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Frozen Yogurt Banana Truffles

24 Jan

Hey all.

Sorry I haven’t posted in a long time. It’s hard to run a food blog when I’m not much of a cook. -_- I want to be able to cook better, I think I’m just more interested in nutrition. But me posting about health isn’t as exciting as posting pretty food pictures 😉

But here is something I just thought of today! They’re currently nestled in my freezer so we’ll have to experiment together on how good they’ll be, but I did try one and though it was really good and couldn’t wait to share! These are a fun little treat for yourself, or could part of your breakfast.

banana yogurt truffles

mmmmm…. bananananananaaaa

Not much of a technique, just dip pieces of banana into a container of yogurt of your choice and spread on a piece of foil to pop in the freezer. I added cinnamon, nutmeg and Stevia to my yogurt, and topped them with shredded almonds, cacao nibs and coconut flakes. I love me some sweet.

Enjoy!

Apple Cranberry Crisp “Lookalike”

5 Nov

I won’t deny that I’m a lazy cook. I am. I want the quickest way in and out of the kitchen, my only criteria is using the best ingredients possible. And sometimes I just want to control my nasty sweet tooth with some sweet nutrition. So I present to you, the easiest and healthiest quick-fix snack. And hey it’s grain-free! Which makes it a lighter version of a fruit crisp.

Ingredients:

  • 1 apple
  • 1/4 cup cranberries
  • 1/2 – 1 T coconut oil
  • 2 T shredded coconut
  • splash of lemonaide or orange juice
  • pinch of cinnamon
  1. Heat the oil in a small pan while you cut the apple in small sections. Add the apple and cranberries to the pan and mix to coat evenly.
  2. Sprinkle with cinnamon and the shredded coconut and mix again. You can eat it dry like this, or add the lemonaide or orange juice to create the ooey gooey factor, by mixing it up in the pan until the liquid absorbs and fruit is tender.

On another note, sorry I’ve neglected this blog this last month. I’ve realized it’s pretty hard to keep up a food blog when I literally eat the same thing for breakfast lunch and dinner everyday. But I want to dediicate a new devoted energy to maintaining this blog, because encouraging people to be healthier and happier in the slightest bit is what I’m passionate about. Someday I want to help people in a big way that can really transform their lives, starting with the taste buds 😉

Peace & love

Nutty Banana Bread

22 Aug

Want to fill your house with the delicious smell of banana bread? Who could resist that?!

I made this because I was dissatisfied with the selection of gluten free breads at the store. I wanted something perfect for breakfast – EFA and protein packed from nuts and sweetened by fruit – to keep me full throughout the morning. So I present to you this deliciously moist gluten free banana bread! This was the first loaf of bread I’ve ever made! I always thought it would be much tougher than it was, if I can do it you can do it! And you probably have all these ingredients already.

Ingredients:

  • 2 cups of quick oats
  • 1/4 cup of almonds
  • 1/4 cup flax seeds
  • 2 cups of mashed banana (measured after mashing)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp salt
  • 1 and 1/2 tsp vanilla extract
  • 1 tbs coconut oil (can omit if you want)
  • 1/2 cup maple syrup or agave
  • 1 and 1/2 tbsp lemon juice
  • 3 tsp stevia
  • 1/4 cup cacao nibs (or chocolate chips)
  • 1/4 cup chopped walnuts
  • 1/3 cup milk of choice
  1. Preheat oven to 350 degrees F. Grind your 2 cups of oats in a blender until it becomes a flour/powder, put in a large bowl. Grind almonds and flax seeds the same way and put in the bowl. Combine all dry ingredients in that bowl
  2. Mash your bananas in a separate bowl and add all the wet ingredients to it. Fold wet into dry ingredients and mix well. Add the cacao and walnuts last and mix in.
  3. Pour into a greased 9×5 loaf pan and bake for 55 minutes. If the insides are not done then but the top is, put a piece of foil over it and bake 5-10 minutes longer.
  4. After removing from the oven, let cool for 10 minutes before slicing.

must….not….eat it all…. in one day…….. so hard…

No-Bake Lemon Fig Balls

18 Aug

Mmmm the sweet taste of something good for you….

