Superfood Edible Raw Cookie Dough (VEGAN)

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SUPERFOOD EDIBLE RAW COOKIE DOUGH (VEGAN)

Ingredients

1 can 16 oz chickpeas

1 cup almond flour

1/2 tsp ginger

1 tsp pure vanilla

1/4 c agave

1/2 tsp pink salt

3 tbsp maca

2 tbsp chia seeds

1 flax egg

1 tbsp coconut oil

Chocolate chips or cacao nibs

Directions

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First things first, blend the chickpeas with a little bit of chickpea water from the can. If it’s too late for that and you already dumped it down the drain, no worries! You can use a little bit of plain water. The trick is to get it to just the right consistency, creamy and smooth. So, use your own discretion with how much water. I usually add a little at a time until it turns out just right.

Next, you want to prepare the flax egg so that it can set while you’re doing everything else. What is a flax egg!??!? It’s a vegan egg substitute that acts pretty much like the “glue” to this and any recipe that calls for it.

Here is how to make a flax egg:

1 tbsp water : 3 tbsp flax meal. Place in a small bowl and mix. Let sit for a minimum of 5 minutes so it can set. Once it’s completely set, it will be a similar consistency of an egg white; thick, goopy and gooey.

Next, you want to add all the remaining ingredients with the exception of the chocolate chips or cacao nibs, whichever you’re using. Place the blended chickpeas and all the dry ingredients in a food processor with a dough blade, if you have one. If not, don’t sweat it. You can use an electric hand mixer or just go the old fashioned way with a heavy wooden spoon and mix it up by hand.

Next, you’ll want to taste it and make sure it’s to your liking! The only sugar in this is from the agave syrup, which being 1/4 cup brings the entire recipe 64 grams of carbohydrates in the form of sugar, which is a total of 240 calories. Now, you’re probably thinking WOW, I don’t want to consume all that sugar! Of course you don’t! You’re not going to eat the entire batch!!

You can keep it in the fridge or take half and freeze it.

Because this recipe is so dense, a couple of spoonfuls and you will be satisfied. I promise! And because it uses real agave syrup, and not an artificial sweetener, your brain and stomach will actually be satisfied.

You see, when we eat artificial sweetener, it tricks the taste buds but not the brain.

The sweetness triggers a series of reactions in our brain, including the reward center. There are many things than can activate a dopamine surge, and while sugar and artificial sweetener both can, only the sugar will actually provide a satiety that the artificial sweetener cannot… and THIS is why eating one or two hearty cookies or brownies will fill up your stomach and palate, making you feel extremely satisfied… while eating twice as many treats made with artificial sweetener, while it may taste good, never will completely satisfy you.

Our brains and bodies are programmed pretty well :)

Another thing to keep in mind here is the fact that the sugar form the agave syrup is bound up with so much fiber from the chickpeas, chia seeds, flax and coconut oil, it takes the body longer to break everything down, so it’s absorbed and processed much slower than if you were to take a shot of pure agave syrup on it’s own.

Makes sense, right?

A good rule of thumb when it comes to consuming sugar, is knowing how the body will break it down. Two things to keep in mind are this: quantity and speed. How much sugar, and how you get it. Is it “a lot” or “a little” … and is this sugar in a pure state on it’s own, or is it bound up with other things that will help the body break it down slower?

An example I always use to get a good visual on this is: eating an apple versus drinking apple juice.

Long story short, don’t let the sugar from the agave frighten you!

Also, for your viewing entertainment, you can watch this really low-grade video I took on my phone to see the entire process go down.

Let me know if you try this recipe and tell me what you think!

No Bake Chocolate Cookies

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National Cookie Day & No Bake Chocolate Cookies

It’s National Cookie Day!!!

Every time we go to Target, I get the boy a shortbread cookie from Starbucks and they think it’s the BEST thing in the world.

I mean… it basically IS. Have you had their cookies?!

Alright, so I have to admit, I’m “that mom”… who doesn’t buy too many snacks to begin with, but never cookies, and well, it drives my husband crazy (oh well)!

I mean, everyone eats GOOD in this house. Trust me, nobody is going without.

I just don’t want cookies in the house 24/7 because they’re ALWAYS the first thing people grab when they’re hungry or in a hurry… like… grab an apple or something!

But do you know what’s even better than buying cookies?

Making them!

So, I guess I’m not opposed to them it we bake them!

Know what else is pretty awesome…

NO BAKE COOKIES!!!

Scroll a little bit further to grab the recipe.

