Zinfandel Orange Chicken

This old Williams Sonoma recipe is my go to poultry dish for the Jewish holidays. The flavors are outrageous, and it’s not difficult at all. My friend, Allison, just went crazy over this chicken at my Rosh Hashanah meal.

*Full disclosure; I’ve posted this before, awhile ago. It’s so good that I wanted to share it again, to those of you who haven’t seen it.

Ingredients:

• 1 cup hearty dry red wine, such as Zinfandel

• 1 cup fresh orange juice

• 1/4 cup chopped shallot

• 1 Tbs. chopped fresh rosemary

• Zest of 1 orange

• 1/4 cup olive oil

• 2 chickens cut into eighths, with skin

• Salt and freshly ground pepper, to taste

• 3 cups chicken broth, preferably homemade

• 1/2 tsp. cornstarch dissolved in 1 Tbs. water

• 3 Tbs. unsalted margarine

In a bowl, whisk together the wine, orange juice, shallot, Rosemary, and orange zest. Pour one and a half cups of this mixture over the chicken pieces, turning to coat. Cover and refrigerate 1 to 4 hours, turning occasionally. Reserve and refrigerate the extra wine mixture.
20 minutes before putting the chicken in the oven, preheat it to 350. Bake the chicken uncovered for one hour and 10 minutes. Baste the chicken a couple times, and when removing chicken from oven. Change the oven setting to broil (WS grills this but that’s not convenient for me, so I bake then broil to crisp the skin). Broil the chicken for several minutes until the skin gets golden brown and begins to crisp.
While chicken cooks on bake mode, in a saucepan over high heat, combine the reserved wine mixture and the chicken stock. Cook, stirring occasionally, until the liquid is reduced to a cup, about 25 minutes. Whisk in the cornstarch mixture and boil until lightly thickened. Remove from heat and whisk in the margarine. Season with salt and pepper. Keep warm. Spoon sauce over the chicken pieces to serve. Garnish the platter or plate with a thin orange slice or sprig of fresh rosemary.

Tip** always cook with a wine good enough to drink.

Rugelach Three Ways

Heads up; this is WORK, but worth it. This is the Barefoot Contessa dough that I made parve, for all you kosher bakers who want this for a meat meal. Ina gives the apricot nut flavor, and I added the chocolate and vanilla varieties. My ten year old son is strictly vanilla:). My guests go crazy for these. I triple the recipe, since I’m clearly a glutton for self inflicted punishment.

Makes 4 dozen.
Ingredients:
8 oz cream cheese or parve cream cheese
1/2 pound room temp unsalted butter/ margarine
1/4 cup sugar Plus 9 tbsp
1/4 tsp kosher salt
1 tsp vanilla
2 cups flour
1/4 cup light brown sugar
1 1/2 tsp cinnamon
3/4 cup raisins
1 cup chopped walnuts
3/4 cup apricot preserves
1 egg beaten with 1 tbsp water for egg wash

Cream the cheese and butter in a mixer with paddle attachment until light. Add the 1/4 cup sugar ONLY, salt, and vanilla. With mixer on low, add the flour slowly. Mix until just combined. Dump the dough onto a well floured board, and divide into quarters. Wrap each piece in plastic. Chill in fridge for two hours.

Filling options:
Apricot raisin nut: mix 6 tbsp sugar with the brown sugar, 1/2 tsp cinnamon, nuts, and raisins. Apricot preserves. Spread preserves then the mixture on top. Mix remaining sugar and cinnamon to sprinkle on later.

Chocolate; chocolate spread, chocolate chips. Spread chocolate carefully with a greased spatula, then top with a generous amount of chocolate chips.

Vanilla; vanilla sugar, white chocolate chips. Brush the dough with egg wash after it’s rolled out, sprinkle all over with vanilla sugar, about 1 1/2 tbsp, and a generous amount of white chocolate chips.

On a well floured board, roll each dough ball into a 9 inch circle. Choose your filling, leaving a 2 inch border around it. With a pizza cutter dipped in flour (I dip after each roll so the dough doesn’t stick), cut the dough disc into 12 equal wedges. Starting with the wide edge on the outskirts, roll up each wedge towards the middle. Place the cookies, points tucked under on a lightly greased baking sheet. Chill in fridge 30 minutes. After chilling, brush with egg wash. I sprinkled cinnamon and sugar on the apricot version, regular sugar on the chocolate ones, and vanilla sugar on the vanilla ones, AFTER the egg wash. Bake 15 to 20 minutes or until lightly browned. Freeze in between layers of parchment paper if freezing, in an airtight container.

