Craving a cookie after all of the sweet treat teasing we’ve been through this week?
In the name of guilt free and bakery’s, these cookies can be whipped up in minutes, are soft, chewy and naturally sweet.
- With cookies, chocolate chip in particular, being one of the all time most popular desserts, these Chunky Monkey Cookies forego all of the classic wheat, sugars, corn starch and dairy so that I can give you full, nutritionist approved permission to go right ahead and even eat the batter!
In conclusion to a week of sweet talking, these are your bite sized, guilt free indulgences to treat yourself to today.
3 Reasons To Go Banana’s
1. Flour free & refined sugar-free
- Completely free of refined flours and sugars which are devoid of nutrients and spike our blood sugar with a subsequent crash. Ever felt the sudden rise of energy directly after eating sweets, only to be caught snoozing with you head on the table the next? That’s your blood sugar talking!
Instead of refined sugars, we owe this cookies sweetness to the whole food; bananas. Where 12 grams of of sugar are in just one tablespoon of table sugar, a quarter cup of mashed banana contains less than 7 grams!
Quick tip: making sure they are brown and spotted is to ensure that they are more alkaline to the body and make a sweeter cookie.
2) Makes just 4 a batch
- Portion control at its finest! Most cookie recipes make around 2-3 dozen cookies, a lot of temptation to have hanging around in reuseable food containers on the countertops. 4 cookies makes just enough for you to enjoy without going overboard.
3) 7 Wholefood ingredients
- All of which you are more than likely to have as staples in your holistic cabinet. With just seven, wholesome ingredients and minimal time to make, these are easy to whip up whenever you have a craving for a sweet treat.
Chunky Monkey Superfood Cookies
Adventure level: 2/5
Yields 4 cookies per batch
- 1 mashed banana
- Making sure its ripe and spotted brown to ensure sweetness!
- 1/4 C gluten-free rolled oats (I like Bob Redmills)
- 2 TBSP unsweetened coconut flakes
- Also look for sulphite free
- 1 tsp coconut oil
- 1/4 tsp pure vanilla extract
- 1/8-1/4 tsp cinnamon
- Sprinkling of sea salt
- Handful of gogi berries, dark chocolate chips or crushed pecans (I used a combo of all three!)
- Preheat oven to 350
- Combine all ingredients together, mixing well
- Spoon onto a baking sheet forming cookie shapes and gently flatten the top
- Bake 15-20 minutes, let cool 10 minutes
Cookies that aren’t monkeying around on taste or nutrition, enjoy!
Did you celebrate Pancake Tuesday?!
Give me a day where breakfast becomes dinner (or any meal for that matter) and I’m on board! Though it may not be raining outside, it is devilishly cold and with a cue from Jack Johnson it is the perfect day to snuggle in and make warm, fluffy, golden banana pancakes like it’s the weekend.
- With being in the office all morning and out for dinner and a movie last night, this delicious stack found its way to my table for lunch. In no way does being a health food junkie mean that you have to forgo this tradition, quite the opposite! With the right batter, pancakes can be a healthy treat too. But first, see how the conventional pancakes stack up compared to these Banana pancakes with all the reasons to flip the skillet over for this golden stack! And please, my fellow readers, while you “close the curtains and forget the world outside”, always remember my…
6 Rules To Practise Safe Stacks:
1) If it’s in a box.. It should stay in a box
- Don’t be fooled by fancy “organic” or “gluten-free” stamps on these products. If there is a “just add water” it’s generally not something you want to be adding to your diet and with five blended ingredients, these pancakes are nearly as fast.
2) Skim the dairy and use dairy free substitutes
- Coconut oil for butter (though these pancakes are oil free)
- Dairy free milk (except for soy or almond milk in this case)
- Why not almond milk? Heating will cause the unstable fats to go rancid.
3) Skip the sugar!
- Most pancake recipes call for sugar which is simply put: a recipe for disaster. The rush of glucose will spike your insulin and cause cravings and energy slumps post stack.
- This recipe uses both bananas and berries as a base and therefore is sweet enough on its own
~ Above toppings: banana ice-cream, gogi berries, dusted in cinnamon ~
4) The perfect pair
- I’ve heard so much hype about the two ingredient pancakes lately involving just : eggs & banana. However, fruit and meat products flip-up major distress in your digestive system. Opposites do not attract in this situation and should not be paired together.
