[Small Batch] Strawberry Crumble

[Small-Batch] Strawberry Crumble (adapted and halved from this recipe)
  • 2 C hulled and quartered fresh strawberries
  • 3 T sugar substitute
  • juice from 1/2 one orange
  • 1/2 T cornstarch
  • 1/4 t salt

Crumble Topping

  • 1 packet instant oatmeal (I used chai apple because it’s all I had!) or 1/2 C oats
  • 1/4 C oat flour (make this with your food processor and oats!)
  • 1/4 t cinnamon
  • 1/4 t salt
  • 6 T brown sugar (I used Splenda brown sugar blend)
  • 1/8 C cold butter, cubed

Do this: preheat oven to 350 degrees. Mix strawberries, sugar, orange juice, cornstarch and salt. In separate bowl mix crumble topping ingredients together EXCEPT the butter. Mix in butter until crumbly – do this using your hands, it works much better and is definitely more fun! Pour strawberries into greased baking dish (I used a ceramic bread pan) and then cover completely with crumble topping. Bake 40 min- 1 hour.


Zucchini Chocolate Bars (paleo)

I am not the biggest fan of the Paleo Diet… Since I don’t like meat, it’s hard for me to thrive on a diet of meat, veggies and nuts. Just not my cup-o-tea. What I do like from this lifestyle (I hate the term “diet.” In order for anything to become a success in your life, I think there needs to be a lifestyle change) is the cutting out of processed sugars, flours, and all-together, processed crap. I think that is valuable and should be adapted into most lifestyles, and something I am working on myself.

What I am a big fan of is zucchini and chocolate. When I saw these flourless zucchini brownies from Delighted Momma, I knew I wanted to try them. Every ingredient in the bars is simple and something I have on hand. I adapted the recipe a bit, but kept them pretty true to the original recipe.

Zucchini Chocolate Bars (adapted from this recipe)

  • 1/3 C almond butter
  • 1/3 C peanut butter
  • 1/3 C pumpkin
  • 1/3 C honey
  • 1.5 C finely chopped zucchini
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 1 C dark chocolate chips

Do this: preheat oven to 350 degrees. Grease 9 x 13 pan; mix all ingredients well and pour into greased pan. Bake for 40-45 minutes.

**These DO have a VERY zucchini-y taste… Not sure my thoughts on that… I think adding cocoa to the recipe would help… I’ll keep working on this recipe, trying to improve it!

protein brownie cake for one!

I am obsessed with these little cakes! This recipe started when I found this recipe from Raspberry & Coconut and has changed over the past few weeks that I’ve been making it! I have also found that I can eat half as part of my breakfast and put the rest in the fridge for another time. One day I’ll try and make a whole cake stemming from this recipe, but for now these individual ones are perfect!

The recipe below includes banana which so far has been my favorite, as opposed to applesauce or pumpkin.

Protein Brownie Cake for One

  • 1 T coconut flour (I have not tried subbing any other flour)
  • 2 T whey isolate (chocolate flavor; I have also used regular, not isolate, powder)
  • 2 T unsweetened cocoa
  • 1/2 t baking powder
  • 3 T coffee (you can use water or milk instead)
  • 3 T banana puree (I use older bananas – you could also use baby food, pumpkin puree, or applesauce!)
  • 3 T egg whites

Spray microwavable dish with nonstick spray; microwave for 2 minutes and then flip the cake and microwave for another 1 minute.

Eat and enjoy! I like mine for breakfast with tons of strawberries on top or for a snack with a scoop of ice cream or yogurt!


Oatmeal Banana Bread

After a late night with friends last night (where we watched Rum Diaries…lame…), I was not too eager to get up this morning to go to the gym. I hung out in bed for awhile and then moved my booty out and decided to make some banana bread and do some kind of workout at home.

I decided on doing Jillian Michael’s “Banish Fat, Boost Metabolism” 2 times and make this banana bread:

Oatmeal Banana Bread [my original recipe]

  • 1 C sugar (or Splenda)
  • 3 egg whites
  • 1 t vanilla
  • 1/4 C applesauce
  • 2 T coconut oil
  • 2 ripe bananas
  • 1 C flour (I used wheat)
  • 1 C oats
  • 1/2 C wheat bran
  • 1/4 C flax meal
  • 1/2 t salt
  • 2 t baking soda
  • 1 t cinnamon
  • 1/4 C almond milk (or milk of choice)
  • 1/4 C walnuts (optional)

Do this: preheat oven to 350 and grease and flour one bread pan. In a large bowl, combine flour, oats, wheat bran, flax meal, salt, cinnamon and baking soda; set aside. In food processor (you can use a stand or hand mixer or blender) beat eggs and sugar together; add vanilla, applesauce, coconut oil and combine well. Add bananas. Pour wet ingredients into dry and add milk and nuts. Stir only until combined.

