Peanut Butter and Chocolate Apple Bites

Swimsuit season is right around the corner people! I've definitely procrastinated so its time to hit the gym hard (like the PTFTriathalon) and eat extra healthy. But is it just me or does everything I look at turn into one giant chocolate fountain or candy bar? It's a problem I'm working on.  So to fix that I try to incorporate a little sweets into my diet even when I'm trying to eat healthy so that I don't binge eat later...learned that the hard way :)

In browsing for some sweet treats to make I came across these peanut butter chocolate apple bites. They had me at peanut, so I just had to make them. They are so delicious and hit the spot. Take my advice and make sure you have all these ingredients in your pantry at all times so you will always have a healthy alternative for your sugar cravings.

Peanut Butter and Chocolate Apple Bites
makes 16 wedges 
PREP: 5 minutes           COOK: 30 seconds            READY IN: 6 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 apples, cored and cut into wedges
• 1/4 cup low fat peanut butter
• 1/8 cup rolled oats or granola of your choice
• 2 tablespoons semi sweet or dark chocolate, melted (optional)

DIRECTIONS

---

1. Core and cut apples in to 8 wedges each. 
2. Cover each apple with a small amount of peanut butter.
3. Top with oats or granola then drizzle with small amount of chocolate. 

NUTRITION FACTS

---

    1 wedge  43 calories  3g fat   5g carbs    1g protein    2g sugar   

Enjoy!
Recipe adapted from www.thecomfortofcooking.com

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!

Veggie Noodles with Thai Peanut Sauce

I realize I may be a bit behind the times here for anyone who is more experienced in the low-carb thing, but I am recently so excited about the idea of veggie pasta! For a while I've known about spaghetti squash as a good pasta substitute, but I've also discovered that there are a ton more options out there for substituting veggies instead of high-carb pastas and rice. Using a julienne peeler (or if you have time and patience you can do this with a knife) you simply thin slice any number of veggies to create easy to eat, super healthy carb alternatives. At first I wondered if they would need to be cooked somehow to make them soft and flexible enough to eat. You probably could do this with some recipes, such as with a hot pasta dish, but the thin sliced vegetables are just great uncooked with any number of dressings or sauces. (When I served this to my husband he was convinced that I had mixed in the veggie pasta with real pasta - I had to convince him that it was actually all vegetables!) My mind is reeling with the possibilities, and I can promise you will be seeing more of this from me in the weeks to come!

With this recipe, I used a favorite Thai peanut sauce that we've traditionally used as a pasta salad sauce. It's full of flavor, with just enough spice and tang, and the peanut butter makes it creamy and filling. For an even heartier meal with more protein, you could serve this salad topped with a fish fillet, or mix in some tune or shredded chicken.

A couple of tips about making the noodles ... Like I said, a julienne peeler  seems to be the best way to go for making these quickly and simply (or there are also more fancy contraptions out there that I haven't yet invested in, but that I may need to start putting on my wish list!), but you could also get a similar result using a knife. If using a julienne peeler, watch out because man, those things are sharp! Also, for the zucchini, I cut my slices starting with the peel until I got down to the seedy part in the center. The centers didn't work as well to create the long slices, though. Don't throw them out, though! I saved the centers and then used them for baking (as you'll see in an upcoming Chocolate Zucchini Banana Bread!).

Thai Veggie Noodles
4 SERVINGS 
PREP: 25 minutes           COOK: 0 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

•  For the sauce:
• 1/2 cup peanut butter
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons molasses
• 3 teaspoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• For the "noodles:"
•  4-6 medium zucchini
• 3-4 medium carrots
• Toppings: peanuts, diced green onions, minced cilantro

DIRECTIONS

---

1. In a small bowl, whisk together the sauce ingredients until they are smooth and well combined.
2. To make the noodles, using a julienne peeler, peel off long strips of the zucchini and carrots resembling long pasta. (See the head notes for tips.)
3. Combine the zucchini and carrots in a large bowl. Toss with the peanut sauce right before serving. Top with crushed peanuts, green onions, and cilantro.

