PALEO CHOCOLATE CHIP COOKIES

wp-1485758475807.jpgI THINK COOKIES ARE FOR ANY DAY…EVERYDAY, BUT ONLY IF THEY’RE NOT YOUR STANDARD JUNK FOOD VARIETY! SO, HERE’S A HEALTHY OPTION!

INGREDIENTS:

2 cups almond butter (1 16 ounce jar)

1/2 cup date puree or 1/3 cup honey

1 pasture raised egg (skip and sub with chia/flax egg if you want to go vegan!)

1 teaspoon each baking soda, Himalayan pink salt,  and vanilla bean paste

1 cup chocolate chip cookies of your choice

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WHAT TO DO

1-heat oven to 350 degrees

2-mix all ingredients together folding in chocolate chips last

3-use scoop to drop cookie dough balls on parchment or silicone liners

4-flatten with spatula if you want classic cookie shape or leave puffy and round if you like!

5-bake 10 minutes (longer for crispier)

6-let cool and devour… or put a scoop of coconut ice cream on it while hot! YUM!

Note: these end up being chewy and slightly crumbly in texture by the next day… they are not a very doughy-heavy textured cookie.  Perfect for a snack!

Idea: skip the chocolate chips and substitute with dried fruit for a nut butter-fruit snack to take on the go! 😉

wp-1485758475809.jpgENJOY!

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Happy-making Homemade HUMMUS

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Add more olive oil and/or water toward the end of food processing to make yours more runny and light.  I love mine rather thick to scoop and eat by the spoonful!

It’s a handy to have healthy food ready because you know you’ll have a hankering for something when there’s no time to make anything good for you!  One of my go-to goodies is homemade hummus. Why?  It does not require a lot of time or ingredients and there are so many short cuts to make it even quicker, as long as you are not purist about Middle Eastern cuisine sticklers! lol

That being said, this version is for a traditional version, but I like adding various things to it or on top for fun and variety.  It’s your call…and per your craving.  I just want to help you make it a craving you will feel great about feeding.

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What you need other than tahini and chickpeas…skip tahini if you don’t have sesame seeds and try subbing another seed or nut butter.  Different, but doable and delicious.

INGREDIENTS:

1 BPA-free can of organic chickpeas (rinsed & drained) (save a few for decoration)

1/4 cup of organic tahini

2 cloves of garlic minced

1/4 cup juice of 2 small lemons

3-6 Tablespoons of high quality cold-pressed olive oil (The more you use, the runnier it will be.)

1/4 teaspoon cumin powder

1/4 teaspoon sea salt according to taste

dashes of paprika for granish

1/2 cup of purified water on hand for mixing needs

optional: nutritional yeast, coconut aminos, harissa, parsley

YOU MUST HAVE A FOOD PROCESSOR OR BLENDER YOU ARE PATIENT WITH.

WHAT TO DO:

1- Pour your tahini (found at most stores in ethnic aisle) in your food processor and process until smooth and then pour in lemon juice with olive oil and continue.

2- Add spices (salt, cumin, and minced garlic cloves) and process more

3- Skin the chickpeas if you have the time. If not, just add into food processor and allow at least 5 minutes to make extra fiber from the skin incorporate smoothly.  The mouth-feel removing the skin is minimally smoother and may not be worth your time to take to do this.  You decide!

4- Drizzle water to thin out hummus and make into creamy smooth goodness.

5- optional… ad a few drops of coconut aminos (if you are not purist) and want a smidge of savory, sweet in the flavor

6- Spoon into serving bowl, drizzle olive oil atop, dash with paprika, and dot with whole chickpeas…and serve!

SO EASY, QUICK, and all things are adjustable per your tastebuds.  Add or subtract salt or garnish with parsley and harissa (red pepper salsa of sorts) instead… This is so much fun!

If you are using this in lieu of cheese for a healthy pizza, for example, make sure you add nutritional yeast for a cheesier flavor.

Stop buying from the store and make your own, YOUR way! Yummy #DIY is a goodie any day!

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Took another 10 minutes to peel.

 

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Healthy Pancakes for a New Year

darling dish for a healthful breakfast

darling dish for a healthful breakfast

INGREDIENTS:
2 large eggs
2 moderately ripe bananas
1 apple, diced extra small (If using a light skinned apple, leave organic skin on for more nutritive value)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
several dashes of Himalayan salt
1 tsp pure vanilla extract
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INSTRUCTIONS:
Mash the 2 bananas with potato masher or other large utensil
Whisk 2 eggs in medium bowl
Add banana mash to eggs to make your egg-nana mix
Dice your apple… I love Opal apples with this, but you can use any kind you love.
Stir bananas, eggs and apple chunks together.
Add cinnamon, nutmeg and vanilla and mix all together until a batter forms.

