Edible Cookie Dough for 1 {healthy, gluten free, low carb}

Who doesn't love cookie dough???  Seriously, cookie dough is yum!  Now, a low carb Healthy Edible (aka egg free) Chocolate Chip Cookie Dough may be the best thing since cookie dough ice cream.  

Holiday seasons are always so tough in regards to the amount of sweets lying around.  With the new year it's always nice to start it off on the right foot with your nutrition.  However, I am definitely not a fan of depriving myself; it just makes me binge and want more of what ever I am being deprived of.  I can't say that I won't eat any sugar, but I can say I am going to make healthier treat options.  I am a big fan of healthier options.  

This Edible Cookie Dough for 1 is a quick and easy treat you can make.  I used a combination of brown coconut sugar and the KetoseSweet Steviva granulated sugars as healthier options.  Both are low carb and low calorie (KetoseSweet has 1 calorie) sugars.  I personally found using a combination of sugars (especially in regards to sugar substitutes) helps with flavor as well as avoiding a sometimes bitter taste that occurs with sugar substitutes. 

This Healthy Edible Cookie Dough recipe is super quick and easy to make (10 minutes tops) and will definitely help satisfy any sweet cravings. 

I was lucky enough to be given some KetoseSweet Steviva Granulated Sugar to participate in a little recipe challenge.  Baking and creating with something new is right up my alley. Baking and creating with something that is new and healthy is definitely mind kind of fun. I loved experimenting and having fun with a product I knew wasn't going to completely derail my fitness and healthy living goals.  KetoseSweet by Steviva is a keto friendly sweetener.  

For more up to date Steviva products you can follow them on Facebook, Twitter, Instagram, and Pinterest.  
    
Happy Healthy Delicious Treat Making and Eating! 


Healthy Edible Chocolate Chip Cookie Dough
Recipe: Alohamora
Active Time: 10 minutes
Servings: 1 or about 1/2 cup

Ingredients:
1/3 c. and 1 Tbsp oats (quick or old fashioned)
2 Tbsp butter, softened
1 1/2 Tbsp *KetoseSweet Steviva Granulated Sugar
1 1/2 Tbsp brown coconut sugar
1/4 tsp vanilla
pinch of salt (approx 1/16 tsp)
dash of cinnamon, ground
1 tsp milk
3 1/2 Tbsp dark chocolate chips (or any chips of your choosing)

Directions: 

1. Ground oats in a blender or food processor to make oat flour. 
2. Add the oat flour, butter, sugars, vanilla, salt, and cinnamon to a stand mixer or a bowl.
3. Combine the bowl ingredients and add the milk as your stand mixer is mixing or as you are stirring.  You may need to scrape the bowl or the mixing paddle to ensure everything is well combined.  
4. Finally, add the chocolate chips and mix until just combined. 
5. Spoon cookie dough into a small bowl or serving dish and enjoy.
6. Cookie dough can be covered or placed in an airtight container in the refrigerator for up to 1 week. 

If you don't have KetoseSweet Steviva, though you should definitely think of it as an option, you can use another healthy sugar substitute or plan sugar at the same ratio. 

Homemade Vanilla Ice Cream {gluten free, egg free}

I've always thought vanilla ice cream to be boring.  I always wanted a chocolate based ice cream, or mix-ins at the least.  I never thought plain vanilla ice cream was worth the calories.  I used to think that... until my husband created the absolute best and perfect homemade vanilla ice cream recipe.  

This ice cream is not only absolutely amazing, but it is lower in fat than other ice creams. Bonus!  

Plus, if you follow my easy peasy Diet Tip you'll get to have a treat, but you won't over indulge.  

The Diet Tip for today is, use ice cream cones rather than bowls.  Each night you want a treat, place 1 scoop into a cone.  The cone is more fun to eat, and you will only treat yourself to a little treat rather than an entire bowl of ice cream that most of us fill up way too much.
    

The other benefit with a delicious Vanilla Ice Cream recipe is you can add fresh fruit (or other not so diet friendly mix-ins) for a simple yet very summer like dish.  We went to a farm nearby and picked peaches as a family.  The kids had a blast, and the fresh peaches to gobble up makes everyone happy.

