Tag Archives: gluten-free

No Bake Peanut Butter & CC Cookies

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I’m dating the Cookie Monster, not sure if I have told you that yet.  He goes by Erik, but he is for sure the Cookie Monster in disguise.  Though I can get him to eat heaps of veggies and fruits, I cannot keep him from his cookies.  He can down a box of the big, soft, yummy Costco cookies in no time.  I have NO idea where it goes (damn you genetics and being a girl!! ).  Seriously though, boy loves him so coooookies!!

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I’ve neglected this fact so I decided to whip something up before he turned to some boxed crap-ola from the grocery store.  It happens way more than I’d like to admit.

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Raw peanut butter chocolate chip cookies; tasty?  Yes!!  Good for you?  Yes!!  They are gluten-free, vegan, and refined sugar-free.  Go ahead, try them out :-)  They won’t hurt the waistline at all!

No Bake Peanut Butter Chocolate Chip Cookies:

  • 1 1/2 cup gluten-free oats + 1/4 cup reserved
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup (organic) peanut putter – the natural kind, no jiffy ;-)
  • 3 tbsp agave
  • almond milk – enough to get things flowing in the food processor
  • 1/4 cup vegan chocolate chips – reserved

Toss everything in a food processor except the 1/4 cup of oats and the chips.  Add a little almond milk to get things flowing, just about a tablespoon.  Careful not to get the dough too wet.  When well combined, hand mix in chocolate chips and remaining outs.  Roll into balls (it will get a little messy) and refrigerate for at least a half hour.  I lightly pushed mine down with a fork to make them more flat.

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What are you getting in these cookies??  A lot of good stuff, actually.  Oats (good quality) are high in fiber, keeping you full longer and help fight breast cancer, help low cholesterol, and help stabilize blood sugar.  Good quality, natural peanut butter is a good source of monounsaturated fat (healthy heart), vitamin E, folate (helps cells and nerves), protein, and a powerful antioxidant.   Not too shabby for a cookie

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…ch ch changes and S’Mores!

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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!

Zucchini Ribbon Pasta with Creamy Avocado Sauce

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Oh hi!

I know I have been somewhat MIA with posts lately, but truth be told, I just haven’t been feeling blogging.  I wouldn’t want to waste your time with sub-par posts, so I had to wait until I was feeling more motivated ;-)

Realizing the season will soon be changing (or as much as it can for Southern California) got me thinking a little creatively as to how I can use up the last bit of fresh summer produce.  I still have about six large zucchini waiting to be used.  I’m sure a zucchini bread or muffins will make their way into a post soon, but I wanted something a little different first.  I’ve seen recipes using zucchini for pasta, but I didn’t have one of those fancy zucchini-pusher-through-pasta-making-things (pretty sure that’s what it’s called), so i just used a vegetable peeler.  Turned out wonderfully.  This recipe was easy,  delicious, and surprisingly filling!

Zucchini Ribbon Pasta with Creamy Avocado Sauce:

For the Pasta you need:

  • A couple of medium-large zucchini – shredded you want 3 or 4 cups
  • Salt & pepper
  • Vegan “butter” *optional

For the Sauce you need:

  • 1 large avocado
  • Juice of 1 lemon
  • 3-4 tablespoons fresh basil
  • 1 tsp crushed garlic
  • 2 tablespoons of olive oil
  • 2-4 tablespoons water, depending on how thick you want the sauce.  I used 3

 

To make the pasta, using a vegetable peeler, simply peel off the skin and discard.  Then peel the zucchini from top to bottom, making ribbons, all the way around.  Stop on each side when you hit the seeds in the center.  Steam ribbons over boiling water for about 8-10 minutes.  I did this in 2 rounds.  After removing, sprinkle with a little salt, pepper, and a mix in a little “butter” (optional).

For the sauce, mix all the ingredients (except the water) in a food processor.  If too thick, add a tablespoon of water until you reach a good consistency.  Pour over pasta, toss to combine, and serve warm.  Enjoy!