cookies and kale

I declared April my get healthy month, but I’ve done little to change my diet and (currently non-existent) exercise habits.  Shame on me.  Once upon a time not long ago I was in great shape, so I know what I’m missing… I’m just having a hard time getting going.

My sister is pretty solid on the healthy eating front.  She sent me these recipes and claims that even her kids love them.  I plan to give them a try and thought I’d share in case anyone else wants to play along!

Protein Cookies

• 3 cups oat flour (rolled oats ground into a flour)
• 2 scoops vanilla protein powder (OR just sub an extra 1/2 cup oat flour)
• 2 T sugar (optional)
• 1/2 t sea salt
• 1/2 cup + 2 T nut butter of choice (i.e. peanut butter, almond butter..)
• 3/4 cup honey (OR brown rice syrup if vegan)
• 1/4-1/2 cup unsweetened almond milk
• White chocolate chunks (OR chocolate chip of preference)
• Dried raspberries and cranberries

Directions:

1. Line a large baking tray with baking paper and set aside.
2. In a large bowl mix together oat flour, protein powder, sugar, and sea salt.
3. In microwave or on stove, heat the nut butter and honey until melted and stir together.
4. Add the liquid mixture to the dry mixture and stir until fully combined.  The mixture should be crumbly.  Slowly add almond milk until a very thick dough is formed.  Stir in the chocolate pieces, dried raspberries and cranberries until fully incorporated.
5. Using your hands, form small balls with the dough and press into a cookie shape on the baking tray.  You can use a fork to smash in decorative lines.  Refrigerate for at least 30 minutes before eating.

Kale Chips

• Juice and pulp of one lemon
• 1 1/2 T apple cider vinegar
• 2 T extra virgin olive oil
• 1 T minced garlic
• 3/4 t sea salt
• 1 large bunch kale

Directions:

1. Whisk all of the ingredients except the kale together in a really big bowl.  Set this “marinade” aside.
2. Wash and spin kale dry.  Cut the leaves from the stalks and tear into chip sized pieces.
3. Add the kale pieces to the marinade.  Coat the kale in the marinade, kneading it into the leaves.
4. Lay the kale out in a single layer on food dehydrator sheets.  Set dehydrator to 145 degrees for 3-4 hours (OR just use your oven set on 140-150 degrees).  Kale chips are done when they are crisp and snap in half when bent.

Enjoy!

xoxo