Chocolate Peanut Butter Protein Mousse

Chocolate Peanut Butter Protein Mousse
Sorry for the lack of posts! It has been a crazy yet amazing few weeks for my family. My sister got engaged to an amazing guy and my brother Josh, launched his incredible luggage company Raden.

Finally I get to share my most recent daily obsession. Call it a mousse, smoothie, or ice cream, this mixture is packed with loads of protein and fiber. I’ve had for breakfast, as a midday snack and as dessert. With its balance of protein, carbs and good for you fats this creamy superfood treat will satisfy any sweet tooth. All you need is a high power blender and a handful of ingredients. Hope you love it!
Chocolate Peanut Butter Protein Mousse

Ingredients:

• 1/2 frozen banana
• 1 scoop chocolate protein powder (I use this)
• 1/2 of and avocado
• 1 heaped tbsp of powdered peanut butter (regular peanut butter is fine too)
• 1/2 cup almond milk
• 1 tsp chia seeds

Directions:

1. Add all ingredients to a high powered blender or food processor. Add a touch more almond milk if necessary to get your blender going.

2. Place in a bowl and top with fruit, granola or dark chocolate! It’s also deliciously creamy on its own.
Chocolate Peanut Butter Protein Mousse

Salted Chocolate Chip Chickpea Cookies

Salted Chocolate Chip Chickpea Cookies
One of my best friends was telling me how she loves to indulge in something she called chickpea cookie dough. From cauliflower pizza to zucchini noodles, nothing really surprises me anymore – but cookie dough and chickpeas…this really peaked my interest. With holidays approaching, I decided to do a quick google search and was amazed how much the recipes truly looked like cookie dough. I had to try it! I first tried Erin’s recipe which was delicious! Using that as a starting point, I created a gooey chocolate chip cookie that will fool just about anyone! No one would believe these are grain/oil free and packed with good for you ingredients. These cookies won’t do much rising but they taste like fudgy cookie dough.With added course salt on top, it is really hard to eat just one. Hope you love them!

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Ingredients:

• 2 1/2 cups cooked chickpeas
• 1/4 tsp baking soda
• 1 egg (can sub for flax/chia egg)
• 1/4 cup all-natural peanut butter
• 1/4 cup almond butter (can also use more peanut butter if you don’t have almond butter)
• 2 tbsp non-alcoholic vanilla (I used this one)
• small pinch of fine salt
• 1/4 cup + 2 tbsp pure maple syrup (I use the darkest variety)
• 2 tbsp coconut flour
• 1 cup 70% dark chocolate chips
• 1 tbsp course salt

Directions:

1. Preheat oven to 350 F. Line a large cookie sheet with parchment paper.Rinse chickpeas well and dry with towel.
2. In a food processor or high powered blender, blend chickpeas and baking soda until smooth. (about 1-2 minutes)
3. Add egg, peanut butter, almond butter, vanilla, small pinch of fine salt, maple syrup and coconut flour. Blend until completely smooth and combined. Transfer mixture to a bowl and fold in chocolate chips.
4. Using a cookie scoop, place dough onto baking sheet. Wet fingers and flatten until desired shape is achieved.  The cookies won’t change much in the oven.  Sprinkle each cookie with a pinch of course salt.
5. Bake for 12-15 minutes or until golden. Allow to cool and enjoy! Store in an airtight container for 1-2 weeks. I love them kept in the fridge!
Salted Chocolate Chip Chickpea Cookies

Coconut Brown Rice Pudding with Maple, Pistachio and Fresh Plum

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Rice pudding is one of those desserts that gives you that stick to your bones feeling that comforts you on a blistery night. The problem with most rice puddings however, is that it literally sticks to your bones… and your stomach, thighs, and ass. Can I say ass on here? In any case…I have created an equally as comforting dessert but without the added dairy, refined sugar and unhealthy fats.

There’s a lot of people who just really can’t do the whole brown rice thing. The ‘healthier’ taste can really ruin a good sushi meal, or a simple meat and rice dinner. Personally, brown rice has a nutty delicious taste, and white rice… well it kind of tastes like nothing. Which is why sushi places will add beer and sugar , and Chinese food places will fry it up (yeah…thats why it’s so delicious!) So I put this one to the test with Zach (the BF) and his brother in law who really just cant do the whole brown rice, bread and pasta. Let’s just say I prevailed with flying colours. Both of them polished off their bowls with only one remark… “some raisins would of been nice.” No comment about the brown rice taste! WAHOO! So hopefully if you’re trying to get a loved one a little healthier, this may be a good start. The fresh tart plums and crunchy pistachios are a perfect contrast to the creamy rice pudding. It really helps cut the richness of the dish, and leaves you truly satisfied. For a little extra sweetness and earthy delicious flavour, the maple syrup takes it to another level. If you like the classic version, then omit the toppings and just add raisins and maybe a little extra coconut.


A few important notes about this dish:
1. It does not keep well in the fridge! The rice gets a little hard and just does not have the creamy rice pudding effect. So it is best to serve this fresh and warm!
2. Sweeten to your liking. I used stevia to sweeten mine which was just enough with the added maple syrup poured on top. If you don’t have stevia on hand, feel free to use 1/2 cup (or to your liking) of any natural sweetener. Coconut sugar or pure maple syrup would work beautifully!
3. This is an amazing option if you are on a budget! All the ingredients are SUPER cheap and ones you most likely have in your pantry.

As always, this recipe is free of gluten, dairy and refined sugars! Also it’s perfect for vegans! C’est tous. Bon appétit and have a beautiful weekend! Love you all!

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Ingredients:

•1 cup brown rice (not the quick cook variety)
•5 cups almond milk (if you use vanilla flavoured then you can omit adding vanilla)
•1/2 tsp pure vanilla extract, or the seeds of one vanilla pod
•1 tsp ground cinnamon
•1/2 tsp liquid stevia or 1/2 cup coconut sugar or other natural sweetener of your choice
•1/2 tsp pink Himalayan salt (or sea salt)
•3/4 cup coconut cream (the thick part from the coconut milk from the can!)
•1/2 cup unsweetened shredded coconut
•1/4 cup roasted pistachios (roughly chopped, for garnish)
•4 tbsp pure maple syrup (for garnish)
•1 plum thinly sliced (for garnish)

4-6 servings

Directions:

1. Bring rice, salt, and almond milk to a boil in a medium saucepan. Reduce heat and partially cover for 10 minutes.

2. Remove lid, add cinnamon, stevia (or other sweetner) and vanilla. Over a low simmer, stir rice occasionally for another 20-30 minutes until the liquid is absorbed. Once rice is tender, add coconut cream and shredded coconut. Stir until combined and taste. Adjust seasonings as desired!

3. For an individual serving, add about 1/2- 3/4 cup of rice pudding. Top with 1 tbsp pistachios, a few slices of plum and a drizzle of maple syrup! Remember to serve warm.

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