Chocolate No Bake Cookies

Chocolate No Bake Cookies

I love “no-bake” cookies because it’s just about like eating the dough out of the bowl, right? These are no exception. And, the best part? They are an “EDGE RECIPE.” So, what is an “EDGE RECIPE” you ask? Okay, maybe you didn’t ask. But, just in case you did, “EDGE RECIPES” are those that…well…give us an edge toward healthy weight management goals. EDGE RECIPES have to meet certain standards to be so-categorized. They must be low-fat, low-carb, and sugar-free for starters. Next, they have to be quick to prepare and easy on the budget.  Last, but certainly not least, EDGE RECIPES must be “crave-worthy.”  They must make your mouth water when you think about coming home and knoshing on them.  Well, this recipe checks off all those boxes!

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Chocolate No Bake Cookies
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Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. In a mixing bowl, combine all dry ingredients and stir very well.
  2. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully.
  3. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or place in fridge until a little firmer and then roll into smaller balls.
  4. You can also bake these at 350 degrees for about 10-12 minutes. For crispier cookies, cook for about 15 minutes. Then cool for about 10-15 minutes.
Recipe Notes

You can make your own oat flour by blending oats in a food processor until they become powder. Be sure to measure after blending.

For the no-bake option, due to the coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.

You can freeze the no-bake or bake option.

You can also make them as thick or thin as you like. Just be sure to adjust the cooking time if you decide to go for the bake option.

 

Low Carb Smoothie

Low Carb Smoothie

This is a great low-carb smoothie. Use this as a go-to recipe for the EDGE meal plans for breakfast-on-the-go. Coconut milk contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Chia seeds (soaked in 3 tablespoons of water for 10 minutes), contain essential fatty acids, plus vitamins A, B, E and D and minerals including iron, magnesium, niacin and thiamine. The nut butter adds some healthy fat, plus needed creaminess and texture.  (I recommend that you avoid peanut butter.) The cacao nibs will actually improve muscle structure and enhance nerve function due to their nutritional content. Of course, we’ve all heard about the benefits of avocado and coconut oil and all their “healthy fats.”  They also give this smoothie a delicious, creamy texture.  Finally, top it off with some cinnamon, which is great for blood sugar, and you are ready to go!

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Low Carb Smoothie
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Prep Time 5 Minutes
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Prep Time 5 Minutes
Servings
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Ingredients
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Instructions
  1. Add contents into a high-powered blender, blending until well-combined.
  2. Top with cacao nibs and cinnamon.
Recipe Notes

 

Chocolate Covered Plantain Chips

Chocolate Covered Plantain Chips

This recipe will quickly become one of your go-to’s for when you are having a “chocolate and/or sweet attack.” The combination of sweet and salty with no guilt??? Doesn’t get better than that!

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Chocolate Covered Plantain Chips
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Prep Time 20 Minutes
Cook Time 10 Minutes
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Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
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Ingredients
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Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper and arrange plantain chips in an even layer.
  3. Combine the baking stevia (or coconut sugar), butter (or ghee), coconut oil, and water in a medium saucepan. Turn heat to medium-high and begin stirring the mixture so the oil and butter (or ghee) combine with the baking stevia (or coconut sugar).
  4. As the mixtures starts to heat up, whisk it (vigorously) in one direction. The oil and sugar may separate, but continue whisking to combine.
  5. Whisk about 4 minutes, watching very carefully to avoid burning the sugar. Once the mixture is combined and the consistency of melted caramel, remove from heat immediately. You have two options from here: Carefully drizzle the caramel on top of the plantain chips, trying your best to coat evenly OR gently pour the caramel on top of the plantain chips and using a rubber spatula, mix the chips around to evenly coat. You will have to do this quickly, as the caramel will begin to thicken once cooled. When the chips are coated, quickly arrange them back in an even layer. You may have to pull them apart with your fingers, as they will be sticky. This will help the bottoms of the chips to be caramelized as well as the tops.
  6. Place the plantain chips with caramel into the oven and cook for 5 minutes, until the caramel is bubbly. Be careful not to burn.
  7. Remove the pan from the oven and let cool as you prepare the chocolate.
  8. Pour the chocolate chips in a medium glass bowl and heat in the microwave for 20 second intervals, mixing the chocolate between intervals. Once most of the chocolate is melted, remove from the microwave and stir until all the chocolate is melted.
  9. Drizzle the chocolate on top of the plantains and spread evenly with a spatula.
  10. Let cool at room temperature. If desired, add a little salt to top.
  11. Place the pan into the refrigerator to chill. Once chilled and the chocolate has hardened, gently break off pieces to desired size and serve!
Recipe Notes

 

Pumpkin Spice Cashew Coffee Creamer

Pumpkin Spice Cashew Coffee Creamer

Rich and creamy, this non-dairy pumpkin spice coffee creamer is simple, quick to prepare and sugar-free! Just five ingredients–cashews, pumpkin puree, pumpkin pie spice, sugar-free maple syrup, and a little salt. Add in some water and blend!

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Pumpkin Spice Cashew Coffee Creamer
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Prep Time 40 Minutes*
Cook Time 40 Minutes
Servings
Cups
Ingredients
Prep Time 40 Minutes*
Cook Time 40 Minutes
Servings
Cups
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Instructions
  1. Place cashews in a bowl. Cover with water and let soak overnight. OR You can use the quick-soak method by boiling the water first and soaking the cashews for JUST 20-30 minutes.
  2. Strain and rinse cashews. Discard soaking water. Add soaked cashews to the pitcher of a blender (preferably high-speed). Add 1 1/2 cups water, 2 tablespoons sugar-free maple syrup, pumpkin puree, pumpkin pie spice mix, and salt. Puree until completely smooth, about 1 minute on high.
  3. Taste and add more maple syrup if desired. About 3 tablespoons total seems to be about the sweetest.
  4. For an extra smooth creamer, without the sediment that accompanies homemade cashew creamers, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth (the nut milk bag is much easier). This is totally optional and you can enjoy your creamer without this step.
  5. Use the creamer right away, or pour it into an airtight container and refrigerate until ready to use. I stir about 2-3 tablespoons into each cup of coffee.
  6. Keeps for about 5 days. It may separate a bit in the fridge; simply give it a shake before using.
Recipe Notes

*Recipe time includes soaking time.

