish, mix together the olive oil, honey and cinnamon. 
4. Brush the mixture on one side of the pineapple, and put that side down on the grill.
5. Brush the mixture on the other side and let it cook for 5 minutes. Flip and cook for 5 more minutes and serve immediately.

NUTRITION FACTS

---

    1 serving    39 calories   1.8g fat   6.4g carbs    .2g protein    4.8g sugar   

Enjoy!

Apple Chips

To go along with this month's Healthy Habits Challenge of eating REAL FOOD, I wanted to try making Apple Chips, which have been on my list for quite sometime. These are not hard to make at all so I'm not quite sure why I've put them off this long. Especially since my children really, really like them. The hardest part is making the time to let them bake in the oven for an hour. Which shouldn't be hard, but planning ahead just isn't my forté. :)

Warning: These will make your house smell delicious!

Apple Chips
2 SERVINGS 
PREP: 5 minutes           COOK: 60 minutes            READY IN: 65 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 apple (I tried granny smith and gala and I kind of like the tart better) 
• 1 tablespoon cinnamon

DIRECTIONS

---

1. Preheat oven to 275º.
2. If you have a madolin slicer, slice the apple using that. I didn't so I just did thin slices by hand with a paring knife. I was worried I wouldn't be able to make them thin enough, but I did and it wasn't hard so you can totally do this!
3. Remove all the seeds. (You can core the apple if you want, but I didn't).
4. Line a baking sheet with parchment paper.  
5. Lay out the apples so they don't overlap. I fit about 1 medium-large apple per baking sheet.
6. Sprinkle the apple with cinnamon. Turn the apples over and sprinkler with cinnamon again.
7. Bake apples for an hour. Let them cool and enjoy!

NUTRITION FACTS

---

    1/2 apple    56 calories   0g fat   15.3g carbs    .1g protein    9.5g sugar   

Enjoy!

Sugar-Free Apple Crisp

As you all know, I've been on something of a sugar detox for the past two months. It has been awesome, and I've really noticed that my sugar cravings have significantly decreased and become super-manageable. (If you want to hear more about it, check out my other posts here, here, and here.) That being said, however, I won't deny that I still have moments where I just want to enjoy a special treat. This recipe is perfect, because it is 100% free of added sugar, but it still totally feels like a treat! The apples and cinnamon are plenty sweet, and the almond meal crumb topping has a perfect crunchy texture. I personally don't miss the sugar at all when I eat this! (Okay, full confession I will admit that the first time I made this I was going to be sharing it with friends, so I cheated and added a tablespoon of honey to both the apples and the topping. I've become a little paranoid that my tastes have adjusted so well that others will find the lack of sugar too noticeable. Honestly, though, they seemed to enjoy it just fine, and when I made it again without any added sweetener I (and my husband too as my impartial judge) didn't notice a difference.)

Sugar-Free Apple Crisp
4-6 SERVINGS 
PREP: 15 minutes           COOK: 45 minutes            READY IN: 1 hour

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

 For the filling:

• 4 tart apples (I used Granny Smith)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cinnamon  

 For the topping:

• 1 cup almond meal/flour (or 1 1/2 cups and omit the oats if you want it grain-free)
• 1/2 cup oats 
• 1 1/2 teaspoons cinnamon
• 1/4 cup butter (softened) or coconut oil
• 1 teaspoon water
• 2 tablespoons pecan pieces (optional)

DIRECTIONS

---

1. Preheat the oven to 350ºF.
2. Cut the apples into thin slices. Combine with lemon juice and cinnamon.
3. Combine the almond meal, oats, cinnamon, butter, water, and pecan pieces in a mixing bowl. Mix until they form a slightly crumbly dough. It should be wet enough that it will just hold together if you form balls (you can add a few more drops of water as needed).
4. In a round or square baking tin (e.g. 8x8 pan or pie tin), spread the apple mixture. Sprinkle the crumb topping as evenly as possible over the apples (you can form small balls and place them "strategically" to cover the top the way you want).
5. Cover with aluminum foil and bake for 20 minutes. Then bake uncovered for another 20-25 minutes, until the apples are bubbly and top is golden.
6. Serve plain or topped with coconut milk whipped cream (if you want to be 100% sugar-free - and dairy-free too) or some other ice cream or whipped topping.

NUTRITION FACTS

---

    1/6th of recipe    267 calories   17.6 g fat   26.1 g carbs    4.6 g protein    13.5 g sugar   

Enjoy!
Recipe adapted from The 21-Day Sugar Detox.

