Slata Tounsia - Tunisian Salad

Slata Tounsia, or Tunisian Salad, also called Salade Tunisienne, is a summertime classic in Tunisia.

Unlike most American salads that involve lettuce, there is no lettuce to be seen here, just tomato, cucumber, onion, apple, jalapeno peppers and a bright dressing that brings it all together and makes it irresistible. It’s simple, yet delicious.

It can be served as is as a side dish, or as it would be served traditionally, with tuna and hard boiled eggs, and olives, making it a well-rounded meal. I’m partial to the full-meal version, although my mom would probably be making fun of me since every time I call her and she asks what we’re having for dinner tuna, eggs, or both are probably involved. Hey, they’re good for you! Very mediterranean, you find lots of eggs and tuna in Italy as well.

The most classic version of the salad doesn’t include apple, even though many in Tunisia add it. We always add it because it gives such a happy and sweet element to the salad. I thought it sounded a bit strange at first, but it works really well.

Onion breath and how to avoid the worst of it

If you, like me, love onion but are hesitant to eat it raw if you have to go out in public anytime after, you know….”heyyyyyy guysssss I just ate onion!” you’ll be happy to hear that the dressing helps to cut the strength of the onion. Yes, you’ll still have some onion breath afterwards, but the vinegar and lemon in the dressing do wonders. If you really can’t deal with the onion breath, you can try soaking the onions for a few hours or overnight in the dressing (essentially making pickled onions) to cut their oniony strength even more. This salad I probably ate several times a week last summer when I was pregnant. I craved it but couldn’t deal with the onion breath afterwards, made me gag, haha, so we would leave the onions in the dressing for at least a few hours before finishing the salad.

To further reduce the after effects, I’m just going to go ahead and share some other ideas that I gathered off the internets and found to help. Nothing is foolproof, but it does help.

1. Brush your teeth. This might seem obvious, but the sooner you can brush your teeth after eating onions or other insulting foods the better.

2. Floss your teeth. Yep, just like brushing, get out all the stuff from the cracks for the cleanest and best chance at a fresh tasting mouth.

3. Swish mouthwash.

4. Chew gum.

5. Eat other fruits, vegetables, and bread afterwards.

6. Drink lots of water. I find lemon water to be especially pleasant and offsets the onion taste nicely.

7. Drink milk. Kinda like when you eat spicy food, drinking milk can help flush out the taste/spice faster.

While it might be overkill to do all, my comfy little routine became brushing and flossing immediately after, drinking lemon water a few times, and chewing gum and rebrushing teeth as needed.

Anyway where were we? Oh yes, making slata tounsia. Enough villainizing the onions, who are friends.

Recipe from the husband

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Slata Tounsia - Tunisian Salad

Serves 2 as a main dish or 3-4 as a side

Ingredients:

• 2 tsp / 10g apple cider vinegar

• juice from 1/2 a lemon

• 1 tsp dried mint

• 1 red onion, diced small

• 2 cucumbers, diced small

• 2 tomatoes, diced small

• 1 apple, peeled if desired and diced small, optional

• 8 jalapeño peppers, seeds removed and diced small

• salt to taste

• extra virgin olive oil, for drizzling

• tuna, hard-boiled eggs, olives, for serving, optional

Directions:

1. In a large bowl combine vinegar, lemon, and dried mint. Add the onion and mix to coat evenly. Allow to sit while you chop the rest of the vegetables and fruit.

2. Add cucumbers, tomatoes, apple, jalapeño peppers, and salt to taste to the bowl with the onions. Taste, adding more salt as needed.

3. To serve, drizzle with olive oil and arrange tuna and sliced hard-boiled eggs on top.

Jenny’s Notes:

• While red onion is the best in this salad (and the prettiest!), other types of onions work as well.

• red wine vinegar, white wine vinegar, or your favorite vinegar could be used in place of apple cider vinegar.

• 8 jalapeño peppers might seem like a lot, but as long as you’re careful to remove all the seeds the salad will have a light kick but should not be overly spicy. Since peppers can vary in spiciness even if they’re the same variety, it’s always smart to have tasted/used the peppers before consuming them raw so you know what you’re getting yourself into. That said, you could use other types of peppers, spicier varieties if you’re brave or milder if spicy isn’t your thing.

Mediterranean cuisine, Tunisian dish, summer salad, slata tounsia, salade tunisienne

salad, side dish, main dish

Tunisian, Mediterranean

Yield: 2-4

Author: Jennyblogs

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Slata Tounsia

A classic Tunisian summer salad made of cucumber, tomato, hot peppers, onion, and sometimes apple with a bright and simple dressing served with hard boiled eggs, tuna, and olives.

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 2 tsp / 10g apple cider vinegar
• juice from 1/2 a lemon
• 1 tsp dried mint
• 1 red onion, diced small
• 2 cucumbers, diced small
• 2 tomatoes, diced small
• 1 apple, peeled if desired and diced small, optional
• 8 jalapeño peppers, seeds removed and diced small
• salt to taste
• extra virgin olive oil, for drizzling
• tuna, hard-boiled eggs, olives, for serving, optional

Instructions

1. In a large bowl combine vinegar, lemon, and dried mint. Add the onion and mix to coat evenly. Allow to sit while you chop the rest of the vegetables and fruit.
2. Add cucumber, tomatoes, apple, jalapeño peppers, and salt to taste to the bowl with the onions. Taste, adding more salt as needed.
3. To serve, drizzle with olive oil and arrange tuna and sliced hard-boiled eggs on top.

Notes

• While red onion is the best in this salad (and the prettiest!), other types of onions work as well.
• red wine vinegar, white wine vinegar, or your favorite vinegar could be used in place of apple cider vinegar.
• 8 jalapeño peppers might seem like a lot, but as long as you’re careful to remove all the seeds the salad will have a light kick but should not be overly spicy. Since peppers can vary in spiciness even if they’re the same variety, it’s always smart to have tasted/used the peppers before consuming them raw so you know what you’re getting yourself into. That said, you could use other types of peppers, spicier varieties if you’re brave or milder if spicy isn’t your thing.

Nutrition Facts

Calories

183.34

Fat

7.96 g

Sat. Fat

1.13 g

Carbs

28.25 g

Fiber

6.65 g

Net carbs

21.61 g

Sugar

17.75 g

Protein

3.27 g

Sodium

111.39 mg

Cholesterol

1.86 mg

Nutritional info is approximate. Based on 2 servings that includes apple. Not including tuna, eggs, and olives.

https://jennyblogs.com/blog/2021/7/2/slata-tounsia-tunisian-salad

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Flax Bread

Recently I was determined to find a palatable bread for my husband who was eating a very restricted diet for a few months. The bread couldn’t contain gluten, yeast, sugar of any kind, or dairy. It’s already challenging to make a good gluten-free bread. But a bread without yeast? That’s tricky. Then throw in the dairy and sugar part and whew. Slim pickings. I tried a few recipes that I immediately discarded, but in the end I found this flax bread winner which contains none of the above.

Keep in mind with the above restrictions, you’re not going to get a bread thats crusty and artisanal and really anything like what you might imagine when you think of typical bread. But when your diet is restricted, and you come across a recipe like this, it tastes heavenly.

The original recipe was called Focaccia Flax Bread but I couldn’t quite bring myself to call it focaccia, since it’s so far from the real thing. It’s low, so similar in height to focaccia, but it’s also not really a flat bread. Maybe we can just call it a low bread?? Needless to say, I went with simple “flax bread”.

It also happens to be fabulously easy, which is a bonus. In less than 30 minutes you can have this bread hot out of the oven!

The flour in this bread is flax meal, although you can mix it up and use other GF flours, as well; the leavening is baking powder, the fat is coconut oil or really any non-dairy fat you choose. There’s also optional xylitol as a sweetener, which before this recipe I had never used. Sometimes I add it, sometimes I don’t, but I’ve found I rather enjoy using xylitol. It wasn’t as expensive as I had anticipated, it looks very similar to granulated sugar, it doesn’t have a weird taste to it like some sugar substitutes can, and it doesn’t feel as evil as say, aspartame.

If you’re a normal carb-ivore, I won’t try and sell this bread to you as “OMG you’ll never eat real bread again!” because that’s just silly. If you can eat real bread, eat real bread! I’m a normal carb-ivore and I find this bread tasty, but it certainly won’t replace my love of baguettes. But if you’re not able to eat normal bread, whether for a short time or indefinitely, I really hope this recipe brings some tastiness into your life!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from whole new mom

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Flax Bread

Serves 8

Ingredients:

• 1 cup / 180g flax meal

• 1 1/2 tsp baking powder

• 1 tsp - 1 Tbsp / 5-15g xylitol, optional

• 2 eggs

• 1/2 cup / 119g water

• 1/3 cup / 74g coconut oil, melted

Directions:

Preheat oven to 350°F / 177°C. Grease an 8x8in / 20x20cm square pan or 8in / 20cm round cake pan.

1. In a medium bowl, combine flax meal, baking powder, and xylitol, if using.

2. In a small bowl, lightly beat eggs. Add eggs to dry mixture along with water and coconut oil; mix until well combined.

