Tag Archives: Almond Flour Bread

Peanut Butter Oatmeal Delicious chocolate Chip Lentil Blondies vegan, gluten free of charge, healthy

Tags : Almond Flour Bread

WAIT. WHAT?

LENTILS in a dessert? You imagine I’m crazy? Weird? Cute? Maybe from the combo.

We’ll reach this dessert quickly. First off, it’s Friday!

I actually haven’t slept all freaking week. I desire I used to be kidding. I am finding your way through the start of a whole new site for work and so we have been occupied plugging away, remaining late, and chugging coffee. I’ve also been looking to get back into working out after going for a small over weekly off. Yesterday evening I visited my favorite yoga sculpt course. Ummmm you guys… it was 100 % pure hell and After all that in the best way possible. I actually thought I would provide on my yoga exercise mat, which never happens if you ask me (sorry for being so descriptive). I guess that’s what goes on following a week of holiday wine and cookie inhaling.

Today We rewarded myself with a small dark hot chocolate. I figured that I haven’t had a genuine hot chocolates in age range, and I felt like I needed a sweet treat to maintain me going. Let me tell you, it was SO worth it. I actually topped mine with extra whipped cream. It is critical to treat yourself to just a little indulgence; I am hoping you all do the same this weekend!

Okay, alright. Peanut Butter Delicious chocolate Chip Oatmeal Lentil Blondies.

Yeah, we ought to discuss these gems.

So here it moves: These bars are just about the fudgiest peanut butter delicious chocolate chip blondie EVER. You can’t even flavor the lentils – whatever you get is really a chewy, fudgy club packed with peanut butter flavor. YES, it’s accurate.

What’s unique about this recipe would be that the lentils are cooked then pureed using the peanut butter, consequently you don’t end up getting chunks of lentils in your club. I used red lentils as they have a sweeter taste than green, but you can use everything you have on hand. I usually buy them from Investor Joe’s or Whole Foods.

I actually also made a fascinating discovery after cooking these pubs: they are amazing frozen! Usually everytime I bake, I have to freeze my goodies therefore i don’t eat them all. However, I came across myself poking my head in the refrigerator late one night time and little bit into among these while they were iced cold; they were amazing! Somehow the pubs were still fudgy and filled with peanut butter taste. They also feel decadent which makes me love them a lot more.

Another tip to create these even more addicting: Sprinkle them with just a little sea salt after baking. The salty sugary peanut butter & delicious chocolate combo is one of my favorites.

Let me know if you make sure they are. I’m eager to see what you believe! Have a wonderful weekend! xoxo

Prep time:

20 mins

Cook period:

20 mins

Total time:

40 mins

Ingredients

1/2 cup reddish lentils

1/2 cup all-natural creamy or crunchy peanut butter (I like Trader Joe’s)

1/3 cup genuine maple syrup

1 tablespoon pure vanilla extract

1 cup gluten free of charge rolled oats

1/2 teaspoon baking soda

1/4 teaspoon ocean salt

1/3 cup mini vegan chocolate chips, plus 2 tablespoons for sprinkling on top (I use TAKE IT EASY brand)

Instructions

In a small saucepan, combine lentils and 1 cup of water; provide to a boil. Reduce warmth, cover, and simmer for 10-15 minutes or until lentils are smooth. Transfer lentils to some food processor, add a few tablespoons of drinking water, then process until lentils are a soft puree; reserve.

Preheat oven to 350 levels F. Spray 9×9 inch baking pan with non-stick cooking spray.

Place oats in blender or food processor and procedure until finely surface and smooth want flour. Don’t get worried, it doesn’t have to be ideal nonetheless it should have a short while. Transfer to a big bowl and whisk in cooking soda and salt; set aside.

In a large bowl of electric powered mixer, mix collectively peanut butter, maple syrup, and vanilla until steady. Add in lentil puree and mix until well mixed.

Fold in oat combination then gently fold in 1/3 cup of chocolate chips. Pour batter into prepared baking pan and sprinkle remaining chocolate chips outrageous. Bake for 20-25 minutes. Remember that you don’t need to bake these totally because they are vegan, if you just like a fudgy bar don’t keep them in the range for much longer than 20 minutes! Cool brownies totally on cable rack then trim into 16 squares.

If you’re baking for a person who is gluten free and/or vegan, make sure the ingredients you buy are certified gluten-free and/or contain no animal products.

Feel absolve to make these pubs your own! Add in coconut, nibs, cinnamon, nut products, etc!

And the delicious chocolate chips, do you utilize semi-sweet or dark?

