Ok, so the title says that these are Peanut Butter Chocolate Chip Cookie Bars but what the title doesn’t tell you is the main ingredient is CHICKPEAS! And that they’re SOOOOOO GOOD!
- 1 can chickpeas, rinsed & drained
- ½ cup peanut butter, can substitue 1/2 c peanut butter made from PB2
- ¾ cup maple syrup
- 2 tsp vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cups dark chocolate chips, reserve 1/2 for the top
- pinch sea salt
Preheat the oven to 350 degrees. Either spray your loaf pan really well with a non stick spray or line it with parchment paper
In my blender, add the chickpeas, maple syrup, peanut butter, vanilla, baking powder, baking soda and salt. Blend until the mixture is smooth. I put the batter in the pan and added 1/2 of the chocolate chips and stirred those in real well.
I sprinkled the remaining chocolate chips on the top. Bake 1 hour or until a tooth pick comes out clean and the edges are brown and crisp. Let them cool completely before cutting into squares.
I took this to a meeting with several of my lady friends. If I hadn’t told them that this was made with chickpeas, they would have never known that this was healthy dessert.
This stuff is sinful – as in hold the chips – just give me a spoon!!! I’ve had it with chips, but love it by itself and even on a salad! And the coolest part – it’s really easy to make.
- 1 avocado diced
- 2 Roma tomatoes seeded and diced
- 1 clove of garlic minced
- 1/4 of a red onion diced
- 4 oz of feta cheese crumbles
- 1 tablespoon of Parsley flakes
- 1 tablespoon of Oregano
- 2 tablespoons of Red Wine Vinegar
- 2 tablespoons of Olive Oil
This is so easy….it’s literally, slice, dice, chop, mix and ENJOY!
These are a great sure of fiber and energy morning, noon or night….plus they’ll keep you fuller longer! I put them in the fridge both at home and work for mid afternoon snacks and needless to say they don’t last long. You can top these with Blueberries, Raspberries, Strawberries, Walnuts….even Dark Chocolate Chips.
- 2 eggs
- 1/4 cup olive oil
- 1 cup packed brown sugar
- 1/2 cup applesauce
- 1 1/2 cup almond milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons of baking powder
- 3 cups of old fashioned oats
- 1 cup of your choice: Blueberries, Raspberries, Strawberries, Walnuts, etc
Preheat the oven 350°. Line the muffin pan with muffin liners. This is important, or else they’ll stick, crumble and make a mess.
Mix the eggs, oil and brown sugar until smooth. Add in applesauce, milk, vanilla, salt and cinnamon. Whisk until smooth. Stir in the baking powder and oats.
Pour the oatmeal mixture in the muffin cups until the cups are about 1/2 full.
Spoon in the berries and be sure to press them down into the mixture. Bake 30 mins on 350°.
Let them cool for 5 minutes before eating or putting them into container. These can be stored in the fridge or frozen.
Below is the nutritional value of the muffins with blue berries as I made them.
Attention Chocolate Lovers! Here’s a recipe to try for a rich, smooth, creamy chocolate mousse…..
I’ve gotta confess right from the start…….I tried to slip this in on my boys but it didn’t quite work as planned because I didn’t get the avocados blended as well as I had hoped. (I was in a hurry trying to hide the evidence!) If they had any clue that I turned avocados into chocolate mousse, they would have never tried it. I loved it! My boys not so much, but they’re not chocolate lovers.
- 2 large ripe avocados
- 1/2 cup chocolate chips, preferably dark chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 1- 3 tablespoons of pure maple syrup (optional)
This really can’t get any simpler….
Melt the chocolate chips in the microwave stirring every 30 seconds. Be careful not to let it burn.
In a blender or food processor, add all of the ingredients, blend until smooth and thoroughly mixed.
Refrigerate 5 minutes to 2 hours before serving. Depending on how firm you want the mousse. This yields 4 servings. To reduce the calories leave out the maple syrup and use a lower calorie almond milk than pictured.
As I say goodbye to 2016, I say goodbye to a lot of things….Goodbye carbonated drinks! Goodbye processed foods! Goodbye 50 lbs! Goodbye old me! In saying goodbye to those processed, fried foods and “junk” I also said goodbye to high blood pressure, heartburn and acid re-flux. I made some pretty big lifestyle changes in 2016 and I plan to make some bigger changes in 2017! Let’s keep this ball rolling…..
In January of 2016 my dietary goals were:
- Eliminate processed foods
- Eliminate carbonated drinks
- Use more real ingredients and preserve more homegrown foods
- Throw away those blood pressure pills!
- Lose 60 lbs
I achieved a lot of those goals….
- Processed foods are no longer a staple in my pantry. Instead of opening a box of macaroni and cheese, or a tin can of peas, potatoes or corn, I go to the basement and bring up a glass jar of home grown peas, potatoes or corn. Macaroni and cheese was once a weekly side dish and I’m proud to say that my boys haven’t had it but twice in 2016 (that I know about).
