Peanut Butter Chocolate chip cookies

Healthy version= no flour, no oil, no white sugar

I wish for the life of me I could remember where I found this recipe to give credit. A friend reminded me that I posted them on facebook a while ago as I had completely forgotten about it.
These were SO DELISH and a must try at least once!

 Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) *natural peanut butter* (can use PB2 to make healthier, check your labels)...
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup (90 grams) chocolate chips

Directions:Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice.
The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls.
Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes.Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter
Post comments below after you've tried them! 

5 minute pork chops

The name of these is slightly deceiving. They take 5 minutes or so on the grill however they do need marinating prior to!

I got this recipe from Chalene Johnson's Push Book

Makes 4 servings

1/4 cup raw honey

3 Tbsp soy sauce or Bragg's liquid aminos

4 cloves garlic, minced

4 pork loin chops, boneless (about 4 ounces each)

Mix the honey, soy sauce, and garlic in a zip lock bag or bowl

Marinate the chops for a few hours
Throw all 4 chops on a George Foreman or regular grill
Cook full 5 minutes or until desired doneness

*if you're going to have leftovers you can slightly under cook those so that upon reheating they will not be over dry. 

Please share below if you've tried this recipe and rate it!

Creamy Garlic Dressing

-from Beachbody's Ultimate Reset


I was never a fan of the typical healthy dressing of olive oil and lemon juice or oil and vinegar. *Blech*
So when we tried this I was pleasantly surprised.

Serving size 2 Tbsp or one Orange Container if doing the 21 Day Fix

1/2 cup Extra Virgin Olive Oil
1/4 cup Apple cider vinegar
3 to 5 cloves crushed garlic
3 Tbsp Fresh Lemon Juice
2 Tbps fresh parsley (1 tsp dried=1 Tbsp fresh)
1 tsp salt (I use himilayan pink salt found in health food section, health food store, or online)
1/2 tsp. dijon mustard
1 Tbsp. Raw Honey

Place all ingredients in blender and blend medium high for 30 seconds or until well mixed. Store in an air tight container in refrigerator. Dressing may solidify when cold. Shake it or let it sit at room temp until liquid and stir.

*I have this handy mini blender that works perfectly for dressings. I also use the larger cup for my shakeology shakes and they are fairly inexpensive at around $15-25 dollars.

Tell me what you thought if you've made this dressing in the comments below!

Mason Jar Salads

I have seen this on pinterest and several other blogs. I could go on for several paragraphs about how these salads have effected my life but if you are anything like me, you wouldn't read it any how and skip right to the goods.
So here they are.

I made a mistake when getting my jars. Make sure you get WIDE MOUTH Quart jars (32 ounces).

Steps:
1. Add dressing first to the very bottom (I use my home made Creamy Garlic Dressing from Beachbody's Ultimate Reset)
2. Next are your crunchy veggies. Mine consisted of green peppers, carrots, and cucumbers .
*I do one cup of veggies
3. Next I added tomatoes
4. This would be the layer to add your proteins (hard boiled egg, chicken breast, ham, etc.)
5. Any cheese or fruits (if any) would go here
6. Lettuce (1 compacted cup of lettuce)
A few side notes
-if you have nuts or croutons you can add them at home or take them on the go separately in foil to keep them crunchy.
-I am NOT on the go with these salads. I am just lazy at home but still prepared so I do not have to cheat. Therefore I do NOT add the 2 TBSP of dressing to the bottom
-these salads have stayed very fresh for me for 5 days. I eat them prior to that so I cannot give a true estimate on how long they actually last.

What are your favorite salad toppings? Post comments or questions below!

Cauliflower Crust Pizza

When I first heard of this I though, GROSS. But it turns out it was delicious! Just goes to show, never judge a book by its cover.
I found this when I first started my journey of clean eating over on http://katiheifner.blogspot.com/
Check her out, she has great content!

Serves 2

Ingredients
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
½ teaspoon crushed garlic
½ teaspoon garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of *toppings* (some need precooked)

*some feed back has said you can reduce the cheese by 1/2 and it still tastes just as good!*


Directions
Take 1 large head of fresh cauliflower, remove stems and leaves, wash and chop the florets into chunks.
Add 1/3 of it to food processor and pulse until it looks like grain. If you have not reached your one cup, process more of your cauliflower.
Do not over-do pulse or you will puree it.
OPTION 2: Use a block cheese grater to "rice"
Place the riced cauliflower into a microwave safe bowl and microwave for 6-8 minutes (depending on the strength of your microwave). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

ONE LARGE HEAD should be about 2-3 cups of cauliflower. You can use the leftovers immediately for more pizza or it can keep for about 5 days for a later veggie side dish.

To Make the Pizza Crust
1. Preheat Oven to 450 degrees. Spray the cookie sheet with non- stick cooking spray.
2. In a medium bowl, stir together 1 cup of cauliflower, egg, and mozzarella. Add oregano, crushed garlic, and garlic salt, stir. Transfer to the cookie sheet and pat it into any shape your heart desires. Should be about 9" round or square. Optional: Brush with olive oil to help with browning.
3. Bake 450 for 15 minutes ***this will not come out like a dry normal crust. It will be moist and most likely have to be eaten it with a fork****
4. Remove from oven
5. To the crust add sauce, more cheese if desired (crust is pretty cheesy already), and desired *toppings

*Note: Some toppings need to be precooked since only broiling a few minutes.
I use whatever veggies are in the fridge. Vary this to your liking. The first time I made it I topped it with tomatoes and spinach and forgot the sauce! oops! But it was still good and turned out like a "white pizza"
Give me your feedback in the comments below!

PB2 French Toast

When I started this healthy journey there were certain foods I didn't want to give up. French Toast was one of them. Giving up the syrup and butter was hard but I knew I loved peanut butter and bananas so I gave it a shot. Enter my forever new French Toast.

What you'll need:
2 slices Cinnamon Raisin Ezekiel Bread
(thawed- found in freezer section)
1 egg
1/4 cup of unsweet vanilla almond milk (or milk of choice)
1/2 tsp cinnamon (more or less to your taste)
1/4 tsp salt
1/2 tsp vanilla
1 tsp unrefined coconut oil

Topping:
2 TBSP PB 2
1 ripe banana

Cook it!
Heat Pan on medium, add oil
Thaw 2 pieces of bread (I use the defrost button on my microwave)
Mix egg and cinnamon
Add milk, vanilla, salt and mix well
Dip bread on both sides and cook on both sides

Topping
Mash or food process one banana
Mix in PB2
Top bread when finished