Gooey Sugar Free Protein Brownies: Easy to Make and Healthy to Eat!

Ugh. Monday’s are just hard to enjoy; unless you have the day off. For some reason, I just wake up annoyed at everyone on Mondays…….sorry if you encounter me on this day. But, if I have some of these awesome brownies I made, I just might be in a better mood.



Like most of my posts might be for a while, I need to make them short. But before I just give out a recipe that you’d be crazy not to love, I should ask how your weekend was. So, how was your weekend?

Do anything fun? I know a few of you fellow bloggers had tests to study for and moving into a new place. Hope everything went well with the move if you did this, and that you’re acing those tests now! I remember cramming for big tests the night before. Procrastination still means you’re getting it done; right?


I’m glad to be finished with school, and although I’d love to go back for something I am actually passionate about (I have a finance degree now), I don’t like the thought of balancing full-time work and school; and the cost too! I value family, and would like to spend the time after work with family, in the kitchen (sorry, Kelley, I know I take forever!), or exercise.


Trying to find the right balance of exercise has been stressing me more than it should lately. When I was running all the time…I just ran…..all the time. Besides different paces and few bodyweight strength moves, there was nothing more to it. Now I am working on strength and trying to keep some cardio/endurance from my running days.



I want to be stronger, so I must lift heavy...not run all the time!!! This applies to healthy eating too.



A running plan is pretty easy for me to follow, but I never feel like I’m doing enough with strength training. No matter how much I read about not getting caught up in trying to do too many lifts at once, I just feel like I “have” to spend longer. I consciously know doing barbell squats, bench, dead lifts, and bent rows works the whole body, but for some reason I want more. Sometimes my body tells me differently; it wants (needs) rest, but I’m too stubborn.


Anyway, I enjoy the variety with lifting, and have been getting stronger. Now I just need to work on eating more delicious and healthy food. I think these brownies are a big help! I just blended everything together and poured into a brownie pan and viola! Moist, tender, gooey, brownies that are guilt free and tasty!!

These are very dense, as you can see, and are best enjoyed on top or mixed into chilled Greek yogurt or even just soaked in a cup/bowl of cold milk. Have you ever blended peanut butter with just milk (dairy or non-dairy)? Do it, make these brownies, and mix some into peanut butter milk….then be happy!

P.S. - Don't try this recipe in a donut baking pan! The batter does not do well in this mold and resulted in me scraping most of them out.  Of course, these won't be wasted and I'll mash it up with frozen banana and milk. You have been warned, don't make in molds unless you want this......



What happens when you have extra batter and don't just try to make mini brownies...


I think I'll stick with these instead...

Sugar Free Chocolate Protein Brownies

by RC Liley

Prep Time: 10 min

Cook Time: 35 min

Ingredients

• 1/2 cup of stevia sweetened or unsweetened protein powder; I used a 50/50 mix of unflavored whey and unsweetened vanilla soy protein powder
• 3/4 cup oat bran
• 1/4 cup unsweetened of cocoa
• 1 tsp baking powder
• 1/4 tsp or less of salt
• 3/4 cup egg whites
• 1/4 cup low fat cottage cheese or 0% plain (I’m sure vanilla would be great too) Greek yogurt
• 1/2 cup pumpkin puree or mashed banana
• 1/2 cup milk of choice; I used unsweetened almond milk

Instructions

Add all ingredients to bowl of a food processor and blend well.

Pour into brownie pan lined with parchment; you could try a muffin or doughnut pan too

Bake for about 35 - 40 minutes at 350 degrees F - a fork, knife, or toothpick inserted in the middle should come out clean

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Microwave Protein Cinnamon Bread



Can you believe something so soft and light came from a bowl that was microwaved? Well, believe it!

Ever want to make your own bread but don't want to wait for yeast to proof, dough to rise, then punching the dough down, and letting rise again? What if you could just make your own healthy bread loaf in minutes?  Well, you can, and it's super easy!

I had some leftover overnight oat bran and decided to mix some egg, cinnamon, protein powder, and stevia to give the bread a shot.  The result was nothing less than soft, fabulous protein bread that knocks any store-bought bread out of the water!

Mixing in the protein powder. A glass bowl works best for this.

Microwaves, when you think about it, are pretty darn cool.  They definitetly are not meant for shabby frozen packaged meals. Unless you like dull, unhealthy, high sodium, and unpronounceable ingredients in your meals, use the microwave for quick steaming veggies.....and making this bread!

