Raw Vegan Twix Bars

This recipe is adapted from @healthy_bodyspiritmind on instagram. Im posting the recipe for those without instagram! :)

Ingredients:

FUDGE BASE:

• 1/2 cup raw walnuts
• 1/2 cup raw pecans
• 1/4 cup raw cocoa powder
• 2 tbsp raw agave 
• 1/2 tsp vanilla extract
• **Put all base ingredients into a food processor and blend until a dough is formed. Line the bottom of a 8x8 pan with the dough, and place in the freezer**

COOKIE:

• 1 cup raw almonds 
• 1 tbsp melted coconut oil
• 1 and 1/2 tbsp raw agave
• 1/2 tsp vanilla extract
• **Place cookie ingredients in a food processor and blend until a dough is formed. Remove the pan with the base from the freezer and layer the cookie on top. Place back in freezer when this step is done**

CARMEL FILLING:

• 25 medjool dates (soft)
• 2 tbsp melted coconut oil
• 1 tbsp almond butter
• 1 tbsp almond milk
• **Place all filling ingredients in a food processor and blend until it's smooth. First I blend all the dates, and I add the rest of the ingredients and blend.When it's smooth, run the knife under water to make it easier to spread over the cookie layer, then place back in freezer**

CHOCOLATE COATING:

• 3 tbsp agave
• 6 tbsp cocoa powder
• 3 tbsp melted coconut oil
• **When the filling is hardened, place the chocolate layer on top. Make sure you melt the coconut oil, it makes a big difference. Place in freezer for at least 4 hours and then cut into squares**

* If you want the chocolate to be thinner than what I made, you simply need to follow a 1:2:1 ratio between agave, cocoa powder, and coconut oil. For example, you could do 2 tbsp agave, 4 tbsp cocoa powder, and 2 tbsp coconut oil.

ENJOY!!!! THESE ARE SO YUMMY!!!

Raw Vegan Pecan Pie Tarts

This is my favourite dessert EVER! Seriously, anything raw vegan is perfect for dessert. This recipe is adapted from Organic Olivia :)

Ingredients:

CRUST:

• 3/4 cup pecans
• 3/4 cup walnuts
• 4 tbsp unsweetened shredded coconut
• 1 cup dates
• a dash of sea salt
• **Process the dates in a food processor. Once they have been processed add in all the other crust ingredients**
• **Press the dough crust you have made into an 8x8 pan and put in the freezer while you are making the filling**

PIE FILLING:

• 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
• **Drain the dates but keep the date water for later**
• 1/2 cup pecans
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/8 cup agave
• **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
• **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**

ENJOY!!! :)

Cocoa Beef Kale Salad

     I love this salad! Really, anything with steak in it I will eat! Kale is considered a super food, and is not only great for your body, but it's also delicious. It is high in fiber, iron, Vitamin K, calcium,  is great for the liver and detoxification, and has many other benefits! The first time I made this salad I cut up the beef into strips and then coated it... please do not do this needless to say I could not breathe when it was cooking in the pan. So coat the sides of the beef and cut it into strips once it has already been cooked! :) This recipe is gluten free, dairy free, and also paleo!

Recipe

Ingredients:

• 2 tbsp unsweetened cocoa powder
• 2 tsp red pepper flakes
• 2 4 ox filet mignon (or really however much you like)
• 1 cup beef broth
• 1 cup chopped portobello mushroom
• 4-5 tbsp avocado oil (or olive oil if needs be)
• Kale

Steps:

• Mix cocoa powder and red pepper flakes together on a plate, and coat both sides of meat in mixture.
• Heat a skillet over medium-high heat. Place beef in skillet and sear each side for about 2 minutes.
• Add beef broth and simmer for 7-10 minutes, depending on how rare you like your meat. When cooked to you liking remove the beef and put it on a plate and cover with tin foil.
• Add mushrooms and oil to broth and simmer until warm.
• Place kale on plates and slice the beef into thin strips. Top with mushroom and pan juices.

