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Chocolate Chip Macadamia Nut Cookies

Here’s a treat for you! Maybe I’ll start making Sundays treat days…after all, don’t you need something to help you start the week off? Ok, maybe not…we’ll see how it goes.

These cookies use oat flour instead of almond flour. The texture of these are quite different…they are more cake like than cookie like. But, they are still good! I found this recipe on Chocolate-Covered Katie and decided to give it a try. I’ve never used oat flour before and I hear oats are high in fiber and I could use more of that! 😉

Anyway, I hope you give these a try and your family loves them!

Chocolate Chip Macadamia Nut Cookies Recipe (by Chocolate-Covered Katie…original recipe here)

2/3 c plus 1/2 c oat flour

1/2 tsp baking soda

4 tbsp coconut palm sugar

4 tbsp xylitol

1/4-1/3 c chopped macadamia nuts (I measured 1/4 c into a baggie and then hit them with my meat hammer to break them up a little more to make them go farther…they are expensive, after all)

3 tbsp-1/2 c chocolate chips (I used the enjoy life brand and didn’t measure…just eyeballed)

1 tsp vanilla

2 tbsp coconut oil

3-5 tbsp almond milk, as needed (I only needed 3, actually probably a little less than 3)

Instructions:

Preheat oven to 380 degrees (weird, I know).

Prepare cookie sheet with parchment paper

combine dry ingredients and mix well

Add the wet ingredients then the chips and nuts

form into balls and place on lined cookie sheet

Bake 7 minutes. They should be a little undercooked. The bottom edges will be lightly browned.

Let cool at least 10 minutes before removing from cookie sheet as they will be continuing to cook as they cool.

Store them in a jar…if you have any left (I can’t bake when hubby’s home…he eats everything up!)

Enjoy! 🙂

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Peanut Butter and Chocolate Ice Cream

I don’t know about your neck of the woods, but today is supposed to be in the 90’s (which I am VERY happy about!) so I figured this would be a great day to post this awesome recipe! Peanut butter and Chocolate are two of my favorite loves and merging them together is nothing short of blissful goodness.

I thought about getting an ice cream attachment for my KitchenAid stand mixer (it’s pink!) but then I heard that it’s possible to make ice cream in a high-powered blender. Well, since I now have a Vitamix blender (I would love to compare the Blendtech with it), I went on a search for healthy ice cream recipes. I got the basics for the recipe from Chocolate-Covered Katie and played around with the ingredients until I got everything perfect. This will probably be the only time you will see any added salt to my recipes but it’s only a very small amount and she said to trust her and not to leave it out.

If you don’t have a high-powered blender, don’t fret! You can still make this and instead of ice cream, you will get a nice thick shake!! Still delicious!

Peanut Butter and Chocolate Ice Cream Recipe

Ingredients:

3/4 c plain almond milk ( I use my homemade almond milk)

1/4 c coconut milk (I use Tropical Traditions brand)

2 tbsp xylitol

2 tbsp cocoa powder

1 1/2 tbsp natural creamy peanut butter (I use no salt sunland-nothing but peanuts!)

1/4 tsp vanilla extract

1/16 tsp sea salt (I use Redmond’s RealSalt)

Instructions:

Add all ingredients in a plastic canning freezer jar (get them where they sell canning jars and stuff. They are clear/white plastic with a green lid-this works best) and mix as best as you can with a spoon. It won’t all mix together but that’s ok.

Freeze over night or until completely frozen

For Vitamix:

squeeze plastic container over blender jar until the frozen mass falls in.

Place lid on blender jar and remove center piece of lid.

turn blender on variable 1 and move to 10 then high.

using your pusher stick, push frozen mass into blades until fully mixed. Less than a minute or so. turn blender off

You now have a rich creamy ice cream.

scoop into bowl and enjoy immediately-it melts fast!

This makes plenty enough to share with another person…but who wants to? 😉

You can always freeze what you don’t eat but it will be very hard so let it sit out a little bit or nuke (if you use one) for a few seconds or even dunk the bottom of the bowl in hot water for a few seconds before eating.

Enjoy! 🙂

For regular blender:

Let frozen mass thaw until your blender can handle it.

Blend until smooth

Either drink as a shake or refreeze for a very firm ice cream which you can thaw out some so it’s creamy.

This makes plenty enough to share with another person…but who wants to? 😉

Enjoy! 🙂

Chocolate Pudding

With all of these yummy main dishes I posted, I figured I need to post a few desserts to quench the after dinner sweet tooth. I love that I am finding healthy alternatives to the sugar and preservative laden garbage that lines the grocery store shelves! What’s even better is the fact that these treats taste good and you don’t feel like you’re missing out on anything at all!

