With summer fast approaching, its only natural for your inner foodie to crave fun in the sun and delight in sweet treats! However, getting trapped in those trans fats and processed sugars can be harmful to your to preconception health.
Luckily for you, your TTC diet just got better! Check out these fertility-friendly recipes that will give summer-time fine a new meaning and won’t compromise all of your Project Baby efforts.
Chocolate Avocado Mousse
- 2 large avocados, flesh scooped out
- 1 large ripe banana
- 1/3 cup unsweetened cocoa powder
- 1/4 cup coconut milk
- 1/4 cup pure maple syrup
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract or chocolate extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon chili powder or cayenne powder (optional)
- Pinch of sea salt
- Place all the ingredients in a food processor or blender container and blend until smooth, scraping down the sides as needed.
- Serve immediately or the mousse can be placed in an airtight container in the refrigerator for up to 2 days. To serve, place the mixture in bowls and garnish as desired.
Cocoa Cinnamon Popcorn
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons organic sugar
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1/4 cup popcorn kernels
- Mix the cocoa powder, cinnamon, sugar, and salt in a small bowl and set aside.
- Add the oil to a pot with a couple kernels with the top on. Turn heat on high.
- When the kernels begin to pop, quickly pour in the remaining kernels, and put the top on. Shake the pan from side to side, and when the popping slows down, turn off the heat and pour the popcorn into a bowl. Immediately sprinkle on the cocoa mixture and give it a good stir.
Healthy Oatmeal Raisin Cookies
- 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) agave
- ¼ cup (40g) raisins
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes.
- Cool on the pan for 10 minutes before transferring to a wire rack.
****It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy****
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend:
½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
If you prefer, pure maple syrup or honey may be substituted in place of the agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.
For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.
Quinoa Protein Bites
- 1 cup quinoa, cooked
- 1 cup oats, gluten-free, raw, not cooked
- 1/4 cup maple syrup, light or dark
- 2 Tablespoons ground flax seed
- 1/4 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon, ground
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
- 1 scoop vanilla protein powder
- powdered sugar, optional
- Line a small baking sheet with parchment paper
- Cook the quinoa according to package instructions
- Once the quinoa is cooked, combine all ingredients in a bowl, stir until well incorporated.
- Using your hands, roll the mixture into small balls. You can make them into 1 inch or 2 inch balls
- Put the balls on the lined baking sheet and put in the freezer for 6 hours.
- Once they’ve frozen, transfer them into a freezer safe ziplock bag and store in the freezer.
**** When rolling the balls, keep a small bowl of water near you and keep your hands wet. The moisture from your hands helps the mixture form into perfect balls!****
The powdered sugar at the end is optional!