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.

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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.

    • I use Further Food and my discount code is FINDINGBALANCE

additional add-ins

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

Directions:

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.

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Cashew Cream Pasta with Roasted Artichokes

Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)

It only takes about 30 minutes to make… perfect easy weeknight meal!

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What you’LL need:

Yield: 3-4 servings

Cashew cream sauce:

• 1 cup raw cashews, soaked 2-24 hours if possible

• 1/2 TB lemon juice

• 2 tsp. garlic powder

• 2 TB nutritional yeast

• 2-3 TB milk of choice

• Sea salt and black pepper, to taste

artichokes:

• One 15 oz. can or jar of quartered artichoke hearts

• Olive oil

• Garlic powder

• Sea salt

other:

• Zucchini (2 small or 1 large)

• Your choice of pasta

• 1/4 cup raw pumpkin seeds

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Directions:

cashew cream sauce:

1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

1. Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.

I use this handheld spiralizer… only $15 on amazon!

Pasta:

1. Cook 8 oz. of dry pasta according to the package directions.

2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

3. After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.

4. Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.

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This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)

Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!

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5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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Sausage & Sweet Potato Egg Muffins

A perfect weekend breakfast or the perfect thing to prep for a quick, easy, grab-n-go breakfast during the week, these egg muffins cover all the bases! They’ve got fat, protein, veggies, AND fiber… and they’re absolutely delicious!

You can enjoy them all on their own, or pair with fruit, toast, and a warm mug of coffee if you’ve got time to sit down. To reheat, simply pop one or two muffins in the microwave for 30 seconds -1 minute.

Yield: 8 muffins

What you’ll need:

• 2 TB avocado oil

• 3/4 cup sweet potato, chopped

• 1/2 cup bell pepper, chopped

• 1/2 cup zucchini, chopped

• 2 sausages links (such as these) or 4 breakfast sausage links (such as these if you’re vegetarian)

• 6 eggs

• 1/2 cup shredded pepper jack cheese (dairy free, if desired)

• 1 tsp. garlic powder

• 1/2 tsp. paprika

• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 350.

2. Heat oil in a skillet over medium head and, when hot, add in chopped sweet potato.

3. Saute potatoes until they begin to soften, about 5 minutes. Add in chopped bell pepper, zucchini, garlic powder, paprika, salt, and pepper, and sauté until soft, about 5 more minutes.

4. Spray a muffin tin with non-stick cooking spray (or fill with paper liners) and divide the cooked veggies & chopped sausage evenly.

5. In a separate bowl, whisk the eggs together (with salt and pepper, if desired) and portion between the muffins.

6. Bake at 350 degrees F for about 10 minutes until eggs are set, adding a sprinkle of cheese on top halfway through. Enjoy warm or allow to cool and store them in an airtight container in the fridge for up to a week!

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Strawberry Bliss Balls

Protein, energy, and fat balls are some of my favorite snacks to have prepped in the fridge. I’ve made so many different flavors and varieties, and the options are nearly endless! These “Strawberry Bliss Balls” are perfect when you need a sweet bite in the afternoon to hold you over.

What you’ll need:

• 1 cup mixed raw almonds/cashews

• 2 pitted dates

• 2 TB coconut oil

• 1/2 cup freeze-dried strawberries

• 3 TB mixed hemp/flax seed

• 2 TB coconut flakes + more for rolling

• 1/4 cup nut butter

• dash of vanilla extract

• optional: 1 scoop vanilla protein powder
  

Pulse everything in a food processor until well combined. Roll into balls, roll in coconut flakes, and store in an airtight container in the fridge for up to a week!

**TIP: I like to make the balls different sizes, in case I’m more hungry at certain times than others.

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