Raw Peanut Butter Cookie Dough Superfood Bars

Raw Peanut Butter Cookie Dough Superfood Bars

These bars… where do I even start!? If you make one dessert/snack recipe from this blog, I highly recommend this one! 🙂

There’s a delectable peanut butter chocolate chip cookie dough layer underneath a rich cacao-date-walnut layer. That all sounds fancy, but these are actually very easy to put together. You won’t be able to stop eating them, but that’s ok because they’re made with some wonderful wholesome ingredients and a few (delicious) superfoods, like cacao and maca powder. They store well in the fridge and freezer, but good luck keeping them for any great length of time. I’ve been trying to hide them everywhere, but, in my house, they have a way of quickly disappearing!

Raw Peanut Butter Cookie Dough Superfood Bars

So what the heck are cacao and maca? Cacao is the most pure form of chocolate, and it’s packed with antioxidants, fiber, and magnesium (read: chocolate is healthy!). Maca is powder from the Peruvian maca root, and has a malty, vanilla-y, butterscotch-y flavor that’s insanely delicious in this cookie dough layer. It’s known to naturally support the body’s ability to adapt to stress and improve energy, vitality, and stamina. I usually put it in my smoothies, but I also love stirring it into baked goods, or in this case: non-baked goods.

Raw Peanut Butter Cookie Dough Superfood Bars

While I love using these types of ingredients, they’re often hard to find and can be really expensive at regular stores – which is why I’m SO excited to partner with Thrive Market today. It’s the best place to stock up on all of these wonderful non-GMO ingredients for 25-50% below traditional retail prices. If you haven’t heard of Thrive Market, it’s an online marketplace whose mission is to make healthy living easy and affordable. Fancy superfoods aside, I found that so many of my kitchen staples – organic whole rolled oats, almond flour, organic nut butters, organic dates, and organic maple syrup (to name only a few) – are all a fraction of the cost of the brands I find in the grocery store.

Another neat feature is that if you’re vegetarian, vegan, or gluten free, you can shop by those specific filters – which means that you won’t have to closely read packages to figure out if your seemingly-vegan item contains traces of dairy.

The last thing I’m going to gush about is the personal obsession I have with their peanut butter. I know it seems like peanut butters would all be created (somewhat) equal, but theirs has the best texture and flavor I’ve ever tasted – just look at the photo near the top of this post to see how oozy it is.

So with your oozy peanut butter, make this cookie dough layer by simply stirring the ingredients together and pressing them into the pan…

Raw Peanut Butter Cookie Dough Superfood Bars Raw Peanut Butter Cookie Dough Superfood Bars

Make the cacao layer by pulsing the above ingredients in a food processor until smooth.

Then the best part – layer them together! So yummy… I’m having trouble not drooling all over my keyboard right now.

Raw Peanut Butter Cookie Dough Superfood Bars

To make them extra pretty, sprinkle with a little flaky sea salt…

Raw Peanut Butter Cookie Dough Superfood Bars

From here, you can dig them out of the pan if you need your snack NOW… otherwise let them firm up in the freezer for 20 or so minutes so that you can neatly cut them into squares. Store the finished bars in the fridge. For longer term storage (yeah right), they can be frozen.
   Raw Peanut Butter Cookie Dough Superfood Bars

I hope you give Thrive Market a try! They’re offering 25% off your first order and a 30-day free trial. No discount code needed, just check out their site!

Simple Spicy Green Breakfast Tacos

Simple Spicy Green Breakfast Tacos

Happy Friday, are you ready for breakfast taco #3?

Last but certainly not least is the breakfast taco recipe that I’ve made sooo many times it would be impossible to count. These are filled with eggs, (lots of) spinach, avocado, sliced serrano, and very generous scoops of fresh tomatillo salsa. They’re a fresh, spicy, healthy way to start the day!

If you missed Monday and Wednesday’s posts, this is Meal Prep Breakfast Taco week! Go read the first installments here and here if you love tacos in the morning as much as I do. Or just skip to below and make this recipe 🙂

Simple Spicy Green Breakfast Tacos From the ingredients that I prepped at the beginning of the week, I used:
– the fresh tomatillo salsa
– spinach and other fresh ingredients I bought at the beginning of the week

It’s Friday, and I’m keeping things simple. My strategy was to use the roasted vegetables in recipes #1 and #2, because I find that they’re best used within 2-3 days. The tomatillo salsa, however, will last up to about 2 weeks, so I was able to save that from the first recipe. Fresh spinach, avocado, and peppers keep well in the fridge, so I felt like I could use them whenever.

Simple Spicy Green Breakfast Tacos

I hope you enjoyed this little breakfast taco series! Here’s a Downloadable PDF Grocery List that includes the ingredients for all 3 recipes.

Oh! and if you have any ingredients from any of the recipes left over: toss them all together in a bowl, add some black beans, and make a nice taco salad!

