National Cookie Day Recipe Roundup

Happy National Cookie Day! Let’s celebrate with a collection of cookie recipes ready to be made from my blog. This post features two links to cookie blog posts with four NEW cookie recipes! Today is the perfect excuse to enjoy a cookie or two…or four!

Cookie Dough Dip

For the no-bake, ready-to-eat dessert lover

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Microwave Cookie

For when you are in a rush but still desire a cookie fix

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Cashew Chickpea C🍪🍪kies

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1 can chickpeas (15 oz)
2 tsp vanilla extract
2 egg whites
1/4 cup almond milk
1/4 cup light agave syrup
1 tbsp coconut sugar
2 tbsp cashew butter
1 tsp cinnamon
1/2 tsp baking powder
1/4 teaspoon salt
1 cup gluten-free oats
1/2 cup dark chocolate chips

Directions:
~pulse chickpeas, vanilla extract, & almond milk in a food processor until smoothly combined
~pour this batter in a separate bowl then add the agave, cashew butter, salt, baking powder, coconut sugar, cinnamon, & egg whites; mix thoroughly

~grind the oats in the food processor until flour-like in consistency
~add the oats to the batter then fold in the chocolate chips
~bake ar 350 degrees Fahrenheit for 12-15 minutes

Oatmeal Banana Chocolate Cookies🍪❤️😍

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What You’ll Need:🍴

1/2 cup gluten-free oats

2 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Banana, mashed🍌

1/4 cup mini dairy-free chocolate chips🍫

1⃣ Mash the banana🍌

2⃣ Stir in vanilla extract & cinnamon, add oats and chocolate chips🍫

3⃣ Form into balls and bake at 375 degree Fahrenheit for 15 minutes then enjoy! 🌟makes 6 cookies🌟

Healthy Chocolate Chip Cookies!✌️💕🍪

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1⃣ mashed banana🍌
1⃣cup gluten-free oats
1⃣Tbsp coconut sugar
1⃣&1/2Tbsp coconut shreds
1⃣Tbsp dairy-free dark chocolate chips (Enjoy Life brand)
1⃣&1/2 Tbsp cacao powder
💫✨Combine all ingredients. Bake at 375 degrees Fahrenheit for 12-15 minutes💫✨
Fun Foodie Fact: Dark chocolate increases blood flow to your heart❤️ & brain, improving thinking (Huffington Post).

Persimmon Cookies😊 Nana’s Recipe: Healthified

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Every year my nana makes me delicious persimmon cookies during the holiday season, but now that I’meating  gluten and dairy-free, I can no longer partake in these tasty treats. So I took the recipe and made some healthy substitutes while still keeping the same yummy taste!👌❤️🍪
Ingredients:
1/2-2/3 cup agave nectar
1/2 cup unsweetened applesauce
1 egg (or egg replacement like flax seed if vegan)
Pulp of 2 persimmons (about 1 cup)
1 tsp baking soda
2 cups gluten-free flour
1-2 tsp cloves
1-2 tsp cinnamon
1-2 tsp nutmeg
1 tsp pumpkin spice
1 tsp salt
1 cup raisins
1 cup chopped walnuts

Directions:
🔸Mix together agave, applesauce, and egg then add in persimmon pulp. Combine all dry ingredients with this mixture. Fold in raisins and chopped walnuts. Transfer onto baking sheet (I put 1 tsp of dough onto the sheet for each cookie). Bake at 350 degrees Fahrenheit for 12 minutes.🍴❤️

A Not-So-Tricky Halloween Treat

Happy (almost) Halloween! T-1 day until this much-awaited holiday!

I don’t know about you, but as a kid I loved gorging myself every year on all the sugary Halloween candies I collected from trick-or-treating. Although I still treat myself to the occasional few pieces of candy corn (It’s all about moderation, and candy corn technically is a vegetable…right? I’m just kidding!), I also appreciate healthier alternatives to curb my sweet cravings without all the processed chemicals and sugar.

*Cue my Pumpkin Spice Chocolate Coffee Beans*

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Important note: I promise they taste way better than they photograph! Now you too can make these easy, sweet treats for yourself. Not only will these satisfy your chocolate cravings, but also they will give you an added caffeine boost! Who doesn’t love that?

Here’s what you’ll need….

Ingredients: 

  • 1 and 1/2 cups dark chocolate (use chips or break a bar into pieces for quicker melting)
  • 1 cup whole, roasted coffee beans (I snagged mine from Starbucks)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  1. Melt the dark chocolate in a double boiler over low-medium heat (if you use too high of a heat setting, the chocolate will burn before melting).
  2. Remove the dark chocolate from above the heat.
  3. Stir in the cinnamon and pumpkin pie spice.
  4. Stir in the coffee beans, and thoroughly mix all the ingredients together.
  5. Place the chocolate-covered beans onto a baking sheet covered with parchment paper.
  6. Spread out the beans individually, or like me, group them in clusters for “chocolate coffee bark.”
  7. Let the beans dry entirely, and when finished, enjoy!

