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Which Diet Is Best for Kids (and Adults!) with IBS?

When we were in junior high, one of our best friends always complained about her upset stomach. We felt terrible for her and wanted to help, but didn’t know what we could do. She went to the doctor a lot and seemed to try everything — we remember her having to avoid nuts and seeds, then breads, and later what seemed to be everything else. But nothing much seemed to help and she never really had too many answers about her pain or ways to feel better.

Years later, she was diagnosed with IBS (Irritable Bowel Syndrome). Now, as registered dietitians who work regularly with kids (and adults!) who have IBS, we know exactly what to do to help them, and we think of our childhood friend frequently and wish we knew then what we know now!

 

If you’re like many of our friends and their children as well as our clients who have IBS, you’re not alone; about 20% of the population (including Tammy’s husband!) has this common GI condition, that is sometimes referred to as spastic colon or colitis. If you know anyone who has it, it’s not exactly a walk in the park– its symptoms include gas, bloating, diarrhea and/or constipation several times a month or week. Although it’s unclear what contributes to IBS, researchers believe stress, gut-brain communications, changes to gut microbiota and other factors may play a role.

If you have IBS or if your kid does, you’re probably all too familiar with how much it can get in the way of normal, everyday living and how it can disrupt a day of fun. In fact, when parents come to us looking to help their kids, they’ve often already tried eliminating things like gluten or milk from their kids diets as they’re typically desperate to help relieve their kid’s symptoms so that they can simply play with their friends without worrying they’ll have to end up rushing off to the bathroom. We get it, that’s no way to live! Here’s what we tell them that often surprises them and that also helps them to understand what foods may be causing the discomfort.

Don’t jump to use gluten-free foods. Can gluten-free foods make your child’s tummy troubles worse? New Research Says Yes.

A recent study published in The Journal of Pediatrics revealed that children with irritable bowel syndrome (IBS), may be inadvertently eating and drinking foods and beverages that are gluten-free and supposedly more GI-friendly, but the choices are actually making their tummy troubles worse.

Note: If your child has celiac disease (only 1% of the population has celiac disease), they should avoid gluten.

What diet should kids with IBS follow? A low-FODMAP diet. (This is what we recommend for adults, too, as it’s successful in three out of four people with IBS).

When kids and adults with IBS eat foods rich in short-chain, fermentable carbohydrates, called FODMAPs, it triggers their annoying troublesome stomach issues. This is why gastroenterologists recommend a low-FODMAP diet for anyone with IBS.

FODMAPs stands for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPs are poorly-digested, short-chain carbohydrates that are present in a wide variety of foods, including wheat, onions, garlic, legumes, milk, yogurt, honey, apples, dried fruit, some sugar substitutes and added fiber like inulin.

So, although parents with children who have stomach issues often mistakenly believe the problem stems from wheat or gluten, this study shows that many gluten-free foods and beverages are actually high in FODMAPs and may trigger IBS symptoms in susceptible children.

The researchers analyzed foods and beverages from gluten-free breads and snacks; fruit drinks and gluten-free cereal and dairy alternatives to see if the foods and beverages had high or low-FODMAP content.

Results? Many gluten-free foods and beverages were high in FODMAPs, including certain gluten-free breads and muffins; lemonade, Snapple and cranberry juice; pretzels, potato chips and oven-baked French fries; and Rice Chex cereal.

Due to the high prevalence of IBS among the U.S. population, the authors recommend that food manufacturers provide specific FODMAP content on their products so that those who are on a low-FODMAP diet can make informed food choices (we’re all for this!). Some companies, like Rachel Pauls Food, and Nestle ProNourish are creating and marketing low-FODMAP foods and supplements.

We hope that more food manufactures follow suit and provide specific FODMAP concentrations of their products, like these companies, to help guide you when making choices about what to eat to help manage IBS symptoms. In the meantime, you can test how your kids feel when they eat foods that list that they are low in FODMAPs on the food label. And if you’d like more help and guidance, please reach out to us to schedule an appointment we’re happy to guide you to help your kids to follow a low-FODMAP diet.

