Recipe

Raw, Vegan, and Gluten-Free Cookie Dough

Vegan Cookie Dough

These cookie dough balls are simple and delicious and make a great after dinner or movie night snack that you don’t have to feel bad about having. The sundrop chocolates add that bit of crunch just like m&ms candies, but you can really add any kind of candy or chocolates that you would like. Whether you have them on their own or with a bowl of ice cream I know you will enjoy them as much as I do.

Makes about 2 cups

Ingredients:

1 cup raw unsalted cashews
¼ cup coconut nectar
¼ cup coconut oil, melted
1 tsp natural vanilla extract
½ tsp cinnamon
⅓ cup milk chocolate sundrop chocolates

Directions:

  1. Pulse cashews in a food processor into a coarse powder. Add coconut nectar, oil, vanilla, and cinnamon and blend into a dough. Use a rubber spatula to scrape down the sides of your food processor on occasion. Add the sundrops and pulse a few times.
  2. Remove from food processor in about tablespoon heaps and roll into small balls. Put cookie dough balls into a small freezer safe bowl and put in freezer for 2 hours to harden. Store in the freezer.
Nutritional Facts: per ¼ cup
202 cal; 3g protein; 16g total fat (9g sat fat); 15g carb; 2mg chol; 15mg sod; 1g fiber; 11g sugars
*This recipe is based off of  a recipe from Lookbook Cookbook by Jessica Milan

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Monthly Favorites: July Edition

Jacksons Honest Sweet Potato Chips

Jacksons Honest is a great company with the slogan “Goodness, Pass it on” and a charitable foundation tat revolves around the concept of nutrient density and educating people on the importance of good healthy food. Besides all their amazing history and story these chips are absolutely delicious and addicting and come in a variety of different flavors. They use barely any ingredients all of which are natural and organic. I honestly can’t find anything not to like about their products.

Tolerant Organic Black Bean Rotini

Tolerant Foods has a few different kinds and flavors of pasta, but personally I think you can never go wrong with black bean pasta. Their pasta is absolutely delicious with all natural ingredients and no added sugar. The flavor of the pasta alone is so good that you really don’t need to load on the sauces to make it taste great. They also work great for summer pasta salads since they already have that great veggie flavor.

Lesser Evil Super Bites Cheesy Nacho

Lesser Evil knows how to make healthy taste delicious and has a few different kinds of snacks they make, including popcorn, super bites, cookies, and chia crisps. They make all of their snacks with the best ingredients with a taste that is hard to beat.

Hilary’s Black Rice Burgers

Hilary’s creates food that takes the most common allergens in mind while making everything taste great and easy to cook up for the everyday family. They have many types of burgers, veggie bites, vinaigrettes, and dressings. You can really never go wrong with any of these tasty products.

Alternative Baking Company Lemon Dream Cookie

The Alternative Baking Company makes gourmet vegan baked goods that are possibly better than the more traditional baked goods recipes. They can be tougher to find in grocery stores but can easily be purchased online. Each cookie is individually wrapped making a great on the go treat. They have a large variety of flavors and you simply need to look for the chick on the front of the package to find their gluten free options.

Siggi’s

Siggi’s is a thick high-protein yogurt called skyr from Iceland.  They have a quite large variety of flavors and even a drinkable yogurt that is great for adding into your favorite smoothies. The yogurt is very filling due to the thickness of the yogurt and is absolutely healthy and delicious.

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Recipe

Summer Rolls with Spicy Almond Butter Sauce

Veg Summer Rolls

Summer rolls are great for lunches or dinners. They can be made a head of time and stored in the fridge until desired. They are also super easy to make and easy to adapt with your own favorite ingredients. The almond butter sauce is both spicy and sweet and pairs perfectly with the summer rolls. These rolls especially make you feel like you went out to a restaurant in your own home.

