No Bake Chocolate Balls / Nut Free

I’ve been spreading myself really thin lately, due to my own stubbornness and the fact that most of the food here contains msg.  Why? I don’t know.  Even the simplest of food contains msg or you just can’t find it here, not the msg, just some food, like a really nice sunflower butter or apple butter.  Occasionally I would love a little bit of convenience just to make things a bit easier  even amazon is against me and refuse to ship some of their items here. Why amazon? Why? I love you and want to buy everything from you, why do you play me like this?

Sometimes life throws you curve balls and makes you zen it out in the kitchen, while creating a whole bunch of yummies!

It all starts with the most amazing sourdough rye bread I make for Carl’s work week, this bread is just the best and the more the sourdough starter ages the better it gets.  After that I make gluten free protein brownies that’s sugar free and just amazing, sunflower butter, occasionally peanut butter, popcorn trail mix and of course my favourite snack during the week these amazing no bake chocolate balls.

These balls are my favourite little snack,  its the fastest thing to grab while taking care of Arren.  They taste like a decadent chocolate cookie,but way healthier and you don’t even have to switch on your oven!  They’re nut free and made with simple ingredients, well I guess simple for me.  I have all these ingredients on hand all the time.  You can make these gluten free, by using gluten free oats.

Now, prepare your mouth for the best treat ever.

NO BAKE CHOCOLATE BALLS27 Balls

Ingredients

  • 1 cup oats
  • 3/4 cup raisins
  • 1/2 cup coconut flakes
  • 3/4 tsp ground cinnamon
  • 4 – 5 tbsp cocoa powder or chocolate protein powder (  I usually add protein powder
  • 1 tsp vanilla
  • 1/4 cup melted coconut oil
  • 1 tbsp water – optional

Directions

Add the oats to the food processor and ground until course.  Add the rest of the ingredients and process until a firm ball forms.  If its having trouble blending add a tbsp water.

When done start forming balls.  I come out with 27 balls, but  I start of small and end up getting bored and have bigger ones at the end. Refrigerate.

Sit back and enjoy these little treats.

Banoffee Pie Overnight Oats

I’m all for anything that tastes like dessert for breakfast.  Who isn’t? Am I right?  Well back in the day I didn’t have much of a sweet tooth, actually I wasn’t much of a breakfast eater.  You would think I would have been super skinny, but no! I wasn’t feeling my best back then ; skipping breakfast made me overeat during the day and because your body is in starvation mode from the lack of food during your sleep, your body clings on to any food and tries to fatten you up!

Now that I’ve embraced breakfast and started making an effort to eat it, I feel better than ever.  Eating a healthy breakfast sets me up for a healthy day, I wont over eat as easily and I will want to put better fuel into my body and now that I have little Arren around, having energy is even more important.  This little guy is like a workout that never stops! He only wants to be held by me, he loves his squat bounces a little bit too much and boy, is he getting heavy!

Having a dessert breakfast makes for a glorious start to the day! It makes eating with one hand a joy! Because if you could just pour it into your mouth you would, but I need to teach my son not to be a complete slob!  So with a spoon it is.

Banoffee pie is a British classic.  Usually filled with a lot of unhealthy ingredients, but this delicious treat is filled with a lot of good for you yummies!  The delicious combination of banana,  salted caramel and chia seeds will leave you wanting more, but keep you satisfied for a long time!  Now that’s my kind of breakfast.

BANOFFE PIE OVERNIGHT OATS –  Serves  2

Ingredients

  • 1 cup rolled oats
  • 1 cup coconut milk – or non dairy milk of choice
  • 3/4 cup water or more milk
  • 2 tbsp liquid sweetener – or less the caramel sauce makes it sweet enough.
  • 1 tsp vanilla
  • 1 1/2 tbsp chia seeds or yogurt
  • 1 scoop vanilla protein powder – optional but a great added extra for protein
  • Salted caramel Sauce
  • 1 Banana sliced

Directions

Combine the oats, milk, water, sweetener, vanilla, chia seeds and vanilla protein powder in a jar.  Cover and shake until well combined.  Place in the fridge overnight.

The next morning combine the oats into two bowls ( if its a little bit too firm, add more milk, I like a creamier oats),  Add salted caramel sauce to the oats.  Be generous.  Cover with sliced banana.  If you want it to be even fancier top with grated chocolate.   Serve immediately!

 

 

Golden Milk Granola

During my long wait, waiting for baby to arrive I was trying to stay sane by creating recipes for postpartum.   I wanted to create healthy easy to grab recipes that would nourish me and help heal me from the inside out.  I was thinking about anti inflammatory spices and ingredients that could be made into a delicious easy breakfast.  Breakfast was the one food item I was slacking on when I was making my food stock pile and showing Carl how to cook.  For some reason he’s just terrible at making breakfast, especially oats?!  When you have to ask someone if they’ve ever eaten before, because you just can’t believe the weird taste they’ve created you know you’ve got to come up with a breakfast alternative fast.

What’s a quicker breakfast than granola? Maybe a frozen waffle! but that was a slippery slope into unhealthy eating that I’m just not willing to take, especially during these crucial healing times!

This healthy golden milk granola is a great anti inflammatory breakfast or just a quick grab and go snack.  Its a fast way to get all the benefits of warm golden milk.  This traditional Ayurveda beverage harnesses some of the most potent healing spices, while giving you an immunity boost.

TURMERIC BENEFITS

  1. Helps with pain management.  After delivering your baby, you will be surprised of all the muscles you worked during labour.
  2. Helps manage depression.  When all those hormones come flooding out of your body, most of us gets hit with a couple of baby blues.
  3. Anti inflammatory.
  4. Helps fight against cancer
  5. Helps with digestive complaints.

GINGER BENEFITS

  1. Helps with nausea and indigestion.
  2. Helps with digestion
  3. Boost your immune system.
  4. Helps fight bacterial and fungal infections.
  5. Helps relieve pain.

CINNAMON BENEFITS

  1. High source of antioxidants.
  2. fights inflammation in the body.
  3. Protects your heart health.
  4. Fights diabetes
  5. Fights against infections and viruses.

FENNEL SEED  BENEFITS

  1. Increases breast milk production.
  2. Helps aid digestion.
  3. Relieves water retention.
  4. Relieves menstrual problems
  5. Protects against cancer.

Pair all those benefits with oats and you’ve got yourself a great anti inflammatory, lactation aiding, really yummy, super breakfast.

GOLDEN MILK GRANOLAserves 12

Ingredients

  • 4 cups rolled oats
  • 1 cup raw almonds
  • 1/2 cup sunflower seeds or pumpkin seeds
  • 1 cup raisins
  • 1 tsp salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup or liquid sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp fennel seed
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • dash ground black pepper
  • 1/2 tsp ground ginger

Directions

Preheat oven to 350 degrees F/180 degrees C.

In a large bowl combine the oats, nuts, seeds, salt and spices.

Stir to blend

Pour in the oil, maple syrup and vanilla. Mix well to get the oats covered well.

Spread the granola out on a baking sheet.  Bake for 20 – 30 minutes until golden.  Stir halfway through.  I lower the heat a bit when I place the granola in the oven.  I’ve had a lot of burning granola issues.  Remember to keep checking on the granola so it doesn’t burn.  When you take it out it wont be as crisp as you would want it, but it will crisp up as it cools.

Allow to completely cool.  Stir in raisins and place in an airtight container.

 

 

 

Gluten Free Sugar Free Pumpkin Pie bars

I’ve been on a complete pumpkin kick lately! I just want to make everything pumpkin-y.  Pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin smoothies, pumpkin cupcakes, and of course these amazing pumpkin pie bars!  When I started making these I knew the gingery crust would pair perfectly with the smooth custardy goodness of the pumpkin filling, when I made the pumpkin filling and tried it, it actually took all the willpower a heavily pregnant woman could take not to just take the filling, go hide in the closet and just eat the entire bowl, that’s how good it is!

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I’m glad I didn’t waste all the filling on my instant gratification need and decided this needs to be bars, because WOWZA! I just can’t get enough of these things, the fact that I don’t have any left kind of makes me want to cry, call it pregnancy hormones or the real life truth that there are no pumpkin pie bars in my fridge, maybe its just a combination of both?  What ever it is, all I know is I need to make more. STAT!

