Healthy Cinnamon Bun for One

Are you weeping tears of joy?

I am.

Here’s the standard dilemma: you wake up on the weekend, you’re happy, you have nothing to do… You want something “bad” for breakfast. You’ve been so good all week long, what can it hurt?

Problem solved. You get to break the rules without facing the calorie consequences. Seriously!?! Seriously. Go ahead, have your cinnamon bun and eat it too.

Healthy Cinnamon Bun for One

Dough:

  • 2/3 cup oat flour
  • dash salt
  • 1/3 tsp. baking powder
  • 1 egg white
  • 1/2 tsp. vanilla
  • 2 Tbs. almond milk

Filling and Topping:

  • 4 tsp. honey
  • 1/4 tsp. cinnamon
  • pinch nutmeg

Frosting:

  • 1 Tbs. Greek Yogurt
  • 1 tsp. honey
  • 1 tsp. almond milk

Preheat oven to 400 degrees. For the dough, mix the dry ingredients and then add your wet. Put half of the dough in a greased ramekin.* Mix your filling ingredients, and portion half onto the dough. Put the remaining dough in your ramekin, and top with remaining filling. Bake for 8-10 minutes. Mix topping ingredients and drizzle over warm cinnamon bun. Enjoy! =)

* If you don’t have ramekins, just use greased muffin tin.

Gluten-Free Berry Pancakes

Weekends are for bumming around in your pjs, watching movies, and eating PANCAKES!!

My dad once told me, “work hard when you have to, take it easy when you can.” I think that’s really great advice.

Along with the rest of corporate America, I live for my weekends. I love getting up early, drinking my coffee, and having no obligations. Most of all, I love that there’s plenty of time for making pancakes. =)

Last weekend we made these awesome berry pancakes. They’re gluten-free and so, so tasty.

Gluten-Free Berry Pancakes

(yield 15-20 small-medium pancakes)

  • 1/2 cup cornmeal
  • 1 1/3 cup oat flour (gluten-free)
  • 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • dash nutmeg
  • dash salt
  • 2 eggs
  • 1/2 cup applesauce (or pureed pumpkin)
  • 1 cup almond milk
  • 1 tsp. vanilla extract
  • 2 tsp. honey
  • 2 cups berries (blended in food processor or mashed)

Combine  dry ingredients and then add your wet. Stir in fruit. Preheat griddle to medium. Grease pan and pour batter. Flip when pancakes start to bubble (about a minute and a half).

Healthy Lemon Custard Pie

I’m generally not the biggest pie fan. When it comes to desserts, I like mine rich, chocolatey, and preferably topped with peanut butter. But my better half likes fruit desserts like pies and tarts. So the other day we came up with this beauty…

She’s gluten and refined sugar free, and tastes delicious – warm and cold.

One little warning though – this pie is filling.  It’s full of protein so a little bit goes a long way (we couldn’t stay out of it and ended up feeling very full).

Healthy Lemon Custard Pie

  • 1/2 of a 14 oz. package of tofu
  • 1 Tbs. fat free cream cheese
  • 1/2 cup plain, 0% fat Greek Yogurt
  • 1 tsp. vanilla extract
  • 1/4 cup honey
  • 1/3 cup lemon juice

For the pie crust, I used the recipe found here. Bake the pie crust according to the directions for 8-10 minutes before adding the custard.

Preheat oven to 350 degrees. Mix all custard ingredients in food processor or blender. Pour over crust. Bake for 25 minutes. Garnish with fruit of your choice. Refrigerate the leftovers (we liked it even more when it was cold!).

Strawberry Pie

Okay, I’m slightly ashamed to say that this pie was gone in a day.

I had one of those “can’t put the spoon down” moments. But hey, at least it wasn’t the peanut butter jar this time. Normally, I’m telling Lucas to hide the peanut butter jar. This time I was telling him to drag me away, take my spoon, and hide the pie!

The next time I make this I think I will use ramekins instead of the pie pan. The crust held together pretty well, but some of the slices did crumble. Presentation aside, this is one of my all-time favorite recipes.

Strawberry Pie

Crust:

  • 2/3 cup unsalted almonds
  • 2/3 cup oats
  • dash salt
  • 3 tsp. coconut oil (can substitute with olive oil or vegetable oil)
  • 1 Tbs. peanut butter

Filling:

  • 3 cups strawberries (sliced)
  • 1/4 cup honey

Preheat oven to 350 degrees. Grease pie pan or ramekins. Blend dry ingredients in food processor until almonds and oats are ground. Add remaining crust ingredients and blend. Press crust mixture into pan and cook for 10-12 minutes. While the crust is baking, mix your strawberries and honey. Pour strawberries over crust and refrigerate. Top with Greek yogurt and chocolate chips for an extra treat!

