Decadent Date Energy Balls
Recipe adapted by The Detoxinista
http://detoxinista.com/2013/09/date-energy-balls-vegan-paleo/
It's definitely been a while since I shared a recipe with you, but I promise, these little gems are well worth the wait! Filled with dietary fiber rich dates, packed with vitamins, minerals and amino acids from the coconut and heart healthy oats these energy balls will give you the fuel you crave. They taste like a chocolate turtle timbit but they require no added sugar and come together within 10 minutes. They're the perfect snack to grab on the go and make a great travel companion on your next hike!
Recipe (makes approx 18 balls)
Ingredients
* 1 cup raw pecans
* 1 cup unsweetended shredded coconut
* 1 cup rolled oats
* 2 tbl spoons coconut oil
* 2 cups soft pitted dates
* 1 tsp pure vanilla extract
* 1 tsp sea salt
* 1/2 cup carob chips (or dark chocolate chips)
Directions
In a food processor, combine pecans and shredded coconut until a crumbly mixture is formed (be sure not to over proess or the batter will become too oily). Add in rolled oats, coconut oil, dates, vanilla extract, and sea salt and process for about a minute until an even batter is formed. Add in carob chips and process an additional 30 seconds to get them mixed into the batter.
Take batter and form it into timbit sized balls (I found the batter to be quite crumbly so you will have to squish it together firmly). Place the balls onto a baking sheet lined with parchment paper and put your pan in the freezer for 1 hour to set. Once they've set, place them in a sealed container and store in either the fridge or freezer, Enjoy!
Best Ever Black Bean Brownies
Recipe from the Minimilist Baker
http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/
With the Vancouver winter upon us there's nothing better than a warm fudgy brownie to perk you up. The bonus, these brownies are packed with high fiber black beans. I was a little weary of mixing vegetables into baking but trust me, the beans are completely undetectable and the results are a nice firm crust on the outside with a moist chocolately inside. Not only are these brownies packed with fiber but they're sweetened with just 1/2 cup brown sugar and completely gluten free! They're absolutely fool proof, you simply throw all the ingredients into a food processor, blend it up and voila! Who says you can't have it all?
Recipe (makes approx 14 brownies)
Ingredients
* 1 19 oz can black beans
* 2 large brown eggs
* 3 tbl spoons coconut oil (or olive if that's all you have but coconut adds a nice sweetness)
* 3/4 cup cocoa powder
* 1/4 tsp sea salt
* 1 tsp vanilla extract
* 1/2 cup brown sugar
* 1 1/2 baking powder
* handful crushed walnuts for topping
Directions
Preheat oven to 350 F. Put all ingredients except for the walnuts in the food processor and blend until smooth. Grease mini muffin trays with olive oil to prevent sticking and drop one tbl spoon of batter into each tray. Top with walnuts and pop in the oven for 20-25 minutes. Let them cool for approximately 10 minutes, Enjoy!
Peanut Butter Pickle Sandwich (Yes, you read that right)
This morning I woke up with a sore scratchy throat and body aches, the usual suspects for a brewing cold. I decided to take preventive action and have spent most of the day relaxing, drinking plenty of fluids, and enjoying some comfort food. This inspired me to make one of my favourites, probably one of the best kept secrets out there, a peanut butter pickle sandwich. Yes, the first time I heard about it I cringed as well, but trust me, it is delicious. The creaminess of the peanut butter paired with the salty tang of the pickles is simply a match made in heaven! All you need are three simple ingredients:
These are staples you probably have in your kitchen right now! I try to lighten mine up with organic peanut butter, vegan flax bread and 50% less sodium pickles, but who am I kidding, sometimes you just need to indulge! And really if I told you I ate healthy all the time, I'd be lying. So live a little on the wild side and try this gem out, I promise you won't be going back to PB&J's anytime soon!
Recipe
Ingredients
* 4 pickles
* 2 heaping tbl spoons peanut butter
* 2 slices of bread
Directions
Pop your bread slices in the toaster (this is the key to bringing the sandwich together) slice up your pickles. Spread 1 tbl spoon peanut butter on each slice of bread and stack with pickles. Enjoy!
Pumpkin Harvest Breakfast Cookies
Recipe adapted from The Detoxinista
http://detoxinista.com/2013/09/harvest-breakfast-cookies-vegan-paleo/
Today was a perfect "lazy Sunday", I find it hard in the summer to enjoy lazy Sundays because when I look out the window and the weathers beautiful I can't help but feeling guilty, today was not one of those days. Today was grey, gloomy, cold and pouring rain, the perfect day to light a fire, get cozy and start baking!
Or as Gus prefers, simply napping the entire day away. After a week of blueberry oatmeal muffins for breakfast I was looking for a change, something sweet, hearty and guilt free. These pumpkin harvest cookies were absolutely the way to go, the house filled with the smell of sweet pumpkin and they are delicious! The best part, these cookies are made with no eggs, no sugar, and gluten free. They're packed with fiber to help keep you going all day & go perfectly with your morning Starbucks.
Recipe (makes 12 cookies)
Ingredients
* 2 mashed over ripe bananas
* 1/2 cup canned pumpkin
* 1/3 cup coconut flour
* 4 soft pitted dates
* 2 teaspoons cinnamon
* 1/4 teaspoon ginger
* 1 teaspoons baking soda
* 2 teaspoons apple cider vinegar
* 1/2 cup shredded unsweetened coconut
* 1/4 cup walnuts
* 1/4 cup raisins
* 3 tbl spoons flax seeds
* 1/4 cup dark chocolate chunks
* (a handful of rolled oats, optional)
Directions
Preheat oven to 325F. Put the first 8 ingredients in a food processor and blend until smooth. Transfer dough to a bowl and stir in shredded coconut, walnuts, raisins, flax seeds, and chocolate chunks. Roll into small balls, place them onto a baking sheet lined with tinfoil and flatten with a fork. Dust with rolled oats for style and a little added fiber. Bake 20-25 minutes or until browned on the bottom. Enjoy!
