March | 2015 | Fueling Veggie Athletes

Some days you don’t just want chocolate, you NEED chocolate. Today was one of those days! My goal was to make a cookie that not only satisfied my chocolate craving, but was also relatively healthy. Since my IT band injury a month ago I’ve been focusing on eating less and healthier, since I can’t run and to aid in my recovery. I REALLY miss running, so hopefully after a few more weeks of PT I can run again. 😦

Well, after searching my vegetarian cookbooks, Instagram, and Pinterest for inspiration I found myself on Chocolate Covered Katie’s blog. She is the queen of healthy, vegan desserts. It was there that I found a great recipe: http://chocolatecoveredkatie.com/2011/04/27/worlds-healthiest-chocolate-chip-cookies/ . I have made a few modifications to the original, but she gets all the credit for an amazing recipe. I was skeptical to try an egg and butter-free cookie, but I was pleasantly surprised! They were delicious! Plus at 80 calories per cookie you don’t have to feel guilty about eating one (or two or more 😉 )! So without further ado, roll up your sleeves and let’s get to baking this guilt free, quick, and easy cookie!

Guilt-free chocolate chip cookies

Yield: 9 cookies

Nutritional analysis: see below

Ingredients

Dry

1/4 cup whole wheat flour

1/3 cup all-purpose flour

dash of salt

1/4 teaspoon baking soda

2 tablespoons brown sugar

2 tablespoons cane sugar (I used Trader Joe’s, which is vegan)

2 tablespoons (or more) semi-sweet chocolate chips (Ghirardelli are vegan)

Wet

1/2 teaspoon pure vanilla extract

1 tablespoon canola oil

4 tablespoons unsweetened vanilla almond milk

1. Preheat the oven to 350 degrees and grease a baking sheet with non-stick cooking spray.

2. Mix the all the dry ingredients together in a large bowl, expect for the chocolate chips.

3. Add the wet ingredients to the dry mixture. I recommend adding the almond milk tablespoon by tablespoon.

4. Roll the dough into 9 balls and place on the greased baking sheet.

5. Press the chocolate chips into the dough balls. (NOTE: You may want to use more or less than 2 tablespoons, which is fine! Just know that the nutritional analysis below was performed for cookies with 2 tablespoons of chocolate chips!)

6. Bake for 8-10 minutes until slightly golden brown.

7. Remove from the oven and let cool for a few minutes.

8. Enjoy one (or a few)! 😉

NOTE: The chocolate chips here are not melted because the only chocolate chips I had at my apartment were the frozen ones my boyfriend and I use as a topping for Greek Yogurt. If they were room temperature chips they would have melted in the oven!

Nutritional Analysis (from MyFitnessPal): Calories: 81; Fat: 2.6 g (0.7 saturated); Cholesterol: 0 mg; Sodium: 57.2 mg; Potassium: 5.6 mg; Carbohydrates: 13.4 g; Fiber: 0.7 g; Protein: 1.2 g

What is your favorite type of cookie? It’s hard for me to chose one…but if I have to, I’d say any type of peanut butter cookie. Have a great night everyone! 🙂

Hello friends! I know it’s waaaaaaaay past breakfast/brunch, but I wanted to share a tasty recipe I made this morning anyway. You won’t believe it’s vegan!! Yes, I know it’s already past five o’clock…That’s what happens when it’s Daylight’s Savings and you lose an hour… You’ll want to make it tomorrow, though. Guaranteed. Or perhaps for dinner tonight. Breakfast for dinner is NOM! Plus this recipe makes enough for leftovers later in the week! 🙂

So I found this recipe where I find many of my ideas…Pinterest. As usual, I was wasting time there a few days ago and I came across a baked oatmeal recipe that seemed easy enough. The recipe had me at chocolate and sold me at peanut butter, so of course I pinned it! 😛 We all know that you actually only make a fraction of the things you pin… BUT, then, this morning my boyfriend suggested we make something new for breakfast. I agreed, but since I was feeling lazy due to “losing” an hour of sleep, I wanted to make something easy and low maintenance. I knew that this was the morning to try baked oatmeal. My boyfriend and I both loved it. 🙂

Here’s the link to the original recipe that I found on Pinterest : http://laurenkellynutrition.com/peanut-butter-chocolate-chip-baked-oatmeal/. The only changes/modifications I made to the recipe was omitting the mashed banana and salt. So the above website gets all the credit for this amazing recipe, I just wanted to share anyway! : )

As long as you use non-dairy chocolate chips and milk this recipe is vegan! I used Ghirardelli, but as a note only the semi-sweet chips are vegan. The dark chocolate ones are not.

Baked dark chocolate and peanut butter oatmeal

Yield: 6 servings

Nutritional analysis: See below

Ingredients

2 cups organic oatmeal

1/2 cup natural peanut butter

1/2 cup unsweetened vanilla almond milk

1/4 cup ground flax seeds

1/4 cup organic maple syrup

1/4 cup dark chocolate chips (can use semi-sweet or any other kind too)

1 teaspoon baking powder

1 teaspoon cinnamon

1. Preheat the oven to 350 degrees and grease a glass baking dish.

2. Combine all the ingredients in a large mixing bowl. It may be easier to add the dark chocolate chips last since peanut butter can be tough to stir.

3. Put the mixture into the greased baking dish.

4. Bake for 30-35 minutes or until golden brown.

5. Let the baked oatmeal cool for a few minutes and then cut into 6 slices.

6. Enjoy the chocolatey peanut butter goodness for breakfast (or anytime of day)!! 🙂 I highly recommend pairing the oatmeal with a large, cold glass of almond milk and/or a cup o’ joe! Leftovers can be stored in an airtight container in the refrigerator for a few days.

Also, here’s the nutritional analysis of the recipe for those interested. I used MyFitnessPal. It’s 321 calories/serving:

Question of the day: What is your favorite way to eat oatmeal? Before today my favorite was just regular oatmeal, made in the microwave, topped with berries and/or peanut butter, but now I think I’m a baked oatmeal fan!