Before microwaving....obviously

Change it up to suit your tastes/preferences too.  Maybe add ginger, nutmeg, and clove for a perfect pumpkin spice bread.  Or, mix in cocoa powder for, well, chocolate protein bread.

After the initial cooking.  I actually flipped it over in the bowl and cooked the bottom another minute since it was a little soggy.

The soft and moist consistency of this bread makes it a pleasure to eat alone, but spread with a good jam and nut butter never hurts. I like to stir a little peanut butter into plain, 0% Greek yogurt and use for an extra protein punch with flavor!

Choose your spread for this bread and let me know how you like it.  Tell the yeast you're sorry; maybe they can eat sugar and fart expel their gases in dough another day, when you have more time.



Sliced and ready for peanut butter, jam, maybe even honey ham....hmmm. Or just plain!



 

Microwave Cinnamon Protein Bread Loaf

by RC Liley

Prep Time: 10 min

Cook Time: 5 min

Ingredients (1 Small Loaf in a Bowl)

• 1/2 cup oat bran
• 3 T pumpkin puree
• 1 tsp chia seeds; can omit and add another tablespoon of oat bran
• 1/2 cup vanilla protein powder
• 1/4 cup + 2 T egg whites
• 1/2 tsp baking powder
• 2 packets stevia or 15 drops of liquid stevia
• 2 tsp cinnamon
• Scant dash of salt

Instructions

Add everything to a microwave safe bowl or mix in one bowl and pour into a microwave safe bowl; I used a glass bowl since it helps the heat waves to go through for even cooking.

Microwave for 4 – 5 minutes depending on how old your nuke-box is; I microwaved for 4 min and then flip the bread to cook another minute

Let cool in bowl for 5 minutes and transfer to a wire rack to cool another 5 minutes

Slice or just eat it like a savage taking giant bites out at a time…..I won’t judge

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Drew's Salsa Baked Cornbread and Goat “Cheez-its”

Remember my WIAW and Drew’s Salsa Review post the other day? I make sure to live up to my promises and bring to you two tasty recipes packed with whole grain, protein, Drew’s Organic Salsa, and tangy goat cheese.

Do any of these ingredients appeal to you? They should! Okay, my opinion is a little biased, but still. Drew’s makes six different kinds of organic salsa, so there’s at least one that everyone will love. The varieties they offer are Organic Black Bean, Cilantro & Corn Medium Salsa, Organic Thick & Chunky Mild Salsa, Organic Thick & Chunky Medium Salsa, Organic Thick & Chunky Hot Salsa, Organic Double Fire Roasted Medium Salsa, and Organic Chipotle Lime Medium Salsa.


Which one sounds best to you? Having tried them all, there’s not one bad salsa at all, but the Double Fire Roasted salsa sounds and is amazing! I used goat cheese along with the salsa just because we had to finish it off, but cheddar would be great too. Since I’m not the biggest fan of most block cheeses, I would use low fat cottage cheese for a slightly leaner and higher protein product next time.

That being said, goat cheese adds an extra depth of tangy flavor when mixed with the liquid spice from Drew’s. It’s been pretty busy at work (I got promoted…yay!) and home, so I’ll cut today’s post short. Please try one or both of these healthy recipes A.S.A.P. and report back to me with your results.

Criticism, the constructive kind, not just rudeness, is always welcome and helps adjust recipes as needed.


Enjoy, the weekend is fast approaching!

Drew's Salsa Baked Cornbread





by RC Liley








Ingredients




1 Cup Whole Grain Spelt Flour



1/2 Cup Rolled Oats



1/2 Cup Unflavored Protein Powder



1 1/2 Cups Arrowhead Mills Corn Puffs (or use 3/4 whole grain corn meal)



1/2 Cup Milk of choice



1/2 Cup Drew's Organic Salsa



4 oz Goat Cheese



1/4 Cup Chicken Broth



2 Egg whites or 2 Flax/Chia Eggs



1 T each of Cumin and Garlic Powder



1/4 t Cayenne



1 T Baking Powder








Instructions



Preheat oven to 375 degrees farenheit



Add all ingredients to the bowl of your food processor and blend to combine well.



