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Blog, Dessert, Recipes

Nut Butter Cookie Bites

June 30, 2015

Ingredients:

  • ½ peanut butter
  • ½ almond butter
  • 1 cup brown sugar
  • 1 1/2 tsp vanilla extract
  • ⅔ cup oats
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup water

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Instructions:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix together the almond butter, peanut butter, and brown sugar for 1 minute with an electric mixer.
  • Add in the vanilla extract and beat for another 30 seconds.
  • In a different bowl, mix the dry ingredients together (oats, baking soda, and salt).
  • As you beat the nut butter mixture, slowly add in the oat flour mixture and beat until a cookie dough forms.
  • Add in the water and continue to beat until well mixed.
  • Line a baking sheets with parchment paper or with a cookie sheet.
  • Roll the dough into balls and drop on parchment paper, and flatten with a fork to form criss-cross patterns.
  • Bake for 8-10 minutes in the oven (make sure you watch the cookies carefully or they will burn.
  • Let them cool and enjoy!
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Blog, Dessert, Recipes

Lemon π (Pi)

March 14, 2015

Today is National Pi (π) Day! I don’t know a lot about math, so I decided to celebrate with a different kind of pi…Lemon Pie!

Happy Pi Day everyone!

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Ingredients:

The crust:

  • 1 cup of raw almonds
  • 1 cup of raw walnuts
  • 1 cup pitted dates
  • 1 tsp vanilla extract
  • a dash of Himalayan sea salt

The lemon filling:

  • 1 cup pitted dates
  • 1 1/2 cup raw cashews
  • 3/4 cup lemon juice (I used fresh squeezed juice from 4 large lemons)
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract

for the whipped cream and topping:

  • 2 1/2 cups of coconut cream
  • 2 TB of raw cane sugar
  • 1/2 tsp of vanilla extract
  • sliced lemon

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Directions:

The crust:

Place all of the ingredients for the crust (except the dates)  in a food processor and pulse it until its kind of like flour. Add in the dates and mix until you have dough. Press this firmly into the bottom of a pie or tart pan.

Put aside the 2 1/2 cups of coconut cream for the whipped cream in the fridge.

The lemon filling:

Putt all the ingredients in a food processor and pulse until its smooth.  Pour the filling in the crust and spread with a spatula. Then, put the pie to the freezer for around 2-3 hours.

The whipped cream:

Take the coconut cream out of the refrigerator and add the sugar and vanilla. Next, with an electric mixer, mix until fluffy and smooth. When you are ready to serve the pie, top it with the whipped cream and sliced lemon.

Viola!

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Blog, Lunch/Dinner, Recipes

Falafel Burgers

March 3, 2015

Falafel Burger Recipe

Ingredients:

  • 1 can of chickpeas (drained and rinsed)
  • 1 cup of breadcrumbs (I used organic whole grain bread)
  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1/4 cup of chopped fresh parsley
  • 1 1/2 tsp of ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder

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Directions:

Turn on the oven to 400 degrees. Grind chickpeas in a food processor until they are smooth. In a bowl, add processed chickpeas, onion, garlic, parsley, cumin, coriander, salt, black, pepper, cayenne pepper, lemon juice, and baking soda. Slowly add in the bread crumbs until the mixture holds together like dough. Then shape the dough into patties. Put the patties on a nonstick cooking sheet and bake for 10-12  minutes longer, until golden brown.

I topped my falafel burger with sautéed brussels sprouts and roasted peppers.

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Blog, Breakfast

Coconut Pancakes

January 20, 2015

Who doesn’t love pancakes? The smell of them cooking on the griddle in the morning is one of the best things ever!

Since we are on the subject of pancakes and before we get to the recipe, here is pancake art inspired by The Beatles.

Enjoy!

Pancake recipe

1 1/2 cups all-purpose flour

2 tablespoon white sugar

2 3/4 teaspoons baking powder

1 teaspoon salt

1 1/4 cups full fat coconut milk or whole organic milk

1 egg

1 teaspoon vanilla extract

1 very ripe banana, mashed

2 tablespoons coconut oil melted or 2 TB butter, melted

1/4 cup shredded unsweetened coconut

Syrup ingredients (for 6-10 pancakes)

1/4 cup coconut oil

1/4 cup honey

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Makes 12-15 pancakes

Stir flour,2 tablespoon white sugar, baking powder, and salt together in a bowl. Mix coconut milk (or regular milk), egg, and vanilla in another bowl. Stir together milk mixture into flour mixture.

Beat banana in a bowl with a mixer until smooth and add mixture to flour mixture. Stir melted coconut oil (or butter) into batter. Refrigerate batter for 10 minutes.

Stir in shredded coconut to the batter for all coconut pancakes or leave out and sprinkle on top of each pancake while on griddle to make some plain and some coconut.

Heat griddle to 350 or skillet over medium heat (if using skillet you will need to use oil too). Cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes.

