This is one of the food items that I tasted at BlogHer and I gotta tell you it is still on my mind. It was that good and so cool and refreshingly perfect in this HOT Texas heat.

Just had to share it cause I really think you’ll enjoy it and it’s quick to make too.

Please note this is not a gluten free recipe for those of my readers who are gluten intolerant. If you know of a gluten free tortilla option please let me know, I think my son would really like to try this.

For more delicious recipes that were shared at BlogHer visit Hillshire Farm.

Disclosure: Re-printed by permission.

© 2011, Nanette Gomez. All rights reserved.

Need to get your kids to eat veggies?  Sometimes us mom need to get a little creative and a little sneaky.  With this yummy brownie receipe, your kids will get yummy brownies they’ll love and you’ll get some veggies in those little tummies.

Give ‘em a try and let me know how they went over with your kids?

Items You’ll Need:

Non stick cooking spray
3 ounces of bittersweet chocolate
½ cup carrot puree
½ Cup spinach puree
½ brown sugar substitute
¼ Cup unsweetened cocoa powder
2 Tablespoon fat free margarine, softened
2 teaspoons vanilla
2 egg whites
¾ Cup all purpose flour
½ teaspoons baking powder
½ teaspoons salt

Preparation Instructions:

Place the bittersweet chocolate into a microwave bowl and microwave the chocolate on high 1 minute.

Stir and continue melting chocolate at 15 second intervals, stirring after each 15 second interval, until chocolate is completely melted.

Once the chocolate is melted add the carrot and spinach puree.

Stir in the sugar substitute, cocoa powder, margarine and vanilla.

Continue stirring until the mixture becomes creamy.

Whisk in the egg whites.

Add the flour, baking powder and salt.

Stir with a rubber spatula or wooden spoon until mixture is completely combined.

Preheat oven to 350 degrees.

Smooth batter into prepared pan.

Bake for 30 minutes or until toothpick inserted in center comes out clean.

Be sure to allow the brownies to cool to room temperature before cutting and serving to insure that the spinach and carrot flavors will not leave any detectable flavor in the bars.  The kids will never know.

photo credit: ♥ellie♥

© 2009, Nanette Gomez. All rights reserved.

Ole’ it’s chip and dip time!

Here’s What You Need:

4 flat corn tortilla shells

Canola oil

Salt, optional

2 tomatoes, chopped

1 kiwi, chopped

1 small onion, chopped

1 celery stalk, chopped

½ jalapeno, minced

¼ teaspoon chili powder

Here’s How to Make It:

Cut each of the tortillas into 6 wedges.

Place enough canola oil into a large skillet for frying the chips.

Heat the oil to hot but do not allow it to smoke.

Once the oil is hot reduce heat to low.

Place the tortilla wedges into the hot oil and fry for about one minute.

The tortilla wedges should puff slightly and be a light brown color.

Remove wedges to paper towel to dry and sprinkle with the salt if desired.

Add more canola oil and reheat to high before adding more wedges.

In a large mixing bowl combine the tomatoes, kiwi, onion, celery and jalapeno.

Sprinkle with the chili powder.

Use a rubber spatula to mix together well.

Dip the chips into the salsa and enjoy.

The salt in this recipe is optional.  If you don’t like your salsa really spicy leave out the jalapeno and use cilantro instead.

photo credit: evelynishere

© 2009, Nanette Gomez. All rights reserved.

Ingredients:

5 Tablespoons butter, room temperature
1/3 cup granulated brown sugar substitute
1 cup oat flour
1 8 ounce package cream cheese, room temperature
1/2 cup granulated sugar substitute
1 egg
2 Tablespoons heavy cream
1/2 teaspoon vanilla extract
1 Tablespoon lemon juice

Place the butter, brown sugar substitute and the flour in a large mixing bowl.
Use a fork and mix the ingredients together until it becomes very crumbly.

Remove 1 c of the mix and set aside for later use.

Preheat the oven to 350 degrees.

Spray a square baking pan with a non stick cooking spray.

Press the mixture into the bottom of the prepared baking pan.

Bake 12 minutes.

Remove and set aside for later use.

Mix the cream cheese and sugar substitute together in a bowl with an electric mixer until very smooth.

Beat in the egg until combined well.

Place the heavy cream, vanilla extract and lemon juice into the mixture.

Beat until mixture begins to thicken.

Use a rubber spatula and spread the mixture over the baked crust.

Top with the 1 cup of reserved crumble mixture.

Bake for 25 minutes.  Remove from the oven and allow cooling slightly.
Cover and refrigerate 2 hours before cutting into squares.

photo credit: knittinging

© 2009, Nanette Gomez. All rights reserved.

Ingredients:

1   cup low carb baking mix
1/2   cup pecans
3   Tablespoons + 2 teaspoons granulated sugar substitute
1/4   teaspoon salt
6   Tablesppon butter, cold and cut into pieces
1 2/3  cups heavy cream, divided
1/4  cup sour cream
1  egg
3  cups of your favorite fresh berries

Preparation:

Place the baking mix into a food processor.

