This quick and easy nut butter cookie recipe has quickly become one of my favorites. They are amazing and made with clean and simple ingredients. Also, feel free to swap out with other nut butters!
End of story - they're the best and you should make them asap! xx
pitted mejdool dates
1. Preheat oven to 325 degrees and line a baking tray with parchment paper
2. In a food processor, add almond butter, oats and dates and pulse a few times
3. Add in almond milk, baking powder and vanilla and pulse until a dough is formed (my rolled into a big ball of dough)
4. Add about 2 tablespoons of dough per cookie and line across the tray
5. Press down a little gently, sprinkle with Truvia and bake for 10 minutes
6. Once out of oven, use a fork to press down a bit more
7. Let cookies cool for a few minutes, then enjoy!
*Will stay good in tupperware for 2-3 days at room temp or you can freezer for 2 months!
Recipe credit: RachlMansfield.com
1. Who loves chips + salsa?
2. Who loves anything triple berry?
If the answer to either of these is yes...this is the dessert for you!
The Texan in me can't get enough of these cinna-sugar chips with triple berry fruit salsa. This dish can be whipped together in under 10 minutes makes the perfect after dinner treat for spring + summer. Better yet? There's no added sugar! AND its husband approved. :D
Happy dipping! xx
1 whole wheat lavash
1/3 c. rasberries
1/3 c. blackberries
1/3 c. strawberries
1/4 c. Truvia
Sprinkle of cinnamon
1. Rinse all berries + let dry
2. Spread butter on lavash + then sprinkle with Truvia and cinnamon
3. Put in oven on broil until edges are golden brown (about 2 min in my oven)
4. While lavash is broiling, put all berries + a dash of Truvia in a food processor and blend until berries are broken down into small pieces (choose your desired texture here!)
5. Once out of oven and cooled, break lavash into chip-size pieces + use for dipping'
*if you want a thicker dip, add a berry yogurt to your salsa!
There's nothing better than a warm bowl (or mug :D) of chili on a cold fall/winter day. Although I'm definitely not a vegetarian, I still don't eat a ton of meat and often times prefer dishes without it. This chipotle sweet potato and lentil chili is spicy sweet perfection and serves as a great dairy and meat free option, for those who need or want it.
This chili is a one pot recipe and takes less than two hours start to finish. I opt for avocado and cilantro on top of mine, but you can go with cheese, sour cream, onions, etc. to make it as heavy or light as you choose. It's also great with a homemade cornbread.
1 medium-size yellow onion, diced (approx. 2 cups)
2 tablespoons extra virgin olive oil
1 large green bell pepper, cored and diced
1 large jalapeno, cored and diced
3 garlic cloves, minced
3 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon salt
1-2 chipotle chilies in adobo sauce, diced + 2 tablespoons adobo sauce from the can*
1 (14.5 ounce) can diced fire roasted tomatoes with green chilies
1 cup brown lentils, rinsed (my grocer didn't have brown, so I used green)
3 cups vegetable broth
2 medium-size sweet potatoes, diced into 1/2” cubes (approx. 2 and 1/2 cups)
Optional Toppings: cilantro, cashew sour cream, avocado, green onion, shredded cheese
1. Start by warming the olive oil in a large pot (or dutch oven) over medium heat. Add the onion and cook for 2-3 minutes.
2. Next add the diced bell pepper, jalapeno, garlic, spices and chilies with adobo sauce. Stir together and cook for another 5 minutes.
3. Add the lentils to the pot along with the can of diced tomatoes and vegetable broth. Bring to a low boil, cover with a lid and cook for 20 minutes.
4. Lastly, add the diced sweet potato to the pot and stir together. Cover and continue cook at a low boil for 30 more minutes, or until lentils and sweet potato are tender.
5. Serve warm with desired toppings and enjoy!
Recipe cred: Making Thyme for Health
I drink a smoothie for lunch almost every day. No...I'm not on a calorie restricting diet or on some crazy cleanse. Smoothies are a great way to get an abundance of nutrients in a quick and convenient way. They're also a great way get through the fruit + veggies in your fridge. If I know I won't get through all of my bananas and they're ripening quickly, I cut them in half and throw then in my freezer to use in smoothies - how easy is that?
Because they're are so many "quick fix" cleanses out there, I think that we mostly associate drinking a "shake" or smoothie for lunch as an attempt to restrict calories, replace meals and shed weight fast. If you're doing it right, smoothies can be real, filling and satisfying meals.
A few things to make sure you include:
Here's what I threw together today! xx
1 c Califia unsweetened vanilla almond milk
1 c frozen mixed berries
1/2 frozen banana
2 c spinach/kale
1 t maca powder
1 TB flax seed
2 TB PB2 powder
1 scoop @vitalproteins
Blend all in Vitamix and top with granola + local honey
What could be better than the smell of homemade bread filling your house?
I can vividly remember waking up to this smell as a young girl - my mom up early prepping the dough and making loafs and rolls for the family to enjoy. There was so much heart in everything she made.
This honey whole wheat bread is one of my favorite things to make and is the be all end all, y'all. Its the perfect combo of sweet and hearty. And the best part? It doesn't have all the added preservatives/extra ingredients you'll find at the grocery store.
5 1/2 cups warm water
1/2 cup sugar
2/3 cup oil
2/3 cup gluten
2/3 cup honey
Approximately 12 cups of whole wheat flour
1. Add water, yeast, and sugar and let sit for 5 minutes or until it bubbles. (I just do it right in the mixer.)
2. Add gluten, honey, and oil to yeast mixture and mix.
3. Start adding whole wheat flour until it pulls away from bowl. (I add the salt with the flour; I think the yeast doesn’t rise enough if you add it in the wet.)
4. Turn out onto a flour dusted breadboard and knead a few times.
5. Let rise until it doubles in size.
6. Bake at 350 for 20-30 minutes.