Peanut Butter and Jelly Bars

These little bars are so yummy! There are no added sugars of any type. The fruit is what makes them sweet!

These little snacks are great for when you’re on the go and need something to tide you over until you get home to a wholesome, healthy meal and they also make a great sweet treat!

I found this recipe here and adjusted it to a larger batch and removed the salt. Make sure you check the labels of your dried fruit!

Peanut Butter and Jelly Bars Recipe (Original recipe here)


1 c dried cherries (I use Nature’s Harvest-nothing but cherries)

1 c pitted whole dates (I use the Medjool dates from Costco although I have to pit them myself but it’s easy)

1 c unsalted peanuts

2 tbsp creamy all natural peanut butter (I use sunland unsalted-just valencia peanuts)


Put dates and cherries in a food processor and process until it becomes like paste. It will form a ball.

Transfer to an 8×8 glass baking dish

Add nuts to processor and pulse until chopped small. Add peanut butter and process until well mixed.

Add nut mix to paste and knead with hands to blend. Press evenly into dish

Refrigerate to set and cut either into bar sized pieces or  what I do is cut in half that size because bar size is too much for me plus it’s portion control…these things are yummy!

Enjoy! 🙂



I remember as a kid, I saw adults going for this green stuff like it was gold. I would see them dipping chip after chip into this nasty looking green goo and acting as if it was THE most fabulous food in the world. Well, there was no way I was going to attempt to try putting something that looked like it belonged in a baby diaper into my mouth! Fast forward quite a few years and I regret that I did not try that green goo sooner! I absolutely LOVE guacamole! Now I understand why the adults went so crazy over the stuff!

My husband used to work with a bunch of Mexicans and we were invited to a cookout one of the families were having. I noticed one of the women was making some homemade guacamole so I decided to watch and see what she put in it so I can duplicate it at home and have some awesome authentic guacamole. I was pleasantly surprised at how simple it really was. Next time I made guacamole, I played around with the measurements until I got it right.

When I started my new way of eating, avocados were a forbidden food for a while and when I was finally able to have them again, I whipped up a batch and replaced the salt with aminos and it was as good as before. This is a mild flavored guacamole that goes well with all your favorite Mexican dishes as well as being great as a dip.

Guacamole Recipe:


2 small or 1 large ripe avocado

2 green onions, sliced

1/2 Roma tomato, chopped

1 tbsp chopped fresh cilantro

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp lime juice

1/2 tsp coconut aminos


Cut avocados in half. Remove pit. Scoop out avocado into a bowl and mash with a fork or potato masher.

Add all other ingredients and mix well.

If you can wait, chill before serving. Enjoy!

Cinnamon Roasted Nuts

In my former eating life I had found some cinnamon pecans and they were sooooo good! Of course. being loaded with sugar and who knows what else, I won’t buy them anymore. One day I was really wanting a nice, sweet, healthy snack that is also portable…you know, so you can keep them in your purse in case you get hungry while you’re out. Needless to say, I was at the store, passing the shelf that was perfectly lined with an array of canned nuts. I caught myself looking for those yummy cinnamon pecans. I made myself stop searching the labels for those yummy treats and soon found myself in the baking aisle that had just plain old raw nuts…no other ingredients in them.  My subconscious was way ahead of my brain and when my brain finally caught up…aha! I can make my own sweet delicious cinnamon pecans! But wait! How would almonds taste with that magnificent mixture of cinnamon and sweetness? Without thinking any more about it, I grabbed  a bag of each and finished my shopping.

As I thought about HOW I will make these little treats packed with protein, I decided to do a search on the internet to find out some basic ideas. I saw that everyone used egg so I knew that would be a for sure ingredient.  Sweetener and cinnamon were obviously two other definite ingredients. Now for the ratio, temperature, timing, this and that…etc.

So after playing around with some ingredients and oven temperatures and timing, and an accidental discovery…wha la perfect, sweet, cinnamony, and crunchy goodness!

Be right back…writing about it is making me want a few!

Ok, on to the recipe.

Cinnamon Roasted Nuts Recipe:


1 pound raw whole nuts ( I used 8 oz pecans and 8 oz almonds)

1 egg white

1 tsp cold water

1 tsp  vanilla

1/2 c xylitol

2 tsp cinnamon (I don’t level it)


Preheat oven to 250 degrees

Prepare large baking sheet with parchment paper (who likes to clean up a mess?)

In medium or large bowl, combine egg, water, and vanilla. whip until nice and frothy

In small bowl, combine xylitol and cinnamon. mix well

Add nuts to egg mix and coat nuts completely with mixture

Add xylitol mixture to nut/egg mixture and stir to completely coat nuts with xylitol and cinnamon

pour out onto baking sheet and spread into single layer

Bake for 30 minutes and carefully try to flip nuts keeping them in a single layer. it’s ok if you don’t flip every single one. they will be sticky.

bake for 30 more minutes and remove from oven. Allow them to cool completely on the baking sheet.

Now for my accidental discovery!

The nuts were still sticky but it was time for bed and I didn’t want that gooey mess in my nice glass jar and I didn’t know what else to do. I decided I would figure it out in the morning. So I put the sticky nuts into a gallon ziplock baggie, closed it up and left it for morning…quite dissapointed!

The next morning, my disappointment gave way to surprise and relief and happiness all in one! Although the nuts were mostly stuck together, they were dry!!!!

I have done this with every batch and it works every time!

Now, what you need to do…

Place cool sticky nuts into a gallon ziplock baggie, seal and leave til morning. Separate nuts by hitting baggie of nuts on counter with just enough force to break them apart until they are pretty much separated. You don’t have to worry about getting them all, it’s a nice surprise to get a chunk once in a while!

Pour into container and seal with lid and store in your cabinet!  (I guess you could leave them in the baggie, but I don’t.) Enjoy!