Almond Chocolate Chip Cookies

This was my first attempt using almond meal in a recipe and I was a bit skeptical, but these cookies came out great.  They have a light airy, chewy texture and the slight richness of the almond mixed with the dark chocolate pairs nicely.  And, they are grain-free, gluten free, lower sugar and lower carb too!

Ingredients:

1.75 cup almond meal

1/2 teaspoon baking powder (if you want very thin flat cookies use baking soda)

1 egg

1/3 cup margarine, slightly softened (preferably an all natural brand such as Earth Balance)

1/2 cup brown sugar

1/3 cup chocolate chips (*use a gluten-free oats such as Nestle if you are on a gluten-free diet)

Directions:

Preheat oven to 350 degrees. Mix almond meal and baking powder/soda in a small to medium bowl. In a larger bowl, mix the brown sugar, egg and margarine. Slowly start adding the almond meal mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the chips.

Refrigerate the dough overnight or at least a few hours for best results.

Drop the cookie dough in rounded spoonfuls (or use a small ice cream scooper) onto a baking sheet to make 24 cookies. Bake for 10-15 minutes or until lightly browned.

Makes about 20 cookies

Serving size: 1 cookie Calories 130 Protein 3 g Carb 10 g Fiber 1 g Sugars 8 g Fat 9 g Saturated fat 1.5 g Sodium 70 mg

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Fabulous Food Finds: Udi's Gluten Free Hamburger Rolls Plus My Recipe For Fiesta Turkey Burgers!

I really enjoy Udi's gluten free bread and have been eating it for awhile now, so when I was contacted by one of their company representatives to try out some samples of their hamburger and hot dog buns in a BBQ inspired recipe post I was BEYOND excited!  Soon after I happily agreed a package arrived at my doorstep...

Not only did they send me the buns but I also got samples of bread, cookies, brownies, muffins, tortillas and pizza crust too!  I immediately tried the SnickerDoodle cookies which were to die for and my daughter and I had one of their Double Vanilla muffins the next morning which was also delish and seriously like having a cupcake for breakfast.

I have had this recipe for Fiesta Turkey Burgers in my mind for while now and getting the hamburger buns was a perfect opportunity to try it out.  Adding veggies, beans and spices to the turkey burgers was super tasty and also added a boost of vitamins and minerals plus fiber too!

I have to say that the hamburger buns worked perfectly as well.  They hold their shape nicely, even when carrying the weight of a hefty turkey burger and all the fixin's.  These buns are also crusty on the outside and soft and chewy on the inside and are delicious when toasted. I used the Whole Grain Hamburger Bun variety which is under 200 calories and has a whopping 6 grams of fiber and 6 grams of protein as well. I can't wait to try some recipes with their hot dog buns, tortillas and pizza crust too.  A big thanks to Udi's for providing me with the samples and hope you all try their products out along with this festive turkey burger recipe!

Ingredients:

1 pound lean ground turkey  

½ cup diced onion

½ cup diced red bell pepper

½ cup egg whites

½ cup cooked black beans (I used canned from Trader Joes, rinsed well)

½ cup cooked corn

2 tablespoons tomato sauce

1.5 tablespoons taco seasoning

½ teaspoon cumin

¼ teaspoon chili powder

¼ teaspoon salt (if taco seasoning does not contain salt)

6 hamburger buns, preferably whole grain (I used Udi's brand which is great for those on gluten free diets!)

Directions:

Mix all of the ingredients in a large bowl. Form 6 patties and place on a heated nonstick pan or grill. Heat 7-10 minutes on each side on high heat or until no longer pink on the inside. Lightly toast the 

buns, add the patties, your favorite condiments/fixin's in and serve.

Makes 6 burgers, 6 servings

Serving size: 1 burger (with Udi's bun) Calories 330 Protein 29 g Carb 44  g Fiber 8 g Sugars 2 g Fat 7 g Saturated fat 0.5  g Sodium 640  mg (sodium will vary depending on taco seasoning/salt added/bun used)

1 burger (without bun) Calories 140 Protein 23 g Carb 10  g Fiber 2 g Sugars 2 g Fat 1 g Saturated fat0  g Sodium 270  mg (sodium will vary depending on taco seasoning/salt added)

Note: I was provided with products by Udi's to review but all of the views and opinions stated in this post are my own.

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Copycat Recipe: Tangy Pineapple Coleslaw

The concept of adding pineapple to coleslaw was introduced to me after eating at a local BBQ joint called My in the San Fernando Valley.  I loved the natural hint of sweetness the pineapple adds and needed to create my own version to enjoy at home.

Ingredients:

2.5 cups shredded cabbage

½ cup shredded carrot

¼ cup nonfat Greek yogurt

¼ cup light mayo *use a gluten-free brand such as Best Foods if you are on a gluten-free diet)

¼ cup finely chopped pineapple (canned, packed in its own juice)

1-2 tablespoons pineapple juice (from the canned pineapple)

Directions:

In a medium bowl, combine the yogurt, mayo, pineapple and pineapple juice. Throw in the cabbage and carrots and mix well until evenly covered with the dressing. 

Chill and serve.
Makes  3  cups 6 servings

Serving size: ½ cup Calories 60 Protein 1 g Carb 6 g Fiber 1 g Sugars 3 g Fat 3.5 g Saturated Fat 1 g Sodium 85 mg

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Fabulous Food Finds: Trader Joes Fat Free Balsamic Vinaigrette

This dressing has been around for awhile but I just had to highlight it in case some of you have NOT stumbled upon it during your Trader Joes shopping expeditions. It is super low-cal, has no fat, preservatives or artificial flavors and 2 tablespoons clock in at only 25 calories, 6 grams of carb, 5 grams of sugar and 170 mg of sodium. I have used some in my Spinach and Strawberry Salad with Strawberry Vinaigrette, Zucchini Caprese Salad and Quadruple Berry Spinach Salad recipes with much success. Give it a try!

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