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Motivation

Filtering by Tag: healthy dessert recipes

Vegan Cookie Dough

Jena Chopson

Promise you won't get mad at me? 

I kinda just threw this one together. You know when it's approximately 2 in the afternoon and you're craving something not-so-great for you? I happened to be scrolling my facebook newsfeed and BAM. There it was. Cookie dough. 

It was all over. I had to have it. So I started scouring recipes online and I ended up blending several different recipes together to create my own little concoction. 

I have good news and bad news for you. The good news is, I know all the ingredients I used. The bad news is, the AMOUNT that I used isn't going to be exact...so be willing to work with me a little bit here ;) But hey, this creates a bit of adventure with your cookie dough, right? 

FYI--This crazy thing I'm calling a "recipe" below serves about 1. So bump it up if you are feeding more than one mouth :) 

Ingredients: 

1/2 can of garbanzo beans
1/4 cup Oat Flour (or old fashioned oats) 
2-3 Tbsp Peanut butter or nut butter of your choosing
1/3 Banana
1 packet Stevia
Vanilla Extract
Cashew Milk (I had unsweetened vanilla on hand)
Honey and/or maple syrup
Chocolate chips 

The random method I used: 

1.) I placed the can of garbanzo beans in a colander and rinsed them thoroughly in the sink
2.) Next, I placed about half the can of garbanzo beans in my Ninja Blender.
3.) I then added approximately 4 tablespoons (or about 1/4 cup) of oat flour and blended it thoroughly in the blender. 
4.) I then added at least 2Tbsp of peanut butter---you can add more or less to your taste, then I added 1 packet of stevia, a few drops of vanilla extract, about 2-3 Tbsp of cashew milk, a drizzle of honey to taste, and about 1/3 of a banana because I wanted creamy consistency. 
5.) I then blended that very well for a smooth consistency. Blend to your liking--but if I'm eating "cookie dough," I want it fluffy and smooth! 
6.) I then topped with chocolate chips. To keep this vegan, you can use Enjoy Life vegan chocolate chips, which are delicious. 

Don't get too caught up in the amounts. Just start throwing ingredients in a blender until it looks right to you. I've made probably a dozen variations of this recipe in the past (you can add or subtract so many different ingredients to make this equally delicious), and they almost always turn out amazing! This does give you a very subtle banana flavor, so if that isn't your jam you can always leave that out and add more cashew milk or sub something plain like a few Tbsp of plain greek yogurt for that smoother consistency.

I'm clearly not claiming to be a chef anytime soon, but I can say that this was delicious and it totally fulfilled my craving for cookie dough--at a much healthier "cost."

 

Let me know what you thought about it in the comments! Enjoy.

XoXo,

Jena  


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Four-ingredient squash parfait.

Jena Chopson

I love easy recipes. 

I love it even more when easy recipes taste this good. 

Sweet tooth, anyone? Read on....

It tastes better than it looks...if that's even possible. 

This recipe is super easy if you have everything on hand. I had leftover butternut squash that I cooked up yesterday, so this was literally as simple as mixing stuff in a bowl then scooping it out and layering it into this glass. 

But if you don't already have cooked squash on hand that's been hanging out in the fridge overnight (I mean, why wouldn't you?), then here's the recipe for this gem. 

Don't forget to let me know if this was appealing to your taste buds by sharing this out to your friends or commenting on this post on social.

What you'll need:

1 butternut squash
Liquid stevia (or packets work, too) 
1 serving of plain greek yogurt
Cinnamon
Carmel, Maple, or Vanilla extracts (optional) 
Honey or maple syrup (optional) 

To cook the squash: 

Cut off top 1/2". Cut lengthwise in half. Scoop out seeds. Place halves face down in a baking dish with 1/4" water. Bake at 350 for 90 minutes. When done, peel off the skin or scoop out the squash. Place squash in mixing bowl. Add 1-2 TBSP of cinnamon (or to taste), a 1/2 tsp liquid stevia (or 1-2 packets as desired), and 1 tsp caramel extract (or choose your flavor here, optional). Mix with electric hand mixer so it's like a fluff or mashed potato like.  

Side note: Butternut squash tastes amazingly sweet all on its own. Adding in extra stevia might be too much. Try it first by itself with a dash of cinnamon to see if you even need the stevia. If you're like me, you probably don't. This squash is the bomb dot com, baby.

You can, of course, eat the squash right away, but if you want to make the parfait, let it sit overnight in the refrigerator. 

For the greek yogurt: 

Place 1 serving (typically 2/3 cup) in a bowl. Add water while stirring to create desired consistency (I prefer a thinner consistency, greek yogurt is a little too thick for my liking. If you like it as is, then skip this step and carry on, you greek yogurt lovin' warrior). Add 1-2 stevia packets or liquid stevia to desired taste. Add in flavor extract of choice, if desired. I mixed in a few drops of maple extract. Blend well in the bowl. 

Side note: If you are new to plain greek yogurt, you may find that you need to add in a drizzle of honey or maple syrup to make it more desirable to your taste buds. I'll give you the green light here, but just don't get carried away, mmmkay? 

Once you have your refrigerated squash and greek yogurt mixture, simply layer them on top of each other at your heart's content. Voila! Heaven in your mouth. 

Now you can tell all your friends you eat dessert for breakfast AND stay on track with your goals.

Cheers,

Jena 

 

Special shoutout to Kevin Butz who showed me the squash ways and gave me several squash recipes. You da man, Kevin! 

If you're a 21-day fix meal plan follower, this recipe counts as 1 green (measured as 2/3 cup), and 1 red. Can we cheers again to that? 


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