Seemingly one of the most widely spread Facebook recipes I’ve seen, these cookie bites are pretty good when you’re craving melty, homemade chocolatey chip cookies. They are wheat free, gluten free, dairy free and pack a nice punch of protein and fiber. In my opinion, they’re only good when they’re warm, so I recommend making the batter and keeping it in an airtight container in the fridge, only baking the amount you want to eat each time. Plus, it’s a good way to not over indulge.
RECIPE: Nut Butter Chocolate Chip Cookie Dough Bites
- 1 can chic peas (drained, rinsed and patted dry)
- 2/3 cup almond butter (or any kind of natural nut butter you have on hand)
- 1/4 cup maple syrup, honey or agave nectar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- Pinch of sea salt, optional
- 1/2 cup dark chocolate chips
Preheat oven to
350F. Line a baking sheet with parchment paper or use a silpat. Combine all ingredients except chocolate chips in a food processor. Blend until completely smooth, stopping to scrape down the sides as needed. Stir in chocolate chips. Using a small cookie scoop or a teaspoon, drop cookie dough on baking sheet. You don’t need to leave a lot of room between the cookies as they don’t spread out or rise up much at all. Bake for 10 minutes. Remove from oven and let sit for about 5 minutes before eating.
My boyfriend, Matt, is a large human being. As a 6’5″, 300-pounder who trains strongman events with what is known as the ‘meat crew,’ my extensive list of kale salads doesn’t cut the mustard in feeding that guy. I’m committed to make sure he eats as healthy as possible, but considering his 4,000-calorie and 300 grams of protein a day diet, feeding him can be exhausting, to say the least. Unfortunately I loathe the crockpot, which would probably be the easiest way to deal with this scenario. Give me a dutch oven and I can braise anything to almost perfection. But as a cooking vessel, the crock pot makes no sense to me and I promise to ruin everything I put in there, without fail – except this. Thank you Facebook for another fad recipe that turned out to be a winner that can satisfy a strongman.
NOTE: This recipe has been altered from the original to add protein and more flavors, but can easily be served as a vegetarian meal.
RECIPE: Creamy Cheese Tortellini with Spinach, Tomatoes, Sausage & Pesto
- 1 bag of frozen cheese tortellini
- 1 bag of fresh spinach
- 2 cans of organic diced tomatoes, drained
- 1 block of cream cheese, cubed (Greek style for extra protein, if you can find it)
- 1/2 cup prepared pesto (I usually have leftover pesto in my fridge, or you make it fresh or buy it)
- OPTIONAL 1 lb. of sausage, cooked (ground or cut links, pork, turkey, chicken, italian, plain or seasoned – your choice)
- box (or 4 cups) organic vegetable or chicken stock
Put all ingredients in crock pot and cook on low for 4-6 hrs. Check tortellini after 3 hours to see if it’s finished, and keep your eye on the consistency of the sauce. Add a little more stock if it gets too thick before the tortellini is done cooking. Enjoy!
*Images by Little Fellow and Tawna Allred
I’ve been thinking about a new series on the blog dedicated to reviewing some of those funny, flash-in-the-pan, social media recipe crazes that show up repeatedly in Facebook news feeds everywhere. When I see something at least five times from unrelated people, I consider it a fad worth trying. I’ve given many of them a whirl – some are secret little gems; others are complete and total flops.
Just a little note about this category of recipes: they are jam-packed with modifications and might have a slightly different name. Long story short, all of these have been inspired by Facebook in one way or another. Here’s the first in the series.
Zucchini is extremely versatile and can be use a thousand different ways – because it really doesn’t taste like anything. It relies heavily on cooking technique, marinades, dips, and accompaniments to demonstrate its value. But it has a ton when you figure out what to do with it. I saw this idea blast the internet a few weeks ago and decided to give it a try. Plus, I really love cheese – especially parmesan because it has tons of flavor so you can eat less and feel just as satisfied. More bang for the buck, if you will. This recipe is great for a snack, a side dish or even for breakfast when you need a punch of veggies and some protein. Here goes…
RECIPE: Mini Zucchini Parmesan Tarts
- 2 small or 1 large zucchini (grated; I use the food processor with the grating attachment), but you can do it with a box grater)
- 3/4 cup freshly grated parmesan cheese (no green can!)
- 1/4 freshly chopped chives (or scallions, parsley, dill, tarragon, basil – whatever fresh herb you have, but I prefer the mild onion flavor from chives)
- good pinch of salt and cracked black pepper
- 1 or 2 eggs, beaten (see note below)
- 1/2 cup nonfat greek yogurt (to serve on the side)
Preheat oven to 375 degrees. Add all ingredients to mixing bowl and toss to combine with (clean) hands. Generously spray a mini-muffin tin with non-stick spray and fill each well with zucchini mixture, pressing it down with your fingers. Bake for approximately 35 minutes until edges and bottom are a deep crispy brown and ingredients are set. Serve warm or room temperature with a dollop of nonfat greek yogurt for extra protein – and because it’s delicious.
NOTE: if making these for breakfast, use 2 eggs. I think they set better with two, although I like the taste better with one because it’s more cheesy. But that’s just me. Experiment and decide for yourself. Enjoy!