Cocoa Beet Soft Baked Cookies.

Chocolate.  CHECK.  Soft baked cookies.  CHECK.  Cookies full of healthy ingredients that will make you feel great. CHECK.

I saw a recipe for chocolate cookies made with beet juice that looked delicious yet wasn’t quite compatible with my needs.  I love anything with beets and love how energized they make me feel.  How could a cookie with beets in them be wrong?!

Ingredients:

  • 3/4 cups of soaked dates (more if you want the cookies sweeter)
  • 1/4 cup cashew flour
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 1 tsp vanilla
  • 3 tbsp beet powder + 9 tbsp  of water (I get my beet powder from Plum market)
  • 1/4 cup olive oil
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • 1/4 cup cacao powder
  • 2 tbsp maca power
  • 1 cup of raisins
  • 3/4 cup hemp seeds
  • You may or may not need to add 1/2 cup of water depending if your batter needs a little more liquid or not.

Directions:

  • Put everything into the blender or food processor. except for the hemp seeds and raisins.
  • Blend until everything is perfectly smooth.
  • Once everything is blended, fold in the hemp seeds and raisins.
  • Spoon silver dollar size cookies on a parchment covered cookie sheet and bake for about 15-17 mins on 350.
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Everything blended and folded.

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Ready to enjoy!

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Pizza Rolls!

I know I know…ENOUGH WITH THE PIZZA!  I just wanted to create a little appetizer that you can share with your family and friends.  The recipe is slightly different than the pizza recipe and it looks super fun and impressive as well.  Your friends and family will be so impressed with how healthy and thoughtful your tasty snacks are.  YOU will feel so good that you are feeding people smart carbs and won’t have a houseful of hangry jerk faces.

Ingredients For Dough:

  • 1 cup squash
  • 1/4 tsp baking soda
  • 3 tbsp flax meal
  • 1/2 cup coconut flour
  • 1 tsp apple cider vinegar
  • 1/4 cup almond meal
  • seasoning of choice (garlic,seasalt, pepper, oregano, basil, thyme.. whatever you want)

Directions:

  • In a mixing bowl, mix all the ingredients together.  You will probably want to use your hands.  Make sure it is all nice and balled up.
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    Put the balled dough between two pieces of parchment paper and roll out so its maybe 1/4 inch thick.

     

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    With a small pizza cutter or knife, cut dough into long rectangles.  Fill middle with filling of choice.  I just put in a dollop of cashew cheese. Fold over one of the ends and pinch closed around the sides.

     

  • Bake all of your finished stuffed pieces on a parchment covered baking sheet on 350 for about 20 minutes.  Flip them over on the 10 minute mark.
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I served them with some homemade Nomato sauce for dipping.

 

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Squash Pizza Crust

I know I posted before about making a quick pizza using Simple Mills Pizza crust, but that can get expensive if you are a pizza lover.  All the recipes I have seen using cauliflower crusts have cheese in them and that doesn’t fly for someone who is lactose intolerant like myself.

This past weekend I have been playing around with leftover hubbard squash I needed to use up and I think we just need to have a moment of silence to absorb the information you are about to receive… I MADE PIZZA CRUST OUT OF SQUASH! Now you can take a moment…

It doesn’t get super crispy like a regular dough, but it stays together probably more like a flat bread.  That is good enough for me and it holds toppings just fine.

 

Ingredients:

  • 1 cup of baked hubbard squash
  • 1/2 cup coconut flour
  • 3 tbsp of flax meal
  • sea salt and pepper to taste
  • 1.5 tsp of fresh thyme
  • 1 clove of chopped garlic

Directions:

  • In a bowl mix all of your ingredients together. (you will probably need to get up close and personal with the dough and use your hands.)
  • Ball up the dough and put it between two sheets of parchment paper.  With a rolling pin (I use the beautiful French rolling pin my parents made for me) roll it out on the top layer of parchment paper.  It should be like a 1/4 inch thin.
  • Remove the top layer of parchment paper and place the bottom on a baking sheet.
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Bake on 375 for about 7 minutes.

  • Once you take it out of the oven, add your toppings.
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I started with a little homemade Nomato sauce.

I used some homemade cashew cheese, basil, and spinach.

Put back in the the oven for 20 mins on 350.

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fresh out of the oven

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ready to eat!

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Nomato Sauce

No ‘matoes? No problem! You can still have a beautiful, rich and bold flavored sauce that will give you the sensation of a beautiful tomato inspired base.

Let me just say that I wouldn’t normally spend the time to make my own tomato sauce since there are so many great brands out there these days.  However, tomatoes make me incredibly itchy so I just stay away from them.

I have been exploring a lot of different recipes for Nomato sauces and what I have been finding is that so many can be lacking flavor.  I decided to take on this personal challenge to create a Nomato sauce that will tickle your taste buds and make you want to watch a marathon of Real Housewives of New Jersey.

Ingredients:

  • 6 cloves of chopped garlic
  • 1 10oz container of mushrooms
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    2 containers of Trader Joe’s Mirepoix Mix (celery,carrots, onions)

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    2 packages of Trader Joe’s Steamed and peeled baby beets.

     

  • 2 tablespoons of fresh rosemary
  • 1 tablespoon of fresh thyme
  • 2 tablespoons of dried oregano
  • 2 handfuls of parsley
  • 4 teaspoons of basil
  • sea salt to taste
  • 8 oz of organic vegetable stock (no tomato)
  • 1/2 cup of red wine

 

Directions:

Place all of your ingredients into your pressure cooker or crock pot.  If your are using a pressure cooker, set your setting for Slow Cook and set for 2 hours.  If you are using a crock pot set for 4 hours.