Makes about 10 summer rolls

Ingredients:

1 14 oz. pkg tofu
½ tsp olive oil
4 Tbs soy sauce, divided
3½ Tbs sriracha
3 Tbs almond butter
1 Tbs sesame oil
1 Tbs sugar
1 Tbs sesame seeds
2-3 Tbs water
1 large carrot, julienned
½ cucumber, julienned
2-3 green onions, sliced
baby spinach, sliced
rice paper wrappers

Directions:

  1. Preheat oven to 425º F. Slice tofu into thin slabs. Add olive oil, 1½ Tbs sriracha, and 2 Tbs soy sauce to mixing bowl; mix till well combined. Add tofu and cover with sauce.
  2. Spread tofu on baking sheet lined with parchment paper and bake for 10 minutes. Remove from oven and flip each piece of tofu. Place back in the oven for another 10-12 minutes.
  3. Cut tofu into strips and place tofu in fridge to chill. Combine remaining sriracha, remaining soy sauce, almond butter, sesame oil, sugar, sesame seeds, and water into a bowl. Whisk vigorously until well combined and mixture becomes a thick sauce.
  4. Soak rice paper in warm water until soft and flexible. Shake off excess water, lay on plate. Let wrapper sit for about 30 seconds and lay vegetables and tofu slices in the middle of the wrap. Wrap rice paper around filling and gently fold in each end of the wrap.
Nutritional Facts: per 2 rolls and ⅕ sauce
310 cal; 15g protein; 15g total fat (2g sat fat); 33g carb; 0mg chol; 952mg sod; 4g fiber; 7g sugars
*This recipe is based off of  a recipe from ILoveVegan.com

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Recipe

Raw, Vegan Mixed Vegetable Melody

Vegetable Melody

This is a perfect dish for a summer barbecue, picnic, or party. It is super easy to make and can be easily paired with main dishes. Herbs de Provence is a super simple way to add natural herbal flavor to any dish and in this case pushes it from simple to delicious.

Makes 8 appetizer/side portions

Ingredients:

2 cups zucchini, cut into chunks
1 cup yellow squash, cut into chunks
2 cups cherry tomatoes
1 cup onion, sliced
2 Tbs olive oil
1 Tbs herbs de Provence
1 tsp garlic, minced
Salt and pepper

Directions:

  1. Toss zucchini, squash, tomatoes, and onion with oil. Spread vegetables on two baking sheets, and roast 15 to 20 minutes. Transfer to serving bowl, and toss with herbs de province, garlic, salt and pepper.
Nutritional Facts: per serving
51 cal; 1g protein; 4g total fat (1g sat fat); 5g carb; 0mg chol; 3mg sod; 1g fiber; 3g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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Recipe

Veggie Corn Polenta Pizza

Veggie Corn Polenta Pizza

These pizzas are super light, filling, and easy to make. You can add any of your own vegetables or subtract the cheese to make it a vegan dish. They are extremely delicious and great for both lunches or dinners. You can even have a pizza making party and pre-make the pizzas in advance and let your guests decorate and top their own.

Makes 2 pizzas

Ingredients:

½ cup cornmeal
1½ cups water
½ tsp sea salt
1 Tbs olive oil
½ Tbs coconut oil
¼ cup white onion, diced
¼ cup red pepper, cut in small slices
¼ cup zucchini, cut in small slices
¼ cup chopped artichoke hearts
½ cup baby spinach
⅓ cup pesto
mozzarella, chopped (optional)
fresh mint leaves for garnish (optional)

Directions:

  1. Line a baking sheet with parchment paper. Cook the cornmeal, water, and sea salt in a small pot on medium heat, whisking constantly with a fork. Cook for about 10 minutes until a thick oatmeal consistency is created. Remove from heat, stir in the olive oil and set aside for 1 or 2 minutes to cool. Take spoonfuls of the mixture to make two medium circles on the baking sheet. Set in the refrigerator for 30 minutes.
  2. When ready to cook the crust, preheat oven to 450 F. Cook for around 20 minutes until the top of the crust begins to harden and turn golden-brown. In a small frying pan over medium-low heat, add the coconut oil and cook the vegetables (except for the spinach) for 8 to 10 minutes.
  3. When the crust is done baking, remove from the oven and add the pesto, spinach, and vegetables on top and cook for another 2-3 minutes.
Nutritional Facts: per pizza
396 cal; 7g protein; 29g total fat (7g sat fat); 31g carb; 5mg chol; 891mg sod; 6g fiber; 3g sugars

