What I Ate Wednesday: Chickpea Chocolate Chip Cookies!

Hello friends and Happy Hump Day!  If you’ve been checking out my What I Ate Wednesday posts for the past few weeks, you may notice I’m a creature of habit. While my meals are colorful and include all the food groups, I pick and choose from a handful of healthy go-to items and combinations. This week’s What I Ate Wednesday gives you a glimpse into what my some of my healthy meals looked like from last week.


Breakfast: Lemon and blueberry in pancakes is something I rarely tire of! Make your batter the night before and this stack is ready in less than 10 minutes. I used Stack’D Nutrition Natural Lemon pancake mix and added a tablespoon of lemon pie casein to make it extra lemony! 

Lemon Blueberry Pancakes WIAW 6 17 15










Morning Snack: On Sunday’s I do a lot of baking and this past week was no different. I decided to create my own healthy spin on Chickpeas Chocolate Chip Cookies. You cannot taste the chickpeas, I promise! I used Sunwarrior Vanilla protein powder in this recipe. Vegan protein powder has more of a flour like consistency needed for this particular cookie. You could also try substituting a casein based powder. I hope you enjoy the recipe! By the way they are also gluten free!

Chickpea Chocolate Chip Cookies









Chickpea Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 15 cookies
  • 1 -15 oz can chickpeas, rinsed and drained
  • ⅛ cup Better Body Foods Organic Agave
  • 4 TBS Unsweetened Applesauce
  • 2 TBS liquid Egg Whites
  • ½ tsp. baking powder
  • ¼ cup Sun Warrior- Warrior Blend Vanilla protein powder
  • ½ cup Lily’s Dark Mini Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Puree chickpeas, egg whites and agave in a food processor.
  3. Mix in the remaining ingredients.
  4. Drop cookie batter using a tablespoon.
  5. Bake for 15 minutes.
  6. Allow to cool and enjoy!


Lunch:  My lunch was quite awesome. I tried Al Fresco Chicken Jalapeno Sausage for the first time. Perfect in one of my low carb hot dog buns with a drizzle of Alterna Sweets BBQ sauce. On the side were some roasted purple sweet potatoes. Purple sweet potatoes contain antioxidants that help to prevent diseases, such as cardiovascular disease and cancer. They also boost immunity, are anti-inflammatory, and keep bones and skin healthy. I’m so sad that they are at the end of the season.

Lunch WIAW 6 171 5










Mid-Afternoon Snack:  Greek yogurt and granola are so perfect together.  The new Dannon Tiramisu flavor is SO good. I added a package of San Franola Cinnamon Raisin granola on top. This protein packed afternoon treat held me over until dinnertime.

Morning Snack WIAW








Dinner: Dinner was BBQ Orange Marmalade Glazed Salmon over Pineapple Coconut Jasmine Rice. I had a craving for something tropical and this recipe was born! This sweet and tangy sauce was a mixture of low sugar orange marmalade mixed with some Alterna Sweets BBQ sauce.  We eat salmon 2-3 times per week.  Salmon is loaded with protein and the two omega 3s — DHA and EPA.

Dinner WIAW Salmon 6 171 5








Evening Snack:  Salted Caramel waffle sundae. I love anything salted caramel and always stock on this flavor Arctic Zero when I’m able to find it. Waffles are so easy to prepare ahead of time too! I make batches of them during my Sunday my meal prep and freeze them.

Salted Caramel Waffle Sundae









What are some of your favorite meals to prepare? Are you a creature of habit with your meals?  Please share I would love to hear from you!



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Wendy Moore
(610) 573-8494

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