SALTED CARAMEL AND PEANUT BUTTER RAW SNICKERS SLICE

Even though I’m not dairy free or vegan I like to try healthier recipes from time to time. They’re loaded with protein, good fats and sweetened with dates instead of processed sugar – a great way to satisfy your sweet tooth without feeling the guilt. Danny and I may have made 2 batches when we went vegan for a month…and may have eaten them the same day we made them 😉 We couldn’t resist the yummy layers of sweet, nutty, caramel and chocolate goodness.

10X10” glass dish
Makes 8 slices

Ingredients

Base
2 tbsp. rolled oats
1/2 cup roasted almonds (or almond meal)
3 soft medjool dates
1 tsp. coconut oil
1 tsp. coconut butter

Peanut Butter Nougat
1 1/2 cup cashews (soaked in water over night)
3 soft medjool dates
1 tbsp. almond milk
2 tsp. vanilla bean paste or extract
2 tbsp. smooth peanut butter

Caramel
2 tbsp. tahini butter
2 tbsp. peanut butter
4 soft medjool dates 1
1 tsp. sea salt flakes
1 tbsp. coconut butter
1 tsp. vanilla bean paste or extract

Chocolate Topping
3 tbsp. raw cacao powder
1 tbsp. coconut oil
1 tbsp. coconut butter

Crust Base: Throw ingredients into a food processor. Pulse until combined. Line the dish with the crust and press evenly until covered. Set aside.

Peanut Butter Nougat Layer: Add all peanut butter nougat ingredients into your cleaned food processor (I used our Vitamix…so blender or food processor will work). Blend until very smooth. Add water if needed to reach a “thick pour” consistency. Pour over the crust and use a spatula to spread it evenly. Place in the freezer.

Caramel Layer: Place all ingredients in your cleaned food processor and blend until smooth. Add more salt or soft dates until desired taste is reached (some like it salty, some like it sweet). Take dish out of freezer and pour on the next layer. Place back in freezer while you prepare the chocolate layer.

Chocolate Layer: Place all chocolate topping ingredients in a heatproof bowl and place in the microwave for 30 seconds. Stir until “chocolate” is liquefied, smooth and the oil has mixed into the cacao. Pour evenly on top of the dish and place back into the freezer for 5 hours or until the raw snickers dish has completely hardened. When ready, pop it out of the dish by pulling on the plastic wrap. Peel off the plastic and cut the dessert with a large knife into desired size squares.

*Top with sea salt flakes

One Skillet Spinach Shakshuka

It’s been cold, rainy and wildly windy for the past few days, so staying in my PJ’s until 12 and making a big shakshuka sounded like the best thing to do! It’s an easy one-skillet recipe that originated from northern Africa and is now served all over the Middle East. Lots of spicy flavors, sliced onions, peppers, tomato, feta cheese and eggs. I added some spinach for a fun twist. Serve with crusty bread or chapati style flat bread. Mmmmm. It’s the best – especially when you cook those eggs just right! And it makes the whole house smell wonderful!

Ingredients:
1 tbsp olive oil
1 onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 garlic cloves (thinly sliced)
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1 (28oz) can tomatoes with juices (chopped)
salt (to taste)
black pepper (to taste)
3 cups fresh spinach (chopped)
½ cup feta cheese (crumbled)
6 eggs
cilantro and parsley (chopped)

In a cast iron skillet, cook onions, bell peppers and garlic in a tbsp. of olive oil until browned. Add spices and tomatoes. Simmer for 5 minutes. Add spinach and stir until wilted. Turn off heat. Add feta cheese and eggs. Place in preheated 350F oven for 10 min or until egg whites are cooked and the yolks are just beginning to harden around the edges. Remove from oven and sprinkle with cilantro and parsley. Serve with crusty bread or chapati style flat bread.

Vanilla Bean Purple Sweet Potato Creamy Cashew Berry Cake

How about a slice of vanilla bean purple sweet potato creamy cashew berry cake? These cakes are vegan, gluten free, wheat free, refined (cane sugar) free, dairy free, soy free and yes they’re still delicious! Flavor packed little squares! Here is the easier-than-you-think recipe!

