Cinnamon Cacao Roasted Almonds

Have you ever tried activated (or soaked) nuts? Let me tell you, its simple and the results are amazing! It results in a LIGHT and CRUNCHY bite!

Also - OIL FREE!!!!

Activating nuts mean that by soaking you encourage beneficial enzymes and increases the vitamins! And it makes the nuts so much easier to digest!

But thats not whole reason I do this - they taste so MUCH BETTER!!

These are the nuts - your kids will ask for!

Use in a trail mix with dried fruit and carob/dark chocolate chips

Chop and top yogurt

Chop and add to your granola

Top your breakfast oatmeal (search my amazing recipes!)

Or just eat PLAIN! 

For the recipe visit veggievoodoo.com

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Chocolate Chunk Cherry Almond Cookies - Gluten/Sugar/Egg/Dairy Free!

I know I've been on the dessert overhaul lately on this blog! 

Its the time I have the most fun and the love experimenting.

 I have an amazing GREEN SMOOTHIE CAKE coming soon! We used it for my Babies First Birthday! It was amazing and everyone loved it!

But before I get ahead of myself - this one is also an amazing crowd pleaser. DO NOT BE SCARED - everyone will like these - even those who are leery of trying anything 'healthy.' 

They will never know!

They are melt in your mouth amazing!!! I buy sugar free Dried Cherries online, if you aren't so picky, feel free to pick up any dried cherries you can find.

For the Recipe VISIT veggievoodoo.com!

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APPLE PIE cookie dough bites!

Its never the wrong time of year for Apple Pie right?

 Who cares if its not late july picnics or beautiful fall weather, I'm going to enjoy Apple Pie ANYTIME!!

(for more apple pie fun try Easy Apple Pie or Apple Pie Oatmeal)

I have to say,  my kids L.O.V.E.D this! 

I mean - couldn't stop asking for them. 

Which made me happy. All I have to do is make a huge batch, freeze, and remove for after school snacks. SOooo easy! 

I can even throw them into a lunch for a healthy sweet treat!

Go ahead and try these!!! Let me know what you think!

1 C Regular Oats (gluten free if possible) 

1/3 C Boiling Water

1 tsp Coconut Oil

1/2 tsp Sea Salt

1/4 tsp allspice

1 Tbsp Cinnamon

pinch of Nutmeg

1 tsp Vanilla

1/4 C Walnuts

1/4 C Pecans

1/2 LARGE Apple (honey crisp, pink lady, fuji) (or one small one)

1 Packet of Nunaturals Stevia (or 1/2 tsp) - to taste (or 1-2 Tbsp honey, for not sugar free)

Directions:

1) Put Oats in Blender or food processor and make Oat Flour

2) Mix in salt, allspice, nutmeg, and cinnamon with oat flour

3) Mix Oil into boiling water, and stir into oat mixture until it clumps together. Let sit a few minutes.

4) In food processor pulse nuts until chopped VERY small (almost a butter consistency, but not quite). Add in Apple with skin and pulse until apple is chopped. Add in Vanilla and Stevia.

5) Mix Oat mixture and apple mixture together. Either by hand or very lightly with food processor. You don't want to over process!

6) Roll into balls with hands (you may want to refrigerate a bit before doing this, but I never do). Roll into Oats.

7) Store in Fridge or Freezer for long term. I love microwaving for a few seconds to make them warm!

 It seriously tastes like Apple Pie Cookie Dough!!

(If you are a fan of Candied Ginger, this would probably taste great in these! 

I'm not a huge fan, but the flavors would be awesome! 

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3 minute Peanut Butter Rice Crispy Treats!

Honestly - is there anything better than Chocolate and Peanut Butter! 

I mean, the two complete my life!

I about die when I eye those gooey chocolate rice bars on pinterest. Amazing!

 I'm sure, but I would definitely not be able to eat just one!

So to the kitchen I went! The PERFECT little treat for kids

 (or afternoons when I need a mommy "pick-me-up") 

I like to store them in my freezer, so I have to wait for them to thaw and it controls portion size!

But with these little babies, you won't feel as guilty if indulging wins!

 Wrapped in packages and Tied with bows - anything looks cuter!

1/3 c honey

1/4 c crunchy peanut butter (all natural!)