Chocolate, White Chocolate Chip Cookies

Don’t fix it if it ain’t broke! These are the Barefoot Contessa’s recipe for the most delicious reverse chocolate chip cookies. They deliver exactly as promised. I doubled them to freeze for the upcoming Jewish holidays. I plan on serving an assorted variety of cookies and treats for dessert. You can never go wrong with a classic like these.

Ingredients:

1/2 pound unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs at room temperature

2/3 cup good unsweetened cocoa

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 pounds good white chocolate, coarsely chopped

Directions:

Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Tofu Veggie Tacos

I’m not a tofu fan, but my daughters are. In an effort to expand my tofu wheelhouse, I came up with these vegan tacos. This took about 10 to 15 minutes start to finish. You can’t ask for a faster, vegan brunch on a bustling Sunday morning. This makes 6 tacos. You could serve this tofu scramble in hard or soft tacos, or over rice. Add guac, shredded cheese, or sour cream if that’s your thing.

Ingredients:
6 hard taco shells (have extra on hand in case some break)
A 14 oz block of extra firm tofu
A medium onion, diced
Two different colored bell peppers, diced
A can of black beans, rinsed
1/2 tsp each cumin, dried basil, and chili powder
3/4 tsp smoked paprika (regular is ok too)
Salt, pepper
1/4 cup fresh chopped cilantro (optional)

Drain the tofu on a plate with double layers of paper towels, on both sides. Remove paper towels, and mash the tofu with a fork. Heat 2 tbsp olive oil in a large skillet. Sauté the onion for a couple minutes. Add the peppers and all seasonings, EXCEPT the salt and pepper. I always have some veg stock to deglaze when the pan gets dry, which it did. A couple of tbsp did the trick. Cook until fragrant, about 2 minutes. Add the mashed tofu and the beans. Add 1/2 tsp salt and 1/4 tsp pepper (I’m a very conservative pepper user; do you). Stir well, and cook another couple of minutes. Taste, adjust seasonings if need be. Spoon the tofu veggie mixture into taco shells. If you’re using soft tacos, I suggest cooking them on each side in a dry skillet, two minutes per side. Top with any of your fave taco toppers.

Fresh Tomato Sauce

Omg yessssss. My first solid crack at homemade, oven roasted, tomato sauce from scratch, and it was a true success! I have seen lots of recipes online for slow roasted tomatoes sauces. I personally do not have time for that. I put together this excellent version that saves time, yet has maximum flavor. It’s easy enough that a newer cook can absolutely nail it. You can freeze whatever you don’t use for future deliciousness.

Ingredients:
12 to 15 plum tomatoes, cut into quarters width wise
2 tsp kosher salt
1 tsp pepper
2 tsp dried oregano
1 Spanish onion, diced
4 cloves fresh garlic, finely chopped
Pinch dried, crushed red pepper flakes
1/2 cup packed, chopped fresh basil
1/4 cup red wine for deglazing
1/4 cup good olive oil
2 tbsp small capers (optional)

Preheat oven to 400, preferably on the roast setting. Place the chopped tomatoes, salt, pepper, olive oil, and dried oregano in a large pan. Mix well. Roast until edges start to blacken, about 35 to 40 minutes.
Meanwhile, sauté onions and the crushed red pepper flakes in a large, oiled pan for several minutes. Deglaze as needed with the red wine by the tbsp. Add the garlic and cook another several minutes, taking care not to let in burn, by deglazing. When ready, set aside.

Remove the tomatoes and allow them to give off steam, about 5 minutes. Put all ingredients in a food processor. Pulse a few times until it’s combined to desired consistency. Add more salt and pepper to taste. Serve with your favorite pasta immediately, and seriously give yourself a big, Italian hug. 

Tex Mex Quinoa Burgers

Baked quinoa veggie burgers with a hefty kick from Harissa, a spicy, tomato based Middle Eastern condiment. I’m not a lover of spicy food, so fear not; these have the right punch without being overwhelming. I used quinoa I had leftover from the weekend, and shaved corn kernels off of cobs that were already cooked as well. I found a can of red beans in the pantry, and grabbed an onion, bell pepper, added some extra seasoning, and wound up with a truly excellent result. Sub beans and veggies as needed. Enjoy on a bun, on a salad, in a wrap, with a slice of cheese, or with a fried egg on top.