Pour batter into glass baking dish sprayed with non-stick spray



Bake for 45 - 50 min (test for doneness by inserting a fork or knife in the middle; should come out clean)



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Salsa Baked Goat "Cheez-its"





by RC Liley



Prep Time: 15



Cook Time: 20 - 25








Ingredients




1 cup whole grain spelt flour



3/4 cup unflavored protein powder



1/2 cup oat bran



4 tablespoons low-fat cottage cheese



4 ounces creamy goat cheese (chevre); you could use all cottage cheese for a lower fat and easier option



1/4 teaspoon salt



1/2 teaspoon cayenne pepper (optional, but highly recommended)



1/2 tablespoon cumin



1/2 cup Drew’s Salsa; any flavor will work








Instructions



Combine flour, oat bran, cheeses, salt, and cayenne in the work bowl of your food processor.



Pulse until crumbly and then add in salsa a little at a time, until dough comes together. (You may need to add more)



Wrap dough in plastic wrap and quick chill in freezer for 5 – 10 minutes or in fridge overnight.



Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.



Place dough between floured parchment paper or a silicone mat; it can be sticky. With a floured rolling pin, roll to 1/8-inch thickness.



Using a pizza cutter, cut into 2-inch squares or whatever size you like. Poke holes with a fork or toothpick in each one to help keep them from being to “puffy”. Slide parchment paper or mats onto baking sheets.



Bake for 20 to 25 minutes, until crackers turn a light brown and are crisp. Remove one to let cool and check to see if it’s crispy. If they are not crisp, bake a few minutes longer.



Remove from oven and let cool completely. Store in an airtight container for up to 5 days (they won’t last that long!).



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Low-Fat Peanut Butter Banana Bread...No Need for Sandwiches

If I could only have one sandwich the rest of my life, it would be a peanut butter and banana sandwich. This sandwich would provide instant comfort like it’s a dessert, but be nutritious enough for a quick and healthy meal. If I could, I’d make it crunchy peanut butter because, well, I love the added crunch!

Hmmmm, maybe some cinnamon too…..yes, cinnamon would be awesome!

This works for me!



But what if we had bread with peanut butter, banana, and cinnamon baked into it? Then, instead of making a mess by having to arduously smear your own peanut butter and add your own banana on bread, you can easily just grab and eat a slice……or two or three…..ok, the loaf.

No dealing with peanut butter jars or any banana that’s leftover, just the bread with all of its parts baked in. Sure, I sound lazy, but this would certainly save time since I usually peel, slice, chop, and dice multiple foods while cooking. Plus, I’d spend more time with Kelley, the number one person in my life and reason I work to make healthy food for us.

I’d like to thank Katie for posting a similar recipe on her blog, Chocolate-Covered Katie, for the inspiration to make this fabulous peanut butter banana bread. There are so many amazing recipes I want to make from her blog; it’s hard to keep up!

Make this bread to grab and go or sit down at home without having to add anything else that could result in a mess. I made the recipe low fat by using peanut flour (I use 12% Light Peanut Flour from Byrd Mill) which supplies an awesome peanut butter taste with less fat. Avoid the jars of low fat peanut butter, those usually have more ingredients than just peanuts and always have added sugar……bleh. Have a few slices of this easy bread and know its all good in taste and in health.

No-Mess Low-Fat Peanut Butter Banana Bread

1 cup whole grain spelt, whole-wheat, or brown rice flour (I used whole grain spelt)

1 cup unflavored or vanilla protein powder (I used whey, but other types would work)

1/2 cup peanut flour (or another nut flour of choice)

2 tbsp natural peanut butter (or other nut butter of choice); make sure it’s creamy enough to mix

1/4 cup mashed banana (applesauce or pumpkin puree would be good, but you’ll have to change the name)

1/4 tsp liquid stevia extract (or use 1/4 cup sugar/honey/agave if you don’t have or like stevia, but beware of extra calories)

2 - 4 packets of stevia powder (I used NuNaturals White Stevia; use more for a sweeter bread and less for not as sweet...duh)

1 tbsp baking powder

1 tsp salt

2 ½ tsp cinnamon

2 tsp pure vanilla extract

1 1/4 cups milk of choice (reduce by 1/4 cup if using honey or agave)

Preheat oven to 375 F. In a large bowl, sift the dry ingredients to combine well, and then mix in the wet. Pour into a lightly oiled or non-stick loaf pan (a muffin pan would be great too!) and bake 40-45 minutes. Let cool on a wire rack for 10 to 20 minutes. If you made a loaf, slice as thin or thick as you want; for muffins, just remove from pan.

