Raspberry Almond Thumbprint Cookies made with Chia Seed Jam

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Berry season is here! And it would be a shame to let all those pretty, organic berries go to waste. One of my all time favorite cookies is the raspberry almond thumbprint. Traditionally, they are made with a sugary raspberry jam, and lots of flour, butter and sugar.

But we aren’t traditional over here, are we?

That’s why I created this gluten-free, refined sugar free raspberry almond thumb print cookie made with chia seed jam.

If you haven’t made chia seed jam yet (seriously what have you been waiting for?!) then you must start now. It is so freaking delicious, and you can put it on juuuust about everything-oats, gluten-free toast, coconut yogurt.

Or just eat it on a spoon with almond butter.

Don’t judge.

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Raspberry Almond Thumbprint Cookies

Bake time– 10-12 minutes

Yield: 12 cookies

Ingredients:

Chia Seed Jam:

  • 1 cup washed organic raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 3 tablespoons maple syrup

Cookies:

  • 1 1/2 cups almond flour
  • 1/2 cup all purpose gluten free flour
  • 3/4 cup coconut sugar
  • 1 egg (to make vegan replace with flax egg or chia seed egg. I have not personally tried this, but it should work!)
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees.
  2. To make chia seed jam, place all jam ingredients in blender and blend until smooth. Place in glass or BPA-free plastic jar and put in fridge overnight or at least for 3 hours.
  3. For cookies, place oil, egg, coconut sugar, and vanilla in bowl and whisk together. In a separate bowl, combine flour and salt. Then slowly combine the wet and dry ingredients.
  4. Chill cookie dough in fridge for 30 minutes.
  5. Make cookie dough into 1-inch balls and place on cookie sheet lined with parchment paper.
  6. Press your thumb into each cookie
  7. Fill your thumbprint with the raspberry chia seed jam.
  8. Bake in oven for 10-12 minutes, or until slightly brown on edges.
  9. Let cool and enjoy!

xxxxx

Health Coach Jenna

 

An Omnivore’s Guide to Clean Protein

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Meat consumption has dramatically increased in the US over the past century, and sadly, the quality of meat has declined. A large amount of the meat consumed is of poor quality, originating in confined animal feeding operations (CAFOs) where animals are kept in unclean and inhuman conditions. These animals are fed a diet of mostly GMO grains instead of grass, resulting in meat that is full of Omega 6’s. Furthermore, these animals are injected with hormones and antibiotics that also end up on your plate.

Grass-fed and pastured meat (as well as dairy and eggs) is superior to that from animals raised in CAFOs in many ways:

  • Higher in total Omega 3’s
  • Higher in CLA, a potential cancer fighter
  • Higher in vitamin E
  • Higher in B vitamins thiamin and riboflavin
  • Higher in minerals magnesium, potassium, and calcium
  • Higher in beto-caroten

When you are next faced with the decision between the factory farmed meat and the organic, pastured meat, remember that a healthy animal means a healthy you.

Your Healthy Meat Eating Guide:

  1. Choose grass-fed, pasture raised organic meats.-By choosing these meats you are getting healthy Omega 3’s which fight inflammation, you are also skipping out on all the added hormones, as well as antibiotics that destroy your healthy gut bacteria.
  2. Avoid all processed meats-The World Health Organization (WHO) has listed processed meats as carcinogenic. This includes deli meats and bacon.
  3. Eat the correct portion size- The healthy portion size is the same size of a deck of cards. Stick to this portion, and fill the rest of your plate with vegetables. You will also find that when eating the correct portion size, your grocery bill will significantly lower. It doesn’t have to be expensive to eat organic, grass-fed or pastured meat. Just eat the correct portion and your pocket book will not suffer.
  4. Limit your intake of red meat. –The WHO also disclosed that high levels of red meat can be carcinogenic so it’s best to limit your intake. Instead, try replacing with lean protein such as chicken, fish, or plant based protein. And don’t forget about the power of eggs! Each egg has six grams of protein.
  5. Prepare the right way-Studies have shown that high-temperature cooking methods such as charring, smoking, frying, or grilling leads to the production of compounds called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) which have been shown to cause cancer in animals. As an alternative to cooking your meat at high-temperature, I encourage you to cook with low-temperature, slow-cooking methods such as baking, poaching, stewing, and roasting.