3. Let sit for a few minutes to thicken up slightly, then pour and spread into prepared pan.

4. Bake for about 20 minutes or until turning golden-brown and bread is springy to the touch.

Jenny’s Notes:

• You can make your own flax meal by grinding flax seeds in a food processor or coffee/spice grinder. Quick and easy! I do this every time.

• Other GF flours can be substituted for part of the flaxmeal. I like to substitute about 25% (so 1/4 cup in this recipe) of the flax meal for buckwheat flour.

• Really any fat can be used instead of coconut oil, choose your preference!

gluten free, dairy free, flaxmeal bread, candida diet friendly, sugar free, yeast free, flatbread

bread, special diets

American

Yield: 8

Author: Jennyblogs

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Flax Bread

A versatile flatbread made with ground flax seeds that suits a variety of special dietary needs, including gluten-free, dairy-free, sugar-free, yeast-free and candida diet friendly.

Prep time: 7 MinCook time: 20 Mininactive time: 3 MinTotal time: 30 Min

Ingredients

• 1 cup / 180g flax meal
• 1 1/2 tsp baking powder
• 1 tsp - 1 Tbsp / 5-15g xylitol, optional
• 2 eggs
• 1/2 cup / 119g water
• 1/3 cup / 74g coconut oil, melted

Instructions

1. Preheat oven to 350°F / 177°C. Grease an 8x8in / 20x20cm square pan or 8in / 20cm round cake pan.
2. In a medium bowl, combine flax meal, baking powder, and xylitol, if using.
3. In a small bowl, lightly beat eggs. Add eggs to dry mixture along with water and coconut oil; mix until well combined.
4. Let sit for a few minutes to thicken up slightly, then pour and spread into prepared pan.
5. Bake for about 20 minutes or until turning golden-brown and bread is springy to the touch.

Notes:

• You can make your own flax meal by grinding flax seeds in a food processor or coffee/spice grinder. Quick and easy! I do this every time.
• Other GF flours can be substituted for part of the flaxmeal. I like to substitute about 25% (so 1/4 cup in this recipe) of the flax meal for buckwheat flour.
• Really any fat can be used instead of coconut oil, choose your preference!

Nutrition Facts

Calories

228.14

Fat (grams)

19.84

Sat. Fat (grams)

8.84

Carbs (grams)

8.54

Fiber (grams)

6.16

Net carbs

2.38

Sugar (grams)

0.40

Protein (grams)

5.69

Sodium (milligrams)

116.69

Cholesterol (grams)

46.50

Nutritional info is approximate. Based on 1 serving if recipe is made with 1 Tbsp of xylitol.

https://jennyblogs.com/blog/2021/5/26/flax-bread

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White Bean Carrot Burgers

Summer is almost upon us, and with the warm weather comes all the best summer foods. In America that usually means all the cookouts, potato salads, watermelon, lemonade, corn on the cob…

White Bean Burger with spring greens, pickled onions, and melted and caramelized goat cheese

You know what the ironic part is? Growing up, or really until I moved to Italy, I wouldn’t have considered the classic American barbecue foods as personal favorites. At all. I could easily pass on hot dogs, hamburgers, potato salads, corn on the cob. I do love watermelon and lemonade, though! It wasn’t until being in Italy for awhile that I started to crave these American foods, especially in the summer. Nostalgia for the homeland. And that’s saying something, coming from the person that, as long as I wasn’t offending a host, would make myself a hamburger, but without the burger. Yes yes, I am aware that I’m weird. I love hamburger condiments! But the burger takes away from them. And yet they need a vessel. What’s a girl to do?

Veggie burgers!

I’ve always loved veggie burgers. Give me all the fake meat, vegetable, or bean burgers! And condiments. Oh yes. (For my meat-loving friends, you would be proud to know that yesterday for the first time in my life, I ordered a non-vegetarian burger from a restaurant. I split it with my husband, but still. I enjoyed it, and more importantly, it was my idea!)

There are so many good veggie burgers out there, and I love how everyone and every restaurant seems to have their own take on them. So many different vegetables to choose from, and different ways to prepare them.

I recently had a hankering for some black bean burgers. Alas, I had no black beans, only white beans, and this was during the lockdown in Italy, so I couldn’t just walk to the store for some beans on a whim. White bean burgers it would have to be. I didn’t have a white bean burger recipe handy, but I tried the one i’m sharing with you today and found it very tasty!

It’s very simple, mostly white beans, carrots, onion, bread crumbs, and an egg to hold it together. It’s the perfect vessel for all your favorite condiments, or eaten as is, without a bun.

My one recommendation? Make these pickled onions to go with the White Bean Burgers! Did you know you can assemble pickled onions in less than 5 minutes with ingredients you most likely already have on hand, and you can use them after they’ve sat for only 30 minutes?! Seriously, too simple, you will never hesitate to add pickled veggies to your dishes again!

Pickled Onion

• 1 red onion, thinly sliced

• 2 Tbsp / 28g red wine vinegar

• 2 Tbsp / 28g water

• 1/2 tsp salt

• 1/4 tsp sugar

1. Mix all ingredients briefly, then let sit until needed, preferably 30+ minutes, swirling the onions in the vinegar mixture occasionally. Likewise, you can also cover and keep in the fridge for up to a week.

2. This recipe is easily doubled, tripled, etc. for your needs. You can also use other types of onions, but red onions are the prettiest in my opinion!

That’s my one recommendation. Serve these burgers with pickled onions. If I were to give you more than one, I might suggest avocado, a fried egg, some sprouts, goat cheese…

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Smitten Kitchen

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White Bean Burgers

Serves 2-4

Ingredients:

• olive oil

• 1 small onion, diced

• 2 tsp / 10g tomato paste

• 3/4 tsp salt

• dash black pepper

• 1/2 cup grated carrot, about 1 medium

• 2 tsp / 10g apple cider vinegar

• 1/4 cup / 25g breadcrumbs

• 1 15oz can / 425g white beans such as cannellini, navy, etc., drained

• 1 egg

• burger buns, condiments, as desired

Directions:

1. Add a bit of olive oil to a large fry pan over low heat. Add the onion and cook until softened and starting to turn golden, about 8-10 minutes.

2. Add tomato paste, salt, pepper, and carrots, stirring frequently, until carrots soften and start to turn golden, about another 8-10 minutes.

3. Add vinegar and stir, using it to deglaze the pan and get off any bits stuck to the bottom. Once the vinegar is evaporated, turn off heat and scrape mixture into a medium bowl.

4. Add breadcrumbs and white beans, mixing well and smashing the beans. Smash well or leave a bit chunky, as you wish. Taste and add more salt and pepper, as desired.

5. Add the egg and mix well. The mixture should be soft but able to make a patty, but not soupy or crumbly. If the mixture seems too wet, add another 2 Tbsp or so of breadcrumbs and let mixture sit for a few minutes to allow the breadcrumbs to absorb some of the moisture.

6. Heat 1-2 Tbsp olive in a large fry pan over medium heat. While the pan is heating up, shape up the bean mixture into about 4 medium patties. Fry however many patties can comfortably fit into the pan at one time, about 3-4 minutes on each side or until golden brown and firmed up.

7. Serve immediately with buns and condiments.

Jenny’s Notes:

• The bean mixture can be made a day or two in advance and stored in the fridge until ready to fry. The burgers can also be fried and frozen for quick meals.

• To make these burgers vegan, you can try using a chia or flax egg instead of the regular egg. I haven’t personally tried this, but in theory it should work! Let me know if you do.

vegetarian, veggie burger, white beans, white bean burger, healthy burgers, pickled onions

Vegetarian, sandwiches

American

Yield: 2-4

Author: Jennyblogs

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White Bean Carrot Burgers

Easy to whip up white bean burgers with carrot, they pair perfectly with your favorite buns and condiments for a healthier cook out!

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

• olive oil
• 1 small onion, diced
• 2 tsp / 10g tomato paste
• 3/4 tsp salt
• dash black pepper
• 1/2 cup grated carrot, about 1 medium
• 2 tsp / 10g apple cider vinegar
• 1/4 cup / 25g breadcrumbs
• 1 15oz can / 425g white beans such as cannellini, navy, etc., drained
• 1 egg
• burger buns, condiments, as desired

Instructions:

1. Add a bit of olive oil to a large fry pan over low heat. Add the onion and cook until softened and starting to turn golden, about 8-10 minutes.
2. Add tomato paste, salt, pepper, and carrots, stirring frequently, until carrots soften and start to turn golden, about another 8-10 minutes.
3. Add vinegar and stir, using it to deglaze the pan and get off any bits stuck to the bottom. Once the vinegar is evaporated, turn off heat and scrape mixture into a medium bowl.
4. Add breadcrumbs and white beans, mixing well and smashing the beans. Smash well or leave a bit chunky, as you wish. Taste and add more salt and pepper, as desired.
5. Add the egg and mix well. The mixture should be soft but able to make a patty, but not soupy or crumbly. If the mixture seems too wet, add another 2 Tbsp or so of breadcrumbs and let mixture sit for a few minutes to allow the breadcrumbs to absorb some of the moisture.
6. Heat 1-2 Tbsp olive in a large fry pan over medium heat. While the pan is heating up, shape up the bean mixture into about 4 medium patties. Fry however many patties can comfortably fit into the pan at one time, about 3-4 minutes on each side or until golden brown and firmed up.
7. Serve immediately with buns and condiments.

