Chocolate Protein Bliss Balls

Raw Chocolate Bliss Balls

In the summer I tend to cook and bake less. I don’t want to be stuck in the kitchen for hours with no air conditioning to cool me down. Plus, I want to enjoy that beautiful sunshine! Living on  a coast, we get a lot of rain. I mean a lot. So, when that pretty little sun peaks through the clouds all I want to do is stay outside all day!

Chocolate Bliss Balls

Which brings be to these delicious and incredibly filling bliss balls. I want to say I love stuffing my face with them, but honestly, they are so filling I can only handle eating one in a sitting. They are packed with natural protein from nuts and seeds. I would choose these blissful bites over a slab of meat any day

My favourite time to eat them is after a morning workout. When I go to the gym early in the morning I usually don’t eat before hand. I always listen to my body. Somedays I wake up ravenous and I just feel like I need to eat immediately. But, usually my body needs a little time to wakeup before ingesting solid foods. Well, what better way to wake it up than with plenty of water and exercise?

Chocolate Bliss Balls! Perfect for a post workout snack :)

That being said, after a workout it is easy to grab the first thing that is around. It can lead to making bad eating choices after putting in all that effort at the gym. That is why these little guys are so handy. You can just pop one in your purse or backpack. When you get a craving have a guilt-free snack that is actually satisfying and keeps you full!

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Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Ingredients
Servings: Balls
Recipe Notes
  1. Soak your buckwheat groats for about a half hour before making balls. This will soften them slightly and then rinse.
  2. Put all ingredients (excluding those for coating) into you food processor.
  3. Blend until a dough-like consistency. You should be able to pack to dough to form balls easily. Use more dates or 1 tbsp of coconut if needed.
  4. Form balls and dip to coat them with whatever you like. My favourite is cinnamon! Leave in the fridge for up to a week. Makes about 13 balls depending on size.

*Idea: You can also make them into the shape of granola bars if you prefer. Leave in the freezer to set overnight.

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Easy Brussels Sprouts & Hummus Pasta

Brussels Sprout & Hummus Pasta

I have been so busy this month that lately my nights have been filled with quick and easy, 15 minute dinners like this. Just because food needs to be fast sometimes, does not mean it needs to be fast food! I can guarantee this recipe will not make you sluggish or sleepy after eating. You will feel satisfied and contented.

Brussels sprouts are so tasty and full of vitamins such as B1, B6, C an K, as well as omega-3 fatty acids and so much more! It’s a veggie I didn’t eat much of as a kid. Even the name turned me off. Now I buy them frozen all the time and use them whenever I need to make a meal in a pinch!

So, next time you’re in the grocery store, pick up some and try out this recipe or just boil them and top with honey and cranberries (also amazing). Try experimenting with fun new plants in your diet and your tummy will smile!

Brusslessprouts

 

Ingredients

serves 2

  • 150g rice pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cups baby spinach
  • 1 cup brussel sprouts, cut in halves
  • 1/4 cup hummus
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp black pepper
  • 1 small zucchini, halved and sliced
  • 1 cup fresh cherry tomatoes
  • 1 handful of walnuts (optional)

Directions

  1. In boiling water, cook pasta until al dente.
  2. While pasta is cooking, heat a skillet on medium heat. Add olive oil and garlic. Sauté until fragrant, but not brown.
  3. Add zucchini and Brussels sprouts. Cook evenly for about 5 minutes.
  4. Adjust heat to low and add hummus, salt, pepper, oregano and spinach, and cook until all combined. You want the spinach to wither. Then mix in pasta.
  5. Once everything is well combined, plate the pasta and sprinkle with walnuts and tomatoes.

Brussels Sprouts & Hummus

15 Minute Vegan Mac ‘n’ Cheese Sauce

Yummy 15 Minute Vegan Mac n' Cheese

Who doesn’t have a comfort food? Like so many other kids around the world, I liked Kraft Dinner. Unfortunately, it did not like me. It made me so sick I couldn’t eat it. Luckily, I have an amazing, Italian mother who makes the best pasta dishes, so I didn’t miss it very much. However, there was always something intriguing about creamy, cheese-covered pasta.

I am dedicating this post to my little sis. She was the queen of microwaveable KD as a kid. She always had to make it in the same bowl and eat it with a wooden spoon because it supposedly “tasted better that way”. So when I was photographing, I made sure to have a wooden spoon in the picture just for her! I love you, my quirky, little sista!

Delicious Vegan Mac n' Cheese! Nut-free and yeast free option.

