Dark Chocolate Chip Cookies

I love chocolate chip cookies! It's been hard to find a good tasting, and gooey recipe,but this one works! I particularly made this recipe with just coconut oil, and they were great! However, for a more gooey texture, I'd recommend the following recipe. If you want to use coconut oil, simply replace the butter for coconut oil.

Makes 24 cookies, or 12 massive cookies!

INGREDIENTS

* 1/2 Cup Coconut Oil

* 1/2 Cup Butter (Tip: Coconut oil for the entire recipe is also great!)

* 1 1/2 Cup Organic Cane Sugar (White or Brown)

* 2 Eggs

* 2 Teaspoons Vanilla

* 1 Cup Whole Wheat Flour

* 1 Cup Almond Flour

* 1/4 Oat Flour

* 1 Tablespoon Milled Flax Seeds

* 1 Teaspoon Baking Soda

* Hand Full of Dark Chocolate Chips

DIRECTIONS

1. Preheat oven at 375 degrees.

2. In a large bowl, mix the butter, coconut oil, and sugar until well blended with a mixer.

3. Pour in the eggs and vanilla, and mix together with the sugar mixture.

4. Using a smaller bowl, combine the flour, flax seeds, and baking soda. 

5. Gently, beat the flour mixture into the sugar mixture.

6. Add in the dark chocolate chips, and stir with a spatula.

Your dough consistency should look as follows, it's not runny like a cake or brownie mix.

7. Spoon the cookie dough into an ungreased baking sheet, and bake for about 9 minutes!

8. Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Instagram, and Twitter for weekly tips and information.

Changing the way we eat, one cookie at a time!

Cream Cheese Glaze Cinnamon Roll Pancakes

If you love cinnamon rolls, you will love this pancake recipe! They really do taste the way they sound, and they are delicious. It took me a couple times to get them right, but hey, practice makes perfect. For a fun breakfast on any weekend, this recipe is one you and your family will love. 

Makes about 8 pancakes.

INGREDIENTS

Cinnamon Filling:

* 4 Tablespoons Melted Coconut Oil

* 1/4 Cup + 2 Tablespoons Coconut Sugar or Brown Sugar

* 1/2 Tablespoon Ground Cinnamon

Cream Cheese Glaze:

* 4 Tablespoons Coconut Oil
* 2 Ounces Cream Cheese (room temperature)
* 3/4 Cup Powdered Sugar (I like Trader Joe's Organic Powdered Sugar or make your own! It's easy!)
* 1/2 Teaspoon Vanilla Extract

Pancakes:
* 1/2 Cup Whole Wheat Flour
* 1/2 Cup Almond or Oat Flour
* 1 Tablespoon Milled Flax Seeds
* 2 Teaspoons Baking Powder
* 1 Cup Milk (I like using Almond Milk if I have it.)
* 1 Large Lightly Beaten Egg
* 1 Tablespoon Melted Coconut Oil

DIRECTIONS
Cinnamon Filling:
1. In a small bowl, stir together the coconut oil, sugar, and cinnamon.
2. Using a spoon, scoop the mix into a small Ziploc bag, release all air, and seal. Set aside.

Cream Cheese Glaze:
1. Using a small sauce pan, heat the coconut oil over low heat until melted.
2. Turn the heat off, and whisk in the cream cheese until smooth.
3. Slowly sift the powdered sugar in the pan, stir, add the vanilla, and stir until incorporated. Set aside.

Pancakes:
1. In a medium bowl, whisk together the flour, seeds, and baking powder.
2. Add in the milk, egg, and oil and whisk until well combined and moist.
3. Heat a large skillet and spray with cooking spray (I like coconut oil cooking spray).
4. Add a scoop of batter to the pan to begin cooking pancakes.

5. Make sure the heat is not too high in order for the pancakes to thoroughly cook.
6. Once the pancake begins to cook and bubble, add in the filling from the Ziploc back in a swirl pattern. Remember to cut a small corner of the bag to release the mix.

 

7. Continue cooking the pancake, and flip it. 

8. Cook the other side of the pancake, and repeat with the remaining batter.

9. This next cream cheese step is optional.

10. Take your cream cheese mix, and spread on a pancake. Stack it, and continue to spread in between.

11.Drizzle some on top (I kinda over did it this time!) and enjoy it with your favorite side. 

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Instagram, and Twitter for weekly tips and information. 

Changing the way we eat, one cookie at a time!