You definitely need this recipe, just like you definitely need an ice cream maker.  We love this Cuisinart one. 

Vanilla Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
1 1/2 c. heavy whipping cream
1 1/2 c. milk (we use skim, but whatever you want)
3/4 c. white sugar
pinch of salt
1 tsp vanilla

Directions: 

1. In a small bowl mix all of the ingredients together.
2. Cover and place it in the fridge for at least 2 hours; the longer you place the mixture in the refrigerator the creamier the ice cream will be.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker bowl.  The bowl we use is kept in the freezer so it is good and frozen when we need it.  We have noticed our Cuisinart bowl needs to be in the freezer for longer than 10 hours.  Let the ice cream maker do all of the work for 20-30 minutes.  
4. Your ice cream will be soft serve at this point.  We always enjoy a scoop now, and then place the rest in an airtight container in the freezer.  The hard ice cream will set in about 8 hours.
5. Enjoy! 
6. Store leftovers in the freezer in that airtight container. 

Happy Delicious Hard Not to Love Vanilla Ice Cream eating! 

Cinnamon Ice Cream {Egg, Nut, and Gluten Free}

When I shared the oh so delicious Pumpkin Ice Cream recipe with you I shared how far ice cream makers have come.  I even included our ice cream maker on My Favorite Kitchen Toys, I mean Tools, of 2016. 

We have been exploring with many ice cream flavors, and today I am sharing another amazing one.  Cinnamon Ice Cream, I honestly never knew how delicious cinnamon ice cream could be until we made this one.  Before, if I had been at an ice cream parlor I would've never selected it, but now this ice cream is one of my favorites.  It's amazing. 

As a bonus, this ice cream is a little healthier than store bought ice cream b/c of the extra milk we added instead of heavy cream. Tho, we probably ruined our healthier aspect by adding some crunch in the ice cream through the Cinnamon Bun Oreos (Golden tastes delicious as well).  I guess you can't win them all.  ;) 

If you are wanting this to be gluten free be sure to leave out the cookies, or add GF cookies. 

Cinnamon Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
2 c. heavy whipping cream
1 c. milk (we use skim, but whatever you have)
3/4 c. sugar
1 1/2 tsp cinnamon
1/4 tsp vanilla

Optional Mix-Ins: 
10-15 crushed Golden Oreo or Cinnamon Bun Oreo cookies

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours the longer you leave it in the fridge the creamier the ice cream.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Pie Crust Cookies

My Grandma, who I share a name with, died just over 6 years ago.  I've missed her, but this past month I have been thinking a lot more about her.  My Grandma was an amazing cook.  Her simple peas and carrots were amazing. Her turkey sandwiches were the best ever.  I even loved her meat loaf sandwiches, and those normally sound not super appealing.  

My Gma was the best pie baker ever.  Her pumpkin pie and banana cream pie were my absolute favorite pies she made.  I am currently attempting to master her banana cream pie.  My Gma was a pie baker, not a cookie baker.  She didn't eat chocolate, it made her sick, so the only cookies she ever made were these Oatmeal Cookies and these Pie Crust Cookies.  

My Gma made a lot of pies, and with any and all pie dough leftovers she made these cookies.  I loved walking into Grandma's kitchen and sneaking a pie crust cookie.  

Now, I know some amazingly creative people cut their pie crust cookies into exotic shapes like pumpkins, trees, and leaves.  However, with my Gma nostalgia as of late I wanted to make and share these pie crust cookies just like Grandma made them.  Plus, we all don't need to go Pinterest extreme; these are probably more delicious b/c of how simple, light, and flaky they are.  

With Thanksgiving this week I wanted to make sure you had this recipe.  It's a big pie week, and this is the absolute best way to use any and all leftover pie crust dough. 

If you are making your own crust please make this one.  This pie crust is so simple and easy to make, and it makes such a delicious and flaky crust.  This pie crust is just as easy as buying a store bough crust, but it tastes a million times better.  So much yumminess!   