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Recipe

Jicama Salad with Coconut Nectar and Soy Sauce Dressing

Jicama Salad

This salad is easy to make and great for either a main course or side salad and for lunch or dinner. I added some cooked potatoes to mine for a fuller main course meal. It may seem odd mixing say sauce and coconut nectar, but the different tastes mix well together and have a really balanced flavor. You can change up the cheese or lettuce depending on your preferences.

Serves 4

Ingredients:

1 Tbs coconut oil
1 large shallot finely chopped
1 Tbs soy sauce
1½ Tbs coconut nectar
6 cups baby spinach and kale
1 cup jicama, sliced into matchstick size strips
½ cup crumbled gorgonzola cheese
3 Tbs pumpkin seeds

Directions:

  1. Heat oil in small nonstick skillet over low heat. Add shallot, and sauté for 4 minutes, or until soft. Remove from heat, and stir in soy sauce and coconut nectar.
  2. Divide baby spinach and kale among 4 plates. Top each serving with jicama slices, cheese, and pumpkin seeds. Drizzle dressing just before serving.
Nutritional Facts: per serving
285 cal; 10 protein; 14g total fat (7g sat fat); 31g carb; 13mg chol; 408mg sod; 4g fiber; 20 sugars

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Recipe

Trail Mix Energy Balls

Trail Mix Energy Balls

These balls are great for a breakfast, snack, or a quick energy boost during the day. They are both sweet and salty and super filling as well. These balls use some great healthy replacements to make you feeling better with each bite. Coconut nectar is a great substitute for honey that acts as a great sweetener alternative. It naturally contains vitamins, minerals, and other nutrients.

Makes 26 balls

Ingredients:

½ cup almond butter
⅓ cup coconut nectar
1½ cups rolled oats
¼ cup pumpkin seeds
¼ cup vegan carob chips
¼ cup chopped dried tart cherries
¼ cup sliced almonds
¼ cup ground flaxseed meal

Directions:

  1. In a bowl, mix together the almond butter and coconut nectar until smooth and well combined.
  2. Gradually add oats and continue to mix until well combined. Add in the pumpkin seeds, carob chips, cherries, and almonds and mix until just combined.
  3. Line a baking sheet with wax paper. For each ball, use a tablespoon to take a heaping scoop of the mixture and, with your hands, gently roll into a ball. Roll in the flaxseed meal and set on the baking sheet.
  4. Refrigerate balls for 2 hours, until set. Transfer the chilled balls to a large plastic bag and store in the fridge for up to 2 weeks.
Nutritional Facts: per ball
100 cal; 2protein; 5g total fat (1g sat fat); 11g carb; 0mg chol; 15mg sod; 2g fiber; 4 sugars
*This recipe is based off of  a recipe from Runner’s World Meals on the Run

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Recipe

Delicious Quick & Easy Zucchini Quesidillas

Zucchini Quesidillas

These quesadillas are super easy and delicious and what could be better than some cheesy quesadillas? You can add any of your favorite toppings and have some beans, corn, or rice on the side for a complete meal. They are also great for both adults and kids and can be saved in the fridge and reheated for lunches or dinners later in the week.

