Easy Weeknight BBQ Veggie Salad

 
Easy Weeknight BBQ Veggie Salad
 

Easy Weeknight BBQ Veggie Salad

School is almost back in session and I'm looking for all the easy weeknight recipes that don't require a ton of prep work. This Easy Weeknight BBQ Veggie Salad is so simple to prepare and will leave everyone full and satisfied. I came up with the recipe while I was roaming around Sprouts one day, and knew I had to share it with you guys! And if you're worried your kids might be a little iffy about salad, just serve the toppings in individual cups and let them choose what they want to put on their plates!

My first exposure to jackfruit was on the Plant-based Getaway trip hosted by Sprouts Farmers Market that I got to go on back in June. I love the flavor, and while cooking it wasn't terribly difficult, I LOVE that Sprouts also has some quick time-saving jackfruit options available (in addition to the whole 20lb fruit!), like the ready-to-eat BBQ jackfruit I use in this salad.

The recipe was sponsored by Sprouts Farmer's Market. All ideas and thoughts are my own. 


Easy Weeknight BBQ Veggie Salad

Easy Weeknight BBQ Veggie Salad

Yield: 2 salads

4-6 cups leafy greens, chopped (kale, spinach, collard greens, etc.)

1/2 large avocado, peeled and chopped

1/4 cup pecans

4oz. canned sliced water chestnuts, drained

1/4 cup Sprouts Brand Gluten Free French Fried Onions

1/4 cup pitted black olives

1 5oz. package BBQ Company Jackfruit

2 Baby Dill Pickles, chopped

Dressing of choice (though with this combo of toppings, you really won't need it)

Divide your greens between two large bowls. Divide toppings evenly between the two bowls. Serve and enjoy!


High Fiber Orange Chocolate Cookie Dough Bars

 
High Fiber Orange Chocolate Cookie Dough Bars
 

These HIgh Fiber Orange Chocolate Cookie Dough Bars are also vegan and high(er) protein. And can be made gluten free if needed! Everyone is sure to love them! Serve as a snack, or pair one with some plain yogurt for a filling and balanced breakfast. 

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


High Fiber Orange Chocolate Cookie Dough Bars

High Fiber Orange Chocolate Cookie Dough Bars

4 cups Bob's Red Mill Oat Flour*

1 can low sodium black beans, rinsed and drained

1/4 cup avocado oil

2 tsp vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup maple syrup

1/2 cup 100% orange juice

Zest from one orange

3/4 cup chocolate chips

Crushed walnuts for topping

*If you need gluten free, add 4 1/2 cups gluten free oats to a blender and pulse until ground. Then follow insutructions below...

Blend all ingredients (except chocolate chips and walnuts; and only add 1/2 Tbsp orange zest at this time) in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.

Once the batter is one consistency (it will be very thick, like cookie dough), remove the blade. Spread half the batter into a greased square pan. Top with 1/4 cup chocolate chips, then spread the second half of the batter on top. Sprinkle with 2 tsp orange zest.  Bake at 350 degrees for 30 minutes.

About 5 minutes before the bars are done, melt the remaining 1/2 cup chocolate chips in the microwave. Remove the bars from the oven and immediately poor the melted chocolate over the top. Spread it to cover the bars. Top with crushed walnuts and remaining orange zest. Let the bars cool in the pan on a wire rack. Once they are cooled completely, cut them and store in an airtight container for up to 3 days... that is if there's any left! 

*Note on texture: These are a very dense bar, and thus VERY filling! A little goes a long way!


Gluten Free Oatmeal Peanut Butter Lace Cookies

 
Gluten Free Oatmeal Peanut Butter Lace Cookies
 

These Gluten Free Oatmeal Peanut Butter Lace Cookies were a staple in our house growing up (the non-gluten free version that is). And once I got to an age where I could make them myself, they were a request of all my friends in high school and college! Fast forward 10 years later when my husband was diagnosed with celiac disease, and I was determined to come up with a gluten free version he could enjoy! They're great for summer as a fun light treat after dinner, or even better crumbled up on top of ice cream!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Gluten Free Oatmeal Peanut Butter Lace Cookies

Gluten Free Oatmeal Peanut Butter Lace Cookies

1 cup coconut sugar

1/4 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1/4 tsp baking powder

1/8 tsp salt

4 Tbsp butter, melted

2 eggs, beaten

4 Tbsp creamy unsweetened peanut butter, melted

1 tsp vanilla extract

1 cup gluten free rolled oats

Pre-heat your oven to 325 degrees. Line baking sheets with foil. 