This blog is sponsored by Rachel Pauls Food, makers of low-FODMAP Happy Bars and Happy Jerky to help individuals with IBS more easily follow a Low-FODMAP lifestyle.  Check out their FODMAPs guide.

White Chocolate Drizzled Wild Blueberry Granola Balls (No-Bake!)

It’s Holiday Time– and these treats are perfect for this time of year (or any time of year!)!

As most of you know by now, if we’re happy for someone or excited about something, we’re not ones to hold back in sharing that. So true to form, when we broke out the ingredients for these scrumptious No-Bake Wild Blueberry Balls, we couldn’t keep our excitement to ourselves! These little nuggets are healthy, yet taste so rich you’d never realize you’re loading your body with health boosting benefits from its’ ingredients—especially the Wild Blueberries!

Psst… looking for more delicious and waistline friendly treats?  Please feel free to search this site! And here are a few to try…

Skinny Chocolate Chunk Cookies

Sweeeeeeeet! Potato Pie

Chocolate Drizzled Granola Balls

Microwave Chocolate Chip Peanut Butter Cookies

Skinny Oreo Balls

Pumpkin Spice Cake Roll

White_Chocolate_WBlueberry_balls_logo

We served these at our last holiday party and not only were they a hit, but they were a satisfying guilt-free treat that felt a lot lighter than the other holiday goodies.

 

White_chocolate_Wblueberry-balls-crop_logo
What really sends this No-Bake Ball skyrocketing above and beyond the delicious (and nutritious) edge is the Wild Blueberries. Wild Blueberries have TWICE the antioxidants compared to regular blueberries! So don’t be fooled by their smaller size—they pack a powerful punch. They’re jammed-packed with a variety of natural phytochemicals such as anthocyanins which prevent or neutralize the damaging effects of free radicals so they keep your cells healthy! They truly are Mother Nature’s perfect berry; a superfruit.

 

But don’t be fooled into looking for Wild Blueberries in the produce section – 99% of the Wild Blueberry crop is frozen within 24 hours of harvest, locking in all that delicious flavor and nutrients. So head to the frozen fruit section of your local grocery store to find Wild Blueberries: just make sure the package says wild and then, keep them in your own freezer so you can add a huge nutrient and flavor boost to your dishes (and so you can make these No-Bake Balls whenever you crave them!)

Wild_blueberry_bag

 

Wild_blueberry_ball_collage_Logo

 

White Chocolate Drizzled Wild Blueberry Granola Balls (No-Bake!)
 
Prep time
Total time
 
White Chocolate Drizzled Wild Blueberry Granola Balls (No-bake!)
Author:
Serves: 8
Ingredients
  • ½ Cup quick oats
  • 2 Tbs almond butter
  • 2 Tbs honey
  • 1 Tbs coconut oil, melted
  • 2 tablespoons Wild Blueberries, fresh or frozen, thawed, juice drained
  • 7 white chocolate chips, melted, for drizzling on top
Instructions
  1. Place oats, almond butter, honey and coconut oil in a medium-sized bowl and stir until mixture is smooth and thoroughly combined. The mixture may be crumbly at first, but once you roll it into balls it will stick together.
  2. Once blueberries have thawed, (they can be cold, just not frozen) drain off the juice and delicately place them on a paper towel to rid the extra liquid. Add them to the oat mixture and stir in until they are combined.
  3. Using your hands press the mixture into a tablespoon. After you have measured the right amount, firmly form the mixture into a ball and then start to roll it in between your hands. The ball should be compact and tight. Once it is formed into a perfectly smooth ball, place it on a plate.
  4. Place in the refrigerator, this will allow the coconut oil to harden and for the ball to solidify. Meanwhile, melt the white chocolate either with double boiler or by placing in the microwave for a minute, and then again, if necessary, for 15 second intervals. Then drizzle on top of balls. Serve immediately or refrigerate.
Nutrition Information
Serving size: 1 Ball Calories: 74 Fat: 4 g Saturated fat: 2 g Carbohydrates: 9 g Sugar: 5 g Fiber: 1 g Protein: 2 g

 

The Nutrition Twins work with the Wild Blueberry Association of North America but were not compensated for this blog.