Notes:

The bean mixture can be made a day or two in advance and stored in the fridge until ready to fry. The burgers can also be fried and frozen for quick meals. To make these burgers vegan, you can try using a chia or flax egg instead of the regular egg. I haven’t personally tried this, but in theory it should work! Let me know if you do.

Calories

469.92

Fat (grams)

10.68

Sat. Fat (grams)

2.08

Carbs (grams)

69.20

Fiber (grams)

15.37

Net carbs

53.83

Sugar (grams)

4.95

Protein (grams)

26.37

Sodium (milligrams)

1035.03

Cholesterol (grams)

93.00

Nutritional information is approximate. Based on 1 veggie burger if you make two larger patties, no bun or condiments.

https://jennyblogs.com/blog/2020/6/6/white-bean-burgers

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Copycat Lipton Onion Dip

What if I told you that there is a way to enjoy Onion Dip but with less guilt? No preservatives, corn syrup, caramel color, and other ingredients you’re not quite sure what they are?

Because there IS a way! And it’s very simple. Not that you get much simpler than mixing sour cream with a Lipton onion packet, but it’s pretty darn close.

For this recipe I use yogurt, as I do even if I mix a Lipton packet, because yogurt is actually good for you, sour cream is usually more found on diet naughty lists.

I first made this during lockdown, and while I couldn’t find beef broth granules, just “classic” powdered broth, it came out satisfactorily close to the real thing. As I was explaining on the Healthier Lipton Onion Dip post, I had inherited two Lipton onion mixes from a friend who moved away from Florence. My husband had never had such a thing before and requested it again. When he requested it a third time, I had to break it to him gently…”honey, there were only two packets, and I don’t think we can find Lipton around Florence.”

Since people requesting a specific food/dessert/recipe from me to make is like a love language for me, I was not about to let a request go unfulfilled. So I began a hunt for the necessary ingredients and a recipe to go off of that doesn’t just make bulk powdered onion mix (there are many of those but I don’t make Onion dip all THAT often) but just a recipe for the standard 16oz/two cups of dip.

Thanks to Daring Gourmet for providing just that! Recipe with a few of my usual tweaks below.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Copycat Lipton Onion Dip

Makes about 2 cups of dip

Ingredients:

• 2-4 tsp beef broth granules

• 2 Tbsp dried minced onions

• 1 tsp onion powder

• 1/4 tsp pepper

• 1/8 tsp paprika

• 16oz / 454g regular or Greek plain yogurt

• fresh or dried dill, more dried minced onions, for topping, optional

• washed sliced veggies, potato chips, etc, for dipping

Directions:

1. In a medium bowl, combine 2 tsp of broth granules with the rest of the spices.

2. Stir in the yogurt and mix well. Taste; if you desire the dip to be saltier, add another teaspoon of broth granules and stir. Taste again, adding the last teaspoon of broth, if desired. Refrigerate for about two hours before serving.

3. Top with dill and more onions, if desired, and serve with veggies, potato chips, pita, or whatever dippers you like!

Jenny’s Notes:

• While beef broth is probably closest to the real taste, I have never found beef broth granules here in Italy and get away with using the “classic” broth flavor or even vegetable broth granules. It still tastes delicious! Check labels for MSG, it often gets sneaked into these types of things.

• If using low-sodium broth granules you will be better able to control the sodium, and can even add a bit more broth for more flavor without the dip becoming too salty.

• The refrigeration is not strictly necessary, but it gives some time for the flavors to meld and the onions to rehydrate a bit. If you simply can’t wait that long to dig in or need it ASAP for a party, go ahead and use it straight away.

• 1/8 tsp celery seed, and 1/4 tsp dried parsley can also be added. I don’t usually add them just because I don’t have celery seed on hand here and don’t personally think dried parsley adds any kind of flavor value to dishes. It does add a touch of green, though!

Lipton Onion soup mix, Lipton Onion dip, French onion dip, copycat Lipton onion dip, beef broth, yogurt, veggie dip

appetizer

American

Yield: 4

Author: Jennyblogs

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Copycat Lipton Onion Dip

Classic Lipton Onion Dip made from scratch, creating a delicious and nutritious snack to be served with veggies, potato chips, or your favorite dippers.

Prep time: 10 MCook time: Total time: 10 M

Ingredients:

• 2-4 tsp beef broth granules
• 2 Tbsp dried minced onions
• 1 tsp onion powder
• 1/4 tsp pepper
• 1/8 tsp paprika
• 16oz / 454g regular or Greek plain yogurt
• fresh or dried dill, more dried minced onions, for topping, optional
• washed sliced veggies, potato chips, etc, for dipping

Instructions:

1. In a medium bowl, combine 2 tsp of broth granules with the rest of the spices.
2. Stir in the yogurt and mix well. Taste; if you desire the dip to be saltier, add another teaspoon of broth granules and stir. Taste again, adding the last teaspoon of broth, if desired. Refrigerate for about two hours before serving.
3. Top with dill and more onions, if desired, and serve with veggies, potato chips, pita, or whatever dippers you like!

Notes:

While beef broth is probably closest to the real taste, I have never found beef broth granules here in Italy and get away with using the “classic” broth flavor or even vegetable broth granules. It still tastes delicious! Check labels for MSG, it often gets sneaked into these types of things. If using low-sodium broth granules you will be better able to control the sodium, and can even add a bit more broth for more flavor without the dip becoming too salty. The refrigeration is not strictly necessary, but it gives some time for the flavors to meld and the onions to rehydrate a bit. If you simply can’t wait that long to dig in or need it ASAP for a party, go ahead and use it straight away. 1/8 tsp celery seed, and 1/4 tsp dried parsley can also be added. I don’t usually add them just because I don’t have celery seed on hand here and don’t personally think dried parsley adds any kind of flavor value to dishes. It does add a touch of green, though!

Calories

89.67

Fat (grams)

1.93

Sat. Fat (grams)

1.17

Carbs (grams)

11.95

Fiber (grams)

1.33

Net carbs

10.61

Sugar (grams)

9.31

Protein (grams)

6.84

Sodium (milligrams)

105.53

Cholesterol (grams)

6.81

Nutritional information is approximate. Based on 1/2 cup dip with 1 cup sliced veggies.

https://jennyblogs.com/blog/2020/5/30/copycat-lipton-onion-dip

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Jeannie's Healthy Breakfast Cookies

What could be better than a cookie? How about a cookie that’s packed with nutrients and can be eaten anytime, especially for breakfast, guilt free?

I love cookies. They are my go-to when I want to whip up something with limited time, or don’t have much energy for other more entailed desserts. I’m sure this has NOTHING to do with the fact that cookies are also one of my favorite things to eat. It ends up turning into a win-win-win situation because I’m having fun, being productive, get to eat some of the ingredients while baking, get to eat some dough while baking, and BONUS if there is enough dough to actually be baked into cookies! So many wins.

I have to bring up the negative, however, to classic cookie baking. They’re kinda calorific and not very good for you. I’m all for eating cookies for breakfast, but that usually goes along with a sugar crash later on. What to do?

Bake healthy cookies! They have to be delicious of course, and not gross. I have just the recipe for you, made up by my mom many years ago when we needed a portable nutritious breakfast for a trip. This recipe has been in my recipe box ever since as “Jean’s breakfast cookies”, made with many adjustments because the add ins are very versatile depending on your tastes. My mom likes to be called Jeannie (not by her kids of course) so I adapted the title accordingly.

One thing this recipe is not is a taste-alike recipe to say, chocolate chip cookies with a surprise twist that it’s healthy. Nope, these cookies have a satisfyingly healthy look and taste and are upfront about it from the get go. They get positive feedback and recipe requests wherever they go!

The recipe that follows is just one version of many, many possibilities. Just keep in mind that major adjustments may need other adjustments. For example, if you don’t have any honey or maple syrup on hand for the sweetener, you could use raw or regular cane sugar. Substituting a liquid for a dry ingredient, however, will mean you may need more liquid from elsewhere. Maybe add another egg, a bit more oil, or even water until you get a cookie dough consistency once again. Other ideas to make the recipe your own:

• Use any kind of flour you wish instead of wheat flour. Oat flour, almond flour, coconut flour…I often use wheat germ in place of part of the flour or flaxmeal, usually 1/4 cup.

• If you want these cookies to be gluten-free, ensure that your oats are gluten-free, and use a gluten-free flour.

• Change up the spices. Sometimes towards fall I also add a bit of ginger, nutmeg, and cloves. Cardamom is also nice.

