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.
The season of soup is officially upon us and this one is my very favorite chicken noodle. The flavors are simple and remind me of childhood - warming you from the belly up. Unfortunately, with the change in the weather usually comes flu season (if you're anything like me) so this is a great one to make now (in less than 30 min might I remind you!) and throw into your freezer for when you or your kiddos are feeling under the weather.
I love to serve mine with some really yummy toasted whole wheat bread on the side. If this doesn't scream fall, I don't know what does!
2 tablespoons extra virgin olive oil
1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots - I used rainbow carrots in the above)
1 cup celery, sliced thin (about 2 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
2 garlic cloves, minced
64 ounces (8 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 ounces wide egg noodles
2 cups shredded cooked chicken
3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice, optional
salt, to taste
1. To a large Dutch oven, add EVOO and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. (At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.)
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Looking for a new protein to throw into your meal prep routine? Well let me tell you, this one here takes the cake! (get it, salmon cake?)
As I've mentioned probably one hundred thousand times on my Instagram page, meal prepping is the key to success for those looking to stay on track with their diet. When life gets crazy and free time becomes scarce our clean eating is usually the first thing to be sacrificed. And I get it...I am totally guilty of this! That's why I started meal prepping - preparing protein, fruits and vegetables (usually not full meals) on Sunday evenings to be enjoyed in various ways throughout the week. It. saves. me.
This week, I added in salmon cakes to the mix. Traditionally I oven bake my salmon and call it a day but decided to take it a step further to switch up the routine and meals a bit. These salmon cakes are soooo easy to throw together, store super well and are really great in a variety of dishes - think salads, sandwiches, crumbled in tacos, etc.
Recipe on how to make below!
2 salmon fillets
Extra virgin olive oil
1/4 cup whole wheat bread crumbs*
Additional seasoning of your choice
*you can sub for seasoned bread crumbs to switch up flavor, just watch for ingredients!
1. Place salmon in baking dish and drizzle with EVOO, then sprinkle with salt and pepper
2. Bake salmon at 400 degrees for about 30-35 minutes (you want the salmon to be slightly undercooked since you'll continue to cook after cakes are formed)
3. Once done, pull salmon out of the oven and place in medium size mixing bowl then shred with a fork
4. Add bread crumbs, egg and seasoning and mix thoroughly and then form patties about 1/2 inch thick and about 2 inches across (two fillets should make about eight patties depending on size of fillets)
5. Warm about 1TB of EVOO in a large frying pan and then place patties in the pan, cooking for about 1 1/2 - 2 minutes on each side or until each side is slightly browned
It's officially fall which means crockpot recipes will be on repeat for the next few months. And my first to share is my all time favorite - white bean chicken chili. The recipe is really simple and straightforward, there are only a few steps for prep, and the recipe makes a large batch perfect for storing in the fridge for leftovers or even freezing.
Chilis are really a fall staple in our home because of the vibrant flavor and satisfying taste. When the soup broth starts to run low in my leftovers (kinda like the photo above), I love to throw the veggies + protein into other dishes. I'll be showing more of this on my Instagram later this week, but it's amazing for a variety of leftovers including salads, enchiladas, omelettes, burritos, nachos, + more. Stay tuned!
As for now, throw this into your slow cooker, throw on some football, and C H I L L.
Happy fall y'all! xx
2 chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
1 small onion, chopped
4 garlic cloves, minced
1/2 tsp ground oregano
1/2 tsp ground coriander
Dash of cayenne pepper
2 (4.5) oz cans diced green chiles
15 oz can white corn, drained and rinsed
2 15.5 oz cans white beans (I used Cannellini and Small White beans)
14.5 oz can organic chicken broth
3 tablespoons oil of your choice
3 tablespoons whole wheat flour
1 cup unsweetened almond milk
1 cube chicken bouillon
1/2 tsp white pepper
1 teaspoon salt
1/2 cup non-dairy unsweetened yogurt
Optional for serving-
1. Season the chicken breasts with salt and pepper and place them at the bottom of the crock pot. Add in the chili powder, cumin, onion, garlic, oregano, coriander, cayenne pepper, green chiles, white corn, white beans, and chicken broth. Stir to combine, cover, and heat on “low’ for 6-8 hours (or "high" for 3-4 hours if you're in a bind) or until chicken shreds easily with a fork.
