Snacks and sides

Healthy Nutrition Packed Cookies

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These cookies! I wanted to make a high protein cookie that could work for breakfasts or snacks. And these turned out GREAT!  What's even better is that I found a way to sneak some vegetables into them.  Personalize these babies with any dried fruit, chocolate chips, coconut or nuts. 

I used Iron Vegan Vanilla protein powder, but any protein powder will work. They can also be school friendly for kids if you use a seed or soy butter, instead of peanut or treenut.  In a pinch, coconut oil would work too. 

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  • 1 medium banana, mashed
  • 2 tbsp nut butter
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1/3 cup flavoured vegan protein powder
  • 1 cup oats
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 3/4 cup shredded zucchini
  • 1/2 cup shredded carrot

Line a baking tray with parchment paper, and pre-heat the oven to 350 degrees. Shred your zucchini and squeeze out some of the water. In a large bowl, combine the banana, nut butter, vanilla extract and water.  Add in protein powder and mix well to prevent any lumps. Next, add the oats, cinnamon and salt, mixing until combined.  Finally, add the shredded zucchini and carrot and mix. 

For small cookies, use a tablespoon to measure out your cookies.  If you want a breakfast cookie, I would suggest making them a little bigger.  Use a fork to flatten the cookies out slightly. Bake for about 15 minutes, or until golden brown.  Let sit for 5 minutes before transferring to a cooling rack. You can store for a couple days in an air tight container, however these are pretty moist cookies so I would recommend storing in the freezer and taking them out as needed.

Enjoy xo

 

Better than Boxed Crackers

These crackers are awesome! They are really easy to make, I was surprised how great they turned out.  They are also vegan, gluten free and high in protein.  Each cracker (for a recipe of 30) has 3.5 g of protein.

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  • 3/4 cup shredded carrot
  • 1/2 cup water
  • 3 tbsp flax seed
  • 1/2 cup plain vegan protein powder
  • 1 tbsp sesame seed
  • 2 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1/4 tsp salt
  • 1 tbsp oil

Directions:

Preheat oven to 300 degrees. Place grated carrots onto a baking tray lined with parchment.  Bake in the oven and bake for 20 to 30 minutes (flipping a few times), or until a bit dry. Add water and flax seed into a bowl, mix well. Set aside. 

In a larger bowl, mix together protein powder, sesame seeds, hemp hearts, chia seeds and salt. Add in flax egg, oil and carrot, mixing together into a dough ball. Place dough into a 8x11 pan lined with parchment and greased.  Use your hands to press down the dough into the pan, trying to reach close to the edges. Score the top with a sharp knife into the desired size of crackers you want.

Bake for 45 minutes to 1 hr, then flip and bake for 10 to 15 minutes. Using a knife, break apart your crackers into squares and store in an airtight container.

No-Oven Skillet Bread

No Oven Skillet Bread

How awesome is this? This yummy, dense bread reminds me of a fluffier foccaccia AND is bake in a non-stick pan or skillet! 

All you need is a 10-12 inch skillet with higher sides (preferably non-stick) and a top of some sort you can fit on top.  Make sure you plan ahead far enough because it does need to rise for 60 minutes total (minimum).  Inspired by Baker Bettie's No Knead Skillet Bread.

  • 2 1/4 tsp Active Dry Yeast
  • 2 cups of warm water 
  • 1/2 tbsp salt (don't skimp on this!)
  • Olive oil (approximately 1 tbsp)
  • Optional: 2-3 tbsp chopped olives, 1.5 tbsp rosemary,2 cloves roasted garlic

In a large bowl, mix together water and yeast. Add 1 cup of flour and the salt to the bowl and mix together. Slowly (about 1/4 cup at a time) add the rest of the flour, along with rosemary and/or olives if using. Knead a little bit until well combined. Leave in the bowl in a warm place and let it rise for 30-60 minutes (longer is better). While it rises, make the rest of your dinner, or do a short yoga class or dance around a bit.  Once it rises, place the ball on a well floured surface and using your hand, flatten into a 10 to 12 inch disc. Place in an oiled skillet, cover with a towel and let it rise for 15-30 minutes (again, longer is better). Cook the bread, covered over medium heat. The bread will take about 15 minutes on the first side, you will know when its ready to flip when the sides are firm and surface is lightly browned. Cook on the second side at medium-low heat for about 15 minutes, or until lightly browned. Take off heat, and leave covered for about 5 minutes. The bread should sound a bit hollow when you tap it. Once its cool enough, slice into 12 pieces using a sharp bread knife. Best enjoyed dipped with a good balsamic vinegar and oil!