Clean Eating Peanut Butter Cookies

These cookies are so easy & so good you will find it hard to believe they are healthy!

1) Pre-heat oven to 350 degrees.

2) In the food processor combine the following:

1 can chick peas (garbanzo beans) -drained, rinsed, & patted dry

1/3 cup raw honey

1/2 cup + 2 Tbls. ALL- NATURAL peanut butter

2 tsp. vanilla extract

1 tsp. baking powder

Mix until a smooth, sticky paste forms.  Be sure to scrape down the sides several times.

3) With wet hands form balls of dough (approx. 1 Tbls. size) & place on cookie sheet.

 Wet a fork & press down lightly in a criss-cross pattern.

4) Bake for 10 mins.

5) Remove from oven & allow cookies to cool on the cookie sheet for about 2 mins. before transferring to waxed paper or a wire rack to cool completely.

*These cookies will have a soft texture.

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Strawberry Vinaigrette & Spinach Salad

After vacation & eating out for a week straight I was SOOOOO happy to be home & fixing my own clean eats again.  It is nice to have someone else doing the cooking & dishes, but having very little control of your daily menu can be distressing.  So even though we were meeting up with friends for an evening around the pool, I whipped this delicious salad & homemade dressing to share.

Strawberry Vinaigrette

In a blender combine 6-8 ripe strawberries, 4 oz. raw apple cider vinegar, the juice of one lemon, 1 Tbls. freshly ground black pepper, a pinch of sea salt.  Blend for approximately one minute (until smooth / free of chunks).  Then stream in 1/4 cup extra virgin olive oil while still blending until well combined.

I put this lovely concoction on top of a bed of baby spinach, cucumbers, sliced strawberries, sunflower seeds, pecans, and a few ounces of goat cheese.  Add a little grilled chicken or fish for a completely delightful meal!

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Black Bean, Quinoa, & Veggie Burgers

Looking for a yummy, meatless meal option?  This burger will hit the spot!

1 - 15oz. can low sodium black beans, drained & rinsed

1/2 shredded zucchini

1 cup cooked quinoa

2 small sweet peppers, finely diced (I used one red & 1 yellow)

1 egg

1 Tbls. garlic powder

2 Tbls. Cajun seasoning

2 tsp. ground cumin

1 tsp. fresh ground black pepper

1/2 tsp. sea salt

a few dashes of hot sauce

1) Place beans in a large bowl & roughly smash with a fork.

2) Add all remaining ingredients & combine well.

3) Heat 1 Tbls. extra virgin olive oil in a large skillet or grill pan on medium heat.  Form small burgers with your hands using approximately 1/4 cup of the bean, veggie, & quinoa mixture.

4) Cook for approximately 2 minutes and flip carefully (these burgers are on the delicate side).  Cook for an additional 2 minutes.

Serve on a lettuce "bun", whole grain tortilla, or simply with a side of salad.

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