Ingredients:
Can small red beans, rinsed
3 cups cooked quinoa, I used red
1 med onion diced
1 green bell pepper diced
2 ears corn, kernels shaved (or a can of corn drained)
3 lightly beaten eggs
2 tbsp chopped, packed, Fresh sage
2 tsp harissa
1/3 cup quinoa flour, adding more as needed if the mixture gets moist while forming the patties
2 tsp salt, 3/4 tsp pepper
1 tsp each cumin and garlic powder

Heat oven to 400. Lightly sauté the onion until translucent and fragrant. Add the diced pepper and sauté for 2 more minutes. I like to sauté my veggies before adding, to release their flavor. You can, however, skip that step. Add all ingredients together in a large bowl, mixing well. If mixture is too moist, add another tbsp of quinoa flour. Spray a large tin pan will oil or non stick spray. Form patties and place in pan. Bake for 15 minutes or until the edges get crispy. Let cool for a few minutes to set. Makes 12 to 15 burgers.

Vegetarian Meatloaf, Cauliflower Mash, and Gravy

I used to love real meatloaf. It’s something I’ve been missing, since mostly eating vegetarian the past 3 years. I’m really psyched to share this Jesscipe with you. It took time and care to put together, as all hearty homecoming does, and it came out truly delicious. Of course, to fully enjoy meatloaf, one needs a solid gravy and mashed potatoes. My healthier versions of both were perfect.
The one non vegan ingredient is the one egg; simply omit that and swap for a vegan egg substitute.

Ingredients:
Veg Loaf
1 cup dry lentils, rinsed and cooked in 2 1/2 cups veg stock (have 2 whole boxes of veg broth on hand throughout, for a few steps)
3/4 cup dry quick cooking oats
1/2 cup quinoa flour
1/3 cup bbq sauce
1 egg
Small to med onion diced
3 large cloves fresh garlic, diced
3/4 cup EACH chopped bell pepper, mushrooms, zucchini (or any combo of vegetables you have on hand)
2 carrots diced
2 celery stalks diced
1 tbsp balsamic vinegar
1/3 cup chopped fresh basil or sage (optional)
Salt, pepper
1 tsp each dried thyme, paprika
1/2 tsp each cumin, garlic powder, dried dill

Turn oven to 350. Line a loaf pan with parchment paper and spray the crap out of it with non stick. Cook the lentils with the veg stock about 25 to 30 minutes. A little liquid should be left over. It’s ok if they’re mushy since you’ll be mashing them. While the lentils cook, sauté the onions and garlic in a large pan with olive oil, adding stock by the tbsp as the pan dries up. Add the balsamic to the onions and garlic, giving your aromatics a fabulous, tangy base. When the onions and garlic are soft and translucent, add the other chopped veggies. Add some more veg stock, maybe 1/3 of a cup. Mix and cover for several minutes, to sweat the vegetables and tenderize them. Stir often. When the veggie sauté is done and the liquid has absorbed, remove from stove and let cool. Stir to release the steam. Let the lentils cool as well, for 15 minutes. When ready, mix all the ingredients in a large bowl. The egg, spices, flour, oats, bbq sauce, fresh herbs if using, and season with salt and pepper to taste. Pour into the prepared pan. Bake for 45 minutes. Let cool about 15 minutes before gently removing from the pan to a cutting board. Cut with a serrated knife.

Mashed Cauliflower
One head of cauliflower, cut into florets
One box of veg stock

While the veg loaf is cooking, boil cauliflower florets in the stock. Sprinkle some salt in the pot. Boil, covered, 45 minutes or until very soft. Drain, mash, set aside. No need to add anything, since the veg stock gives it so much flavor.

Gravy
1/3 cup diced onion
4 fresh cloves garlic minced
1/2 cup quinoa flour
4 tbsp light soy sauce
1 tbsp Smart Balance butter substitute
2 cups veg broth
1/2 dried thyme or sage
Salt, pepper to taste (start with 1/4 tsp each, can always add more)
Heat olive oil or veg oil in a small/ medium sauce pot. Sauté the onions and garlic 5 min until translucent. Add broth as needed to prevent burning. Add the faux butter, soy sauce, and flour. Mix to make a smooth paste. Slowly whisk in the broth. Add seasonings, reduce heat, and simmer for about ten minutes. The gravy will bubble and thicken, which is what we want.

