GF/V [almost] Raw Protein Bars

These are our new favorite snack. They are delicious, healthy and way cheaper than Lara Bars (which is my boys' favorite). 

Not only are they easy to make, but they're so versatile. I use dates are the main ingredient and everything else just depends on what I have or what sounds good. First you want to process your base (almonds, cashews or walnuts work great). Then add the dates and remaining ingredients.

Ingredient options:

Dates, apricots, pumpkin seeds, goji berries, dried blueberries, mulberries, vegan chocolate shakeology (makes it taste like raw brownies) 

Process all ingredients until its sticky and moldable. 

And thats that. Thats it. 

Raw Blueberry "cake & ice cream"

For Levi's birthday, he wanted something blueberry related. First he said muffins but after I made Matthan's "strawberry shortcake" inspired by the lovely Fully Raw Kristina, he decided he wanted that….. but BLUEBERRIES.

I apologize because I didnt measure anything and because of that, I had left over crust (made them into "lara bars) and filling (made it into "ice cream")

Ingredients for Crust:

Dates

Figs

Cashews

Ingredients for Filling:

Young coconut meat (I didn't have this so I used coconut milk from the can, which made it extra runny)

Almond milk

Raw cashews

Frozen Bananas 

Dates

Blueberries

1. Put all of the crust ingredients into a food processor 
2. Layer the crust into a semi-deep dish (I used mini cheesecake pans)
3. Put a layer of blueberries (I mashed them a little bit)
4. Blend filling ingredients in blender- this should be more of a thick texture, however mine wasn't so I just decided to freeze it after I put it all together)
5. Add another layer of blueberries
6. Blend the remaining "filling" with blueberries (leave some left for the top and final layer)
7. Pour blueberry filling
8. Top with fresh blueberries

Then I froze it. I did put it in the fridge and that didn't keep it all together so I just decided to freeze it until a couple hours before I served it so it would soften a little.
 

 

Levi's Lunch

I wanted to share a fun lunch I made for Levi (on his birthday). A get a lot of questions and comments about feeding kids a healthy diet.

So I want to share what he ate. (Please note, not every day is this elaborate… some days he has left overs, salads, and sometimes he has an almond butter/jelly sandwich)

Homemade "lara bars": I made this yummy date/fig/cashew "crust" for his raw birthday cake and I had some left overs so I put them in a pan and put them in the fridge. I havent tried them but Levi loves them! I definitely plan on making more. They're so versatile and easy (and cheaper) than regular Lara Bars.

Sandwich: I get the bread from a local gluten free bakery (and yes, its vegan). I put veganiase, hummus, dijon mustard, avocado, yellow pepper and spinach. He chowed. Usually Ill add some cooked tofu as well. He loves these sandwiches

Sweets: So as you can see, the teeth are dates and the nose is a fig. A lot of people ask me what my kids eat for "treats" since they don't eat candy. Easy, fruit! We do a lot of fresh fruit too (which is obviously first choice) but dried fruit is easy and a nice treat.

GF&V Waffles: absolutely delicious

Hands down THE BEST WAFFLE RECIPE EVER

Even your gluten eating carnivore friends will love these. I promise.

I use this recipe all the time. Its my favorite when we have company (breakfast for dinner, anyone?) and everyone has loved it! Word spread quickly that I had made the best waffles and even non-vegan, gluten eating people enjoyed this recipe. 

My favorite was to eat these waffles is with chocolate almond butter (Justin's) and bananas. It's like dessert for breakfast (or dinner). 

Ingredients:

• 1/4 cup melted coconut oil
• 1 1/2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour
• 1 cup brown rice flour
• 2 teaspoons baking powder
• 1 teaspoon salt (side note: please don't use table salt! I highly recommend sea salt)
• 3/4 teaspoon xanthan gum
• 2 1/2 cups rice (or almond) milk
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• non stick cooking spray (I recommend olive oil)

Directions:

1. Preheat waffle maker and spray with cooking spray (or brush iron with coconut oil)
2. Whisk together the flours, baking powder, baking soda, salt and xanthan gum
3. Add rice milk, 1/4 coconut oil, agave nectar and vanilla. Stir until combined 
4. Pour batter onto waffle iron and bake until desired color. Don't open it too early or the waffle will pull apart. It took me a few tries to get the timing (and the waffle) perfect. 