NUTRITION FACTS

---

    2 cup serving    322 calories   17.9 g fat   31.9 g carbs    14.6 g protein    16 g sugar   

Enjoy!

Sugar-Free Chocolate Peanut Butter Cups

Happy Friday and Happy Last Day of February!

Thanks for joining me this month in my Healthy Habits Challenge to Eat Less Sugar! I've technically made it to the end of my own sugar-free challenge that started January 1. While you might be thinking that I should totally celebrate this weekend and go out and eat tons of the treats I've been staying away from since January, I honestly have felt so good about the changes I've been making I plan to keep it up longer. I'll probably give myself a bit more leniency, but I definitely plan to stay 100% away from super-sugary foods like candy. Mostly because I know I have such a weakness that it is a slippery slope for me - but also because I figure there is so little good in them, if I'm going to indulge I might as well look for high-quality indulgences! But, though I won't be spending the weekend eating the bag of cinnamon bears that my mom sent me for Valentine's Day, it's entirely likely that I'll make up another batch of these lovelies! These scrumptious darlings are fantastic not only because you can make them as sugar-free (read: guilt-free) as you like, but they have the healthy bonuses of real peanut butter - not that faux-whatever that is inside packaged PB cups. Not that I can denigrate Reese's too much, because I won't deny that they are a favorite of mine.  No longer, though - I am committed to bigger and better things!

So, let's raise our "cups" to making a healthy habit out of eating less sugar! And, as they say in Spanish ... "Salud! To your health!"

*I should explain that when I say you can make them as sugar-free as you like, I mean that you can sweeten up or down both the chocolate and the peanut butter filling depending on your preferences. The chocolate cup is definitely intended to be a dark chocolate so that the sugar content is lower. I try to stick with 72% or darker, and ideally 85% or darker. If you want to sweeten the chocolate a little more without added sugar, you can add Stevia. Same goes for the peanut butter filling: you can put it in au natural with no added sweetener, or you can sweeten it up a bit with either a touch of Stevia (don't overdo it or you get the aftertaste) or even a bit of honey. 

Sugar-Free Chocolate Peanut Butter Cups
12 SERVINGS 
PREP: 15 minutes           REFRIGERATE: 20-30 minutes            READY IN: 45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 6-8 ounces dark chocolate pieces (72% or higher, unsweetened baking chocolate can be used but will need some type of sweetener)
• 1 tablespoon butter or coconut oil
• 4 tablespoons natural peanut butter (with a drop or two of liquid stevia or 1/2 tablespoon honey, if desired)

DIRECTIONS

---

1. In a microwave-safe bowl, combine the chocolate pieces and butter/coconut oil. Melt by cooking in the microwave for 1 minute, then stir, followed by 30-second intervals of cooking with stirring in between until the chocolate is smooth. 
2. Using paper candy wrappers or a miniature muffin tin (greased beforehand), spoon in a thin layer of chocolate to each spot and spread slightly up the sides. Place the tin in the refrigerator or freezer to allow the layer to harden. 
3. Once you have a layer of chocolate in the bottom of each container, place approximately 1 teaspoon of peanut butter in each, followed by another layer of chocolate over the top. (You can also sprinkle the top with coarse salt for salted peanut butter cups.) Again, place the tray in the fridge or freezer to allow the chocolate to harden.

NUTRITION FACTS

---

    1 piece    119 calories   8.8 g fat   7.4 g carbs    2.5 g protein    4.2 g sugar   

Enjoy!

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

Chocolate Peanut Butter Energy Bites

Have there ever been two things that go together better than peanut butter and chocolate? Maybe, but I know that for me the combination of these two is irresistible. But even though reaching for that Reese's Peanut Butter cup again and again is tempting, deep down we know it's not the best choice. These, on the other hand, are equally irresistible, but a much better choice. With only four ingredients, and no refined sugar, these little bites quench that craving without the lingering guilt!

