5 Ingredient Healthy No Bake Cookies

5 Ingredient No Bake Gluten Free PB-Coconut Oatmeal Cookies

A quick and easy recipe for thick, no bake peanut butter cookie meet oatmeal cookie with a coconut twist. They are vegan, gluten free, have no refined sugar added and have 4g of protein per cookie!

  • ready in just minutes
  • delicious and chewy
  • satisfyingly thick
  • made with just 5 ingredients
  • satisfyingly nutty and sweet, like honey-roasted peanuts
  • made with deliciously healthy ingredients
  • perfect for on-the-go snacking

And did I mention they’re made with just 5 ingredients? Check out the recipe below, plus I’ve given you a bonus too- my PB-Hemp Brownie recipe that is packed with protein and high in fiber.  And no, these are not “that kind” of brownies.  Hemp is one of the most bio-available protein sources on the market today!

PB-Coconut Oatmeal No Bake Cookies (Servings: 21)

1 cup PEANUT BUTTER

1/3 cup MAPLE SYRUP

1 cup OATMEAL

1 cup UNSWEETENED COCONUT

1 tsp CINNAMON

½ tsp SEA SALT (IF YOUR PB IS NOT SALTED)

  1. ON THE STOVE OR IN THE MICROWAVE (DO IT IN 20-30 SEC SESSIONS IN MICROWAVE, STIR) MELT THE PB AND SYRUP TOGETHER.
  2. ADD THE OATS AND COCONUT. MIX TO COMBINE.
  3. LINE A BAKING SHEET WITH PARCHMENT PAPER. DROP THE DOUGH IN 21 EQUAL SIZED BALLS (ABOUT 1 TB PER COOKIE).
  4. USING A FORK, SMOOSH DOWN EACH BALL INTO A COOKIE SHAPE.
  5. POP THE SHEET INTO THE FREEZER FOR 20 MINS. REMOVE FROM FREEZER AND STORE IN AN AIR-TIGHT CONTAINER FOR UP TO TWO WEEKS IN THE FRIDGE.

Nutrition per cookie: 4g protein, 11G carbs, 9G fat, 2g fiber

 PB-Hemp Brownies (Servings: 12)

1 15-oz BLACK BEANS (DRAINED AND RINSED IF USING CANNED)

2/3 cup PEANUT BUTTER

1/4 cup MAPLE SYRUP

2 Tbsp FLAXSEED

5 Tbsp WATER

1/4 cup CACAO POWDER

3 Tbsp HEMP SEEDS

1/2 tsp SEA SALT

1 tsp VANILLA EXTRACT

1/2 tsp CINNAMON

1 tsp BAKING POWDER

1/4 cup PUMPKIN PUREE

  1. ADD THE GROUND FLAXSEED AND WATER IN A SMALL BOWL, MIX. SET ASIDE FOR 5 MINUTES.
  2. PREHEAT THE OVEN TO 350 DEGREES AND LINE AN 8X8 PAN WITH PARCHMENT PAPER.
  3. PUREE THE BEANS IN A FOOD PROCESSOR AND THEN ADD THE REMAINING INGREDIENTS AND BLEND UNTIL SMOOTH.
  4. POUR EVENLY INTO PAN AND BAKE FOR 23-28 MINUTES, OR UNTIL THEY PUFF UP A BIT AND THE CENTER IS JUST SLIGHTLY SET.
  5. CUT INTO 12 BROWNIES AND STORE IN THE FRIDGE IN AN AIR-TIGHT CONTAINER FOR UP TO 2 WEEKS.

Nutrition per brownie: 8g protein, 18G carbs, 9g fat, 6g fiber

I use these products:

Bob’s Redmill Gluten Free Oats

Bob’s Redmill Unsweetened Coconut

Wild Friends Peanut Butter

Love this recipe and want new recipes every week?  Check out my Real Food Meal Prep Program!

Eat Real Food.  Be Healthy.  Feel Amazing!

