Blueberry Pie Protein Oatmeal – Skoop Giveaway Too!

 

This blueberry pie protein oatmeal recipe is super easy to make!

Both gluten and dairy free, this oatmeal is packed with plant-based protein and complex carbohydrates which combine to power you through the morning. The natural sweetness of the blueberries plus a hint of vanilla from Skoop’s All-In-One Nutritional Shake makes this blueberry pie protein oatmeal the perfect start to a sweet morning.

You know how I love me some Healthy Skoop. I never thought I would become a protein powder girl but Skoop B-Strong got me hooked. I love adding it to smoothies, baking recipes and every single morning in my oatmeal.

I am a creature of habit. I like to eat the same thing every day and I am not good with change but when I received Skoop’s new Plant Based Protein All In One Nutritional Shake, I gave both the chocolate and vanilla flavors a try.

Quick Stats on Super Skoop All-In-One Nutritional Shake:

The perfect all-in-one nutritional shake for those times when you don’t want to sacrifice super nutrition in the name of convenience.

• 20 grams of USDA organic brown rice, pea, and hemp come together to create a complete protein
• Antioxidant equivalent of four cups of USDA organic fruits and veggies
• Omega-3s from plant sources promote heart health and regulate cholesterol
• 1 billion probiotic organisms aid digestive health + 1 gram of prebiotic fiber to nourish healthy gut flora

While I liked the chocolate, I do prefer vanilla when it comes to protein powders.

This vanilla All-in-One Nutritional shake flavor is not as sweet as the vanilla B-Strong protein powder but it offers slightly more in the nutritional department including more protein and fiber.

Plus, it works really well in my blueberry pie protein oatmeal recipe.

I have been making this blueberry pie protein oatmeal lately with frozen blueberries and I honestly think it’s as good as when I use fresh blueberries.

The addition of Skoop adds the right amount of sweetness that when combined with the blueberries and chewy texture of the oatmeal, sometimes I don’t even bother to add peanut butter. Now that’s how you know a recipe is good 🙂

Blueberry Pie Protein Oatmeal – Skoop Giveaway Too!

Recipe Type: breakfast

Author: meredith @ Cookie ChRUNicles

Loaded with blueberries and chewy oats, the addition of Skoop’s All In One Nutritional Shake in vanilla gives this plant-based recipe a nice boost of protein and offers you everything you need to power through the morning after a hard workout.

Ingredients

• 1 serving of oatmeal (use gluten-free if necessary)
• 1/2 cup or more of blueberries (frozen or fresh)
• 1 scoop of Skoop Plant Based Protein All in One Nutritional Shake in vanilla
• cinnamon
• almond milk
• peanut butter – optional but always a welcomed addition

Instructions

1. Prepare your oatmeal as usual (I cook steel-cut oats with old fashioned with chia seeds)
2. Add blueberries, cinnamon, splash of almond milk and Skoop and mix well until combined.
3. Microwave for 1 minute at a time until heated to desired temperature.
4. Serve with additional almond milk and add peanut butter if desired.

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Giveaway Time! The kind people over at Skoop are allowing me to give away one Skoop All-In-One Nutritional Shake, either chocolate or vanilla – winner’s choice!

a Rafflecopter giveaway
//widget-prime.rafflecopter.com/launch.js[bctt tweet=”Blueberry Pie Protein Oatmeal plus @healthyskoop giveaway! #oatmeal #skoop #plantbased #meatlessmonday #giveaway #fitfluential”]

Looking for more oatmeal recipes using Skoop?

Unbaked Baked Oatmeal

Autumn Oatmeal

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Favorite type of oatmeal?

What are you having for breakfast today?

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Should I do a post on exactly how I like to prepare my oatmeal servings for the week before the toppings are added?

Meatless Meatballs – Vegan & Grain-Free

 

I really could have called these meatless meatballs three ingredient meatless meatballs  because that’s all they really need in their most basic form, aside from spices of course but who counts the spices?

So what’s the three ingredients you wonder? Cannellini beans (also known as white beans), nutritional yeast and some tomato paste.

Yup, that’s it.

It’s a new recipe I conjured up too. When I planned our dinners for the week and my son selected meatballs for Sunday night, I figured I would take some time in the kitchen to not only make his meatballs, but remake my old meatless meatball recipe since it had been forever since I had them.

Of course once I got into the kitchen, I had zero interest in looking up what my old recipe was mostly because I hate following recipes, even when the recipes are my own.

