Healthy Snickerdoodles

April 18, 2013

Since she’s too cute and I wouldn’t want to steal her thunder, I will simply link to the location that I found this recipe.

Without further ado..

Healthy Snickerdoodles (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Paleo)


I basically developed this one myself, through trying out different things. First, to save the kale as long as possible, I put some water and kale leaves into a blender and blended it all up until I could ‘pour’ the mixture into ice-trays. Once that was done, I had individual servings of kale just waiting for me in my freezer!


  • 1 – Kale cube (Though mine are shaped like icebergs, Titanics, hearts, and stars… my husband’s are shaped like little skulls ;))
  • approximately 1 cup of frozen strawberries (if fresh, add some ice)
  • approximately 1/3 or 1/4 cup of blueberries (or mixture of blueberries and raspberries)
  • 1/2 cup of non-fat Greek Yogurt (if sweetened, leave out the agave) (Can also use a dairy substitute)
  • 1 Tbsp of Agave nectar


Blend it all up until it is as smoooth as you like, and enjoy!! You can add a little more nectar if you aren’t fond of the Kale flavor… but I have gotten used to it and love it this way! ❤

For ShakeOlogy fans, you could easily replace the Kale with a bit of Shakeology, though I have not tried the Greenberry flavor yet so I cannot vouch for its taste! ❤

Another great recipe I happened across!


2 chicken breast fillets, skinless
75-100 g polenta grains
1 medium egg, beaten
½ tsp seasoning/herbs of choice
(we used a chilli mix called ‘Spirits of Fire’)
freshly ground black pepper (optional)


preheat oven: 200°C, 180°C, 400°F, Gas 6

1. Lightly oil a baking tray big enough to spread the chicken nuggets on in a single layer.
2. Cut the chicken breasts into nuggets or strips. We made the nuggets approximately 5cm (2″) square, and we made the strips about 1″ wide and as long as you want.

Note that the nuggets and strips will require slightly different baking times depending on the thickness of the chicken used and the sizes used. If you are making both at the same time it is better to bake the nuggets and strips on separate baking trays, so that they can have different lengths of cooking time.

3. Put the beaten egg into a bowl, drop the chicken pieces into it and ensure that all the chicken gets well coated in egg.
4. On a large plate, or in a bowl, put the polenta grains and the seasoning and mix well together.
5. Remove the pieces of egg coated chicken one at a time and place in the bowl of polenta. Ensure that the chicken gets a good solid coating of polenta before removing it and placing on the baking tray. Repeat with the remaining chicken.
6. Put the tray of chicken nuggets or strips into the oven for approximately 20-25 minutes. The cooking time will depend on the size of the chicken pieces, and should therefore be adjusted accordingly.

At the end of the cooking time, check that the chicken is cooked completely through to the centre of the pieces, the easiest way is to poke with a skewer to check for juices running out. If the juices are slightly coloured then it requires a little more cooking time. Clear juices, or no juice will indicate that the chicken is cooked through. The chicken pieces should also be golden in colour and crispy.

7. Serve either hot, or cold.