Speedy Skinny Cranberry Almond Cookies

These yumsters were created as part of a winter-holiday inspired recipe challenge.  Our sweet tooth wanted “in” but our jammed-packed schedules and our hopes of keeping our waistline in tact wanted “out”.  And guess which won?  Both of them!!  Yahoo!!

By now you likely know that as identical, veggie-loving, registered dietitians, personal trainer twin sisters with a wicked sweet tooth that we work hard to keep from getting too unruly 😉 , we do all that we can to let our sweet tooth live a little while also preventing it from getting the best of our health and our waistline.  We believe that we all deserve to have a little bit of fun without deprivation and without sacrificing our favorite pants–skinny jeans and all!  Amen to that!  So we’re constantly creating little treats that are so delish that we can turn down some wildly decadent desserts that we’d pay for later because we’d RATHER eat our delicious, waistline-sparing goodies! 🙂

If you like our Cinnamon Oatmeal Raisin Cookies, Skinny Speedy Walnut Oatmeal Cookies,  our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies and our Wild Blueberry Cookies –you know just what we’re talking about!  And thanks for telling us that you love how quick and easy they are to make, perfect for when you want to indulge and need a quick alternative to heading face first into a tub of ice cream.

You’ll never believe that these new sweet treats have no sugar added, boast only 82 calories per delicious cookie (plus, they’ve got fiber and nutrients!)—and they take just 5 minutes to mix and 5 minutes to cook in the microwave!  We gotta admit, we’re pretty smitten with these lil’ numbers.

cranberry_almond_cookie_stack_logo2

 

One of the things we love about these cookies is how truly easy they are to whip up!

 

cranberry_almond_cookie1

 

Serves: 4 small cookies or 1 large cookie

Ingredients:

1 very ripe banana, mashed

3 Tbsp. rolled oats

1 Tbsp. almond butter

1/8 -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)

1 Tbsp slivered almonds

2 Tbsp dried cranberries

 

Directions:

  1. If using an oven rather than microwave, preheat to 375°F.
  2. In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
  3. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  4. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  5. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.

If making one big cookie, you may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.

*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.

Makes 4 Cookies.

Nutrition Facts Per Serving (1 Cookie): 82 Calories, 12 g carbohydrate,3 g fat, 2 g protein, 25 mg sodium, 2 g fiber

One large cookie: 327 Calories, 49 g carbohydrate, 12 g fat, 8 g protein, 2 mg sodium, 8 g fiber

Speedy Cranberry Almond Cookies
 
Cook time
Total time
 
Author:
Serves: 4 cookies
Ingredients
  • Speedy Cranberry Almond Cookies
  • Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. They serve up protein, nutrients and fiber.
  • Serves: 4 small cookies or 1 large cookie
  • Ingredients:
  • 1 very ripe banana, mashed
  • 3 Tbsp. rolled oats
  • 1 Tbsp. almond butter
  • ⅛ -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)
  • 1 Tbsp slivered almonds
  • 2 Tbsp dried cranberries
Instructions
  1. Directions:
  2. If using an oven rather than microwave, preheat to 375°F.
  3. In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
  4. If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
  5. Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
  6. Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
Nutrition Information
Serving size: 1 cookie (when making 4) Calories: 82 Fat: 3 g Carbohydrates: 12 g Sodium: 25 mg Fiber: 2 g Protein: 2 g

 

 

speedy_skinny_cran_almond_cook_collagespeedy_craberry_almond_cookiescollage

 

Pumpkin Pie Oat Breakfast Muffins

Pinch us, these twin sisters who are registered dietitians and personal trainers with a sweet tooth must be dreaming! Pumpkin pie for breakfast?!without guilt or regrets?!  You bet!  These healthy breakfast muffins prevent all excuses to skip breakfast.  Most people tell us that when they skip breakfast it’s either because they don’t have time to eat it, or they’re not in the mood, or they’re just not hungry.

Well with these pups, time becomes a non-issue because you can simply make them in advance and grab ‘em and go—then eat ‘em on the run! And if you’re not in the mood for breakfast, that just may change if you add delicious pumpkin pie into the breakfast mix because guilt-free pie that just happens to boost your energy is hard to resist!

