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5-Ingredient Microwave Peanut Butter Chocolate Chip Cookies

 

 

Yesterday, it happened…

While as identical twin sisters we pride ourselves in both being veggie-loving, registered dietitians and personal trainers who have an identical love for chocolate (plus a thang for sweets 😉 that we work hard to keep from getting the best of us—and from you), we also pride ourselves in having the identical prepared healthy kitchens for when our pesky sweet tooth rears its’ head.

And yesterday, a dreary Saturday, it happened—both of us felt like the sweet cravings were a bit more intense than usual –and our kitchens did not disappoint! Oh yeah! 🙂

 

Ever in the mood for an ooey-gooey cookie you don’t have to slave over the stove for?

 

Um, hello? Who isn’t?! ;)…

 

We recommend our clients keep a few healthy, necessary sugar-tooth busting pantry staples on-hand that can be used for many recipesA’hem, you better believe that yours & yours 😉 truly also keeps these in our house to satisfy our sweet tooth while keeping our waistline intact.

A few staple that we recommend are:

an over-ripe banana

peanut butter

whole oats (rolled is OK)

(We also suggest chocolate chips—hidden away if you can’t control yourself around them, but a few here and there go a long way if you can!).

 

You may remember these loves using our staples-

Chocolate Peanut Butter Banana Ice Cream

Frozen Banana Chocolasicles

Frozen Banana Chocolate Bites

 

Why Peanut butter?  As a pantry staple—other than it’s freakin’ delicious 🙂 , it’s got a creamy, hearty texture that helps to add to any faux high calorie dessert’s success.

From a nutrition standpoint—peanut butter’s got healthy fats (for the ‘ole ticker), lots of antioxidants (to protect your skin and your cells from damage from everyday living—i.e., pollution, stress, etc.), and a good dose of potassium for fighting high blood pressure—and for fighting bloat!  Add that PB (as we call it in our land of the PB- obsessed) has protein, is rich in fiber and has heart-healthy plant phytosterols.

The one caveat—peanut butter does add up quickly in calories, so a teaspoon or two will do ya! 😉  One level tablespoon clocks in at nearly 100 calories, so do not eat it straight from the jar and do measure portions of our <3 to keep it real and to be honest with yourself about how much you’re getting.

 

As kids, if we heard the word “peanut butter” everyone knew you could count us in.  And nowadays, our favorite indulgence is chocolate–and anything chocolate (hello Skinny Oreo Balls! 😉) .  As you can probably imagine, simply marry our two loves and we’re in pure heaven.  🙂  Of course, we like to combine peanut butter and chocolate in healthy, lower calorie indulgences that keep our waistlines in tact.   And we gotta admit, when we made this and added some oats, and overripe banana and a splash of almond milk, we were a bit beside ourselves with happiness.  Healthy, ooey, gooey goodness that we mixed, mashed and microwaved!  We hope you love these as much as we do.

 

Why a banana?

What better way to get sweet flavor but without any adding processed sugar?  The OVERRIPE banana is key here.  So sweet and delicious, yet no added sugar!  Plus, you’ll get loads of health-promoting nutrients and bloat-busting potassium and some fiber!  Bust your sweet tooth craving and beat bloat?  Someone just landed in flat-belly heaven! 😉

 

 

 

One of the things we love about these cookies is how truly easy they are to whip up!  If you liked our Cinnamon Oatmeal Raisin Cookies,  Skinny Speedy Walnut Oatmeal Cookies,  Wild Blueberry Cookies and how quick and easy they are to make, then you’ll love the

 

Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness.  As you now know,  protein, nutrients and fiber are just the appetizer.

An added bonus? Unlike most sugary desserts which leave you with an energy crash when the sugar leaves, this cookies’ high quality carbohydrates from the banana and oats will give you an energy boost, while its’ fiber (from oats and peanut butter) and protein from the peanut butter will keep you from grabbing the nearest peanut butter cup before your next meal!

 

It’s time to Mash, Mix & Microwave!!!  YAHOO!!  (PS—you can bake these if you want!)

 

 

 

 

5-Ingredient Microwave Peanut Butter Chocolate Chip Cookies

Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. You’ve got protein, nutrients and fiber.
Serves: 4 small cookies or 1 large cookie

Ingredients:

1 very ripe banana, mashed
1/2 Tbsp. unsweetened vanilla almond milk
3 Tbsp. rolled oats
1 Tbsp. peanut butter

1-1/2 tablespoons chocolate chips

 

Directions:
1. If using an oven rather than microwave, preheat to 375°F.
2. In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined. Stir in chocolate chips.
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, 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): 89 Calories, 14 g carbohydrate, 4 g fat, 2 g protein, 25 mg sodium, 2 g fiber

 

5-Ingredient Microwave Peanut Butter Chocolate Chip Cookies
 
Microwave Peanut Butter Chocolate Chip Cookie! Only 89 Calories --and you can make 'em in 5 Minutes with 5 ingredients you already have at home. Healthy, you'd never know they don't even have sugar 😉
Author:
Serves: 4
Ingredients
  • 1 very ripe banana, mashed
  • ½ Tbsp. unsweetened vanilla almond milk
  • 3 Tbsp. rolled oats
  • 1 Tbsp. peanut butter
  • 1-1/2 tablespoons chocolate chips
Instructions
  1. Directions:
  2. If using an oven rather than microwave, preheat to 375°F.
  3. In a medium sized bowl, combine banana, almond milk, and peanut butter, stirring until thoroughly combined. Stir in chocolate chips.
  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.
Notes
IIf making one big cookie, 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.
Nutrition Information
Serving size: 4 cookies Calories: 89 Calories Fat: 4 g Carbohydrates: 14 g Sodium: 25 mg Fiber: 2 g Protein: 2 g

