Tasty Tuesday: Gluten Free Cookies

 

I LOVE the friends I have made through my “purse gig“.  I had a home party for the first time in probably six months last week.  It was one of Club Members who hasn’t had a party in two years.  We were both super excited.  I will admit, I was a little nervous too.  Memory issues tend to make me a little apprehensive.  It was wonderful…. not only is my hostess getting MEGA amounts of FREE and discounted products BUT I got to try some awesome treats.

Thank you Bobbi for remembering I was gluten free.  She made these AMAZING 4-ingredient cookies for me.  Yes, I did share and didn’t take home the whole box but I could of.  🙂

Ingredients:

• 2 ripe bananas (The ripest bananas are best.)
• 1 1/2 cups of gluten free oats
• 1/2 cup peanut butter
• 1/4-1/2 cup of chocolate chips, cranberries or raisins (your choice)

Directions:

1. Oven at 350 I line my pans with parchment paper (easy clean up and no added fat)
2. Mix all ingredients except the add ins (chips, etc) by hand.  It’s not not hard,
3. Add chips or fruit.
4. Drop by tablespoon. Makes about 18 with a 2 tablespoon scoop.
5. Bake for 20-23 minutes –  until golden brown.

I put them into the Weight Watcher’s recipe builder to see what they came out to….I did it with raisins which makes them 3 points a piece.  If you made them smaller, the points would be less.  Do you like one snack or do you feel better when you can eat a few small cookies?  You could eat just one which has protein in it but of course, I couldn’t stop at one.  LOL.

If you have any left or you want to share them with your friends at work………You can use a Thirty One Around the Clock Thermal.  It will hold not only your lunch but have room for some of those extra treats.  It is one of our most versatile totes, the Around The Clock Thermal is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a ThirtyOne-derful day!

Tasty Tuesday: Cherry Pie Oatmeal Bake

Thank you Hungry Girl for today’s recipe…

1/6th of pan: 241 calories, 6g total fat (0.5g sat fat), 336mg sodium, 37.5g carbs, 7g fiber, 6.5g sugars, 9.5g protein — SmartPoints® value 6*

Prep: 10 minutes
Cook: 35 minutes

Ingredients:

3 cups old-fashioned oats (I use gluten free)
5 natural no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
2 tsp. cinnamon
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup egg whites (about 4 large eggs’ worth)
2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup frozen unsweetened pitted dark sweet cherries, thawed, drained, chopped
3/4 oz. (about 3 tbsp.) sliced almonds

Directions:

1. Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.
2. In a large bowl, combine oats, sweetener, chia seeds, cinnamon, baking powder, and salt. Mix well.
3. In a medium-large bowl, combine almond milk, applesauce, egg whites, vanilla extract, and almond extract. Mix until uniform.
4. Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
5. Gently fold in cherries. Transfer mixture to the baking pan, and smooth out the surface.
6. Top with almonds, and lightly press them into the mixture.
7. Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS

Headed to a picnic?  Take this along in either one of these Thirty One thermals:

The Rolling Cooler keeps you cool wherever you go this season. This roomy cooler featuring wheels and a telescoping handle for easy transport was a Hostess Exclusive BUT it can be yours in the Christmas in July Outlet Sale (the sale ends on 7/11). Handles make it a breeze to carry, and the leak-lock lining keeps contents cold and helps prevent leaks. Dimensions: 14″H x 15.5″L x 11.5″D

 

Head to the beach, campground or family picnic with your favorite foods. The Picnic Thermal Tote has a Leak Lock Thermal Lining which can hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car. It has a removable, adjustable shoulder strap, an exterior front pocket and is approx. 13″H x 11″L x 6″D.

Have a ThirtyOne-derful day!

Tasty Tuesday – Carrot Cake Bake

Another AWESOME recipe courtesy of Hungry Girl…

Oats, fruit, veggies… Can you believe this cake-inspired recipe is so packed with good-for-you stuff? I’m in love with this one!

Prep: 15 minutes         Cook: 35 minutes         Makes 6 servings.

1/6th of pan (about 4″ X 2 1/2”): 249 calories, 4.5g total fat (0.5g sat fat), 357mg sodium, 42g carbs, 7g fiber, 10g sugars, 10.5g protein — SmartPoints™ value 6*

Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

 

Have a ThirtyOne-derful day!