I wanted a cookie that I could use as a snack or even have for breakfast or pre-working or even post workout. Wow, run on sentence much Sabrina? Any who, this cookie you can make large or small. It makes eight large cookies or 16 small ones.
I made them big because if they are small, I’d eat them faster. Believe it or not. I’m just weird I suppose. Each cookie averages (if you make 16 small ones) 110 calories, 4g sugar, 3g protein and 1g fiber.
You can make these cookies with your choice or spices, nut butters, extracts and such. I just haven’t tried other variations yet. It’s easy and the reason these cookies came about was a. Detoxinista’s grain-free peanut butter chocolate chip cookie recipe and b. I has an unfinished jar of cashew butter I wanted to get rid of. I no longer like the taste of it, so I needed to do something with it.
I hope you enjoy these cookies as much as I did. They are quick to make, grain-free, gluten-free and peanut-free! I ate one with some of Godiva’s cinnamon gingerbread truffle coffee. Heaven <3
Cinnamon & Cashew Butter Sugar Cookies Ingredients (Inspired by this recipe):
- 1 cup of Creamy Cashew Butter (or your choice nut butter)
- 1/4 Cup of Honey (you can use agave or maple syrup but cookies will be more “crumble-y”)
- 1 Whole Large Egg
- 1 tsp of Cinnamon
- 1 tsp of Baking Powder
- 2 tsps of Brown Sugar (either light or dark works)
- 1/4 tsp of Salt
- Cashews & Cinnamon (for garnish)
Preheat your oven to 350F. In a bowl, mix together all the ingredients. Using a tablespoon or cookie scoop (or your hands like I did), drop batter onto a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Top each cookie with cashew pieces and extra cinnamon.
Bake for about 8-10 minutes. Turn the pan half-way through the baking time to ensure the cookies brown evenly. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to cool on the baking sheet for about 10 minutes. Once they are cool, and firm enough to handle, use a spatula to remove the cookies and serve with coffee or warm milk.
Question: Have you ever man any grain-free baked goods? My other favorite grain-free recipe is this peanut butter banana muffins. Yum!
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Tags: Cinnamon, Food Allergy, Gluten-Free, Peanut Allergy, Snacks, Sweets, Wheat Allergy
X’s Two? Well you have the choice of making it vegan or non-vegan. I love making both and it’s great because you can really use up what you have on hand. I have mixed flours and not, so don’t worry if you only have one or the other. BOTH come out very delicious and have a nice texture.
You can save these pancakes in the fridge for about 3-4 days in an air tight container or even freeze them. Best of all, it’s microwaveable. Yes, I have been super lazy and just pop the batter into the microwave and I bring to you “insta- gluten-free-microwavable-pancake-goodness.” Not to mention that the non-vegan pancake has about 12g (and about 220 calories) of protein per serving and the vegan one has about 8g (and about 170 calories) depending on which ingredients you use of course. Enjoy!
Ingredients for Non-Vegan Pancake (Serves THREE)
- 2/3 Cup of Plain (or Vanilla) Chobani Greek Yogurt (or a 6oz. container, or an extra 1/2 Cup of Milk if you don’t have yogurt on hand)
- 1 Large Egg’s White
- 1/4 Cup of Milk (of your choice, I used Cow’s)
- 1 Cup of GF Rolled Oats
- 1/4 Cup of Rice Flour (or your choice or do an extra 1/2 cup of oats)
- 1 tsp of Cinnamon
- 1/2 tsp Vanilla Extract
- 1/2 tsp Pure Maple Syrup
- 1-2 Packets of Stevia (or 1-2 tsps of your choice sugar)
- 1 tsp of Baking Powder
- 1-2 tsps of Justin’s Vanilla Almond Butter* (or your choice nut butter; optional*)
Place yogurt, milk, egg white and vanilla into a blender. Blend these wet ingredients until very liquid-y. Add the remaining ingredients and blend until you reach “pancake batter” consistency of your choice. If you want the batter thinner add more milk. If you want it thicker, add more oats or rice flour.
