*healthy* peanut butter chocolate chip cookies.

COOKIES

These cookies take no time to make, and are free of processed sugars and junk! They DO have chocolate chips in them, but they needed something fun in them!

i found the recipe here.

Below is my adaptation.

  • 1 cup pitted dates pitted
  • 1 medium ripe banana
  • 2 Tbsp creamy peanut butter
  • 1 cup almond meal (ground from raw almonds)
  • 1 cup rolled oats
  • scant 1/4 cup dairy free semisweet chocolate chips

 

  1. Preheat oven to 350 degrees F.
  2. Add dates to a food processor or vitamix and pulse until small bits remain.
  3. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  4. In a seperate bowl, combine the oats and the almond meal. Add the peanut butter/date/banana mixture to the almond meal and oats.
  5. Add in chocolate chips.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet.
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

banana, zucchini & flaxseed muffins.

banZucFlaxMuffins_makegreat

It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!

  • nonstick cooking spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup lightly packed light-brown sugar (I reduced this a tad – they aren’t overly sweet, so do it based on how you like your muffins)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed banana (from 1 large banana)
  • 3/4 cup almond milk
  • 1 1/2 tspn egg replacer, mixed with 2 T warm water
  • 1 teaspoon pure vanilla extract

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

no bake granola bars.

makegreat_granolaBars
I’m always looking for something healthy and satisfying to eat as my mid morning snack. This recipe for these granola bars looked healthy and fairly easy, so I gave them a try. They came together in no time and were delicious! Just what I needed!

  • 1 cup packed dates, pitted (deglet nour or medjool)
  • ¼ cup honey (or sub maple syrup or agave)
  • ¼ cup creamy salted natural peanut butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1½ cups rolled oats
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

 

apple cinnamon almond oatmeal shake.

APPLE

Just taking note of a great breakfast shake!

Put in the vitamix (or powerful blender)
6 raw almonds
1 apple
1 frozen banana1 cup almond milk
3 T oatmeal
dash of cinnamon

carrot muffins

CARROT
i was pretty skeptical when making these muffins because they called for ALOT Of carrots, were low in sugar and had alot of healthier type ingredients (spelt flour?!).  They are probably one of THE BEST muffins i have ever made. I will be making these again and also try experimenting with adding some other things (maybe zuchinni in the summer?!).


8 oz. carrots (chopped and peeled)
1 egg replacer
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose flour
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a muffin tin.

Place carrots in food processor and pulse a few times until they are grated. Add in the egg replacer, sugar, applesauce, vanilla and coconut oil and blend until combined.

In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).

Pour wet ingredients into the dry and gently fold together. Don’t over mix.

Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.

Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.

raw brownie truffles.

truffles

I’m intrigued by raw deserts, but they seem like they can be kind of expensive, considering all the ingredients and time that goes into them. I have been pinning a few here and there lately that have peeked my interest and might start giving them a try….These were a simple treat to make, made with ingredients I had on hand. ( I seem to have alot of almonds on hand currently so I used those!) They are fairly healthy for you too, considering they have no refined sugar! They should satisfy a craving for something sweet and chocolatey. And you can roll them in all kinds of goodness – and make a whole variety of truffles.

Place 1 cup almonds in a food processor ( i used my vitamix) (you can also use any kind of nuts or combination of nuts here) and get them chopped up (not too fine). Add 1 cup pitted dates and mix until it starts to stick to the blade.  Add 4 T shredded coconut and 5 T cocoa powder and mix. Then add 2 T agave and mix until combined.  Roll into walnut size balls and then roll them into your topping. I rolled mine in cocoa powder and cinnamon.

fudgy beet cupcakes.

beet

Have you ever baked with beets?

I have one other time, years ago – and although it can be kind of messy (your kitchen can look like a serial killer worked in there if you aren’t careful), its pretty amazing how you can pack something so healthy into something so sweet and not really even know its there. I’m not really a HUGE fan of beets. I can handle them in small doses, or if they are heavily disguised. We juice them alot, but usually I try to mask the earthy taste with something sweet like pineapple or apples. I find on their own they are just too much for me. This recipe disguises the beets pretty well – and if you use natural sugar and some whole wheat pasty flour, you can really pack a healthy treat. Although, Milo had the great idea to stick some chocolate chips in there too….

The original recipe is found here.

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 
3/4 cup raw turbinado OR granulated sugar
  • 3 T melted coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tspn chocolate extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant ½ cup unsweetened cocoa powder
 + more for topping
  • 1 tsp baking soda
  • ½ tsp baking powder
Instructions
  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out ½ cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and ½ cup beets and beat until foamy.
  6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Throw in some chocolate chips if you desire.
  7. Pour batter into liners, filling ¾ of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

peanut butter & jelly smoothie.

pb&j

smoothie2

It must be the time of year – but I’ve been making alot of smoothies lately. here is my take on a peanut butter and jelly smoothie!

1 cup almond milk
1 frozen banana
handful or so of frozen blueberries
1 tspn flax
1 T peanut butter
3 dates

Blend and enjoy…Delicious, right?!

 

340. sweet potato, apple and carrot juice.

juice
I have been curious about juicing a sweet potato for some time now. I saw a post recently where someone juiced one and claimed it was delicious. One lonely sweet potato had been lingering in my fridge, along with some macintosh apples the husband bought for eating (gross!), so I thought now was a better time than ever. And I gave it a go.

I put one sweet potato
2 apples
1 carrot

in the juicer. and honestly, not so sure what I was scared about…this was super tasty! Milo was mad it didnt make enough for him to have a big glass full! (we had to share). That said, Ill be buying some more sweet potatoes and making more next time!

305. carrot cake smoothies.

Happy Halloween! I wish i had something more festive to share today….but hey! at least its orange…

This was a variation on something I saw on pinterest and it said instead of eating a piece of carrot cake for dessert – try this…It definitely wasn’t as good as cake, but it was pretty healthy and kind of reminiscent of carrot cake so at least theres that….

I put in the vitamix:
1 large carrot,
10 oz almond milk
squirt of honey
dash of cinnamon
dash of nutmeg
Handful frozen pineapple
Half a frozen banana
1 tspn flax

Blend and enjoy