I haven’t made them yet, but muffins would be perfect as a portable breakfast or snack when travelling.

Of course, you can always add more peanut butter if desired…..I just couldn’t resist!

Q: What would be your sandwich of choice if you could only have one the rest of your life?

Something savory like this...

.....or maybe a delicious PB & Banana Chocolate Protein Pancake Sandwich?

Yes, this is my choice!

Spicy Protein Black Bean Cake Mistakes – My Meatless Monday Mishap

Time for posting will most likely be short this week (boo), but it’s hard to not post anything. Plus, I have to share this recipe I created on accident.


You ever do that; set out to make one thing, and wind up with something else? I guess that’s how a lot of great things have come into existence…..the slinky, microwave, Post-it notes, and even chocolate chip cookies, to name a few.

I was trying to make black bean burgers this weekend, but the wet ingredients seemed too much for the small amount of corn flour and protein powder I used; so I kept adding more until I could form patties.

Apparently, I could’ve stopped adding dry ingredients after the first 3/4 cup, but it just didn’t seem right to me.

So instead of a moist and tender bean burger, I wound up with a slightly crispy and tasty bean cake like you see here.

Meh, I didn’t want to use a bun anyway! These would’ve great formed into rectangles for a fun finger food you could use with cottage cheese, Greek yogurt, or just mustard as delicious dips. Kelley definitely didn’t mind either; she snuck a few bites before I was able to put the patty (cakes?) in the fridge!

This recipe is one delectable mistake that I’ll be making again………on purpose. Try it for yourself and let me know how you like or what you did different.

Roasted Grape Tomatoes and Shittake Mushrooms take the...errr...um...cake!

Spicy Black Bean Cake Mistakes

Ingredients

- 1 cup dried black beans, soaked overnight or 2 (15oz) cans of black beans, rinsed and drained
- 6oz of your favorite salsa; the amount varies, just eyeball it and add more towards the end if needed
- 1 medium onion, chopped
- 2 bell peppers (any color); chopped
- 4 cloves garlic; crushed and minced
- 4 tablespoons spicy brown mustard
- 2 whole eggs or 3 egg whites; you can use 1/4 cup ground flax seed to make this vegan
- 3/4 cup corn flour
- 3/4 cup unflavored protein powder
- 1/4 cup rolled oats
- 2 teaspoons cumin
- Ground black pepper to taste; no need for salt as there should be enough in the salsa and mustard
- 1/2 teaspoon cayenne
- 3 tablespoons dried cilantro


Directions
 - Pre-heat oven to 375 degrees.

- Heat a saucepan over medium-high heat, sweat onion, bell peppers, and garlic; add beans, cilantro, and spices and cover to let simmer for 20 – 30 minutes.

- Remove beans from heat and transfer to large bowl to let cool; you don’t want to cook the eggs!
- Using a large fork or potato masher, mash most of the beans leaving a few ones intact for texture.

- Add remaining wet ingredients to bowl and mix well. Sift dry ingredients in small bowl and slowly mix into wet.

-With a large spoon, scoop the mix onto a parchment lined baking sheet, form into patties or whatever shape you want, and bake in the pre-heated oven for 30 minutes, and then flip over and cook another 10 minutes.
- Remove from oven (should have a crispy brown crust) and let cool on pan for 5 to 10 minutes.

 - Top each cake with salsa, plain yogurt, cottage cheese, or mustard and any of your favorite toppings. Serve with a big side of steamed veggies.

Q: Do you like finger foods or prefer to use utensils most of the time?

A: I love finger foods, but most of my comfort foods are consumed with a spoon and a cup. Mmmmm, squash and fruit purees……….

Baked Peanut Butter Oatmeal Cake

I just realized I missed Pi Day yesterday, 3/14; and it was Albert Einstein's birthday too!  I’m not quite the “math geek” though, so I don’t feel too bad for missing it.  Maybe reading more news items would’ve helped, but, meh.  Did realize and/or celebrate the day?  I saw some foodie bloggers celebrated by (shocker!) eating pie.

It's good as is, but a Greek yogurt frosting would really "take the cake"

Actually, Chocolate-Covered Katie’s post about making a pie for Pi Day is what brought the day to my attention.  The pie and its recipe looks quite appetizing and has been added to my list of recipes I want to try that she’s posted in the past.

