Healthy Oatmeal Raisin Cookies
- 1 and 1/2 cups Whole Wheat Flour
- 5 scoops Living the Natural Whey Protein – Vanilla
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Powder
- 1/2 tsp. Freshly Grated Nutmeg
- 1/2 pound Unsalted Butter, Softened
- 1 cup Light Brown Sugar, packed
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 tsp. Vanilla
- 3 cups Rolled Oats (Do NOT use Instant.)
- 1 and 1/2 cups Organic Raisins
- 1/2 cup Chopped Walnuts (optional)
Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, for about 3 minutes.
Beat in eggs one at a time. Add vanilla. Mix Flour, Protein, salt, baking powder and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts. Working with 2 tbsps of dough each time, roll dough into 2″ balls.
Place balls on parchment-lined cookie sheet, leaving at least 2″ between each ball. Bake until cookie edges turn golden brown, (22-25 minutes). Let cool down on cooling rack for at least 30 minutes before peeling cookie from parchment.
If you prefer a less sweet cookie, you can reduce the white sugar by 1/4 cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp and therefore not as chewy.
- 1/2 cup Chopped walnuts
- 1/2 cup Olive Oil
- 2 tbsps. Natural Orange Blossom Honey
- 2 tbsps. Maple Syrup
- 1/2 cup Brown Sugar
- 1 tsp. Cinnamon
- 1 tsp. Allspice
- 1 tbsp. Kosher Salt
- 1 tsp. Nutmeg
- 2.5 cups Oatmeal
- 1/4 cup Toasted Wheat Germ
- 1/2 cup Bran
- 1/4 cup Flax seed meal
- 1/2 cup Sunflower seeds
- 1/2 cup Raisins
- 1/2 cup Unsweetened shredded Coconut
Preheat oven to 400°. On a large sheet pan, toast walnuts for 5-10 minutes, or until you smell them and they are brown. Cool and chop.
Meanwhile, combine the olive oil, honey, maple syrup, brown sugar, cinnamon allspice, kosher salt and nutmeg in a large saucepot and bring to a simmer, stirring frequently until all sugars are dissolved. Reduce the oven to 350°. In a large bowl; combine the rest of the ingredients and mix well.
Create a large well in the center of the dry ingredients. Carefully pour sugar & oil mix into the well of dry ingredients. With a heat resistant spatula or wooden spoon, carefully fold wet mix into dry until no visible liquid is left it is very hot. Mix ingredients with your hands completely until there are no dry ingredients remain uncoated. Spread evenly onto large cookie sheets lined with parchment paper and press into each pan. Bake for 8 minutes, rotate pans and bake for an additional 5-8 more minutes until golden brown.
Note: Due to its high sugar content, this mix will burn quickly so it is advised to begin checking product throughout the last 8 minutes of cooking and remove early if necessary.
- 1 cup unsalted Almond Butter
- 3/4 cup Sucanat or light brown sugar
- 1 lightly beaten egg
- 1 & 1/2 tsp baking soda
- 1/2 tsp. salt
- 1/3 cup (or about 3 oz.) dark chocolate (70% cocoa), chopped into small chunks
Preheat oven to 350°, and line 2 baking sheets with parchment paper. In a medium bowl, stir first five ingredients together until well blended and then gently stir in chocolate chunks. Spoon dough by rounded tablespoons onto parchment sheets and bake for 9 – 11 minutes (until lightly browned). Allow to cool on baking sheets for a few minutes, then transfer to a cooling rack to finish cooling.
- 1 cup Soaked Raw Cashews
- 1/3 cup Soaked Raw Sunflower Seeds
- 1/3 cup Nutritional Yeast
- 1 tsp. Salt
- 1/2 Lemon(Juiced)
- 1 Red, yellow or orange pepper diced
- 2 bunches Kale
In a Blendtec, blend, the first 6 ingredients. (You may need to add a couple teaspoons of water in order to get the mixture to blend.) Wash and tear the kale into bite size pieces. Pour the yeast mixture over the kale and start mixing and squeezing the kale in order to distribute all the yeast mixture over each leaf. Put in the dehydrator or in the oven at 150 degrees several hours until crisp.
No Bake Dark Chocolate Chip Peanut Butter Protein Bars
- 6 tbsps. Organic Honey
- 2 cups Organic Six Grain Oats
- 1/2 tsp. cinnamon
- 1 tsp. Vanilla
- 1 cup Organic Peanut Butter
- 1 cup vanilla or unsweetened almond milk
- 5 scoops Bio-Whey Protein Vanilla
- 2 tbsps. chopped dark chocolate chips
Combine all ingredients in a bowl. Once mixed through, transfer to a 9×9 baking pan. Place in fridge and allow to harden (they will still be somewhat soft). Cut in to 12 bars. Keep refrigerated until ready to serve.