Instead, I made up a new meatless meatball recipe and I am really excited about it because it’s so easy and really good!

Grain-free and dairy-free, there’s also no processed soy which is often seen in the meatless (and chickenless) products you get at the grocery store.

I used to love those meatless meatballs from Trader Joe’s. They were a great meatless option for the freezer, easy to heat up for dinner when I felt like a real meatball.

But see, then I started to learn more about processed faux-meat products and the questionable health issues that may or may not surround soy (especially processed soy), so I slowly started to phase them out of my diet.

Would anything happen if I ate them on occasion? Highly doubtful.

However, if I can easily make my own meatless meatballs and freeze a batch for quick weeknight dinners, I solve the whole issue in question.

If you don’t have nutritional yeast, you can sub with parmesan cheese but you will be missing out on the health benefits.

Quick stats on nutritional yeast:

• Often considered the non-dairy alternative for parmesan cheese (has a cheesy/nutty flavor)
• Gluten-Free
• Good source of protein (3 grams per 1 tablespoon)
• High in B Vitamins <- big deal for vegetarians/vegans who sometimes struggle to meet the B vitamin requirements, especially vitamin B12

I like to bake my meatless meatballs in a mini muffin pan. You certainly don’t have to do so, but I find it helps them to bake into the right little shape and then when you remove them from the mini muffin pan, you can further roll them into perfect meatball.

Meatless Meatballs – Vegan & Grain-Free

Recipe Type: vegan

Author: meredith @ Cookie ChRUNicles

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 20 meatballs

These meatless meatballs are easy to make, vegan and grain-free! With just a few ingredients, they come together easily and pair well with pasta or spaghetti squash, giving you the comforting feeling of spaghetti and meatballs, without the meat.

Ingredients

• 1 can organic cannellini beans (rinsed and drained)
• 1/4 cup nutritional yeast
• 3 tbsp. tomato paste
• oregano
• pepper
• garlic
• optional – chopped spinach leaves

Instructions

1. Preheat oven to 400 degrees.
2. Mash beans in a bowl.
3. Add nutritional yeast, tomato paste and spices, mixing well until combined.
4. If mixture seems too wet, add another tablespoon of nutritional yeast.
5. Fill lightly greased mini muffin pan with mixture or roll into small balls and bake on a greased cookie sheet for 25 minutes.
6. Remove from oven and cool completely.
7. If using mini muffin pan, remove meatballs from pan and roll into balls to set the shape.
8. Serve with pasta or spaghetti squash and smother in your favorite sauce.
9. Store left over meatballs in airtight container in the refrigerator or freeze for later use.

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[bctt tweet=”Meatless Meatballs with only three ingredients! #meatless #vegan #vegetarian #dinner #recipes #fitfluential #meatlessmeatballs”]

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Favorite type of pasta (spaghetti, linguine, rigatoni….)?

Do you make your own tomato sauce?

What was for dinner last night?

 

Lightened Up Vegan Apple Crisp

 

This is just another example as to why I cannot set up and follow a strict blog editorial calendar.

I had every intention of sharing next week’s dinners and grocery shopping with you today but then my son got sick and stayed sick all week, which totally threw me off.

Talking to him about dinner planning for next week seemed silly and I haven’t gotten to the grocery stores per my usual routine so…there’s that.

Let’s be honest though, wouldn’t we rather skip dinner and go straight to dessert anyway?

After polishing off this lightened-up apple crisp Sunday evening (the same day I made it) and making another one by Monday morning which was referred to by my son as actually good, I knew that the recipe was a winner.

It really is GOOD! I say this with an exclamation point and the use of various font options in order to express to you that this vegan (and even gluten-free) apple crisp recipe is truly delicious even though it’s not my traditional apple crisp.

It’s extremely lightened up, I almost want to say that it’s honest enough (can food be honest? hmm) to be considered a healthy meal, not just a tasty dessert.

This vegan apple crisp is made without butter or oil. There’s no brown sugar, granulated sugar or coconut sugar and is gluten-free if you use gluten-free rolled oats.

I do have a killer apple crisp recipe up my sleeve at all times but sometimes, you want a recipe that is a little lighter, one that puts the satisfaction smile on your face without weighing you down.

I left out the sugar because sometimes it’s nice to rely on the natural sweetness of the apples.

When combined with cinnamon, apples are boldly sweet and flavorful all on their own!

I highly recommend the splash of almond milk over the apple mixture. It’s not your average apple crisp ingredient but the almond milk just adds some extra texture to the apples as they cook. Do it. Trust me.