QUICK, EASY, DELICIOUS AND HEALTHY BANANA BREAD RECIPE

QUICK, EASY, DELICIOUS AND HEALTHY BANANA BREAD RECIPE

Do you need a healthy, simple, yet super tasty recipe to:

  1. Share at a potluck.
  2. Eat for an on-the-go breakfasts or snack.
  3. Meal prep a sweet treat for dessert.
  4. To use up those super ripe bananas on the counter that you can’t ever figure out what to do with, except throw them away….

 

Look no further!  All you need is your blender, 8 healthy ingredients, a loaf pan and your oven.  This recipe uses real food (no gluten or added sugar) to put together a mouth watering banana bread.  If you are vegan, you can also substitute 2 flax eggs  instead of the eggs listed in the recipe. (To make a flax egg, mix 1 TB ground flax with 2 1/2 TB water and allow to sit for 10 minutes.)  The gluten free oatmeal brand I recommend is Bob’s Redmill.

Click here to watch the video and get the recipe details:

https://youtu.be/YewiWzMpv5U

Want more real food meal prep recipes?  Check out the Real Food Meal Prep Program today at:

https://carmenohling.com/product/28-day-clean-eating-program-2/

EAT REAL FOOD.  BE HEALTHY.  FEEL AMAZING!

MEAL PREP MONDAY

Meal Prep Monday

Thank you for joining me for Monday’s Meal Prep on Facebook and IG!

Below are the recipes that I used this week for our meal prep.  Be sure to check out the nutritional information for each recipe and adjust accordingly. Some of the recipes I make for myself and others for my hubby- he eats differently than I do most of the time.  Please reach out to me if you have any questions and I can’t wait to see you in a few weeks for the next Monday’s Meal Prep!

Here is the link to the video for this Monday: https://www.facebook.com/pg/CarmenOhlingEatMoveLive/videos/?ref=page_internal

Are you stressed by thinking about what to make or confused on what to make each week?

Join the 28-Day Clean Eating Program (and our healthy tribe of amazing peeps) If you want an amazing menu, shopping list and nutritional information to follow each week- It’s only $38 for the entire month!

ALMOND FLOUR BANANA PANCAKES (Servings: 4)

1 1/2 cup ALMOND FLOUR (Make your own or I recommend Bob’s Redmill brand)

1 BANANA

1/4 tsp SEA SALT

1 tsp BAKING POWDER

3 EGGS

  1. MIX THE BANANA AND EGGS IN A BLENDER OR FOOD PROCESSOR. POUR INTO A BOWL AND ADD THE ALMOND FLOUR, BAKING POWDER AND SALT. MIX WELL
  2. PREHEAT A SKILLET OR GRIDDLE AND SPRAY WITH COOKING SPRAY.
  3. POUR INTO PANCAKES ONTO THE GRIDDLE, (SHOULD MAKE 8)- I USE A 1/4 CUP MEASURING SCOOP.
  4. COOK FOR 2-3 MINUTES PER SIDE. STORE REMAINING PANCAKES IN THE FRIDGE OR FREEZER (IN BAGGIES BY PORTION SIZE) UNTIL READY TO EAT. TO REHEAT AFROM FREEZER, USE THE TOASTER!
  5. A SERVING IS 2 PANCAKES.

Nutrition per serving: 7g Protein, 10g Carbs, 9g Fat, 2g Fiber

 

CREAMY SW CROCKPOT CHICKEN (Servings: 7)

3 lbs CHICKEN BREASTS

2 cup BLACK BEANS (I left this out today, but feel free to add!)

2 cup CORN  (I left this out today, but feel free to add!)

2 4-oz DICED GREEN CHILIES

2 12-oz SALSA

2 8-oz LOW FAT CREAM CHEESE

SEA SALT AND BLACK PEPPER

  1. SEASON CHICKEN BREASTS WITH SEA SALT AND BLACK PEPPER. PLACE CHICKEN IN CROCKPOT.
  2. DUMP IN THE REMAINING INGREDIENTS, THEN COVER AND COOK FOR 4 HOURS ON HIGH OR 6-8 HOURS ON LOW. AFTER ABOUT A HOUR, GIVE EVERYTHING A GOOD STIR.
  3. REMOVE CHICKEN AND SHRED, THEN PLACE BACK IN CROCKPOT AND STIR. ALLOW TO COOL AND DIVDE INTO 7 EQUAL SERVINGS.

