Adventures in Healthy Baking: Flourless Dark Chocolate Peanut Butter Brownies!

A couple weeks ago, I was crabby and having a bad day and wanted a brownie.  I posted so on Facebook and a friend of mine sent me a link to the recipe for some flourless brownies (Click here for the original recipe from Ambitious Kitchen). I didn’t make them then because I was too lazy, but I made them yesterday and man am I glad I did because…YUM.
-4I tweaked the recipe a bit, because I’m not concerned with being vegan, so I added an egg.  I also used crunchy peanut butter because I like nuts and dark chocolate chunks because I didn’t have any chips but I had a big bar of very dark chocolate.

These definitely taste like dark chocolate, so if that isn’t your thing, you’ll probably want to add some more honey and maybe a small extra ripe banana or some dates for some extra sweetness.  But I liked them just the way they turned out.-5

Flourless Dark Chocolate Peanut Butter Brownies

1/2 cup crunchy all-natural peanut butter (smooth would work fine too, or any nut butter for that matter)
1/4 cup raw honey (maple syrup would also work – again if you want it sweeter, maybe go up to a 1/3 cup)
1 teaspoon vanilla
1 egg (optional – I think without the egg, they’d end up a little fudgier, like the original recipe – mine were a little more cake-like)
1/2 cup all-natural (no sugar added) applesauce
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup dark chocolate chunks (I used a few squares from a very dark chocolate bar, chopped up. Dark chocolate chips, or regular chips would work to, whatever you like – or omit them all together.)

-Preheat oven to 350 degrees.  You could make these in a 8x8in pan or do what I did and make them into individual muffins – for me, it made 6 good sized muffins.
-Mix together peanut butter, honey, vanilla, egg and apple sauce until smooth.
-Add cocoa, baking soda and salt – stir slowly until well mixed. (I ended up with cocoa powder all over myself, so take my word for it, stir slowly!)
-Fold in chocolate chunks.
-Pour into greased pan of your choice. My muffins took about 15 min. If you use the egg, you’ll want to make sure they’re cooked through, check with a toothpick – if it comes out clean, you’re good to go.
-Allow to cool a bit before digging in.

(Recipe adapted from original at Ambitious Kitchen)




Adventures in Healthy Baking: Flourless Peanut Butter Banana Bread Cookies w/ Oats and Dark Chocolate Chunks

The other day I volunteered to make dessert for my small group and while I wanted to make something healthy (yet still delicious) for my fellow small group members, I chickened out and decided to forgo experimenting on them with healthy baked goods.  I made pumpkin-cheesecake muffins that look delicious and taste delicious, but aren’t exactly healthy. Well, I wish I had gone with my initial desire to make something healthier and made these, because I doubt anyone would be able to tell they aren’t just normal cookies made with flour.

They’re that yummy. Well, at least I think so. But try them for yourself and let me know. They’re really quick and easy.

I know, I know, stop talking and just post the recipe already…


Flourless Peanut Butter Banana Bread Cookies w/ Oats and Dark Chocolate Chunks

-1 ripe banana, mushed
-1 cup natural peanut butter ( I used my homemade cinnamon-vanilla peanut butter.  You could use any nut butter.)
-1 large egg
-1/2 cup oats
-2 tsp vanilla extract
-3 Tbsp pure maple syrup OR honey
-1/2 tsp salt
-1/4 tsp baking soda
-1/2 cup dark chocolate chunks/chips

Preheat oven to 325.

Mix all ingredients in medium bowl until well combined – you don’t have to get fancy, I mixed everything up with the fork I used to mash the banana.


Line cookie sheet with parchment paper, spray/brush with oil/cooking spray of your choice.  Then you know the drill, drop batter on pan to make desired number/size of cookies.  I made them a little bigger than average cookies and I ended up with 12.  If you make them small, you’d probably end up with about 16.


Stick ’em in the oven and bake for approximately 20 min or until just slightly golden brown.

Remove from oven and allow cookies to hang out on a cooling rack for a few min.  You won’t be able to wait long, they’re excellent warm.


You’re welcome.  Now, what are you waiting for?  Go – make these.  And then come back and tell me what you think!


Easy Egg Muffins


Easy Egg Muffins

A yummy, healthy and quick make-ahead breakfast.

-10 Eggs
-2 Tbsp. milk of your choice
-Salt and pepper to taste
-Breakfasty toppings of your choice (I used sauteed mushrooms and green peppers, bacon, homemade breakfast sausage, cheese, green onion and spinach)

1. Preheat oven to 375.
2. Beat eggs, milk, salt and pepper.
3. In a well greased muffin tin, add meat, veggies, cheese of your choice.
4. Pour over egg mixture (about 1/4 cup in each).
5. Bake 25-35 min depending on your oven and pan. Basically until the’re golden brown, risen a little and the egg is cooked through.

