Cookie Swap 2018!

Are they perfect? Nope.
Are they all the exact same size/shape? Nope.

But they taste good and they didn’t bring about 1 single mishap or meltdown while I made them.

Historically, baking gets the best of me due to its precise nature… so that these edible babes are tasty and didn’t trip me up, we’re calling it a win! 🙌🏼

Some people do complicated cookies but I’m not one of them!

Do you like to bake?

Tasty Thursday – 3 Ingredient Banana Egg Muffins

Simple. Tasty. Portable. WINNING!
  • 2 bananas, mashed
  • 4 whole eggs
  • 1 cup of any berry of your choice!
Preheat oven to 375°F. Mash the bananas with a fork. Whisk in the eggs until combined well. Spray a mini muffin tin with coconut oil spray.
Add a few berries to each compartment and pour the banana egg mixture until each compartment is filled. Bake for approximately 12 minutes or until mixture appears set.
Enjoy! Yields 12 muffins.

Tip Tuesday – Bake Healthier Treats

Treats season is almost over (until February at least!) – thank goodness!

I know its a challenging season for anyone, but especially someone with Diabetes. I have done pretty good this season, only a few indulgences, but it took a lot of willpower, and is certainly not easy!

For those of you looking to bake something for New Years Eve parties, these swaps might help you 🙂

bake healthier treats

Spelt –

Mix into cookies, cakes, or any baked good. You will enjoy the nutty taste from this grain, and you will get about a 25% more filling protein, plus a dose of Iron!

Oat Bran –

Mix into muffins and brownies to achieve a moist, chewy texture. You’ll get a fiber called beta-glucan, which may help reduce heart disease risk by lowering LDL (bad) Cholesterol.

Buckwheat –

Mix into pancakes and crepes. The flavor lends these foods and earthy richness, plus you get Rutin, an antioxidant that may improve circulation.

Rye –

Mix into homemade bread. Rye has a dense texture and a hint of tartness that pairs perfectly with Ham and swiss, and you’ll get a satisifying amount of fiber as well as plenty of muscle building protein!

Tapioca Starch – 

Mix into recipes with bold flavors. Tapioca has a mild taste, which balances any bold flavors. This is perfect for those with wheat or gluten allergies.

Tip Tuesday – Holiday Baking and Cooking

Do you like to cook or bake for the Holidays? I usually bring something to parties, and I do participate in my Mom’s  Cookie Swap (my sister and I split our dozen to help control the insane amount of cookies!), but other than that I don’t bake much, because much of the stuff out there is not Diabetic-friendly, or I am not sure I can exercise self-control (I have some weaknesses….)

But a fellow Coach of mine recently put up a post with some of her Secrets (she is a cancer survivor so she tries to be super disciplined with her nutrition and knowing what she is putting in her body), and it caught my eye, because some of these are actually in the category of genius (at least in my world!)

Some of these I knew, but at least half of them I didn’t, and I am in the mindset of every little bit helps, right?
Holiday Recipe Food Swaps

Did you know about any of these? Do you have any other helpful swaps to share?

Saturday Snacks – Diabetes-Friendly Coconut Macaroons

Ahhh macaroons… one of the greatest concoctions ever. As far back as I can remember, someone has always made them for my Mom’s annual cookie swap. Back when I was a child (you know, many many many moons ago!), I wasn’t too big on many cookies. But with these things, I could do some serious damage!

My best friend also makes an amazing, mouthwatering macaroon (though I am not positive on how diabetes-friendly it is). This is a recipe that makes the macaroon a little more diabetic-friendly (but of course, exercise moderation and self control!)


Diabetic-Friendly Coconuts Macaroons

  • 2 ¾ cups unsweetened, shredded coconut
  • 1/3 – 1/2 cup stevia blend
  • 1 Tbsp coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp almond extract
  • 3 egg whites


Preheat oven to 325° F. Line a baking sheet with parchment paper. In a large bowl, combine all cookie ingredients. Drop spoonfuls of dough onto the lined baking sheet. Bake for 20 minutes, or until cookies are slightly browned at the edges. Allow to cool. Melt chocolate with butter. Drizzle over the cookies.

Nutritional Information per Cookie:

75 Calories  6.5 g Fat  0.5 mg Cholesterol 21 mg Sodium  7 g Carbohydrate  4.5 g Fiber  1 g Protein