Toasted Pumpkin Seeds
- 1 1/2 cups Pumpkin seeds
- 2 tsps. Extra Virgin Olive Oil (unrefined and cold pressed)
- 1 tsp. cayenne pepper, curry powder or cinnamon
Preheat the oven to 300 degrees. Toss the seeds, olive oil and seasoning of choice. Spread on a baking sheet and bake for 45 minutes.
Coconut Date Energy Bites
- 1 1/3 cups Organic Rolled Oats
- 2 banana
- 2/3 cup chopped dates
- 30 chopped walnuts
- 1 tbsp. unsweetened shredded coconut
- 3/4 tsp. vanilla
- 1/2 tsp. maple extract
- 3 tbsps. coconut oil
- 5 tbsps. Bio-Whey Protein- Vanilla
Preheat oven to 350 degrees. Mash bananas and chop walnuts. Mix all the above ingredients together in a bowl. Stir in 1 tsp. maple extract. Drop by teaspoon on parchment paper.
Bake for 12 minutes or until golden.
Chocolate Pumpkin Protein Bars
Makes 8 Bars
- 1/4 cup Whole Wheat Flour
- 1/4 cup Bio-Whey Vanilla Protein
- 2 cups Steel Cut Oats
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Chocolate Peanut Butter OR 1/2 cup Natural Peanut Butter + 1 T Cocoa Powder
- 1/4 cup Agave Nectar
- 1/4 cup Canned Pumpkin
- 1/4 cup Sugar
- 2 Tablespoons Pumpkin Seeds (Pepitas)
- 3 Tablespoons Prunes, chopped
Preheat oven to 350˿ and coat a 9 x 12 pan (or whatever you’ve got) with cooking spray. Combine first five ingredients in a large mixing bowl. In a small bowl, mix Agave, Pumpkin, and Sugar. Stir in Peanut Butter and mix well. Add wet to dry and stir until well combined.
Stir in chopped Prunes and Pumpkin Seeds. Press batter into pan. This will require a bit of work; as the batter is on the dry side, you’ll have to redistribute it so the bars will cook evenly.
Bake for 15 minutes and NO LONGER. Believe me, they’re done! Allow to cool, then cut.
Summer Watermelon & Mint Salad
- 2 cups of cubed watermelon
- 2 cups of cubed peaches
- Juice and zest of a lime
- 1 cup freshly chopped mint
- 1 tbsp. Natural Orange Blossom Honey
Stir all fresh ingredients together. Mix in a bowl and chill for one hour. Serve and enjoy!
On the trail Smoothie
- 6 oz. Skim Milk or Vanilla Soy Milk
- 1.5 scp. Bio-Whey Elite Protein – Vanilla
- 2 tbsps. Natural Almond Butter
- 2 tbsps. Organic Pomegranate Granola
- 2 tbsps. Organic Raisins
- 1/3 Banana – Fresh
Place all ingredients in blender, add 12 oz ice and blend until smooth and creamy.
Mint Vanilla Low Carb Smoothie
- 6 oz. Skim Milk
- 1/4 cup Cottage Cheese – No Fat
- 1/4 cup Vanilla Low Fat Yogurt
- 2 scps. Bio-Whey Elite Zero Protein – Vanilla
- 1/4 cup Frozen Spinach
- 1 tbsp. Flax Seed meal
- 1/4 tsp. Mint
Place all ingredients in blender, add 12 oz ice and blend until smooth and creamy. This is a great bed time snack.
The Natural Peanut Butter Cup
- 6 oz Chocolate Soy Milk
- 2 scps. Bio-Whey Protein – Chocolate
- 2 tbsps. Natural Peanut Butter
- 12 oz Ice
Place all ingredients in blender, add 12 oz. ice and blend until smooth and creamy.
This shake is a great Meal Replacement because it has all the healthy Fats, Proteins and Carbs necessary for a balanced meal. It is Low-Glycemic so there will be no insulin instability leaving you feel sated for a good 2-3 hours. It also is a great post workout shake if you have had a very intense workout have burned over 500 calories.
I recommend only natural Peanut Butter or try a twist and substitute for Almond or Cashew Butter. All our nut butters are simply made with crushed nuts. This recipe works well with Soy Milk or Skim Milk. If you want a real blast of Antioxidants with a rich Chocolate flavor, try adding 1/4 cup of Dr. Smoothies Natural Chocoholic’s Choice. The MOST natural Peanut Butter Cup you can find anywhere!
Kathleen’s Bedtime Smoothie
- 6 oz Skim Milk (hormone free)
- 1/4 cup Low Fat Cottage Cheese
- 1/4 cup Vanilla Low-fat Yogurt (Stonyfield)
- Handful Frozen spinach (organic)
- 1 tbsp. Ground Flax meal
- 2 scps Veggie Meal for Real
- 2 scps Bio-Whey Protein- Vanilla
- 1/4 tsp. Mint
- 12 oz Ice
Add all ingredients to the blender with 12 oz. of Ice. Blend well and enjoy before bed.