Chocolate Chippers with Protein


Chocolate Chippers- aka the bomb diggity of cookies. Recipe👇🏼 share and tag friends. They'll be forever indebted to you❤️ .



Servings: 10 large cookies

Bake time: 12 minutes at 350

Prep time: 15 minutes

1/3 cup unsweetened almond butter

1/2 stick butter

1/4 cup coconut sugar

2 large eggs

2 cups ground oatmeal (oat flour)

1/4 cup Bobs Red Mill vanilla protein powder

1 tsp salt

1 tsp baking soda

1/2 bar 80% or higher dark chocolate, chopped

1/2 cup Ghiradelli dark chocolate chips

Combine flour, protein powder, soda, and salt and set aside. In a large bowl cream together butters and sugar for 2 minutes. Add in one egg at a time mixing after each addition. Add dry to wet mixing after each addition. Lastly stir in the chocolate. The batter will be very thick. Scoop by the ice cream scoop onto your prepped cookie sheet. Bake! .



Chocolate Oat Chip Cookies

This is my go to chocolate chip cookie recipe. These are hearty and seriously amazing! I make the whole batch and them keep them in a freezer bag for up to a month. I pull them out as I want them!  






1/2 cup unsweetened almond butter


1/4 cup chilled butter


1/3 cup coconut sugar


2 large eggs


1 tsp vanilla extract


1 1/2 cups Pamela's baking mix


1/2 cup rolled oats


1 tsp salt


1 tsp baking soda


3/4 package ghiradelli dark chocolate chips



Cream together sugar, butters, extract, and eggs. Slowly add in dry ingredients blending with a hand mixer. Fold in chocolate chips. Bake at 350 for 9-11 minutes. Makes approx 1 dozen ice cream scooped cookies:) feel free to make them smaller!

Overnight Maple Chia Oats



Oatmeal is one of the best nutritional decisions you can make! It keeps our weight in check, cholesterol down, and is super affordable! There are a lot of varieties to choose from, but on the nutritional front they  are all similar. Be sure to choose one that you like versus what you feel lIke you "should" be buying.


6 or 8 oz mason jar


1/2 cup rolled oats


1/3 cup vanilla Greek yogurt or plain


2/3 cup fat free milk


1 tsp vanilla extract


1 Tbs maple syrup


1 Tbs chia seeds


Combine all ingredients in mason jar. Let sit overnight in fridge. Eat cold or pop it in the microwave for 1 minute!


Vegetable Curry

I LOVE Indian take out but sometimes it's wayyyyy to salty. This is my fav at home version that keeps the salt in check but packs a ton of flavor👌🏼 vegetarian, gluten free, vegan!



2 Tbs. olive oil


1/2 onion


1/2 bell pepper


3 cloves garlic


4 whole carrots, sliced into coins


3 celery stalks, chopped


1 cup long grain brown rice


1 cup cauliflower florets


1/4 cup apple cider vinegar


2- 15 oz cans chickpeas, drained


1- 15 oz can fire roasted tomatoes


2 Tbs. mild or spicy curry powder


30 oz water




In a large soup pot add olive oil and all vegetables except the cauliflower. Sprinkle with 1/2 tsp. salt, 1 tsp. pepper, and 2 Tbs. curry powder. Sauté for 5-7 minutes. Add in 1/4 cup apple cider vinegar. Next add in rice, beans, tomatoes, cauliflower, and water. Mix to combine. Bring to a boil and simmer with top on until rice is tender. About 15 minutes. Top with light sour cream and feta!


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Ham and Bean Soup-Slow Cooker Style

Planning ahead so dinner isn't stressful is key for me! I try to cram as much in as I can before 8 am because if I don't it's just not going to happen! I've been freezer cleaning and found a ham bone from the holidays. Bean soup it is!



Soak a regular sized bag of pinto beans in warm water while your getting ready in the morning

Drain and throw into crock pot along with a ham bone (or 1 lb smoked ham from the store, chopped)

Add in:

1 chopped onion

4 garlic cloves

2 bay leaves

Cover beans with water almost to the top of the slow cooker

Turn it on high and let it cook for 6-7 hrs!

