All posts in “Food”

Granola Bars (raw+dairy free)

February 2, 2016 / No Comments

Ohhhh Granola Bars….. They have such good intentions, most appear to be healthy, (at least that’s how their promoted)  but if you take a closer look at your favourite supermarket granola bar, you may be shocked to learn their is a lot more things in there you thought were doing you good.

I grew up on granola bars. It makes sense for parents. They are typically cheap, have phrases such as “all natural” or “sugar free” and are a super convenient snack to keep stached in your purse or lunch box!

Who wouldn’t fall for that!?

What most people don’t realize is that their are soooo many hidden ingredients in the typical granola bar. You would think that they have maybe 10 ingredients — guess again. Next time your in the grocery store take a little gander at how many ingredients are in your favourite snack. Can you pronounce all of the ingredients? Probably not.

If it doesn’t make sense in your head, it won’t make sense in your gut.

This is why I wanted to share with you an AMAAAAZING granola bar recipe!!!

And I promise your going to drool.

 

This recipe was altered from The Minimalist Bakers website. If you haven’t yet been to this site, it’s an absolute must! So many delicious dairy free recipes to choose from!

 

Heres what you’ll need:

  • 1/2 cup pitted medjool dates
  • 1/2 cup dried cranberries
  • 1/4 cup all natural Peanut Butter
  • 1/4 cup natural honey (or sub maple syrup for vegan option)
  • 1 cup roasted un-salted almonds
  • 1/4 cup pumpkin seeds
  • 1 1/2 cups GF rolled oats
  • 1 tbsp flax seeds
  • 1 tbsp chia seeds
  • 2 tbsp unsweetened shredded coconut
  • dairy free chocolate chips (or sub dark chocolate)
  • 2 pinches of salt

 

DIRECTIONS

  1. In a small sauce pan, gently warm honey and all natural peanut butter on low. Add in your salt, and stir to combine. ***salt is necessary to cut the sweetness of the dates***
  2. Line an 8×8 baking dish with parchment paper so they can be easily lifted out.
  3. Combine flax seeds and 2 tablespoons of water to create a “flax egg”. Let your flax egg set up for a few minutes – this will help to hold your bars together.
  4. Process dates and cranberries in a food processor or high speed blender until small bits remain. ***I recommend soaking your dates and cranberries for 10 minutes before processing them so their nice and gooey***
  5. Roughly chop your almonds and pumpkin seeds and place that into a bowl with the oats, date & cranberrie mixture, flax egg, and peanut butter/ honey mixture.
  6. Add in your chia seeds and stir to fully combine. Taste the mixture and add more salt if too sweet.
  7. Melt the  chocolate in the microwave for about 30 seconds.
  8. Place mixture into baking dish and pat down until evenly distributed. You want your bars to stick together, so put some muscle into it!!
  9. Spread melted chocolate over top of the bars and sprinkle with coconut.
  10. Place into freezer to let set up for an hour.
  11. Remove from baking sheet, cut into 14 bars and enjoy!!!!

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Xo lauren

 

 

Chana Masala stuffed Acorn Squash

November 14, 2015 / Comments Off on Chana Masala stuffed Acorn Squash

Now that we’re getting into the colder months here in Canada, it’s only fitting to make a spicy curry paired with a winter squash bowl! This dish is sure to warm your soul.

Not to mention it’s incredibly delicious, gluten free, and dairy free 🙂

You may be thinking.. What in the hay is Chana Masala!? Well, it’s pretty simple. Chana is an Indian chickpea curry! You can make this dish as mild or spicy as you’d like.

This dish does have a few steps, but they are all super simple, I promise you will want to make it over and over again.

 

Chana Masala Recipe is from the “Oh she Glows” cookbook. (Surprise suprise)

 

Alright let’s get to it.

Here’s what you’ll need:

  • 1 medium sized onion
  • 1 clove garlic
  • 1 inch of fresh ginger
  • Drizzle of olive oil for pan (and for acorn squash)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric (I add a bit more cause I love turmeric)
  • Pinch of salt and pepper
  • 1/4 teaspoon cayenne pepper (for some heat)
  • 1 can whole peeled or diced tomatoes and their juices
  • 1 can of chickpeas
  • 1 cup of dry brown rice, for serving
  • fresh lemon juice for serving
  • cilantro for serving
  • 2 medium sized acorn squash

 

Here are the steps to make this amazing meal:

  1. Pre-heat your oven to 350 degrees
  2. Grab your acorn squash and cut into halves
  3. Scoop out seeds and guts
  4. Place onto baking sheet lined with tinfoil
  5. Drizzle a wee bit of olive oil and season with salt & pepper
  6. Pop into oven for about 40 minutes

this is what it should look like before it goes into the oven:

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Okay now that your squash is cooking away in the oven, time to get that rice going.

Cook 1 cup of rice according to your package instructions.

Heres a trick, I like to cook my rice in vegetable broth to give it some extra flavour. Otherwise water will do just fine!

