If you ask my son what my favorite food is, he will say salad. It is actually chocolate, but a salad is what my body craves every day. What better way to get a bowl full of raw nutrition than a huge salad bowl.

The key to any salad is the dressing. This Apple Cider Dijon Vinaigrette has enough flavor to stand up to any veggie. It is also full of health benefits! Raw apple cider vinegar is full of benefical enzymes and potassium, which is great for digestion. It is also great for boosting your immune system! Make sure to use cold pressed olive oil in all your dressings. In this dressing, I used olive oil and flaxseed oil. Feel free to use all olive oil if that is what you have. The flaxseed oil provides a great source of omega-3 fatty acids. It would be worth picking up a bottle to use in your dressings.

William Sonoma teamed up with Navitas Naturals to create a line of super food smoothie mixers. Today I used the Protein Smoothie Mixer. It contains organic hemp, cacoa (raw chocolate), macs and lucuma. This protein shake was perfect for after my run. It had a nice chocolate taste and it was filling! Here is what the bag says about these ingredients:

“Power up your day with a burst of protein. Our energizing blend includes four nutrient-rich whole foods: hemp, cacao, lucuma and maca. Hemp powder is an excellent source of protein and Omegas, cacao provides feel-good antioxidants, lucuma is a natural sweetener with a maple-like flavor, and macs nourishes and supports the endocrine system.”

I was feeling creative today. I realized I haven’t created a new cookie recipe in quite awhile. I have been so pleased with how many of recipes turn out that I haven’t felt the need to try anything new.

Since realizing I am sensitive to eggs, I have been making my vegan Bethenny Frankel chocolate chip cookies quite often. Two weeks ago, I rediscovered my Love Your Heart chocolate chip cookies. They happen to be vegan, but I often do not feel like dirtying up my food processor while baking. Today I was craving my Paleo chocolate chip cookies. Since they contain egg, I thought I would combine those three chocolate chip cookie recipes to see what happened. I was pleasantly surprised to find out how delicious these cookies are!

I used a “flax egg.” This is where you dissolve 1TB of ground flax seed in 3 TB of water. This turns into a thicker mixture which is suppose to mimic an egg. I haven’t had the best of luck with this method, but I thought I would give it a try in this recipe. I loved using almond flour in my Paleo cookies. This lowers the carbohydrate count of the cookie, plus adds a nice dose of healthy fats and a nutty flavor. I love using ground and whole oatmeal in my Bethenny Frankle cookies, so I decided to use that mixture again here. I used coconut oil as my fat to help keep the cookie together. I kept the amount of sugar in this recipe low. I used a mixture of organic raw sugar and a little bit of brown sugar. The brown sugar melts nicely and adds a nice sticky consistency that helps to keep the cookie together. Ok, there was my thought process. Now on to the recipe!