3-Ingredient Peanut Butter Cookies

fullsizeoutput_4d16These cookies are quite literally as easy as 1, 2, 3! I’ve included some substitutions if needed!

Yield: 10-12 cookies

Ingredients:

1 cup peanut butter (sub almond butter, cashew butter, sunflower seed butter for allergen friendly)

3/4 cup sugar

1 egg

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Directions:

  1. Preheat oven to 325 degrees. In a small bowl, mix all ingredients until smooth.
  2. Scoop dough into 1 Tbsp. sized balls and place on a greased cookie sheet. Be sure your dough balls are evenly spaced out as dough will spread.
  3. Press a fork lightly onto each dough ball to create a crossed pattern. Bake for 13-15 minutes or until the edges are lightly browned. Cool slightly before using a spatula to remove cookies.

Apple Crisp

The perfect dessert for any time of year: simple, delicious and nutritious!

 

Yield: 4-6 servings

 

Ingredients:

For the apples-

4-5 apples, cored and sliced (Use whatever kind of apples you have on hand, I like Gala, Pink Lady or Honey Crisp. I usually keep the skins on for extra fiber!)

2 Tbsp maple syrup

1 tsp cinnamon

1/2 tsp salt

For the topping-

5 Tbsp butter, melted (you could also use coconut or olive oil)

1/4 cup maple syrup

1/4 cup flour

1 cup oats

1/2 cup chopped walnuts (Substitute almonds or pecans!)

1 tsp cinnamon

1/2 tsp salt

 

Directions:

  1. Start by preheating your oven to 350 degrees. Grease an 8×8 square baking dish or similar sized casserole dish.
  2. Place apple slices in a large bowl. Drizzle with maple syrup and sprinkle with cinnamon and salt. Toss to combine and then pour into prepared pan.
  3. In a small bowl combine the topping ingredients until a crumble forms. Evenly crumble the topping over the apples.
  4. Bake for 35-45 minutes or until the topping is brown and the apples are tender.
  5. Serve warm with whipped cream or ice cream!

Peppermint Bark

Yield: 18-20 servings

 

Ingredients:

12 oz dark chocolate, melted

8 oz white chocolate, melted

1 ½ cups crushed candy canes (or peppermints)

 

Directions:

  1. Line a large sheet pan with parchment paper. Pour dark chocolate onto the pan and spread into an even larger with a spatula.
  2. Drizzle the white chocolate over the dark chocolate. Using a toothpick, swirl the chocolates together slightly.
  3. Evenly sprinkle on the crushed canes onto the chocolate mixture. Freeze for 20-30 minutes or until set.
  4. Gently break the bar into large pieces and serve! Keep in the fridge or freezer until serving.

Homemade Vanilla Extract

The easiest and most simple homemade gift for anyone! Feel free to double this recipe to have more on hand!

 

Ingredients:
5-6 vanilla bean pods (I bought mine on Amazon!)

8 oz 80-90 proof vodka (You could also do Brandy, Whiskey or Rum)

 

Directions:

Place vanilla bean pods into a glass jar, pour over vodka until beans are fully covered. Tightly screw on the lid and place in a cool dry place for 8-12 weeks. Be sure to shake the jars every few days. The extract should be dark in color and have a rich vanilla smell!

 

 

Spiced Apple Baked Oatmeal

My favorite make-ahead breakfast, packed with fiber and protein and incredibly versatile! Truth is, I’m not a hot oatmeal or even muesli lover, so this is the perfect nourishing breakfast with all of the added health benefits. Feel free to mix and match flavors- add different fruit, dried fruit, nuts, seeds and other nut butters to make this recipe your own.

Yield: 10-12 oatmeal bars

Ingredients:

2 apples, cored and diced (whatever kind you have on hand)

1/4 tsp salt

2 cups milk (dairy or non-dairy)

2 eggs

1 tsp vanilla extract

1/4 cup maple syrup

1/4 cup creamy peanut butter (substitute

3 cups oats

1 tsp cinnamon

1 tsp baking powder

1/2 cup walnuts (substitute pecans, almonds, pistachios!)

 

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Directions:

  1. In a small pan, saute apples for 10-15 minutes on low heat until soft. Sprinkle with salt and set aside to cool.
  2. In a large bowl, whisk together the milk, eggs, vanilla, maple syrup and peanut butter until smooth. Add in the rest of the ingredients and stir until fully combined.
  3. Pour the mixture into a prepared 9×13 pan and bake at 350 degrees for 20-25 minutes or until set and firm.
  4. Allow to cool before cutting into squares. Keep in the refrigerator in an air tight container for up to 1 week.
  5. Serve with extra peanut butter, fresh berries and a drizzle of maple syrup!

 

Orange Poppyseed Granola

Yield: Roughly 4 cups

Ingredients:

3 cups oats

1/2 cup ground flaxseed

3 Tbsp poppy-seeds

1 tsp cinnamon

1/4 cup pistachios, chopped

1/2 cup maple syrup

1 tsp vanilla extract

Zest + Juice of 2 oranges

Pinch of salt

1/4 cup dried apricots

1/4 cup dried cherries

 

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix together oats, flaxseed, poppy-seeds, cinnamon and pistachios.
  3. In a small pot, heat maple syrup, vanilla, zest, juice and salt on low heat until simmering. Let this mixture bubble for 2-3 minutes.
  4. Pour maple syrup mixture over the dry ingredients and toss until fully coated.
  5. Evenly spread the mixture onto a sheet pan and bake for 20-25 minutes, stirring occasionally.
  6. Once the granola is out of the oven, sprinkle with dried fruits and stir to combine. Let the granola fully cool before breaking into pieces and storing in an airtight container.

Trail Mix Bars

These are your new favorite travel snack, perfect for throwing in your hiking backpack or your bag for a quick snack at work.

 

Yield: 18-20 bars

Ingredients:

3 cups mixed nuts/seeds (cashews, almonds, walnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds, macadamia nuts- whatever you have on hand!)

1 cup assorted dried fruit (cranberries, cherries, blueberries, apricots)

1 tsp cinnamon

1 tsp vanilla extract

3/4 cup honey

 

Directions:

  1. In a large bowl, stir together the assorted nuts, dried fruit, cinnamon and vanilla.
  2. In a small pot, bring honey to a boil over medium-low heat. Stir constantly and boil for 5-8 minutes.
  3. Pour hot honey mixture over nuts and fruit, toss to coat evenly.
  4. Pour the mixture onto a large sheet pan and press into an even layer. Let sit for 30 minutes- 1 hour or until set. Cut into small chunks.