fbpx

Tag: life shake life

Posted on

Pumpkin oatmeal chocolate chip cookies–with a secret twist

Friends,

I can’t believe it’s September 30th, and yet as I sit here on my porch and soak in the gorgeous, cool fall air, and watch the kids play in their new mulch/trucks box…with tuxedo chili simmering in the crock pot for dinner (yum), and a beautiful sense of transition in the air, I’m reflecting at just how much has happened this month, with deep gratitude. I mean, just 25 days ago, on labor day, we were at a 100 degree pool party and wishing summer off in style–and then diving in to the inevitable new routines, de-cluttering, resetting alot of things in September, and I am amazed at how good it feels to be here…squarely in the fall, and moving closer to our next new chapter–with awareness–our family will soon be 6! (In the early part of the new year). Setting up home and routines, kid routines to work well for us right now, while also being aware of this chapter of the fall coming to an end, and preparing for a totally new one, requires some intention and planning, but that’s what 2nd trimester energy and nesting is for, and is so important and beautiful.

I had set a goal to myself to share 8 blog posts with you all in September. Nothing crazy, just consistency in sharing a couple times per week–my list of topics I’m either working on or want to tackle is long!….I know that sometimes I can let topics percolate for quite a while in my head, wanting to resolve and have all the answers–or better words–and then when they finally come out of me they are epic length and my amazing editor (also sister) says–this should be more than 1 post…!

So as part of my monthly intention setting this past month, and looking at ways I love to connect, I resolved to push past the long drawn out build up, and try to share things short, sweet, sometimes unresolved, sometimes just what is being inspired to me in that moment…and giving myself permission to have conversations and then come back to some of these important topics–creating space, mothering with ease, self care habits, morning routines, easy recipes that are family friendly, fitness as a mother, and more.

So today, I’m just sharing a fun recipe that I was craving this morning in the cool fall weather…and a great swap out that I love to do–replacing flour in baking recipes with  super high quality plant protein (vanilla usually). The kids almost never notice, and it makes a recipe so much heartier and healthier…I would even consider these suitable breakfast material 🙂

(If you want pumpkin explosion, pair with your favorite pumpkin dairy free creamer in your coffee;))

So here you go, celebrating the send off of September with these yummy treats. If you make them, let me know how you love them!

Pumpkin Oatmeal Chocolate Chip cookies

(yep, they are a mouthful in every way)

Preheat oven to 350

1 can pureed pumpkin, organic

1/2 cup butter–softened

2 large eggs

1 tsp vanilla

1 cup organic raw sugar (or substitute stevia if keto, 1/2 cup honey if you prefer, or even maple syrup would work)

*****

1 1/2 cup oats

1 cup white whole wheat flour (this is all I keep around, it functions well in baking and is better for us)

1 cup vanilla life shake plant protein (or soy)

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1 tsp vanilla

1 bag (12 oz) semi-sweet organic chocolate chips

*******

Blend wet ingredients…this is what kitchen-aids are for!

Stir dry ingredients together in a bowl, then slowly add to kitchen-aid or mixing bowl, gently combining, with chocolate chips as the last thing.

Put onto tinfoil when baking, and bake 20 minutes or until the bottom edges are browning.

I hope you try one warm, they are amazing! And this makes enough to store some for school lunch treats, send them to the office with loved ones, coffee snacks, or anything you want them for.

Enjoy! Here’s to an amazing start to October!

Posted on

Date Oat Bars w/superfood Maca

These are simple, scrumptious and pack a wonderful nutrient punch. I’m always looking for that balance of sweet without added sugar, and a snack that both myself and my kids can enjoy! These are gluten free, and are sweetened with dates and some honey–(or can use agave if you want them to be vegan)…and the dates and oats provide a perfect hearty yet soft texture. You can bake the oats (optional) but the bars are no bake which also makes them a win in my camp. I made a double batch this weekend and it will hopefully last us through the week–for breakfasts for the school girls, snacking moments before workouts for me, and on-the-go snacking for my toddler. Wins all around, right?

So, about this superfood…Maca. It’s something that’s come into my kitchen (and awareness) only recently, and I love it for postpartum health, because it’s known to balance hormones, especially estrogen, and provide energy, vitality and clear-headedness. All things that mommas need, right?

Here’s a cool article about it if you’re new to the Maca trend.

The dates are another wonderful food for promoting a balanced and positive mood, and the oats are known for balancing and promoting healthy lactation.

Here’s the recipe! When you make these, comment below what you think of them, and where you ate them–ie, everywhere!:)

Ingredients
  • 1 heaping cup packed dates, pitted (deglet noor or medjool)
  • 1/4 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/4 cup creamy salted natural peanut butter or almond butter
  • 1 1/2 cups rolled oats (gluten-free for GF eaters)
  • 1 heaping tablespoon Maca powder
  • 2 scoops chocolate Shaklee life shake (vegan).
  • optional additions: coconut flakes, chopped almonds, chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. You can add water to dates if you’re having trouble getting them to blend/process well.
  2. Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown.
  3. Place oats, protein, maca and dates in a large mixing bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
  7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
  8. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days.

Cheers! I dare you to have just one…

…no guilt snacking since they are so darn good for you. #intuitiveeating

Adapted from this recipe over at Minimalist Baker; doesn’t include the Maca or Life shake.