Cookie Dough Smoothie

Recently our kids had a "Taste of GRACE" day at school during lunch.  This is an opportunity for parents and grandparents to bring in some of their favorite recipes for kids to sample or they purchase food that might be unusual and encourage kids to give it a try!  Think sushi, alligator, seaweed, edamame, etc.  A new mom to GRACE asked if she could use my Vitamix and make smoothies.  She made a Green Smoothie as well as a Cookie Dough Smoothie!  It was a hit with the kids and I wanted to post it so I can make it soon for my kids!  Dawn volunteered too and ended up helping make smoothies AND hold Evelyn!  I only got this one picture, but it captures the day perfectly!

Cookie Dough Smoothie
1/4 cup raw pecans
1/4 cup Medjool dates, pitted (about 3-4 large fruits)
1 cup chopped very ripe pear
2 tablespoons lucuma powder
1 teaspoon maca powder
1 1/2 cups almond milk
2 tablespoons cacao nibs
2 cups coconut ice (coconut water frozen in ice cub trays)

Blend all ingredients in your Vitamix or other mixer.  Enjoy!

-leanne

Chocolate Peanut Butter Delights

When I was younger, my friend Ashley's mom made a version of these that I loved.  She would make these cookies and spaghetti every time we came over to play.  Eating these bring back fun memories! 

Yield: 3 dozen

Ingredients

• 3 cups quick-cooking oats
• 3/4 cup honey
• 2/3 cup natural peanut butter, optional
• 1/2 cup coconut oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
4. Use a spoon or small cookie scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Brown Crispy Rice Treats

I met my friend Joelle at the pool last week and she brought these to share!  A great snack for summers at the pool.  This is a great recipe to make with your kids too!

Brown Crispy Rice Treats

6 cups brown crispy rice cereal
3/4 cup peanut butter (or combinations of almond / cashew)
3/4 cup honey
1/2 cup sunflower seeds (or combinations of flax / chia)
1 tsp vanilla
1 tsp cinnamon

Spray mixing bowl lightly with non-stick cooking spray.  Measure crispy rice & seeds into bowl.  Mix nut butters and honey in a pot on the stove.  Heat until bubbly.  When bubbly, remove from heat, add vanilla & cinnamon.  Slowly stir nut butter mixture into crispy rice mix.  Pour and press into sprayed 9X13 pan.  Let cool and serve.

enjoy-
leanne

Cookie Dough Bites

I made these a few weeks ago and texted Dawn that she had to try this recipe soon!  So, she made them that day because that's how we roll with cookie dough :)!  I've made them several times since and brought them today along with the Macadamia Nut Cookies to a PTF luncheon.  My friends told me they loved them and wanted the recipe - I am trusting they were honest :)!
Chew slowly because every bite is so good!

Cookie Dough Bites

1/2 cup raw unsalted cashews
1/4 cup rolled oats
1/4 cup whole wheat flour
pinch of sea salt
1/2 tsp pure vanilla extract
3 Tbsp pure maple syrup
2 Tbsp chocolate chips (I use Enjoy Life mini chocolate chips)

Chocolate Chip & Macadamia Nut Cookies

Chocolate Chip & Macadamia Nut Cookies

1 1/3 cup oat flour
1/4 tsp salt
1/2 tsp baking soda
6 tbsp sugar (I use a combination of coconut sugar and white cane sugar but brown sugar or sucanat will also work)
1/3 cup chopped macadamia nuts (or walnuts)
3 tbsp chocolate chips (I use Enjoy Life mini chocolate chips)
1 tsp pure vanilla extract
2 tbsp melted coconut oil
3-5 tbsp unsweetened almond milk (use enough to get a dough like consistency)

Blondie Brownies

One of the most common questions we get when eating "clean" is, "What do you eat for dessert?"  
I do love to bake (more than cooking actually).  The trick is finding recipes that use "secret ingredients" as my 8 year old likes to say!  

You can't find healthy baked treats on a shelf at the grocery store because they are overly processed to last on the self for a VERY long time.  

sweet eating-
leanne


Blondie Brownies

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained

• 1/2 cup all natural almond butter or peanut butter

• 1/3 cup pure maple syrup or honey

• 2 teaspoons vanilla

• 1/2 tsp salt

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 tbs chocolate chips - dark is preferred

Instructions

1. Preheat oven to 350 degrees F and lightly spray 8×8 inch pan with nonstick cooking spray.  I use a Pampered Chef baking dish that is non-stick.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth.  Batter will be thick and yummy - my girls love to lick the bowl!
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
4. Cool pan for 20 minutes.  Makes 16 blondies.

Black Bean Brownies

These decadent brownies are from Chocolate Covered Katie.  Their secret ingredient - black beans!  And, if no one told me, I would never know they were in there!  These are yummiest right out of the oven, gooey and warm.  My kids think these are the best 'Happy Friday' after school treat.  

1 15oz. can black beans, rinsed and drained very well

3 T. unsweetened cocoa powder

1/2 c. quick cook oats

1/4 t. salt

1/2 c. maple syrup

1/4 c. coconut oil (melt before combining with other ingredients)

2 t. vanilla extract

1/2 t. baking powder

1/2-2/3 c. dark chocolate chips

optional:  more chips for presentation

Preheat oven to 350.  Combine all ingredients, except chocolate chips, in food processor.  Blend really well until smooth.  Stir in the chips, then pour into an 8x8 pan sprayed with olive oil.  Sprinkle extra chocolate chips on top for presentation.  Cook brownies 15-18 minutes.  Allow to cool at least 10 minutes before cutting.  