• Beyond dried fruit and walnuts, get creative with your add-ins! Just try not to go too far beyond 1 cup, otherwise there might not be enough dough to hold everything together. In the photos on this post I used dried apples, dried cranberries, and walnuts. I’ve also added various combinations of dried cherries, prunes, dried apricots, raisins, dates, dried figs, dried pears, fresh apples, grated coconut, pecans, hazelnuts, dark chocolate, crystallized ginger, and anything else I had on hand!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from my mama

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Jeannie’s Healthy Breakfast Cookies

Makes about 18-22 cookies

Ingredients:

• 1/2 cup / 112g olive or coconut oil

• generous 1/3 cup / 120g maple syrup or honey

• 2 eggs

• 1 tsp vanilla extract

• 1 cup / 120g all-purpose or whole wheat flour

• 1 1/2 cups / 135g rolled oats

• 1/2 cup / 90g flaxmeal

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/8 tsp cinnamon

• 3/4 cup / 105g nuts, roughly chopped

• 1/2 apple, diced

• 1/4 cup / 50g dried fruit, chopped if necessary

Directions:

Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.

1. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.

2. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.

3. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.

4. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

Jenny’s Notes:

• you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder.

• olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil.

• 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

healthy, nutritious, cookies, gluten-free, dairy-free, refined sugar-free, dried fruit, apple, fall spices, oats, nuts, coconut, portable

breakfast, dessert, snack

American

Yield: 12-16 cookies

Author: Jennyblogs

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Jeannie's Breakfast Cookies

Healthy cookies packed with nutritious ingredients that make for a great breakfast or anytime snack. Dairy-free, refined sugar-free, and can easily be made gluten-free.

prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

• 1/2 cup / 112g olive oil or coconut oil
• generous 1/3 cup / 120g maple syrup or honey
• 2 eggs
• 1 tsp vanilla extract
• 1 cup / 120g all-purpose or whole wheat flour
• 1 1/2 cups / 135g rolled oats
• 1/2 cup / 90g flaxmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/8 tsp cinnamon
• 3/4 cup / 105g nuts, roughly chopped
• 1/2 apple, diced
• 1/4 cup / 50g dried fruit, chopped if necessary

instructions:

How to cook Jeannie's Breakfast Cookies

1. Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.
2. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.
3. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.
4. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.
5. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

NOTES:

you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder. olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil. 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

Calories

265.40

Fat (grams)

15.87

Sat. Fat (grams)

2.49

Carbs (grams)

27.23

Fiber (grams)

3.34

Net carbs

23.89

Sugar (grams)

9.53

Protein (grams)

5.72

Sodium (milligrams)

188.36

Cholesterol (grams)

31.00

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2019/9/5/jeannies-healthy-breakfast-cookies

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Tzatziki Cucumber Salad

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Fresh, cool, crunchy, creamy, and delicious Tzatziki, which is basically a Greek cucumber salad made with thick, strained yogurt, and seasoned with dill and garlic. Uh, yum, right? If you’ve ever had tzatziki, you know what I’m talking about!

It’s funny because I’ve known about tzatziki for a long time, enjoying it at restaurants and such, that wonderful Greek yogurt sauce dip wonder. I’ve seen several cucumber salad recipes around this summer on some of my favorite recipe sites like foodgawker; German cucumber salads, normal cucumber salads, and others. It got me hungry, so I decided to make my own. And let me tell you, I got right on it because zero cooking or baking in a recipe is a wonderful thing when the summer here in Florence has been between 90-106°F / 32-41°C since June.

I noticed most of the recipes I came across used sour cream, but I used plain greek yogurt because it’s more nutritious. Once I found a nice balance between the flavors, I wrote down the recipe and decided to share it with you guys! Then I recalled that tzatziki has very similar flavors, and although I’ve never made it nor even looked up a recipe, my curiosity got the best of me to see just how similar they would be. What do you know, I basically made tzatziki and didn’t even know it! So much for making an original recipe, haha!

So what I’m sharing with you today is my accidental take on tzatziki, similarly enough to be called so, but not THE original. If you make the changes listed below, however, you can have yourself a delicious and authentic Greek tzatziki!

What are the differences from a traditional tzatziki and the one you see below?

• The cucumber is usually grated and drained (either by squeezing or letting sit in cheese cloth over a bowl overnight) instead of sliced. I also use more cucumber to make a creamy salad rather than a dip that features cucumber. if you want to make real tzatziki, use a half of a large cucumber or a smallish one.

• Traditional would have more yogurt so again, more of a sauce or dip rather than a salad. For real tzatziki, double the yogurt to 1 1/2 cups / 340g.

• For the acidic element, I used lemon juice, but vinegar of some sort is usually called for. I’ve read in Greece they most often use red wine vinegar.

• I added more fresh dill! Because I love dill. If you think about it, this is like a creamy dill pickle dip. It has the cucumbers, the garlic, the dill….no wonder I like it so well! For original tzatziki, use about 1 Tbsp chopped.

If you eliminate the cucumbers (or shred them like the traditional way), it makes an excellent and much healthier alternative to most veggie dips. I might even like it better than Ranch!

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Tzatziki Cucumber Salad

Serves about 2

Ingredients:

• 3/4 cup / 170g plain greek yogurt or vegan yogurt

• generous 2 Tbsp chopped fresh dill

• 2 tsp / 10g lemon juice

• 2 garlic cloves, minced, or 1/4 tsp garlic powder

• salt and pepper, to taste

• 1 large cucumber, chopped with skin/seeds removed as desired

• extra virgin olive oil, for drizzling, optional

Directions:

1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.

2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

Jenny’s Notes:

• For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative!

• In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

vegan, vegetarian, dairy-free, gluten-free, veggie dip, cucumber, garlic, fresh dill, Greek yogurt, Ranch substitute

Side dish, lunch, sauces and condiments

Greek

Yield: 2

Author: Jennyblogs

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Tzatziki Cucumber Salad

Creamy salad form of the classic Tzatziki sauce: Cucumbers, Greek yogurt, lemon juice, garlic, and fresh dill.

prep time: 10 Mcook time: total time: 10 M

ingredients:

• 3/4 cup / 170g plain greek yogurt or vegan yogurt
• generous 2 Tbsp chopped fresh dill
• 2 tsp / 10g lemon juice
• 2 garlic cloves, minced, or 1/4 tsp garlic powder
• salt and pepper, to taste
• 1 large cucumber, chopped with skin/seeds removed as desired
• extra virgin olive oil, for drizzling, optional

instructions:

How to cook Tzatziki Cucumber Salad

1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.
2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

NOTES:

For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative! In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

Calories

123.72

Fat (grams)

7.21

Sat. Fat (grams)

1.05

Carbs (grams)

5.89

Fiber (grams)

0.61

Net carbs

5.28

Sugar (grams)

3.78

Protein (grams)

9.30

Sodium (milligrams)

181.86

Cholesterol (grams)

4.25

Nutritional information is approximate.

https://jennyblogs.com/blog/2019/8/8/cucumber-tzaziki-salad

Created using The Recipes Generator

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Pumpkin Pudding

Fall is coming fall is coming! Or, autumn is coming autumn is coming! Either way, I’m excited. I love the changing of seasons and the different nostalgias and expectations that come with each one. Living in Italy, the nostalgia is a little bit stronger. Autumn is still autumn, but the changes are a little less distinct, and the comfort of knowing where to pick out the best pumpkins and buy the best apple cider is not something I have down pat yet. It’s not even that easy, finding the new places to do the things you’ve always done, because some things aren’t done here, or at least not in the magnitude they are in the States. Pumpkins will be few and far between, unless you’re lucky enough to stumble upon some markets that have the mini gourds; apple cider is practically nonexistent; trick-or-treating happens, but most Italians wear scary costumes instead of characters; the leaf change is not the brilliant red, orange, and yellows like in Michigan, but more of a subtle green-to-yellow with the occasional leaves fluttering down. Despite the differences with what I grew up with, there are still oodles of things I love to do to make my home fall-y and to welcome the chilly evenings. Lighting candles, brewing tea, pulling out the fuzzy socks and sweaters (even if I’d be sweating if I actually tried to wear them yet) and baking and eating lots of fall goodies that include pumpkin, cinnamon, and spices, breads, soups, and hearty autumn recipes.

Now that I’m officially feeling ready for fall after dwelling in those thoughts, what are we making? Pumpkin Pudding! It’s like pumpkin pie, but without all the fuss of the crust. This is great to make in the time leading up to Thanksgiving, because you’re not ruining your appetite for pumpkin pie (you can’t call it pie if it doesn’t have a crust, therefore, totally different) while not wasting time NOT eating pumpkin. Oh, and so, so easy.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama

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Pumpkin Pudding

Serves: 4-6

Ingredients:

• 15 oz / 425g pumpkin purée

• 2/3 cup / 132g sugar

• 1/2 tsp / 2.5g salt

• 1 tsp / 5g cinnamon

• 1/2 tsp / 2.5g ginger

• 1/4 tsp / 1g cloves

• 1 cup / 237g milk of choice

Directions:

Oven 375°F / 190°C. Lightly grease an 8x8in / 20x20cm baking pan.

1. Mix all ingredients in a bowl until smooth.

2. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Jenny’s Notes:

• To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.

• This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

American

Yield: 4-6

Author: Jennyblogs

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Pumpkin Pudding

Like pumpkin pie but without the hassle of the crust. Gluten-free and can easily be made vegan.

