Cinnamon Roll Oatmeal Cookies

So I recently discovered an allergy to dairy in our little family! This means diving even deeper into our journey with clean eating recipes, substituting good for the not so good and finding family favorites my picky little one will actually eat!

I have been a HUGE skeptic of dairy for a long time! I removed dairy (well about 75%) from my diet a few months back after discovering it was the cause of my acne!! So we have already made a few of the major switches but I still LOVED cheese....

So to start our transition, we decided to make some completely clean-eating DAIRY FREE cookies this afternoon!! Hope you love them as much as me....this pregnant momma ate 4 😂😂

Cinnamon Roll Oatmeal Cookies

Ingredients

1 Cup Quick Oats

3/4 Cup Quick Oats made into Oat Flour by blending really good (I used this as a flour substitute)

• 1.5 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1/4 tsp Himalayan Salt
• 1 Tsp Vanilla extract
• 1 Ripe Banana
• 3 Tbsp Coconut Oil, melted and cooled to room temp.
• 1/3 cup Maple Syrup
• 3 Tbsp Egg Whites (or one large egg)

2 Tbsp Vegan Cream Cheese (yes, it actually tastes like cream cheese and has the same texture!!)

2 Tsp Almond Milk

1 Tsp Stevia 

1/4 tsp Vanilla

Directions

1. In a large bowl, mix together oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, mash banana then add vanilla, egg, maple syrup, and oil.  Once blended, add to the dry mixture and combine together.  Place dough in refrigerator for 30 minutes.

2. Preheat oven to 325 degrees. Spray cookie sheet. Scoop heaping tablespoons of dough into your hand and slightly roll into ball, don't handle too much or your hands will warm your dough and it will melt.  Place ball into cookie sheet and press down slightly flat with a fork.

Take 14 cookies. Bake for 13-15 minutes. Cool 15 minutes on a cooling rack.

3. While cooling, Mix together last 4 ingredients in a small bowl. Whip until smooth.  Once cookies are cooled, drizzle the cream cheese into the cookies!

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Once you try them, I'd LOVE to hear from you and get your feedback!!  Please comment below this recipe!!!

Tomato Coconut Curry Soup with Chickpeas

I don't know if it was all the travelling or the cold, rainy Spring weather we are getting but I was in SERIOUS need of some homemade, comfort food soup yesterday! I am on a HUGE coconut curry kick so here is what came out of it!

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 1 cup diced potatoes
• 28 oz can diced tomatoes, organic
• 15 oz can full fat coconut milk
• 2 cup vegetable stock (240 ml)
• 15 oz can chickpeas, drained and rinsed
• 2 cup spinach, chopped
• 1 tbsp curry powder
• 1 tsp Himalayan salt
• 1/4 tsp black pepper
• 1 bay leaf
• 4 cloves of garlic, minced or crushed
• 1 tbsp minced fresh ginger 
• 3 tbsp Cilantro
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Directions

1. Heat the coconut oil in a large pot over medium heat. Add the diced onions, Cook until very soft, about 5 minutes. Add the curry powder, ginger, garlic and bay leaf and cook for a few more minutes, until fragrant, constantly stirring to avoid burning.
2. Add the potatoes, tomatoes, vegetable stock, and coconut milk  and bring to a simmer. Cook for about 30 minutes until potatoes are just tender.  Add the chickpeas and chopped spinach and simmer for another 5 minutes or until the spinach has wilted.  Add Cilantro, salt & pepper to taste!

This soup makes AMAZING leftovers as well! 

Chickpea & Lentil Soup

Fall says to me it's time for some more soup recipes! I have been playing around with theMediterranean Diet a bit and using more chickpeas, lentils, nuts, etc.  This soup worked well because I had a ton of veggies to use up before we leave for California tonight...FREEZER SOUP!!

Chickpea & Lentil Soup

Ingredients

1 large onion, finely chopped

1 red pepper, finely chopped

4 celery stalks chopped (I always like to use the core for soup and include the leafs for flavor and color)

1 can diced tomatoes

1 can chickpeas drained/washed

1 cup dried red lentils

1/2 lemon juiced

4 cups chicken broth

2 cloves garlic finely chopped 

1 tsp grated ginger (or dried)

1 tbsp cumin

1/2 tsp coriander 

1/2 tsp cinnamon

1/2 tsp turmeric
1/4 tsp cayenne (if you want a bit of spice)

1 tsp Himalayan salt

1 tbsp Coconut Oil

Directions

1. Heat oil in large pot. Add onions, peppers, celery and cook until soft (5 minutes)

2. Add spices and cook for another 3-4 minutes.

3. Add can of tomatoes and cook down 5 minutes.

4. Add lentils, chickpeas and broth. Bring to simmer, reduce to medium low and simmer 20 minutes.

5. Serve and top with a touch of lemon juice!
** I LOVE a dollop of plain greek yogurt on mine!!