Healthy No-Bake Cookie Dough Bites

As a regular subscriber to LC (Lauren Conrad), when I received this recipe in my inbox, I couldn’t help but repost. These look delicious and fit perfectly into my diet. Thanks Team LC!!

Recipe Box: Healthy No-Bake Cookie Dough Bites

Feb 25, 2013 by Ilana Saul

Hello, everyone! It’s Ilana from Team LC. There’s a lot of talk of love during the first half of February, but that doesn’t mean the focus on the heart should fade away post-Valentine’s Day. Instead of talking dating or romance today though, I wanted to share one of my favorite heart-healthy recipes. I made a resolution to kick my processed sugar habit this year, so I’ve been on the constant hunt for alternative ways to satisfy my sweet tooth. From my delectable Chocolate Chia Seed Pudding to plain Greek yogurt drizzled with agave and cinnamon, I now have quite a few guilt-free treats in my repertoire. These Healthy No-Bake Cookie Dough Bites (adapted from a recipe by Averie Cooks) are one of my very favorites. Not only are these tasty little morsels free from dairy and processed sugar, but they’re also full of healthy whole grain oats to keep your ticker in tip-top shape. Here’s the recipe if you want to give it a try…

Healthy No-Bake Cookie Dough Bites


Makes 12


  • 2/3 cup raw cashews
  • 1/3 cup oats
  • 2 Tbsp agave syrup
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ cup sweet cacoa nibs (you can sub dark chocolate chips if you’re not staying away from sugar like I am)


  1. Combine oats and cashews in a food processor and grind into a flour-like consistency.
  2. Add agave, maple syrup, and vanilla, and blend again until smooth.
  3. Transfer your dough into a mixing bowl and stir in cacao nibs by hand.
  4. Roll the dough into approximately 12 chocolate truffle-sized balls. Enjoy immediately or store in the fridge for later.

{Step 1}


{Step 2}


{Step 3}


{Step 4}

It was pretty hard to resist popping these into my mouth before I photographed them. Luckily, the process for making them only takes about 20 minutes from start to finish.

Are you going to give this healthy recipe a try?

For more recipes, click here or check out the Recipe Gallery!

xo Ilana
Team LC


Rejuvinate Your Mind & Body Naturally!

Yerba Mate: yer-bah mah-tay. After a few sips, you will be able to pronounce it. Yerba mate is an energy drink that has rejuvenating affects on your mind and body, naturally.


As our lives get increasingly busier by the second, we need something that can get us through the day, and our to-do list, without crashing. Not only does yerba mate get you through the day, but it gives your body nutrients it needs to replenish it.

Yerba mate also helps you get rid of those last few pounds. The caffeine and vitamins it has, like vitamin B, increases your energy and metabolism, which allows your body to burn fat faster.

The light green and yellow leaves found in the tea bags are from a tree in the South American rainforest. It has been consumed for centuries from people all over the world.

Most people use yerba mate as a healthy stimulate for that 2 o’clock crash. Instead of feeling dehydrated and raising your blood pressure from coffee and artificial energy drinks, yerba mate clarifies you and stimulates your mind.


Yerba mate is so healthy for you it offers 24 vitamins like vitamin B and C, minerals, 15 amino acids, and plenty of antioxidants. According to Guayaki, a yerba mate distributor, the caffeinated drink also has theophylline and theobromine, which are stimulants normally found in tea and coffee.

Different from coffee, yerba mate doesn’t leave you feeling shaky and dehydrated. Yerba mate hydrates your body’s immune system.

Yerba mate does have a bitter taste, like coffee and beer. The tannin in the leaves give it that bitter taste. You eventually acquire a taste for yerba mate as you drink it throughout your day. Some people prefer to add honey or agave to sweeten it.

Next time your on your afternoon break and you think about pouring another cup of joe, grab a bag of yerba mate tea instead. You’ll be glad you did.


Yerba Mate

Family: Aquifoliaceae

Genus: Ilex

Species: paraguariensis, paraguayiensis

Common names: Yerba Mate, Mate, Erva Mate,

Paraguay Cayi, Paraguay Tea, South American Holly

Part Used: Leaves

Species information provided by Rainforest

Broccoli Cornbread

What do you think of the new look?

While it’s still not ideal (I don’t have complete control over the design of my site because I’m using free WordPress), I think it’s a lot more “me!” As my blog grows, I’ll be exploring more options for expansion and will one day, hopefully, have some more freedom, especially the design and functionality, since those are two things that I study everyday in class!

