Raw Brownie Energy Bars

The name of these bars do them zero justice - they should be called "Oh-My-Gosh-Are-You-Kidding-Me-I-Cannot-Believe-These-Are-Raw-And-Healthy-Because-They-Taste-Like-Heaven Bars". Yeah, that does them a little more justice. The recipe comes from Yummy Mummy Kitchen and my socks were actually blown off at how tasty and sweetly satisfying these healthy little "brownies" are. Click on her blog link to see some beautiful pictures she took of these bars. Enjoy Enjoy Enjoy!!!

Here is the recipe STRAIGHT from the Yummy Mummy Kitchen blog:

• 2 cups nuts (use a combination of almonds, peanuts, and walnuts)
• 1 1/4 cups pitted Medjool dates
• 1 tablespoon coconut oil (room temperature)
• 1/4 cup unsweetened cocoa or cacao powder
• 1/4 teaspoon sea salt or Himalayan salt
• 4 tablespoons maple syrup or honey
• 1 tablespoon hemp hearts (optional)
• 1/4 cup crisp puffed quinoa or rice cereal <I used Rice Krispies>
• 2 tablespoons walnut pieces
• 2 tablespoons chocolate chips (vegan/gf if needed) 

Instructions

1. Place nuts, dates, oil, cocoa, salt, and hemp hearts into a food processor. Blend until coarsely  ground. Add the syrup and continue to blend until the mixture holds together when pressed. Pulse in the cereal just to combine.
2. Line an 8x8 inch baking dish with parchment paper or plastic wrap. Transfer the bar mixture from the food processor to the pan and press firmly and evenly in. Press walnuts and chocolate chips into the top. 
3. Refrigerate until completely chilled and firm, about an hour. Cut into bars or small bite-sized squares. Store in the refrigerator.

Chocolate Bites with Nuts & Fruit

 
These little chocolatey bites were super easy to throw together! All you need are some chocolate chips and your favorite nuts & dried fruits (and a microwave and some parchment paper). I used about 3/4 cup of Enjoy Life semi sweet chocolate chunks and it made 12 circles. So, just eyeball everything and make as many or as few as you'd like! Enjoy!

~ 3/4 to 1 cup semi sweet or dark chocolate chips
The following are suggestions:
raw almonds
raw cashews
raw hazelnuts
raw walnuts
dried cherries
dried cranberries
dried apricots
dried figs
raisins
hemp seeds

Melt the chocolate chips in a microwave safe dish in the microwave on high for 1 minutes. Remove dish and stir. Put dish back in the microwave for another 20 to 30 seconds and stir until completely smooth.

Using a teaspoon size spoon, spoon melted chocolate onto parchment paper that is on a cutting board. Just let the chocolate drop into a nice circle shape.

 

Add the nuts and fruits to each circle any way you like. 

                           

Place the chocolate bites in the freezer for about 15 minutes to firm them up. Once firm, remove from parchment and place in a tupperware container. Keep bites in the fridge or freezer because they melt easily. Enjoy!!

Flourless Peanut Butter Mini Muffins

My friend, Meredith, texted me this recipe last night and asked if I had made these yet......well, approximately 30 minutes later I had! I was so intrigued by the ingredients and the method of making it all in the blender, I just had to right away! They were beyond easy and my kids literally gobbled them up for breakfast this morning. One of my sons said he ate 7 of them by the time I walked downstairs! Yay! A hit! I will be making these again and again. I'm sure you will be too!!!

On a side note, these mini-muffins are gluten-free, dairy-free and refined-sugar free! They are so moist and flavorful - you would never know!

The recipe comes from the blog Averie Cooks. Here is Averie's recipe word for word:

Ingredients:

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter** (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (pure maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

**<I only had natural peanut butter, so I added an extra Tbl of pure maple syrup to the recipe>

Directions:

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan. <I used mini-muffin paper liners - so glad I had these because they made the whole thing a breeze>
2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
3. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Garlic Chili Pasta with Roasted Cauliflower & Pine Nuts

Here's another scrumptious recipe from my FAVORITE blog, Minimalist Baker (and she's coming out with a cookbook soon- so exciting!!). I'm a huge cauliflower-lover....it's one of my favorite veggies. This meal was easy to put together and had some awesome flavor combos. Serve with a side salad and some good bread. Enjoy!

 

PS I made my husband's meal with regular pasta and mine with gluten-free pasta.

 

Here is the recipe verbatim from Minimalist Baker:

 

CAULIFLOWER

• 1 small head cauliflower (580 g), large stems removed, florets separated
• 2-3 Tbsp (30-45 ml) olive or grape seed oil
• 3 cloves garlic, minced (9 g or 1 1/2 Tbsp)
• 1/4 tsp red pepper flakes (more or less to taste)
• Heaping 1/4 tsp sea salt

PASTA

• optional: 2 cups (480 ml) vegetable broth (for adding more flavor to pasta)
• 12 oz (340 g) linguini or fettuccini (ensure vegan friendly | sub gluten free pasta to keep GF)
• 1/4 cup (60 ml) olive oil (use extra virgin here if you have it for more flavor)
• 3 cloves garlic, skin removed + smashed NOT minced (9 g or 1 1/2 Tbsp)
• 1/4 tsp red pepper flakes (reduce for less heat)
• 2 Tbsp (8 g) fresh chopped parsley, plus more for serving
• 2 Tbsp (17 g) toasted pine nuts, plus more for serving
• 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
• Salt + Pepper to taste

Instructions

1. Preheat oven to 450 degrees F (232 C).
2. Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
3. Once your cauliflower has reached the 10-minute mark, add 2 cups vegetable broth (for added flavor | optional) and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
4. Once boiling, season well with sea salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes - then drain and set aside. Cover with a towel to keep warm.
5. Heat the same large pot over medium-low heat. Once hot, add 1/4 cup olive oil and 3 cloves smashed NOT minced garlic. Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside for serving.
6. Next add red pepper flakes to infuse the olive oil for 1-2 minutes.
7. Add cooked pasta, parsley, pine nuts, minced garlic, vegan parmesan cheese, cauliflower, and toss to coat.
8. Remove from heat and sample pasta. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley, red pepper flakes, pine nuts and vegan parmesan cheese. Best when fresh, though leftovers keep for a few days covered in the refrigerator. Reheat in the microwave, or on the stovetop in a large saucepan in a bit of olive oil.