1/4 c raw cacao powder or cocoa powder

1/2 tsp salt if pb is unsalted, or you like salt!

1/2 tsp vanilla

3/4 c puffed brown rice cereal

1/2 c regular oats

Mini Chocolate Chips or Unsweetened Carob chips (for a lower sugar option)

(ps. I like lots of salt! Salt and sweet are for me! 

So lessen the salt if you want, but if you like salt - go with kosher salt! Its the best!)

Warm the Honey and Peanut Butter a little in microwave safe dish. 

Stir and add the rest of ingredients.

  Stir quickly and let cool a tiny bit before adding chips.

Roll into balls with hands and place in fridge until hardened

ENJOY!

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Roasted Butternut Squash and Crispy Chickpea Quinoa Salad

Tried and Tested!

This was a winner - for sure! Some things on pinterest flop, but I loved this one! 

Its worth the extra work. 

Yummy and large enough to serve for dinner, or make it on monday and eat it all week! 

My kind of lunch!

Isn't it beautiful? Crispy Chickpeas are amazing with the soft, sweet squash!

Click HERE for recipe

I used Baby Kale instead of Arugula, and added feta cheese! 

Enjoy!

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Banana Cream Pie Quinoa Porridge

Still don't know what it is with me and breakfast. When I have a weekend morning, where I can relax and not feel rushed, I love to use my morning energy to create something yummy. 

Seems to start the day right. Don't you think?

This will not disappoint! Complete with Chia Seeds and Quinoa creating a protein packed superfood ensemble! 1 Cup of cooked Quinoa has only 222 calories, 8.14 grams of protein, and 3.4 grams of fat!

In this breakfast jumpstart porridge you have 12 grams of protein and 12 grams of fiber!  If you are an athlete wanting more protein - feel free to add some plant based protein powder!

 

Be creative with your toppings! Chopped pecans or walnuts, shredded coconut (toasted would be good!), cinnamon, and sliced bananas!

Ingredients:

1 Cup Cooked Quinoa

1 mashed ripe banana

1/2 tsp Cinnamon

1/2 c Almond milk

1 Tbl Chia Seeds

Few Vanilla Stevia Drops

Pecans and unsweetened coconut for topping

Cook quinoa according to directions. Blend with remaining ingredients. 

Let sit a few minutes to thicken. 

Enjoy!

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Toasted Coconut French Toast

There is nothing like a tasty and relaxing Breakfast in Bed on Mothers Day!!?? 

Right? 

Well I wish I could say that was the start to my day. 

My husband got called in to the hospitl at 2 AM and I had the fun task of bathing 3 kids, getting them dressed for church, and having to actually do my hair today - all before 8:30 AM!

 Lets just say there was a lot of crying and yelling. Ugh - we all said sorry and eventually got over it, but my Coconut French Toast was on the back of my mind all morning. 

...Way would have trumped my Larabar for breakfast!

 

Drizzled with a tiny bit of Pure Maple Syrup (you gotta give somewhere right?)

and topped with your fruit of choice; this crunchy, toasted goodness will soon become your favorite!

And what can go wrong with Coconut? Right?

 SIMPLE, IMPRESSIVE, TASTY, AND GOOD FOR YOU!

Ingredients:

3-4 eggs

1/4 C kefir, or buttermilk

2-3 Tbl almond or regular milk

1 tsp almond or coconut extract

Unsweetened shredded coconut (put in food processor to dice small)

1-2 Tbl coconut palm sugar or sugar (optional!!)

5-6 Slices of slightly stale/old Whole Wheat Bread. 

(This is amazing on Great Harvests' Honey Whole Wheat, but that is candy in our house and I rarely buy it. Sprouted Whole Grain Bread, is my bread of choice. (TJ has a great option sweetened with DATES!))

Whisk the eggs, buttermilk, milk, and extract. In separate bowl mix coconut and Sugar (if using). Turn on heat on a non-stick pan over medium-high heat. Dredge each slice of bread in egg mixture. I even let it sit there while each one cooks (about 2-3 minutes). Then dip bread in Coconut, covering both sides. Place on heated pan and don't touch for about 2 minutes. Flip to cook other side. It should appear lightly browned and toasted. 

Top with larger pieces of coconut, walnuts, fruit, and maple syrup.

ENJOY!

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Artichoke and Sun-dried Tomato Kale Salad

 Nothing speaks Spring like a Bright Green Salad! 

I'm on a quest for some colorful new options, so stay tuned!

 This salad spoke to me. 

Artichoke hearts and Sun-dried tomatoes! Can't ever go wrong. 

Topped with a simple dressing and parmesan cheese! You're lunch won't be disappointed!

4 cups baby kale and/or spinach

3 green onions sliced

1 large cucumber diced

1/2 c chopped sundried tomatoes

1 cup diced canned artichoke hearts

1 cup canned garbanzo beans

1/4 c Toasted pine nuts (2 minute recipe below)

Dressing:

1/4 c olive oil

2-3 Tbl balsamic vinegar

1/2 tsp Italian seasoning or oregano

1/2 tsp salt or more to taste

Combine all salad ingredients. Whisk the dressing ingredients well. Pour over salad and use hands to massage into leaves. Let sit 10 minutes to soften and let flavors blend.

Toasted Pine Nuts: Rinse well, and sprinkle Kosher Salt on them. Place in a brown paper bag. Fold over top, place in Microwave (yes I said microwave!) and cooke 1 1/2 minutes. Shake to distribute salt. They should have a slight crunch. They may need an extra 30 seconds.

ENJOY

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Chocolate Cherry Bomb! Super Green smoothie

2 Large Handfuls Greens (Kale, Spinach, Chard)

1/2 C Milk

1/2 C Coconut Water or Water

1/2 C Frozen Cherries

1/2 Frozen Banana

Amazing Grass Chocolate Powder

Protein powder of choice

1/2 Tbl Cacao Powder

1/2 c Unsweetened Shredded Coconut

Blend all ingredients well

Top with cacao nibs and cherries

Enjoy!

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Simply Spring - Spinach Egg Pizza

Who doesn't love a simple, elegant, gourmet meal?? 

Pretty enough to serve to those guests you have coming over! 

(That's always a stresser!)

This meal looks like you slaved all day, but its only minutes to prepare! 

Ingredients:

prepared pizza dough, I love Trader Joes whole wheat and my local store carries  a sprouted dough I LOVE

Spinach, baby or just chopped 

3 Garlic cloves, sliced

1 tomato sliced

Sweet Onion Sliced

3-4 Eggs

Freshly grated parmesan cheese

chopped basil

Roll out dough and pierce with a fork all around. Cover the pizza with chopped spinach (do not go light, really cover it!). Spread sliced garlic all around along with sliced tomatoes and onions. Push the spinach down and create a little nest in each quarter of the pizza. Carefully crack the egg into the space. Cover with salt and pepper and parmesan cheese and basil.

Bake at 450, 12-15 minutes. You want the egg to still be slightly runny, if you prefer it to be cooked more, put it under the boiler for a couple minutes. 

Serve in quarters so each person gets an egg. :) Enjoy!

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Easter Morn - Lemon Berry Crepes

Even though the skies may bring some dull gray, I was bound and determined to pretend otherwise!  Just closed my eyes and focused on the birds chirping (it works!)

... I'm so ready for spring! 

Nothing says spring more than LEMONS. 

This time of year always brings about a citrus focus; 

where ever treat, snack, meal and scented candle is lemon flavored! YUM!!

 It just screams bright and sunny!

These were the perfect balance of tart, sunny lemon for me.

 My husband wanted more sweet, but he always does! 

For me they were the perfect combination of that tart and sweet combination.

Crepes:

1 1/2 C Milk (any milk would work)

3 Eggs

1 tsp Lemon Zest

1/4 tsp Lemon Extract

1 Tbl Fresh Lemon Juice (or more to taste)

1 1/2 tsp Vanilla Extract

Dropper of Vanilla Stevia, or pinch of Stevia Powder, Or just 1 Tbl of Sugar

1 Tbl Melted Coconut Oil or Butter

1 1 1/2 C Whole Wheat Pastry Flour

Whisk wet ingredients, then slowly add flour whisking well. Heat non-stick 8-9 inch skillet over medium/low heat. Add about 1/3 cup of bater and quickly swirl the pan to cover. Let cook until you see edges curled and not wet, flip and cook for about a minut more.

