Coconut Protein Chocolate Chip Cookies

Whip up these healthier than normal chocolate chip cookies- a sure treat that's easy and delicious. 

Coconut Protein
Chocolate Chip Cookies

Recipe Credit: Carrington Farms

INGREDIENTS

·                     ½ cup Carrington Farms Organic ghee

·                     ½ cup Cane Sugar

·                     1 teaspoon Carrington Farms Milled Flax

·                     2 Tablespoon Water

·                     2 teaspoons Molasses

·                     ½ cup Carrington Farms Coconut Protein Powder

·                     1¼ cup Whole Wheat Pastry Flour

·                     ¾ teaspoon Baking Soda

·                     ¼ teaspoon Salt

·                     ½ cup Chocolate Chips

DIRECTIONS

1.                  Preheat oven to 370 degrees.

2.                  In large mixing bowl, cream together ghee and sugar until creamy, about 2 minutes.

3.                  In small bowl, mix together ground flax seeds and water. Let sit for 1-2 minutes. Add to butter sugar mixture and mix. Add molasses and stir.

4.                  Stir in protein powder, whole wheat pastry flour, baking soda, salt. Mix until just combined, avoid overmixing. Stir in chocolate chips.

5.                  Using parchment paper or silpat silicone baking sheets, cover baking sheet. Divide dough into balls. Press down on dough to flatten. Make sure that each cookie has enough room to spread.

6.                  Bake at 9-11 minutes or until golden brown on edges but still soft.

7.                  Let cool for 5-10 minutes before eating.

*Pro Tip: Save a bundle with the Carrington Farms Baking Bundle! The ideal bundle for all your baking needs, this package includes: Matcha Powder, Organic Ghee Clarified Butter, Organic Milled Flax, Coconut Oil Cooking Grapy, and Unflavored Liquid Coconut Cooking Oil. ($55)

Game Night Snacks

Need some new munchies- whip these up and enjoy!

Flax-Hemp Blend Mozzarella Sticks courtesy of Carrington Farms

Ingredients

• Mozzarella sticks
• Carrington Farms flax-hemp blend
• (We recommend 1 tablespoon of flax-hemp blend per 2 string cheese)
• Garlic powder
• Black pepper
• Salt (optional)
• 1 egg white, beaten

Directions

1. Beat egg white and set aside.
2. Mix flax-hemp blend with garlic powder, black pepper and salt (optional; as much as you like).
3. Prepare a parchment-lined baking sheet and set aside.
4. Dip mozzarella sticks in egg white, roll in flax-hemp mixture making sure to coat well, and place on baking sheet. Repeat until finished with mozzarella sticks.
5. Place baking sheet in freezer for about 15 minutes. Meanwhile, preheat oven at 350 degrees.
6. Take out mozzarella sticks and repeat the process (that's right- double dipping and coating!)
7. Bake for about 7-10 minutes or until cheese sticks are ooey-gooey and slightly golden brown. Enjoy with a side of marinara sauce.

Halftime Hummus courtesy of GAEA

Ingredients

• 1 cup chickpeas
• 3 tablespoons sesame paste
• 3 tablespoons GAEA FRESH EVOO
• 1 bay leaf
• Garlic
• 1 lemon
• Salt
• Cumin
• 2 tablespoons pine nuts
• 2 cloves fresh marjoram

Directions 

1. Soak the chickpeas for 6 hours and boil with the bay leaf until they become soft, then remove from the water. 
2. While the chickpeas boil, cover the garlic with aluminum foil and grill it for 20 minutes at 180^ο C. 
3. Cut the garlic in half and press each clove. 
4. Using a blender, mix the hot chickpeas, the garlic, the sesame paste, the olive oil and the lemon juice. If needed, dilute the mixture with some warm water. 
5. Add the cumin and a tablespoon of pine nuts. At this point give it a taste to see if it needs more salt or lemon in order to please your needs. 
6. Serve the hummus with GAEA FRESH Extra Virgin Olive Oil, marjoram and roasted pine nuts.

Fresh Tomato Salsa courtesy of T-Fal

Ingredients 

• ¼ Small white onion, cut into 1-inch chunks
• 1 Small jalapeno pepper, quartered and seeded
• 1 Small garlic clove
• 4 Small plum tomatoes, quartered and seeded
• ¼ Cup loosely packed fresh cilantro leaves
• ¼ Teaspoon salt

Directions 

1. Using a paring knife, cut onion into 1-inch pieces and place into bottom of T-Fal Manual Chopper along with jalapeno pepper and garlic clove. 
2. Process until medium chopped. 
3. Add tomatoes, cilantro and salt chopping until coarsely chopped or desired texture. 
4. Serve with tortilla chips.

Carrington Farms' Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Recipe Credit: Carrington Farms

Ingredients

- 1 butternut squash, cubed

- 2 large carrots, cut in small pieces

- 1 medium onion, cut in small pieces

- 2T Carrington Farms Coconut Cooking Oil (regular or garlic)

- 1 cup Coconut milk (and more to taste)

- 3 cups vegetable broth

- Salt and pepper to taste

Directions

- Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.

- Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm.

- Optional – while simmering take a potato masher and mash up the veggies.

- Once everything is warm, transfer to a blender or vitamix and blend until smooth.

- Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.

- Enjoy.