Chickpea Chocolate Chip Cookie Dough

Chickpea Chocolate Chip Cookie Dough

Ready for a new dessert recipe?


🎉🙌This recipe sounds weird but it is so delicious – you would never guess that it is made from chickpeas!


🍪😋 This cookie dough is safe to eat raw because it doesn’t contain eggs.


🥣🥄 You can eat this straight from the bowl with a spoon, or make cookie dough balls from it, and store in the fridge.


👩‍🍳🥜One of the things that’s awesome about this recipe (besides the fact it’s healthier and delicious) is that you can experiment with it to make it your own. 


Try swapping out the nut butter, adding some oats or flaxseed (start with ⅛ cup (12 g) and add more until you get the desired consistency) and using honey or coconut sugar instead of maple syrup. It’s so good!

🍪Chocolate Chip-Chickpea Cookie Dough 

(makes 4 servings) 

Ingredients:


1 15-oz. (400 g) can of low sodium chickpeas, rinsed well and patted very dry
⅓ cup (80 g) natural almond or peanut butter (smooth, not crunchy)
¼ cup (60 ml) organic maple syrup
1 tsp vanilla extract
½ tsp salt
⅓ cup (60 g) vegan chocolate chips


Directions:


Place the first 5 ingredients in a food processor or high-speed blender and blend until well-mixed. Scrape into a bowl, and stir in the chocolate chips (option: melt the chips and stir in).

This will keep 3-4 days in the refrigerator, if it lasts that long!




Hope this finds its way into your life reeeeeally soon! ;-)




XO,
Tara

Summer Smoothies

Hey there,

Surprise! Today I wanted to share my new collection of summer smoothie recipes with you.

Smoothies are one of my favorite ways to get in extra nutrition as a meal replacement or snack. You'll notice each of the recipes is for one serving, but feel free to bump that up so you have some to share....or pour into ice pop moulds for a quick dessert!

My suggestion? Pick one or two of these to try this week. Add the ingredients to your grocery list and jot down a quick meal plan for the next few days or week.

Did you know that when you wait until it's time to eat to decide what you'll have, your primal brain takes over? That's why it becomes much harder to choose something healthy in the moment.

Instead, by planning your meals at least 24 hours (or more) beforehand, you can tap into your pre-frontal cortex (your "human" superpower brain) and make decisions based on your long-term goals.

You deserve to set yourself up for a win!


Enjoy,
Tara



P.S. Here's that link for the recipe book again. Feel free to print it out or save it for future reference. :-)

Apple Brussels Sprouts Salad

You have to try this new salad! The apple adds a sweet-tart taste to the this bitter vegetable. :-)

Apple Brussels Sprouts

(Serves 4)

Ingredients:

1 tbsp. avocado oil or coconut oil

1 medium yellow onion, chopped

1 9-oz. package of shredded Brussels sprouts (or shred about 3½ cups of whole sprouts)

1 organic apple, peeled

2 tbsp lemon juice

Sea salt

Pepper

Directions:

1. Heat oil in a large skillet on medium heat. Add the onion and saute until it starts to caramelize, about 4 to 5 minutes. Add the brussels sprouts and continue cooking another 5 - 10 minutes..

2. Add the chopped apple to pan and saute for another 2-3 minutes, and then stir in the lemon juice. Cook for another minute or so before seasoning to taste with salt and pepper.

3. Serve and enjoy!

In good health,

Tara

Homemade coffee creamer and tea creamer (dairy free, gluten free, refined sugar free)

If you've ever been so inclined as to make your own coffee or tea creamer, then have I got a treat for you! :-) This recipe will let you have your coffee and your creamer too...AND feel even better about it! It’s a game-changer. And, you'll probably save a little money too.

Healthy Homemade Tea & Coffee Creamer

Ingredients:


2 cups non-dairy milk (coconut, hemp, pea, almond, cashew – your choice!)
2 pitted dates
Splash of pure vanilla
½ tsp cinnamon
(to make a mocha creamer, add 1-2 tbsp of raw cacao powder)


Directions:


1. Combine all the ingredients in a blender or food processor until well combined and smooth.

2. Taste and adjust flavorings.

3. Store in an airtight jar in the refrigerator for 2 weeks. Be sure to mix it well before each use!



In good health,
Tara

Spinach and White Bean Soup

How about a new recipe?


This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup! It works well in the warmer weather, too.

Spinach and White Bean Soup 

(Serves 6) 

Ingredients:
 
2 tbsp avocado or olive oil 
1 small onion, chopped 
2 garlic cloves, chopped 
1 pound spinach, washed and chopped 
4 cups low-salt veggie broth 
1 (15 oz.) can white beans, drained & rinsed Sea salt 
Black pepper 


Directions: 


1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes. 


2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated. 


3. Ladle into soup bowls and enjoy! 



In good health,
Tara

P.S. If healthified, always-gluten-and-dairy-free recipes are your jam, you’re gonna love my (free) 3-Day Meal Plan. It’s designed for women looking to lose excess body fat, but if you just wanna download it for all the new, tasty recipes, I won’t tell anyone. ;-)