Skinny Parsnip Fries

I Beg Your Parsnips (recipe from our book The Nutrition Twins’ Veggie Cure)

parsnip_fries _Veggie_Cure_sm_logo

Sure, now we’re veggie-loving registered dietitians, but we weren’t always besties with our greens!  In fact, as picky kids, the second our mom turned her back when we were at the dinner table, we’d quickly scurry off with our salads in hand to our deck where our best friend Mary and her black lab Buddy, were anxiously waiting for any veggies we’d want to share.  So how, you may be wondering did those girls become veggie fiends?

It happened gradually for us in our high school years–after witnessing how energetic and healthy they made us feel, how they made our skin glow and how they played a part in weight control… and after experimenting and seeing how delicious they could be, the switch flipped and our love affair with veggies began—nowadays we seriously can’t get enough…

And now that we get to witness our clients reap the same veggie rewards, we are constantly trying to find easy ways to make getting delicious veggies easier.  That’s one of the main reasons we wrote our latest book The Nutrition Twins’ Veggie Cure and created recipes like our Kale Recharge Smoothie, our Smoked Paprika Zucchini Chips, and our Zucchini Parmesan Rounds.  And now these! We can’t wait to hear what ya think!

I Beg Your Parsnips

We serve these matchstick fries to our families as a super tasty and healthy alternative to french fries. They’re fun to eat and packed with flavor. You won’t miss the real deal, and neither will your arteries or wardrobe! The pepper gives them plenty of pizzazz—you won’t even need the salt!

 

Serves 2 (1⁄2 cup per serving)

Ingredients

Olive oil cooking spray
1 large parsnip (about 9 inches long, 5 ounces), peeled
Cracked black pepper
Salt to taste

 

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. To make “matchsticks,” cut the parsnips into long, thin strips, using a very sharp knife, or a mandoline if you have one. Spray the parsnip sticks with olive oil and lay them on the baking sheet. Lightly sprinkle with cracked pepper on both sides.
3. Bake the fries for about 25 minutes, flipping them over halfway through. They are ready when they are cooked completely, crispy and slightly brown.
4. As you allow them to cool, sprinkle with pepper and salt to taste.

Per serving: calories 50, total fat 0g, saturated fat 0g, cholesterol 0g, sodium 7mg, carbohydrates 12g,
dietary fiber 3g, sugars 3, protein 1g
Percent Daily Value: vitamin A 0%, vitamin C 19%, calcium 2%, iron 2%

 

 

For more recipes like this please check out our book The Nutrition Twins’ Veggie Cure (it also includes a 10 Day Weight Loss and Jumpstart Plan)

 

Skinny Parsnip Fries
 
Per serving: calories 50, total fat 0g, saturated fat 0g, cholesterol 0g, sodium 7mg, carbohydrates 12g, dietary fiber 3g, sugars 3, protein 1g Percent Daily Value: vitamin A 0%, vitamin C 19%, calcium 2%, iron 2%
Author:
Serves: 2
Ingredients
  • Olive oil cooking spray
  • 1 large parsnip (about 9 inches long, 5 ounces), peeled
  • Cracked black pepper
  • Salt to taste
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. To make “matchsticks,” cut the parsnips into long, thin strips, using a very sharp knife, or a mandoline if you have one. Spray the parsnip sticks with olive oil and lay them on the baking sheet. Lightly sprinkle with cracked pepper on both sides.
  3. Bake the fries for about 25 minutes, flipping them over halfway through. They are ready when they are cooked completely, crispy and slightly brown.
  4. As you allow them to cool, sprinkle with pepper and salt to taste.

Creamy Tomato Pasta with Peas

This is truly comfort food at its’ finest—creamy pasta, with sweet peas…:)

By now you know how we feel as registered dietitians and personal trainers about deprivation and weight loss–THEY DON’T GO TOGETHER, woohoo! 🙂  You can’t achieve sustainable weight loss success if you always feel deprived!  That’s why we’re constantly creating waist-line friendly comfort foods so you can indulge and your waistline doesn’t have to pay the price!  Remember our Avocado and Olive Pasta, our Lime Shrimp on Coconut Rice, our Spicy Tomato & Creamy Spinach Pasta and our Pasta with Shrimp, Tomato & Herbs, just to name a few ;).For those nights when you want a little comfort food, know you need some protein and don’t want to spend hours slaving over the stove… say hello to Creamy Pasta with Peas. The peas and the yogurt in the sauce add a nice dose of protein while the peas also add an extra boost of fiberto to the whole wheat pasta and tomato’s fiber to help you to feel extra satiated.  Buh bye after- meal cravings! Well, whatcha waiting for, grab a fork and join us! 😉

