Oregon… I don’t understand your logic.
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Tag: vegan
Broccoli Cheeze Soup
The rainy season is here, that means it’s time for soup! Featuring my favorite veggie of course. 😉
Peanut Butter Chocolate Chickpea Cookies
Please note: I put the two delicious ingredients before the last not so great ingredient. Ha!
Actually, just pretend the chickpeas are flour, essentially that’s what they are replacing in a regular cookie recipe. The best part about this recipe is you don’t have to eat it as cookies, you can eat it as dough. No salmonella risk, and no raw flour risk! It may not be 100% like the cookie dough I used to get from Papa Murphy’s, but it definitely satisfied my craving. <3
A while back my friend Karly McCarthy shared a cookie dough hummus recipe that inspired me to try making this. I love following her and seeing what she’s up to in the kitchen and in the gym. I found another recipe for cookies and tweaked them both to make this one. I’m definitely happy with the end result.
I wanted to allow myself a few treats that aren’t over the top with calories since I’m going to do 12 weeks of work, training for my own pretend physique competition. I’ve decided to commit myself as my own guinea pig because the best way for me to learn is to do. I’m actually pretty stoked to have a plan to stick to. It’s written in my planner and everything. That means I’m serious. Lol. My nutrition is going to be pretty strict. It’s been a long time since I’ve been this strict, but a girl’s got goals! (And I still want cookies!)
The thing that might be a little bit dangerous about this recipe is how simple it is to make! I made a batch, ate a few, and froze a few. So good!
| Prep Time | 15 minutes |
| Cook Time | 16-18 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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Ingredients
- 1/3 cup Oatmeal
- 1 15 oz can Chickpeas, drained
- 1/2 cup Peanut Butter
- 1/4 cup Agave Nectar If you are using natural, unsweetened peanut butter you may want to add more.
- 1/4 cup Semi-Sweet Mini Chocolate Chips You can add more of less, depending on your preference.
Ingredients
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Instructions
- Place oats in a blender and blend until fine. You could use a food processor instead.
- Add chickpeas, peanut butter, and agave nectar to the blender. Blend until it's smoothish, not chunky and well combined.
- Remove the dough from the blender, and place in a small bowl. Stir in the chocolate chips, if you've decided to use them.
- Place dough in the refrigerator covered for about an hour, or until chilled. If you skip this step, it makes the next step difficult and doesn't give the consistency of cookie dough.
- Scoop the dough into 1 1/2" balls, then smash with a fork on a baking sheet with parchment paper for the signature peanut butter cookie look.
- Bake the cookies for 16-18 minutes at 350 degrees.
- Let them cool for about 15 minutes before devouring a few. No shame in my Cookie Monster game. 😉 🍪
Recipe Notes
*If you don't like agave, you could also try using maple syrup, or honey.
These cookies are great for freezing and having a little treat later.
Potato Leek Soup
Creamy or chunky? I like both, in this potato leek recipe I shared both options. Creamy is great with crackers or bread.
Peanut Butter Dip
I forget a lot. Let me rephrase that, I get started down the rabbit hole of sweet tooth goodness, and forget there are healthy snacks that suffice my sweet tooth just fine. It’s been a down the rabbit hole kind of six months. Today I …
Vegan Nacho “Cheese”
Wanna know what one of my favorite snacks was growing up? Other than a Snickers bar, the big one??? Nacho Cheese Doritos, dipped in nacho cheese and sour cream. Phew, it feels good to get that off my chest. Lol. I think it’s funny that people get surprised when I eat junk food, I’ve always had a killer sweet tooth. In recent years I decided to make the choice to eat better, and only have the junk sometimes, instead of every day. I literally had a Snickers and a bag of Chili Cheese Fritos every day of my senior year in high school. I know that my body feels better when I eat better foods, and I really don’t like feeling like crud. I’m definitely not perfect with my eating habits, sometimes I go on binges, but I’m always trying to do better. That’s all I hope for everyone. One small thing at a time.
Nacho “cheese” is still one of my most favorite things. I make nachos twice a month because I love it so much. Usually, I’ll skip the chips and make it on a bed of some sort of foo foo salad mix. I usually make a double batch of this because my kids love it also, and is amazing as leftovers. It’s really good over steamed broccoli too. There are quite a few ingredients, but the process is easy. I love how well my Vitamix blends up the cashews without needing to soak them. You should definitely rinse off your raw cashews though, they be dirty!! With all the health benefits in the different ingredients, I don’t feel guilty about making the extra sauce.
Have fun with your Nacho “Cheese” Sauce. If you’re making nachos, try adding new veggies. Worst case scenario, you don’t love them, and the nacho cheese covers it!
| Servings |
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Ingredients
- 2 cups water
- 1/4 cup Raw Cashews
- 1/4 cup Nutritional Yeast
- 1/2 10 oz can Diced Tomatoes with Green Chiles I use original, but you can use mild if you want less spice.
- 1 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 3 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 tbsp Sesame Tahini
Ingredients
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Instructions
- Place all ingredients into a blender and blend until smooth.
- Pour into a sauce pan.
- Cook on medium heat and whisk continuously until it gets as thick as you like.
Recipe Notes
Sometimes I like to leave a little bit of the tomatoes out of the blender. I'll add them in to the sauce pan when I'm letting it thicken to give it a bit of a chunky texture.
Deodorant…
Exercise is life up in here. If I miss my workout, I tend to be grumpy, less patient, and if I miss it repetitively I tend to get a little depressed. There’s no secret that I’m a sweaty beast when I work out, my kids …
White Bean & Cabbage Soup
I don’t think I could ever get too much soup, it’s one of those things I could eat every day during the cold winter months. I’ve learned so much about the different benefits of eating beans and cabbage, garlic and onions, peas and lentils, and …
Roasted Pumpkin Seeds
I remember eating the pumpkin seeds after carving pumpkins every year as a kid. When my kids were little, I had tried making them a few times with no success. I think the problem was that I kept using oil. After hunting through recipes, I finally found one that I enjoy. Since Thanksgiving is just around the corner I wanted to make pumpkin purée for pumpkin pie of course, as a bonus I get to have pumpkin seeds too. This recipe is so simple but you could make it more complex. Try using a seasoned salt or making the pumpkin seeds a sweet treat using a bit of sugar and cinnamon. 👌🏻
Hooray for pumpkin seeds and depression fighting tryptophan!
INGREDIENTS:
- Raw pumpkin seeds
- Himalayan salt
DIRECTIONS:
- Preheat oven to 300 degrees F.
- Rinse pumpkin seeds in a colander. Lay them out on a paper towel to absorb some moisture.
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Spread seeds, in a single layer, onto a baking sheet. (You could place line the sheet with parchment paper to make for easier clean up.) Sprinkle evenly with Himalayan salt or seasonings of your choice.
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Bake on middle rack uncovered for 35 minutes or until seeds are dry. Stir after 20 minutes.
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Allow seeds to cool completely before storing in a container or they will become soft. I usually let them air dry for 24 hours before storing them. (If they make it that long!)
