 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! Enjoy! xx C Ingredients- 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) Directions- 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.
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 ITS (almost) FALL Y'ALL.
And as fall demands, all things pumpkin are coming out in full force. Pumpkin breads. Pumpkin bars. PSLs. And... pumpkin spice protein breakfast cookies? YES! I have to say I am so stinking excited about this one. After testing, tasting, and perfecting, it's time to share the recipe! These PSP breakfast cookies take under 20 minutes to whip up and are great for everything from fall meal prep to football games. They're packed with 100% plant based protein, healthy fat and fall flavor. Plus vegan chocolate chips because...#balance. Enjoy this for breakfast, with lunch or dinner, or for dessert and tag @wingspanwellness when you do! xx C Ingredients- ½ cup organic canned pumpkin 2 teaspoons pumpkin pie spice 2 tablespoons stevia 1 large egg 1 tablespoon liquid coconut oil 2 tablespoons unsweetened almond milk ½ teaspoon vanilla extract ⅓ cup OLLY Vanilla Protein Powder 2 tablespoons whole wheat flour ¼ teaspoon baking powder 3 tablespoons vegan chocolate chips Instructions- 1. Preheat oven to 350 degree, spray a cookie sheet with cooking spray and set aside 2. Whisk together the egg, coconut oil, almond milk, vanilla and pumpkin in a bowl 3. In another both, mix together the protein powder, whole wheat flour, baking powder and pumpkin pie spice 4. Add dry ingredients to wet and mix well 5. Fold in the chocolate chips then use an ice cream scoop to line dough on cookie sheet 6. Bake for 10 minutes and enjoy!  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 Ingredients 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 Instructions 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!)  Drum rolllll.....I'm so excited to share a new Wingbite recipe!!!!
As you all know, I keep stock of Wingbites in my fridge at ALL times (and in my purse, and in my suitcase, and at my parent's house...). These bite-sized power packed protein balls are so so perfect for anyone on the go, for kid's snacks or lunches, to keep stashed at the office, or to use as a pre-workout snack...the list goes on. And with this recipe, you will be hooked. Just like the OGs, these Wingbites are superfood boosted with-
In addition to the above, you're getting a great balance of natural protein, carbs and fats to keep you full, focused, satisfied and energized. Remember to tag @wingspanwellness and use the hashtag #wingbites in any of your posts. And most importantly... Enjoy! xx Ingredients- 1 c. natural peanut butter 1/4 c. honey 1 c. oats 2 TB ground flaxseed 1/3 c. Lily's vegan chocolate chips 1/3 c. shredded coconut 4 scoops Further Food collagen peptides 1/2 cup gluten free pretzels 1 TB Califia Farms almond milk Sprinkle of sea salt Directions- 1. Mix all but almond milk, chocolate and sea salt together in a bowl/food processor 2. Once well combined, roll into 1-inch balls 3. Heat almond milk and chocolate chips over stove until well combined and liquid-consistency, then drizzle over balls 4. Sprinkle top of each Wingbite with sea salt (keep it minimal or it will be overwhelming) 5. Refrigerate for 1-2 hours before eating  It's simple. It's delicious. It's light. And it's good for your skin? YES.
