For those of you who don’t know, I LOVE my treats! I try to keep them to a minimum. But, I do eat them.

When making treats I try to make healthier versions of them. This white chocolate chip cookie is made with garbanzo beans (chickpeas)!  I didn’t use flour, but oat flour instead. Don’t worry, you don’t have to go out and buy a $5 bag of oat flour, you can make oat flour in seconds using regular old fashioned oats in your food processor! Easy peasy.  Honey is used instead of white sugar, and the only naughty thing is the white chocolate chips which you can omit if you like. It would be just as tasty with dried cranberries or raisins. I love nuts in my cookies, so I added peanut butter. You can just as easily substitute almond butter, pb2, or omit nuts all together if you like.

OK, enough small talk. Here’s what you’ve been waiting for… Enjoy!

Annett Davis, Olympian & Founder of Fit Moms Fit Kids

All I have to say is OMGoodness!

A couple of weeks ago I posted a picture of my Cajun Butternut Squash Fries (see picture below) to Facebook and Instagram, and the response was huge!!!

Everyone wanted the recipe, so as promised here you go!

Annett Davis, Olympian & Founder of Fit Moms Fit Kids

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With Thanksgiving coming up I’ve been looking for recipes that won’t bust my belt if you know what  I mean.  Today, I want to share a recipe that Denise, mom of 10, shared via Facebook.  If you love apples, and caramel, you’ll LOVE this!

Thanks Denise for letting me post this!

Denise’s Healthy Caramel Apple Dip

1 c. raw cashews
1 c. dates
1/4 c. pure maple syrup
2 t vanilla
pinch of vanilla

Soak the cashews and dates for a couple of hours; drain the water, put into a blender or food processor add the other ingredients and enjoy!

On the weekends we go to a church that offers free doughnuts between services.  As a child it was one of the reasons I loved going to church. (I know, wrong reason, but I’m being honest here.) As I get older, and as I’ve gradually changed my eating patterns, doughnuts just leave me with a blah yucky feeling.  I believe it’s because they are fried and my stomach is not used to eating many fried foods anymore.

Today I have great news for you! I’ve come up with a yummy pumpkin doughnut recipe that is not fried, but baked. It’s not made with bleached white flour, instead it’s made with white whole wheat. And, it uses real maple syrup! This is a recipe you’ll be proud to give your family on any given Sunday (or any day of the week for that matter).  A doughnut that’s become one of my favorite figure friendly comfort foods. Just in time for National Pumpkin Day!!!!

I adapted my recipe from The Bite Size Baker and Free Eats.  Thanks Lisa B. for inspiration, and Gina W. for blessing me with these cool doughnut pans for my birthday!!

pumpkin doughnuts in doughnut pan pre-glaze

If you have a healthy figure friendly recipe to share, please add it below!

Annett Davis, Olympian & Founder of Fit Moms Fit Kids