Combine the coconut sugar, gluten free flour blend, baking powder and salt in the bowl of a stand mixer. Mix briefly to combine. Add the remaining ingredients (except the oats) and mix for 60 seconds. Remove the bowl from the mixer and mix in the oats by hand. 

Drop the batter by tablespoons about 3 inches apart on the foil lined baking sheets (they will spread out a ton!) Bake until golden brown and crispy, approximately 13-15 minutes. Carefully slide the tin foil off the baking sheets and let the cookies cool completely before removing them from the foil. (Getting the cookies off the foil takes a little bit of finesse :-) Make sure to be very light with your touch and gentle when pulling them off the foil... they're very delicate cookies!)

Store the cookies in a sealed container on the counter for up to three days. Enjoy!


Hello, World!

2-ingredient Granola Bars

 
2-ingredient granola bars
 

These granola bars are so simple, your kids could make them with little to no help! They're gluten free, dairy free, and very low in sugar! And since they're stored int he freezer, they're super refreshing on a busy spring or summer afternoon!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


2-ingredient Granola Bars

2-ingredient granola bars

2 cups Bob's Red Mill Gluten Free Muesli *

1/2 cup unsweetened cashew butter

Combine the Muesli and cashew butter in a medium sized bowl. Using a rubber spatula, stir until fully combined. Press the mixture into a loaf pan lined with parchment paper. Use another piece of parchment paper to firmly press down on the top. Place in the freezer for 4 hours. Slice and enjoy! Store in the freezer.


No Added Sugar Orange Creamsicles

 
no added sugar orange creamsicles
 

These No Added Sugar Orange Creamsicles are sweetened with just the natural goodness of Florida Orange Juice. It's the classic morning drink. Refreshing, smooth, and delicious. Florida Orange Juice has been a staple in our American diet for decades.

Some pretty cool health benefits...

Not only does Florida Orange Juice taste amazing, but it's also got a lot going for it on the inside too. A single 8oz. glass will provide over 100% of your daily Vitamin C needs, and is also a good source of potassium, folate, and thiamin. Over the years, research has shown postiive associations between consuming Florida Orange Juice as part of a balanced diet and weight management, bone health, brain health, heart health, skin health, and more. And contrary to popular belief, consuming orange juice as a part of a healthy, balanced, and intentional diet, does not increase your risk for diabetes or other metabolic disorders. You can read more about that here.

The recommended Florida Orange Juice serving size for adults is 8oz., and a 4-6oz. glass for kids.

A few things to keep in mind...

Over the last several years, Florida Orange Juice (and other juices too) seems to have gotten a bad wrap health-wise. But, take it from this diabetic dietitian, there are a few things to consider before you go writing Florida Orange Juice off...

  • Note the recommended serving size for Florida Orange Juice is only 8oz. It only takes one small cup to give you ALL of these amazing health benefits. 
  • Florida Orange Juice is not meant to replace your water intake throughout the day. (This is where some people can get themselves in trouble with all beverages in general when they start to replace what should be water with something else.)
  • Many "juices" on the market, actually have a lot of added sugar. This means that in addition to the natural sugars found in juice, manufacturers are adding additional sweeteners. The great thing about Florida Orange Juice is there is never any added sugar. Just the delicious, and natural, sweetness of Florida oranges. 
 
No Added Sugar Orange Creamsicles
 

How a diabetic dietitian drinks her Florida OJ...

But, I get it... you're probably still wondering how in the world someone like myself can still enjoy a good glass of Florida Orange Juice?? Well, it all comes down to one of the first things I mentioned above... Florida Orange Juice is meant to be part of a well balanced and intentional diet.

