Making cookies today? Here is an incredibly delicious sugar cookie which happens to also be nutritious and healthy with only 5 g of sugar by leading Nutritionist and Personal Trainer, Sloane Davis.

Healthy Sugar Cookies


1 scoop Vanilla protein powder (“Mom” prefers Nuzest Clean Lean Protein – Smooth Vanilla)

½ cup oat flour

¼ coconut flour

¾ tsp cornstarch

¾ tsp baking powder

⅛ tsp salt

1 tbsp + 1 tsp unsalted butter or ghee, melted (“Mom” prefers organic)

¼ cup unsweetened almond milk, room temperature

1 tsp vanilla extract

⅓ cup granulated sugar or sugar substitute

For the topping:

3 tbsp granulated sugar or sugar substitute (“Mom” prefers Stevia in the Raw)


Mix together the protein powder, oat flour, cornstarch, baking powder, and salt in a medium bowl.

In a separate bowl, whisk together the butter, almond milk, and vanilla.

Stir in the granulated sugar.

Add in the flour mixture, stirring until barely incorporated. Chill the cookie dough for at least 30 minutes, but no more than 3 hours. (otherwise cover the cookie dough with plastic wrap to avoid it from drying out.)

Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.

To prepare the topping, place the sugar in a small bowl.

Create balls from the cookie dough.

Place the ball of cookie dough in the bowl of sugar.

Make sure it is fully coated and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.

Bake the cookies at 350°F for 10-12 minutes.

Makes 9 LARGE cookies

Macros per cookie: 119 calories, 17g carbs, 4g fat, 5g protein and only 5g sugar

About Sloane Davis
Sloane Davis is a Certified Nutritionist and Personal Trainer who has helped thousands of people, both men and women, around the world get in to top shape both mentally and physically. Sloane has her undergraduate degree in Bachelor of Arts from Syracuse University and became accredited through ISSA with her degree in Sports Nutrition and Personal Training. She works personally and online with thousands of clients around the US and globally.

She has been featured in People, Fitness Magazine, New Beauty Magazine, Apple News, The Daily Mail, Yahoo News, FOX Good Day New York, FOX Good Day DC, NY1, Bay Area Focus, Women’s Fitness, Womanista, Livestrong, Mind Body Green and Westchester Magazine.

*Recipe and images courtesy of Sloane Davis, Pancakes and Push-ups.*

Nosh on healthier holiday-inspired snacks through the holidays! Nutritious and festive, this Gingerbread Granola will have the entire family clamoring for more!

Gingerbread Granola


4 Cups of old-fashioned rolled oats
1 1/2 Cups of raw pecans
1 Teaspoon fine-grain sea salt
1/2 Scoop of VeganSmart Vanilla
1/2 Teaspoon of cinnamon
1/2 Teaspoon of ground ginger
1/2 Cup of melted coconut oil
1/2 Cup Molasses
3/4 Teaspoon of vanilla (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1/3 Cup of chopped, dried cranberries
1/3 Cup of chopped candied ginger

vegansmart vanilla


Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper.

Combine the oats, pecans, salt, VeganSmart Vanilla, cinnamon, and ground ginger into a mixing bowl. Stir mixture thoroughly.

Add the coconut oil, maple syrup, molasses, and vanilla to the mixture. Continue to mix together until fully combined.

Turn the granola mixture out onto your prepared pan and spread into an even layer.

Bake for 20 minutes. After 20 minutes, remove the granola from the oven and stir to make sure the granola cooks evenly. Place the pan back in the oven for 10 more minutes.

While the granola cooks, chop the dried cranberries and candied ginger.

After 10 minutes is up, remove the pan from the oven, add the chopped cranberries and candied ginger to the granola and mix to combine.

Let the granola cool for about 10 minutes before eating. As the granola cools off, it will continue to cook and may be wet at first, this is normal.

Enjoy gingerbread granola on-the-go or around the house as you celebrate the holidays this season!

*Recipe and image courtesy of VeganSmart.*

Serve up some creepily delicious Spooky Witch Fingers this Halloween for a scarily healthy appetizer using gluten-free Brazi Bites! These Brazi Bites Spooky Witch “fingers” are fun and easy to make so even the kids can get involved in the kitchen. Served with marinara sauce “blood” for dipping, this dish is a spook-tastic treat for your entire family!

