Gooey Banana Oatmeal Chocolate Chip Cookies (gluten free, no butter, no refined sugar!)

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Happy Monday!! Did you guys have a good weekend? Ours was pretty relaxed, but the weather turned SUPER winter in the DC area. We are even expecting snow next weekend which I am extra excited for since my mom and sister will be in town visiting for the holidays.

Now to these cookies…can you believe I snapped these pics with my phone? #vscocam for the win!! I dislike wasting anything (food, water, energy, time, etc)…but there is something about bananas where they just ripen too quickly for us to eat them and then they are black. What to do, what to do? I usually freeze the peeled bananas and save them for smoothies which is great or homemade banana ice cream (I know, yum!). But since it is fall/feels like winter, I am coming up with recipes to use them for baking.

Bananas have a lot of natural sugar so it’s so easy not to have to add a lot of additional sweeteners. I stay away from refined sugar as much as possible so I sweetened these with one cup of maple syrup (that’s it!). Rather than butter I chose coconut oil and I used oatmeal and gluten free all purpose flour for the base. They are very banana in taste (I love banana, though) and if you are a PB lover like I am, drizzle some warm Peanut butter on top and then die of love for these cookies.

Enjoy!

What you need:

  • 2 small-med overly ripened bananas
  • 1 Large Organic Egg
  • 1 Cup Maple Syrup (the good stuff!)
  • 1/4 cup of melted coconut oil
  • 2 tsp of Vanilla Extract
  • 1.5 cups of gluten free old fashioned oats
  • 1.5 cups of all purpose gluten free flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp pink salt
  • 1 cup of organic chocolate chips or cacao chips (if using cacao chips, might want to add more sweetener such as agave!)

Directions:

  1. I used a kitchenaid but you can use a handheld mixer and one large bowl for this recipe. Combine the egg, bananas, maple syrup, coconut oil, vanilla, and beat on medium for about 3 minutes (should be on the runnier side than traditional cookies)
  2. Stop mixer, add oats, flour, cinnamon, baking soda, salt and beat together for another minute.
  3. Stop, add chocolate chips and either hand mix with large spoon or beat on low to mix together.
  4. REFRIGERATE DOUGH FOR AT LEAST 2 HOURS (up to 4 days!)
  5. Preheat oven to 350 degree Fahrenheit
  6. Place parchment paper on cookie sheet
  7. Using a 1/2 tablespoon measuring spoon scoop the dough and roll into little balls, placing on cookie sheet.
  8. Bake for 10-13 minutes depending on the ripeness of your bananas and how long you refrigerate you might want to taste test and cook some more!

Here’s to a healthy and happy you (and non-wasteful!!), xo!

Snacks on Snacks… (healthy and toddler approved!)

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Happy Monday, everyone!! Who doesn’t like snacks??? A few months ago Sofie used to call them “nacks” and would constantly say, mommy nack please…please mommy!!! Needless to say, nacks are the best. I find TONS of great options at Homegoods and TJ Maxx. A few online places I shop at are Amazon, Vitacost, and Jet.com.

I thought I would share some of our favorites with you. As a mom to a toddler, I know how important it is to always have some healthy snacks (that she actually likes) on the go. Most of these you can take with you!

Some of Our Favorite Snacks:

  1. Annie’s Organic Fruit Snacks…available at most grocery stores and online. Hard to tell who loves them more (Kiril or Sofia, haha!)
  2. Avocado Toast… Literally spread avocado onto a piece of toast and that’s it. If you want to get fancy you can season with pink salt and pepper, crushed red pepper, add roasted garlic, Sriarcha, whatever you fancy…goes great with eggs, too! (EASY BREAKFAST FOR THE WIN)
  3. Organic Dried Mango…Sofia’s absolute favorite fruit in the whole world. We buy the organic frozen mango cubes too and that’s another fun favorite. But these pouches are great to slip into our diaper bag and head on out for the day. I buy them in bulk from Amazon.
  4. Sustainable Indulgence Cookies… These are my favorite of this list. Put almond butter in between two and you have a yummy cookie sandwich. I found this brand at Homegoods–but they have tons of flavors. I recommend ordering online!
  5. Biena Chickpeas…So Kiril and I also found these in the snack section of Homegoods and after trying them he ordered an ENTIRE BOX of like, 40 bags. All different flavors (habanero, sea salt, cinnamon, etc). THEY ARE SO BOMB.
  6. Justin’s Nut Butters (Banana optional!)… These are sold at the grocery store. I like the little pouches but we also have the jar because let’s be honest, a spoon plus justin’s is heavenly
  7. Yogurt… Siggi’s is a pretty good brand of yogurt and Sofia’s favorite is Lifeway Organics. Both yummy and both Toddler Approved!