Serves 4

Ingredients:

1 zucchini, coarsely grated (about 2 cups)
1 Tbs coconut oil
1 small onion, chopped (about 1 cup)
1 pinch salt
2 garlic cloves, minced
1 cup grated light cheese
2 Tbs chopped pitted black olives
2 Tbs. lime juice
2 Tbs. chopped cilantro
8-6in corn tortillas

Directions:

  1. Preheat oven to 400F. Place zucchini in colander and let stand for 1 to 2 minutes. Wrap in a clean cloth and squeeze out water.
  2. Heat oil in skillet over medium heat. Add onion and salt, and sauté for 5 minutes. Add garlic and sauté for 30 seconds, or until fragrant. Add zucchini, and sauté for 5 minutes. Remove pan from heat, and stir in cheese, olives, lime juice, and cilantro.
  3. Place tortillas on baking sheet, and spread filling on one side of the quesadilla. Carefully fold over the opposite side of the tortilla to cover the zucchini filling. Make sure to not rip the tortilla.
  4. Bake quesadillas for 10 to 12 minutes, flipping once, or until filling is hot and tortillas are lightly browned. Top with cilantro, hot sauce, lime slice, or any other of your favorite toppings.
Nutritional Facts: per 2 quesadillas
312 cal; 9protein; 18g total fat (6g sat fat); 30g carb; 30mg chol; 257mg sod; 3g fiber; 3 sugars
*This recipe is based off of  a recipe from Vegitarian Times Magazine

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Recipe

Vegan Coconut Curry

Vegan Coconut Curry

What could be more perfect on a summer day then a light bowl of coconut curry? In my opinion this makes a great light meal that is perfect for a quick dinner or lunch in the summer. It is super easy to make with not that many ingredients. It can also be easily adapted to make for a larger group of people if necessary.

Serves 4

Ingredients:

2 cups basmati rice
2 Tbs coconut oil
2 cups white onion, finely diced
1 Tbs fresh grated ginger
2-2½ Tbs curry powder
2 Tbs coconut palm sugar
2 tsp sea salt
½ tsp cayenne powder
1 can light coconut milk
1 red pepper, diced
Fresh lime wedges

Directions:

  1. Add rice and water in a large pot and cook according to package instructions. When ready, fluff with a fork and put aside.
  2. When the rice is almost finished, add the oil, onion, and ginger to a large frying pan over medium-low heat. Cook for around 5 minutes, or until the onion turns translucent, stirring often. Add the curry, sugar, salt, and cayenne and mix until well combined.
  3. Add the coconut milk and heat until it begins to gently simmer. Stir often so it does not stick. Cook for several minutes until sauce reaches desired thickness. Add the red peppers in the last few minutes so they still remain crunchy. Serve over rice and garnish with fresh lime wedges.
Nutritional Facts: per serving
241 cal; 5g protein; 9g total fat (7g sat fat); 38g carb; 0mg chol; 13mg sod; 4g fiber; 6 sugars
*This recipe is based off of  a recipe from The Lookbook Cookbook by Jessica Milan

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Recipe

Gluten-Free Coconut Panacakes

Gluten Free Coconut Pancakes

And in the morning I’m making…pancakes! These pancakes are so delicious. Even with the coconut they are not super sweet, but they do have a great natural sweetness to them. They are also just as easy to make as making them from a box. I like to add honey or coconut butter to the top with some cut up strawberries and coconut flakes, but you could add any of your favorite pancake toppings to yours.

Makes 12 pancakes

Ingredients:

1½ cup brown rice flour
½ cup tapioca flour
2 tsp baking powder
½ tsp salt
2 eggs
2 Tbs coconut oil
3 Tbs coconut palm sugar
1¼ cup coconut milk
2 tsp vanilla extract
½ cup coconut flakes

Directions:

  1. Whisk flours, baking powder, and salt together in a mixing bowl. Add eggs, coconut oil, sugar, milk, and vanilla extract and whisk to combine. Stir in flakes.
  2. Heat a griddle over medium heat until a drop of water sizzles immediately. Ladle ¼ cup of batter per pancake onto the griddle. Let cook until the edges appear dry and the tops of the pancakes are filled with holes, about 7 minutes. Flip and cook until the other side is golden brown, about 2 minutes. Keep warm while preparing the rest of the pancakes.
Nutritional Facts: per pancake
255 cal; 3.7g protein; 15.7g total fat (14g sat fat); 24.4g carb; 27mg chol; 204.1mg sod; 2.4g fiber; 3 sugars

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