This is one of my own creations that I am so excited about! I am a huge fan of chocolate pie and I never would have thought that you could make a healthy and tasty version of it, but you can. You use tofu instead of egg yolks, whole wheat flour instead of white, brown sugar instead of white sugar, and low-fat milk and there you have it a healthy version of chocolate pie that is so delicious. I promise you won’t be disappointed.

Ingredients:
Filling
½ cup whole wheat flour
1/3 cup unsweetened cocoa
1 cup light brown sugar
1 cup tofu
2 cups skim milk

Crust
1 ½ cups graham cracker crumbs
1/3 cup light brown sugar
1/3 cup “I can’t believe it’s not butter”

Directions:
1. Preheat oven to 375 degrees F. Crust: Combine graham crackers and sugar, mix well. Melt butter and blend in with graham cracker mixture. Press into 9″ spring form pan. Press about an inch up the sides. Place in oven and bake for 10 minutes. Keep an eye on it to make sure it doesn’t burn. When done take out and set aside. You can use any crust of your choice for this recipe, this is just what I had on hand.
2. Filling: In saucepan combine flour, cocoa and sugar. In food processor combine tofu and 1 cup of milk. Process until smooth. Add tofu and milk mixture to sauce pan and cook over medium heat. Slowly add last cup of milk. When mixture starts to thicken, after about 5 minutes, reduce heat to low. Cook until it reaches desired consistency. Spread evenly in graham cracker crust and place in the fridge to cool for at least 1 hour before serving.
Servings: 8

If you are looking for an easy, tasty pork tenderloin dish this is for you. You coat it in a mixture of honey, Dijon, brown sugar and balsamic vinegar, put it in a slow cooker and serve with sauce from the juices over it. And the best thing about it is that there is only about 5 minutes of prep time and the results are so delicious.

Ingredients:
1 Pork Tenderloin, about 1-1 ¼ pound
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons balsamic vinegar
1 clove garlic minced
2 teaspoons cornstarch
1 tablespoon water

Directions:
1. Place pork tenderloin in slow cooker. In small bowl combine Dijon, honey, brown sugar, balsamic vinegar and garlic. Pour this mixture over pork tenderloin and turn to coat. Cook on low for 6 hours or high for about 3 hours.
2. Remove pork and set aside. Pour juices from slow cooker into small saucepan. Bring to boil. Combine cornstarch and water and add to juices. Cook for a couple minutes then serve over pork tenderloin.
Servings: 3

Try this healthy versions of pumpkin pie. I use a graham cracker crust and pumpkin, tofu, honey, brown sugar and spices for the filling. It is a great way to sneak some protein into your child’s diet. They won’t even know there is tofu in it.

Ingredients:

Crust
1 ½ cups graham cracker crumbs
1/3 cup “I can’t believe it’s not butter” melted
1/3 cup brown sugar

Filling
1 15 ounce can pumpkin
½ block soft or silken tofu (I use nasoya)
½ cup honey
¼ cup brown sugar
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Directions:
1. Preheat oven to 425 degrees F. Combine graham cracker crumbs, butter and sugar and blend well. Press into a 9″ spring form pan, up the sides about an inch.
2. In large food processor combine pumpkin, tofu, honey and brown sugar. Process until smooth. Transfer to large bowl and add spices and cornstarch and mix well.
3 Place pumpkin mixture into graham cracker crust. It is good for the pumpkin mixture to go above the crust a tiny bit so the crust doesn’t burn. Bake for 15 minutes at 425 degrees F then lower temperature to 350 degrees F and bake for 35-40 more minutes.
Servings: 8

This is a classic dish that we all enjoy and it is so simple to make it a really, really, healthy dish. I use chicken sausage, which is so yummy and whole wheat pasta instead of regular. Then add a few of your favorite veggies and tomatoes and you will have a delicious dish that will last a couple of days. My husband says this is the best chop suey he has ever had. Try it out and see for yourself!

