Banana Coconut Cookies

Gluten & dairy free, vegan, grain free & super delicious.

These light and tasty cookies remind me of a macaroon. This recipe is from The Whole Life Nutrition Kitchen, one of my favorite food blogs.

 These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and high in protein, making them a nutritious after school snack served alongside carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar (this cookie is a great choice for diabetics if you leave out the chocolate chips). You could replace the 2 tablespoons of maple syrup with more banana if you don't want any sweetener.

Wet Ingredients:
1/3 cup mashed ripe banana (about 1 medium)
1/3 cup melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon organic almond flavoring

Dry Ingredients:
2 cups blanched almond flour
1 cup unsweetened shredded coconut
1/2 teaspoon baking soda
1/4 teaspoon sea salt

In a medium-sized mixing bowl whisk together the wet ingredients. Add the dry ingredients and mix together using a fork. Form dough into ball and refrigerate for 30 to 60 minutes.

Preheat oven to 350 degrees F. Form dough into small balls (about 15) and place onto an ungreased cookie sheet. Flatten each cookie ball with the palm of your hand. Bake for about 15 minutes. Cookies will be soft straight out of the oven but will firm up once completely cool. You can place them onto a wire rack to cool and then place the rack into your freezer for quick cooling. 

Source: www.NourishingMeals.com

Banana Coconut Cookies.jpg

Chocolate Cranberry Cashew Treats

Ingredients:

·       1/2 cup cashews

·       1/4 cup cranberries

·       1/4 cup dates (about Medjool 4 dates, pitted)

·       1/2 lime juiced, freshly squeezed

·       + 3 tbsp cacao nibs for outside coating

Directions:

Blend cashews, cranberries, dates and lime juice in blender.  

Moisten hands (to prevent sticking) and use teaspoon to roll mixture into balls. Mixture should make about 20 one inch balls.

Place cacao nibs in separate bowl and roll balls to coat with cacao nibs.

Refrigerate and enjoy! :) 

Nutrition information, per  treat:
Calories: 30
Carbohydrates: 4 g
   Fiber: 0.75 g
   Sugar: 2 g
Protein: 0.75
Fat: 2 g

   

*Recipe adapted from the "Lara Bar" recipe at DAMY Health.   

Chocolate Cranberry Cashew Treats.jpg

Carrot Parsnip Ginger Soup

Ingredients:

·       6 medium size carrots

·       2 large parsnips

·       3 stalks of celery

·       1 inch piece of ginger

·       2 tbsp garlic infused olive oil

·       2 cups of bone broth (either beef or chicken) or vegetable stock

·       3 cups coconut milk (or almond milk)

·       2 tsp powdered ginger

·       1 tsp chili flakes

·       Salt and pepper, to taste

·       Optional: cilantro and pumpkin seeds to garnish

 

Directions:

1. Wash and cut carrots, parsnips, celery and ginger. 

2. Saute cut vegetables in the garlic infused olive oil for about 5 minutes.

3. Add powdered ginger, chili flakes, broth and milk to vegetables, cover and cook for about 20 minutes, or until vegetables are break apart easily when put on a fork.

4. Pour cooked vegetables and liquid into blender until smooth (or use immersion blender). Be careful, these veggies are hot!

5. Add salt and pepper, to taste, and serve with your favorite garnishes. I'm partial to the cilantro and pumpkin seeds. 

This is another great soup to make in large quantities. This recipe makes about 10 cups which is great for multiple meals or sharing with the family. It takes a little bit longer to prepare than the Rainbow Rice, since you need to wash and cut all of the vegetables and boil for about 20 minutes. But it is delicious and worth it!

 

Picture1.png
veg1.jpg

Simply Beautiful

Fall/Winter Soup

Quick Rainbow Rice (Turmeric Ginger Veggie Rice)

One key to making quick and easy meals is making large batches! This recipe makes over 12 cups of rice, which is great for on-the-go meals. Another time saving tip is to use pre-cut (and washed) frozen veggies. 

Picture5.png

Ingredients:

·       4 cups (uncooked) Basmati rice

·       3 tbsp garlic infused oil (or olive oil)

·       1 lb frozen mixed vegetables (carrots, corn & peas)

·       1 cup diced bell peppers (can be frozen or freshly cut)

·       1 & 1/2 tsp powdered ginger

·       1 tbsp turmeric

·       1/2 tsp chili powder

·       1/2 tsp red chili pepper

·       2 tbsp liquid aminos/Tamari or gluten free soy sauce

·       Optional: cilantro, sausage slices or pumpkin seeds 

 

Directions:

1. Cook 4 cups of rinsed Basmati rice (rinse to reduce arsenic). I like to use a rice cooker so I don't need to keep an eye on it. 

Picture3.png

 

2. While rice is cooking, pour the garlic infused oil in a saute pan and saute vegetables for about 5 minutes. 

Picture4.png

3. Add rice to veggies in sauce pan and mix in spices. Let simmer on low for about another 5 minutes.

Picture2.png

4. Dish out and add optional toppings - I enjoy the jalapeno chicken sausages from Trader Joe's. I also am a huge fan of cilantro and love this combination!

Picture5.png

5. Enjoy! Save extras in glass containers for storage and later enjoyment. 

Pecan Cranberry Spice Bliss Balls

This delicious recipe has just a few whole ingredients for a nutrient-dense and tasy treat! Great for holiday gifts - including to our vegan, gluten free and dairy free friends! :)

Picture7.png

 

Ingredients:

·       1 cup raw cashews

·       1 cup roasted pecans

·       1 cup dried cranberries

·       9 dried dates

·       1 teaspoon vanilla extract

·       1 teaspoon ground nutmeg or Pumpkin Pie Spice (from Trader Joe's)

·       + 1 tablespoon cinnamon for outside coating

Directions: 

Blend all ingredients (except cinnamon) in food processor until relatively smooth "dough" is formed.

Roll "dough" into about ½ inch balls.

Sprinkle cinnamon in bowl and roll treats to cover in cinnamon. 

Banana Almond Smoothie

This delicious smoothie is not only packed with protein, but also fiber, vitamins and minerals from the spinach and banana.

Picture1.png

 

Ingredients:

·       2 tbsp almond butter

·       2 cups loosely packed baby spinach

·       1 banana

·       1 1/3 cup coconut milk

·       1 tsp vanilla extract

·       Sprinkle with cinnamon

 

Directions:

Mix together in blender and ENJOY! 

Simple Summer Green Smoothie

With an abundance of fresh fruits in the summertime (especially fruits like blueberries, strawberries, blackberries, etc), it is the perfect time to blend in to a delicious green smoothie! A great way to add an extra dose of cool is to use frozen berries!

 

Ingredients:

·       2 cups leafy greens (kale or spinach are my favorites)

·       1 cup fruit (berries, pineapple, mango, etc) 

·       1 cup unsweetened coconut milk

·       3 tbsp hemp seeds or other non-dairy protein powder (If using this smoothie as a meal, make sure to include a source of protein. Can also eat nuts or seeds or eggs alongside smoothie and not blend it in).

Directions:

Blend all ingredients together and ENJOY!