Recipe : Babycakes Cookbook

Super Simple Oatmeal Cookies

This recipe is extremely versatile and easy. Basically you need bananas and oats as the base and then whatever else sound good to you. Everything is optional and measurements aren't detrimental.








Here was the recipe I used tonight

Ingredients:

• 2 bananas 
• 1 cup oats (we use gluten free)
• 2 tsp cinnamon
• 1/4 tsp salt
• craisins 
• mini chocolate chips
• coconut
• crushed almonds 

Directions

1. Mash bananas in a small bowl
2. Mix oats, cinnamon and salt in a medium bowl
3. Add bananas to the mixture
4. Add the additional sweets 
5. Bake for 13 minutes at 350 on a greased pan

My First Meal Prep

Monday was my first real meal prep day. I've been wanting to try this out for a while so I finally decided to do it. 

I am pretty OCD and I like routine so I like eating the same things over and over. I figured I could make a few of our most common meals in bulk and freeze them to use throughout the month. We'll, of course, need to take a few trips in between-mainly to get bananas and kale (we go through those like crazy). BUT for the most part… I really think this is going to work.

Ive been wanting to challenge myself to stick to a tighter budget. I take way too many grocery trips and it all ads up quickly. So this month Im keeping track of everything I buy and seeing what it ads up to.

Meal prep = mess. BUT since its only messy for a day, I can handle that. 

I made 2 large batches of quinoa chili. 

and mac and cheese (left is pictures the cashew cheese)

So I made the chili first and while that cooked I also cut up potatoes, onions, carrots and mushrooms just for a roasted potato dish. Then after I made the second chili batch, I had to cook quinoa as well so while I waited for the quinoa to cook, I started the vegetables for the cashew cheese sauce. When the quinoa was done cooking, I added the quinoa to the chili and began cooking the noodles for mac and cheese. While the noodles cooked, I finished the cashew cheese and made the black bean avocado salad (minus the avocados)

Then, I began separating the foods into serving sizes. I know the baggies aren't very "green".  Sorry. 

Anyways, I meant to buy bigger bags but then the smaller freezer ones worked so I could measure out serving sizes and only take out what I needed for that meal. So I put the quinoa chili and black bean salad in those. 

I doubled the recipe for the mac and cheese that I have on my blog and separated it into 4 dishes. 

I made two dishes of potatoes and veggies. 

I also have the frozen blueberries and mangos for our smoothies and a frozen Amy's dinner I bought months ago when Matthan was having survey incase I didn't want to cook… and its still there. 

Not pictures: 4 containers of cashew queso. 

So my fridge is pretty self explanatory. I obviously didn't want to freeze everything since we will eat in the next few days, so I left out some servings for that. And this is pretty much how the fridge usually looks: lots of fresh veggies and fruits, fresh juice, left overs, hummus for snacks, tofu, daiya, coconut yogurt… you know, the basics :) 

So while this gives me a little anxiety and I hate having a messy kitchen…. it was totally worth it. 

 Because the food was all packed, and easy to take out for the night Im going to eat it so it will cut down on time/mess later on in the month...

AND it didn't take TOO long to clean

SO in one day (less than a day- a few hours really) I was able to make all of the food and clean up the kitchen and save lots of time (and hopefully money) for the rest of the month. 

 

 Yay!