Assemble your kick ass plate and enjoy.

Skinny Fruit Crisp

I live for the summer, when peaches, nectarines, and plums are ripe and in season. They are such a gift from nature. I love stone fruit based desserts. This low sugar, almost no carb version of a fruit crisp satisfies while being truly guilt free. The fruit is sweet enough, so no sugar was added to the base. This is so easy; two sliced stone fruits per person with a skinny streusel topping. I refuse to deprive myself, but at the same time am just as happy with a diet friendly take. I’ll stop talking so you can get right to making this. This recipe makes 6 individual ramekin servings.

Ingredients:
6 ramekins sprayed with non stick
About 2 stone fruits per person; mix plums, peaches, and nectarines
1/3 cup coconut sugar
1/3 cup monk fruit sweetener
1/2 cup coconut or almond flour
3/4 cup low sugar, low carb granola
1 1/2 tsp cinnamon
3 tbsp non melted coconut oil, plus a tbsp extra of melted for drizzling

Preheat oven to 350. Slice the fruits and place in a bowl with 1/2 tsp of the cinnamon. Mix gently, then divide the slices into the ramekins. Mix all other ingredients in a bowl for the streusel, except the melted oil. Mix with fingers to blend together until the topping forms. Divide the streusel onto each ramekin. Drizzle with the melted coconut oil, to crisp up the topping a bit. Bake for 45 minutes.

vegan cc cookies

To bake or not to bake, that is the question! This dough was crazy town delicious raw. Freezes easily in rolled dough balls (sorry, not sorry). What I really suggest, is freezing half raw and half baked. I’m not vegan, but I like to play around for my followers who are. It’s so wonderful that there are so many ways to enjoy sweets and treats with a more conscious approach, health wise and with respect to our animal friends. This is a one bowl recipe. Why not make life easy where we can?

Ingredients:
1/2 cup monk fruit sweetener, the kind that’s an equal sub to sugar
3/4 cup coconut sugar
1 1/2 tsp salt
1/4 cup non dairy milk
3/4 cup each banana flour and coconut flour (or 1 1/2 Cups total of your favorite white flour alternatives, like almond or quinoa flour)
1/2 tsp baking soda
1 cup Lily’s chocolate chips
1/3 to 1/2 cup unsweetened shredded coconut
1/2 cup melted coconut oil

Mix all. Cover and chill dough for 30 minutes, if baking. If not baking, roll into balls and freeze. If baking, do so for about 15 minutes until edges are deep golden brown.
 Oven on 350.

Crunchy Kale Lentil Salad

Summer salads are a joy to make. I like to use as many ingredients from my garden as possible. This combo features lettuce, kale, basil, and sage picked just before I put this together. Pantry finds completed my mission; hearty French lentils, crunchy nuts, and chopped scallions drizzled with quality olive oil and balsamic. The fresh herbs lighten up the heartiness of the lentils. I didn’t even mix a dressing, I really just drizzled and seasoned to taste with salt and pepper. Crumbled feta lends a fresh visual pop and a treat for you cheese lovers. This salad can easily be a meal.
Ingredients:
Two cups red or green leaf lettuce
Two cups chopped kale
1 cup French lentils prepared according to package directions
1 packed cup chopped scallions
A couple of handfuls of toasted slivered almonds and roasted soybeans
A cup chopped fresh basil
1/2 cup chopped fresh sage
Balsamic vinegar, olive oil, salt pepper
Feta, goat, or fresh mozzarella cheese

Place the kale in a large bowl. Drizzle with olive oil and massage it in well. Doing this softens the coarse kale a bit. Add the rest of the ingredients. Drizzle with added oil and balsamic, adding as needed after tasting. Salt and pepper to taste.

Pesto Veggie Focaccia

Life hack! Store bought, raw pizza dough from your favorite pizza joint has many uses. Here I have this super easy, yet impressive, focaccia. This can truly serve a crowd. For a large group I suggest serving two or three different varieties. This cuts beautifully and the veggies stayed intact. I love this starter for all the outdoor summer meals I’m serving.