Hope you guys enjoy this list and have a chance to try some of these yummy treats. Happy nacking’!

 

Here’s to a healthy and happy you, xo!

Fall Quinoa Vegetable Soup (gluten free, vegan, healthy)

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Sometimes the weather just says SOUP. Not like in the movie it’s Cloudy with a Chance of Meatballs (if you have kids you may have watched it, ha.) BUT seriously, I love cuddling up with some hot soup a blanket and Netflix. Add some wine and it’s a party for one!

Sofia as always is my little helper. She LOVED this soup (TODDLER APPROVED, what?) Bonus we froze half of it and thats a lunch or dinner I don’t have to make in the future. WINNING!

This soup was pretty easy to make. Have you thought about using quinoa in soup before? I have tried pasta and rice but not quinoa. IT is awesome. It’s hearty and filling while absorbing the flavors and being extra tasty.

I hope you guys enjoy!

What you will need:

  • 1 Box of Organic Veggie Stock (4 cups) or 2 if you subtract the water below
  • 4 Cups of water
  • 1 Cup Organic Quinoa (uncooked)
  • 3 Organic Carrots, peeled and chopped
  • 1 sweet potato chopped at the same thickness as the carrots
  • 2 Organic celery stalks chopped
  • 1 Large can of organic Diced Tomatoes, drained and rinsed
  • 6 Garlic Cloves, minced
  • 2 Small onions chopped finely, or 1 medium onion
  • 1/2 tsp dried organic thyme
  • 2 Bay Leaves
  • 1 tsp Lemon Juice
  • 1 Zucchini and 1 Yellow Squash (or about 1-2 cups of seasonal veggies of your choice)
  • Pink Salt, pepper, red pepper flakes
  • spinach or kale (1-2 cups)
  • 1 can of chick peas, rinsed (BPA free can!)
  • 3 TBSP Olive Oil

Directions:

  1. Wash, Dry, and Chop produce
  2. In a large pot over medium heat add olive oil and then add onion, carrot, celery, and sweet potato. Season with salt and pepper
  3. Cook for 4 min or so when onion becomes translucent
  4. Add seasonal veggies, cook for 4 more min or so, stirring often
  5. Add the garlic and Thyme, cooking about 1 minute when it becomes extra fragrant
  6. Pour in the rinsed tomatoes and cook for 3 more minutes, still stirring quite often
  7. Add the cup of quinoa, broth and water (or just broth). It’s ok to use a little less quinoa if you’d like for extra soupiness and less stew-iness.
  8. Add 1 tsp of salt, 2 bay leaves and a couple shakes of red pepper flakes
  9. Generously season with cracked black pepper
  10. Raise heat to bring the soup to a boil, then cover partially with a little edge open to steam out and reduce heat to simmer for 25 minutes
  11. After 25 minutes add chick peas or rinsed canned beans of your choice and spinach. Continue cooking for 5 or so minutes more.
  12. If the soup is not broth-y enough for your desire from the quinoa soaking it up, add broth or water here.
  13. Taste and season as desired, remove the bay leaves and stir in the lemon juice
  14. Plate and enjoy!
  15. PS -You can freeze your leftovers!

Here’s to a healthy and happy you!