This apple crisp is basically a combination of my favorite foods all in one. I guess that’s why I have been eating it for breakfast, lunch and dessert.

Lightened Up Vegan Apple Crisp

Recipe Type: dessert

Author: meredith

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

This vegan apple crisp, made without butter or oil, gives you the satisfaction of a traditional apple crisp without weighing you down.

Ingredients

• 6-9 medium sized apples (I prefer granny smith, honeycrisp or pink lady)*
• 1 cup of old-fashioned rolled oats (gluten-free if necessary)
• 1/2 cup almond milk (plus a little more)
• 1 scoop of [url href=”http://cookiechrunicles.healthyskoop.com&#8221; target=”_blank”]Skoop[/url] Viva-Nilla protein powder
• 1/4 cup nut butter of choice
• cinnamon
• 1 tsp – 1 tbsp. maple syrup (optional)

Instructions

1. Preheat oven to 350 degrees and lightly grease a pie plate.
2. Peel and dice your apples directly into the pie plate.
3. Sprinkle apples with cinnamon and then add a splash of almond milk and a drizzle of maple syrup (if using), mixing lightly to coat.
4. In a separate bowl, combine oats, almond milk, cinnamon, Skoop and peanut butter.
5. Mix well and then spoon mixture over apples, spreading around evenly.
6. Bake for one hour, uncovered, until apples are tender.
7. Serve immediately OR transfer to airtight container and store in the refrigerator.

Notes

Depending upon the size of your apples will depend upon how many you may use. The smaller the apples, the more you will need.[br][br]I did not measure the cinnamon, sprinkle as much or as little as you like![br][br]Delicious served hot or cold, pairs well as a topping for oatmeal, with greek yogurt or with a scoop of vanilla frozen yogurt.

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[bctt tweet=”Lightened Up Vegan Apple Crisp #recipes @healthyskoop #applecrisp #vegan #glutenfree”]

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Three things you are doing this weekend?

Favorite type of apple?

Favorite fall dessert?

Banana Chocolate Chip Cookies

 

First day of school, first day of school!

I have this old-fashioned way of thinking in that the first day of school should involve afternoon cookies with milk while unwinding in front of the television watching one of those ABC afterschool specials that haven’t been on since probably the late 1980’s.

Or maybe some cookies at the kitchen table while discussing your first day. Like, who sat next to who during lunch, who played with who at recess, who had the cool pencil case (I did, for sure, with a super collection of Hello Kitty pencils and the fun toppers) and what extra school supplies we need to run out to buy.

The reality is though, my son will arrive home today from his first day of school famished and ready for dinner.

He has soccer practice after school and while he may want a cookie as he discusses all of the details of his first day as soon as he walks through the front door, I will probably give him dinner to satisfy his seventh grade (what?!) growing boy appetite first.

Of course I made cookies though. It’s the first day of school!

The good news is that these banana chocolate chip cookies can be enjoyed at any time. They are healthy enough to be served as breakfast and decadent enough to enjoy as dessert.

No butter, oil, refined sugar or refined flour to be found.

These banana chocolate chip cookies are packed with protein too (thanks to the peanut butter, Skoop B-Strong and coconut flour) which makes these cookies great for keeping your blood sugars stable if enjoyed in the morning, perfect as an afternoon snack to prevent the 3:00 pm slump (worst time of day for me) and if eaten in the evening, help to repair your muscles while you sleep.

I can rationalize any cookie into your life 🙂

Banana Chocolate Chip Cookies

Recipe Type: healthy dessert

Author: meredith

Serves: 12 regular sized cookies or 6 big cookies

These banana chocolate chip cookies can be enjoyed at any time of the day. They are healthy enough to be served as breakfast and decadent enough to enjoy as dessert.

Ingredients

• One medium ripe/overripe banana
• 1/4 cup coconut sugar
• 1/4 cup nut butter of choice
• 1 organic egg
• 1/4 coconut flour
• 1 cup oats of your choice (I used Love Grown Foods Super Oats)*
• 1 scoop protein powder (I used Skoop B-Strong- the best in my opinion)
• 1 tsp baking soda
• pinch cinnamon
• 1/2 cup chocolate chips or more (dairy free if necessary)

Instructions

1. Preheat oven to 350 degrees
2. Mash banana in a bowl with coconut sugar.
3. Add egg and peanut butter, mixing until well combined.
4. Stir in oatmeal, coconut flour, cinnamon, protein powder and baking soda, mixing well.
5. Add chocolate chips, mixing until combined.
6. Drop rounded spoonfuls of cookie dough (pressing down on each slightly) on a lightly greased cookie sheet (or use baking sheets) and bake for 7 – 9 minutes.
7. Cool on wire rack.
8. Cookies can be stored in airtight container on counter for a few days. Refrigerate (or freeze) to keep longer.