Indulgence: Apple Strudel Ebelskivers

 We rarely do anything fancy for Valentines Day. I'm more of a show me you love me everyday kinda girl :) Lucky for my husband, it keeps my expectations low for the holiday. The first few years we were married we had a tradition of just making a nice dinner at home. With our Healthy Habits Challenge this month I'm thinking we'll revert back to that. It gives more control over not ordering the fat-filled yummy food at the restaurants. However, you have to have at least one treat for Valentine's day, right? Breakfast is the perfect meal to do so. Plus you have all day to burn it off ;) These are so simple and delicious, yet they look fancy enough to be from a restaurant! Try these for your sweetheart this Valentine's day! He'll love them so much, maybe he'll buy you something fancy as a thank you? Here's to hoping!!

Apple Strudle Ebelskivers

makes 21 ebelskivers 

PREP: 20 minutes           COOK: 10 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

Batter

• 3 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups buttermilk (or substitute with 2 cups milk with 1 teaspoon lemon juice added)
• 2 tablespoons butter, melted

Filling

• 2 Granny Smith apples
• 4 tablespoons butter (I never said these were healthy ;)) 
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter, melted

DIRECTIONS

---

1. Prepare your filling. Peel and core your apples. Finely dice. 
2. In a skillet, melt 4 tablespoons of butter. Stir in sugar, cinnamon, salt and apples. Cook on low heat until apples are soft, about 10 minutes. Set aside when done. 
3. While apples are cooking, prepare your batter. 
4. With your separated eggs, beat the yolks with sugar and salt in a large bowl. 
5. In a separate bowl combine flour, baking powder and baking soda. 
6. Add dry ingredients to your egg yolk mixture. Alternate adding dry ingredients and buttermilk (or substitute mixture) until everything is well incorporated. 
7. Take your egg whites and beat with a hand mixture until they form stiff peaks. Gently fold the egg whites into the batter with a spatula. 
8. Heat your ebelskiver pan over low to medium heat. 
9. Brush pan with a little melted butter. To each well add 1 tablespoon batter, followed by 1 teaspoon of apple filling in the center with 1 teaspoon batter on top to seal it off. 
10. Let it cook for about 3 minutes. Turn ebelsikver using a wooden chopstick or skewer and cook for another 2-3 minutes until both sides are browned. 
11. Repeat steps 9 and 10 until all the batter and filling is used. 
12. Serve warm with syrup, cool whip or apples. 

NUTRITION FACTS

---

   1 ebelskiver   122 calories  5.4g fat  15.7g carbs   2.9g protein   5.9g sugar   

Enjoy!
Recipe adapted from The Great Breakfast Book

Healthy Banana Chocolate Chip Cookies

I don't know if I've admitted this yet - but I'm addicted to sugar. My family knows it, my friends know it, my work knows it... okay, and I'm pretty sure all our readers know it too! I'm pretty much  known as the "sugar queen." And I realize this isn't the healthiest addiction - so I try my best to find sweet things that can pass for semi-healthy too.

Well, these banana chocolate chip cookies satisfy my sugar craving - but don't do me in on the sugar content. They are easy to make and super yummy - and only have 4.4 g of sugar per serving!! This is my kind of cookie people.

Healthy Banana Chocolate Chip Cookies
30 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 1/3 cups quick oats (If using whole oats, put them in a food processor or blender for a few seconds to finely chop them up)
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup peanut butter
• 1/4 cup honey or pure maple syrup
• 2 ripe bananas, mashed
• 1/3 cup chocolate chips

DIRECTIONS

---

1. Preheat oven to 325ºF. 
2. In a large bowl, combine all ingredients and mix either with a spatula or hand mixer. Make sure all ingredients are thoroughly combined. It will be sticky.
3. On a greased cookie sheet, drop about 3 tablespoons worth of cookie dough for each cookie. The dough will not spread or rise, so flatten the cookies to your desired shape. 
4. Bake for 12 - 15 minutes, or until slightly brown. You don't want to overcook the cookies because they will dry out. 

NUTRITION FACTS

---

    1 cookie    99 calories   5.3 g fat   10.7 g carbs    3.2 g protein    4.4 g sugar   

Enjoy!
Recipe adapted from Sallys Baking Addiction

Pumpkin Protein Pancakes

The other day my husband was making lunch to take to work. I saw him grab a sleeve of Ritz Crackers. He has told me that he's trying to eat healthier so I lovingly said "you know those aren't healthy, right?" With NO SARCASM his response was, "They aren't?" Clearly, I need to be better about educating him. :) In an attempt to help him eat better and realize what he should and shouldn't be putting in his body, I made him a nice protein packed breakfast.

