These delicious oatmeal chocolate chip cookies are one of my all time favorite cookie recipes. No flaxseed or egg replacement required in this recipe. These cookies are sweetened with a combination of maple sugar, brown and cane sugar for an extra rich flavor that's infused with a dash of cinnamon and vanilla. This classic cookie is one that everyone will love. Store in an airtight container in a cool place for 3-5 days.
1 cupplant-based butter, softenedI used smart balance
3/4cupmaple sugarI used Crown Maple brand
1/4 cupbrown sugar
1/4cupcane sugarorganic
2tspvanilla extract
2 Tbspplant-based milkI used soy
1-1/4cupnon-dairy dark chocolate chipsI used Enjoy Life brand
2cupold fashioned oatsorganic
Instructions
Preheat oven to 350 degrees.
In a medium bowl, add flour, baking soda, salt and cinnamon then whisk together.
In a separate bowl, beat butter, sugars, milk, and vanilla together until creamy.
Add dry ingredients to wet ingredients then fold in old fashion oats and chocolate chips.
Place 1.5 to 2 inch balls on lined baking sheet. Bake for 9-11 minutes or until baked to your desired texture.
Enjoy them warm and gooey or let them cool on wire rack for a few minutes to set.
Notes
Make sure to measure flour correctly so that cookies don’t turn out dry. It’s important to let butter sit out for a few minutes so that it softens and makes it easier to cream together evenly.This recipe can be made by hand with just a whisk and large spoon.
Nothing taste better than warm soup on a cold winter day. This nutrient dense red lentil soup with lemon recipe is so delicious, inexpensive and easy to make. Red lentils are low in fat, rich in fiber, protein, folate, iron, potassium and plant compounds called polyphenols with anti-inflammatory benefits. Lentils are a staple in my kitchen, especially the red ones. Red lentils are a great source of protein for anyone, and even more so for those who consume a plant-based or vegan diet. Lentils come in a variety of textures, taste, and colors like red, brown, green, black and yellow.
I use organic red lentils in many of my soup recipes because they don’t take long to cook and they don’t require pre-soaking. You’ll just need to give them a good rinse before cooking. Incorporating red lentils in recipes can provide you with many health benefits because of their nutrient dense profile.
Organic Red Lentils
NUTRIENT PROFILE
One cup of cooked red lentils has about 15 grams of fiber which is almost half of the recommended dietary intake. Although, lentils have around 40 grams of carbohydrates per cup, they shouldn’t impact blood sugar negatively due to the high fiber content in them. They are also high in protein with one cup having around 17 grams of protein. In addition, red lentils are a good source of iron and are rich in B vitamins.
HEALTH BENEFITS
May Reduce your risk of Heart Disease. Red lentils are a great source of magnesium and folate which supports heart health. Magnesium can improve blood flow and is essential in transporting other nutrients throughout the body. It helps to keep bones strong, blood sugar under control and helps muscles and nerves function properly.
Can help with Weight Loss. Eating red lentils can help you stay fuller for longer due their high fiber content. This can help reduce overeating and excessive snacking. They also help to keep blood sugar under control which helps to prevent those sugar cravings.
Slow the Aging Process. Red lentils are packed with antioxidants and other essential vitamins and minerals. The antioxidants in red lentils can help to repair and protect cells from damage. Red lentils are definitely a food to include for longevity.
Promotes a Healthy Gut Microbiome. Lentils have slow-digesting resistant starch that delays the absorption of carbohydrates that has blood sugar lowering effects. In addition, they are a great source of prebiotics that feeds your gut flora to help prevent digestive diseases.
All in all, red lentils are a superfood that you’ll want to be sure to include on your grocery list. Be sure to give this deliciously easy recipe a try.
Quick & Healthy Red Lentil Soup with Lemon Recipe
Julie Pace, RDN
This red lentil soup is loaded with lots of nutrition that's full of flavor, protein, and fiber. It's a perfect meal on a cold winter day.
This one pot Sweet Pea & Potato Soup with Jasmine rice is creamy, filling, nutritious and delicious. This recipe is packed with good-for-you ingredients like sweet peas, sweet potatoes, curry, cumin, fresh garlic, sweet onions, and coconut milk. It's so easy to make and it's ready to eat in 30 minutes or less. When the fall & winter season comes around, this is one of my favorite soups to make. You can double the recipe and store in the fridge for up to 5 days making this soup a great meal prep recipe.A few tips you'll want to remember when making this soup: You'll want to diced the potatoes into small bite-sized pieces and finely chop the garlic and onions. As with most recipes, you'll want to taste and adjust the seasonings to your personal preferences. You can swap the full fat coconut milk for the lighter version, if desired.
