WARM BANANA PUMPKIN SPICE SMOOTHIE AND CHOCOLATE CHIP COOKIES – WENDY BLANCHARD, M.S., CHHC

Today is a perfect day for whipping up a healthy and easy warm smoothie, and chocolate chip cookies! My house smells so warm and inviting! I have only eaten one cookie because I don’t like to have too much sugar in my diet, but I think I might have one more and just enjoy myself today! 🙂 Something awesome about a cold, rainy (or snowy!) day and filling my home with yummy aromas, and cozying up with a healthy, soothing, warm, and delicious smoothie and cookies! Very ZEN for me. Hope you enjoy these recipes!

 

INSTRUCTIONS FOR SMOOTHIE:

I made this smoothie in my Nutri-Bullet, and you can also use a blender. I used unsweetened almond milk, but you can also use rice milk, or whatever milk you like.  If you are making this for more than yourself, you will need to adjust the ingredients…your organic, natural ingredients! 🙂

1 1/2-2 cups unsweetened almond milk
1 large banana
handful of ice cubes
1 tsp. of honey
2 tsp. Pumpkin Pie spice
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. almond extract or flavor
cinnamon sticks

INSTRUCTIONS:

Put milk, banana, ice cubes, spices, and extract into Nutri-Bullet or blender until well blended. Pour smoothie into a small saucepan and warm.  Add honey and cinnamon sticks. Let cool a bit before drinking. I never use a microwave to warm anything because it zaps all of the nutrients.

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CHOCOLATE CHIP COOKIES:

INGREDIENTS:

3 c. almond flour
1/2 c. vegan buttery sticks
1/2 c. organic cane sugar, or coconut sugar
2 eggs
2 tsp. vanilla or almond extract
1 tsp. baking soda
1/2 tsp. sea salt
1 c. gluten/dairy/soy free mini semi sweet chocolate chips

INSTRUCTIONS:

1.  Preheat oven to 350 degrees.

2.  With electric hand mixer, at medium speed, mix together vegan sticks, sugar, eggs, and extract. Blend thoroughly.

3.  In a separate bowl, combine flour, baking soda, and salt, and mix well.

4.  Add dry ingredients to wet ingredients. Stir in chocolate chips.

5.  Place a rounded teaspoon full about an inch apart onto a cookie sheet lined with parchment paper. Bake for about 8-10 minutes or until brown.

6.  Cool on wire cookie rack.

To your good health!

Wendy

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