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Category Archives: Gluten Free

Cookie Dough Lara Balls and More Rain….

Well it’s raining again… at least the rain is a warm rain, but not quite enough to get me jazzed enough to go dance in it…

Thankfully I’ve got my sweet rain boots to keep me fashionable and dry in this rain!

I’m also starting to think I need more rain gear workout clothes or something as we head more into fall and winter!  hmmm…..

Anywayzzzz… onto the good stuff!!

So, I am totally obsessed with Lara Bars, but they can be a bit pricey when you are trying to keep on a tight budget.  Thankfully, they are super easy to replicate, not to mention more wallet friendly!!

These lil guys are perfect for right before or after a workout, to take on the go as a quick snack to keep you satiated until lunch or dinner… you name it!

Cookie Dough Lara Balls

1 Cup Raw Cashews

12 Medjool Dates

1/4 cup Carob Chips

Pinch of Himalayan Sea Salt

– Process cashews until they are ground up into small pieces, but not a powder

– Add in the dates and sea salt, and process until almost incorporated

– Add in the carob chips and process until it starts to look clumpy

– Use a spoon and scoop out enough to fit in palm of your hand and form into a ball.  You can wet your hands to keep from sticking too much to your hands

Enjoy! and keep dry!

Question of the day:  What do you do when you can’t workout outdoors??

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Mexican Chocolate “Rice” Pudding

Over the past 5 weeks I have been slowly getting settled into my new town and getting to know the culture.  Where I am living now is very heavily Mexican dominant.  To elaborate on that a bit more, I am here because I am in the HealthCorps (a branch of AmeriCorps) working in an elementary school teaching a few nutrition classes for kids who specifically are in danger of becoming obese.  I am also teaching a nutrition class to the women/moms of the community.  So far its been great! The kids are eager to learn and the women/moms are all really receptive to the information I’m providing.

Onto the food!  I have never been one to normally crave Mexican food, but lately I definitely have been, not a huge surprise given my surroundings.  I even had tacos (healthified version mind you) for lunch for two weeks straight!

So last night I wanted something sweet for after dinner, but healthy of course, so I whipped up a Chia seed pudding, but it turned out kind of like a Mexican rice pudding!!

What makes this pudding Mexican, is the cinnamon!  Their chocolate and puddings for that matter generally have a warm spice in them, whether its a hot chili spice or cinnamon, it always has a kick to it.

Cinnamon has so many amazing qualities to it, a few main ones would be;

– It helps to control your blood sugar, which in turn also helps boost your brain function!

– Its an anti-microbial, which means it inhibits the growth of bacteria like fungi or yeast.

– A natural Anti-Inflammatory

And with that here is the recipe!

Mexican Chocolate “Rice” Pudding

Makes 4 small servings, (80 Calories each!!) or 2 large servings

1 Cup Unsweetened Vanilla Almond Milk

2 Tbsp Carob Powder

1 tsp Cinnamon

1-2 Packets Stevia (I use the Truvia brand)

3 Scoops Chia Seeds (or 3 Tbsp?)

Splash Vanilla Extract

– Pour Almond milk into a bowl

– Add Carob and Cinnamon and whisk until well blended

– Add Chia seeds and Stevia, mix well, then mix in the vanilla extract

– Chill overnight, or for about 30 minutes until the chia seeds plump up and the consistency is like pudding!!

Please forgive the tupperware, I'm minimalist living these days, so I work with what I got!


Ingredients, simple!

Happy Friday everyone!!

A Dash of Delicious #3

Posted on

Mmmmmmmmmmmmmm Yuummmmm!!!!!

 

It’s been a while and I apologize!!! I feel so bad for these long gaps of not posting.  But I’d rather post something of purpose or something interesting or pretty instead of pointless.  That would be my perfectionist side shining through there.

This past week has been a bit un-productive unfortunately.  I don’t work well without any kind of structure and lately without having work to go to I have not had much to do other than packing.  I have made the decision to move back home for a few months before moving to California in order to save up some money.

I have been going through a lot of my stuff and getting rid of soooo much stuff!! I have to say it is quite freeing! My plan is to be able to move to California with as little as possible…. which is quite hard for me because I tend to form attachments to things…. I mean I am in no way a horder by any means but things that are useful or that I like or things that I have memories with, it’s very difficult to get rid of them.

Does anyone else have that problem?! How do you fix it!?

 

I was reading my favorite blog a few days ago, and Angela came up with a guilt free Dairy Queen Blizzard!!  How fab!! So I did my own little spin on it 🙂  It totally hit the spot  both yesterday and today.

 

Mango Banana Soft Serve with Cookie Dough! (Guilt Free!!!)

