Chickpea Chocolate Chip Cookies
Who says cookies can’t be delicious and nourishing at the same time? These Healthy Chocolate Chip Cookies are soft, chewy, and naturally sweetened, with a secret ingredient—chickpeas!
By blending chickpeas with peanut butter and honey (or maple syrup), you get a protein-packed cookie dough that’s nutrient-dense, satisfying, and free from refined sugars. They’re perfect for kids, adults, and anyone looking for a better-for-you treat that still satisfies a chocolate chip cookie craving!
Health Chocolate Chip Cookies Recipe
Prep Time: 15 minutes | Cook Time: 12-14 minutes | Serving: 12 cookies
Ingredients
1 (400ml) can chickpeas, drained and rinsed
½ cup smooth peanut butter, unsalted (or almond butter for variation)
½ cup honey or maple syrup
1 teaspoon ground flaxseed (adds fiber & omega-3s)
1 teaspoon vanilla extract
1 cup flour (oat, whole wheat, or almond)
1 teaspoon baking powder
½ teaspoon salt
½ cup dark chocolate chips (or milk chocolate for a sweeter option)
Optional Add-Ins: chopped nuts, cinnamon, shredded coconut
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a food processor or blender, blend the chickpeas, peanut butter, flaxseed, honey/maple syrup, and vanilla until smooth (about 30 seconds.
Transfer mixture to a medium-sized bowl and fold in the flour, baking powder, and salt. Stir with a spatula until well combined.
Gently stir in the chocolate chips.
Scoop dough onto the lined baking sheet, spacing cookies about 1 inch apart. Flatten slightly with the back of a spoon.
Bake for 12-14 minutes, or until cookies are lightly golden and set.
Let cool for a few minutes before enjoying!
Why You’ll Love These Cookies
Soft, Chewy & Delicious – They taste like classic chocolate chip cookies but are packed with fiber, protein, and healthy fats.
More Filling & Blood-Sugar Friendly – The combo of chickpeas, flaxseed, and peanut butter provides sustained energy without a sugar crash.
Gluten-Free & Dairy-Free Options – Use almond flour for a gluten-free version and dairy-free chocolate chips if needed.
Kid-Approved & Picky Eater Friendly – The chickpeas are completely undetectable—you’d never guess they’re in there!
Storage Tips
Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Refrigerate for up to 1 week.
Freezer: Freeze for up to 3 months—just thaw at room temp or warm in the oven for a fresh-baked feel!
Final Thoughts
These Healthy Chickpea Chocolate Chip Cookies prove that you don’t have to sacrifice flavor for nutrition. Whether you’re making a batch for an afternoon snack, lunchbox treat, or meal prep dessert, these cookies will hit the spot without the sugar crash.
Have you ever tried baking with chickpeas? Let me know how these turned out for you!
Walnut & Dark Chocolate Energy Bites– A Brain-Boosting Snack
When you’re juggling a packed day—whether it’s work, family, or just keeping your head clear—snacks can make or break your energy. I’ve spent 13 years navigating plant-based eating, learning what fuels focus and calm, especially while managing ADHD, anxiety, and depression. That’s where these Walnut & Dark Chocolate Energy Bites come in. They’re quick, nutrient-packed, and designed to support your brain health without the sugar crash.
Walnuts bring omega-3s for memory and mood, dark chocolate adds antioxidants to fight stress, and oats keep your energy steady. It’s a combo I’ve relied on myself, and it’s why I’m sharing this recipe. As a Vancouver-based holistic nutritionist, I see how small bites like these can fit into anyone’s life—here or anywhere virtual coaching takes me. Ready to try them? Let’s get to it.
Why These Energy Bites Work
Brain Health: Walnuts are rich in DHA, a type of omega-3 linked to sharper cognition—great for ADHD or foggy days.
Stable Energy: Oats and nut butter balance blood sugar, avoiding the spikes of processed snacks.
Mood Lift: Dark chocolate (70%+ cocoa) has flavonoids that can ease anxiety, based on what I’ve seen in my own journey.
No baking, no fuss—just 10 minutes to prep a batch. They’re plant-based but flexible—swap walnuts for seeds if nuts aren’t your thing. Keep them in your fridge or freezer, and you’ve got a go-to snack for the week.
Walnut & Dark Chocolate Energy Bites Recipe
Prep Time: 10 minutes | Makes: 12-15 bites
Ingredients
1 cup rolled oats
½ cup walnuts, chopped
⅓ cup dark chocolate chips (70%+ cocoa)
¼ cup almond butter (or any nut/seed butter)
3 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of sea salt
Instructions:
In a large bowl, mix oats and chopped walnuts.
Melt chocolate chips in a microwave (30-second bursts) or double boiler, then stir in almond butter, maple syrup, vanilla, and salt until smooth.