Notes

If dough seems a little wet (which may happen if the banana is large), add another tablespoon of coconut flour or oatmeal to the batter.[br][br][b]I have made these cookies a few times, using either Love Grown Foods Super Oats or old-fashioned rolled oats and they come out great with either variety. Quick cooking and instant oats will work well too. [br][br][/b]*Feel free to add raisins!

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Looking for more healthy cookies?

Oatmeal Raisin Protein Cookies

Chocolate Chip Cookie Bites

Gluten/Dairy Free Chocolate Chip Cookies

[bctt tweet=”Banana Chocolate Chip Cookies #recipe #cookies #firstdayofschool @healthyskoop @lovegrownfoods #chocolatechip”]

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Did you have a favorite afterschool snack?

Were you the kid with the cool pencils and pencil case?

What’s on the workout agenda for today?

 

 

 

 

 

Oatmeal Raisin Chocolate Chip Protein Cookies

 

It’s birthday week in my little world which means I want to celebrate with you!

I am sure that by now you have realized that I am absolutely obsessed with Skoop B-STRONG plant-based protein powder. So, you can just imagine my excitement when my friends at Healthy Skoop were kind enough to allow me to run this birthday giveaway!

One reader will receive a big bag of Skoop B-STRONG Viva-Nilla (plus Skoop BlenderBottle!). 

Skoop’s B-Strong is my new favorite addition to not only my morning bowls of oatmeal but also my new oatmeal raisin chocolate chip protein cookie recipe.

I decided to rework my famous oatmeal raisin chocolate chip cookie recipe to see if Skoop B-STRONG could be used in place of the flour.

I didn’t realize I would be creating, on the first try mind you, one of the best cookie recipes ever which, by the way, we can consider a healthy cookie.

I still can’t get over how terrific these oatmeal raisin chocolate chip protein cookies came out on the first try. I have made them a few times since the original batch, tweaking absolutely nothing because they are simply perfect.

Made with old-fashioned rolled oats, coconut oil and a real small amount of coconut sugar, the chewy texture you expect from an oatmeal raisin cookie is present within one bite.

That cinnamony-raisin flavor is taken to another level when combined with the little bits of chocolate and the addition of vanilla from Skoop.

These oatmeal raisin chocolate chip protein cookies are gluten-free if you use gluten-free rolled oats. They are also dairy-free if you use nondairy chocolate.

I love these cookies and can’t wait for you to love them too!

Oatmeal Raisin Chocolate Chip Protein Cookies

Recipe Type: heahlthy dessert

Author: meredith

Prep time: 5 mins

Cook time: 12 mins

Total time: 17 mins

These oatmeal raisin chocolate chip cookies are dairy-free, gluten-free and made with Skoop, a plant-based protein powder.

Ingredients

• 1 cup old-fashioned rolled oats (gluten-free if necessary)
• 1 scoop Skoop B-Strong Viva-Nilla
• 1 organic egg
• 1/4 cup coconut oil (room temperature)
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 cup raisins
• 1/4 cup mini chocolate chips*

Instructions

1. Preheat oven to 325 degrees.
2. Mix coconut oil and sugar in a bowl until well combined.
3. Add egg and vanilla, mixing well.
4. Mix in oats, Skoop, cinnamon and baking soda, mixing until well combined.
5. Add in raisins and chocolate chips, mixing only until evenly distributed.
6. Form balls with the dough and arrange on greased cookie sheet (or use Reynold’s liners), pressing the centers of dough down slightly.
7. Bake for 10-12 minutes.
8. Cool on wire rack.
9. Store in airtight container. Cookies may be refrigerated or frozen.

Notes

*This recipe is dairy-free if using nondairy chocolate chips.

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Giveaway time!

 

a Rafflecopter giveaway

This giveaway is open only to US residents.
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I will be back tomorrow with another giveaway for you. I can’t help myself this week, birthdays, especially my own, get me excited 🙂

[bctt tweet=”Awesome oatmeal cookie recipe & Skoop giveaway! @healthyskoop #cookies #proteinpowder #plantbased #giveaway #birthday”]

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Who else has a June birthday?

