Dark Chocolate Cranberry Oatmeal Peanut Butter Cookies

This is, hands down, the most amazing cookie I have ever tasted!  The name is a mouth full, but don't worry, you won't be able to say it anyway because your mouth will be full of the cookies!  It's got everything you need for the perfect cookie, and it's still wheat free!  It is full of antioxidants, protein, and good fats.   I never thought I would find a cookie that tastes as good as these that is still very healthy.  Enjoy!

What you need:

1/2 cup of Dark Chocolate Dreams All Natural Peanut Butter from The Peanut Butter Co. (available at Kroger)
1/2 cup of Kroger blended Raspberry yogurt
1/2 cup of packed Kroger Light Brown sugar
1/2 cup of egg whites
1 cup of oat flour (ground from whole oats in food processor)
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking soda
2 cups of quick cooking whole oats
1 cup of sweetened, dried cranberries

How to make them:

Preheat oven to 375 F.    Add dark chocolate peanut butter, yogurt, brown sugar, egg whites and vanilla to blender and mix until everything looks creamy.  I use the whip setting on my blender.  This should only take about a minute, if that. Mix flour and baking soda together in a bowl and then add the mixture from the blender.  Mix well.  Add whole oats and cranberries to the bowl and mix well.  Scoop out rounded teaspoonfuls of batter and place on ungreased cookie sheet, about 2 inches apart.  Bake about 15 minutes.  Cool on baking sheets for a minute or two and then finish cooling on a baking rack.  Make several batches and freeze the left overs (if there are any!) for a great healthy snack. 

Yummy Bean Salad

Every time I make this salad it disappears quickly!.  It is very healthy and it is a very inexpensive, easy salad to make.  This is a great salad to bring to a family get together or a pot luck.  If it is a large gathering of people, I would recommend doubling the recipe.

What you need:

1 can Kroger Kidney Beans

1 can Kroger Black Beans

1 can Kroger Garbanzo Beans

1 can Kroger Whole Corn

1 cup chopped celery

1 cup chopped sweet onion

1 cup Kroger Mild Chunky Salsa

¼ cup lime juice

½ tsp cumin

1 tsp chili powder

Salt and pepper to taste

How to make it:

Drain and rinse all canned items well.  Combine all ingredients in a bowl and mix.  Refrigerate for at least 1 hour.  Serve chilled.

Super Fruity Smoothie

This smoothie tastes so good you will want to make it every day, although I don't recommend that! 

What you need:

1 cup of rice or skim milk
1 cup of Kroger Private Selection Frozen Smoothie Blend Fruit
1 cup of Kroger Brand Strawberry Vanilla Yogurt
2 scoops of strawberry frozen yogurt

How to make it:

Put all ingredients in the blender and blend on high until smooth.  Share with your kids (or not!), and Enjoy!

Wheat Free Banana Nut Muffins

Here is my twist on another classic.  I love muffins, but again, need to avoid the wheat.  You can use this recipe as a base and substitute raisins, zucchini, or anything else for the banana to create any kind of muffin you want.

What you need:

3 cups of whole oats, ground into flour in a food processor
1/4 cup of sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
 3/4 cup egg whites
1/3 cup yogurt, any flavor
1 teaspoon cinnamon
2 medium bananas, mashed
1/2 cup chopped walnuts

How to make them:

Preheat oven to 400 F.  Grease 12 cup muffin pan.  Mix oats, sugar, baking powder, cinnamon, and salt in bowl.  Mix eggs, milk, yogurt, banana, and nuts in blender.  Add egg mixture to dry ingredients and mix just until moistened; do not over mix.  Spoon batter into muffin cups.  Bake until a toothpick inserted in center comes out clean or about 15 minutes.

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Oatmeal Raisin Breakfast Cake

Here is another great, wheat-free recipe.  If you have trouble getting your kids to eat a healthy breakfast, try this one.  Telling my kids they get to eat cake for breakfast really made their day!

What you need:

3 cups of whole oats, ground into flour in a food processor
1/4 cup of sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup egg whites
1/3 cup yogurt, any flavor (don't worry, you won't be able to taste it!)
1 teaspoon cinnamon
1 cup raisins
1/2 cup chopped walnuts

How to make it:

Preheat oven to 375 F.  Grease an 8 inch cake pan.  Mix egg, milk, and yogurt in blender.  Add walnuts and blend on low until mixed.  Slowly add oats, sugar, baking powder and salt into blender and mix until well blended.  Pour mixture into greased cake pan and evenly distribute the raisins throughout the mixture.  Bake for 30-45 minutes or until toothpick inserted into middle comes out clean.  Serve warm with peanut butter or just plain.  This would also taste great with 1/2 cup of frozen vanilla yogurt for a dessert.

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