Berry Syrup:

1 LARGE Orange Juiced (about 1 cup of juice)

1 C Fresh or Frozen Berries of Choice

1 Tbl Chia Seeds

Add juice and berries to small pot. Simmer for about 10 minutes. Turn of heat and smash slightly. Stir in chia seeds and let cool slightly until ready to serve.

Lemon Curd Filling:

1 C Low Fat or Fat Free Greek Yogurt

2 Tbl Raw Honey, (or more to taste)

1/2 Lemon Squeezed

1/2 tsp Lemon Extract (taste to see how much lemon you want and adjust)

Whisk all ingredients together.

Fill each Crepe with yogurt filling and fresh berries if you like. Top with Berry syrup and a sprinkle of powdered sugar.

ENJOY!

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Sweet Potato Guacomole Burritos

I Know I know - Another mexican/burrito option. I've been into quick dinners lately! 

Easy and fast!

Ingredients

1 can black beans

1 large sweet potato, diced

1/2 onion, diced

2 cloves garlic

2-3 cups of baby kale or spinach

Small handful chopped cilantro

1 large avocado

Salsa

Whole wheat tortillas

Sauté sweet potatoes in a little coconut oil. Add garlic and kale, till its wilted. Stir in rinsed beans and cilantro. Mash avocado with a little garlic salt and salsa. Spread on tortilla. Fill tortilla with potato and bean mixture. Add cheese if you desire. Fold in one edge and roll. Place seam side down on hot pan to brown and toast. Flip. Slice and serve with guacamole, salsa, and Greek yogurt!!

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Amazing Black Bean Spinach Enchiladas

I was super excited when I saw this recipe on pinterest!

I altered the recipe a little bit, to give it more depth.

It was worth it!

We loved them! 

Perfect Sunday meal!

Picture borrowed from the garden grazer

Ingredients

{For the sauce}

1 clove garlic

3 cups organic low sodium vegetable broth

1/4 cup tomato paste

1/4 cup all purpose flour

2 Tbsp. olive oil

2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

Salt/pepper

{For the enchiladas}

1small onion, diced

1 cup chopped mushrooms

15 oz. can black beans, rinsed and drained

1 1/2 cups corn (I used frozen, thawed)

6 oz. fresh baby spinach (baby kale would be great too!)

6 green onions, thinly sliced

1 large sweet potato, cooked and diced

1/3 cup cilantro, chopped

2 tsp. cumin

1-2 cups shredded 3 cheese blend (or pepper jack, etc.) ( I used lite cheese from TJ)

8 whole wheat tortillas

Directions

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

In a skillet, saute mushrooms in 1-2 tsp oil, until softened. Remove separate bowl.

Quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. Add to mushrooms.

In a large bowl, combine beans, 1-2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.

Preheat oven to 375.

Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup (or less) cheese on top.

Bake about 20 minutes, and garnish with cilantro, avocado, salsa, greek yogurt (pseudo sour cream), and/or green onions.

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Chocolate Cherry Cookies - SUGAR FREE!

Our new Favorite (sugar free (shhh)) 

Chocolate Cherry Cookies!!

These are seriously so much better than you would think! 

I was ecstatic when my husband said I could actually call these a cookie! :)

They are grain/gluten free and sugar free!!!!!

Recipe slightly adapted from wing it vegan

Ingredients

1/2 C dried unsweetened dried coconut

1/2 C Date Sugar or coconut palm sugar

1/4 C cocoa powder

1/4 tsp baking powder

1/8 tsp baking soda

Pinch salt

1/2 C almond or peanut butter

4 Tbs almond or coconut milk

1 1/2 tsp vanilla

1/2 - 3/4 C Dried Cherries!! The cherries are key! They really make the cookie.

Try to find unsweetened cherries, here is a link

Optional Add Ins: Dark Chocolate Chips ( I use cacao nibs for a sugar free crunch instead), toasted Macadamia Nuts - chopped, White Chocolate Chips - would be amazing if you weren't too concerned about sugar, Dried Cherries!! The cherries are key! They really make the cookie. 

Try to find unsweetened cherries, here is a link

Bake at 375, 15 minutes

(I flattened my slightly before baking)

If you can hold out - put them in a paper bag and let sit overnight. 

They taste way better the next day!

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