The Best Flourless Chocolate Chip Cookies

Best EVER Flourless Chocolate Chip Cookies

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These flourless chocolate chip cookies are really good.  They are a bit healthier than your standard cookie as they are made with oat flour (blended oats) instead of processed flour and coconut oil instead of butter.  Oats are a whole grain which means they are a good source of soluble fiber and help to reduce cholesterol levels.  They are also high in antioxidants, vitamins, and minerals.  I love using oat flour in place of regular flour whenever I can for the added nutritional benefits!

These cookies are super chewy inside with a nice crispy outside and are gluten-free for those who can’t have gluten.  They take just 20 mins to make including the bake time and I promise they taste exactly like the old-fashioned chocolate chip cookies your grandma used to make!!

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Servings: 18 cookies

Ingredients
2 teaspoons vanilla extract
1 large egg
4 tablespoons dark brown sugar lightly packed
1/2 cup coconut oil
1 and 1/2 cups oat flour (regular oats blended in a blender)
1/2 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1/2 cup dark chocolate chips
Optional: coarse sea salt

Instructions

1. Take regular old-fashioned oats and blend them until they resemble a flour or powder in a blender or food processor.

2. Combine the vanilla extract, large egg, and brown sugar in a bowl.

3. Melt the coconut oil and let it cool slightly before adding to the bowl.

4. Beat everything together until just combined.

4. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.

5. Stir until just combined and then fold in the dark chocolate chips.

6. Chill the dough for at least one hour.
Preheat the oven to 350 degrees F.
Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet.
7. Bake for 8-10 minutes or until lightly browned around the edges.

8. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.

9. Enjoy!

Tips:
Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don’t have a cookie scoop? Use a spoon and your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.

Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.

Make sure to measure your coconut oil in a liquid form.

Allow the cookies to cool completely or they tend to be crumbly. They are DELICIOUS right out of the oven, but a bit crumbly until they have cooled all the way.

xo Chelsea

Key Lime Chia Pudding with Avocado Creme

Key Lime Chia Pudding with Avocado Creme

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I LOVE anything  key lime. Ice cream, pie, cookies, yum yum yum.  I wanted to make a healthy dessert to satisfy my key lime craving so I created this Chia Seed pudding.  It’s dairy free, made from healthy natural ingredients, and is packed full of nutrients.  Chia seeds are a superfood that provide a ton of fibre, protein, and minerals.  The avocado adds healthy fat and additional fibre making this pudding a perfectly balanced treat for anytime of the day!!

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Key lime chia pudding recipe

Chia Pudding

1 cup almond milk
lime zest from 1 lime
4 tbsp chia seeds
1 tbsp maple syrup or honey
1/4 tsp vanilla extract

Avocado lime creme

lime juice and zest from 1 lime
1 avocado
1 tbsp agave
1/4 tsp vanilla extract

Instructions:

1. Whisk together all ingredients for the chia pudding in a bowl. Whisk for a couple of minutes until the seeds start to form a gel like consistency. The more you whisk the more your seed will get evenly spread out and you’ll avoid getting lumps in your pudding.

2. When you see that the pudding starts to thicken and the seeds are evenly spread out. Put the bowl in the fridge to set for about 30 minutes.

3. Make the avocado creme while you wait. Add all ingredients to a blender and blend until smooth.

4. When the chia pudding is ready, split it up to two glass jars or one bigger jar. Top with the avocado creme and sprinkle with some coconut flakes.

5. Enjoy!!

xo Chelsea

Healthy Chocolate Chip Zucchini Loaves

Healthy Chocolate Chip Zucchini Loaves

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These little loaves are a variation of my carrot zucchini muffins.  They contain a little more zucchini in place of the carrots and have chocolate chips instead of raisins.  The recipe is very versatile and can be made into a larger loaf, mini loaves, or muffins.

The zucchini makes these really moist and provides a ton of nutrients including vitamin C, magnesium, vitamin A, as well as protein, and fiber.  I love that they are packed full of healthy ingredients, contain whole wheat flour, and are sweetened with honey instead of refined sugar.  I added dark chocolate chips for a little extra treat cause who doesn’t love chocolate?? I sure do!!

