PB&J Pie Parfait {Recipe ReDux}

Oh, hiiiii there! Long, loooong time, no talk. I knew I’d make it back here one of these days. It’s been an interesting and exciting past month around these parts. I’ve happily started to find a groove with my schedule, had a great trip home, spent some time with my favorite little girl [.. and the rest of my family], and spent some QT with the hubs.

Playing piano with my girl.

Learning colors.

Happy to go to an Orioles game with 3 of my favorite people!

During Nathan and my 8 mile hike on Nimitz Trail.

One of my favorite things to do with Nathan is take a walk to the farmers’ market every Saturday. The fruit we’ve been getting lately has been out of this world and I knew I had to put some of it to good use for this month’s Recipe ReDux.

Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

This dessert came together in just a matter of minutes and is the perfect single-serving size. And the best part? Aside from the peanut butter, of course, is the secret ingredient, chia seeds. They serve as a thickener for the filling and are also a great source of Omega-3 and Omega-6 Fatty Acids, protein, nutrients that help support bone health, such as calcium and magnesium. Happy dessert-ing!

Single Serving PB&J Pie Parfait

Serves 1

Ingredients

• 5 mini or 1 1/2 regular Reese’s Oreos
• 3/4 tsp coconut oil
• 1/2 cup unsweetened cashew milk
• 1 tbsp chia seed
• 1 tbsp peanut butter
• 2 strawberries; sliced

Directions

1. In a food processor, combine the cashew milk, chia seed, and peanut butter. Set aside in a small bowl for 1-2 hours and allow to thicken.
2. After the peanut butter mix has thickened, place the Oreos and coconut oil in a food processor and blend until they come together.
3. Press 1/3 of the mix into a small glass and top with 1/2 of the peanut butter mixture and 1/2 of the strawberry slices.
4. Sprinkle another 1/3 of the Oreo mix on top with the other 1/2 of the peanut butter mixture and the other sliced strawberry.
5. Sprinkle the remaining Oreo mix on top and dig in!

Nutritional Information
270 Calories / 18g Fat / 21g Carbs / 7g Fiber / 7g Sugar / 9g Protein

Food for Thought

What is your favorite pie?

Almond Butter STUFFED Brownie Bites {Recipe ReDux}

Happy Mother’s Day!

I have a chocolate-y treat for you today that you won’t want to pass up. They’re gluten-free, paleo, and sweetened with fruit! Dried plums, to be specific. But don’t go running!

When was the last time you tried a dried plum? They’re delicious! A little sweet, a little tart, and chewy like candy. Not to mention, each serving is just 100 calories, provides 3g of fiber, 293mg of potassium, 16mg of magnesium, and more vitamin K than any other fresh or dried fruit. And in honor of May’s National Osteoporosis Month, why not give them a try?

Almond Butter STUFFED Brownie Bites

Makes 16 brownie bites

Ingredients

• 3oz. California Dried Plums [about 12-15 dried plums]
• 2 tsp vanilla extract
• 2 tbsp milk [I used cashew milk]
• 2 tbsp unsweetened applesauce
• 2 tbsp coconut oil; melted
• 1/4 cup + 1 tbsp almomd butter; divided
• 1 egg
• 1/4 cup coconut flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt

For the Frosting

• 1/4 cup chocolate nut butter*
• 2-4 tbsp milk

*If you don’t have chocolate nut butter, you can sub regular nut butter and add cocoa powder. You will need to increase the amount of milk if you do this.

Directions

1. Preheat oven to 350°F.
2. Place the dried plums in a food processor and process into a paste. You may need to stop and scrape the sides down a few times.
3. Add the vanilla, milk, applesauce, coconut oil, and 1/4 cup almond butter to the bowl and process until smooth.
4. Add in the egg and pulse a few times until just incorporated.
5. Add the remaining dry ingredients to the bowl, pulse a few times to get it started, and finish incorporating completely by hand.
6. Using a 1/2 tbsp, scoop the mix into 16 mini muffin tins.
7. With a 1/2 tsp, scoop almond butter on top of the brownie bite base.
8. Finish off with another 1/2 tbsp of the mix to cover the almond butter and place in the oven for 8-9 minutes.
9. While baking, make your frosting. Add the ingredients to a microwave safe bowl and microwave for 30 seconds. Stir together until smooth.
10. Remove the bites from the oven and let cool completely before frosting.