I actually made these. Superb! In future I will make use of peanut butter natural powder to make the recipe lower in extra fat. I used half agave nectar and fifty percent maple syrup. Agave is certainly cheaper, lol. I crave sweets often and I’m pleased there are recipes for healthy deserts like these brownies. I’m an enormous enthusiast of lentils and like all sorts. I utilized green lentils within this recipe and they exercised well.

I also made the Moroccan lentil butternut squash stew and it tasted thus wonderful!

Hi Monique,

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Chewy Dark Chocolate Cherry Proteins Granola Bars with Chia Seeds

Tags : Almond Flour Bread

Chewy protein-packed granola bars made out of almond butter, protein powder, dark chocolate and cherries! These gluten-free and vegan-friendly bars are the perfect snack or breakfast time.

Did I tell you that Sundays are a big day for me personally? Usually I wake up, hit the fitness center, then head straight to the supermarket. From then on I go back home and make until my kitchen is trashed and I can’t possibly filthy another dish. It’s kind of my small ritual.

Of course Sundays may also be big because I’m determined to start the week out on an excellent note. If you ask me, being healthy is a big section of this. I your investment extremely delicious carrot wedding cake cupcake I ate last week while i was pressured and remind myself that this week is completely new and full of healthy opportunities.

To encourage healthy eating, I chop up celery, cucumbers and carrots for nibbling during the day, but occasionally I need something a bit more satisfying. THEREFORE I made a decision to make ridiculously great granola bars. With protein natural powder to help keep me full.

I’m actually an enormous fan of several brands of protein and/or granola pubs. The chewy ones, the nutty ones, the excess crunchy types. Heck, just provide me ALL THE BARS.

These are made out of oats, puffed millet (or dark brown grain crisps), and vanilla proteins powder. There’s also a hint of crunchy almond taste from your nut butter. Mmmmm, you know how I love my nut buttas!

To sweeten the pubs, I opted to use a little bit of maple syrup, but honey or agave would also work. The cherries and delicious chocolate add antioxidants as well as the chia seeds add fiber, omega-3s and an amazing small crunch. CHOMP CHOMP.

To help keep these bars chewy, I would recommend using quick oats. If you don’t have got quick oats obtainable, you can pulse oats in the blender or meals processor for 30 secs.

You men won’t believe how filling these bars are either! They have 8g of protein and almost 4g of fibers. I love feeding on them for breakfast when I’m on the run, before a good work out, or being a snack.

If you make sure they are (or anything from AK), tag your photos on Instagram #ambitiouskitchen. I really like seeing what you guys create!

xoxo!

Prep time:

10 mins

Cook time:

15 mins

Total period:

25 mins

Ingredients

1/3 cup natural chunky or creamy almond butter (or peanut butter)

1/4 cup 100 % pure maple syrup

1 teaspoon vanilla

1/4 teaspoon ocean salt

1/4 cup unsweetened vanilla almond milk

1/3 cup dried out cherries, chopped

2.5 ounces dark chocolate bar, coarsely chopped

2 tablespoons chia seeds

1/4 teaspoon coconut oil

Instructions

Preheat oven to 300 levels F. Line 8×8 in . baking pan with foil or parchment paper and squirt with nonstick cooking spray.

In a big bowl, combine almond butter, maple syrup and vanilla until even and well combined. Mix in oats, millet, salt and protein powder until well-coated, solid, and sticky. Add almond dairy and stir again. Collapse in cherries, 1/4 glass of chopped chocolate, and chia seed products. (You’ll utilize the remaining chocolate for the drizzle.)

Pour mixture into prepared pan and use a spatula to consistently spread. Next you’ll have to make use of your hand to press the mix down VERY solidly. This will help to make sure that the bars stick jointly well. Bake for 15-18 moments. Cool on cable rack for 10 minutes.

To make chocolates drizzle: melt chocolate and coconut essential oil in a small saucepan over suprisingly low heat. Stir until clean. Drizzle the delicious chocolate over the pubs, after that refrigerate for thirty minutes so that chocolates can harden. Cut into 10 bars. You can even maintain them at area temperature or separately wrap & freeze. Enjoy!

If you want to lessen the calorie consumption and/or sugars, you then have several options: You should use PB2 and sugars free maple syrup. I’ve in fact tried it in this manner and they come out quite darn tasty! If you are using sugar free maple syrup, each club only provides around 5g of sugar.

Feel free to use your preferred nut butter instead of the almond butter.

Rather than pure maple syrup, you can use sugar free maple syrup, honey, or agave. Please be aware that honey isn’t vegan.

If you do not have access to puffed millet, then free absolve to replacement brown grain crisps, puffed rice, regular rice krispies, quinoa, or even chex. I found my puffed millet in the cereal section at Whole Foods.

If you’re trying to make these vegan or gluten free, make sure that all your ingredients belong to your respective eating guidelines. For instance, make sure the chocolates is vegan.

