Monthly Archives

May 2017

Baking, Recipes

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (gf, dairy-free)

May 13, 2017

These cookies are super peanut buttery and delicious. It’s a super simple recipe and you can really throw in whatever add-ins you want! I decided to add some protein powder, adaptogen powders and some of my favorite new drink, REBBL reishi chocolate milk which is basically just coconut milk, cocoa and reishi extract. Check out my post on adaptogens if you want to know the health benefits of reishi!

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe minus adaptogens/protein from Ambitious Kitchen

INGREDIENTS
  • 1 cup chunky peanut butter
  • 2/3 cup packed dark brown sugar or coconut sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs (OR 2 TBL chia seeds mixed with 6 TBL water)
  • 2/3 cup oats
  • 1 teaspoon baking soda
  • 2/3 cup chocolate chips
  • 2 tsp Moon Juice power dust
  • 2 tsp maca root powder
  • 2 scoops protein powder (I use this one)
  • 1/4 cup REBBL reishi chocolate milk (just threw this in because I had it around!)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F
  2. In small bowl mix together the oats and baking soda
  3. In a mixer, beat peanut butter, brown sugar, eggs and vanilla until smooth, about 3 minutes. Mix in dry ingredients with a spoon, then fold in chocolate chips.
  4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then flatten the cookie a little with your hand.
  5. Bake for 9-11 minutes or until edges are just barely golden brown, they make look under-done but will bake more outside of the oven while cooling so don’t fret! Makes 16-20 cookies.

They taste better than my pictures look, I promise! I already ate three…

Baking, Recipes

Rachel’s Banana Bread (Paleo)

May 4, 2017

So all the healthy lifestyle bloggers I follow on Instagram have been raving about a blogger named Rachel Mansfield’s banana bread. I finally had a chance to make it and dang all her fans are SOO right. It’s very filling and moist and tastes amazing by itself or with peanut butter spread on top.

I added a few things to her recipe but with or without my adaptogen/protein additions you will LOVE this recipe!

Paleo Chocolate Chip Banana Bread by Rachel Mansfield

Serves: 8-10 slices

Wet ingredients:

  • 3 medium/large ripe bananas
  • 1/2 cup sunbutter or nut butter of your choice (I used pb)
  • 3 eggs (room temp)
  • 1 tablespoon maple syrup
  • 1 tablespoon melted and cooled coconut oil
  • Splash of vanilla extract

Dry ingredients:

Topping:

  • 1/2 cup dark chocolate chips

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit and spray a loaf pan
  2. Mix wet ingredients in a mixer
  3. Once mixed well, add dry ingredients to wet and continue to mix
  4. Fold in chocolate chips until mixed well (save some for the top!)
  5. Bake in oven for 35-45 minutes (or until ends are golden)
  6. Top with whatever you want and eat within 7 days or so in the fridge or longer in the freezer!

If you make it, let me know how you like it!

XOXO