Vanilla Protein Bars

image

Experimenting in making different  protein bars and this one hits the spot for sure! Turned out nice and moist. Recipe is below 😊

image

Of course you could leave them plain

image

Or drizzle with chocolate of course!

image

Recipe:

Ingredients:
•1/4 heaping cup Vanilla Whey Protein Powder (LeanFit Protein)
•3 Tbsp Vanilla Pea Protein Powder
•3 Tbsp Coconut Flour
•1/2 Cup Almond Milk

•30g Dark Chocolate (3 squares – Lindt 70% Cacao)
•1 tsp coconut oil

Directions:
Mash all ingredients except dark chocolate and coconut oil together in bowl until you get dough texture (add more whey if too moist or milk if to dry) form onto parchment lined sheet creating about a 3/4 to 1 inch thick rectangular square. Place in fridge for about 30 minutes. Melt chocolate with double boiler or in microwave stirring in coconut oil once melted. Cut dough into 4 bars. Drizzle melted chocolate over bars with piping bag, corner of Ziploc bag or dip them. Store in fridge for up to 3 days … if they last that long!

Macros per serving: (4)
Calories: 126  | Fat: 7g | Carb: 8g | Protein: 12g

image

Enjoy!

Advertisements

Superfood Protein Bars

These homemade protein bars are very easy to make, full of nutrients, peanut butter and chocolate! Of course you could omit the chocolate but I don’t recommend 😉

image

They are gluten free, high in protein and vegan when using plant based protein powder. You can also use whey protein if desired.

image

Here is the recipe:

Superfood Protein Bars

Ingredients:

•2 Cups large flake oats (divided)
•½ Cup protein powder (I used Vega vanilla)
•½ Cup mini chocolate chips (enjoy life foods)
•½ Cup chia seeds or ground flax (I used ¼ cup of each)
•½ Cup chopped dried fruit or raisins (I used chopped dates)
•1 Cup natural peanut butter
•½ Cup Almond / Coconut milk
•¼ Cup Maple syrup or VitaFiber

Method:

Pulse 1½ cups of oats in food processor until flour consistency (if you have oats ground yield about 1¼ cup grounded). Add all ingredients in bowl and mix with a hand mixer until well combined. Line 8×8 dish with parchment paper and press down evenly. Place in fridge to harden up for about 1 hour. Slice into 18 bars. Drizzle with extra chocolate if desired.

image

Homemade Granola

image

I have always wanted to make my own granola as I eat alot of it. Finally made some and it was so easy, step by steps images and recipe →→

image

▶Ingredients:
• 2 Cups large flake oats
• ½ Cup nuts, chopped (I used almonds & hazelnuts)
• ¼ Cup seeds (I used pumpkin)
• ½ Cup dried fruit, chopped (I used apricots)
• 2 Tbsp maple syrup
• 2 Tbsp Coconut Oil
• 1 tsp pure vanilla extract
• Pinch sea salt

image

image

▶Directions:
Preheat oven to 300º. Combine all ingredients with your hands in large mixing bowl. Using your hands makes the coconut oil melt and is easier to make sure everything is incorporated. Spread on parchment lined baking sheet. Bake in preheated oven for 10-15 minutes or until lightly toasted.

image

Cool and store in jar or container for up to 2 weeks.

image

I love my granola with  plain greek yogurt and some fresh berries ♡

image

Enjoy ♡

Hazelnut Butter (Nutella)

I have been dying too make this as I love hazelnuts! Nutella is loaded with alot of sugar and artificial crap that is not necessary! I found the recipe on chocolate covered Katie’s blog. My version below↓

image

image

▶Ingredients:
2 cups raw hazelnuts
•1-1/2Tbsp pure vanilla extract
•1/4C cocao powder
•1/4C Xylitol
•1/4tsp pink Himalayan salt
•1/2C coconut milk

Directions:
Roast hazelnuts @400º F for about 6min, let cool then rub handfuls between hands to remove skin (not all skins will come off). Place nuts in food processor and blend until you get butter texture, add all remaining ingredients and blend until smooth. Enjoy!

image

Raw Tart

tart1
Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!

tart2
Recipe as follows:

Makes 4 tarts (4″x4″)

Filling:

  • 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
  • 1/2C coconut milk
  • 1Tbsp agave syrup
  • 1/2tsp pure vanilla extract
  • Pinch pink Himalayan salt
  • beet powder or beet juice for coloring

Crust:

  • 1/4C dates, soaked 10min in warm water
  • 1/2C almonds
  • 1/4C shredded coconut
  • 1Tbsp coconut oil, melted
  • Pinch pink Himalayan salt

Directions:

  1. Soak your cashews.
  2. To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped.  Stir in salt and coconut oil. Place in fridge.
  3. Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
  4. Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.

 

tart3

Peanut Butter Cups

image

Yummy healthy version of peanut butter cups, next time I will make my own chocolate.

Ok so I didn’t really measure the ingredients,  but this should do. I had leftover peanut butter mixture, but that’ll be gone in no time. I made 12 mini cups.

▶Ingredients:

•300g (appx 1.25Cups) Dark chocolate (I used 85% dark chocolate and organic vegan chocolate chips) you may require more or less chocolate,  just have lots on hand.
•1/2C natural peanut butter
•1/4C almond butter
•2Tbsp coconut oil
•1Tbsp agave or maple syrup
•1/4C large flake oats
•2Tbsp vegan chocolate chips

▶Combine all ingredients except chocolate and 2Tbsp chocolate chips in saucepan over low heat until well incorporated,  let cool slightly, add the 2Tbsp chocolate chips just before scooping into cups so they dont melt.  Meanwhile melt 300g of chocolate over double boiler or in microwave if you like.

Line mini muffin tin with liners or use silicone mini muffin tray. Spread appx. 1-2tsp of chocolate into liners bringing chocolate up sides, place in freezer for 10-15min until hardened. Add scoop of peanut butter mixture (don’t forget to add the 2Tbsp chocolate chips) into hardened chocolate, put back in freezer for another 15-20 minutes. Top with more chocolate on top (may need to heat chocolate up again) place back in freezer for at least 1hr before enjoying. Store in freezer or fridge.

Yield 12 servings ♡

image

Thanksgiving!

Image

This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:

Image

The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF

DSC_0012

For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!

DSC_0013

My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future

DSC_0015

…. stay tuned

DSC_0025

This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.

DSC_0037

Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”

DSC_0026

I ate way too much, now time to hit the gym hard all week to work of this food baby!

DSC_0017