Pour into small pancake shapes (no bigger than the diameter of your spatula) in pan and cook with your oil/butter of choice.
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For added protein, you can add nut butter of choice as topping or classic toppings of fruit or unrefined maple syrup.

These little pancakes are darling and perfect to make for your sweetheart to start the new year off right! ENJOY HEALTHFUL TOGETHERNESS ALL YEAR!

p.s.this was inspired by many paleo recipes online, but I decided I didn’t want the nut butter in the pancake, but as an option… if you would prefer to increase your lysine intake, you could add a tablespoon or buckwheat groats (ground into a fine flour) into the egg-nana batter.

SWEET HARVEST HAPPY TREAT

I know it’s NOT October yet, but I have been craving pumpkin yummies for a few weeks already… and after making a roasted delicate squash salad a couple days ago with a delish honey-hemp dressing, I was really in the mood for a pumpkin dessert. … ta-dah! A 6am morning thought gave rise to this spoonable delicacy…

SAY NUMNUMS TO MY NUTTY PUMPKIN PROTEIN PUDDING BITES…

my guess at the ingredient ratios:
1.5 cups of organic pumpkin
3/4 cup of almond butter
1/3 cup of raw honey
2 Kendor farms eggs
1 servings of vegan protein powder
1 teaspoon Himalayan salt
1 teaspoon of pumpkin pie spices
dash of Ceylon cinnamon
dash of nutmeg
baking soda
vanilla extract

and for the crust?
Pamela’s gluten-free gingersnaps and Enjoy LIfe’s graham crackers food processed with vegan butter and white pepper. I wish they did not have sugar in their cookies… anyone have any suggestions on another option?

DIRECTIONS:
grease and 8×8 pan, press the crust into it and bake for 10 minutes at 350 degrees, then pour the batter in and bake for 40 minutes… maybe longer. It could have been set more, but I didn’t mind the pudding consistency of it… so bake until it hits your craving-level of firmness… I wanted soft and spoonable… 🙂 Yes, this is a moody treat for me…and after a nice satisfying treat with tea… I packed some up to share with the dears at my hubby’s office 🙂
optional… Enjoy Life’s chocolate chunk to melt/glue a candied ginger morsel on top for the right spiced finish!

Next week… I may try a Raw version of pumpkin pie …er something like that… Happy Friday before October!!!

And in a few weeks, I will get to have my favorite chef’s pumpkin cheesecake and other fall treats at Ramekin!!! I asked chef Jason, so I have the inside scoop on all that’s scoop-in-my-mouth-able ! 🙂 http://www.ramekinla.com

Nutty Pumpkin Protein pudding

Nutty Pumpkin Protein pudding

PROTEIN (GF & V) AMAZEBALLS

JANE’S PROTEIN

DESSERTY AMAZEBALLS

DESSERTY AMAZEBALLS

AMAZEBALLS

5-6 bananas, ripe, mashed (moist base)
1 cup each of old-fashioned oats, shredded coconut, & cooked quinoa (I sprout them overnight with some sea salt and room temp filtered water then stove cook for 15-20 minutes until fluffy)
add up to 2 (max) cups of your choice (dried fruits, choco chips, nuts, etc)
1/2 cup of nut butter, if you decide to
1/2 cup sweetener of choice (monkfruit is my preference for the most minimal impact, but I like succanat or palm sugar for it’s caramel-ly flavors)
few pinches of himalayan pink salt
dollop of real vanilla bean paste
1/8 cup of Lucuma (optional)
2 tablespoons of Maca (optional)
3 dashes of Ceylon cinnamon
I love put in chia seeds, goji berries for extra goodness
mix up and put in fridge or 20 min or so and preheat oven to 380.
scoop with a cookie scooper or round into balls by hand and bake at 380 for about 30 minutes (longer if the balls are larger b/c this is a very moist recipe).  I like to leave in the oven until the outside is a bit crisp and browned b/c it will soften anyway and it adds a nice flavor.
You can also use pumpkin or pureed apples along with or instead of bananas, but the bananas always lends the most adhesive sweetness…
Also, any choco chips, carob chips or any kind of desserty chips makes it more of a treat and fun.
For dessert type balls pictured above with a happy veganized frosting, I add 3/4 cup of a natural sweetener of choice along with a couple packets of stevia (sucanat and stevia in combination work great!)
I was first inspired by a a recipe on Vega (a super vegan protein powder product) and have made it my own with endless tweaks!  Hope you enjoy doing the same! 🙂