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Wednesday, February 24, 2016

{Peanut Butter Banana Protein Cookies}

Sometimes you just want to eat cookies for breakfast, lunch and maybe even dinner… and that is ok when said cookie is packed with good for you ingredients, protein and healthy fats!  

Yes, I am talking about these Peanut Butter Banana Protein Cookies, and they are the bomb!  What i love about these little gems is the flavor.  Straight from the oven these beauties remind me of a warm slice of banana bread, studded with walnuts that has been slathered in peanut butter.

Another perk to these cookies... . they are healthy enough to be eaten as a grab and go breakfast, but sweet enough to satisfy my post dinner sweet tooth!    Now thats what I call a win win!  Are you ready to make up a batch for yourself?  

Peanut Butter Banana Protein Cookies 
Brunch N'Cupcakes - Inspired by Running on Veggies 
Makes 20 Cookies


2 Bananas Mashed 
1/3 Cup Unsweetened Almond Milk 
1/2 Cup + 2 Tablespoons Peanut Butter 
1 Egg White 

1 Scoop Protein Powder - I used Vega Sport Vanilla 
1 Tablespoon Unsweetened Cocoa Powder 
1 Teaspoon Baking Powder 
1/4 Cup Chopped Walnuts 
1 1/2 Cup Rolled Oats 
1 Teaspoon Cinnamon 

1- In a large bowl mash bananas with a fork.  Add almond milk, peanut butter and egg white to mashed bananas.  With a hand mixer lightly beat wet ingredients together until well combined.  Set aside. 
2- In a large bowl combine all dry ingredients.  Stir until well combined. 
3- Carefully pour wet ingredients into dry ingredients and stir together until a thick dough forms. 
4- On a parchment lined baking sheet drop about a tablespoon of dough and gently press down to flatten the cookie, repeat until you have 20 cookies. 
5- Bake in a 350 degree oven for 15-20 minutes or until cookies are fully cooked. 
6- Allow cookies to cool before storing in an air tight container.  They keep for about a week. 


Check out these other delicious and healthy cookie recipes from around the web:
Breakfast Fig and Nut Cookie - Cooking Light 
High Protein Chocolate Peanut Butter Cookies - Fit Foodie Finds 
Vegan Everything Breakfast Cookies - Minimalist Baker 

Wednesday, February 10, 2016

{Pumpkin Quinoa Chicken Chili}

I know what you’re thinking…. Not another chili recipe…

What can I say, I love chili and when its 5 billion degrees below zero I crave chili.  Plus,  if I make a huge vat of chili on Sunday night… I can shamelessly eat said chili all week long and not have to cook!  And no cooking means no dishes… and no dishes makes for a very happy Hilliary (well and Derek too)! 

I got the inspiration for this chili a few weeks ago when I I whipped up Damn Delicious' Quinoa Chili in Indianapolis for Derek and my friend Kate (Hi, Kate come visit the frozen tundra soon!)!    We loved her chili so much that I decided to make it again... only this time with a few tweaks of my own! First off I made this a chicken quinoa chili to please my meat loving husband, and then I added my secret chili ingredient... pumpkin! I love adding pumpkin to chili for many reasons, but here is just a short list - 

 1) Pumpkin helps thicken the chili. 
2) pumpkin adds a nutritional punch (it is rich in Vitamin A, Fiber, Potassium and Beta-Carotene)
 3) Pumpkin provides a great depth of flavor. 

Trust me, adding pumpkin to your chili is not that weird, and no it won't be orange, and no you won't really taste it!  All the pumpkin will do is give you a kick butt thick chili with tons of nutrients!  Serve up this super thick hearty chili with thick tortilla chips, and your favorite chili toppings.  I love slices of avocado on top of my helping with lots and lots of hot sauce.  Check out more serving suggestions below, and enjoy! 

Pumpkin Quinoa Chicken Chili 
Serves 10 

1 Pound Chicken Cut into 1 Inch Cubes 
1 - 15 Ounce Can Pumpkin 
2 - 15 Ounce Cans Fire Roasted Tomatoes - Undrained 
3 Cloves Garlic - Minced 
1 Small Can Green Chilies 
1 Jalapeno Pepper - Chopped 
1 Red Pepper - Roughly Chopped 
1 Medium Onion - Roughly Chopped 
1 - 15 Ounce Can Black Beans - Drained and Rinsed 
1 - 15 Ounce Can Dark Kidney Beans - Drained and Rinsed 
1 Cup Quinoa - Dry 
2 Tablespoons Chili Power 
1/2 Tablespoon Cumin 
1/2 Tablespoon Cinnamon 
Dash of Red pepper flakes 
Salt and Pepper to Taste 
1/2 Cup - 1 Cup Water 

1 - Cook Quinoa According to package directions.  Set aside when finished cooking
2 - While quinoa is cooking season chicken with salt and pepper, then cook in a large stock pot coated with cooking spray until cooked through. 
3- Add  your pepper, onion, jalapeno and garlic to the stock pot with the chicken and saute until tender.  Once vegetables are tender carefully pour in diced tomatoes pumpkin, green chilies, 1/2 cup water and spices.  Bring to boil.  Once boiling reduce heat and simmer for 20 minutes.  
4- Carefully stir your quinoa and beans into the chili and simmer for 5 more minutes.  Taste and adjust seasoning as needed.  Serve immediately.  

Topping Suggestions  - 
Cheese (Dairy or Vegan) , Avocado, Tortilla Chips, Sour Cream, Greek Yogurt, Chopped Green Onions, Hot Sauce. 

Serving Suggestions - 
Use Chili as a topping for baked sweet potatoes
Serve chili on whole grain tortilla chips as "nachos."  
Top a simple salad with a scoop of chili, guacamole and salsa for a healthy take on taco salad.  
Serve over Corn Bread 

Check out these other delicious chili recipes from around the web: