Flowerless chocolate chip cookies using leftover almonds

I had half a bag of almonds left from Costco that my man didn’t want to eat. He said they tasted stale. Well, I didn’t want to waste them, but I am not a big fan of nuts, so needed some ideas. I did a search on Google and to find ways to make almond butter.  I watched a few videos with a similar machine to mine (Ninja Professional) because I don’t have a Vitamix, and well, it didn’t turn into butter. I waited for close to 15 minutes and it still didn’t turn into almond butter.  Here’s a little video of it. You may want to turn down the volume because my machine is LOUD☹ Sorry. (NOTE: Sorry. Actually, no video. My service provider says it’s too big and I don’t know how to shrink it. )

It suggested to use avocado oil, but I don’t have that so I used olive oil. I can kind

image of almond paste that was made while trying to use the Ninja Professional
Almond paste

of taste the oil, but…olive oil is really good for you. So, it’s a win win😊. However, it still didn’t turn smooth. I tried adding a bit of water, more oil and still nothing. The machine was getting hot and I didn’t want to break it. So, I gave up and left it as a paste.  It tastes good, but not the consistence you need to put on toast. However, it will be good to use when making cookies or muffins.

This is what it looks like.

 

 

Then on to my next task. I had tahini butter (it’s sesame butter) that I bought and wanted to find a use for the leftovers. Well, look what I found Chocolate Chip Tahini Cookies and..they are Gluten-free and Peleo approved. Well then. Sign me up!!!

There was only one problem, I had all this almond paste I now wanted to use up. So, I changed up the receipe and made my own recipe Chocolate Chip Almond paste Cookies. Not the coolest name, but still, it tastes good.

Here’s how you make it using leftovers of whatever you have in your house.

Ingredients

1 cup…maybe more of the almond paste I just tried to make into butter (or you can use, peanut butter, or whatever nut butter you have on hand)

1/3 cup of coconut syrup (because that’s what I had a on hand, and I didn’t want it to be too sweet, but hey, try it with maple syrup or maybe honey?)

2 large eggs (I think 1 would have been better)

½ tbsp vanilla extract

Handful of chocolate chip (also take a few and eat them…just to be sure they are still good..wink wink)

Directions

  1. Heat the oven to 350 degrees (I don’t know if it’s Fahrenheit or Celsius. It’s whatever my Canadian temperature says on the stove!).
  2. Put all the ingredients in a bowl. Try not to dirty any more dishes. Or else, you’ll have more to clean up☹. WAIT…add the chocolate chips last. Use a fork to fold the ingredients. Don’t blend it or it will turn out liquidy like mine did. Well, if this happens, you can add more paste😊. It works.
  3. Now you can the chocolate chips. And…a few more in your mouth.
  4. Take a piece of parchement paper and place it on your baking sheet, or just butter the sheet so they don’t stick. Also, if you want, take out muffin tins and make muffing so. I wasn’t sure the cookies would turn out, so I had a backup plan.
  5. Use a spoon to poor the dough (well, mine wasn’t really dough, but rather liquidy) onto a parchment paper or into the muffin tins
  6. If your dough is actually doughy, use the back of your spoon flatten the cookies a bit
  7. Now, put in the over and bake the cookies for 14 minutes, and if you made muffins too, take the cookies out, and turn the timer back on for 3-4 more minutes for the muffins.

VOILA! Flowerless Chocolate Chip Almond paste Cookies.

 

 

 

 

 

Here’s the recipe that I modified: https://downshiftology.com/recipes/chocolate-chip-tahini-cookies. Lisa takes great photos. I should take a course from her.

If you tried it, please share or if you used other ingredients you had left over…please tell me. I always want to try new things.

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Healthy Pizza Crust Using Leftover Cauliflower

Have you decided what’s for dinner or even lunch? I haven’t. I have been feeling that I am sick of food. I get that at least once every couple of months. I just don’t know what to make anymore and when I think of something, my brain goes…meh. However, I don’t want to waste the food in the fridge, so I need to make something. I came across this great and very easy recipe called

I have 1/2 a cauliflower head and don’t want to eat it just like that again. So I went surfing and found a cool recipe. Check it out here:

http://www.theluckypennyblog.com/2013/05/the-best-dairy-free-cauliflower-pizza.html

 

 

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Easy Protein Breakfast Bars in 5 minutes

Easy Protein Breakfast Bars in 5 minutes

I am getting sick of eggs. I was down south on holidays for a week and ate eggs almost every day. So, when we got home, I was definitely not in the mood for eggs. I was going through the cupboards trying to figure out what to make for breakfast without going out and buying stuff, but I also wanted it to be healthy and saw that I could make protein bars in 5 minutes using leftovers.