Pour the wet mix over the oats and walnuts. Stir until everything sticks together—get in there with your hands if needed.
Roll into 1-inch balls (about a tablespoon each). If sticky, wet your hands slightly.
Chill in the fridge for 30 minutes to set. Store in an airtight container—fridge for a week, freezer for a month.
Nutrition Note: Each bite has protein, healthy fats, and fiber—perfect for sustained energy and brain support.
Make It Yours
Nut-Free: Swap walnuts for sunflower seeds.
Extra Boost: Add a tablespoon of chia seeds for more omega-3s.
Kid-Friendly: Use mini chocolate chips and roll smaller bites.
These are a staple in my kitchen—and they could be in yours too. Want them without the prep? I offer healthy snack meal-prep with options like these, delivered weekly in Vancouver or available for pickup. Or if you’re looking to tweak your diet further, my 1:1 coaching can personalize this kind of thing for you—virtual or in-person.
Why Snacks Matter
I’ve learned over the years that what you grab between meals can shift your whole day. These bites are proof you don’t need hours—or a nutrition degree—to eat well. They’re part of why I’m passionate about helping clients stock smart pantries (check out my pantry makeover service) and find what works for them.
Try this recipe, and let me know how it goes. Better yet, snag it from my Resource Hub with more ideas like this. Ready for more? Book a session—I’ll help you make nutrition fit your life, wherever you are.
5-Minute Brain-Boosting Blueberry Smoothie – Fuel Your Mind Fast
Mornings can be chaos—rushing kids out the door or scrambling to focus before a meeting. But what you sip in those five minutes can set your brain up for the day. As a Vancouver-based holistic nutritionist, I’ve spent 13 years navigating plant-based eating, figuring out what powers energy and clarity—especially with ADHD, anxiety, and depression in the mix. That’s why I’m sharing this 5-Minute Brain-Boosting Blueberry Smoothie. It’s fast, packed with nutrients, and made for real life.
Blueberries deliver antioxidants to fight brain fog, spinach sneaks in iron for energy, and flaxseeds add omega-3s for focus. It’s a no-fuss way to start strong, whether you’re in Vancouver or joining me virtually from anywhere. Here’s how to blend it up.
Why This Smoothie Boosts Your Brain
Antioxidants: Blueberries protect brain cells from stress—key for memory and mood.
Energy Lift: Spinach and oats keep you going without the crash, something I’ve leaned on myself.
Focus Support: Flaxseeds bring plant-based omega-3s, linked to better cognition—great for ADHD or busy brains.
It takes five minutes, one blender, and ingredients you can keep stocked (more on that with my pantry makeover service). It’s plant-based, but you can tweak it—dairy yogurt works too. Let’s get to the recipe.
5-Minute Brain-Boosting Blueberry Smoothie Recipe
Prep Time: 5 minutes | Serves: 1 (about 12-16 oz)
Ingredients
1 cup frozen blueberries
1 banana (fresh or frozen)
1 handful fresh spinach (about 1 cup)
1 tablespoon ground flaxseeds
¼ cup rolled oats
1 cup unsweetened almond milk (or any milk)
1/2 cup full-fat greek yoghurt
1 teaspoon nut butter (optional)
Instructions:
Toss all ingredients into a blender.
Blend on high for 30-60 seconds until creamy. If it’s too thick, splash in more milk.
Pour into a glass or jar and drink up—done in five.
Nutrition Note: You’re getting fiber, healthy fats, and antioxidants in every sip—perfect for brain health and steady energy.
Make It Your Own
Protein Boost: Add a scoop of plant-based protein powder or Greek yogurt.
Nutty Twist: Swap flaxseeds for chia seeds or a tablespoon of almond butter.
Kid-Friendly: Skip the spinach (they’ll never know with blueberries’ color) and add extra banana.
Small Moves, Big Impact
I’ve learned over years of plant-based eating that quick wins like this matter. It’s why I help clients stock smart pantries (check my pantry makeover) and find what fits their days. This smoothie’s proof you don’t need hours to eat well—it’s five minutes well spent.
Give it a try and tell me how it lands. You can grab this recipe and more in my Resource Hub. Ready for next steps? Book a session—I’ll help you make nutrition work for you, wherever you’re at.
Veggie-Packed Mac & Cheese – A Nutritious Twist on a Classic
Mac & cheese is the ultimate comfort food, but this veggie-packed version sneaks in extra fiber, vitamins, and protein while staying ultra-creamy and cheesy. With hidden cauliflower, sweet potato, and carrots, even picky eaters won’t notice the extra nutrition.
This recipe is kid-approved, easy to make, and customizable—use your favorite pasta and add extra veggies like peas or broccoli for an added boost.
Why You’ll Love This Recipe
Creamy & Cheesy: Just like traditional mac & cheese but with extra nutrients.
Picky-Eater Friendly: Hidden veggies blend perfectly into the sauce.
