Year: 2013

High Protein Breakfast Cookies

Melissa King 72 Comments

These High Protein Breakfast Cookies are a must make! I am always trying to think of new ideas for quick breakfasts on the go.  That is where these breakfast cookies come in.

These high protein breakfast cookies are packed with good stuff like rolled oats, hemp seeds, coconut and sunflower seeds.

My daughter and husband loved these breakfast cookies too.  In fact, my daughter loves saying that she gets to eat cookies for breakfast!  This breakfast cookie recipe is also very versatile.  You can really make it your own.

 

high protein breakfast cookies

These would be a great little snack to eat before or even after a workout.  They would be great to take on a hike too.  I spent the better part of my twenties backpacking around the country and loved to munch on healthy treats like this one.

High Protein Breakfast Cookies

High Protein Breakfast Cookies

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Prep Time 15 min Cook Time 15 min Serves 18 Cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients, except the dates, in one bowl. 
  3. Mix all wet in another.
  4. Add wet to dry.
  5. Fold in dates.
  6. Spoon batter onto a lined baking sheet
  7. Bake for about 15 minutes.

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Recipe Notes

For a gluten free option, use gluten free oat flour and add an extra egg,

For more quick breakfast ideas, click here, here and here.

Coconut Date Bars

Melissa King 20 Comments

I have been having a love affair lately with all things coconut.  It is just so yummy!  So, I am sharing another delicious coconut creation that was inspired by my Coconut Strawberry Muffins.  These are my Coconut Date Bars!

date bars

For these I used chickpea flour again.  After I made my Strawberry Coconut Muffins, I thought the dense texture that the chickpea flour produces was much more suited for a brownie/bar type recipe.  So here goes.

Coconut Date Bars

Coconut Date Bars

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Prep Time 10 min Cook Time 20 min Serves 9 squares     adjust servings

Ingredients

    For the bars

    For the filling

    Instructions

    1. In a small food processor or magic bullet , mix the dates and water until you get a paste-like consistency.
    2. Set aside.
    3. Preheat oven to 350.
    4. Mix all the dry ingredients for the bars in a large bowl.
    5. Mix all the wet into a medium bowl.
    6. Add wet to dry.
    7. Line an 8X8 pan with parchment leaving enough room for a bit of parchment to come out the sides. This will make the bars easier to remove when cooled.
    8. Spread a thin amount of batter so the whole bottom of the pan is covered. The batter will be a bit sticky.
    9. Once the bottom is covered, spread the date paste on top.
    10. Finish with the remaining amount of batter and place in the oven for 15-20 minutes.
    11. Let the bars cool completely before removing from the pan and cutting.
    12. Once they are cooled, grab the ends of the parchment paper and lift the whole thing out.
    13. Cut with a pizza cutter into squares.

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    Not All Mirin Is Created Equal

    Melissa King 7 Comments

    One of my most favorite cuisines to eat is Asian.  A lot of Asian dishes are made with mirin, a Japanese sweet rice wine.  Normally, we buy Eden brand mirin, but I was in Target the other day and took a glance at this.

    SAMSUNG

    So naturally, I turned to look at the ingredients.

    SAMSUNG

    This stuff is mostly loaded with corn syrup and sugar!  I was surprised at what I saw here.  Now let’s look at Eden’s mirin.

    20130113_083449

    Now let’s look at the ingredients in here.

    20130113_083440

    This looks much better!  No corn syrup and no sugar.  They just use the natural sweetness of the rice.  If you were wondering, koji is white rice that has mold spores cultivated into it.  It is actually how saki is made.  If you would like to read more about it, click here.  I love, and highly recommend all of Eden’s products.  One great thing about them is that they support GMO labeling and stand behind all their ingredients.  They rock!