 

Protein Breakfast Bars

Ingredients

½ cup almonds (use any nuts you want or have left in the cupboard)

1 cup Peanut butter (it was hard as rock so I heated it up and good as new)

10 medjool dates (they look like bugs…but, they taste really good and sweet)

¼ or ½ cup of Water (want the oats and nuts to mesh together)

3 packets or 1 cut of oatmeal (the packages work just as good)

You’ll also need a blender, nutribullet, coffee grinder or a chopper to crush the nuts and dates. It doesn’t really work by hand and chopping them, welllllll, try it if you want, but it will take a long time and will hurt like a bugger.

Instructions

  1. Take your hard as rock peanut butter and poor into a big enough bowl. Put the bowl into the microwave to heat it up so it will be smooth enough to mix with all the ingredients. (ONLY heat up the peanut butter if your peanut butter is hard or if you want to make mixing easier).
  2. Add the cup of oatmeal or whatever amount you have on hand into the peanut butter.
  3. Take a handful of almonds and put in the blender to crush them. Take them out and put them in the peanut butter bowl.
  4. Grab about 10 dates or however many you want and blend them. Take them out and put them in the peanut butter bowl.
  5. Mush all the ingredients together using your hands, not a spoon because it takes too long.
  6. Add some water if it’s not all sticking together. Poor gradually and mush it together until its thick.
  7. If you have some parchment paper, put that down first because it saves you from having to clean the dish after. Hey, I don’t like cleaning, so I try to avoid it…lol
  8. Place in a dish of your choice. I chose glass dish because…that’s the only one I have that will make them square.
  9. Put in the fridge for 1-2 hours. Trust me, it needs a bit of time to stick together. So, don’t try to taste it before. wink wink
  10. Take it out and cut it as desired

If you don’t have these ingredients, use what you have on hand.

Be creative and enjoy the process.

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Eating healthy week 1 – Dinner time

I am going to try to write a weekly meal plan, but for tonight I am going to start with dinner because I’m hungry and need to get cooking. I found a great recipe for chicken thights and zuccini which is what I have in the fridge and it has to be cooked tonight, but it asks to do it in the oven and if you live in Canada, the oven costs a fortune on electricity, so we prefer to use the BBQ.  So, I used the bbq and OMG..it was amazing. Let me tell you something first..I don’t usually like thighs because they are brown skin and taste fatty, but lately I’m enjoying it. I have made thai, indian and now bbq chicken with thigh meat and well….going to switch from breast that dry to now thigh that’s fly:)…sorry, it was funny in my head. I hope you enjoy it as much as I did. Oh and I had a glass of red wine…and maybe another.

The image on the left is theirs and mine that was done on the BBQ is on the right…mmmmm. It honestly tastes really good.

Roasted Chicken Thighs With Zucchini and Feta      Displaying IMG_20150827_180855.jpg

 

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Healthy treats – Truffles made with cocoa and dates and…

I found this great recipe online as June for me is raw or healthy eating month. What this means for me is I am not able to eat processed food.  So, no oatmeal, bread, pasta, chips, pop (which I don’t like anyways, unless it’s in a rum or vodka punch), anything that’s on a shelf is pretty much off limits….for 30 days. I have a sweet tooth, which is a bit of a problem. I also like wine, beer and Grapefruit Palm Bays. Hey, I never set I was perfect, I said I was willing to try something for 30 days.  So, I won’t be giving up the wine on the shelf, the beer, or the herbs and balsamic and olive oil. After all, I want to leave and have my food taste good and not feel like I’m a bird!

So, here’s my first desert/snack recipe for June.

Truffles with cocoa and dates

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Ingredients:

  • 3 tablespoons cacao powder
  • 1 1/2 cups dates with no pits in them
  • 1/2 cup unsweetened shredded coconut
  • Pinch of sea salt

Directions:

  • Add all the above ingredients in a food processor and blend/pulse until almost think, add a little water at a time to have a thicker consistency, but not liquidy. You want to be able to make balls with it.Use a small spoon and put some in your hand and roll into 1 inch balls. I had some BIG ones too, just because my husband will eat one than one if they are too small. Let cool for 1 hour in the fridge as they taste way better. They can last up to a week in the fridge. Ya, if you’re lucky and make enough maybe:)

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For the exact recipe from Epicurious, click this link to get it as well as other suggestions they had.

Let me know how it goes and what other ingredients did you use. Or better yet, do this 30 days raw with me and link me to recipes you are using.

Have a wonderful treat day:)

Tina

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