Yes, Florida Orange Juice has natural sugar in it. About 21g in an 8oz. glass to be exact. (Compare that to the sugar content of your favorite smoothie, or restaurant juice.) So if I were to drink it by itself with nothing else, yes, it would spike my blood sugar. Just like eating a banana, or some dried fruit by itself would. But that's where that whole balanced diet thing comes in.

Whether you're diabetic or not, we shouldn't be eating (or drinking) foods in isolation. This means that everytime you eat, or drink, we should be combining carbohydrates, proteins, and fats. When we eat foods and drinks that have all three of these nutrients, digestion happens at a slow and steady pace. Meaning we're energized and satisfied for hours to come. 

How do I, as a diabetic dietitian, enjoy my Florida Orange Juice? I'll pair a 6-8oz. glass with any of the following:

  • a few scrambled eggs
  • plain yogurt with peanut butter
  • an omelet with cheese and veggies

A few notes about added sugar...

If you've read even just one article on my website or taken a look at any of my recipes, you've probably noticed I like to keep sugar content low and added sugar as close to zero as I can.

The Dietary Guidelines for Americans recommend that no more than 10% of calories come from ADDED sugar. Most people eat or drink way more than that. In fact, it’s estimated that nearly half of all added sugars in our diets come from the things we drink. I always encourage people to check ingredient lists and labels for added sugar content.

Naturally occurring sugars are meant to be there. They exist in perfect balance with other naturally occurring nutrients. It's easier for our bodies to digest natural sugars than added sugars. But, just like any other food, you can take it too far. Even natural sugars can become unhealthy when eaten in excess.

What about kids?

Kids can safely consume 4-6oz. of 100% orange juice each day as part of a balanced diet. Assuming we're doing the best we can to limit the amount of added sugars they are consuming, the sugar found in 100% Florida Orange Juice isn't a big deal. When paired with the right foods, as I described above, and when drinking the right portion sizes, kids can get some of those amazing health benefits without worrying about getting too much sugar.

 
 I made these fun little orange juice cups for my girls a while back. I bought some larger mason jar glasses from the dollar store that had the lids with a straw hole already cut out. I just tranferred them to some smaller 4oz. jars and added a cute straw and they love them! This teaches them to view 100% orange juice just like they do any other food, and that we are intentional about drinking it. And that it doesn't replace their water since I don't serve it in the same cup.

I made these fun little orange juice cups for my girls a while back. I bought some larger mason jar glasses from the dollar store that had the lids with a straw hole already cut out. I just tranferred them to some smaller 4oz. jars and added a cute straw and they love them! This teaches them to view 100% orange juice just like they do any other food, and that we are intentional about drinking it. And that it doesn't replace their water since I don't serve it in the same cup.

 

Let's get to cooking (and baking)...

You probably figured this is where this was going :-) Florida Orange Juice, in addition to all the points I made above, is also a great way to add natural sweetness (and great orange flavor) to some of your favorite recipes. Like these No Added Sugar Orange Creamsicles... they're a great example of combining the amazing taste and nutrition of Florida Orange Juice with some quality protein and fat sources. And they're very kid friendly! What kid doesn't love a good popsicle in the summer?! Gluten free, dairy free, and nut free (see substitution options)... everyone will love these!

This recipe was sponsored by Florida Orange Juice. All thoughts and ideas are my own. 


 
no added sugar orange creamsicles
 

No Added Sugar Orange Creamsicles

2- 2 1/2 cups Florida Orange Juice

1 15oz. can coconut milk or cream*

1/4 cup ground chia seeds

1/4 cup hemp seeds

* If you have a nut allergy in your house, you can replace the coconut milk with another milk or cream of your choice

Add the Florida Orange Juice, the whole can of coconut cream, ground chia seeds, and hemp seeds to the blender jar, and blend on high for 20-30 seconds. Pour the Orange Creamsicle mixture into popsicle molds or ice cube trays and freeze for at least four hours. Enjoy!

