Pumpkin Chocolate Chip Protein Cookie

This is THE best protein cookie I've ever made!

I've been on the run lately, and found myself grabbing bars or Len and Larry's protein cookies. Which taste great, but I don't love that even their smaller cookie has 15 grams of sugar. So I decided to try to make my own version of Len and Larry's :)

This came out like soft baked cookie perfection for when you want a cookie or two, but don't feel like making an entire batch.

Pumpkin Chocolate Chip Protein Cookie

Ingredients:

2 tablespoons PEScience Blondie protein powder (or any other flavor)
1 tablespoon sorghum flour (whole wheat works too)
Dash of cinnamon
1 teaspoon peanut butter
2 tablespoons canned pumpkin
4 teaspoons liquid egg whites
3-4 drops liquid stevia (or granulated is fine- add it to taste)

Chocolate chips

Directions:

1. Preheat oven to 350 F

2. Mix the dry ingredients in a small bowl. In another small bowl, whisk together the egg whites and pumpkin.

2.  Warm the peanut butter in the microwave for about 20 seconds. Add the peanut butter and wet ingredients into the dry ingredients. Mix until combined (don't overdo it!) and a dough is formed.

3. Divide the dough into two. Line a baking pan with parchment paper. Form two cookie shapes with the dough and place on the parchment. If using, add some chocolate chips. Bake for about 16 minutes. Allow to cool.

Nutrition Info (without chocolate chips): 3.5 grams Fat, 13.5 grams Carbs, 15 grams Protein

Chicken Braised in Walnut Sauce

This is an oldddd recipe from Cooking Light magazine. I used to make it all the time in college. It's an easy one-dish meal that makes you feel like a fancy-pants while eating it. Walnuts are an omega-3 bonus.

Chicken Braised in Walnut Sauce

Ingredients:

- 2 teaspoons olive oil 

- 4  (8-ounce) chicken breasts

- 1/3 cup finely chopped onion 

- 1 garlic clove, minced 

- 1/2 cup finely chopped walnuts 

- 2 tablespoons all-purpose flour (I usually use whole wheat or spelt)

- 1/2 teaspoon ground cinnamon 

- 1/4 teaspoon ground red pepper 

- 1 (14-ounce) can fat-free, less-sodium chicken broth (water works too)

- 1/4 cup finely chopped fresh parsley 

- 1 tablespoon white wine vinegar 

- 1/4 teaspoon salt 

- 1/4 teaspoon freshly ground black pepper 

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender. 

2. Combine flour, cinnamon and red pepper and sprinkle over walnuts; stirring to coat. Add broth and stir with a whisk, stirring constantly. Add walnuts and cook 1 minute or until toasted, stirring constantly. 

3. Return chicken to pan. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick.

4. Stir in parsley, vinegar, salt, and black pepper. Remove from heat and serve! Great over rice!