I am a big fan of quick, healthy, grab-and-go treats. They work great for pre-workout snacks as they contain a perfect combo of carbohydrates and protein. They also work for sustaining energy, as proven this weekend when we ate an entire batch of them during the Market to Market.
They take mere minutes to throw together and only seconds to eat. Be careful to not eat the entire batch. 🙂
Enjoy!
Find a similar recipe here.
Happy Tuesday, friends! I just realized it has been almost a week since I have posted. I have so much to share and so little time to write. One of these days I will get to unload my brain into the ol’ blogosphere again.
Until then, enjoy an easy dessert recipe that is easy on the eye, easy to make and delicious. Using the Brownie Bites as inspiration, I bring to you my Easter Dessert (that was a huge hit at my Gr’pa Goecker’s house this past Sunday!)
I cheated and used store bought cookie dough.
Hey! Don’t judge! Limited time = use your dang resources!
Press into mini-muffin tins. Bake at 350 for not much time.
How is that for a time-frame?
Eh. 5-8 minutes?
Just watch them. Trust me.
Those babies are just SCREAMING for some frosting!
Using the recipe for my mint butter cream frosting, I subbed the mint for all vanilla flavoring. My plan was to also add almond flavoring, but failed to plan and had none in my baking cabinet. So, vanilla it was! And just as delicious!
Topped with a Cadbury Egg and an Easter dessert was created!
Frosting At A Glance:
1/2 cup salted butter
3 cups powdered sugar
1 1/2 tsp vanilla
2 Tbs. Whipping Cream
Are you ready for a perfect combination of maple syrup and cinnamon on a vegetable packed with nutrients? This recipe is sweet, savory, make your house smell like you could eat it, goodness.
Step 1. Cut the butternut squash into pieces that can be easily peeled.
Step 2. Peel away the outer layer of skin. Fun fact: You can actually leave the ‘skin’ on if you wish. It’s edible, just not that great of a flavor if you ask me.
Step 3. Combine maple syrup, olive oil, cinnamon, salt and sweetener to a gallon size bag. Cube squash, add to ziplock and massage until each piece is coated.
Step 4: Cover a cookie pan with foil, spray with olive oil and spread squash in a single layer. I should have used two pans to give each piece room to truly roast, however, two pans seemed like a lot of work (I am lazy at night, I admit) so one pan was good for me.
Step 5. Roast at 425 degrees for 35 minutes. Take out of oven and let rest for a few minutes.
Step 6. ENJOY!
Ingredients:
1 large butternut squash
1 Tbsp. Olive Oil
1 Tbsp. Real Maple Syrup
1/4 tsp. seasalt
2 tsp. cinnamon
1 1/2 tsp. Stevia natural sweetener (omit and add more maple syrup if you wish)
In an effort to make dinner using only lean proteins and vegetables I created this little gem.
Don’t judge a thrown together recipe by it’s photos. It really was good! Good enough that I made a second batch a few nights later!
Again, sincere apologies for the less than appetizing photos, but if you are looking fora high protein, minimal carb dinner option, this is a definite YES in your recipe book.
Ingredients:
Ground Turkey (Italian Style if possible)
2-3 peppers (sliced)
Half red onion (chopped)
Mushrooms
Can of diced tomatoes
Can of diced green chiles
Worcestershire Sauce
Brown the turkey, add the veggies, season with Worcestershire sauce and a little pepper, cook until veggies are tender.
Enjoy!