Nutritional Information
75 Calories / 5g Fat / 6g Carbs / 2g Fiber / 3g Sugar / 2g Protein

Now who wouldn’t want to snack on that today?! And because I can’t make these for my mom today, you should!

Don’t miss out an all of the California Dried Plum recipes from all of the other ReDux-ers!

And, of course, happy mother’s day to my mom! I wish I could be with you today to celebrate how awesome you’ve always been and always are for me. But hey, if you want to come out here again, I have some brownie bites waiting for you!

Food for Thought

Are you a dried plum fan?
How are you celebrating your mother’s day?

Disclosure: I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Foodie Friday: White Chocolate Peppermint Peanut Butter Cups {Giveaway}

Every year for the holidays, I make my “famous” peanut butter cups. It all started when my mom found a recipe 100 years ago [ok, maybe 20 years ago.. holy crap, has it been that long?!] and we decided to try them out for Thanksgiving. I mean, come on. It’s chocolate and peanut butter.. what could be bad? Over the years, I’ve continued to make them for Thanksgiving, New Years, and sometimes other occasions too.

My peanut butter cups have become more and more refined. I’ve tried adding a bit of sea salt and cinnamon to the tops, some extra chocolate and PB chips, I’ve swapped out the milk chocolate for dark, and the list goes on. When Peanut Butter & Co. contacted me about creating a recipe with their peanut butter and some candy canes, I knew exactly what I wanted to make.

White Chocolate Peppermint Peanut Butter Cups

Makes 12 cups

Ingredients

• 3/4 cup + 2 tbsp white chocolate chips
• 3 candy canes
• 3-4 tbsp Peanut Butter & Co. White Chocolate Wonderful

Will also need 12 mini muffin cups.

Directions

1. Place your candy canes into a blender or food processor and blend until they’re in very small pieces—almost dust!
2. In a small microwave-safe bowl, add 1/4 cup white chocolate chips and microwave for 30 seconds. Give it a mix and microwave for another 10-15 seconds. Mix again and add additional 2 tbsp of white chocolate chips and about 1/3 of the crushed candy canes. Mix well until all of the chips are melted.
3. Spoon about 1/2 tbsp of the white chocolate peppermint mix into the bottom of each of the cups. Shake to flatten and place in the freezer to setup.
4. While the first layer is cooler, in another small microwave-safe bowl, add 2 tbsp White Chocolate Wonderful peanut butter and microwave 10-15 seconds until the peanut butter is melty.
5. Take the cups out of the freezer and carefully spoon on layer of peanut butter on top, doing your best to not let it touch any edges! Place the cups back in the freezer.
6. Once the peanut butter sets up, repeat with another layer of peanut butter, sprinkle with a pinch of your peppermint dust, and place back in the freezer.
7. Melt your remaining white chocolate and add in another 1/3 of the peppermint dust.
8. Spoon your white chocolate peppermint mix on top of the peanut butter layers and sprinkle with even more peppermint. Place back in the freezer and let the cups setup completely.

To store, keep the cups in the fridge so they don’t get too soft. When you’re ready to serve, remove the cups from the fridge and let them warm up for about 5 minutes. I promise you, these peanut butter cups won’t last long!

Giveaway Time!

Want to win a jar of the White Chocolate Wonderful AND the Old Fashioned Crunchy? Click here to enter the giveaway today!

Food for Thought

What would you make with the 2 jars of peanut butter?

Full Body Resistance Band Workout + Pumpkin Protein Mug Cake

It’s Friday! And it’s ALCS game 1 day! It’s unfortunate that I’m not at all excited about the Orioles 😉

Yesterday was a fun one. It started out slowly [no complaints here!]; I took my time getting ready for the gym, only to decide to pack it in after 20 minutes on the elliptical. I was just not feeling it so I went home and snuggled up with a bowl of oatmeal on the couch. It was a good trade, I’d say. I also had lunch with this gal..

If you don’t know Danica, get with it! She just moved to the bay area a few weeks ago and it was great to finally meet in person. Hooray for transplants! Haha 🙂

Onto the big Friday fun.. Usually I’ll stick with Fitness Friday or Foodie Friday but since I have a couple goodies for you, I decided to pack it all into one post. Boom!

I put this workout together for my client today; one of my biggest challenges with her is creating lots of workouts that she can do at home with little or no equipment. Because I’m a big fan of using weights in a gym, rather than doing body weight workouts at home, this is a bit out of the norm for me. That said, I’m really happy to have this workout now because not only is it great for small spaces [hellooo watching the O’s game in my tiny apartment!], but it’ll be a great workout for when we head home next month too. Pack your bags and get to sweatin’!

