…ch ch changes and S’Mores!


Thank you for that song Mr. Bowie <3, I always love me some Bowie!

Changes is the theme around here today.  I am getting decorations up for Christmas (!!) and announcing something big on the blog today.  I have decided to change the name to…

Vibrant Bean!

As I move further into my health coaching schooling and career, I am realizing that this blog, which I will be using to help clients, does not properly reflect my purpose and goals in Health and Wellness.  In fact, the only people who get the name of this blog are my family and Erik.  I love the energy and feelings the word VIBRANT draws, so I knew I had to include it.  And Bean, well that’s just a little nickname I have grown to love since being called it as a little kid (and several annoying variations by the brothers)

OK so moving on to…

Even though I’m still cleansing, I didn’t think I should deprive others of some yummy in the tummy baked goods.  It is the Holiday Season after all, the Superbowl (if you will) of baking.

I had some cute little gluten free and natural marshmallows to use up, and I thought what better way then through them into a chocolate chip cookie…and BAM!  S’more cookies!

{ how cute are these guys }

Not only are they one of my new favorite cookies, they are also gluten free, vegan, and free of any refined foods.  Ya!  These are the kind of baked goods I’m talkin’ about 😉

S’more cookies – vegan, gluten-free, and refined foods free:

  1. In a large bowl, stir the dry ingredients:

  • 1 1/2 cups all purpose gluten-free flour

  • 1/2 cup rolled oats (GF)

  • 1/4 cup raw sugar

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp allspice

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

2.     In the same bowl, blend in all the wet ingredients with the dry

  • 1/4 cup agave

  • 1 flax egg (1tbsp ground flax mixed with 3 tbsp warm water)  or 1 egg replacer

  • 1/2 cup no sugar added applesauce

  • 1 tbsp coconut oil

  • 1 tsp vanilla extract

3.     Stir in:

  • 1/2 cup gluten free mini marshmallows

  • 1/2 cup vegan “chocolate” chips

Spoon onto baking sheet and bake @375 for 8-10 minutes

*May need to add a little almond milk to mixture, I added about a tablespoon.

So what do you guys think of the new name??  Would love to hear from you!

Leave a Reply

Your email address will not be published. Required fields are marked *