Bring your own healthy dish, and you can be assured you have something good for you--and if you're hankering for a healthy dessert, check out these pumpkin cookies in lieu of pumpkin pie.
These pumpkin protein+fiber cookies are low in sugar and butter, taste so great, have so many nutrients, that they should be called "weight loss cookies" because they follow the low-glycemic guidelines of the TLS Weight Loss program I teach. Oh, but being responsible with words, we don't want the word cookie associated with weight loss, so I'll just call them healthy cookies. Here's the recipe.
Many people are wheat-sensitive, or even allergic, and that is why we get the bloated belly or gut discomfort. Who doesn't want to have a flat belly? So let's deal with the prevalence of wheat causing weight gain or belly bloat and learn to cook/bake with gluten-free alternatives.
Gluten-free sometimes gets a bad rap, that these baked things don't taste good. I assure you these pumpkin cookies are a hit, with the egg and baking powder, and baking soda to give them rise and softness for excellent taste. Gluten-free flour sometimes seems foreign for newbies learning to cook healthy, but let me tell you it's quite easy to find gluten free flour these days. These are my favorite kinds: almond meal (high protein), garbanzo flour (high protein), millet (softer). While I don't know every brand, these are my tips: Almond meal is best found at Trader Joe's, and you can find the Bob's Red Mill brand online or at your local store. If you want to know more about gluten-free baking, I'm a healthy foodie chef and please email me.
Note: Online prices reflect a bigger quantity of flour than you might be used to seeing at the store. Also, when you eat healthier, you're investing in your health, instead of being on the path to sickness with genetically-modified foods kept cheap with political subsidies.
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