Pie Crust Cookies
Recipe: Alohamora inspired by Grandma
Active Time: 10 minutes
Inactive Time: 15 minutes
Servings: varies on your leftover amount. 

Ingredients: 
Pie crust dough
2 Tbsp sugar
1 tsp cinnamon or pumpkin pie spice

Directions:

1. Preheat your oven to 350 degrees. 
2. Make the pie crust dough.  This recipe is my absolute favorite for an easy, light, and flaky crust.
3. Roll out any leftover pie crust dough to the same level of thickness as you did for your pie into a circular or rectangular shape.  
4. Pick up the dough and place it in a 9 inch round cake pan (just like my Gma always did it), or any metal pie pan or cookie sheet.
5. In a small bowl or ramekin mix the sugar and cinnamon together.  If you are going for festive pumpkin flavors a mixture of sugar and pumpkin pie spice is delicious as well.   
6. Sprinkle the top of your pie crust cookies with your sugar and spice mixture.  Don't use all of it, but use as much as you want.  I usually use about 2/3rds.  
7. Use a knife or a pizza cutter and slice your cookies into small squares or whatever shapes you desire.
8. Bake your pie crust cookies at 350 degrees for 12-15 minutes until a light golden color.  Don't over cook the cookies.  
9. Remove the cookies from the oven and sprinkle the remaining sugar and spice mixture on top.  This extra sprinkling isn't necessary, but I feel it gives the cookies an extra level of deliciousness.  
10. Enjoy your cookies hot, warm, or cold.  
11. Store leftovers in an airtight container. 

Happy Simply Delicious Pie Crust Cookies Eating! 

Pumpkin Ice Cream {Egg, Nut, and Gluten Free}

This Pumpkin Ice Cream is amazing. Seriously. 

Way back in the day, back in college, I bought an ice cream maker.  I thought homemade ice cream sounded so fun, ideal, and delicious.  Way back in those college days (18 years ago I started college, eek) I bought an ice cream maker that required lots of ice and rock salt.  Making the ice cream was difficult b/c I could never get the right ratio of ice and salt, and the ice cream never turned out great.  I gave that maker away... way back in those college days.  It was a bit of a disappointment. 

However, technology has come a long way in the homemade ice cream department.  I decided we didn't have enough kitchen appliances, and felt we needed to try out this new technology.  We got this Cuisinart one, and we are absolutely loving it.  No ice or salt involved; you only have to freeze the bowl before using it.  It's genius, awesome, and works like a charm. 

B/c it is still too hot here in AZ (last week it was 100 degrees still... ugh!) we eat ice cream year round to cool off.  However, in my Colorado, Utah, and North Carolina days we still enjoyed ice cream in the Fall and Winter b/c ice cream tastes delicious year round.

What better way to celebrate Halloween, Thanksgiving, or Fall in general than with Pumpkin Ice Cream!  Happy delicious eating season and ... Happy Halloween!

May November, and your life, be full of pumpkin ice cream and other delicious treats. 

Oh, I almost forgot, we stirred in a some of Sprouts Pumpkin Cheesecake cookies into the ice cream after it is was all made. These cookies are amazing, like hello really delicious, and when mixed in the ice cream adds some serious yumminess.  

You could also stir candied walnuts or pecans if you so desire, or nothing.  It's amazing on its own, and it hits the WOW factor with mix-ins.

Enjoy this simple easy recipe!  

Pumpkin Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
1 1/2 c. heavy whipping cream
3/4 c. milk (we use skim, but whatever you want)
3/4 c. pumpkin puree
1 c. brown sugar
2 tsp pumpkin pie spice
1/4 tsp vanilla
1/4 tsp salt

Optional Mix-Ins: 
5 crushed Pumpkin Cheesecake cookies
1/3 c. candied walnuts or pecans

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Happy Halloween! and Happy Pumpkin Ice Cream eating!

Roasted Turkey Sausage and Veggies {Healthy} {30 Minute Meal}

Summer time is busy; it's far busier than I ever thought it would be.  Sure, the kids aren't waking up early for preschool (next year will be our first year of Kindergarten) but there's a lot of "fun" that goes on.  