Chocolate Chip Scones

Though many people consider my recipes "healthy," I actually hate using that word! When most people hear that something is "healthy," they immediately place it in some "yucky" category. "It can't possibly be as good as the real stuff," many would think, but I disagree. As I've stated before, the word  "healthy" I dislike just as I dislike diets. I like to think of my recipes as "better options" for things that we already consume on a daily basis. Though in sum total, yes we are making "healthier" decisions, I like to call them "better decisions." Somehow this seems to take me (in my head) out of the "healthy" category and judgments that we place on it on a continual basis. All in all, whether we like to admit it or not, as a society we are always trying to make better lifestyle decisions. Whether we are looking for a new job, new schools, new clothes, new music, it is our nature to always want to do things better because quite frankly it makes us "feel" better. How many times do we set New Year's resolutions that we're going to loose wait, start eating better, or start going to the gym? Why not simply make a lifestyle change. Dare yourself to change patterns in your life forever! Start with something attainable, such as removing pop or soda from your diet and replacing it with something else? Drink soda on a cheat day, or check out some options that would be comfortable for you, and that are realistic. You would be amazed at the change produced from taking those small steps. As you get strong in one area, challenge another...and keep going! 

Now let's get to this awesome chocolate chip scones recipe!

Makes about 12 regular sized scones, or 24 mini scones.

INGREDIENTS

* 3/4 Cup Cold Milk (If I have it, I like using almond milk.)

* 1/4 Cup Coconut Sugar (Of course any brown or organic sugar is great too!)

* 2 Teaspoons Vanilla Extract

* 1 Large Egg

* 1 Cup Whole Wheat Flour

* 1 Cup Almond Flour (If you currently don't have almond flour, whole wheat is great for all of it as well.)

* 1 Tablespoon Milled Flax Seeds (Flax seeds are always optional, but recommended. Great fiber!)

* 1 Teaspoon Chia Seeds (also optional, but another great source of fiber)

* 1 Tablespoon Baking Powder

* 3 Tablespoons of Cold Coconut Oil (make sure it's not melted)

Tip: If you do not have coconut oil, use cold butter, but I do recommend using coconut oil the next time!

* 3/4 Cups Dark Chocolate Chips

* 2 Tablespoons Pecans or Walnuts (optional)

* Cooking Spray (I recommend coconut oil cooking spray.)

* 1 Large Egg White (lightly beaten)

* 1 1/2 Tablespoons Light or Dark Brown Sugar

DIRECTIONS

1. Preheat oven to 375 degrees and spray a cookie sheet with cooking spray.

2. Using a medium bowl, whisk together the first four ingredients and set aside.

3. In a large bowl, whisk together the flour, seeds, and baking powder.

4. With your hands, add in the cold coconut oil or butter to the flour mix and combine until it resembles coarse meal.

5. With a spatula (silicone), gently fold in the dark chocolate chips and/or nuts.

6. Add in the milk mixture and combine using your hands or the spatula until moist.

7. Spread whole wheat flour unto a flat surface, and place the dough on top. Knead it with floured hands.

8. Once the dough is not very "sticky," place it on the cookie baking sheet and form a circle.

Tip: If you are making mini scones, simply take that same dough and divide it into 2 or 3 pieces, depending on how big or small you want them (I like dividing it into 3 pieces).

9. Once you have a circle on your baking sheet, cut into the dough like a pizza, making your wedges with a knife or pizza cutter. 

10. Take your lightly beaten egg white and brush it over the scones, you probably won't use it all, that's OK-don't pour the rest of it over the scones!

11. Sprinkle the brown sugar over the scones, and voila!

12. Place the scones in the oven for 18-20 minutes, or until golden and enjoy!

You have made scones! They are not as hard as they seem. I love making this recipe, friends and family always enjoy it too!

These are Lisa's Fit 4 Life tips! Remember to follow me on Facebook, Instagram, and Twitter. Send me an e-mail and let me know what you think!

Changing the way we eat, one cookie at a time!

Easy & Moist Banana Bread

This banana bread is so delicious! If you are a fan of banana bread, this is the recipe for you. The trick is to use plenty of bananas, and make sure they are ripe. The darker they are, the better tasting banana bread you will get! This bread makes great Christmas presents, and is so tasty on any Saturday morning. 

Besides making two loaves of banana bread, I have also made them in cupcake or muffin pans to make banana bread muffins! They are just as tasty, and takes half the time to bake. So check it out, and let me know what you think!

INGREDIENTS

Bread Ingredients

* 1 Cup Coconut Sugar 

* 2 Cups Whole Wheat Flour

* 1/4 Cup Almond Flour

* 1 Tablespoon Milled or Whole Flax Seeds (recommended)

* 1 Tablespoon Chia Seeds (optional)

* 3/4 Cup Melted Coconut Oil (Walnut Oil is also delicious!)

* 3 Large Eggs

* 1 Teaspoon Vanilla Extract

* 1 1/3 Teaspoon Baking Soda

* 1/4 Cup Milk (I use Almond Milk)

* 1 Cup Your Favorite Chopped Nut (Pecans or walnuts are a great choice!) 

