Peanut Butter Chocolate-Chip Oat Cookies (Gluten Free!)

 Peanut Butter Chocolate Chip Oat Cookies {Gluten Free}

 

If you keep up with my blog then you know I have an obsession with all things peanut butter and chocolate. That’s why when I found this recipe from my friend and fellow health coach,  Carrie Sink, I just had to share it with you!

Carrie suggests that they are best eaten right out of the oven, or straight from the freezer.

 

Peanut Butter Chocolate Chip Oat Cookies {Gluten Free}:

Ingredients:

  • 2/3 cup peanut butter (ingredients should be peanuts and salt only)
  • 2/3 cup maple syrup
  • 4 tablespoons butter, melted (can use coconut oil)
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Himalayan pink salt
  • 1 1/4 cup rolled oats, ground in food processor (Nutribullet works great)
  • 1 1/2 cup rolled oats
  • 2 cups dark chocolate chips

Instructions:

  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).
  2. Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted butter and whisk until the mixture is well blended.
  3. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk in the vanilla, baking soda, baking powder and salt.
  4. Switch to a big spoon and stir in the ground oats, rolled oats and chocolate chips until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.
  5. Bake the cookies about 12 minutes. Remove the cookies from the oven and let them cool completely on the pans.

 

About Carrie Sink:

IMG_9800 (2)Carrie Sink is a Holistic Health Coach who after overcoming many health issues herself, now teaches women how to be in tune with their bodies, find healing & energy through diet & lifestyle changes. She is passionate about healthy eating, friend time and hanging out in her garden. Head over to her website www.carriesink.com to find recipes, practical tips, health info and guidance for living a full, balanced, abundant life!

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Raw Dark Chocolate (Only 5 Minutes to Prepare!)

I love dark chocolate. If someone gave me the ultimatum to go without hot water or dark chocolate, I think I would probably go without hot showers for the rest of my life. As much as I love dark chocolate, I equally disdain all of the artificial ingredients put into many of the store- bought brands such as high fructose corn syrup, soy lecithin, food dyes, “natural” flavoring, etc.  Not to mention many well known food companies procure their chocolate in a not- so- ethical manner.

But this does not mean you have to abandon ship and give up chocolate forever!

Homemade dark chocolate is extremely easy to make. All you need is coconut oil, maple syrup, and cacao (salt is optional). By buying your ingredients from companies who get their ingredients ethically, you are supporting the good side, and by making your own chocolate, you are ditching the ingredients which make your body sick. It’s a win-win all around!

Extra bonus: Cacao (not to be confused with its evil twin cacoa) is rich in magnesium which helps us keep regular visits to the loo, helps us catch zzz’s, and reduces anxiety.

Raw Dark Chocolate:

Ingredients:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • Pinch of sea salt (optional)
  • Directions:
  1. If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step).I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
  2. As soon as the coconut oil has melted add the maple syrup.
  3. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla.
  4. After that is all smooth and blended, sprinkle in your sea salt.
  5. You can add any other ingredients such as goji berries, shredded coconut, etc. if desired.
  6. Next, put into small cupcake papers or a silicon mold. Place in the freezer and let harden for an hour.
  7. Store in the refrigerator after if you live in a cold climate, and keep in the freezer if you live in a hot climate.

Goji berries and dark chocolate is my jam. What’s yours? I would love to hear about the creations you come up with!

Steamed Sweet Potatoes with Wild Rice, Basil & Tomato Chili Sauce

Steamed Sweet Potato with Wild Rice and Tomato Chili Sauce

I’ve been looking forward to trying out this recipe from This Rawsome Vegan Life for a while.

I currently live in Taiwan where the sweet potato is the national vegetable because they grow abundantly on the island, and the vegetable itself resembles the shape of the country.  It only seemed fitting that I make this dish while living here, plus I absolutely adore sweet potatoes.

Sweet vegetables such as these are an exceptional  food to eat if you have a sweet tooth, as the natural sweetness tends to satisfy cravings. They are also very nutritious, being a good source of vitamin B6, C, and D, as well as magnesium and iron.

I found this dish very simple and easy to make. The sauce was the highlight, as it really brought out the flavor of the sweet potato, and the basil was a nice final touch that tied the dish together. I enjoyed the sauce so much, that I made some the next day to make vegan sushi.

STEAMED SWEET POTATOES with WILD RICE, BASIL & TOMATO CHILI SAUCE (1 serving)

Sauce:

1 tomato
1 tablespoon nut butter (optional)
1 tablespoon miso paste
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon chili powder, to taste
1 garlic clove

Other ingredients:

1 large sweet potato, sliced and steamed until soft and tender
1 cup cooked wild rice
1/4 cup basil leaves

To make the sauce: blend all the ingredients until smooth. Mix the sauce into your rice and sweet potatoes in a bowl, then top with basil leaves and enjoy!

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Chia Seed Pudding

This delicious breakfast treat (or after-dinner snack) includes chia seeds, a  plant food that helps to draw out toxins from the liver. Chia seeds are high in protein, fiber, and Omega 3’s so they make you feel full and satiated.

It’s the perfect breakfast meal for those on the go!

Prep time: 5 minutes

Cooking time: 30 minutes

Yields:  3 servings

Ingredients:

  • 1 1⁄4 cups coconut milk (I prefer coconut milk) or nut milk (homemade nut milk recipes here: www.foodmatters.tv/articles-1/delicious-nut-milk-recipe)
  • 2 tablespoons raw honey or maple syrup
  • 4 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • goji berries, cocao nibs (optional)

Directions:

  • In a large jar, combine all of the ingredients and shake well.
  • Pour the mixture into 3 small bowls or glasses and refrigerate until it thickens into a pudding-like consistency, about 30 minutes.
  • Garnish with goji berries, cocao nibs, or whatever else you fancy! Have fun with it.

This is a delicious treat and keeps in the fridge for 1 week.