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!
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.
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Bacon Wrapped Fresh Figs with Honey and Almond Butter
My local store RARELY has fresh figs available so when I see them I squeal like a little girl. No seriously, it’s totally audible and people stare lol.
Fig season is so short and scarce. They are a fragile fruit and spoil quickly so when I can get my hands on them I use them immediately. But if you’ve ever had a fresh fig, you understand the joy of stumbling upon them.
I’ve made blue cheese and honey figs and that’s usually my go to fig recipe because it’s so simple and quick but…..I stumbled on THIS RECIPE at taylormadeitpaleo.com and must bow down to Taylor because the combination of flavors in this recipe is totally mind blowing. But as she puts it “your paleo mind will be blown”. With a description like that, I had to try it. Turns out, Taylor was right.
These decadent figs would make a beautiful appetizer for a dinner party or a special treat for a night in. Either way, you haven’t had figs until you’ve tried this recipe.
Bacon Wrapped Fresh Figs with Honey and Almond Butter
Jicama is a genius alternative to white potatoes. Since we don’t eat potatoes, I don’t get many opportunities to use ketchup on anything. If you’ve read any of my other recipes that involve ketchup you know I’m slightly obsessed with the best condiment ever invented in the whole history of the world. So when I found this recipe at TheNakedKitchen.com I had to try it because it just might lead me to my beloved ketchup. Honestly, that was my main motive lol.
I found that using my silicone mini muffin molds worked perfectly. If you use a metal pan, make sure to grease it heavily. I used a spray coconut oil to coat the inside of my silicone pan and it worked great but if I was to use metal, I would definitely use a little more. The key to getting them out of the muffin pans in one piece was letting them cool for 5 minutes before removing. That way they firm up and are easier to extract.
These turned out REALLY good. When first made, the jicama is crunchier which I don’t mind but after I put the leftovers in the fridge and reheated later, the jicama was a lot softer, almost mushy but not gross mushy, just much softer of which I don’t mind either. They were good warm, cold or reheated. And the best part? You guessed it, KETCHUP!!!!!!!
3 green onions, thinly sliced (using both the white and green parts)
½ – 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
2 Tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat oven to 325 degrees.
Shred your jicama. I used a large cheese grater. Once you have your shredded jicama, using paper towels or a dish towel, squeeze out as much liquid as you can. I did 2 rounds of squeezing.
Coat your mini muffin tin with olive oil or cooking spray (I used coconut oil spray) and set aside. You can use a 12 count muffin tin but you may need to increase cooking time by a couple minutes at a time.
In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.
Drizzle mixture with olive oil and combine.
Spoon the mixture evenly into the muffin tins. Press to pack mixture down into each cup.
I sprayed mine with coconut oil spray on the top before popping in the oven but it's not necessary if you don't have a spray oil.
Bake 50 minutes for mini muffins, 60 minutes for full size.
Let the tater tots rest for 5 - 7 minutes before running a small knife or spatula around the edge of each cup to loosen the edges.
Remove all tots and eat.
They reheat great and I've eaten them warm and cold, both were delicious.
Now that we are home, I can stock us up on healthier snack options. We do ok with snacking when traveling because I always make sure to have nuts and granola on hand but that gets old after a while.
We don’t eat bread on a regular basis but when we do, we buy these awesome pita’s from Papa Filin’s. They are made locally and always fresh. They are organic, whole wheat and only have 5 ingredients. Think that’s not a big deal? Go look at the list of ingredients in the loaf of bread you have sitting on your counter. Can you pronounce all of the ingredients?
By the same token that we don’t eat bread regularly, we also don’t eat “chips”. To satisfy that urge to have a “chippy” snack, we make our own pita chips and customize them to our tastes.
AND…these pita’s are only 2 WW points if you are keeping track. Since they don’t contain all of the nasty chemicals for preserving, they will mold faster than processed bread so just keep that in mind. If you don’t think you’ll be eating them as bread, whip up some pita chips with the rest so they will last longer.
If you were to make a whole package of pitas into chips, you would have A LOT of chips and at only around $3.00 a package, that makes a cheap, low ingredient, organic snacky treat.
We like them plain, with salt and pepper, sprinkled with parmesan or with a little Neufchâtel cheese and some homemade jam. You could even make a sweeter version of the pita chip and use some organic honey with a sprinkle of cinnamon.