Flourless Double Chocolate Chip Cookies
Adapted from: Toby Amidor's 5-ingredient Healthy Cookbook

The healthy unsaturated fat in these cookies come from the nut butter, which also gives these gluten-free babies their body. With its combination of chocolate chips and cocoa powder, these double-chocolate treats are perfect to satisfy any sweet tooth!

Ingredients:
  • Cooking spray
  • 1 cup almond or peanut butter (I used crunch PB for extra bite!)
  • 4-6 tablespoons honey (totally based on sweetness preference)
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/3 cup semisweet chocolate chips
Directions:
  1. Preheat the oven to 350 °F . Coat a baking sheet with cooking spray.
  2. In a blender or food processor, add the nut butter, honey, cocoa powder, eggs, and salt, and blend until smooth. Food in the chocolate chips.
  3. Scoop out 1 teaspoon of batter, and use clean hands to form into a ball. Place on prepared baking sheet, pressing to flatten into a disc. Repeat with the remaining batter, leaving 1 inch between cookies. 
  4. Bake on the center rack in the oven for 12 - 15 minutes, until the cookies are golden brown.
  5. Remove from the oven and allow the cookies to cool for 5 minutes. Transfer to a wire rack to finish cooling for at least 10 minutes before serving. 

Banana Chocolate Chip Protein Muffins
Adapted from: Freshfitnhealthy blog

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Wondering what you can do with those ripe bananas sitting on your counter top...besides banana bread? Combined with a few basic ingredients (most of which you probably already have on-hand at home!), you can use your browning bananas to make these delicious, protein-packed muffins. 

Ingredients:
  • 2 ripe bananas
  • 1 cup old fashioned oats
  • 1 cup plain or Vanilla Greek yogurt
  • 2 eggs
  • optional: 1/2 cup protein powder (or more oats if preferred)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • dark chocolate chips, as desired
Directions:
  1. Blend together all ingredients except the chocolate chips in a blender or food processor until formed into a batter. 
  2. Pour into a bowl, add chocolate chips , and cook in muffin tins at 400  °F  for 10-12 minutes, or until cooked throughout.
  3. Let cool before eating and store in fridge for later!

Vanilla Chia Seed Pudding
Developed by: Allegra Egizi & featured in best-selling author Nancy Clark's Sports Nutrition Guidebook

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You might be thinking "what the heck are chia seeds, and how in the world can they be used to make pudding?"...and I don't blame you! 

Chia seeds come from the desert plant Salvia hispanica,  a member of the mint family. Salvia hispanica seed often is sold under its common name "chia" as well as several trademarked names. Its origin is believed to be in Central America where the seed was a healthy staple in the ancient Aztec diet.  In fact, "chia" is the ancient Mayan word for "strength!"

Nutritionally, chia seeds have gained attention as an excellent source of omega-3 fatty acids, protein, and fiber (about 10 grams per 2 tablespoons). They also contain important minerals needed by the body including iron, calcium, magnesium and zinc.

While chia seeds can be enjoyed raw on top of things like toast and salads, they are also very absorbent and develop a gelatinous texture when soaked in liquid! Because of this, they can easily be mixed into things like oatmeal, smoothies, and yogurt, or in your milk of choice to make...drumroll please...a delicious creamy pudding! The best part? All you need is 4 simple ingredients as a base to make this recipe, and then optional toppings of your choosing. Check out the recipe below! 

Ingredients:
  • 1 cup milk of choice (e.g. dairy, almond, soy, coconut)
  • 1/4 cup chia seeds
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sweetener of choice: e.g. honey, maple syrup
  • optional toppings: 1/4 teaspoon cinnamon; diced fresh or dried fruit; sliced almonds or other nut of choice; granola; shredded coconut.
Directions: 
  1. Start by pouring milk into a mason jar or empty peanut butter jar.
  2. Mix in the chia seeds, mixing very well until all the seeds are incorporated into the milk. Wait a few minutes for the chia to settle and mix again; this will ensure it doesn’t separate in the fridge. 
  3. Once milk and chia are mixed well, add in the vanilla and sweetener of choice (if using). 
  4. Refrigerate for ~4 hours, or overnight and then add as many optional toppings as you'd like; the chia seeds will absorb all the milk and sweetener and be ready to eat!