Fajita Soup

 Ingredients: 

• 1 red bell pepper- chopped
• 1 yellow bell pepper- chopped
• 1 orange bell pepper- chopped
• 1 zucchini- chopped
• 1 small red onion- thinly sliced 
• 2 button mushrooms (I usually add more)- sliced 
• olive oil (for cooking veggies)
• 2 cans of black beans 
• 1 can diced tomatoes 
• 6 cups of vegetable broth
• 2 tsp cumin
• 1/2 tsp chili powder
• 2 tbl lime juice
• salt to taste
• avocado- chopped for garnish 

Directions

1. Heat frying pan over medium heat until hot 
2. Add chopped vegetables and cook with olive oil until tender (10-15 minutes)
3. Stir often 
4. Transfer cooked vegetables to a soup pot and add beans, tomatoes, broth, cumin, chili and lime juice
5. Add salt to taste
6. Simmer for 15 minutes
7. Add avocado over the top

I personally like to eat this the next day because its more flavorful if it sits overnight! Its absolutely delicious and filling but also "light". We love it.

Healthy Banana Pancakes (GF/V/no sugar added)

Ingredients:

Dry

•  1 cup Gluten free All Purpose Baking Flour (if you aren't gluten free you could do whole wheat)
•  2 tsp Baking Powder
•  1/2 tsp Salt
•  2 tsp Cinnamon   

 Wet

• 1 tsp Vanilla 
• 1-2 Mashed Bananas 
• 1 cup Milk (Ive used almond, coconut and rice- all work great)
• 2 Tbl flax oil (or melted coconut oil)

Directions

1. Mix dry and wet ingredients separately 
2. Slowly add the wet ingredients in with the dry and mix thoroughly 
3. Por onto a greased pan (I use coconut oil on my pan) and cook
4. EAT! 

We like to add almond butter and fruit to ours. I also make these ahead of time and the boys snack on them throughout the day! They love them. 

My Favorite Quinoa Chili

Ingredients :

1 Large Onion

3 Stalks of Celery

1 Red Pepper

Mushrooms (as many as you'd like)

Garlic (crushed and sliced)

Canola Oil

1/4 Cup of Chili Powder

2 (15oz) Cans of Kidney Beans

3 (15oz) Cans of Decided Tomatoes

Quinoa (I use 1 cup of uncooked-2 cups of water)

3 or 4 Cups of Water

Directions:

1.Cook Quinoa, follow directions on bag while preparing the rest of the chili

2.Cut onion, pepper, half of mushrooms and celery and cook with canola oil in a large sauce pot (add crushed garlic)

3.Add chili powder, beans (with or without liquid), tomatoes (with liquid), remaining mushrooms, sliced garlic cooked quinoa and water.

4. Cook 30 minutes and ADD SALT AND PEPPER

Note: the salt and pepper is what gives it flavor and brings out the best of it so do not forget to add. It tastes rather bland without it :)

Cooked Portobello "Steak"

Before I went vegan I was a HUGE meat eater. And when I say "meat eater" I mean that every single time I went out to eat at a nice restaurant, I ordered a Filet Mignon. Yeah…. that was me until age 19. I won't bore you with all the details of why I decided to go vegetarian (over night) or my transition into veganism, maybe that will be in another post. BUT what I will say if I was craving meat (which I actually don't really ever experience except maybe a burger when I was pregnant) that this is so juicy and flavorful and a great alternative to a steak (not to mention way healthier, less calories, and a whole lot cheaper- yay).

Ingredients: 

• Portobello mushroom cap (how ever many you'd like)
• Coconut oil
• Lemon
• Sea salt
• Garlic Salt 
• Daiya Mozzarella Shreds (optional)

Directions:

1. Melt coconut oil in a pan over medium heat
2. Add portobello (face down) and sprinkle with seasonings and fresh lemon juice (and maybe a little more coconut oil) - cook covered until you feel its time to flip
3. Flip face up and add more seasoning and lemon juice. Sometimes Ill add the Daiya cheese to the middle and cook (covered) a little longer, until tender. 

Bam. Done. Its that easy. 