We're so busy going to swim lessons, museums, the library, feeding ducks, and more that we don't have a lot of time for cooking dinner.  

However, this Roasted Turkey Sausage and Veggies meal is the perfect busy day meal and has saved me so far this summer.

It's full of vegetables (loads of zucchini and squash if you have a garden), and it is full of flavorful turkey sausage aka fancy hot dogs according to my kids. 

Really this meal is delicious and kids are big fans; parents as well are big fans of this quick and healthy dinner.  It's a winner. 

Roasted Turkey Sausage and Vegetables
Recipe: Alohamora
Active Time: 10-20 minutes
Inactive Time: 15 minutes
Servings: 4-6 people

Ingredients: 
1 tsp olive oil
2 cloves garlic, minced
1/3 c. onion, diced
1 lg potato (or 2 small potatoes), diced
1 c. carrots, diced
1 yellow squash, chopped
1 zucchini squash, chopped
1 bell pepper, chopped 
1/8 tsp salt
dash pepper
1/4 tsp dried basil
1/4 tsp dried rosemary

1 tsp olive oil
1 pkg (13-14 oz) turkey polska/Polish sausage, or pre-cooked sausage of choice, sliced
dash dried basil
dash dried rosemary

Directions: 

1. Line a large pan with aluminum foil and spray with olive oil spray.  Preheat oven to 400 degrees.
2. In a large pan heat the olive oil, garlic, and onion together over medium heat.  
3. Add the potato and carrots together and saute for about 5 minutes.  I like to cut the other veggies while these are cooking.  
4. Add the squash, zucchini, and bell pepper to the pan and saute.  Add the spices salt, pepper, basil, and rosemary to the vegetables and saute for another 5-7 minutes.  You can add any and as much vegetables as you desire.  The harder the vegetable the earlier you add it to the pan. 
5. When the potatoes and carrots are mostly cooked (not all the way soft) remove the vegetables from the pan and pour them into the foil lined pan. 
6. Add more olive oil and the sausage to the frying pan and saute the sausage over medium heat for approximately 5 minutes or until it is smelling delicious and slightly crispy.  Add the spices to the sausage and stir to combine everything. 
7. Pour the sausage on the vegetables and evenly spread the sausage and veggies out on the large sheet pan. 
8. Place the pan in the oven and cook the sausage and veggies together for 15 minutes at 400 degrees. 
9. When vegetables (potatoes and carrots) are cooked remove the pan from the oven and enjoy while hot. 
10. Store leftovers in the refrigerator.  This makes some delicious leftovers.  

Happy Quick to Make and Healthy Roasted Turkey Sausage and Veggies eating! 

   

20 Minute Chocolate Ice Cream {Healthy} {Vegan} {Paleo}

Oh man, it has been a week for me.  Last Thursday night I was in a high speed car accident on the freeway and then the other two cars involved in the accident drove away. Not cool!  There was a trip to the ER and a totaled car, but I am luckily and grateful to be walking.  

I also just got back from a family vacation.  We went to Coronado Island, and this is one of my very favorite beaches and towns ever.  If I could afford to live there I would; if I could afford to stay at Hotel Del I would.  There are a lot of "ifs" when it comes to Coronado, but there are some things that aren't even questioned.  

Coronado Island has the best family beach I've been to in California.  Another without a doubt Coronado is the Moo Time Creamery.  The Moo Time Creamery has the absolute best ice cream; I'm not even a huge coconut fan, but I fell in love with the coconut ice cream here the first time I came.  I have since had several different flavors, and I've loved all of them.  The peanut butter ice cream from this trip was amazing!.  If you go to Coronado Island you must stop for a treat at Moo Time Creamery, and if you are really living the dream you'll go there more than once.  They have two locations on the island. 

My kiddos had been requesting a beach trip for months now.  We planned a trip to Coronado and of course planned an ice cream stop as well.  My kiddos have now been introduced the best of Coronado Island; it'll be hard to live up to this family vacation from here on out.  

While on vacation we had really great burgers at Cali O' Burger and the most amazing Veggie Bowl I've ever had (b/c I crave veggies on vacation, and you know that if you follow me on Instagram @alohamoraopenabook) at Kitchen in the Desert Cafe in 29 Palms. 

