Healthy & Edible Cookie Dough

Please excuse my long absence from posting!! I began second job as a barista and have been adjusting to working 2 part time jobs. Anyway, this recipe is for healthy, edible chocolate chip cookie dough.

DISCLAIMER** I recreated this recipe from @GeorgieStevenson on Instagram and altered it slightly by adding an optional scoop of Vegan Vanilla Superfoods.

Ingredients:

1 can of Chickpeas (or Garbanzo, same thing just whatever you call them); rinsed

4 tbsp nut butter (I used creamy Peanut Butter)

2 tbsp nut milk (almond, cashew, etc)

2 tsp Vanilla Extract

2 tbsp Maple Syrup

Handful of chocolate chips

Optional scoop of Vegan Vanilla Superfoods or Vanilla Protein powder (Adds sweetness and helps make the consistency like true cookie dough)

Directions:

1. Drain the Chickpeas and rinse (don't skip rinsing, this is extremely important!!!!!!!!).

2. Add everything except the Chocolate Chips into the food processor and blend until smooth.

3. Either add the chocolate chips into the food processor and pulse until they are combined, or remove dough from the processor and fold them in by hand.

4. ENJOY. Store in a mason jar or tupperwear and keep in the fridge (try not to eat it all in one sitting) .

Homemade Granola

I made this amazing granola this morning and can confidently say that I will never buy pre-made granola again. It is so reassuring that I know each ingredient in this, and I know that it isn't processed or full of tons of sugar. I was able to customize this to exactly how I wanted it, and you can do the exact same with your version of granola too.

Ingredients: (nothing was measured out, I simply dumped things onto a cookie sheet and mixed together before baking)

Oatmeal

Pecans, roughly chopped

Flax Seeds

Chia Seeds

Cinnamon

a pinch of Salt

Coconut, shredded

Coconut Oil (about 2 heaping tablespoons)

Honey, drizzled over top before baking

Other ideas for your granola: rasins or other dried fruit, slivered or shaved almonds, walnuts, pumpkin seeds, sunflower seeds, using maple syrup instead of honey, etc.

Directions:

1. Preheat oven to 375°F

2. Again, without measuring, dump everything onto a small cookie sheet until the proportions of everything look like you want them to be, and stir all ingredients together. I used a spoon to stir everything and to smash the coconut oil into the oatmeal.

3. Bake in oven for about 20 minutes, or until toasted to your desired amount.

4. Store in an air-tight container.

Enjoy!! You can use this to top yogurt, smoothies, or eat as cereal with milk.

Please let me know if you did something different than I did, I'd love to hear other varieties!!!

Stuffed Portabella Egg Bake

This portabella mushroom egg bake is so simple and delicious. It makes for a really great nutritious and filling meal that you can whip up super quick. I topped mine with 1/4 of an avocado and a bit of sriracha sauce.

Ingredients:

1 Portabella mushroom cap

1 egg

salt and pepper to taste

optional: avocado to top

Directions:

1. Clean portabella mushroom and spray with olive oil cooking spray.

2. Place mushroom on a baking sheet and broil both sides for 5 minutes in the oven.

3. Remove from oven and turn the temperature to 400°F. Crack an egg into the cap and cook for 15 minutes or until egg whites are cooked.

4. Salt and pepper to taste. Top with avocado and or anything else you'd like.