Cookie Dough DIP!

IMG_4657Following on from my last post about your winter waistline, I thought I’d scour some healthy eating blogs and find some tasty recipes to try out in preparation. I came across Chocolate Covered Katie and love her creative recipe ideas! Since moving to Houston I’ve been blown away by cookie dough. I wish I’d never tried it as I’m hooked! If you haven’t visited Marble Slab Creamery then take a trip there. Oh. My. God. it is the cream of the crop when it comes to cookie dough ice-cream. It’s my go to place when I want to indulge and treat myself. 
So when I spotted this recipe for a Healthy Cookie Dough Dip, I was excited. My excitement soon faded however when I looked at the ingredients. Chick peas. Say what?! I really doubted that this could taste good but curiosity got the better of me and I tried it out. Well I was wrong, it’s delicious and I encourage you to try this out and see for yourself. I have such a sweet tooth and this really hit the spot. It’s not a bang-on equivalent to cookie dough but it is a seriously tasty dip that resembles cookie dough flavours. It’s protein rich from the chick peas, gluten-free and contains no refined sugar. I have pretty much demolished the whole tub. Winner.
Ingredients:
1 can chick peas / garbanzo beans (drain and rinse well)
Pinch salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup almond butter
1/4 cup organic maple syrup
1/3 cup choc chips – I used 62% cacao dark chocolate chunks
3 tbsp rolled gluten free oats
I very simply combined all of the above ingredients (apart from the chocky) into a blender and mixed until it was a paste-like consistency. I then added the chocky chunks and blasted it in the blender so that it was still pretty chunky throughout the dip. Put in the fridge overnight and serve up with rice cakes, crackers, chips or shortbread. Featured in the photo is mini star-shaped shortbread cookies I picked up! 

Guilt-free CARROT CAKE

IMG_4648So I’ll start by giving full credit here to my hubby, who whipped up this AMAZING carrot cake yesterday whilst I was out at CrossFit. It’s SO good that I had to post and share this wonderful recipe to all those that love to eat clean but still get that sweet sugary hit. After indulging quite a bit over Thanksgiving, we were both craving a sweet to follow our Sunday dinner! Ross is a dab hand at baking so I put in a request for a clean recipe that was free from added sugar and butter so we can treat ourselves, GUILT FREE. He adapted a recipe from a fellow bloggers site – Amy’s Healthy Baking
I had another slice earlier and I’m blown away at how bloody good this cake is. It’s moist, fluffy and sweet with warm spices. I guarantee a lot of happiness when eating this cake! 
Cake Ingredients:
  • 1 ½ cup whole wheat flour – be exact with measurements
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tbsp coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup maple syrup
  • ¼ cup plain nonfat Greek yogurt
  • ¼ cup nonfat milk
  • 3 medium carrots, grated
  • 1 small orange (cut in half and squeezed)
  • Large handful walnuts
  • Large handful raisins
Frosting ingredients:
  • 8 oz nonfat ricotta cheese
  • 3 tbsp plain nonfat Greek yogurt
  • 2 tbsp agave
  • 1 tsp vanilla extract
Preheat the oven to 350°F, and coat your baking tin with olive oil or non-stick cooking spray.
For the cake, whisk together the flour and next 5 ingredients (down to and including the salt) in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and Greek yogurt, thoroughly mixing with a whisk until it’s lump free. Alternate between adding the flour mixture and milk, stirring just until incorporated, Add in more milk if the mixture is too dry. Fold in the carrots, walnuts and raisins and add the squeezed orange juice. 
Spread the batter into the tin, and bake at 350°F for 30 minutes, using a knife insert it into the middle of the cake and if it comes out clean it’s ready. Ross’s needed another 10 minutes or so to cook right through. Cool in the tin before removing the cake from the tin. Cool completely to room temperature before adding the frosting. 
To prepare the frosting, stir together the ricotta cheese, Greek yogurt, agave, and vanilla in a medium bowl. Spread on top of the cake and let it set for at least 1-2 hrs. We couldn’t wait beyond the 2hrs mark! We put it in the fridge overnight and I swear it tastes even better today and the frosting has really set. 
The frosting is really sweet and balances the cake out perfectly. Enjoy a slice with a hot cuppa!! YUM!!