Brazi Bites Spooky Witch Fingers


For the fingers:
20 ea. Brazi Bites, defrosted
2 eggs, beaten well with 1 tsp. Water
Almond slices
Vegetable oil or vegetable spray

For the marinara sauce:
1 – 28 oz. can crushed tomatoes
1 c. Water (swished from the tomato can)
1/4 c. Olive oil
8 garlic cloves, sliced
1 tsp. Red pepper flakes
1 tsp. Kosher salt
1 tsp. Dried oregano

RNDR_BraziBites_Retail_Pouch_GarlicAsiago cropped


For the Marinara: Heat oil over medium heat. Add garlic cloves and cook for 30 seconds until beginning to sizzle. Add tomatoes and 1 c. Water. Add Red pepper flakes, salt and dried oregano. Bring marinara to a simmer and cook for 15 minutes until thickened. Serve with Brazi bites fingers.

For the Brazi Bites fingers: Preheat oven to 400 F. Coat hands well with oil. Knead Brazi Bite (1 ea.) well and roll into a 5 in. ‘stick.’ Using a small knife, cut 3 slits along the top, middle and bottom of the finger. Place an almond slice into the top of the “finger.’ Place onto a sheet pan coated with pan spray. Brush fingers with egg wash. Bake in oven for 18-22 minutes until golden brown. Brush the “nail” of the finger with marinara sauce.

*Recipe and image courtesy of Brazi Bites.*

Looking for an easy, flavorful and all-natural way to spice up your next meal? “Mom” was recently introduced to Char Crust®, and wow – what a difference a pinch or two can make when rubbed into fish, poultry or meat! Talk about juicy, succulent and tender! As “Mom”s” husband said, “Move over, Mrs. Dash!”

Char Crust® dry-rub seasonings consist of premium herb blends, spices and other natural ingredients that can be simply rubbed onto the surface of uncooked meat or fish, or sprinkled over raw vegetables then broiled, baked, grilled, pan-seared, roasted, or sautéed. A little truly goes a long way, especially with the Amazin’ Cajun blend!


Char Crust® Dry-Rub Seasonings are available in six delectable blends:

• Roasted Garlic Peppercorn features the robust flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender. Its versatility has made it a best seller. It complements steaks, lamb, seafood, pork, poultry, and potatoes.

• Ginger Teriyaki is a balance of sweet teriyaki, fragrant ginger, plus a tingly touch of wasabi that lends a new dimension and creates a modern teriyaki interpretation. It complements chicken, fish, and steak.

• Amazin’ Cajun is a spicy-sweet blend of piquant cayenne pepper, onion, garlic, oregano and a mélange of other Mardi Gras flavors. It brings the sublime heat of New Orleans to catfish, chicken, shrimp, and even “dirty” rice.

• All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.

• Original Hickory Grilled offers rich, hickory grilled flavor. This classy companion to your favorite steak is the original used at Al Farber’s legendary steakhouse. A bit smoky-salty-sweet, it enhances the natural flavor without overwhelming. Also delicious on boneless/skinless chicken breasts, tuna steaks, and your favorite vegetables.

Sun-Dried Tomato & Garlic. Imagine the Italian sun warming your face as you close your eyes and smell the luscious, vibrant aroma of sun-dried tomatoes, roasted garlic, rosemary, and just a hint of lemon. Delicious on mild fish like tilapia, cod, haddock, or shrimp.

Mom” tried and tested the Amazin’ Cajun on grilled tilapia, and it was fiery in all the right ways! Char Crust® recommends the following recipe for Pan-Seared Tilapia, although “Mom” prefers her tilapia grilled.

Pan-Seared Tilapia

Prep time: 10 minutes
Total time: about 20 minutes


Tilapia fillets — about 6 oz per person
Char Crust® Amazin’ Cajun — about 1/2 Tbsp per fillet
A little oil, canola is good
A little butter (optional), at room temperature


Heat a cast iron pan on the stove until very hot. Season one side of the fish with Char Crust® Amazin’ Cajun Dry Rub Seasoning, generously covering the surface. Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit. Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and place pat of butter on top.

To learn more about Char Crust®, and to locate a retailer near you, please visit

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

Kids and grown-ups alike will love these chewy raisin granola snacks. They’re so easy to make and so much fun to eat, they’ll soon become your most requested recipe.

Raisin Energy Snacks


4 egg whites (or 2 whole eggs)
1/4 cup sugar
4 teaspoons vegetable oil
1 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
1-2/3 cups plain no added fat or low fat granola (see note below)
1 cup Sun-Maid Natural Raisins
3 tablespoons toasted wheat germ
3 tablespoons raw sunflower kernels
4 tablespoons sesame seeds


In a large bowl, BEAT egg whites and sugar with whisk until smooth.
BEAT in oil, cinnamon and extract.
STIR in remaining ingredients; blend well.
Generously COAT 13 x 9-inch baking pan with nonstick cooking spray.
TURN raisin mixture into pan; pat to even layer.
BAKE at 300 F for 20 to 25 minutes or until golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely.
CUT into 4 dozen bite-sized pieces.
STORE in an airtight container or pack in small plastic bags for on-the-go snacking.