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

• 15 oz / 425g pumpkin purée
• 2/3 cup / 132g sugar
• 1/2 tsp / 2.5g salt
• 1 tsp / 5g cinnamon
• 1/2 tsp / 2.5g ginger
• 1/4 tsp / 1g cloves
• 1 cup / 237g milk of choice

Instructions:

1. Oven 375F / 190C. Lightly greased 8x8in / 20x20cm baking pan.
2. Mix all ingredients in a bowl until smooth.
3. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Notes:

To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream. This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Calories

198.32

Fat (grams)

1.49

Sat. Fat (grams)

0.88

Carbs (grams)

45.81

Fiber (grams)

3.85

Net carbs

41.97

Sugar (grams)

36.49

Protein (grams)

3.31

Sodium (milligrams)

279.59

Cholesterol (grams)

4.74

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2018/9/17/pumpkin-pudding

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The slowly melting confectioner’s sugar…

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Chia Persimmon Pudding (Vegan)

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I had never eaten a persimmon before living in Italy.  I probably couldn't have even picked it out from a line up of fruit.  But if you asked me, of course I would want to try a persimmon!  I had heard good things about them, especially the elusive "persimmon pudding."  

I used to go the market several times a week for my fruit and vegetables, one of my favorite weekly errands.  It was a large market, the ground floor of the Mercato Centrale if you’ve been there, with lots of vendors, but there was this dear old man that always had the best tomatoes and lettuce.  He would say "Ciao, bella," shake my hand, and always round the price down for me.  He also had this habit of sneaking in a fruit or vegetable that I hadn't ordered.  Whether that was a sweet gesture or a marketing strategy, I may never know.  One day, after getting my usual tomatoes, I arrived home to find this strange object that looked curiously like an orange tomato, but was most definitely not.  So....squishy and lacking that earthy, pungent, tomato vine smell.  After a little research, I found I had in my possession a kaki!  Okay, now what is a kaki?  

After a little more research, I found that kaki is what the Italians call persimmons. Sweet, mysterious persimmons.  Now...how to eat it?  I quickly realized they are like jelly on the inside when ripe, and it's only the skin that holds it together.  If that skin breaks, you have a real mess if you weren't prepared with a bowl or your mouth beneath it.  I ate that first one in hurry, before it all dripped from my hands onto the floor. 

From then on I bought them in packs and beautiful things happened, including various versions of persimmon pudding.  Below is a raw and vegan version of the Persimmon Pudding.  Makes for a great dessert, snack, or breakfast!  Kaki on.  

Recipe adapted from Blissful Basil.

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*Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.  

Chia Persimmon Pudding

Serves 4

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice

• generous 1/2 cup / 90g chia seeds

• 3 Tbsp / 60g maple syrup or honey

• 2 tsp / 9g vanilla extract

• 1/2 tsp / 1g cinnamon

• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons

• 1/4 tsp cinnamon

Directions:

You’ll need 4 small (about 12 oz), clear glasses or bowls.

Make the Chia Pudding

1. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.  

2. Cover and refrigerate overnight or at least 8 hours.  

Make the Persimmon Pudding

1. Remove the stems from the persimmons and place in a food processor or blender.  Add the cinnamon and blend until smooth.  

2. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass.  Top with a scant 1/4 cup Chia Pudding.  Repeat layers until both puddings are gone.  Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Jenny's Notes:

• You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

• Persimmons are a great source of vitamin A, vitamin C, and high in fiber.  

vegan, raw, no bake, chia pudding, persimmon pudding, dairy free, gluten free, refined sugar free

dessert, pudding

American

Yield: 4

Author: Jennyblogs

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Chia Persimmon Pudding (Vegan)

Layers of spiced coconut milk chia pudding and juicy persimmons are a simple, vegan, dairy-free, gluten, raw, etc. dessert, breakfast, or snack.

Prep time: 15 Mininactive time: 8 HourTotal time: 8 H & 15 M

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice
• generous 1/2 cup / 90g chia seeds
• 3 Tbsp / 60g maple syrup or honey
• 2 tsp / 9g vanilla extract
• 1/2 tsp / 1g cinnamon
• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons
• 1/4 tsp cinnamon

Instructions:

Make the Chia Pudding

1. *Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up. 
2. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.
3. Cover and refrigerate overnight or at least 8 hours.

Make the Persimmon Pudding

1. You’ll need 4 small (about 12 oz), clear glasses or bowls.
2. Remove the stems from the persimmons and place in a food processor or blender. Add the cinnamon and blend until smooth.
3. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass. Top with a scant 1/4 cup Chia Pudding. Repeat layers until both puddings are gone. Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Notes:

You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

Calories

266.73

Fat (grams)

9.61

Sat. Fat (grams)

2.90

Carbs (grams)

43.72

Fiber (grams)

12.46

Net carbs

35.76

Sugar (grams)

25.11

Protein (grams)

4.73

Sodium (milligrams)

12.43

Cholesterol (grams)

0.00

Nutritional information is approximate.

https://jennyblogs.com/blog/2017/5/10/chia-persimmon-pudding-vegan

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Enjoy your Kaki Pudding!

Quinoa Coconut Date Rolls

These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Skinny Ms.

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Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

• 1/3 cup / 60g dry quinoa

• 2/3 cup / 158g water

• 1 cup / 160g pitted dates

• 1/2 cup / 70g almonds

• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling

• 2-3 tsp / 10-15g water

• 1/4 cup / 42g chocolate chips, optional

Directions:

1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

• For a chunkier roll, process for a shorter period of time.  

• These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating, egg-free

snack, breakfast

American

Yield: 10-12 rolls

Author: Jennyblogs

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Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

• 1/3 cup / 60g dry quinoa
• 2/3 cup / 158g water
• 1 cup / 160g pitted dates
• 1/2 cup / 70g almonds
• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling
• 2-3 tsp / 10-15g water
• 1/4 cup / 42g chocolate chips, optional

Instructions

1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
4. Store in an airtight container for up to a week, or freeze.

Notes:

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Calories

151.00

Fat (grams)

7.49

Sat. Fat (grams)

2.97

Carbs (grams)

20.79

Fiber (grams)

3.25

Net carbs

17.54

Sugar (grams)

13.01

Protein (grams)

3.11

Sodium (milligrams)

37.86

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 10 servings and includes chocolate drizzle.

https://jennyblogs.com/blog/2017/4/12/quinoa-coconut-date-rolls

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Ratatouille

Rat patootie.  Ratatouille.  Only one of my favorite Pixar films AND one of my favorite foods.  A cartoon that takes place in Paris, is all about cooking, French accents, chefs, crispy baguettes....ah yes.  Never fails to make me hungry for cheese, saffron (although let's be honest, I've never actually had saffron that I am aware of, even though I bought some in Florence for a steal - UPDATE: as of 2018 I’ve now had saffron and learned how to tell if it’s real!) bread, and maybe some wine.  From the day I first saw it, in the theatre in New York City with my mom back in 2008, I wanted to make ratatouille.  I didn't know what it was before the movie, but Pixar animation made it look delicious.  

After some research and googling, I soon learned that there were many different versions of ratatouille, originally a hearty peasant dish from the region of Provence, France.  (Remember Igor's flashback to his mother's cooking and country home when he firsts tastes the ratatouille?) One source likened it to stew in America.  What kind of stew you ask?  This is exactly the point, as every region and cook in America has their own version of stew, and it can vary widely.  Apparently this is also true of ratatouille.  

After making this many times over the years, I came down to two favorite recipes.  

One involved sautéing the eggplant first for 10 minutes with the spices, then adding it to the bottom of the baking dish. The remaining vegetables were then layered over the eggplant, with a sprinkling of parmesan cheese between each layer of vegetables.

The second involved spreading a seasoned tomato sauce in the bottom of the baking dish and then alternating the vegetables around the dish in a pretty spiral, like it’s served in the film.

I could never decide which version I wanted to make, so finally I combined the two for the best of both worlds.  I omitted sautéing the eggplant, kept the tomato sauce on the bottom, and kept the cheese and the pretty spiral.

That combination is what follows.

Looking for an oval baking dish? I use this Le Creuset pan and couldn’t love it more for casseroles and baking! It’s prettier than a 9x13 rectangular pan and is so easy to clean, even the baked on cheese from this dish!

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Ratatouille

Serves 4-6

Ingredients:

• 1 1/2 cups / 355g tomato purée or sauce (unseasoned)

• 1/2  onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp fresh oregano or 1/4 tsp dried

• 1/4 tsp. crushed red pepper flakes

• 2 Tbsp / 28g olive oil

• 8 oz / 240g mushrooms, thinly sliced

• 1 medium eggplant

• 1 medium zucchini

• 1 medium yellow squash

• 1 bell pepper, optional

• 1 cup / 110g shredded parmesan cheese

• fresh or dried thyme

• salt and pepper, to taste

Directions:

Oven 375°F / 177°C.  Ungreased oval baking dish, about 10in / 25cm long, or 9x13in / 23x33cm pan. 

1. Add tomato purée to a small bowl.  Stir in onion, garlic, oregano, red pepper flakes, 1 tablespoon of oil, salt, and pepper.  Spread in the bottom of the baking dish.

2. Layer sliced mushrooms over tomato sauce.

3. Using a mandolin or chopping by hand, slice eggplant, zucchini, yellow squash, and bell pepper into 1/4 inch slices.

4. Working in concentric circles, alternate and arrange the vegetables over the mushrooms.  You may have a small handful of misfit vegetables left over.  Save for another use (stir fry!) or lift a layer of your vegetables in the pan and sneak the excess underneath where the eye can't see. 