Fun Foodie Fact: Consuming dark chocolate  (70% or more cacao) lowers blood pressure and increases endorphins in the brain. A recent study also concluded that eating just 1 ounce of dark chocolate a day could reduce stress damage to the metabolism as well as decrease cortisol levels, according to Jolene Hart, CHC, AADP, author of Eat Pretty

Chocolate not only tastes good, but it also boosts your health! 3 cheers for chocolate!

The Indie Girl Baking Collaboration

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Last week I collaborated with my dear friend Olivia of The Indie Girl!  We spent the day cooking delicious healthy food!  Each of us wore our favorite 50’s-inspired sundresses!  Olivia is so inspiring, and I love her passion for nutrition, the environment, and health.  Like me, she follows an organic and gluten, dairy, and refined sugar-free diet!  We had a blast discussing healthy food and restaurants, fashion, and just life in general!

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For lunch, we assembled gluten-free sandwiches using rice almond bread, thinly sliced chicken and turkey, avocado, tomato, mustard, goat cheese, and cucumber! We also split a PB&J sandwich using the same bread as well as organic peanut butter and blackberry jelly (all added sugar-free!).  It was too hot to eat our picnic outside, so we decided to set a pretty table in my dining room instead!  We ate all of this along with organic strawberries and organic cotton candy grapes!  SO delicious!

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For dessert, we made s’mores as well as lemon strawberry cupcakes using the recipe from Goodies Against the Grain!  To make the s’mores, we used homemade gluten-free graham crackers from the recipe by A Whisk and Two Wands, 82% dark chocolate, and vegan/gluten-free/gelatin-free marshmallows! Instead of creating a campfire, we roasted the marshmallows over my kitchen stove!  For the cupcakes, we substituted coconut cream for heavy cream  and decided to dip the cupcakes in the strawberry coconut cream as a glaze for the cupcakes instead of frosting them!

I am truly thankful to spend the day with such a compassionate, amazing friend who I know will do incredible things!  Be sure to check out Olivia’s blog and her post of our collaboration here!

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My Project Need Interview & Banana Bread Recipe

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I am thrilled to announce that this week I was interviewed by Jordan from the RecipEats blog for Project Need, a campaign group dedicated to creating awareness for teenage nutrition, which is something I am also very passionate about.  I love what Project Need stands for–Encouraging teens to live healthy lifestyles starting with making simple changes in everyday life.  My interview discusses my Lyme disease journey and passion for health. Check it out here!  I also shared my recipe for healthified gluten, dairy, and soy-free banana bread in the interview, which is something you won’t want to miss! 🙂

Pi(e) Day Banana Coconut Pie

Happy Pi(e) Day, everyone!  Today is 3/14/15, which resembles the neverending number pi (3.1415….).  So what better recipe to celebrate with than this No-Bake Banana Coconut Pie?

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Crust:

  • 3/4 cup gluten-free oats
  • 3/4 unsweetened coconut shreds
  • 3/4 cup dates
  • 2 tablespoons coconut oil (melted)

Add the ingredients in a food processor and blend until well combined.  Press it into the bottom of a pie dish.

Filling:

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup (or honey, but not for strict vegans)
  • 2 frozen bananas
  • 1/3 shredded unsweetened coconut

Blend all the pie filling ingredients then pour over the crust.  Freeze before enjoying.  I froze mine overnight, but it might work with less time too!

Fun Foodie Fact: Coconut Oil strengthens the immune system due to its antiviral, antifungal, and antibacterial properties!

Cookie Dough Dip

Do you ever make cookies, but all you want to eat is the cookie dough?

If your answer is yes, then you’re not alone.

I had heard of cookie dough dips before, so I decided to adapt a recipe for chickpea cookies that I posted on my Instagram a few months back!  Now you don’t even need to bother with making cookies in order to eat cookie dough 🙂  And did I mention it’s gluten and soy-free and vegan?

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Here’s what you’ll need:

  • 1/8 cup gluten-free oats
  • 1 and 1/2 cups chickpeas (one 15 oz. can, thoroughly rinsed and drained)
  • 1 teaspoon cinnamon
  • 3 tablespoons organic maple syrup or agave nectar
  • 1 tablespoon almond butter (You can substitute any nut or seed butter, but for those with allergies, coconut oil would probably also work although I have not tried it.)
  • 2 tablespoons almond milk (or any type milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup dairy-free chocolate chips (I use Enjoy Life brand)
  • Salt

After draining and rinsing the can of chickpeas, combine all ingredients except chocolate chips in a food processor.  Once everything has blended into a uniform mixture, fold in the chocolate chips.  Eat right away or refrigerate until the cookie dough is cool (my personal preference).  Dip in gluten-free pretzels or anything you want.  I usually just eat it with a spoon–haha!

