dessert, Oatmeal

Chocolate Oatmeal No Bake Bars

Chocolate Oatmeal No Bake Bars

If you’re looking for something quick, healthy and a no bake treat, this is for you. Refined sugar free and a recipe you will want to keep on hand and not loose.

Adapted by Chocolate Covered Katie


  • 1/4 cup + 3 tbsp peanut butter
  • 1/4 cup + 3 tbsp maple syrup or honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 2 cups quick oats
  • 1/4 cup cocoa powder


  1. Place the first three ingredients in medium size saucepan and melt. Stir often to smoothen and mix well.
  2. Stir in vanilla until smooth.
  3. Add quick oats and cocoa and stir with spoon until well mixed.
  4. Place it in an 8×8 inch pan that is covered with parchment paper. Spread out evenly and pat down with a spoon as hard as you can. Pack it in good.
  5. Place in the freezer until firm.
  6. Trust me this will not last.
Lentils, Soups/Stews

Curried Sweet Potato and Lentil Soup (Vegan)

Curried Sweet Potato and Lentil Soup (Vegan)

This vegan soup is packed with protein and fiber and will keep your hunger at bay for hours. You may add chicken or sausage or any other meat but I liked it without.


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 ribs of celery, diced
  • 4 cloves of garlic, minced
  • 2 tsp minced fresh ginger
  • 4 tsp curry powder
  • 2 tsp tumeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/8 tsp cayenne pepper (optional)
  • 2-4 boneless skinless chicken breasts (optional)
  • 900 mL sodium-reduced chicken broth
  • 4 cups sweet potato, diced small. I used Pampered Chef chopper and chop them bite size.
  • 1 can (796 mL) no-salt added diced tomatoes
  • 1.5 cup dry green lentils, rinsed
  • 1/4 cup chopped fresh cilantro (optional)


  1. In a large saucepan heat oil over medium heat and cook onion and celery stirring occasionally, until softened, about 2 minutes.
  2. Add garlic, ginger, curry powder, tumeric, coriander, cumin, pepper and salt. Cook stirring until fragrant, about 1 minute.
  3. Stir in chicken (optional), tomatoes, broth, lentils and sweet potato and bring to a boil. Reduce heat and simmer until lentils are tender around 15 to 20 minutes. If your soup is too thick you may add water and/or more broth to your liking of thickness.
  4. Remove chicken breasts to plate and using two forks shred the meat and return it back to the soup.
  5. Add fresh cilantro and serve.

Beef Madras

Beef Madras

This Indian dish is so easy to make. Serve with rice. Marinade the beef, plain yogurt and spices the night before. I do not remember where or who I received this recipe from but don’t let that stop you from making this yummy dish.


  • 1/4 cup plain yogurt (not low fat)
  • 1/4 cup Madras curry powder
  • 1 1/4 lbs trimmed stew beef, cut into 1-inch cubes
  • 2 tbsp oil
  • 1 large onion, halved and thinly chopped
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 2 tsp minced gingeroot
  • 1 cup diced tomatoes with juice
  • 2 cups coconut milk
  • 1/4 tsp garam masala
  • salt (optional)


  1. In a small bowl combine yogurt and curry powder. Place beef in a non-reactive bowl and add yogurt mixture. Toss to coat thoroughly. Cover and refrigerate for 24 hours.
  2. In a large skillet or wok or large pot, heat oil over medium heat. Add onion and stir fry until softened, about 4 minutes. Add garlic, and ginger and stir fry for 30 seconds. Reduce heat to low.
  3. Add beef with marinade and stir fry until well coated with seasonings and beef begins to brown, about 6-8 minutes. Add tomatoes, coconut milk, and garam masala and stir fry for 1 minute, scraping up brown bits from bottom of pan.
  4. Transfer to slow cooker. Season to taste with salt. Cover and cook on Low for 6 hours or on High for 3 hours, until beef is melting tender. Serve immediately, garnished with cilantro.

Indian Coconut-Curry Chicken Thighs

Indian Coconut-Curry Chicken Thighs

This Indian dish is one of my favorites. It has lots of good flavor and I especially enjoy having the sweet potatoes in it. I double the spices and liquid as I like this saucy.  Serve over top of brown rice. Enjoy!

Adapted by JanetandGreta


  • 1 tbsp olive oil
  • 2 lbs (907 g) boneless, skinless chicken thighs (cut into bite size pieces)
  • 1 1/2 cups chopped onions
  • 2 tsp minced garlic
  • 1 tbsp grated gingerroot
  • 1 tbsp curry powder
  • 1 tbsp Garam Masala
  • 1 can (14 oz/398 ml) light coconut milk
  • 3 tbsp tomato paste
  • 2 tsp brown sugar (optional) I never put this in
  • 1/2 tsp salt
  • 1 1/2 cups peeled and diced small sweet potatoes
  • 1 cup green peas (fresh or frozen)
  • 2 tbsp minced fresh cilantro (I don’t put this in)


