Little Debbie Makes a Comeback! Paleo Oatmeal Creme Pies... Mmmmm....

This delicious find came from the Unrefined Kitchen, so I definitely can't take credit for it. But seriously. When you can take a favorite childhood treat and turn it into a healthy snack, I'm all aboard!

“Oatmeal Creme” Pies (these are grain-free, egg-free, dairy-free and no refined sugars!)

Cookie Ingredients:

• 1 cup creamy almond butter
• 1/3 cup raw honey
• 2 tsp. vanilla extract
• 3 Tbsp. water
• 1 Tbsp. ground chia seeds
• 1 1/2-2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 cup shredded unsweetened coconut
• 1/2 cup raisins

Cookie Directions:

1. Preheat oven to 350 degrees.
2. Mix all the cookie ingredients together in a large bowl. Allow to set a few minutes so that the chia will bind the batter.
3. Line a cookie sheet with parchment paper. Drop spoonfuls of dough unto the the paper.
4. Remove cookies from oven and press down gently with a small piece of parchment paper to flatten.
5. Cool completely.

Marshmallow Creme Ingredients:

• 1 cup water (split in half)
• 1 cup raw honey (
• 1 Tbsp. gelatin 
• 1 tsp. vanilla extract
• pinch of salt

Marshmallow Creme Directions:

1. Put 1/2 cup water and gelatin in a large bowl. Set aside.
2. Put the other 1/2 cup water, honey, vanilla and salt in a medium saucepan and cook over medium heat.
3. When the mixture begins to boil.
4. Remove mixture from stove and slowly pour into bowl with gelatin. Mix vigorously with wire whisk
5. Mix until the mixture becomes thick like marshmallow creme. (This could take up to 10 minutes.)
6. Spread creme on bottom-side of a cookie as thick as you like. Top it off with another cookie to make a “sandwich”. Enjoy!

Trick your Palate... with some BAKED COCONUT SHRIMP!!

Nothing makes my mouth water more than some deliciously crunchy coconut shrimp... but the calories and fat in a big 'ole batch of fried goodness just negated every calorie I burned in Insanity class this morning! So here's a great way to still get that satisfyingly sweet taste, keep all the nutrients in tact, and NOT undo your entire day...

INGREDIENTS
Nonstick cooking spray
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons whole wheat flour
2 large egg whites
1 pound large shrimp, peeled, deveined, and patted dry
Salt and fresh pepper
For dipping sauce:
1/4 cup low-fat Greek yogurt
2 tablespoons lime juice
1 tablespoon ancho chili powder

DIRECTIONS
1. Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
2. To make the dipping sauce, combine all Greek yogurt, lime juice, and chili powder in a small bowl. Set aside in the refrigerator.
3. Combine the coconut, panko, and flour in a bowl or baking dish.
4. Beat the egg whites in a medium bowl until slightly frothy.
5. Season the shrimp with salt and pepper.
6. Add the shrimp to the egg whites; toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp. Coat in the crumb mixture, pressing to adhere.
7. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray.
8. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Enjoy, my friends!
xoxo,
Alison