Peanut Butter Chickpea Energy Balls

Both peanut butter and chickpeas are fantastic sources of protein, but together in sweetened bites may not sound the most appetizing.  That is, until now with the most delicious Peanut Butter Chickpea Energy Balls!  I was tired of those store-bought energy bars whose taste resembled that of a cookie: I needed something that would fill me up, with ingredients as simple as possible.  Typical energy foods have a long list of weird dehydrated vegetables, and the sugar levels can exceed 20g easily.

Not these.

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Simple Green Smoothie (sugar-free, gluten-free, vegan)

Hello soon-to-be-smoothie lover!  You may have already seen all over Instagram cute pictures of leafy smoothies, and wonder to yourself why anyone would drink that.  I have to admit, that was my reaction to them until this month.  Going from activity to activity, you need something that’s quick and will power you through – and smoothies are the perfect way to do so.  They’re easy, and the most convenient way to pack in your fruits, veggies, protein, and healthy fats.  For smoothie skeptics like me, along with smoothie enthusiasts, this simple smoothie recipe is the tastiest there is :).

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Cinnamon Spice Steel-cut Overnight Oats

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These past two weeks have been quite packed for me, and I needed a basic, no-fuss breakfast – that’s preferably seasonal too!   Cinnamon spice overnight oats is as simple as it gets, even more than cereal and milk; all you have to do is mix and refrigerate, and you have yourself breakfast for the next 5 days.  And before you discard this recipe because you think it’ll be mushy, I can assure you that with steel-cut oats, it keeps its hearty qualities.  With just a three ingredient base, you can add anything you want – peanut butter, vanilla, pumpkin puree – the options are endless.  Plus, you don’t need an exact recipe 🙂

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Vegan Coffee Creamer Recipe (with bonus Pumpkin Spiced Latte & Coconut Yogurt)

Perhaps one of the best food related things about Fall is the beverages: the coffee cups warming your hands on your way to work, the pumpkin spiced latte on your break, the list goes on.  Sometimes, instead of entering out in the cold to get your fix of these beverages, make it at home and make it better health and taste wise!  All you need is a coffee creamer base to transform it into your favorite beverage.

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Delicious, Easy Chocolate Pudding (Vegan & Refined Sugar Free)

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Summer is officially here, and for those that hope to stay healthy during the heat, I have the perfect recipe for you – vegan chocolate pudding.  You can make within 5 minutes because there are only 5 ingredients: cocoa powder, maple syrup, salt, vanilla, and… avocado.  Before you judge this snack based on the avocado, I assure you that you will not even taste it.  Proof: my brother’s friends loved it, and asked for seconds.  Also, the chocolate flavor masks any trace of avocado.  Overall, it’s an extremely healthy alternative for the summer, and it actually cools you down.  Snacks in the summer often include heavily color-died popsicles, or ice cream sandwiches – but this pudding is guaranteed to make you feel more satisfied, and stay full longer.  Avocados contain a high amount of  potassium, monounsaturated fatty acids (aka “heart healthy fat”), fiber, and antioxidants which help combat aging.  Aside from all the health benefits this pudding may offer, it is incredibly easy to make, and within several times of making it, you’ll notice that you don’t even need to measure out each ingredient.

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It’s creamy, velvety, and is quite addicting for chocolate lovers!

Enjoy!

5.0 from 1 reviews
Delicious, Easy Chocolate Pudding (Vegan & Refined Sugar Free)
Author: 
Recipe type: Snack/Dessert
Cook time: 
Total time: 
 
Ingredients
  • 2 medium-sized ripe avocados
  • ⅔ cup unsweetened cocoa powder
  • ⅓ cup maple syrup (add to taste)
  • 1 tsp vanilla extract
  • a dash of salt
Instructions
  1. Place all ingredients in a food processor and blend until smooth.
  2. Cover and refrigerate for about 1 hour.
Notes
Based on your avocado's size, you will have to adjust the amounts of cocoa and maple syrup, and according to your level of sweetness, you can adjust the amount of maple syrup you put in.

 

Easy, quick, delicious DF, GF Nutella

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Nutella is one of the hardest things to separate yourself from when you become dairy free.  But the more you separate yourself from it, the more you realize how unhealthy it is for you.  It’s essentially a frosting – but possibly worse.  Nutella has an astounding 21g sugar, while Betty Crocker’s Rich and Creamy White Frosting has 19g.

Frosting has less sugar than the Nutella?

As crazy as it sounds, yes.

To add on top of it, instead of hazelnuts or cocoa powder being the prime ingredient, sugar is. Then comes palm oil, and finally, hazelnuts and cocoa powder.  Then we hit another stump. There’s milk, soy lecithin, and vanillin, an artificial flavor.