Shiitake “Bacon” & Egg Breakfast Tacos

Shiitake "Bacon" & Egg Breakfast Tacos

Welcome to part 2 of Meal Prep Breakfast Taco week! If you don’t know what I’m talking about, go check out Monday’s post and read about how we’re prepping once to make 3 different breakfast tacos throughout the week. If you’re not a tacos-for-breakfast person, you can make these for lunch or dinner just the same. Me? I go to bed dreaming of tortillas…

So taco #2 is… Shiitake Bacon & Egg Tacos!

Shiitake “Bacon” is this magical thing where you toss sliced shiitake mushrooms with olive oil and tamari, then you bake them until they’re shriveled and crisp around the edges. It has a wonderfully deep umami savory flavor that’s not exactly like bacon, but deliciously bacon-esque, and OMG it’s perfection in breakfast tacos! These are so yummy with fresh cherry tomato pico and, of course, sliced avocado.

Shiitake "Bacon" & Egg Breakfast Tacos Here’s what I prepped in advance:
– Shiitake Bacon – store it in the fridge; if you like, you can warm it in the oven before serving.
– Cherry Tomato Pico

Here’s what I made fresh:
– scrambled the eggs
– sliced avocado
– topped with a few microgreens and some sliced serrano (all optional)

Shiitake "Bacon" & Egg Breakfast Tacos

Here’s a downloadable PDF grocery list for the whole week of 3 recipes. Stay tuned for taco #3 on Friday!

Roasted Sweet Potato Poblano Breakfast Tacos

Roasted Sweet Potato Poblano Breakfast Tacos

It’s fall (at least it feels like fall), and I wanted to do something a little bit different to kick off the season. I had these two separate ideas on my list: #1 to bring back the meal prep series that you all loved a few months back and/or #2: Breakfast Taco Week! Then, it occurred to me that I could combine both!

So this week is: Breakfast Taco Meal Prep Week! That means I’ll be posting 3 separate breakfast taco recipes that you can prep for all at once and easily make throughout the week. I’ll post recipes 2 and 3 on Wednesday and Friday. Of course, if you’re not into tacos for breakfast, you could just as easily make these for lunch or dinner…

Roasted Sweet Potato Poblano Breakfast Tacos

Here’s the prep plan that includes all of the components for 3 recipes throughout the week. This serves 2 people for 3 days (12 tacos total). Click here for the PDF Grocery List.

Roasting Prep for the week:
1 medium sweet potato, cubed
1 ear of corn
1 poblano pepper, de-stemmed, deseeded, and sliced into strips
Tomatillos, onion, garlic, jalapeño for Tomatillo Salsa
Shiitake “Bacon” (recipe below – this is for Wednesday’s taco)

Fresh Prep/Ingredients to have on hand for the week:
Cherry Tomato Pico (recipe below – this is for Wednesday’s taco)
Fresh spinach (for Friday’s taco)
3 avocados (for all of the tacos)
12 tortillas (for all of the tacos)
Fresh cilantro or microgreens
Hot sauce, optional

Roasted Sweet Potato Poblano Breakfast Tacos

Day #1, Taco #1: Roasted Sweet Potato Poblano Breakfast Tacos.

And now to talk about the first taco! I use the roasted sweet potatoes, roasted corn, and roasted poblanos to make these substantial little guys. I tuck in some fresh avocado and douse them with fresh tomatillo salsa and a bit of hot sauce. The sweet potatoes make these a wonderfully filling breakfast!

If you’re vegan: skip the eggs and add a little more avocado to your tacos.

Roasted Sweet Potato Poblano Breakfast Tacos

Ok, see you Wednesday with the next taco!

Blueberry Lemon Zest Breakfast Cookies

Blueberry Lemon Zest Breakfast Cookies on a cooling rack with parchment

Here’s how much I love these cookies: after I finish typing this post, I’m going to go downstairs to the kitchen to make more. I like to store stashes of these cookies in the freezer because they’re a perfectly portioned daily breakfast for me. The freezer is also a great way to hide them from Jack, who would otherwise eat one every time he walks past the kitchen counter 🙂

These cookies are both vegan and gluten free. They have fiber from the oats, protein and healthy fats from the almond butter, and they’re naturally sweetened with maple syrup. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!? Ok, if you’re an oatmeal lover, maybe don’t answer that.

Blueberry Lemon Zest Breakfast Cookies This recipe is a revamped version of my Carrot Quinoa Oatmeal Breakfast Cookies. They have been a fan favorite (and family favorite) for years now. This time: blueberries! lemon zest! I just love these bright late-summer flavors in combination with the almond butter and cozy cinnamon. This recipe also happens to be less time consuming to make than the carrot cookies because tossing in blueberries is a lot quicker than grating carrots!

Blueberry Lemon Zest Breakfast Cookies Blueberry Lemon Zest Breakfast Cookies batter in a bowl

These cookies get lightly crisp on the bottom, but as you’ll see, they’re pretty puffy – more like a muffin top than a flat/crispy oatmeal cookie. They’re big and substantial, but not too dense and not at all dry. Almond butter binds them together giving them a wonderfully nutty flavor and texture.

Blueberry Lemon Zest Breakfast Cookies Blueberry Lemon Zest Breakfast Cookies

Happy Friday baking!