If you are ever on your way to Joshua Tree National Park you must stop at this restaurant for the most amazing and flavorful food.  It may be in a sketchy location, the back of a Mobil gas station/liquor store, but the food is worth it all.  I also hear the smoothies are amazing as well. 

I crave vegetables when on vacation b/c I never get enough, and when I come home from vacation I always crave healthy food and clean eating.  However, it's a holiday weekend with friends and families gathering.

Memorial weekend is usually a time to remember the sacrifices others have made as well as spend time with loved ones.  When I lived in Denver I always ran the Bolder Boulder, one of my favorite 10k races, on Memorial Day.  Now in AZ I spend time with family and usually cook out on the grill.  Both make for a great day.  

Since we just got home from vacation I'll make sure we are grilling vegetables along with the meat, but I'll also make sure we have a treat.  I always need a treat.

This Healthy Chocolate Ice Cream can be made in 20 minutes and is Vegan and Paleo Friendly.  Basically, it is a diet friendly dessert that you will be absolutely amazed with how delicious it tastes.  This ice cream is rich and chocolaty goodness with no processed sugar or dairy.  This ice cream is one of my favorite treats; I've even been known to bring it to girl's night... and they all loved it as well. 

You should include this quick and easy dessert to your weekend... even if the ingredients sound a bit bizarre. 

Healthy Chocolate Ice Cream in 20 Minutes
Recipe: Alohamora slightly adapted Perry's Plate
Active Time: 20 minutes
Inactive Time: 0
Servings: About 3 1/2 cups

Ingredients: 
2/3 c. almond milk
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 avocado
1/4 c. honey
1 tray ice cubes (approximately 3 1/2 cups)

Directions: 

1. Place everything, but the ice, in a blender (I love my Blendtec) in the order listed and blend until smooth.  Add more honey according to your taste, but I felt 1/4 c. was plenty. 
2. Add the tray, or 3 1/2 cups, of ice and blend until smooth and combined. 
3. Serve right away or freeze in an airtight container and serve within an hour or 2 hours max.  B/c of the avocados I have not trusted to leave this ice cream overnight in my freezer, but I did have a friend who kept it overnight in an airtight container and she said it was delicious still. 
4. Personally, I don't believe in storing it overnight, but I do believe in being gluttonous with this healthy ice cream dessert.  I promise you won't feel guilty, but instead you will feel happy.  

Happy 20 Minute Healthy Chocolate Ice Cream eating! 

Alice in Wonderland "Eat Me" Peanut Butter Chocolate Chip Shortbread Cookies

AMAZING!  Seriously, these shortbread, aka egg free, cookies are the best shortbread cookies known to mankind.  These Splintered/Alice in Wonderland  inspired "Eat Me" Peanut Butter Chocolate Chip Cookies are the perfect make-ahead cookies that have the smoothest melt in your mouth texture.  So yummy! 

I made these cookies for our book club since Splintered by A. G. Howard is a modern Alice in a Wonderland with a twist, and in the original story Alice eats a cake that says Eat Me to help her grow again.  Though, Alice had a cake with currant, and that sounded okay.  However, a Peanut Butter Chocolate Chip Shortbread Cookie sounded divine.  

I also felt a shortbread cookie was an English treat, and the author, Lewis Carroll (his pseudonym), was inspired for this story while riding on the Isis river in England.  Congratulations, you have now, hopefully, successfully followed my reasoning for why these amazing cookies were a must for book club night.  

I really felt book club was delicious. If you missed my other Splintered book club recipes here they are: 

• "Grow Me" Spinach Artichoke Parmesan Stuffed Mushrooms
• "Shrink Me" Mushroom Shaped Sugar Cookies
• "Drink Me" Amazing Lemon Water

Basically, I just wish you all could be in our book club.  Anyone in AZ want to come? 