Chocolate Peanut Butter Energy Bites
16-18 SERVINGS 
PREP: 10 minutes           Refrigerate: 60 minutes            READY IN: 1 hour, 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/2 cup peanuts
• 10-12 dates, cut into small pieces and soaked
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1/2 cup melted dark chocolate (I try to stick to 60% or higher) 

DIRECTIONS

---

1. In a medium-size food processor, blend the peanuts until they are finely ground (but not yet to a paste). Add in the dates, peanut butter, and continue pulsing until everything comes together into a semi-smooth mash. If you need to, you can add in a few drops of water to keep things moving.
2. Spoon out teaspoon-sized scoops, and form them into 16-18 balls. Place them on a parchment-lined tray and place in the freezer for about 30 minutes.
3. Once the peanut butter balls are hardened, coat them with dark chocolate by dipping them in melted chocolate and then replacing them in the fridge or freezer for another 20-30 minutes.

NUTRITION FACTS

---

    1 teaspoon-sized bite    74 calories   5.1 g fat   6.6 g carbs    2.2 g protein    4.7 g sugar   

Enjoy!
Recipe adapted from Pinch of Yum.

Homemade Chocolate Chip Cookie Dough Quest Bars

After yesterday's post kicking off our Healthy Habits Challenge, I thought I would share my favorite after workout snack. I've had my best results at the gym if I eat 30-45 minutes after a hard workout and fill my belly with a high protein mixed with carbohydrates to help build muscle and replenish glycogen stores (or energy). Quest bars are fit this in just about every way.  They are low in sugar (advertised at around 3g per protein bar!) and they taste incredible. Though I do love the bars, I try to replicate everything at home as best I can so I know exactly what is going in them. Here is my version of the protein bar.

Homemade Chocolate Chip Cookie Dough Quest Bars
6 SERVINGS 
PREP: 10 minutes           REFRIGERATE: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/3 cup vanilla protein powder (I use Plant Fusion)
• 1/4 cup organic creamy peanut butter (you could also use sun butter, cashew butter, or almond butter)
• 1/2 cup of agave nectar (honey would work too, or a few tsp of stevia -if you choose to use stevia, you will need more water)
• 1/4 cup Oat Flour (or ground flax seed)
• 2 tablespoons water (depending on what sweetener you use, you will need more or less water)
• 1/4 cup 60% cacao chocolate chips

DIRECTIONS

---

1. In a medium sized bowl, mixed together protein powder, peanut butter, agave nectar, oat flour. Mix together
2. Add in water. Mix.
3. Add in cacao chips. Mix.
4. Line 9x9-inch pan with parchment paper. Press down mixture evenly and refrigerate for 30 minutes.
5. Cut into 6 equal size bars. Wrap in tin foil and store in the refrigerator for up to 2 weeks.

NUTRITION FACTS

---

    1 bar    232 calories   7.7g fat   29.4g carbs    13.9g protein    23.4g sugar   

Though the sugar content isn't exactly the same as the real deal, using all real ingredients in my very own kitchen should count for something. :) I think this amount could be reduced by using Stevia, or a different natural sweetener. Let me know if you try different varieties that work and let's see if they come out better with the nutrition facts.

Recipe from Sweet Cheetah.

Breakfast Banana Yogurt Split

Are you sick of the daily cereal and milk for breakfast, but you're not sure what else to make? This breakfast banana split is quick, easy, versatile, and yummy. Your kids will love these. My "kid," aka my husband, inhales it.

