Banana, Peanut Butter, Chocolate Chip Oat Balls…. Yum!

These little balls of deliciousness are vegan, gluten free and powered with plant based protein! They will also give you a good dose of fiber and hit the spot for that sweet tooth without going too far off track! This was an impromptu  recipe that I came up with, and after the fam ate them faster than I could get them out of the oven, I figured it was blog worthy!

 

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These are best served right out of the oven when the chocolate is good and melty…. I had mine with a cold glass of almond milk!

 

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Here is what you will need:

  • 1 ripe banana
  • 1/4 cup organic coconut sugar
  • 1/4 cup unsweetened vanilla almond milk (I prefer silk almond milk because it is part of the non GMO project and it does not use carrageenan as a thickener)
  • 1/4 cup natural no sweetener peanut butter (I used chunky no salt added on these) *plant powered protein
  • 1/2 cup raw almond meal *plant powered protein
  • 1 cup gluten free oats *plant powered protein
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 3 tbsp chia seeds *plant powered protein
  • 1/4 cup vegan and gluten free chocolate chips such as enjoy life brand

 

Pre heat your oven to 350 degrees. Mash your banana in a medium size mixing bowl, then add your coconut sugar, almond milk and peanut butter, once this is nice and creamy add the rest of your ingredients with the chocolate chips last. Use a cookie scoop if you have one, if not a larger table spoon will do to make the dough into “balls” place on a baking sheet or stone and bake in preheated oven for 10 minutes each. This will make about 2 dozen cookies. Enjoy!

Gluten Free Pumpkin Pecan Caramel Cheesecake… Oh yeah!

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So this weekend we celebrated my handsome husbands 35th birthday, and I tell you, if anyone in this house loves pumpkin flavored food more than me… it’s him! This Cheesecake was indulgence at its finest!  When I coach my clients they are sometimes shocked to see me endorse desserts! And to bring clarity to the matter, I coach my clients to not fear indulging from time to time, losing weight and being truly healthy in mind body and  spirit is never brought about by following rigid rules or by deprivation dieting!

*Coaching tip… I always say when you indulge, make it count 😉 be sure it is the best quality food and that you really truly enjoy it, eat it in the presence of loved ones and with great appreciation for the “sweetness” in your life 🙂 eat it with the understanding and acceptance that we allow no food to be our master.

So back to this beauty! I originally  found this recipe on Pinterest  but as I always do, I made my own additions and modifications to it, and the raves and reviews from my family were well worth the time and effort put into this cake! My mother in law even said that this was the BEST cheese cake she had ever tasted! As for the birthday boy? He was full of compliments for the chef as well! My advice is to make this cake the day before you plan on serving it, this gives it time to really “set” not to mention builds the anticipation for something to look forward to!

Here is what you will need for the crust:

  • 1 cup of ground up Gluten Free Ginger Snap Cookies (I got mine from Trader Joes)
  • 1/2 cup of Raw Pecans coarsely ground
  • 1/4 cup Grass Fed Butter melted
  • 2 tbsp organic brown sugar

Coarsely grind up your ginger snap cookies and your pecans and toss them into a medium sized mixing bowl along with 2 tbsp brown sugar. Melt your grass fed butter and pour over your crumb/sugar mixture. mix together until all of the mixture is nice and moist then press into the bottom of a 9″ spring form pan and set aside.

Here is what you will need for the filling:

  • 2/3 cup Raw Turbinado Sugar
  • 3/4 cup Organic Pumpkin Puree
  • 3 egg yolks from pastured (cage free) hens
  • 3/4 tbsp Pumpkin Pie Spice
  • 1/4 tbsp Cinnamon
  • 2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3 (8 ounce) packages of Natural Full Fat Cream Cheese
  • 1/2 cup of Raw Turbinado Sugar
  • 1 Large Pastured egg
  • 1 Pastured egg yolk
  • 2 tbsp Organic Grass Fed heavy whipping cream
  • 1 tbsp Organic Tapioca Starch
  • Additional whole Pecans
  • Jar of Fluer De Sel caramel (I got mine from Trader Joes)

Pre heat your oven to 350 degrees. Let your cream cheese get nice and soft at room temp, beat all 3 packages with an electric mixer until they are well blended and fluffy. In a separate bowl, add your pumpkin puree, 2/3 cup of turbinado sugar, spices, salt, vanilla and 3 egg yolks and mix well and set aside. Slowly blend in your 1/2  cup of turbinado sugar to the cream cheese, add the 1 large whole egg and blend in, then add the 1 remaining egg yolk, once this is nice and incorporated add in the 2 tbsp of heavy whipping cream, lastly add the tapioca starch. When the cream cheese mixture is nice and blended slowly pour in the pumpkin  mixture until well combined. Pour into your ready to go 9″ spring form pan (you may want to grease the sides for easy release later, I use trader joes coconut oil no stick spray) Place cheesecake in middle rack of preheated 350 degree oven and bake for 50-55 min (some of the filling may leak out so place on top of foil or a cookie sheet when baking 🙂 )

After the cheesecake bakes for 50-55 min (a knife in the middle should be mostly clean) turn the oven off and let stand in the oven for an additional  60 min. This tip is supposed to keep your cheesecake  from cracking, perhaps you will have better luck than I because mine still cracked : / luckily no one seemed to care, and it sure did not affect the taste!

