I'm not exaggerating when I say I've found the perfect chocolate chip cookie recipe. Like my favorite to date ever.
These chocolate chip cashew butter cookies are light, have a crunchy crispy outside and an ooey-gooey center and will just make. you. melt. Added benefit? They're made with all-natural coconut sugar and are gluten and dairy free. Coconut sugar has shown to promote gut health and keep glucose levels in check, making it a better choice than table sugar for your sweet treats.
The dough takes less than three-minutes to throw together and all-together your cookies will be done in less than twenty. More time for eating!
1 cup all natural cashew butter
1/2 cup coconut sugar
1 large egg
1 tablespoon vanilla extract
1 tablespoon baking soda
1/4 tablespoon salt
3 scoops Vital Proteins collagen peptides
3/4 cup dark chocolate chips (can sub vegan)
1. Preheat oven to 350 and line a baking sheet with parchment paper then set aside.
2. In a large mixing bowl, combine sugar, egg, cashew butter, vanilla, baking soda, salt and collagen until smooth. Stir in chocolate chips.
3. Scoop cookie dough (will be sticky) in 1-inch balls onto cookie sheet about 2 inches apart. Bake for 10-11 minutes.
4. Let cookies cool on baking sheet for around 10 minutes, then store in an air tight container or enjoy right away.
Falling in love with red was NOT easy for me to do, but I finally found a recipe that hit home with the taste buds and with the tummy. I've never loved Italian food or the taste of tomato based dishes but this easy sauce has totally changed my mind.
This turkey and tomato roasted red sauce takes under an hour to make and is perfect for over noodles (pictured above with Banza chickpea noodles), on a pizza, or in a lasagna. Can you say leftovers?
Bon appetit! xx C
1 1/2 lbs ground turkey
3 teaspoons minced garlic
2 cans tomato puree (29 oz. each)
2 cans diced tomatoes with juice (14.5 oz. each)
2 teaspoons salt
2 teaspoons leamon juice
2 teaspoons EVOO
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme
1 teaspoon crushed red pepper
1. In large saucepan, brown the ground turkey with the garlic and then drain.
2. Add in the rest of the ingredients and bring to a low boil, stirring occasionally.
3. Once the sauce is heated through at the low boil, reduce the burner temp to low and simmer uncovered for 45 minutes (I recommend using a screen cover).
4. Serve immediately or allow sauce to cool and then store in fridge/freeze.