Cucumber Mint Sangria

Cucumber Mint Sangria

Makes 1 Large Pitcher

1 Cucumber, Small Dice

3 Cups White Grape Juice or White Juice Blend
5-6 Sprigs of Mint
1 Bottle of Riesling or Pinot Grigio
½ C Triple Sec
½ C Brandy

Stir all together.  Marinate for 6-8 hours for a stronger cucumber flavor. 

Bacon Pecan Banana Split

You read that correctly, my friends.  I love a little bacon in my desserts so I figured, why not a banana split? I wrote the recipe below for 1 serving only, to make it easier to adapt for more people.  I hope that you enjoy!

Bacon Pecan Banana Split
Serves 1

2-3 Scoops of Vanilla Ice Cream
2 Slices of Cooked Bacon, Lightly Crumbled
1 Banana, Cut Longways
1T Chopped Pecans
1 T Maple Syrup

Scoop the ice cream into the middle of the bowl with the bananas around the edges.  Sprinkle pecans on top and drizzle with maple syrup.

Healthy Vegan Cookies & Bars

Eww... Vegan??? Healthy???......Don’t be afraid! These cookies are made without any dairy, granulated sugar or oil but are still somehow super delicious.  They’re guilt free and also freeze well so you can pull them out when you’re craving something sweet.


 

Banana Oat Breakfast Cookies

Makes 25-30 Cookies

2 Bananas

1 C Chopped Walnuts or Pecans

1 T Vanilla

2 C Rolled Oats

1 Orange, Zested and Juiced

1 t Baking Soda

½ t Cinnamon

1 C Raisins

½ C Chopped Dried Apricots

½ C Dried Cranberries

Preheat the oven to 350 degrees.

Mush the bananas with a fork. Add the remaining ingredients until well blended.

Line a cookie sheet with parchment paper. Scoop out the cookies with about an inch between each other.  A small ice cream scoop works best.  Bake for about 10-12 minutes. 

*I happened to find quinoa flakes at Whole Foods Market and was able to substitute 1 cup of them for 1 cup of the oats. This is a great option if you’re able to find them.

No Bake PB & J Bars

1 ½ C Non-salted Peanuts

1 ½ C Rolled Oats

1 C Dried Dates

Warm Water

10 Oz No Sugar Added Jam

Blend the peanuts, dates, and about 2T warm water in a food processor.  It should be like a little moist, like a paste, so you may need to add a few more tablespoons of water.

Spread all but about ½ cup into a small pan and press down firmly.  Evenly spread the jam over the top.  Sprinkle the remaining peanut mixture over the top.  Let it set in the refrigerator for about an hour.  Cut and serve.

 

Sweet Potato Pecan Cookies

Makes 25-30 Cookies

2 C Pecans

½ C Rolled Oats

1 C Whole Wheat Flour

1 t Baking Soda

½ t Cinnamon

½ t Ground Ginger

¼ t Nutmeg

1 C Canned Sweet Potato (or Pumpkin if you can’t find it)

1 Orange, Zested and Juiced

1 T Vanilla

1 C Raisins 

Preheat the oven to 350 degrees.

Grind pecans and dates in a food processor.  Put into a bowl and mix remaining dry ingredients in with it. Add remaining ingredients together.

 

Line a cookie sheet with parchment paper. Scoop out the cookies with about an inch between each other.  A small ice cream scoop works best.  Bake for about 15-18 minutes.

As some of you my know, I have a rabbit. Well, these are a treat that I also get to share with her because they're animal friendly. We like to share fruits & veggies, so these cookies are a nice change. Try them with your pet too!