You’ll need:
Store bought raw pizza dough
Some flour for rolling
Store bought or fresh pesto sauce
A mix of your favorite colorful veggies, diced and sautéed until tender but not soft.

Preheat the oven to 400. Flour a board and spray a baking sheet. Roll the dough out on the floured board, flouring the top side of the dough as well so the rolling pin won’t stick. Spread a layer of pesto around, leaving a two inch border plain. Spoon the veggie mix onto the dough and lightly press down. Drizzle with olive oil. Bake for about 25 minutes until the dough is golden brown. Slice and enjoy!

One Bowl Banana Muffins

These quick and easy muffins have been a favorite snack during lockdown. There is no reason to toss overripe bananas, as they have tons of uses. My kids love these for breakfast too. They freeze beautifully.
Ingredients:
1 1/2 cups all purpose flour
1 tsp EACH baking powder and baking soda
1/2 tsp salt
3 large, ripe mashed bananas
3/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/3 cup melted, cooled unsalted butter
1 large egg
3/4 cup optional add ins of your choice.

Prepare a 12 cup muffin tin with sprayed liners. Have a lucky child ready to lick excess batter. You count as said child as well.
Mix all in a bowl until combined. Sprinkle each top with a mixture of extra cinnamon and sugar if desired (we desire). Bake at 350 for about 20 minutes, possibly between 18 and 22 (each oven is different). Use a toothpick to test if ready.

GG S’mores

It ain’t summer sans s’mores! Realizing I could make this classic treat in a healthier way really got me excited. It’s as easy as the original version. Simply substitute any sweet GG flavor for the graham crackers, and use a lower sugar kind of chocolate. I like the Lily’s stevia sweetened bars in salted caramel flavor, and the raisin honey GG’s. Layer one cracker, top with a few squares of chocolate, top with two regular size marshmallows, and put in a microwave, oven, or toaster oven for just a bit. Smush second cracker on top when done. I put mine in the toaster oven for a couple minutes until the marshmallows are puffed and brown. The oozier the better!

Leafy, Nutty, Farro Salad

This title sucks but I was at a loss. When in doubt, just call it like it is:)
Summer salads have a whole new meaning for me, now that I have gorgeous organic lettuce growing in my garden. I couldn’t join my gardener in planting this year due to Covid, so I delegated that from inside. I figured it would be the usual herbs and vegetables, but when I went to scavenge for mint I found beautiful, bountiful bunches of lettuce. I kept the leaves whole to showcase their fresh magnificence, when I made this salad for an outdoor corona approved crowd. I had five families over on Shabbat to celebrate our kids graduating. This salad was a huge hit. I stored the herbs and lettuce upright in vases of ice water. They stayed crisp overnight. I rinsed them just before usage so that water wouldn’t wilt it. I dried them in the salad spinner, then pat them with paper towels. The rest of the ingredients were found in my pantry. Overall, a truly winning marriage of greens, grains, nuts, and seeds. Feel free to lessen your measurements when serving less people. Those instructions panicked me as a new cook many years ago, but this is not an exact science; you can’t go wrong.

Ingredients:
6 cups of mixed greens
Two cups of farro prepared according to package directions. Make sure it has a drop of a bite to it.
A cup of chopped fresh mint
A cup of chopped fresh parsley
A cup each of toasted pumpkin seeds, sliced almonds, and roasted soybeans

Dressing:
3/4 cup each olive oil and fresh lemon juice
1 tbsp and a half Dijon mustard
2 tbsp of your favorite vinegar
1/3 cup chopped fresh dill
1 1/2 tsp salt
1/2 tsp pepper

Mix salad ingredients and toss gently. Whisk vinaigrette together and toss all to combine.

Brookie Pie

Brookie Pie:  Naomi Orbach Series

Half brownie, half cookie-what could be better? I originally found a recipe for a Brookie Pie from a blogger dadaeats and I loved it when I tried it. But then I found the ultimate healthy brownie recipe from another blogger Kaleforniakitchen, and I decided to sub it in to this recipe for the brownie layer, and it just brought this pie to a whole new level. It’s fudgey and chocolatey and just delicious, and of course low carb too!

