Double Chocolate Chickpea Cookies

Double Chocolate Chickpea Cookies

This recipe is easy AND healthy! They contain no flour, no oil and no processed sugar! The consistency is reminiscent of cookie dough, and the cookies can be adapted to either make these double chocolate cookies, or a classic chocolate chip look in 1 simple step! One thing to note, I am a honey vegan, so if you want these to be completely free of animal products, just replace the honey with raw agave (I recommend using less because agave is sweeter than honey). Now, scurry on to that kitchen and get ready to drool!

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Ingredients:

  • 1 1/4 cup chickpeas (rinsed and drained)
  • 1/2 + 2 tbsp (2 tbsp= 1/8 cup) peanut butter (I prefer natural, raw pb, or you can make your own! Also, this recipe would taste great with homemade almond butter or my chocolate hazelnut peanut butter)
  • 1/4 cup honey
  • 1/2 cup vegan chocolate chips (I like enj0y life)
  • 2 tsp vanilla extract (yes, 2!)
  • 1 tsp baking powder
  • a pinch of salt (ONLY IF YOUR PB IS UNSALTED)

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Instructions:

Preheat the oven to 350 F & rinse/drain your chickpeas

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Grind up the chickpeas in the food processor

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Add all of the other ingredients (EXCEPT THE CHOCOLATE CHIPS) and process

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Now, you have a choice to make! If you want plain chocolate chip cookies, add the chocolate chips and STIR MANUALLY. If you want fudgy cookies, add half the chocolate chips and take the dough for a spin in the food processor until you have a chocolate dough.

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Then, stir in the rest manually. Feel free to add more chocolate chips, because if you’re me, you snacked on a few already. Now, with wet hands, roll the dough into little balls and place on a baking sheet with parchment paper. These cookies don’t spread much, so make them the size you want and flatten the tops with your finger.

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You should end up with about 20-24 cookies depending on how big you want them. Bake for 10 minutes, and try not to eat the whole pan!

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Nutritional Facts:

*Nutrition based on using honey and recipe yielding 20 cookies*

Calories: 107

Carbs: 12g

Protein: 3g

Fat: 6g

This recipe contains almost 2g of fiber per cookie, and if you’re using honey, you will enjoy its anti-viral and anti-inflammatory benefits!

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Sprouted Mung Bean Salad

Sprouted Mung Bean Salad

This cold bean & grain salad is packed full of protein, healthy fats and has a tangy dressing. It’s filling, nutritious, dairy free, gluten free & everything but the quinoa is raw. I had purchased some dehydrated sprouted mung beans in the bulk section of Whole Foods a while back, with good intentions to use them immediately. Well, it took 2 weeks to pull together the courage to give it a go, and I have no idea what I was so scared of! A little bean? Turns out, they couldn’t be easier to prepare!

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Ingredients:

  • 1/2 cup dehydrated sprouted mung beans
  • 1/2 cup red quinoa (already cooked)
  • 1 tomato
  • 1/2 avocado
  • 2 tbsp tahini
  • The juice of 1/2 a lemon
  • Black pepper

Instructions:

I made a large batch of mung beans so that I would have more leftover to use for other recipes. 1 cup of dehydrated beans fluffed up a lot, so 1 cup dried yielded about 2 cups.

  1. To rehydrate the mung beans, use a ratio of 2:1 hot water to beans and let sit for an hour. Then rinse and chill prior to making the salad.
  2. The second step is a piece of cake. Combine all of the ingredients, toss & enjoy!

 

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Nutritional Facts:

Calories: 390

Carbs: 41g

Protein: 12g

Fat: 22g

This meal is high in Vitamin C, Iron, Potassium and contains almost 10g of fiber!

Fig & Date Spice Protein Shake

Fig & Date Spice Protein Shake

Let’s start this blog off with a protein shake you wouldn’t expect! This shake is delectably sweet, and just intricate enough so that you won’t even believe you’re having a plain old boring protein shake…which is something I always try to avoid.

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Ingredients:

  • 8 oz unsweetened flaxmilk (I suggest starting with less and adding more as needed)
  • 4-5 ice cubes (you can adjust this to your liking to aquire a desired consistency)
  • 1 scoop vegan protein powder (as you can see, I use Vega Sport Perfomance protein powder in Vanilla. I use it for just about everything, it makes for a GREAT post-workout recovery meal)
  • 4 black figs
  • 2 medium-large medjool dates
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/4 teaspoon vanilla extract (feel free to eyeball the cinnamon and vanilla extract—I usually don’t bother with the measurements) 

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I topped mine with garnishes of cinnamon, goji berries and, of course, a fig! The figs and dates in this shake add the perfect amount of sweetness, no need to add any more! Add as much cinnamon as you like, it helps regulate blood sugar and aids in a speedy metabolism.

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Both FIGS & DATES are a high source of potassium (which makes them perfect for post-workout) & fiber!

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Nutritional Facts:

My shakes traditionally fit between 12 & 16oz for a meal. The more ice that is added, the more shake you get!

Calories: 365

Carbs: 49g

Protein: 30g

Fat: 7g

(This shake has 8g of fiber, is high in calcium, omega-3’s and potassium!!! The high water content in figs makes this a very hydrating post-workout meal, and adding just 1/2 oz of goji berries will give you 2g of  extra protein!!)

**I use the MyFitnessPal app for all of my nutritional calculating**