building paper airplanes


36-Calorie Flour-less Peanut Butter Cookies 

Ingredients: Makes 24 cookies:
1 cup better n’ peanut butter (800cal)1 cup sugar substitute/stevia (0cal)1 egg (70cal)1 tsp baking soda (0cal)1. Preheat oven to 350 degrees F.  2. Grease a baking sheet with butter (or PAM!) and  set aside.  3. Combine peanut butter and sugar in a mixer until smooth.  4. Add egg and baking soda and mix for another 2  minutes.  5. Roll 1 tsp of dough into balls and place onto the sheet. Flatten them. 6. Bake for 10 minutes, until lightly browned. 7. EAT EAT EAT.

Classic Peanut Butter Cookies

These are as simple as it gets, as far as peanut butter cookies go. Butter, flour, sugar, peanut butter, and the other usual cookie stuff (and by that I mean baking powder, etc, etc). They’re chewy and soft and everything a peanut butter cookie should be.
Cream together the sugars and butter until creamy (about a minute). Add in the egg and peanut butter and beat thoroughly. Add the dry ingredients on top of the blended wet ingredients, then stir together until fully incorporated.  Use a large tablespoon to scoop out walnut-sized balls of cookie dough, place on a parchment lined cookie sheet, and bake at 375 for 8-10 minutes.  I read somewhere that you can make chewier cookies if you bake these at 300 for 15 minutes. 

1/2 c sugar
1/2 c brown sugar (packed)
1/2 c softened butter
1/2 c peanut butter
1 egg
1 1/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Garlicky Roasted Chickpeas with Feta and Mint
Garlicky roasted chickpeas with feta and mint - the perfect quick, healthy, vegetarian side 
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1 tablespoon olive oil
3 cloves garlic, finely minced
¼ teaspoon red pepper flakes
Freshly ground pepper
¾ cup crumbled Feta
½ cup chopped fresh mint
Lemon wedges

Peanut Butter Berry sandwich
2 sliced of 100% whole wheat bread
1 tablespoon natural or no salt added peanut butter
1 tablespoon softened fat-free cream cheese
2 medium strawberries, hulled and sliced
1 teaspoon of honey
spread the peanut butter on one slice of bread, cream cheese on the other. Drizzle with honey and topped with slices of strawberry on either side. Cut in sandwich in quarters or halves.
Nutrition Information: 417 calories, 13g of fat, 808mg sodium, 5.5g fiber, 26g protein. 
The sandwich is designed to keep you full for long periods of time. most of the fat comes from the peanut butter but this has a lot of monounsaturated fat, which can lower LDL (bad) Cholesterol, even raise HDL (good) Cholesterol. Instead of Jelly the recipe calls for sliced strawberries to cut sugar but it’s mixed with cream cheese to keep a sweet and creamy flavor. You can use any other type of berry on hand, but some fruits don’t taste well with the peanut butter cream cheese mixture. For lower fat and calories use light bread with less than 100 calories (Nature’s Own Double Fiber Wheat has 50 calories and 5g of fibera slice), and use better’n Peanut Butter with 50 calories per tablespoon or try no peanut butter at all. Plus the sandwich is kid friendly too, perfect sandwich for the first day of school.

National Apple Dumpling Day!
Not only that but it’s national cheeseburger day tomorrow and just a heads up I’ve been looking for a killer burger, but since this is a health blog it’s of course gonna be healthy. Anyway… Back to national Apple Dumpling Day! this here is a recipe for just that and I have a feeling this might be your first apple dumpling but that’s okay cause it’s mine too. Good luck with the process of getting them delicious and beware of my newest obsession on this blog, National food holidays, where I’ll look for a healthy recipe based on the national holiday like this one here.
Apple Dumplings
1 can 20oz apple pie filling
1/2 teaspoon cinnamon
2 cans reduced-fat refrigerated crescent roll dough
1/2 teaspoon sugar
Preheat oven to 375 degrees.
In a cup, mix the cinnamon and sugar. Unroll the dough on a foil-lined baking sheet. Separate into 8 rectangles of dough, pressing the remaining perforations to seal them. Use your fingers to press out the rectangles so they’re a little bigger. Spread about 1/3 cup of the filling on one short side of each rectangle, leaving a 1/2” border. Fold the dough over the filling and cut a slit in the top. Press a fork around the edges to seal them. Scatter the cinnamon-sugar over the top.
Bake for about 15 minutes, or until golden. Remove from the oven and cool for 10 minutes before serving.
Nutritional Information (makes 8 dumplings): 275 calories, 9g fat, 0mg cholesterol, 500mg sodium, 43g carbs, 1g fiber, 16g sugars, 4g protein
Note: you maythink 275 is bad but usually they can come in around 700, sooo… You’re Welcome, they’re delicious too.
healthy burger!:)



  • 1 cucumber, seeded and sliced
  • 3 cups raw spinach
  • 2 cups honeydew melon, cubed [about 1/2 a medium sized melon]
  • 1 cup organic green tea
  • 1 tsp lemon juice
  • 1/2 inch fresh ginger root

How to do

  1. Blend and enjoy!