Nateur Cooking With Shanna Levy-Bahl: Paleo Chocolate Chip Cookie Skillet
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Shaana Levy-Bahl
Instagram: @shaanalevy
Job description: Paleo home chef that follows the philosophy that food has the power to heal. I became paleo after being diagnosed with ulcerative colitis and it has changed my life!
Favorite dish to serve at a dinner party: Red Curry Zoodle Bowl and Paleo Chocolate Cake.
Favorite skin food ingredient and why: Turmeric and raw honey as a soothing face mask. Its anti-inflammatory properties help with skin irritation and redness.
Top three Instagram accounts for inspiration:
Must-have cookbook:
Dishoom: From Bombay With Love
Top three kitchen supplies you can’t live without:
Vitamix or Nutribullet
Rubber spatula
Romertopf - a clay pot for roasting chicken / meat
Three things you always keep in your refrigerator:
Homemade almond milk or coconut milk
Homemade chia and flaxseed pudding
Dark chocolate (vegan and over 70-80%)
Favorite online shop for kitchen supplies and / or specialty food items:
Go-to quick, healthy meal: Scrambled eggs with chives and sliced avocado. I add whatever vegetable I have at home in the eggs for extra nutrition! Sometimes I add sweet potato toast with this quick meal.
Favorite healthy treat: Vegan dark chocolate always! I love @hukitchen.
I also make date cacao bliss balls with tahini in case I want something filling but healthy.
Skincare mantra: Drink lots of water, cleanse, tone, scrub, and moisturize! Weekly masks and sunscreen always.
Eat this recipe for: A healthy indulgence.
Recipe: Paleo Chocolate Chip Cookie Skillet
Ingredients:
1 large egg + 1 egg yolk
2/3 cup coconut oil or soft butter
1/2 - 2/3 cup organic coconut sugar
2 tsp pure vanilla extract
1 3/4 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1 cup chopped dark chocolate/chips (I use a combination)
Optional topping- vegan ice cream
Instructions:
Preheat oven to 180C/350F.
Grease two 6.5-inch skillets (or one 9–10-inch skillet).
Whisk together coconut oil and coconut sugar.
Beat in the vanilla, egg, and egg-yolk until smooth.
In a separate bowl, combine the almond flour, salt, and baking soda.
Add this mixture to the wet ingredients and mix well. Make sure there are no clumps.
Add in the chocolate chunks and transfer cookie dough into the skillet(s).
Sprinkle additional chocolate chips on top.
Bake for around 15 minutes or until edges are golden and center set.
Sprinkle with sea salt.
Cool and enjoy with your favorite vegan ice cream!