For more Florida OJ recipes and nutrition information you can head over to the Florida Orange Juice website to learn more!

 
no added sugar orange creamsicles
 

Gluten Free Breakfast Cookies

 
Gluten Free Breakfast Cookies
 

These Gluten Free Breakfast Cookies are a great way to get your kids in the kitchen. Very simple to make. They're also dairy free, vegan, and high in fiber.  Feel free to add some fresh fruit, nut butter or nuts as toppings as well! But don't forget the muesli! It adds the perfect hint of sweetness and crunch on top!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Gluten Free Breakfast Cookies

Gluten Free Breakfast Cookies

1 1/2 cup gluten free rolled oats

2 ripe bananas, mashed

1 tsp cinnamon

1/2 cup melted coconut butter

1/2 cup Bob's Red Mill Gluten Free Muesli *

Preheat your oven to 375 degrees. Combine the rolled oats, mashed banana, and cinnamon in a bowl and mix together until well combined. Let the batter/dough sit for 10 minutes. Using a small scoop (I used a cookie scoop), scoop the dough onto a parchment lined baking sheet. Gently press the dough balls into flat circles. 

Bake for 12-15 minutes until cookies are slightly browned and set. Remove from the oven and carefully transfer cookies to a rack to cool completely. 

Once cooled completely, drizzle with melted cconut butter and top with muesli. Enjoy!

 
Gluten Free Breakfast Cookies
 

Roasted Cauliflower with Thai Peanut Sauce

 
Roasted Cauliflower with Thai Peanut Sauce
 

A good Thai peanut sauce is so versatile and this Roasted Cauliflower with Thai Peanut Sauce is no exception! It tastes great hot or cold and can be paired with so many things to make the perfect lunch or dinner!

This recipe was sponsored by Natural DelightsV Medjool Dates. All thoughts and ideas are my own. 


Roasted Cauliflower with Thai Peanut Sauce

Roasted Cauliflower with Thai Peanut Sauce

1 head of cauliflower, washed, with core removed

2 Natural Delights™ Pitted Medjool dates

2 Tbsp natural peanut butter

4 tsp rice vinegar

4 tsp tamari sauce

1 tsp ginger, chopped fine

1/4 cup sesame oil

2 Tbsp water

Preheat your oven to 400 degrees, and line a baking sheet with parchment paper. Carefully, slice the head of cauliflower into 1/2 - 3/4 inch pieces. 

To make the Thai Peanut Sauce, combine all of the remaining ingredients in a food processor or high powered blender and process until smooth.

Add the cauliflower pieces to a large ziploc bag along with 1/2 of the Thai Peanut Sauce and shake to coat the cauliflower. Arrange the cauliflower on a lined baking sheet. Bake for 18-20 minutes.

Reserve the other half of the Thai Peanut Sauce for dipping or save for another recipe!

Serve immediately and enjoy!


Homemade Garlic and Basil Pickles

 
homemade garlic and basil pickles
 

There's something about a fat, crunchy pickle that just screams SUMMER to me! These Homemade Garlic and Basil Pickles are loaded with crunch and flavor, without all the preservatives and food coloring found in store bought pickles. Feel free to play around with the flavorings and you can multiply this recipe as many times as you like. All of the ingredients listed will fit in a wide mouth 12oz. mason jar. Make as many jars as you'd like. 


Homemade Garlic and Basil Pickles

1 pickling cucumber

12oz. wide mouth mason jar

1/2 tsp sea salt

1/2 tsp minced garlic

1/2 tsp dried basil leaves

1/3 cup red wine vinegar

1/3 cup distilled white vinegar

Water

Chop the cucumber into desried shapes (leave whole, halves, spears, or round slices). Place into your mason jar. Add the salt, garlic, basil, and vinegars. Then fill the jar just to the top with water. Secure lid and shake to mix ingredients. Store in the refrigerator for at least 12 hours before eating. Enjoy!

 
homemade garlic and basil pickles
 

No-Bake Carrot Cake Energy Balls

 
No-Bake Carrot Cake Energy Balls
 

These No-Bake Carrot Cake Energy Balls are the perfect on-the-go snack to keep you full and energized. Loaded up with healthy fats, plant-based protein, and delicious flavor; they're also gluten free, grain free, dairy free, and paleo-friendly.

This recipe was sponsored by Natural Delights Medjool Dates. All thoughts and ideas are my own. 