* Couple Hand Fulls of Dark Chocolate Chips (Optional)

* 4-5 Ripe Bananas

Tip: Remember to make it your own by experimenting. For example, if you don't have almond flour, use whole wheat flour for all of the recipe. The coconut sugar can be replaced with light or dark brown sugar, or an organic sugar. The almond milk can be replaced with regular milk, buttermilk, I've even used half & half when I've been out of milk. Feel free to experiment by adding things such as dried cranberries or dark chocolate chips. It's amazing what you can come up with when you start making it your own!  

Topping Ingredients (Optional)

* 1 Teaspoon Coconut Oil

* 1/3 Cup Coconut Sugar

* 1/2 Teaspoon Ground Cinnamon

* 1/2 Teaspoon Honey

* 1/2 Teaspoon Vanilla

* 1 Teaspoon Almond Milk

* 1 Tablespoon Walnuts or Pecans (optional)

* 1 Teaspoon Whole Flax Seeds (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Grease or spray 2 loaf pans or 24 muffin pans with coconut cooking spray (or what you have available).

3. In a small bowl, stir the baking soda and milk and set aside.

4. In a large bowl, mash the bananas and then add in all of the ingredients (including the milk & baking soda).

5. Mix with a spoon, until well incorporated.

6. Stir in the chopped nuts and/or a hand full of dark chocolate chips.

7. Pour the mix into the loaf pans or muffin pans, and place in the oven.

9. While the bread begins baking, begin making the optional topping.

10. Using a small sauce pan, heat stove in a low to medium temperature.

11. Melt the coconut oil (or butter).

12. Once the coconut oil has warmed up a bit, add in the sugar and stir until completely melted and smooth.

13. Once the sugar is smooth, add in the remaining ingredients and let simmer (slightly bubble up). 

Tip: The purpose of the milk is to liquefy the mix. If you want a more liquid consistency, gradually add milk until reached desired consistency.

14. Immediately pour the topping mix unto the banana bread or muffins.

Tip: If you want a fun topping, spread some dark chocolate chips on top instead!

15. Bake the loaves for 45-50 minutes, until a toothpick (or knife) comes out clean. If making muffins, bake for 20-25 minutes, until a toothpick comes out clean. 

Tip: Make sure to remove the banana bread slightly before a completely clean toothpick, you will have a much more moist and delicious bread by not over baking it. 

16. Let cool and enjoy!

Don't forget, that baking with the best ingredients is part of your lifestyle change. The better ingredients you use, the better you will feel. Balance is key, so just because you're eating with better ingredients, does not mean that you can eat as much of it as you'd like. Having portion control plays a big role in living a good and healthy consistent lifestyle.

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"

Easy & Delicious Oreo Chocolate Chip Cheesecake Cookies

I'm so excited to have found this amazing recipe, which I have made over into a simple, delicious, and easy recipe with better ingredients for your body. This cookie tastes just like a chocolate chip cookie, with a hint of cheesecake and covered in organic-whole wheat Oreo cookie crumbs. Check it out and let me know what you think!

Makes about 24 cookies.

INGREDIENTS

* 1/2 Cup Coconut Oil (make sure the oil is not melted, just soft)

* 3 Ounces Cream Cheese (room temperature)

   Tip: Try Greek Cream Cheese, it is great!

* 1 Cup Coconut Sugar (Raw sugar or brown sugar are also optional.)

* 1 Teaspoon Vanilla Extract

* 1/2 Cup Whole Wheat Flour

* 1/2 Cup Almond or Oat Flour

* 1 Tablespoon Milled Flax Seeds

* 1/2 Cup Dark Chocolate Chips

* 1 Cup Crushed Organic-Whole Wheat Oreo's (about 10 Oreo's)

   Tip: When you find your organic-whole wheat Oreo's, make sure to read the ingredients. Find a cookie with whole-         wheat flour, not unbleached or enriched flour.

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Grease a cookie sheet with coconut spray.

   Tip: If you do not have coconut spray available, spread melted coconut oil on the cookie sheet, or use what is                     available to you until purchasing coconut spray. 

3. Using a food processor or blender, crush the Oreo's until crumbled and set aside. 

4. Using a mixer, cream the coconut oil and cream cheese together until smooth.

5. Add the sugar and vanilla to the cream cheese mixture,and beat together until well blended.

6. With a spatula, mix in the flour, milled flax seeds, and chocolate chips gently.

7. With a spoon, scoop out the dough and roll it forming a ball.

8. Roll the dough into the Oreo crumbs until well covered.

9. Place in the cookie sheet, and repeat until all dough is used.

10. Bake for 10-15 minutes, until  the sides are lightly brown and remove from the oven.

11. Let them cool, and place in the refrigerator until served. 

12. Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"