You can sub any dried fruit you would like. Also experience free to include a handful of chopped nuts, coconut, or more chocolate!

We have been both on a single side. ðŸ‚

I just may be making these tonight!

Question: Does such a small amount of coconut oil have any impact on the final bars? I’ve some and can place it in, but just wondering generally what the purpose of that small amount of oil is.

Mike

Hi Monique

Easily dont have proteins powder can I simply keep it out? Can I replacement for something? Flaxseed maybe?

I’m trying to learn about healthy baking and substitutions…

I’m savoring ur recipes!

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Raise your hand if you’ve ever had a cookie for breakfast. Now raise your hand if it had been an epic buttery delicious chocolate chip cookie, or basically anything leftover from holiday or party festivities.

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Yep, that’s what We thought. We’ve all been there. Sometimes leftover chocolate chip cookies seated on the counter-top are just too good to pass up at 8am. Personally i think you.

But endure! I’ve got a fantastic recipe for you personally today that’s healthy, free of processed sugars, is definitely normally vegan AND gluten free. Sounds a little too good to be true, right?

That’s exactly what I thought when I baked these beautiful, chewy cookies (that truly taste like cookies!). They’re bursting with blueberries, hearty oat structure, walnuts, flax, chia, and when you want… puddles of dark chocolate. Yes, I stated PUDDLES.

It’s funny that people still are afraid of chocolates, or claim for it to be harmful. It’s really in what kind of chocolate you’re choosing. Dark chocolate provides incredible benefits for your brain, skin and blood pressure. In fact, did you know that many chocolates bars contains a decent amount of fibers per serving? Yes to that.

My tip for choosing dark chocolate is to go through the ingredient list and also watch out for the amount of sugars; there really must not be more than 9-11g per serving.

I’ve worked my way up to 85% dark chocolate (and LOVE it) but understand it can be too bitter or tart for others. My best advice is to choose a 70% or 72% chocolates bar, and every time you take in chocolate work your way up. Typically the higher percentage, the less sugar the club has (and much more nourishment). Many dark chocolate pubs also contain soy lecithin, so make sure you look out for that should you have a level of sensitivity or are staying away from soy.

Alright back to the goodness from the cookies though because I must say i can’t believe how incredibly mouth watering they turned out! They taste just like a combination between a blueberry muffin and a chewy oatmeal cookie. Get.

Some favorite ingredients in this recipe:

flaxseed meal! Loaded with omega 3, vitamin B and fiber.

chia seeds! One of the better resources of omega 3 and a wonderful source of fiber, protein, magnesium and much more. These are a powerhouse.

banana! An all natural sweetener within the formula with a good dosage of potassium and healthy carbs.

oats! Whole grains, fiber and a lot of minerals like manganese.

walnuts! Loaded with omega 3 and has anti-inflammatory properties.

blueberries! Great antioxidant in conjunction with fiber, supplement C and low glycemic.

These blueberry breakfast time cookies are excellent kept at room temperature for the 1st time or two, then ought to be kept in the refrigerator to preserve freshness. They make excellent for breakfast time or like a snack!

5.0 from 1 reviews

Prep time:

10 mins

Cook period:

15 mins

Total period:

25 mins

Ingredients

1/4 cup coconut sugar

1 moderate banana, mashed

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup flaxseed meal

1/2 cup almond meal/flour

1/2 teaspoon baking soda

1 tablespoon chia seeds

1/4 cup chopped walnuts

Optional: 2oz 72% vegan chocolates, coarsely chopped (or 1/3 cup vegan chocolate chips)

Instructions

Preheat oven to 350 degrees F. Line a big baking sheet with parchment paper to prevent sticking.

In a big bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, baking soda pop, cinnamon and salt and mix until a solid dough forms. Next add oats and chia seeds and gently fold into the batter until evenly distributed. Lastly flip in blueberries, walnuts and chocolates if using.

Work with a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Be sure you firmly pack the dough right into a ball before putting it onto the sheet. Lightly press the very best of the dough down slightly to flatten the tops. Bake for 13-16 minutes until edges commence to switch slightly golden brownish. Allow cookies to cool for quarter-hour before eliminating from pan and transferring to a wire rack to finish cooling. Makes 10 big cookies.

for 12-16 minutes

The nutrition information contains everything except the chocolates.

These cookies will be exceptional even if you are not enjoying them for breakfast. They’re freezer-friendly and create a delicious snack.

Feel absolve to sub chopped pecans or almonds for the walnuts

Hi Monique! Do you think there’s any harm in using floor chia seeds instead of whole ones?

In case you have any issues relating to exactly where along with the way to make use of almond flour bread ingredients, you possibly can e-mail us from the web site.

