DO YOU HAVE ANY BAD HABITS or JUNK FOOD YOU SECRETLY LOVE?

I can’t tell you how many times a week I get this question. So today, I answered it, straight up: .

It’s so funny, and ~tbh~ I normally avoid this question because I don’t have a quick answer for you…..probably because I don’t even think like that anymore. Like the question confuses me.

Meaning I don’t think in terms of being “good” or “bad”. Or having “treats” or “cheats” or anything to feel guilty about. I eat REAL FOOD— whether that’s real food versions of ice cream, chips, bread, baked goods, cookies, cocktails, wine—— I love it all and have it all. With ZERO GUILT. Happily. But, intentionally.

Meaning I’m not doing it out of autopilot or because everyone else is or out of numbing. It’s something I have out of joy or to savor, not to distract or soothe myself. This has come from years of work on myself and it’s why it’s my favorite thing to teach.

When I have those foods it’s because I chose them because I love them— out of joy.

Because the thing with REAL FOOD is that it simplifies all of this. You can have whatever you want, but it requires you to upgrade the ingredients, meaning it can’t be thoughtless.

That, and your tastebuds do actually physically change when you do— they can finally uncoat themselves when you transition to eating all real food. So the junky junk foods truly have no appeal— they taste horrible actually. So, it all goes together.

Basically, I am not perfect and I’m not trying to be when it comes to food. Your intention matters. What you do and eat most of the time matters most. The overall load.

So, I eat real food, keep it simple, upgrade all the ingredients of whatever I want to have to simple real things and I ENJOY and freaking love food. Now, at least.

It took me soooo long to get here but damn it will always feel like the best gift I ever gave myself. 

So now that we’re all on the same page about it, here is one of my favorite treats, as of late. This idea of using chickpeas/garbanzo beans as a base is nothing new in the blogging world, but I personally had never tried it before. Skeptical, maybe. And if I wanted to have something sweet I’d just have some good chocolate instead and keep it simple.

BUT. Adding a little scoop of this in my green smoothie bowls? Um…. it’s so good. And like a little mid-day treat that makes me smile.

Or having a little scoop from the fridge of something that I know won’t make my blood sugar spike (with the great protein and healthy fats from the nuts and beans to balance it out)?

Now, I get it. This is a great little tool to have in your back pocket for those days and weeks when you need it.

So, does it taste exactly like the yellow old school kind in the wrapper? Texture wise, I think it’s pretty close if you’re eating it super cold. I don’t add any sweeteners to mine (besides the naturally sweet dates) but you could totally add some in (honey or maple syrup preferrably) if your tastebuds are used to  much sweeter things.

I don’t think you can really taste the beans– but my tastebuds might be different.  Or if you can, it’s a *hint* that  goes away quickly and gets taken over by whatever nut butter and chocolate chips.

So it may not be for everyone (aka, my husband refuses to even try it, he thinks it’s too weird and just wants the real stuff). I get it.

But I wanted to share it just in case because it’s been bringing me joy this week!

Healthier Chocolate Chip Chickpea Cookie Dough

Makes approximately 3 cups 

Recipe adapted from Chocolate Covered Katie

1 can garbanzo beans (or white beans), rinsed and drained (or 1 1/2 cups cooked garbanzo beans from dried beans)

2 dates, pits removed

1/8 teaspoon baking soda (I know, weird,  but this makes it taste like real cookie dough)

1 large scoop almond butter, sunflower butter or peanut butter

2 tablespoons almond flour, oat flour or garbanzo bean flour (or flour of your choice). Or flaxmeal.

1 pinch sea salt

1 handful chocolate chips (I love this brand’s mini chips and dark chocolate chips)

Soak dates in water (enough so they are submerged) and soak for 5 minutes as you gather the rest of your ingredients. Add all ingredients (except chocolate chips) to a blender and puree until smooth. Scrap out batter with a spatula and into a glass storage container. Sprinkle in chocolate chips and place in the fridge. Tastes best after 24 hours in the fridge so the flavors can mix together.

I love adding a scoop of this to my green smoothie bowls, or for a little mid-afternoon sweet treat (with zero guilt).

Love this post? Check out My Quarantine Morning Routine here.

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Need some fresh dinner ideas to save you from your cooking rut lately?

Check out my 2 Week Pantry Meal Plan here. 14 dinners. 1 shopping list. All 5 ingredients or less and sure to be a hit with whoever is at your table lately.