Vegetarian 3 Bean Chili

Chili! I'll take it any way I can get it! buttttt I gotta say I don't know if I'll ever stray away from this recipe, it turned out that good! You don't miss the meat at all! You can use any mix of beans that you like. I opt for organic canned beans as well as tomatoes. 




1 green bell pepper

1 sweet onion

4 garlic cloves

1 can chickpeas

1 can kidney beans

1 can pinto beans

1 can fire roasted tomatoes

1 can chopped tomatoes

1 can tomato sauce

1/4 cup ketchup

1 1/2 cans water

2 Tbs. chili powder

1 Tbs. garlic powder

1 1/2 Tbs. cumin



Sauté pepper, onion, and garlic in 2-3 Tbs. olive oil. Add in all spices except cinnamon, and drained beans. Sauté for a few minutes. Add in tomatoes and ketchup. Bring to a boil and let simmer for 15-20 minutes. To finish add in 1/2 tsp. ground cinnamon

Half Homemade Veggie Soup

Thinking about making soup can be overwhelming! Stick to half homemade soup which takes advantage of canned organic tomato soup as the base! 



Sauté 3 cups of whatever veggies you have on hand in olive oil. Example: carrots, onions, celery, and a little bit of chopped leeks

Add in 1 can of Amy's Organics low sodium tomato soup

Add in 1/2 can water

Add in 1 can of stewed tomatoes

Let simmer until veggies are tender

Lastly to make it hearty add in 1/2 a package of quinoa pasta

Strawberry Almond Smoothie

Smoothies are a delicious way to bump up your nutrition any time of the day! I tend to make these as a snack, but are perfect for breakfast too! Use this recipe as a frame work and substitute anything you like such as a banana for the strawberries and peanut butter for the almond butter! Yummmm


Perfect drool worthy breakfast smoothie✅ Strawberry Almond Smoothie👉🏼great for kids and adults!

Ingredients and instructions: 

Freeze a small container of vanilla yogurt, run under warm water to loosen from cup, place yogurt in a blender/blender cup

Add 1/2 cup fresh strawberries

2 Tbs. Chia seeds

2 Tbs unsweetened almond butter

Milk to thin to your favorite consistency.

20 Minute Ginger Garlic Stir Fry

A hearty dinner option that will please meat eaters and vegetarians. Try incorporating more fresh ingredients into your day-to-day like fresh garlic and ginger. The flavors and health benefits are worth every penny!



4 large carrots sliced

1 green pepper sliced

1/2 onion sliced

2 cups fresh broccoli

2 garlic cloves and 1 slice fresh ginger(optional)

2 cups brown rice, cooked

1 block Tempeh 


Sauté all ingredients in 2 Tbs. Olive oil for 4-5 minutes or until tender. Add in 1 block of Tempeh sliced into cubes. Sauté until Tempeh is browned. Add 2 cups cooked brown rice to the pan. Stir to combine well.
Add in 1/4 cup liquid aminos or low sodium soy sauce and 1/4 cup San-J orange sauce
Mix well. Check for taste and salt/pep to your liking. This is even yummier when topped with fresh cilantro and chopped scallions.

Broccoli and Cheese Soup

Soup.... oh I love soup. This one doesn't disappoint! Creamy, thick, deliciousness that is so deep in flavor! This soup can get really thick when refrigerated so just think with a bit of water or vegetable stock!  




5 large red skin potatoes

1 large onion

4 garlic cloves

2 celery ribs

1 bunch fresh broccoli

Few heads of fresh cauliflower

Dash dried rosemary

Salt and pepper

Water to cover all vegetables


Boil ingredients until potatoes are soft. Chop 6-7 oz sharp cheddar and throw right into the pot. Blend with an immersion blender until smooth and creamy. Thin with water if needed. Add any extra seasonings you like such as more salt and pepper or garlic powder!

Broccoli and Cheddar Soup

What to make tonight.... this.... holy moly make this nutritious, thick, and velvety broccoli cheddar soup! Gluten free, vegetarian, and can be made vegan!