Wellness Wednesday is back! As many of you know, I was on vacation last week It had been blissful, comforting, and almost everything I required; except when it wasn’t. Except when there were a million food choices. But especially because it raised food issues for me. It reminded me of the changing times where I ate several too many cookies (I’m speaking like 6). The days where I experienced overwhelmed by food, the hours where it controlled what I was doing, how I made decisions and my power of choice. Those occasions where it consumed every ounce of me. And I hated that sense more than anything.

Tags : Almond Flour Bread

First things initial. I’ll admit I had been working out constantly before my trip. As you might know, I have dropped 15 pounds since last year but occasionally still feel uncomfortable with my body. I promised myself before the trip which i wouldn’t eat crazy amounts of food on holiday and most certainly I would work out every single day.

The truth is what I did there? My considering was totally flawed. I was basically currently self-rejecting my own body and the way I look. The decision was already created before I was on the trip: My own body did not look good enough & most certainly I’d have to workout vigorously and eat less to be able to look good in a swimsuit. For me, there is a discrepancy between who I would like to be and who I actually am now. I had been splitting myself into good and bad.

Here’s the thing about realistic limits with regards to food: There must not be a deadline to meals just because you need immediate alter. And example is always to totally eliminate chocolate from your own diet, if you current eat it each day. That’s heading from all to nothing at all and will probably lead to a complete binge. This happened to my Mother for a while. She was deeply in love with potato chips. She still is. She ate them almost everyday for as long as I remember; it was a necessary thing in her diet since she’s just about the healthiest person I know. The issue was that when my Mom ate chips, she went to town. She would consume 3-4 servings of these and end up getting a tummy ache; ultimately it was her weakness when it came to meals. Therefore she made the decision that she’d eliminate them from her diet. Do you know what? It didn’t work. She actually ended up binging on chips a lot more than she was before. Finally she attempted tapering back a little, telling herself she’d only have potato chips 3-4 times a week and she would have the correct serving. I’m pleased to report that she’s doing far better with her chip obsession because she was able to set realistic limitations for herself.

The realistic limit for myself was to eat 3 meals a day and allow myself to indulge once a day on vacation. I told myself to try and make healthy options, but that it might be okay to enjoy dessert and order a few things I haven’t experienced in quite a while. And I did! I ate dessert just about any evening. I also ordered a cheeseburger with Tony’s encouragement (needless to say). Gosh, it was seriously the best cheeseburger ever. As well as the snow cream was everything I possibly could have hoped for.

Here’s an example:

– I will like a healthy, high-protein breakfast every morning to obtain my day began right. Even though the pastries might appearance good, I’ll adhere to eggs and one serving of a grain.

I will not eat excessive sugar each day.

– I will feel free to order what sounds good to me over the dinner menu.

– I will purchase something I normally wouldn’t order on a cafe. For me, this was a cheeseburger. I just eat them twice a year.

– I will eat dessert if it looks good. I’ll have one serving and be happy. Turns out, this was flexible. One evening Tony and I acquired a bunch of mini slices of wedding cake and attempted a bite of every, then we’d ice cream cones.

-I will stay active within my trip. I used my pedometer in order that I could monitor my techniques.

-I will try and eat veggies at every food.

-I will drink lots of water.

Did Personally i think overwhelmed by my not-so-perfect eating decisions through the trip? Yes, needless to say. Do I teeter on an almost binge eating episode? Yep, definitely. But Tony was there to support me and I eventually know the feeling of the binge; the guilt and how it overpowers every part of you. I didn’t need that feeling to take my trip, feelings and power. My limitations helped if you ask me keep in verify. I would not really say no to any foods unless I truly disliked them. I would place fruits and vegetables on my plate at nearly nearly every food. I would enjoy dessert and a hearty meal or two. I’d eat a salad when I know I didn’t have sufficient greens throughout the day. I would simply try this whole balanced food strategy.

Through the trip, I ensured to stay active by walking frequently, swimming, operating on the beach front or playing tennis. I didn’t drive myself to visit the gym to pound away within the home treadmill, but rather indulged myself in actions I truly enjoy. It helped never to have rigid exercise limitations.

So yes, I’ve a weakness for food but I also know that I’m strong, determined, and passionate. I understand that there will be days where I struggle; instances where I’ll consume even though it’s not for nourishment but way more for pleasure. Above all, I realize that there’s more to feast on after that just food. I could feast on the beauty of the ocean, the laughter between Tony and I, the passion of tennis. I also feast on the items I understand I’m proficient at; creative, unique abilities, making formulas and writing my passions.

