Recipe Creation: Pumpkin Almond Butter English Muffins

This is hardly a recipe, but more a combination of yummy ingredients and I really didn't want to forget it. The other morning I woke up uncharacteristically early (before my kids) and decided to make myself a fancy breakfast. I started experimenting and basically just added all of my favorite things on top of a toasted english muffin. I can't wait to continue experimenting, but this "recipe" is pretty much fall breakfast heaven. Enjoy!

Ingredients:

• 1 paleo (or regular) english muffin
• almond butter
• pumpkin puree 
• pumpkin pie spice
• grain free granola
• coconut flakes
• cacao nibs

Directions:

-Split the english muffin and toast it until crisp.

-Spread with almond butter and pumpkin puree.

-Top with grain free granola, coconut flakes and cacao nibs. 

-Sprinkle with pumpkin pie spice and drizzle with more almond butter. 

-EAT

Recipe (Re)creation: Almond + Cashew + Chocolate Chunk Cookies

Ok, so I thought I made good cookies until today. Now I really know I make good cookies. This recipe was inspired by my son who is obsessed with salty cashews and almonds and eats almond butter by the spoonful. He insisted on incorporating those ingredients in our creation today and boy was he right. My little sous chef is on to something! We hope you enjoy these as much as we do!

Makes roughly 16 cookies

Ingredients:

• 1 cup nut butter (almond or peanut)
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• 1/8 cup chopped almond slivers
• 1/8 cup chopped roasted cashews
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.

-In a standing mixer blend the nut butter, coconut sugar, egg, baking soda and sea salt.

-Once dough is gooey, stir in the nuts and chocolate chunks.

-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.

-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly. 

-Remove once lightly browned and top with a sprinkling of Maldon sea salt.

-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe (Re)creation: "Healthy" Almond Butter Chocolate Chip Cookies

I am on such a cookie kick at the moment. I love finding recipes that are "healthy," fast, and enjoyed by all members of my family. This recipe ticks all the boxes. I stumbled upon the original recipe here and made a few tweeks to fit my tastes.  I just love that these cookies are packed with chia and flax seeds so they are choc full of fiber, protein and healthy fats, but taste perfectly indulgent. I decreased the sweetness of the cookie, but if you like your cookies sweet, then by all means up it 1/2 cup coconut sugar.  I hope you enjoy these cookies as much as my little fam does :)

Makes: 18-20 Cookies

Ingredients:

• 1 cup almond butter
• 1/3 cup coconut sugar
• 2 tsp. vanilla extract
• 2 eggs
• 1/2 tsp. sea salt
• 2 tbsp. chia seeds
• 2 tbsp. flax seeds
• 1/3 cup mini chocolate chips
• Maldon sea salt, for finishing

Directions:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Mix almond butter, coconut sugar, vanilla extract, and eggs in a standing mixer. 
• Mix until well combined. 
• Add the salt, chia seeds, flax seeds, and mini chocolate chips.
• Blend again to combine all ingredients evenly. 
• Scoop spoonfuls of dough into your baking sheet and flatten with your thumb.
• Bake for 10-12 minutes or until the bottoms begin to get golden brown.
• Sprinkle the top of each cookie with Maldon sea salt, to taste.
• Allow to cool and transfer to a cooking rack. 
• Enjoy!

Recipe (Re)creation: Oatmeal + Banana + Chocolate Chip Cookies

I bet you can't stop at just one!  Luckily these cookies are super healthy and nutritious and can easily be eaten for breakfast or a snack without feeling too indulgent.  I based these cookies off a recipe from my friend Casey and her blog Pink Brandywine.  She mentioned how much her son loved these cookies and thought they'd be the perfect bite-sized treat for my little one.  Feel free to experiment with adding other ingredients as well- you can't really mess these up!

Makes 12 cookies

Ingredients:

• 2 ripe bananas, mashed
• 1 cup quick oats
• 1 tsp. cinnamon
• 3/4 tsp. vanilla extract
• 1-2 tbsp. almond butter
• 1-2 tbsp. dark chocolate chips

Directions:

Preheat oven to 350 degrees F and grease a baking sheet.
Mash the banana and oats in a bowl until they are well blended.
Add the cinnamon, vanilla and almond butter and continue mixing.
Scoop round spoonfuls of dough and place on your baking sheet.
Top each cookie with a sprinkle of chocolate chips.
Bake in the oven for 15 minutes and enjoy!

Recipe Creation: Quinoa Almond Chocolate Chip Cookies

Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet.  So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips.  It's a winning combination.  One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown.  Otherwise, the recipe should be pretty straightforward.  As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.

Makes about 15 cookies

Ingredients:

• 1/2 cup almond butter
• 2 tbsp. applesauce
• 1/4 cup agave
• 1 tbsp. vanilla extract
• 1/2 tsp. sea salt
• 1/3 cup brown rice flour
• 1/2 cup quinoa
• 1 cup water
• 1/4 cup mini dark chocolate chips

Directions:

-Preheat oven to 350 degrees F.

-Line a baking sheet with a silpat or parchment paper.

-Place quinoa and water in a small saucepan and bring to boil. 

-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.

-Remove from heat and let quinoa cool to room temperature.

-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.

-Mix in the quinoa, brown rice flour and chocolate chips.

-Spoon dough into tablespoon-size mounds and place on baking sheet.

-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.

-Eat immediately or allow to cool completely before storing.  Enjoy!

Recipe Creation: Coconut + Almond Butter Milkshake

I don't know about you, but there is nothing more refreshing to me than an ice cold milkshake on a hot day.  I have recently discovered that I am completely obsessed with almond butter.  Like crazy obsessed. I have it at least twice a day (and blame it on pregnancy cravings). Anyhow, I figured nothing could be better than drinking my favorite food in the form of a frothy, creamy, and refreshing treat!  I decided to do some research, found a few versions on blogs I liked, and made a few changes.  Voila- liquid perfection!  Plus, it has healthy fat, fiber, and protein in it so it's totally a health food.  At least that is what I tell myself ; )

Serves 2

Ingredients:

• 5 large dates, pitted
• 1 14 oz. can of light coconut milk
• 1/4 cup almond butter
• 1 tsp. vanilla extract
• 2 cups ice
• (*optional- add Stevia, to taste)

Directions:

-In a high-powered blender or Vitamix, add all of your ingredients.

-Blend until smooth and creamy.

-Pour in two tall glasses and enjoy.