FIT Hits the PAN Friday – Lemon Blueberry Scones

I had this recipe sitting on my counter for almost two weeks. I kept saying, “Tomorrow, I am making scones!” I had never made scones so I was a little nervous although I have no idea why, as baking comes naturally to me. My original intention with this recipe was to use lemon essential oil in place of the actual lemons. Then I realized I was out! UGH! I wanted to use the oils because not only is it more concentrated, there is less waste. One drop of lemon essential oil is equal to the juice from five whole lemons! Not to mention, the host of additional health benefits and household uses. Make sure the oils you use are therapeutic grade organic oils!


This recipe if from Diane Sanfilippo’s BalancedBites website. She is the creator of the 21 Day Sugar Detox that I participated in about 6 months ago. She has a lot of great recipes and tips to eliminate sugar cravings!


Lemon-Blueberry Scones [grain-free, nut-free, dairy-free]

PREP TIME: 15 min
YIELD: 10 scones (10 servings)
NUTRITION INFO: click here (PDF)


  • 3 eggs
  • zest from 2 lemons
  • 1/4 cup lemon juice (from ~ 1 -1/2 lemons)
  • 1/4 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon sea salt
  • 6 ounces fresh blueberries


  • Preheat the oven to 350 degrees F.
  • In a food processor or a large mixing bowl with a hand mixer, thoroughly combine the eggs, lemon zest, lemon juice, vanilla extract, and honey.
  • Sift in the remaining ingredients, except the blueberries, and mix for about 2 minutes or until the batter is well combined and forms a loose, very wet dough. If the batter is still too loose to somewhat hold its shape, let it sit for 5 more minutes.
  • Gently fold in the blueberries until they are evenly dispersed through the mixture.
  • Using 1/4 cup of batter for each scone, gently roll each scone into a loose ball and put on a parchment-lined baking sheet. Press down the top of each scone to flatten slightly.
  • Bake for about 30 minutes, or until the edges are golden brown. (mine only took about 22 minutes so watch them!)

FIT Hits the PAN Friday – Oatmeal Breakfast Bars

My husband is starting a strike schedule at his job next week. He will be working six 12 hour shifts per week until the unions and his company come to an agreement. He does not like eggs so I have been researching portable, healthy breakfast foods he can grab and go. This morning I did a test run of the Oatmeal Breakfast Bars I found on WellPlated.comNot only was the recipe easy to follow, the ingredients were already in my cupboard. This is a big selling point for me!

I hope you enjoy them as much as we did!

Oatmeal Breakfast Bars
Prep Time: 10 minutes
Cook Time: 35 minutes (my bars were finished in 23 minutes so keep an eye on them)
Total Time: 45 minutes
Yield: 8 bars ( I cut mine in squares and was able to double the yield)
Oatmeal Breakfast Bars
  • 2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
  • 3 tablespoons honey (Elisabeth’s version calls for agave)
  • 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 large banana, quartered and diced


  1. Place rack in the center reheat oven to 375 degrees. Lightly coat an 8×8 inch square pan with cooking spray.
  2. In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
  3. Pour the dry ingredients into the wet mixture and stir to combine . The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
  4. Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.


Storage: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bakes in a 9×13 inch pan for 25-30 minutes.

FIT Hits the PAN Friday – The Life-Changing Loaf of Bread

A friend of mine who is also doing the Wheat-Belly Challenge suggested this recipe. I am a sucker for new recipes so I went out last night and purchased the ingredients to make this bread. Anything that says it is “life-changing” must be tried, right?

The recipe requires patience and I am not a patient woman. Perhaps that is the life change I will get out of this experience. I probably should have stirred the ingredients more and let it sit longer to form. Alas, I chose the minimum requirement of one hour to set. After the first 20 minutes of baking, I did have some issues getting it out of my pan but I was able to press it back together like a champ! The recipe says to mix everything in the pan, I would suggest mixing it in a bowl to ensure everything mixed evenly. Then transfer it to the silicon pan.

On another note, this bread is vegan! I know that will make many of you happy 🙂
I followed this recipe to the tee, but for the original recipe from My New Roots, go here.

Life Changing Bread

The Life-Changing Loaf of Bread

Makes 1 loaf

1 cup / 135g sunflower seeds (I used raw organic)
½ cup / 90g flax seeds (I used golden)
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats (I used gluten-free)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

FIT Hits the PAN Friday – Mexican No-bake Chocolate Cookies

One of my favorite things about the holidays is cooking and baking. Since we are so careful not to overindulge during the year, we get to splurge a bit! I received an email from Chocolate Covered Katie and the following recipe was perfect! I had all the ingredients on hand and anything I don’t have to bake is a good choice for me. The rich chocolate flavor combined with the spicy kick from the cayenne pepper leaves you wanting more! Enjoy!