Vegan "Caesar" Salad

Ingredients:

Dressing:

• 1/4 cup tahini
• 1/4 cup water (plus more for thinning)
• 2 teaspoons fresh grated garlic
• 2 tablespoons nutritional yeast flakes
• 2 teaspoons whole grain dijon mustard
• 1/4 teaspoon salt
• Lemon juice to taste

Salad:

• 8 oz romaine (2 hearts), choppe
• Handful of baby arugula
• 15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
• 1 avocado diced
• Fresh black pepper to taste

Directions:

1. Mix all dressing ingredients together and add more water if you'd like it a little thinner
2. Saute/cook chickpeas (optional)
3. Mix up lettuce and add sliced avocado and chickpeas
4. Add extra lemon juice (and salt and pepper if you'd like) over the top 

Thanks to Post Punk Kitchen for the awesome recipe

Black Bean Brownies

Black Bean Brownies

(gluten-free AND vegan)

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
• 2 tbsp cocoa powder- dutch or regular  (add a little extra if desired)
• 1/2 cup quick oats (not all oats are gluten free. I recommend Bobs Red Mill)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) 
• 2 nunaturals stevia packs or 2 tbsp sugar (I used coconut sugar)
• 1/4 cup coconut or vegetable oil 
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips 
• optional: more chips, for presentation

Instructions:

 Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. 

Cook the black bean brownies 15-18 minutes (a little longer if you like them less gooey and moist, just keep an eye on them), then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Awesome recipe from Chocolate Covered Katie

My Favorite Vegan Shakeology Recipes

I get a lot of questions about Shakeology and I did a little video review here but I wanted to share my favorite recipes here: 

Chocolate Almond Butter Banana

1. Vegan chocolate shakeology
2. Banana
3. Almond milk (or water)
4. Almond butter (or peanut butter)
5. Dates (I like to add these for a little extra sweetness and texture)
6. Ice

Chocolate Raspberry 

1. Vegan chocolate shakeoloy
2. Fresh or frozen raspberries
3. Almond milk/coconut water
4. Dates
5. Ice

Chocolate Banana

1. Vegan chocolate shakeology
2. Banana
3. Coconut water
4. Dates
5. Ice

Tropical Green Smoothie (not pictured)

1. Vegan tropical shakeology
2. Spinach
3. Water/almond butter
4. Frozen fruit (my favorite are blueberries)
5. Pineapple, banana… any kind of fruit really
6. Almond butter
7. Oats
8. Chia seeds
9. Cinnamon 
10. Dates
11. Ice

Why I love Shakeology
More than 70 super-nutritious ingredients. Proteins, Vitamins, and Minerals – to help reduce hunger and food cravings.

Antioxidants and Phytonutrients – to help detoxify and protectthe body against free radical damage.

Adaptogen Herbs – to help increase energy and combat stress.Prebiotics, Probiotics, Fiber, and Digestive Enzymes – to aid digestion and promote regularity.

For more info

Best Vegan Mac and Cheese

The Best Vegan Mac And Cheese

This is probably the best vegan meal Ive ever made (or tasted). And Steve and Levi agree. I usually make 3 dishes of it at a time and keep it in the fridge to eat throughout the week, that is how much everyone loves it. Levi has eaten more of this than anything else. Its amazing.

The best part is.... there is NO vegan cheese in it. Its incredible.

You must must try this.... even meat lovers can appreciate this!

Ingredients 

• 4 quarts water
• 1 tablespoon sea salt
• 8 ounces macaroni
• 4 slices of bread, torn into large pieces
• 2 tablespoons + 1/3 cup non-hydrogenated margarine
• 2 tablespoons shallots, peeled and chopped
• 1 cup red or yellow potatoes, peeled and chopped
• 1/4 cup carrots, peeled and chopped
• 1/3 cup onion, peeled and chopped
• 1 cup water
• 1/4 cup raw cashews
• 2 teaspoons sea salt
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/4 teaspoon paprika

Directions

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Thank you vegnews for this amazing recipe