GF Ginger Snap Cookies

These are so good! Packed with fiber, healthy fats, and yummy plant protein. I’ll admit, sometimes I eat a few of these for breakfast!

GF Ginger Snap Cookies - makes about 10

• 1 can ( 14 oz ) chickpeas - drained but not rinsed, you want a little bit of the aquafaba left on the chickpeas

• 1/2 cup almond flour

• 1/3 cup almond butter

• 1/4 cup maple syrup or local honey

• 1/4 cup gluten-free flour ( I like Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour )

• 2.5 tsp vanilla

• 1 tsp cinnamon

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 inch fresh ginger root, skin removed

• 1 Tb coconut sugar for dusting ( optional )

  *Add all ingredients to a highspeed blender ( except flour ) and blend until smooth. Scoop out the dough and place it in a medium-size mixing bowl. Next, fold in the flour and then place it in the refrigerator to thicken up a bit ( at least one hour ).

  *Pre-heat oven to 350F

  *Line a large cookie sheet with parchment paper.

  *Take about 2 Tbs of the cookie dough and place it onto the cookie sheet and form a ball. The dough might be a little soft so use a spoon to shape it. Sprinkle with coconut sugar and bake at 350 F for 20 minutes.

  Enjoy!

Spicy Black Bean + Corn Salad

I’ve run into a really bad habit lately when it comes to the food I bring to work. I’m up crazy early ( 5am! ) but I’m also done by 1 or 2pm. Because of this, I don’t take a lunch break and I have been basically living on GoMacro Bars or sourdough/almond butter sandwiches until I can get home to eat some greens or something more substantial.

THIS IS NOT OKAY

Because of this, my recent goals are to come up with some recipes that are healthier than sourdough, something really portable, high in fiber and protein, and something I can get 2 to 3 work lunches out of. So far, this spicy bean and corn salad has been a great solution.

Spicy Black Bean + Corn Salad - makes 2-3 servings

• one 14oz can of organic black beans rinsed and drained

• one 14 oz can of organic corn kernels, rinsed and drained

• 1 cup red bell pepper, diced

• 1/2 cup chopped cilantro

• 1/3 cup red onion, thinly diced

• 1/2 cup vegan feta crumbles ( I like “Follow Your Heart” Feta ) or an organic sheep’s milk feta if not vegan ( or omit entirely )

• 1 Tb plus 1 tsp red wine vinegar

• 1 Tb avocado oil

• juice of one lime

• 1/4 tsp cayenne pepper

• 1/4 tsp sea salt

• 1/8 tsp black pepper

*Combine all ingredients in a large mixing bowl. Taste, and adjust salt, spice or lime juice if needed.

Late Season Spicy Gazpacho

For those of you that aren’t quite ready for “fall-themed” foods ( meaning, pumpkin spice on everything LOL ) This is a great way to use up those ripe, late summer tomatoes and make a delicious light lunch. I feel like this gazpacho is best when it has a few hours to sit and “marinate” in the fridge. If you aren’t into spicy foods, you can easily skip the sambal or sriracha that I’m obsessed with. No strict rules here so enjoy!

Late Season Spicy Gazpacho - makes approximately 6 servings

• 32 oz tomato organic juice

• 5 large tomatoes - scored, blanched, peeled, and diced

• 1 large seeded cucumber, diced ( I left the skin on )

• 1/2 large green bell pepper, diced

• 3 cloves of garlic minced

• 1/2 of a large red onion, diced

• 1/2 cup of Italian basil, chopped

• 1/2 cup flat leaf parsley, chopped

• 1/2 cup cilantro, chopped ( cilantro haters can omit )

• 2 Tbs aged balsamic vinegar

• 2 Tbs olive oil

• 2 Tbs sambal or sriracha for heat ( a finely diced jalapeno could work in space of this )

• juice of 1/2 of a large lemon

• 1 tsp sea salt

• 1/2 tsp black pepper

To Make

*Bring water to a rolling boil in a medium saucepan. Score ( cut an X ) on the bottom of each tomato and place in boiling water for 30 seconds. Quickly drain tomatoes and place in an ice bath until cool. Peel skin off of the blanched tomatoes and finely dice and place in a large bowl

*Finely dice a seeded cucumber, 1/2 of green bell pepper, and 1/2 of red onion and add to the large bowl with the tomatoes. Pour in the tomato juice and add the remaining ingredients. Stir and taste. Adjust spice, salt, and pepper if needed.

***Optional - I like to take an emulsion blender to this recipe at the very end. I just submerge it in the finished soup and pulse it a few times to break down the veggies just a little bit more. This step is completely optional. You can get the same effect by pulsing just half of the finished gazpacho in a medium speed blender and then combining it with the unblended half.

To serve

*ladle gazpacho into a shallow soup bowl. Top with chopped basil and/or chives and drizzle a little olive oil on top. Cubed or sliced avocado is a nice addition as well.