A Dietician’s Healthy Dark Chocolate Bark


Tis dark chocolate bark recipe is holiday-themed with red, white and green toppings. Other topping options include almonds, dried fruit, sunflower, pumpkin or hemp seeds or granola.


6 oz dark chocolate ¼ cup raw pistachios ¼ cup dried cranberries 2 Tbsp shredded coconut


Line a baking sheet with parchment paper and set aside. Create a double boiler by placing a saucepan filled with a few inches of water and topped with a glass bowl over medium heat. Bring the water to a boil. Add two thirds of the chocolate and let melt, stirring until smooth. Take off the heat and stir in the remaining chocolate.


Pour melted chocolate onto the prepared baking tray. Spread to ⅛-inch thickness.


While the chocolate is still warm, sprinkle with dried cranberries, chopped pistachios and shredded coconut. To set, place tray in the fridge for 15 to 20 minutes or in the freezer for 10 to 15 minutes. Break the bark into pieces and serve. Store extra pieces at room temperature in an airtight container.


Courtesy of Jessica Bippen, MS, RD. For more information, visit HUMNutrition.com/blog.


Honey Lavender Cookies


This recipe was developed after lavender was accidentally weeded from the garden. These cookies are made with honey and whole-wheat flour.


yield: about 24 cookies ½ cup butter, soſtened ½ cup honey 1 egg 1 Tbsp lavender flowers 2 cups whole-wheat flour


Preheat oven to 350° F. Line baking sheets with parchment paper. Beat butter in a bowl with an electric mixer until creamy. Beat honey, egg and lavender into the creamed butter until incorporated.


Stir flour, ½ cup at a time, into butter mixture until blended. Drop spoonful of batter onto the prepared baking sheet, about 2 inches apart. Bake in preheated oven until cookies are browned on the bottom, about 15 minutes.


Courtesy of Sue B. For more information, visit AllRecipes.com.


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