I don’t want to sound like a broken record but remember, just because these treats are healthy doesn’t mean you don’t use moderation! 😉

My daughter actually found this recipe somewhere on this wonderful internet but I don’t know where she found it so I can’t give credit to the true author but I can tell you it’s not one of mine that I came up with, unfortunately! I never would have thought to combine these ingredients but believe me, it tastes like the real deal and you would never know what it’s made from!

Chocolate Pudding Recipe

Ingredients:

1 ripe avocado

1/4 c cocoa powder

1/4 c agave nectar

1/4 c almond milk

1 tsp vanilla

Instructions:

scoop avocado out of skin and into small bowl. Add the rest of the ingredients. Mix using immersion blender or hand mixer until smooth (immersion blender works best) chill if you can wait (it will firm up some) and enjoy! 🙂

Chewy Chocolate Chip Cookies

I know I haven’t posted in over a week but please forgive me! Last week was finals week and I needed to buckle down and study! Well, that’s all over now and Wednesday was my last day of the semester and what did I do to celebrate? I made these chewilicious cookies!

I know, you’re thinking…but I thought you only eat healthy! Well, these actually ARE healthy! Not saying you could just sit and eat the whole batch; everything in moderation! Oh, did I mention they are gluten-free? Did I also mention they are packed with protein, vitamins, and minerals?

These cookies are not made from just ordinary flour. They are made using blanched almond flour. This recipe is adapted from Elana’s Pantry and she recommends to use the blanched almond flour from honeyvillegrain.com or nuts.com. She says Bob’s Red Mill won’t work for her recipes. If you want to be adventurous, go ahead and try it. I buy from nuts.com because I don’t want to take a chance of a flop!

Chewy Chocolate Chip Cookies (Adapted from Elana’s Pantry)

Ingredients:

2 1/2 c blanched almond flour

1/2 tsp baking soda

1/2 c grapeseed oil

1/2 c agave nectar

1 tbsp vanilla extract

1/2 c 73% cacao dark chocolate chips (or coarsely chopped dark chocolate bar)

Instructions:

Preheat oven to 350 and line 2 cookie sheets with parchment paper

Now the recipe states to mix the wet and the dry ingredients separately then merge together BUT, I am lazy, er I mean busy and so I just put everything but the chocolate chips into the mixing bowl and combine until mixed thoroughly

Fold in chocolate chips.

spoon 1 heaping tbsp of dough onto cookie sheets (I use a cookie dough gadget-looks like a small ice cream scoop) leaving 2 inches between cookies.

Flatten dough with palm of your hand

bake 7-10 mins until lightly golden

Let cool on baking sheet 20 mins.

Enjoy! 🙂

Raw Brownies

Who said that a dessert can’t be sugar-free yet still sweet and taste delicious? Well, if you said so then you are just plain wrong!!!!! One of the ladies in the clean eating group I belong to shared this recipe with our group and although I only made slight changes and omitted the salt…they are absolutely delicious and you would never know that you are not eating a “real” brownie! You can view the original recipe here for Raw Brownie Bites. This recipe rolls them up into balls but I am too impatient and busy for that so I just pressed them into an 8×8 inch pan. Remember though, just because it’s healthy, moderation is still important! 🙂

Raw Brownie Recipe

Ingredients:

2 c whole walnuts

2 1/2 c Medjool dates, pitted

1 c cocoa powder

1 c raw unsalted almonds, roughly chopped

Instructions:

Since I buy my almonds whole, I just chopped mine in the food processor before getting started and then added them to an 8×8 inch glass dish and set it aside. If you buy them pre-chopped then just measure them out and place in 8×8 inch glass baking dish and set aside.

Place walnuts into food processor and process until nut are finely chopped

Add cocoa powder and pulse to mix

 Turn food processor on high and add dates one at a time. The consistency should end up looking like moist cake crumbs but when pressed, it will easily stick together. If mix does not hold together well, add more dates.

Put date mix into 8×8 glass dish with the chopped almonds

Combine the date mix and almonds with your hands and when almonds are mixed in well, press evenly into the glass dish…lick fingers clean 🙂

Refrigerate at least 20 minutes to cool and allow it to firm up some. Cut into squares and enjoy! I store them individually in snack baggies then in a storage container and keep the in the fridge. You could probably just layer waxed or parchment paper between the layers in the container instead of using snack baggies. Delicious!