Tag Archives: plant based

Creamy Fudgesicles

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It is hot and anything cold is being shoved in our mouths. The kids wanted to make popsicle’s. That typically means they make a smoothie and pour it in the popsicle molds.  Well I had chocolate on the mind, so I talked them into making fudgesicles and my sales pitch worked :)  These were super easy to make, like less than 10 minutes if you have all the ingredients handy.  Freezing time took longer than I expected so I advise making them early in the day for that evening or the night before. They were worth the wait, creamy rich chocolatey coolness.

 

fudge in container

Made 6 bars with our Zoku

 

Ingredients:

1 can organic coconut milk, 13 oz
1/3 generous cup cocoa, unsweetened (you can use dark baking cocoa, I used half cocoa and cacao)
2 tablespoons maple syrup
1 teaspoon pure vanilla extract

ready to take out

Directions:

Using a blender, place all ingredients and blend at high speed for about 1 minute.  Blend until blended and smooth

Taste test, adjust if needed

*If you have time, I let it sit in the blender for about 20-30 minutes because I was doing multiple things and the cocoa was absorbed in the coconut milk, blend again for a quick pulse and the result was creamier.  You can also pour once blended.

Pour your mixture into the desired molds and freeze for 4-5 hours before serving,  Overnight was the better result.

Follow mold instructions, typically run under warm water to remove fudgesicle from molds.

rinsing

fudge get in my belly

Mexican Tahini Sauce

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Veggie burgers are made almost once a week, per request. I do my best to change them up, but sometimes it needs a sauce or topping that just gives it that BAM! Well, this Mexican Tahini Sauce from the lovely The Vegan 8, just knocked my socks off! Bonus, lots of savory flavor and it is oil-free!!

This sauce is very versatile with veggie burgers and on top of veggie bowls. Veggie burgers and bowls are made almost daily around here because they are super quick and easy.  Especially if you need to use some veggies that are on the last day or two, throw them together with a sweet potato or potato and some beans and you are good to go! This sauce would be great on some tacos as well.

Recipe Inspired by: The Vegan 8 – click here for the recipe

Veggie and sweet potato bowl with Mexican Tahini Sauce

Veggie and sweet potato bowl with Mexican Tahini Sauce

 

Definitely prefer this sauce on bowls of mixed veggies and greens.  The kids did not take to the sauce.  Which is fine as I am glad they tried it before turning their noses up without tasting it. Just means more for me!!

lunch bowl w_tahini

Go-to lunch bowl lately, different veggies each time but can’t go wrong, YUMMY!

 

 

Veggie Burger with Mexican Tahini Sauce

Veggie Burger with Mexican Tahini Sauce

Gnawty By Nature

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Clearly you know by now I like treats.  Dark chocolate and dates go hand in hand. That is why these Gnawty by Nature treats are topping my favorite list!

Sinful, maybe.  Decedent, maybe.  Heavenly, maybe.  Down right freakin amazing, heck YAASS!

Most of all, these nut butter bombs are healthy and nutritious.  They are rich, gooey, sweet and salty (if you use it for a topping) and the ideal treat to keep stocked in your freezer for banishing those sweet tooth cravings. Not to mention, one of the easiest treats to make.

When it comes to treats, there has to be dark chocolate!   It is a requirement for whether a treat is made or not. Not always, but pretty darn close!  I don’t receive too many “no thank you’s” from the family or friends either.   When smooth, creamy nut butters and chocolate are combined, you feel like you can conquer anything!  Throw in a fiber rich, potassium filled, antioxidant power house date, and you’ve got a chocolate and caramel combo that just makes your eyes swoon and your mouth drool.

Hope you like these treats! These are:

Soft & Chewy
Fiber rich
Perfectly Sweet
Easy to make

Need I say more!

 

Ingredients:

Dates (pitted)
Almond Butter or nut butter of choice.  I do not use any with salt and oil and suggest to avoid any added ingredients.
Optional toppings, chia seeds, hemp seeds, sea salt or cayenne.
Dark chocolate of choice, I use Enjoy Life Dark Chocolate Chips

 

 

Directions:

A plate to place the dates on. You can line with parchment paper.
Choose the amount of dates you want.
Slice down one side of the date.  If there are pits, be sure to remove them.
Spread in your choice of nut butter.  We prefer almond butter, but if you like peanuts, peanut butter tastes divine as well.

 


Place them in the freezer for about 10 minutes.
Melt dark chocolate or chocolate of choice.  I used a microwave setting and it works fine.
Pull out the dates from the freezer and begin pouring the melted chocolate over the nut butter filled dates.

 

The chocolate will start to harden.  At this time if you want to sprinkle some chia seeds, hemp seeds, sea salt or cayenne, now is the time.
Once they are all covered, place back in the freezer for another 10 minutes or so and then enjoy!