No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves instead.

For recommendation on sugar-free maple syrup, check the CHALLENGE APPROVED FOODS PAGE.

Nut milk bag recommendations:
ELLIE'S BEST Nut Milk Bag
GO NUTS Nut Milk Bag

Pumpkin Spice Syrup

Pumpkin Spice Syrup

YUM!  Pumpkin-flavored syrup!  Now you can enjoy a Pumpkin Spice Latte at home!  You can also use this syrup on almond flour pancakes and waffles.  I love that this is a Diet Level 5 friendly syrup!

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Pumpkin Spice Syrup
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
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Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep syrup from burning. (Be sure to stir from the bottom of pot, to make sure the syrup is not burning at the bottom).
  2. Let mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. (You will know it's about ready when it starts to bubble and get thick.) Remove from heat.
  3. Let syrup come to room temperature and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator, but will become syrup again when heated in the microwave for 20-30 seconds. You can add a few tablespoons of water to thin it to your liking. (Stays good in the refrigerator for about 2 weeks.)
Recipe Notes

You can use this syrup in pumpkin spice lattes, in a regular cup of coffee, or over almond flour pancakes, waffles, and more!

To make pumpkin spice latte, heat syrup with nut milk of choice (anywhere from 1- 2 cups of milk, and 2-3 tablespoons of syrup, depending on how much milk you want to use and how sweet you want your latte.) Stir syrup/milk mixture into 1/2-1 cup or more of strong, hot coffee, and whisk well to combine.

Pumpkin Vinaigrette

Pumpkin Vinaigrette

This is a great dressing for any Diet Level salad! WITH the maple syrup, as written, it’s Diet Level 6 friendly. Simply substitute dates for the maple syrup or use sugar-free maple syrup (see recipe notes) to make it challenge friendly for Diet Levels 1-5.

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Pumpkin Vinaigrette
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Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Category Condiments
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Place vinegar, pumpkin puree, basil, garlic, spices, salt, maple syrup or date, and pumpkin seeds (if using) in a blender or food processor.
  2. While motor is running, slowly add in oil. Check the consistency, if too thick, add in 1-2 tbsp of water.
Recipe Notes

Soak the date for about 10 minutes to soften. Go to the CHALLENGE FRIENDLY FOODS page to see recommendation for sugar-free maple syrup.

The pumpkin seeds create a thicker and crunchier texture, but are optional. You can also use a different nut in its place.

Pumpkin Soup

Pumpkin Soup

This is a classic, easy pumpkin soup recipe that is very fast to make. Everything you need, none of the unnecessary frills. The extra flavor in this recipe is the broth, mixed with onion and garlic. It makes all the difference!

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Pumpkin Soup
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Place the pumpkin puree, onion, garlic, broth, and water in a pot. Bring to a boil, uncovered, then reduce heat and let simmer.
  2. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender.
  3. Season to taste with salt and pepper. Still through almond milk and serve.
Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

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Pumpkin Breakfast Cookies
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes

These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare anything for breakfast!

They are portable, freezable…AND you can easily change up the flavor by choosing different spices and add-ins for endless breakfast cupcake variations!

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Breakfast Oatmeal Cupcakes
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Prep Time 5 Minutes
Cook Time 23 Minutes
Servings
Cupcakes
Ingredients
Prep Time 5 Minutes
Cook Time 23 Minutes
Servings
Cupcakes
Ingredients
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Instructions
  1. Preheat oven to 380 F, and line 24 cupcake tins.
  2. In a large mixing bowl, combine all dry ingredients and stir very well.
  3. In a separate bowl, combine and stir all wet ingredients (including banana).
  4. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. Broil for 1-2 minutes (optional).
  5. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Hint: If you let them cool overnight, they’ll no longer stick to the liners.
Recipe Notes

Optional add-ins: Cinnamon, shredded coconut, chopped walnuts or other nuts, ground flax, raisins, or other dried fruit.

For recommendation on sugar-free maple syrup and stevia-sweetened chocolate chips, go to the CHALLENGED APPROVED FOODS page.

Apple Pecan Chicken

Apple Pecan Chicken

I absolutely love ONE PAN dishes! All the spices used in this dish are such a delicious compliment to the apples! This recipe uses coconut milk to keep it dairy-free and at ALL Diet Levels. However, if you are on Diet Level 6, then you may substitute half and half or heavy cream. Serve this dish with cauliflower rice or red potatoes and a salad and you’ll have an economical and quick meal on the table in no time!!

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Apple Pecan Chicken
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Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Begin by heating a large skillet to medium high heat.
  2. Prepare your chicken breasts (or thighs) by pounding them to be thinner, and possibly cutting (breasts) in half (if they are HUGE).
  3. In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
  4. Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken or thighs. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
  5. Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
  6. Pour in coconut milk, and scrape the bottom of the pan to flavor the sauce. Add chicken back to the skillet.
  7. In a small bowl, mix together arrowroot starch and water. Pour into the pan.
  8. Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through.
  9. Serve immediately over rice, greens, or vegetable noodles.
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