Feeding little ones / Feeding preschoolers / Pack a lunch / Baking & cooking / Plant-based food / Cookbooks / Supplements
The Intuitive Eating Workbook for Teens: A Non-Diet, Body Positive Approach to Building a Healthy Relationship with Food | Elyse Resch
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Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating | Christy Harrison
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The Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food | Evelyn Tribole MS RDN, Elyse Resch MS RDN, Tracy Tylka Ph.D
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Intuitive Eating, 4th Edition: A Revolutionary Anti-Diet Approach | Evelyn Tribole & Elyse Resch
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Intuitive Eating for Every Day: 365 Daily Practices & Inspirations to Rediscover the Pleasures of Eating | Evelyn Tribole
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Food to Grow On: The Ultimate Guide to Nutrition, From Pregnancy to Packed Lunches | Sarah Remmer & Cara Rosenbloom
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The School Year Survival Cookbook | Laura Keogh & Ceri Marsh
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Oh She Glows Everyday | Angela Liddon
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Oh She Glows | Angela Liddon
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Nourish | Cara Rosenbloom
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Fraiche Food, Full Hearts | Tori Wesszer & Jillian Harris
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Eat More Plants | Desiree Nielsen
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![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