No-Bake Carrot Cake Energy Balls

No-Bake Carrot Cake Energy Balls

Yield: 12-14 balls

10 baby carrots

1/2 cup macadamia nuts

1 cup raw cashews

1/4 cup melted coconut butter, cooled

6 Natural Delights™ Pitted Medjool dates

Set up your food processor (9-cup or larger) with the grater attachment. Turn the processor on, and grate 10-12 baby carrots. Turn the processor off, and remove the grater attachment. Carefully scrape the grated carrot to the outside of the food processor bowl. Place the S-blade in the food processor and secure the lid. Add the macadamia nuts and cashews, and process until the mixture becomes semi-smooth. While the processor is still on, remove the column lid, and pour in the coconut butter. Then (still with the processor on) add in the Medjool dates one-by-one and let it process for about 60 seconds more after the last date has been added. 

Remove the bowl from the food processor. Carefully remove the blade. Roll the dough into tbsp-sized balls. (You can then roll the balls in some extra crushed up nuts, or drizzle with more coconut butter if you'd like!). Refrigerate the balls for at least 1 hour and enjoy! Store in an airtight container for up to 2 weeks.


Green Matcha Ombre Chia Pudding

 
Green Matcha Ombre Chia Pudding
 

What better way to celebrate the arrival of Spring than with this Green Matcha Ombre Chia Pudding?! No need for artificial food coloring or dyes. Superfood matcha not only offers antioxidants, but also makes for a fun festive, and green, breakfast option!

This recipe was sponsored by Sprouts Farmers Market. All thoughts and ideas are my own. 


Green Matcha Ombre Chia Pudding

Green Matcha Ombre Chia Pudding

Yield: 2 servings

1 cup chia seeds

3 cups unsweetened almond milk

1 1/2 tsp cinnamon

1 1/2 tsp vanilla extract

1/4 cup maple syrup

2 Tbsp + 2 1/2 tsp Love Matcha culinary matcha powder

Using three 12oz. mason jars, add the following to each jar: 1/3 cup chia seeds, 1 cup unsweetened almond milk, 1/2 tsp cinnamon, 1/2 tsp vanilla extract, and 1 Tbsp maple syrup (add 2 Tbsp to the last jar). Add 1/2 tsp matcha powder to the first mason jar, 2 tsp to the second, and 2 Tbsp to the third. Secure the lids, and shake each well until fully combined. Refrigerate the jars for at least 4 hours or overnight.

Using two clear glasses, layer the chia pudding from darkest to lightest as shown. Top with a layer of plain yogurt. Enjoy as is, or pair with your favorite frozen fruit, or nuts!

 
Green Matcha Ombre Chia Pudding
 

Paleo Fig Bars

 
paleo fig bars
 

Spring Break is almost here and i know everyone needs good snacks in order to have a good time. These Paleo Fig Bars are made with real food ingredients that kids and adults alike will love. AND, making them is a great opportunity to get the kids in the kitchen with you!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Paleo Fig Bars

paleo fig bars

Yield: 8 bars

Crust:

1 1/2 cups Bob's Red Mill Paleo Flour Blend

2 tsp cinnamon

1/4 cup pumpkin puree

2 Tbsp unsweetened applesauce

2 Tbsp maple syrup

Filling:

3/4 cup dried figs

Line a loaf pan with parchment paper. Pre-heat your oven to 350 degrees. 

To make the crust: Combine all 4 ingredients for the crust in a bowl and mix to combine. Press half the mixture into the loaf pan, covering the bottom. (The dough will be sticky. It helps to wet your fingertips slightly with cold water before handling the dough, or chill the dough for an hour before handling it.)

To make the filling: Next, boil the figs in a small saucepan with just enough water to cover them for 5-10 minutes. Remove the figs from the heat and drain the water. Add the figs to a food processor and process until smooth. Spread the fig mixture over the crust in the loaf pan, leaving a small edge bare all the way around the edges.  

Spread the second half of the crust mixture over the filling. (Tip: do small pieces at a time, using wet fingers to flatten the dough, and then place the pieces on top of the fig mixture.) Gently press the dough edges together to seal the fig mixture inside.  

