Sweet Potato Protein Chocolate Chip Cookies

Sweet Potato Protein Chocolate Chip Cookies

Wanna know something really cool? Ok good. I made these cookies the other day and put them in the fridge when I left for the gym. Well, once the bf got back home, he had one of the cookies and told me they were really good. I then told him that they were made from sweet potato and he was super surprised! He didn’t even know they had sweet potato in them. Boom. If you can trick people into eating paleo, they’ll fall in love with paleo without even knowing it.

You know what I found out yesterday? These cookies are even better after sitting in the fridge in a container overnight. Same with my Sweet Potato Brownie recipe, which these cookies were inspired from. I stick those brownies in the fridge or the freezer and they get better and better.

Jackson lifted his leg yesterday to pee!! It was a total fluke but I was so proud. It hasn’t happened since.

The week has seriously flown by. Being in Austin for 5 days has sprung me on a sugar and alcohol binge. Ok, not really a binge but I usually want at least one piece of chocolate at night and I’ve been craving some gin. Which is not an often occurrence. Like, ever. But happy hour will be welcomed today. I need some Colorado friend happy hour time after getting to see all my friends in Austin.

I really have nothing else to say. I wish I did. But I’m off to have a “girls day” with Jackson. No, he’s not a girl but he’s a total mama’s boy. So we are going to tan on the balcony, take some walks, have some lunch together and when he’s nice and tired, I’m leaving him to get some gin. Then him and I are going to make some epic birthday cupcakes this weekend. He’s so excited. He’s like, “Mom. You’re such a ‘cool’ mom.” I’m like, “Duh, Jackson. Duh.” Kbyehaveagreatweekend!

Sweet Potato Protein Chocolate Chip Cookies
Prep time
Cook time
Total time
 
Serves: 12-13
Ingredients
  • 1 small sweet potato or yam (I used a sweet potato since they are white and would look more like a regular cookie)*
  • ½ cup smooth almond butter
  • 1 egg, whisked
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 scoop (35 grams) Formulx Vanilla Protein Powder
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips
Instructions
  1. Preheat oven to 400 degrees. Poke holes in a sweet potato with a knife then place in oven and bake for 35-40 minutes or until sweet potato is completely soft. Then let cool.
  2. Peel sweet potato away from skin and place in a medium bowl. Mash with a fork until soft.
  3. Add almond butter, egg, honey and vanilla and mix well. Then add protein powder, cinnamon and salt and mix well.
  4. Fold in chocolate chips.
  5. Use a cookie scoop or tablespoon to scoop out batter and place on a parchment paper lined baking sheet. The batter should make 12-13 cookies.
  6. Bake for 10-12 minutes or until cooked through. Do not overcook.
Notes
*If you use already pureed sweet potato or yam, the amount will be around 1 cup

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Fresh Cauliflower Mash

This recipe is so easy I decided to include it in my Friday tips, not as a recipe. It is simple and can be used as a foundation for another meal or as a delicious side. 
*Stay tuned for an upcoming Bacon Clam Chowder that will knock your socks off. 

Fresh Cauliflower Mash
2 heads cauliflower
1/2 cup full fat canned coconut milk
salt and pepper to taste
optional: 2 tbsp butter or ghee

Directions:
1. Wash and chop cauliflower into large pieces 1-2 inches should do the trick. 
2. In a large pot bring steam cauliflower until tender- about 10 minutes. 
3. Drain cauliflower
4. If you have an immersion blender, put cauliflower back into pot with coconut milk, salt, pepper and butter (if using). Blend until cauliflower is smooth. You may need to add more milk if necessary. (You can also use a hand masher)
5. If you are using a food processor follow simply add all ingredients to the food processor and blend until smooth. 

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paleodietguide:

Wanted to do something special with my pasture raised organic chicken legs from #GrassRootsUrbanButcher, so I made activated macadamia satay sauce with kale and carrot ‘rice’. I made the activated nut butter myself & I made the coconut cream myself. Put them together and you have yourself a cranking satay sauce with a superior omega 3 ratio compared with other nuts (I’ve previously homemade ABC butter satay sauce (almond, brazil, cashew) and in a past life, homemade peanut satay from scratch, but peanuts are legumes and therefore digestively problematic, so I never eat them anymore.  Why do I insist on making sauces from scratch? Control what goes into your mouth and you side step carcinogenic artificial additives, added sugar, added chemically produced salt & increase your nutritional intake.  Macadamia satay sauce:
1. Activate macadamia nuts by soaking then overnight in filtered water (include some Himalayan pink salt in the water if you want the butter to be salty). 2. Strain nuts and process in food processor until nut butter consistency.  3. Scoop flesh out of 2 fresh white coconuts. Process flesh with filtered water until rock and creamy (this us your coconut cream. Use desiccated coconut if can’t find fresh ones). 4. In a pan, heat coconut oil, pasture raised chicken legs & garlic on low heat. Add macadamia butter, coconut cream & Himalayan pink salt. Add a dash of maple syrup if sweetening is desired, but it’s not necessary. Simmer until chicken is cooked through.
Carrot ‘rice’: throw carrot chunks into food processor and process into rice-like consistency.  Enjoy! http://ift.tt/1lnLWdv http://paleomunch.com

paleodietguide:

Wanted to do something special with my pasture raised organic chicken legs from #GrassRootsUrbanButcher, so I made activated macadamia satay sauce with kale and carrot ‘rice’. I made the activated nut butter myself & I made the coconut cream myself. Put them together and you have yourself a cranking satay sauce with a superior omega 3 ratio compared with other nuts (I’ve previously homemade ABC butter satay sauce (almond, brazil, cashew) and in a past life, homemade peanut satay from scratch, but peanuts are legumes and therefore digestively problematic, so I never eat them anymore.
Why do I insist on making sauces from scratch? Control what goes into your mouth and you side step carcinogenic artificial additives, added sugar, added chemically produced salt & increase your nutritional intake.
Macadamia satay sauce:

1. Activate macadamia nuts by soaking then overnight in filtered water (include some Himalayan pink salt in the water if you want the butter to be salty). 2. Strain nuts and process in food processor until nut butter consistency.
3. Scoop flesh out of 2 fresh white coconuts. Process flesh with filtered water until rock and creamy (this us your coconut cream. Use desiccated coconut if can’t find fresh ones). 4. In a pan, heat coconut oil, pasture raised chicken legs & garlic on low heat. Add macadamia butter, coconut cream & Himalayan pink salt. Add a dash of maple syrup if sweetening is desired, but it’s not necessary. Simmer until chicken is cooked through.

Carrot ‘rice’: throw carrot chunks into food processor and process into rice-like consistency.
Enjoy! http://ift.tt/1lnLWdv http://paleomunch.com

3 hours ago
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Here’s a fresh new twist on the “deviled egg” theme: keep the irresistibly creamy center, but go easy on the mayo and add an avocado instead. The bright, spring-green color is perfect for the early days of warmer weather, and the taste is lighter without being bland. If you always found traditional deviled eggs to be a little heavy, this is definitely a recipe to try. Sprinkle them with paprika to add a dash of…

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