- I can count the number of carbonated drinks I’ve consumed this year and still have fingers left over! I once was a 2 or 3 a day Coke Zero offender, but now my taste buds have changed so much I can hardly stand the taste of one….
- We canned over 800 jars of food this year, that in itself speaks volumes. My boys put 5 deer in our freezer between Thanksgiving and Christmas so there will be lots of venison on our 2017 menu!
- My blood pressure pill(s) have been long gone thanks to the 50 lbs that I lost and my dietary changes.
- I didn’t quite reach my 60 lb goal and I have bounced a little through the holidays but that’s okay; I’m human and I know how to fix it! Life happened, I got busy on the Labor of Love project and my Sunday Funday Prepday became a day that I spent doing other things rather than planning. When I went shopping for jeans this past Black Friday, I was shocked when I tried on jeans. I walked into the dressing room with 3 pairs and I walked out with the smallest pair – a pair of jeans literally 1/2 of the size of what I wore last year!
2017 Health GOALS, not Resolutions (who keeps resolutions?!). Set a GOAL and strive to achieve it!
- Drink more water
- Pack our lunches 5 out of 6 days
- Eat supper at home 5 out of 6 days
- Throw away less food!
- Reduce caffeine intake, I LOVE COFFEE! (Doesn’t mean I have to love the caffeine.)
- Take more walks
- Lose those last 10-15 lbs!
Drink more water, it’s not like I’m drinking anything else (except coffee), I just dont drink enough. I say pack “our” lunches and 5 out of 6 days because I am a Homeschool Mom that works with my husband 6 days a week and we homeschool our boys at our business. So the 4 of us are together 6 days a week, 9 straight hours! Our goal is to reduce our eating out to one lunch and one dinner out each week. This is somewhat a multipurpose goal, eat better and save money at the same time. Maybe this will help with our “throwing away food”! With all good intentions, I like to shop fresh; the problem is, the fresher, organic foods have to be eaten faster than the preserved foods. I have got to find that happy medium, I hate throwing away any food. If you know me, you know I LOVE COFFEE as in morning, noon and night. Those pots after 12pm need to become Half caf, then Decaf. I’m killing my adrenaline gland! More walks ~ I need to learn to walk away and walk down the street at least once a day. With a business right on Main Street – I have no excuse! If I focus on these goals, the weight will take care of itself. I strive to keep the 2016 goals rolling, they were truly lifestyle changes that were life changing! I plan to add the 2017 to the list and keep on kicking.
Watch out 2017 – here I come!
If you like cranberries, this is for you! The tart cranberries added to the sweet fruit and spices leave you wanting more! It took me back several years and reminded me of the rhubarb pies my grandmother used to make – minus all the sugar that she put in them!! After the first taste, my boys immediately thought it needed more sugar, not me!
- 2 cups sliced apples
- 2 cups sliced pears
- 1 bag or 1 1/2 cup fresh cranberries
- 1 can of chunk pineapple (save the juice)
- Juice from 1 lemon
- 1 Tablespoon Honey or Agave
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/3 cup Coconut Sugar (or regular sugar)
- 1/2 stick melted butter
- 1/3 cup Walnuts (if desired)
Preheat the over to 300°.
Slice the apples and pears. Mix the apples, pears, pineapple and cranberries in a large bowl. Squeeze the juice of the lemon over the fruit.
In a separate bowl, mix the melted butter, honey, sugar, spices and half of the saved pineapple juice. Pour half of that mixture over the fruit and mix. Pour the balance of the mixture over the top.
Bake 1 hr on 300°. I love the way this makes my kitchen smell…. like apple cider.
This can be eaten for breakfast, brunch, as a side dish or dessert. Enjoy!
When I think of sweet potatoes, I think of cinnamon, sugar….butter…. I never thought of garlic or Parmesan cheese mixed with sweet potatoes. Once I sampled this recipe, my initial thought was I should have made a double batch! I have one son that hates sweet potatoes and this recipe won him over (if you know my Clint, that speaks volumes)! The boys can be picky eaters.
Preheat the oven to 400°.
- 2 Sweet Potatoes
- 1 Garlic Clove, minced
- 2 T Butter, melted
- 1 T Olive Oil
- 1/2 t Mrs Dash
- 1/2 t Garlic Salt
- 4 T Parmesan Cheese + some to garnish
Peel and dice the potatoes.
Mix the butter, olive oil, minced garlic, Mrs. Dash, garlic salt and parmesan cheese in a Ziploc bag. Add the diced potatoes and shake!
Spray a pan very well, layer the potatoes in a single layer and top with parsley flakes and parmesan cheese. Bake for 20 minutes, until tender.
There’s no way to describe the way these flavors compliment each other.