Bake for 25 minutes. Immediately, lift the fig bars out of the pan using the parchment paper and place on a wire rack. Carefully, using a wide/flat spatula, slide the parchment paper out from under the bars. Let the bars cool completely before slicing. Enjoy!

 
paleo fig bars
 

Grain Free Hazelnut Magic Bars

 
Grain Free Hazelnut Magic Bars
 

Because who doesn't love the an easy grab-n-go dessert you can pass off as breakfast?! These Grain Free Hazelnut Magic Bars require zero baking, and are the easiest things to mix up. Naturally gluten free, dairy free, vegan, and paleo-friendly, everyone in your family will love them!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Grain Free Hazelnut Magic Bars

Yield: 8 bars

Photo Feb 14, 8 05 23 PM.jpg

1 cup Bob's Red Mill Hazelnut Flour

1/3 cup coconut sugar

1 tsp cinnamon

1/4 tsp sea salt

1/2 cup all natural almond butter

1/4 cup pure maple syrup

Toppings: 2 Tbsp each of unsweetened coconut flakes, hemp seeds, cacao nibs, crushed hazelnuts, and dark chocolate chunks

In a medium size mixing bowl, combine the hazelnut flour, coconut sugar, cinnamon, and sea salt. Stir to combine. Add in the nut butter and maple syrup. Mix the dough together using a rubber spatula. It will be crumbly and slightly dry looking. Press the dough down into a parchment paper lined loaf pan.

Mix the toppings together in a small bowl. Pour them over the top of the dough in the loaf pan and press down. Place the pan in the freezer for 2 hours. Slice into bars and enjoy! Store in the freezer or refrigerator in an airtight container!


No-Bake Green Energy Bars

 
No bake green energy bars
 

These No-Bake Green Energy Bars are loaded with fiber, antioxidants and complex carbohydrates. Make them as bars, or keep them bite sized. They offer a great way to get in some extra veggies and keep you fueled throughout your day.


no bake green energy bars

No-Bake Green Energy Bars

3 cups chopped kale leaves

1/4 cup chia seeds

1/2 cup unsweetened shredded coconut

2 cups raw cashews

12oz. pitted medjool dates

1/2 cup water

Coconut flour for dusting

*I recommend using an 11-cup or larger food processor for this recipe.*

Add kale leaves to food processor. Process for 30 seconds. Scrape down the sides of the bowl. Add chia seeds. Process again for 30 seconds and scrape down the sides of the bowl when done. Add coconut. Process until completely combined. Empty dough into a separate bowl.

Add cashews to the food processor and pulse to grind up until you're satisfied with the size of the nut pieces. Add dates, water, and green dough back to the food processor and process for 3-4 minutes until a single consistency is achieved. (The dough will be very sticky). 

Empty dough into a 9x13 pan lined with parchment paper and press flat. Top with a layer of plastic wrap and refrigerate for 4 hours or freeze for 1 hour. Remove from refrigerator or freezer and dust both sides with coconut flour. Cut into bars or bites.

Store in an airtight container in the refrigerator for up to 2 weeks.

No-Bake Pistachio Walnut Energy Balls

 
Photo Dec 26, 8 01 03 PM.jpg
 

These No-Bake Pistachio Walnut Energy Balls are the perfect on-the-go snack to keep you full and energized. Loaded up with healthy fats, plant-based protein, and delicious flavor; they're also gluten free, grain free, dairy free, and paleo-friendly.

This recipe was sponsored by Natural Delights Medjool Dates. All thoughts and ideas are my own. 


no bake pistachio almond energy balls

No-Bake Pistachio Walnut Energy Balls

Yield: 8-10 balls

1/2 cup shelled pistachios

1/2 cup walnut pieces

1/2 tsp almond extract

6-8 Natural Delights™ Pitted Medjool dates

Extra crushed pistachios (optional)

Add the pistachios and walnuts to a food processor (9-cup or larger), and process until the mixture becomes a powder. While the processor is still on, remove the column lid, and pour in the almond extract. Then (still with the processor on) add in the dates one-by-one and let it process for about 60 seconds more after the last date has been added. 

