Making Holiday Pizzelles with my Dad + New Recipe for Coconut Almond Pizzelles {Recipe Redux}

Pizzelles are traditional Italian waffle cookies made with flour, eggs, sugar, butter, and flavoring. I gave these tasty treats a healthy makeover by replacing half the flour with almond flour, switching to coconut oil, and decreasing the sugar by a third.

Coconut Almond Pizzelles via

When I think of baking cookies I think of my mom. She stills makes amazing cookies at least twice a week. However, when I think of pizzelles it’s all about dad. A very dear family friend, Lucy, used to send pizzelles over to our house on the holidays and dad always said how much he loved them. One year she gave him a pizzelle iron, and from then on, he started making them at every major holiday. I love his pizzelles and have always wanted to learn how to make them.

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Healthy Gingersnap Pumpkin Mousse – a makeover of classic mousse

If you’re looking for a fall-inspired afternoon snack or special treat for after dinner, try our healthy pumpkin mousse makeover made simply with canned pumpkin puree, frozen banana for natural sweetness, low-fat cottage cheese, maple syrup, pumpkin pie spice, and a tasty topping of crushed gingersnap cookies, hemp seeds, and roasted pumpkin seeds.

Yes Please!

Healthy Gingersnap Pumpkin Mousse via #pumpkin #snack #dessert

Healthy and delicious team up for this nutrient-rich pumpkin mousse. The secret ingredient is cottage cheese, delivering body, a luscious texture, and a healthy helping of calcium and protein. The “sprinkles” on top bring a hint of sweetness and lots of crunch to every spoonful.

Healthy Gingersnap Pumpkin Mousse via #pumpkin #snack #dessert

Every fall, we take an intern (or two) under our wing for a semester. A few weeks ago, we met Brett and Ben, two nutrition seniors from Boston University. About an hour into the internship, they helped us develop this recipe, and they were more than willing to sample a few bites. Expect more meal makeover magic from these two dietitians-to-be in the coming weeks 🙂

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Toll House Cookies get a Makeover – Gluten-Free Almond Coconut Chocolate Chip Cookies {The Recipe Redux}

These Almond Coconut Chocolate Chip Cookies are made with almond flour, coconut oil, unsweetened shredded coconut, and mini semi-sweet chocolate chips. They’re a gluten-free makeover of the chocolate chip cookies from my childhood.

Gluten-Free Almond Coconut Chocolate Chip Cookies via #GlutenFree

Here at Meal Makeover Moms’ Kitchen we participate in The Recipe Redux monthly blogger challenge. This month’s challenge:  Stir up some of your earliest culinary recollections and share a healthy recipe and the accompanying story about one of your first cooking memories.

Growing up, I often helped my mom make Toll House Cookies, and I always polished off a few warm-from-the-oven treats with a cold glass of milk. For The Recipe Redux, I decided to give these classic cookies a gluten-free makeover by replacing the wheat flour with almond flour, and I also swapped out mom’s Crisco for coconut oil.

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Carrot Cake Re-Mix with Greek Yogurt Frosting

Want to cut 500 calories per serving and lots of sugar from classic carrot cake? Give our healthy Carrot Cake Re-Mix a try. It’s made with wholesome ingredients like whole wheat flour, walnuts, carrots (of course!), and canned pumpkin with a vanilla Greek (or Skyr) yogurt frosting versus the usual sugar/cream cheese combo. And the portion is reasonable, so it’s satisfying but doesn’t leave you feeling ridiculously stuffed.

This is one of our most extreme makeovers ever!

Carrot Cake Re-Mix with Greek Yogurt Frosting via #healthy #dessert

We love nothing more than the challenge of taking a buttery, sugary, all-white-flour dessert and “fixing” it with slimmed down, flavor-filled, and nutrient-rich ingredients. That’s exactly what we just did with a classic carrot cake with cream cheese frosting recipe sent to us by podcast fan (and now, friend!), Patty F., a mom of two.

Carrot Cake Re-Mix with Greek Yogurt Frosting via #healthy #dessert

Patty got the recipe from a friend and had a few ideas for how she could give it a makeover starting with swapping half the white flour for whole wheat. We hit the ground running, and after two tries and lots of healthy carrot cake later, came up with the following makeover strategy:

For the Cake:

2 cups all-purpose flour => 1 cup AP flour + 1 cup whole wheat flour
Regular eggs => Omega-3 eggs
2 cups sugar => 1 cup sugar
1½ cups oil => 1/2 cup oil + 1/2 cup pumpkin puree
Add ins => Ground flaxseed + walnuts

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Mango Coconut Soft Serve – A Healthy Frozen Dessert

This healthy frozen dessert is perfect for Cinco de Mayo or any day of the year. Every luscious spoonful is sweetened naturally with mango and banana and just a drizzle of agave is blended in.

