#LEAN14: vegan & gluten free cookie dough for one.

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I’m a sucker for single serving recipes.

…especially when they include two of the best words in the English language: COOKIE. DOUGH.

Needless to say, when I saw this healthier single serving recipe for vegan cookie dough on Pinterest, I knew it was one I had to try.

I made some changes to that recipe because a) I didn’t have coconut oil and b) I wanted to see how it would taste with almond flour. The result was not only delicious, but also gluten free.

Vegan & Gluten Free Cookie Dough For One

adapted from Vegan Cookie Dough For One

ingredients:

  • 1 tablespoon real maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons almond flour
  • pinch of salt
  • 1-2 teaspoons dark chocolate chips (make sure non-dairy if strictly vegan)

Just mix the first four ingredients in a small bowl, then add the chocolate chips last. That’s it!

I was planning on using some almond milk to replace the coconut oil, but it actually didn’t need it. The almond flour soaked the maple syrup up for a perfect cookie dough consistency.

I would like to try the original recipe too, which uses regular flour, but I must say I really did love the flavor and heartiness from the almond flour. The only thing I’d say I didn’t like about this recipe is that…it didn’t make enough! Seriously, I might double it next time 😉

Vegan & Gluten Free Cookie Dough For One

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Are you a fan of single serving recipes? Do you have a favorite? (I’d love suggestions!)

snapshots.

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Yesterday I made a big batch of delicious Kale and Quinoa Minestrone. Since the Northeast is apparently refusing to leave winter, I figured I’d at least embrace one last chance to make a big comforting meal.

Kale and Quinoa Minestrone

This recipe is a great one – definitely recommended.

Kale and Quinoa Minestrone

I also went through piles and piles of old stuff in my parent’s basement that they’ve wanted me to go through for…years. I threw out most of it, but there were some gems to be found.

…like this proof that I was quite the poet and artist in middle school.

…and these arguably tacky (but now in style) chunky heels from an old Halloween costume. I’m totally going to be wearing these this spring/summer, FYI.

chunky platform heels

When I’m in PA my mom and I love running errands. We love it so much we’ll just make up things we need to do. It’s sort of our thing.

This is me driving us around. Clearly I don’t care about doing (or even brushing) my hair when I’m here…

We went to the health food store, where I naturally went straight for the gold.

Artisana Coconut Butter

Nuttzo

(Has anyone tried Nuttzo? I haven’t opened it yet – hope it’s good!)

We also wandered around Target for an hour, then got mani/pedis. I usually go for weird colors, but this time I kept it pretty normal with a bright Barbie pink.

Last but not least, I started revealing the words from the new Speakable collection, launching on April 1st. Here are the ones I’ve revealed so far 😉

(Follow Speakable on Instagram to see the rest, coming soon!)

Speakable Engraved FAITH Necklace

Speakable Engraved PEACE Necklace

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Did you/your parents save a lot of things from your childhood?
What’s been the highlight of your week so far?

#LEAN14: those famous 2 ingredient cookies.

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Back in February I made 3 Ingredient Banana Bread Cookies, inspired by these famous 2 ingredient cookies. I’ve seen the super short recipe for these cookies ALL over Pinterest, so I figured it must be a good one!

I’ll be honest – I thought that these would at least be a decent healthy cookie alternative, but not necessarily the best tasting. But it turns out that they are SO delicious!

2 Ingredient Healthy Cookies

All you need is 2 ripe (mashed) bananas and 1 cup of oats. Combine well, form into cookies and bake on a greased baking sheet for 15 minutes at 350 degrees.

I added dark chocolate chips and shredded coconut to mine to make them a bit more sweet and hearty.

2 Ingredient Healthy Cookies

These definitely have a strong banana flavor, so if you don’t love banana these might not be for you. I love them, though, especially with the balance of flavor from the dark chocolate and coconut add-ins.

2 Ingredient Healthy Cookies

I can’t stop eating these cookies! But that’s okay because they’re like, really healthy 😉

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Have you tried these two ingredient cookies? What mix-ins would you add?

#LEAN14: single serving oatmeal cookie {dough}.

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I don’t know about you, but when about 4pm rolls around, I’m in serious need of an afternoon snack. Sometimes a smoothie or handful of nuts will cut it, but other times I need something that’s more of a treat, while still being at least slightly healthy.

…I found that something.