Serves 4

Per Serving:

Calories: 197

Fat: 12 g

Saturated Fat: 3 g

Carbohydrates: 9 g

Protein: 15 g

Fibre: 3 g

Sodium: 592 mg

Cholesterol: 35 mg

Based off of P90X2. Enjoy!!

Easter Baking

     Hi everyone! I hope you all had a great Easter. This is my first Easter since I have taken junk food out of my diet.... so needless to say I definitely had to be creative when coming up with some treats! I found a few recipes on other blogs, and created one myself, and played with them a bit so they suited my dietary needs. Here are three sweet recipes that are perfect for anytime of the year. :)

Chocolate Cupcakes

     I have to say that this recipe could still use some playing around with.... but the icing is on point! The cupcake is really sticky and is hard to get off the cupcake cup. So, I suppose the alternative would be to just cook them in a pan without the cup, possibly in coconut oil. The icing recipe I used is from Elena's Pantry. First I tried to create one using vegan butter, that is not happening again. Ever again. So here it is!

Chocolate Cupcake

Ingredients:

• 1/4 cup cocoa powder
• 1 1/2 cup gluten-free flour
• 1/2 tsp xanthan gum
• 1 1/2 cup sugar (use here what you wish, I used cup-for-cup stevia, and used 1/2 cup)
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup vanilla almond milk
• 3 tbsp oil (I used coconut oil)
• 1 tsp vanilla extract

Steps:

• Preheat oven to 350 and line muffin tin.
• Combine dry ingredients, then add wet and mix well.
• Add in cupcake cups and bake for about 20 minutes.
• This makes around 20, depending on size.

Coconut Cream Icing

Ingredients:

• 1 cup whole fat coconut milk
• 1/2 cup agave nectar
• 1/2 cup honey
• pinch sea salt
• 5 tsp arrowroot powder
• 1 tbsp water
• 1 1/4 cup coconut oil

Steps:

• In a medium saucepan, heat coconut milk, agave, honey, and salt for 10 minutes.
• In a bowl, combine arrowroot and water to form a paste.
• Pour arrowroot mixture into saucepan.
• Mix with hand blender, and bring to a bowl, briefly.
• Remove pot from heat and add in coconut oil.
• Place mixture in freezer for 35 minutes, or until it has formed a solid white substance.
• Remove from freezer and blend again.
• Spread over cupcakes.

Raw Vegan Coconut Balls

     I love these! These are from Organic Olivia, who pretty much makes my all time favorite recipes. Please check out her blog for the recipe, here!

Avocado and Lime Tarts

     I also found this recipe online! They are so good! The only difference is that I made them in muffin tins, so they are smaller than the originals. For the filling I also used 1 and a half of the recipe so I had more, but stuck to the regular base. Please check out the recipe, here! 

I hope that you guys will try these out! Enjoy!! :)

Plantain Pizza

     Yes, it's pizza crust made with fruit! A plantain is in the same family as a banana, however it is large and starchy, in contrast to bananas, which are smaller and sugary. The best type to buy is one that is more green than yellow. Plantains are made of complex carbs, which will leave you feeling fuller for longer.It is also low on the glycemic index, meaning it is a great carb for those who are paleo. This recipe is dairy free, gluten free, as well as paleo. I personally did not add cheese, but Daiya Cheese is a great vegan substitute. This recipe was found at organicolivia.com! She has many more amazing organic recipes!

Recipe

Ingredients for Crust

• 3 green plantains, chopped
• 2-4 cloves garlic, to taste
• 1/3 cup water
• 1/3 cup olive oil
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar

Steps

• Place chopped plantains and garlic into food processor.
• Add water and olive oil and blend again until smooth.
• Add salt, baking soda, and apple cider vinegar and blend again.
• Scoop pureed mixture onto parchment paper.
• Bake just the crust for 20-25 minutes.
• Place toppings of choice (I had: organic tomato sauce, portobello mushroom, onion, tomato, turkey bacon).
• Place back in oven for about 10 minutes til golden brown or until it is cooked to your liking.