If you had to choose when you were a kid -> Oreo’s or Chips Ahoy?

Best thing you ate all weekend? A brownie sundae 🙂

 

Recent Eats & Baked Oatmeal Apple Sticks

 

 

 

Good morning. Actually, it’s a great morning –> the Islanders shut out the Rangers!

I am just sitting here about to enjoy my usual pre-run breakfast.

Sometimes I add blueberries and I always add peanut butter.

My son is on an oatmeal kick too.

I give him the LOVE GROWN Super Oats (Nuts & Seeds variety) because he isn’t allergic to nuts like I am (remember, I have oral allergy syndrome. I am not anaphylactic but I do have reactions to walnuts and almonds so I am trying really hard to honor that and avoid them).

He loves his morning bowl of oatmeal especially when I mix in the LOVE GROWN Cocoa Goodness Oat Clusters.

I think the Cocoa Goodness tastes just like Cocoa Pebbles which was my favorite as a kid.

Lately I have been on top of my Skoop A-Game by adding some (the Sweet Greens variety) to my post run oats in a jar.

I am still working with frozen berries which is what makes the oatmeal/yogurt mixture look so pretty pink even though I have lots of fresh strawberries in the house. I have gotten so used to the frozen berries (blueberries, raspberries and cherries) that I think I may actually like them.

I normally eat lunch at home during the week but on days where I can’t, I tote it along with me.

Chick pea/avocado mash with roasted sweet potatoes, sugar snap peas and roasted brussels sprouts over spinach.

Since I bought the new-to-me Rudi’s Organic Spelt English Muffins the other day, lunch at home this week has looked like this…

Chick pea/avocado mash on one half and peanut butter on the other. It’s the perfect savory sweet combo for me and comes complete with side salad of plum tomatoes, spinach and roasted brussels sprouts.

I really like something sweet at lunch. I normally save the peanut butter half for last, sort of like dessert.

I am currently obsessed with roasted brussels sprouts by the way and I think it’s a great obsession to have.

Always spritzed with coconut oil cooking spray, sometimes sprinkled with pepper, sometimes with just pure maple syrup, sometimes with maple syrup and Dijon mustard, sometimes with pepper and Dijon mustard and sometimes with honey mustard.

Dinner is usually easy because I can throw together a Power Bowl in a flash.

Lentils cooked with tri-color quinoa, roasted cauliflower, broccoli and I think asparagus with sweet potato wedges and avocado.

Remember the other day when I made those baked oatmeal apple sticks?

It’s a super simple snack and you can make it two ways – either using favorite nut butter or PB2.

I can’t even say which way I like it better. I made it using Mighty Maple peanut butter one time and PB2 another and both came out really good. You hardly taste the peanut butter in either version, you just know you are eating something really special.

The apples get soft, the baked oatmeal topping gets a bit crispy.

Each bite is like a slice of apple pie but it’s healthy and comes together in ten minutes.

Do it.

[amd-zlrecipe-recipe:20]

Be sure to check out what everyone else is eating today!

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Favorite nighttime snack/dessert lately?

Do you like something sweet at lunch time?

Which brand and/or type of oatmeal do you cook at home?

 

 

Oatmeal Raisin Chocolate Chip Cookies – Dairy Free

 

Do you remember the first blog you ever read? I do. It was Peanut Butter Runner.

I must have googled peanut butter and running or something to that effect and fell upon Jen’s blog which was right around three years ago.

I have been a daily reader of Peanut Butter Runner ever since.  Peanut Butter Runner opened me up not only to Jen’s world but to the rest of the blog world which is really what paved the way for me starting my own (almost two years ago now!).

When Jen tagged me in her survey post on Saturday, to say I was honored would be a complete understatement.

She was my first blog ever! To see my name included just made me feel so silly special.

Have you ever wondered how I came up with the name, The Cookie ChRUNicles?

Well, remember a little while back when I said that I once had my own cookie business? There you have it…

I like cookies. And I like running.

While running one day in January 2013, I thought about cookies, I thought about starting my own blog, I thought about what I would call the blog if I were to actually start one….and a few minutes later, The Cookie ChRUNicles was born.

It was the oatmeal raisin chocolate chip cookies which I teased you with last week that originally started up my cookie business back in the day.

I really don’t like to (as in, never) share my pride and joy recipes. I am super selfish like that…BUT… I really like you guys.

Maybe it’s the FA LA LA that is taking over the world or maybe some sort of kindness is just creeping inside me as I get older.