Nutrition per serving: 60g Protein, 34g Carbs, 13g Fat, 6g Fiber*

*Note: This is a HUGE serving, adjust as needed!

 

CROCKPOT CILANTRO LIME CHICKEN (or grilled chicken, like I did today!)

3 lbs CHICKEN BREASTS

3 LIMES, JUICED

1 JALAPENO, MINCED

2 tsp GARLIC POWDER

1 tsp SEA SALT

1 tsp BLACK PEPPER

1 cup CILANTRO, CHOPPED

  1. SEASON THE CHICKEN BREASTS WITH THE GARLIC POWDER, SEA SALT, AND BLACK PEPPER.
  2. ADD TO A LARGE FREEZER BAG AND ADD THE REMAINING INGREDIENTS.
  3. PLACE IN THE FRIDGE FOR 4 HOURS OR OVERNIGHT.
  4. DUMP INTO THE CROCKPOT AFTER MARINATING AND COOK ON LOW FOR 6-8 HOURS. (OR GRILL 12 MINUTES ON EACH SIDE!)
  5. ONCE COOKED, SHRED AND DIVIDE INTO 7 EQUAL PORTIONS.

Nutrition per serving: 46g Protein, 3g Carbs, 2g Fat, 1g Fiber

 

CHOCOLATE PB OVERNIGHT OATS (Servings: 1)

1 cup OATMEAL

1 scoop PROTEIN POWDER, CHOCOLATE (I used Allmax Chocolate Peanut Butter)

1 Tbsp PEANUT BUTTER

1 cup UNSWEETENED ALMOND MILK (OR CASHEW MILK)

  1. MIX ALL INGREDIENTS IN A MASON JAR OR OTHER CONTAINER WITH A TIGHTFITTING LID.
  2. PLACE IN FRIDGE OVERNIGHT AND EAT IN THE AM. EAT COLD OR HEAT UP.

Nutrition per serving: 40g Protein, 58g Carbs, 16g Fat, 9g Fiber*

*Note: This is a HUGE serving, adjust as needed!

 

Eat Real Food.  Be Healthy.  Feel Amazing!

Healthy Fall Recipes

Happy first day of fall!  Bring on the soup, crockpot recipes and pumpkin.  Ok, I can’t lie, I eat these all year long, but hey why not share with you some of my favorite recipes for fall!

Before you say NO to pumpkin, let’s talk about it’s health benefits (as long as you not getting pie filling with a bunch of added sugar)……

Due to the orange color, pumpkins are high in carotene, which once in the body converts to Vitamin A and provides us with so many amazing antioxidant benefits.  Pumpkin is also high in Vitamin C, potassium and manganese.  Plus, the seeds are high in magnesium, copper, zinc and Omega-3’s.

Now the recipes….

Tag me in your posts if you try these tasty recipes @carmenohlingeatmovelive!

PUMPKIN FREEZER FUDGE

2 cups ALMOND BUTTER
1/2 cup COCONUT NECTAR
3/4 cup PUMPKIN
1/4 cup COCONUT OIL
dash SEA SALT
1 tsp PUMPKIN PIE SPICE

1. ON THE STOVE OR IN THE MICROWAVE OR ON THE STOVE MELT AND MIX ALL INGREDIENTS TOGETHER, STIRRING.

2. LINE AN 8X8 PAN WITH PARCHMENT PAPER. POUR MELTING PUMPKIN MIXTURE INTO THE PAN.

3. POP INTO THE FREEZER FOR 4 HOURS OR UNTIL FIRM. CUT INTO 16 BARS. STORE IN THE FREEZER FOR UP TO 2  MONTHS.  DEFROST 5 MINUTES BEFORE SERVING.

