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Spiced Chocolate Truffles

Spiced Chocolate Truffles
Prep Time
2 hours 30 minutes (30 minutes hands-on)
Number of Servings
Serves 10
Ingredients
Directions
  1. Into a large heat-safe bowl, add chopped chocolate, then set aside.
  2. Into a small saucepan over medium heat, add heavy cream, vanilla, cinnamon, nutmeg and cloves. Heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  3. Pour over chopped chocolate and cover bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until chocolate is completely melted.
  4. Refrigerate for 2 hours, until chocolate is set.
  5. Using a 1-tablespoon cookie scoop, portion truffles into balls, then roll between your hands. For best results, use food-safe gloves (this will get very messy!). If truffles start to melt, transfer to freezer for 10 minutes to firm up.
  6. Roll truffles in your favorite toppings. Store in refrigerator.
Nutrition Info
Rolled in [q:1/4] cup walnuts: 319 Calories, 3 g Protein, 27 mg Cholesterol, 30 g Carbohydrates, 26 g Total sugars (25 g Added sugars), 3 g Fiber, 24 g Total fat (14 g sat), 12 mg Sodium, [nut:1] Vitamin A, Magnesium, Phosphorus

Grain-Free Granola

Grain-Free Granola
Prep Time
30 minutes
Number of Servings
Makes 5 cups (serves 15)
Ingredients
  • [q:1/4] cup coconut oil
  • 1 Tbsp maple syrup
  • 1 Tbsp vanilla extract
  • 1 cup raw silvered almonds
  • 1 cup raw walnut halves
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • [q:1/4] cup almond flour*
  • 1 tsp ground cinnamon
  • Generous pinch of sea salt
Directions
  1. Preheat oven to 325˚. Line a large baking sheet with parchment paper.
  2. In a small saucepan, melt coconut oil. Add maple syrup and vanilla extract.
  3. In a large bowl, combine and mix all nuts and seeds.
  4. Pour wet ingredients over nut-andseed mixture. Stir everything together using a rubber spatula, making sure to coat it well. Add almond flour, cinnamon, and salt and stir again.
  5. Spread mixture out evenly over prepared baking sheet and roast for 10 to 13 minutes, until toasted and fragrant. Keep an eye on it to make sure it does not burn.
  6. Remove granola from oven. Allow it to cool completely before transferring it to a few airtight glass containers or mason jars. Store for 2 weeks in the pantry or up to a month in the fridge.
  7. Serve over yogurt, or just simply eat it with cold milk and honey. It can also be scooped out to snack on as well.
Nutrition Info
260 Calories, 8 g Protein, 0 mg Cholesterol, 7 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 3 g Fiber, 24 g Total fat (5 g sat), 101 mg Sodium, [nut:4] Vitamin E, [nut:3] Phosphorus, [nut:2] Magnesium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Folate, Iron, Zinc

Whoopie Pies

Whoopie Pies
Prep Time
90 minutes
Number of Servings
12 pies (about [q:2 1/2]" each)
Ingredients

Cake

  • 2 cups all-purpose flour
  • [q:1/2] cup unsweetened cocoa
  • powder
  • [q:1 1/4] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] stick unsalted butter,
  • softened
  • [q:2/3] cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • [q:1/4] cup low-fat milk
  • 1 tsp vanilla extract

Filling

  • 1 cup low-fat cream cheese, softened
  • [q:1 1/4] cups powdered sugar
  • [q:1/4] cup plain Greek yogurt
  • 2 tsp vanilla extract
Directions
  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, [nutrition:1] Vitamin B12, Phosphorus

Mediterranean Tuna Salad Stuffed Tomatoes

Mediterranean Tuna Salad Stuffed Tomatoes
Experience the ideal summer snack.
Prep Time
15 mins
Number of Servings
Serves 2
Ingredients
  • 3 to 4 Roma Tomatoes
  • 1 Can Wild Ahi Safe Catch Tuna
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Minced Fresh Red Onion
  • 2 Tbsp Minced Roasted Red Peppers
  • [q:1/4] cup Chopped Jarred Artichoke Hearts
  • 2 Tbsp Chopped Kalamata Olives
  • 2 Tbsp Chopped Green Olives
  • Chopped Fresh Parsley to taste
  • Salt to taste
Directions
  1. Cut your Roma tomatoes in half lengthwise and use a spoon to gently scoop out seeds and the innards to create a little “bowl”. Salt tomatoes and set them aside.
  2. Add your Safe Catch Elite tuna to a mixing dish and use a fork to flake it.
  3. Add in all remaining ingredients and mix until evenly combined.
  4. Use a spoon to scoop your tuna salad into each tomato half.
  5. Drizzle with a little more olive oil and garnish with extra herbs or salt if you prefer. Enjoy!
Nutrition Info
Made with 4 tomatoes: 197 Calories, 19 g Protein, 30 mg Cholesterol, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 10 g Total fat (2 g sat), 678 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B12, Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin E, Folate, Iron, Magnesium, Potassium, Zinc

Baked Pizza Pita Bites 2 Ways

Baked Pizza Pita Bites 2 Ways
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 1 Tbsp pizza sauce
  • 1 Tbsp vegan pesto
  • 1 Tbsp vegan mozzarella
  • 2 tsp vegetarian sausage crumbles
  • 1 Tbsp marinated artichokes, chopped
  • [q:1/4] tsp Italian seasoning
Directions
  1. Preheat the oven to 400 degrees Farenheit.
  2. Top half of the pita pockets with a dollop of pizza sauce, vegetarian sausage crumbles, vegan mozzarella, and finish with a sprinkle of Italian seasoning.
  3. To the other half of the pita pockets, add a dollop of vegan pesto, chopped marinated artichokes, and more vegan mozzarella.
  4. Bake in the oven for 10 to 15 minutes or until cheese is melted and pita bites are toasty. Cut each pocket bread into 8 wedges and serve immediately.
Nutrition Info
With tomato sauce: 232 Calories, 13 g Protein, 0 mg Cholesterol, 31 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 8 g Total fat (2 g sat), 608 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:2] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Iron.

With pesto sauce: 281 Calories, 9 g Protein, 0 mg Cholesterol, 42 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 10 g Total fat (2 g sat), 610 mg Sodium, [nut:3] Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Iron, Magnesium, Zinc