This dish is just so good! It doesn’t matter if you’re vegan or not. I put “optional” in brackets for certain ingredients because this recipe is so versatile. Try your favourite spices and see how it turns out. I love rosemary, but it can be overpowering if you don’t like the taste. Try sage or basil instead! Don’t have honey mustard? Try using dijon mustard. I am constantly trying new things with this recipe. So, get your creative hat on and get cookin’!

Vegan Mac and Cheese! SO easy and so satisfying :)

15 minute Vegan Mac ‘n’ Cheese Sauce

Makes about 2 cups

Ingredients

  • 1 tbsp Earth Balance or olive oil
  • 1 cup almond milk
  • 1.5 tbsp arrowroot starch
  • 5 tbsp nutritional yeast
  • 2 sprigs of fresh rosemary (optional but recommended)
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tbsp honey mustard
  • 1 tsp tumeric
  • 1 pinch saffron (optional)
  • 1 heaping cup pumpkin purée
  • 1/2 tbsp red peper flakes (optional)
  • salt and pepper to taste
Directions
  1. Melt Earth Balance (butter) or heat oil over medium heat. Once heated, add almond milk.
  2. Sift in arrowroot starch and whisk. Try to avoid clumps. Whisk in nutritional yeast, mustard, turmeric, onion powder, garlic salt and saffron.
  3. Stir and allow to thicken. Once sauce has developed a thick consistency, add pumpkin purée. Stir until heated through. Add salt, pepper and chilli flakes according to taste.
  4. Serve immediately with brown rice pasta or store in the fridge for a busy day when you don’t have time to cook. Will keep for 5 days.

Note:

  • For a nut-free option, try soy or rice milk!
  • If you are allergic to yeast, add a bit more salt and pepper and have a lovely pumpkin alfredo.
  • I love adding spinach and peas to this as well!

15 Minute Mac n' Cheese. Vegan and gluten free!

Scrumptious Stuffed Squash with Lemon Risotto

Stuffed Squash w/ Lemon Risotto

In the great words of one of my favourite authors, this was “scrumdiddilyumtious”! Roald Dahl is one of my heroes. I thought one day I would grow out of loving his writing, but I never did. He has taught me such amazing lessons with his lovely, made-up words and his preposterous ideas that might only make sense to a child.

Why am I talking about a book instead of a recipe? Well, I was packing my apartment today and donating things I have no use for, when I stumbled on my beloved collection of Roald Dahl books. I sat there reading and laughing (instead of packing) for hours until I realized how unproductive I was being! My favourite novels of his are: Matilda, The Twits and The BFG. So, I decide to keep those three and part with the rest. I like to think that some other child (or wonderful adult) will find the joy I did while reading these books.

Packing is dreadful, though. It has to be one of my least favourite things and I have done it at least once a year for the past four years. I keep telling myself, “Okay, this will be where I will stay for a while”. However, I inevitably find somewhere else and the journey continues.

Anywhoozels, enough rambling and on to the recipe!

Scrumptious Stuffed Butternut Squash

This recipe was a brain child of mine. I thought about what to make for Easter dinner for days. I wanted to make something that would satisfy everyone’s pallet. I woke up Easter morning and this idea was born. I hope you enjoy it as much as I did.

For people who eat cheese, try adding parmesan or mozzarella. For people with nut allergies, don’t add the crushed walnuts. I promise it won’t ruin the dish.

Stuffed Squash with Lemon and Asparagus Risotto

Scrumptious Stuffed Squash with Lemon Risotto

Serves 4-6
Ingredients
2 butternut squash
1 cup coconut milk
2 cups arborio rice
5 cups vegetable broth, boiled
1 1/2 cup asparagus, chopped
1 tbsp of lemon zest
1 small yellow onion
4 cloves garlic
1 cup mushrooms, diced
2 tbsp of olive oil or earth balance butter (I used olive oil)
Salt to taste
“Daiya” shredded cheese (optional)
1/4 cup ground walnuts (optional)
  1. Preheat the oven to 400ºF. Cut the butternut squash in half and scoop out the seeds. Once the oven has preheated, put squash on the bottom rack face down for about 25 minutes or until squash is tender.
  2. While squash is cooking, put broth in a medium sauce pan and bring to a boil.
  3. In a large sauce pan heat oil or butter on medium high heat. Add garlic, onions, and mushrooms and sauté until onions are translucent.
  4. Add rice and mix. The rice will become translucent as well. This should only take a couple of minutes.
  5. Begin to add broth with a ladle, but only add one scoop at a time. Wait until broth has evaporated before adding more liquid. This will take about 20 minutes, stirring constantly.
  6. Add in asparagus and lemon zest while rice is still al dente and allow to cook for another few minutes longer. If you don’t need all the broth, that is okay. You don’t want your rice to get mushy. It will throw off the consistency of the dish.
  7. Take squash out of the oven and scoop out the centre leaving about an inch and a half around the edges. Don’t throw out the centre because you can use it in another recipe! Pour risotto into the squash, topping with cheese and/or ground walnuts. Turn on broiler on low and place stuffed squash on the middle rack. Keep a close eye on it and remove when cheese has melted and walnuts have toasted.
  8. You have created a masterpiece! Dig in!