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Once it is done, let it cool.  Then, contents in a blender and blend until smooth.  You can then use however you would like.  I cooked a bunch of zucchini noodles with it and it was absolutely delicious.

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Blueberry Plum Non-Dairy Ice Cream

Refreshing, palette cleansing, cool, purple, sweet, light, brisk.  Just a few words to describe my latest non- dairy frozen dessert.  It is great served  with watermelon, granola, or any fresh fruit or topping of your choice.

I normally feel very strongly that desserts should consist of either chocolate, vanilla, or some caramel oooey, gooey, scandalous concoction.  Fruit is normally a snack and if anyone tries to pass it off to me as a dessert than that just shows me a lack of creativity and ingenuity.

I am not saying fruit is bad, but if someone were to hand me an apple and tell me to enjoy that as my dessert I would probably be a little irritable if it wasn’t decorated with some almond butter or cubed up with some hemp seeds and shredded coconut.

I decided that this summer I would create a frozen dessert with plum and blueberry.  The result was very refreshing and enjoyable.  I added some hazelnuts sauteed in coconut oil and vanilla extract for a little nuttiness  and it was the perfect addition.  Enjoy!

 

Ingredients:

  • 1 large organic plum
  • 2 cups of frozen organic blueberries
  • 1/2 cup of creamed coconut
  • 2 cups of cashew milk (or non dairy milk of choice)
  • 3 dates
  • 1 tbsp of vanilla extract
  • 1 tsp of grass fed gelatin (if you are vegan than you would use 1 tsp of flax meal)
  • 1/2 cup of chopped hazelnuts
  • 1 tbsp of coconut oil + 1 tsp of vanilla extract

 

Directions:

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Add your non dairy milk, creamed coconut, blueberries, plum, dates, and vanilla to a sauce pan on medium heat. Whisk gently.  Once it gets hot and you see steam, add in your gelatin and mix until the gelatin is blended.

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Put everything into the blender and blend until everything is perfectly smooth.

Let cool in the fridge.

 

On a separate plate, chop up 1/2 cup of hazelnuts.  Drizzle tsp of vanilla extract over them and mix around.

Saute them in a tbsp of oil until then are browned and crunchy, but not burned.

 

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Once Everything is ready and your blended ingredients are cooled off, follow the directions on your ice cream maker.

 

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I blended mine for 20 mins.  5 minutes before it is done, add the hazelnuts and let it continue to churn.

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Super tasty dessert!

 

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Beet, Cucumber Watermelon Salad

Happy Monday!  I couldn’t be more thankful for today’s cool weather.  Saturday’s humidity definitely made me lose my cool a bit.  My tolerance for being outdoors had hit its max capacity.  How did this even happen?  Well, every day this week I have been soooooo hot.  Every building I have been in (with the exception of Costco’s produce refrigerator section) has been crazy warm.   Every day has felt as if the backs of my knees were peeing sweat.  After I showered on Saturday, I stepped outside and I felt as though the sun had woken up and yawned its steamy morning breath upon me.  I had officially lost my S*#t!

So after I had my adult/childlike meltdown tantrum, I decided the best way to cool off is to make a refreshing and delicious salad.

Ingredients: 

  • 3 chioggia beets (you will have plenty of leftovers of this)
  • olive or avocado oil for drizzling over beets for baking
  • 1.5 tbsp of fresh dill (more if you want)
  • 1.5 tbsp of fresh cilantro (more if you want)
  • 3/4 cup watermelon
  • 1 baby cucumber
  • 1 half squeezed lime
  • optional pumpkin seeds (just a sprinkle)

Directions:

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Peel and chop your beets into tiny cubes.

Line your baking sheet with foil.  Drizzle with a little olive or avocado oil.  Place the beets on the foil.  Bake on 385 for about 30-35 mins or until slightly browned.  You can add a little sea salt to them before they go in the oven if you like.

 

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Chop up your cilantro and dill.

Cut up your baby cucumber and your watermelon.

 

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Mix the watermelon, cucumber, 1 or 2 spoonfuls of the beets, and herbs in a bowl.  Squeeze half a lime over the top and enjoy.  Sprinkle some pumpkin seeds on top if you want.  

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Fruit Crumble

This past Sunday I officially hit my mid 30’s.  I embraced it with some much needed r&r on the water.  It was exactly what I needed.  I also decided that a refreshing fruit crumble was in order for my birthday dessert.  It wasn’t too heavy, just enough sweet, and just enough comfort.

Ingredients:

For the filling:

  • 1/2 cup blueberries
  • 2 nectarines
  • 1 large plum
  • Sprinkle of cinnamon
  • 1/2 squeezed lemon

For the Crumble:

  • 1/2 cup of chopped roasted chestnuts
  • 1 tsp of cinnamon (more if you are nutty about cinnamon)
  • tbsp of vanilla
  • 1 cup of almond meal
  • 1 cup of hemp seeds
  • 1/2 cup chopped pecans
  • 1 cup unsweetened shredded cococnut
  • 1/4 cup of melted creamed coconut
  • 1/2 cup of melted coconut oil

Directions:

In a separate mixing bowl, add all the ingredients for the crumble. Mix very well.  You might have to mix and mush it up your hands.

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In a pie pan, grease the bottom with a little coconut oil.  Cut up fruit and put in the pan.  Squeeze half a lemon over fruit.  Sprinkle some cinnamon over the fruit.

Next, put the crumble over the fruit and bake on 375 for about 35-40 minutes covered with foil.  Bake for another 10 minutes uncovered.

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Right before going into the oven

 

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Fresh from the oven

 

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Ready to eat!

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