Serves 4 (Nutritional Value for Crust only)
Calories: 326
Fat: 18.3 g
Saturated Fat: 2.4 g
Carbohydrate: 43.2 g
Protein: 1.6 g
Fibre: 3 g
Sodium: 719.9 g
Cholesterol: 0 mg

Enjoy!!

Cauliflower Rice, Roasted Asparagus, with Turkey Meatballs

Déjà vu! I really like turkey meatballs, if you couldn't already tell by my last post. :) In addition to being gluten free and dairy free, this meal is also paleo. The paleo diet is based around eating real, unprocessed, whole food. It is rich in nutrients and healthy fats, and reduces bloating and improves energy stability levels. Eating paleo has also been shown to improve the flora in the gut, which can help cure irritable bowel. The meatballs are the same as the post below, just without the sauce in the previous post! 

Recipe

Cauliflower Rice

Ingredients: 

• 1 cauliflower head
• 1 small onion
• 2 cloves garlic, pressed
• 2 tbsp coconut oil (can use olive, but I like the taste it creates)
• 1/4 cup chicken broth
• sea salt (to taste) 
• pepper (to taste)

Steps

• Grate the cauliflower in a food processor into rice sized chunks.
• Heat coconut oil over medium heat in a saute pan.
• Saute onion and garlic until onion is translucent.
• Add cauliflower, mix together.
• Add chicken broth, sea salt, and pepper. Saute until cauliflower is tender.
• Serve hot.

Asparagus

• Place asparagus on parchment paper. Drizzle in olive oil and sprinkle with organic no salt seasoning (or seasoning of choice).
• Cook at 400 until tender.

Serves 4

Nutritional Facts for Cauliflower Rice:

Calories: 127

Fat: 7.4 g

Saturated Fat: 6.6 g

Carbohydrate: 12.5

Fibre: 4.7 g

Protein: 4.4 g

Enjoy!

Cream of Broccoli Soup & Mediterranean Arugula Salad

     Arugula is a nutrient rich vegetable that is high in antioxidants, Vitamin C, Vitamin A, and Vitamin K. It is a good source of minerals such as iron, calcium, potassium, manganese, and phosphorus. Coupled with Broccoli Soup, this meal is easy, healthy, and great for bone health and the immune system! This recipe is gluten free, dairy free, and vegetarian.

Recipe

Cream of Broccoli Soup

Ingredients:

• 2 tbsp avocado oil (or olive oil)
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1-1/2 lb fresh broccoli
• 1 tsp sea salt
• 1/4 tsp pepper
• 2 cups almond milk
• 2 cups low-sodium chicken stock or vegetable stock

Steps:

• In a large stockpot, heat oil over medium heat and saute onion and garlic until onion is translucent.
• Chop broccoli and rinse.
• Add stock, pepper, sea salt and broccoli and bring to a boil.
• Reduce heat and simmer for approximately 30 minutes, or until broccoli is tender.
• Let soup cool until lukewarm, the place in blender or food processor and blend until it forms a puree.
• Add almond milk, and heat soup over medium heat, stirring constantly.
• Serve hot.
• Optional: If you prefer chunks of broccoli in your soup, take out about a cup or broccoli one it has simmered for 30 minutes. Add it back in chopped when you add the milk.

Serves 4
Calories: 190
Fat: 8 g
Saturated Fat: 1.5 g
Carbohydrate: 22 g
Protein: 11 g
Fibre: 5 g
Sodium: 367 mg
Cholesterol: 5 mg

Mediterranean Arugula Salad

Ingredients:

• 2 tbsp olive oil
• 1 tbsp water
• 1/2 tsp dried oregano
• black pepper, to taste
• 1 tsp garlic powder
• 1 tsp honey
• 5 cups arugula lettuce
• 1 15 oz can chickpeas (garbanzo beans)
• 1 7 oz jar red peppers, drained, roasted
• 2 chopped roma tomatoes

Steps:

• In a large bowl, mix together olive oil, water, oregano, pepper, garlic, and honey
• Add arugula and gently toss.
• Add in chickpeas, and tomato
• Optional: Personally I do not eat lemon, however you can add a 1/4 cup fresh lemon juice if you would like.

