A friend recently passed me this recipe for Flourless Chocolate Cookies, and she told me to try them. I am always willing to try any new flourless or gluten free recipe, especially when it comes to dessert. She was absolutely correct when she said they were simple as can be. If you’re on a gluten-free diet or trying to watch your flour intake, these are perfect for you. Feel free to double the recipe because they go really fast. Just be sure to store them in a cool, dry place. These cookies would also be wonderful served on Passover so stash this one away for next spring.
I am so excited to announce my partnership with CanolaInfo for their 2011 World Heart Day campaign. As part of my work with them, I created the “Home is Where the Heart is” Recipe Collection, which includes six simple, family-friendly, and heart-healthy recipes (such as these brownies above).
World Heart Day, observed on Sept. 29, was created by the World Heart Federation to encourage heart-healthy habits from regular exercise to nutritious eating. Heart disease remains the world’s number one killer and the World Heart Federation is dedicated to leading the fight against it along with stroke. Together with the World Heart Federation, CanolaInfo is helping to inform the public on ways to prevent this disease by providing heart-healthy tips, recipes, publications and more.
Besides the recipe collection, I am working with CanolaInfo on some social media events over the next month. On Sept. 1 from 12-1 PM CST, I will be participating in my first ever “Twitterview!” The folks at @CanolaInfo will be interviewing me (@alisonlewis) about my new recipe collection and ways I keep my family healthy and active. You can ask your own questions as well, just use #CanolaInfo. In addition, 10 lucky participants will be chosen at random to receive a free cookbook! You can RSVP for the here for the Twitterview.
In addition, on World Heart Day (Sept. 29) from 7-8 PM CST, I will host a discussion on ways to be heart smart at home from CanolaInfo’s Facebook page. I hope you will come and share your own tips and stories as well. To top it all off, 10 more of you will be chosen at random to receive a CanolaInfo Heart Health Toolkit! You can RSVP here for Canolainfo Facebook Party.
I am honored to be a part of this project. Over the next few weeks, I will be sharing my recipes from the “Home is Where the Heart Is” campaign – all of which include canola oil. Meanwhile, for more information about this healthy oil, go to www.canolainfo.org.
P.S. On Sept. 1, CanolaInfo is launching an interactive Facebook game that features my recipes! You become the chef and try to beat the clock! Check it out at Facebook.com/CanolaInfo.
I am so excited to share this recipe for Banana-Dark Chocolate Muffins. It’s a twist of my very popular banana bread recipe. What’s great about it besides the taste is that all of the ingredients can be combined in one bowl, and no mixer is needed. I use nonfat Greek yogurt which adds moisture and increases the protein. These muffins are amazing, and my kids went wild over them. I almost wasn’t able to take a picture of them before they ate them all. Enjoy these muffins for a wonderful breakfast treat, afternoon snack, lunch, or dinnertime dessert.
I get a lot of email, and I mean, a lot. So many people ask me cooking questions, nutrition questions, entrepreneur advice, blog advice, social media advice, have comments and more. Sometimes, I get the simple questions such as, “How do you keep so fit? “What do you eat all day?” etc. I thought I would share my top 10 favorite “power” foods. When I say “power”, I mean foods that I love, foods that I feel give me energy, keep me healthy and foods I can’t go without most every day.