Start out with the push ups and make your way around the circle doing 12-15 reps per exercise. Once you get back to the push ups, do a round of the cardio burst. Complete 3 rounds total for a 30-40 minute heart-pounding, sweaty workout.

• Upright Row
• Pull Aparts
• Overhead Press
• Band Curls
• Triceps Kickbacks
• Squat with Abduction
• Plank Jack Jumps – on every 5th plank jack, jump your feet in
• Scissor Kicks
• Leg Lift –> Toe Touches
• Mountain Climbers

If the resistance band isn’t feeling quite tough enough for you, there are a couple of options to make it more difficult. First, you can cross the bands in front of you so they make an “X”. If you still want more resistance, step your feet apart a bit. Make sure you feel the burn!

And if you’re hungry after that workout [which you will be!], make yourself a little snack.

Pumpkin Protein Mug Cake

Serves 1

Ingredients
– 2 tbsp vanilla protein powder [I used Vega Vanilla Performance Protein]
– 2 tbsp pumpkin spice peanut flour [I used MyOatmeal PB Lean but you can sub regular peanut flour]
– 2 egg whites
– 2 tbsp unsweetened vanilla almond milk
– 1 tbsp canned pumpkin [Not pumpkin pie filling!]
– 1/2 tsp baking powder
– 1/4 tsp pumpkin pie spice
– Pinch of salt

Directions
Spray a microwave safe mug with cooking spray. Mix all of your ingredients together and microwave for 2 – 2 1/2 minutes, until the cake is just set. Top with your favorite toppings [like nut butters] and enjoy!

Nutritional Information
Per mug cake, without toppings

169 Calories  /  1g Fat  /  11g Carbs  /  1g Fiber  /  8g Sugar  /  24g Protein

Now that I’ve jam-packed some sweat and tasty treats for ya, get your booty movin’ and enjoy your weekend!

Food for Thought

Do you prefer body weight workouts or sweating it out with some weights?
Any fun plans for the weekend?

Foodie Friday: Bourbon Banana Cheesecake

Planning a Valentine’s Day dessert is always a struggle for me. Everything I see is always chocolate, understandably, but Nathan is more of a fruit dessert kinda guy. I don’t discriminate. Any kind of sweet is good by me! I played with a few different ideas over the past few years; chocolate raspberry truffles, blackberry cobbler, chocolate strawberry cups.. they were all good, but I wanted to do something different this year. I’m also a fan of doing something a little healthier. That way I don’t feel so bad when I eat all of it 😉

I’d seen a few cheesecake recipes floating around the interwebs and thought that might be fun, but I wanted to make it a little more special than just a regular cheesecake. One of Nathan’s favorite recipes is bananas foster [if you recall our wedding cake] so I played around and had a little fun [read: broke out the alcohol!].

Bourbon Banana Cheesecake

Serves 9
Adapted from Skinnytaste Skinny Chocolate Raspberry Cheesecake

Ingredients
– 2 medium bananas; mashed
– 1/4 cup + 1 tbsp raw sugar; divided
– 1-2 oz. bourbon
– 2/3 cup crushed cinnamon graham crackers
– 1 tbsp coconut oil
– 8 oz. reduced fat cream cheese; softened
– 6 oz. fat free Greek yogurt
– 2 large egg whites
– 1 tsp vanilla extract
– 1 tbsp all purpose flour

Optional Toppings
– 1 can full fat coconut milk; refrigerated
– 1-2 oz. bourbon
– 1 tbsp maple syrup
– Dark chocolate bar [for shavings]

Directions
Place a small pot over medium heat and add the mashed bananas and 1 tbsp raw sugar. When the sugar has dissolved and the bananas are smooth, take the pot off of the heat and add in the bourbon. I say 1-2 oz. so you can do to your taste. Let cool completely.

While the bananas are cooling, preheat the oven to 350°F and spray an 8×8 pan with non-stick spray.

Crush the graham crackers [I used my food processor to make sure they were really crushed!] and mix with coconut oil. Press the mixture evenly into the bottom of the pan.

In a large bowl, beat the cream cheese, 1/4 cup raw sugar, and vanilla until smooth. Gradually add in the Greek yogurt, egg whites, and flour. Finally, mix in the bananas until just thoroughly combined. You don’t want to overmix. Pour the mixture over the crust.