3Tbspcurry powderI used Great Value Organic Curry Powder
2Tspground cumin
1tspsalt
Rice
1cupjasmine rice, uncooked
2-1/2cupsvegetable broth
Instructions
In a large pot or deep saute pan, add the avocado oil.
Add in the onions, potatoes, garlic and 1 cup vegetable broth. Cover let simmer 5 minutes.
Add in coconut milk, water, sweet peas, cumin, curry powder, salt. Mix well. Cover and cook on medium low for about 15-20 minutes, or until potatoes are tender.
Jasmine Rice
Rinse rice thoroughly.
While curry is cooking. Add vegetable broth in a medium pot. Bring to a boil. Add in jasmine rice. Cover and simmer until all liquid is absorbed.
Once rice is cooked. Add into curry mixture. Mix well. Serve and enjoy!
Notes
You can easily substitute the sweet peas for another plant protein like chickpeas, if you’d like. Jasmine rice is a high glycemic carbohydrate, so if you have pre-diabetes or diabetes, you will want to be mindful of this.It’s important to note that all curry powders are not the same. Curry powder is a complex mix of different spices and no two recipes are the same.
This colorful, quick and easy pasta salad is refreshing and delicious on a hot summer day. The longer it sits in the fridge the tastier it becomes. A healthy, wholesome salad everyone will love.
These cookies are a delicious sweet treat that's made with organic old fashioned oats, creamy cashew butter, and semi-sweet chocolate chips. There's no need to buy boxed cookies with lots of preservatives when you can make these wholesome cookies so easily at home.
1/2cupdairy free butter, softenedI used Smart Balance
1/2cupgranulated sugarorganic
1/4cuplight brown sugarorganic
1tbspwhole ground flaxseed meal
2.5tbspwater
1/2cupcreamy cashew butter
2tspvanilla extract
1cupold-fashioned rolled oatsorganic
3/4cupsemi-sweet chocolate chipsdairy free
Instructions
In a medium bowl, whisk flour, salt, baking powder, and baking soda together. Set aside.
in a small bowl mix together ground flaxseed with water. Set aside.
Using a hand mixer or stand mixer, beat the butter on medium speed until smooth about 1-2 minutes. Add in granulated sugar and brown sugar and beat on medium high speed until creamy.
Add in flaxseed mixture, cashew butter, and vanilla. Beat on high speed for about a minute or until well-combine. Scrape down sides and bottom of bowl and beat again until mixed well.
Add dry ingredients to the wet ingredients and mix on low until combined. Slowly add in oats while mixer is on low speed. Once combine, add in chocolate chips and mix well.
Cover and chill mixture in refrigerator for about 20 minutes.
Preheat oven to 350 degrees. Line baking pan with parchment paper.Set aside. When dough is finished chilling, scoop 2 Tbsps of dough for each cookie and arrange on cookie sheet leaving 2-3 inches between each cookie.
Bake for 12-15 minutes or until lightly brown on sides of cookie. Remove from oven and let cool 5 minutes for cookies to set.
Notes
Cookies should stay fresh for 5-7 days in a covered dish stored at room temperature.
This Cajun Mushroom Pasta is a simple recipe that everyone will love. Flavored with just the right amount of spiciness, this mushroom pasta recipe is ready in under 20 minutes making it a go to dish when running short on time.
14ouncesPenne pasta, cookedi used Barilla protein +
16ounceswhole baby portobello mushrooms, slicedcleaned and sliced
3tbspN'Orleans Cajun SeasoningI used Weber brand
1tbspavocado oil or can use 1/4 cup water
1large sweet onion, thinly sliced
4clovesfresh garlic, minced
Instructions
Cook pasta according to directions on box.
While pasta is cooking, add oil or water to saute pan then place on medium heat. Add mushrooms, onion and garlic to saute pan. Saute for 5-10 minutes. In the last 5 minutes of cooking, add in cajun seasoning. Toss until well-combine.
After pasta has been drained, add to pan with mushrooms. Toss well to combine. Enjoy!
