Devilishly Good Chocolate Cookies

When I was a kid Halloween was my favorite Holiday behind Christmas (it still is). I loved wandering the neighborhood collecting treats and the anticipation of wondering what would pop out and scare me at any moment. One thing I could count on every year was my last stop on my way home. There was a little old lady a few streets over that set up a buffet table out in front of her house with a crockpot full of hot apple cider and the rest of the table was lined in homemade cupcakes. We would always stop weary from a night of some tricks, collecting treats and have a cup of her hot apple cider and a cupcake. We would be sure to eat it on our way home because we had been warned against the evils of homemade treats and we knew our parents would take it away. The woman had lived their for years, and she made the best cupcakes, we figured if she was out to poison children on Halloween she wouldn’t be set up in front of her house year after year.


In recent years we have searched for treats to give out for Halloween that we felt good about, and we will NOT be the house that gives out boxes of raisins! I won’t go into all the reasons that we do not hand out regular candy (if you want to know more check this out) but one is its really expensive. So this year we are bringing back homemade treats. We have labeled our cookies with our store information and attached the link to this page. We have made these cookies with ingredients we feel good about and hopefully you feel good about giving to your children too!

Happy Halloween,

BJ, Christine and Madden

Devilishly Good Chocolate Cookies

Makes about 3 dozen


1 C. Butter
2/3 C. Evaporated Cane Sugar
2/3 C. Rapadura Sugar
2 Eggs
1 tsp. Vanilla
2 Tbs. Water
2 C. Whole Wheat Pastry Flour
1/2 C. Cocoa Powder
1 tsp. Baking Soda
3/4 tsp. Cinnamon
2 C. Chocolate Chips

Instructions:


Pre-Heat Oven to 375 degrees. Line cookie sheet with parchment paper.Cream together butter & sugar, add eggs one at a time beating after each addition, beat in vanilla.

 In a separate bowl stir together dry ingredients. 

Add dry ingredients into wet then add water. Beat until combined. Stir in chocolate chips. 

 Scoop rounded tablespoons of batter onto cookie sheet. 

Bake for 12 minutes, remove from cookie sheet and cool on wire rack.


All ingredients are organic or Non GMO Project Verified.

Pumpkin Crumble Bars

This recipe falls under” the healthier because I made it” category. This time of year I am on a quest for all things pumpkin and am tempted by the pumpkin-flavored-everything commercials. I like knowing that if I am going to indulge that I am eating quality ingredients. I also love the way my house smells when I bake, its better than any $10 candle (and tastier too). These bars have a soft pumpkin pie filling surrounded by a crunchy, crumbly crust.

Pumpkin Crumble Bars

For the Crust & Crumble
3 C. Rolled Oats
1 3/4 C Whole Wheat Pastry Flour
1 1/2 C Rapadura Sugar
1/2 tsp baking soda
1 C plus 2 Tbs Unsalted Butter- Softened
1 C. Chopped Pecans or Walnuts- optional
(after I made these BJ told me, "You know what would make these even better? Nuts.")

For Filling
15 oz of Pumpkin Puree
3 eggs
3/4 C Heavy Cream
1/2 C Rapadura Sugar
1 tsp Pumpkin Pie Spice
(or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves)
1 tsp vanilla


Preheat oven to 375. Line a 13x9 pan with parchment paper, set aside. In a large bowl mix together crust ingredients with your hands (if you have a little one have them help you with this) until it resembles pebbles.


Pull out 2 cups of Crumble mixture, set aside. Press remaining Crumble Mixture into bottom of pan, bake for 10 minutes.

(He thinks he’s helping!)

While that’s baking, in a large bowl mix together pumpkin, eggs, cream, sugar, spices and vanilla. Pour over baked crust. Return to oven for 15 minutes.

When pumpkin layer is somewhat set,

sprinkle remaining crumble over top. Return to oven and bake 20 additional minutes.


You can either cool and cut into bars or hover over it fresh out of the oven and eat it by the spoonful! Also would be good with fresh whipped cream (isn’t everything).

Sweet Potato Gratin

I know in some part these are fighting words but I HATE Sweet Potato Casserole with Marshmallows. It is so sickeningly sweet that it is more dessert than side dish. If you must make it, please put it out with the pie, because marshmallows and gravy should not share a plate. When you try this slightly spicy sweet potato gratin I think you will agree its worthy enough to sit next to the tastiest of bird.

Sweet Potato Gratin
Serves 4-6
Ingredients
2 cups heavy cream
½ to 1 tablespoon chipotle chile puree*
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
A few good shakes of Garlic powder
Pinch of Nutmeg
¼ tsp cinnamon
Butter
Salt and pepper
Preheat oven to 375°F.
Butter the bottom of a 10-inch square baking dish. Whisk together cream, garlic powder, chipotle puree, cinnamon and nutmeg. Arrange an even layer of potatoes
on the bottom of the dish. Drizzle with 3 tablespoons of cream mixture over potatoes, season with salt and pepper.