Creamy_Tomato_Pasta_Close_peas

 

Creamy Tomato Pasta with Peas

Serve 4
Ingredients:

2 Roma tomatoes
4 ounces whole wheat pasta
1 tbsp tomato paste
6 ounces nonfat organic plain Greek yogurt
1 tbsp sugar or 1-1/2 packet stevia, to taste
1/2 teaspoon paprika (smoked paprika)
1/4 teaspoon cayenne
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
2 teaspoon balsamic vinegar¼ cup grated parmesan
1/2teaspoon black pepper
1 bag frozen peas

 

 

Creamy_Tomato_Pasta_with_peas

Directions:
1. Take the peas out of the freezer and allow to thaw. Prepare whole wheat pasta according to package directions.
2. Meanwhile chop the tomatoes and add them along with the remainder of the ingredients, with the exception of the peas, to a blender. Blend until creamy and smooth. If you need to, add a splash of almond milk to get the blender started.
3. Add peas to a strainer where you will dump pasta. When pasta is finished cooking pour it into the strainer, as you normally would, only now peas are “cooked” and mixed in.
4. In a medium-sized bowl combine pasta and peas with sauce. Depending on your preference, you may want to add a touch of sugar to taste. Serve and Enjoy! Makes 4 Servings
Nutrition Information per serving: 218 Calories, 4 g fat, 15 g protein, 34 g carbohydrate, 9 g fiber,

For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out The Nutrition Twins’ Veggie Cure!

 

 

 

Creamy Tomato Pasta with Peas
 
Serve 4 Servings Nutrition Information per serving: 218 Calories, 4 g fat, 15 g protein, 34 g carbohydrate, 9 g fiber
Author:
Serves: 4
Ingredients
  • • 2 Roma tomatoes
  • 4 ounces whole wheat pasta
  • • 1 tbsp tomato paste
  • • 6 ounces nonfat organic plain Greek yogurt
  • • 1 tbsp sugar or 1-1/2 packet stevia, to taste
  • • ½ teaspoon paprika (smoked paprika)
  • • ¼ teaspoon cayenne
  • • ½ teaspoon chili powder
  • • ½ teaspoon cumin powder
  • • 2 teaspoon balsamic vinegar¼ cup grated parmesan
  • • ½teaspoon black pepper
  • • 1 bag frozen peas
Instructions
  1. Directions:
  2. Take the peas out of the freezer and allow to thaw. Prepare whole wheat pasta according to package directions.
  3. Meanwhile chop the tomatoes and add them along with the remainder of the ingredients, with the exception of the peas, to a blender. Blend until creamy and smooth. If you need to, add a splash of almond milk to get the blender started.
  4. Add peas to a strainer where you will dump pasta. When pasta is finished cooking pour it into the strainer, as you normally would, only now peas are “cooked” and mixed in.
  5. In a medium-sized bowl combine pasta and peas with sauce. Depending on your preference, you may want to add a touch of sugar to taste. Serve and Enjoy!

Mediterranean Fish Tacos

If you love tacos and seafood, this recipe is for you! We’re huge fans of both—after all, tacos were our birthday meal of choice for most of our childhood! And now we eat seafood as frequently as we can! We love to top ours with mango too for a light and refreshing tasting taco. These delicious tacos are made with a Dannon® Oikos® Plain Greek Nonfat Yogurt crema on top—yum!