What are you looking at? Eat me.

In fact, the baked oatmeal cake with Chobani Greek yogurt icing that I posted in yesterday’s post was a recipe inspired by Chocolate-Covered Katie’s very similar baked oatmeal cakes.  She has made a few variations from pumpkin to cookie and all of them look exquisite!

Extra cinnamon on top looks good and tastes great....nutmeg would be good too.

Working off of her basic oatmeal cake, I created a recipe for a super peanut buttery oatmeal cake, and am very pleased with the end result….so was Kelley!  You must make this to fully appreciate its beauty, taste, and healthy ingredients; gather the following ingredients and bake one (or two or three) for yourself!

Baked Peanut Butter Oatmeal Cake

- 1/2 cup peanut butter overnight oats *(see recipe below….it’s easy!)

- 1/4 tsp baking powder

- 1/4 tsp vanilla extract

- 1/2 tsp cinnamon

- 1 ½ tablespoons NuNaturals NuStevia Baking Blend, 8 – 12 drops liquid stevia, or 1 ½  packets White stevia powder (If you want sugar, use 1 – 2 tablespoons honey or agave nectar)

- 1/4 cup unsweetened applesauce, pumpkin puree, or mashed banana (Plain yogurt works well too)

- 1/4 cup milk of choice or just water will work

- Small dash of salt

Preheat oven to 375 degrees. Mix all ingredients together until well incorporated. Pour into one of the muffin molds in a muffin tin, 1-cup ramekin (or use a glass baking dish like I used), or just spread flat on a baking sheet for a crunchy treat. Make sure you use non-stick bake ware or non-stick spray before pouring batter into device of choice. Cook for 25 - 30 minutes; the top should have a nice light brown and the whole cake will feel firm. You can set your oven to broil and let cook about 3 – 4 minutes for a crispier crust; reduce baking time by 5 minutes if you do this.

*Overnight Oats

Pour 2 cups of plain rolled oats in a container with a lid (I use empty yogurt containers to make sure I get the big of yogurt on the sides.  Add 1/4 cup of *insert flavor choice here* unsweetened cocoa powder and another 1/4 to 1/2 cup of *insert second add-in or more of the first choice here* flour/powder of your choice.   Add 12 – 18 drops of plain or vanilla NuNaturals liquid stevia or 2 – 3 packets of NuNaturals Stevia Powder and a dash of sea salt. Mix the dry ingredients and add water until it reaches the top of the oats.  Stir to combine making sure the powders are well incorporated, close the container and let sit in the fridge for at least four hours and up to 5 days; it won’t last that long though.

What happens when you let your spous try a "bite"

This cake is mighty tasty on its own; try smearing peanut or any other nut butter on top for the ultimate nutty cake! Of course, banana and peanut butter are great together and would be delicious mashed with cinnamon and smeared on top.  Try your favorite spread and let me know what you come up with.

What?  You want to try the Chobani Greek Yogurt Icing?  Ok, it’s extremely easy; just like this entire recipe…..

Chobani Greek Yogurt Icing

■2 cups plain, non-fat Chobani Greek Yogurt; I used a big container of Chobani and just mixed everything inside so no extra dish was needed.

Peanut flour with a little cinnamon....great combo!

Just add one of the following to your Chobani for desired flavor:

-          1/2 cup peanut flour for peanut butter icing

-          1/2 cup vanilla protein powder (preferably stevia sweetened) and 1/4 tsp pure vanilla extract

-          1/2 cup chocolate protein powder (preferably stevia sweetened) and 6 drops NuNaturals Cocoa Bean Extract

-          1 very ripe mashed banana and 1/4 tsp vanilla extract

-          1/2 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp ginger and nutmeg, and 1/4 tsp cloves

Everything mixed and ready to frost...or ice....you pick!

All of these flavors for icing are soooo good and easy.  Any icing variation is also healthy enough to be eaten by itself without worries ….I’m guilty!

Do you like things iced or frosted or do prefer food without added toppings?  Whether you do or don't this oatmeal cake will become a favorite for either preference.

Reminder: Only one day left to enter for your chance to win NuNaturals Stevia products!