Once the hour is up, remove from the completely cooled oven and cover with foil and place in the fridge, preferable overnight,  about 2 hours before it is time to serve, take the cake out of the fridge and let sit on your counter for about 15 min before removing the spring form pan. Take your jar of caramel and a clear plastic zipper baggie and fill about 1/3 of the baggie with caramel, cut one corner tip of the baggie off to create a “piping bag” and use this to drizzle or “pipe” lines of caramel over the top of your cheesecake, go up and down, side to side and zig zag. As you can see in my picture above, the caramel ended up all “smooshing” together anyway 😀 but it was still fun to do!

Then lastly add your remaining pecans around the edge and place back into the fridge until cutting time! Enjoy and I would love your comments below!

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Ryan on his 35th Birthday

5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

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My husband and teenage Son are heading out to partake in some male bonding this weekend with an all mens camping trip, so what is a wife, mom and health  coach to do? Bake them yummy gluten free cookies and take ultra feminine pictures of them on a pretty plate before I send them off of course 🙂 not only are these cookies gluten free but they are also grain and refined sugar free! And with only 5 all natural ingredients they are ultra easy to make, and their yummy… did I mention that already? Ok, so here is what you will need for these ultra simple, yummy cookies:

Blend together your Peanut Butter and coconut crystals, add in your Vanilla and Pastured eggs one at a time, when all ingredients are nice and well blended, stir in your chocolate chips by hand. By scoop or rounded tablespoon place about 2″ apart on your baking stone or sheet and bake at 350 for approx 12 min. This will make about 30 cookies to send the guys off with (don’t worry they are leaving the pretty plate behind) Enjoy!

Gluten Free Date Sweetened Almond Butter And Oat Cookies

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It’s no secret that I love to bake! I love to bake all kinds of things for all kinds of occasions, Just ask all my friends and family members who have received copious amounts of homemade Christmas goodies from me over the years or the cousins that I have made wedding cakes for, or the countless friends and family that I have had the privilege to make birthday cakes for over the years! I love it! Its a time to bond with my kids, it can be therapeutic and stress relieving to do, and lets face it, is there really any better taste then butter and sugar creamed together? Yes I know, but even health coaches aren’t perfect 😉

  So when I became health conscious and started my transforming journey that led to over a 100 lb weight loss, which subsequently led me to the path of becoming a health coach, I had make a decision…  Let go of baking yummy treats OR learn to make healthier yummy treats!

I chose the latter, and I (not to mention my family) am so glad I did. The above recipe is one that me and my 11 year old daughter Victoria made recently, in a household of 5, these cookies did not last long, but with their higher nutrient and fiber content I did not feel as bad about the kids eating these cookies, then say… a bag of Oreos!!

so without further adieu here is the recipe for these healthier cookies!

You will need:

  • 1 stick or organic grass fed butter softened
  • 1/2 cup organic brown sugar
  • 1  1/4 tsp baking soda
  • 2 organic cage free eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup natural raw almond butter
  • 12 pitted dates blended into 2-4 tbsp water (make a paste with it!)
  • 6 oz organic dark choc chips
  • 1/4 cup organic flax meal
  • 1/4 cup chia seeds
  • 3 cups organic gluten free oats
  • 1/2 cup raw walnut pieces

First, make your date paste, Don’t worry its simple to do! Make sure you have removed all the pits from your dates, then place them in a shallow dish and cover them with water for about 20 min. this will get them nice and soft, now drain the water and place the dates in your blender or food processor and add 2 tbsp of fresh water, pulse the dates until they start to become a paste like consistency, you may need to add 1 to 2 more tbsp of water if the mixture is too dry. Once you have your date paste ready to go cream the butter, sugar, date paste and vanilla together, add in the raw almond butter and then the cage free eggs one at a time,  then add the baking soda and cinnamon, then your chia seeds, flax meal and oats slowly, you don’t want to douse your kitchen wall with cookie dough batter 😉 lastly stir in the dark choc chips and optional walnuts by hand, taking extra precaution not to eat the rest of the choc chips in the bag 😀 save those babies for your next batch!

Then use a cookie scoop or rounded tablespoon to measure, place on a cookie sheet or stone and bake at 350 for 12 min

Let cool or serve warm, and enjoy with someone you love!

makes approx 35 – 40 cookies