Guilt-Free Recipes You Can Try Using All-Natural Ingredients


Prep Time: 

15 minutes

Number of Servings: 

2 large servings

Recipe Source: 

Original recipe by Letitia L. Star.



2 cups unsweetened soymilk (or milk of choice)

1 to 2 tbsp chia seeds

1 cup fresh or frozen blueberries (or mixed berries)

1 cup frozen peeled banana chunks

1 tbsp honey or agave nectar


Blend all ingredients in a blender until smooth.

Serve immediately in tall glasses.


1 tbsp extra-virgin olive oil

pinch of salt

1/2 lb fingerling potatoes, cut in halves

1/2 lb carrots, peeled and chopped

4 cloves garlic, chopped

1/2 large yellow onion, thinly sliced

5 cups vegetable stock

1 1/2 cups pre-cooked white beans

1/2 medium cabbage, chopped

1/2 cup Parmesan cheese, freshly grated (optional)

Italian parsley, to garnish


Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.

Stir in the garlic and onion and cook for another minute.

Add the stock and the beans and bring the pot to a simmer.

Stir in the cabbage and cook until the cabbage softens up a bit.

Serve with a dusting of cheese and sprig of Italian parsley.

Prep Time: 

25 minutes


Cauliflower "rice"

3 cups cauliflower

2 handfuls of soaked pecans

4 tbsp ground sesame seeds

1 tbsp ginger, minced

Juice of 1/2 lemon

1 tbsp apple cider vinegar

Vegetarian Sushi

2 sheets of Nori

1 recipe Raw Rice

1/4 cucumber, julienned

1/2 red pepper, julienned

2 green onions, julienned

1/2 cup pea or alfalfa sprouts



2 c cooked, drained chickpeas

1/3 c orange juice

1 tsp vanilla

1 c tofu (soft), whipped in a stand mixer

1 c packed sugar

1/4 c cocoa

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 c chocolate (65%-75% cacao is best), chopped finely [look for chocolate that is dairy, whey, and casein free]


Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.

In a food processor, puree chickpeas with orange juice for several minutes until smooth.

Add vanilla and then the tofu 1/4 c at a time, pulsing for 5-10 pulses after addition.

In a medium bowl whisk together sugar, cocoa, baking powder, baking soda, and salt.

Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.

Bake for about 40 minutes. When the time is up, insert a toothpick—if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5-minute intervals.

When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.

Prep Time: 

30 minutes

Number of Servings: 


Recipe Source: 



1 cup water or soy milk

1 cup flour (any kind will work, including gluten-free!)

2 tsp garlic powder

1 head of cauliflower, chopped into pieces

1 cup buffalo or hot sauce

1 tbsp olive oil or melted vegan margarine


Preheat oven to 450°F.

Combine water or soy milk, flour, and garlic powder in a bowl and stir until well combined.

Coat cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.

While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.

Pour hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.

Prep Time: 

20 minutes

Number of Servings: 

6 as a dip, or 4 as a side dish

Recipe Source: 

Amazing Grains by Ghillie James ($29.95, Kyle Books, 2014)



1/4 cup quinoa, thoroughly washed

2 avocados, chopped

1 large ripe tomato, seeded and finely chopped

Handful of cilantro, chopped

2 tbsp extra-virgin olive oil

Pinch of sugar (optional)

1/2 1 red chile, seeded and chopped (depending on how fiery you like it)

1/2 small red onion, chopped (optional)

Juice of 2 limes, divided

Sea salt and freshly ground black pepper


Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.

Meanwhile, put the rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.

Taste for seasoning and add extra lime juice or salt and pepper as required.


Prep Time: 

45 minutes

Number of Servings: 

8 to 10 as an appetizer

Recipe Source:


2 tbsp olive oil

2 cloves garlic, minced

1 one-inch piece of fresh ginger, finely grated

1 tsp salt

1/2 tsp black pepper

3 lbs chicken wings (whole wings, drumettes, or a combination of the two)

1/3 cup sunflower seed butter

Juice and zest of 2 limes (finely grate the zest)

1 tbsp honey

1 to 2 Tbsp chili garlic sauce

2 tsp. fish sauce

1 tsp. toasted sesame seeds


Preheat oven to 425°. In a large mixing bowl, whisk together oil, garlic, ginger, salt, and pepper. Add chicken wings and toss to coat. Arrange wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.

