A friend of mine posted this recipeand I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.
This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….
Lets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.
The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein
Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!
Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!
This might be common knowledge to most people but I did not know this about picking the sweetest watermelon. I figured that since I didn’t know, maybe there someone else that needed this colossally delicious information.
Picture this: it’s a hot summer day, sweat dripping down your face and all you can think about is a nice big juicy sweet piece of watermelon. Natures ultimate candy. You get your big ole piece, bite into it and IT TASTES LIKE CRAP! Your whole summer-vibe bubble is burst.
I vowed, NEVER AGAIN!! I did a little research and a few experiments and the results were insanely successful. Every single time we have used this criteria in picking a watermelon, it’s been spot on. No more skunky watermelon!
It’s really very simple once you know. Almost too simple actually. But it makes perfect sense.
You want a watermelon that has a big yellow creamy spot on it. If the spot is white or non-existent, it’s under ripe. The dark yellow creamy spot is called the ‘field spot’ because that’s where the watermelon was resting in the field ripening on the vine. The yellow spot indicates that it was ripening on the vine a good long time.
Pick up the watermelon. Is it heavier than you think it should be for its size? That’s what you want. If you have 2 of the same size watermelons, you want the heaviest of them.
The best ones are also uniformly shaped. Weird lumps and bumps may be a sign that it didn’t get consistent sun and/or water.
There you have it. We usually go with the “yellow spot rule” first and foremost and have not been steered wrong once. We get amazingly sweet ripe watermelons every single time.
Paleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.
Becki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂
I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!
The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.
These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.
*** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
1¼ cup organic chickpeas (its a little less than a can)
½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
2 teaspoons vanilla
1 teaspoon baking powder
¼ cup dairy free chocolate chips (can use regular chocolate chips)
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
Remove from cookie sheet to cool.
These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.
Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.
It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.
Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂 Seriously, you do not need processed foods to have a satisfying sweet dessert.
The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.
I recently moved to beautiful Arizona and in between unpacking my house and looking for work, it’s been a wonderful whirlwind of excitement and new opportunities. Lots of “firsts” here. First time in Arizona, first time living in another state as an adult and first time making these awesome paleo pumpkin crumble bars.
I found this recipe at www.beautyandthefoodie.com by Stacey. She has some awesome recipes and natural diy skincare recipes, go check her out when you get a chance. I followed her recipe to the letter and they came out awesome!
I admit I was skeptical when I put them in the oven and even when I took them out. They looked like they wouldn’t set up but after letting them cool completely and then putting them in the fridge for an hour as instructed – BAM – Awesome Paleo Pumpkin Crumble Bars.
No special skills required, just follow the directions and bake. The fanciest thing I did was sift my coconut flour. Oh, I also doubled the recipe to make a big 9 x 13 pan as I was making them for a family and not just for the hubby and I.
They turned out really moist and cakey. I kept the leftovers in the fridge because of the low melt temp of the coconut oil. Keeping them in the fridge keeps them firmer. These are a perfect fall treat that happen to be paleo, gluten free, dairy free, vegetarian and deeee-licious!