Tag Archives: avocado

Dark Chocolate Cookies!

Chocolate cookies for Friday. YES. And OMG these are really gooood!  I really think the almond extract enhances the flavor tremendously, so if you like almond, I highly recommend getting and using some almond extract. These are gluten free, vegan, deep dark chocolate cookies, and would you believe they’re high in fiber too? And the fats in them come from avocado of all things, so you aren’t just getting a treat, you are eating your fruits/veggies too 😉 So good, they kind of taste like brownies 🙂 I’m obsessed.

You need:
1tsp baking powder

1/2 tsp salt

1/2 avocado

2/3 cu cocoa

2/3cu coconut flour

1tsp almond extract

Pinch of Madagascar vanilla

1/2 tsp cinnamon

5 dates, softened (30sec in micro with water or soymilk)

1/3cu soy milk

Combine all ingredients together, blending all but flour and cocoa powder first then adding flours last. Then depending on consistency, add up to 1cup water (add little by little) until you have a nice cookie dough that can be rolled into balls and pressed down lightly on parchement paper.

Then bake at 350 for 10min and let cool!

Yields about 16 cookies at about 45 calories each!  2g fat 7 carbs almost 2 g protein, and about 3.5 grams of fiber per cookie! That is a lot of fiber for a cookie, no bran required 🙂
I don’t always do nutrition facts for what I make, but I have recently stated tracking macros just to make sure I’m getting enough of certain important nutrients (like protein and fiber).

Enjoy!! I know I am 🙂

   
    
    
    
    
    
 

Yellow and Green Goddess Salad

Simple, spicy, fresh, and satisfying! Doesn’t taste as light as it is! The jalapeños and avocado make it taste rich and filling, and the lime compliments the jalapeños so nicely. Perfect meal when you want something light but satisfying, and it has so much crispy crunchiness for the texture enthusiasts like me:)

2 zucchinis spiralized thin
handful spinach or mixed greens (I love Organic Girl super greens)
1/5 large jalapeño, diced
Juice of 2 limes, 1 lemon
1/2 yellow bell pepper chopped
1/4 avocado, sliced
optional crispy chick pea toppers
(Recipe here.)

Toss all ingredients and eat. That’s it!

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Decadent Crab Spring Rolls

What did you do for Valentine’s Day? Get into the restaurant rush? Buy each other expensive gifts? No thanks! We went for a run out on the Land’s End trail, in the 75 degree weather (!) then came home and cooked! My fellow actually fell asleep while I was prepping this spring roll treat, but then he went up to the grill and did some cooking too 🙂 This was a special treat with fresh crab meat. I made several with the crab, but a few using edamame in place of the crabmeat, so that is the vegan option here, either that or some tofu! I enjoy seafood from time to time, and this was a decadent, romantic treat 🙂

Sauce:
Juice 1 large lemon
Juice 2 cuties
1Tbs vinegar
1Tbs liquid aminos
1Tbs almond butter
2Tbs peanut butter
Warm water 2Tbs
Crushed red pepper
1/4 diced jalapeño

Blend or whisk together sauce ingredients, and set aside. Assemble spring rolls using:

Spring roll wrapper
Greens (raw spinach)
Cucumber, sliced thin
Green onion, sliced thin
Bell pepper, sliced thin
Carrot, sliced thin
Fresh basil
Fresh cilantro
Avocado, sliced thin
Crab/edamame

Dip in the sauce and enjoy!

For more detailed instructions about assembling spring rolls, see my original spring roll post, here!

Believe it or not, we actually did eat all that…. 😀

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Oh and here’s my valentine snoozing after our run 🙂

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Warm Vegan Buddha Bowl

I gotta tell ya, hit it out of the park with this one, man it hits the spot! So creamy, so comforting, so necessary on a rainy winter day! I think I’m gonna make a bunch more so I can eat this every day! It is that beautiful and satisfying! And despite how indulgent it tastes, this is one that won’t give you a Buddah belly because it is clean whole vegan foods 😉

You need:
1 cup grain of choice, (i actually used 1 cup quinoa, 1/2 cup raw buckwheat groats
1/2 cup lentils, any kind, cooked
1 large stalk broccoli
1 cup raw baby carrots
Handful of mushrooms
1/6 large onion chopped
2 cloves garlic minced
handful fresh basil, chopped
large handful kale, chopped
coconut oil spray (always)
oregano and crushed red pepper

For garnish:
1 slice chopped large jalapeno
1/4 avocado
1 tbs sesame seeds

For creamy lemon sauce:
1/2 tsp vinegar
1 lemon juiced
1/4 cup raw cashews
1tbs tahini
Oregano, dash
Crushed red pepper, dash
1/8 cup water

Make quinoa/buckwheat in rice cooker, mix with lentils, keep warm.

Oven roast cut broccoli and whole mushrooms with coconut spray and oregano/rosemary/crushed red pepper flakes at 350 for 20-24 min.

You could also roast your carrots the same way, but I simply steamed mine in the rice cooker while my grains cooked.

Clean and tear kale. Sautée in hot skillet with garlic, onion, an basil for about 5 min, until slightly wilted.

To make your creamy lemon sauce, place ingredients in a high speed blender, adding more water if you prefer it thinner.

Place lentils/grains in bowl, top with shredded sauté.

Next arrange warm roasted veggies.

Top with fresh avocado, diced jalapeno, sesame seeds, and drizzle creamy sauce on top.

Enjoy hot and immediately, feeling comfort and well being from the inside out! SOOO nourishing and full of comfort feels and flavors. Be well!

Sauce makes 2-3 servings, store refrigerated.

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Good For You Chocolate Milkshake! (Vegan, dairy-free)

Oh yeah, this is SO delicious, so the perfect amount of sweetness, (which to me is not terribly sweet– most of our american foods are crazy sweet). So super creamy and satisfying! A punch of superfood greens that you don’t even taste, only natural fruit sugar, and healthy fats. Truly you don’t see or taste the green healthy ingredients, but only creamy chocolate goodness! And did you know that avocado is fabulous for glowing skin? This is delicious and even more so with a crumble of gluten free chocolate chip cookie garnish 🙂

Adapted from Chocolate Covered Katie. I highly recommend her E-book via amazon, for vegan healthified versions of all your favorite indulgent desserts!

Simply blend on high:
1/4 large avocado
1 cup almond milk, unsweetened
2tbs cocoa powder
1 date
1/2 tsp cinnamon
1tsp vanilla
pinch salt
4 ice cubes
1 scoop macrogreens (or other superfood powder)

Enjoy! Serve to your non-health-food-eating friends and family, they won’t guess how healthy this is 🙂

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Avocado Artichoke Salad With Tangy Peanut Dressing

Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish

Assemble above ingredients in bowl or container in order listed.

Whisk together:
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar

Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!

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