Back to your regularly scheduled programming: Food.

As you all know, I’m no Southern Lady. I was born and raised in the Midwest…Indiana to be exact. I had never even experienced the vast array of cornbreads that exist until Cory came into my life. So here I am, sharing some of my cornbread knowledge with you that I’ve built up over the past three years. This is my favorite Southern treat, as taught to me by Ms. Janet…

View original post 317 more words

Nom, Nom, Eggnog


This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on for all of you to try. Today’s recipe is a delicious twist on a seasonal classic… Enjoy and happy cooking!

Elizabeth’s Eggnog Cheesecake Bars


Serves 18


  • Vegetable oil cooking spray, for pan
  • 12 graham crackers, finely ground (1 1/2 cups)
  • 3/4 cup plus 3 tablespoons sugar
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 1 pound cream cheese, room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup eggnog
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon plus 1 teaspoon brandy
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon freshly grated nutmeg, plus more for dusting
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
  2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
  3. Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

Zucchini Fries


Mama's Gotta Bake

So, I’ve told you that son #1 is a professional chef, and the guy works all the time. Being in the restaurant business he never has a weekend off, and I suppose that just goes with the territory. Lucky for him he really loves his job. He did however have off the other day and decided to invite his buddies over to watch some football. They were just going to order some pizzas and drink beer, typical guy stuff. Now me, being the hovering mother that I am, felt it necessary to offer these guys a healthy snack. They’re grown men actually, and I probably should have just minded my own business, but I just couldn’t help myself.

I decided to make these zucchini fries for them. I think they’re the perfect snack for sitting around and watching football, all crispy and crunchy. It was just kind of funny when…

View original post 257 more words

With only a week and a day away, why not spam you with Thanksgiving recipes?!

With only a week and a day away, why not spam you with Thanksgiving recipes?!

Go 20

While Thanksgiving comes around only once a year, sometimes the traditional Thanksgiving spread can get a bit old. I mean, we all love turkey, stuffing and pumpkin pie, but you probably did that last year right? If you’re bored of the same ol’ thing and don’t want to spend hours picking out the innards of the big gobbly bird, we’ve compiled a list of unique ways for you to mix up your holiday meal this year.


Thanksgiving is all about being thankful, right? What are the meals, dishes or food genres you’re most thankful for? Personally, we couldn’t live without Mexican food or pepperoni pizza. So why not make a Thanksgiving spread that features the favorite dishes of each person in your holiday party. Sure, a dinner of cheeseburgers, ice cream and chocolate bonbons might not be the most cohesive or nutritious meal, but it’s…

View original post 363 more words

LC’s To-Die-For Pumpkin Cupcakes

Tis the season to eat a lot! As a regular subscriber to Lauren Conrad’s blog, I had to repost her latest recipe:


We were recently browsing through our fabulous new Community Recipe Gallery and stumbled upon the perfect seasonal treat: Pumpkin Cupcakes with Salted Caramel Buttercream Frosting submitted by member, Kelby Peachey. (Just reading the name of this culinary confection makes our mouths water.) In honor of the fall season and the upcoming holiday, we thought there was no better time than now to spotlight this perfectly pumpkin-inspired recipe with all of you. Without further ado, here is Kelby’s recipe…

Pumpkin Cupcakes with Salted Caramel Buttercream Frosting



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup real sugar
  • 1 cup unsalted butter
  • 4 large eggs
  • 15 ounces pumpkin puree (1 can)


  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice. Now mix all these dry ingredients TOGETHER. I used a fork and ‘whisked’ it around so it was even throughout.
  2. Now, combine the brown sugar, granulated sugar, butter (I melted the butter in the microwave to make it easier to mix), and eggs. Beat on a medium speed until well combined.
  3. Add the pumpkin puree
  4. Preheat oven to 350 degrees. Although this step is usually first, I find this A) a waste of money because your damn oven is just sitting there heating away FOR NOTHING!! and, AND, I’m not that quick!! B) you can let your oven preheat while doing the liner thing (explained in a bit), but also while your CLEANING UP!!
  5. Line cupcake pans with paper liners. Divide your batter evenly among liners, filling each about halfway 2/3rds full. Bake until tops spring back when touched and cake tester (toothpick!)
  6. To find out how to make the Salted Caramel Buttercream Frosting, please visit this website: Peachy Pains