Cleveland Clinic – Dietaware

February 6, 2020February 6, 2020

A gluten free, chocolate chip cookie packed with protein

This recipe sneaks protein and fiber into everybody’s favorite cookie. Your kids will love it and will never even guess that they’re made with chickpea puree!

Ingredients

1 can chickpeas
1/2 cup almond butter (can also use cashew or peanut butter)
¼ cup honey
2 teaspoons vanilla
1/8 teaspoon salt (optional)
1/8 teaspoon baking powder
1/2 cup chocolate chips (use dark chocolate, 60% cacao)

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Drain and rinse chickpeas. Place chickpeas, almond butter, honey, vanilla, salt and baking powder in a food processor or blender.
Puree for two to three minutes, until smooth.
Place mixture in a bowl, and stir in chocolate chips.
Place about 1 tablespoon of dough per cookie onto baking sheets. Bake 25 minutes, until lightly browned. Cool 5 minutes and enjoy!

Nutrition information

Makes about 1 dozen cookies.

Per serving (1 cookie):

Calories:110
Fat: 6.5g
Saturated fat: 0-0.5g
Carbohydrate: 13g
Sodium: 90mg
Protein: 3g

February 1, 2020February 1, 2020

Cleveland Clinic: A gluten free, chocolate chip cookie packed with protein

This recipe sneaks protein and fiber into everybody’s favorite cookie. Your kids will love it and will never even guess that they’re made with chickpea puree!

Ingredients

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Drain and rinse chickpeas. Place chickpeas, almond butter, honey, vanilla, salt and baking powder in a food processor or blender.
Puree for two to three minutes, until smooth.
Place mixture in a bowl, and stir in chocolate chips.
Place about 1 tablespoon of dough per cookie onto baking sheets. Bake 25 minutes, until lightly browned. Cool 5 minutes and enjoy!

Nutrition information

Makes about 1 dozen cookies.

Per serving (1 cookie):

Calories:110
Fat: 6.5g
Saturated fat: 0-0.5g
Carbohydrate: 13g
Sodium: 90mg
Protein: 3g

January 17, 2020

Cucumbers a good source of vitamin K, potassium, phosphorus, copper and manganese.@ClevelandClinic

Cleveland Clinic ‏@ClevelandClinic 12h12 hours ago

Cucumbers. They’re underrated. They’re a good source of vitamin K, potassium, phosphorus, copper and manganese.

January 2, 2020January 2, 2020

Which common condition do bananas help relieve?

web md banana

Cleveland Clinic

@ClevelandClinic

Which common condition do bananas help relieve?

Which Annoying Problem Can Bananas Relieve?

Take our ‘Home Remedy’ quiz

health.clevelandclinic.org

November 30, 2019

Recipe: Roasted Sweet Potatoes with Tofu

Cleveland Clinic

@ClevelandClinic

14h

As a side dish or a main dish this recipe is colorful and makes a beautiful impression.

Roasted sweet potatoes are a classic dish to bring to your table for any gathering, but it’s particularly inviting during fall or winter months. The colors are warm and gorgeous and it makes a nice impression served in a large, wide dish. This recipe works as a side dish as well as a main dish, especially if you add tofu.

Remember to roast the vegetables in a large, wide pan so the steam coming off the veggies evaporates instead of cooking adjacent items. Otherwise, you’ll get boiled potatoes and onions instead of roasted ones.

Ingredients

4 medium sweet potatoes, cubed
1 large Vidalia onion, sliced thinly
1/4 cup raw cashews
4 to 5 cups kale, washed, stripped and chopped
1/2 teaspoon salt
1/4 cup dried cranberries
1 carton tofu
1 tablespoon and 1 teaspoon olive oil

Directions

Mix together potatoes, onion, cashews and 1 tablespoon olive oil in a large bowl. Transfer to large paella pan and roast at 375°F for 45 minutes. Stir gently every 15 minutes.
While veggies are roasting, mix kale, cranberries, 1 teaspoon olive oil and 1/2 teaspoon salt in a bowl. Set aside.
Chop tofu in half and cut into 1/2 inch cubes. Set aside.
Once the sweet potatoes are cooked through and the onions are turning brown, remove from oven and allow to sit for 10 to 15 minutes. Stir in the tofu, kale and cranberries. Serves 6.

Nutrition Information (per serving)

Calories: 250
Total fat: 11g
Saturated fat: 1.5g
Protein:14g
Carbohydrates: 29g
Total Sugars: 11g (includes 2g added sugar)
Dietary fiber: 4g
Cholesterol: 0mg
Sodium:240 mg
Potassium: 644 mg

Source: Roxanne B. Sukol, MD, Your Health Is on Your Plate.

October 26, 2019