Ingredients:
8 ounces whole wheat elbow macaroni
1 14 ounce package chicken sausage (I use sweet apple flavored)
1 green pepper (diced)
1 cup fresh mushrooms
1 cup chopped asparagus
1 cup broccoli
2 14.5 ounce cans diced tomatoes (I use Del Monte)
1 ½ cups pasta sauce (I use Muir Glen Organic Garlic roasted Garlic)

Directions:
1. Slice chicken sausage in slices about ¼ inch thick. Place in medium fry pan over medium heat and cook just until browned. Usually chicken sausage is fully cooked, I just like to fry it to make it a little crispy. When finished set aside.
2. Cook pasta according to package directions. In the mean time in a large frying pan add veggies and enough water to steam them. Cover and steam until cooked through. Drain any excess water. Add diced tomatoes and pasta sauce to pan and cook until heated through. Add chicken sausage and continue to cook until all ingredients are heated through.
3. Place pasta in large bowl and add the tomato, veggie and sausage mixture. Stir until combined. Enjoy!
Servings: 6

If you have a sweet tooth and want to add a little flavor to your tofu this recipe is for you. It is a healthy, sweet blend of orange, syrup, ginger and more. I like to serve it with a side salad of baby spinach, tomato, avacado and cucumber.

Ingredients:
1 pound extra firm tofu, drained and pressed

Marinade
2 tablespoons grated ginger (or 1 tablespoon dried ginger)
1 tablespoon minced garlic
1/4 cup fresh orange juice
1/4 cup dry white wine
1/4 cup pure maple syrup
2 teaspoons balsamic vinegar
2 teaspoons canola oil

Directions:
1. Preheat oven to 375 degrees F. Combine all ingredient for the marinade in a small bowl and mix well. Cut the tofu into 8 slices. Pour 1/2 marinade into the baking dish and dredge tofu slices. Pour the other half of marinade over the tofu. Let sit 10 minutes.
2. Cover baking dish with aluminum foil. Bake for 20 minutes. Remove from over and flip pieces over. Cook 15 more minutes uncovered. To give the tofu more chewiness, place in the broiler for 2 minutes on each side.
Servings: 4

This is my first granola bar recipe that I have created and I think it is pretty good. They are healthy and nutritious, a great snack for kids, you can even add more chocolate chips to make them a little more appealing. Most granola bars I have tried making end up falling apart but these will stay together pretty well if you mix them enough and press them firmly into the pan. I hope you enjoy.

Ingredients:
2 cups rolled oats
1 cup multi-grain cheerios
¼ cup wheat germ
¼ cup ground flax seed
½ cup carob chips (or chocolate chips)
½ cup peanut butter
½ cup apple sauce
¼ cup canola oil
¼ cup honey
¼ cup maple syrup

Directions:
1. Preheat oven to 350 degrees F. In large bowl combine dry ingredients; rolled oats, cheerios, wheat germ, flax seed and carob chips.
2. In small bowl combine peanut butter, apple sauce, oil, honey and maple syrup. Add this mixture to dry ingredients and mix well. It may seem a little dry at first but if you keep mixing it will start to stick together.
3. Lightly grease a 9×13 baking pan. Place mixture in pan and press firmly into pan with fingers. Bake for 20 minutes.
Servings: 12

Try this nice and easy apple crisp recipe. I just made a few substitutions to make it a little healthier but you won’t even be able to tell the difference. Enjoy!