While wings are baking, combine sunflower seed butter, lime juice and zest, honey, chili garlic sauce, and fish sauce in a small saucepan. Heat over medium heat and cook until mixture is smooth and combined.

After wings have cooked for 30 minutes, drain off any juices from the pan. Brush half of sauce on wings, bake for 10 minutes, flip wings, and brush with remaining sauce. Cook for another 10 minutes. Sprinkle with sesame seeds and serve.

Prep Time: 

20 minutes

Number of Servings: 

12 cookie bars

Recipe Source: 

You Still Won’t Believe It’s Gluten-Free by Roben Ryberg ($18.99, Da Capo/Lifelong Books, 2013)


1⁄4 cup butter

3⁄4 cup brown rice flour

3⁄4 cup sugar

2 eggs

1⁄4 tsp. baking soda

1⁄4 tsp. salt

1⁄2 tsp. xanthan gum

1 tsp. vanilla

1⁄2 cup chopped macadamia nuts

1⁄2 cup white chocolate chips


Preheat oven to 350°.

Mix flour and butter until well combined.

Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips.

Pour into a 9-inch square baking pan.

Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.

Recipe Source:
Ellen Allard

1 tbsp vegetable oil
1 medium onion, chopped
2 cups broccoli florets, steamed
1 cups asparagus sliced at an angle
1/2 cup button mushrooms, thinly sliced
1/2 cup red bell pepper, diced
1 clove garlic, minced
4 large eggs, whisked
4 oz feta cheese, crumbled
1/2 tsp. sea salt
1 9 inch gluten-free pie crust, prebaked 10 minutes*
Preheat oven to 350º.
Heat vegetable oil in a large skillet over medium heat. Saute onion for 5 minutes, until soft. Add broccoli, asparagus, mushrooms, pepper, and garlic. Saute for 5 minutes.
In a large bowl, combine eggs, feta cheese, and salt. Add sauteed vegetables and mix until blended. Pour into prebaked piecrust. Bake for 35 to 40 minutes or until cooked through. Allow quiche to cool for 30 minutes in pan before serving.
*Look for frozen gluten-free pie crusts in the frozen foods section.

Healthy Breakfast

Number of Servings:
1 tsp. chia seeds (optional)
1 bunch kale
1 large orange, peeled and quartered (use as much pith as possible for maximum nutrients—some people even juice with the peels on!)
2 medium apples, cored and quartered
3 medium beets, quartered
1/2 inch knob of ginger—or to taste
3 medium carrots, sliced lengthwise, tops removed
Measure chia seeds, if using, into the bottom of the juice receptacle.
Juice remaining ingredients. If you don’t like pulp, place a fine-mesh strainer over juice receptacle first.
Whisk juice and chia seeds together. Let sit for five minutes so chia gel can form before enjoying.

Prep Time:
15 minutes
Number of Servings:
18 pancakes
Recipe Source:
Courtesy of the American Institute for Cancer Research,

1/2 cup quick-cooking (not instant) rolled oats
2 1/2 cup low-fat milk
1 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 medium eggs
1 tsp. vanilla extract
Olive oil spray
In a medium bowl, combine oats and milk. Stir to blend and set aside.
In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. Blend well.
Add eggs and vanilla to oat mixture, stir to blend, and add to dry mixture. Stir just until all ingredients are moist. Do not overmix.
Spray large frying pan with oil spray and preheat over medium heat. Use 1/4 cup batter for each pancake. Turn when bubbles appear on the surface and bottom is browned.

Prep Time:
15 minutes
Number of Servings:
1/3 cup chopped walnuts
1/4 cup golden raisins
1 Tbsp honey
1 tsp. cinnamon
4 apples (Golden Delicious, Jonagold, or Rome Beauty work best)
1/2 cup apple juice or apple cider
Combine walnuts, raisins, honey, and cinnamon in a small bowl.
Core apples from their tops, leaving the bottom portions of the apples intact (so walnut-raisin mixture will not fall out).
Stuff each apple with the walnut-raisin mixture. Drizzle juice over apples.
Place apples in a 3-quart slow cooker. Cover and cook on Low for 6 hours or High for 4 hours, until apples are tender.
This delightful dessert also makes a wonderful breakfast. Serve the apples with a dollop of Greek yogurt for a filling morning meal. If you have a melon baller, use it to core the apples.