Sweet, light and tart, it’s the perfect summer treat. I take these with me to go and pop them when I feel some hunger pangs, and boy are they are so filling yet energizing. Plus they are a MUCH better alternative to a fig newton. It has good for you fats (EFA’s),

Ingredients (about 8 servings):

  • 1/2 cup rolled oats
  • 1/8 cup flax (or chia if preferred)
  • 1/8 cup pumpkin seeds (or sunflower)
  • 1/3 cup almonds
  • 1-2 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 8 large figs
  • pinch of salt
  • 1 tbsp water
  1. Combine all dry ingredients in a food processor and pulse until well mixed. Add everything else and blend until still slightly chunky.
  2. Roll small balls and place on a plate. If they’re too watery add more almonds or oats and pulse in. Place the plate of balls in the refrigerator for a few hours.
  3. Try to eat just one 😉

Mean Green Super Salad

13 Aug

This was the best idea I’ve ever had for a salad and I can’t believe I’ve never thought of it before. I packed so much goodness into it by throwing all the ingredients into a processor and pulsing for a few beats. Viola~ best most nutritious salad ever.

I will tell you what I put into it, but what’s great is how completely customizable it is. Add your favorite veggies, even fruit!

Suggested ingredients (serves 4):

  • 3 cups raw kale
  • 3 cups spinach
  • 1 tomato
  • 1 big chunk pineapple
  • 1 inch slice onion
  • 1 bell pepper
  • 1 carrot
  • 1 bunch of cilantro
  • 1 bunch of parsely
  • 1/2 avocado
  • 1/2 cucumber
  • salt and pepper to taste
  • 2 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice

Throw some in the food processor, making sure not to put too much, and pulse it for 1 second a few times until chopped but not blended. I would suggest doing it in batches.

 

Other possible ingredients: corn kernels, an apple, quinoa, tempeh, beets, artichoke hearts, croutons, the list is endless!

Ginger Pear Pancakes with Plum Maple Syrup

12 Aug

Sweet fruity syrup atop tangy, refreshing pancakes. Utter perfection. Use up summer fruit while you can!

Ingredients for pancakes (serves 4):

  • 1 1/2 cups all purpose flour (or your fave flour)
  • 1/2 cup quick oats
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbs sugar (or 2 tsp stevia)
  • 2 cups soy or nut milk
  • 2 tbsp vegan margarine, melted
  • 1 ripe pear, cored and chopped into small pieces
  • 1 tsp fresh grated ginger
  1. Combine all dry ingredients in a large bowl and set aside.
  2. In a separate large bowl, combine all wet ingredients. Add the wet ingredients to the dry ingredients and blend with a few swift strokes. Fold in the pear. Preheat the oven to 225 degrees F.
  3. On a griddle or large skillet, heat oil or spray over medium-high heat. Measure 1/4 cupfuls of mixture onto hot griddle.Cook until small bubbles appear on the surface, then flip until both sides are browned.
  4. Transfer cooked pancakes to a heat proof platter and keep warm in the oven while cooking the rest.

Ingredients for plum compote syrup:

  • 1 ripe plum, cored and cut into small pieces
  • 1 tbsp brown sugar
  • 1 tbsp agave
  • 1/2 orange juice
  • 1/2-1 cup maple syrup
  1. In a small pot, heat the plum with the sugar and agave until starts to bubble. Pour (or squeeze fresh) orange juice over mixture and stir, let bubble for 2 minutes.
  2. Continue to stir, add more orange juice if it gets too dry. The juice should start to turn red and the plums should be very tender. Stir in the maple syrup and let simmer for 2 more minutes. Remove from heat.

Roasted Tomato and Red Pepper Soup

8 Aug

Made this for dinner last night, continued to snack on it, then had it for lunch today and I must say it’s equally amazing cold as it is hot! Roasting brought out the sweet, savory flavors making it the perfect late summer soup.

4 servings, 45 minute total cook time

Ingredients:

  • 2 pounds of tomatoes, cored and halved
  • 1 red bell pepper
  • 1/2 cup diced onion
  • 2-3 mined garlic cloves
  • 1 cup vegetable broth
  • 3 tbs olive oil
  • basic, salt and pepper to taste

  1. Preheat oven to 450 degrees. In a large bowl, combine 2 tbs oil with tomatoes, bell pepper, garlic and spices and mix evenly. Spread mixture on large baking pan, two if needed. Roast until they darken, about 30 minutes.
  2. In a large pot heat 1 tbs oil and add onion and cook covered until very tender, 10 minutes. Add the broth, tomatoes and bell pepper and heat on medium until boiling.
  3. Pour into a food processor and pulse until well mixed, in batches if needed. Pour back into pot and let simmer for a couple of minutes.
  4. Add salt, pepper and basil to taste. Top with avocado and air with an artichoke drizzled with balsamic glaze like I did, and enjoy! It’s even more flavorful the next day, even chilled.