Soft Pumpkin Chocolate Chip Cookies

After healthifying this recipe, it's one of my most favorite cookie recipes (have I mentioned my weakness for cookies?) It's great that even though these cookies are still a treat, they are better for you than cookies that call for refined flour, refined sugar, and bad oils. I hope you try them out!

-2 cups whole wheat flour (I use fresh ground white wheat)

-1 1/2 teaspoons aluminum free baking powder

-1 teaspoon baking soda

-1/2 teaspoon sea salt

-1 teaspoon ground cinnamon

-1/4 teaspoon nutmeg

-1/4 teaspoon ground cloves

-2 organic eggs

-3/4 cup sucanat

-1/2 cup coconut oil

-1 cup canned pumpkin

-1 teaspoon vanilla

-1/2 -1 cup dairy free chocolate chips (you could try carob chips too)

Preheat the oven to 325 degrees. Put a little olive oil on a cookie sheet.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sucanat until smooth, about 1 minute. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Scoop dough onto prepared cookie sheets with a cookie scoop or spoon. Bake for 16 min or until a toothpick comes out clean when inserted. Let cool and enjoy! I had to freeze the cookies after I made them to keep myself from eating too many!

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

Feeling Good Through Food

Search This Blog