Whatever it is, part of me really wants to divulge some details.

You may note in the title of this post that these oatmeal raisin chocolate chip cookies are free from dairy.

This was true for the version I made for Thanksgiving but they can also be made with butter.

There are so many variations when it comes to cookie recipes, even my own!

I made my oatmeal raisin chocolate chip cookies for Thanksgiving and since my family is kosher and cannot serve meat with dairy, my cookie ingredients needed to conform to the requirements.

It’s really simple to eliminate dairy. All you have to do is substitute the usual butter with coconut oil or Earth Balance.

Or  use both which I did in this recipe because I felt like it.

As for your nondairy chocolate chips, Enjoy Life mini chocolate chips work super well.

Or, you know, you can make your own vegan chocolate chips.

You heard me. Lee, from Fit Foodie Finds, just shared her vegan chocolate chips recipe and it looks so easy! I am fascinated and must try it!

A couple of things to note about these cookies before getting to the recipe:

*Just because these cookies are nondairy does not mean they are vegan. The recipe still contains eggs.

*Don’t ask me why I made these with one organic egg and one yolk; I do not usually, it just seemed like the cool thing to do at the time.

They say the egg whites can dry out the dough; did I notice a major difference by eliminating one white? No but the cookies were really good.

*I bake these cookies (and most cookies) in a 325 degree oven. I rarely bake cookies in the typical 350 degrees. I even like a 300 degree oven over the 350 degree oven.

*I am pretty sure that I forgot the vanilla when I made these last week yet no one noticed.

*You do not have to use whole wheat flour at all. In fact, I usually don’t use whole wheat flour in this recipe but decided to get creative and really liked the result. I think you can play around with the types and combos of flour but stick to the total amount of 1 1/2 cups. I can’t say what would happen if the total amount changed.

*I never measure cinnamon. Or the salt. And sometimes, I skip the salt for this recipe.

*I chilled this dough overnight but you don’t have to — I have made this recipe over and over without chilling the dough.

 

[amd-zlrecipe-recipe:13]

I can go months without baking but once I start, I can’t stop!

With the holidays coming up, would you like to see more cookie recipes and if so, are you okay with the real stuff versus the healthified stuff?

I mean, even though we are using flours, eggs, sugar, oils (or butter), the recipes are still free from artificial junk and preservatives and we are still making use of quality ingredients and organic when possible.

The real stuff makes for a better dessert platter should you want to bring something sweet to a holiday party or wrap them up as a gift.

Nothing says love like a cookie.

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Do you prefer your cookies thin and crispy or thick and chewy?

What types of cookie recipes would you like to see as we approach the holidays?

Do you remember the first blog you ever read? Do you still follow it?

Apple Peanut Butter Pie Hummus

 

Now listen, I understand the point of recipes but I also understand that if never break free from following the directions, you will never explore your own abilities to learn what you are capable of creating on your own.

I felt like whipping something up the other day. I didn’t know what, just had a basic idea of the ingredients I felt like using.

Somehow I found myself with an awesome and easy recipe for Apple Peanut Butter Pie Hummus, which defined by me is an appetizer, snack, dessert, topping, sweet tooth satisfying yet meal worthy creation all in one.

Warm cinnamon apples diced up and pureed with peanut butter and chick peas. Aside from a drop of pure maple syrup, that’s it!

This Apple Peanut Butter Pie Hummus creation of mine is so good you will find yourself licking the spoon which was used to scoop it out from the food processor.

You will then figure out a way to lick the sides of the food processor clean. Whatever you can’t reach with the spoon, will require you to use your fingers. Trust me, you won’t let any of it to go to waste.

Since this recipe involves chick peas, we are referring to it as a hummus of sorts which means it can be served as a dip or spread (warm or cold!).

It is perfect on a snack plate which my son enjoyed yesterday for lunch (did I mention he was home sick from school? Uh huh. Yeah. It’s been fun around here.)

It’s both sweet and savory so it works real nice with your veggies yet satisfies the need I always have to eat something more like a dessert.

I love it for lunch on top of Cinnamon Raisin Ezekiel bread or served in scoop fashion on a salad.

It also makes for a great sweet potato topper and the chick peas give us a nice boost of plant-based protein and fiber.

I believe that the trick to bringing out the natural flavors in apples is to heat them quickly with cinnamon prior to combining them with the peanut butter and chick peas in the food processor (I use a mini food processor in case you were wondering.)

Heating apples naturally enhances their sweetness without the use of additional sugar which I think some people forget when cooking/baking with apples.

