Swanson Health Products

I just received a box of goodies from Swanson Health! They sent me Whole Wheat Pastry Flour, Garbanzo Bean Flour, Whole Raw Cashews, Whole Medjool Dates, Agave Nectar and Palm Sugar.

I am looking forward in trying all of these products with some new recipes. What I love about Swanson is their enormous variety of products and there prices are very reasonable. Also, there shipping is always $4.99, so buying extra doesn't mean shipping goes up.

Are you interested in getting some free Swanson Health Products goodies to review on your own blog? Then check out the Swanson Health Blog for all the details.

Healthy No Bake Cookies



This was an easy no bake oatmeal chocolate chip cookie that was done in a pot on the stove with not a lot of effort. Also, I used coconut palm sugar that is high in nutrients and it doesn't raise your blood sugar. The texture of the cookie is very chewy and between the dark chocolate chips and cocoa powder, it had a perfect amount of a heavenly chocolate flavor. Adapted from: Imperfectly Healthy

Ingredients:

1/4 cup baked sweet potato

1/4 cup milk (I used almond milk)

3/4 cup coconut palm sugar

2 tablespoons cocoa powder

1/4 cup peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups old-fashioned oatmeal

2 tablespoons ground flax seed

1/2 cup dark chocolate chips

Directions:

In a medium sauce pan, warm the sweet potato, milk, sugar, and cocoa and using a wire whisk stir well and then add peanut butter and vanilla, mix well. With a large spoon, stir in oatmeal, flax seed and chocolate chips.

On a cookie sheet lined with parchment paper, drop a teaspoon of dough on the cookie sheet. Refrigerate for 30 minutes until hard. Enjoy!

No Bake Dark Chocolate Dough Balls

This is such an easy no bake sweet dessert and the dark chocolate, dates and nuts makes it rich and crunchy. This is definitely a raw dessert with no butter or flour or eggs. This recipe makes 12 servings. Adapted from Oh She Glows

Ingredients:

1/2 cup raw almonds

12 Medjool dates (1 cup packed and pitted)

2 tablespoons cocoa powder

1/2 teaspoon pure vanilla extract

1 tablespoon pure maple syrup

1/4 teaspoon sea salt

1/4 cup dark chocolate chips (65% cacao)

1/4 cup organic shredded unsweetened coconut

1/4 cup chopped walnuts

Directions:

In a food processor, add the almonds and process until a fine crumb. Be sure not to over process and release the oils too much.

Now add in the dates and process until chunky. Add in the rest of the ingredients (except walnuts) and process until a dough forms. Pulse in walnuts so they remain chunky.

Add a bit more liquid sweetener if dough is too dry.

Form into 1-inch balls with a small ice cream scoop. Store in refrigerator or freezer. If they stay around long enough. Enjoy!

Corn and Salsa Chicken Bundles

This is an easy, quick meal that can be whipped up in 30 minutes. I used chicken cutlets but you can use fish and it would be even faster. I used creole seasoning and a thick and chunky tomato salsa that really spiced up the chicken. This would be a great middle of the week or anytime entree.

Ingredients:

4 (12x18-inches each) heavy duty aluminum foil

4 chicken cutlets

1 cup thick and chunky salsa

1 package (10oz.) frozen organic white corn, microwave according to package instructions

1 teaspoon creole seasoning

Directions:

Preheat oven to 450 degrees F.

Center one chicken cutlet on each sheet of aluminum foil and sprinkle the chicken with creole seasoning. Spoon salsa over chicken and top with corn.

Bring up foil sides. Double fold top and ends to seal bundle, leaving room for heat circulation inside. Repeat to make 4 bundles. Place bundles on cookie sheet.

Bake 18 to 22 minutes. Enjoy!

Old - Fashion Potato Salad for the 4th of July

Can't forget potato salad for the 4th of July! This potato salad is very creamy and flavorful because of the low-fat mayonnaise mixture. I made this salad the old-fashion way with dill pickle relish, eggs and mustard. It is very tasty and it would definitely go with anything grilled.
Happy 4th of July!     Independence Day for all!

Ingredients:

2 pounds small red potatoes, scrubbed
1 tablespoon white vinegar
1 teaspoon organic canola oil
1/2 cup celery, chopped
1/3 cup red onion, finely chopped
2 tablespoons dill pickle relish, drained
3 hard-boiled large eggs, chopped
1/2 cup low-fat mayonnaise
1/4 cup non-fat Greek yogurt
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and do not peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish and eggs; toss gently.

Combine mayonnaise, yogurt, mustard, salt and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 3 hours or overnight. Enjoy!

Peanut Butter Chocolate Chip Bread for The 4th of July

Nothing could be better then peanut butter and chocolate to celebrate the 4th. This recipe makes mini loaves of bread, so you can give as a little gift if you are having a party or just enjoy one mini loaf at a time for yourself. This is a quick bread recipe, and just enough chocolate to make it satisfying. Of course, you can add as much chocolate chips you want. Yummo!

Ingredients:

1 2/3 cups whole grain pastry flour
2/3 cup granulated sugar or coconut palm sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
5 tablespoons butter, melted and cooled
3/4 cup skim milk
1 large egg, beaten
2 teaspoons vanilla extract
1 cup dark chocolate chips

Directions:

Preheat oven 375 degrees F. Butter five 5 3/4x3 1/4x2-inch mini loaf pans.
In a large bowl, stir together flour, sugar, baking powder and salt. In medium bowl, whisk peanut butter and butter until smooth. Whisk in milk, egg, and vanilla until blended. Make a well in center of flour mixture; add
milk mixture and stir until just combined, Stir in chocolate chips.
Spoon batter into prepared pans and spread evenly. Make sure you hit the bottom of the pans on counter top to get air bubbles out of the batter. Place the 5 mini loaves on a baking sheet and bake for 25 to 30 minutes or until a toothpick inserted in center of bread comes out clean.
Remove from oven and place on wire rack. Cool for 10 minutes before removing breads from pan; finish cooling on rack. Enjoy!

Zucchini Bread

This zucchini bread is so moist and flavorful because of the cinnamon and nutmeg. It would make a great quick breakfast by toasting the bread and use your favorite spread. I found this recipe at the Whole Foods website but of course I made a few changes. I substituted coconut palm sugar for sugar in the recipe and added more cinnamon. It turned out so yummy! Adapted from...
WholeFoods Recipe

Ingredients:

1 1/2 cups whole grain pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/3 cup organic canola oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain Greek yogurt
3/4 cup coconut palm sugar
2 teaspoons vanilla extract
1 cup grated zucchini, if real watery squeeze zucchini with paper towel
1/3 cup chopped walnuts

Directions:

Preheat oven to 325 degrees F. Butter a 5.25x9x2.75 glass loaf pan and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a medium bowl, whisk egg, oil, applesauce, yogurt, sugar and vanilla. Add liquid mixture to flour mixture and stir until well combined. Fold in zucchini and walnuts and pour into prepared glass loaf pan. Bake 50 to 60 minutes until golden brown and a toothpick inserted comes out clean.

Remove from oven and set on wire rack and cool in loaf pan for 30 minutes. Then remove from pan and finish cooling on wire rack. Enjoy!