Recipe makes approx 24 and the leftovers freeze well.

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Chocolate Chip Zucchini Loaves

Ingredients

  • 1 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1.5 cup finely grated zucchini
  • 1/2- 1 cup dark chocolate chips (optional)

Instructions

  1. Pre-heat your oven to 350 F and place your rack in the center of the oven.  Grease your loaf pan or muffin tin.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and stir together.
  3. In a second mixing bowl mix the honey, coconut oil (melted and cooled), egg, and vanilla together.
  4. Mix the wet ingredients into the dry ingredients until just combined.  Do not overmix!
  5. Add the grated zucchini and chocolate chips into the batter.
  6. Fill each muffin tin or pan until 3/4 full.
  7. Bake for 15-20 mins or until a toothpick comes out clean.
  8. Let them cool on a baking rack and enjoy!!

xo Chelsea

Healthy Carrot Zucchini Muffins with Goat Cheese Icing

Healthy Carrot Zucchini Muffins with Goat Cheese Icing

 

These healthy muffins are super moist and taste just like mini carrot cakes.  They are one of my kids favourite snacks and I have to admit they are one of mine as well.  I love that they are packed full of veggies, contain whole wheat flour, and are sweetened with honey!

These muffins are good on their own or dressed up with a blanket of creamy frosting.

For those of you who haven’t tried goat cheese frosting before, it is really yummy and tastes just like cream cheese icing but slightly more tangy.  Don’t worry tho if you aren’t a goat cheese fan, you can leave them naked or top them with cream cheese icing if you like!!

Recipe makes approx 24 and the leftovers freeze well.

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Carrot Zucchini Muffin Recipe

Ingredients

  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 1/2 cup raisins

Instructions

  1. Pre-heat your oven to 350 F and place your rack in the center of the oven.  Grease your muffin pan or use muffin liners if you prefer.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and stir together.
  3. In a second mixing bowl mix the honey, coconut oil (melted and cooled), egg, and vanilla together.
  4. Mix the wet ingredients into the dry ingredients until just combined.  Do not overmix!
  5. Add the grated zucchini, carrot, and raisins into the batter.
  6. Fill each muffin tin until 3/4 full.
  7. Bake for 15-20 mins or until a toothpick comes out clean.
  8. Let the muffins cool on a baking rack,  frost once cooled, and enjoy!!

Goat Cheese Frosting

Ingredients

  • 1/2 cup butter
  • 4oz of goat cheese, or 6 oz of cream cheese softened
  • 2 teaspoons vanilla extract
  • 1.5 cups confectioners’ sugar for goat cheese frosting or 2 cups for cream cheese frosting

Instructions

1. Heat butter in a microwave-safe dish in microwave on high for 7 seconds.

2. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes.

3. Gradually stir confectioners’ sugar into cream cheese mixture to make a smooth frosting.

4. Store in refrigerator.

xo Chelsea

Roasted Carrot Soup

Roasted Carrot Soup

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This easy and delicious roasted Carrot Soup is perfect any time of the year.  You can serve this soup warm on a chilly day or chilled in the summer months.  It’s packed full of healthy ingredients, has no added sugar, and is gluten-free.  The roasted carrots, onion, and garlic give it a nice rich flavour that will make you want to go back for a second bowl. This puréed soup is one your whole family will enjoy!

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YIELD: 6 servings PREP TIME: 20 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour, 15 minutes

 

Ingredients:

• 1 1/2 pounds carrots, peeled, cut into 1/2-inch slices (about 6 large carrots)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, peeled and left whole
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt, divided, plus   additional to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, plus additional to taste
• 2 (28-ounce) cans whole peeled tomatoes
• 1 teaspoon dried basil
• Fresh basil and a 1/4 cup Greek Yogurt (optional, for serving)

Instructions:

1. Place racks in the upper and lower thirds of the oven and pre-heat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.

2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another.

3. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.

4. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.

5. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender.

6. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.

6. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt.

7. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired.

8. Serve warm, topped with fresh basil and a dollop of Greek yogurt if you like.

The BEST Chocolate Chip Banana Pancakes

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Weekends in my opinion are all about yummy breakfasts.  I love brunch and it has become a ritual in our household to make pancakes every Sunday.