He's a huge fan of sugary cereal, waffles, pancakes, muffins...you name it. With pancakes on the list, I thought we'd give these pumpkin protein pancakes a try. They are so easy, it's embarrassing. As he downed his pancakes, I sat and smiled cause he had no idea what was in them, but he obviously loved them. :)

Pumpkin Protein Pancakes
Makes 4 pancakes
PREP: 5 minutes           COOK: 5 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2/3 cup rolled oats
• 1/2 cup low fat cottage cheese
• 1/4 cup canned pumpkin
• 1 egg
• 1 egg white
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon almond milk or soy milk (optional, if mixture isn't a smooth consistency)

DIRECTIONS

---

1. Combine all ingredients into a blender, minus the almond milk. Blend until smooth. If mixture is having trouble blending, add a little almond or soy milk.
2. Heat a greased skillet over medium/low heat. 
3. Add 1/4 cup of mixture onto heated skillet. 
4. Cook pancake until the edges are turning golden brown and you can easily get a spatula under, about 2 minutes. Flip and cook other side until golden brown.
5. Top with pure maple syrup and/or any fruit you'd like. 

NUTRITION FACTS

---

   1 pancake   123 calories   2g fat  18g carbs   8g protein   7g sugar   

Enjoy!
Recipe adapted from pbfingers.com.

Mock Apple Strudel

During normal, day-to-day life, I tend to have the same thing for breakfast, over and over again. One thing about the days surrounding the holidays is that we are typically visiting family and so our routine gets disrupted. While in some ways this routine disruption results in cranky, sleep-deprived children, one of the more fun parts is that breakfast becomes much more diverse and exciting. On my husband's side Grandpa takes orders the night before and is always eager to whip up eggs, bacon, pancakes, cornbread, oatmeal - he caters to ours (and the grandkids) every wish. My husband's family also always fits in a German pancake morning with their traditional recipe and toppings. Then we move to the other side of the family where Papa likes to make muffins, and Grandma makes sure the cupboards are stocked with all sorts of sweet cereals that I wouldn't dream of giving my children access to at home. It's nice to have the time to try out new breakfast recipes, and make the leisurely mornings that much more special. And even though an amazing breakfast is practically served to us everyday, I also like the chance to throw my hat in the ring every so often.

This recipe is one that is perfect for a quiet holiday morning. The whole wheat dough is packed with apples, making it a great breakfast or brunch table addition. It's just sweet enough, without feeling like you've eaten dessert for breakfast (though it also serves well as a healthier dessert). And one other bonus I discovered when I recently remade it is that after you've rolled the loaf together, and before cooking, you can freeze it. Then, put it in the fridge to thaw the night before you want to eat it, pull it out the morning of to throw in a heated oven, and you have a no-prep breakfast ready to serve!

Mock Apple Strudel
12 SERVINGS 
PREP: 20 minutes           COOK: 25-30 minutes            READY IN: 45-50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3/4 cup whole wheat flour
• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons sugar
•  1/2 teaspoon salt
• 2 tablespoons cold butter
• 2 tablespoons oil
• 3/4 cup milk
• 1 tablespoon butter, melted
• 2 1/2 cups chopped apples
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• For the frosting: 
• 1/2 cup powdered sugar
• 1 teaspoon milk
• chopped nuts, optional

DIRECTIONS

---

1. Combine flour, baking powder, sugar, and salt in a large bowl. Place butter (cut into small pieces) and oil together in the dry mixture. With a knife or pastry knife, cut the butter and oil in with the flour mixture, until they combine to form small crumbs. Stir in the milk until the mixture is moist and smooth. 
2. Pour out the dough onto a lightly floured surface, and knead a few more times until you have a smooth dough (it will be slightly sticky, but should still be workable).
3. Roll the dough out into a rectangle, roughly 10 inches by 14 inches. Brush the melted butter on top, then place the apples in a single layer over the dough. Sprinkle the apples with the cinnamon and brown sugar. 
4. Now, roll the loaf up starting with a long side, forming a spiral of dough and apples. Pinch the sides and final seam to seal  the dough shut. (This is when you can freeze it in an airtight container or ziploc bag until you're ready to thaw and bake.)
5. Place the loaf on a parchment lined baking sheet. Bake at 425 for 25-30 minutes, until the tops looks golden. 
6. Remove from pan to cool. Combine the powdered sugar and milk in a small bowl, and drizzle over the warm strudel. Sprinkle with nuts if desired while the glaze is still warm.

NUTRITION FACTS

---

    1/12 of strudel    172 calories   5.7g fat   28.5 g carbs    2.4 g protein    12.9 g sugar   

Enjoy!
Recipe adapted from Taste of Home Healthy Cooking magazine.

