CHOCOLATE CHIP COOKIE SKILLET

I love a good chocolate chip cookie, but as a novice baker, I almost never attempt baking. But, I came across this seriously easy, delicious and healthy chocolate chip cookie skillet by Racheal's Good Eats and haven't looked back. It's gluten free, dairy free, grain free and so so amazingly good. I love making this before a dinner with friends, for Shabbat or just for me, myself and I. I made some tweaks to make this my own. Hope you enjoy! 

Chocolate Chip Cookie Skillet

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  • 1 egg
  • 1/4 cup extra virgin coconut oil or avocado oil
  • 3 tablespoons raw honey
  • 1/3 cup homemade cinnamon cashew butter or almond butter
  • 3 scoops @vitalproteins collagen peptides (optional)
  • 1 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 tablespoon milk of choice
  • 1.5 teaspoon ceylon cinnamon
  • 1/4 teaspoon sea salt 
  • 1/2 cup chocolate chips plus more for sprinkling on top

Directions:

Preheat oven to 325 F. In a bowl, mix egg, vanilla, honey, milk, and olive oil. Then fold in almond flour, collagen peptides, cinnamon, baking soda and sea salt and mix well. Add in the 1/2 cup chocolate chips. In an oven proof skillet or baking dish, very lightly coat with olive oil or coconut oil using a paper towel. Pour in the batter, distributing evenly and sprinkle the top with more chocolate chips. Bake in the oven for about 20 minutes and then set broiler for 2 minutes until the top is golden brown (watch closely as it can easily burn). 

I love topping a big old piece of this skillet with blackberries, more cashew butter and cacao nibs. How do you like to plate up your cookies?

BANANA CACAO CHIP SMOOTHIE

Weekend mornings call for sweetness. I love starting the day with a smoothie bc it’s an easy way to stuff in tons of plant and macro nutrients into one cup..so much so that you don’t even need to worry about your plant intake the rest of the day! 

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Banana cacao chip smoothie:⠀

Ingredients:

  • 1 cup coconut milk⠀
  • 1/2 cup filtered water⠀
  • 2 tablespoon cacao nibs plus more for topping⠀
  • 1 frozen banana ⠀
  • Big handful spinach ⠀
  • 1 tablespoon chia seeds⠀
  • 1 tablespoon almond butter⠀
  • Serving vanilla protein powder⠀

Directions:

Blend on high 2-3 minutes until smooth. Top with extra cacao nibs and hemp seeds! ⠀

STRESS LOWERING CHOCOLATE REISHI SMOOTHIE

Reishi mushrooms have been used in Traditional Chinese Medicine for thousands of years and have been examined in countless medical studies. They are considered adaptogenic herbs as they help the body deal with stress by targeting cortisol and reducing inflammation. Reishi mushrooms are immune-modulating, protecting DNA and preventing cell mutations while guarding healthy cells. You can find reishi in capsule, extract and powder forms and they can be added to food, tonics, smoothies and desserts. 

Companies like Four Sigmatic make super accessible, everyday products incorporating reishi and other adaptogenic mushrooms like adaptogenic coffee, hot chocolate, and matcha powder.

I put together this reishi chocolate smoothie for an easy way to incorporate this incredibly powerful herb into your routine.

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Adaptogenic Reishi Chocolate Smoothie:

Ingredients:

  • 1 1/2 cup cashew or almond milk
  • 1 tablespoon cacao powder
  • 1/2 teaspoon reishi spores powder
  • 1 serving chocolate protein powder
  • 1 tablespoon cacao nibs
  • 1 scoop Vital Proteins collagen peptides (optional)
  • 1/2 frozen banana
  • 1 cup ice

Directions:

Blend on high 2-3 minutes until smooth.

BUTTERNUT TAHINI TRUFFLES

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I love a good truffle. When done right, they're moist, high in good fats and shouldn't be overly sweet. I'm totally in the holiday spirit and definitely still on the pumpkin (well in this case, butternut squash) train. 

I designed these truffles for clients of mine as a way to feed dessert cravings without a huge blood sugar spike. These holiday truffles are gluten free, grain free, completely vegan and free of processed sugars. They're so easy to make and I must say, THEY LEGIT TASTE LIKE DONUT HOLES. Enjoy, my loves.

Ingredients:

Truffles

  • 2/3 cup butternut squash puree (can sub with pumpkin puree)
  • 1/3 cup tahini
  • 1 tablespoon coconut oil, melted
  • 2 tablespoon coconut flour
  • 2 tablespoon maple syrup
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
  • 1/2 teaspoon allspice
  • 3/4 teaspoon sea salt

Chocolate Sauce

  • 1 tablespoon coconut oil
  • 1/2 cup very dark chocolate chunks (or chocolate chips)
  • 1 tablespoon coconut sugar

Instructions:

  • Line a baking sheet with parchment paper.
  • In a bowl, mix the squash, tahini, melted coconut oil, coconut flour, maple syrup, cinnamon, vanilla powder, allspice, and sea salt until well combined. 
  • Roll the truffle dough into balls
  • In a double broiler (or a heat proof bowl placed on top of simmering water on the stove), melt the chocolate, remaining coconut oil and coconut sugar and combine.
  • Decorate the truffles by dipping them in chocolate, drizzling with chocolate, or rolling in coconut sugar+cinnamon. 
  • Place in freezer for 30 minutes. Store in freezer for 2 weeks or fridge for 2-3 days. 

Happy truffling!

Chocolate Frosty Smoothie

This smoothie is thick, creamy and smooth like your favorite childhood frosty, but jam-packed with nutrients.

Ingredients

  • 1 1/4 cup unsweetened nut milk
  • 1 serving organic chocolate protein powder
  • 1 tablespoon cacao powder
  • 1 tablespoon cacao nibs
  • handful organic sprouts
  • 1 cup steamed then frozen cauliflower
  • 1/2 frozen banana
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut oil
  • 1 teaspoon maca powder (optional)

Directions:

Blend on high 2-3 min until perfectly smooth.

CHOCOLATE GOLDEN BERRY CLUSTERS

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Golden berries are sweet and tart, high in Vitamin C and antioxidants that aid in neutralizing free radicals, have anti-inflammatory properties and are relatively low in fructose (a form of natural sugar found in fruit). 

These clusters combine good quality dark chocolate, toasted almonds and golden berries, making a sweet and sour, protein and fat packed snack or dessert that you will definitely love.

Ingredients:

  • 1/2 cup good quality dark chocolate, chopped 
  • 1/2 cup dried unsweetened golden berries 
  • 1 cup dry toasted almonds
  • 1/4 teaspoon sea salt (optional)

Toasts almonds in a dry pan over low-medium heat until fragrant. Set aside. In a double broiler, melt chocolate until almost fully melted and remove from heat. Mix in almonds and golden berries. Form mixture into clusters and set on a sheet pan lined with wax paper. Sprinkle tops with sea salt if using. Place in freezer to set for at least one hour. Keep in freezer (or fridge) and defrost for 2 min whenever you crave something sweet.