1. Greek Yogurt-With 2.5 grams of protein per ounce and hardly any fat or carbs, what could be better? I stir honey into mine with blueberries or bananas, nuts or whole grain cereal, and I eat it for breakfast or an afternoon snack. It is so filling and tastes great (I use the nonfat or low-fat by the way). See Greek Yogurt Banana Bread
2. Blueberries-These have the highest antioxidant value of all fruit plus they have many vitamins: B, C, E, and they boost your immune system. We always have a bowl of fresh blueberries ready to grab. See Blueberry Pancakes
3. Almonds or Walnuts-These are a great heart-healthy snack filled with protein, vitamins, minerals and good for your digestive system. I don’t go one day without a handful. See Chunky Granola
4. Acai or pomegranate juice-Acai has been said to have antioxidant benefits and anti-aging properties and omega fatty acids. I think it gives me energy as well. You can buy the frozen Sambazon smoothie packs at Whole Foods, in solid bars, or in a bottle (I like the 100% Genesis Today Acai juice). See Cranberry Pomegranate Granita
5. Salmon-High in the health promoting fat, omega 3 fatty acids, high protein, and low in calories. I prefer Alaskan wild salmon. Salmon is one of my tried and true favorites. The best part of all is that my 3 kids love it too. See Salmon Burgers
6. Edamame-High in protein, fiber and calcium and low in calories and fat. I can’t get enough of these. I purchase them already shelled in the frozen section and just thaw. They are great served in a salad, as a snack or as a topping. See Edamame Salsa
7. Gold Bars-These bars are my all-time favorite snack bars. With 11 grams of protein from soy, nuts and whole grains, these satisfy my hunger as well as sugar cravings. I love them in the morning with coffee or as a snack. See Grab the Gold Bar
8. Flaxseed-High in fiber and omega 3 fatty acids, I put ground flaxseed in everything from cereal, to yogurt, granola and even as a crust on salmon or chicken. See Flaxseed Crusted Salmon
9. Arugula-High in Vitamin C and K, I love arugula for it’s peppery taste and beautiful color. Try it with golden raisins, nuts and freshly shaved Parmesan or simply topped with grilled chicken or steamed shrimp. I’m a huge fan and can’t get enough of it. See Black Eyed Pea Salad over Arugula
10. Dark Chocolate-Dark Chocolate is said to contain flavonoids so it’s heart healthy, contains antioxidants and may even reduce aging. Try Dark Chocolate Peanut Butter Cookies
With only 118 calories and 6 grams of fat, you can make these easy, delicious cookies with ease. Instead of using store-bought cookie dough, try these heavenly chocolate delights. It’s the end of June, and I’m in heavy recipe testing for Christmas cookies-just one of the perks and odd things to work on Christmas in the summer and summer in the heart of Winter.
My friend, Amy, is a longtime great friend. She was my very first blog fan and is always making great suggestions and tossing around ideas for me to consider. She recently suggested I designate a certain day of the week as “review day”, which I had been thinking about doing as well. Since she’s a huge ice cream lover, I thought I would start here. I love this cookbook “Perfect Scoop” by David Lebovitz. It has so many great recipes for ice cream, granitas, sorbets, sauces, toppings and “mixins”. One of my favorite healthier recipes in the book is Strawberry Granita. You don’t need an ice cream maker for this recipe, but if you’re looking for a new ice cream maker, check out the one below by Deni. I have it in hot pink and neon green, and it works as cool as it looks. Check out the links below for more information.
When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments.
Organic Trail Mix
Prep: 5 minutes
Yield: 6 cups
21/2 cups Oatmeal Squares
2 cups granola
2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)
1 (5.2-ounce) dried strawberries
1 (5.2-ounce) dried blueberries
1 (8.3-ounce) yogurt covered raisins
1. Combine all ingredients in a airtight container and store at room temperature.
Who would have thought it? http://www.ingredientsinc.net has a fan club on facebook! I really appreciate it, and I am amazed that in just a few weeks over 420 people have joined from all over the U.S, Australia and the Phillipines! I have been receiving so many phone calls and emails from friends and new friends about my blog.
It’s really funny. I started the blog because I had so many recipes in my files that I developed over the past 10 years, and I thought, why not share them with others? I’m also in the kitchen all of the time cooking for 3 kids, and I thought I could help others in a hurry get healthy food on the table fast. And, I hoped working on the blog would increase my photography skills, prop styling skills, food styling and writing skills. I just never imagined that I would have such a great response and that I would, or could, have created 9 television tapes in 2 months because of it. I have to admit…it’s hard work and very time-consuming. Ask any of my family members….I hope I can continue to create great content and to get the great response that you have given me.
Thanks again to the “fans”, and if you’re on facebook, I hope you will take a moment to join the club on facebook and subscribe to receive daily e-mails in the upper right hand side on my blog. Please continue to pass the blog along to your friends and family members. Best, Alison
With just 4 ingredients and about 20 minutes, you can prepare these homemade candies for your favorite Valentine. These are so easy and fabulous! Be sure to butter the pans good to prevent sticking and use wax paper after the candy has been dipped in chocolate. They disappeared in a matter of minutes at my house so I hope you will love them too! Also, thanks to http://www.tipnut.com for recommending my Valentine ideas.
Prep: 10 minutes
Cook: 10 minutes
Yield: 24 candies
1 (14-ounce) package caramels, unwrapped
2 tablespoons skim milk
2 cups chopped pecans
1 cup semisweet chocolate
1. Combine caramels and milk in a heavy saucepan; cook mixture over low heat, stirring constantly, until smooth. Stir in pecans, and drip by tablespoonfuls onto buttered baking sheets. Let stand until firm.
2. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute or until melted, stirring once.
3. Dip caramel candies into melted chocolate, allowing excess to drip; place on wax paper. let stand until firm.