Bake for 50 minutes; let cool.

Chocolate Covered Peanut Oatmeal Cookies

I may have just created a cookie I like more than my old friend, chocolate chip.

Wait, wait, wait. Impossible!

But these come close.


The other day I was in the bulk section, just trying to get a c o u p l e chocolate covered peanuts in my bag of trail mix… And it’s a dispenser where you pull down a handle so inevitably I got WAY more peanuts in my bag than I wanted… I think they make these dispensers like that on purpose. You can’t even pour some back in the bin. So, I just bought all of them and decided to make a cookie out of ’em.

Just try them, okay?

Chocolate Covered Peanut Oatmeal Cookies [my recipe]

  • 1 stick butter (1/2 C), softened
  • 2/3 C packed brown sugar
  • 1 egg
  • 1 t vanilla
  • 1 C flour
  • 1 t cinnamon
  • pinch salt
  • 1/2 t baking soda
  • 2 C rolled oats
  • 1 C chopped chocolate covered peanuts

Do this: preheat that oven to 350 degrees.

Cream together butter, sugar and egg; add vanilla. In separate bowl, combine flour, cinnamon, salt and baking soda.

Add dry ingredients to butter mixture. Stir in oats and then add chocolate covered peanuts!

Bake for about 12 minutes!

Pumpkin Biscotti

I’ve been wanting to make biscotti and scones for awhile now. Not long ago I made some delish blackberry scones.

Today I tried the biscotti.

I used a recipe from Simply Recipes dot com. I did substitute Splenda for sugar, and whole wheat flour for white.

Here’s my adapted version of the recipe:

Pumpkin Biscotti

  • 2.5 C flour
  • 1 C sugar substitute
  • pinch salt
  • pinch ginger
  • pinch cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 C pumpkin puree
  • 1 teaspoon vanilla extract

Do this: Preheat oven to 350. in a large bowl sift together all dry ingredients (flour through baking powder); combine well. In a separate bowl, whisk together eggs, pumpkin and vanilla until combined. Add wet ingredients into dry and mix. Dough will [definitely] be crumbly. Knead the dough with your hand and form a log. Place onto a greased or parchment-lined baking sheet. Bake at 350 for about 25 minutes.

Remove from oven and let cool for about 15 minutes; drop oven temp to 300.

Cut biscotti into about 1 inch pieces and put back in oven for an additional 15-20 minutes. If you wish the biscotti to be hard, let set out over night – I recommend this; otherwise they are soft and a bit chewy, not really like biscotti!

Drizzle with chocolate, if you so desire!


Soft Pretzel Bites

I love soft pretzels. I love hard pretzels. I especially love chocolate covered pretzels.

these really could be one of my favorite things I've ever made!

The other day I was trying to find something new and tasty to make for a Superbowl party.

I found this recipe for pretzel bites on Haiela’s and followed it exactly – something I rarely do! The only thing I did try differently was adding some cinnamon/sugar instead of salt on some of the pretzels… Really, I didn’t add much so I couldn’t even really taste it.

But boy-oh-boy these are dang good. They are a bit involved. I don’t like involved. But I didn’t mind these. The part where they are most involved is when you have to drop them into boiling water. Blerg. Actually, this ended up being my favorite part. Wouldntyaknow.

Pretzel Bites

  • 1.5 C warm water
  • 1 packet yeast
  • 1 T honey
  • 4.5 C flour
  • 1 T salt (I know, yikes. Oh well – give it a try)
  • 6 T melted butter
  • 5 C water
  • 1/3 C baking soda
  • 1 egg yolk
  • 1 T water
  • salt

Do this: in mixing bowl, empty yeast and warm water; add honey and stir. Let sit for around 5 minutes. While waiting combine flour and salt and melt the butter. Add flour, salt and butter to yeast mixture and with dough hook, mix for about 5 minutes until soft ball forms. Place in an oiled bowl for about an hour, covered with plastic [and read the last book of The Hunger Games series while waiting].

When dough has set for an hour, begin to bring the 5 cups of water to a boil. While waiting for water to boil, remove dough from bowl and pull apart small pieces to make little balls (mine were about the size of a large gum ball… that’s the best comparison I can think of…). Once water is boiling, add baking soda. Begin to drop about 6-8 dough balls in water; let “cook” for 30 seconds and then remove with slotted spoon and place onto baking sheet. Once all have been “cooked” in the water, cut a small slit with kitchen shears in each and then brush with egg yolk/water mixture; sprinkle with salt and place on a parchment-lined baking sheet.