More Fiber & Protein: Use chickpea, whole wheat, or brown rice pasta for added benefits.
Meal Prep Friendly: Make extra sauce and freeze for an easy weeknight dinner.
Veggie-Packed Mac & Cheese Recipe
Prep Time: 15 minutes| Cook Time: 15 minutes| Serving: 8
Ingredients
1 cup cauliflower florets
½ cup sweet potato, peeled and cubed
½ cup carrot, peeled and chopped
1½ cups milk (dairy or unsweetened plant-based)
2 cups grated extra sharp cheddar cheese
3 tablespoons butter
1 tbsp nutritional yeast (optional, for extra cheesy flavor)
1 teaspoon salt
1 teaspoon garlic powder & onion powder (optional)
16 ounces pasta (chickpea, whole wheat, or brown rice)
Optional: ½ cup frozen peas or finely chopped broccoli for extra veggies
Directions
Boil the vegetables: Bring a large pot of water to a boil. Add the cauliflower, sweet potato, and carrot. Cook for 10 minutes or until fork-tender. Use a slotted spoon to transfer veggies to a blender.
Make the sauce: Add milk, cheese, butter, salt, and garlic powder (if using) to the blender with the veggies. Blend until completely smooth and creamy.
Cook the pasta: Bring the water back to a boil. Cook the pasta according to package directions. Drain and return to the pot.
Combine & serve: Pour the cheese sauce over the pasta, stirring well to coat. Adjust seasoning if needed. Serve warm!
Optional: Stir in peas or finely chopped broccoli for extra nutrients.
Health Benefits
Hidden Veggies: Cauliflower, sweet potato, and carrots add fiber, vitamins A & C, and antioxidants.
Better Pasta Choices: Chickpea, whole wheat, or brown rice pasta add protein and fiber for sustained energy.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of milk when reheating to restore creaminess.
Freeze Extra Sauce in silicone trays or freezer-safe bags for up to 3 months. Thaw overnight in the fridge or reheat with extra milk for the best texture.
Make It Your Own!
Boost the Protein: Add shredded chicken, ground turkey, or tofu crumbles.
More Hidden Veggies: Add blended pumpkin or butternut squash to the sauce.
Dairy-Free Option: Use plant-based cheese, butter, and milk for a vegan version.
This veggie-packed mac & cheese proves that comfort food can be both delicious and nutritious! Try it for your next family meal and let me know what you think. Would you add any extra veggies? Let’s chat in the comments! 😊
Chocolate Protein Muffins
Looking for a chocolatey treat that’s packed with protein, fiber, and hidden veggies? These Chocolate Protein Muffins are a household favorite—rich, moist, and naturally sweetened! Whether you need a quick breakfast, a lunchbox addition, or a post-workout snack, these muffins offer a delicious way to nourish your body and brain.
I love these because they satisfy sugar cravings without causing a major blood sugar spike. Plus, they taste just as good as a chocolate cupcake—but with way more nutrients!
Why You'll Love These Muffins
Protein-Packed – Thanks to red lentils and eggs, each muffin provides a boost of protein to keep energy levels stable.
Veggie-Boosted – Shredded zucchini keeps them soft while adding extra nutrients.
Gluten-Free Option – Swap whole wheat flour for oat or almond flour.
Naturally Sweetened – Made with banana and honey or maple syrup instead of refined sugar.
Versatile Serving Options – Enjoy them cold (my favorite!), toasted, or at room temperature.
Chocolate Protein Muffins Recipe
Prep Time: 30 minutes | Servings: 12 muffins
Ingredients
1 cup flour (whole wheat, almond, or oat)
1/2 cup cooked red lentils (or 1 cup canned lentils, drained & rinsed)
3 large eggs
1 medium overripe banana
1/3 cup honey or maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 cup extra virgin olive oil
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon ground flaxseed
1 cup finely shredded zucchini (squeeze out excess liquid)
1/3 cup dark chocolate chips
Instructions:
Preheat & Prepare – Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Blend Wet Ingredients – In a blender or food processor, combine banana, lentils, eggs, honey, cocoa powder, baking soda, coconut oil, and vanilla extract until smooth.
Mix & Fold – Pour mixture into a large bowl, then gently fold in zucchini, flour, and chocolate chips until just combined.
Bake to Perfection – Divide batter evenly among muffin cups and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool & Enjoy – Let muffins cool before devouring!
Health Benefits of These Muffins
Protein & Fiber Power – Lentils provide plant-based protein and fiber, keeping you full longer
Hidden Veggies – Zucchini blends right in for extra vitamins and moisture.
Brain-Boosting Omega-3s – Ground flaxseed supports brain health and digestion.
Storage Tips
Fridge: Store in an airtight container for up to a week.
Freezer-Friendly: Freeze for up to 3 months.