Caulipower Chocolate Chip Cookies (Gluten-Free, Vegan)

There are two problems with being a dietitian. The first one is that people often feel like you’re counting the calories they put into their mouths (believe me, I don’t like math THAT much), and the second one is that when you’re strolling down the aisles of the grocery store and see flour made out of cauliflower, you buy it. THIS STUFF.

I figured I couldn’t go wrong with cookies, right? Well, the Reilly clan had mixed reviews at first… mainly because the 4 critical kids *knew* that there was cauliflower in there (‘Why can’t we just have NORMAL chocolate chip cookies?!?”)… but when the cookies cooled down, the mild cauliflowerness disappeared and the reviews shot up from 3 to 5 stars! Boom. Buying cauliflower flour just moved out of the problem category. So, voila! Enjoy.

In veggies, Jen

Print Recipe
Caulipower Chocolate Chip Cookies
These little chocolate chip cookies basically qualify for a well-balanced meal. You've got veggies, protein, flax seeds, and chocolate! They're a scrumptious bite-sized treat that you and your whole family can feel good about.
Votes: 5
Rating: 4.8
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Prep Time 10 minutes
Cook Time 9 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 9 minutes
Servings
cookies
Ingredients
Votes: 5
Rating: 4.8
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Instructions
  1. Preheat oven to 375°F.
  2. With an electric mixer, beat flax seed meal, margarine, water, sugar, protein powder (if using) and vanilla in a medium bowl until creamy.
  3. Beat in cauliflower baking mix and salt until blended. Stir in chocolate chips and nuts.
  4. Form dough into small dough balls and drop onto un-greased baking sheets.
  5. Bake 9 - 11 mins. or until golden brown and firm to the touch.
  6. Remove from oven and let cool for 5 minutes. Store in an air-tight container at room temp for up to 6 days.
Recipe Notes

Nutrition Facts
Caulipower Chocolate Chip Cookies
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 218mg 9%
Potassium 117mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 12g
Protein 2g 4%
Vitamin A 7%
Vitamin C 28%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Watermelon Protein Cooler — Your New Favorite Smoothie and Treat!

Watermelon Smoothie

No matter if it’s a hot summer day or a chilly winter morning, this watermelon cooler will refresh you and put an energizing kick in your step. It’s kid- and partner-tested and approved, so get that blender out and go for it!

Print Recipe
Watermelon Protein Cooler
This refreshing watermelon cooler can be made even more refreshing by pouring it into popsicle molds and freezing overnight. A sweet drink or dessert that leaves you feeling better than ever afterward? Yes please!
Watermelon Protein Cooler
Votes: 1
Rating: 5
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Course Smoothies
Cuisine Vegan
Servings
smoothies (or 6 popsicles)
Ingredients
Course Smoothies
Cuisine Vegan
Servings
smoothies (or 6 popsicles)
Ingredients
Watermelon Protein Cooler
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. For a smoothie, blend until smooth and enjoy!
  2. For popsicles, blend until smooth, and pour into popsicle molds (about 6 depending on the size of the molds). Freeze overnight. OR.... for double joy, enjoy 1 portion of smoothie and freeze the rest in popsicle molds for the next day. Double-win!
Recipe Notes

Nutrition Facts
Watermelon Protein Cooler
Amount Per Serving
Calories 219 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Sodium 291mg 12%
Potassium 646mg 18%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 31g
Protein 14g 28%
Vitamin A 58%
Vitamin C 63%
Calcium 26%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Annie’s Banana Chocolate Chip Mini Muffins: Low-Carb, High-Love

Hi Bakers! Team Reilly has been koo-koo lately to say the least. Our youngest child Annie (age 2 3/4) was diagnosed with type 1 diabetes in February, joining the ranks with our son Jake. Just like Jake, she was diagnosed at home when I got worried about the fact that she peed her pants twice in a row and was developing a yeast rash in her diaper area (she still wears a diaper at night). Her fingerprick blood sugar after eating a bowl of dried cranberries was 418. Luckily, her A1C was 7.8% and according to our doc, we caught the diabetes earlier than any other patient (Yay? Not necessarily a claim to fame that I was striving for!). And since she had only trace ketones, we put her to sleep and headed to the hospital the next day. Once we saw Annie’s high blood sugar, Jake (age 7 now) immediately took Annie to “Diabetes Camp” in the basement and secretly whispered to me that he’s glad he’s no longer the only kid in the family with type 1. On the bright side, these 2 kids will have each other for the long haul and that gives us amazing comfort.

While I dreaded the possibility of another type 1 diagnosis in our family, Annie has been unphased and was immediately put on a Dexcom continuous glucose monitor and the Omnipod insulin pump making our lives incredibly easier and making it so that she basically doesn’t even know she has diabetes. In fact, check out my blog on type 1 diabetes on KrisCarr.com – it was written before Annie’s diagnosis, but talks about the tricks and tips that have helped us with Jake’s diabetes management. And apparently the universe congratulated us in February for our mad skills in managing diabetes! Yikes.

So! Inspired by Annie and her minuscule needs for insulin right now, I created these mini muffins that she (and we!) could snack on all day long without needing insulin. They are full of healthy ingredients, taste amazing, are gluten-free, and go down really easily. I hope you enjoy them as much as we do!

Annie’s Banana Chocolate Chip Mini Muffins
Makes 30

2 bananas, mashed (can be fresh or thawed frozen)
1/3 cup Smart Balance or Earth Balance margarine, melted
1/4 cup almond butter
2 Tbsp ground flax seed meal
1/3 cup unsweetened non-dairy milk
1 cup almond flour
1/3 cup Swerve sweetener (Erythritol, found cheapest at Vitacost)
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 tsp apple cider vinegar
1/3 cup Lily’s mini chocolate chips (Stevia-sweetened, but regular dark choc chips work too)

Mix all ingredients together except chocolate chips. Once mixed, stir in the chips and pour into lightly sprayed mini muffin tins 2/3 of the way, or regular muffin tins half way.

Bake at 350 degrees for 20 minutes. Let cool before removing from tins (if you can!).

Per muffin: 70 calories, 6 g fat, 0 mg cholesterol, 5 g carbs, 2.4 g fiber (2.6 g net carbs), 1 g sugar, 2 g protein. 

Now I want to hear from you! Post your favorite low-carb snacks and recipes — Annie and her blood sugars will thank you!

xo, Jen