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Luckily, we have hope.  You can make your own nutella.

Worried about time?  Don’t be!  This recipe takes no longer than 5 minutes!  Plus, it’s delicious!

This recipe is creamy, delicate, and extremely tasty.  Ready to try it?

5.0 from 1 reviews
Nutella
Author: 
Recipe type: Spread
Cuisine: Gluten free, Dairy free, Soy free
Prep time: 
Total time: 
 
Ingredients
  • 3½ cups roasted hazelnuts
  • 6 tbsp melted dark chocolate chips*
Optional
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • cinnamon
  • salt
Instructions
  1. Blend hazelnuts in a powerful food processor until it starts to produce oil.
  2. Melt chocolate, and add to the hazelnuts. Blend.
  3. Spread onto anything you wish!
Notes
*Depending on how dark your chocolate is, you might want to add some sweetener such as maple syrup. Also, make sure to check that there is no soy lechitin or milk powder in the chocolate.

 

DF Deviled Eggs

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Deviled eggs are one of those extremely easy recipes, and are very impressive.  Super tasty, and rich in protein and omega 3, you can eat these during anytime of the day, for any occasion.

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In a trip to California three years ago, I fell in love with these deviled eggs.  Ever since, I’ve wanted to replicate them to make them dairy free, and just as delicious.  The key ingredient if vegenaise, a vegan mayonnaise.  It helps the egg mixture to be more creamy, and depending on how you like your deviled eggs, you can add more or less vegenaise.  Also, hummus makes the egg taste much better, and the hints of cracked black pepper make it so much more flavorful.

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If you like to play with flavors, this recipe will allow you to do so.  For example, I’ve replaced my original hummus with horseradish hummus which gives it a kick.  Similarly, you can add a touch of wasabi to the original recipe.

By the time you’re done making these, you would have already eaten 4 halves of these amazing delived eggs!

Deviled Eggs
Author: 
Recipe type: Appetizer
Cuisine: Gluten free, Dairy free
Prep time: 
Total time: 
Serves: 17
 
Ingredients
  • 17 eggs
  • ½ cup vegeniase*
  • 3½ tbsp hummus
  • 2 pea sized amounts of mustard
  • dash of paprika and black pepper
  • ¾ tsp salt
Options
  • horseradish
  • wasabi
Instructions
  1. Boil eggs.**
  2. Cut the eggs in half (after taking off the shell), and take out the egg yolk. Repeat with other eggs.
  3. Put the eggs yolks in a bowl and mix with other ingredients.
  4. Take a small cookie scooper and place the scoop of egg into an egg yolk. Repeat with other eggs.
  5. Sprinkle with paprika.
Notes
*Adjust to your liking **I used Martha Stewart's method (http://www.marthastewart.com/354061/perfect-hard-boiled-eggs)

 

Peanut Butter Cup Eyes

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For those people yesterday like me, who ate no candy due to dairy and gluten intolerances, have a chance to catch up today with these awesome peanut butter cup eyes!  They were an experiment of mine that finally have been perfected.  The secret – two types of peanut butters – roasted and raw.  The roasted flavor enhances the chocolate, and the raw peanut flavor paired with the coconut oil and maple syrup, add delicacy.  Did I forget to mention that these peanut butter cups only have 5 ingredients?  It’s that simple.

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They taste just like Reese’s Peanut Butter Cups, but with no dairy, no gluten, no refined sugar, or even citric acid.  Instead, the coconut oil and maple syrup accentuate the peanut butter flavor, which creates a very delicious taste.

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Also, just adding a dollop of chocolate on top of the peanut butter make it that much more fun to eat!

Peanut Butter Cup Eyes
Author: 
Recipe type: Candy
Cuisine: Gluten free, Vegan, No refined sugar
Prep time: 
Cook time: 
Total time: 
Serves: 32
 
Ingredients
  • ½ cup roasted peanut butter
  • ¼ cup raw peanut butter
  • 4 tbsp coconut oil, melted
  • 6 tbsp maple sugar
  • 1 tsp vanilla extract
  • 7 oz chocolate (I used dark chocolate)
Instructions
  1. Place cupcake liners in mini cupcake pan.
  2. Mix the peanut butters, coconut oil, maple syrup, and vanilla together.
  3. Melt chocolate.
  4. With a spoon, fill ¼-1/3 of the cupcake liner with chocolate. Repeat with others. (No need to freeze)
  5. With another spoon, fill the cupcake liner with the peanut butter mixture.
  6. Refrigerate for 1-2 hours, or freeze for around 20+ minutes.
  7. Place a dollop of melted chocolate on each peanut butter cup. Refrigerate for another hour, or freeze for 20 minutes.
  8. If wanted, remove each cupcake liner to create a true peanut butter cup effect!