Scrumptious, nutritious, and simple energy bites

I rely on energy bites for hunger pains, pre and post workouts fuel, and travel needs. You can either store them in the freezer until you need them, or dehydrate them.

Here are a couple of my favorite combinations, but get creative and start playing with flavors!

Coconut-chocolate bites:

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2/3 cup raw or roasted almonds
15 medjool dates (soak in warm water if too dry and hard)
1/2 cup unsweetened coconut flakes
2 T raw cacao powder
1 T melted coconut oil
2 oz raw sweet cacao nibs or chocolate chips (use vegan chips for dairy free)

Place almonds in food processor and process until ground. Add the dates and process again. Add the coconut flakes, the cacao powder and nibs, and the coconut oil and pulse until combined. Scoop small amounts and roll into a ball. Place on a plate on parchment paper and freeze. Once hard, put in freezer bag and enjoy as needed.

 

Cookie dough protein bites:

Perfect mix of protein, fiber, healthy fat and treat-like feel!

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15 oz cooked chickpeas, rinsed and drained

2-3 T raw honey

1 T coconut sugar

1/8 tsp baking soda

4 T raw almond butter

2 tsp vanilla extract or powder

1 cup mini vegan chocolate chips (or real chocolate)

Combine everything but the chocolate chips in food processor until smooth. Add in the chips and mix in. Roll into small balls and freeze.

Note: if they taste too “bean-y” for you, increase the amount of almond butter and cacao chips.

 

 

 

911 Holiday Digestive Helper

Holidays can be brutal on our digestive system, which is at the center of keeping us healthy and lean.

To help you out this time of the year, or any other time you burden your body with too much food or food too difficult to digest, you can support your digestion with this delicious soother.

911 Digestive Helper

1 cup chopped fennel bulb

1 cup cucumber chunks

1/2 cup pineapple chunks

1/2 cup quality Kombucha

12 fresh mint leaves

1 cup brewed and cooled chamomile tea

Blend well!

Drink as need or daily during the holidays.

Fennel and mint stop bloating and gas.

Kombucha brings in good bacteria in your gut.

Pineapple contains the enzyme Bromelain, which decreases intestinal inflammation and helps break down food.

Cucumber is alkalizing and hydrating.

Pumpkin Chocolate Scones

1.5 cups almond flour
1 cup rice flour
1 egg
1/2 cup pumpkin puree
3 T honey or maple syrup
2 T melted coconut oil
1/2 tsp pumpkin spice
1/4 tsp salt
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/3 cup chocolate or non-dairy chips

Preheat oven 350F and place parchment paper on baking sheet. In a bowl combine the dry ingredients, excluding the chocolate chips. In a separate bowl whisk together the wet ingredients and combine with the dry ingredients. Roll the dough into a ball and place on the parchment paper.

Flatten and cut into slices. Make it easy by using a pizza cutter.

Bake for about 20 minutes (more or less depending on how you like your scones).

Let cool and enjoy warm.

Gluten Free Zesty Orange Tartelettes

Sundays are my “hustling” days when it comes to cooking and prepping for the week. Today I whipped up some pumpkin chia pudding, made some more salad dressing, prepared a Pad Thai from scratch, cooked a big batch of curried apple-squash soup, cleaned up all the lettuces for the week, and made these scrumptious GF tartelettes.

These little guys are even better eaten warm but at room temperature is fine too. You could vary the flavors by replacing the oranges with lemons, or adding some pumpkin puree for a pumpkin pie feel.

Zesty Orange tartelettes:

Shortbread Crust

1.5 cups rice flour
2 eggs
1/3 cup raw cane or coconut sugar
1/3 cup ground almonds
1/4 cup softened vegetable butter
1 T orange zest

Combine all ingredients in food processor until a ball forms. Add a bit of flour if necessary.

Press dough into tart molds. Make sure to spread the dough very thin in the molds to avoid too much crust and too little filling.

Orange Filling

Juice of 2 oranges
2 eggs
2 T cane or coconut sugar
2 T cream or rice or quinoa flakes
1-2 T orange zest

Place all ingredients in a blender and blend well. Pour on the molds and place in oven at 420F for about 20-30 minutes. Let cool and top with extra zest!

Adapted from “Gluten-Free Gourmet Desserts And Baked Goods”.

Decadent Salted Caramel Sauce

I am a caramel snob, I’ll fess up to it. I was raised in Brittany, France, which is the capital of buttery salted caramel. We use salted caramel in EVERYTHING, from candy to crepes or macaroons.