1 Frozen Banana (diced)

Frozen Mango (as much or as little as you would like – the more you use the more mango-y it tastes!)

Splash of Coconut Milk (or other nut milk)

* put into food processor and blend until it reaches soft serve consistency!

 

Cookie Dough Balls

Adapted from Oh She Glows

  • 1/4 cup unsalted cashews
  • 1/4 cup unsalted raw peanuts
  • 1/4 cup rolled oats
  • 1/4 cup brown rice flour
  • 1/2 tsp Himalayan sea salt
  • 1.5 tbsp natural cane sugar
  • 1/2 tsp pure vanilla extract
  • 2 tbsp + 1/2 tsp pure maple syrup (or a bit more if dough is too dry)
  • 1/4 cup dark chocolate chips (I used cacao nibs – but I think it made it a bit too crumbly)

Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble.

Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined.

It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

 

 

So if anyone has any great ideas for how to whittle down and let go of things that may be not necessary please share!!

 



And the Oscar goes to…..

Ohhh how I love award shows! Especially the Oscars.  I love seeing all of the celebrity’s, the fashion, the fact that it’s live and anyone could say anything!

I am totally celeb obsessed! And yes, it has also been my life long dream to become famous.

I’d be great at it don’t you think??  Lol

So I’ve been hemming and hawing over what to make for tonight’s special occasion, and finally came up with a nice menu for two, my roommate and I.  I was deathly ill yesterday… let’s just say that I had a lapse in judgment, more rather, was having a fantastic time out with friends and did not stop to think that after having a couple glasses of red wine, drinking a long island iced tea might not be the bestest of ideas….. yea noooo bueno.  However, I treated myself with extra sleep, coconut water then made a lentil vegetable soup and today I feel as good as new!!  Again, the powers of whole foods strike again! Lol

Oscar Night Menu

– True Cilantro Cheesy Grits

– The Fighter Garlic Basil Sweet Potato Fries

– Black Swan Grapefruit Avocado Sprout Salad

– The Kings Speech Peppermint Tea

– Toy Story 3 Chocolate Cake with a Lemon Mint Blueberry Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And the Oscar goes to…….

Me!!! Lol

Yes, that is a real Oscar!!  About 4 years ago I went to LA for a wedding and it was right around Oscars time so they had this whole display with all of the real oscars in cases, and then one that was attached to a cord that you could hold and take a picture with!  You can only imagine my sheer excitement!!!

I won’t post all of the recipes here as that is a tad overwhelming!  So I’ll start with the Gluten Free Vegan Chocolate Cake!!

Gluten Free Vegan Brownies with a Lemon Mint Blueberry Glaze

– 3 tsp Ener-g Egg Replacer

– 6 Tbsp Warm Water

– 1 3/4 Bobs Red Mill Gluten Free All-Purpose Flour

– 1/3 cup Carob Powder

– 1 tsp Baking Powder

– 1/2 tsp salt

– 1/3 cup melted Coconut Oil

– 1/3 cup chopped Green & Black 86% Chocolate Baking Bar

–   1 Tbsp Vanilla Extract

– 1 ripe banana mashed

– 1 cup Vegan Sugar

* Preheat the oven to 350 degrees.

– Whisk together the EnerG Egg Replacer and warm water and set aside.

– Add the flour, carob, baking powder, and salt in a large mixing bowl. Whisk together until they’re thoroughly blended.

– Chop the chocolate bar and place in a medium-sized microwavable bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds and stir again. Whisk in the melted coconut oil until the mixture is smooth. Add the vanilla, mashed banana, and egg replacer and blend well. Stir in the sugar.

– Add the wet mixture to the large bowl with the dry ingredients. Gently mix together with a large spoon or curved silicone-type spatula until the batter is just blended.

– Line an 8” x 11 ½” pan with parchment paper. Spoon the batter into the pan and spread out to the edges.  Place in the middle of the pre-heated oven for 30-35 minutes. They’re done when a toothpick inserted in the center comes out with a few moist crumbs attached.

– Cool in the pan, remove, and cut into squares. (Best stored in the fridge.)

Lemon Mint Blueberry Glaze

– 1/2 Cup Frozen Blueberries

– Small bunch mint roughly chopped

– Juice from 1 inch of lemon

– 1/4 – 1/3 cup vegan sugar

– 1 Tbsp Chia Seeds

*  Place all ingredients (minus the chia seeds) into small sauce pan and heat (stirring constantly) on medium heat.  Heat for about 2-3 minutes until it comes to a rolling boil.

* Add in the Chia seeds and keep stirring constantly until the sauce becomes a slightly thick jam like consistency.

* Pour onto the chocolate cake and enjoy with a nice cup of peppermint tea!!