Not hungry for breakfast? No worries, toss these in a bag and eat them mid-morning when you do get hungry!  A healthy, energy boosting breakfast is just as good mid-morning!

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Pssst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

Lime Shrimp with Coconut Rice

Greek Quinoa Salad

Smoked Paprika Chips

Chocolate Drizzled Granola Balls

Breakfast Quinoa Nibbles

Coconut Fruit Pops

 

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What makes Pumpkin Pie Oat Breakfast Muffins so awesome (other than the fact that they’re guilt-free, energy boosting, pie-on-the-go)?

Oats: Starting the morning with whole grains helps get your day started on the right foot. Think quality carbs for energy.  Whole grains help you feel full longer and help maintain blood sugar levels until your next meal.

Pumpkin: The bright orange pumpkin color does more than just lift spirits, it’s packed with fiber, antioxidants and vitamins!  It’s got vitamin C, a great immune system booster, and it’s got vitamin A, great for eye health and for preventing the damage that occurs naturally with aging. Beta-carotene has many benefits including keeping your body younger/ helping to prevent degenerative diseases and it helps in the prevention of cancer.  Pumpkins also boast a healthy serving of fiber, to help you stay fuller longer.

Pepitas (aka, pumpkin seeds): These little seeds are rich in the amino acid tryptophan an important part of the production of serotonin… aka a mood booster!

 

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Pumpkin Pie Oat Breakfast Muffins

Celebrate all things pumpkin in this on-the-go baked oats treat; it’s filled with a nutritious blend of your fall favorites.  Pair these with a serving of vanilla or plain nonfat Greek yogurt—the perfect way to add protein (up to 18 grams).  Think of the combo as kind of a pumpkin pie with whip cream, minus the guilt.

Makes 12 muffins

Ingredients

2 cups old fashion oats or rolled oats (not instant)

1 tsp baking powder

1/4 tsp salt

1 Tbsp pumpkin pie spice

1/4 tsp vanilla extract

1 cup almond milk (we used unsweetened vanilla)

3/4 cup canned pure pumpkin

1 egg (we used Egglands Best because they have 25% less saturated fat compared to other eggs)

1/4 cup honey

1/4 cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional 1/4 cup).

3 Tbsp raw pumpkin seeds

1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend,  you can use whatever type of seed or grain you have on hand!)

Directions

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
  3. Combine all ingredients and mix completely until thoroughly combined in a bowl.
  4. Divide batter into 12 cups so that it’s evenly distributed.
  5. Bake for 18-22 . When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to over bake.

 

0008__nutritiontwins-baked-oatmeal-pumpkin-pie_logo

 

Nutrition Facts Per Serving: 105 Calories, 2 g Fat, 0 g Saturated Fat, 16 mg Cholesterol, 75 mg Sodium, 20 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein  

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Pumpkin Pie Oat Breakfast Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups old fashion oats or rolled oats (not instant oats)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp pumpkin pie spice
  • ¼ tsp vanilla extract
  • 1 cup almond milk (we used unsweetened vanilla)
  • ¾ cup canned pure pumpkin
  • 1 egg (we used Egglands Best (www.egglandsbest.com) because they have 25% less saturated fat compared to other eggs)
  • ¼ cup honey
  • ¼ cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional ¼ cup).
  • 3 Tbsp raw pumpkin seeds
  • 1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend, you can use whatever type of seed or grain you have on hand!)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
  3. Combine all ingredients and mix completely until thoroughly combined in a bowl.
  4. Divide batter into 12 cups so that it’s evenly distributed.
  5. Bake for 18-22 minutes. When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to overbake.
Nutrition Information
Serving size: 1 Calories: 105 Fat: 2 g Saturated fat: 0 g Carbohydrates: 20 g Sugar: 8 g Sodium: 75 mg Fiber: 2 g Protein: 3 g Cholesterol: 16 mg

pumpkin_pie_oat_muffins_collage

Easy Berry Stuffed Egg Crepes

Yes, we admit, even though we’ve been registered dietitians and personal trainers for 15 years and we now know when a nutrition craze deserves the attention,  as teenagers, we fell prey to one of the biggest nutrition “crazes”.   The fat-free trend had us gobbling up fat-free Entenmann’s desserts because we thought fat-free must equal good.  Oy! Thank gosh that’s a thing of the past as we now eat healthy fat-packed avocados like nobody’s business 🙂 …