Ingredients:

Crust
6 soft dates (pitted)
3 tbsp cocoa powder
2 tbsp shredded unsweetened coconut
2 tbsp coconut oil
3 tbsp almond meal
1/2 nuts (almonds, peanuts whatever you have)
1/2 cup rolled oats

Bottom Layer
1 cup cashews (soaked in water for 3 hours and drained)
1/2 purple sweet potato (peeled and steamed)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Top Layer
1 cup cashews (soaked in water for 3 hours and drained)
10 raspberries
1 tbsp fresh lemon juice
1 tbsp maqui powder
1 tbsp pomegranate powder
2 tbsp beet (finely shredded)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Directions
Make each layer separately in the food processor (wash the container between each layer). Starting with the crust – throw all ingredients into the processor and blend until a ball is formed. Crust should be pliable and easily to shape without falling apart. Line square glass dish with parchment paper and press the crust into the paper and the edges of the dish. Spread evenly.
Wash out the food processor and blend the first layer ingredients together until smooth and silk. Pour into the dish. Wash and repeat with the second layer.
Place the layered “cheezecake” in the freezer for 3 hours. Cut into squares and top with desired goodies (I used chocolate covered cacao nibs and blackberries). If you want to drizzle it with a magic chocolate sauce shell, mix 1 tbsp cocoa powder with 1 tsp of coconut oil and maple syrup. Serve when cakes are thawed, yet still cold. Like cheesecake.

Healthy Protein Bliss Balls

Little protein bites! They’re so easy to make and they hit the spot when I need a sweet fix. I’ll roll them in whatever sounds interesting… chocolate covered cacao nibs, matcha green tea powder, pecans, roasted coconut flakes and sesame seeds. The base is made from soft medjool dates, organic peanut butter, coconut butter, vanilla and almond extract, honey, garbanzo bean flour and splash of water. Lots of protein and a healthy dose of good fats to keep you going. They’re silky smooth!

Ingredients:
8 soft dates
1/2 cup garbanzo bean flour
2 tbsp smooth organic peanut butter
2 tbsp raw honey
1 tbsp coconut butter
1 tbsp water (may need more)
1/4 tsp vanilla extract or vanilla bean paste
1/4 tsp almond extract
*desired toppings for rolling

Warm the coconut butter in a glass bowl set over a small saucepan of simmering water until it’s semi-soft. Remove from the heat, and add to a food processor with the rest the the ingredients. Blend until mixture resembles a smooth paste. Ingredients vary, so add a bit more garbanzo flour or water if necessary. Using your hands, roll the mixture into 12 balls, then roll each one in your desired topping. Coat thoroughly. Place in the fridge for at least 10 minutes to set. Story any leftover truffles in the fridge.

Creamy Peanut Butter Oats with Yogurt, Herbs and Honey

Healthy eating goes hand-in-hand with working out! So I thought it would be fun to share a post workout recipe! This is my go-to snack (rather a small meal) after a tough workout. I love these creamy pb protein oats. I mix mine with non-fat Greek yogurt, a spoonful of peanut butter, ayurvedic herbs, honey and hemp seeds. It’s packed with protein, vitamins and belly friendly probiotics! This recipe is truly divine! Here’s how I make my mornin’ bowl.

Ingredients:
1 cup water
1/2 cup rolled oats
1/2 cup non-fat Greek yogurt
1 tbsp creamy organic peanut butter
1 tbsp raw honey
1/2 tbsp hemp seeds
*Optional* Add your choice of herbs, vitamins or protein powder
I like to use a combo of ayurvedic plant powders – brahmi and ashwagandha for inflammation and stress relief. Please consult with your doctor before using dietary supplements, especially when pregnant or breastfeeding.

Directions:
Boil 1 cup water in a small pot. Add oats and simmer until oats are soft and water is absorbed. Remove from heat. Stir in yogurt, peanut butter and honey until the porridge is smooth and creamy. Add, herbs, vitamins or protein powder if desired. Sprinkle with hemp seeds for a healthy dose of omega 3 & omega 6! Super easy, yummy and filling! The perfect fuel food for post BBC!