Chewy Pumpkin Chocolate Chip Oatmeal Cookies (no cane sugar, gluten free, healthy-ish…)

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Am I the only one who craves something sweet in the afternoon? We made these babies last night and they were sooooo good…they are all gone by the way (ahhh!). These were pretty easy to make. I adapted this recipe from DishingDelish, but I wanted to get creative and change up the white and brown sugar originally required. Next time, I am going to try coconut oil or coconut butter rather than the butter that this requires since I didn’t want to change up the recipe too much. How perfect would these be to bring for your next “friendsgiving”??? As you can see in the pics, Sofia enjoyed stealing all my chocolate chips and kept stealing cookies every time I turned around for ONE second!

***The keys to this recipe is to refrigerate the dough for AT LEAST 20 minutes before baking in the oven, use room temperature butter, AND use parchment paper for an easy removal and cleanup. ***

Hope you guys enjoy baking these, they are definitely on my list to make for Thanksgiving this year. They pair really well with some unsweetened vanilla almond milk…YUM.

What you will need:

  • Organic Pumpkin Puree (1 can)
  • Parchment Paper
  • 1 and 3/4 cup of Gluten Free All Purpose Baking Flour
  • 1.5 cups of Gluten Free Old Fashioned Uncooked Oats
  • 1 Cup of Coconut Crystals Sugar (this stuff is amazing and you should be able to find at your local grocery store or on Amazon!)
  • 3/4 Cup of Agave Syrup
  • 1/4 Cup Maple Syrup
  • 2 sticks organic unsalted butter softened at ROOM temperature
  • 1 Large Organic Egg
  • 1 cup of mini semi sweet organic chocolate chips
  • 1½ tbsp pumpkin pie spice
  • ½ tsp pink himalayan salt
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp cinnamon

Directions:

  1. Pre-heat oven to 350 Degrees Fahrenheit, prepare baking sheet with Parchment paper
  2. In a large mixing bowl add flour, oats, coconut crystals sugar, baking powder, pumpkin pie spice, cinnamon, and pink salt. Whisk together until well combined.
  3. In a different bowl mix together the egg, pumpkin puree, agave, maple syrup and vanilla extract. Add wet ingredients to dry ingredients, along with butter.
  4. Using a hand mixer or kitchen aid, blend all ingredients together until well combined.
  5. Mix in chocolate chips gently with a large spoon.
  6. Place dough in refrigerator and allow to chill for at least 20 minutes.
  7. When dough is chilled, use a spoon to scoop dough onto cookie sheet, leaving about 2-inches of space between each cookie.
  8. Bake for 15-20 minutes, or until cookies are golden brown and slightly firm to the touch. Remove and allow to cool…EAT UPPPP!

I hope you enjoy this recipe. If you want to refrain from the butter, use coconut oil/applesauce/or bananas and let me know what you think!!! (this will be on my to do list)

Here’s to a healthy and happy you xo

P.S. I am so grateful for you guys and your support on this blog, thank you.

Avocado, Tomato and Cheese w/ Balsamic Drizzle Sandwich (gluten free, quick and easy)

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Happy Monday! Did you guys see that moon last night? It was HUUUUUGE! We came back from a “Friendsgiving” weekend spent in a Cabin in the mountains and were too tired to cook a meal from scratch so we opted to make sandwiches. Kiril adds smoked turkey or chicken to this sandwich but mine is Vegetarian (obvi.) This is so so so good. The KEY is to use FRESH and Organic Ingredients and to SEASON w/ salt and pepper. It pairs really well with a warm vegetable soup or some sweet potato chips (recipes to come).

Hope you guys enjoy…I have something yummy in the oven right now that I can’t wait to share with you guys soon xoxox

What you will need:

  • 2 Slices of Gluten Free Bread (or bread of your choice)
  • 1-2 Slices of Organic Cheddar Cheese
  • 1/2 Avocado
  • 3 Slices of Organic Tomato
  • Organic Mayo
  • Balsamic Drizzle (one without any added sugar!)
  • Pink salt and pepper

Simple ingredients, but tasty sandwich!

Directions:

  1. Toast the bread
  2. Place cheese on bread
  3. Spread Mayo
  4. Add Avocado, tomato
  5. Drizzle balsamic reduction
  6. Season with Salt and Pepper
  7. Eat up!

 

Here’s to a healthy and happy you xo