The Ultimate Chocolate Chip Granola Bar

These bars are so yummy and very versatile.  They are easy to whip up and great for a dessert or snack and a healthy way to get in your cholesterol lowering rolled oats.  The nut butter , egg whites and coconut oil adds protein and healthy fats and the chocolate chunks are just plain delicious.  Feel free to use any nut butter you enjoy and if your children need a nut-free treat for school simply use sunflower seed butter instead.  These store well in an air-tight container in the fridge for up to a week.

Prep Time:  10 minutes                   Cook Time:  20 minutes                 Makes 12 bars


3/4 cup almond butter / cashew butter / peanut butter / sunflower seed butter

1/3 cup honey

4 tbsp liquid egg whites

2 tbsp of melted coconut oil

1 tsp vanilla extract

4 1/2 cups rolled oats (not instant)

1/2 cup packed brown sugar

3/4 tsp salt

1 cup dairy-free chocolate chunks

Preheat oven to 350 degrees.  In a large bowl beat together the peanut butter, honey, egg, oil, brown sugar , extract and salt until creamy.  Stir in the oats and chocolate chunks until the oats are completely covered in the peanut butter mixture.  Coat a 13X9 baking dish with cooking spray.  Press the oat mixture firmly into the bottom of the pan.  Place in oven for 20 minutes or until the edges are slightly browned.  Cool in pan for 15 minutes then transfer to the fridge for 20 minutes.  Loosen the edges with a spatula or knife and slice into bars.



Dairy-Free Cranberry Margarita Bread

Studded with cranberries this sweet and tangy bread is perfect for breakfast or an afternoon snack.  Egg whites, coconut oil and almond milk increase the protein and decrease the cholesterol while the use of almond flour reduces the amount of white flour in this recipe.  The lime and orange zest add a hint of refreshing citrus.  It’s perfect for those times when you could use a margarita,  but must settle for something a bit more sensible.

Prep Time:  10 minutes                         Cooking Time:  1 hour                     Makes 1 loaf


4 tbsp melted coconut oil

1 cup of almond flour or almond meal

1 1/4 cup white flour

1 cup packed light brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tbsp liquid egg white

3/4 cup almond milk

1 bag of fresh cranberries (8-12 oz)

1 tsp lime zest

1 tsp orange zest

Preheat oven to 350 degrees and spray a loaf baking pan with non-stick cooking spray and set aside.  In a large bowl whisk together the flour, brown sugar, baking soda, almond flour, baking powder and salt.  In a medium bowl combine the coconut oil, zest, egg whites and almond milk.  Whisk to combine.  Add the wet mixture to the dry ingredients and fold in the cranberries.  Stir until combined.  Pour batter into the prepared pan.  Bake for about 1 hour or until a toothpick inserted in the center comes out clean.  Allow the bread to cool for 30 minutes then run a knife along the perimeter and remove from the pan.


Nonni Netta’s Spiced Roasted Pecans

This recipe will forever remind me of my grandmother because I made them for her shortly before she passed away.  These are a great snack for the game or a crunchy topping for desserts or salads.  They are easy to make and keep well in the fridge.  Keep in mind that nuts contain natural oils that tend to spoil quickly, so you always want to store them in the fridge or freezer.  You can certainly substitute your favorite nut for the pecans and it would be just as delicious.  Enjoy!

Prep Time:  5 minutes            Cook time:  15 minutes               Makes 9 oz roasted nuts

9 oz pecan halves

3 tbsp liquid egg whites

2 tbsp brown sugar

1 tsp ground cinnamon

1/8 tsp ground cloves

1/4 tsp cardamom

few grinds of freshly grated nutmeg

pinch of salt

First whisk together the egg whites, sugar, salt and spices until well blended.  Add the pecans and toss util they are completely coated with the spice mixture.  Line a small baking sheet with parchment paper and spread the pecans onto the baking sheet in a single layer.  Place in a 350 degree oven for 15 minutes or until the tops are brown.  Allow to cool on the baking sheet for 10 minutes before serving or storing.

Dairy Free Healthy Breakfast Muffins

I promise that you will not miss the butter in this delectable muffin.  In fact, you won’t even notice that there is absolutely no dairy and most of the white flour was replaced with almond flour.  They are a great choice for a healthy breakfast and can be made quickly and easily with no mixer at all.  If you aren’t a fan of blueberries feel free to substitute apples, raspberries, peaches or pears.  Also, these muffins freeze well so make them ahead for a Sunday brunch or a sick friend.  Enjoy every tender crumb!

Prep Time:   10 minutes           Cook Time:  17 minutes         Makes 12 muffins


1/2 cup melted coconut oil

1 cup of almond flour

3/4 cup white flour

1/4 tsp salt

1 tbsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup sugar

2/3 cup almond milk

3 tbsp liquid egg whites

1 1/4 cups of washed fruit (if you use apples peel and cut them into a small dice)

Preheat oven to 350 degrees.  Line muffin tin with cupcake liners for easy cleanup.  Combine flours, baking powder, cinnamon and salt; whisk to combine.  In a separate bowl, combine sugar, oil, almond milk, extract and egg; whisk to combine.  Fold the wet ingredients into the dry and add the fruit.  Mix just until combined (mixing too much will make for a tougher muffin).  Fill each muffin tin 3/4 of the way full and bake at 350 degrees for 17 minutes or until the tops begin to brown.  Allow the muffins to cool in the pan for 15 minutes then remove them and place them in a sealed container or store them in the fridge to prevent spoilage.


Roasted Applesauce

The roasting intensifies the apple flavor in this recipe.  It’s so good as an accompaniment for pork or as an afternoon snack so make extra and freeze them in small containers for later.


1/4 cup water or apple cider

1/4 cup brown sugar

1 tsp ground cinnamon

Pinch of ground cloves

A few grates of nutmeg

2 tbsp coconut oil

Pinch of salt

6 apples (if you prefer a tart sauce, go with Granny Smith and if you prefer a sweeter version use MacIntosh or Cortland)

Heat oven to 375 degrees.  Toss all of the ingredients together in a roasting pan or casserole dish.  Roast for 30 minutes or until the apples are very soft and golden brown.  Transfer apples and remaining liquid into the bowl of a food processor and pulse until smooth.  Stir in the salt and serve warm.