5. Drizzle vegetables with remaining tablespoon of oil, season with salt and pepper, and sprinkle cheese evenly over top.  Sprinkle thyme over cheese. 

6. Bake for 45-55 minutes or until tomato sauce is bubbling around edges of the pan and vegetables are tender when pierced with a knife.  

7. Eat as is, or served over quinoa, rice, couscous, or with some crusty French bread!

Jenny's Notes:

• 1 6oz can / 170g tomato paste mixed with 3/4 cup / 170g water can be substituted for the tomato purée.

• Sometimes I omit the red pepper flakes and use a spicy oil in place of the plain olive oil.

• If you want to save time assembling the vegetables you can layer them instead of alternating and making circles.  i.e. layer all the eggplant slices, then squash, zucchini, etc.  

• You could add an extra layer of cheese between the mushrooms and vegetables.  

• Feel free to add or substitute vegetables! 

ratatouille, Pixar Ratatouille, thyme, eggplant, zucchini, yellow squash, vegetables, healthy, gluten-free, parmesan cheese, tomato, mushrooms, peasant dish

Lunch, Dinner, Side Dish

French

Yield: 4-6 servings

Author: Jennyblogs

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Ratatouille

A classic French peasant dish made famous by the Pixar animated film "Ratatouille." This version has a tomato base, plenty of eggplant, zucchini, squash, and mushrooms, with thyme and parmesan cheese. Naturally gluten-free.

Prep time: 40 MinCook time: 55 MinTotal time: 1 H & 34 M

Ingredients

• 1 1/2 cups / 355g tomato purée or sauce (unseasoned)
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh oregano or 1/4 tsp dried
• 1/4 tsp. crushed red pepper flakes
• 2 Tbsp / 28g olive oil
• 8 oz / 240g mushrooms, thinly sliced
• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 bell pepper, optional
• 1 cup / 110g shredded parmesan cheese
• fresh or dried thyme
• salt and pepper, to taste

Instructions

1. Oven 375°F / 177°C. Ungreased oval baking dish, about 10in / 25cm long, or 9x13in / 23x33cm pan.
2. Add tomato purée to a small bowl. Stir in onion, garlic, oregano, red pepper flakes, 1 tablespoon of oil, salt, and pepper. Spread in the bottom of the baking dish.
3. Layer sliced mushrooms over tomato sauce.
4. Using a mandolin or chopping by hand, slice eggplant, zucchini, yellow squash, and bell pepper into 1/4 inch slices.
5. Working in concentric circles, alternate and arrange the vegetables over the mushrooms. You may have a small handful of misfit vegetables left over. Save for another use (stir fry!) or lift a layer of your vegetables in the pan and sneak the excess underneath where the eye can't see.
6. Drizzle vegetables with remaining tablespoon of oil, season with salt and pepper, and sprinkle cheese evenly over top. Sprinkle thyme over cheese.
7. Bake for 45-55 minutes or until tomato sauce is bubbling around edges of the pan and vegetables are tender when pierced with a knife.
8. Eat as is, or served over quinoa, rice, couscous, or with some crusty French bread!

Notes:

1 6oz can / 170g tomato paste mixed with 3/4 cup / 170g water can be substituted for the tomato purée. Sometimes I omit the red pepper flakes and use a spicy oil in place of the plain olive oil. If you want to save time assembling the vegetables you can layer them instead of alternating and making circles. i.e. layer all the eggplant slices, then squash, zucchini, etc. You could add an extra layer of cheese between the mushrooms and vegetables. Feel free to add or substitute vegetables!

Calories

319.11

Fat (grams)

15.92

Sat. Fat (grams)

6.00

Carbs (grams)

33.75

Fiber (grams)

9.15

Net carbs

24.60

Sugar (grams)

15.12

Protein (grams)

16.35

Sodium (milligrams)

571.85

Cholesterol (grams)

19.80

Nutritional information is approximate and based on 4 servings.

https://jennyblogs.com/blog/2017/2/24/ratatouille

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---

Healthy Chocolate Chip Cookie Pie

Some people are adverse to the word healthy when it comes to desserts.  This recipe today is to help you see you don't need to be one of those people. 

Oh, but what I would give to have a little slice of this pie right now, healthy or not!  Actually, I wouldn't give much.  But that doesn't mean I don't want it.  Yes, Whole30January is still happening.  It has gotten easier in recent days...but you can ask my mom, who is doing it with me, if that's a true statement.  So here is yet another recipe you can make and eat in my stead.  Please, for my sanity.  Just don't tell me how delicious it is.  I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is.  It almost makes me feel better.  Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining? 

What do I mean when I say healthy? I mean, aside from the chocolate chips (which have some health benefits in and of themselves aside from the sugar), that you could eat this for breakfast, lunch, or dinner.

This recipe is naturally gluten-free, vegan, dairy-free, and nut free. Just keep in mind you may need to use certified ingredients, i.e. certified GF oats (even though oats are a gluten-free food, they are almost always processed in facilities that also process foods that contain gluten, and there is a high risk of cross-contamination) and check your other ingredients for stowaway unwanted allergens! Chocolate chips, as long as they are semi-sweet or dark chocolate, should not contain any dairy, yet I’ve seen brands that do contain dairy. Reading labels is very important for so many reasons!

Yes ok, on to this nutritious pie that somehow tastes like dessert!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Chocolate Covered Katie

---

Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed

• 1 cup / 90g oats or 180g ground flax seeds

• 1/4 cup / 63g applesauce

• 3 Tbsp / 42g oil

• 2 tsp vanilla extract

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup / 100g brown sugar

• 3 tsp stevia powder

• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350°F / 177°C.  Greased 8 - 9in / 20 - 23cm pie dish.

1. Combine all ingredients except chocolate chips in a food processor and blend until smooth.  Stir in chocolate chips. 

2. Scrape dough into prepared pan and sprinkle with additional chocolate chips. 

3. Bake in oven for 30-35 minutes.  Allow to cool before slicing and serving. 

Jenny's Notes:

• If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup.

• I adapted this recipe from Chocolate Covered Katie.  She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc.  I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. 

• Feel free to add more sugar if you feel the need! 

• If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin. 

vegan, dairy-free, gluten-free, nut-free, healthy, cookie pie,

dessert

American

Yield: 12-16

Author: Jennyblogs

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Healthy Chocolate Chip Cookie Pie

A healthy and somehow still delicious cookie pie that is gluten-free, dairy-free, nut-free, and vegan.

prep time: 15 Mcook time: 35 Mtotal time: 50 M

ingredients:

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed
• 1 cup / 90g oats or 180g ground flax seeds
• 1/4 cup / 63g applesauce
• 3 Tbsp / 42g oil
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup / 100g brown sugar
• 3 tsp stevia powder
• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

instructions:

How to cook Healthy Chocolate Chip Cookie Pie

1. Oven 350°F / 177°C. Greased 8 - 9in / 20 - 23cm pie dish.
2. Combine all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips.
3. Scrape dough into prepared pan and sprinkle with additional chocolate chips.
4. Bake in oven for 30-35 minutes. Allow to cool before slicing and serving.

NOTES:

If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup. I adapted this recipe from Chocolate Covered Katie. She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc. I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. Feel free to add more sugar if you feel the need! If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin.

Calories

280.72

Fat (grams)

10.08

Sat. Fat (grams)

3.02

Carbs (grams)

44.03

Fiber (grams)

7.02

Net carbs

37.01

Sugar (grams)

20.13

Protein (grams)

7.85

Sodium (milligrams)

533.19

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2017/1/21/healthy-chocolate-chip-cookie-pie

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---

Pumpkin Coconut Energy Bars (Vegan)

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much. 

Sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious.  But delicious does not always have to be nutritious.  Everything in moderation.  Do you follow me?  Well, never mind. 

Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Namely, Pumpkin Coconut Energy Bars. They’re pumpkin spiced, vegan, dairy-free, and gluten-free (if you use gluten-free oats), so most everyone can enjoy them! They’re sweetened with dates which also makes them refined sugar free.

Eat them as dessert, snack, after-workout boost, or for on the go. By nature they’re a bit soft, so if you prefer them harder keep them in the fridge or freezer until you need a little nutritious pick-me-up.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Nutritionist in the Kitch

---

Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

• 1 cup / 160g pitted dates

• 1/2 cup / 75g nuts of choice, raw and unsalted

• 2 Tbsp / 24g pumpkin seeds or chia seeds

• 2 Tbsp / 14g unsweetened shredded or flaked coconut

• 1/4 cup / 23g oats

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 cup / 60g pumpkin puree

Directions:

1. Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

2. Line an 8x8in / 20x20cm square baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

3. Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

4. Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

• I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha

pumpkin, pumpkin spice, fall recipe, no bake, vegan, dairy free, gluten free, refined sugar free, pumpkin seeds, raw, coconut

dessert, snack

American

Yield: 8-10 servings

Author: Jennyblogs

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Pumpkin Coconut Energy Bars (vegan)

No-bake pumpkin bars with plenty of fall spice, coconut, and pumpkin seeds. Vegan, gluten-free if using gluten-free oats, refined-sugar free, and dairy-free.

