Chocolate Chip Protein Cookies

Easter is happening so late this year that Ash Wednesday almost completely slipped my mind!

This is a big deal for me because every year since high school (maybe longer?) I’ve given up chocolate for lent. My ultimate weakness. My all-time favourite food. My beloved, sweet, go-to treat in any way shape or form.

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Because I didn’t realize lent started last week until Tuesday night (how did I miss the pancakes posted all over IG and Facebook on Tuesday? I dono… ) I didn’t have the chance to have one last chocolate binge! CRAP!

Good thing I ate 3 cupcakes last weekend…

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So today I’m announcing my chocolate hiatus until April 20, Easter Sunday. Actually… it’s a break from sweets entirely. The first year I gave up chocolate I realized it was to easy to replace chocolate with other sweet treats. It was barely a sacrifice when I could still eat vanilla flavoured anything. Not that I eat a lot of sweets anymore but I still indulge in my fair share of vegan treats.

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In addition to giving something up, my mom always said that lent should be about doing something good, so we are working on that as well!

But right now, I’ve got something yummy for you! Yes, the title of this post includes the words chocolate and cookies but they are far from a sugary “sweet”. However, I guess I’ll be subbing raisins for chocolate chips when I make another batch this week 😉

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These little protein cookies were inspired by a 3-ingredient cookie recipe that’s been sweeping my Instagram feed. I love the original version but wanted a little more bulk for a mid-morning snack.

Sunwarrior’s raw protein blend has an amazing nutritional profile, especially designed for vegans. I don’t like to rely on protein powders and supplements as a main source of nutrition, because that’s just what they are, supplements. I do, however, like to use protein powder as an “extra” in my diet when I’m lacking my usual variety of whole foods because I’m traveling or low on groceries (oops!).

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Chocolate Chip Protein Cookies

Adapted from Skinny Taste’s Chewy Chocolate Chip Oatmeal Breakfast Cookies
Makes 12 cookies

  • 2 ripe bananas, mashed
  • 1 cup rolled oats
  • 1.5-2 scoops protein powder
  • 1 tbsp flaxseed
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 cup unsweetened almond milk
  • 1/4 cup chocolate chips or other mix-ins (raisins, walnuts, etc.)

Combine all ingredients in a bowl then fold in chocolate chips. Bake on a greased or lined baking sheet at 350 F for 13-15 minutes. Let cool at least 5 min and enjoy!

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Nutrition facts per 2 cookies (using 1.5 scoops of Sunwarrior, natural):

Calories = 150
Protein = 6.9 g
Fat = 4.7 g
Carbs = 22.4 g
Sugar = 6.8 g
Fiber = 3.3 g
Iron = 16.7 g {just for fun;)}

What is your ultimate foodie weakness?
Do you use protein powder for a nutritional boost?

Liz xo

Sweet Potato Hummus

It’s been a foodie kinda weekend over here… 

Ryan requested some healthy muffins for a quick weekday breakfast so I whipped up some Pumpkin Quinoa Muffins {vegan-style) on Friday. These did not last for weekday morning breakfasts as planned…

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So I whipped up another batch, this time Zucchini Spelt muffins from Eat, Drink & Be Vegan. Another total win in the kitchen. Notice how I throw “whipped up” around like it was a total cinch and I did it in high heels while doing laundry and dancing backwards…?

Cuz that’s exactly how it was… come on, don’t you believe me? 😉

But honestly, it is pretty simple to make your own muffins, snacks, and meals at home. It’s much cheaper, healthier and tastier too! I take the time each weekend to plan the upcoming week’s meals, prep a few things in advance and have enough groceries on hand to last until at least Thursday.

In case you’re interested, some other Lizzie approved recipes of the week:

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Speaking of DIY…

A few weeks ago I made my first attempt at homemade hummus. I could have just tried regular, ol garlicky hummus but I’ve had this recipe lingering around from an old Women’s Health magazine since way before the blog. I finally decided to go for it, and guess what…

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It rocked! So light and creamy, unlike a lot of the store bought hummus. Not to mention, I’ve never seen sweet potato hummus in a store. Original 😉

I took it in my lunch every day to eat with veggies, spread it on sandwiches, snacked with tortilla chips, and then some. The only downside (but more of an upside) is that this recipe made a huge batch so it went bad before I could eat it all.

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I recommend having plans to eat a lot of hummus over the next couple of weeks before getting out your food processor. This would make a good party dish too, mainly for the reasons above: 1. huge batch, 2. original!

Sweet Potato Hummus

Ingredients:

  • 1 large sweet potato*, peeled and cubed
  • 1 cup chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp unrefined brown sugar (I used Sucanat)
  • 1 tbsp chopped fresh sage
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • juice of 1/2 lemon
  • salt and pepper to taste

Directions:

  1. Steam sweet potato until tender.
  2. Add all ingredients to a food processor and process until creamy.
  3. Store in an air-tight container and refrigerate. Mine lasted a little over 2 weeks.

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*Note: The original recipe called for 1 lb of sweet potato but I thought it was a bit too much. I preferred the taste and texture with just 1 large SP.

Sweet!

Liz xo