Friday, March 9, 2012

Coconut Almond Bars

In my search for gluten free snacks I found a great recipe on Elana's Pantry for Coconut Bars, they really are delicious! I decided to combine the coconut bars with my love of almonds. What came out were these delicious coconut almond bars.

Coconut Almond Bars
(adapted from Elana's Pantry recipe)

1 cup coconut milk
1/3 cup of coconut oil
1/3 cup honey
1/3 cup almond butter
2 tsp vanilla extract
1 tsp almond extract
1/8 teaspoon stevia
1/2 cup blanched almond flour
1 tablespoon coconut flour
1 1/2 cups unsweetened shredded coconut
1/4 teaspoon sea salt
2 eggs
1/4 cup dark chocolate chips

1. Mix coconut milk, oil, honey, almond butter, vanilla, almond extract and stevia in a food processor or blender. (I used a blender)
2. Add almond flour, coconut flour, 1 1/4 cups of coconut, and salt. Mix well.
3. Add eggs. Mix.
4. Pour mixture into greased 8x8 Pyrex dish. (I use a thick layer of coconut oil)
5. Sprinkle on remaining coconut and chocolate chips.
6. Bake at 350ยบ for 30 minutes. (I have left them in longer, up to 45 minutes, seems to just make them firmer)
7. Cool for 30 minutes, then place in fridge and serve after chilled. (This step is very important!)

Tuesday, January 31, 2012

Healthy Chocolate Almond Milkshake

I really love sweet treats, especially chocolate. As you may know I am on a pretty strict diet right now, here is my attempt to fool myself.

1 frozen banana
2 tablespoons unsweetened cocoa
1 tablespoon honey
1 tablespoon almond butter
3 tablespoons coconut milk (or more, depends on consistency you prefer)

strawberry for garnish

Put all ingredients in blender mix until smooth. Enjoy!

Note: Consistency is best immediately after blending.

Thursday, January 26, 2012

Chickpea Salad

Great for lunch, snacks or parties.

1 can chickpeas
1 carrot, chopped
1 celery stalk, chopped
1/2 red pepper, chopped

Mix all ingredients and refrigerate for 2 hours.

Serve on lettuce or cabbage or just eat it!

Wednesday, January 25, 2012

Italian Dressing Recipe

I love a good vinegar based dressing. My favorite dressing growing up was the Zesty Italian packets, the 'make-you-own' kind. Now I am trying to cut out processed food and literally make my own. I made this one today, trying to mimic that dressing. I put mine on a chick pea salad. It will work great on any salad or as a marinade.

Italian Dressing

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
hand full of fresh parsley
1 garlic clove
1 tsp chopped carrots
1 tsp chopped celery
1 tsp chopped red pepper
salt & pepper

Throw all ingredients in a food processor until well blended. Enjoy!

*If you prefer less vinegar tasting dressings, add a tablespoon of water.

Monday, January 23, 2012

Zucchini Stir Fry

I have recently been seeing a nutritionist who has put me on a plaeo-ish diet. No dairy, no processed grains, and NO sugar. Eeep! How is a cheese, noodle, and sweet treat loving girl going to survive?!? Today is day 5 of this little food adventure. I found a great recipe on Perry's Plate for Pesto Zucchini 'Spaghetti', it looks delicious! But alas it contains cheese, and bacon (I'm not much of a meat eater). So this is my asian-style vegan version.

Zucchini Stir Fry

2 zucchini's, julienned 
1/2 cup broccoli florets
1/2 red pepper
1 tablespoon soy sauce
1/4 tsp rice vinegar
1/4 tsp balsamic vinegar
1 garlic clove
salt & pepper
olive oil

quinoa (optional)

Place zucchini in a colander over the sink (or a bowl). Sprinkle salt over zucchini and toss to combine.

Mix balsamic vinegar, rice vinegar, and 1-2 teaspoons soy sauce in a small dish. Set aside.

Put olive oil, garlic, salt and pepper in a medium pan, over medium heat. Cook until garlic softens. Add broccoli, red peppers, and about a teaspoon of soy sauce. Stir frequently for 3-5 minutes, until tender.

Squeeze excess water from zucchini and place in pan with broccoli and peppers. Stir. Add vinegar-soy sauce mixture and stir frequently for 2-3 minutes; just enough to warm zucchini.

Serve over quinoa.

Tast great fresh out of the pan or at room temperature.

Serves 1-2. (I ate all of it for dinner, but I think I could share it as a light lunch)