*If granola is in large clusters, place in plastic bag and crush with rolling pin before measuring.

Snack Mix: Combine Raisin Snacks with one or more of the following: Sun-Maid Dried Apricots or Dried Apples, roasted almonds, peanuts or cashews, banana chips.

Tip: When there is not time to sit down to breakfast, bag these Raisin Snacks for a good breakfast on the go.

Makes 4 dozen bite-size pieces.

*Recipe and image courtesy of Sun-Maid.*

Cook up some delicious and nutritious dishes with your children with a little help from Sesame Street’s most loved characters! Sesame Street B is for Baking: 50 Yummy Dishes to Make Together by Susan McQuillan & Sesame Workshop is a wonderful way to introduce your little ones to the joys of baking using fresh ingredients with kid-friendly recipes for breakfast, lunch, dinner, snacks and even special occasions. Colorful illustrations throughout the book show off all of the healthy eats and treats, and the Sesame Street gang makes the whole process fun! It may be much easier to get your child to eat his or her vegetables when the dishes are named “Oscar’s Messy Green Stuff in a Potato Crust” or “Abby Cadabby’s Amazing Carrot Puff!” Full-sized photos of the recipes, detailed instructions, and fun facts throughout the recipe book help to inspire kids to develop good eating habits while having fun in the kitchen at the same time!

What did “Mom” and her little one create in the kitchen from Sesame Street B is for Baking: 50 Yummy Dishes to Make Together? Abby Cadabby’s Disappearing Strawberry Muffins! These muffins can also be made using other fruits or berries in season, so “Mom” used raspberries. They were fluffy and delicious, and tasted best warm, right from the oven!

Abby Cadabby’s Disappearing Strawberry Muffins


1 cup all-purpose flour (“Mom” used organic unbleached white flour)

1/2 cup whole-wheat flour

1/3 cup sugar

1/4 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup low-fat plain yogurt

1/3 cup olive oil (“Mom” used organic canola oil)

1 large egg

2 cups strawberries, hulled & chopped


Preheat the oven to 400 degrees F.

Line 12 muffin cups with paper liners, or lightly grease each cup.

In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, cornmeal, baking powder, baking soda, and salt; set aside.

In a large bowl, use a rubber spatula to stir together the yogurt and oil, then stir in the egg until well-blended. Stir in the flour mixture just until mixed. Fold in the strawberries.

Fill the muffin cups two-thirds of the way full.

Bake for 20 to 25 minutes or until a toothpick inserted in the center of one muffin comes out clean. Transfer to rack to cool for a minute or two. Turn muffins out to cool further.

To order a copy of Sesame Street B is for Baking: 50 Yummy Dishes to Make Together, or to learn more, visit

*Company generously provided a copy of the book and images for this article.*

Guess what’s baking in “Mom’s” kitchen this week? BabyCakes! These itsy-bitsy and too too cute little cakes on a stick are trending right now – out with mini cupcakes and in with BabyCakes!

At just $24.99, this inexpensive Cake Pop Maker is a fun way to make sweets that are not overly large right in the comfort of your own kitchen! Plus, the kids can join in the fun by helping make the batter, pouring in the tablespoon of batter (with Mom or Dad’s help, of course!) and inserting the sticks once cooled. Decorate with homemade frosting, sprinkles, chopped candies, coconut, or a dusting of cocoa powder – the possibilities are endless!

The Babycakes Cake Pop Maker comes with 3 additional accessories for ease of use, including a Fork Tool, Cake Pop Treat Sticks, and Cake Pop Cooling & Decorating Stand. Each batch makes 12 Babycakes – what will you choose to indulge in? Red Velvet Cake Pops, Vanilla Cake Pops, Almond Cake Pop, or even French Breakfast Puffs? The instructional manual includes all of these delightful, homemade recipes – each one makes 48 Babycakes! In 4 minutes or less, each batch is ready. Perfect for a special event or party!

What recipe did “Mom” make in her kitchen? Vanilla Cake Pops! These were just the right amount of sweetness after a meal – 1 or 2 is perfect as an indulgence without feeling guilty!

Vanilla Cake Pops


1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
½ cup milk
Glaze or coating of choice


1. Combine flour, baking powder and salt. Set aside.
2. In a separate bowl, beat together butter and sugar until light and creamy. Beat in
eggs and vanilla.
3. Alternately blend in flour mixture and milk into butter mixture, beginning and ending
with the flour mixture.
4. Fill each cooking reservoir with about 1 tablespoon of batter.
5. Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.
6. Allow to cool and glaze or coat, as desired.

Makes about 4 dozen cake pops.