Remove the bowl from the food processor. Carefully remove the blade. Roll the dough into tbsp-sized balls. (You can then roll the balls in some extra crushed up pistachios or walnuts if you'd like!). Refrigerate the balls for at least 1 hour and enjoy! Store in an airtight container for up to 2 weeks.

*These are fine to not be refrigerated, if you're taking them to go... I just prefer the consistency when they're chilled. 

 
no bake pistachio walnut energy balls
 

Hello, World!

Lean Green Smoothie

 
Photo Dec 19, 11 51 27 AM.jpg
 

This Lean Green Smoothie has it all... except a ton of sugar... which is exactly how I like my smoothies. It's loaded with fruit, veggies, and flavor, and will keep you full and satisfied for several hours. 

This recipe was sponsored by Natural Delights Medjool Dates.

All thoughts and ideas are my own. 

Lean Green Smoothie

Yield: 2 adult servings

lean green smoothie

2 cups chopped kale leaves

1 cup frozen pineapple chunks

1 cup frozen sweet potato chunks (previously cooked)

2 Natural Delights™ Pitted Medjool dates

1/4 cup unsweetened shredded coconut

2 Tbsp chia seed

1/2 tsp vanilla extract

2 cups unsweetened almond milk

Blend all ingredients on high until smooth. Enjoy! Top with more shredded coconut and some raw cashews.


Vegan High Protein Fudge Brownies

 
vegan high protein fudge brownies
 

These Vegan High Protein Fudge Brownies are to die for! Fudgey, rich, and LOADED with nutrition. And you'll be shocked how good they taste when you learn the secret ingredient! Leave a comment below if you make them! They're delicious with a little bit of peppermint essential oil added as well!

 
vegan High Protein Fudge Brownies
 

Vegan High Protein Fudge Brownies

1 1/4 cup rolled oats

1 can low sodium black beans, rinsed and drained

1/4 cup avocado oil

1 1/2 tsp vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup cacao powder

1/2 cup medjool date paste or maple syrup*

1/3 cup chocolate chips

Blend all ingredients (except chocolate chips) in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.

Once the batter is one consistency, remove the blade. Stir in the chocolate chips. Spread the batter into a loaf pan lined with parchment paper. Top with additional chocolate chips, if desired.  Bake at 350 degrees for 25 minutes. Let the brownies cool in the pan on a wire rack. Once they are cooled completely, cut them and store in an airtight container for up to 3 days... that is if there's any left! 

 
vegan high protein fudge brownies
 

Medjool Date Paste

6 pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.

Pistachio Almond Chocolate Bark

puffed quinoa chocolate almond bark pistachio

So, I'm not a big Valentine's Day fan.... but I AM a big chocolate fan! So, when I discovered this recipe for Puffed Quinoa Chocolate Bark over at wellplated.com 2 years ago, I knew I had to make it ASAP. It was so good, I filed it away to make again in the future. 

Fast forward, and I've made it again with my own little twist. This Pistachio Almond Chocolate Bark is the perfect gift for a loved one, friend, or co-worker any time of year! Customize it with your own favorite toppings, and be prepared to be loved!

Tip: I use Enjoy Life Foods semi sweet chocolate chips, or HEB Organics chocolate chips. both are dairy, soy, and nut free... and make for a good, clean, allergen friendly dessert.


Pistachio Almond Chocolate Bark

Puffed Quinoa Chocolate Almond Bark

1/2 cup uncooked puffed quinoa*
18oz. semi sweet or dark chocolate, melted
1/4 tsp almond extract
Pistachios (or other nuts and trail mixes)

Read the tutorial over at wellplated.com to puff your quinoa. 

Combine puffed quinoa, melted chocolate, and almond extract in a bowl and stir to combine. Spread evenly on a parchment lined baking sheet to desired thickness. I recommend 1/4 inch.

Add pistachios (or other toppings), and press lightly with hands or the back of a spoon to ensure they stick to the chocolate. Place in refrigerator for one hour. Remove from refrigerator and break into pieces. Place in an airtight container and store in refrigerator for up to one month.