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Tag Archives: snack

Chocolate Chip Cookie Pancake Sandwiches

15 May

Say what?! Chocolate chip cookies..in pancake form..and healthy?!

I love my healthy pancake recipes! It’s so great to be able to eat the foods I love, yet in a healthier light. And like always, just because their healthier, the taste doesn’t suffer one bit. Actually, I think these taste better than regular ole’ pancakes. I mean, come on, they are chocolate chip cookie flavor..

And you won’t believe this one. They are made with a vegetable! Now you’re really starting to wonder if I’ve gone crazy. Nope. These are real. Real healthy. Real ingredients. Real good.

You may have seen the idea before, but making them into pancakes, I bet is something new. Can you guess the secret ingredient?!

Chickpeas.

Yep. Don’t judge until you try it! I promise you that you will not taste the beans. It will taste like delicious chocolate chip cookie dough. I know you’ll love it!

Using chickpeas instead of flour is not only a great way to make something gluten free, but also lower in calories, higher in fiber, and higher in protein! Take that for a healthified pancake. These pancakes are sure to surprise you’re guests..in a good way!

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Chocolate Chip Cookie Pancake Sandwiches
-1 can chick peas
-2T oat flour
-1/2 cup almond milk
-1/4 cup egg beaters
-2T nut butter (pb or any kind!)
-2 packets stevia
-1 tsp each: baking powder, vanilla extract or butter extract
-sprinkle of salt
-chocolate chips
Directions:Food process chick peas with almond milk until smooth. Add other ingredients except for chocolate chips. Add chocolate chips at very end and mix with fork or spoon. Cook pancakes as normal in pan on stove, flipping when cooked on one side. Make “sandwiches” if desired by making chocolate or pumpkin mousse (recipe below!)

Chocolate Mousse
-6 oz tofu
-1/4 cup cottage cheese
-2T cocoa powder
-2T agave or 1 packet stevia
-1 tsp each: cinnamon, vanilla extract, xanthan or guar gum
Directions: Blend altogether and allow to sit in fridge to thicken more or enjoy right away!

For pumpkin mousse, go to my post here

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Pumpkin Coconut Cream Cheese

30 Apr

Pumpkin..Coconut..together?? YES.

We all know how much I love pumpkin, but coconut is surely up there too. I’ve made pumpkin cream cheese a lot before, but this time, I made a new spin off of it.

And let me tell you, it is delicious! Eat it on toast or a bagel, as a dip for cookies or fruit, or even just eat with a spoon if you love it as much as I do:)

I may have already mentioned it once or twice before..but did you know pumpkin is a superfood?? So it not only makes everything absolutely delicious, but it so healthy and good for you to be eating! And, by using low fat cream cheese to make this recipe, the whole thing will be low in fat as well! But the pumpkin makes this dish healthy no matter what:)

You all know my random food obsession..what’s yours?!

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You know you can’t resist that…

Pumpkin Coconut Cream Cheese
-1 8oz tub low fat cream cheese (can use fat free, but won’t have nearly the same taste! And I’m a believer that fat-free stuff isn’t too healthy for you:) )
-1/2 can pumpkin
-2 T canned coconut milk (this makes it SO good, but you can sub almond milk in if you don’t want the extra calories. Again, just won’t be as good or have as much coconut flavor)
-3 packets of stevia+1T agave
-1 tsp coconut extract and vanilla extract
-1/2 tsp cinnamon
-sprinkle of sea salt
-Optional: unsweetened shredded coconut for a yummy texture!
Directions: Blend altogether in nutribullet, blender, or any kind of processor. Enjoy!

 

Cranberry Jelly

10 Apr

Who says cranberry jelly is only for Thanksgiving and all the other big holiday dinners with turkey?

I sure don’t think so! I love making homemade jellies to put on toast in the morning, or as a snack throughout the day (especially on top of peanut butter)! Yes, as you can probably tell I’m a little nut butter obsessed as I make so many of my own varieties (and more recipes will be coming!), but sometimes I’m just feelin more of a jelly mood:)

You may ask, isn’t jelly full of unneeded sugar and calories? Why would you eat this for breakfast? Why yes, it is..which is why I made my OWN jelly that isn’t so packed with sugar and other processed ingredients! Why NOT make it part of your daily diet under these circumstances?! See, I don’t think of this recipe as I would think of that cranberry jelly you buy in a can and serve for thanksgiving–that jello looking, not so good stuff. I think of this as more of like any other kind of jelly you would buy, like your normal strawberry or grape, that you find in jars. It’s more of that consistency and yummy goodness! And, it’s best of both worlds..because it is still SO good served with turkey! Mmmm.

Use it as a spread on toast/waffles, a dip for crackers, something to spice up your plain yogurt with, or a jelly for meat (or just eat with the occasional spoon to mouth technique like me!) I won’t judge :)

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Homemade Cranberry Jelly
-1 16 oz bag of cranberries
-4 cups water
-1/2 cup agave/stevia
-1 T guar gum/xanthan gum
-touch of sea salt (while boiling on stove)
Directions: Heat water on stove to boil. When boiling, add cranberries and reduce to medium/high heat. Allow to cook for 5 minutes (cranberries will begin to “pop” as they crack). Add in T of gum and salt, cook for 10/15 minutes more until it has thickened quite a bit. Add agave/sugar in. Taste and add more sweetener if desired. Enjoy! Store in jar in fridge.