Healthified Chocolate Chip Cookies (Vegan & Gluten-Free)

I'm always on the hunt for healthy food that tastes incredible. Eating healthy isn't just about eating twigs and dirt (which many people assume). There are many ways to make delicious, nutritious food. 

That being said, on Saturday night I had a major sweet tooth and was feeling under the weather...so naturally I felt like baking something. I searched online for "healthy treat" recipes that I could make, but most of them included ingredients that I had sensitivities to, or were full of sugar. I gave up my quest to find a recipe, and headed to Loblaws grocery store to create my own!

After searching meticulously through the 'gluten-free' isle, I stumbled on this clean and healthified chocolate chip cookie mix:
 

After reading the ingredients and being surprisingly impressed, I decided to embark on my healthy baking adventure. The instructions recommended adding 1 egg and half a stick (1/2 c) of butter into the mixture before baking. Being very sensitive to eggs and dairy, I swapped it out for Earth Balance vegan 'butter' and replaced 1 egg with 3 tbsp of water mixed into 1 tbsp ground flaxseed. After mixing all the ingredients together and baking them, I was beyond satisfied. These cookies were so tender and chewy on the inside with a little crunch on the outside. 

If you're looking for a recipe that will satisfy that sweet tooth and won't leave your tummy upset, check out my recipe below:

You will need:
1 whole package Bobs Red Mill Gluten Free Chocolate Chip Cookie Mix
1 Tbsp Ground Flaxseed
6 Tbsp water (3 to mix with flax, 3 to add to mix)
1/2 C Earth Balance Vegan Butter
*optional* 2-3 drops stevia (if you like your cookies extra sweet)

Directions: (Heat oven to BAKE @ 375)
1. Place chocolate chip cookie mix into large bowl
2. Mix 1 Tbsp Flax with 3 Tbsp water and mix until thick
3. Melt or soften 1/2 c vegan butter and add to flax mixture

4. Add flax mixture and vegan butter to the dry cookie mixture and begin to stir
5. Add 3 tbsp water to the bowl  and mix with hands until it forms a cookie dough

Add scoops of dough with a large spoon to a oven tray with non-stick baking sheet paper.

This will make 24 small cookies or 18 medium size cookies (depending on how you like them).

Bake for 10-13 minute, or until brown.

Let cool for 5 minutes and enjoy these delicious cookies alongside your favorite glass of non-dairy milk alternative like almond/cashew or coconut milk! 


 

xoxo JMH

My Healthy Take on: 'Chinese Fried Rice'

Picture this: it's Friday night and you're craving a salty and sweet mix of delightful Chinese food, but you don't want the added MSG, high sodium or calories. Well... this receipe is your dream come true! Packed with flavor and nutrients, this 'Chinese fried rice' inspired dish will keep you feeling satiated and pleased. The best part is: you most likely already have all the ingredients in your kitchen! 

You will need:

• 1 can preservative-free carrots and peas
• 1 can sweet corn (sodium free)
• Organic quinoa
• 2 bouillon cubes (I used beef but feel free to use veggie or chicken)
• 1/2 red onion
• 3 organic eggs
• Extra virgin olive oil
• Braggs soy seasoning (optional)
• Pepper (to taste)
  
  Directions:
  Boil water with bouillon cubes and add desired amount of quinoa (it's usually a 2:1 water to quinoa ratio).
  On a separate pan, lightly fry scrambled eggs until almost-well done. After placing eggs in a small bowl, use that same pan (with olive oil added) and add diced onion. Cook onions until they are caramelized. 
  When the quinoa is finished cooking, let it rest for 10 minutes with the lid on. Once the 10 minutes has passed, stir quinoa until it is fluffy. Add cooked eggs, sauteed onion and drained carrots/peas/corn from the can.
  Stir all ingredients together. Add 1-2 tablespoons of Braggs Amino Seasoning along with a dash of pepper.

Eat, share and enjoy this delicious and easy-to-make recipe!

*To make this recipe vegan, omit the eggs for diced tempeh or tofu, and cook quinoa in a veggie-broth!*

xoxo JMH