Banana Yogurt Split
1 SERVING

PREP: 5 minutes           COOK: 0 minutes            READY IN: 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 ripe banana
• 1/2 cup fat free yogurt (flavor of your choice)
• 1 tablespoon granola
• 1 tablespoon peanut butter (optional, depending on yogurt flavor)

DIRECTIONS

---

1. Slice banana in half, lengthwise. 
2. If using peanut butter spread it over banana halves.
3. Place yogurt on top of banana and sprinkle with granola.

NUTRITION FACTS

---

without peanut butter

   1 serving   214 calories 3.7g fat  35.8g carbs   9.2g protein   22.5g sugar

with peanut butter

   1 serving   308 calories 11.7g fat  38.9g carbs   13.2g protein   24g sugar   

Enjoy!

Fluffy Pumpkin Apple Dip

Have you noticed the lovely chill in the air? I'm super excited for the cooler weather. It seems like as soon as fall approaches so do apples, scarves, soup, pumpkins, hot chocolate, and the heater... which I cannot wait to turn on!

This apple dip is a great, quick treat to whip up for those cooler days spent indoors. The peanut butter and pumpkin pie spice gives it a mouthful of flavor that I'm sure no one can resist!

Fluffy Pumpkin Apple Dip
8 SERVINGS 
PREP: 5 minutes           COOK: 0 minutes            READY IN: 5 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 package (8 ounces) fat free cream cheese, softened
• 1 tablespoon peanut butter
• 1/2 teaspoon pumpkin pie spice
• 1 jar (7 ounces) marshmallow creme
• 4 - 5 apples, sliced

DIRECTIONS

---

1. In a small bowl, beat the cream cheese, peanut butter, and pumpkin pie spice until blended. Fold in marshmallow creme. Serve with apple wedges.

NUTRITION FACTS

---

    1/4 cup serving    119 calories   1.5 g fat   21.7 g carbs    4.8 g protein    11.9 g sugar   

Enjoy!
Recipe adapted from Taste of Home

Quinoa Peanut Butter Oatmeal Chocolate Chip Bites

Say that three times fast! Quinoa Peanut Butter Oatmeal Chocolate Chip Bites, Quinoa Peanut Butter Oatmeal Chocolate Chip Bites, Quinoa Peanut Butter Oatmeal Chocolate Chip Bites! Ahahaha! Or, as I like to call them Quinoa PBOCC Bites. I made these because my children were pleading with me to make cookies. I think all this healthy cooking has gotten to them. They wanted something sweet. I obliged and wanted to see if they would like cookies with a healthy spin on them. Turns out, I created something that would pass for a cookie, and something I would also feel comfortable grabbing out of the freezer for those on-the-go moments. I would even eat a couple of these for breakfast if I were in a pinch. My one and five-year-old loved these. My two-year old wasn't quite so sure.

Quinoa Peanut Butter Oatmeal Chocolate Chip Bites
24 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup quinoa, cooked & chilled
• 1/2 cup peanut butter
• 1 ripe banana
• 2 tablespoons honey
• 1/8 teaspoon sea salt
• 1/2 tablespoon cinnamon
• 3/4 cup rolled oats
• 1/2 cup cacao chocolate chips

DIRECTIONS

---

1. Preheat the oven to 350º. In a large bowl, mix together quinoa, peanut butter, and banana.
2. Add honey, sea salt, cinnamon, and rolled oats. Mix.
3. Stir in chocolate chips.
4. Roll dough into one inch balls and layout on cookie sheet lined with parchment paper. You can press these down if you'd like (the cookies will not change shape so place as many as you want on a sheet, close together).
5. Bake for 15 minutes.

NUTRITION FACTS

---

    1 serving    76 calories   3.3g fat   9.7g carbs    2.7g protein    2.6g sugar   

As a side note, I much preferred these after letting them sit all night. They are a little too crunchy straight out of the oven, but they softened overnight. Then I place them in the refrigerator. If you leave them out, they tend to soften more and more each day, which can make them not so delicious.

Enjoy!
Linking up here.
Recipe adapted from Miss Cellaneous.