Within the last year, I’ve really tried to catch my monochrome thoughts about body image or weight and re-frame them into something positive. I’m still working on is normally overcoming perfectionist thinking and am aiming to redefine my definition of success when it comes to my career and body. It’s taking me over a year to essentially acknowledge my talents and embrace my weaknesses; who understands if I’ll ever become 100% pleased with every single part of me, but losing time thinking about my body is like wasting valuable energy. Energy and period that might be spent into something really worthwhile. Something that makes my spirit happy.

The whole point of this is to let you know that when your an emotional eater, vacations could be hard for you. Or really any moment not spent inside your comfort zone of your home. Our limitations are often too extreme or nonexistent. There never appears to be a place that feels well balanced and just right. Sometimes setting limitations means tolerating uncomfortable urges for special or salty foods, or perhaps it means consuming more than you usually would and being more flexible together with your diet plan. Boundaries shouldn’t be too loose or as well rigid. Overall, I’ve learned it is important to feast your soul on other activities besides food.

Question: How do you stay healthful during your vacations?

Anna

You’re fantastic. I believe when we have a problem with meals or eating habits we have a tendency to think we’re alone on earth, and we’re the only individuals with issues while everyone else can be happy, skinny, suit, eating aside and in love with their systems. It’s helpful, and freeing to find out that there are others who struggle too… and that’s ok. There is no quick fix, but ultimately the ‘fix’ originates from within.

I had to learn a book to comprehend that food is not a threat and feeding on intuitively will get you better results and peace of mind than any diet – and it actually did! It got me from my anorexic mindset (I never fully developed anorexia, but my fear of meals and guilt of eating were as good as)From the process…and it’s sad that I had to learn a book to remind me to be human being – but hey, whatever assists!

During my vacation and the holiday season in December, I used to be very free of charge with consuming dessert and extra guacamole and things, but I balanced it out by working out each day and reminding myself that even if I possess 5 chocolate chip cookies one night, I won’t awaken 30 pounds heavier the next morning.

It’s soo hard to get out of the all-or-nothing way of thinking, but We agree you have to be realistic and gentle with yourself sometimes!

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…OR ARE YOU CURRENTLY DOWN?

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Sorry, all caps – only really excited here.

There are so many more recipes I intend to make in the spiralized Loaded Potatoes with BBQ Sauce (hello football parties) towards the California Roll Sushi Bowl (OMG it includes a ginger peanut dressing). Please buy the reserve so you can enjoy these beside me too.

Now let’s discuss this HEALTHY baked chicken parmesan, shall we?

This baked chicken parmesan meal produces a killer date night dinner or couple’s night in. I am OBSESSED and love that I can feel great about noshing upon this better for you version.

Don’t forget to grab a copy of Ali’s new book here !

Prep time:

30 mins

Cook time:

30 mins

Total period:

1 hour

Ingredients

1 large egg

For the sauce:

1 (15 ounce) may diced tomatoes

1 (6 ounce) may tomato paste (no salt added is best)

1/3 cup water

1 tablespoon dried oregano

1/4 teaspoon fennel seeds

1/8 teaspoon freshly ground black pepper

1/2 cup shredded mozzarella cheese

4 zucchini, spiralized and noodles trimmed (use Knife D)

Instructions

Preheat oven to 400 levels F. Range a cooking sheet with parchment paper.

Create your dredging place. On a big plate, combine all the substances for the loaf of bread crumbs and stir to combine. Beat the egg in a shallow moderate bowl. Set the dishes side by side. Functioning one piece at a time, dip the poultry first in the egg and invite the excess to drip back to the bowl. After that dip it within the bread crumbs, embracing layer and pressing to adhere. Put on prepared cooking sheet and bake for 15-20 minutes or until prepared through no longer pink.

While the poultry bakes, heat the oil in a large skillet over medium heat. Once oil is hot, add in onion, garlic and reddish pepper flakes and make for a few a few minutes or until onions commence to soften. Next add in diced tomato vegetables, tomato paste, drinking water, basil, dried oregano, fennel seed products, salt and pepper. Mix until well mixed, then reduce warmth to low and simmer for ten minutes or until the sauce thickens. Transfer half of the sauce to a medium bowl and reserve, reserving the rest within the skillet over low heat.

Once chicken is done cooking food, remove the cooking sheet through the oven and pour sauce through the bowl on the poultry. Top each piece with 2 tablespoons of shredded mozzarella parmesan cheese. Return to the oven and bake for five minutes longer or until mozzarella cheese melts.

Return the skillet with the rest of the sauce to moderate high temperature. Add the zucchini noodles and make for about 5 minutes or until al dente. Divide the noodles among four plates. Best with chicken. Enjoy!

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Chewy flourless cookies made out of homemade pecan butter, oatmeal and delicious chocolate chips for a distinctive treat that tastes like a bite of pecan pie. No flour or butter used in this easy formula!

