Pecan Pie

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Who doesn’t love Pecan Pie during the holidays?? Add this to your Christmas Menu and everyone will love it! Well this healthy alternative will leave you feeling less guilty and it’s better for your body!

Healthy Cooking: Pecan Pie
Sale
Healthy Cooking: Pecan Pie
$0.99 $1.99

Ingredients:

  • 1 cup of light brown sugar
  • ¼ cup of white sugar
  • ¼ cup of coconut oil
  • 3 eggs
  • 1 tablespoon of all purpose flour
  • 1 tablespoon of 2% milk
  • 1 teaspoon of vanilla extract
  • 1 cup of chopped pecans

Directions:

  1. Preheat oven to 400 degrees
  2. In a large bowl, beat eggs until foamy, and stir in coconut oil. Stir in brown sugar, white sugar, and the flour; mix well. Then add the milk, vanilla, and nuts
  3. Pour into an unbaked 9” pie shell. Bake in preheated oven for 10 min at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until done.

Chocolate Chip Cookies

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Healthy Cooking: Cookies
Sale
Healthy Cooking: Cookies
$0.99 $1.99

Go ahead indulge and have two- 88 calories per serving! We made these this past holiday season to show gratitude to small businesses in Mobile that allow us to set our business cards out and every Christmas we deliver cookies

Ingredients

  • 2 1/4 cups all-purpose flour (about 10 ounces) 
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup packed light brown sugar
  • 3/4 cup granulated stevia
  • 1/2 cup butter, softened (smart balance)
  • 1 teaspoon vanilla extract
  • 2 large egg whites 
  • 3/4 cup semisweet dark chocolate chips
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Combine stevia and brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

 

Oatmeal/ Banana/ Peanut Butter Protein Squares

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Oatmeal/ Banana/ Peanut Butter Protein Squares

Ingredients:

  • 1 & 1/2 cups of old fashioned oats
  • 1/4  cup of stevia/brown sugar blend
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 1/2 cup of almond milk
  • 1 Large mashed banana
  • 1 large egg, lightly beaten
  • 1/4 cup of creamy natural Jiff peanut butter

 

Directions:

  1. Mix together the oats, brown sugar, baking powder, salt, and cinnamon
  2. Add in the vanilla extract, milk, and egg
  3. Mix the ingredients together
  4. Add in the mashed banana and peanut butter 
  5. Mix the ingredients together
  6. Pour the mixture into a lightly greased 8x8 baking pan. 
  7. Bake at 350 degrees for 20 min
  8. Cool and cut into squares

Makes 12-14 squares

ENJOY!

10 grams of protein per square

6 grams of carbohydrates

4 grams of sugars

Cindy's Chocolate Chip & Walnut Cookies

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Ingredients:

Ingredients

2 1/4 cups wheat flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup (2 sticks) butter, softened (smart balance)

3/4 cup granulated stevia

3/4 cup packed stevia/brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Dark Chocolate Morsels

1 cup chopped walnuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and sea salt in small bowl. Beat butter, stevia, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Cindy's Healthy Pumpkin-Cheesecake Bars

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Cindy's Healthy Pumpkin- Cheescake Bars

INGREDIENTS:

  • 6 tablespoons smart balance butter melted and cooled
  • 1 3/4 cups stevia
  • 3 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup canned pure pumpkin
  • 1/3 cup water
  • 1 3/4 cups all-purpose wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 kosher salt
  • 1 package (8 oz.) fat free or lite cream cheese, at room temperature

DIRECTIONS:

1. Preheat oven to 350°. Line a 10x 15 inch baking pan with non-stick foil or parchment paper and spray with non-stick cooking spray.

2. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups stevia  until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and 1/3 cup water until well blended.

3. In another bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt; add the dry ingredients into the butter mixture until and combine until well blended. Spread batter evenly into the prepared pan

4. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, remaining 1/4 cup sugar, and remaining ½ teaspoon of vanilla until smooth.

5. Drop cream cheese mixture in evenly spaced portions over the pumpkin batter. Pull a knife tip through filling to swirl slightly into batter.

6. Bake in a 350° oven until center of the pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.