To make syrup: Add coconut oil and honey to sauce pan over low heat.  Stir until heated through.

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Blog, Dessert, Lunch/Dinner, Recipes

Happy Thanksgiving!

November 27, 2014
Be thankful that you don’t already have everything you desire.
If you did, what would there be to look forward to?
Be thankful when you don’t know something,
for it gives you the opportunity to learn.
Be thankful for the difficult times.
During those times you grow.
Be thankful for your limitations,
because they give you opportunities for improvement.
Be thankful for each new challenge,
because it will build your strength and character.
Be thankful for your mistakes.
They will teach you valuable lessons.
Be thankful when you’re tired and weary,
because it means you’ve made a difference.
It’s easy to be thankful for the good things.
A life of rich fulfillment comes to those who
are also thankful for the setbacks.
Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,
and they can become your blessings.

~Author Unknown

Remember the things you are thankful for today! Hope everyone has a happy Thanksgiving!

Pumpkin Chocolate Ice Box Tart

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For the crust:

  • 1/2 cup unsweetened shredded coconut
  • 2 TB coconut oil, melted
  • 1 1/2 cups almond flour (you can make your own by grinding almonds in a food processor until its the consistency of flour)
  • 2 TB maple syrup
  • 1/4 tsp salt

In a food processor, combine all ingredients and mix until it forms into dough. Press dough into a pie pan and put into the freezer for a min of 30 minutes.

For the ganache:
  • 1/2 cup canned coconut milk
  • 6 oz. of dark chocolate (min 70% cocao)
  • 1/2 tsp vanilla extract

Finely chop the dark chocolate and place in a bowl. Bring coconut milk to a boil in a saucepan then pour hot coconut milk in the bowl with the chocolate and let stand for one minute without stirring. Then stir until smooth and creamy and add vanilla. Once the dough is done freezing, pour ganache on the crust and spread until its even on all sides. Put it back in the freezer for 45 min.

For the pumpkin:

  • 3 frozen bananas
  • 1/3 cup of canned pumpkin
  • 3 TB almond butter
  • 1 tsp pumpkin pie spice.

In a food processor, combine all ingredients until it is the consistency of ice cream. Take the pie pan again out of the freezer and pour the pumpkin mixture on top. Top with leftover ganache and coconut chips. Put back in the freezer one last time for around an hour.

Store in freezer.

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Sweet Potato Casserole

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For the Sweet Potatoes
  • 3lbs sweet potatoes, peeled and cubed
  • 2 tablespoons coconut oil, melted
  • 1 cup coconut milk
  • 1/3 cup coconut sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • salt to taste

Preheat oven to 400 degrees. Peel and cube the sweet potatoes and put them on a sheet pan. Cook for 35 to 40 minutes and stir midway through cooking. Once they are done cooking, put them in a food processor. Reduce the oven temperature to 375 degrees F and add the melted coconut oil, coconut milk, maple syrup, vanilla, spices, and salt. Mix until smooth then pour sweet potato mixture into the bottom of a baking dish (spread until smooth and even in the dish).

For the Topping
  • 1 cup rolled oats
  • 1 cup coconut flakes
  • 1/3 cup coconut sugar
  • 1/2 cup walnut pieces
  • 1/2 cup pecan pieces
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • zest of one orange
  • pinch of salt

Combine rolled oats, coconut flakes, walnuts, pecans, melted coconut oil, maple syrup, and the zest of one orange into your food processor. Mix until well combined. Crumble the topping on the sweet potato mixture and make sure its spread evenly on top. Bake casserole for 20 minutes at 375 degrees.

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Happy Thanksgiving!!

Blog, Recipes, Snacks

Espresso Hot Chocolate

November 15, 2014

Its finally cold outside! Freezing weather, for me, means cozying up next to a fire in the fireplace, wrapping up in an electric blanket, fuzzy socks, and of course – hot chocolate. Hot chocolate is one of the most delicious ways to warm up on these cold fall and winter days. Today, I was craving something hot, but I couldn’t decide if I wanted hot chocolate or, my go-to drink…coffee.  Since I couldn’t choose between the two, I thought “why not combine them both?” So I am here to share with you my new favorite cold-weather drink – Espresso Hot Chocolate.

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Espresso Hot Chocolate

  • A shot of espresso (1 ounce)
  • 1 cup unsweetened almond milk
  • 1.5 Tbsp unsweetened cocoa powder
  • 3 Tbsp dairy-free semisweet chocolate chips
  • 1 Tbsp raw sugar
  • Vegan marshmallows (optional)

On the stove, heat up almond milk until warm then whisk in cocoa powder and chocolate. Mix until there are no clumps of chocolate or cocoa in the almond milk. Then, add raw sugar and whisk again until everything is combined. Keep mixture on the stove until hot and stir continuously.