 

Skinny Chocolate Chunky Cookies

If you’ve spent much time on our site you know we’re veggie-loving twin sisters, registered dietitians and personal trainers and we have a thang for sweets. And if you’re new to our site, welcome to the place where we dish out the delicious, waistline friendly sweets and we take ‘em (you better believe we eat ‘em too, butter cup)! 😉  We inherited our wicked sweet canines from our Grandma Bubbles and there was no turning back! So what do we do to keep it from getting the best of us? Why, come up with waistline-friendly satisfying sweet treats like these, of course!:

Microwave Peanut Butter Chocolate Chip Cookies

Wild Blueberry Cookies

Minute Oatmeal Raisin Cookies

 

And now this yumster! After all, no matter what the reason – if you appreciate sweets, you’ve likely found yourself trying to fight off a chocolate craving. Well lucky for you, these cookies will end that fight! And peacefully, with you winning! 😉 They are loaded with nutrients and lots of chocolate deliciousness! Talk about a win-win!

 

These cookies are made with:

 

Bananas: We add this for natural sweetness with bloat-fighting potassium that helps to counter balance salt while also keeping your blood pressure in check!

 

Oats and Chia seeds: We love biting into chewy cookies (thank you oats!) and both oats and chia are packed with fiber, which swells in your stomach, taking space, making you feel more full while helping to regulate your blood sugar so that you don’t have an energy high and crash.

 

Peanut butter: Who’s obsessed?! Guilty as charged! 🙂 This was the ONLY food we would eat in the early parts of our lives. But for good reason—it’s yummy! And it’s got potassium and fiber to flush bloat from salt and from constipation, while offering protein to boot!

 

When baking these cookies keep in mind that they’ll remain pretty soft because of all of the wet ingredients Therefore, pay attention to the size we mention below when portioning them out on the cookie sheet. Also feel free to set half aside to put in the freezer! This will save you time in the future and prevent you from wasting any! Or better yet, freeze the cookies that you don’t eat immediately, this way when you want a sweet treat, you’ll have these healthy numbers to fall back on and you won’t be able to eat it impulsively as you’ll have to wait a few minutes for it to defrost. Then you can enjoy cool or heated!

 

Skinny Chocolate Chunky Cookies

 These cookies are an ideal sweet treat – defrost one and heat (or eat defrosted, cold) when you want to kill your sweet tooth with delicious, waistline-friendly satisfaction!

 Serves 24

 Ingredients

  • 3 ripe bananas (medium-sized)
  • 2 cups old-fashioned oats
  • ½ cup unsweetened applesauce
  • ¼ cup peanut butter (chunky adds more crunch)
  • ¼ cup unsweetened cocoa powder (or cacao powder)
  • 3 tablespoons honey
  • 1 tbsp. chia seeds (optional)
  • cinnamon (optional)
  • ¼ cup semi-sweet chocolate chips (optional)

 

Instructions

  1. Preheat oven to 350 °F
  2. In a large bowl, add mash bananas with a fork.
  3. Mix in the rest of the remaining ingredients and then allow the batter to set for around 20 minutes
  4. Using a tablespoon, place a level spoonful onto an ungreased baking sheet (can also be lined with parchment paper)
  5. Bake 10-12 minutes or until you notice the outside of the cookies start to lose their shine.

 

Amount per serving: approximately one cookie

Nutrition Facts: 123 calories, 5 g fat, 11 mg sodium, 111 mg potassium, 18 g carb, 3 g fiber, 9 g sugar, 3 g protein 

** this includes chia seeds, cinnamon and chocolate chips 

Skinny Chocolate Chunky Cookies
 
Author:
Serves: 24
Ingredients
  • 3 ripe bananas (medium-sized)
  • 2 cups old-fashioned oats
  • ½ cup unsweetened applesauce
  • ¼ cup peanut butter (chunky adds more crunch)
  • ¼ cup unsweetened cocoa powder (or cacao powder)
  • 3 tablespoons honey
  • 1 tbsp. chia seeds (optional)
  • ⅛ tsp. cinnamon (optional)
  • ¼ cup semi-sweet chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees F
  2. In a large bowl, add mash bananas with a fork
  3. Mix in the rest of the remaining ingredients and then allow the batter to set for around 20 minutes
  4. Using a tablespoon, place a level spoonful onto an ungreased baking sheet (can also be lined with parchment paper)
  5. Bake 10-12 minutes or until you notice the outside of the cookies start to lose their shine.
Notes
**This includes chia seeds, cinnamon and chocolate chips
Nutrition Information
Serving size: 1 cookie Calories: 123 Fat: 5 g Carbohydrates: 18 g Sugar: 9 g Sodium: 11 mg Fiber: 3 g Protein: 3 g

 

 

 

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

 

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?…

0002__nutritiontwins-banana-icecream-split-cocoa-honey-peanutbutter-almonds-strawberries-almondmilk_logo

 

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
  fresh-fig-and-toasted-walnuts_crop-copy
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
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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.