These are one of my daughters favourites and they are TASTY.  So tasty you almost don’t need any syrup on top as they are sweet enough to eat alone.

They are made with whole wheat flour, coconut oil instead of butter, and have maple syrup instead of refined sugar!!  If you are looking for something decadent to make this weekend I highly suggest trying these!!!

Ingredients

1 1/2 cups whole-wheat flour
1/3 cup mini dark chocolate chips
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
3 medium mashed bananas
2 tablespoons coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in chocolate chips.

2. Whisk egg, buttermilk, banana, coconut oil, maple syrup and vanilla in a medium bowl.

3. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.

4. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

5. Coat a large non-stick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle).

6. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Top with sliced bananas and drizzle chocolate for an extra little treat!

xo Chelsea

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

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Peanut butter cookies remind me of my childhood.  I am sucker for the old-fashioned ones like my grandma used to make.  I love when they are crispy on the outside but chewy on the inside.

I have a couple different peanut butter recipes that I like. One is a flourless recipe that contains eggs and this one is a vegan version made without eggs!! It’s a healthier version with WAY less sugar and minimal flour so they are better for you than the ones grandma used to make.

They MELT in your mouth and are bursting with peanut butter flavour.  These cookies are super easy to make and if you are anything like me, you may have a hard time not eating the whole batch in one sitting!!

Ingredients

1/2 cup peanut butter
3/4 tsp baking soda
3 tbsp flour
1/4 cup sugar
2 tbsp coconut sugar
2 tbsp applesauce
1/2 tsp pure vanilla extract
Pinch of salt

Instructions

Mix dry ingredients well and then add wet ingredients. If you want soft cookies, fridge the dough for at least an hour then roll dough into small balls. Bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok. Let them cool for at least 5 minutes before removing from tray.

To keep these cookies soft, store leftover cookies in a plastic container. This recipe will make about 12-16 cookies, depending on how big you roll them. For 16 cookies, they’ll have 65 calories per cookie.

Enjoy!

Xo Chelsea

Blackening Seasoning

Blackening Seasoning

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I’m always looking to spice up my meals and add some jazz to my chicken or fish.  I like experimenting with different seasonings as they add flavour without a ton of calories.  Healthy eating doesn’t have to be boring you just need to get creative with your recipes and with seasoning your meat.  This versatile blackening rub is great on chicken, fish, steak, or burgers.  We sprinkle it on everything even our homemade potato wedges.  I like that it is low sodium and doesn’t have any preservatives.  It takes minutes to make and can be stored in an airtight container for future use!!

Blackening Seasoning Recipe

1 1/2 tbsp Paprika

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Dried Thyme

1 tsp Dried Basil

1 tsp Ground Black Pepper

1 tsp Cayenne Pepper (1/2 tsp if you don’t like spice or 1 1/2 tsp if you love it extra spicy!)

1 tsp Sea Salt

Mix all the spices together and store in an airtight container.  You can also mix equal parts of the seasoning and oil to make a nice rub for roasts or whole chickens.

Enjoy!

Xo Chelsea

 

Flourless Chocolate Cake

Flourless Chocolate Cake

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I love a good chocolate cake and this recipe is really delicious!! It has just 5 ingredients,  is really easy to make,  and it’s guaranteed to satisfy your chocolate cravings.

I scored this recipe from a local restaurant in Kelowna called Krafty.  I love that you can pour it into a spring foam pan for a thicker round cake or make it using a deep half sheet baking pan so that you can cut it into any shape you want.  I used this recipe to make little footballs for Super Bowl and into a round cake for Valentines Day!!

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I tend to think of this recipe as more of a brownie rather than a cake.  It makes the most dense chewy brownies out there.  They were a HUGE hit when I brought them to a friends house for Super Bowl.  When I think of a cake I tend to think of something a little more spongy.  This cake is really dense and rich.

It makes a large batch so it’s great if you are entertaining, or bringing dessert for a bunch of people.  It also freezes well so you can cut it up and put it in the freezer for dessert on the fly at any time!