Serves: 4
Calories: 209
Fat: 9 g
Saturated Fat: 1 g
Carbohydrate: 27 g
Protein: 7 g
Fibre: 6 g
Sodium: 608 mg
Cholesterol: 0 mg

Enjoy!

Cauliflower Fried Rice

     Eating gluten free and dairy free may seem like you can never enjoy your favourite "unhealthy" type foods again, but that is simply not true! You just have to find a way to change them to suit your needs. Which is what I did here. I LOVE fried rice but had not given it a thought after I changed my eating habits until I was inspired by healthier fried rice recipes, like the ones here, and here. I chose to go with using cauliflower, rather than rice. Enjoy!

Recipe

Ingredients:

• 1 head cauliflower
• 2 tbsp avocado oil (or olive oil)
• 2 eggs
• 1 small onion
• 1 carrot, chopped
• 1 portobello mushroom
• 2 cups broccoli
• 1 1/2 cup snap peas
• 1-2 cloves garlic (adjust to taste)
• 1 inch ginger, grated
• 1/4 cup soy sauce
• 1/4 cup water

Steps:

• In a food processor or with a grater, chop cauliflower into “rice” sized pieces. 
• In a bowl, lightly beat the eggs. 
• In a skillet, heat 1 tbsp oil over medium heat. Scramble eggs until they are almost done, then remove and put into a bowl, and set aside.
• Wipe out skillet and add remaining tbsp of oil over medium heat.
• Add onions and carrots and cook until onion is translucent and carrots are softened.
• Add in mushroom and broccoli and cook, stirring frequently, for about 5 minutes.
• Stir in cauliflower, peas, garlic, and ginger.
• Turn heat to medium high, and add soy sauce and water. Cook, stirring constantly for another 3-5 minutes.
• Add in scrambled eggs and cook for another minute.
• Remove from heat and serve.

Serves 4
Calories: 309
Fat: 15.2 g
Saturated Fat: 2.6 g
Carbohydrate: 34.7 g
Protein: 15.2 g
Fibre: 11.4 g
Sodium: 303.5 g
Cholesterol: 161.2 g

Enjoy!

Beef & Quinoa Soup

     Hey, everyone! I made this soup all throughout the winter, it is so warming and delicious! Not to mention easy! Quinoa is a super food that is quickly growing in popularity. Quinoa contains antioxidants, and also works as an anti inflammatory. This can promote tissue growth and aide in tissue repair as well as fight off disease and infection. It is full of protein, calcium, and contains all nine amino acids. It contains fibre and riboflavin, which can help stimulate your metabolism. This super food is gluten free, making it perfect for many dishes! 

Recipe

Ingredients: 

• 2 tbsp avocado oil (or olive oil)
• 1 cup chopped onion
• 1 lb. lean beef, sliced or cubed
• 3 bay leaves
• 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 tsp ground coriander
• 2 celery stalks, chopped
• 3-4 carrots, chopped
• 1 parsnip, chopped
• 1 32 oz carton of beef broth
• 2 cups water
• 2/3 cup quinoa
• 1 14 oz can diced tomatoes with juice

Steps:

• Over medium heat, place avocado oil (or olive oil) in a large stockpot. 
• Add onion and beef and saute until beef is browned and onion translucent.
• Add remaining ingredients and bring to boil.
• Reduce heat and simmer for 1 hour, stirring occasionally.
• Ladle into bowl and serve hot.

Serves 6

Calories - 305

Fat - 10 g

Saturated Fat - 2.5 g

Carbohydrate - 32 g

Protein - 21 g

Fibre - 7.5 g

Sodium - 325 mg

Cholesterol - 39 mg

Recipe is adapted to be gluten free, and dairy free from P90X2 Nutrition Guide. Enjoy!