 And don’t forget plant based sources of protein!!

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One of the most popular misconceptions that people have about a plant based diet is that it is impossible to get enough protein without meat. Well guess what? I’m here to inform you that this is a myth!

It is entirely possible to get your daily requirement of protein without eating meat. In fact, the leanest, cleanest sources of protein are beans and other legumes, as they are free of  hormones and antibiotics.

To find out all the complete plant based proteins available, click HERE. I encourage you to have at least one meat-free day a week. It will do a world of good for the environment.

Happy Clean Eating!

Health Coach Jenna

Gluten-Free Peanut Butter Cookies

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If you are a peanut butter lover (and if you’re not, what’s wrong with you?!), then these cookies are right up your alley. I especially enjoy these because the are A) Simple to make  B) Give you SO much return for the little effort put in and C) Only have 4 ingredients, and ones that you most likely have around the house already.

These are my go-to cookies, y’all. If there is nothing around the house and I have a hankering for some sweet (aka emergency!), I make these guys.

Ingredients:

  • 1 cup natural peanut butter (the kind with no added oil or sugar)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon sea salt + a sprinkle of sea salt to add on top

Method:

  • Mix and put dough in fridge for 20-30 minutes.
  • Take out chilled dough and roll into balls and place on lined baking tray.
  • Press down with a fork, sprinkle a bit of sea salt on top,and stick in oven on 325F degrees heat for 10 minutes.

Enjoy guys! Let me know how you like them! If you take any pics tag me @HealthierNotions on Instagram. I love to see your creations!

xoxoxoxoxoxo

Health Coach Jenna

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Pumpkin Pie Smoothie

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Who said you can’t have dessert for brekkie? This Pumpkin Pie Smoothie is proof you can have your pie and eat it too. It’s packed with protein and healthy fats, and will keep you satisfied until lunch.

Recipe:

  • 5 frozen pumpkin cubes ( I take leftover pumpkin purée and put in ice cube trays to use for smoothie)
  • 1/2 frozen banana
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups unsweetened nut milk of your choice (I use full-fat coconut milk)
  • 1 tsp maca powder (opt)
  • 1 scoop of your favorite Non-GMO vanilla plant-based protein powder. ( I use Vega Sport Vanilla)

Put in blender and enjoy.

Happy Thanksgiving!

Health Coach Jenna

 

Goji Berry Chocolate “Cheesecake”

Goji berry and chocolate

Goji berries and chocolate are a delicious duo. I mean- not as orgasmic as peanut butter and chocolate, but pretty darn close. That’s why I created this goji berry and chocolate “cheesecake”.

And something cool I learned fro the recipe? Goji berries turn orange when you blend them! Wasn’t expecting that one.

What You Will Need:

  • 2 cups cashews
  • 2 1/2 cups unsweetened desiccated coconut
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 1 cup goji berries
  • 1/3 cup and 2 tablespoons maple syrup
  • 1/3 cup and 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon
  • 1/2 cup full fat coconut milk
  • 3/4 cup raw cacao
  • 8×8 baking pan
  • baking paper

What to do:

  1. Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
  2. Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an 8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
  3. For the filling: Take 1 cup goji berries and soak in water for about 30 minutes to an hour- until they are soft and plump. Drain these and put into the blender, with your drained cashews, 2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and 1/2 cup of full fat coconut milk. Blend until nice and creamy.
  4. Take your crust out of the freezer and pour your filling on top and spread nice and evenly. Now, put back in the freezer because it’s time to make our chocolate!
  5. For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
  6. Take your pie out of the freezer and spread the chocolate evenly on top. Place back in the freezer for a few hours.
  7. Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.

If you liked this please leave a comment below to let me know! And I always love to see pictures of your replications!

Enjoy y’all!

Health Coach Jenna

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