I stored these in a glass sealed container in the freezer.  I would guess about 4 days is good, but they never last long enough to find out :)

 

Carrot Noodle Salad

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Tossing a bowl of chopped or spiralized raw veggies with fresh squeezed lemon and lime juice, vinegar and a few shakes of some spices, turns into a flavorful dish. I usually just add a little of this and that, and taste until I like the flavor. Sometimes the juices will be a bit to tart/sour so I will add a little honey or pure maple syrup to balance it out. The family tends to go through phases of eating lots of raw ingredients and then cooked, mostly due to the season but we definitely need to include more raw into our meals. I have become a huge lunch/dinner bowl muncher by mixing up what ever vegetables, fruits, grains or legumes that are in the fridge and tossing them into a bowl. It seems to be the most satisfying and easy meal. Plus it cleans out the fridge!

When the weather warms up this salad bowl is just so refreshing. IT can be a great side dish, starter dish, lunch or straight up dinner. I have found that this salad is best soon after it is made and the next day.  I recommend that it does not be stored in the refrigerator for more than 2 days. So without further ado, this quick fresh salad bowl will tantalize your taste-buds!

 

raw chick pea salad #2

 

Ingredients:

1 can of organic chickpeas or 2 cups
2 large carrots (2-3 depending on size)
1 large organic cucumber (cut in fourths – slice in half, then slice again in half and chop)
1 cup chopped bell pepper (optional)
1/4 cup organic edamame (optional)
1/4 cup finely diced onion
1/3 cup fresh chopped cilantro
3 tablespoons fresh squeezed lemon juice (about 1.5 lemons)
1/2 teaspoon chia seeds or sesame seeds

Ingredients for the first dressing:

2 tablespoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried dill
1/8-1/4 teaspoon garlic powder

Ingredients for the final dressing:

2 tablespoons rice vinegar
2 tablespoons local honey

 

raw chick pea salad

 

Directions:

Pour and whisk all the ingredients for the first dressing in a small bowl.

Using a medium sized bowl, add the chickpeas, onion, chopped cilantro, bell pepper (if using), and the chopped cucumber.  Pour the dressing into the bowl, mix thoroughly and set in the fridge.

Using a spiralizer or gadget of choice, curl the carrots and remaining cucumber into noodles and set aside.

Using the small bowl from the first dressing, whisk together the rice vinegar and honey.

Pull out the bowl from the fridge and add in the noodles and pour the final dressing and mix well.  Top with chia seeds or sesame seeds and enjoy!

 

Blender Pancakes

Since some mornings can be more hectic than others, who is a fan of anything quick to make and easy to clean up?  ME! ME! ME!…

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Chickpea Tacos

Chickpeas are so versatile, they are loaded with of fiber, carbs, calcium, iron, protein and vitamin A, so I suggest you use them :)  They can be roasted, cooked on stove top, used in salads, soups and stews, mashed for ‘tuna’ or hummus, baked in treats and many other easy meals.  These tacos are simple and quick. They have more flavor than I expected as I added what I usually add when making a ‘taco’ type dish and with the avocado cream sauce, it just comes together nicely.  I didn’t add extra toppings to these as I didn’t feel the need to, but you add what you like on your taco :) You could add your favorite taco seasoning if you prefer.  Share your chickpea favorites!

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Typical Breakfast

When I worked full time as an apparel buyer I was up at 5 AM to the gym and out the door to work by 7:30. That typically meant I was eating my breakfast at my desk when I arrived at work. I kept a bag of rolled oats, slivered almonds, dried cranberries, local honey and cinnamon in my desk for most of those mornings that I did not eat before I left the house. Occasionally I would manage to eat toast with almond butter on the way into work, as it was a 35 minute drive. Those are days of the past, but my mornings are still very similar when it comes to the early rise to the gym, especially during the winter when it is a bit more wet in the mornings. Except now, I usually eat with my kids before they head off to school and I don’t keep food in a desk anymore :) The variations have changed and are not as plain as I used to eat it, but I still enjoy those basic ingredients from time to time.

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Kale Soup

This was a soup that I made during the summertime, which typically do not go hand in hand, but sometimes soup just sounds good.  Now, with these freezing cold nights lately, soup is happening a couple times a week because it is such a comforting meal to settle the evening with.  Also, it always helps when a meal isn’t very time consuming, tastes good and one everyone will eat.  During the week, I am more together with meal plans, but the weekend dinner meals are not always planned out because we could be going here or there and not be home.  The wonderful thing about soups besides having left overs, is once you have the liquid base, add what sounds good, there are not many vegetables that you can’t put into a soup.  If you don’t have an ingredient, sub it with what you do have. This hearty meal serves great with a salad or steamed veggies.

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Category: Lunch, Main Dish | Tags: , , , , ,