 

Psst… looking for more ways to get some fish?  You’ll love these lil’ numbers… our Surf & Turf Tostadas,  Mediterranean Fish Tacos  and our  Shrimp Cocktail Shooters

Mediterranean_Fish_Tacos

Mediterranean Fish Tacos
PREP TIME 20 Minutes
COOK TIME 8-10 minutes
YIELDS 8 tacos

 

Ingredients
CREMA:
• 1 CUP DANNON® OIKOS® PLAIN GREEK NONFAT YOGURT
• 1/4 CUP THINLY SLICED GREEN ONIONS
• 1/4 CUP CHOPPED FRESH CILANTRO
• JUICE AND ZEST OF ONE LIME
• 1 CLOVE GARLIC, MINCED
• SALT AND PEPPER TO TASTE
TACOS:
• 1 1/4 LBS WHITE FISH FILETS (SUCH AS RED SNAPPER, COD, HADDOCK OR TILAPIA)
• 2 TABLESPOONS OLIVE OIL
• 2 TEASPOON GROUND CUMIN
• 1 TEASPOON SMOKED PAPRIKA
• 1/4 TEASPOON CAYENNE PEPPER
• 8 X 8-INCH TORTILLAS*
• 2 CUPS SHREDDED LETTUCE
• 2 CUPS DICED TOMATOES
* HARD CORN TACO SHELL CAN BE USED IN PLACE OF FLOUR TORTILLAS
Directions
PREHEAT OVEN TO 425 DEGREES F.
1. COMBINE YOGURT, GREEN ONIONS, CILANTRO, LIME JUICE AND ZEST, GARLIC, SALT AND PEPPER IN A BOWL; SET ASIDE.
2. PLACE FISH ON A BAKING SHEET BRUSHED WITH VEGETABLE OIL. COMBINE CUMIN, PAPRIKA AND RED PEPPER IN A SMALL BOWL AND SPRINKLE OVER BOTH SIDES OF FISH FILETS. BAKE AT 425 DEGREES F FOR 8- 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK OR UNTIL DESIRED DEGREE OF DONENESS.
3. BREAK FISH APART WITH A FORK. HEAT THE TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. DIVIDE THE FISH EVENLY BETWEEN THE TORTILLAS, AND TOP WITH LETTUCE, TOMATOES AND CREMA. SERVE IMMEDIATELY.

 

NUTRITION INFORMATION PER TACO (8 SERVINGS): CALORIES 173; CARBOHYDRATES 15G; PROTEIN 5G; FAT 4G; SATURATED FAT 0G; SODIUM 30MG; FIBER 3G ; SUGAR 3G

For more delicious recipe ideas, please visit www.betterwithyogurt.com
OIKOS® IS A REGISTERED TRADEMARK OF STONYFIELD FARM, INC. AND USED UNDER LICENSE BY THE DANNON COMPANY, INC.
The Nutrition Twins work with Dannon OIKOS to help people make healthier choices.

 

Mediterranean Fish Tacos
 
NUTRITION INFORMATION PER TACO (8 SERVINGS): CALORIES 173; CARBOHYDRATES 15G; PROTEIN 5G; FAT 4G; SATURATED FAT 0G; SODIUM 30MG; FIBER 3G ; SUGAR 3G
Author:
Serves: 8
Ingredients
  • CREMA
  • :
  • • 1 CUP
  • DANNON® OIKOS® PLAIN GREEK NONFAT YOGURT
  • • ¼ CUP THINLY SLICED GREEN ONIONS
  • • ¼ CUP CHOPPED FRESH CILANTRO
  • • JUICE AND ZEST OF ONE LIME
  • • 1 CLOVE GARLIC, MINCED
  • • SALT AND PEPPER TO TASTE
  • TACOS
  • :
  • • 1¼ LBS WHITE FISH FILETS (SUCH AS RED SNAPPER, COD, HADDOCK OR TILAPIA)
  • • 2 TABLESPOONS OLIVE OIL
  • • 2 TEASPOON GROUND CUMIN
  • • 1 TEASPOON SMOKED PAPRIKA
  • • ¼ TEASPOON CAYENNE PEPPER
  • • 8 X 8-INCH TORTILLAS*
  • • 2 CUPS SHREDDED LETTUCE
  • • 2 CUPS DICED TOMATOES
  • * HARD CORN TACO SHELL CAN BE USED IN PLACE OF FLOUR TORTILLAS
Instructions
  1. PREHEAT OVEN TO 425 DEGREES F.
  2. COMBINE YOGURT, GREEN ONIONS, CILANTRO, LIME JUICE AND ZEST, GARLIC, SALT AND PEPPER IN A BOWL; SET ASIDE.
  3. PLACE FISH ON A BAKING SHEET BRUSHED WITH VEGETABLE OIL. COMBINE CUMIN, PAPRIKA AND RED PEPPER IN A SMALL BOWL AND SPRINKLE OVER BOTH SIDES OF FISH FILETS. BAKE AT 425 DEGREES F FOR 8- 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK OR UNTIL DESIRED DEGREE OF DONENESS.
  4. BREAK FISH APART WITH A FORK. HEAT THE TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. DIVIDE THE FISH EVENLY BETWEEN THE TORTILLAS, AND TOP WITH LETTUCE, TOMATOES AND CREMA. SERVE IMMEDIATELY.