If you’re trying to cut back on added sugar in your diet, this is the dessert for you!

Mango Coconut Soft Serve via #Healthy #Frozen #Dessert #Fruit

There’s so much goodness in this soft serve “ice cream” frozen dessert—fiber, protein, and vitamin C—so let’s celebrate!

{Our frozen treat is technically not ice cream, but it sure tastes like it.}

Mango Coconut Soft Serve via #Healthy #Frozen #Dessert #Fruit

It’s hard to believe that a frozen, decadent-tasting dessert could have just 210 calories along with 7 grams of protein, 4 grams of fiber, and nearly 50% of your vitamin C requirement for the day.

And yes, that’s cottage cheese in the recipe, which delivers a creamy texture and a satisfying hit of protein.

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Gluten-Free Amaranth Cashew Burfi — A Dessert Makeover {Recipe Redux January Challenge}

This Amaranth Cashew Burfi treat is a healthy twist on a traditional Indian dessert. Made with amaranth, cashews, raisins, oats, ground flaxseed, honey, and cardamom, it’s easy to make, vegan, and gluten free.

Amaranth Cashew Burfi via #GlutenFree

We participate in The Recipe Redux blogger cooking challenge, and this month’s assignment was to pick a new ingredient that you’ve never used before and to create something with it. 

We worked with our intern, Lauren, on this recipe and post, and chose AMARANTH as our experimental ingredient! 

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Easy No-Bake Snickerdoodle Date Balls for a No-Sugar-Added Holiday Dessert {Recipe Redux December Challenge}

No-Bake Snickerdoodle Date Balls are easy to make, have no added sugar, and are a healthy dessert for the holiday season or any time of year. Made with pecans, dates, cranberries, and coconut these more-ish mouthfuls are naturally sweet and guilt and gluten free!

No-Bake Snickerdoodle Date Balls via

Most months we participate in The Recipe Redux blogger cooking challenge. To celebrate 54 months of The Redux, this month’s challenge was to grab the nearest cookbook and ReDux (make over) the recipe on page 54 or 154. We had a similar theme last year, and I reduxed a Sausage and Mushroom Breakfast Strata from Joy of Cooking

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Apple Pie Gets a Healthy Makeover with Apple Pie Deconstructed + Recipe Redux June Challenge

There’s nothing more all-American than apple pie, but at well over 400 calories in a slice (and that’s without the vanilla ice cream!), I decided to give this classic dessert a healthy makeover … while keeping all the great, time-honored flavors.

Apple Pie Deconstructed via #healthy #apple #pie

The filling for this Apple Pie Deconstructed relies on the natural sweetness of apples, blueberries, and strawberries and calls for just half a tablespoon of brown sugar. There’s nothing gooey or gloppy about this filling. And the crust is a lot lighter too. With just 1 tablespoon of butter, it’s more crumble than crust.

My apple pie version has under 200 calories, which is not bad for a dessert!

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Frozen Chocolate-and-Hemp-Smothered Banana Bites + Hemp Seed Nutrition {Podcast #268}

These frozen chocolate-covered banana bites are made with semi-sweet chocolate chips and a crunchy coating of nutty-flavored hemp seeds, unsweetened coconut, and chopped pecans. It’s a gluten-free dessert with a healthy twist that your family will love!

Hemp and Chocolate Smothered Banana Bites via

First there was quinoa; then there were chia seeds; and now hemp seeds have made their way into The Meal Makeover Moms’ Kitchen. It took us a while to jump on the hemp seed bandwagon, but now that we’re on it, we can’t get off.

Hemp and Chocolate Smothered Banana Bites via

Hemp seeds (also known as hemp hearts) are the star of this week’s Cooking with the Moms radio podcast along with this recipe for Frozen Chocolate-and-Hemp-Smothered Banana Bites.

 To hear all about Hemp Seeds, tune into COOKING WITH THE MOMS by clicking the play button above. And don’t forget to SUBSCRIBE to our show on iTunes.

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