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 1 cup / 160g pitted dates
• 1/2 cup / 75g nuts of choice, raw and unsalted
• 2 Tbsp / 24g pumpkin seeds or chia seeds
• 2 Tbsp / 14g unsweetened shredded or flaked coconut
• 1/4 cup / 23g oats
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 cup / 60g pumpkin puree

instructions:

How to cook Pumpkin Coconut Energy Bars (vegan)

1. Combine all ingredients in a food processor. Blend for several minutes, until slightly chunky or completely smooth, as you wish.
2. Line an 8x8in / 20x20cm square baking dish with parchment paper. Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.
3. Scoop mixture into dish and carefully spread to the edges. Use lightly oiled or wet hands to help this process. Sprinkle with more coconut, pumpkin seeds, or both.
4. Place in the freezer for a couple hours, then slice into bars. Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be.

Calories

149.51

Fat (grams)

6.45

Sat. Fat (grams)

1.46

Carbs (grams)

22.40

Fiber (grams)

3.70

Net carbs

18.70

Sugar (grams)

13.99

Protein (grams)

3.46

Sodium (milligrams)

32.30

Cholesterol (grams)

0.00

Nutritional information is approximate and based on 8 servings.

https://jennyblogs.com/blog/2016/11/17/pumpkin-coconut-bars

Created using The Recipes Generator

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Pumpkin Spice Energy Bites

The great thing about these Pumpkin Spice Energy Bites is that they whip up so quick.  In less than 15 minutes you can have delicious morsels easy to grab for a snack, pack for a quick lunch, or take on long car rides.  They're so easy to make you might spend more time assembling the ingredients, or mis en place, than making them!

These little balls of energy are all about that pumpkin and spice and everything nice, and health and wealth with all of that schmealth.  Or something like that.  These will not make you rich.  Or give you schmealth.  I would never wish schmealth on anyone.  That sounds like some terrible disease.  Nor will these actually bite you.  You bite them.  Nom nom nom.

  Now if I would stop rambling you probably could've had them already made...Scusami.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Pumpkin Spice Energy Bites

Makes about 12-15 Bites

Ingredients:

    •    1 cup / 90g rolled oats
    •    1/4 cup / 45g ground flax seeds or wheat germ
    •    1 1/2 tsp cinnamon
    •    1/4 tsp cloves
    •    1/4 tsp ginger
    •    1/4 tsp nutmeg
    •    1/4 cup / 65g peanut butter
    •    1/4 cup / 60g pumpkin puree
    •    3 Tbsp / 60g maple syrup or honey
    •    1 tsp vanilla extract
    •    1/4 cup / 45g mini chocolate chips

Directions:

1. In a medium bowl combine all ingredients; mix well.

2. Roll mixture into approximately 1 inch balls.  Place in a container and store in the refrigerator, or freeze for snacking at a later date. 

Jenny's Notes:

• With these types of recipes you do not have to be overly exact in your measurements.  If the dough seems too soft, simply add more oats or flax.  Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!

• To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

pumpkin spice, energy balls, vegan, gluten-free, dairy-free, fall recipe

snacks

American

Yield: 12-15

Author: Jennyblogs

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Pumpkin Spice Energy Bites

A quick and versatile snack, on the go breakfast, or dessert full of pumpkin and fall spice that is easily made vegan, gluten-free, and dairy-free.

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 1 cup / 90g rolled oats
• 1/4 cup / 45g ground flax seeds or wheat germ
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 cup / 65g peanut butter
• 1/4 cup / 60g pumpkin puree
• 3 Tbsp / 60g maple syrup or honey
• 1 tsp vanilla extract
• 1/4 cup / 45g mini chocolate chips

instructions:

How to cook Pumpkin Spice Energy Bites

1. In a medium bowl combine all ingredients; mix well.
2. Roll mixture into approximately 1 inch balls. Place in a container and store in the refrigerator, or freeze for snacking at a later date.

NOTES:

With these types of recipes you do not have to be overly exact in your measurements. If the dough seems too soft, simply add more oats or flax. Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish! To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Calories

119.52

Fat (grams)

6.04

Sat. Fat (grams)

1.44

Carbs (grams)

14.60

Fiber (grams)

2.81

Net carbs

11.78

Sugar (grams)

5.77

Protein (grams)

3.37

Sodium (milligrams)

28.96

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/10/13/pumpkin-spice-energy-bites

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Now that didn't hurt, did it?  Happy snacking!

Peanut Butter Energy Bites

What is energy, and why do these bites have so much?  I'm not about to give you a lesson in physics, I'll leave that to Iggy Azalea, but basically they are filled with good calories (energy) from the nutrients and natural sugar.  If there is the word energy in the title, it probably just means it's high calorie.  But if they were called Peanut Butter Calorie Bites, who would make them?  Calories get such a bad rap, poor things.  Calories, I can't liiive without yooooou!  Literally. (If you just sang that to the tune of "Without You" by Badfinger, congratulations. Me too.) 

So if you need a boost of energy or a quick pick-me-up, these are your friends.  Also great if you are about to expend a lot of energy, like going for a run or playing Twister, or after.  They are small but pack a punch, so they don't make you feel too full.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Gimme Some Oven

---

Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

A mass of energy...

Ingredients:

• 1 cup / 90g oats

• 2/3 cup / 67g flaked or shredded coconut, unsweetened

• 1/2 cup / 130g peanut butter

• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)

• 1/3 cup / 110g honey or maple syrup

• 1 tsp / 5g vanilla extract

• 1/2 cup / 85g mini chocolate chips

Directions:

1. In a medium bowl, combine all ingredients.  If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ. 

2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Jenny's Notes:

• For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey.

• For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. 

• You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

peanut butter energy balls, chocolate chips, coconut, granola bar bites

Snacks

American

Yield: 15 Balls

Author: Jennyblogs

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Peanut Butter Energy Bites

All the goodness of granola bars in an easier, rolled form. Packed with energy and nutrients, these peanut butter, coconut, chocolate chip energy bites are perfect for a quick snack or pick-me-up.

Prep time: 15 MCook time: Total time: 15 M

Ingredients:

• 1 cup / 90g oats
• 2/3 cup / 67g flaked or shredded coconut, unsweetened
• 1/2 cup / 130g peanut butter
• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)
• 1/3 cup / 110g honey or maple syrup
• 1 tsp / 5g vanilla extract
• 1/2 cup / 85g mini chocolate chips

Instructions:

1. In a medium bowl, combine all ingredients. If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ.
2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Notes:

For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey. For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Calories

167.43

Fat (grams)

9.64

Sat. Fat (grams)

4.52

Carbs (grams)

18.89

Fiber (grams)

2.68

Net carbs

16.21

Sugar (grams)

10.10

Protein (grams)

4.14

Sodium (milligrams)

44.67

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 15 servings.

https://jennyblogs.com/blog/2016/8/23/peanut-butter-energy-bites

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No-Bake Pumpkin Date Bars

Happy Wednesday/Buon Mercoledì!! Still didn't quite make the "Baking Tuesday" but today I shall dub "Baking Wednesday."  And it shall be good.  And involve all things healthy disguised as dessert (did I just lose you? Don't go away just yet, I don't put gross food on my blog!), chocolate (there, now you'll stay), pumpkin, spice, and everything nice! Life is too short to eat and drink poorly.

"La vita è troppo breve per mangiare e bere male" - Eataly

These bars feature a creamy, pumpkin chocolate chip filling atop a wonderfully soft and chewy-sweet date crust. They can easily be made gluten-free, vegan, and dairy-free.  And you can eat them anytime for breakfast or a healthy snack (to be pronounced snaaaaaack with the Italian hand going) because there is no refined sugar (except from the chocolate chips), but there is protein from the beans, fiber from the oat flour and dates, antioxidants from the maple syrup and spices, and lots of vitamins and minerals from the pumpkin and above mentioned ingredients! 

You guys, this is such a win-win.  In fact, these bars might help you not die. 

That last claim is not backed by science. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Adapted from Imma Eat That

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No-Bake Pumpkin Date Bars

Serves about 9-12

Ingredients:

For the Date Crust

• 1 cup / 160g packed pitted dates

• 1 cup / 140g raw almonds

• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)

• 1 cup / 240g pumpkin purée

• 1 cup / 100g oat flour

• 1 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1/4 cup / 40g packed pitted dates

• 5 Tbsp / 100g maple syrup or honey

• 1 tsp / 5g vanilla extract

• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Directions:

Make the Date Crust

1. In a food processor combine dates, almonds, and salt.  Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers.  If after a few minutes the crust doesn't come together, add a few more dates.

2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan.  Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

1. In the food processor, combine all the filling ingredients except for chocolate chips.  Blend until smooth.  Scrape filling into a bowl and stir in chocolate chips.  Spread over crust and top with more chocolate chips. 

2. Cover and refrigerate for two hours before slicing and serving.  Of course, that's in an ideal world, if you just can't wait, it will be okay.  The center will just be softer.  (And I know this because...)

raw, vegan, dairy-free, egg-free, gluten-free, pumpkin bars, fall dessert, Thanksgiving

dessert, bars

American

Yield: 9-12

Author: Jennyblogs

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No-Bake Pumpkin Date Bars

Raw Pumpkin Bars with an almond date crust topped with lightly sweetened pumpkin and chocolate chip filling. Vegan, Gluten-free, and dairy-free.

