Chocolate Fudge with Walnuts

Fudge: the lazy man’s dessert. 5 minutes of active prep time + four or five ingredients = lots and lots of delicious fudge. It’s super simple and as long as you have a couple of hours to let the mixture chill, it’s the perfect treat to make and share.

Chocolate Fudge with Walnuts

  • 1 14 oz can of sweetened condensed milk
  • 3 cups of semi-sweet chocolate chips
  • dash salt
  • 1 1/2 tsp vanilla extract
  • 3/4 cup chopped walnuts

Line an 8×8 pan with wax paper and set aside.

Add milk, chocolate chips, and salt to a medium saucepan and melt over low heat, stirring constantly to combine. Once smooth, add vanilla and walnuts and mix well.

Pour mixture into pan and spread evenly. Chill in the refrigerator for at least 2 hours, until firm. Cut into squares and store in the fridge.

Flourless Peanut Butter Cookies

If you like your cookies to have a strong peanut butter flavor, you’ll be a big fan of these. They’re flourless, so they aren’t cakey (but are gluten-free!) and are just crumbly enough. Add in some chocolate chips and it’s like eating a peanut butter cup in cookie form. Plus they’re incredibly quick; they use only five ingredients and one bowl.

(Apologies for the awful cell phone photo, I forgot to bring my camera along)

Flourless Peanut Butter Cookies (taken from Chocolate and Carrots and altered slightly)

(makes about 32 cookies)

  • 1 cup natural creamy peanut butter
  • 1/2 cup white granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon baking soda
  • 2/3 cup semi-sweet chocolate chips

Preheat the oven to 325 F. Lightly grease a baking sheet and set aside.

Stir together the first four ingredients. Add the chocolate chips. Drop the dough by tablespoons approximately 2 inches apart.

Bake for 12-13 minutes and remove from oven. Cookies will harden a bit as they cool.

Banana Chips

These banana chips are a yummy, easy to make, healthy, crunchy snack. For this batch, I just lightly salted the banana slices, but they can be customized with your favorite spices for different flavored chips. They’re also vegan and gluten-free.

Banana Chips (inspired by Home Made Simple)

Makes about 30 small chips (easily multiply the recipe for more chips)

  • 1 banana
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Preheat oven to 200 F. Line a baking sheet with parchment paper and lightly coat with non-stick spray.

Cut banana into very thin slices, about 1/8 of an inch thick. Dip each slice into lemon juice and lay on baking sheet. Once all the banana slices are on the sheet, sprinkle each one lightly with salt.

Bake for approximately 1 hour and 30 minutes, turning chips over halfway through. Remove from oven when chips are light brown and seem mostly dry. They’ll crisp up even more as they cool.

Portabello Mushroom Pizza

If you’re looking for a tasty low-carb, low-fat, or gluten-free meal, these portabello mushroom pizzas are perfect. They’re great for you, but still satisfy that pizza craving. Plus they’re a snap to throw together for a quick dinner or lunch.

Portabello Mushroom Pizza (inspired by Prevention RD)

Makes one portabella pizza (multiply as necessary for more servings)

  • One portabello mushroom, approx. 4-inches in diameter
  • 1/4 cup canned crushed tomatoes
  • 2 tbsp part-skim mozzarella cheese
  • 1 tbsp chopped green peppers (or topping of your choice)
  • oregano for topping (optional)
  • basil for topping (optional)

Preheat oven to 400 F. Line a baking sheet with foil.

With a spoon, scoop out the gills of the mushroom and cut the stem down as small as possible. Set mushroom cap side down on the baking sheet.

Spoon crushed tomatoes into mushroom. Sprinkle cheese over sauce and add toppings.

Cook for 10-15 minutes, until cheese is melted. Remove from oven and sprinkle with oregano and basil, to taste.