Cookie Recipe Favorite: Vegan Cranberry Macadamia

Posted by Kelly Jones, MS, RD, CSSD, LDN on EatRealLiveWell

These vegan cranberry macadamia cookies are perfect for a cool fall day. Made with wheat flour in a small batch, they fit into you’re family’s fit lifestyle. Plus, it’s giving you a little break from pumpkin and apple, highlighting another delicious fall fruit: cranberries!

Prep Time 3 mins
Cook Time 12 mins
Refrigeration Time 15 mins
Total Time 30 mins

Servings: 12 cookies

Ingredients

  • 2 tbsp coconut oil
  • 2½ tbsp unsweetened soy milk room temperature
  • ½ tsp vanilla extract
  • ¼ cup dark brown sugar
  • 3 tbsp organic cane sugar (or any vegan white sugar)
  • 1 cup whole wheat pastry flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp chopped roasted macadamia nuts
  • 2 tbsp dried cranberries

Instructions

  • Set oven to 325°F
  • Mix melted coconut oil, soy milk and vanilla extract before stirring in sugars.
  • Stir in flour, baking soda and salt.
  • Fold in macadamia nuts and cranberries before placing in the refrigerator for 45 minutes or freezer for 15 minutes.
  • Scoop dough a tablespoon at a time onto a parchment or silpat lined baking sheet.
  • Bake in center rack for 12 minutes.
  • Let cool and set for 5-10 before serving.

And, while these are vegan, they aren’t a “healthy cookie” recipe. They’re just what you expect when you crave a good cookie! However, they come out tasting the same to me whether I use whole wheat pastry flour or all purpose, so that means it is an easy decision to choose whole wheat. Coconut oil likely only has marginal health benefits over dairy butter, too, so you do you with the cooking fat. As always, I recommend pairing any sweet treats with a protein source if you have any concerns about blood sugar responses. Have some peanuts or pistachios on the side (higher protein nuts), or even a glass of unsweetened soy milk.

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Fall Recipe Favorite: Honey Oat Pumpkin Muffins

Honey Oat Pumpkin Muffins
Posted by Kelly Jones, MS, RD, CSSD, LDN on
They can be made vegan with a simple swap, too!
Prep Time 5 mins, Cook Time 17 mins, Total Time 23 mins
Servings: 12 muffins

Kelly’s favorite ingredients

  • 1 flax egg (1 tbsp flax set with 2.5 tbsp water)
  • ¼ cup raw honey
  •  cups pumpkin puree
  • ¼ cup soy milk or other non dairy milk
  • 1 tsp vanilla extract
  • 1 cup quick or rolled oats
  • 1 cup whole wheat pastry flour
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda

How to make them

  • Preheat oven to 350°F.
  • Mix all wet ingredients in a bowl with a whisk or hand mixer.
  • In a separate bowl, whisk all dry ingredients together.
  • Slowly incorporate the dry into the wet mixture, but do not over blend.
  • Pour batter evenly into a standard muffin tin.
  • Bake for 15-17 minutes.
  • Let cool for 5-10 minutes before transferring to a wire cooling rack.

Recipe Notes

  • Flours: Feel free to use a whole wheat pastry flour, sprouted wheat flour, spelt flour, or just plain old wheat or unbleached white. I have not tried the recipe with any gluten-free options, so if you do, please leave a comment and let me know how it goes!
  • Vegan option: While these are called “honey” muffins, you can certainly swap honey for a nice thick, real, maple syrup.
  • Pumpkin pie spices: My go-to’s are Trader Joe’s or Simply Organic’s pumpkin spice blends. If you want to make your own, here’s a recipe I use on occasion and is included in my pumpkin spice energy bite recipe.
    • 1/4 C cinnamon
    • 4 tsp ginger
    • 1/2 tbsp ea: nutmeg and allspice
    • 1 tsp clove

 

A healthier you awaits… Ready to join the Newtown Athletic Club?

Schedule an appointment to meet with our team today!

Everything Bagel Toast

Toast for a meal

The reality is that the convenience of toast makes it perfect for lunch and dinner on a busy day, too! What you see below boosts protein, healthy fat and veggie content so your nice and satisfied for hours to come.

Skip the bagel for a lightened up and more nutrient dense breakfast!

If you have yet to pick up Trader Joe’s “Everything but the Bagel” seasoning, I am not sure what you’re waiting for! It is perfect on top of avocado toast or cream cheese (Kite Hill vegan) and I even sprinkle it IN the eggs when I scramble them, too!

These meal also included some leftover roasted vegetables and was a perfect breakfast on a morning I had 4 hours before I could eat a balanced lunch.

>> More healthy toast toppings

Recipe & tips from Kelly Jones MS, RD, CSSD.

 


 

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Pre-Workout Fridge Clean Out Toast

If you’ve got 1-2 hours before an intense workout, the combo below will give you the perfect amount of energy without a blood sugar spike and crash.

Just grab what you have to use up and add it to your toast!

  • Avocado toast with some pesto mixed in and a few leaves of arugula
  • Coconut with almond butter and blueberries – this is a combo that you need!

>> More healthy toast toppings

Recipe & tips from Kelly Jones MS, RD, CSSD.


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