Tuesday, July 27, 2021

Dark Chocolate Flourless Brownies


These brownies are easy to make, grain-free, lower in added sugar and ...they taste amazing!


2 eggs
½ cup creamy or crunchy unsalted natural almond butter
½ cup honey
½ cup banana, mashed or ½ cup natural applesauce** 
1/3 cup cocoa powder
½ teaspoon baking soda 
a pinch of sea salt 
1/2 cup chocolate chips (the Enjoy life is great if you are dairy free) 
Wax or parchment paper 


Preheat oven to 350 degrees. In a medium sized bowl, crack and beat the eggs with an electric mixer for a minute. Then add the almond butter, honey, banana, cocoa powder, baking soda and salt and mix well until a smooth batter forms. Stir in the chocolate chips. Pour into an 8 x 8 pan lined with parchment paper and bake for 25 -35 minutes, until the top is slightly firm. 

 **I found that when I used banana that 25 minutes baking will was sufficient but when I used applesauce closer to 35 minutes was required. Less baking time will create fudge-y brownies vs more will give more cake-y brownies. Store in the fridge. They also freeze well! 

Makes 9 servings 

Serving size: 1 brownie (1/9 th of recipe) Calories 225 Protein 5 g Carb 30 g Fiber 2 g Sugars 23 g Fat 12 g Saturated fat < 1g Sodium 49 mg


Monday, June 28, 2021

Vegetarian Jambalaya

This vegetarian jambalaya is very easy to make and is so filling that you won't miss the meat!


3 cups chopped red bell pepper 
3 cups chopped celery 
1 cup chopped onion 
1 teaspoon olive oil 
2 15 oz cans kidney beans (rinsed well) 
2 15 oz cans black eyed peas (rinsed well) 
2 cups cooked cauliflower rice 
1 tablespoon Cajun or Creole seasoning  


Add 1 teaspoon olive oil to a large pan or pot and add the bell pepper, celery, onions, and sauté on medium heat until just before tender (about 10 minutes). Meanwhile cook the cauliflower rice according to package directions (I use Trader Joes Frozen which cooks for only 3-4 minutes in the microwave) and rinse the canned beans, Add the kidney beans, black eyed peas, cooked cauliflower rice and seasoning to the pan and cook on low heat for 5 minutes, stirring occasionally.

Makes 12 cups, 6 servings 

Serving size: 2 cups Calories 226 Protein 13 g Carb 37 g Fiber 10 g Sugars 6 g Fat 2 g Saturated fat 1.5 g Sodium 940 mg


Friday, May 28, 2021

Honey Roasted Peanut Cheerio Bars


These bars are super easy to make and… they have an amazing sweet/salty flavor. Enjoy one as a quick breakfast, snack or dessert.

1 cup creamy or crunchy peanut butter
1/4 cup honey
1/4 teaspoon sea salt
3 cups honey nut cheerios
½ cup honey roasted peanuts


Add the peanut butter, honey and salt to a microwave safe medium sized bowl and heat on high for 30 seconds. Remove from microwave and mix well. Stir in the cheerios and peanuts, until well incorporated. . Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is so sticky.) Refrigerate for at least one hour until very firm and then cut into 16 squares. Store in the fridge in an airtight container

Makes 16 squares, 16 servings

Serving size: 1 square Calories 157 Protein 5 g Carb 15 g Fiber 1 g Sugars 9 g Fat 10 g Saturated fat 1.5 g Sodium 159 mg


Friday, April 30, 2021

Peanut Butter Banana Protein Shake

This smoothie combines a few simple ingredients to make a delicious high protein shake that works great as quick breakfast or pre/post workout snack!


1/2 frozen banana, cut into chunks
1 cup milk (I used unsweetened vanilla almond milk)
2 scoops collagen peptides (I use Vital Proteins brand)
1 tablespoon peanut powder (I use PB Fit brand)
4-5 ice cubes


Put all of the ingredients in a blender and blend on high speed for 30-60 seconds until a smooth mixture is formed. Pour into glass and serve immediately

Makes 1 serving

Serving Size: 1 shake Calories: 196 Protein 24 g Carb 20 g Fiber 2 g Sugar 10 g Fat 4 Saturated Fat 4g Sodium 366 g


Wednesday, March 31, 2021

No Bake Peanut Butter and Jelly Thumbprints

These no bake PB and J flavored treats are an easy to make, healthy dessert that are filling and delicious. Perfect to satisfy a sweet tooth after a meal or as a yummy snack with a glass of milk. 


1/2 cup creamy or crunchy peanut butter, (pre-stirred type is best) 
2 tablespoons honey 
1 teaspoon vanilla extract 
1/8 teaspoon sea salt 
½ cup of finely shredded unsweetened coconut, plus extra for rolling 
1 tablespoon raspberry jam 
Wax or parchment paper 


In a medium sized bowl, combine the peanut butter, honey, vanilla, salt and coconut and mix well. Chill dough in the fridge for at least an hour. Roll into 12 balls, coat in extra coconut while rolling. Press a small indentation in the middle of each and fill with a small amount of jam. Store in an airtight container in the fridge. 

Makes 12 cookies 

Serving size: 1 cooke Calories 92 Protein 3 g Carb 7 g Fiber 2 g Sugars 5 g Fat 6 g Saturated fat < 1g Sodium 78 mg


Sunday, March 14, 2021

Honey Buffalo Cauliflower Bites


This buffalo cauliflower works great as an appetizer, snack or side dish!


1 medium sized head of cauliflower, cut into florets
¼ cup buffalo sauce (I used Sweet Baby Rays brand)
2 tablespoons honey
1 teaspoon canola oil
1/8 teaspoon garlic salt
1 T gluten free oat flour or all purpose flour
salt to taste
cooking spray or parchment paper


Preheat oven to 425 degrees. Whisk together the buffalo sauce, honey, canola oil, garlic salt and flour in a medium sized bowl. Dip the cauliflower florets to coat with the sauce mixture and spread them out on a baking pan lined with parchment paper or coated with cooking spray. Bake 15 minutes, flip the florets over and then another 15-20 minutes, until lightly browned

Makes 4 servings

Serving size: ¼ recipe Calories 92 Protein 3 g Carb 15 g Fiber 3 g Sugars 8 g Fat 4 g Saturated fat 0 g Sodium 434


Thursday, March 11, 2021

The Ins and Outs of Healthy Take Out

Check out my new article for the Cecelia Health Blog on healthy take out! 


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