Servings: 16

Nutrition per serving: 7g protein, 16g carbs, 18g fat, 3g fiber

PUMPKIN-KALE BLACK RICE

1 cup RICE
2.5 cups WATER
SEA SALT
1 ONION, CHOPPED
2 GARLIC CLOVES, CHOPPED
1/8 tsp NUTMEG
1/2 tsp RED PEPPER
1 can (15 oz) PUMPKIN PUREE
3 cups LOW SODIUM CHICKEN BROTH
1 bunch KALE, CHOPPED & STEMS REMOVED
1 8-oz MUSHROOMS, SLICED
SEA SALT AND BLACK PEPPER TO TASTE
7 Tbsp PARMESAN CHEESE FRESHLY GRATED

1. COOK THE 1 CUP DRY BLACK RICE WITH THE 2 1/2 CUPS WATER AND SEA SALT UNTIL DONE.

2. IN A LARGE PAN ON THE STOVE, SPRAY IT WITH COOKING SPRAY AND ADD THE ONION AND GARLIC. STIR OCCASIONALLY, SO IT DOES NOT BURN. ABOUT 2-3 MINUTES. ADD THE RED PEPPER AND NUTMEG. STIR.

3. ADD THE CHICKEN STOCK AND PUMPKIN, PLUS SEA SALT AND BLACK PEPPER TO TASTE. STIR, SO THE ONIONS DON’T STICK TO THE BOTTOM AND BRING TO A BOIL. REDUCE HEAT, STIRRING OCCASIONALLY AND ALLOW TO THICKEN, ABOUT 5-7 MINUTES.

4. ADD THE COOKED RICE (SHOULD BE 3 CUPS COOKED), CHOPPED KALE AND SLICED MUSHROOMS. SEASON AGAIN WITH SEA SALT AND BLACK PEPPER. COOK FOR 3-5 MINUTES UNTIL THE KALE IS WILTED.

5. REMOVE FROM HEAT, ALLOW TO COOL AND DIVIDE OUT INTO SEVEN HEAPING 3/4 CUP SIZE SERVINGS.

6. WHEN READY TO EAT, TOP WITH 1 TB OF FRESHLY GRATED PARMESAN CHEESE.

Servings: 7

Nutrition per serving: 8g protein, 36g carbs, 4g fat, 5g fiber

CROCKPOT SESAME HONEY CHICKEN

2 lbs CHICKEN BREAST, BONELESS SKINLESS
SEA SALT AND BLACK PEPPER
1/3 cup COCONUT AMINO
1 Tbsp HONEY
1/2 cup TOMATO PASTE
3 Tbsp RICE VINEGAR
2 GARLIC CLOVES, MINCED
1 tsp SESAME OIL
1 tsp ONION POWDER
1 tsp CHILI SAUCE
1 Tbsp ARROWROOT POWDER
1/4 cup WATER
GREEN ONION, CHOPPED

1. SEASON THE CHICKEN WITH SEA SALT AND BLACK PEPPER, THEN PLACE IN THE BOTTOM OF THE CROCK POT.

2. IN A BOWL, MIX THE COCONUT AMINOS, HONEY, TOMATO PASTE, VINEGAR, GARLIC, SESAME OIL, ONION POWDER AND CHILI SAUCE UNTIL WELL COMBINED.

3. POUR SAUCE OVER CHICKEN AND COOK ON LOW FOR 4 HOURS.

4. REMOVE CHICKEN, LEAVING SAUCE AND SHRED. IN A SMALL BOWL, DISSOLVE THE ARROWROOT POWDER IN 1/4 CUP OF WARM WATER THEN ADD THE THE LIQUID IN THE CROCKPOT AND STIR.

5. ALLOW LIQUID TO COOK ON HIGH UNTIL THICKENED A BIT, STIRRING OCCASIONALLY, ABOUT 10-15 MINUTES.

6. ADD THE CHICKEN BACK TO THE CROCKPOT AND MIX WELL.

7. SEPARATE OUT INTO 7 EQUAL SERVINGS.

Servings: 7

Nutrition per serving: 32g protein, 9g carbs, 2g fat, 1g fiber

 

Eat Real Food.  Be Healthy.  Feel Amazing!

 

STOP TRYING TO DO IT ALL AND BE EVERYTHING TO EVERYONE!

Are you finally ready to let go of doing it all, feeling overwhelmed and not finding joy in your life? I remember the day I said “no more” and  I let it all go!  I’ve created this guide with 3 simple steps for you to get started and find more joy in your everyday life and way less stress!

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