Prep time: 20 Mininactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

For the Date Crust

• 1 cup / 160g packed pitted dates
• 1 cup / 140g raw almonds
• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)
• 1 cup / 240g pumpkin purée
• 1 cup / 100g oat flour
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup / 40g packed pitted dates
• 5 Tbsp / 100g maple syrup or honey
• 1 tsp / 5g vanilla extract
• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Instructions

Make the Date Crust

1. In a food processor combine dates, almonds, and salt. Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers. If after a few minutes the crust doesn't come together, add a few more dates.
2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan. Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

1. In the food processor, combine all the filling ingredients except for chocolate chips. Blend until smooth. Scrape filling into a bowl and stir in chocolate chips. Spread over crust and top with more chocolate chips.
2. Cover and refrigerate for two hours before slicing and serving. 

Notes:

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free. 

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.
• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Calories

360.82

Fat (grams)

12.91

Sat. Fat (grams)

3.10

Carbs (grams)

56.60

Fiber (grams)

9.02

Net carbs

47.58

Sugar (grams)

29.52

Protein (grams)

10.64

Sodium (milligrams)

24.38

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/27/no-bake-pumpkin-date-bars

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

Jenny's Notes:

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free.  Easy, no?

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.

• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Maple syrup made by my dad, home-ground oat flour, dry beans, homemade vanilla extract

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Healthy Chocolate Chip Banana Cookies

What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you?  These cookies!  Yay for things that taste good and are healthy simultaneously.  And don't forget fun to make!  So many wins, I want to make these all over again.  Instead, I shall have just as much fun writing out the recipe for you.

These cookies make an excellent on the go snack or breakfast. They’re easily gluten-free if you use certified GF oats, dairy-free (just make sure your chocolate chips don’t have any dairy hiding in them), and vegan if you use a flax or chia seed egg! See recipe notes for how to make a flax egg.

All of the sweetness in these cookies comes from dates and banana, with a boost from the chocolate chips.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Veggies Don't Bite

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Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)

• 1/4 cup / 60g almond milk (or milk of choice)

• 1/2 cup / 130g peanut butter

• 1 small / 80g very ripe banana, mashed

• 1 egg

• 1 1/2 tsp / 7g vanilla extract

• 1 cup / 80g rolled oats

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups / 340g semi-sweet chocolate chips

• 1/2 cup / 62g chopped pecans (optional)

Directions:

Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.

1. In a food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.) 

2. Add peanut butter, banana, egg, and vanilla to the date paste and mix well. 

3. In a separate bowl whisk together oats, baking soda, and salt.  Add to date mixture.

4. Stir in chocolate chips and pecans just until combined.  Refrigerate dough for 15 minutes. 

5. Drop by spoonful onto prepared cookie sheets and bake for 12-15 minutes until edges start to turn lightly golden.  Allow cookies to cool and set a bit before removing from pan. 

Jenny's Notes:

• These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

chunky monkey cookies, vegan, dairy free, gluten free, egg free, refined sugar free, chocolate chip banana cookies, healthy

dessert, cookies

American

Yield: 30

Author: Jennyblogs

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Healthy Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies loaded with oats, peanut butter, chocolate chips, and pecans are easily made vegan, gluten-free, dairy-free, egg-free! Most of the sweetness comes from dates and banana.

Prep time: 15 MinCook time: 15 Mininactive time: 15 MinTotal time: 45 Min

Ingredients

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)
• 1/4 cup / 60g almond milk (or milk of choice)
• 1/2 cup / 130g peanut butter
• 1 small / 80g very ripe banana, mashed
• 1 egg
• 1 1/2 tsp / 7g vanilla extract
• 1 cup / 80g rolled oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups / 340g semi-sweet chocolate chips
• 1/2 cup / 62g chopped pecans (optional)

Instructions

1. Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.
2. In a food processor, blend dates until very finely chopped. Slowly add milk and continue to blend until a smooth paste forms. (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.)
3. Add peanut butter, banana, egg, and vanilla to the date paste and mix well.
4. In a separate bowl whisk together oats, baking soda, and salt. Add to date mixture.
5. Stir in chocolate chips and pecans just until combined. Refrigerate dough for 15 minutes.
6. Drop by spoonful onto prepared cookie sheets and bake for 12-15 minutes until edges start to turn lightly golden. Allow cookies to cool and set a bit before removing from pan.

Notes:

These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

Calories

130.36

Fat (grams)

7.42

Sat. Fat (grams)

2.64

Carbs (grams)

16.47

Fiber (grams)

2.03

Net carbs

14.43

Sugar (grams)

11.53

Protein (grams)

2.39

Sodium (milligrams)

84.40

Cholesterol (grams)

6.20

Nutritional information is approximate; based on 30 serving, includes pecans.

https://jennyblogs.com/blog/2016/6/28/healthy-chocolate-chip-banana-cookies

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Coconut Banana Breakfast Cookies

Do you like cookies? Would you like to eat cookies for breakfast, or anytime? Then these cookies are for you, because they’re delicious and also healthy!

These Coconut Banana Breakfast Cookies have no refined sugar. Think bananas, coconut, pecans, and apricots with a light touch of maple syrup and oats. Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

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Coconut Banana Breakfast Cookies

Makes about 15 cookies

Ingredients:

Directions:

• *1 1/2 cups oats

• 1 cup unsweetened shredded coconut or flakes

• 1/2 cup coarsely chopped pecans

• 1/4 cup coarsely chopped almonds

• 1 Tbsp flax seeds

• 1/2 tsp salt

• 1/2 cup dried apricots, chopped

• 3 very ripe bananas, mashed

• 1/4 cup coconut oil, melted

• 1 Tbsp maple syrup

• 1 tsp vanilla extract

Oven 350 Fahrenheit

In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots.  Add the bananas, coconut oil, maple syrup, and vanilla until combined.  Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

Bake 23-25 minutes, until lightly golden. 

Some raisins snuck into these ones

Jenny's Notes:

Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

*Most recipes will list whether quick oats, rolled oats, or old-fashioned oats should be used.  You'll notice I don't specify unless I think the recipe really needs a specific kind of oat.  I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product.  Just keep in mind that quick oats are more absorbent, so use slightly less than called for if substituting for old-fashioned or rolled, or slightly more rolled if substituting for quick.   

White Russian Tart

Mmmmm I love me a White Russian.  Or a Black Russian.  Or you can just give me the Kahlua.  But you know what I love more?  This tart.  Not to mention it is raw, gluten-free, refined-sugar free, and somehow delicious.  Nah I'm just kidding, there a lot of really delicious healthier desserts and foods out there, but the ones that aren't so much tend to get the attention and give the above labels a bad rap. 

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go in that there fudge brownie) I look for the 3 different categories of reactions from my tasters.  I tend to like some very strange things so I can't always judge by whether I like it or not...  Unsweetened cocoa powder by the spoonful, anyone??

1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating.  Something a normal or even picky eater would eat. 
2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it.  
3. The category of "I would rather just eat a salad."  If I'm tempted to remedy the taste by adding cups and cups of maple syrup, then when that isn't strong enough, real sugar, it's probably beyond saving.  I know it's bad if I don't even like it.  No worries, those recipes won't come anywhere near this blog. 

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts.  I have a love and respect for both, and each have their place and time.  Some days it's honey, nuts, and coconut oil, and other days it's sugar, heavy whipping cream, and butter.  Variety is the spice of life.  Today, it's dates, avocado, and mascarpone.

White Russian Tart

Serves 8-12

Ingredients:

Crust

• 1 1/2 cups almonds
• 2 Tbsp unsweetened shredded coconut
• 8-10 dates
• 1/2 tsp vanilla extract
• 1 Tbsp unsweetened cocoa powder
• 1/4 tsp salt

Chocolate Vodka Cream

• 1/4 cup coconut oil (virgin, unrefined)
• 1 Tbsp finely ground coffee beans
• 1 large ripe avocado, peeled and sliced
• 3 Tbsp unsweetened cocoa powder
• 1 tsp vodka
• 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)
• 2 Tbsp maple syrup

Mascarpone Cream

• 8 oz mascarpone cheese
• 1 Tbsp maple syrup
• 1 tsp vanilla extract

Directions:

Make the Crust

In a food processor, combine almonds and coconut and pulse until small crumbles.  Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

Heat coconut oil in small pan over low heat until liquefied.  Combine the melted coconut oil, coffee, avocado, cocoa powder, vodka, rum or Kahlua, and maple syrup in a food processor until smooth.  Stop and scrape down sides and bottom occasionally.  Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

Shortly before taking tart out of the freezer, combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it.  Place in fridge for about 2 hours before serving.   

Jenny's Notes:

This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

Also, I like to use black cocoa powder in this recipe.  Sounds ghastly, but it's the stuff of Oreos.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult, but they get their unique flavor from black cocoa.)  If you can get your hands on it, it's really great.  I usually order it from Amazon. 

Adapted from The Clean Dish