World’s Best Microwave Double Chocolate Souffle Cookie

This recipe is….WOW.  Honestly I have no words for how chocolatey, moist, rich, and delicious this double chocolate soufflé cookie is!  I crafted this recipe today, and after failing the first time, I finally perfected it the second try!  It can be prepared quickly, but once it comes out the microwave, it is eaten even quicker!  My family and I loved it so much we couldn’t wait to dig in before taking the picture!

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Here’s what you’ll need:

  • 3 Tablespoons all-purpose gluten-free flour
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons Chocolate Chips (I use Enjoy Life brand because they are dairy, soy, and gluten-free! They’re also nut-free, making it the perfect brand for people with allergies!)
  • 2 Tablespoon egg whites (approximately 1 egg)
  • pinch of salt
  • 1 Tablespoon unsweetened apple sauce
  • 1/2 Tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons cocoa powder
  1. Melt coconut oil in microwave.
  2. Mix all ingredients together except chocolate chips and stir until throughly combined.
  3. Fold in the chocolate chips and pour into a microwave-safe mug or ramekin.
  4. Microwave for 40 seconds.
  5. Prepare for heaven-in-mouth 🙂 Enjoy!

Healthified Pumpkin Pie

Happy early Thanksgiving!!

Since I cannot eat the typical Thanksgiving foods, I love to make my own versions of traditional dishes!  And what is a more traditional Thanksgiving dessert than pumpkin pie?  This is a gluten, dairy, soy, and refined sugar-free pumpkin pie!  It’s also raw and vegan.  The ramekin in the picture on the left holds just the crust while the one on the right has a full pie to show you the two steps!

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First, the pie crust: You’ll need……

  • 2 Tablespoon unsweetened coconut shreds (They help thicken the crust, but the coconut flavor can’t be tasted in the pie)
  • 1/4 cup almonds
  • 1/4 cup pecans (Any type of nut works, but if you have a nut allergy, oats or more coconut shreds work too!)
  • 10 large Medjool dates, pitted
  • pinch of salt
  • 2 teaspoons water
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Add all the ingredients in a food processor and mix until everything is thoroughly blended together.  Add more water if necessary in order to get a soft consistency, but make sure it is not liquid-y.  Press the crust into the bottom of a ceramic dash.  (I used individual dishes to make mini pies!  You could also use muffin tins if you want the pies to be even smaller )

Next, the filling…

  • 6 Tablespoons (a little more than 1/3 cup) pumpkin puree
  • 2 teaspoons almond milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 small frozen banana, sliced
  • 2 Tablespoons coconut sugar

Place all the ingredients in the food processor and once they are completely combined, pour over the pie crust.  Freeze the pie so that it can fully set before serving!

Fun Foodie Fact: Pumpkin is full of Vitamin A, which boosts immunity and helps keep vision sharp!

Happy Halloween & We All Scream for “Ice Cream!”

Happy Halloween everybody!  This pumpkin “ice cream” contains no dairy or cream, so don’t let the name fool you 😉 Did I mention it contains no gluten, soy, or added sugar either?! It’s super simple and can be whipped up in no time.

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What you’ll need…

  • 1 frozen, sliced banana
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 2 pitted medjool dates
  • almond (or any type) milk to blend

Combine and blend the first four ingredients in a food processor and add a small bit of almond milk as needed, just to make sure the ice cream is creamy and smooth. I topped mine with organic raisins and the candied pecans from my last post!  Eat it right away or freeze it to save for later.

There you have it!  This “ice cream” only takes a couple minutes to make, yet is such a fun snack or ice cream substitute ❤ I made this for my family and they couldn’t believe it wasn’t real ice cream!

Fun Foodie Fact: Pumpkin contains carotenoids, which are amazing for fighting free radicals in the body!  Because of this, pumpkin is a fantastic food to eat for healthy skin.

Blueberry Vanilla Chia Pudding

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Blueberry Vanilla Chia Pudding

Pour 1/4 cup chia seeds into 1 1/2 cups vanilla almond milk. Add a splash of vanilla extract & a few shakes of cinnamon for extra flavor! Let it sit in the fridge for 4-5 hours, stirring halfway to the time. Once it has thickened after the 4-5 hours, garnish with fresh blueberries (or any fruit you desire)!

Fun Foodie Fact: Chia seeds are packed with iron, which helps construct red blood cells and oxygenate the body.