Ingredients:
Filling
4 granny smith apples (about 4 cups)
½ lemon, juiced
3 tablespoons brown sugar

Topping
½ cup whole wheat flour
2/3 cup rolled oats
½ cup light brown sugar
6 tablespoons “I can’t believe it’s not butter” chilled
½ teaspoon cinnamon
¼ teaspoon nutmeg

Directions:
1. Preheat oven to 375 degrees F. Lightly grease an 8×8 inch baking dish.
2. Filling; Peel and chop apples, then place in large bowl and add lemon juice and brown sugar. Mix until combined.
3. Topping: In another bowl thoroughly combine flour, oats, sugar, butter and spices.
4. To assemble; Evenly layer the apple mixture in the baking dish and sprinkle the topping evenly on top. Bake for approximately 30-40 minutes or until bubbly, and the topping is golden brown. Is great served with vanilla ice cream or whipped cream!
Servings: 4

This tart is like a mini sweet potato pie. It uses maple syrup for a sweetener and tofu instead of eggs. Your guests will never guess there is tofu in it, you can’t taste it at all. The best thing about it is it tastes better the second day, so you can make it ahead of time for a party.

Ingredients:
Crust
1 cup whole wheat flour
1/3 cup pecans
3 tablespoons “I can’t believe it’s not butter”, chilled
2 tablespoons maple syrup

Filling
½ cup maple syrup
2 tablespoons corn starch
1 ½ cup cooked, mashed, sweet potato
¾ cup silken tofu drained and mashed
1 ½ teaspoons ginger
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Directions:
1. Crust: In food processor place flour and pecans, process until pecans are finely ground. Add butter and pulse 3 or 4 times until it resembles coarse meal. While processor is on slowly add maple syrup through food chute. Process until combined then remove and place on lightly floured surface. Knead for just a couple minutes. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray (if you don‘t have tart pan you can use a spring-form pan).. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan (about ¾ of an inch). Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack
2. Filling: To prepare filling, combine 1/2 cup syrup and cornstarch in small bowl. Place syrup mixture, sweet potato, and the rest of the ingredients in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 45 minutes or until set. Cool on a wire rack.
Servings: 10

Have you ever heard of substituting tofu in place of eggs? A friend of mine suggested it to me and it works great in this recipe. Tofu is now my favorite egg replacement. It seems to help make the brownies pretty moist. This is the best, scratch brownie recipe that I have come up with so far.

Ingredients:
¾ cup silken tofu
½ cup water
½ cup maple syrup
½ cup unsweetened cocoa
1 ¼ cup whole wheat flour
1 cup sugar (I use Domino organic sugar)
½ teaspoon baking powder

Directions:
1. Preheat oven to 350 degrees. In large food processor add tofu, water, maple syrup and cocoa. Blend well. I large mixer add flour, sugar and baking powder. Add tofu mixture to large mixer and blend well by hand then turn mixer on medium speed and blend until combined. Place in large, lightly greased, baking dish and bake for about 20 minutes.
Servings: 16

Try my healthy version of Red Velvet Cake. Red Velvet cake is by far my favorite cake, it melts in your mouth. I was surprised that even with the substitutions I made it is just as light and tasty. Even with the whole wheat flour it has the same consistency and still melts the moment you put it in your mouth.

Ingredients:

Cake
1 ½ cups “I can’t believe it’s not butter” or other butter substitute
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 cup fat free buttermilk
1 teaspoon baking soda
2 cups whole wheat flour
¼ cup unsweetened cocoa powder
¼ teaspoon red gel food coloring

Frosting
1 package 1/3 less fat cream cheese
1 tablespoon low-fat milk
1 teaspoon vanilla
2 cups confectionary sugar
½ cup light brown sugar

Directions:
1. Preheat oven to 325 degrees F. Grease and flour two 8×8 inch pans.
2. Cake: Cream butter and sugar until light and fluffy. Add eggs and mix well. Place buttermilk in measuring cup and add baking soda in with buttermilk so it will dissolve. In small bowl sift flour and cocoa powder together. Alternately add flour mixture and buttermilk mixture to the sugar and eggs, beginning and ending with the four. Add red food coloring and mix well. Add as much as you need to reach desired color. Pour into greased pans. Bake at 325 degrees F for about 30 minutes or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
3. Frosting: Make sure cream cheese is at room temperature. In large mixer add all ingredients. Mix on medium speed until smooth. Add more milk if necessary depending on what consistency you prefer.
Servings: 16 servings