However, with all of the changes we’ve seen in the nutrition world, one thing that hasn’t changed is that people are constantly looking for a healthy, easy-to-make, satisfying, energy-boosting breakfast that won’t pack on the pounds.  We’ve found that many of the best breakfasts that do just that include eggs.  Eggs are truly one of the easiest, most delicious and nutritious ways to start the morning.  So in honor of eggs, particularly Eggland’s Best eggs and this month being Breast Cancer Awareness month, we whipped up this new recipe. Throughout this entire Breast Cancer Awareness Month, Eggland’s Best, a.k.a. EB (who we are proud spokespeople for!), continues its’ commitment in the fight against breast cancer by helping Susan G. Komen fund critical research, education and raising awareness through its pink EB “stamped” eggs.

This is quite suiting given that EB not only has eggs that are super delicious, their hens are also fed an all-vegetarian feed that causes the eggs to be higher in nutrients that aid in cancer prevention than other eggs (see below)  And this flurry of goodness was the inspiration for our Easy Berry Stuffed Egg Crepes!  Once you try these pups, they’ll be a household regular! 🙂

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Get your forks ready and join us! And in case you’re looking for other cancer-fighting breakfasts that also support these initiatives, here you go!

Tomato, Egg, Spinach & Feta Never Tasted Beta’ Wrap

Sunny Side Eggs on a Portobello “Bagel”

Skinny Breakfast Pizza

Basil Pesto Vegetable Omelet

Mexican Eggs in a Mug

Skinny Eggs Benedict

The Most Satisfying Weight Loss Breakfast

Mini Frittata Muffins

Here’s why this easy, delicious nutrient-packed breakfast helps to fight breast cancer:

The Eggs:

Eggland’s Best eggs are a great way to get that extra boost, because compared to ordinary eggs they are fed a proprietary vegetarian hen feed and have these cancer fighting bonuses:

  • 5X more vitamin D (vitamin D influences virtually every cell in the body and is one of nature’s most potent cancer fighters)
  • Double the omega-3s (help to fight inflammation and support brain and heart health)
  • 10X more vitamin E (protects against cancer, help cells in your body function optimally)
  • 25% less saturated fat (
    diets lower in saturated fat help to minimize risk of breast cancer)

berry_stuffed_crepe_removeberry_stuffed_eggs_honey_cropped1-_logoThe berries:  All of these sweet, yumsters pack in cancer-protection with the phytonutrients

  • All berries (especially strawberries and raspberries), are great sources of ellagic acid, a phytochemical that seems to prevent skin, bladder, lung, esophagus and breast cancer. It appears that ellagic acid has several cancer-fighting actions– it acts as an antioxidant, it helps to deactivate carcinogens in the body and it helps to stall the reproduction of cancer cells.
  • Strawberries also contain flavonoids, which help to neutralize harmful cancer-causing toxins.
  • Blueberries have anthocyanins, which many scientists believe are among the most potent antioxidants yet discovered.

berry_stuffed_eggs_honey3_cropped-_logoEasy Berry Stuffed Egg Crepes

This satisfying breakfast will aid your weight loss efforts as it’s filling, nutrient-packed and has only 225 calories with 20 satisfying grams of protein and can be made in under two minutes!

Serves 1

Ingredients:

2 Eggland’s Best eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)

1 cup mixed berries (blackberries, blueberries, strawberries)

1 ounce fat free feta (we used Trader Joe’s)

Directions:

  1. To make crepes, use a microwave safe bowl with a wider base. Crack one egg in the bowl and stir it so that it’s mixed thoroughly.  Season with spices of choice.  Microwave for 45 seconds and allow to set for a minute.  Remove bowl from microwave and carefully use a spoon or spatula to remove the “crepe” from the bowl and place on a plate.
  2. Repeat step one with the second egg.
  3. Place half the berries down the center of each crepe. Add feta and roll the crepe. Enjoy!