Chocolate Sweet Potato Pudding

It’s like your snack pack pudding, but without the bad stuff. Anyone else have those in your school lunches as a kid?

I had been trying to come up with the perfect healthy pudding for a while when it finally hit me… sweet potatoes! Just the right texture, already mildly sweet, and oh-so good for you!

I love my sweet potatoes plain, but I think it’s pretty awesome that this super food can be converted into something chocolatey and delicious (I’ve said it before… I can do anything with a sweet potato!).

So give it a try. Have an extra dose of veggies while you enjoy your guilt-free dessert. Life is good. =)

Chocolate Sweet Potato Pudding

  • 1 medium-large sweet potato (peeled and cooked)
  • 2/3 cup almond milk
  • 2-3 Tbs. honey
  • 1/2 tsp. vanilla extract
  • 1-2 Tbs. peanut butter (optional, but if you’re used to sweeter desserts then I’d recommend it)
  • dash salt
  • dash cinnamon

Blend all ingredients in food processor or blender until smooth. Refrigerate until cold (if you can wait that long). Enjoy!

One-Minute Apple Pie

I’ve mentioned my sweet tooth before, and anyone who knows me can tell you that I love my desserts. This One-Minute Apple Pie is an amazing last-minute treat to satisfy those sweet cravings.

This “Apple Pie” is Gluten free and refined sugar free, and it’s super easy to make!

It may not look like apple pie, but it has all the warm apple-goodness without those extra calories! You really can’t beat that! It’s the perfect dessert, breakfast, or mid-day snack. All the deliciousness without the guilt!

One-Minute Apple Pie

  • 1/2 cup applesauce (no sugar added)
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • Dash salt
  • 1 Tbs. raisins
  • 1 tsp. agave nectar (can substitute with honey or maple syrup)
  • 1 tsp. oats (for garnish)

Mix all ingredients (except the oats) and microwave for one minute. Top with oats. Add a scoop of Greek yogurt if you like your apple pie a la mode style!

Healthy Chocolate Peanut Butter Cupcakes

Well happy birthday to me (and my dad)! To celebrate, I’m treating myself with one of these guys…

Chocolate peanut butter deliciousness. Mmm. Makes crossing over into the ‘adult side’ of my 20s seem not so bad. =)

Actually, things couldn’t be much better. Life is pretty amazing at 26. I feel so blessed to have such amazing family and friends, and especially Lucas. 25 was one of the best years of my life, and I only see good things coming.

So enough about me, let’s talk about these awesome birthday cupcakes!

Chocolate. Peanut butter. Need I say more?

Healthy Chocolate Peanut Butter Cupcakes

(Gluten free; makes 12 full-size cupcakes)

  • 3/4 cup oats (ground in food processor)
  • 1/2 cup granulated Stevia (or substitute honey, but reduce milk)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch salt
  • 1/2 cup cocoa
  • 2 ripe bananas (mashed)
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1 tsp. vanilla
  • 6 egg whites (3/4 cup)
  • 1/4 cup almond milk

Preheat oven to 350 degrees. Combine dry ingredients, and then add your wet. Pour into greased muffin tin or muffin cups. Bake for about 15-18 minutes. Let cool before removing.

I frosted mine with this amazing chocolate peanut butter frosting for a chocolate peanut butter overload. =)

How do you like your chocolate cupcakes? Chocolate frosting on chocolate cupcakes? Or do you go for something else?

Amazing Chocolate Peanut Butter Frosting

“Frosting” is sort of a loose term for me. I prefer “eat it with a spoon or lather it on anything you want because it tastes so darn good you can’t stop.” I guess “frosting” is a little easier to say…

My version describes this Amazing Chocolate Peanut Butter Frosting more accurately though.

This frosting is one of my all-time favorite sweets.  I end up buying extra bananas just so they’ll get ripe and I can whip up some of this to keep in the fridge and eat with a spoon.

Maybe I should call it Amazing Chocolate Peanut Butter Pudding… You can’t feel guilty for eating a bowl of pudding, right?

Amazing Chocolate Peanut Butter Frosting

  • 2 ripe bananas (mashed)
  • 1 tsp. vanilla
  • 1 1/2 Tbs. peanut butter
  • 1 Tbs. honey
  • 2 Tbs. cocoa
  • Dash salt

Mix dry ingredients, and then add your wet. Devour with a spoon, with your fingers, or just lick it out of the bowl (I won’t judge). 😉

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