Who says nutritious can't be delicious? Healthiest back to school cookies

Gluten Free Peanut Butter Chocolate Chunk Cookies
Makes 18 medium cookies


Are you looking for an easy lunch box treat or healthy after school snack? These protein packed cookies are flourless and guilt free. Yes nutritious can be delicious!

Ingredients:

1 ¼ cups canned chickpeas, well-rinsed and patted dry

1 teaspoons vanilla extract

½ cup natural peanut butter (make sure there is no oil) or sun butter

1/4 cup maple syrup

I teaspoon flax seeds

1-teaspoon baking powder

½ cup chocolate chips

Directions:

1. Preheat oven to 350°F.

2. Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until smooth.

3. Stir in chocolate chips.

4. With wet hands, form into 1 ½ inch balls. The mixture will be a little sticky. Then press cookies onto a parchment paper-lined baking sheet.

5.Bake for about 10 minutes or until brown.

Meatless Monday--Curry Chickpea Stew

This is a perfect dish for Meatless Monday. Pair it with some quinoa, or brown rice and you have an easy, inexpensive vegetarian dinner. You can also put it in a thermos and send it with your kids for lunch or a snack. Great source of protein, fiber and omega three fatty acids.

Did you know? Coconut Oil is superfood for kids
Long used for its hair and skin beautifying properties, coconut oil is now gaining popularity thanks to all the amazing ways it helps to create optimum health. One of the key ingredients of coconut oil is lauric acid, an amino acid that helps support high level brain function, soothes stress, aids in digestion as well as boosts the immune system to help fight off colds and flus and other infectious illnesses. Lauric acid, which the body converts to monolaurin, helps fight viruses, parasites, yeast overgrowth and bacteria. It’s a popular ingredient in the autism recovery community, where it is believed to help normalize brain function.

Ingredients:

2 tablespoons coconut oil oil
1 sweet onion, chopped
1 clove garlic, chopped fine
1 pound peeled pumpkin or other squash, cut into 1” chunks
1 tablespoon curry powder
1 15-ounce can plum tomatoes, chopped (reserve juice)
1 fresh bay leaf
1 thyme branch
2 cups low sodium chicken or vegetable broth
2 cups cooked chickpeas
Sea salt and freshly ground pepper to taste

Directions:
1. Warm coconut oil in a soup pot over medium heat. Add onions and garlic, and cook 5 minutes, until onions are translucent.
2. Add pumpkin and curry, stir for 5 minutes.
3. Add tomatoes, bay leaf, thyme, broth, chickpeas . Bring curry to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender.
4. Discard bay leaf and thyme branches and adjust seasoning.