NuNaturals Stevia Product Review and Giveaway

 Anyone who has read a few of my blog posts will know I try to steer clear of using sugar in anything I cook. Over the years I have tried a few substitutes, including….. *gasp* artificial sweeteners! These usually ended in a sub-par item and me wrenching in pain from stomach discomfort because of the artificial stuff.

Enter stevia; an all natural, zero calorie herb-based sweetener. There are several brands out there, and as someone who’s tried a few, take it from me that not all are equal in taste. After seeing the NuNaturals brand stevia in recipes on the blog Chocolate Covered Katie, I decided to reach out to the company for more information and to see if I would be able to review their products on my blog.

Ron (a.k.a. The “Sugar-Free Poppa), VP of Sales and Marketing at NuNaturals, promptly responded with detailed information on their different products and offered to happily send me several items to sample and review. I jumped at this chance as I was eager to try what they have to offer after see the treats made at Chocolate Covered Katie. A business with great personality and service directed to the consumer is a great business, and the response I received from Ron makes NuNaturals one of the best to me.


I was pleasantly surprised at the weight of the package when it arrived because I only expected one or two small samples. Instead, I received the following high quality products along with their full list of recipes to use:

•Vanilla Stevia Liquid Drops
•Cocoa Bean Extract Stevia Liquid Drops
•Alcohol Free Stevia Liquid Drops
•Clear Stevia Liquid Drops
•NuStevia Quick Dissolve Tabs
•NuStevia Pure Stevia Extract
•More Fiber Stevia Baking Blend

Wow! Any health nut foodie like me knows the overwhelming feeling of joy when you get a package like this! With these products and a vast amount of recipes to use for motivation, I created a few of my own delicious recipes. If you like what you see, please help spread the message along to others who might be interested; I’m always happy to have more blogger friends and viewers!

Pumpkin Protein Crepes

Ingredients

1 egg

2 egg whites

2 packets NuNaturals Stevia

1/4 cup pumpkin puree

1/2 cup whole grain spelt flour

1/2 tsp pure vanilla extract
Dash of nutmeg

1 tsp cinnamon

Dash of sea salt
1/2 cup skim milk

Add all ingredients to blender or food processor (I used a Magic Bullet) and blend until smooth. Heat pan over medium-high heat, add 1/4 cup batter to middle of pan and swirl around to create a thin circle. Flip over once bubbles appear; it will cook fast, so keep a close watch. It should take just less than a minute per side. Remove from pan add sweet or savory filling or just enjoy plain. These are great alone, but I enjoyed them with honey, Greek yogurt, and peanut butter. Kelley enjoyed hers with goat cheese and enjoyed the sweet and savory combo. This batter makes great pancakes too; just don’t spread as thin.

Chocolate Pumpkin Protein Bread or Brownies

Ingredients

1 egg

4 egg whites

1 cup pumpkin puree

1/2 cup milk of choice; I used unsweetened almond milk

4 droppers full of NuNaturals Liquid Cocoa Bean Extract

1/2 cup unflavored whey protein (chocolate or vanilla flavor will work too)

3/4 cup peanut flour

3/4 cup NuNaturals More Fiber Baking Blend

1/4 cup + 2 tbs unsweetened cocoa powder

1 ½ tsp baking powder

1/2 tsp baking soda

3/4 cup whole grain spelt flour

Serving Suggestion: Peanut Butter and Chia Seed Jam Sandwich...YUM!

Mix all wet ingredients (first 5 ingredients) in a medium bowl and sift all dry ingredients into a large bowl. Add wet ingredients to dry and mix with a large spoon or spatula to incorporate everything together. Pour into loaf pan or brownie pan and bake for 45 – 50 minutes for a loaf pan or 35 – 40 minutes for the brownie pan in a preheated oven at 350 degrees. Cover the top with foil for the last 20 minutes to avoid burning. The bread or brownies are ready when a knife comes out clean when inserted in the center.