Salad Central

Prep Time:
25 minutes
Number of Servings:
For The Coleslaw
1 medium head red cabbage, shredded, or cut into very thin slices
1 yellow bell pepper, thinly sliced
1/2 cup raw sunflower seeds
2 Tbsp sesame seeds (black or white)
For Ginger Dressing
1/4 cup cold-pressed extra-virgin olive oil
1/4 cup apple cider vinegar
3 Tbsp agave syrup
2 Tbsp lemon or lime juice
2 tsp. grated ginger
Combine cabbage, bell pepper, and sunflower seeds in a large bowl. Add salt to taste.
Whisk all dressing ingredients together in a small bowl.
Add dressing to cabbage mixture and stir until well combined. Garnish with sesame seeds.

2⁄3 cup hazelnuts
1⁄4 cup hazelnut oil
2 Tbsp red wine vinegar
Sea salt and freshly ground black pepper
1 head radicchio, leaves torn
1 head butter lettuce, leaves torn
1 endive, cut across into 1-inch wide strips
2 ripe pears, cored, each cut into 8 wedges
4 oz gorgonzola cheese, crumbled
Preheat oven to 350º.
Place hazelnuts on a cookie sheet and roast for 8 to 10 minutes. Allow to cool. Then, with your fingers, rub the skins off the hazelnuts. Roughly chop the nuts.
Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.
Place radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat greens. Add pear wedges, gorgonzola cheese, and hazelnuts.

Prep Time:
25 minutes
Number of Servings:
Spicy Garlic Vinaigrette
2 Tbsp white wine vinegar
2 garlic cloves, finely chopped
1 tsp. ground chili powder
1 tsp. honey
Salt and freshly ground black pepper to taste
3 Tbsp extra-virgin olive oil
4 medium zucchini, trimmed and quartered lengthwise
6 large tomatoes, quartered
Preheat oven to 375º.
To make vinaigrette, combine vinegar, garlic, chili powder, honey, and salt and pepper to taste in a small bowl. Slowly whisk in oil until blended.
Place zucchini on a lightly oiled baking sheet. Bake until zucchini are tender, about 20 minutes.
Divide zucchini and tomatoes among 6 salad plates. Drizzle with vinaigrette. Serve immediately.

Healthy Grilling

Prep Time:
35 minutes
Number of Servings:
Recipe Source:
The Good Housekeeping 400 Calorie Chicken ($14.95, Hearst Books, 2013)

4 medium skinless, boneless chicken breast halves (1 1/2 lb)
3/4 tsp. salt, divided
1/4 tsp. ground black pepper, divided
1 to 2 limes
2 Tbsp olive oil
2 large tomatoes (10 to 12 oz each), cut crosswise into 1/2 inch thick slices
2 red, orange, and/or yellow peppers, each cut into quarters
1 ripe avocado, cut into 1/2 inch chunks
1 cup chopped jicama (10 to 12 oz)
1/4 cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
1/8 tsp. cayenne (ground red) pepper
Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
Pound chicken to an even 1/2 inch thickness. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
From limes, grate 1 1/2 teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining 1/4 teaspoons salt and 2 tablespoons lime juice. (Makes 2 1/2 cups salsa.)
Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.

Prep Time:
30 minutes prep, plus draining time for eggplant
Number of Servings:
Serves 4
Recipe Source:
Summer Gatherings: Casual Food to Enjoy with Family and Friends by Rick Rodgers ($17.95, William Morrow, 2008)

