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30 Minutes or Less

Chickpea Chocolate Chip Cookie Dough

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chickpea cookie dough in a jar with a spoon

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

overhead image of scoops of chickpea cookie dough with extra chocolate chips

What You’ll Need To Make Chickpea Cookie Dough

Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

chickpea cookie dough inside a cookie scoop

Tips and Tricks

  • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
  • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
  • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
chickpea cookie dough in a jar with a spoon

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

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Chickpea Cookie Dough

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup nut or seed butter, I used almond butter
  • 1/4 cup almond flour, see Notes for nut-free option
  • 3 tablespoons maple syrup
  • 1 tablespoon non-dairy milk, unsweetened
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup chocolate chips

Instructions

  • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
  • Fold in chocolate chips and enjoy!

Video

Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Berry Breakfast Crisp (for one!)

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    close-up image of berry breakfast crisp.

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

    overhead image of berry breakfast crisp with coconut yogurt on top.

    What You’ll Need To Make Berry Breakfast Crisp

    Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

    Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

    Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

    Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

    close-up image of berry breakfast crisp with coconut yogurt on top.

    Tips and Tricks

    • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
    • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
    • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

    Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

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    Berry Breakfast Crisp (for one!)

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings

    Ingredients

    For the berries:

    • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)
    • 1 teaspoon maple syrup
    • 1/4 teaspoon vanilla extract

    For the crumble:

    • 1/4 cup rolled oats
    • 2 tablespoons almond flour or meal
    • pinch of salt
    • 1 tablespoon coconut oil, solid
    • 1 tablespoon maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
    • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
    • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

    Video

    Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Steak Salad with Cilantro Lime Vinaigrette

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    close-up image of dressing being poured over steak salad

    Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

    Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

    What You’ll Need To Make This Steak Salad Recipe

    Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

    Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

    Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

    cilantro lime dressing being poured over steak salad.

    Tips and Tricks

    • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
    • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
    • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
    close-up image of steak salad.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

    Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

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    Steak Salad with Cilantro Lime Vinaigrette

    Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 servings

    Ingredients

    For the steak:

    • 1 pound flank steak
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons avocado oil, or any high-heat oil

    For the salad:

    • 6 cups mixed salad greens
    • 1 ear sweet corn, sliced off the cob
    • 1 cup grape tomatoes, halved
    • 1 avocado, sliced
    • 1/2 English cucumber, chopped
    • 1/2 red onion, thinly sliced
    • small handful fresh cilantro, chopped

    For the cilantro-lime vinaigrette:

    • 1 cup fresh cilantro leaves
    • 1/2 cup olive oil
    • 2 limes, juiced
    • 1 tablespoon honey or maple syrup
    • 1 garlic clove, peeled
    • 1/2 teaspoon salt

    Instructions

    • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
    • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
    • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
    • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
    • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Ultimate Breakfast Bowl (a Maman Copycat!)

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    breakfast bowl with coffee and avocado on the side.

    Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

    breakfast bowl on a table with coffee and avocado on the side

    I stopped by the Maman in SoHo recently for breakfast with a friend. It was my first time eating an actual meal there (usually just stop by for coffee), and it took me exactly .02 seconds to decide what I wanted to order. The Papa’s Breakfast Bowl had my name written allllll over it. “roasted potatoes, bourbon bacon jam, a sunny egg & sliced avocado served with chipotle aioli,” sign me UP.

    fork cutting through egg yolk on a breakfast bowl

    What You’ll Need To Make The Ultimate Breakfast Bowl

    Potatoes – Either yellow potatoes or baby potatoes will work here! I love yellow potatoes for how beautifully they roast up. Perfectly crispy on the outside, while soft and creamy on the inside. I keep the roasted potatoes in this recipe as simple as possible, since we’ve got a few other things going on! Start by tossing them in salt and oil, then roast for 20 minutes. While the potatoes roast, you’ll have just enough time to make your bourbon bacon jam.

    Bacon – Any kind of bacon gets the job done. I used a standard no sugar-added bacon, since we’ll add some maple syrup to the jam later on. Though thick-cut or thin-cut makes no difference in this recipe.

    Bourbon – Don’t worry, the bourbon in this recipe is totally safe for people of all ages to consume! Once added to the caramelized onions, the alcohol is completely cooked off, leaving behind only the smoky, slightly sweet taste of bourbon. I personally love the little bit of oomph a touch of bourbon gives our savory jam, but if you’d like, you can definitely make this recipe without it.

    Mayonnaise – A few tablespoons of good quality mayo is the base to our chipotle aioli. When making aiolis, I always emphasize the importance of starting with a good quality, mild tasting mayo. I used Primal Kitchen’s Avocado Oil Mayo, which not only tastes delicious, but is much healthier than most other mayos on the market.

    Eggs – Maman’s version of this breakfast bowl comes with just one fried egg on top. However, you can certainly add as many eggs as you’d like! You even have the freedom to cook your eggs however you prefer them. Over easy, over hard, scrambled, poached, or boiled, your breakfast bowl will taste delicious no matter what!