 

Nutrition Facts per serving (entire recipe): 225 calories, 18 g carbohydrate, 20 g protein, 9 g fat, 2 g saturated fat, 4 g fiber, 396 mg sodium

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The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Easy Berry Stuffed Egg Crepes
 
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • Serves 1
  • Ingredients:
  • 2 Eggland’s Best eggs
  • 1 cup mixed berries (blackberries, blueberries, strawberries)
  • 1 ounce fat free feta (we used Trader Joe’s)
Instructions
  1. To make crepes, use a microwave safe bowl with a wider base. Crack one egg in the bowl and stir it so that it’s mixed thoroughly. Season with spices of choice. Microwave for 45 seconds and allow to set for a minute. Remove bowl from microwave and carefully use a spoon or spatula to remove the “crepe” from the bowl and place on a plate.
  2. Repeat step one with the second egg.
  3. Place half the berries down the center of each crepe. Add feta and roll the crepe. Enjoy!
Nutrition Information
Calories: 225 Calories

Peanut Butter Banana Split

0001__nutritiontwins-banana-icecream-split-cocoa-honey-peanutbutter-almonds-strawberries-almondmilk_logoWe’re back!…

Yup, these veggie- loving twin sister, registered dietitians and personal trainers with a major sweet tooth are back after our cooking competition debut!—and let’s just say, had we made it to the dessert round, this would have been one of our dream dishes, based on taste and health alone!  As you know, we’re always whipping up light, waistline-friendly sweet treats since our sweet tooth requires a lot of attention to keep it in check — Remember these yumsters?

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

and our Strawberry Mint Ice Cream.

Well, after being inspired by the other twin chefs on Food Network (they were so talented –we had so much fun getting to know how they create the meals in their restaurants!) we got back to the kitchen and guess what was born?…

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A new take on a classic dessert! This dairy free “ice cream” is so easy to blend up and so tasty that no one would ever believe it’s actually healthy enough for breakfast!  (If you do want this for breakfast, simply have a Greek yogurt with it to boost the protein).

 

Playing off of ice cream made from frozen bananas, since it’s all the rage, we took it a step further and added a few embellishments to give it a banana split feel.  To keep this delish dish dairy free, we left off the whipped cream, but we bet this rich dessert will make your nostalgia for whipped cream disappear in an instant.

 

Nutrition Bonuses in dessert?

You bet!

  • Peanut butter packs 8 grams of protein for every two tablespoons and helps to keep you satisfied with its good-for-you fats.
  • Bananas are a heart healthy food — and their potassium not only helps to keep your insides calm, lowering blood pressure, but also helps to prevent bloat. And they’re a good source of dietary fiber to keep you feeling full—and to prevent constipation and the bloat that comes with it!

 

Ingredients

Makes approximately 4, ½ cup servings

Ice Cream

3 frozen ripe bananas, peeled

½ cup original almond milk (we used Pacific Organic original)

1 1/2 TBSP peanut

2 TBSP cocoa powder, unsweetened

1/2 TBSP honey

pinch of cinnamon

 

Toppings

½ cup frozen strawberries

pinch of sugar, optional

½ TBSP water

 

1 TBSP toasted sliced almonds, no salt

 

Directions:

 

  1. Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)

 

  1. For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.

 

  1. When ready to eat, top ice cream with one tablespoon drizzle of strawberry puree and one tablespoon of salt free toasted almond slices.

