Check out these recipes for healthier alternatives. We asked the hosts at CTV morning live what their favourite foods were and here are the results for redone peanut butter cookies, pizza and onion dip!
Healthier Version PB Cookies
We replaced white sugar and used peanut butter without hydrogenated oils.
1 cup- Natural Peanut butter (the only ingredient should be peanuts)
1/3 cup- honey or maple syrup
½ tsp baking soda
1 dash of Vanilla extract
85% dark chocolate cut or broken into chunks
Few tablespoons of sorghum or coconut flour to bring it together.
Mix the PB and egg together. Add vanilla extract baking soda and stir. Add the honey or maple syrup and mix, if needed add the gluten free flour of your choice. Finally add the chocolate.
Bake for 8 to 10 minutes at 350 degrees Farenheit. Let these cookies cool before you touch them or they will crumble. Make about 15 cookies.
Healthier Version Pizza
Gluten free, Nitrite free pepperoni
Goat Cheese in a circular package (with peppercorns or herbs or plain)
Pasta sauce (mushroom versions have a nice taste)
1.Lay one rice tortilla down on pizza pan and spread pesto all over the top. Place another rice tortilla over it. You can spread some pasta sauce and pesto on the top layer.
2. Cut peppers and tomatoes and spread them around the pizza.
3. Cut some goat cheese off and spread around.
4. Add the spinach and pepperoni.
Place in the oven at 350 degree Farenheit for 10 minutes or until the pepperoni starts to brown and curl up.
French Onion Dip with Caramelized Onions and Greek Yogurt
Makes about 3 cups
1/4 cup oil (olive or canola or rice bran)
4 medium yellow onions, finely chopped (about 4 cups)
Pinch of salt
1 large clove garlic, minced
1 tablespoon Worcestershire Sauce
2 sprigs fresh thyme (optional)
2 cups plain Greek-style yogurt (either no-, low-, or full-fat)
Freshly ground black pepper
1 teaspoon salt (either table salt or homemade celery salt) or to taste
Add the oil and onions along with a big pinch of salt to a large sauté pan. Cook over medium heat, stirring frequently, until onions caramelize into a deep brown color. This may take 15 minutes or more. You may need to add a splash of water or wine towards the end if the onions begin to burn.
When the onions are done, add the minced garlic and stir for several seconds until you can smell the garlic. Turn off the heat and stir in the Worcestershire sauce. Strip the leaves from the two sprigs of thyme and add to the onions. Let cool.
In a bowl, mix the cooled onions and the yogurt until blended. Stir in several turns of freshly ground black pepper. Taste for salt. If you are serving this with salted chips, be sure to use one for your final tasting so you can adjust accordingly.
Serve garnished with a sprig of thyme and surrounded by your dippers of choice (see below). This dip can be made a day in advance, kept well-covered in the refrigerator.