  1. You’ll need a large pot with lid for this recipe.
  2. Heat olive oil in the pot over medium-high heat. Add chicken pieces and brown on both sides. Remove the chicken and set aside.
  3. To the same pot, add onions and garlic. Reduce heat to medium. Cook and stir until onions begin to soften, about 3 to 4 minutes.
  4. Add gingerroot, curry powder and garam masala. Mix well. Add coconut milk, tomato paste, brown sugar (if using) and salt. Cook and stir until mixture is bubbly and well blended.
  5. Stir in sweet potatoes. Return chicken pieces to pot and spoon sauce over top. Reduce heat to low. Cover and simmer for 15 minutes or until the sweet potatoes are soft.
  6. Stir in green peas and cook for 5 more minutes or just until peas are heated through.
  7. Makes 4 to 5 servings.
Dessert - Cheesecakes

Raspberry-Cream Cheese Coffee Cake

Raspberry-Cream Cheese Coffee Cake

Im not sure where this original recipe came from but honestly it is so awesome and is one of my favorite desserts. A mix between a coffee cake and cream cheese cake. So delicious and can easily be adapted to be Gluten Free. I hope you enjoy it!


Cake Layer

  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 3/4 cup butter (cold hard)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 sp salt
  • 3/4 cup sour cream
  • 1 tsp almond extract
  • 1 egg

Cream Cheese Layer

  • 1 package (8 ounce) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1/2 cup raspberries (fresh or frozen)

Top Crumble Layer

  • 1 cup reserved cake layer (before putting in the baking powder/soda)
  • 1/2 cup sliced almonds


  1. Heat your oven to 350 F.
  2. Grease the bottom and side of a 9 or 10 inch spring form pan with cooking spray; lightly flour,
  3. In a large bowl, mix flour and 1/2 cup of sugar . With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture and set aside. (Can also mix the flour and butter mixture in a food processor).
  4. To the remaining crumb mixture, stir in baking powder, baking soda and salt.
  5. In a small bowl, stir well the one egg. Add the sour cream and almond extract  and mix until well blended. Add this sour cream mixture to the large bow and stir with a fork. Spread batter in the bottom and 2 inches up the side (about 1/4 inch thick) of the pan. The batter may be sticky so you may need to put a bit of flour on your hands.
  6. In another small bowl or food processor beat cream cheese, 1/4 cup sugar and 1 egg until well blended. Pour into batter-lined pan. Carefully spoon fresh or frozen raspberries evenly over the cream cheese mixture.
  7. Take the reserved 1 cup crumb mixture and add the sliced almonds and mix. Sprinkle this mixture over the raspberries and cream cheese mixture evenly.
  8. Bake for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes.
  9. Remove the side of the pan. Serve warm or cool. Store in the fridge.
breakfast, Oatmeal

Banana and Chocolate Chip Baked Oatmeal Muffins

Banana and Chocolate Chip Baked Oatmeal Muffins

These muffins are delightful and healthy too. No refined sugar! This is a great breakfast on the go with a hint of chocolate. I like having lots of these around so I like to double this recipe. One thing I do differently is I add a little more liquid (milk) and I let the wet and dry soak for about 5 minutes before putting them in the muffin tin. Enjoy!

Adapted by OrganizeYourselfSkinny


  • 3 cups rolled oats or old fashioned oat
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 cup mashed banana, 2 bananas
  • 2 tsp pure vanilla extract
  • 1 cup milk (or almond milk)
  • 1/4 cup melted coconut oil
  • 1 cup chocolate chips
  • cooking spray


  1. Preheat oven to 350 F.
  2. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder and the salt. Set aside.
  3. In another medium bowl mash the bananas and add the 2 eggs, whisk together with a fork and continue to add to it the maple syrup and vanilla until the ingredients are combined and smooth.
  4. Slowly whisk in the milk and coconut oil.
  5. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
  6. Slowly stir in the chocolate chips.
  7. Spray the muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffin tins. Press the mixture down with a fork so all the oats are covered in a bit of liquid.
  8. Bake for 30 minutes or until the tops are slightly brown.
  9. Let cool for 5 minutes.
  10. They freeze well for a quick on the go snack.
Lentils, Soups/Stews

Spiced Lentil Soup

Spiced Lentil Soup

Adapted From:

This is a very simple and delicious lentil soup. One that you don’t need a bunch of ingredients. It’s quick and easy to make too which makes it delightful. I did make a few changes to the recipe. I love garlic so I added one extra garlic and instead of 3/4 cup of lentils I put in 1 cup as I love my soups thick. The Red pepper, cayenne and baby spinach is optional in my opinion. Have fun and let me know what you think when you make it.


  • 1 1/2 tbsp olive oil
  • 2 cups (280 grams) diced onion (1 medium/large)
  • 2 large garlic cloves, minced
  • 2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1 (15-ounce/398 mL) can diced tomatoes, with juces
  • 1 (15-ounce/398 mL) can full-fat coconut milk
  • 3/4 cup uncooked red lentils, rinsed and drained
  • 3 1/2 cup (875 mL) low-sodium vegetable broth
  • 1/2 tsp salt, or to taste
  • 1/4 tsp pepper, to taste
  • Red pepper flakes or cayenne pepper, to taste
  • 1 (5-ounce/140-gram) package baby spinach
  • 2 tsp fresh lime juice (or more to taste)


  1. In a medium to large size pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and saute over medium heat for 4 to 5 minutes until the onion softens.
  2. Stir in the tumeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, or until fragrant.
  3. Add the diced tomatoes (with the juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered for about 18 to 22 minutes, until the lentils are fluffy and tender.
  5. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.