"Eat Me" Peanut Butter Chocolate Chip Shortbread Cookies

Recipe: Alohamora adapted from The View From Great Island

Active Time: 20 minutes

Inactive Time: 3 hours or 20 minutes + chill time

Servings: 1 1/2 dozen

Ingredients: 

1/2 c. butter, softened

1/2 c. peanut butter, creamy

3/4 tsp vanilla extract

1 1/4 c. flour, all purpose unbleached

1/3 c. powdered sugar/confectioner's sugar

1/4 tsp salt

3/4 c. milk chocolate chips

Directions: 

1. In a medium to large bowl or a stand mixer cream the butter and peanut butter together until creamy and well combined. 
2. Add the vanilla and mix until combined. 
3. Add the flour, sugar, and salt to the butter mixture and mix until it just comes together and no longer crumbly. 
4. Add the chocolate chips and mix until just combined. If the dough is too greasy add no more than a 1/4 cup of flour more and mix until combined. 
5. Pull the dough out of the bowl and place it onto a piece of waxed paper that is about a foot in length.  Using your hands form the dough into a log.  I usually make mine about 8 inches long and 3 inches or so in diameter.  If the batter is a bit crumbly you may need to use your hands to pull the dough together; just press the crumbly pieces into the log and work your hands up and down the log to make sure the dough holds it's shape.  Roll the dough log up into the waxed paper smoothing the log shape as you go.  Twist the ends and secure them with a rubber band.  Refrigerate the cookie dough for at least 2 1/2 hours or overnight. 
6. When the dough has chilled preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper or silicone baking mats.  
7. Place your chilled dough onto a cutting board, roll it out of the paper, and use a sharp knife to cut the log into slices about 1/4 to 1/3 inch thick.  Don't worry if a slice crumbles a little, just push it back together; you are going for delicious here, not perfection. 
8. Back your cookies at 350 for 10-11 minutes depending on how thick your cookies are.  The cookies will be barely browned on the edges and possibly look a little undone in the middle.  That's okay, they will finish cooking on the pan outside of the oven.  To keep the smooth melt in your mouth texture you want to be sure to not over bake these cookies. 
9. Let the cookies cool on the pan outside of the oven.  If you would like your can transfer the cookies to a cooling rack.  
10. Enjoy your melt in your mouth amazing pb chocolate chip shortbread cookies. 
11. Store leftovers in an airtight container on the stove, they keep for at least a week.  We've never had them last any longer than that.  :). 

Happy Amazing "Eat Me" Peanut Butter Chocolate Chip Shortbread Cookie eating, and happy fun Alice in Wonderland or Splintered book clubs, parties, or gatherings.  

Crunchy Baked Spiced Chickpeas {Gluten Free} {Healthy}

If you are looking for a healthy protein filled snack give some of these Crunchy Crispy Spiced Chickpeas a try.  They are super quick and easy to make using canned garbanzo beans, and they are baked for ideal crunch while still being incredibly flavorful.

I love to snack on these spiced beans, but I also love to add them to my salad in replace of or as a healthy alternative to a crouton.  These beans are gluten free and all around allergy free, and they make any salad a bit more delicious. 

I personally think these Spiced Crispy Chickpeas are amazing warm straight from the oven, but they are delicious cold on a salad as well.  Basically they are the perfect diet friendly food.   Yum!

Spiced Crunchy Chickpeas
Recipe: Alohamora adapted from FoodiePhysician
Active Time: 10 minutes
Inactive Time: 45 minutes
Servings: 3-5

Ingredients: 
2 cans (15oz) chickpeas/garbanzo beans, rinsed and drained
2 Tbsp olive oil
1 1/2 tsp paprika
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt

Directions: 

1. Preheat oven to 400 degrees and line a cookie/baking sheet with aluminum foil. 
2. Place the rinsed and drained chickpeas/garbanzo beans on a kitchen towel and dry them.  I removed any outer shells that had fallen off. 
3. Place the beans in a bowl, and add the olive oil and spices to the chickpeas/garbanzo beans.  Stir to combine everything. 
4. Pour the spiced chickpeas onto the prepared baking sheet and distribute them into a flat even layer. 
5. Bake the chickpeas at 400 degrees for 40-50 minutes until they are crispy and crunchy.  I prefer them more crunchy so I baked them longer. 
6. I like the chickpeas warm and crunchy, but they are delicious cooled as well.  Store cooled spiced crispy chickpeas in an airtight container on the counter. 
7. Enjoy!
8. This healthy snack stores for at least 2 weeks.  

Happy Healthy Snack and Salad Topping Eating!   

Brie, Bacon, Garlic, and Sun Dried Tomatoes Cheese Dip {Easy} {Quick 30 Minute} and Super Bowl 50 Party Dip Menu

I have no problem serving a dip as dinner.  Yes, I am that kind of a mother and wife, and it isn't just the result of feeling slightly stressed from working part-time and having 3 children.  I've been having dip for dinner since my college days.  

Sure, my Mom may be disappointed in my proper dinner/mothering skills, but... dip is oh so delicious.

We've had this oh so Easy Brie Cheese Dip with Bacon, Garlic and Sun Dried Tomatoes a couple time this past week.  It's delicious and I had to "master the recipe." :) 

Luckily, my husband is just as supportive of testing recipes as well as eating an appetizer for dinner.  We really are a match made in heaven.

Grab some Brie at Costco (a great price) or anywhere else and quick and easy whip up this fancy and elegant sounding appetizer in a flash.  You'll be able to get this dip on the table in 30 minutes.  Go ahead and enjoy it's deliciousness with a sliced baguette, chips, crackers, or toasted cubed french bread.  

Brie, Bacon, Garlic and Sun Dried Tomatoes Dip 
{Quick and Easy}
Recipe: Alohamora 
Active Time: 10 minutes
Inactive Time: 20-30 minutes
Servings: 6-8

Ingredients:
1 (8oz) brie, cubed
3 cloves garlic, minced
1/2 c. sun dried tomatoes, drained and diced
1/3 c. bacon, chopped or bits
Serve with: french bread cubed and toasted, crackers, chips, or baguette slices

Directions: 

1. Preheat your oven to 325 degrees and spray or grease a small oven safe bowl. If you want to toast your bread for the dip, throw your bread on a pan and stick it in the oven while it is preheating.  You can easily spray or brush on some olive oil to get a good toastiness.
2. Cube your brie on a cutting board. You can barely cut off the rind (the harder crust like part) if you don't like it.  Some people think the rind is bitter, but I honestly can't tasted much of a difference. Cube the brie.
3. In a small bowl mix the garlic, sun dried tomatoes, and bacon together. 
4. In the greased bowl layer half of the garlic sun dried tomatoes mixture on the bottom.  Pour all of the cubed brie on top, and then the other half of the garlic tomatoes mixture.  
5. Place the bowl in the oven and bake the dip at 325 for 20-25 minutes until it is completely melted.  After 10 minutes stir the cheese dip and return it to the oven for the remaining time.
6. Serve the brie dip hot with crackers, chips or bread. 
7. Enjoy! 
8. Store leftovers in the refrigerator in a sealed container.  I prefer to reheat it in the oven rather than the microwave, but either works.  To be honest, I'll be surprised if you have any leftover. 

Happy Delicious Brie Bacon Garlic and Sun Dried Tomatoes Dip eating! 

Happy Game Day, Super Bowl 50 Watching!  

Go Broncos! :)

Some of my other favorite Game Day Dips are... 

Simply Guacamole- I eat this guacamole at least once a week, if not 3 or 4 times. It is Simply Delicious! 

Restaurant Style White Queso Dip- So Yum!

Colorado Caviar- Bean Salad and Dip- Maybe I should call it Bronco Caviar- Healthy, Gluten Free, and Delicious! 

Skinny Roasted Red Pepper and Black Bean Dip- Healthy dip with some amazing flavors! Love dips that are diet friendly!

Pizza Dip- Pizza is good, but Pizza Dip is fun for a party and gluten free. 

Vegetarian Fajita Dip- Fajitas are good, but Fajita Dip is more fun for a party. :) 

Quick and Healthy Spinach Bean Dip- This dip is popular for a reason.  So easy to make and so very delicious! 

Whether you are throwing a Super Bowl Party or just a party with the family at home, at least one of the above dips should make your party that much better.  

Who are you cheering for Sunday?