    10 Healthy and Filling Soup Recipes

    Melissa King 24 Comments

    We have had a crazy weird winter so far here in Dallas.  It’s snowed a few times, been in the 70’s a few days and poured rain so much my pool came close to over flowing!  Winter always puts me in the mood for soup.  So I wanted to write a post with some of my favorite soups.  Many can be made in the crock pot.  Slow cooking soups just makes them so much better!  My favorite soup is the Carrot Ginger Coconut Soup.  Yum!

    soup2

    3 Bean Soup

    Black-Bean-Vegetable-Soup-1024x680

    Black Bean and Vegetable Soup

    white-bean-soup1

    Hearty White Bean Soup

    lentil-soup1

    Red Lentil Soup

    e29909650b705788254deae23eed0a34

    Split Pea Soup

    Tomato-Soup2

    Rustic Tomato Soup

    chili-1024x680

    Sweet Potato Chili

    Black Bean Soup - My Whole Food Life 1

    Slow Cooker Black Bean Soup

    Cauliflower Soup - My Whole Food Life 1

    Creamy Cauliflower & Potato Soup

    carrot ginger soup watermark

    Carrot Ginger Coconut Soup

    10 Healthy Soup Recipes

     

     

    Crock Pot Applesauce (Vegan, Gluten Free, Paleo)

    Melissa King 129 Comments

    I have been making this Crock Pot Applesauce recipe for quite sometime now.  I had never put it up on the blog, but after quite a few requests, I decided to do so.  This crock pot applesauce holds a special place in my heart.

    When I was a little girl, we would go to my great grandmother’s house for the holidays.  She lived in this really old apartment building that she owned.  It is still in my family to this day.  Us kids always wanted to eat her applesauce.

    She made the best I ever tasted.  I think if she were alive today, she would approve of my version.

     

    homemade crock pot applesauce

     

    It is pretty darn good!  The best part?  There is no sugar added.  Slow cooking the apples in allows for the natural sugars to come out.  Plus, adding spices like cinnamon, nutmeg and vanilla beans, makes the dish seem sweet without having to add any sugar.

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    Clean Eating Samoas (Vegan, Gluten Free)

    Melissa King 47 Comments

    Clean Eating Samoas.  It that time of year again.  When girl scout cookies are everywhere.  Since we are now vegan, we cannot eat them.  My husband was a huge fan of the Samoas, so he asked me to create a healthier samoa recipe.

    I can’t think of a single person who doesn’t like Samoas, can you?  I think these healthy samoas came out pretty good.  The base of this cookie was inspired by my Gluten Free Coconut Cookies.

     

    clean eating samoas

     

    These healthier samoas are not only vegan, but they are also gluten free, dairy free and egg free.

    Clean Eating Samoas

    Clean Eating Samoas

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    Prep Time 20 min Cook Time 11-13M Serves 15 cookies     adjust servings

    The taste of the girl scout cookie with none of the guilt!

    Ingredients

      For the cookie

      For the caramel

      For the chocolate

      • 3/4 cup chocolate chips or 1 dark chocolate bar
      • 1/4 – 1/2 cup almond milk

      Instructions

      1. Preheat oven to 350.
      2. Place the almonds and oats in a blender and blend into a fine powder.
      3. This works great in a Vitamix .
      4. Pour contents into a large bowl .
      5. Add the almond flour and the coconut sugar to the almond/oat mixture.
      6. In a smaller bowl , add the coconut oil, applesauce, vanilla, eggs and milk.
      7. Mix well and add to the dry ingredients.
      8. Mix wet and dry just enough to combine.
      9. Place the shredded coconut in a small bowl and set aside.
      10. Roll the dough into little balls.
      11. Take each ball and roll it around in the shredded coconut.
      12. Once it is covered, flatten it with your palm and place onto a lined baking sheet.
      13. To make the caramel, place the dates in a food processor or magic bullet and pulse into a thin sauce, slowly adding warm water to thin it out.
      14. Once it becomes the consistency or caramel, drizzle it over the top of each cookie.
      15. Once each cookie has caramel over it, place in the oven and bake for 11-13 minutes.
      16. As cookies are cooling, you can make the chocolate.
      17. Using a double boiler, melt the chocolate in a glass bowl slowly adding enough milk until you get a thin enough consistency. I added about 1/2 cup.
      18. Once the chocolate is thinned out, drizzle it over the tops and place in the fridge for the chocolate to set.

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