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What makes these extra special? Is the fact that’s its sugar free and gluten free, you don’t  even need to feel guilty while binge eating these.  The coconut flour ginger crust reminds me of a graham cracker or gingersnap cookie, paired with the smooth pumpkin filling and just the perfect touch of coconut whipped cream with 1/2 tsp of cardamom added to the mix, you’re in for a whirlwind of yum!

GLUTEN FREE SUGAR FREE PUMPKIN PIE BARS  – 9 – 12 bars

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Ingredients

Crust

  • 4 tbsp honey or maple syrup
  • 1 tbsp blackstrap molasses
  • 1/2 cup coconut oil ( at room temperature)
  • 1 cup coconut flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Pumpkin Filling

  • 1 can pumpkin puree or 2 cups puree
  • 1 cup coconut milk
  • 1/2 cup honey or maple syrup – Increase it if you want it sweeter
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tbsp tapioca starch
  • 1/2 tsp xantham gum – optional its creates a firmer filling
  • 2 tsp vanilla extract
  • 1 and a half tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Directions

Crust

Preheat oven to 350 degrees F/ 180 degrees C.

In a large bowl, mix together the honey, coconut oil and spices, until creamy.  You can use a hand blender for this, I just used my trusty hand.

Fold in the coconut flour and mix until it forms a dough.

Press the dough evenly in a prepared pan and bake until slightly golden about 5 – 8 minutes.  Remove from oven and let cool.

Filling

Place everything in your blender and blend until well combined.  Taste the mixture and adjust seasoning to your preference.    Pour the filling into the prepared crust and spread it around evenly.

Bake for 20 – 40 minutes or until the pie is firm but still jiggly.  Let cool and place in the fridge overnight to properly set.

Cut the pie bars, serve with a dollop of cardamom coconut whipped cream and enjoy your masterpiece!

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Mung Bean Fritters with a Peach Chutney ( Gluten free, vegan, Sugar free, High Protein)

Mung beans, might sound like something completely new to most people, but they’ve actually been used in Ayurveda diets in India for centuries! Mung beans are considered a cherished food in ancient Indian practices, that’s been used as a medicine since 1 500 B.C.  These little green beans are filled with protein, fiber, antioxidants and phytonutrients, for such a small bean they sure do pack a nutritional punch!  No wonder they are used as medicine.

When I think about Mung beans I think about the one time Carl and I were shopping in an Asian Supermarket somewhere, and without paying much attention to the floor, because who really looks at the floor in a grocer, I stepped on a ripped open bag of mung beans, I remember just really crushing them with my feet, I continued walking like nothing happen just to see Carl looking just as confused as I was, about what he just stepped on.  After a lot of giggling we continued on with our shopping, only to go back to that same section to see a worker scooping up all the mung beans, sealing it, reweighing it and putting it back on the shelf.  Since that day I only buy things that are really sealed and I really, really wash my rice and legumes!  Let that be a lesson to everyone! Unless you like the taste of shoe with your bean! Wash all your legumes like someone might have stepped on it somewhere!

These fritters don’t taste like dirty shoe, they taste amazing, unless of course you’re into the dirty shoe taste! Is quick to prepare after the soak! and is accompanied with the most amazing peach chutney!  The chutney compliments the spices of the fritters amazingly is sugar free, raw and will just make you want to dip everything you can find.  If you love Indian food you will love this recipe.

HEALTH BENEFITS OF MUNG BEANS

  1. Helps lower high blood pressure.
  2. Contains antioxidants that fight cancer development.
  3. Provides a high amount of Protein
  4. Can help prevent type 2 diabetes
  5. Boost Immunity and protect against viral infections
  6. High source of vitamins and minerals.  Mung beans are loaded with folate, magnesium, b vitamins, manganese, zinc and calcium.  That’s a whole lot of goodness in one small little bean.
  7. Helps with weight loss
  8. Can help decrease PMS symptoms.
  9. Easy to digest.

Why you should soak your legumes? when you soak your beans overnight and rinse them well, it makes them easier to digest and takes away the gassy element that beans sometimes gives you.  It also helps remove phytic acid that can cause tooth decay.