Bake for about 10 minutes, or lightly golden on top. Remove from oven and slide parchment onto baking sheet (it’s tough but I have faith you can do it. I only lost a couple along the way. By lost I mean used the 5 second rule to taste-test them myself) and let cool.

Try not to eat the all before the party.

I’m not kidding.

Overnight Oat Cookies

Overnight Oat Cookies [My original recipe]

This is one of my favorite recipes I have ever created. There is NO added sugar, NO butter/fat, and NO dairy. You can substitute the egg for a flax egg if you wish and make the recipe vegan (also depending on your protein powder of choice).

The cookies are tasty and guilt-free! So eat up and enjoy!


  • 1/2 C steel-cut oats
  • 1/2 C + 2 T non-dairy milk, divided (1/2 C and 2 T)
  • 1/2 C unsweetened applesauce
  • 2 T chia seeds
  • 1/2 C water
  • 3/4 C whole wheat flour
  • 1/4 C wheat bran
  • 1/4 C protein powder
  • 1 t baking soda
  • 1/2 t cinnamon
  • 1 egg
  • optional: nuts, chocolate chips, raisins or other dried fruit

Prepare the oats:

  • 1/2 C steel-cut oats
  • 2 T non-dairy milk (or regular milk is fine)
  • 1/2 C unsweetened applesauce
  • 2 T chia seeds

Do this: combine all ingredients and place in covered container overnight

Cook the oats (next day):

  • Start by placing overnight oats with 1/2 C non-dairy (or regular) milk and 1/2 C water in microwavable bowl and cook for about 6 minutes in microwave, stirring every couple minutes.

While oats are cooking, combine:

  • 3/4 C whole wheat flour
  • 1/4 C wheat bran
  • 1/4 C protein powder (I used chocolate)
  • 1 t baking soda
  • 1/2 t cinnamon
  • in separate bowl combine any add-ins: chocolate chips, nuts, raisins (I used 1/4 C of all 3)*

Once oats are finished cooking combine dry ingredients and oats along with 1 egg. Stir quickly so egg does not cook.

*chocolate chips will melt during the combining process with oats.

Bake for ~10-12 minutes or until firm.

Snowy Night Blackberry Scones

I’ve wanted to try making scones for a long time now.

Finally, on this snowy night, I made my first batch! At the store, blackberries were 2 pints/$1! Uh, yes please!

I took a recipe I found on food.com and adapted it to my desires! Mmm, yum.

Oatmeal Blackberry Scones

  • 1/4 C coconut flour
  • 1/4 C wheat bran
  • 1/4 C flax meal
  • 1/2 C wheat flour
  • 3/4 C oats
  • 2 T Splenda
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/4 t cinnamon
  • 2 T cold butter, cubed
  • 2 T plain Greek yogurt
  • 2/3 C almond milk + 1/2 t vinegar
  • 2 t vanilla extract
  • 1 pint blackberries, chopped

Do this: preheat oven to 450; combine dry ingredients. Add butter and yogurt and blend with hands until crumbly. Stir in wet ingredients and chopped berries until all is combined. On smooth, flat surface, knead dough a few times and shape into circle and place on baking sheet. Bake for 20 minutes, remove from oven and brush with extra almond milk and sprinkle with sugar, if desired. Continue baking for 1-2 minutes. Let cool completely.

Taste, savor, and enjoy!

oatmeal “cookies”

These little nuggets are exactly what I’ve been searching for!

I have been on the hunt for something that is tasty and delish, while also healthy and which provides a lot of energy!

These cookies were created without any added sugar, protein powder, and lots of yummy oats. They are my favorite for the crazy sweet tooth I have mid-afternoon or later in the evening!

(not your average) Oatmeal Cookies 

  • 2 bananas
  • 1.5 scoops vanilla protein powder (or your powder of choice)
  • 1 t vanilla
  • 4 T egg whites, or one egg white, or one whole egg
  • 2 C oats
  • 1/4 C wheat bran
  • 1/4 C flax meal
  • 1/2 C whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • pinch salt
  • optional add-ins (I added the first 3!):
    • 1/4 C walnuts
    • 1/4 C chocolate chips
    • 1/2 C jumbo mixed raisins
    • 1/2 C raisins
    • 1/4 C pecans or other nut
    • chopped dates
    • cranberries

Do this: preheat oven to 350. In food processor, combine bananas, protein powder, egg white, and vanilla until smooth. Set aside. In large bowl, combine oats, wheat bran, flax meal, baking powder and soda, cinnamon, salt and flour; mix well. Add banana mixture to dry ingredients and combine; add add-ins and stir just until everything is combined. Scoop onto baking sheet and bake for ~8 minutes.


pictures to come!

Makes ~20 cookies.