5) Oil wisely
- Pancakes are cooked and should be done so with the right oils as the wrong ones will go rancid from the heat. The oils to use:
- coconut, avocado, or grapeseed
6) Top it off
- Skip the heavy helping of syrup which will spike your insulin. I love maple syrup and usually enjoy a drizzle on one of my pancakes.
- The rest I top with: nutbutters, coconut oil or coconut butter, applesauce, banana ice-cream (which melts over hot pancakes!), warmed berries, gogi berries, cinnamon
- Banana ice cream recipe here: https://lifeofeden.com/2014/10/16/pumpkin-pie-oats-with-cinnamon-ice-cream/
- Properly food combined
- Oil free
Flippin’ Good Jack Johnson Inspired Pancakes:
There are many variations of these simple pancakes utilizing different flours, milks and berries but this is my favourite one so far.
- 1 Banana
- 1 Cup oat flour (ground oat flakes)
- 1 Cup quinoa milk (you can use other non-dairy options) (I did half water half milk and they still turned out great)
- 1/3 cup berries (fresh or frozen) (my personal favourite was blueberries)
- 1 tsp pure vanilla extract
- Blend all ingredients together except for the berries
- once blended, gently fold in the berries and spoon onto a hot pan
- Cook using a little oil to grease the pan (either coconut, grapeseed or avocado oil) until the top loses its shine and a few bubbles will appear
- They should be golden brown in colour and flip easily to cook for a few minutes more.
The outside will be golden and crispy with a soft banana centre and loaded with berries!
So, had you forgotten about Pancake Tuesday, and only found out via the pancake pictures frying your Instagram page, then you can forgo the main course tonight and dish out a healthy serving of pancakes for dinner!
Flipping up a holistic stack of Pancake Wednesdays,
Ever wonder what to make to delight the taste buds of the shamelessly picky eaters and health nuts alike? This, right here, is your fix! I have made this treat for just about every occasion this year from house parties to Christmas gatherings and they are always an instant hit. The best part? They take about 15minutes to make, have minimal ingredients, require zero baking, and have some superfood benefits! What originally began as Kimberly Snyder’s recipe from her book became a smash hit with my friends and family alike and lead me to create my own spin and thus: the delectable cranberry chocolate macaroon was born!
Just yesterday I demoed these treats for a class of fellow holistic-practitioners-in-the-making and for Joy McCarthy from http://www.joyoushealth.ca/
. Today I brought another batch to share with the rest of campus which were gone in a chocolatey flash and received requests for more. So I will once again be getting chocolate covered in my kitchen with more macaroon making to share this upcoming week!
- Dairy free
- Soy free
- Refined sugar free
- Flour free
- Gluten and wheat free
- Nut free
- Egg free
- Pretty much anything but sheer goodness free!
Your quick guide to super packing these bites with nutrition:
- Raw cacao is less processed than cocoa, high in antioxidants for anti-aging, and has energizing and mood enhancing effects.
- Cinnamon is an anti-inflammatory, stabilizes blood sugar and boosts brain function! This is my secret ingredient for anything chocolate to enhance and add depth to the rich flavours.
Warning: Though a raw macaroon may make a room full of nutritionists swoon, those not so nutrition savvy may be high tailing it in the opposite direction. I am constantly reminded of this by the look on my families face when I say that I’ve made something “healthy”! They are not quite so enthusiastic, sporting an expression that says they think I’ve made a macaroon from kale and sauerkraut rather than chocolatey goodness. The trick ? Think as though you’re mischievously sneaking brussels sprouts into your child’s dinner and omit the fact that they are relatively healthy until after your guests are gushing for more. They would never know 😉
- ½ tsp Vanilla extract or the seeds of 1 vanilla bean
- 1/3 Cup Dried cranberries
- In a large mixing bowl, combine dry ingredients.
- Add in wet ingredients and stir until fully combined. Add the dried cranberries in last.
- Scoop into small, macaroon sized balls and place on parchment, putting them in the freezer for at least 3-4 hours before serving or in the fridge overnight.
- Best served the next day but can be stored in the fridge after that.
So there you have it! I am so excited for you to give these a try and, if you’re anything like me in the kitchen; become a sweet, gooey, chocolate covered macaroon making machine from here on out!