Chocolate & Peanut Butter Keto No Bake Cookies

Shalini .GHello everyone,

It’s been awhile since we’ve shared a client’s pick. With all of the wonderful things we’ve been up too it’s been hard to keep up. But here’s another fabulous pick from our lovely lady Shalini. She’s always excited to share healthy yet delicious finds. And don’t forget if you have a recipe you would like to share, be sure to send it our way to feature it on our blog!

Please note: the recipes we share are referred to us by our clients and club members. All recipes are referenced accordingly at the bottom of the page with a link to their website.


Chocolate & Peanut Butter Keto No Bake Cookies

Shalini found this recipe was found on The Soccer Mom Blog. You can find more tips on how to store your keto cookies by visiting The Soccer Mom Blog.

Ingredients

  • Creamy natural peanut butter
  • Pure vanilla extract
  • Unsweetened cocoa powder
  • Unsweetened coconut flakes
  • Butter
  • Non-slip mixing bowls
  • Non-stick silicone baking mat
  • Cookie sheet
Keto Cookies
Chocolate and PB Cookies

Directions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.

TIP: We love these silicone baking mats because they’re non-stick and washable, so you can use them again and again!

In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder. Mix well by hand (the mixture will be gooey).

TIP: Feel free to add 1-2 teaspoons of Stevia if you like your cookies a little sweeter.

Scoop the no bake cookie batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into  into a 3″ cookie.

Place in freezer for 30 minutes to set.

Mary’s Pick

me and mumPumpkin Pie Ice-cream Cake

My mum can find some pretty amazing recipes during the Holidays. This one was shared with us a week ago and it’s too delicious to wait until next Thanksgiving to share. So be sure to bookmark this page for 2018 or if you’re from the U.S., add it to your menu!

And by no means is this a healthy recipe!

Directions

Crust

  • 2 2/3 cups cookies
  • 2 cups pecans
  • 8 tablespoons of melted butter

Filling

  • 3/4 cup puree pumpkin
  • 1 can carnation evaporated milk
  • 1 can condensed milk
  • 3/4 cup brown sugar
  • 1/2 tsp of vanilla, cinnamon, and ginger
  • 1/4 tsp clove and nutmeg
  • 1 cup cream

pumpkinicecreampie-8Directions

Crush pecans and cookies and blend with melted butter. Place into the bottom of the baking pan.

Combine pumpkin, evaporated milk, condensed milk, brown sugar, vanilla, cinnamon, gloves, ginger, nutmeg.

Set aside

Whip cream into stiff peaks, fold into pumpkin mixture and pour into shell. Freeze overnight.

Brodie’s Pick

Brodie is one of our club’s devoted personal training clients. He is also an aspiring chef who graduated Liaison Culinary School in Kitchener. He now strives to improve his cooking skill so that he may one day be able to share his passion with the world. Here is his pick of the week.

Tofu and Butternut Squash Curry

This easy thai-style curry is the perfect go-to weeknight dish when the weather has turned cold. Trade out the butternut squash for kabocha, if you lie, and for a vegetarian version, swap in tamari for the fish sauce.

Ingredients

  • 1/2 lb green beans, trimmed and halved
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons peeled and minced fresh ginger
  • 1 butternut squash (about 1lb), peeled, seeded, and cut into 1 1/2-inch cubes
  • 2 cans (13.5 fl oz each) coconut milk
  • 1/4 cup Asian fish sauce
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 2 red bell peppers, seeded and thinly sliced
  • 1 package (14 oz) firm tofu, drained and cut into 3/4-inch pieces
  • Steamed brown jasmine rice, for serving
  • 1/3 cup slivered fresh basil

Directions


img46lFill a 5-qt dutch oven with salted water and bring to a boil over a medium-high heat. Add the green beans and cook until tender-crisp, about 3 minutes. Drain and set aside. Dry the pot.

In the same pot over medium-low heat, warm the oil. Add the onionand cook, stirring occasionally, until soft and translucent, 4-6 minutes. Add the garlic and ginger and cook, stirring occasionally, until fragrant, about 2 minutes. Ad the squash, coconut milk, fish sauce, curry paste, lime, juice, and sugar, increase heat to medium, and bring to a simmer. Cover partially and simmer until the squash is just tender, about 20 minutes. Gently stir in the tofu and cook until warmed through 2-3 minutes.

Spoon the curry over steamed rice, garnish with the basil, and serve right away.

Serves 4-6


Reference

The Dutchoven Cookbook” by Williams-Sonoma the test kitchen

Power Ball Winner

 

After some deliberating we are ready to announce the winner of our Power Ball No-Bake Bake-Off!

With the right flavours and the right combination of protein, carbs, and fats, Lori .P has earned the No-Bake Bake-Off trophy!

Congratulations and thank-you to our other two participants in our little contest.

Listed below are the three power-ball recipes if you had a favourite you would like to try at home!


Lori .P

(Measure to your own specifications for this recipe – it is meant to make 12 power balls)

Ingredients

Peanutbutter and Oats
  • Oatmeal
  • Chocolate chips
  • Peanut butter
  • Protein Powder
  • Optional coconut

Lidiya .R

Ingredients

Chocolate and Walnut
  • 125 grams butter
  • 3 packages of crushed up biscuits
  • 1 cup milk
  • 1 cup semi sweet chocolate chips
  • 1 cup organic baking cocoa
  • 1 cup walnuts
  • 1/2 unsweetened cup of shredded coconut
  • 1 teaspoon protein powder

Denise .J

Ingredients

Peanutbutter and Banana
  • 2 cups oats
  • 2 tablespoons of honey
  • 1/4 cup of unsweetened peanut butter
  • 1 banana
  • 1 teaspoon cinnamon
  • 1/4 cup of dark chocolate chips
  • Rolled in coconut
Carrot Cake

Ingredients

  • 1/2 cup of dates (chopped)
  • 1 cup of oats
  • 1/2 cup of unsweetened applesauce
  • 1 serving of protein powder
  • 1/2 teaspoon nutmeg
  • 1 carrot (grated)
  • 1/3 cup of unsweetened coconut

Chickpea Stew (Vegan & Gluten Free)

puppiesSince the New Year, my partner and I have decided to go a little more Pescatarian (vegetarian’s who eat fish) at home; that way we can save a few dollars while grocery shopping and at the same time, eat a little healthier!

Last night I attempted a vegan/gluten free chickpea stew from Healthier Steps. It didn’t turn out the way I’d hoped but it was delicious all the same. But give it a try and let us know how it turned out for you; better yet if you have any recommendations for another awesome recipe, comment below.

Prep Time: 10min

Cook Time: 25min

Ready in: 40min


Ingredients

FOR: 6 SERVINGS

  • 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
  • 1 tbsp olive oil, (1/4 cup water)
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1 carrot, diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups liquid from boiled chickpeas, or water
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper

Per 100g


Energy: 400kcal/1672kJ

Fat: 8g

Protein: 20g

Carbohydrate: 65g


Instructions

  1. If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
  2. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  3. Lower heat to simmer and cook until tender, about 1 hour.
  4. Drain chickpeas and reserve 2 cups of liquid, set aside.
  5. If using canned chickpeas, start at step 5.
  6. Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
  7. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
  8. Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
  9. Mash some of the chickpeas, with the back of a fork to thicken stew.
  10. Check seasoning with extra salt and pepper.
  11. Delicious served with brown rice.