- 2 1/2 cups old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 4 T cocoa powder
- 1 T ground flaxseed
- 1 cup natural peanut butter (or any nut butter)
- 1/2 cup raw cinnamon honey [or regular raw honey (+ cinnamon if you please)]
- 1/2 cup coconut oil
- 2 t vanilla extract
- Take a 2-cup glass measuring cup, and fill it with coconut oil, melting it slightly in the microwave, until you reach the 1/2 cup mark. Add honey until you reach the 1 cup mark. Add peanut butter until you reach the 2 cup mark.
- Pour this mixture into a medium pot on medium heat, and stir until well combined.
- Meanwhile, mix the oats, coconut flakes, cocoa powder and flaxseed.
- Take the pot off of the stove and add the dry ingredients and the vanilla. Stir until combined.
- Drop heaping tablespoons of the mixture onto a cookie sheet lined with a silpat or equivalent.
- Freeze for 15 minutes, and then remove from cookie sheet, and store in a tupperware container in the freezer.
- You can eat them right out of the freezer, or let them thaw for 10 minutes before serving.
Feel free to make substitutions to suit your tastes/what you have on hand. It would be hard to screw these up!
Adapted from Dr. Axe
- 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
- 1/3 cup cashews, chopped
- 1 T ground flax seed
- 3/4 cup natural peanut butter
- 3 T honey or maple syrup
- 1/4 t ground cinnamon
- 3/4 cup (packed) grated carrot
- 1/3 cup raisins
- Thoroughly combine all ingredients in a large bowl.
- Form into comfortably sized balls, and refrigerate for at least one hour.
- Store in an airtight container for up to a week. If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!
I love these little guys. They are perfectly satisfying when you feel like a quick, healthy snack. Forget processed granola bars! These are the real deal.
Adapted from Cookin’ Canuck
- 48 wonton wrappers
- 1 T sesame oil
- 8 oz tempeh, crumbled
- 6 oz portobello mushrooms, chopped small
- 2 T ginger, minced
- 1 cup cabbage, grated
- 1 cup carrot, grated
- 2 cloves garlic, minced
- 2 T liquid aminos
- 3 green onions, chopped
- 1 T rice vinegar
- coconut oil for frying
- Prep all of your ingredients.
- In a large frying pan or wok, heat the sesame oil over medium heat. Add crumbled tempeh, mushrooms and ginger.
- Once the tempeh starts to brown and the mushrooms are wilted, add in the cabbage, carrot, and garlic, and cook for a few minutes.
- Add in the liquid aminos and rice vinegar. Then the green onions.
- Remove from heat and let cool.
- Prepare your workstation! Fill a custard cup with water, and prepare a clean dry surface.
- Lay out one wonton wrapper at a time, fill with about a tablespoon of filling, dip your finger in the water to wet the edges of the wrapper, and then pinch the edges together so they stick. Repeat 48 times. (Or if you’re like me, do 8-10 at a time).
- Use this time for meditation. Meticulous potsticker stuffing will be only as annoying or as rewarding as you make it.
- Heat a bit of coconut oil in a large frying pan or electric skillet over medium-high heat (let’s just go ahead and say 7, can we say 7?) Add 8-10 potstickers to the pan. When they reach your desired level of golden brown, add a splash of water and cover with a lid to give them a little steam. I turn off the heat at this point.
- Cook the rest of your batches and then you will finally finally be done!
Hope the party guests tonight like my new concoction!
Optional Dipping Sauce:
- 1/4 cup rice vinegar
- 1/4 cup liquid aminos
- 1/2 garlic clove, minced
- 1/2 t ginger, minced
- 1/2 t sesame oil
- 1/4 t red pepper flakes
- 1 t chopped green onion
- 1 cup red or white quinoa (or blend of both)
- 1 3/4 cups organic free-range chicken broth
- 2 boxes of frozen spinach, defrosted and water thoroughly squeezed out
- 1 yellow onion, diced
- 5 tablespoons melted butter (grass-fed)
- 2 cloves garlic, minced
- 1 t ground black pepper
- 1/2 t sea salt
- 3 T tomato paste
- 1/4 cup almond flour
- 1/4 cup oat flour (make sure oats are gluten-free if allergic)
- 1/2 cup ground flaxseed
- 6 eggs, beaten
- 1/3 cup parmesan cheese
- Bring quinoa and chicken broth to a boil, cover, reduce heat, and cook for 20 minutes.
- Make your flour mixture by adding a handful of almonds and a handful of old-fashioned oats to a food processor and grind – Make a 1/2 cup of flour total.
- Mix quinoa, flour, and all other ingredients together in a large bowl.
- Refrigerate for an hour or overnight.
- Preheat oven to 350*
- Grease baking sheet with coconut oil or butter.
- Roll mixture into balls and bake for 20-30 minutes.
These are so pretty! If you use red quinoa, the red and green colour scheme make them perfect for bringing to Holiday parties!
Adapted from Lauren Kelly Nutrition
This advertisement came in the mail yesterday, and I burst out laughing. I am going to start collecting these prime examples of our country’s sickening problem with food. We are equating the word “protein” with “corn dog”? How did we let this happen? Protein is one of the prime building blocks of life, I feel so sorry that the word has to appear so large alongside this abominable “edible food product”.
However, corn dogs are not inherently bad. I believe that as long as you make a dish home made from quality real food ingredients, nothing is off limits! Not even corn dogs. Following is a recipe for mini corn dog bites – they are an excellent appetizer to bring to a superbowl party, or any other gathering under the sun (except maybe a vegan potluck).
Grass-Fed Corn Dog Bites
Yield: 36 mini-muffins
Now, contrast that list with the State Fair corndog ingredients:
When reading the labels on packaged food products, ask yourself the question: “Are these the ingredients I would use to make this item”? If the answer is no, which it will be more often than not, do not risk it. Remember, your body is not a garbage can.
- Preheat oven to 375º
- Whisk butter and sugar together, add eggs, then buttermilk, whisking them all together.
- Whisk dry ingredients in a seperate bowl: cornmeal, flour, baking soda and salt.
- Combine wet and dry ingredients.
- Spray a mini muffin pan with coconut oil.
- Add a glop of batter to, then press a hot dog section into the center of, each cup. Each cup should be nearly full but not quite.
- Bake for about 15 minutes or until cornbread just starts to brown.
- Let them cool for as long as you can stand it, and then transfer to a tupperware to bring to the party.
- You can serve these at room temperature, or re-heat them in the oven for a bit at serving time.
Now that’s a fun source of protein I can get behind!
Adapted from Iowa Girl Eats