He & She Eat Clean | Healthy Recipes & Workout Plans

cookie dough

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Apple-Cinnamon Steel Cut Oats GF

Black Bean and Sweet Potato Turkey Chili GF

Cookie Dough!

Egg Quiche Muffins GF

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Zesty Grilled Chicken

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Looking for Gluten-Free recipes? GF denotes Gluten-Free. Please see notes in individual recipes for substitutions to make recipes Gluten-Free.


Looking for Gluten-Free recipes? GF denotes Gluten-Free. Please see notes in individual recipes for substitutions to make recipes Gluten-Free.

Healthy Cookie Cake Mini Pies

Desserts & TreatsWhitney Carlson3 Comments

I made these sweet treats to celebrate Scott's birthday. Well, that was really just an excuse to make them. I was going to make our Chocolate Chip Cookies but wanted something thicker and more cake-like. These definitely hit the spot! They are easily made gluten free as well by using gluten free oats and oat flour. Get ready for this...I made these so that they would only be two servings! Feel free to share them with someone and not feel guilty about eating half the cookies!

Ingredients:

  • 1 cup organic garbanzo beans, rinsed and drained
  • 1/2 cup gluten free quick cooking oats
  • 1/3 cup gluten free oat flour
  • 1 whole organic egg
  • 1/4 cup unsweetened almond milk
  • 1 1/2 Tbsp coconut oil, melted
  • 1 1/2 tsp pure vanilla extract
  • 1/4 cup + 1 Tbsp Stevia in the raw (or more, if you prefer sweeter)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 squares dark chocolate (or more, if you want), broken into pieces

Directions:

1. Preheat oven to 350 degrees

2. Add all ingredients, excluding dark chocolate, to a food processor and process until ingredients are blended

3. Once blended, stir in dark chocolate

4. Coat muffin tins with coconut oil or use muffin liners and add batter

5. Bake for 18-22 minutes

6. Allow to cool and enjoy!

P.S. We think these are even better after they are placed in the refrigerator for a few hours!

- Scott and Whitney

Cookie Dough Peanut Butter Cups with Jamie Eason's Lean Body For Her Protein

Whitney Carlson1 Comment

We were so excited to open our email and see that a representative from Labrada contacted us to create a recipe using Jamie Eason's new Lean Body For Her Protein. As you probably know by now, we LOVE Jamie! She is one of our biggest inspirations and we even had the chance to meet her in person! Okay, we'll be honest...in 2012 we basically made a detour to Vegas on one of our hiking trips JUST to see HER at the Olympia expo! And she recognized us! How cool is that?

Jamie has changed countless lives (including our own) and continues to do so with her passion for fitness and eating clean. She recently released a new protein powder and we were so excited to try it! The wonderful aroma was the first thing we noticed when we opened the bag. We have already tried it in quite a few recipes (coming to you soon) and it mixes well, bakes well, and even tastes great plain! What sets it apart and makes it so great though is that contains no gluten, artificial flavors, artificial colors, preservatives, or artificial sweeteners. It only has 3 grams of sugar and 3 grams of fat per serving while packing in 25 grams of protein! It is currently available in chocolate and vanilla and they are both delicious!

We were having a He and She Eat Clean get-together at Jim and Tiffany's house so we decided to make our fabulous cookie dough but add a peanut butter cup on top because who doesn't like that combination?!


Ingredients:

Cookie Dough (from previous recipe on the blog):

1/2 c quick cooking oats

1/4 c natural peanut butter

2 tsp pure vanilla extract (avoid HFCS)

2 squares of dark chocolate

1 Tbsp honey

1/4 c egg whites (pasteurized liquid egg whites)

1 Tbsp unsweetened vanilla almond milk

 

Peanut Butter Cup:

1 Tbsp natural peanut butter

3 oz unsweetened vanilla almond milk

1 small scoop Stevia

1 scoop Jamie Eason's Lean Body For Her Protein, vanilla

1 Tbsp cocoa powder

Directions:

1. Prepare cookie dough by adding all cookie dough ingredients to a blender or food processor

2. Press cookie dough into the bottom of muffin tin (lined with muffin liners or coated with coconut oil)

3. Prepare peanut butter cup topping by adding all ingredients to a blender

4. Pour peanut butter cup topping onto the cookie dough

5. Freeze for at least an hour...we actually loved the way they tasted the next day.

He and She Tips:

You will need to let them sit out for a few minutes before trying to remove them from the muffin tin. You could even add protein powder to the cookie dough recipe to increase the amount of protein per serving!

Macros (per serving - macros based on making 6 servings):

  • Calories - 174
  • Protein - 10 g
  • Carbs - 13 g
  • Fat - 9 g
  • Sugar - 5 g
  • Fiber - 3 g

These are just a treat so don't overeat! :-)

- Whitney