 

Baked Pumpkin Pie Oatmeal

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I try to have a nut-free option in my recipes when I can. I am NUTS about nuts… unfortunately, my little sister is deadly allergic to all tree nuts. This includes includes mango, papaya; she is even allergic to sesame seeds! These are some of my favourite foods so I cannot always be accommodating. That being said, there is nothing that makes me happier than the people I love  enjoying my food! I know this happens to every foodie, that moment when you taste something you have created and you are so thrilled with the result that you just want to see other people’s reactions to the dish. So, when possible, I want to make a dish that everyone can enjoy together. For this recipe there are nut free options that taste just as good. Substitute the rice milk for almond milk and use pepitas (pumpkin seeds) and sunflower seeds instead of nuts. It adds the same crunch and is just as satisfying.
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I like making this recipe at night and cutting it into bars that I can throw in my purse for a snack. But my favourite way to eat it is for a Sunday brunch, when it is still warm in the middle. This scrumptious breakfast was topped with coconut whipped cream, but you can top it with any (or all) of your favourite toppings!
Baked Pumpkin Pie Oatmeal
Dry Ingredients
  • 1 1/2 cups oats
  • 1 tbsp chia seeds
  • 1 tbsp flax meal
  • 1/2 cup walnuts/pecans
  • 2 tbsp cinnamon (adjust to taste)
  • 1 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
Wet Ingredients
  • 1/4 cup raisins
  • 2/3 cup carrot juice
  • 1/2 cup pumpkin purée
  • 1/2 cup almond milk
  • 1/4 cup coconut milk (or more almond milk)
  • 1/4 maple syrup
Directions
  1.  Preheat oven to 375 F
  2. In medium bowl, add all dry ingredients (not including chia seeds and flax meal) Set aside.
  3.  In a smaller bowl, put together wet ingredients and add chia seeds and flax meal.
  4.  Pour wet ingredients into dry ingredients and mix. At this point fold nuts and pumpkin seeds and raisins in to the batter
  5. Mix until well combined. Shouldn’t be too liquid-y. If there is too much liquid add more oats.
  6. Put mixture into small casserole dish and bake on the middle rack for 35- 40 minutes. Remove when edges are crisp, but still relatively soft in the middle.
  7. Let cool  for 10 mins before serving. If it is too hot when serving it will not keep its form.

My Classic Green Smoothie

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Oh, the green smoothies. Above is a smoothie bowl, but a smoothie all the same. It’s an easy way to get in lots of raw fruits and vegetables. When I have one of these babies for breakfast, I am full of energy and ready to face the day! One of the first changes I noticed when I started eating more raw, whole foods was my thinking process. I started to problem solve more efficiently. I wasn’t as easily overwhelmed and my anxiety levels went down as a result! At first, this confused me. I accepted I might drop a few pounds or for my skin to clear, but then it clicked! My body is a living machine, and when facing challenges throughout the day, my body needs the proper fuel to deal with what I am asking it to do.

I was doing some errands with my dad one day and he stopped to fill his car with gas. I realized he reached for the “supreme” gas and I asked him what the difference was between that and the “regular”. He told me it runs cleaner and he can get more distance on the tank. I thought to myself, “That’s just like our body!” If we give it the right fuel, we can run for a longer period of time and do things more efficiently! No more brain fog or confusion. Clear thoughts and a brighter, more vibrant me!

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My Classic Green Smoothie

Ingredients

  • 1 cup chopped broccoli, raw
  • 2 cups spinach
  • 1 large banana
  • 1 tbsp almond butter/ peanut butter
  • 1/2 cup frozen mango
  • 1/2 cup frozen strawberries
  • 1 cup orange juice/coconut water

Directions

Blend until smooth and enjoy!

Top with anything you like. I topped this one with homemade granola, mulberries, chia seeds and pumpkin seeds.