Coconut Chocolate Chip Protein Cookies (GF & DF)

First attempt at making cookies out of protein powder turned out quite well! These cookies are gluten-free and dairy-free.

Nutrition Facts: 100 cals per cookie, 4.4g fat, 8g carbs, 7.2g protein!

Coconut Chocolate Chip Cookies

Ingredients: Makes 7 cookies

  • 2 scoops Genuine Health’s vanilla protein powder
  • 1/4 cup coconut flour
  • 3/4 cup Silk Unsweetened Cashew Milk
  • 1 tbsp natural almond butter
  • 1 tsp vanilla extract
  • 1 tsp ground sea salt
  • 3 tsp pure maple syrup
  • 1 packet stevia
  • 1/4 tsp baking powder
  • 1 1/2 tsp shredded coconut
  • Optional: dark chocolate chips.

Directions: 

  1. In a mixing bowl, combine all dry ingredients. Mix.
  2.  Begin to add in wet ingredients with regular mixing.
  3. When all ingredients are thoroughly mixed together, on a baking sheet lined with parchment paper, form your batter into cookies. Press down to make flat cookies instead of ball shapes to ensure proper cooking throughout.
  4. Bake at 350F for ~15-20 minutes. Watch when the cookies begin to brown and remove from the oven. Allow to sit and cool.
  5. Enjoy! 🙂

Coconut Chocolate Chip Cookies2

Taco Salad Bowls

Taco Salad Bowls

OH baby! These Taco Salad Bowls are drool-worthy and can be made in 20 minutes (if you don’t have to make them pretty and try to take nice photos of them LOL)

Makes 3-4 bowls (depending on how much chicken everyone wants):

Ingredients:
1 lb lean ground chicken
3 tbsp olive oil
1 clove garlic, crushed
1 1/2 tbsp chili powder
1/2 tbsp cumin
1 head of iceberg lettuce
1 red pepper, sliced
1 orange pepper, sliced
1/2 red onion, chopped/diced
1 1/2 cup frozen corn niblets
1 large tomato, sliced
1 large avocado
Salsa to taste
Plain 0% Greek yogurt to taste (a healthy alternative to sour cream).
As desired: Mary’s Gone Crackers to crumble on top
As desired: shredded marble cheese

Directions:
1. In a large skillet with 2 tbsp olive oil, put it on medium-high heat and cook the ground chicken. You should be mixing it regularly, add in the chili powder, cumin, and garlic. Mix until brown with no pink left throughout. (About ~15-20 minutes)
2. In a small skillet, saute the peppers and onion skin 1 tbsp olive oil (~7-10 minutes). Heat the frozen corn niblets in the microwave following package instructions.
3. Prepare your bowls:
Add the chopped lettuce on the bottom of the bowl, top with avocado, tomato,sautéed vegetables, corn, and chicken.
4. Add Mary’s crackers crumbled on top (a healthier alternative to tortilla/nacho chips) and add shredded cheese as desired.
5. Sauce it up with salsa as your topping and plain 0% greek yogurt!

 

Taco Salad bowl

I used my moms home-made salsa to top. I will be posting our family recipe for that very soon if you are a dare-devil and into the hard work of canning. It is delicious!

I hope you enjoy this recipe.

Until next time friends. xx

Mykonos!

Looking for a healthy and tasty restaurant in London, Ontario?

Try MYKONOS!… I am absolutely in love with their food. Fresh, homemade, delicious. My go-to meal is their chicken skewers (with the homemade tzatziki of course) and their big Greek salad!
If you haven’t been there…you must check it out.

mykonos