Divide the mixture between three large plates or six small ones that have been sprayed with non-stick cooking spray. Sprinkle with more cinnamon or nuts of your choice. Place in the microwave for two to three minutes (depending on your microwave. Remove carefully from plate with a spatula. Drizzle with maple syrup or your favorite toppings and eat!
Ingredients for Vegan Pancake (Serves Three)
- 2/3 Cup of GF Rolled Oats
- 1/2 Cup of Soy Milk (or your choice)
- 1/4 Cup of Rice Flour (or your choice or do an extra 1/2 cup of oats)
- 2 Tbsps of Justin’s Vanilla Almond Butter (or use your favorite nut butter)
- 2/3 tsp of Cinnamon
- 1/4 tsp Vanilla Extract
- 1/2 tsp Pure Maple Syrup or Agave
- 1 Packet of Stevia (or 1 tsp of your choice sugar)
- 2/3 tsp of Baking Powder
Place milk, almond butter and vanilla into a blender. Blend these wet ingredients until very liquid-y. Add the remaining ingredients and blend until you reach “pancake batter” consistency of your choice. If you want the batter thinner add more milk. If you want it thicker, add more oats or rice flour.
Divide the mixture between three large plates or six small ones that have been sprayed with non-stick cooking spray. Sprinkle with more cinnamon or nuts of your choice. Place in the microwave for two to three minutes (depending on your microwave. Remove carefully from plate with a spatula. Drizzle with maple syrup or your favorite toppings and eat!
Question: Do you ever get lazy with stove top or oven goodies? Now you can microwave anything; eggs, cookies, cupcakes, mini cakes, etc. I love it.
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Tags: Almond Butter, Almonds, Breakfast, Cinnamon, Food Allergy, Gluten-Free, Justin's, Pancakes, Peanut Allergy, Protein, Protein Cake, Vegan, Wheat Allergy
Happy WIAW everyone. Today will be my eats from Monday. I can’t believe I only have less then a week left til my final exam. Next WIAW I am going to be done from school for a month. It’s crazy how time flies, right? Oh and if you don’t know what WIAW is, go check out the awesome food party at Peas and Crayons!
Breakfast was “microwaveable” vegan almond pancakes; sans the coconuts, plus tons of cinnamon (can you tell I went shaker happy?). I’ll have the recipe up soon, I just need to tweak it a bit. I’ve been to lazy to make a pancake on the stove, so why not just microwave one? 
For lunch, I had a pesto pizza. What I did was take Trader Joe’s GF pizza, shook off the frozen cheese, spread a heaping layer of pesto sauce and them sprinkled the cheese (plus more) on top. So freakin’ delicious!
My snack was this passion fruit Chobani. Oh my, it taste like heaven. I swear!
Dinner was this dish, but instead of the chicken, I had black beans. I have become obsessed with black beans again. They are just so yummy with tons of dried oregano. The roasted garlic quinoa was quite good too.
Dessert? Well now I had a chocolate mini cake that I made using Chobani Champions vanilla chocolate chunk. It’s so moist, chocolate-y and delicious. You must try it.
Question: Anyone in school have finals already? I am totally freakin’ out. Please wish me tons of study luck… I shall need every bit.
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Tags: Almonds, Food Allergy, Gluten-Free, Pancakes, Peanut Allergy, Pizza, Vegan, vegetarian, Wheat Allergy, WIAW
I’ve been on a oatmeal kick. Not really in the mood for “muffin tops.” I just want oats! I’ve been experimenting with overnight oats but I always never liked it.
But now I found the perfect balance and I am hooked. This batch of overnight oats was about 300 calories, 8g sugar, 14g protein and 5g fiber. It will vary depending on the ingredients you use, but this was for my particular ingredients.
Don’t be surprised if you see variations of overnight oats this week and next. I know I am going to have a blast with experimentation. If you don’t like overnight oats cold, you can always heat the overnight oats for a minute or two and eat it warm. Still delicious.
Vanilla Almond Crunch Overnight Oats Ingredients (Makes TWO)
- 2/3 Cup of GF Rolled Oats (Like Bob’s Red Mill)
- 1/4 Cup of Greek Yogurt (I used Vanilla Chobani)
- 2/3 Cup of Non-Dairy Milk (I used unsweetened soy milk)
- 1 tsp of Pure Maple Syrup (or agave, or honey!)
