Healthy Girl Cookies

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Gluten free & paleo friendly

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Ingredients

• 1 egg (make sure the egg is a room temp)
• 1/2 cup almond butter (unsweetened, unsalted) 
• 2 Tbsp coconut sugar 
• 2 Tbsp of maple sugar
• 1 Tsp vanilla extract
• 2 Tbsp melted un-refined coconut oil 
• 1 cup almond flour
• 3 Tbsp coconut flour
• 1/2 cup of coconut flakes (unsweetened)
• 1/2 Tsp baking soda 
• 1/4 Tsp sea salt
• 1/4 Tsp cinnamon 
• 2/3 of a 60% dark chocolate bar, roughly chopped or 1/2 cup mini semi sweet chocolate chips
• Add a little coconut sugar dusting on top of each un-baked cookie before baking (optional)

Step 1 

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. 

Step 2

In a medium glass bowl stir together almond butter, coconut sugar, maple syrup, vanilla, egg, and melted coconut oil.

Step 3

Add the almond flour, coconut flour, baking soda, salt, cinnamon, coconut flakes, chocolate pieces and stir with a spatula until smooth. Don't freak out if your cookie batter is thick, It is supposed to be. 

Step 4

Scoop 1 tablespoon sized scoop of dough into your clean hands. Roll it like a meatball and place dough onto your lined cookie sheet.  Flatten your cookie ball with your hand or the back of a 1/3 measuring cup. (SEE PHOTO) You may need to use your fingers to reshape the cookie into a even disc after you have flattened it. 

Step 5 (optional)

Sprinkle about 1/8 tsp of coconut sugar on top of each cookie before baking. This will give your sweet-healthy treat a little more decadence.

Step 6

Bake for 15 minutes, and cool on baking sheet for about 5 minutes. 

Step 7

Once slightly cooled. Set cookies on baking rack till they are easy to handle. Enjoy with a glass of cold almond milk and store the un-eaten ones in a air tight container. 

NJAPP PRO TIP:

1. Stop, roll, pat, bake & enjoy! These healthy cookies do not spread when baking. They tend to bake up just the way they are due to the lack of fat (aka-butter). 
2. This recipes yields about 15 cookies. 
3. This recipe is Paleo friendly & Gluten Free. 

Lucky Me - Shake

• ️8oz of unsweetened vanilla almond milk 
• 1/2 cup of ice cubes
• ️1/2 of a medium banana 
• 1 scoop of vanilla protein powder (I like Vega Sport) 
• ️2 large handfuls of spinach
• 1/2 of a granny smith apple
• 1 tbsp of raisins 
• 1 tsp of black chia seeds
• 2 tbsp of plain oatmeal 
• Leprechaun Sprinkles

Step 1

Add all the above ingredients in that order into your mixer and blend on high for 3 minutes. 

Step 2

Pour immediately into a large glass cup.

Step 3

Top with some Leprechaun Sprinkles

• gold stars
• green twinkles
• a chocolate gold coin
• 2 leaf Spinach-Clover Leaf 

NJAPP Pro Tip: I am just kidding, there is no such thing as a 2 leaf-spinach-clover leaf. 

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The recipe can also be found at Heather Zwain's The Bergen County Bible

Mojito Popcorn +3

Ingredients

• 1 1/2 tbsp un-refined coconut oil
• 1/2 cup popcorn kernels (makes about 7 heaping cups of popcorn)
• 1/2 tsp pink salt + a little extra for taste
• 1 tbsp of crushed beet sugar
• 1/4 cup of fresh squeezed lime juice
• 1 handful of fresh roughly chopped mint (I used my freshly grown chocolate mint in this recipe)
• *1 Bottle of a good white rum (*Just kidding - There is not trace of alcohol in this recipe) 

Step 1

Add the unrefined coconut oil to a heavy bottom large pot, and melt over medium-low heat.

Step 2

Add 2-3 popcorn kernels to the melted oil, and cover the pot with a tight-fitting lid. Continue to cook, until the kernels pop. Remove the pot from the heat, and carefully take out the 3 popped, popcorn pieces with tongs.

Step 3

Once the test kernels have popped and have been removed, place the rest of the popcorn kernels into the pot and cover. 

Step 3

After the kernels begin popping, begin to shake every 10-15 seconds until you hear the popping slow down. When the popping noise slows down to basically no noise at all it is time to remove the pot from heat.  Let pot sit untouched for about 30 seconds. 

Step 4

Scoop out your popcorn into a large glass bowl.

Step 5

Season with beet sugar & salt

Step 6

Pour the lime juice over your popcorn and mix well.

Step 7

Now it is time to sprinkle your chopped mint and give your popcorn mix one last toss. Maybe add a touch more salt to taste if desired

NJAPP PRO-TIP: Leftovers if there is any, will stay fresh for about 1-2 days if stored in an airtight container. Also, you can use any oil or butter in place of the coconut oil.

 

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The recipe can also be found at Heather Zwain's The Bergen County Bible