Recipe: Chickpea Peanutbutter Chocolate Chip Cookie

NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Chocolate Chip Cookie Dough Bites

**SHARE so it will save in your timeline**

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. 

Recipe: Healthy Cookies, no sugar

Diet: 3 Day Military Diet

The link below is a 3 day plan advertised to help one lose 8-10lbs in a week.  I've seen this before, and given that it is a lean protein food plan, it probably does work.

http://blessedmommy.hubpages.com/hub/Lose-Up-To-10-Pounds-In-3-Days-On-The-3-Day-Diet

Recipe: Strawberries filled with banana cream

BANANA CREAM FILLED STRAWBERRIES 

~Healthy and sweet~

8 strawberries
2 oz. vanilla Greek yogurt
1/2 small banana
1 tablespoon sliced almonds.

Recipe: Blueberry Brain-power Smoothie

HEALTHY BLUEBERRY BRAIN BOOST SMOOTHIES

Servings: Serves 2 (makes about 2 1/2 cups)
Ingredients
1 cup fresh-pressed apple juice
1 fresh ripe banana
1 1/2 cups frozen blueberries
1/2 cup frozen raspberries
1/4 cup raw walnuts , preferably soaked and drained

Directions
Combine the apple juice and banana in a blender. Add the blueberries, raspberries, and walnuts. Blend until smooth

DIY Health: Wheat grass

Homemade Ice Packs

Cinnamon and honey

Article on the affects of cinnamon and honey taken together, purportedly from a sulphur effect.
http://www.naturalnews.com/039963_cinnamon_honey_healing.html

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.

RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.

BAKE 15 minutes.

STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.

STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.

BAKE an additional 15 minutes. Cool. Cut into bars.

Vegan Breakfast Cookie Recipe

A Very Simple Vegan Breakfast Cookie Recipe to try this weekend!

Breakfast cookies - 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins, 1 tsp vanilla, 1 tsp cinnamon. Mix all ingredients well. Drop by rounded tablespoon on to a lightly oiled cookie sheet. Bake in an oven preheated to 350 degrees, for 15-20 minutes, until golden brown. Cool and store in an airtight container.