Dark Chocolate Sea Salt Cookies

We’ve found that no matter what Super Bowl party we go to, despite all of the delicious goodies, the one tray that always gets completely emptied are the ones with the chocolate cookies.  We’re bringing these cookies—we make them with light butter though, which cuts each cookie’s calories by 20.  It’s nice to know your dish is the hit of the party! Enjoy! 🙂

1_Dark_Choc_SeaSalt_Cookies_truvia

 

Pssst… looking for more healthy and delicious recipes?  Please feel free to search this site!  And here are a few to try…

Mini Frittata Muffins

Spaghetti Squash with Red Lentil Pumpkin Sauce

Black Bean Quinoa Chili with Avocado

Lentil Vegetable Soup

Soy Ginger Salmon

 

 

Dark Chocolate Sea Salt Cookies

24 Cookies

Ingredients

  • 1-1⁄4 cups all-purpose flour
  • 1⁄3 cup unsweetened baking cocoa
  • 1⁄2 tsp baking soda
  • 3⁄4 cup butter, softened
  • 1⁄2 cup Truvía® Baking Blend
  • 2 tsp vanilla
  • 1 egg
  • 1⁄2 cup miniature semisweet chocolate chips
  • 1 Tbsp Truvía® Baking Blend
  • 3 Tbsp water
  • 1 tsp coarse sea salt

Directions

  • Heat oven to 325°F.
  • In medium bowl, mix flour, cocoa and baking soda; set aside.
  • In large bowl, beat butter, 1⁄2 cup Truvía® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoons on ungreased cookie sheet. Press down slightly.
  • Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes
  • Meanwhile, in small bowl, beat 1 tablespoon Truvía® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.

Nutrition Per Serving

  • Calories 120  (100 calories if you use light butter)
  • Total Fat 7g (4.5 grams with light butter)
  • Trans Fat 0g
  • Sodium 180mg
  • Total Carbohydrate 13g
  • Dietary Fiber 0g
  • Sugars 2g
  • Protein 1g

Recipe developed by Live Better America™ for Truvia natural sweetener

The Nutrition Twins work with zero calorie Truvia natural sweetener to help people to save calories while avoiding artificial alternatives.

 

Dark Chocolate Sea Salt Cookies
 
Nutrition Per Serving Calories 120 (100 calories if you use light butter) Total Fat 7g (4.5 grams with light butter) Trans Fat 0g Sodium 180mg Total Carbohydrate 13g Dietary Fiber 0g Sugars 2g Protein 1g
Author:
Serves: 24
Ingredients
  • 1-1⁄4 cups all-purpose flour
  • 1⁄3 cup unsweetened baking cocoa
  • 1⁄2 tsp baking soda
  • 3⁄4 cup butter, softened
  • 1⁄2 cup Truvía® Baking Blend
  • 2 tsp vanilla
  • 1 egg
  • 1⁄2 cup miniature semisweet chocolate chips
  • 1 Tbsp Truvía® Baking Blend
  • 3 Tbsp water
  • 1 tsp coarse sea salt
Instructions
  1. Heat oven to 325°F.
  2. In medium bowl, mix flour, cocoa and baking soda; set aside.
  3. In large bowl, beat butter, 1⁄2 cup Truvía® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoons on ungreased cookie sheet. Press down slightly.
  4. Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes
  5. Meanwhile, in small bowl, beat 1 tablespoon Truvía® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.