Mexican Chocolate No-Bake Cookies

  • 2 tbsp cocoa or cacao powder (10g)
  • 2/3 cup quick oats (60g)
  • 1/2 cup oat flour (60g) (or just pulse rolled oats in a food processor until they become powder. Measure after processing.)
  • 1/4 tsp salt
  • 1/4 tsp baking soda (trust me)
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne (or more for spicier cookies)
  • 1/4 cup plus 1 tbsp sugar of choice or xylitol (50g)
  • 1/4 cup vegetable or coconut oil (40g)
  • 2 tbsp water (30g)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup mini chocolate chips, optional

In a large bowl, combine all dry ingredients. In a small cup, combine all wet ingredients. Pour wet into dry, and stir together. Scoop out with a cookie scoop, or refrigerate a few minutes until firm enough to scoop out (if using coconut oil, don’t refrigerate too long or the dough will become hard). Place cookie dough balls on wax paper and chill until firm. If you want to bake these cookies, do so at 325 F for 10 minutes. Then let cool 5 minutes before eating. Makes about 16-18 cookies.

Cookie Nutrition Facts:

  • Calories: 70
  • Fat: 4g
  • Carbs: 8g
  • Protein: 1g
  • Fiber: 1g

FIT Hits the PAN Friday – Skinny Pumpkin Spiced Snickerdoodles

Hello Fall! I am a little obsessed with pumpkin so you can expect pumpkin recipes until Thanksgiving 🙂 I may change it up a bit but don’t count on it! Once again, has dazzled us with a healthy and easy recipe that actually tastes good! These cookies would be a great addition to any Thanksgiving Day menu. I followed the recipe exactly as it is and I was pleased with the results. I will definitely make these again. The recipe says it makes 42 but I had a hard time making them so small so I ended up with 31.


Skinny Pumpkin Spiced Snickerdoodles
Servings: 42 • Size: 1 cookie • Old Points: 1 pts • Points+: 1 pts (3 pts+ for 2)
Calories: 51 • Fat: 1 g • Carb: 9.5 g • Fiber: <1 g • Protein: 1 g • Sugar: 6 g
Sodium: 20 mg


1 3/4 cups King Arthur white whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tbsp agave or honey
1 tsp vanilla
1 large egg
3 tbsp sugar*
1 tbsp pumpkin spice*
cooking spray


Preheat oven to 375°F.  Line two baking sheets with Silpat mats and spray with cooking spray. (I used parchment paper)

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add the agave, vanilla and egg; beat well.  Gradually add the flour mixture to the sugar mixture, beating just until combined.  Cover and chill for 10 minutes.

In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine.  With moist hands, shape dough into 42 (1-inch) balls.  Roll balls in sugar/pumpkin pie spice mixture.

Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.

Bake 375°F for 5-7 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes.  Remove from pans; cool completely on wire racks.  Enjoy!

FIT Hits the PAN Friday – Chocolate Pumpkin Pie Brownies

I was scrambling around at 5 o’clock yesterday for something to make for today’s post. I was very lazy this week with my cooking. Thankfully, I always have pumpkin on hand and Katie always has a recipe I can throw together pretty easily. Little did I know these brownies would be so irresistible! I ate three last night which then forced me to have to go running this morning to burn them off. I will warn you, these brownies are really good. They are hubby approved! Although, I am pretty sure he was just happy I made brownies with flour instead of beans for a change 🙂


Chocolate Pumpkin Pie Brownies

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup ww pastry flour (or white, spelt, or even oat flour)
  • 1/4 tsp baking powder
  • 1/4 tsp plus 1/16 tsp salt
  • 2/3c sugar or xylitol (or 1/2c maple syrup or agave: it’ll be a bit less cakey with liquid sweetener) I used raw turbinado sugar
  • 1 packet NuNaturals stevia (or 1/32tsp uncut stevia), or 1 more tbsp agave or sugar
  • 1/2 cup canned pumpkin (or pureed pumpkin or sweet potato)
  • 3 tbsp oil (You can omit, but be warned: the brownies will be gummy) I only had 1 tbsp of coconut oil left so I substituted 2 tbsp of vegan butter
  • 2 tbsp milk of choice
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chocolate chips (not optional)

Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased pan (it will fill up half an 8×8). Cook for about 23 minutes at 330 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven!

FIT Hits the PAN Friday – No-bake Chocolate Pumpkin Pie

My favorite part of Fall is the plethora of pumpkin recipes and pumpkin flavored/scented products. I love pumpkin! One of my favorite bloggers, Chocolate Covered Katie posted this little gem and I had to try it!

This recipe is easy to make and relatively healthy (for a pie :)). I had to use regular semi-sweet chocolate chips because for some reason, my neighborhood store is no longer carrying the Enjoy Life Chocolate Chips. This recipe can be made gluten-free by using the Enjoy Life chocolate chips and gluten-free crust


No-Bake Chocolate Pumpkin Pie


15 oz pureed pumpkin (or 1 can)

1 tsp pure vanilla extract

1-2 tsp cocoa powder

level 1/4 tsp salt

1 cup chocolate chips

optional: sweetener (Taste first. I thought it was sweet enough without additional sweetener.)


Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until it is super-smooth. Pour into a pie crust and fridge until chilled. This pie gets firmer and firmer, the longer it sits.