- 1 Packet of Stevia (or 1 tsp of your choice sugar)
- 1/4 tsp of Vanilla Extract
- 1/2 Tbsp of Almond Butter (I used Justin’s Maple)
- Toppings:Vanilla Almond Granola & Almond Butter
Mix all ingredients (except for toppings) very well in a large bowl. Then divide overnight oats mixture amongst two small bowls and cover with plastic wrap or place into a container in the fridge overnight.
Unwrap overnight oats in the morning and top with granola and almond butter. Grab a spoon and eat!
Question: Have you ever made overnight oats? What’s your favorite combo?
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Tags: Almond Butter, Food Allergy, Oatmeal, Overnight Oats, Peanut Allergy, Wheat Allergy
What’s better than homemade granola? Granola mixed with almond butter of course! This has to be my favorite homemade granola to date. It comes out crunchy and very delicious.
I wasn’t feeling well on Tuesday, so I rested as much as I could. When I woke up I was craving granola, but something with vanilla and almond and I didn’t want to go out to buy some. Why not just make some?
I found a recipe on Good Cheap Eats that seemed pretty good. I decided to give a try to tweak it with what I had on hand. The results? A dangerously yummy granola that I am going to make quite often.
Just note that the nutrition info is based on the specific brands I used for each ingredient. It may vary depending on what you use. This recipe can be made sugar free, just see the options below. Enjoy!
Ingredients (adapted from this recipe)
- 3 Cups of Rolled Oats (Use Gluten-Free for GF version)
- 1/2 Cup of Sliced or Chopped Almonds
- 2 tsps of Light Brown or Coconut Sugar*
- 1/2 2 Tbsps of Almond Butter (I used Trader Joe’s Raw & Crunchy)
- 3 Tbsps of Maple Syrup or Agave Nectar or Honey*
- 1 tsp of Vanilla Extract
- 1 tsp of Oil (I used soybean oil)
Pre-heat the oven to 325° Take a cookie sheet and spray with non-stick cooking spray. In a bowl, combine oats and almonds, set aside. Then in a small saucepan, combine the sugar, almond butter, syrup (of your choice), oil and vanilla. Heat until the sugar is dissolved and mixture is liquidy.
Pour the liquid over the dry mixture and stir until oats and almonds are well coated. If your oats are too dry, add a teaspoon or two of warm water. Transfer the mixture to the cookie sheet and place into oven.
Bake for 20-30 minutes, or until golden brown. Stir granola mixture every 5 -10 minutes to ensure no sticking occurs. Remove granola once done, and let cool for about 10 minutes.
Place into an airtight container and enjoy however your heart desires. Makes about 8-1/2 Cup servings.
Calories (Per Serving): 190 Fat: 7.5g Sugars: 6g Carbs: 27g Protein: 6g Fiber: 4g
Options*
- You can omit brown sugar or use whatever sugar you have on hand (make it sugar-free with Stevia!), but the brown or coconut sugar makes a huge difference in taste, in my opinion..
- You can use sugar-free maple syrup to reduce sugars and calories. It tastes just as good, but for this recipe I used maple syrup.
- Use Stevia and sugar-free maple syrup to make this recipe sugar-free!
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Tags: Better For You, Breakfast, Corn Allergy, Food Allergy, Granola, Peanut Allergy, Snacks, Wheat Allergy
It isn’t a secret that I love bars. They are just quick, easy and quite yummy. I’ve done other bar reviews for Fun Finds Friday like in FFF#1 and FFF#4. For this Friday, I am going to be review three bars I’ve recently tried; a protein bar, a fiber bar and a “mix of both” bar.
Fit ‘n Crisp by Promax: This protein bar resembles a rice crispy treat. The last time I ate one of those was sophomore year of college. I was a rice crispy addict, so I was excited to relive my fun college days. 
This bar has 13 grams of protein at only 140 calories. But how bout the taste? Exactly like a rice crispy treat, but it did have a little after taste (nothing major). I would definitely get the bar again (Warning: not labeled gluten-free and has a tiny bit of corn derivatives) and it’s also available in cinnamon crunch.