Indulgence Moment: 30 minute Apple Crisp

The holiday season is upon us! Which means a mad hustle and bustle of shopping and attending various parties and social events. It's a great time of year, but it seems no matter how hard I try to make it not busy, it just never seems to happen. So that's where this recipe comes in. It's a handy recipe to have for any potluck holiday events you might be attending. It seriously only takes 30 minutes to whip up and bake and it's a definite crowd pleaser. It's one of those recipes that everyone will think you slaved over. Almost like you've dominated this holiday season... you have time for peeling apples whilst wearing your pretty apron and baking things to utmost perfection. (Shhhhh, we'll keep this secret between you and me! And you don't need an apron for this one... it's mess-proof).

Indulgence Moment: 30 minute Apple Crisp
15 SERVINGS 
PREP: 5 minutes           COOK: 25 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 package white cake mix
• 3/4 cup melted butter
• 2 cups quick oats
• 1 heaping teaspoon cinnamon
• 2- 20 ounce cans apple pie filling

DIRECTIONS

---

1. Preheat oven to 350ºF and grease a 9x13-inch pan.
2. In a large mixing bowl, combine cake mix, butter, oats, and cinnamon for the base mixture.
3. Press half of the base mixture into the bottom of the pan.
4. Pour both cans of apple pie filling over the base mixture in the pan and spread evenly.
5. Sprinkle or crumble the remaining base mixture over the filling. 
6. Bake for 25 minutes, or until golden brown.
7. Serve warm.

NUTRITION FACTS

---

    1 serving    348 calories   13.8g fat   54.5g carbs    3.2g protein    29.6g sugar   

Enjoy!

Apple Cranberry Puffed Oven Pancake

Puffed oven pancakes go by many names: puffed pancake, oven pancake, Dutch baby, and German pancakes. I was first introduced to them when I married my husband. In their family they are known as German pancakes, and are a traditional breakfast. It's a nice variation from pancakes, because you can whip it up and then let it bake, without worrying about the pouring and flipping that traditional pancakes require. They are also quite a bit lighter than traditional pancakes, and so are great when you want a "fancier" breakfast that doesn't leave you feeling too full.

There are a number of recipes out there  - each one differing slightly from the other in how thick, moist, etc. it is. In our house, we have two recipes that we use, depending on if I'm cooking them or if my husband is. My preferred recipe comes from the Better Homes and Gardens Our Best Recipes cookbook. It's super simple, goes easy on the butter, and comes out a little more crispy around the edges (which I like). Although these can be cooked plain and then topped with any variety of toppings, I've also discovered that certain toppings can be baked in with the pancake, adding fun flavor and warm textures. I created this version last weekend, and loved the result! The apples and cranberries made it pretty, yummy, and flavorful enough that it stood all on its own without any extra syrup or other sugary toppings, although it would be wonderful with applesauce or lightly sweetened yogurt. I'm thinking this will be a perfect breakfast for Thanksgiving morning - fancy and fun, but still simple and light!

Apple Cranberry Puffed Oven Pancake
4 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 tablespoons butter
• 3 eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 teaspoon salt
• 1 apple, cut into 1/4 inch rounds
• 1/4 cup fresh cranberries
• sprinkle of cinnamon

DIRECTIONS

---

1. Preheat oven to 400ºF. Place butter in an ovenproof skillet or pie tin. Put in the oven for 3-5 minutes, until the butter is melted.
2. Meanwhile, in a medium bowl beat the eggs, flour, milk, and salt together until smooth. Pour the batter into the hot skillet with the melted butter. Top with apple rounds and cranberries. Sprinkle with cinnamon.
3. Bake for 20-25 minutes, until the sides of the pancake are puffed up and slightly browned.
4. Cut into quarters and serve. 

NUTRITION FACTS

---

    1/4 of pancake    197 calories   9.8 g fat   20.7 g carbs    6.8 g protein    6.6 g sugar   

Enjoy!
Recipe adapted from Our Best Recipes by Better Homes and Gardens.

Pumpkin Chocolate Granola Bars

Unlike Cami, I'm still in full on pumpkin mode. I'm not ready to give it up just yet! Maybe after Thanksgiving?

(Yeah, probably not...)