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I spent Memorial Day weekend in New Mexico with my Grandparents. They live 20 moments south of Albuquerque in Los Lunas and while there isn’t very much to accomplish, I cherish hanging out together. I’m planning on sharing several special thoughts and details about my trip inside a post quickly. I think I gained a few pounds for consuming all of my Grandma’s cooked goodies and sopaipillas.

We’ll catch up on all that fried goodness afterwards. Today, these cookies are calling your name. In the end, it is time to get back to work and you’re most likely in want something a little sugary. I can feel it. I understand you well by now.

Remember a few weeks ago once i shared a simple formula for Homemade Pecan Nut Butter ? It reminded me of a slice of comfy pecan pie and I absolutely could not end digging my spoon in to the jar. It’s even and ridiculous delish, plus just takes a couple of minutes to make in your meal processor.

I’m actually going to make it for the friend’s wedding ceremony this weekend. She’s developing a PB&J late-night bar and asked me to create some unique nut butters. CANNOT WAIT.

Anyway, since some of my most widely used cookies are my Peanut Butter Oatmeal Chocolate Chip , I wanted to see if I could replace pecan butter with peanut butter for a distinctive twist. The results were fabulous.

Have you any idea what I really wish I would did though?

Folded some coconut flakes in to the dough. Visualize how good they’d be.

If you are a coconut lover do you want to please get it done for me personally and report back with the hashtag #ambitiouskitchen on Instagram? I’d like you forever.

xo!

Prep period:

15 mins

Cook period:

10 mins

Total time:

25 mins

Ingredients

1/2 cup darkish sugar

1 large egg

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1/2 cup chocolate chips

Instructions

Preheat oven to 350 levels F

In normal size bowl mix jointly the oats and baking soda; reserve.

In a large bowl beat pecan butter, brown sugar, egg and vanilla with a power mixer until smooth. Mix in dry ingredients using a wooden spoon, then gently flip in chocolate potato chips.

Drop cookie dough by tablespoonful onto prepared cookie sheet, leaving 2 in . of space in between. Bake cookies for 9-12 a few minutes and remove when edges barely commence to switch a golden brownish. The cookies may appear a little underdone, but they will continue to cook once you remove them in the oven. Cool for 5 minutes within the cookie sheet after that transfer to some cable rack to great completely. Do it again with remaining cookie dough. Makes 20 cookies. Shop in airtight container.

You may make these paleo by baking them minus the oats.

Coconut not included in nutritional information because it is optional.

link

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Content Labor Day, friends! I hope that your taking pleasure in your entire day off – whatever that means for you personally. I really haven’t any special plans. Maybe a Mariah Carey jam sesh and cookie baking, but nothing remarkable.

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But I’m super excited for tomorrow because Tony is officially done with baseball and I’m looking forward to having him back home. Even though our Fall weeks will be jam-packed with moving, redecorating, painting, concerts and outings; I can’t wait to do everything with him. All the intimate, mushy feels are taking place.

Looking ahead, we’ve got a trip planned to Denver in late Oct. I’m amid setting up our itinerary and would LOVE all of your recommendations for things to perform/discover/eat and stay static in Denver! I’ve noticed it’s such a cool city, so I’m really getting excited about it. Food wise, I’m specifically interested in the breakfast time/brunch picture and any doughnut areas that are essential try. Let me know!

Today… let’s just discuss this Black Bean Soup cause I’ve been majorly crushing on it for the past two weeks. Significantly, I’ve made it twice and I cannot get enough. It’s basic, easy, flavorful and incredibly healthy. All the basic necessities, best?

And of course since we’re now past the labor time hump of September, Personally i think like I’m ready to start my oven and enable you to get everything warm and cozy.

This soup literally requires a little over 30 minutes to create. It’s flavored with spices like cumin, chili, and oregano. Personally, i like topping it with smashed tortilla chips, just a little mozzarella cheese and cilantro, but anything will go. It’s also fantastic over a cooked lovely potato. Enjoy!

If you produce anything from AK, be sure to tag #ambitiouskitchen on Instagram – I love seeing your masterpieces and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

Quick & Easy Dark Bean Soup

Prep time:

10 mins

Cook period:

25 mins

Total period:

35 mins

Ingredients

2 teaspoons cumin

3 – 15 ounce cans organic black beans (usually do not drain)

1 – 15 ounce can organic tomato sauce

3/4 cup water or vegetable broth

Instructions

Heat essential olive oil in a large pot over medium heat. Once oil is hot, add in onions and garlic, stirring often for 3-5 moments or until onions are translucent. Add spices: chili powder, cumin, oregano, cayenne pepper and black pepper. Mix for 30 mere seconds then add black beans, tomato sauce and water. Be sure to not to drain the black beans; the excess black bean juice will help to thicken the soup!

