How to make the original healthy chickpea cookie dough dip that will shock everyone who tries it!

recipe provided by Registered Dietitian, Molly Linek

Total Time

10 minutes

Yield

3 cups

Ingredients

● 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)

● 1/8 tsp plus 1/16 tsp salt

● just over 1/8 tsp baking soda

● 2 tsp pure vanilla extract

● 1/4 cup nut butter of choice,

● 1/4 cup milk of choice, only if needed

● ½ cup brown sugar

● 1/3 cup chocolate chips

● 2-3 tbsp oats, flaxmeal, or almond flour as needed to thicken

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then stir in the chocolate chips.

If made correctly and blended long enough, this should have the exact texture of real cookie dough!

Recipe provided by Registered Dietitian, Molly Linek.

Total Time

5 minutes

Yield

1 1/4 cup

Ingredients

● 2/3 cup mashed ripe avocado

● 2 tsp white or cider vinegar

● 2 tsp lemon juice

● 3/4 tsp onion powder

● 1/8 tsp garlic powder

● 1/4 tsp salt

● 1/4 cup water

● 2 tbsp oil, or additional water for a low-fat mayo

Instructions

Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.

Recipe shared by Registered Dietician, Molly Linek

5 minute recipe!

Ingredients

● 1 tbsp unsweetened cocoa powder

● 2 tsp dutch cocoa, or additional regular

● 3 tbsp spelt, white, or oat flour

● 2 tbsp sugar, or sub monk fruit if desired

● scant 1/4 tsp baking powder

● 1/8 tsp salt

● 1 tbsp oil or nut butter

● 3 tbsp milk of choice

● 1/2 tsp pure vanilla extract

Instructions

Notes:

*Be sure to grease the mug before starting.

*If you can’t find dutch cocoa, subbing additional regular will still work; it will just have less of a brownie flavor.

*Microwave times will vary depending on wattage and if using one or two dishes – I cooked mine for 1 minute, followed by two 10-second increments.

Enjoy 😋

This recipe comes by way of registered dietitian Molly Linek’s, student intern, Lily Mohseni.

Ingredients: ​*portions are very adjustable and can be fixed to your desired taste* Combine all ingredients into mixing bowl

➢ 1 cup of oats

➢ 1 cup of crushed walnuts

➢ 2⁄3 cup of shredded coconut

➢ 1⁄2 cup of chocolate chips

➢ 1/2 -1 cup of peanut butter (depends on how well your ingredients stick) ➢ 1 tbsp of chia seeds

➢ 1 tbsp of hemp seeds

➢ 1 tsp of vanilla extract

➢ 2⁄3 cup of honey

After creating a thick consistency, begin rolling the ‘dough’ into a ball (about the size of a golf ball) or fill about 1⁄2 of an ice cream scooper then place into the fridge!

Great as a quick breakfast, snack, or dessert!! Enjoy!

Recipe provided by Molly Linek, RD

Only 4 ingredients!

10 grams of Protein and 2 net carbs!  Takes less than 5 minutes!

Total Time 5 minutes

Servings 5 protein bars

Ingredients

● 1/2 cup nut butter of choice (peanut butter)

● 3 tbsp protein powder (chocolate flavored)

● 1/4 tsp salt

● 1 1/2 tbsp monk fruit sweetener

● optional 4 oz ( sugar free chocolate chips) or regular chocolate chips

● optional add-ins of choice, such as chia seeds or hemp hearts

Instructions

1. Stir everything together except chocolate  to form a dough. Shape into bars with your hands. If desired, dip in melted chocolate (I usually stir 2 tsp oil into the melted chocolate for a smoother sauce, but it’s not required). Chill to set.

2. Wrap in wax paper and plastic wrap for ease of a “grab and go” bar

Only 4 ingredients!

10 grams of Protein and 2 net carbs!  Takes less than 5 minutes!

Total Time 5 minutes

Servings 5 protein bars

Ingredients

● 1/2 cup nut butter of choice (peanut butter)

● 3 tbsp protein powder (chocolate flavored)

● 1/4 tsp salt

● 1 1/2 tbsp monk fruit sweetener

● optional 4 oz ( sugar free chocolate chips) or regular chocolate chips

● optional add-ins of choice, such as chia seeds or hemp hearts

Instructions

1. Stir everything together except chocolate  to form a dough. Shape into bars with your hands. If desired, dip in melted chocolate (I usually stir 2 tsp oil into the melted chocolate for a smoother sauce, but it’s not required). Chill to set.

2. Wrap in wax paper and plastic wrap for ease of a “grab and go” bar

Recipe provided by Molly Linek, RD

Nutrition: Walking around in a mask wondering if you will ever have control over what is happening in your world?  You’re Not alone.  Start with small attainable everyday opportunities.   What can I do NOW that gives my family the best to improve their immune system, stay healthy and live!  Start with FOOD!  We all have to eat and what we choose is even more important than ever.  We already know that vegetables are packed full of vitamins and minerals but what we may miss is the phytochemicals, or plant chemicals, that have the power to neutralize assaults on our cells all the time!  What do we have to do? EAT THEM! Seems simple but it is not always that easy.  So one way to get in more veggies daily is to pair them with a tasty dip that also protects and sustains our bodies!

RED PEPPER HUMMUS

Ingredients

1/3 cup chopped roasted red peppers

1, 15 ounce can chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1 teaspoon paprika

1 teaspoon lemon juice

1/2 teaspoon kosher salt

Instructions

In a food processor, add all of the ingredients for the hummus and blend until smooth

Garnish with pomegranate seeds, olive oil, and sea salt (basil is optional)

Cut fresh veggies into wedges for easy dipping.  

Enjoy!! 😉

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