Let me know if you try this and what you think!!

Ingredients


1/2 cup natural peanut butter or almond butter

2 TBSP honey or agave

Pinch of pink salt

1/2 tsp pure vanilla extract

1/2 cup dry oats

1/2 cup puffed rice cereal (like rice crisps)

1 1/2 TBSP raw cacao (only if you like chocolate… if you do not, omit this ingredient!! You may also substitute with an equal part of your favorite protein powder)

2 TBSP carob chips or cacao nibs, or whatever chocolate chips you have lying around your cupboard


Directions

Combine peanut butter, honey (or agave), vanilla and salt in a medium sized pan. Heat on low and stir until all the ingredients are incorporated.

Dump in the oats and puffed rice.

Stir together until everything is combined.

Add in cacao and lastly the chips.

Form balls or flatten into a cookie, if you make it that far.

Keep in the fridge, unless you eat them all first.

They will keep in the freezer up to 3 months, or in the fridge 4-5 days in a sealed container, if they even last that long.

Let me know if you try this recipe!!



Iced Protein PSL

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Iced Protein PSL

Ingredients
1 part cold coffee
1 part water
1 scoop vanilla flavored vegan protein powder
1 tbsp-ish pumpkin pie spice 
A couple ice cubes (not too many!!)

Directions

Blend all ingredients well
Pour over ice
Finish with whip cream & a sprinkle of spice 

*** without protein powder would just be 1 part coffee/ 1 part milk of choice and follow the rest of the instructions. You may need to add sweetener if you dont use protein powder!

Use coconut whip cream or almond whip cream to make entirely vegan .

This is one of my favorite ever pseudo-healthy drinks for when I’m kind of craving coffee and something sweet and creamy, and it’s SO easy to make!

Blending ensures that all the ingredients are completely incorporated but you could seriously just do this with all the same ingredients, ice and a shaker bottle.

Let me know if you try this, tag me on insta and let me know what you think!!

Vegan Belgian Waffles

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Vegan Belgian Waffles

We love waffles here!!

I kind of shuffled through the cupboards thinking, hmm, what do I have that would make an amazing waffle with no eggs and no milk… and… not to brag or anything but I nailed the damn thing!!!

Let me know what you think, and don’t forget to tag me on the Insta when you make your own!

Ingredients

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2 1/4 Cups Unbleached Flour

1 TBSP Baking Powder

3 TBSP Coconut Sugar

1/2 Teaspoon Salt

1 Teaspoon Cinnamon

1/4 Cup Applesauce (egg substitute)

1/2 Cup Unrefined Cold-pressed Virgin Coconut Oil

1 Can Coconut Milk

1 Teaspoon Vanilla Extract


Directions

Combine Dry Ingredients

Combine Wet Ingredients

Blend well with an electric mixer

Pour adequate amount on waffle iron and cook as long as desired, less for a soft waffle, a bit longer for a little crunch


Tips

You can easily substitute the applesauce for a flax egg, it’s all just trial and error. I don’t claim to be a chef!! How do you make a flax egg!?!?! Scroll down to the bottom of this post… it’ll be right there :)

If you use coconut milk, the canned coconut milk is made for cooking, the cartons are not.

I’ve never tried cooking with cartons of coconut milk (the kind you would pour over your cereal etc.) but when I’ve used it with coffee, it separates and some funkiness seems to ensue, so I never bother using it when it comes to heat now.

You are welcome to try it but my intuition tells me you’re better off not.

I literally looked through my kitchen and this was all I had, so I winged it and they wound up coming out amazing.

Tag me on Insta if you try these!! I can’t wait to hear what you think!

Here is how to make a flax egg:

1 tbsp water : 3 tbsp flax meal. Place in a small bowl and mix. Let sit for a minimum of 5 minutes so it can set. Once it’s completely set, it will be a similar consistency of an egg white; thick, goopy and gooey.


Pumpkin Pie Protein Smoothie

Pumpkin Pie Protein Smoothie

It’s that time of year! I love the fall, don’t you?

Apples, pumpkins, butternut squash, warm soup, autumn leaves, cooler weather, scarfs, beanies, boots, apple picking, pumpkin picking, apple cider, pumpkin pie, and all the spices!!! Cinnamon, cloves, nutmeg, ginger, allspice… also known by the masses as “PUMPKIN SPICE”… YES!!

I present to you… my Pumpkin Pie Protein Smoothie.

This is my go to when I’m craving the creamy sweet taste of a PSL without all the added sugar.