Lentil, Sweet Potato & Coconut Curry

My husband and I love Indian food. Since becoming gluten-free, I love it even more because I can eat so much of it. Many Indian foods are vegetarian and are full of lentils, beans and nuts - it's all so up my alley. This Indian-inspired dish, from the amazing blog Detoxinista, was quick to put together, is extremely tasty and filling, and is vegan and gluten-free. The leftovers make an awesome, quick lunch and are so much more satisfying than a bowl of cereal - which is my typical-mom-in-a-hurry-lunch (if I even eat lunch at all).

Serve this curry over cooked quinoa or rice. Enjoy!

Here is the recipe straight from Detoxinista:

• 1½ tablespoons coconut oil
• 1 cup diced onion
• 1 cup dried red lentils
• 1 medium sweet potato, cut into 1-inch cubes
• 1 large carrot, sliced lengthwise and chopped
• ½ teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1 teaspoon ginger powder
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3½ cups vegetable broth or water
• ½ cup coconut milk
• 1/2 cup raw cashews <this is optional and my addition - and they were YUMMY!>

• 2 cups of cooked quinoa OR rice (my husband said he would have preferred rice)

Instructions

1. Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve over cooked quinoa or rice. If using cashews, sprinkle them on top of curried lentils.
3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

Peanut Butter, Coconut & Cranberry Energy Bites

My friend, Kim, asked me to try and replicate these yummy energy bites that we keep buying at our local farmer's market. They are absolutely delicious and they make the perfect quick breakfast or snack. I think this recipe is pretty darn close to the original! Easy to make and no bake! These are also gluten free! Enjoy!

• 1 cup oats, old fashioned (gluten free if desired)
• 1 Tablespoon chia seeds
• 2 Tablespoons flax seed
• 1/2 cup unsweetened coconut, plus 2 Tbl more for rolling
• 1 Tbl cinnamon
• 1/4 cup honey OR pure maple syrup
• ½ cup creamy peanut butter
  OR almond butter
• 1/2 cup dried cranberries, chopped into tiny pieces

In a large food processor, add the oats, chia seeds,  flax seeds, unsweetened coconut and cinnamon.   Pulse until finely ground and combined. Add the honey and peanut butter. Turn the food processor on and watch the mixture turn into a large ball. Let it roll around in there for a minute or so until the dry ingredients are well combined with the honey and PB.  Add the chopped dried cranberries and pulse to combine.

Using your hands, roll the mixture into 1 inch balls and place on a piece of parchment paper. Roll each ball into unsweetened coconut.

Refrigerate and eat within a week. Enjoy!!

Cashew Corn Chowder with Cilantro Cream

Mercy, this soup was good! So flavorful and very filling. Perfect on this chilly winter night. Here's another EXCELLENT recipe from My New Roots. I love everything this woman does- her cookbooks, her blog, her instagram....she's amazing and so are her recipes.  Enjoy!

This soup made enough for two adults. 

Here is the recipe verbatim from the My New Roots blog:


1 Tbsp. coconut oil or ghee <I used olive oil>
2 medium yellow onions
6 cloves garlic
2 tsp. sea salt
2 tsp. turmeric
1 tsp. cumin
cayenne to taste
3 ears fresh corn <I used four>
4 cups vegetable broth
1 Tbsp. freshly-squeezed lime juice
½ cup raw cashews, soaked overnight (4 hours minimum)

Directions:
1. Heat oil in a large pot over medium heat. When hot, add turmeric, cumin and cayenne and cook for about a minute, until fragrant. Add onions and salt, and cook for 5 minutes until softened. Add garlic. If the bottom of the pot becomes dry, add a little broth instead of oil to moisten things up.

2. While the onions and garlic are cooking, husk the cobs of corn. Cut off the kernels by standing the corn on one end and slicing downwards. Add corn kernels to the pot and stir to coat with spices. Cook for 5 minutes then add the remaining broth. Bring to a boil, then lower to a simmer and cook until the corn is bright yellow and sweet, about 5 minutes. During this time, make the cilantro cream (see recipe below)

3. Once the corn is cooked, remove pot from heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish. Add soaked and rinsed cashews. Blend on high until completely smooth. Add water to thin, if desired. Season to taste. Return soup to the pot to keep warm if necessary. Serve with cilantro cream, a drizzle of olive oil, a few kernels of corn and plenty of cracked black pepper.

Cilantro Cream
½ cup raw cashews, soaked overnight (4 hours minimum)
1 Tbsp. freshly-squeezed lime juice
1 cup cilantro (leaves only, loosely packed)
½ cup water
1 Tbsp. raw honey (or agave)
1 tsp. sea salt
pinch cayenne, if desired
½ small clove garlic, if desired

Directions:
1. Put all ingredients in a blender and blend on high until completely smooth. Season to taste. Store leftovers in a sealed glass container.