Peanut Butter Thumbprint Oatmeal Cookies

Ingredients
1 ¾ Cups Overnight Oats made with peanut flour (Recipe below)
1/2 Cup whole grain spelt flour; other whole grain or ground nut flour will work
3/4 Cups peanut flour
10 drops NuNaturals Liquid Vanilla Stevia
1/4 cup NuNaturals MoreFiber Stevia baking blend
2 t baking powder
1/4 t baking soda
Dash of sea salt
1/2 cup milk of choice
1 whole egg and 2 egg whites; for egg-free version, use 1 ½ tablespoons chia seeds with 1/4 cup water
1 medium ripe banana; mashed – 1/4 cup pumpkin puree works well too
Favorite flavor chia seed jelly or jam; or regular jam if you don’t have chia jam

Preheat oven to 350 degrees. In a medium bowl, add all dry ingredients and mix well to combine. Mix wet ingredients in small bowl; make a well in the center of dry ingredients and slowly pour while stirring everything together. Using a large spoon (or smaller for smaller cookies), scoop batter onto cookie sheet leaving space between each cookie. Plop a small teaspoon of jam in the middle of each cookie batter scoop and bake for about 20 minutes; they will turn a nice golden brown. The peanut butter smell will have you anxiously counting the seconds, so go ahead a sneak a bite! Careful, they’ll be hot; remove from oven and let cool on a wire rack. These are also great without jam, so make them either way.

Peanut butter, banana, and Greek yogurt cookie sandwich. I can't get enough of these; I even froze some for quick grab-n-go snack.

I enjoyed using all of the NuNaturals products sent to me, and will use this brand from now on. After have a few bad experiences from bitter aftertastes to diluted flavors with other brands, I’m happy to have found NuNaturals. My only grumble is with the Cocoa Bean Extract as I have yet to figure out the proper amount to add in beverages or for cooking. But after Kelley tried and actually liked my NuNaturals stevia baked goodies (that's a big deal!), it confirmed this stuff is top notch. Let me remind you that, although the products were sent to me free of charge, this is not a paid review and everything I say about NuNaturals is genuine and in my own words.

For anyone not into cooking, NuNaturals Stevia (as powder and liquid) and Quick Dissolve Tabs work wonderfully when added to any beverage as well as other applications. Instead of sugar laden flavored yogurts, buy the plain, non-fat kind and mix in a few drops of NuNaturals Vanilla Stevia, Cocoa Bean Extract, Clear Stevia, or a single White Stevia packet. It only takes seconds to create a healthy and tasty guilt-free yogurt treat that’s good anytime of day!

I still have plenty of recipes with NuNaturals to try and will be sure to share them all. Check out their website for more inspiring and delicious recipes with NuNaturals Stevia.

If this review left you ready to get your hands on some NuNaturals product, you’re in luck! Ron was more than happy to allow me to host a giveaway to 4 lucky viewers as a way to show my gratitude for reading my blog.

Four (4) winners will each receive one (1) box of NuStevia Packets (50 ct. Box) AND one (1) 2oz. bottle of NuNaturals Vanilla Stevia Liquid.

There are four ways to enter; just leave a separate comment for each entry to increase your chances to win.  Each entry will be used to choose the 4 winners at random.

1. Comment telling me your favorite NuNaturals recipe or products.

2. Follow me on Twitter and Tweet the following – “I’m entering to win @NuNaturals Stevia from @I_Love_Cayenne! Enter for your chance to win - http://bit.ly/zOLJ6l"

3. Visit NuNaturals on Facebook and “LIKE” their page. If you already “Like” NuNaturals, leave a comment letting me know.

4. Help support Just Add Cayenne and subscribe to my blog. Just post a comment if you are already subscribed.

Sorry, this giveaway has ended.  Don't miss out on the next healthy product giveway, subscribe to my blog and get notified of each post by e-mail!!

Thank you to all who participated and congratulations to the 4 lucky winners!

But wait! If you were not a winner for this giveaway but really want to try NuNaturals Stevia (I suggest you do!), you can get your hands on their products in the following ways:

1) Continental U.S. readers can receive FREE SAMPLES of the NuStevia Packets by sending a SELF-ADDRESSED, STAMPED, # 10 envelope to the following address:

NuNaturals, INC
2220 West 2nd Ave. # 1
Eugene, OR 97402


2) In addition, you can receive SPECIAL DISCOUNTS on all future orders only available through their website (http://www.nunaturals.com/). Enter the code BLG0612 to receive 15% off your total order. You will also receive FREE SHIPPING to the Continental US on all orders $35.00 or more, after the discount. This offer is effective immediately and will expire on June 30, 2012.

Don’t pass up the chance to get a discount on some of the best stevia products on the market. If other brands have let you down in the past, give NuNaturals a try and kick sugar to the curb. I wish everyone good luck and will leave you with a quote from Ron….

“Think healthy, eat healthy, stay well, & HAVE FUN!!”