Bring soup to some boil, then decrease warmth and simmer uncovered for 25 moments. Flavor and adjust seasonsings as necessary. If your beans and tomato sauce wasn’t salted, you may want to add a pinch of salt. It’s your decision! Garnish with parmesan cheese, cilantro and sour cream, if preferred. I love to serve mine with crunchy tortilla potato chips. Serves 4.

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July is officially here! I booked a air travel for a great adventure. I’ve two jobs I love. Plus, I produced you truffles, cookies, tacos, which easy & fun Summertime berry crostini.

Tags : Almond Flour Bread

I’m also currently obsessing over zucchini and have way too many ideas in my head; I literally had to drive myself from the grocery store after three hours of pacing the aisles. Very typical.

Besides being a supermarket stalker, I had been quite busy this last weekend. The majority of my Friday was spent working then I caught a film and stayed until my eyes felt like large bricks. Saturday went by too quick; I strike a yoga course each day, did some editorial planning for your blog, and viewed an episode of Felines from Hell. NOT KIDDING. I love cats.

I had a little ‘me’ period last night though and spent the majority of my day in your kitchen. I’m looking to get swept up on formula creation so that I could take a little vacation on the weekend and relax. My amazing mom also halted over to present me her StitchFix collection (I acquired her connected!). We haven’t seen one another in nearly fourteen days so that it was great to catch up. It is important to remember you can never be as well busy for your family. However, you will be as well busy for when your mom tells you about how very much she enjoys Jeremy Piven.

Wanna know very well what I’m really worked up about though? The 4th of July! I cannot wait it absorb sunlight with good food and also better people.

Creamy low-fat ricotta is mixed with a bit honey and refreshing lemon juice after that piled on toasted slices of whole grain french bread. It’s crunchy, creamy, and special all at the same time. And speculate how long it takes to whip these up? Just 15 minutes!

I can’t wait to create these once again. And once again. And again.

Prep period:

5 mins

Cook time:

10 mins

Total time:

15 mins

Ingredients

2 demi (petite) multigrain or whole grain french baguettes, lower into about 24 small slices, about 1/4 inches thick

1 tablespoon essential olive oil

1 tablespoon honey, plus extra for drizzling

pinch of salt

Instructions

Preheat oven to 425 levels F.

In medium dish, mix together ricotta, lemon juice, a tablespoon of honey, along with a pinch of salt. Flavor; adjust tastes as necessary. You might want more lemon or honey.

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This past weekend was tough! I was amid a juice cleanse and may not stop considering how much I needed a salad how big is my encounter. Or grilled fish with a glass of wine followed by some Fro Yo with major levels of sprinkles and pink-frosted animal crackers.

Tags : Almond Flour Bread

Then to create matters worse, I watched The Food Network again. These were playing Crimson Lobster commercials which nearly caused me to drool on myself. I guess you could say my cravings had been pretty ridiculous; on the other hand it was most likely my own mistake for viewing Diners, Drive-ins, and Dives.

There is good news though: I truly feel incredible and since I love sharing my discoveries with you, I journaled my experience with the cleanse. I anticipate posting it sometime this week. Probably it will motivate you, too!

Okay enough chatting, may we get to the muffins?

I actually baked these the day before I started juicing plus they were completely delicious, moist, and filling up. Plus they’re heart-healthy and I’ve kept calories in balance by adding the following:

Applesauce: I replaced the most common oil within the muffins with applesauce, which helps maintains them moist and provides them a tiny bit of sweetness with out a ton of added sugar. I absolutely love the texture of the!

Almond Milk: I really like baking with almond milk because it offers handful of fat for your muffins without adding calories. It’s also generally wider in consistency vs regular dairy and helps to keep muffins moist!

Oatmeal: There’s oatmeal both in and together with the muffin; it offers it an oaty taste and also provides fiber and proteins.

Whole Wheat Pastry Flour: We opted to make use of whole wheat grains pastry flour while it’s a lot lighter than regular whole wheat flour. It helps the muffins from turning dense. You can even make use of regular flour or all-purpose gluten-free!

Cinnamon: Applesauce and cinnamon go with one another perfectly and increase great flavor! Oh and did you know studies have shown that cinnamon helps to regular blood sugar? Win!

Walnuts: They’re are saturated in Omega-3 and good fats, thus they’ll help with keeping you full all morning long. Remeber never to hesitate of the good fats!

Blueberries: A super fruit filled with antioxidants and absolutely gorgeous in muffins. They are packed with juicy blueberries that burst in the mouth area!

My favorite component (besides the juicy blueberries) is the walnut-oat streusel; it’s a bit crunchy and nice. I LOVE that every muffin is 172 healthy calorie consumption and packs 5g of protein; believe me, they’re filling! Oh and theses babies will also be freezer-friendly so you can get one, reheat, and move!