After that, make one oz of espresso (if you don’t have an aeropress or an espresso machine then you can add 1/4 cup of brewed coffee to your hot chocolate). For my coffee grounds, I use Shay Latte Coffee. They are a fair trade coffee company that is GMO free, organic, and absolutely delicious! Once you make your espresso, add it to your mug of choice and pour the hot chocolate in with the espresso. Stir to combine.  To top my Espresso Hot Chocolate, I used Marshmallows.

Voilà! A perfect treat on a cold day!

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Blog, Recipes, Snacks

Baked Sweet Potato and Beet Chips

March 22, 2014

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Sweet Potato Chips:

  • 2-3 medium sweet potatoes
  • 3 TB coconut oil
  • Pink Himalayan salt
  • Cinnamon

Slice sweet potatoes in spiralizer (use the widest blade). You can also use a knife and finely chop sweet potatoes if you don’t have a spiralizer, but make sure they are cut in very thin slices. Melt the coconut oil and toss with the sweet potatoes then sprinkle with cinnamon and Himalayan salt.

We also mixed in purple potatoes as well and tossed them with olive oil along with salt and pepper.

Bake at 250 for at least an hour or until crisp (it may take up to 2 hours)

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Beet Chips:

  • 2-3 medium beets
  • 2 golden beets
  • Agave
  • Red wine

Slice beets in spiralizer or finely slice. Boil the golden beets first in water with a dash of agave until the beets become a little translucent. Take out the golden beets and boil the regular beets in the water with red wine. Drain the liquid and dry the beets.  Bake on 250 for at least an hour or until crisp. (it may take up to 2 hours)

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Blog, Recipes, Snacks

Fruit & Nut Bars

March 10, 2014

Cashew Fig Bars

  • 1/2 cup pitted dates
  • 1/3 cup cashews (roasted or raw)
  • 1/3 cup of dried figs
  • 2 TB coconut oil
  • pinch of salt

Blend cashew and fig mixture until forms into dough in a food processor. Roll out the dough flat and then cut into bars. Store in refrigerator.

Pistachio Raspberry Bars

  • 1/2 cup pitted dates
  • 1/3 cup pistachios (raw or roasted)
  • 1/4 cup fresh rasberries
  • pinch of salt

Blend pistachio and raspberry mixture until forms into dough in a food processor. Roll out the dough flat and then cut into bars. Store in refrigerator.

Blog, Recipes, Snacks

Smoothies

February 19, 2014

One of my favorite things to make are smoothies. Simple is always best and most of my smoothies start with a quick and easy base made up of three tasty and nutritious ingredients: coconut milk, banana, and spinach.

It’s easy to change up your smoothies by adding in different ingredients to the base to make a completely new creation every time. Check out some of my favorite smoothie recipes below.

Here are a few of my favorite smoothies:

This is my go to smoothie: Tropical Green Smoothie

  • 1 frozen banana
  • 1/2 cup frozen mango
  • 1/2 cup frozen pineapple
  • 2/3 cup coconut milk
  • 1 cup spinach
  • 1/2 cup water

Blend ingredients. I love to put flax seeds, chia seeds, or goji berries on top

Strawberry Banana Smoothie:

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 3/4 cup coconut milk
  • 1 cup spinach (optional)
  • 1/2 cup water
  • 1/2 TB maca powder

Blend then sprinkle cacao nibs and flax seeds on top

Pineapple Mango Smoothie

  • 1 cup of mango
  • 1/2 cup of pineapple juice
  • 1/2 cup of coconut milk
  • 1 cup of spinach (optional)
  • 1/2 cup of water
  • 1 tsp maca powder

Blend then top with goji berries

My favorite healthy dessert smoothie: Banana Coconut Smoothie

  • 1 1/2 frozen banana
  • 2 TB coconut cream
  • 2/3 cup coconut milk
  • 1/2 cup water
  • 1/2 TB maca powder
  • 2 TB coconut palm sugar

Blend then top with cacao nibs and flax seeds

Blog, Recipes, Snacks

Granola

January 10, 2014
Granola has been one of my favorite snacks since I was little and we always had it around the house when I was growing up. The base for the granola is really simple; you can change it up and add any of your favorite dried fruits, chocolate, nuts, and seeds that you like. Granola is such a great on-the-go snack and its absolutely delicious. I made this granola a few days ago for a hike in the North Georgia mountains!

Here are a few pictures from our  hike:

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Vegan Granola:

  • 2 cups of oats
  • 1/3 cup chopped hazelnuts
  • 1/3 cup chopped almonds
  • 1/2 cup dried cranberries
  • 1/4 cup flax seeds
  • 1/4 cup shredded coconut
  • 1/4 cup maple syrup (you can use equal part honey instead of maple syrup if you’d like)
  • 3 TB melted coconut oil

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Mix ingredients and bake in oven on 300 for 10-15 minutes. Let the granola cool then add chopped dark chocolate.

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