Vegan Chocolate Chip Cookies with Avocado

Loved! I found this recipe on Kim’s Healthy Eats. It is definitely a treat! Check out the blog…now!

These cookies are more like bite sized chocolate brownies. They are delish! This recipe makes about 24 small cookies.

Try them out and let me know what you think! : )

All of the ingredients:

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In another bowl, with a stand or hand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add the vanilla extract.

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Keep the mixer on low and add half of the flour mixture. Add the milk and then add the rest of the flour mixture. Mix until dough is formed. Stir in the chocolate chips using a wooden spoon. ***I had to use my hands to mix the dough.

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Adding the mini chocolate chips.

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Ready to go in the oven!

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Voilà! This is a recipe that I would most definitely make again!

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Chicken Potpie

I loooove chicken potpie, but I do not love the amount of calories that it contains. Here is an easy, and more calorie-friendly recipe that I created. I will start off with the crust’s ingredients, followed by its directions (and of course, pictures). Then, I will move on to the potpie’s filling ingredients, then directions (yes, and photos). Enjoy!

Crust

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup butter, chilled and diced
  •  1/2 cup ice water

Directions

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice cold water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and freezer while working on pie filling. The key to a flaky crust is keeping the dough cold and not over working it.
  2. Roll bottom dough to fit a pie plat or baking dish. Place crust in pie plate or baking dish. Press the dough evenly into the bottom and sides. Place in refrigerator and roll out top crust, roll over pin and refrigerate

Once i formed two separate balls (bottom layer and top layer) of dough,  I covered and placed in the fridge, until ready to use.

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I lied the crust in a pan. I also added spices to the crust.
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Filling

  • 1 potato – or however many you want (boiled and cut up in cubes)
  • 7 carrots – or however many you want… cut up and boiled (I had small carrots)
  • 1 can of peas
  • 1 chicken breast – or however many you want cooked…cut up in to cubes (feel free to add more chicken)
  • 2 cans of low fat cream of mushroom soup – cream of chicken would be good too
  • Seasoning (pepper, salt, oregano, savory,chives, thyme,basil,rosemary) – Your choice

Directions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Open 1 can of cream of mushroom soup and pour into a small saucepan. Add veggies and seasoning. Simmer all together until the soup is smooth. I also added a bit of milk.  Add chicken meat and mix all together.
  • Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown.

Seasoned veggies!

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Seasoned chicken!

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The pie filling on the stove.

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The pie filling all tucked in ready to go in the oven for 30-40 minutes.

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The pot pie all cooked – lightly browned.
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Et voilà! SO SO GOOD! I have always wanted to make a potpie and I am super happy that I tried this recipe because it was very easy and so tasty!
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Kale Chips

I went to the market this morning and bought Kale for the first time. This is what I did with it….

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

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I wanted to make sure the kale was dry well, so I used the spinner.

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Feel free to use any spice. Popcorn seasoning would taste yummy too!

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