Girl Scout cookie season is upon us and I have to say it's one of the hardest indulgences to resist. Maybe it's the deliciousness of the cookies, the nostalgia of eating frozen Thin Mints by the sleeve as a kid, or just the fact that I don't want to disappoint the adorable Girl Scouts by skipping out on their cookies, but saying no for the sake of being healthy is pretty tough... until now! Good news, my Thin Mint lovers, I have a perfect paleo-friendly recipe to satisfy that craving in a much healthier way, and I promise, they're so much easier to make than you'd think! Shoutout to my friend Lauren who inspired this recipe with the keto Thin Mints that she brought me right after I had Noah... let's just say they didn't last 24 hours in our house!
I’ve always been a traditional chocolate chip cookie girl, but since white chocolate macadamia nut cookies are one of Mitch’s faves, I’ve been on a mission to make a paleo version that’s just as delicious as the ones he loves. After testing and retesting (and retesting), I have to say, these are seriously perfection. They’re soft, buttery, salty and sweet, with just the right amount of texture from the macadamia nuts and white chocolate chips!
If you're looking for a festive dessert to make for Valentine's Day, you really can't go wrong with chocolate covered strawberries. I wanted to make something cute and fun for Mitch, but given that I have minimal time for baking these days (Noah's naps are lasting about 20 minutes, help!), I needed something super quick and easy. Chocolate covered strawbs were the perfect solution - they only take a matter of minutes and I love that you can make them more special and fun by adding a variety of toppings. I mean... how cute did these turn out!?
A couple things to discuss when it comes to making this recipe as healthy as possible. First, the chocolate. I always use chocolate that's sweetened with unrefined sugars like coconut sugar. My favorites are from Hu Kitchen and Thrive Market. You can use either chocolate chips or a bar of chocolate that you'll chop up. Next, the strawberries. Because strawberries are listed as on #1 on the EWG Dirty Dozen list, which means that conventional strawberries are highly sprayed with pesticides (eeek!), it's important to go organic when you're buying them!
A couple recipe tips... You'll want to make sure your strawberries are totally dry before you dip them, otherwise you won't get a nice even layer of chocolate. So wash them in advance and let them dry before dipping.
For the toppings, get creative and mix it up with a few different ones! I love them with some chopped nuts like pistachios, walnuts, or pecans, some dye-free rainbow sprinkles (like these), mini chocolate chips, shredded coconut, and flaky sea salt.
Wondering what the best way is to melt the chocolate? After too many times burning chocolate in the microwave, I've found the best way is in a double boiler, or a make-shift double boiler if you don't have one, like me! Here's how:
1 lb organic strawberries, cleaned and dried
1 chocolate bar, chopped (or about a cup of chopped chocolate or chocolate chips)
1 tbsp coconut oil
Toppings: get creative! Try chopped nuts, shredded coconut, flaky sea salt, mini chocolate chips, rainbow sprinkles
Tip: Once the chocolate has hardened, store the strawberries in a cool location on your counter or in the refrigerator if you're not serving them until later. Best to enjoy within 1-2 days!
Happy Valentine's, loves!
You know that feeling after you've been traveling or you're just out of your routine and all you want is to hit the reset button with a giant bowl of healthy veggies? Well this soup is the perfect way to do exactly that! My brother and sister-in-law, Justin and Bridget, have been traveling a ton lately and whenever they get home from their trips, they always make a huge pot of this soup that's loaded with every single veggie you can imagine. Every time they'd post it on their insta stories, I'd immediately crave it. It just looked like the most nourishing, healthy meal you could eat - the kind of thing I should probably be having at the end of my pregnancy (to offset the ice cream trips, ya know?). I asked them for the recipe, and while they'd say "oh it's a little of this and a lot of that and a bunch of giant handfuls of all the greens you can find", I tried to narrow it down into a more specific recipe because I know it's exactly the type of meal so many of us crave to get back on track! So hopefully I'm doing J & B's soup justice and that it makes you feel super healthy and fab whenever you whip it up!
As I'm approaching my due date (10 day countdown!), I keep thinking... I should make some delicious snacks that will be filling and satisfying when the baby is here and just freeze them so I have them on hand! Then I make them, and two days later, I realize I ate them all before I had a chance to even freeze them. That's exactly what happened with these banana protein muffins, oops! They're just too good, they never stood a chance of making it to the freezer! What I love about these is that they're packed with some extra goodies that make them more filling than your usual banana muffins, like flaxseed for fiber and collagen for protein, but they still taste like a decadent treat! Best of both worlds.
I know I have a few banana bread/muffin recipes on the blog, but I have to say - these are my fave! Hope you love them as much as I do!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.