Saturday morning chocolate pastries! @DonalSkehan

A gluten free, chocolate chip cookie packed with protein

 

cleveland cookies

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

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Drain and rinse chickpeas. Place chickpeas, almond butter, honey, vanilla, salt and baking powder in a food processor or blender.
  3. Puree for two to three minutes, until smooth.
  4. Place mixture in a bowl, and stir in chocolate chips.
  5. 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

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

 

cleveland cookies

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

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Drain and rinse chickpeas. Place chickpeas, almond butter, honey, vanilla, salt and baking powder in a food processor or blender.
  3. Puree for two to three minutes, until smooth.
  4. Place mixture in a bowl, and stir in chocolate chips.
  5. 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

Try This Cruciferous Veggie Stew:@mindbodygreen

mindbodygreen
@mindbodygreen

Chock-full of glucosinolates + bright phytonutrient colors, this hearty, vibrant stew will brighten your bowls all winter long.

Try This Cruciferous Veggie Stew: Because It’s Winter & Gut Health Matters
Cruciferous veggies? Yes, please!
mindbodygreen.com

Ingredients:

  • 1 small yellow onion, diced
  • 2 small parsnips, cut into thick slices
  • 1 cup Brussels sprouts, sliced lengthwise in thirds
  • 4 garlic cloves, sliced
  • 2 cups unpeeled, cubed golden potatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. caraway seeds (more or less to taste)
  • ¼ cup apple cider vinegar
  • 1 tbsp. molasses
  • 1 tbsp. low-sodium tamari
  • 1 cup chopped napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup chopped Swiss chard, thick stems removed
  • 4 to 5 baby bok choy, quartered
  • Freshly ground black pepper, to taste

Method:

  1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, parsnips, and Brussels sprouts with as little water as possible—use just enough to avoid burning—until the onions are translucent and begin to caramelize.
  2. Add the garlic and cook for 30 to 45 seconds, until golden brown, taking care not to burn. Add the potatoes and broth and bring to a boil. Simmer for 15 minutes until the potatoes begin to soften but aren’t quite fully cooked. (They will cook further as the vegetables steam.)
  3. Add the tomatoes, caraway seeds, apple cider vinegar, molasses, and tamari. Simmer for 1 to 2 minutes to meld the flavors, and then taste and add more vinegar, molasses, or tamari as needed.
  4. Add the napa cabbage, red cabbage, Swiss chard, and bok choy, allowing it all to float on top. Cover to steam for about 5 minutes, until the desired tenderness is reached.
  5. Ladle out the vegetables from the top of the pot and add an equal portion to each bowl, or stir everything together before serving. This soup is even better—although not quite as colorful—the second day.

Excerpted from The Healthspan Solution, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Julieanna Hever and Ray Cronise.

Try This Cruciferous Veggie Stew:@mindbodygreen

mindbodygreen
@mindbodygreen

Chock-full of glucosinolates + bright phytonutrient colors, this hearty, vibrant stew will brighten your bowls all winter long.

Try This Cruciferous Veggie Stew: Because It’s Winter & Gut Health Matters
Cruciferous veggies? Yes, please!
mindbodygreen.com

Ingredients:

  • 1 small yellow onion, diced
  • 2 small parsnips, cut into thick slices
  • 1 cup Brussels sprouts, sliced lengthwise in thirds
  • 4 garlic cloves, sliced
  • 2 cups unpeeled, cubed golden potatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. caraway seeds (more or less to taste)
  • ¼ cup apple cider vinegar
  • 1 tbsp. molasses
  • 1 tbsp. low-sodium tamari
  • 1 cup chopped napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup chopped Swiss chard, thick stems removed
  • 4 to 5 baby bok choy, quartered
  • Freshly ground black pepper, to taste

Method:

  1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, parsnips, and Brussels sprouts with as little water as possible—use just enough to avoid burning—until the onions are translucent and begin to caramelize.
  2. Add the garlic and cook for 30 to 45 seconds, until golden brown, taking care not to burn. Add the potatoes and broth and bring to a boil. Simmer for 15 minutes until the potatoes begin to soften but aren’t quite fully cooked. (They will cook further as the vegetables steam.)
  3. Add the tomatoes, caraway seeds, apple cider vinegar, molasses, and tamari. Simmer for 1 to 2 minutes to meld the flavors, and then taste and add more vinegar, molasses, or tamari as needed.
  4. Add the napa cabbage, red cabbage, Swiss chard, and bok choy, allowing it all to float on top. Cover to steam for about 5 minutes, until the desired tenderness is reached.
  5. Ladle out the vegetables from the top of the pot and add an equal portion to each bowl, or stir everything together before serving. This soup is even better—although not quite as colorful—the second day.

Excerpted from The Healthspan Solution, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Julieanna Hever and Ray Cronise.

Mediterranean Style Potato & Greens Salad

Ingredients

100g baby/new season potatoes (or 2cm cubed Roosters)

½ fennel bulb, finely sliced

1 small courgette

50g cook lentils

30g pomegranate seeds

10 green beans, topped and tailed

10g sunflower seeds

For the dressing:

2tbsp olive oil

Juice of 1 lemon

½ tsp dill

1tsp chopped parsley

Method

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl.  Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl.

Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.

Prep in:20 mins
Cook in:10 mins
Serves:2
Per Serving %RI
Energy (Kcal) 226 11%
Energy (KJ) 940 11%
Fat 14g 20%
Saturated Fat 2g 10%
Total Sugars 5g 5%
Salt 0.3g 5%

https://potato.ie/recipes/mediterranean-potato-greens-salad/

 

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Boiled Eggs With Hummus

ngredients

  • 400g chickpeas
  • 3 tablesp. olive oil
  • 2 cloves of garlic
  • Salt and freshly ground black pepper
  • 5 eggs
  • Paprika

To Cook

For the hummus
1. Place the chickpeas in a blender with olive oil, garlic, salt and pepper and blend until smooth.
2. Remove from the blender and place in a bowl.

For the eggs
3. Boil the eggs till hard, roughly 8 minutes from when the water begins to boil.
4. Let the eggs cool then remove the shell, cut in half and scoop out the egg yolk into a bowl.
5. Fill egg white halves with hummus mixture and place on a platter then sprinkle with black pepper or paprika. Cover and refrigerate until ready to serve.

 http://www.bordbia.ie/consumer/recipes/eggs/pages/boiledeggswithhummus.aspx