For the next couple weeks I will be featuring recipes using NuNaturals no calorie sweetener. Learn more about their new products here. As soon as I saw there new chocolate liquid sweetener I immediately thought of hot chocolate. Its been snowing here for 3 days now and our apartment was 50 F when we came home yesterday! However, I have a hard time justifying drinking 150+ calories for a moment of warmth and pleasure. Try this simple low calorie, dairy free option that will hit the spot without lots of calories! 

Ingredients
1 cup 40 calorie almond milk 
1 tablespoon cocoa powder 
7-15 drops NuNaturals Chocolate NuStevia liquid sweetener

Directions
1. Add milk to sauce pan and heat over medium heat. 
2. Whisk in cocoa powder and 7 drops of sweetener. 
3. If you like a sweeter drink add a few more drops to make it just the way you like it! 
4. Enjoy!

A little treat now and then is good for the soul and our state of mind. Studies actually show that extremely restricting foods (ie denying yourself off all desserts) will actually backfire in the long run. We crave what we can't have, and those intense cravings often  cause us to binge eat. To prevent those cravings and binge eating enjoy one or two of these whole grain cookies! 

Ingredients
1 cup shortening
1 cup brown sugar
1 cup white sugar 
2 eggs
 1-2 teaspoons vanilla 
1 1/2 cups flour (whole wheat if you want 100% whole grain)
1 teaspoon salt
1 teaspoon baking soda
3 cups oats (quick or old fashioned) 
1/2 cup crasins (optional) 

Directions 
1. Cream shortening and sugars in large mixing bowl. 
2. Add eggs and vanilla and mix. 
3. Add flour, salt, and baking soda and mix until combined. 
4. Add oats (and crasins) and mix until combined. 
5. Drop onto greased cookie sheet by teaspoon full. 
6. Bake at 350 F for 10-12 minutes (don't over bake). 
7. Remove from cookie sheet and let cool. 
8. Enjoy your cookie knowing you are getting some great fiber and whole grains! 

Today was a dreary, gloomy day that needed some spicing up. To keep life interesting we had a winter picnic complete with mind blowing grilled cheese and a side of sweet potato fries! Try this amazing sandwich! 
Ingredients
2 slices whole grain bread
3 very thin tomato slices
1/2 an avocado
1 teaspoon balsamic vinegar
2 tablespoons onion 
1 teaspoon minced garlic 
2 slices cheese (colby jack, swiss, 
1 tablespoon pesto 
1 tablespoon butter

Directions
1. Sauté the onion and garlic with a little bit of butter and the balsamic vinegar.  
2. Put your toppings on your bread (putting it in the order of pesto, cheese, tomato, onion/garlic mix, avocado, cheese, pesto works well to hold it together). 
2. Now you know what to do, butter and grill! 

Hands down the best tomato soup recipe (if I do say so myself) adapted it from a Better Homes and Garden recipe. Adding the pepper really enhances the flavor of the soup and is what makes it amazing. Add some fresh whole grain bread and you have a nutritious dinner for a rainy day in Provo! 
Ingredients
3 medium tomatoes, cut up*
1 pepper (red, green, or yellow)
1 3/4 c water
1/2 c chopped medium onion 
3 cloves of garlic
1-2 stalks chopped celery 
1 6-oz can of tomato paste 
2 tablespoons basil
1 tablespoon oregano
1 teaspoon ground black pepper 
2 teaspoon  instant chicken bouillon granules
2 teaspoon lime juice or lemon juice
1 teaspoon sugar

Directions
1. In a large saucepan combine fresh tomatoes, water, onion, garlic, celery, tomato paste, basil, oregano, pepper,  bouillon granules, lime juice/lemon juice,  and sugar.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 20 minutes or till celery and onion are very tender.  Cool slightly.
4. Place half of the tomato mixture in a blender container or food processor bowl.  Cover and blend or process until smooth.  Repeat with the remaining mixture.
5. Return all to the saucepan; heat through. 

*If you want a smoother soup skin and seed the tomatoes. If you want the extra fiber leave the tomatoes whole. 

I know this is not an original concept or anything unique, but I have loved this salad. It started out as a throw-together-whatever-we-have salad and has ended up a family favorite. Sorry the ingredients aren't very specific. I usually don't cook with recipes, I cook with pictures (which could explain the
lack of recipes on our recipe blog...).


 
Ingredients
1-2 TBS olive oil
1-2 large peppers or 4-5 small peppers (red, yellow, orange)
2-3 cloves minced garlic
1 small onion, chopped or sliced 
1-2 TBS taco seasoning 
1/2-1 cup frozen corn
1 can black beans, rinsed and drained
1 head green leaf lettuce, rinsed, dried and shredded
1/4 cup fresh mozzarella, diced
1/4-1/3 cup low fat ranch dressing

Directions
1. Sauté onion, peppers, and garlic in olive oil until peppers begin to become tender.

2. Add rinsed black beans, frozen corn, and taco seasoning and sauté  until warmed through.

3. Place lettuce, ranch,  and mozzarella in large bowl.

4. Add bean, pepper and corn mixture to lettuce. Bean mixture can either be added warm, room temperature, or cold, as is your preference.

5. Toss salad and serve.

Very quick and easy, delicious, low fat, good protein, dinner great for summer.

Ingredients
3-4 frozen bananas
1 TBS coco powder

 Possible Add-ins 
Carmel
Nuts
Chocolate chunks
Sprinkles
Granola
Fruit
Bananas (just kidding)

Directions
1. Chop bananas in to 1/2" pieces and put in blender (you may want to cut them before you freeze them. I didn't have a problem cutting and blending them frozen but the person who I got the recipe from did).

2. Blend (you will have to stir the larger chunks to the bottom at
times).

3. Add coco powder and blend.

4. Serve as soft serve ice cream or put it back in the freezer for a bit if you'd like it harder (for ice cream cones).

Adding frozen strawberries, mango, or other fruit to make a variety of delicious healthy flavors. Good luck if you try this recipe and let me know if you find any really great add-ins or uses for this recipe!