Double Chocolate Rolo Cookies

2½ cups all purpose flour
¾ cup dark unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt plus more for garnish
1 cup granulated sugar
1 cup brown sugar, packed
1 cup (2 sticks) unsalted butter - softened
2 teaspoons vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
18 Rolos candies (cut in half)

Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.

Cream sugars and the softened butter with an electric mixer until light and fluffy (about 2 minutes). Add the eggs, one at a time and mix well after each addition. Add the vanilla and mix to incorporate.

In a medium mixing bowl, combine the flour, cocoa powder, baking soda and powder and sea salt.
Pour half of the flour mixture into the sugar mixture and beat on medium speed until combined. Add the remaining flour mix and continue to beat just until you no longer see any white flour. Do not over mix. Fold in the chocolate chips.

Using a small cookie scoop, take a scoop of dough. Press your thumbs into the center of the dough to open it up, place a candy piece into the middle. Close the dough over the candy, roll it into a ball and place on the parchment lined cookie sheet. Sprinkle with additional sea salt.

Bake for 9 minutes. Allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to finish cooling.

adapted from: Kitchen Fun with My Sons

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup plain greek yogurt
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips

Preheat oven to 400 degrees. Line muffin tins with cupcake liners, set aside.

In large bowl, beat eggs. Mix in sugar, pumpkin, yogurt, applesauce. In another bowl, mix dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, salt. Put 1-2 tsp of flour mixture in a baggie with the choc chips, give them a good shake to coat with flour to prevent sinkage. Blend wet ingredients into dry ingredients, just until combined. Stir in choc chips.

Bake 15-20 mins or until a knife comes out clean. Cool slightly in pans & transfer to wire racks.

adapted slightly from: Our Best Bites

Tartar Sauce

1 cup real Mayonnaise
1 cup finely chopped dill pickles
1 Tbsp dill fresh or frozen, OR 1 tbsp finely chopped fresh parsley
1 tsp lemon juice
1 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp finely chopped onion is good too optional

from: Natasha's Kitchen

Clean Eats German Pancakes

2 Tbs. coconut oil
6 whole eggs
1 cup milk {can use almond}
1 cup Kodiak Cakes Power Cakes mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract

1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. Top with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut.

from: Clean Simple Eats

Good Girl Limeade Moonshine

1 lime or lemon (quartered)

1-2 Tbsp. sweetener of choice (stevia or honey)

2 Tbsp. apple cider vinegar with Mother

1 tsp. powdered ginger

Blend lime and water in blender. Strain and add all other ingredients in a quart jar, mix well. 

Fill remainder of jar with ice & water & enjoy the kick! 

Can add 5 strawberries for strawberry limeade/lemonade.

from: Heather

Apple Cinnamon Protein Pancakes

Nonstick cooking spray
1 medium apple peeled, sliced
1/4 tsp. ground cinnamon divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1/2 tsp. cinnamon
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
Add applesauce mixture to oat mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between three serving plates. Top evenly with cooked apple slices.

PW Pie Crust

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

from: Pioneer Woman

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl