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Healthy Homemade Fruit Rolls

I started writing this earlier today, but forgot to hit save. Don't you hate that? You have something really good written the first time around, and then when you go back to rewrite it you don't remember a word of it. (PS- this IS a true story....)

Well anyways I know I was writing about my love for Lucky Charms, Oreo Cookies, and I can't forget Fruit Roll Ups. I really love Fruit Roll Ups. Of course I would happen to love very gonna bad for me. :(

After searching Pinterest I decided to make my own Healthy Fruit Rolls. They were actually really easy to make. I picked raspberries and peaches for mine, but you can make these with almost any fruit. 

Homemade Healthy Fruit Rolls
(I used 2 cups of raspberries and 2 peaches, but you can use whatever you'd like)

1. Preheat oven to 170º
2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides).
3. Puree your fruit in food processor until smooth consistency.
4. Add sweetener of your choice (I used Truvia) and sweeten to taste.
5. Pour mixture on to prepared cookie sheet and spread with spatula.
6. Bake for about 3-5hours. (Times may vary, most recipes I found said they should take about 6-7 hours, but mine only took 3) Wait until your center is no longer tacky.
7. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
8. Flip over onto parchment paper.
9. Remove plastic wrap.
10.Cut into strips and roll. (You may want to secure them with a tie or tape if they won't stay rolled)

See easy peasy and SO Delicous! Not to mention they are sugar free and good for you. 

Intense Brownie Cravings and a Yummy Gluten-Free Peanut Butter Swirl Brownie Recipe

I've been searching the internet high and low for a good gluten-free/low sugar brownie recipe. The last recipe I tried was a Paleo one that was way too chocolaty and not sweet at all. In other words it was YUCK! (At least to me... If anyone wants to give them a shot, let me know and I'd be more than happyto share the recipe.) Though they did look delicious.

Today my sister sent me over a link for some more Paleo brownies that seemed promising. I didn't have all the ingredients, plus I wanted to make them a little sweeter this time so I altered the recipe a bit and decided to add a peanut butter swirl to them since I've been dying for a Reese's cup!

Here is my version:















Gluten-Free Peanut Butter Swirl Brownies

• 5 ounces Bittersweet or Dark Chocolate Chips

• 5 tbsp Coconut Oil

• 1/4 cup honey

• 3 eggs, beaten

• 3/4 cup Truvia Baking Blend (add more if after tasing batter you want them sweeter)

• 1/2 cup plus 1 tbsp almond flour
• 3/4 cup unsweetened cocoa  powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup peanut butter

Preheat oven to 325°F and line an 8"x8" or 9x9" baking pan with parchment paper. 
Place chocolate chips and coconut oil in the top part of a double boiler on stove top. Melt chocolate chips and oil and mix until smooth. Remove from heat and let cool down slightly. 

Pour chocolate mixture in bowl of stand mixer and add honey, eggs, and Truvia. Mix on low until thoroughly mixed. Add in almond flour, cocoa powder, baking soda, and sea salt. Mix on medium speed until well combined. You can taste a tiny bit of batter to see if it is sweet enough. You may add a little more Truvia if you want the brownies to be sweeter. 

Pour brownie mixture into baking pan. Microwave peanut butter for about 30 seconds. Pour melted peanut butter on top of brownie mixture and swirl with a fork for a marbled effect. 

Place pan of brownies in the oven for 25 minutes or until toothpick comes out clean. Let cool for 15-20 minutes before removing from pan. 

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Gluten-Free Almond Flour Crackers

I've been trying to come up with something witty and cute to say about the recipe that I'm going to share with you today. Nothing came to mind, other than the fact that the crackers themselves were VERY, VERY cute and not to mention tasty. I even made them heart shaped in honor of Valentine's Day.

Gluten-Free Crackers:

1 cup almond flour or almond meal

1/4 cup warm water

1 Tablespoon unsalted butter

1 teaspoon coconut oil

1/2 teaspoon of honey 

1/2 teaspoon salt

Sea salt for the top of crackers

Preheat oven to 400 degrees. In a medium bowl, whisk together flour and salt. Add oil, melted butter, honey, and water and mix until the dough comes together into a ball. (Add more water if the dough seems too dry, but just a bit at a time, don’t overdo it. Or if the dough is too watery add a little more almond flour.)

Pat the dough into a disk. Place the disk between two pieces of parchment and using a rolling pin, roll until very thin, about ⅛ inch.

Remove the top piece of parchment from dough and cut dough with cookie cutter or you can cut into 1" squares. Lightly brush the dough with water and sprinkle with sea salt or seasoned salt.

