Peanut Butter Cookies.

Let me confess.  I have a small giant sweet tooth.  I love sweets.  So, in my journey to become a happier healthier me, i've learned to make some tasty treats that don't lots of yuck in them.

Because holy cow- have you read all the stuff out there lately about sugar?

Here are a few articles to skim if you haven't heard anything bad about this tricky like substance yet:

http://articles.mercola.com/sites/articles/archive/2007/08/23/is-sugar-more-addictive-than-cocaine.aspx

http://www.greenmedinfo.com/blog/study-saccharin-and-sugar-found-more-addictive-cocaine

(i encourage you to do your own research as well- please!)

Anyways, these cookies are so yum.  And let me say, EASY PEASY!!!!!

Check out these ingredients:

1 cup natural peanut butter (make sure the only ingredient is "peanuts")

8 oz (1 pk) cream cheese.  (make sure to buy the 1/3 fat kind.)

1 tsp vanilla

1/4 tsp sea salt

1/2 tsp baking soda

1 egg

Mix it all together. Bake at 350 for about 12-13 minutes and leave about 2" apart.  

That's it.
kind of a weird shot...but they are so yummy and moist! Not dry at all.

of course they have some fat in them, but SUCH a good choice if you need something sweet (like i often do)  You'll feel so much better having a few of these then if you go through the drive through at the DQ!  (which let me say...that's pretty delicious too. Just not as delicious on the waist linnnnne)

Yet another Soup. Sweet Potato Black Bean.

There are few things that make me feel better then feeding my kids all these colors.

This soup is hearty, delicious, and healthy! And is totally customizable!  Add or subtract spice based on your likes.

It's simple and easy!

Here's what you'll need to do:

1 T olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
1 roasted red pepper, chopped (you can use jarred)
2 cans low sodium vegetable broth (15 oz. size)
2 cups water
3 cans low sodium black beans, rinsed and drained
3 cans diced tomatoes with green chiles
1 T chili powder
2 teaspoons cumin
Dash of red pepper flakes
1/2 bunch of cilantro, chopped
Salt and pepper, to taste

1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3. Add in the broth, water, black beans, and tomatoes. Stir well.
4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5. Season with salt and pepper and serve hot.

**You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers. **

Enjoy.