1 large eggplant, cut crosswise into 1/2 inch-thick rounds
Kosher salt
Extra-virgin olive oil, for brushing the eggplant
8 slices crusty rustic bread
4 Tbsp Classic Basil Pesto or your favorite pesto
2 medium ripe tomatoes, sliced into 1/4 inch-thick rounds
4 oz rindless goat cheese (chevre), crumbled
Toss eggplant with 1 1/2 teaspoons salt in a colander. Place in sink and let stand for 1 hour to drain off excess juice. Rinse eggplant under cold water and pat dry with paper towels.
Build a fire for grilling in an outdoor grill. For a charcoal grill, let coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep; the other side of the slope should include a scattering of single coals. For a gas grill, preheat grill on high. Leave one side on high and turn the other side to low. In both cases, you will have two areas for cooking, one hot and the other cooler.
Lightly oil cooking grate. Brush eggplant on both sides with olive oil. Place over the hotter side of the grill and cover. Grill until the undersides are seared with grill marks, about 2 minutes. Turn and sear the other sides, about 2 minutes longer. Transfer to the cooler side of the grill, cover, and grill until eggplant is tender, about 5 minutes. During the last minute or so, place bread slices on grill to toast them lightly.

Spread 4 bread slices with pesto. Place, pesto side up, on a work surface. Top each with equal amounts of eggplant, tomatoes, and crumbled goat cheese. Top each with a slice of bread and cut in half crosswise. Serve immediately or cooled to room temperature.

Prep Time:
30 minutes
Number of Servings:
6 to 8
Recipe Source:
300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig ($24.95, Robert Rose, 2009)

4 lb mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant, and onions)
Olive oil
Sea salt and freshly ground black pepper
1 recipe chimichurri (recipe follows)
12 garlic cloves, chopped
1 1/2 cups olive oil
1 1/2 cups red wine vinegar
3/4 cup chopped fresh parsley
2 tsp. dried oregano
2 tsp. hot pepper flakes
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch-thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
Prepare a hot fire in your grill.
Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
Grill tomatoes on one side for 3 to 4 minutes, until charred.
Arrange vegetables on a platter and drizzle with chimichurri.
In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.)
Leftover chimichurri can be stored in the refrigerator for up to 2 weeks.

Smart Snack

2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1/2 cup raisins or craisins (optional)
Stir rice cereal and oats (raisins / craisins optional) together in a large bowl.
Grease a 9 by 13 baking dish.
Combine brown sugar and honey in a small saucepan over medium heat. Bring to boil.
Remove from heat, stir in peanut butter and vanilla until smooth.
Mix sugar mixture into cereal and oats. Mix quickly!
Press into pan, smooth top using a spatula.
Allow to cool, then cut into squares.

3 cup cooked white rice
1/2 cup raisins
1 tsp. vanilla
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 Tbsp sugar
1 tsp. ground cinnamon
Grease the inside of a 2 to 3 1/2 quart slow cooker.
Mix all ingredients except sugar and cinnamon in cooker.
Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
Sprinkle pudding with sugar and cinnamon and serve warm.

3 cups flour
1 Tbsp baking powder
1/3 cup sugar
1 tsp. salt
1 tsp. baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Preheat oven to 325 degrees.
Grease a 9 by 5 inch loaf pan.
Combine flour, baking powder, sugar, salt, and baking soda.
Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened.
Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes
Try playing with this recipe by adding raisins, cranberries, nuts, or caraway seeds before baking.

Slow Cooking

36 oz low-sodium vegetable broth
1 (15 ounces) can organic tomato puree
1 (15 ounces) can organic white beans
1/2 cup uncooked brown rice
1/2 cup chopped onion
1 tsp. basil
1/4 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, minced
8 cups chopped fresh kale leaves
Slow Cooker
In a 3 1/2 or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
Cover; cook on Low for 5 to 7 hours
Just before serving, stir in kale.

2 lbs bottom round, well-trimmed and cut into 2-inch pieces
1/2 cup all-purpose flour
1/4 cup olive oil (plus more if needed)
1 large onion, diced (2 cups)
1 6 oz can tomato paste
1/2 pound potatoes, cut into 2-inch pieces
1 cup baby carrots
2 stalks of celery, chopped
1 cup beef broth
1 Tbsp kosher salt
1 tsp. dried thyme leaves
1 bay leaf
Slow cooker, 4 to 6 quarts
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary.
Transfer to the slow cooker.
Add the onions and celery to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions and celery; transfer to the slow cooker.
Pour the water into the skillet and scrape. Add mixture to the slow cooker.
Stir the potatoes, carrots, broth, salt, thyme, and bay leaf into the slow cooker.
Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Prep Time:
10 minutes, 8 hours slow cooking
Number of Servings:
Recipe Source:
Everyday Gluten-Free Slow Cooking © 2012 by Kimberly Mayone and Kitty Broihier, Sterling Publishing Co., Inc.