Keep the dough on parchment paper and move onto a cookie sheet. Bake at 400 degrees until crisp and slightly puffed, about 15-20 minutes. Rotate the cookie sheet after about ten minutes. Keep your eye on the crackers. It could take a little more or less time, it really depends on the gluten free flour blend that you use and how thin you roll the dough.

Let crackers the cool fully on the cookie sheet.

Just a Little Update

Since I started my new doctor enforced diet/lifestyle change a few weeks ago I have lost close to 6lbs. already! :) And, while I am not following it as strict as I should be, I am working my way up to it. It has been a process cutting out as much bad stuff as I have, but it keeps getting easier. :) I have been having fun trying out new recipes and foods, not to mention sharing them with you!

Like I previously mentioned although I have to change my diet, I do not plan on cutting my favorite foods out, I plan on making them healthier and altering them to fit my diet.

My #1 FAVORITE food on the planet is Chicken Alfredo, which we all know has like a zillion calories. :(
So I played around and experimented a little and made mine a lot healthier and just as tasty!

 "Skinny" Chicken Alfredo 

3 boneless skinless chicken breasts cut into small pieces

2 cloves Garlic, minced

1 tbsp. coconut or olive oil

1 cup almond milk

1 cup chicken broth

3 tbsp. gluten-free all purpose flour

3/4 cup grated Parmesan cheese

salt and pepper for seasoning

1 package whole wheat pasta (gluten-free pasta would be ideal, but I didn't have any on hand)

Chopped tomatoes for garnish (optional)

In a large pot cook pasta until al dente. Drain Water and place in large bowl. In large pan sautee garlic using 12 tbsp. oil for 1-2 minutes over medium high heat. Add in chicken and cook thoroughly. In medium pot with remaining 1/2 tbsp. oil brown flour. Add in chicken broth and mix out any lumps of flour. Slowly pour in almond milk and simmer for about 5 minutes or until it starts to thicken. Mix in grated parmesan. Pour sauce over pasta and toss in chicken. Serve and enjoy! :)

My Sweet Tooth and A Low Sugar Gluten-Free Dark Chocolate Chip CookieRecipe

So I have a horrible sweet tooth, I always have. I love candy, and cookies, and cupcakes, and brownies, and I could go on forever. If it has sugar, you know I'll love it.

Eliminating sugar has been one of the hardest things about my diet. I also didn't realize how hard it would be to find a sugar free and gluten free recipe for Chocolate Chip Cookies so I kind of made up my own. And guess what, they came out pretty good! :) 

*They aren't completely sugar free, as they use Truvia Baking Blend, but they are a low sugar option.

Low Sugar Gluten-Free Dark Chocolate Chip Cookies:

1/3 cup Coconut Oil 

1/3 cup Truvia^® Baking Blend 

2/3 cup Dark Chocolate Chips

1 1/4 cup Gluten-Free All Purpose Flour

1/2 tsp. Salt

1/2 tsp. Baking Soda

1 Egg White

1/2 tsp. Vanilla Extract

1 tbsp. Almond Milk ( You may need another Tbsp. if the dough seems too dry)

1/3 cup chopped walnuts (optional)

1. Preheat oven to 350° F. Spray baking sheet with baking spray.
2. In a small mixing bowl combine the flour, salt and baking soda.
3. In a separate medium bowl, combine the coconut oil and Truvia^® Baking Blend and beat using an electric mixer on medium speed for 2 minutes until the mixture is slightly light a fluffy. Do not over mix.
4. Add the egg, milk and vanilla. Continue to mix for 1 minute, or until all the ingredients are blended together.
5. Mix in the flour, salt and baking soda mixture until combined. Stir in the chocolate chips and walnuts.
6. Portion the cookies into 1 tbsp each. Place them several inches apart on the baking sheet. Press the cookies flat using the palm of your hand. They should be ¼” to ½” in thickness.
7. Bake the cookies on the center rack of the oven for 7-8 minutes, until brown at the edges. Rotate the cookies half way through baking.
8. Transfer the cookies to the top rack of the oven and bake for 1 addition minute, or until the top of the cookie slightly browned.

Sugar-Free Berry Compote Recipe

So, I've already shared my new favorite almond flour waffle recipe with you, so today I am going to share my NEW favorite waffle topping! 

Mixed Berry Compote:
(This recipe is enough for 1-2 waffles, but can easily be adjusted)1 cup frozen mixed berries1 1/2 tsp. Truvia Baking Blend

Place a saucepan over medium heat. Add your berries to the pan and coat evenly with Truvia, bringing them to a boil. Stir until all the Truvia dissolves and bubbles start to appear on the sides of the pan.