Chocolate Date Nut Bars

These beauties are a must-have staple in your home if you crave something sweet now and then and are looking for a healthy alternative.  They happen to be gluten free and don’t require any baking, you do need a food processor or blender to grind up the nuts and dates.  My family loves these as an afternoon snack and be prepared to make them over and over and over again. Ingredients: 1...
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Walnut Granola

If you love granola and have been told to stay away from the sugar and fat laden versions of it, this recipe is for you.  This granola recipe has less sugar, oil and salt than most store bought versions and it still tastes great.  You can’t completely leave out the oil  otherwise it won’t be crunchy.  It’s become a staple in our home.  My daughter takes it to preschool...
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Frozen Banana Ice Cream with Roasted Almond

It’s as delicious as it sounds and the best part of it is, you don’t have to feel guilty eating it. My 2 year old daughter devoured it, along with my husband. The topping is from Gwyneth Paltrow’s book “It’s All Good” and it’s awesome even on its own.


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Amaranth Porridge

Amaranth seeds may be tiny but they are nutrition powerhouses.  These tiny little seeds are a great source of protein ( 9g per 1 cooked cup) as well as contain iron, magnesium, zinc and fiber.  Unlike other grains, they also provide the essential amino acid, lysine.  Most people get enough lysine from meats, cheese, fish and eggs but if you are vegan or an athlete you should make...
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Butternut Squash Soup (Video)

This soup is creamy, delicious and nutritious.  It’s perfect for lunch, dinner or a great beginning to a Thanksgiving meal. Butternut squash is low in calories and high in vitamin A, C and fiber.  The jalapeno adds a nice kick but you can leave it out if you prefer a mild taste. The recipe is for a 2lb butternut squash, if you ed up with a lighter or heavier one, simply reduce or...
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Frittatas-To-Go

You know eating breakfast is important but putting that into practice can be a challenge.  These frittatas are your new best friend.  By making them in a muffin pan, they are portion-controlled and easy to eat on the go.  Plan ahead and make them on Sunday night and you have breakfast for the week. I used zucchini in this recipe but you can add kale, spinach, bell peppers or any...
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