MUNG BEAN FRITTERS – 18 fritters

Mung Bean Fritters

Ingredients

  • 1 cup mung beans soaked in enough water to cover it overnight
  • 1/2 cup water
  • 1 clove garlic, peeled
  • 1 tsp cumin seed
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fresh grated ginger
  • 1 cup chard or kale leaves
  • 1 medium carrot grated
  • 1 small zucchini, grated
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh cilantro optional
  • salt and pepper to taste
  • oil for frying

Directions

Blend the soaked and rinsed well mung beans with the water, garlic,cumin seed and kale, until it looks like a smooth pancake batter.  Add more water if it needs to be a little less thick.

Stir in the coriander, turmeric, ginger, carrot, zucchini, green onions and cilantro.  Season with salt and pepper.

Heat some coconut oil, in a large skillet over medium high heat and spoon the mixture onto the hot skillet, I try to get them to be all nice and flat by smoothing them out at this stage.  Cook about 3 – 4 at a time.  Cook for 3 minutes on each side or until golden brown on both sides. Continue until the batter is done.

PEACH CHUTNEY

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Ingredients

  • 2 peaches, chopped
  • 1 tsp raisins
  • 1 tsp goji berries – optional, or just add more raisins
  • 1 tbsp fresh lemon juice
  • 1 tbsp liquid sweetener
  • 1/4 tsp fresh ginger
  • pinch cinnamon
  • pinch ground cardamom
  • pinch cayenne pepper
  • pinch coriander
  • fresh cilantro

Directions

Place everything in a blender and blend until blended together, but not completely smooth.  Taste and adjust spices.  Serve on top of the fritters.  YUM!

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Creamy Cauliflower Leek Soup

Before I met Carl, I never knew people could be allergic to potatoes.  It just seemed like something so obscene to be allergic to? In so many households potatoes are a staple ingredients and can be served in a plethora of  meals.  The potato is just so versatile! but from what I’ve learned from completely cutting out potato from my diet , in a stance against silly allergies and so Carl wont feel tempted and be forced to suffer the consequences of eating delicious potatoes because I’m having it ; is that potato is a sneaky little fiend that really loves to keep extra pounds on your body.  When I cut potato out of my diet I started noticing my stomach bloat going away, unwanted pounds slipping away in stubborn areas, like my face and stomach and my skin felt and looked clearer.  Cutting out potato in the long run just made me feel so much better and I’m glad I can come up with healthier alternatives now.

Its been fun coming up with potato free recipes and surprising my little potato allergy weirdo with things he can eat and that tastes just as good.  Baked potato, how about a baked sweet potato! Crisps, try some vegetable crisps instead, mashed potatoes? Lets just replace it all with Cauliflower!

Surprisingly Cauliflower is the perfect substitute for potato, its got a creamy silky texture and is neutral in taste, but the best part about cauliflower is that its just so much better for you !  Cauliflower is filled with nutrients, minerals and antioxidants that can help you fight cancer cells from forming, boost your heart and brain health, is an anti inflammatory and its high in fibre. 

This soup is really nourishing and perfect for a cold crisp evening meal, its filled with leeks and garlic that’s great for preventing colds and will aid in your bodies detoxification needs.  Keeping you healthy and strong!

CREAMY CAULIFLOWER AND LEEK SOUPserves 4 – 6 

cauliflower leek soup

Ingredients

  • 1 medium cauliflower head, washed and cut into florets
  • 2 leeks, white and green parts only chopped
  • 2 cloves garlic, peeled and chopped
  • 1/2 tbsp coconut oil
  • 3 bay leaves
  • 3 1/2 cups vegetable broth
  • 1 – 1/2 cups of coconut milk
  • salt and pepper to taste
  • chives for garnish
  • sprinkle of cayenne pepper for added heat.

Directions

In a large pot over medium – high heat add the coconut oil, leeks and garlic.  Saute until soft and wilted ( stir constantly).

Add in vegetable broth, bay leaves and cauliflower.  Reduce heat to a simmer and cook for 20 – 30 minutes until the cauliflower is soft.

Discard the bay leaves.

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Let cool slightly, add coconut milk, salt and pepper and blend until smooth.  Adjust season and serve with chives.  Add more water if you desire a less thick consistency.

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