Single Serving Chocolate Chip Oatmeal Cookie Dough

inspired by Fitnessista’s “famous” breakfast cookie

 

ingredients:

  • 1/4 cup quick oats
  • 1 tbsp ground flax
  • 1 tbsp melted nut butter (I used almond butter)
  • 2 tbsp milk (I used coconut milk)
  • generous sprinkle of cinnamon
  • 1 tbsp dark chocolate chips
  • 1 tsp sugar OR sprinkle of Stevia (optional)

 

directions: In a bowl combine oats, flax,cinnamon, sweetener and nut butter as well as you can. Then add the milk to bring it all together. Add the chocolate chips last.

Form into a cookie shape (you can make it big and flat or small and thicker – I prefer the latter), and wrap tightly in saran wrap. Put in the refrigerator for at least 15 minutes for it to set a bit.

Single Serving Chocolate Chip Oatmeal Cookie Dough

This really turned out to be the perfect little snack. It’s hearty and filling while satisfying a sweet tooth too. Next time I’m going to switch it up with add-ins like nuts and/or dried fruit.

It could also be great for dessert, or even breakfast!

Single Serving Chocolate Chip Oatmeal Cookie Dough

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What’s your go-to afternoon snack?

#LEAN14: creamy avocado spaghetti squash {+ how to cook spaghetti squash in the microwave}.

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This is about as simple as it gets. 2 ingredients, can be made in less than 20 minutes, and no oven or pots/pans necessary.

Creamy Avocado Spaghetti Squash

inspired by Creamy Avocado Pasta from Oh She Glows

 

ingredients:

1 spaghetti squash
1 (very ripe) avocado
seasonings of choice – I seasoned simply with salt and pepper

directions:

Cook spaghetti squash either in the oven (will take much longer) or microwave (see instructions below). Place cooked squash in a medium-sized bowl, set aside.

In a separate bowl, mash avocado with the back of a fork. You can add your favorite oil to thin it out, but I like leaving it a bit on the chunky side.

Add mashed avocado to spaghetti squash, and combine well. The squash should still be hot and melt the avocado almost into a sauce. Season to taste.

 

5 steps to microwaving spaghetti squash:

1) Poke squash about 10 times with a fork. Place it on a microwave safe plate and microwave for 6-8 minutes (the larger the squash, the more time needed).

2) Once the squash is softened, remove from microwave and cut in in half long ways. Be careful, it will be hot!

3) Let squash cool for a few minutes, then scrape out all of the seeds.

4) Place halves skin side down back in the microwave, and heat for 8-12 minutes (once again, depending on size of squash and how soft you want the “spaghetti” to get).

5) Let cool for at least 5 minutes, then scrape out the “spaghetti” with a fork into a bowl.

 

Creamy Avocado Spaghetti Squash

I LOVE this meal. It’s simple and healthy, but so filling and SO tasty! It would be great with some grilled chicken thrown in too.

Don’t get me wrong – I love myself a nice big bowl of real pasta. But I also really love the taste and texture of spaghetti squash, so it’s a great healthy alternative…especially when smothered in avocado. So if you’re an avocado freak lover like me, you’ll definitely enjoy this too.

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What’s your favorite way to eat avocado? Do you ever make spaghetti squash?

{no bake} white chocolate peanut butter oatmeal cookies.

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I’ll be honest – I almost didn’t post this recipe because it’s not quite perfected. There’s probably just one or two small tweaks that need to be made to make these no-bake cookies set better.

BUT…they’re so delicious that it wasn’t worth holding out on sharing!

No Bake White Chocolate Peanut Butter Oatmeal Cookies

No Bake White Chocolate Peanut Butter Oatmeal Cookies

yields 20-25 cookies. Gluten free*

ingredients:

  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup milk (I used almond milk)
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups oats (quick or rolled will work)
  • 3/4 cup white chocolate chips

directions: In a large pot boil sugar, butter, and milk for 1 minute. Add peanut butter, vanilla, and oats to the pot and mix well. Let mixture sit for 20-30 minutes (you’ll notice it’s pretty liquid-y and needs to set!).

Mix in the white chocolate chips, then drop 2-3 tablespoons of the cookie mixture onto cookie sheets lined with wax paper. Let cool for another 20-30 minutes in the refrigerator before eating. Store in the refrigerator.

* if using gluten-free oats

No Bake White Chocolate Peanut Butter Oatmeal Cookies

Although these aren’t necessarily the most beautiful of cookies, they’re really good. Like, really good.

The flavor combination of peanut butter and white chocolate, paired with the ooey gooey (almost fudge-like) consistency of these cookies makes it difficult to stop at just one. But they’re gluten free so that’s like, totally okay 😉

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Are you a fan of no-bake cookies/recipes?