We ate mine warm and pass on with almond butter and a drizzle of honey. Enjoy!

Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel

Ingredients

3/4 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon essential olive oil

1/4 cup brown sugar

1 egg, slightly beaten

1 1/4 glass blueberries

1/2 cup chopped walnuts

1 tablespoon butter, melted

Instructions

Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coating the inside of these with cooking spray

In a large dish combine flour, oats, baking powder, baking soda pop, cinnamon and salt; set aside.

In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour blend and stir until just combined. Don’t overmix! The batter is going to be somewhat lumpy, and that’s okay! Gently fold in the walnuts and blueberries.

To make the topping: In a little dish combine oats, walnuts, flour, butter, and cinnamon.

Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick placed into center comes out clean or with a few crumbs attached.

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Recently it feels as if period is passing by prematurely, like yesterday there was snow on the floor and wasn’t it just Christmas after i baked a batch of cinnamon rolls and everything brunched in our pajamas? There are certain days when I appreciate how quickly the hours fade, just like the sunset at night. And other days where all I’d like to do is definitely linger in these moments for a couple days, bathing in every drop of storage and pleasure. But once we know, life will move you by if you spend a lot of time thinking about the past or long term.

Tags : Almond Flour Bread

It has been my mantra lately. Live in the moment. Perform what you feel is right. Constantly trust your heart.

I’ve been on a quest to travel more; there’s something about any of it that feeds my soul, filling it with understanding, contentment, adventure and love. I am towards the Caribbean, Az, Minnesota and Texas all within the last month. I’ve appreciated every second, each air travel and along the way found that I value experiences over issues, as I understand that I’ll remember these moments as long as I live. Cheesy much? Ha.

I wish to share with you the last section of my trip to the Caribbean with Princess Cruises. The first part of my trip was about the excursions and what we did at each port This time I’m thrilled to bring you a glimpse in to the meals we ate and the memories we made jointly! Truthfully I couldn’t possess asked for an easier way to introduce Springtime.

OH AND Springtime TIME OUTFITS!!!

Let me simply mention that given that I home based, dressing doesn’t happen often. I love wearing dressing and purchasing an insane quantity of heels; I believe I have to make Tony take me out more rather than snuggling in with some weirdo Netflix shows (lately I’ve been into Bates Motel).

Upper right: Fried calamari. Lower correct: Burrata salad.

Now, about the food!

There actually isn’t anything bad to say approximately the food on the cruise ship. There was a wide array of restaurants with several different culinary designs including italian, steak and seafood, a pastry shop, pizza, gelato and coffee bars. I by no means once felt limited by my dining options, particularly when it came to the buffet which was packed with fruits, veggies and freshly prepared international cuisines. DELICIOUS.

As you know, my mother came in the trip beside me. She’s mostly a vegetarian but she by no means sensed deprived and was usually able to ask for things made vegetarian. The chefs were wonderful that way.

Even at the restaurants, I could have lighter lunch time choices. This is one of my favorites – a black bean taquito like dish. These were baked rather than fried, vegetarian and full of flavor!

Another thing We loved had been in a position to enjoy four or five 5 course meals. Significantly, it was food overload.

We also experienced the Chef’s Desk , which is an intimate dining encounter including a custom made menu with wines pairings. We were even invited in to the kitchens; it was immaculate and smelt incredible.

We were given champagne and small bites to test while we watched them prepare pasta.

The menu was interesting and I do mean that in a great way! The chef prepared unique courses for us. The best was most likely the margarita sorbet palette cleanser… it actually acquired a tequila drizzle!

I just wish to quick mention among my favorite treats too!

While at St. Maarten we got probably the most fabulous gelato; I chosen caramel and coconut. My mom got the cherry amaretto and it had been basically the Ideal gelato I’ve ever tasted in my own existence. Granted I haven’t gone to Italy yet.

Either way, it had been a wonderful experience and We remaining the island content. My just regret is not getting out towards the other side from the island to experience the real food. I always want to enjoy food such as a local and really diverge myself in to the culture.

While back within the dispatch, my two favourite go to snacks were a little greek salad and unlimited soft serve. The salad was relaxing and great with clean shrimp. Also, I really had to make sure I was eating lighter lunches because of my 5 training course dinners and sweets twice per day.

Oops.

Because I prefer soft serve snow cream and frozen yogurt, the unlimited little cones were such a good refresher specifically after laying out all day long. Also… SPRINKLES!

Another great perk towards the cruise? Being able to meet such great bloggers! Deborah , Katrina , Julie , Brandy , Kristen , Lee (not really pictured), Shelley (not really pictured) and Aida (not pictured).

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