Repeat procedure, pressing down the gratin until totally submerged in cream mixture. Bake for an hour or when potatoes are tender.

*puree a can of chipotle chiles in adobo in food processor.

No Excuses, just a different set of priorities.

When I teach classes or lecture on creating healthy eating habits my number one goal is to make people feel good about the small changes they make to improve their health. I never want people to go home, throw out all their food and feel bad about the choices they have made. I want them to feel empowered with new knowledge going forth to buy healthier version of products as they use them and make changes everyday towards good health.

As some of you know (and many of you don’t) I have an 8 month old baby and I am 32 years old, I run my own health related business, volunteer my time and take my baby to work. So I have a lot in common with Maria Kang, except I still don’t fit into my pre-pregnancy clothes or have six pack abs. When I first saw her picture “What’s your excuse?” like many women it didn't empower me, it made me feel really bad. Why wasn't I back in shape? She is the same age as me, her baby is the same age as mine so I have had just as much time. I felt like a real loser. It did bother me that I am not back in shape. So I read more about her and one thing stuck out that changed my thinking. She only spends one hour a day in the gym. I realized my baby is 251 days old and had I just spent one hour a day in the gym I would have missed 251 hours of his young life. That’s 251 hours of extra snuggles in bed, just holding him gazing into his eyes feeling amazed that I made this! Two Hundred and Fifty-One hours of playing on the floor trying to teach him to crawl, tickling him and dancing, singing silly songs just to see him smile. I would have missed 251 hours of holding him while he slept and dreaming about the man he would become and I wouldn't have given that up for anything, even six pack abs. That is when I realized I don’t have excuses, just a different set of priorities.

My hips, thighs and tummy are squishier than before and that's ok. I'm still breastfeeding and those maternal fat stores are here to help feed my baby. I eat healthy, I am healthy! My workouts include wearing my baby at work, taking him on walks or hikes. I chose to include him in my activities because that is what is important to me. There is plenty of time for six pack abs in my future if I decide that's important. For now I’m not going to let people like Maria Kang make me feel bad, I just realized we have a different set of priorities.

Chicken and Peanut Sauce

This is our go-to-don’t know what to make for dinner-too tired to think recipe. The sauce is super easy to throw together, and can be combined with lots of different vegetables and protein sources. Sometimes we make it with rotisserie chicken we pick up from the grocery store, sometimes we use tofu, tempeh or Gardein Chickn’ pieces. Stir-frys are our great fridge cleaning nights. Got spinach, kale or other greens, throw it in. Need to use up zucchini, green beans, carrots (or even frozen veggies in a pinch) chop them up. The beauty of this recipe is you can use whatever you have on hand and is easily doubled.

Asian Peanut Sauce
3 Tablespoons Natural Peanut Butter
3 Tablespoons Braggs Liquid Aminos
3 tablespoons Rice Vinegar
3 tablespoons water
2 tablespoons sesame oil
1/4 tsp hot sauce to taste

Pulse all ingredients in a small food processor. Set aside.

In a large skillet saute any combination of the following ingredients.

2 Cups chopped:
Zucchini, Carrots, Bell Peppers, Onion, Broccoli, Mushrooms, Asparagus, Celery, Green Beans, Brussel Sprouts

When browned add:
Cooked Chicken, Browned Tofu or Tempeh, Baked Gardein Chicken Pieces
And...
3 Cups Greens:
Baby Spinach, Kale, Mustard Greens, Arugula



When greens are wilted pour sauce over vegetables, stir and serve over noodles or on its own!

Stevia Sweetened Pumpkin Bread

The other day I received a call from a customer asking how she should bake a pumpkin bread with stevia. I was embarrassed that I could not give her a good answer. After a few failed attempts to make a sugar free black bean brownie I had given up on baking with stevia. After a little digging online I found a good looking conversion method for stevia which I shared with her. She was afraid to make something that wouldn’t turn out so she scrapped the idea. In my typical fashion I announced to my husband the next morning (he was barely awake) that after laying awake I had decided “ Today I will make a stevia sweetened pumpkin bread!” Those of you familiar with stevia know it can have an after taste. This bread does seem to lose it a bit overnight, so it is better the next day. I think the texture and taste of this bread out weigh the stevia taste and kept me coming back for more.

Stevia Sweetened Pumpkin Bread
Makes 6 Mini Loaves or 2 9x3 loaves

15 oz Canned Pumpkin
1 C Unsweetened Applesauce
1 1/2 TBS Liquid Stevia (I used Caramel Flavored for something fun)
1/2 C Sunflower Oil
4 Eggs
2/3 C Almond Milk
3 1/2 C Whole Wheat Pastry Flour
2 tsp Baking Soda
2 1/2 Tsp Pumpkin Pie Spice
or 1 tsp cinnamon, t tsp nutmeg, 1/2 tsp cloves 1/4 tsp ginger

Preheat Oven to 350. Grease loaf pans, set aside. In a large bowl mix together pumpkin, applesauce, stevia, oil, and eggs. Next mix milk into pumpkin mixture. In a separate smaller bowl mix together flour, baking soda and spices. Add dry mixture to wet and stir until just combined. Divide batter evenly into pans.