Brownie Layer:

-¼ cup coconut oil melted

-2 eggs

-1/2 cup almond butter

-1 teaspoon vanilla

-1/3 cup choczero syrup (can sub maple)

-1/3 cup monkfruit sweetener (or coconut sugar)

-1 cup almond flour

-1/2 teaspoon salt

-1 teaspoon baking soda

-3/4 cup unsweetened cocoa powder

-3/4 cup chocolate chips (I use Lilys)

Cookie Layer:

-1/4 cup almond butter

-1 egg

-1/4 cup coconut oil melted

-1 teaspoon vanilla

-1/4 cup monkfruit sweetener (or coconut sugar)

-1 cup almond flour

-1/2 teaspoon baking soda

-1/2 cup chocolate chips (I use Lilys)

1.     Preheat oven to 350 and grease a pie dish with coconut oil

2.     Mix all the wet ingredients for the brownie layer, and then add the dry ingredients and mix well

3.     Pour the brownie layer into the bottom of the prepared pan

4.     Mix the wet ingredients for the cookie layer, and then add the dry ingredients and mix well

5.     Carefully pour the cookie layer on top of the brownie layer and use a flat spatula to help you spread it

6.     Bake for about 20-25 minutes depending on your oven. You want the brownie to still be fudgey so a toothpick may not come out clean.

Naomi's Vegan Tahini Oatmeal Chocolate Chip Cookies

Vegan Tahini Oatmeal Chocolate Chip Cookies

I have been searching for months for the perfect chocolate chip cookie recipe that will be my “go to” healthy favorite. I have found many that are good, but this one is beyond delicious and I can finally say I have found the perfect one. It is vegan, dairy free, grain free, has no refined sugar, and is full of pools of chocolate. I found this recipe on Bromabakery and made some modifications to make it more paleo friendly. Here is the recipe I came up with:

Ingredients:

-1/2 cup tahini

-1/3 cup choczero fiber syrup (can sub maple syrup but it has more carbs/sugar)

-1 teaspoon vanilla

-3 mejdool dates, chopped

-2/3 cup gluten free rolled oats

-3 tablespoons almond flour

-1/2 teaspoon vanilla

-1/2 teaspoon salt

-3 ounces dark chocolate chopped (I used 70%)

Recipe:

1.     Combine the tahini, syrup, and vanilla

2.     Add the rest of the ingredients except the chocolate and mix well

3.     Fold in the chocolate chunks

4.     Scoop using a cookie scooper onto a baking sheet lined with parchment

5.     Press down lightly with your fingers

6.     Bake in a 350 degree oven for 7-9 minutes

*Recipe makes about 16-17 cookies using a 1 Tablespoon cookie scooper

Snickerdoodle Cookies

My name is Naomi Bouaziz and I make up one half of the account nbhealthy. I started this account back in November with my sister in law, also named Naomi, who at the time was interning at F -Factor. I had gained a little weight over the Jewish holidays so I decided to try F-Factor to lose a few pounds, and Naomi would be my guide. I always loved cooking and baking, but I never had to be carb conscious, so for me it was a challenge to still make food that looked and tasted delicious, while also being healthy and low carb. The first few weeks were a struggle transitioning into this new lifestyle, but once I got used to it, I started to love the food I was eating. I was really excited as I started making all these dishes and healthy desserts that were so delicious, and I wanted to share it, so that’s where nbhealthy came in! It was almost like a journal for me to keep track of all the recipes that I tried and truly enjoyed, and I could also share it with other people if they were interested in eating yummy and healthy food. I was amazed that I could make such easy modifications with ingredients like almond flour, choczero syrup, and monkfruit sweetener, and turn an ordinary recipe into a high fiber, low sugar, and low carb recipe. This account is truly a passion project for me, and if I could also inspire other people to experiment with these healthy recipes, then that is just an added bonus!

Snickerdoodle Cookies:

These snickerdoodle cookies are dairy free, grain free, and sugar free! I found these on a blog called wellnessforlife that has awesome healthy recipes. These are super easy to make and are the perfect replacement for sweet sugar cookies you may crave!

