Foods, Uncategorized

CHOCOLATE AVOCADO COOKIES

CHOCOLATE AVOCADO COOKIES

Chocolate Avocado Cookies

Chocolate avocado cookies are healthy fudgy chocolate cookies made of 5 simple ingredients 100 % gluten free + low carb + paleo + sugar free.

Chocolate Avocado Cookies

Ingredients

  • 1 ripe avocado about 1/2 cup mashed avocado
  • 1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb)
  • 1/2 cup nut butter peanut butter or almond butter (if paleo)
  • 1 egg or chia egg if vegan
  • 1/2 cup unsweetened cocoa powder

Optional

  • 1/4 cup dark chocolate chips, no sugar added or choose your favorite one
  • 1 teaspoon vanilla extract
  • 2-3 drops liquid stevia drops

 

Instructions

  • Preheat oven to 180 C (360F)
  • Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside.
  • Chocolate Avocado Cookies
  • In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
  • Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps.
  • Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla – if used.
  • Chocolate Avocado Cookies
  • Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. I did not add any to mine and my kids love them but if you have a sweet tooth I recommend few drops of stevia to make them sweeter. Add one drop at a time and see how it taste.
  • Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.
  • Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon.  Use a silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won’t stick onto silicon which makes it easier to spread.
  • Repeat until you form 6 jumbo cookies. Those cookies won’t spread so you don’t need to leave more than half thumb space between each.
  • Sprinkle extra chocolate chips on top of each cookies if you like.
  • Bake for 12-15 minutes or until the centre is set.
  • Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
  • Store the cookies in the fridge for up to 5 days in an airtight container.

 

 

People Start to Heal The Moment They Are Heard- 

 

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

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Diets and Weight Loss, Foods, Uncategorized

Healthy Cinnamon Roll Mug Cake 1 Minute Low Carb, Gluten Free, Paleo, Sugar Free

healthy-low-carb-cinnamon-doughnut-mug-cake-3

Serves 1

A super fluffy and moist cinnamon roll inspired mug cake which packs a protein punch and is low carb- It’s also ready in under a minute! This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!

 

Ingredients
1 scoop vanilla protein powder (32-34 grams)
1/2 tsp baking powder
1 T coconut flour
1/2 tsp cinnamon
1 T granulated sweetener of choice*
1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
1/4 cup milk of choice (I used unsweetened almond)
1/4 tsp vanilla extract
1 tsp granulated sweetener of choice
1/2 tsp cinnamon
For the glaze
1 T coconut butter, melted
1/2 tsp milk of choice
pinch cinnamon
For the microwave option

Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
For the oven option
Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out ‘just’ clean from the center.
Notes
* Adjust according to taste- If protein powder is sweetened, feel free to omit completely.
For the vegan option, you won’t need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until ‘just’ cooked in the center.

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Foods

Sugar Free Smores Martini

smoresmartini

Sugar Free S’Mores Martini

Sugar Free S'Mores Martini

Ingredients:
2 Ounces Vodka
1 Ounce Da Vinci Sugar Free Toasted Marshmallow Syrup
1 Ounce Da Vinci Sugar Free Chocolate Syrup
2 Ounces Heavy Cream
Toasted La Nouba Sugar Free Marshmallows
1 Dixie Carb Counters Pecan Crunchies Cookie, Crushed
Hersheys Sugar Free Chocolate Syrup
short wooden skewer for garnish
Ice

Directions: Dip the rim of the glass in the chocolate syrup and then into the crushed cookies. Chill the glasses in the freezer. Pour all the remaining ingredients except the marshmallows into a martini shaker filled with ice and shake until well blended. Insert a short wooden skewer into one or two of the toasted marshmallows. Pour martini into your chilled glasses and garnish with the toasted marshmallows.