Bake 30-40 minutes until the center is just set. Allow to cool to room temperature, then refrigerate for a few hours before slicing. When you’re ready to serve, slice into 9 equal squares and top however you like!

I served ours with bourbon coconut cream.. it was really supposed to be whipped cream, but the coconut milk just didn’t want to whip.. whoops! That didn’t make it any less tasty though. I also used my zester and to add some dark chocolate shavings over top.

Nutritional Information
Per square, without toppings

183 Calories  /  7g Fat  /  21g Carbs  /  14g Sugar  /  1g Fiber  /  7g Protein

Not too shabby for a rather decadent dessert, huh? 😉

Food for Thought

What is your favorite dessert?

Fudge Ems!

It’s certainly no secret that I’ve been loving my Vitamix. I’ve been searching for recipes to try and also trying to come up with fun little bites too. I’ve been craving little chocolatey bites at night these days, you know, to go with red wine, and I am always looking for ways to make something healthier.

At this point, I’m sure everyone has seen variations on black bean fudge or brownies so I tried my hand at my own variation and I love the way they came out! They’re creamy, chocolatey, and have a little crunch from the cacao nibs. And each square is only 69 calories.. it’s a win-win!

Makes 18 squares

Ingredients
– 1 can reduced sodium black beans; drained and rinsed
– 1/4 cup Hershey’s Special Dark cocoa powder
– 1/4 cup Peanut Butter & Co. Mighty Maple
– 1/4 cup maple syrup
– 2 tbsp coconut oil
– 2 tbsp brewed coffee [I used pumpkin coconut!]
– 1 tsp vanilla extract
– 1/2 – 1 tbsp ground cinnamon
– Pinch of salt
– 2 tbsp cacao nibs [Can substitute chocolate chips]

Directions
In a high-power blender or food processor, add everything except the cacao nibs. Blend until very smooth and scoop into a bowl. Stir in the cacao nibs until evenly distributed. Line a loaf pan with aluminum foil or parchment paper and pour the fudge mixture into the pan. Spread it out evenly and place in the freezer for 1-2 hours.

Remove the pan from the freezer and, using the foil or parchment paper, lift the fudge out of the pan. Cut into 18 equal squares and wrap individually in plastic wrap. Store in the freezer. Or eat all of them immediately.. your choice 😉

Nutritional Information
Per square

69 Calories / 4g Fat / 2g Protein / 11g Carbs / 2g Fiber / 4g Sugar

Food for Thought

Have you ever tried making sweets using beans?

Foodie Friday: Baby Shower Biscotti

Today is a big day and I can’t believe it’s already here. It’s my last day of work before the big move. In fact, it’s my last day at a full-time job for an indefinite amount of time. It’s really crazy to think about it like that, but I’m really excited to have the option to explore new options when we move! [Know about any fun jobs in San Francisco?!]

Seriously, I can’t believe we’re moving in a week! Here comes the excitement/stress/anxiety.. take your pick haha. I really am excited though; this is an entirely new world of experiences and opportunities and I can’t wait to start exploring. I also can’t wait to share all of my new food experiences with you! There will be many.

Speaking of food, last week I shared some of my pictures of the food I made for my sister-in-law’s baby shower and today I’m going to start breaking out the recipes! Remember these bad boys?

Mexican Chocolate Biscotti & Snickerdoodle Biscotti

Yea, they were pretty delicious. They were also pretty easy to make too! The Mexican Chocolate Biscotti recipe is straight from Martha Stewart. I swapped out half of the sugar for xylitol and because I was making mini biscotti, I halved the recipe and made 2 smaller loaves. They were a big hit! As were the snickerdoodle biscotti..

Mini Snickerdoodle Biscotti

Makes 24-26 Mini Biscotti

Ingredients
– 1 large egg
– 1/4 cup sugar + more for sprinkling
– 1/4 cup xylitol* [or more sugar]
– 1/2 tsp baking powder
– 1/4 cup pumpkin puree [not pumpkin pie filling!]
– 1 tsp cinnamon + more for sprinkling [this Ceylon Cinnamon is my new fave]
– 1/8 tsp salt
– 1/2 tsp vanilla extract
– 1 1/4 cups white whole wheat flour
– 1/4 cup pecans; toasted
– 4 oz white chocolate
– 1/8 cup half & half

*You can find xylitol on iHerb.com. Use code ZAF482 to receive $5-$10 off of your first order.

Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, beat with a whisk the egg, sugar, xylitol, and baking powder together until the mixture turns a pale yellow. Add pumpkin puree, cinnamon, salt, and vanilla. Continue to whisk and aerate the mixture. Next, fold in the flour. Once that is incorporated, fold in the toasted pecans.

Shape the dough into 2 flat logs about 3″ x 8″. Sprinkle each side of the logs with cinnamon and sugar. Bake about 40 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool on a cooling rack for 15-20 minutes.

Slice into 1/2″ slices and place back on the baking sheet. Sprinkle with more cinnamon and sugar and bake for another 20-30 minutes, flipping half way through. Remove from the oven and let cool completely on a cooling rack.

Finally, melt the white chocolate with the half & half and drizzle on the biscotti. Sprinkle with a little bit more cinnamon and sugar and let that set before serving.

Enjoy!

Mexican Chocolate Biscotti & Snickerdoodle Biscotti

These biscotti are not too sweet and I found are the perfect accompaniment to a hot cup of coffee. Because everyone needs a little something sweet in the morning, right? 😉

Nutritional Information

Per biscotti

59 Calories  /  2g Fat  /  12g Carbs  /  1g Fiber  /  4g Sugar  /  2g Protein

Food for Thought

Are you a crispy or chewy cookie kind of person?
I’m 100% chewy but if I have a cup of coffee or milk for dipping, I’ll go crispy 🙂

What I Ate Wednesday #41: My Bridal Shower!

I love “special editions” of WIAW and this week’s is definitely special. Sunday I started out my day at the opening day of the Baltimore Farmers’ Market where I enjoyed a fresh beet, carrot, apple juice [I’m obsessed now] and a coffee from Zeke’s [they’re famous around here!] After that I headed out to my bridal shower; it was incredible! My two aunts put the whole thing together and they did a wonderful job. There were 35 people there to celebrate with me [I couldn’t believe it!], my parent’s house was completely transformed, the food was delicious, and everyone had a great time. It was a success, for sure.

There were tons of pictures from that day [mostly very embarrassing faces while I’m opening gifts!] but I wanted to share some of my favorites with you.

On the Menu
– Mixed greens
– Fresh tomato, mozzarella, & basil salad
– Quinoa and pea salad [so good!]
– Sun dried tomato pasta salad
– Lemon herb chicken salad
– Chocolate kiss truffles

– Mini jeweled shortbread cookies
– Raspberry lemonade cupcakes

There was a serious spread and it was all homemade! I’ve been enjoying the leftovers for days.. definitely not complaining about that! All of the food was so light and fresh; I don’t know that I had one favorite in particular. I do have to say I’m usually not a chicken salad fan but this one was great. I’ll have to get the recipe 🙂

A little gift opening fun.. of course I super excited about my brand new Calphalon grill pan! Living in an apartment, one of the biggest disadvantages is not being able to grill. Hopefully this will help us get by a little easier. And check out my awesome bouquet! Can’t wait to use that for the rehearsal.. though I might skip the head piece 😉

I’m pretty sure this last picture was my “speech”. I’m so articulate and eloquent [and sarcastic..]

And finally, pictures with some of my favorite people. My mom, my friends, my bridesmaids, and of course, a picture with the Tone It Up girls. I’m so happy everyone was there to celebrate with me! It was such a fantastic whirlwind of a day and I’m so thankful for everyone that came and helped get it together!

And in case you need a little something sweet..

Chocolate Kiss Truffles

Makes 60 truffles

Ingredients
– 2 cups semi-sweet chocolate chips
– 1/4 cup butter
– 1 14-oz can sweetened condensed milk
– 2 cups all-purpose flour
– 1/2 cup finely chopped nuts
– 1 tsp vanilla
– 60 unwrapped chocolate kisses or hugs
– 1/2 cup white chocolate chips
– 1 tsp vegetable oil

Directions
Preheat oven to 350°F. Melt chocolate and butter together over low heat until smooth. Add sweetened condensed milk and mix well. Remove from heat. Add vanilla, flour, and nuts and mix well.

Shape one tbsp of dough around each candy kiss. Place one inch apart on ungreased baking sheet. Bake for 7 minutes. Do not overbake!

Remove from cookie sheets and cool until firm to the touch. Melt white chocolate and oil together. Drizzle over cooled truffles.

Food for Thought

When was the last time you threw a party for someone? Did you make all of the food yourself or did you have it catered?