The berries in this Triple Berry Collagen Bread aren't the only triple (or try quadruple?) threat involved. Collagen has crazy skin-glowing benefits that can help plump and improve the overall quality of skin + more. Did you know that 70% of our skin is made up of collagen? Adding collagen into your our diet has major health and skin benefits, like the following- Collagen increases skin elasticity and hydration. In a study among women ages 40 to 60, supplementation with collagen for eight weeks showed a 28% average increase in skin moisture levels, and 91% of subjects reported less dry skin after supplementation. Collagen suppresses UV-induced skin damage, photo-aging, and wrinkle depth and volume. Repeated UV exposure has been linked to aging effects on the skin, including wrinkle formation, decreased hydration, and decreased skin-collagen content. In a study measuring skin changes in subjects who were repeatedly exposed to UV damage for 6 weeks, the subjects who were given collagen peptides throughout the trial demonstrated fewer effects of sun damage compared to the control group. Another study measuring the effect of collagen intake on skin wrinkles showed a statistically significant reduction of eye wrinkle volume in comparison to the placebo group after 4 and 8 weeks of daily collagen intake Collagen hides cellulite and eliminates stretch marks. Cellulite becomes more visible as our skin stretches, thins, and sags. By increasing skin-collagen expression and improving skin elasticity and thickness, collagen generates stronger, thicker skin that eliminates stretch marks and hides fat beneath the skin. Oral intake of collagen improves skin more than topical creams. While collagen is used in many skin creams and lotions, it unfortunately does not get absorbed by the skin when applied topically. Topical collagen usually contains full-length collagen protein molecules, which are too big to penetrate the skin. Oral collagen peptides are shorter-chain protein segments that are readily absorbed into the bloodstream and utilized by the skin. In order to reap the benefits of collagen, it must be ingested in peptide form to promote synthesis of new collagen fibers in the skin. I'm so excited to be partnered with Further Food to give you all 10% off on your next order of collagen. Visit www.furtherfood.com and use the code WINGSPANWELLNESS10 at check out! It's flavor-free and really the perfect addition to any recipe for an added boost of protein and skin-glowing magic. In the meantime, put this triple berry bread at the top of your list. Recipe below! xx Ingredients- 1 1/2 cups + 2 TB whole wheat flower ½ cup raspberries, cut in half ⅓ cup strawberries, quartered ½ cup blueberries 5 tablespoons butter, softened 1 cup coconut sugar 2 eggs 1 teaspoon baking powder ½ cup unsweetened almond milk Directions- 1. Preheat oven to 350 degrees. 2. Combine all 3 types of berries and 2 tablespoons of WW flour into a bowl (this prevents the fruit from sinking to the bottom of the bread when baking). 3. Beat together butter, sugar, and eggs. 4. To the butter mixture add the baking powder, half of the remaining WW flour (3/4 cup) and half of the almond milk. Mix well. Then add the rest of the WW flour and almond milk. Mix well. 5. Fold in the berries 6. Pour into a greased bread pan and bake for 1 hour or until toothpick is inserted and comes out clean. Let the bread cool for 10 minutes before slicing.  As you already now, nut butter energy balls are a staple in my food-prep and snack game.
I always use an added protein in my Wingbites to give them a boost of protein that will keep me fuller and more satisfied for longer. I am so excited to announce that I've partnered up with Further Foods to come up with some amazing recipes using their collagen peptides. This stuff is basically magic - with 9g of protein in every scoop and ZERO flavor it's perfect to incorporate into any recipe. Collagen peptides have been proven to improve skin, promote a healthy diet and weight loss, aid in digestion, and diminish joint pain. Seriously major! (we'll talk more about this later!) The best part? Further Foods is giving my friends + followers 10% off using the code WINGSPANWELLNESS10. The recipe for my almond butter Wingbites is below, but you can expect lots more to come! Ingredients- 1 cup natural almond butter 1/4 cup honey 1 cup oats 2 TB ground flaxseed 1/3 cup vegan chocolate chips 1/3 cup unsweet shredded coconut 4 scoops Further Foods Collagen Peptides Directions- 1. Mix all together in a bowl/food processor 2. Once well combined, roll into 1-inch balls 3. Refrigerate for 1-2 hours before eating 4. Enjoy!  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 Ingredients- almond butter oatmeal pitted mejdool dates almond milk baking powder vanilla extract Truvia Directions- 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 Ingredients- 1 whole wheat lavash 1/3 c. rasberries 1/3 c. blackberries 1/3 c. strawberries 1/4 c. Truvia Sprinkle of cinnamon Butter Directions- 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!  As you'll soon notice, I'll make anything that has peanut butter on the ingredient list. These muffins are amazing - and even better they're made with simple ingredients and SO easy to make! I made a big batch and froze most of them so that I can grab them when needed. Whether heading out on the road for work or on a long day of gym + errands, these will hold you over until your next chance for a real meal. Hope you enjoy!!! xx  Ingredients-
1 overripe banana 1/2 c. all natural peanut butter 2 TB all natural/local honey 1 egg 1 TB vanilla 1/4 tsp baking soda Handful of chocolate chips pinch of salt Directions- 1. Mix all together in a food processor/blender until smooth 2. Add to mini-muffin tin 3. Sprinkle with chocolate chips 4. Bake at 400 degrees for 8-10 min 5. Enjoy!  Ingredients- 1 c. natural peanut butter (no sugar added!) 1/4 c. honey 2 pitted dates 1 c. oats 2 TB ground flaxseed 1/3 c. dark chocolate chips 1/3 c. shredded coconut 4 scoops Vital Proteins Directions- 1. Mix all together in a bowl/food processor 2. Once well combined, roll into 1-inch balls 3. Refrigerate for 1-2 hours before eating 4. Enjoy!  |