caprese nobake

These two items are completely opposite in nature, and that is okay with me!

First the caprese salad, which I am currently quite taken by. It is so simple and quick to make and tastes wonderful. Tomatoes, fresh mozzarella, basil, a drizzle of olive oil, fresh ground pepper and coarse sea salt. Yum!

The second photo shows the ‘best ever chocolate oatmeal no-bake bars’ which I found at mommysavingmom.com. Again, this recipe is quick and simple and delicious. I left out the nuts, raisins or dried cranberries, more for my kids’ sakes than my own, although I would never add raisins anyway. I think dried cranberries would be very good in this though. I did not have quite enough peanut butter, so I used half peanut butter and half almond butter. I have a child who detests peanut butter, so I am waiting with bated breath to see if he will like these bars. Of course, he also is not a big chocolate-lover, so it might not really matter. And these bars are quite chocolaty! I think that I might use even more oats and coconut in the future to cut down on some of that chocolate goodness.


Strawberry Kiwi Cheesecake


I saw this recipe at Damy Health the other day and thought it would make a lovely dessert to celebrate my husband’s birthday today. Even though I did read through the recipe at least twice before I started, I still wound up making a mistake. I added the strawberry puree to the cheesecake ingredients instead of drizzling the puree on top, but I don’t think that was too terrible a mistake! The recipe says to freeze it overnight, which is what I did, however, I think you could just as easily cut the freeze time down to a couple of hours. Either way, this is delicious and tastes so fresh!

Mexican 5-Layer Dip

I needed to bring an appetizer to a meeting the other night and, after a lot of searching and hesitancy, I decided to try this recipe from my Best of Clean Eating cookbook. It sounded relatively easy, which is what I was most in need of in an appetizer that day; however, I am not a big avocado or mushed bean fan. I am quite pleased to say that this recipe was amazingly delicious! There was a bit left over, and it was just as good the next day. It was fresh and flavourful. I can’t wait for an excuse to make it again.

I did tweak the recipe just a little bit, so my version is posted below. While the recipe is simple, there are a few distinct steps, which may require washing your food processor between steps. For simplicity, I’m not going to include those steps in the recipe.

The recipe called for dried pinto beans. I had hoped to use canned beans, but I could not find pinto. Instead, I used a can of black beans, drained and rinsed. In the food processor, puree the beans with a bit of water until you have a slightly chunky puree. Add salt and pepper. Pulse to combine. Transfer to 9×9 casserole dish or large glass bowl and spread into an even layer. Top with a layer of shredded low-fat cheddar cheese, about 1 1/2 cups.

In a medium bowl, combine the following: 3 tomatoes, seeded and chopped; 1/2 a white onion, chopped; 2-3 jalapeno, seeded and chopped; roughly 1/2 cup chopped cilantro; the juice of one lime; salt and pepper. Set aside for now.

In food processor or blender, puree the following: 2 avocados, pitted and peeled; the juice of one lime;roughly 1/4 cup chopped cilantro; salt and pepper. Puree until slightly chunky. Dollop over cheese layer and spread out.

Dollop 1 1/2 cups low-fat sour cream over avocado and spread into a thin layer.

Use a slotted spoon to drain any liquid from the tomato mixture and spread tomatoes evenly over sour cream.

Serve immediately or cover and chill for up to 4 hours. Serve with tortilla chips, pita chips, rice chips…

Per 1/4 cup serving: approximately 86 calories, fat 4.5 g, carbs 8 g, fiber 2 g, sugars 1.5 g, protein 4 g

Just for the record…I use Celtic sea salt (course and/or fine) and freshly ground black pepper.




Pina Colada Vegan Cheesecake

This is another delicious and clean recipe from Damy Health. Click on the link to go to the recipe.

I am not vegan, and I have no desire to be vegan, but you don’t need to be vegan to enjoy this tasty treat! This cheesecake is also clean and gluten-free and super easy. It is no-bake, so you need to stick it in the freezer for several hours. I made these last Thursday, and I just pop one out of the freezer when I want to eat one.

You can make this recipe in a regular or mini muffin tin or in a springform pan for one large cheesecake. I used a mini muffin tin, so I wound up with 24 mini cheesecakes. I like the smallness of the minis, because I can satisfy my sweet tooth without feeling like I need to over-indulge.

Damy Health does not track calories, but I used myfitnesspal.com to calculate the nutritional information. One of my mini cheesecakes has 105 calories, 2 grams of fiber, 6 grams of sugar, 2 grams of protein, 9 grams of carbs, and 8 grams of fat.

Chocolate Ganache Cookie Dough Squares

Here is another Damy Health recipe. (Just click on the link to see it.)

Now this recipe may not be particularly clean, but it is delicious. It is made with natural, clean ingredients; however, there is a lot of coconut oil, so this is definitely a treat. This recipe is gluten-free, vegan, and no-bake, but it does require a few hours in the freezer.

Many of the recipes found on Damy Health are super easy to make. You throw most of the ingredients in your food processor and then into the baking pan. This is another one of those quick and simple recipes. However, I did find it difficult to mix in the dark chocolate chips after blending all the cookie dough ingredients together. The dough was very stiff to work with. I did add one tablespoon of water as the dough was blending, but perhaps I should have added a second tablespoon of water. I will need to try that next time I make these squares.

The recipe calls for the squares to be in the freezer for three hours, which I found to be a little too long. I pulled mine out after two and three-quarter hours, and I had a tough time cutting my pieces. After cutting, I simply put my squares into the fridge, rather than back in the freezer.

Also, the recipe states that it makes 12 squares, but I cut mine into 16. Depending on your sweet tooth, I think you could even cut them into smaller pieces. These squares are definitely delicious, but even one sixteenth of an 8×8 pan is almost too rich for me. I like sweet and rich, but I have my limits.

I have a child who does not like peanuts or anything peanut-related. He will eat almonds and some other nuts, but he will not get past the taste of peanut. This recipe uses peanuts and cashews, but I might try almonds and cashews next time. What could it hurt?