(My Little Helper)
Bake small loaves for 30 minutes and large loaves 60 minutes or until toothpick inserted in the middle comes out clean.

*This post contains affiliate links which provides a small commission to me at no added cost to you.

Overnight Carrot Cake Crock-Pot Oatmeal

When I try a new recipe that turns out yummy I try to come up with other variations, Overnight Banana Bread Oatmeal, meet your cousin, Overnight Carrot Cake Oatmeal. We love sweet juicy pieces of pineapple in our carrot cake, so why not in our oatmeal. The dried pineapple plumps up and adds sweetness to the spiced oats. The addition of the vibrant orange carrots the next morning are a treat for the eyes and the senses. I stir the carrot in when I first get up and by the time I finish my coffee its ready. As a bonus your house smells yummy like cinnamon and spice when you wake up!

Overnight Carrot Cake Oatmeal
Makes a 6 Qt Crock-Pot full
14 C Water
4 C Steel Cut Oats
2 tsp Vanilla Extract
6 oz Dried Pineapple- small pieces
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
3/4 tsp Ginger
1/2 c Rapadura Sugar
5 Carrots-grated
For Serving:
Maple Yogurt
Chopped Nuts
Raisins
Coconut

Combine all ingredients in a 6 quart Crock-Pot except carrots, stir to combine. Cook on low overnight. Add in carrots and cook for 30 minutes. Top with your choice of toppings.

Recipe can be halved or quartered. It can also be frozen and reheated!

On the Left is our Overnight Carrot Cake Oatmeal and on the Right is our Overnight Banana Bread Oatmeal that we served for breakfast at the Career Day at our local High School.

Overnight Banana Bread Crock-pot Oatmeal

“I don’t have time for a healthy breakfast.” -everybody

No more excuses, we are making oatmeal in the crockpot and it literally could not be easier! Take those over ripe bananas that you were going to throw away, add them to water, steel cut oats and spices in a crockpot, set it on low and wake up to a nutritious and delicious breakfast. It took me longer to type this than it did to make.

Overnight Banana Bread Oatmeal
makes a 6 qt crock-pot
14 C Water
4 C Steel Cut Oats
2 tsp Vanilla Extract
2 tsp Cinnamon
1/2 tsp Nutmeg
6 over ripe Bananas- peeled
For Serving:
Maple Yogurt
Chopped Nuts
Raisins
Coconut
Chocolate Chips

Combine all ingredients in a 6 quart Crock-Pot, stir to combine. Cook on low overnight. Top with your choice of toppings.

Recipe can be halved or quartered. It can also be frozen and reheated!

Game Time Chicken Wing Nachos

Want something “healthy-er” to serve while watching the game? Want to sneak in some greens to your kids and hubby? Try our Game Time Chicken Wing Nachos! The best of both worlds collide with these sweet and spicy nachos.

Game Time Chicken Wing Nachos
Serves 4
2 C shredded leftover Sweet and Spicy Chicken Wings
1 Bag Blue Corn Chips
8 oz shredded Raw Cheddar Cheese
1/2 Onion-diced
1 medium Bell Pepper-diced
1/2 Jalapeño-diced
2 cloves Garlic-minced
1 small Zucchini-diced
5 oz Baby Spinach or other greens
1 Avocado-diced
Sour cream or plain yogurt to serve.

(My veggies ready to go)
Preheat oven to 400. In a large skillet sauté onion, bell pepper, jalapeño, garlic and zucchini until soft. Toss in spinach, cook until wilted. Line a 8x8 in baking dish with 1/3 bag of blue corn chips. Cover with 1/6th of cheese, then 1/3 chicken, 1/3 vegetables then 1/6 cheese. Repeat layers until all ingredients are used. Bake 10 minutes then top with diced avocado and sour cream.

Sweet and Spicy Chicken Wings

These Sweet and Spicy Wings are perfect for Potlucks, Family Gatherings and Watching Football because you can fix them ahead of time and they are so easy! If your family is anything like mine you will want to make a double batch. You can use the leftovers, if there are any, to make our Game Time Chicken Wing Nachos.

Sweet and Spicy Chicken Wings

3 Lbs Chicken Wings
1 Simply Organic Taco Packet
1/4 C Organic Ketchup
12 oz Apricot Jam (Fruit Sweetened or Organic)
1 Red Onion Sliced
1 Jalapeno Sliced

Preheat Broiler to Low. Line a cookie sheet with foil. Place Chicken wings on lined sheet and broil until browned, flip and brown other side. Add chicken, taco packet, ketchup, jam, onion and jalapeno to a large crockpot. Cook on high 3 hours.

BJ got into them before I could take a picture, over half of them were gone!