So having to be dairy free has been a challenge ’cause I LOVE it so much.

This recipe is as close as you can get to the real butter-sugar laden real deal. Incredibly yummy and decadent.

Important note: decide what kind of consistency you want for your caramel. If you want it thicker, omit some of the liquid in the coconut can and use mostly solids. Personally, I like mine a little liquid so I can pour it easily over poached pears or my favorite clafoutis.

Salted Caramel Sauce:

1 can full-fat, unsweetened coconut milk
1/4 cup pure maple syrup or honey
1/4 cup coconut palm sugar
1 tsp pure vanilla extract or 1/2 tsp vanilla powder
1/2 tsp coarse sea salt (I used Maldon Sea Salt for a bold flavor)
1.5 T unsalted vegan butter
1 tsp lucuma (intensify the caramel flavor)

Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.

Bring to a boil, then turn heat way down so it doesn’t boil over, and boil until thickened, dark amber in color, and reduced to a smaller, thicker, amount, which you take about 20-30 minutes, whisking frequently.

Turn off heat and whisk in the vanilla, salt, lucuma is using, and butter until smooth.

Cool completely, and then use or store in lidded glass jar in the fridge for up to 3 weeks.

Pear-Ginger Clafoutis

I finally accepted the fact that it is fall by kicking off my two favorite foods for this season: roasted root vegetables and pear-ginger clafouti.The clafouti is to die for and a huge hit in my house so I thought I would share it with you.I adapted my version from one of the first (and ultimate favorite) gluten free baking book I bought when I realized I would have to go GF. The book is called “GF Gourmet Desserts and Baked Goods” by Valerie Cupillard. I believe this is her only book in English.

No complicated GF flour blends here. Just simple French recipes, whipped in no time and with only a few ingredients, all GF and DF.

Every version of the “clafouti” I make is always different, depending on what I have on hands, but always or so delicious! Enjoy warm for extra goodness:)

Pear-Ginger Clafouti:
2/3 cup rice flour
3 eggs
2 cups rice, almond, or coconut milk
3/4 cup coconut sugar or brown sugar
1 inch fresh ginger juice (more or less depending on how much you like ginger)
1 large pear, cut into small pieces.

Preheat oven at 425. Grease a pie or brownie pan with coconut oil and add the cut pear. Whisk together the flour, sugar, eggs, milk, ginger juice until well blended.
Pour over the pear and bake for 35 minutes.

Mini Cabbage Boats

Party for one!

I found the cutest mini cabbage at the Farmer’s market this past weekend…perfect for making little bouchees or mini roll ups. I just filled them with what I had in hand: hummus, quinoa, edamame, basil, hemp seeds. The combinations are endless.

If you cannot find the mini cabbage variety, use regular cabbage and roll up your boats into “spring rolls”. Use a colorful pick to secure.

Little boats or rolls are always a hit a parties and even kids like them as it is play food for them!

Black Bean-Hemp Protein Burgers

I rely on legume-based veggie burgers at least once a week, always tweaking and trying to boost the nutrient content without extra time, headache, or too many steps.

Here’s one version. And if you are not making them yet, now is your chance. They freeze well, can take on any condiments, and are packed with everything you need. These babies boast premium protein (quinoa, hemp, beans), essential fatty acids, iron, calcium, fiber, and trace minerals.

Black bean-hemp protein patties:

1 cup finally diced sweet yellow onion (use food processor for speed)
2 large garlic cloves, minced
1 cup finally diced red bell pepper
1.5 cups cooked black beans
1 cup hemp seeds
10 sun-dried tomatoes, soaked in warm water until tender, then minced
1/2 tsp sea salt
2 tsp paprika powder
1/4 tsp chipotle powder
1/4 tsp cayenne powder
2 tsp miso paste (optional)
1 cup cooked brown rice
1/3 cup quinoa flakes

Heat 1 T coconut oil (or other oil of your choice) in a nonstick frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes. Add red peeper and cook for another 5 minutes. Reduce heat to low and add black beans, hemp seeds, sun-dried tomatoes, sea salt, and spices. Cook for 2 minutes. Transfer to large bowl.

Add the miso if using. Blend the miso with the bean mixture, partially mashing the beans. Mix in rice and quinoa flakes. When cool enough, knead mixture together and refrigerate for 30 minutes.

Form patties and cook for 4 minutes each side.