You hardly ever need to add sugar to fruit. Fruit is nature’s candy you know.

You can either puree it all together until nice and smooth, or, as I did, blend it up and then add extra apple chunks to give it some more texture.

Apple Peanut Butter Pie Hummus

Author: Meredith @ The Cookie ChRUNicles

Ingredients

• 2 apples (either Granny Smith, Pink Lady or Honey Crisp)
• 1 can organic chick peas, drained and rinsed
• 1/3 Cup nut butter of choice (I used a mix of Crunch Time and Mighty Maple)
• 2 tsp. Pure Maple Syrup (you can use even less!)
• Cinnamon

Instructions

1. Dice up one apple (peel it if you want, not necessary) and place in microwave safe bowl.
2. Sprinkle with cinnamon.
3. Microwave on high for two minutes.
4. Place chick peas, peanut butter and softened apples in food processor.
5. Drizzle with pure maple syrup.
6. Pulse until blended (it’s super quick).
7. Dice up half of another apple (or whole thing), sprinkle with cinnamon and microwave for one minute.
8. Add apples to the mixture already in food processor and puree for only a few seconds to create a chunkier hummus.
9. Serve warm or cold with salads, on bread, with apples, veggies or cookies!

Notes

Use as much or as little cinnamon as you wish.[br]Any nut butter will work.

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If I am counting correctly, I have now shared three recipes in one week. Must be a record.

In case you missed them:

Three-Ingredient Butternut Squash Pancakes

Peanut Butter Cup Apple Bowls

On a side note, a reader emailed me the other day to ask if my recipes are “pinnable” —-Yes! Just hover over each image in order to pin and/or check out my pinterest boards for more food fun.

I think I need a day off from the kitchen. Good thing it’s Friday!

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Are you a recipe-follower or do you break free on occasion and do your own thing?

Who is running a race this weekend?!

Favorite type of hummus?

WIAW- Peanut Butter Cup Apple Bowls

 

I spent Veteran’s Day re-organizing my son’s notebooks for school.

Like really, I don’t even understand how or why his binders are such a disaster.

I asked if he felt as though he was being raised in chaos and disorganization because his loose papers, missing pen caps, scattered pencil sharpening remnants and the need for reinforcements on EVERY SINGLE PAGE appears to the outside world as a reflection on his home environment which is just not accurate OR acceptable.

When you run out of cereal (oatmeal) bowls because you didn’t turn on the dishwasher when you thought you did you make use of your ice cream bowls when preparing your oatmeal servings for the week.

In case you were wondering, this is what my first breakfast looks like in the dark and early predawn morning.

Small serving of oatmeal (steel-cut and old-fashioned oats cooked together with chia seeds if you forgot how I like it) mixed with mashed banana, cinnamon, some peanut butter and yeah, a Bob The Builder spoon because I like little spoons.

Linda asked on Monday what was so pink inside my postrun breakfast (#2) in a jar.

I have been using frozen berries in place of fresh so when I combine the usual cold cooked oats, plain greek yogurt and peanut butter, the colors from the berries melt all over the yogurt making it pretty in pink.

I am still obsessed with butternut squash by the way and I do not see it ending any time soon.

I roasted it up with brussels sprouts and diced honey crisp apples on Sunday thinking I would have a few servings.

Ha. That was funny.

I picked a bunch of it out from the oven while it was still cooking and placed it in a bowl in my attempt to make the snacking while cooking thing a bit more appropriate.

Some of the remaining butternut squash made it into a lunch time salad which is NOT topped with the usual chick pea/avocado mash.

It’s a new recipe which I created myself, a little bit sweet and savory all at once, and I will share it with you hopefully on Friday.

Did you know that I can make a mean batch of home fries?

Eggs and home fries have become a weeknight dinner staple in our house lately which has something to do with satisfying the egg cravings.

So yeah. My home fries rule and not just in my opinion, according to people with other taste buds.

You know, those people who still eat too much processed junk so their taste buds are so distorted that healthy food registers as  flavorless, bland and not acceptable.

My home fries pass their taste bud test which means I am doing something right even though they are healthy. We should talk about my home fries recipe, shouldn’t we?

Adding it right now to my list of recipes I need to share.

For today however I want to quickly share my simple recipe (if we can even call it a recipe) for my favorite cold weather dessert which I termed last year as, Peanut Butter Cup Apples.

They may not look pretty but trust me, they are pretty tasty.

And really easy.