4. An hour before serving, put oil in a small saucepan over medium-high heat. Once warmed, whisk in the flour. Whisk constantly, until the flour and oil brown lightly and thicken. Then, slowly whisk in the almond milk. Add in the chicken bouillon, and continue to whisk as the sauce cooks and thickens and the bouillon cube breaks down, about 5 minutes.
5. Remove the saucepan from heat and mix in the white pepper and salt. Pour into the chicken chili.
6. Add the non-dairy yogurt to the chicken chili and stir well to combine. If the chicken hasn’t shredded as you stirred, remove the chicken from the chili and shred with forks before returning to the chili. Cook for an additional hour.
7. Serve with lime, avocado, cilantro, and (of course) tortilla chips!
Salsa is an absolute staple in our household. It gets used daily on eggs, over protein, as salad dressing...you catch my drift. If you can believe it, homemaking salsa is actually quite simple and tastes even better than store bought brands.
Texans are pretty particular about their salsa but this green salsa recipe I got from a dear friend passes allllll the tests. Its full of robust and bold flavor, has just the right amount of kick and pairs perfectly with just about any dish. Even better, it can be whipped up in a jiffy meaning lots more time for dippin' those chips.
8-10 grilled tomatillos (blackened)
2 grilled jalapeños (leave seeds in for more heat, take out for less)
2-4 oz. cans green chiles
Juice of 2 limes
¾ cup cilantro
½ white onion
2 cloves garlic
salt + pepper to taste
Blend all together in blender and that's it! Refrigerate in airtight container – good for 2 weeks.
This is the stuff that dreams are made of, my friends. This chocolate chip cookie dough is vegan, dairy-free and completely safe to eat raw...and by the spoonful, if that's what you're into. :)
Finding healthy alternatives to childhood (and let's be honest, adult too) favorites is one of my absolute favorite things to do. #challengeaccepted This cookie dough has zero added sugars and is actually power packed with collagen and plant-protein making it the perfect alternative to traditional desserts. Whip this up to satisfy your sweets craving or even to use as a brownie or ice cream topper.
Prep time is under 10-minutes and they're ready to eat immediately. ENJOY! xx
1 can chickpeas, rinsed
3 scoops Further Food collagen peptides
1/4 - 1/3 c pure maple syrup
1/2 cup all natural peanut butter
1 tsp vanilla
2 T unsweetened almond milk
dash of sea salt
2 T mini vegan chocolate chips
1. Process chickpeas in food processor until smooth
2. Add in all all other ingredients except chocolate chips and process until smooth and thick (should start to form a ball and roll around in processor)
3. Add chocolate chips and pulse on low a few times
4. Enjoy immediately! (or store in the fridge!)
Taco Tuesday rolls around and it still feels like Monday and you haven't made it to the grocery store yet...so what's for dinner? These veggie tacos are it! Its likely that you'll already have you what you need in the fridge (#winning), they're easy to make and are full of flavor.
It's not uncommon for me to skip meat for lunch or dinner and mushrooms have become my favorite substitute. They're a great source of protein, Vitamin C and iron, really take on the flavor of the oils and seasonings you're cooking with, and have a meat-like texture to them - making them a great option to include in almost any dish. I opted for kale, bell peppers and black beans in my taco as well but you can really get creative and throw your favorite vegetables (or even fruits) into the mix.
Take on this recipe for Taco Tuesday and tag @wingspanwellness in your photos!
1/2 can black beans, rinsed and dried
1 1/2 cups mushrooms (pick your fav!)
1 cup kale, rinsed and dried
1 bell pepper (any color will do), rinsed and thinly sliced
Non-dairy unsweetened yogurt
Organic peppercorn ranch seasoning
1 large avocado
Homemade taco seasoning
1. Place mushrooms, kale and bell peppers in a mixing bowl with about 1 TB of avocado oil and taco seasoning to taste and mix well
2. To prepare dairy-free avocado cream sauce, place avocado, 1/2 cup of non-dairy yogurt and 1 TB ranch seasoning into a blender and blend on low until combined well (avocado should no longer be chunky/meaty), once done place in a small serving bowl and put in the fridge until ready to serve
3. To prepare black beans, heat on low on the stove while veggies and tortillas are cooking, stirring intermittently
4. Place seasoned vegetable mix in a large stir fry pan and continue to stir on low/medium heat until kale takes on a dark color, peppers have softened and mushrooms have darkened in color (this took about 10 min for me in a cast iron pan)
5. While the vegetables are cooking, warm corn tortillas on a frying pan flipping until slightly browned on each side
6. Layer corn tortillas with black beans, veggie mix and then drizzle with avocado cream sauce and serve while hot