Luna Fiber Bar in Chocolate Raspberry: I’ve already tried the vanilla blueberry flavor, which was absolutely delicious. I spotted the chocolate raspberry and wanted to give it a try.
For 110 calories it has 7 grams of fiber. Taste wise? It was pretty good but not as good as the vanilla blueberry. Most likely I won’t be getting this flavor again. I would have loved the try the peanut butter, except for the tiny fact that I am allergic. Hey Luna, make more flavors please 
Clif Bar in Iced Gingerbread: The white chocolate macadamia Clif bar will always be number one to me. Since it’s the holidays Clif has seasonal flavors; pumpkin spice, chocolate peppermint and iced gingerbread. The pumpkin spice was okay, so I was hoping the iced gingerbread was better.
For 250 calories it has 5 grams of fiber and 9 grams of protein. I had it one of my more hectic days, where I need that “extra.” Call me weird, but I drizzled a tiny bit of maple syrup on it and it tasted like Christmas. I will definitely get this flavor again. And if you haven’t already, try out all of their seasonal flavors.
Question: Don’t you love when companies throw out seasonal flavors or items? Now if only Chobani would do a pumpkin Greek yogurt, and I’d be set!
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Tags: Better For You, Clif Bar, Fiber, Food Allergy, Fun Finds Friday, Grocery Shopping, Healthy Living, Luna Bar, Maintain Weight Loss, Peanut Allergy, Product Review, Protein
I really wanted some pumpkin granola but I didn’t have any canned pumpkin. However, I did get this baby from Trader Joe’s the other day. I wanted some type of “butter” without breaking my budget.This was perfect because it was only $2.29! Since I had it, I thought “why not make some granola using it?
And that is exactly what I did. Enjoy
Pumpkin Butter Granola (inspired by this recipe)
Ingredients:
- 1 1/2 Cup of Rolled Oats
- 3 Tbsps of Pumpkin Butter
- 1/4 Cup of Almonds (Crushed or Sliced)
- 2 Tbsps of Milk (I used Soy)
- 2 Tbsp Pure Maple Syrup (Sugar Free Works Too!)
- 1/2 tsp of Cinnamon
Pre-heat oven to 325 degrees fahrenheit. Combine oats, almonds and cinnamon into a bowl. Places aside. Then combine pumpkin butter, maple syrup and milk into a small bowl and mix together.
Pour pumpkin butter mixture onto dry ingredients. Blend together until dry ingredients are well coated. If the granola mixture is too dry, add a bit more milk.
Spray a cookie sheet with non-stick cooking spray and evenly spread granola mixture. Sprinkle more cinnamon, if desired. Place into oven and cook for about 25-35 minutes. Stir granola mixture every 10 to 15 minutes to insure no burning occurs.
Once granola is golden brown, remove from oven and cool for about 15 minutes. Once cooled, store in an airtight container for about two weeks. Makes 4-5 (1/3 Cup) Servings.
Oh and please feel free to add other kinds of nuts to your granola. You can also add some cranberries or any other dried fruit, however, only add the dried fruit to the granola mixture during the last 10 minutes of cooking. I think I’ll try some of that next time. Yum!
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Tags: Better For You, Breakfast, Corn Allergy, Food Allergy, Peanut Allergy, Pumpkin, Snacks, Wheat Allergy
Don’t know why I have been in the mood for coffee but I had the gingerbread latte from Starbucks and never looked back. I just like the warm cinnamon-y goodness.
Remember the Greek yogurt chocolate mousse 
Breakfast: Maple-Crunch “Muffin Top” + Banana. I combined the 
Snack #1: Cheddar cheese stick, almonds and 
Lunch: I have been craving a burger for the longest. Maybe because my iron has been super low? This lunch was perfect because it had iron from beef and broccoli plus broccoli has more Vitamin C when steamed (so i’ve heard). I also had 
Snack #2: Small Gala Apple & Pear 
Dinner: Cheddar Cheese Wrap w/ Black Beans. I haven’t had a cheddar wrap with black beans in such a long time. This is acctually the first time I eat a lot of cheddar in quite some time. I’ve been mozerella-in’ it for too long. This was just yummy, quick and simple!
Dessert? One of these 
