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Most Popular Eating Clean Recipes

This time of year I get lots of new visitors to the site (welcome!) along with the return of past visitors (nice to see you again!). It’s a new year and many of us have recommitted ourselves to eating well. Whatever your eating goals are, I wish you the best of health and good eating.

In the spirit of eating well, I thought I’d share links to some of my most popular recipes. I hope you enjoy them.

Oatmeal Chocolate Chip CookiesOatmeal Chocolate Chip Cookies Recipe- small batch vegan cookies made with banana, oats, almond meal, coconut oil and chocolate chips

How to make almond milkHomemade Almond Milk Recipe- rich and creamy DIY almond milk

Easy Baked TofuEasy Baked Tofu Recipe- baked tofu seasoned with a flavorful hoisin-sriracha-soy sauce

roasted broccoliRoasted Broccoli Recipe- arguably the best way to cook broccoli!

Cucumber Tomato SaladCucumber Tomato Salad Recipe- simple salad with cucumber, tomato and za’atar seasoning

Strawberry Chia SmoothieStrawberry Chia Smoothie Recipe- strawberry smoothie made with almond milk, coconut milk and chia seeds

Vegan Coconut Milk Ice CreamVegan Mango Coconut Milk Ice Cream Recipe- easy vegan ice cream made with mango, coconut milk and almond milk

Vegan Zucchini BreadVegan Zucchini Bread Recipe- whole wheat zucchini bread with toasted walnuts and cacao nibs

Easy Oatmeal Apple CrispEasy Oatmeal Apple Crisp Recipe- homestyle apple crisp with a crumbly oatmeal-almond topping

Didn’t see what you are looking for? Check out the Recipe Index. You can also find healthy recipes on my new food blog Kingfield Kitchen, including my favorite Healthy Vegetarian Dinner Recipes.

-Jen

Hi Everyone-
Where the heck have I been? It’s been so quiet around here lately because I’ve been working on another project. I’m super excited to share that I have a new food blog called Kingfield Kitchen!

Why Kingfield Kitchen? This summer I moved twice, finally ending up in the Kingfield neighborhood of Minneapolis. I love my new neighborhood, my new kitchen and the opportunity for a fresh start. Kingfield Kitchen is a mostly healthy food blog that leaves room for indulgent recipes and a cocktail or two. Simple vegetarian recipes and clean eating will remain key focus areas. I hope you’ll visit my new blog and say hi!

In the meantime, here’s a look at my “natural light photo studio” (a.k.a. my side porch).
KingfieldKitchenNaturalLightStudio

And here’s a peek at some of the things I’ve been making over at Kingfield Kitchen:

Pumpkin GranolaPumpkin Chocolate Chunk Granola Recipe

Pumpkin Spice Power SmoothiePumpkin Spice Power Smoothie Recipe

Gluten Free Pumpkin BreadGluten Free Pumpkin Bread Recipe
Thanks for visiting-
-Jen

These cookies are weird. And kinda wonderful. But mostly curious. I mean, how can you make a cookie by combining just 3 ingredients? Mashed banana, almond butter and cocoa powder…that’s it. Granted, these are lumpy, bumpy, odd little things that would be out of place on a holiday cookie tray. They’re best on a Tuesday night when that gotta-have-something-sweet-must-eat-cookie-now kind of craving hits.Chocolate Lump CookiesI affectionately refer to them as Chocolate Lumps. The texture is part cookie, part brownie…mostly lump. They aren’t pretty but they are pretty tasty when a craving hits. With just 3 simple ingredients, the flavor is really pure. You get sweetness from the banana, bitterness from the cocoa and nuttiness from the almond butter.

Did I mention the recipe makes a small batch? Just 7 bite-size cookies. A bakers half dozen!

Almond Butter Chocolate Banana Cookie Recipe (Chocolate Lumps)
1/3 cup mashed ripe banana (1 small)
2 tablespoons natural almond butter
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and almond butter; stir well to mix. Add cocoa powder and stir until well combined and the mixture is smooth. It may look dry at first, but the banana releases moisture when you stir and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 lumps. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. Seriously, they are not good warm. (Unless you like warm, mushy banana cookies.) The cookies firm up after cooling.

Makes 7 small cookies

You’ve been warned about the curious nature of these cookies. If you’re still interested, here are a few tips and ramblings:
-The banana acts as a sweetener and a liquid. If you use an enormous banana, the cookies will be too moist. Opt for a small banana and measure the amount of mashed banana the first time you make these. Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl. Also, a ripe banana tastes sweeter. Use a ripe one.
-I use natural almond butter. Just almonds and salt. The kind that is slightly annoying because the oil rises to the top and I have to stir. Then I realize that wasn’t so bad and am happy I bought almond butter without additives.
-About that almond butter. It acts as both a fat and a nut “flour” in this recipe. I’ve made side-by-side batches testing the results of using 2 tablespoons vs. 3 tablespoons of almond butter. Both amounts result in a lump. Less almond butter = moister, more brownie-like center. More almond butter = drier, more sturdy texture. I decided I liked the moister version better. You may prefer a drier lump. Play around and let me know what you think!
-I made these with natural cocoa powder. You may get different results if you use Dutch-processed cocoa. Who knows, they may even turn out better.
-It can be difficult to tell when chocolate cookies are done because you can’t see browning. Don’t worry too much. There is nothing raw in the recipe like eggs or flour, so no big deal if you underbake. Try not to overbake because the cocoa can burn.
-I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter. The result is an even lumpier lump cookie. I’ll share that recipe soon, but here’s a picture that shows lump vs. lump.Almond Flour vs. Almond Butter Cookie
Recipes you may also like:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies