Recipe: Chocolate Chunk Tahini Cookies 🍪

Do you miss chocolate chip peanut butter cookies? Well, with peanuts out-of-the-picture for many school kids (and adults), what can we do instead? Tahini to the rescue!

What is tahini? It’s sesame seed paste that is a great source of protein, healthy fats, and is reminiscent of peanut butter’s taste. With the 90% chocolate chunks and lower amount of maple syrup, this struck us a “healthy cookie” (i.e. not very sweet). Also, amaranth is a come-back grain (really a seed) after a rather sordid history of being banned because it was considered blasphemous (it also strengthened the people to fight against the invaders). Feel free to use chocolate with a lower percentage of cacao and a little more maple syrup, if desired, to fit your sweet tooth.

Prep time: 10 minutes

Cook time: 11 minutes

Servings: 12

Ingredients

1/2 cup tahini

3 oz dark chocolate, chopped

1 cup amaranth flour (for extra protein; or use gluten-free flour of your choice)

3 tbsp gluten-free oats

1/3 cup maple syrup

1-2 tbsp water (if batter becomes too thick)

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp sea salt

Instructions

Preheat oven to 350 degrees. In medium mixing bowl, combine tahini with maple syrup and vanilla. then add in amaranth flour, gluten-free oats, cinnamon, and salt. Mix and then add chocolate chunks. If batter is too thick, add 1-2 tbsp of water or maple syrup (for those who want this sweeter). Scoop onto baking sheet lined with parchment paper. Bake 11 minutes. Cookies should be chewy and look underdone in the middle (they are vegan and perfectly safe to eat this way). Let set and cool for 10 minutes and then dig in!

Recipe: ‘Nacho’ Average Nachos

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These nachos don’t follow the bell curve to the top. Oh no, they are at the tail end in the small, exceptional A+ pool. What makes them more amazing than ‘average’ nachos?

They are, perhaps surprisingly, dairy-free. They are also a good source of fiber, thanks to those black beans, AND they utilize cilantro, rather than more salt, to create a tasty and craveable meal. Ready to give it a try?

Prep time: 5 minutes
Cook time: 8 minutes
Servings: that’s up to you, it fills an entire sheet pan 😀

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission

Ingredients

1/2 bag of organic tortilla chips

1 cup black beans, canned

1/2 cup of salsa

1/2 bag of Violife shredded cheddar

1/3 cup cilantro, chopped

1 tbsp jalapeño, diced (optional)

Instructions

Preheat oven to 400 degrees. Spread tortilla chips on baking pan and top with black beans and non-dairy cheese. Place in oven and bake until heated through and cheese has started to melt, about 6-7 minutes. Serve immediately with toppings of salsa, cilantro and other desired toppings such as diced jalapeño. Enjoy!

Recipe: Chocolate Cherry Smoothie 🍒

Boy have we missed juicy organic cherries. Now that we were able to procure some from the local grocery store, we combined our love of this fruit with another favorite food, chocolate. Like many of our recipes, we try to avoid added sugar – even too much of the more natural, healthier kind- so adjust to your sweet tooth accordingly. Give this cherry chocolate smoothie a try!

Prep time: less than 5 minutes

Servings: about 4, makes ~64oz

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

4 cups non-dairy milk (we used hazelnut from Elmhurst)

1 cup swisschard and/or kale

1 cup cherries (fresh or we used frozen too cool this drink down even more) and 1 cup blueberries

2 tbsp cacao nibs

2 tbsp cacao powder

2 tbsp beet powder (optional)

4 medjool dates

2 tbsp almond butter

4 tbsp shredded coconut

Instructions

Add all ingredients into a 64 ounce blending container and then blend. You got your veggies in, congrats! Enjoy 🙂

Recipe: Easy Breezy Basil Pasta

As many of you have probably heard us say, we love food; however, what we don’t love is spending an hour preparing each meal of the day. Sometimes we just need a lunch or dinner to fit 3 requirements: to be nutritious, delicious, and quick. This meal checks all of the boxes and more – it’s gluten-free and plant-based (vegan even). After the early days of taste-testing gluten-free pastas (mostly with dismal results), we are deeply in love with Banza pasta – it provides about 14 grams of protein per serving, about double that of regular pasta, and is made from chickpeas. *Italian chef’s kiss* You’re welcome in advance 😉

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission

Prep time: 15 minutes total

Servings: about 2

Ingredients

1/2 box Banza Cavatappi

1/2 package Miyoko’s Vegan Mozzarella , chopped or shredded

2 cups tomato sauce

2 tsp nutritional yeast

1 tbsp fresh basil, sliced

1 tsp dried oregano

1 tsp dried rosemary

1/2 tsp garlic powder

Instructions

Boil water, add pasta and cook for about 10 minutes or until desired firmness. While waiting, heat chosen tomato sauce on low and add nutritional yeast, dried oregano and rosemary, and garlic powder. Thinly slice fresh basil. Once pasta is done, drain and place on plate with tomato sauce , vegan mozzarella cheese, and fresh basil on top. Easy chickpeas-y meal. Enjoy!

Recipe: “The Blood of Care Bears”

In the quest for unending youth and beauty, legend has it that Countess Elizabeth Báthory would bathe in the blood of her human servant girls (over 600 are said to be victims of this female serial killer).

What have we done to the cherished Care Bears of your childhood? Worry not – Cheer Bear, Bedtime Bear, Good Luck Bear, and Love-a-lot Bear have not been mammocked or torn asunder. Their plush limbs have not been forced through our juicer; however, the color you see may belie that.

Thus, we have named this drink “The Blood of Care Bears” (though, as you’ll see, we much prefer the youth- and energy-enhancing properties of food). Your quest to become an enchantress can begin with your shopping cart.

Sidenote: juicing fruits and vegetables leftover at the end of the week is one of our favorite strategies to help prevent food waste, which is a major problem here in the U.S.

Have fun with it!

Prep time: 10 minutes for rinsing produce, chopping (if necessary) and set-up of juicer

Servings: about 2, 16 oz glasses

Ingredients

4 small beets

1 heart celery

1 whole cucumber

1/2 bunch of parsley (optional)

4 carrots

1-2 pears (depends on level of sweetness you desire)

1″ ginger root (it has some kick!)

Instructions

Remove seeds from fruit. With juicer set up, follow manufacturer’s directions for inserting fruits and vegetables carefully. The order recommended is generally softer produce followed by harder produce (so ending with ginger and beets). Juice until your heart’s content or you run out of produce. Fresh juice is best consumed immediately after juicing, though it may last 24-48 hours in the fridge.

Royal Coco-cacao Smoothie Bowl

Did you know that purple is one of the colors of representing royalty? What better way to start your day than to treat yourself like the queen or king you are! This beautiful bowl, with toppings like coconut and cacao, will leave you feeling full and energized. Ready to eat? Here’s the recipe:

Prep time: 5 minutes

Servings: 1-2

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

4 large strawberries

1/2 cup blueberries

1 cup non-dairy milk (we used hazelnut milk from Elmhurst)

2 tbsp hemp seeds

2 tbsp cacao nibs

2 tbsp shredded coconut

1/2 tbsp chia seeds

Instructions

Blend all ingredients, except shredded coconut and cacao nibs, until desired texture is achieved. Top with shredded coconut and cacao nibs or other favorites.

Recipe: Jackfruit Peanut Noodles

Our first instinct was to call this recipe “Jolly Jackfruit” for two reasons: the red and green vibrant colors are reminiscent of the holidays AND it’s a meal that promotes feeling jolly afterward, fueled with plant-proteins and bright vegetables. It doesn’t hurt that the peanut sauce is to-die-for delicious. Use this meal for your new year’s resolutions of eating healthier and/or more plant-based. Enjoy!

Prep time: about 20 minutes

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

2 cans of young jackfruit

2 tbsp olive oil (coconut oil works too)

6 cloves of garlic, minced

2 cups kale, chopped

1 cup full-fat coconut milk

2 Tbsp coconut aminos (or use soy sauce or tamari)

2 tsp toasted sesame seed oil

1 Tbsp fresh ginger

1/2 cup peanut butter

1/4 cup fresh lime juice (1-2 limes needed)

1/2 Tbsp maple syrup (optional, to help provide a multi-dimensional flavor to the peanut sauce)

8oz rice noodles, prepared according to package instructions

Instructions

Heat the oil in a large skillet over medium heat then add garlic, kale, and red bell pepper to cook for 4-6 minutes. Stir regularly. Drain the jackfruit and remove hard core. Use your hands to pull, or ‘shred’ the jackfruit. Add it to the skillet and cook for about 4 minutes.

Now it’s time to prepare the peanut sauce. In a blender, add the coconut milk, peanut butter, coconut aminos, lime juice, maple syrup, toasted sesame oil and ginger. Blend until smooth then taste and add seasonings or spice until it’s to your liking.

Bring a medium pot of water to a boil and then add the rice noodles and cook according to the package instructions While waiting, pour the peanut sauce into the skillet to coat the jackfruit and veggies with the peanut sauce. Stir and cook for about 2-3 minutes before removing mixture from heat. Serve by placing noodles in a bowl and topping with the jackfruit and veggies. Add cilantro, peanuts, or red pepper flakes for additional flavor and garnish, if desired. This dish is best served fresh but can be easily heated up the next day for a delicious lunch.

If you are allergic to peanuts, take heart – almond butter worked just as well for this recipe.

Roasted Root Vegetables

Roasted Root Vegetables

The beautiful part about a pan of roasted vegetables isn’t just their bright colors, but that you’re able to experiment with different types of root vegetables (e.g parsnips) and use them in a variety of ways during the week. We love putting the roasted vegetables in a grain bowl or on salads.

Yields: about 6 servings

Ingredients

2 medium sweet potatoes

3 medium beets

3 tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

Directions

Preheat oven to 350 degrees Fahrenheit and cut the veggies into similarly sized pieces. Place the vegetables in a single layer on a baking sheet and drizzle with olive oil. Toss to ensure all pieces are lightly coated and add salt and pepper. Roast for about 30, turning once, until all the vegetables are tender. Garnish with fresh herbs (parsley, rosemary and thyme work well), if desired.

Chocolate & Banana Nice Cream 🍨

My guilty pleasure recently has been Ben & Jerry’s The Tonight Dough” our early morning client mentioned. “I think I need to break up with it though. I love the flavor but I don’t like how it makes me feel afterwards.”

We get it. Sometimes the foods we love taste good on the tongue and then hit us a bit later with a painful stomachache or bloating. Since we are on Team Ice Cream, we have learned to find, and make, better options.

It may be late summer, but it’s never too late for ice cream, in our humble opinion. What’s even better is when the ice cream loves you back – and for clients with lactose-intolerance or dairy protein sensitivity, or those who just want a healthier option, this is a recipe for you.

Oh, and for those of you who remember Smucker’s Magic Shell – you can have your own chocolate syrup that transforms into a crispy topping. Ready, set, let’s make!

Ingredients

1.5 bananas (ripe bananas are sweeter)

1/4 cup cashews

1/2 tbsp of maple syrup (optional)

3/4 ounce of chocolate (a few squares, depending on the brand)

Dash of sea salt

Instructions

Peel the ripe bananas and stick them in a bag and into the freezer. It will take about 12 hours for it to fully freeze, so this will either have to be planned in advance or keep a nice stock of peeled bananas for when the craving strikes. Stick chocolate pieces in a double boiler to melt down. When the bananas are frozen, put them into the blender along with cashews, and maple syrup. Blend until smooth, crystalline consistency. Transfer to a bowl and carefully pour melted chocolate on top. Sprinkle a dash of sea salt and enjoy this decadent dessert!

Chocolate Maca Smoothie

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Caffeine and chocolate fiends, unite! This smoothie is the perfect wake-me-up for summer. Here’s the recipe we made today along with ideas for modifications:

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Yields: 2-4 servings

Ingredients

1/2 banana
1 pint blackberries (or blueberries)
3 tbsp cacao nibs
5 tbsp cacao powder
3 tbsp shredded coconut
2 cups swiss chard leaves
2 cups non-dairy milk (we used hazelnut milk from Elmhurst)
2 cups water
1 cup coffee
1 tsp maca powder
2 tsp vanilla extract
1 tsp ashwagandha powder (optional)

This recipe is meant to be healthy and full of veg! If it’s not sweet enough for you, consider adding your favorite form of sweetness (e.g. more fruit, stevia, dates, etc). Looking for more greens-based smoothies that are lower in sugar? Check out the Green Smoothie Challenge eBook! It has recipes, grocery lists, along with tips and tricks for making smoothies part of your life.

Instructions
You know what to do here – load all ingredients into the high-speed blender, cover, and blend to desired consistency. Enjoy!