Pumpkin Cookie Dough Hummus

I don’t know about you, but every time fall rolls around, I’m making a recipe like this at least once a week! It’s great any time of the year, but fall means ALL things pumpkin… right?

This recipe makes a “hummus” texture, but see the recipe below to turn it into pumpkin chickpea cookie dough in one easy step!

In hummus form, spreading it on a mini Western Bagel pumpkin bagel is DREAMY. Use discount code KYLA if you want to check them out!


What you’ll need:

  • 1 can chickpeas, rinsed & drained

  • 1 cup pumpkin purée

  • 1/4 cup nut butter

  • 3 TB maple syrup

  • 1/4 cup nut milk

  • splash of vanilla extract

  • generous sprinkling of cinnamon

  • dash of pumpkin pie spice & sea salt

  • optional: 1 scoop collagen peptides**

For a thicker consistency like chickpea cookie dough:

  • add up to 1/2 cup of coconut flour and/or ground flax (pictured is the texture without these)


  1. Blend everything in a high speed blender or food processor & adjust any liquid, sweetener, thickener, etc. as needed.

  2. Stir in chocolate chips or other mix-ins & enjoy! Store in the fridge for up to one week.


**Adding collagen peptides will not change the flavor or texture at all. It completely dissolves and will only add protein.

I use Further Food collagen; discount code FINDINGBALANCE!

If you’re unsure of what collagen is or does, I wrote a whole blog post about it and the benefits of taking it. READ IT HERE!

Perfect Air Fried Corn-on-the-Cob

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As if I needed another way to use my air fryer…

I don’t think I’ve ever actually bought corn-on-the-cob when shopping for my own groceries. It was only something I’d have at home when one of my parents made it. The process of cooking it was just too unappealing to me, and frozen corn seemed so much easier.

BUT, then I saw these corn on sale 8 for $1, and there’s no way this bargain hunter is going to pass up a deal like that. Now I’ve been buying corn every week!

I’ve been using all of my different Eat Clean Essentials seasonings to make different flavor combinations, and I have yet to find one that isn’t worth sharing! I’ll list a few of my favorites below, and they can all be used with this basic recipe. There’s SO many more possibilities though, so be sure to check out this spice collection and use code ‘KYLA15’ for a discount!

(P.S. I do not make money from this, it’s just for you to use!)


  • Maple BBQ + maple syrup

  • Limon & Chile + lime juice

  • Lori’s No-Salt Seasoning + dijon mustard

  • Pizza is Life + garlic powder + Parmesan

  • Maple Doodle + maple syrup (a sweet combo!)

  • Grill Master + coconut aminos

  • Spicy Buffalo + plain greek yogurt + hot sauce

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  1. Remove husks from corn and break cobs in half, if desired.

  2. Place in air fryer basket and spray with oil.

  3. Season with salt, pepper, and any other spices you wish to use.

  4. Cook on 400 degrees F for 12-14 minutes.

  5. Add other flavoring ingredients (i.e. maple syrup, lime juice, yogurt, cheese, etc.), and enjoy!


Frozen Chocolate Protein Bites

I make a lot of different protein balls (you can find some recipes here), but these guys are perfect for the warm weather that is finally making its way in!

They’re frozen treats that’ll keep you cool, but each one has almost 5 grams of super high quality plant protein, too! It’s a win-win :)


Yield: 8 bites


  • 2 scoops (1 serving) Nuzest protein powder (15% discount code: KYLA)

    • Chocolate, vanilla, or natural will work

  • 3 TB coconut flour

  • 2 TB ground flax

  • 2 TB nut butter

  • 2 TB agave or maple syrup

  • 1 TB cocoa/cacao powder

  • Dash of cinnamon

  • ~1/4-1/3 cup water or milk

  • Coconut shreds


  1. Mix protein, flour, ground flax, nut butter, agave, cocoa powder, and cinnamon together in a bowl.

  2. Slowly add water until the dough is wet throughout and becomes a bit sticky.

  3. Separate evenly into an ice-cube tray, and sprinkle coconut shreds (or other topping) over each.

  4. Freeze for at least 1-hour. Enjoy!

15% discount code: KYLA

3-Ingredient Biscuits


These were a little kitchen experiment gone SUPER delicious. The first time I made them, I sat down and ate the whole batch right then and there… LOL!

Short disclaimer that there is nothing wrong with carbs… at all. Our diets should be over 50% carbohydrates, because they’re our main source of energy! However, if you’re getting carbs from other sources, there’s nothing wrong with enjoying a low-carb treat, like these :)

Yield: 4 medium-sized biscuits


  • 2 cups riced cauliflower

  • 1 large egg

  • 1/4 cup coconut flour

  • Seasoning of choice


  1. Preheat oven to 400 degrees F.

  2. Squeeze all liquid out of the cauliflower rice using a paper towel or cloth.

  3. Beat the egg into the cauliflower until it is coated and sticky, and then mix in the flour. Season as desired. (I used salt, pepper, garlic powder, and herb seasoning)

  4. Scoop the batter into 4 balls and form into “patties” about 1/4-1/2 inch thick. Place on a baking sheet lined with parchment paper, and sprinkle additional seasoning on top, if desired.

  5. Bake for 20-25 minutes, or until golden and cooked through. Enjoy!

Easy Chickpea Cookie Dough


Certainly one of my most popular recipes on Instagram is chickpea cookie dough. I’ve made countless versions, but this is a pretty simple base recipe that you can use to make a number of different flavor combinations!

It’s super easy, and I always just blend mine up in a high-speed blender.

I added chocolate chunks, coconut, and crushed pistachios to this batch.

I added chocolate chunks, coconut, and crushed pistachios to this batch.


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what you’ll need:

  • 1 can of chickpeas, rinsed

  • 1/4 cup of nut butter

  • 3-4 TB of maple syrup

  • 1/2 cup milk of choice

  • 1/4 cup of coconut flour (could also use almond flour)

  • 1/4 cup of pecans (or cashews or almonds)

  • dash of vanilla extract

  • lots of cinnamon

  • pinch of sea salt

  • OPTIONAL: 2 scoops collagen peptides

    • This won’t change the taste or texture at all, it just adds some extra protein— good for your hair, skin, nails, joints, and even your gut.

additional add-ins

  • chocolate chips, chopped nuts, candy pieces, coconut, dried fruit, etc.


  1. Blend everything together, except for the pecans and additional add-ins, until smooth.

  2. Add in the pecans and pulse until incorporated to your liking. (I usually pulse them into very small pieces)

  3. Add in whatever extras your heart desires, and enjoy! Store covered in the fridge for up to a week… if it lasts that long :)

Notes: The dough tends to thicken in the fridge. Add more milk if necessary for desired consistency. If too much liquid is added, more flour or ground flaxseed can be used to absorb it. More flour can also be added for more of a “doughy” consistency.