healthy potato skins

Potato skins are one of my favorite appetizers but when ordered at a restaurant they are usually loaded with calories and fried. A lot of them also have gluten, which is unfortunate for me. The recipe I am going to share with you is gluten free and tastes just as good without the guilt and bad oils. This recipe is so simple and really delicious, I will definitely be making it regularly!

Recipe:

• Red and yellow potatoes 
• Scallions
• Olive oil 
• Monterey Jack cheese 
• Salt and pepper

Preheat the oven to 400. Slice the potatoes so they are about 1/2 an inch thick.Coat both sides with olive oil, salt and pepper, and place in the oven spread out on a baking sheet. Bake for about 35 minutes or until golden brown and crispy. About 20 minutes in, flip the potatoes so each side gets crispy. Take the baking sheet out and place a thin slice of cheese and top it off with desired amount of scallions and then place back in the oven for about 8 minutes until the cheese is melted. 

I use both parts of the scallion, the green tops and the white onion at the bottom. They are very flavorful and taste delicious with the cheese and potato. I use Cabots Monterey Jack cheese which is naturally lactose free and one of my favorite cheeses. You can also top the potato skins with bacon or sour cream, whatever toppings you desire, but the simplicity of these ingredients works really well together. Enjoy!

vegan and gluten free raw cookie dough bites

Who doesn't love eating raw cookie dough? This recipe is a safe and healthy way to do so! My mom showed me the original recipe, which can be found here. I however, modified it a little bit because of taste preference. When I tried the original recipe, it was not moist enough for me and it felt too dry because of the dense almond flour. This recipe has protein and coconut oil, which has lots of health benefits such as an increase in energy and immunity.

Recipe:

• 2 tablespoons organic coconut oil (melted)
• 1/2 cup of brown sugar
• 2 tablespoons unsweetened vanilla almond milk
• 1 tablespoon vanilla extract 
• 3/4 cup of oat flour
• 1/4 cup of almond flour
• desired amount of semi-sweet chocolate chips
• sprinkle of salt

I blended the almonds and oats in my nutribullet to create the flours. If you don't have a food processor, you can buy these flours at the store. Mix all the ingredients together in a bowl and place in the refrigerator long enough for the cookie dough to harden a bit. I shaped my cookie dough into balls, but you can just eat it out of the bowl or make it into whatever shape you desire!

So delicious and nutritious for a dessert!