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Hands down – these itty bitty bites of pure bliss will have you reaching for just one more! Laura’s Wholesome Junk Food is simply scrumptious, and “Mom” could not find a flavor that wasn’t delectable and just plain delicious! The Lemon-Vanilla Bite-Lettes were simply to die for – a burst of lemon zest gives the cookie a bit of a zip as you bite into it!

Junk food and the phrase “good for you” are rarely seen in the same sentence, but Laura’s Wholesome Junk Food delivers just that – your favorite treats infused with wholesome goodness and healthy ingredients! Each tiny bite-lette is made with unsweetened coconut, rolled oats, dates, non-GMO soy protein isolate, fruit juice, and sea salt, among other ingredients, such as unsweetened natural cocoa in the Better Brownies or Chocolate Fudge Bite-Lettes.

These are a treat you can definitely reach for without guilt! Just one or two is all you need when a chocolate craving hits you after dinner.

To learn more about Laura’s Wholesome Junk Food, Dr. Laura Trice, or to find a retailer near you, please visit www.lauraswholesomejunkfood.com.

Right now, one lucky Tiny Green Mom reader can win the Chocolate Lover’s Pack from Laura’s Wholesome Junk Food! You can enter the giveaway here.

*Company generously provided samples and images for this review.*

These light and cakey yet wholesome muffins from The Wholesome Junk Food Cookbook are perfect for breakfast or a lunch snack. The banana and pineapple add a natural source of sweetness while the strands of grated carrot add a texture and color. Enjoy warm out of the oven.

Golden Pineapple-Carrot Muffins (pg 67)

Yield: 8 muffins

Ingredients

1 1/2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon unprocessed sea salt

2 eggs

1/2 cup mashed banana

1/2 cup expeller-pressed oil

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts

1/2 cup canned crushed unsweetened pineapple, undrained

1/2 cup finely shredded raw carrot

Preparation

Preheat the oven to 400°F. Grease a muffin tin.

Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.

Combine the eggs, banana, oil, and vanilla in a blender. Pour over the dry ingredients. Add the walnuts, pineapple, and carrot and stir just until the flour is moistened.

Fill the muffin tin cups two-thirds full, using a 1/3-cup measure.

Bake for 20 minutes or until golden brown, testing for doneness with a toothpick or piece of pasta.

*Recipe and image courtesy of The Wholesome Junk Food Cookbook.*

Love to indulge your sweet tooth? How about doing so, but with added health benefits and wholesome goodness? Dr. Laura Trice, author of The Wholesome Junk Food Cookbook, shows us all how to enjoy our favorite treats – naturally! This fantastically yummy cookbook is chock full of more than 100 healthy snack recipes – with new, healthier twists on classic recipes such as Lemon Pound Cake or Chocolate Chip Oatmeal Cookies, and exciting ones to test out with the family, like Almond Energy Muffins or Peanut Butter & Jelly Granola. With gluten-free & vegan recipes galore, there is something for everyone! “Mom’s” favorite recipe? One Pan Eggless Chocolate Cake! (who needs eggs – let’s get right to the best part, the CHOCOLATE!)

A healthy diet starts at home, and what better way to encourage nutritious snacking than to get the kids involved in the process! Pick a recipe from the Wholesome Junk Food Cookbook, head to the store to purchase the ingredients, and make it a fun activity that brings the whole family together!

About Dr. Laura Trice & The Wholesome Junk Food Cookbook

Author Dr. Laura Trice is on a mission to make healthy eating more fun and provides easy-to-follow steps for each recipe. The Wholesome Junk Food Cookbook introduces the importance of eating healthy and promotes a healthy lifestyle. Inside, you’ll find familiar favorites like Cinnamon Buns and Apple Pie transformed into healthier desserts. Along with great tasting recipes, each chapter contains a sidebar with nutritional and cooking tips. Both novice and experienced cooks will enjoy making such treats as Hot Banana Split S’mores, Hidden Candy Birthday Pops, and Homemade Whoopie Pies.

While The Wholesome Junk Food Cookbook is Dr. Laura’s first cookbook, she has spent years perfecting healthy yet great tasting food. In medical school she saw people suffering from illnesses that could have been prevented by better nutrition. She realized that like her patients, she only ate food that tasted great to her. Her passion for healthy, great tasting food led to the founding of Laura’s Wholesome Junk Food in 2001.

You can find Dr. Laura’s Wholesome Junk Food at Whole Foods, Harris Teeters, and numerous health food stores across the nation carry Laura’s Wholesome Junk Food products. To purchase a copy of the cookook, please visit www.lauraswholesomejunkfood.com.

Right now, one lucky Tiny Green Mom reader can win the Chocolate Lover’s Pack from Laura’s Wholesome Junk Food! You can enter the giveaway here.

*Company generously provided a cookbook copy and images for this review.*

With no refined sugar and all natural ingredients, this is a wholesome treat to enjoy all year long, and a great way to turn pumpkin pie into lunch-box treat. If you want a crust, you can use a regular crust or buy a gluten-free mix and just bake like a regular crust or buy a gluten-free mix and just bake like a regular pie, but Dr. Laura Trice, author of The Wholesome Junk Food Cookbook, likes to make them crustless.

Yield: 10 to 20 mini-pies

Mini Pumpkin Pies

Ingredients

1 (16-ounce) can plain pumpkin (NOT pie filling)

3 eggs

1 cup organic milk

1/4 to 1/3 cup agave or maple syrup (or more to taste)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

Preparation

Preheat the oven to 300°F. Line 10 to 20 muffin cups with paper liners. Place the pumpkin, eggs, milk, agave syrup, cinnamon, ginger, nutmeg, and salt into a blender or food processor. Cover and blend on high speed until smooth, about 2 minutes. Taste to adjust for sweetness.

Fill each muffin cup half full with the batter.

Bake for 10 to 15 minutes, or until you can touch the tops of the pies lightly with a spoon and no batter is on your spoon, or until they crack a little on the tops.

A 9-inch pie will take longer to bake. Check for doneness after 20 minutes of baking.

VARIATION: To make a 9-inch pie, use our Organic Butter Piecrust or Organic Oil Piecrust (page 99 in the cookbook) and halve the recipe, as a pumpkin pie uses only a bottom crust. Also as a substitute, you can use soy milk, rice milk or 1/2 cup coconut milk plus 1/2 cup water in place of the regular milk. (I prefer it with coconut milk.)

Natural Whipped Cream (pg 102 )

Quick, simple, and versatile, this natural whipped cream is an excellent topping for pies, puddings, cakes, and fruit. This works best using a chilled bowl and beaters.

Yield: 2 cups

Natural Whipped Cream

Ingredients

1 cup heavy whipping cream (“Mom” prefers organic)

1 teaspoon vanilla extract

1 tablespoon powdered cane sugar (optional)

Preparation

Pour the cream into a mixing bowl and using an electric mixer beat until stiff peaks form. Add the vanilla and beat to blend. If desired, add the sugar and beat again.

VARIATION: For some spice, add 1/2 teaspoon cinnamon.

*Recipe and image courtesy of Dr. Laura Trice of The Wholesome Junk Food Cookbook.*