While the rice is cooking, we’re going to make our Chana.

 

  1. In a large sauce pan or wok, heat about 1 tablespoon of olive oil over medium heat. Then add in your onions, garlic and ginger. Cook for about 2-5 minutes until it becomes fragrant.
  2. Then stir in your garam masala, coriander, turmeric, cayenne pepper and salt. Cook for a few minutes.
  3. Then add in your canned tomatoes and juices. If your using whole tomatoes, mash them up with your cooking utensil. Leave larger chunks for some added texture.
  4. Bring mixture to a simmer and let cook for another 10 minutes to allow flavours to marry.  Finish with some fresh cracked black pepper.

Once your rice and Acorn squash are done, simply pile as much mixture as your “bowl” will fit, and top with fresh cilantro, and a squeeze of lemon!

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This recipe serves 4.

Enjoy!

lauren xo

Walnut Basil Pesto Pasta (GF, vegan)

November 12, 2015 / No Comments

 

Pasta pasta pasta, who doesn’t love pasta!?! I’m no Italian, but I swear I must’ve been in a past life because pasta is my secret lover (as well as other carbs) However, my waist line and tummy do not appreciate the side affects pasta and other delicious carbs give me. This is why I have created this recipe. If your looking for a healthy alternative packed full of nutrients, and is super satisfying at the same time, look no further.

This recipe is vegan, but feel free to add in free range ground turkey, or chicken for some extra protein.

 

 

Now now let’s get to it.

Here’s  what you’ll need for the pesto:

  • 1 1/2 cups of loosely packed Basil, rinsed and trimmed
  • 1 cup raw walnuts
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 1-2 cloves garlic
  • Dash of cayenne pepper (optional)

Add all ingredients (except for olive oil) into a high speed blender (you may need to stop a few times to scrape the sides) slowly add in your olive oil until it’s a creamy, paste like consistency. Set that aside.

 

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Meanwhile, get about 2 cups of pasta boiling. I used a brand called “GoGo Quinoa” which is a gluten free, vegan pasta made from quinoa! It’s delicious and seriously tastes just like normal pasta (not even kidding) I got this bag from Costco, but is also available in most super markets in the “gluten free” section.

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While your pasta is cooking, grab a sauce pan and add in whatever veg you desire. I always start with coconut oil, garlic and onion, and then I added in kale, sweet peppers, mushrooms and tomatoes. Add a little more salt and pepper and your good to go!

Once the pasta is cooked to your liking, drain and add directly into sauce pan, along with pesto. Stir to combine, and your ready to serve!

This recipe yields 4 servings.

Enjoy!

 

xo lauren

 

 

 

 

 

 

 

 

 

Vegan Over Night Oats

September 18, 2015 / Comments Off on Vegan Over Night Oats

Who ever created over night oats is a genius.  This dish is filling, simple and takes all of 5 minutes to prepare. However, I cannot take all the credit, this recipe is from my all time favourite cook book “Oh she glows”.  Over night oats are super versatile, and you can use whatever fruits and nuts you have kicking around to create something delicious you will look forward to in the morning, or any time of day!

Here’s what you’ll need:

  • 1 cup gluten free rolled oats
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • 1 large banana, mashed
  • 1/2 teaspoon ground cinnamon

In a small bowl combine oats, almond milk, chia seeds, banana and cinnamon.  Its as simple as covering them up and tossing it in the fridge over night.

When your ready to prepare, simply add in your favourite fruit (I used peaches, pears and blueberries because they were in season) top with your favourite nuts & seeds, or even add some shredded coconut to sweeten up the deal a bit!

This recipe serves 3.

Enjoy!

 

 

Fresh & Easy Bean Salad

August 14, 2015 / Comments Off on Fresh & Easy Bean Salad

In a pinch? This bean salad is super quick to prepare, sure to satisfy and will keep you full for long periods of time.

Now they don’t just call beans the magical fruit for nothing, these babies are packed full of fibre
which is essential to keep things flowing nicely (if you know what I mean) and fibre also breaks down very slowly therefore making you feel nice and full for longer. This dish is great as well because you probably have most of these items in your fridge already! Bonus!
Now lets get to it.

For this recipe you will need:
-2 cans of mixed beans
-2 sweet peppers (preferably organic)
-1 jalapeño (I used only half because I’m a wimp)
-1 /2 red onion
-juice of 1 lime
-2 cloves garlic (finely diced)
-1 tbl spoon honey
-3 tbl spoons olive oil (or coconut oil)
-cilantro (optional)
-salt and pepper to taste

This is how we do it.
Grab a large bowl, combine olive oil, honey, lime juice, jalapeno, garlic, salt and pepper and whisk that up until all ingredients are combined evenly. Your now ready to add in your beans, sweet peppers and red onion.

Toss all ingredients until the dressing is coated nice and even. Voila! Its that simple. Quick, easy and delicious Bean Salad 🙂

Serves 4.

I hope you enjoy!