Ingredients:

1 lb dark chocolate (best if you use a high quality chocolate like Callebaut)

1 lb butter

1 lb white sugar

12 eggs

2 cups almonds (finely ground)

Instructions:

1. Grind toasted almonds finely.

2. In a double boiler melt the butter and sugar until the sugar is dissolved.  Add the chocolate and stir until fully melted. Note– if you don’t have a double boiler place a metal mixing bowl on top of a pot of water and gently boil the water. Make sure the bowl is not touching the water. You only need a few inches of water in the pot to heat up the metal bowl!

3. Remove chocolate from the stove and mix in the ground almonds.

4. Wait until mixture has cooled slightly, keep stirring every so often so the chocolate does not harden. This will take approx 15 mins.

5. Preheat your oven to 350 degrees.

6.  Whisk eggs and then add them to the cooled mixture. You don’t want your chocolate to be too hot or it will cook the eggs.

7.  Line a deep 12 X 16 half sheet baking pan (you will need a large deep cookie pan for this to work) with parchment paper and pour mixture into the pan if you want to cut the cake into brownies or grease a 9 inch round springform pan with butter and lay parchment paper down to make a round cake.

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8. Bake the cake for 15 mins if using the cookie sheet or for 20-25 mins for the round pan. Check to see if the cake is done using a tooth pick. Ensure the tooth pick comes out clean and your cake looks like it has set before taking it out of the oven.

9. Let the cake cool completely before removing it from the pan, cut it into your favourite shape (squares, slices, or shapes using a cookie cutter) and enjoy!

XO Chelsea

 

 

 

 

10 Ways I Use Coconut Oil In My Beauty Routine

 

10 Ways I Use Coconut Oil In My Beauty Routine

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Coconut oil is not only great in the kitchen but it’s also a great product to use in your beauty routine.  I’ve been making an effort to use more natural products on my skin this year and I love how many things I can use  coconut oil for in replace of some of my other beauty products.  The best part is it’s completely safe, non toxic and all natural!!

Having one product that replaces a bunch of other products has not only saved me a ton of money, it has also eliminated a bunch of clutter on my bathroom shelves! Bonus!!

Here are the 10 ways I use it in my day to day life:

  1. Lotion-  I use coconut oil after I get out of the shower.  It traps in moisture and really hydrates your skin.  I usually throw on my house coat or wait 5 mins before putting on clothes so it has time to soak into my skin.  The key here is using a small amount or else it can be a bit too greasy.  Wipe off excess oil after 5 mins.  I use a tiny amount to avoid having to do this! It also has a natural SPF 4 rating so it acts as a mild sunscreen as well.
  2. Makeup Remover- I use coconut oil to remove my mascara and eye makeup at the end of the day.  I rub a small amount in a circular motion onto my eyes and then wipe them after with a warm face cloth.  It also hydrates the eye area! Bonus!
  3. Massage Oil- I put a small amount in a container and add either 1 drop lavender oil or 1 drop peppermint oil to make a massage oil that will hydrate the skin. Peppermint smooths sore muscles and feet and the lavender is good for stress relief and relaxation.
  4. Cuticle oil-  I place coconut oil on my cuticles to soften them before pushing back my cuticles.  It will hydrate your nails and soften your cuticles.
  5. Lip Balm-  I use it on my lips to smooth dry skin.
  6. Scrub-  I mix coconut oil with sugar to create a natural exfoliator that is good for dry skin and lips.  I usually add 1 drop of peppermint oil for a minty effect.
  7. Baby Ointment-  Coconut oil has anti bacterial properties and works great to sooth diaper rash and redness.  It is all natural and soaks in nicely to sooth a sore toosh.
  8. Cheek Bone Highlighter-  I use a tiny amount of coconut oil to highlight my cheekbones and to give my skin a nice glow.
  9. Sunburn Remedy-  The anti inflammatory benefits of coconut oil works great to sooth sunburnt skin.
  10. Hair Shine/Anti-Frizz Serum-   I rub a tiny amount of coconut oil between my hands and lightly comb my fingers through my hair to give it a nice shine and to de-frizz in the winter or when I’m somewhere humid.

XO Chelsea