Makes 12.  Can be stored in fridge for up to a week or frozen.






Enjoy!  Let me know if you try them and tell me what you put in em!


Paleo Caesar Salad Dressing


Paleo Caesar Dressing

2 Tbsp. Anchovy paste
4 Cloves of Garlic, minced
4 Tbsp. Dijon Mustard
1 Egg Yolk
2 Tbsp. Red Wine Vinegar
Juice of 1/2 of a Lemon
1 Cup of Extra Virgin Olive Oil
Hot Sauce, to taste (I used a few dashes of Tabasco sauce)
Salt & Fresh Ground Black Pepper, to taste

1. Put everything except the olive oil, salt and pepper in a food processor and pulse until smooth.
2. Scrape the sides and make sure everything is mixed. Turn your food processor on and slowly pour the olive oil in. 
3. Taste.  Add as much salt and pepper as you like and give it a final pulse.  
4. Pour it into a jar and stick it in the fridge for at least an hour before serving.
5. Eat it.


Cinnamon-Raisin Ezekiel Bread French Toast w. Maple-Berry Protein Syrup

 Cinnamon-Raisin Ezekiel Bread French Toast w. Maple-Berry Protein Syrup (Single Serving)

For the toast:
– 2 pieces cinnamon raisin Ezekiel bread
– 2 eggs
– 3 T unsweetened vanilla almond milk
– 1/4 t cinnamon
– 1/4 t vanilla
– pinch of salt

Mix eggs, almond milk, cinnamon, vanilla and salt together in a shallow dish.  Place bread in mixture to soak. After a few minutes, turn them over.  My bread soaked up every drop of the mixture. In a pan, melt some butter or warm up some coconut oil.  Cook french toast until golden brown on each side.

For the syrup:
– 1 T pure maple syrup
– 1 T butter (melted)
– 1 T vanilla protein powder
– 3/4 c frozen mixed berries
– Dash of cinnamon
– pinch of salt

In a small sauce pan, whisk together: maple syrup, melted butter, protein powder, cinnamon and salt.  Once combined, add berries.  Bring mixture to a simmer over low heat, stir frequently and reduce until berries break down and mixture reaches desired consistency.

Top toast with syrup and stuff your face. Believe me, this is delicious!!!


Cauliflower Awesome Sauce


Alfredo sauce used to be one of my favorite things, but it is definitely NOT good for you. I’ve seen recipes for “skinny” Alfredo sauce before but I’ve never tried them until I came across this recipe for Creamy Cauliflower Sauce (Click there to go to Pinch of Yum where I found the original recipe – I’ve tweaked my version a bit). It’s not exactly like that creamy Alfredo sauce I used to love, but it is delicious and I’m SO glad I tried it.  It will definitely be a frequent go-to in my kitchen!

Cauliflower Awesome Sauce

– 1 large head cauliflower – I ended up with about 4 cups of florets
– 3 teaspoons minced garlic
– 2 tablespoons butter
– 5 cups liquid – I used half chicken stock, half water (veggie stock would also work)
-1/4 c milk
-1/4 c cream cheese
-salt and pepper to taste (I used lots of fresh cracked black pepper)

Saute the garlic in the butter on low until it’s soft and smells delicious, just don’t brown it. Set aside.

Bring cooking liquid to a boil.  Chop up the cauliflower (just use the florets, not the stem) and boil until tender, about 10 min.  Don’t drain it!

Use a slotted spoon and put the cauliflower in a blender.  Add a ladle full of the cooking liquid, the garlic-butter, salt, pepper, milk and cream cheese.  Blend it up!  Slowly add more of the cooking liquid until you have reached your desired consistency.  You could make it thick or thin – it’s up to you.  Either way, it’s gonna be delicious!


Makes about 4 cups of sauce.

What to use this for?  Well if you eat pasta you could use it as a pasta sauce.  I’ve eaten it for a few days now and I’ve had it a couple of different ways.  I served it with roasted spaghetti squash and sauteed shrimp.  I served it with roasted spaghetti squash and chicken breast tenders coated in seasoned garbanzo bean flour.  I used it as a sauce over broccoli and grilled chicken.  I’ve eaten it with a spoon.  My mom loved it – even my picky dad liked it!  Sprinkled with some Parmesan cheese, it’s extra delicious.

Every time I eat this stuff, I think I’m eating something bad for me!

Now look at it – doesn’t it look creamy and delicious!?  Now go make some and put it in your face.Image



❤ Jes