3 3/4 cup water
1 cup Japanese medium-grain brown rice
1/2 cup natural applesauce
1/4 cup dried cranberries
1/4 cup chopped dried apricots
2 Tbsp dried currants
2 Tbsp real maple syrup or honey
2 Tbsp butter
1/2 tsp. ground cinnamon or ground cardamom
1/4 tsp. kosher salt
1/8 teaspoon ground ginger
Toasted almonds or walnuts (optional)
Light cream (optional)
Stir together all ingredients except nuts and cream in slow cooker crock. Cover and cook 1 hour on LOW (or 30 minutes on HIGH). Stir and then cover and cook an additional 7 hours on LOW (or 3–3½ hours on HIGH).
Stir cereal well before serving. Garnish cereal with nuts and a touch of cream, if desired.

Sweet Treats

2 lemons
1 1/2 cups water, divided
1/2 cup sugar
1 cup strawberries or raspberries
1 cup blueberries
Make the simple sugar syrup by mixing 1 cup water and 1/2 cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.

Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.

Mix the juice of 1 lemon, 1/4 cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.

Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.

Place the lids on the popsicle molds and place them in the freezer.
Freeze them for several hours or until the juice is frozen.
Remove them from the freezer and gently pull the popsicles out.

If you have difficulty removing the popsicles from the molds, run some warm water on the tips of the molds while gently twisting the molds to work the popsicles out of the molds.

3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Ice-Cream Maker (optional)
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.

Prep Time:
15 minutes + Freeze time
Number of Servings:
Recipe Source:
Gluten-Free Girl Every Day by Shauna Ahern ($29.99, Wiley, 2013)

3 cups whole-milk yogurt
2 cups fresh blackberries, divided
1/3 cup honey
2 Tbsp finely chopped fresh basil (optional)
Making the iced pops: Add yogurt, 1 cup of the blackberries, honey, and basil, if you are using it, to a blender. Blend until everything has turned purple and has a smooth texture.
Filling the molds: Plop a whole blackberry into a frozen pop mold. Pour a bit of the yogurt mixture into the mold. Plop in another blackberry and more of the mixture. Repeat until mold is three-fourths full. Repeat with remaining molds.
Freeze until treats are frozen through, about 1 hour.

Healthier Baking

Prep Time:
25 minutes
Number of Servings:
1 dozen
Streusel Topping
1/3 cup Organic Rolled Oats (uncooked)
2 Tbsp organic brown sugar
1/2 tsp. organic ground cinnamon
1 Tbsp organic butter, melted
1 cup Organic Multigrain Hot Cereal (uncooked)
1 1/2 cup organic all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. organic ground cinnamon
1 cup organic unsweetened applesauce
1/2 cup organic milk (dairy, almond or soy)
1/2 cup organic brown sugar
1/4 cup organic sunflower oil
1 organic egg
Preheat oven to 400°. Line 12 muffin cups with paper baking cups or lightly oil bottoms only.
Prepare topping by mixing the cereal, brown sugar, and cinnamon together. Add the melted butter. Mix well.
Prepare muffins by combining cereal, flour, baking powder, baking soda, and cinnamon in a large bowl. Mix well. In a separate bowl, mix together the applesauce, milk, brown sugar, oil, and egg. Add to the dry ingredients. Stir just until the dry ingredients are moistened.
Bake for 18 to 20 minutes. Remove from the oven. Serve warm.

Prep Time:
10 minutes prep time
Number of Servings:
Recipe Source:
50 Ways to Take the Junk Out of Junk Food by Julie Whittingham (Globe Pequot Press, 2004)

6 large Delicious apples, cored
1/2 cup raisins
1/2 tsp. ground cinnamon
1 cup pure maple syrup
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
6 Tbsp light margarine
Preheat oven to 350°.
Place apples in a baking dish.
Mix raisins with cinnamon. Stuff mixture into apples.
Combine maple syrup, vanilla, cinnamon, and nutmeg.
Dot top of each apple with 1 tablespoon margarine and pour maple syrup mixture over top.
Bake, uncovered, for about 45 minutes or until apples are tender, basting every 15 minutes.