*Many thanks to Kate for letting me steal some pics! 😉

Roasted Banana Berry Chocolate Cups

With Valentine’s Day being on a Thursday, I knew I wanted to be able to whip up a quick and easy dessert. [Nathan was in charge of dinner!] Even though we had a great idea to make homemade dim sum together, we knew that it would have to wait for a weekend. When I saw Tone It Up’s post of Valentine’s Day desserts, I knew I had something to play with.

Makes 10 cups
Adapted from Tone It Up

Ingredients
– 10 squares from 6.8 oz dark chocolate bar
– 1 medium banana
– 3/4 cup non-fat, plain greek yogurt
– 1 cup berries; sliced if using strawberries
– 1/4 cup unsweetened, shredded coconut; toasted
– Ground cinnamon [optional, for garnish]

Directions
Preheat oven to 350°F. Microwave the chocolate chunks in 30 second increments until smooth. Spray 10 mini cupcake liners lightly with non-stick spray and paint the melted chocolate on each of the liners to about 1/4″ thickness. Place the cups in the freezer for 20-30 minutes until hard.

While the cups are in the freezer, place the banana on a cookie sheet and into the oven, still in its skin. Roast for 15-20 minutes until very brown. Remove from the oven and let cool completely. After the banana has cooled, mash it up and mix it into the greek yogurt.

Remove the chocolate cups from the freezer and peel out of the liners. Spoon some roasted banana yogurt into each cup, top with a few berries, some toasted coconut, and a sprinkling of cinnamon. Serve immediately.. they won’t last long! 😉

Nutritional Information
Per cup

97 Calories  /  5g Fat  /  13g Carbs  /  2g Fiber  /  9g Sugar  /  3g Protein

Food for Thought

Did you treat yourself to a Valentine’s Day dessert? Did you make something special or order out?

Foodie Friday: Hail Merry Peanut Butter Coconut Banana Bites & a Giveaway!

Yesterday, I was so excited to share with you the wonderful world of Hail Merry snacks. Today, I’m even more excited to not only share with you a delicious treat that I created using their raw, gluten-free macaroons, but also host a giveaway!

Hail Merry Peanut Butter Coconut Banana Bites

Makes 12 Bites

Ingredients
6 Choco or Blonde Hail Merry Macaroons
3 tbsp peanut butter [I use Peanut Butter & Co. Smooth Operator]
1 small banana
1/4 cup dark chocolate chips [I use Ghirardelli]

Directions
Slice each macaroon into so you have 2 coin-shaped pieces per macaroon. Slice your banana into 12 1/4″ pieces. Top each macaroon coin with 1 tsp peanut butter and then with a banana slice.

Place in freezer for 15-20 minutes until bites are set. Once set, melt chocolate chips and dip half of the bites in the chocolate. Melt peanut butter and drizzle on top of each bite.

Place in the freezer for another 15-20 minutes to set again. Let sit out for a minute or two to warm up before enjoying!

Talk about melt-in-your-mouth, these bites are decadent but light enough that you can indulge without the guilt.

Nutritional Stats
Per bite

61 Calories  /  4g Fat  /  7g Carbs  /  1g Fiber  /  3g Sugar  /  2g Protein

Hail Merry Macaroon Giveaway

The wonderful people of Hail Merry have offered to give one lucky reader a chance to win some delicious macaroons! The winnings include:

• 1 3.5 oz package of Choco Macaroons
• 1 3.5 oz package of Blonde Macaroons

They’re both amazingly delicious, but if I had to choose a favorite, I would go with the Choco!

How to Enter

You have up to 5 chances to enter! Be sure to leave separate comments for each entry. Entries will be accepted through Thursday, December 6th, 11:59 pm EST. A winner will be chosen on Friday, December 7th.

1. Leave a comment telling me which flavor you’re most excited to try. (Mandatory)

2. Follow @HailMerryLLC and @BarrAndTable on Twitter and leave a comment telling me. (Optional)

3. Like Hail Merry and Barr & Table on Facebook and leave a comment telling me. (Optional)

4. Follow Hail Merry and Barr & Table on Pinterest and leave a separate comment telling me. (Optional)

5. Tweet “I entered to win #glutenfree, #raw @HailMerryLLC macaroons from @BarrAndTable and you can too! http://wp.me/p2mo7x-cy” and leave a separate comment with a link to your tweet. (Optional)

*Giveaway is only open to U.S. residents. Winner has 48 hours to contact me and claim prize, otherwise a new winner will be chosen.