Good For You Chocolate Chip PB Bites

Everyone tries to stay healthy, especially following new years. But everyone still gets that craving for something sweet and chocolatey. Well my favorite combo is chocolate peanut butter and I came across this recipe for a good for your version of my favorite combination. Before you judge the ingredients, try them first! I guarantee you you'll love them and they will do the trick for when you want something sweet!

Good for You Chocolate PB Bites

1- 15oz can of chick peas, drained and rinsed well

3/4 cup of all natural peanut butter

1/2 cup of brown sugar (light or dark)

1 tsp baking powder

2 tsp of pure vanilla extract

A pinch of sea salt

1 cup of semi-sweet chocolate chips

Preheat oven to 375 degrees.

Drain and rinse the chick peas very well. and place them in a food processor. Grind them up until it reaches a smooth paste like consistancy.

Place in a bowl with brown sugar, peanut butter, baking powder, vanilla, and sea salt and beat together until it all mixes and makes a cookie dough like texture. Fold in chocolate chips.

Using a little scoop, or a spoon, scoop out little balls onto a baking sheet lined with parchment or silmat. 

Bake for about 12-15 minutes or until golden brown. Take out and let cool for 2-3 minutes.

Enjoy!

Christis Birthday Dinner

On Friday was my brothers girlfriend Christi's birthday, but since we couldn't see her we celebrated last night! We celebrated with Christi, my brother Dan, my mom and dad, my boyfriend Kenny and I and we had a nice night! We had cheese and fruit platter with spiced nuts, bruschetta, shrimp scampi, and a vintage looking birthday cake! Happy Birthday Christi!

Kiwi Crunch Parfait

I am a big fan of kiwi. Its healthy, yummy, and pretty! I like the kiwi yogurt combo, and i've done it before but this time I decided to add a little bit of crunch.

Take a glass and make layers of your favorite yogurt, kiwi, and a sprinkle of your favorite cereal in each layer. Adds a little bit of crunch to a already yummy parfait!

Israeli Couscous Salad

 I was watching food network the other day and saw Giada making this yummy warm Israeli salad so I tried it, changed up a few things, and it was really good and different!

Israeli Couscous Salad

Couscous:

1 tablespoon extra-virgin olive oil

1 box of pearled Couscous

1/2 teaspoon kosher salt

1 heaping handful of baby arugula (You can add more if you like)

12 ounces grape tomatoes, halved (about 2 cups)

5 ounces (about 1 cup) feta, coarsely crumbled or chopped

1 red bell pepper, blanched and chopped

1/2 cup chopped fresh flat-leaf parsley

1/2 cup slivered almonds, toasted

Kosher salt and freshly ground black pepper

 

Dressing: 

1/3 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 1/2 teaspoons smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper  

 

Cook Couscous acording to box and set aside. (Keep in the pot, covered and warm until needed)

 

Wash and half grape tomatoes and put into a large bowl

Wash baby arugula and put in the same bowl

 Chop feta into little squares or crumble, and set aside (you put this in last)

 

Cut all sides off of the red pepper and put into a bowl with a little bit of water and cover with saran wrap. Microwave for about 2-3 minutes just enough to take the rawness off the peppers. Take out and rinse with cold water. Then chop and add to the bowl.

Add warm couscous to the bowl and mix all together.

Meanwhile, in a small bowl mix together the dressing. Add balsamic, paprika, salt and pepper to the bowl and whisk in the olive oil until its combined.

Pour over warm salad, add feta, and mix together.

So yummy served along chicken for dinner, or just by itself! :)

Roasted Chick peas

I am a huge fan of chickpeas in salads and stuff but they can also be a really great snack :)

You can roast them in the oven with just about any seasonings you want and thy get golden brown and crispy and are the perfect snack that's good for you and packed with protien.

Like I said, you can mix and match seasonings and try out new combinations.

My recipe is as follows:

Can of chick peas drained and patted dry with a paper towel.

Put them in a bowl along with:

2 tbs of extra virin olive oil

1 tsp smoked paprika

1 tsp cracked black pepper

1 tsp kosher salt

(salt and pepper doesnt have to be exact, I just throw it on there)

and I also put just the smallest pinch of cayenne (only if you want a little heat)

Roast in a 425 degree oven for about 25-30 minutes or until golden brown and crispy.

If you try one they shouldnt be soft anymore they should have a crunch to them!

let cool completely before storing or they will get soft again from the heat.

enjoy!

 

Avocado Pasta

Avocado Pasta

1 pound of pasta ( I used fettuccine)
2 ripe avocados, pitted and scooped
1 lemon, juiced
2 cloves garlic
1/2 cup olive oil
1 handful fresh basil
1/4 tsp. kosher salt

Chopped sun dired tomatoes

Toasted pine nuts
Freshly grated parmesan

Cook pasta and put back into pot when its done.

Take pine nuts (as many as you would like) and toast in a frying pan until the nuts become golden brown. Set aside.

In a blender or food processor, mix avocados, lemon, garlic, olive oil, basil, salt and pepper.

Mix until blended into a creamy consistency.

Spoon sauce onto pasta and mix together until the pasta is coated.

 

Add chopped sun dried tomatoes and pine nuts and toss lightly making sure you same some of both for the top.