What I Eat

Chocolate Peanut Butter Snack Mix

Serves: 6

½ Cup natural peanut butter (The brand I buy only has peanuts and sea salt in it.)
2 Tablespoons unsalted butter
6 Cups rice cereal squares (The brand I buy has 2 g sugar in 1 cup.)
1/3 Cup 60% cacao bittersweet chocolate chips (The brand I buy has 6 g sugar in 16 chips.)

Preheat oven to 250 degrees. Microwave peanut butter and butter in a microwavable safe bowl for one minute or until melted. Stir. Put cereal in a 9 x 13 baking dish. (I used an aluminum disposable pan.) Pour peanut butter and butter mixture over cereal and stir until cereal is coated. Bake for one hour stirring every 20 minutes. When done, spread out on a cookie sheet covered with wax paper. Melt chocolate chips in a microwaveable safe bowl for one minute or until melted. Stir. Drizzle over cereal. Put cookie sheet in the refrigerator for 15 minutes or until chocolate hardens. Break apart and store in an airtight container. If my calculations are correct, there are approximately 6.5 g sugar in 1 cup. Have with a glass of water.


Chocolate and Fruit Filled Cone

Serves: 1

1 gluten free sugar cone (the brand I buy is made with rice flour and has 4 g sugar per cone.)
16-60% cacao bittersweet chocolate chips, or whatever amount keeps the total g of sugar in the cone and the chips at or under 10 g sugar
1 strawberry
5 to 10 blueberries

Microwave the chocolate chips in a microwave safe bowl for one minute or until melted. Stir until smooth. Using a butter knife, carefully spread the chocolate inside and on the top edge of the cone. Put the cone in a cup to keep it upright. Refrigerate cone for five minutes or until chocolate hardens. Rinse fruit. Hull strawberry and chop into pieces about the same size as the blueberries. Fill cone with fruit.

Cheesy Bean Dip and Chips

Serves: 1 1/2

1/4 cup canned refried beans
1/4 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
1 1/2 serving (according to nutrition label) tortilla chips that aren’t made with an enriched flour, such as corn

Put beans and cheese in a microwavable safe bowl. Microwave for 45 seconds or until cheese is melted and beans are hot. Stir until well combined. Serve with chips. Have with a glass of water.

Cream Cheese & Chive Dip with Pretzels

Serves: 1

3 tablespoons plain cream cheese
3 blades fresh chives
1 serving (according to the nutrition label) pretzels that aren’t made with an enriched flour, such as organic wheat flour

Chop chives and mix with cream cheese. Dip pretzels in cream cheese mixture and have with a glass of water. Look at the nutrition labels to see how many g of sugar you are eating. When you’re done eating this yummy snack, you may be able to have a mint candy and still be at or under 10 g sugar.


Serves: 6

½-16 oz. box dry mostaccioli noodles (I buy a generic brand of pasta because the brand with 5 g of fiber and 7 g of protein I use for other meals doesn’t work well in this baked pasta dish.)*
1 lb. lean ground beef (I buy 93% lean/7% fat)
2 cups jarred spaghetti sauce*
2/3 cup shredded low-moisture part-skim mozzarella cheese
1/3 cup shredded low-moisture part-skim mozzarella cheese

*Look at the sugar content on the nutrition labels for the noodles and the sauce to keep your serving size at 10 g sugar or less. The brand of noodles I buy has 2 g sugar in ¾ cup and the brand of sauce I buy has 8 g of sugar in ½ cup.

Preheat oven to 325 degrees. Cook noodles according to package directions. While noodles are cooking, break ground beef into small pieces while browning it in a skillet over medium to medium-high heat. When ground beef is no longer pink, drain grease from pan, if there is any. Drain noodles when they are done cooking. Stir together cooked noodles, cooked ground beef, sauce, and 2/3 cup cheese. Put mixture into a greased casserole dish. Sprinkle with 1/3 cup cheese. Cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Have with a glass of water.