#LunchBreakLIVE #SaturdaySnackdown with Tracy Childs, a Physicians Committee for Responsible Medicine educator and plant-based nutrition expert from San Diego, California. Tracy created Veg-Appeal and co-leads the thriving PlantDiego community in San Diego. She’s also a #nutritarian chef with Joel Fuhrman, M.D.‘s Eat to Live Retreat in San Diego. She’s here today stepping in for Erin Riley-Carrasco who’s in Baja rescuing some adorable (they are all adorable) dogs. Erin will be back next week! Tracy makes Chickpea Chocolate Chip Peanut Butter Cookies from PlantPure Chef (from PlantPure Nation) and talks about her own favorite green smoothie combos and how to make them in bulk for grab and go snacks! Please visit  www.veg-appeal.com to sign up for Tracy’s up-coming Kickstart Your Health Nutrition and Cooking Class! 

 

Tracy Teaches Vegan: Chickpea Chocolate Chip Peanut Butter Cookies

#LunchBreakLIVE #SaturdaySnackdown with Tracy Childs, a Physicians Committee for Responsible Medicine educator and plant-based nutrition expert from San Diego, California. Tracy created Veg-Appeal and co-leads the thriving PlantDiego community in San Diego. She's also a #nutritarian chef with Joel Fuhrman, M.D.'s Eat to Live Retreat in San Diego. She's here today stepping in for Erin Riley-Carrasco who's in Baja rescuing some adorable (they are all adorable) dogs. Erin will be back next week! Tracy makes Chickpea Chocolate Chip Peanut Butter Cookies from PlantPure Chef (from PlantPure Nation) and talks about her own favorite green smoothie combos and how to make them in bulk for grab and go snacks! Please visit www.JaneUnchained.com for the recipes and www.veg-appeal.com to sign up for Tracy's up-coming Kickstart Your Health Nutrition and Cooking Class! #plantpurechef #janeunchained #vegappeal #specialtyproduce #plantdiego #21daykickstart

Posted by Jane Velez-Mitchell on Saturday, April 13, 2019

 

Tracy Childs has been living a WFPB lifestyle for nearly 40 years and has enjoyed thriving through this adventure in lifestyle and eating. That sounds like a long time but she still remembers making the transition and the steps taken to get there! She is an expert in plant-based nutrition and food preparation and is a certified Nutritional Consultant and has a Certificate in Plant-Based Nutrition from eCornell. She has enjoyed teaching nutrition and cooking for over a decade.  She is a certified Food for Life instructor with the Physician’s Committee for Responsible Medicine and is a founding co-director of Veg-Appeal. She is also a co-founder of PlantDiego which recently gained non-profit status with the goal of introducing as many San Diegans to the concept of a plant-based lifestyle for the health of the planet and all of its inhabitants.  

She has proudly raised two children and a husband as vegan/vegetarian. She specializes in helping others make food and diet choices for weight loss, and disease control (cancer, diabetes, heart disease for example) and finds it truly rewarding to share her knowledge and love of food, empowering others to achieve and maintain their health goals through healthier lifestyle choices.

Tracy Childs posing with her healthy veggies.

 

Ingredients for Tracy’s yummy cookies.

 

The finished product! Don’t these look delicious?!

 

And Now For The Recipe:

Chickpea Chocolate Chip Cookies

Makes 24 cookies

Ingredients:

1 tablespoon flax meal or chia seeds

3 tablespoons water

1 ½ cups oats

½ cup dried peanut butter (I use PB2)

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon sea salt

3/4 cup vegan chocolate chips

one 15 ounce can garbanzo beans (chickpeas), drained

¾ cup plant-based milk

2/3 cup sucanat (or coconut sugar)

2 teaspoons vanilla

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a large cookie sheet with parchment paper.
  3. In a blender, grind the oats into a flour and place the flour into a large mixing bowl. Add the dried peanut butter, baking powder, baking soda, salt, and chocolate chips. Stir.
  4. In a blender add the flax meal, garbanzo beans, plant-based milk, sucanat or coconut sugar and vanilla. Blend until very smooth and creamy.
  5. Add the bean mixture into the flour mixture and stir/fold only until combined. Do not over mix.
  6. Using a cookie scoop, drop a spoonful of the cookie dough onto a parchment lined cookie sheet.
  7. Bake for 12 minutes or until dry on top.