 

 

Nutrition Facts Per Serving: 151 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 33 mg Sodium, 28 g Carbohydrate, 4 g Fiber, 14 g Sugar, 4 g Protein

pb-banana-split-collage

Peanut Butter Banana Split
 
Author:
Recipe type: Dessert
Ingredients
  • Ice Cream
  • 3 frozen ripe bananas, peeled
  • ½ cup original almond milk (we used Pacific Organic original)
  • 1½ TBSP peanut butter
  • 2 TBSP cocoa powder, unsweetened
  • ½ TBSP honey
  • pinch of cinnamon
  • Toppings
  • ½ cup frozen strawberries
  • pinch of sugar, optional
  • ½ TBSP water
  • 1 TBSP toasted sliced almonds, no salt
Instructions
  1. Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)
  2. For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.
  3. When ready to eat, top ice cream with a tablespoon drizzle of strawberry puree and a tablespoon of salt free toasted almond slices.
Nutrition Information
Serving size: ½ cup Calories: 151 Fat: 5 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 14 g Sodium: 33 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg

 

Fresh Figs and Feta With Toasted Walnuts

Long before we were registered dietitians, personal trainers and even before we were veggie lovers, we were twins with a sweet tooth…

 

So while we may have skirted the salt tooth, this sweet tooth requires a lot of attention to keep it in check and we’re constantly creating healthy, delicious ways to squash it without all the sugar. Remember these yumsters?

Strawberry Raspberry Lime Sherbet

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

and our Strawberry Mint Ice Cream.

So recently when we received an amazingly delicious delivery from California figs, we got figgy with it, and came up with a guilt-free creation that satisfies those with a sweet tooth–and those with a salt tooth!  This number gives  ya a lil’ sweet, a lil’ savory and a lil’ crunch–and we’re in love! All for less than less than 50 calories per serving!! Woohooo!

fresh-fig-container1

  There's something so satisfying about sinking your teeth in to a fresh, juicy fig.  It's meaty texture hits the spot. We decided we better have a figgin party as we couldn't keep these babies to ourselves! And it was a hit!
fresh-fig-logo
Welcome our FIGnature dish! fresh-fig-and-feta-with-toasted-walnuts4_logo   Fresh Figs and Feta With Toasted Walnuts   Serves 5 figs Ingredients: 5 fresh Figs 2 tbsp fat free feta 5 tsp chopped walnuts   Directions: Slice figs and drizzle with crumbled feta and walnuts.  Enjoy!   Makes 5 servings
Nutrition Facts for one serving (1 fig with toppings):  46 Calories, Total fat 0.2 g, 10 g Carbs, 1.5 g Fiber,  8 g Sugar, 1 g protein
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fresh_figs_toasted_walnuts_collage
Fresh Figs and Feta With Toasted Walnuts
 
Author:
Serves: 5
Ingredients
  • 5 fresh Figs
  • 2 tbsp fat free feta
  • 5 tsp chopped walnuts
Instructions
  1. Slice figs and drizzle with
  2. crumbled feta and walnuts. Enjoy!
Nutrition Information
Serving size: 1 fig Calories: 46 Fat: 0.2 g Sugar: 8 g Fiber: 2 g Protein: 1 g

 

Chickpea Blondies (Gluten-free, grain-free)

We often describe our parents, who raised us in a loving, healthy, cook-it-from-scratch, granola-making, wholesome home, as being basically hippies, minus the drugs. 😉 Long before it was considered cool to eat and buy locally grown food or to belong to a Community Supported Agriculture (CSA), our mom was all over it.  Before people were avoiding pesticides, our mom was on the case.  And when the current plant-based movement didn’t even exist and before it was considered cool to worry about sustainability, and saving the planet, our mom was serving us yummy spaghetti and lentil-“meatballs”– and bean “burgers” and vegetarian split pea soup had a regular spot on the weekly dinner menu too.  Our mom was simply out to keep us—and the planet healthy.  And you could see it all over her granola and chickpea covered apron.  🙂

chickpea-blondies-peanutbutter-honey-darkchocolate-coconut-logo

Our mom was eating conscientiously before it was chic.  She didn’t realize that she was savvy and ahead of her time, creating most of our family meals out pulses–the delicious, protein-packed, sustainable foods you know as dried peas, beans, lentils and chickpeas—unaware that years later, 2016 would be named International Year of Pulses (IYP) by the United Nations.

