I was lucky enough to receive a sampling of stevia products from NuNaturals. I have been a fan of stevia for quite some time, but I have never baked with it before. (Considering that I just started baking last month, could be part of the reason) While I was paging through all of the recipes that they sent along, one recipe in particular stood out. Vegan Peanut Butter Blondies. I’ve seen Mama Pea’s baking skills time and time again, and although I don’t have two cute helpers, I knew I was going to have to try this recipe, even if I was all on my own.

I love the idea of a whole-grain, low-sugar treat that I can feel good about eating. And I love that you can replace some of the sugar with stevia. NuNaturals baking blend is such a genius idea! I would try adding a little less stevia next time, because there was a hint of that stevia flavor that I don’t particularly care for – definitely not enough for me to not eat the remaining bars however! I can’t wait to try some more recipes with stevia and I’m also looking for some samplers, my freezer can’t handle anymore frozen cookies, bars and desserts!

Have you baked with stevia before? What have you made?

Pasta is one of those foods that much like bread, you can add almost anything to it and it will end up tasting good. The combinations of veggies, cheese and maybe a sprinkling of meat or seafood are endless and ensure that you can have a pasta night, every week. It also comes together quickly, in fact, mac & cheese may even take a little longer to make…

This dish came to be from a fridge drawer with some veggies that needed to be used and a pantry full of half-full boxes of pasta. (Spring cleaning is in full effect in my household!) It was a perfect way to get in some vegetables and whole grains, all while enjoying a satisfying meal.

Spring Vegetable Pasta

• 2 cups whole-grain pasta
• 1 Tbsp olive oil
• salt, pepper & red pepper flakes
• 1/2 yellow pepper, chopped
• 1/2 red pepper, chopped
• 1/2 white onion, chopped
• 1 bunch asparagus, cut into 1″ long pieces
• 3 cloves garlic, minced
• 4 cups arugula
• parmesan cheese

Cook pasta as directed, set aside. Heat olive oil in large pan and add onions, peppers and asparagus. Cook for about 4 minutes. Add garlic, pasta and arugula, seasoning with salt, pepper and red pepper flakes. Sprinkle with parmesan cheese shavings if desired.