5 red skin potatoes

1 large onion

4 garlic cloves

2 celery ribs

1 bunch fresh broccoli

Few heads of fresh cauliflower

Dash dried rosemary

Salt and pepper

Water to cover all vegetables

Boil ingredients until potatoes are soft. Chop 6-7 oz sharp cheddar and throw right into the pot. Blend with an immersion blender until smooth and creamy. Thin with water if needed. Add any extra seasonings you like such as more salt and pepper or garlic powder!


'Tis the season for my absolute favorite dessert......fudge, fudge, fudge! Is it healthy.....not really, but a piece here and there is what it's all about. My mom makes the best but the recipe is a little detailed soooo I tried a different one out and it turned out pretty good. I mean how can it be bad??! This recipe is from @allrecipes

-3 cups Ghiradelli dark chocolate chips

-1/4 cup butter

-1 can sweetened condensed milk

Melt all over a double boiler then pour into a brownie pan. Let harden, then slice! 

Budget Breakfast

The cold weather is here to stay! A warm and hearty breakfast is exactly what the body needs! Berries are my favorite but can be very cost prohibitive in the colder months. Adding frozen berries to your oatmeal is a great way to get a huge nutritional boost while keeping your wallet happy. Be sure to read the label of your frozen berries to make sure theres just berries in there, no extra sweetness:)



Layered Lunch Jars

Many of us are in need of a post holiday dietary re-vamp! Lunch is the perfect way to get back on track. Combine anything you have in the house and layer in a mason jar. Ending with the top layer of salad. Add the dressing right before eating and shake!

This week I combined:

Brown Rice



Hardboiled egg

Sharp cheddar

Dried cranberries/walnuts


Layer the ingredients, screw the lid on tight and store in the refrigerator until ready to eat!

Pumpkin Muffins

 I could easily eat pumpkin foods of all kinds any time of year. No question, if it's pumpkin it's for me. I stocked up on the canned stuff last week at Whole Foods, so I've got a lot of baking to look forward to. Pumpkin cheesecake, pumpkin streusel muffins, pumpkin and cream cheese swirl bundt cake. Endless possibilities. So much pumpkin so little time:)

2 cups Pamela's Baking Mix
1/4 cup ground flaxseed
1 tbs pumpkin pie spice
1 tsp salt
Dash cinnamon

Combine all dry ingredients and set aside

1 can pumpkin
2 eggs
1/2 cup olive oil
2/3 cup coconut sugar
1 cup buttermilk
1 tsp baking powder
2 tbs molasses

Combine all wet ingredients except buttermilk well with a mixer or whisk. Add dry to wet slowly alternating with buttermilk. Mix until combined. Line a muffin tin and fill each 2/3 of the way. Bake at 350 for 12-15 minutes.

Peanut Butter Chia Cups



Peanut butter cups ohhh how I love you! There is absolutely no need to buy these at the store!  I was having an insane craving for one the other day but couldn't imagine running out to the store. Unfortunately, and fortunately I guess at times, the closest grocery store is 20 minutes away. Sighhhhh. I am normally a huge lover of peanut butter but lately my pregnancy and  peanut butter (like I always ate before, right off the spoon) have not been mixing. Things with peanut butter in them sound great like peanut butter brownies, or peanut butter cups, but actual peanut butter; no thank you.  I know what a health nut. I even added chia seeds to these to bump up the crunch and health factor. Happy National Dessert Day!

-2/3 bag Ghiradelli dark chocolate chips and 1/2 bar Ghiradelli Midnight Dark Chocolate melted together; I used a double boiler

-1/2 cup natural peanut butter; crunchy or creamy (melt in microwave for 20 seconds to make more pourable)

-2 Tbs Chia Seeds- add to peanut butter

-12 Cupcake liners

Place liners in a cupcake tin. Melt chocolate and fill each cupcake liner with 1 large spoonful of chocolate. Place 1 spoonful of peanut butter on to of chocolate layer. Add the final layer of chocolate to cover the peanut butter. Place in fridge for a few hours to harden.