All you need to do is dice up an apple in a bowl, sprinkle some cinnamon, warm in the microwave and then mix in some peanut butter with a few dark chocolate chips for the peanut butter cup effect.

It is so simple and satisfying on a cold night. The peanut butter blends right in with the apple pie filling flavors and literally just a few chocolate chips are all you need to create the melted together taste of a truly decadent peanut butter cup dessert that might even be considered healthy.

I am not the best at sharing recipes because I don’t like to measure my ingredients all that often, especially peanut butter. Use as much or as little as you want. Obviously, the more peanut butter you use, the more peanut buttery it will taste. I will be honest though and admit that you really don’t need much to create the desired flavor and consistency.

If you have PB2, I do recommend using it for this recipe but I like it mixed with real peanut butter for the satisfying flavor and texture.

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Be sure to check out what everyone else is eating today!

Did you enter the Visa Gift Card Giveaway in yesterday’s post for Pete And Gerry’s Eggs? Click here if you missed it, my three ingredient butternut squash pancake recipe is included too!

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What have you been eating for breakfast lately?

Do you switch your night-time desserts according to the seasons?

Were you messy or organized as a kid when it came to your school supplies?

 

WIAW – Butternut Squash & Baked Ziti Recipe

 

You know I have zero will power around roasted vegetables.

I had no business roasting an entire butternut squash all at once on Sunday.

Usually I roast a serving at a time because I have been known to polish roasted vegetables off as if they are a big bag of m&m’s on an extreme craving day.

Those pieces which look burned are not burned, they are perfect. You can’t imagine how perfect this batch was…too bad it’s gone.

I mean, butternut squash isn’t exactly a one pound bag of peanut butter or crispy m&m’s (Hi, my name is Meredith and I a former m&m by the pound addict) but the last thing I need is a squash-bloated stomach or a week’s worth of produce finished in one day.

Not exactly comfortable or cheap.

For some reason I did roast the entire butternut squash, with just a spritz of coconut oil cooking spray and a tiny drizzle of pure maple syrup.

I didn’t actually add the butternut squash to my breakfast oatmeal in a jar mix but I am sure that if I did, it would have been good.

As easy as it would have been to eat all of the squash straight from the pan while standing by the oven, I controlled myself by throwing some in a bowl and actually preparing lunch.

Roasted butternut squash with roasted cauliflower, asparagus, Cruciferous Crunch mix, romaine lettuce, plum tomatoes and chick peas mashed with avocado.

Then I mashed up several chunks of the roasted butternut squash to add to a baked ziti I was preparing for dinner which you may have seen on instagram.

I was asked for the recipe but this baked ziti is just another one of those nonrecipes which occur in my kitchen.

Roast some squash, mash it up in a bowl, add it to an unmeasured amount of already cooked whole grain pasta and then mix it all together with spoonfuls of fat-free ricotta cheese, a quality tomato sauce (Vincent’s!) and top it off with shredded light mozzarella cheese.

Is that a recipe?

I would have liked to include more vegetables (spinach, yellow squash, eggplant, mushrooms…) but my son is my main baked ziti consumer and he can be real finicky.

What I love about how I make this dish is that I roast the butternut squash sweet rather than savory. That drop of pure maple syrup brings out the sweet and then when you add it to the tomato sauce, it combines oh so well with the savory.

I never really measure any of my ingredients, including the amount of pasta. You can make as much or as little as you want, using more/less sauce and more/less cheese depending upon how you like it.

You can also prepare it ahead of time and then bake it when you are ready. Just cover it and store in the refrigerator until ready for the oven.

Baked Ziti is super freezer-friendly and perfect a quick weeknight meal.

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My usual nighttime snack of an apple with peanut butter has a new addition this week in place of chocolate chips for something different.

I received this Off The Farm Apple Pecan Superfood Energy Cereal from the Meet and Tweet and since then I have been adding it to everything.

It goes really well with peanut butter, especially when spread on top of apple slices. I also love it sprinkled in oatmeal, yogurt and straight from the bag.

The ingredients list is really nice and when I say nice I mean simple, whole and nothing artificial.

I think the hemp seed is about to over take the chia seed for hottest healthiest seed of the moment. I am hearing about the hemp seed all of the time lately.

Be sure to check out what everyone else is eating today and, oh, this post will also link up with Meatless Monday!

Better late than never. Thanks girls for the link-ups!

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Do you have a roasted vegetable problem?

Which do you like better – baked ziti, lasagna or ravioli?

Favorite nighttime snack of the moment?