Almond Butter Stuffed Dates

This sweet treat is perfect for stashing in the freezer! So simple and only 4 ingredients!

Yield: 6-8 (1 date) servings

Ingredients

6-8 dates, pitted

3-4 Tablespoons almond butter (sub peanut butter, cashew or sunflower seed butter)

1/4 cup dark chocolate chips, melted  (I add some coconut oil to give them some shine!)

Sea salt, optional

Directions

  1. Open dates and stuff each with 1/2 Tablespoon of nut butter, place on a parchment lined sheet pan and freeze for 30 minutes.
  2. Once frozen, dip or drizzle each date with melted chocolate and sprinkle with sea salt.
  3. Freeze again for 20-30 minutes and enjoy!

Keep in an airtight container in the freezer for snack time!

The Best Sugar Cookies

A mom-approved, favorite recipe! Perfect for any occasion (or every occasion!)

Yield 18-20 cookies

Ingredients

For the Cookies:

2/3 cup butter, softened

3/4 cup sugar

1 egg

4 teaspoons milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

 

For the Frosting:

4 Tablespoons butter, softened

2 cups powdered sugar

1/4 teaspoon almond extract (the secret ingredient!)

1-2 teaspoons milk

 

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl (or a stand mixer), cream butter and sugar until light and fluffy. Add in the egg, milk and extracts. Blend in the flour, baking powder and salt, mixing until well combined.
  3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  4. On a lightly floured surface, roll out the dough to 1/8 of an inch thick. Use cookie cutters to cut dough into shapes. Place on a greased baking sheet and bake for 8-10 minutes.
  5. Cool cookies completely before frosting.
  6. For the frosting: Cream all ingredients together until smooth.
  7. Use a butter knife or tilted spatula to frost cookies and decorate to your liking!

Apple Butter

Yield: 1-2 cups

 

Ingredients:

4 apples, cored and cubed (any kind works! use your favorite)

1 cup water

1/2 tsp each: cinnamon, ginger, nutmeg

2-3 Tablespoons maple syrup (honey also works, sweeten to your taste)

 

Directions:

  1. In a sauce pot, combine all ingredients and stir until incorporated.
  2. Cook over medium-low heat for 10-15 minutes, stirring occasionally.
  3. Once apples are softened and somewhat broken down, place the sauce into a blender.
  4. Blend on high for 1-2 minutes or until completely smooth.
  5. Store in an airtight container in the fridge for up to 1 week.

 

 

Gluten-Free Chocolate Chip Cookies

Yield: 10-12 cookies

Ingredients:

3 tablespoons coconut oil, melted

1 egg

4 tablespoons maple syrup (sub: honey, agave)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

2 cups almond flour

1/2 cup chocolate chips

 

Directions:

  1. Preheat oven to 350 degrees.
  2. In a bowl, mix the coconut oil, egg, maple syrup, vanilla and salt until well combined.
  3. Add in the baking soda and almond flour and mix until a dough forms.
  4. Fold in chocolate chips.
  5. Scoop onto a cookie tray (I used a decent sized ice cream scoop) about 1 inch apart and bake for 10-12 minutes or until lightly browned.
  6. Cool on a wire rack and enjoy!

The cookies should still be a little gooey when coming out of the oven. If you are using a smaller 1 tablespoon cookie scoop, bake for 7-9 minutes instead.

 

Peanut Butter Energy Bites

These easy bites are full of nutrients and great for taking on-the-go to have long lasting energy all day! The peanut butter, ground flax seeds and chia seeds provide essential fatty acids, fiber and protein that keep you satisfied in between meals.

Yield: about 12 balls

Ingredients

1/3 cup creamy peanut butter (sub almond butter, cashew or sunflower seed butter)

1/3 cup maple syrup or honey

1/4 cup ground flaxseeds (*Fun Fact: our bodies can only process flaxseeds when ground, not whole!)

1/4 cup chia seeds

1 cup oats

1/3 cup mini chocolate chips

 

Directions

  1. In a microwave safe bowl, mix the peanut butter and honey. Microwave for 1 minute or until peanut butter is melted and ingredients are fully incorporated.
  2. Add the rest of the ingredients and mix to combine. A dough should start to form.
  3. Scoop the balls (about 1 Tablespoon each), roll and place on a baking sheet.
  4. Freeze for 30 minutes before eating. These are best when stored in fridge/freezer.

Greek Pasta Salad

For this recipe I used a plant-based pasta (Banza) that is made with only chickpeas. This product is filled with over 14 grams of plant protein per serving and has about 10% less carbs than regular pasta. While it can be a pricey alternative, this pasta tastes exactly like the real thing, while offering major health benefits.

Ingredients

1 box pasta, cooked (according to package instructions) and cooled

1/2 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, minced

1/4 cup kalamata olives, halved

1/4 cup feta cheese, crumbled

 

Dressing- whisk together

1/3 cup olive oil

2 Tablespoons apple cider vinegar

1 teaspoon dijon mustard

1 teaspoon dried oregano

salt + pepper to taste

 

Directions

  1. Toss the pasta, veggies, olives and cheese in a large bowl.
  2. In a separate bowl, whisk together the dressing ingredients until fully incorporated.
  3. Pour dressing over pasta mixture and toss to coat evenly.
  4. Refrigerate for 30 minutes before serving.

 

 

 

Bell Pepper Nachos

Ingredients

1 bag baby bell peppers, halved and seeded

1 lb ground turkey, beef or chicken (can also use two cans of black beans for vegan/vegetarian options)

1/2 packet of your favorite taco seasoning blend

1/2 large onion, diced

3/4 cup cheddar cheese, shredded (or your favorite type- colby jack or pepper jack also work)

1 large avocado, cubed

1/2 cup cherry tomatoes, halved

1/4 cup sour cream (optional)

Other toppings: red onion, salsa, cilantro

 

Directions

  1. Preheat oven to 425 degrees. Evenly place the halved bell peppers on a baking sheet and set aside.
  2. In a medium skillet brown the onions and meat together for 7-10 minutes or until the meat is fully cooked. Season with taco mix and stir to fully combine.
  3. Sprinkle the peppers with the meat mixture and the shredded cheese. Bake for 5-7 minutes or until the cheese is melted and bubbly.
  4. Top the nachos with avocado cubes, tomatoes, sour cream and any other toppings of choice!