Add the pecans, 3 tablesppons of sugar substitute and salt. Pulse until the pecans are ground very fine.

Place the butter into the food processor. Pulse until the butter becomes the size of a small pea.

Blend together in a large mixing bowl the 2/3 cup of the heavy cream, the sour cream and the egg.

Pour the mixture into the food processor. Pulse until just mixed together.

Remove the dough from the food processor.  Separate the dough into 12 equal size amounts.

Make a 3 inch circle out of each piece of dough.

Place the circles evenly on a cookie sheet.

Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes.

Heat the oven to 375 degrees.

Remove the dough circles from the refrigerator and bake them for 15 minutes or until the bottoms are a light brown.

Cool the baked cakes on a wire rack.

Place the remaining 2 teaspoons of sugar substitute and the remaining 1 cup of heavy cream into a mixing bowl.

Using an electric mixer beat on medium speed until soft peaks form when the beaters are raised out of the mixture.

Place 1/4 cup of the cream mixture on to each piece of cake just before serving.

Top with the fresh berries and enjoy.

Note: You can make the dough for these little cake a day ahead just be sure to keep them refigerated until you are ready to bake them.

photo credit: Roberto Berlim

© 2009, Nanette Gomez. All rights reserved.

Ingredients:

2 soft flour tortillas
2 Tablespoons of cream cheese, softened
1 carrot, grated
1 sweet red pepper, finely chopped

Preparation:

Place tortillas in the microwave for about 10 seconds just enough to warm them up.
Lay each tortilla flat and spread with the 1 Tablespoon of cream cheese.

Place the carrot and pepper on top of the cream cheese.

Roll the tortilla around vegetables.

Note:  Spinach leaves also work well in these roll ups.  For a little change of pace try  using an herb flavored cream cheese.

photo credit: WordRidden

© 2009, Nanette Gomez. All rights reserved.

Here’s a muffin recipe you may want to make an extra batch to freeze for later.  Don’t forget if you need instructions on how to freeze muffins you can read this post. Now on to that delicious Banana Muffin recipe.

Ingredients:

1/4 Cup and 2 Tablespoons canola oil

1 Cup sugar

Enough egg substitute to equal 2 eggs or 4 egg whites

2 large very ripe bananas, mashed

2 Cup all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

1 Cup buttermilk

Directions:

In a large mixing bowl combine the oil and sugar.

Beat with an electric mixer on low speed until oil and sugar combination is  fluffy.

Add in the eggs and mix thoroughly.

Add the bananas and mix until the batter is smooth.

In another large bowl blend together the flour, salt, baking powder and baking soda.

Alternate adding the egg mixture and the buttermilk being sure to stir after each addition.

Dry ingredients need to just be moistened so be careful not to over stir.

Add the vanilla and stir slightly.

Preheat oven to 400 degrees.

Spray muffin cups with a non stick cooking spray.

Pour each muffin cup 3/4 full.

Bake 17 minutes or until the tops of the muffins are a golden brown.

Want a little spice?  Simply add 1/2 teaspoon each of cinnamon and nutmeg.  This gives the muffins a wonderful taste.

photo credit: houseoftext

© 2009, Nanette Gomez. All rights reserved.

There are two ways to freeze muffins both of which are relatively simple processes.

The first way to freeze your muffins is to bake them according to your recipe.  Allow them to cool completely.  Then insert the muffins into a large freezer bag removing as much air as possible before sealing it.  Then simply put the bag in the freezer.  The muffins can stay in the freezer for up to 3 months.  Ready for some muffins? Just pop them out of the freezer and place them back in the muffin tin.  Place them in a 350 degree oven until heated through.  You can also allow them to thaw completely and reheat them in the microwave at 20 second intervals until they reach your desired warmth.

The second method is mixing the batter as directed in the recipe.  Place the batter in the muffin tin just like you would if baking them right away.  Place the muffin tin in the freezer and allow the batter to freeze solid.  If you have a flexible muffin tin you can simply twist the tin and pop the muffins out. If your muffin tin is not flexible, use a butter knife and break the muffin lose from the sides.  Do this by sliding the knife up under the muffin and working it back and forth until the muffin comes lose.  Place the frozen muffin batter into a large freezer bag releasing as much air as possible before you seal it.

Muffin batter frozen in a tin can be kept for up to 4 months.  When you are ready to bake, just remove them from the freezer and place them back in the muffin tin.  Allow the batter to thaw completely and bake as directed on the recipe.

Freezing muffins can save you both time and money.  Buy ingredients when they’re on sale and make a couple dozen all at once.  Freeze them and enjoy a muffin anytime you want one.

photo credit: dontcallmeikke

© 2009, Nanette Gomez. All rights reserved.