Ingredients:

1 packet Truvia or Splenda

1 teaspoon cinnamon

1/4 teaspoon salt (optional)

1 15 ounce can chickpeas, drained, rinsed and patted dry

Preheat oven to 350 degrees. Combine sweetener, cinnamon and optional salt in a bowl and add chickpeas. Spread on ungreased cookie sheet (or line sheet with aluminum foil) and bake for 55 to 60 minutes, mixing the chickpeas on the sheet occasionally until they are “crisp”.

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Happy Holidays from Personal Web Nutrition! This Thanksgiving I made a fantastic gluten free apple crisp and I wanted to share my recipe. It is easy to make, delicious, agave nectar sweetened and of course gluten free. This recipe is a loose adaptation from the celiac chicks apple crisp with cranberries recipe.

Apple Crisp With Raisins or cranberries:

Preheat oven to 350 degrees. Peel, core and slice the 5-7 organic apples. Grease the casserole dish with canola oil spray. Place the sliced apples in the casserole dish. Pour the lemon juice and vanilla extract over the sliced apples and mix it around for even distribution. Combine the agave nectar,  quinoa flakes, gluten free oatmeal and cinnamon in a bowl. Add in handful of raisins or cranberries, if desired.  Use a spoon or your hands to blend the mixture together to form a firm texture. Place the mixture over the sliced apples. Bake in the oven for 38 minutes or until the topping looks crisp. Enjoy the apple crisp alone or with soy delicious fruit sweetened vanilla frozen dessert.

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In the past two months I have seen a surge in clients on low sugar plans. Whether they have a pre-diabetic condition, metabolic syndrome, thyroid concerns or are trying to lose weight, my clients love the sugar free options and recipes I provide for them. One of my favorite foods to point out as being loaded with sugar is barbecue sauce. Below is a recipe for homemade barbecue sauce without any added sugar!

• 1 medium tomato, peeled
• 2 canned pineapple rings (unsweetened), approximately 9 pieces of fresh pineapple
• 1 tbsp. fresh lemon juice
• 1 tsp. dry mustard (optional)

Mix ingredients in the blender. Serves 4 pieces of meat

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A client recently asked me for a wheat-free and yeast-free bread recipe. Here it is:

3 cups brown rice flour

1 cup soy or oat flour

4 tbsp. aluminum-free baking powder

1/2 tsp. sea salt

2 eggs, separated

1 cup soymilk or milk of your choice

1/2 cup rice syrup, honey or agave nectar

1/2 cup yogurt

4 tbsp. expeller-pressed safflower oil

• Preheat oven to 350F
• In a large mixing bowl, combine all dry ingredients
• Whip egg whites until stiff. Beat yolks until creamy
• Add milk, syrup, yogurt and oil to dry ingredients and mix well. Add yolks and mix well. Fold in egg whites
• Bake for approx. one hour in a well-oiled loaf pan

Recipe adapted from Prescription for Dietary Wellness by Phyllis A. Balch, CNC

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Valentine’s Day is right around the corner and we want to help you enjoy the occasion with something nutritious and delicious. Below is our recipe for dairy free chocolate covered pears:

Dairy Free Chocolate Covered Pears

2 ripe Bartlett or D’Anjou pears (organic preferred), washed

10 semisweet dairy free chocolate chips

Slice top off each pear, slightly above the widest part. Using melon ball scoop or small spoon, remove the cores from the bottom halves of the pears. Fill hollowed pear bottoms with 5 chocolate chips. Replace tops back on pear bottoms. Stand each pear upright in an ovenproof custard cup and set the cups in a medium saucepan. Add 1” of water to the pan and bring water to a simmer over medium heat. Cover the pan and steam pears for about 20 minutes, until translucent. Serve hot

Servings: 2

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