Ingredients:

2 cups almond flour

¼ cup coconut flour

1/3 cup monkfruit sweetener (can buy on amazon or at Costco)

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon salt

2 eggs

¼ cup coconut oil melted and cooled

2 tablespoons syrup (can use maple syrup or choczero fiber maple syrup)

2 teaspoons vanilla

Snickerdoodle coating: 3 tablespoons monkfruit sweetener and 1 tablespoon cinnamon

Directions:

1.     Preheat the oven to 350

2.     In a large bowl combine all the dry ingredients and whisk until combined

3.     Add the wet ingredients to the dry ingredients and mix well

4.     In a smaller bowl, combine the snickerdoodle coating ingredients

5.     Scoop the dough with a cookie scooper and then roll around in the cinnamon “sugar” topping

6.     Place on a baking sheet lined with parchment and press with your finger or using a fork to make a crosshatch pattern (see picture). These won’t spread so make sure to press them into your desired size

7.     Bake for 9-11 minutes and cool completely. Enjoy!

(Almost) Natural Chocolate Soufflé

I developed this rich, decadent, pretty clean soufflé for Mother’s Day. It was inspired by a cookie recipe my daughter found on Tik Tok, today’s source for... everything. You can omit the Nutella to make it fully vegan. If that’s not the issue, I suggest leaving it in since a lil indulgence never hurt anyone. In fact, it’s been known to help. Treat yourself deliciously and lovingly all year round.

Ingredients:
Two ripe bananas peeled
2 tbsp Nutella
4 tbsp fave nut butter
1 tsp vanilla
2 tbsp cocoa powder

Preheat oven to 350.
Mix all in a food processor. Divide into 3 sprayed ramekins. Fill each ramekin 1/3 up with the mixture. Place the ramekins in a larger dish that’s filled with 3 inches of water. Bake 25 to 30 minutes until top is set. This will taste like a mix of a pudding, a mousse, or a molten lava cake; you can’t go wrong.

Natural Cookie Dough Bites

After my failed three hour bread making attempt, I put these super clean, yummy bites together using pantry ingredients (is there any other kind these days??). Play around with what you have that makes sense, using this as a template. I happen to be a coconut fan, but as always mix together what serves you. Healthy treats will always be essential for me, in giving myself love while respecting my body. I always finish a meal with something sweet. My mother told me my Bubbie did that too:).

You’ll need:
1/2 cup each coconut flour and fine ground almond flour
1/2 almond butter
1 scoop vanilla protein powder
1 1/2 tsp vanilla
3 tbsp honey
1 tbsp melted coconut oil, plus more if needed
1/2 cup chocolate chips. I use Lily’s brand since they are stevia sweetened.
1/3 cup unsweetened, shredded coconut

Mix all together in a bowl with your hands. Roll into balls and place on a parchment paper lined, airtight container in the freezer. Enjoy as needed!

Homemade Fries

I know, I had you at “homemade fries”. I have never ever in my whole life met a person who doesn’t like French fries. I don’t get the peeps who don’t like chocolate or ice cream, but they may not understand how I have no interest in any kind of cheese. Fries seem to be one of the few foods that are universally adored. We have been gobbling up these homemade fries, inspired by fantastic teen chef Eitan Bernath. Eitan is beyond impressive, and has a made for TV/social media personality. What’s more, the kid can REALLY cook. I love how he’s inspiring my kids to become more interested in cooking. My son came to me with this recipe several weeks ago, and these fries instantly became a family favorite. Eitan double fries the raw potato sticks. I first season and bake mine, then fry them off to finish. They worked beautifully with sweet potatoes too.

Ingredients:
Two large potatoes per person, any kind
A lot of canola or vegetable oil
Salt, pepper, garlic powder

Heat oven to 400. Cut off the ends of each potato, then stand them up on your cutting board. Cut off the sides downward, giving the potatoes a cleaner, flatter edge all around. Save a couple random pieces to use later on to test the heat of the frying oil. Cut in half lengthwise, then cut again into sticks of your desired thickness. Thicker for steak fries, matchstick for thinner ones. Season the cut sticks with olive oil, salt, pepper, and granulated garlic. Bake until they start to get tender, 25 to 30 minutes. Shake pan a couple of times during baking to prevent the taters from sticking to the pan. When done, remove from oven and set aside while you heat up a very generous amount of oil in a deep medium pot. Fill the pot almost halfway up. The oil must be very hot before frying. Test with a leftover piece of raw potato. The oil must really sizzle to be ready. Fry the fries in batches for about five minutes, or until crispy and deep golden brown. Remove with a slotted spoon or handled sieve, place on paper towels to drain. EN. JOY.