I'm a pumpkin kind of gal and pumpkin pie spice is hitting the spot for me lately. The last couple weeks, I've been watching my calories. My littlest lady is finally eating all on her own (FREEDOM!!!!) and I'm ready to shed the last 10-15 pounds that I've held onto with all my three children. By the way, if you're looking for a great way to track your calories and activity, try the "MyFitnessPal" app. It makes tracking so simple and easy it barely takes any time at all, which is just my style! You can also set your own goals so you know exactly how many calories you should be taking in each day, and the breakdown of carbs, protein and fat (and more, if you want it). It's made all the difference in my life! I'm awesome at working out, but not so great at passing on the sweets.

I've noticed as I've been watching my eating habits that I would run for the cupboards after putting my little lady down for nap. The boys were (mostly) quiet and it was a time I could crouch down in the kitchen and have a little "me" time. Apparently that consisted of drowning myself in chocolate and any other sweet imaginable. Then around 2:30-3:00 p.m., I would feel so tired (go figure!). That sugar was giving me an all-time low and that's usually when I'd reach for the caffeine, but since I've kicked that for over a month now, I was left to analyze how I could put better energy boosting foods in my body instead of sugar, sugar, sugar.

This is what I came up with... Pumpkin granola bars. They leave my sweet tooth feeling satisfied, but don't give me a sugar hangover. They are a great source of energy and tide me over until dinner time (and keep me out of the kitchen cupboards!). And as added bonus, my entire family gives these a two thumbs up!

Pumpkin Chocolate Granola Bars
10 SERVINGS 
PREP: 10 minutes           COOK: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/2 cup pumpkin puree
• 1/2 cup applesauce
• 1/3 cup honey
• 1 teaspoon vanilla
• 3 cups rolled oats
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup 60% cacao chips, chopped
• 2/3 cup sliced almonds

DIRECTIONS

---

1. Preheat oven to 350ºF and grease an 8x8-inch baking pan. Set aside.
2. In a medium bowl, combine pumpkin puree, applesauce, honey, and vanilla. Stir until smooth.
3. Add in the oats, pumpkin pie spice, cinnamon, and salt. Stir until mixed together.
4. Stir in cacao chips and almonds.
5. Evenly press oat mixture into greased pan. Bake for 30 minutes, or until golden brown. The pumpkin keeps the bars moist so make sure they are golden, you don't want to under-bake them. 
6. Let cool for 30 minutes and cut into 10 even granola bars.

NUTRITION FACTS

---

    1 granola bar    236 calories   8.8g fat   39.6g carbs    6.5g protein    17g sugar   

Enjoy!
Recipe inspired by Sally's Baking Addiction.

Banana Apple Cinnamon Baked French Toast

* We are guest posting over at High Heels and Grills today - Go check out our mouthwatering pumpkin recipe! *

About once or twice a week, we like to do something other than the traditional oatmeal or cereal routine for breakfast at our house. Most times we go for the old favorite: pancakes. But I've been ready to try something new and different. This breakfast is a great way to switch things up and enjoy a healthier version of french toast. By using almond milk in the mixture, I put only about a teaspoon on those that wanted syrup... most of our family went without. We put a little whipped cream and sprinkled almonds on top and it was delicious! My children thought it was even a little sweet so I might try unsweetened almond milk next time we make this.

Banana Apple Cinnamon Baked French Toast
6 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 apple
• 1 banana
• 5 eggs
• 1 cup almond milk (or any milk you have on hand)
• 2 teaspoons vanilla
• 2 1/2 teaspoons cinnamon, divided
• 8 slices whole wheat bread

DIRECTIONS

---

1. Preheat oven to 375ºF.
2. Peel, core, and dice apple. Set aside.
3. Peel banana and slice. Set aside.
4. In a medium bowl, crack the eggs, whisk together. Add the milk and whisk together again. Add vanilla and 2 teaspoons cinnamon and whisk until all is combined. 
5. Slice the bread into 4 even strips. You can probably cube them if you'd like, I just go for easy and simple. (There is not exact science to this, it's just so it lays in your pan easier.)
6. Grease a large oven pan (I used a 2 quart casserole dish, but you could probably use a 13x9 or something similar- just pay attention to your cook time as it may not take as long). Lay down half the bread and pour half the milk/egg mixture over it. Stir it around so it absorbs a little bit. Lay down the remaining bread and pour the remaining milk/egg mixture over the bread. Stir again until the milk/egg mixture is absorbed. Sprinkle the apples and bananas over the bread and sprinkle cinnamon on top (approximately 1/2 teaspoon).
7. Bake in the oven for 40 minutes uncovered. 
8. Serve with a dollop of whipped cream and sprinkle with almonds. Enjoy!

NUTRITION FACTS

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    1 serving    276 calories   14.5g fat   27.5g carbs    10.6g protein    9.5g sugar   

Recipe adapted from Healthy Tipping Point.