    Microgreens – While cute and tasty, you don’t have to use microgreens in this recipe. You can certainly use any kind of green you’d like. Or, feel free to leave the greens out altogether.

    close-up image of a runny egg yolk on a breakfast bowl

    Adjust This Recipe To Your Dietary Needs

    Make it Vegetarian: The only meat in these breakfast bowls is the bacon. So, simply remove the bacon from the jam, and cook the onions in one tablespoon of avocado oil instead.

    Make it Paleo: Swap the yellow potatoes for white sweet potatoes for a paleo breakfast bowl! You’ll also want to omit the bourbon from the jam, and use a paleo-compliant mayonnaise in the chipotle aioli.

    No ratings yet

    Ultimate Breakfast Bowl (a Maman Copycat!)

    Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2 servings

    Ingredients

    For the potatoes:

    • 3-4 yellow potatoes, cut into 2-inch pieces
    • 1 tablespoon avocado oil
    • salt, to taste

    For the bourbon bacon jam:

    • 1 pound bacon, cut into 1-inch pieces
    • 1 yellow onion, sliced
    • 1/4 cup bourbon
    • 1/4 cup maple syrup
    • 3 tablespoons balsamic vinegar
    • small pinch cayenne pepper, optional

    For the chipotle aioli:

    • 3 tablespoons mayonnaise
    • 1 teaspoon lemon juice
    • 1/8 teaspoon chipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers
    • 1/8 teaspoon salt

    For the bowl:

    • 2 eggs, fried to your liking
    • 1/2 avocado, sliced
    • small handful microgreens, optional

    Instructions

    For the potatoes:

    • Preheat oven to 450° Fahrenheit and place all potato ingredients on a sheet pan, then toss potatoes to coat in oil and salt.
    • Roast potatoes for 20 minutes, flipping them halfway through.

    For the bourbon bacon jam:

    • Cook bacon in a large skillet over medium-high heat, until crispy. Transfer cooked bacon to a paper towel-lined plate, then remove all but 1 tablespoon of bacon fat from skillet.
    • Add sliced onion to skillet and cook for 15 minutes, stirring every few minutes, until dark and beginning to caramelize.
    • Pour in bourbon and scrape up any brown bits from bottom of skillet, then add in maple syrup and balsamic vinegar. Cook 3-5 minutes or until thick and syrupy.
    • Add cooked bacon back into skillet along with pinch of cayenne pepper, cook for an additional 5 minutes then let cool slightly.

    For the chipotle aioli:

    • Add all chipotle aioli ingredients to a small bowl and whisk to combine.

    For the bowls:

    • Arrange bowls diving roasted potatoes between two bowls. Top each bowl with a fried egg, bourbon bacon jam, sliced avocado, small handful of microgreens, and a drizzle of chipotle aioli.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Oat Flour Pancakes (Made in the Blender!)

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    maple syrup being poured over a stack of oat flour pancakes

    Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

    a stack of oat flour pancakes with maple syrup being poured on top

    What You’ll Need To Make Oat Flour Pancakes

    Rolled Oats – Rolled oats are key to making this recipe work! They blend and cook up beautifully in our pancake batter. Some recipes out there will recommend blending your oats into a flour before adding in the other ingredients. However, I found that adding the whole oats directly in with everything else made no difference in the finished dish, and cut out an extra step! Feel free to use either old fashioned rolled oats or quick cook rolled oats, both will work here.

    Milk – I used non-dairy milk to keep these oat flour pancakes gluten-free and dairy-free, though you can use any milk you’d like. Some non-dairy milks I recommend are almond milk, hazelnut milk, coconut milk, and oat milk. I’ve also been loving the Elmhurst’s line of plant-based milks – super simple and healthy ingredients!

    Maple Syrup – This unrefined sweetener tastes incredible not only on our pancakes, but inside them too! For a sugar-free breakfast, you can easily leave the maple out of this recipe, or substitute it with half a tablespoon of monk fruit sweetener.

    a stack of oat flour pancakes with fresh blueberries on top.

    Optional Toppings

    Feel free to top your oat flour pancakes with…

    • Chocolate Chips
    • Blueberries
    • Sliced Bananas
    • Sliced Strawberries
    • Sprinkles
    • Raspberries
    • Pecans
    • Butter
    • Maple Syrup
    • or Whipped Cream!

    Adjust This Recipe To Your Dietary Needs

    Make it Dairy-Free: Use my dairy-free option and sub the regular milk for your favorite non-dairy milk, it’s that easy!

    Make it Vegan: Turn these into vegan and gluten-free oat flour pancakes by replacing the egg with a flax egg. To make a flax egg, whisk together 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Let the flax “egg” sit at room temperature for 10-15 minutes, until it’s thickened, before adding into this recipe.

    4.29 from 21 votes

    Oat Flour Pancakes

    Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 servings

    Ingredients

    • 1 1/2 cups rolled oats
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup milk, I used almond milk
    • 2 tablespoons maple syrup
    • 1 egg

    Instructions

    • Add all ingredients to a blender and blend until a smooth batter forms (about 30 seconds).
    • Heat a tablespoon of butter or oil in a large skillet over medium heat. Scoop ¼ cup of batter into skillet and add any toppings you’d like.
    • Cook pancake 2-3 minutes per side, then repeat with remaining pancake batter. Serve warm with butter and maple syrup.

    Video

    Nutrition

    Calories: 300kcal

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