Now, as registered dietitian nutritionists, the coolest thing for us is that everything is coming full circle since we grew up with pulses and already love them and toot their horn (couldn’t resist! 😉) and our mom had taught us what the UN is currently acknowledging about pulses.  We get to deliver the amazing message about pulses and encourage you to enjoy them more often and take the pulse pledge.

To take the pledge you’ll simply commit to eating pulses once a week for 10 weeks and join a global food movement!

Here’s why you’ll love it! Eating dry peas, lentils, beans and chickpeas helps reduce your carbon footprint – and it’s great for your health. Every 1/2 cup of cooked pulses delivers 9 grams of protein.

Pulses are:

  • nutritious (packed with protein, fiber, iron, potassium, antioxidants, and more!)
  • versatile and tasty (ummm… our yummy spaghetti and “meat”balls were made of lentils! our succulent “burgers” we made from beans—and just wait ‘till you check out the delectable sweet recipe below)
  • affordable (ah, yes….our mom didn’t let us forget that dad was a phD student with 3 kids to feed, so we were taught at an early age that pulses are one of the most cost effective proteins in the world)
  • sustainable (growing up, as proud owners of a “compost heap” in the wooded section of our suburban back yard, we were taught a thing or two about how pulses enrich the soil where they grow, reducing the need for chemical fertilizers. Plus, they can grow in harsh environments and have a low carbon footprint and hardly require any irrigation (they’re water-efficient).

 

And just in case you we’re wondering what pulses do for our crazy sweet tooth that we work hard to keep in check—we’ve got this scrumptious golden nugget below.  It’s a throwback to the Blondies our mom used to bake. Only these are even healthier and tastier, if you can believe it! We can’t!  And the protein and the fiber in the pulses help to keep you satiated.  Regardless, it’s hard not to eat the whole batch…they’re that good!

 

chickpea_blondies_horizontal_logoChickpea Blondies

Makes 16 servings

Chickpea_blondies_ingredients_logoIngredients

1, 15-oz can chickpeas, also may be found as garbanzo beans

1/2 cup all natural peanut butter

1/3 cup honey

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/3 cup dark chocolate chips, plus 1 Tbsp, reserve for top

1 Tbsp unsweetened coconut flakes, reserve for sprinkling

Chickpea_blondies_tray_vertical_logo

 

Directions

  1. Preheat oven to 350 degrees F.
  1. Spritz an 8×8 pan with oil in a spray container.
  1. Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chick pea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.
  1. Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.
  1. Fold in 1/3 cup dark chocolate chips.
  1. Spread batter evenly in pan, top with reserved 1 Tbsp of chocolate chips
  1. Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick, if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.
  1. Cut into squares. Makes 16 blondies
  1. Delicious immediately or cool in refrigerator for a delicious cold treat. If you prefer them to be more firm, simply allowing them to cool in the fridge.

 

Nutrition Facts Per 1 Serving: 123 Calories, 6 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 35 mg Sodium, 15 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein

 

The Nutrition Twins work with the Pulse Councils to help people to eat more healthfully and encourage them to take the Pulse Pledge.

Chickpea_Blondies_Collage

Chickpea Blondies (Vegan, gluten-free, grain-free)
 
Nutrition Facts Per 1 Serving: 123 Calories, 6 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 35 mg Sodium, 15 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein
Author:
Ingredients
  • 1, 15-oz can chickpeas, also may be found as garbanzo beans
  • ½ cup all natural peanut butter
  • ⅓ cup honey
  • 2 tsp vanilla
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • ⅓ cup dark chocolate chips, plus 1 Tbsp, reserve for top
  • 1 Tbsp unsweetened coconut flakes, reserve for sprinkling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spritz an 8x8 pan with oil in a spray container.
  3. Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chick pea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.
  4. Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.
  5. Fold in ⅓ cup dark chocolate chips.
  6. Spread batter evenly in pan, top with reserved 1 Tbsp of chocolate chips
  7. Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick, if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.
  8. Cut into squares. Makes 16 blondies
  9. Delicious immediately or cool in refrigerator for a delicious cold treat. If you prefer them to be more firm, simply allowing them to cool in the fridge.