Enjoy!

Dawn

Chocolate Smoothie

Chocolate Smoothie

For those of you who know Dawn & I well,  you know we LOVE.SOME.SUNSHINE!  Ya'll we text each other weekly updates on the sunshine forecast!  I seriously think I suffer from Seasonal Affective Disorder in the winter months.  Bentley jokes he is going to buy me one of those lights, and I truly think I just might let him next winter!

With the warmer temperatures & sunshine this week (YAY), I wanted to share one of my favorite smoothie recipes.  It's very similar to a chocolate milkshake or slushy!

No Bake Chocolate Chip Granola Bars

1/2 c. slivered or sliced almonds

1.5 c. raw unsalted cashews, coarsely chopped

1.5 c. old fashioned rolled oats

1.5 c. crispy brown rice puffs cereal (Erewhon or 365 brand found at Whole Foods)

1 c. coconut nectar (or brown rice syrup) (can be purchased at WF, amazon.com, vitacost.com)

1/4 c. raw coconut crystals (or date sugar) (can be purchased at WF, amazon.com, vitacost.com)

2 t. vanilla extract

1/4 c. dark chocolate chips

Avocado Chocolate Pudding (Aka Chocomole!)

This is SO good, it should be bad!  You would never know one if its star ingredients is the avocado!  It is truly the most amazing chocolate luxury we have ever had.  The recipe as  is, produces 2-3 servings.  If you're serving a family of 4+, you may want to double the recipe.  

Avocado Chocolate Pudding (Chocomole!)

(recipe courtesy of Kris Carr, author of Crazy Sexy Diet)

1 ripe avocado, pitted

6-10 pitted dates (depending on size, we average 8), soaked if necessary to soften a bit

1/2 t. vanilla

4 heaping T. unsweetened cocoa

1/2 c. water

Place the first four ingredients in a food processor (you can use a blender or Vita-Mix) and begin blending.  Drizzle in the water, stopping to scrape the sides of the bowl if need be, until the mixture resembles a thick chocolate pudding.  Let it continue mixing until smooth and creamy.  Chill and serve with fresh berries! 

Oatmeal Crisp

In a baking dish put a layer of frozen or fresh fruit (any fruit).  I used blueberries.  Next add a layer of rolled oats (about 1 inch thick).  Cover the oats with non dairy milk until the oats are soaked. You can sprinkle cinnamon & nutmeg on top if you desire.  Bake in the oven at 350 for about 40 minutes, or until the liquid has absorbed into the oats (there should not be excess liquid when you are done.)  Drizzle with 1 tsp. maple syrup if you used a more tart fruit.  Eat as breakfast, dessert, or cut into bars for traveling!  Enjoy!

Recipe adapted from www.engine2diet.com

Strawberry Banana Fluff

I've searched and just cannot find any ice cream / gelato in the grocery stores, so I've started making my own versions of a cold treat in my Vitamix.  (I know some of my friends use their Ninja.)  Super simple, easy, and delicious.  I feel so good about it, I served it to my kids for breakfast this morning!

Best EVER Peanut Butter Cookies

I have a friend who I share recipes and food with on a weekly basis.  When I cook something I love, I bring her some to try and she does the same.  It's a great way to taste new things and experiment with new recipes!  She gave me these cookies to try today and OH MY GOODNESS they are delicious!  A new staple dessert recipe for sure!  This food journey was never meant to be lived alone!  Grab a friend and share what you are finding you love!  Feel free to email us or post on our Facebook page recipes your family has enjoyed!  We are in this together to be healthy and strong!

Ingredients:
1 cup crunchy peanut butter
3/4 cup honey
1 tbs. flax meal mixed with 3 tbs. water (let mixture rest for 5 minutes)
1 tsp. vanilla extract
1/2 cup whole wheat pastry flour
1/4 cup chocolate chips optional (we use vegan which are made with soy)

Directions:
Preheat your oven to 350 degrees.  Combine all ingredients except the chocolate chips in a large mixing bowl and stir until well combined.  Once the mixture is combined, fold in your chocolate chips.  (I divided the mixture into 3 different batches and made 1/3 plain peanut butter, 1/3 with chocolate chips, and 1/3 with chocolate chips and 1/4 cup of oatmeal.)  Honestly I liked all 3 batches!  

Using two teaspoons, scoop and drop the cookies onto a parchment lined cookie sheet.

Bake for 10-12 minutes.  (I baked mine for 11 and they were the perfect chewy consistency.)  Note that the cookies will bake up exactly as they are on the cookie sheet without spreading.

Remove from the oven and cool.  

enjoy every bite-
leanne

Note:  These cookies were adapted from a recipe on The Gracious Pantry Website who adapted them from a recipe from Paula Dean.

Pumpkin Chocolate Chip Protein Bars

1 1/2 c. old fashioned oats
1 c. almond (or peanut) butter
1/2 c. honey
1/2 c. pumpkin
1/2 c. unsweetened apple sauce
1 c. protein powder (optional)
2 T. pumpkin pie spice
1/2 c. dark chocolate chips (optional)


This is a recipe I've adapted from The Gracious Pantry to suit my own tastes.   
Preheat oven to 350.  Roast oats for 10-15 minutes on a cookie sheet (until golden brown).  Remove from oven and cool.  Mix all ingredients in a bowl. Spread dough to 1/2 inch thickness in a baking dish or 1/2 sized cookie sheet.  Bake for 20 minutes or until it is golden brown.  Cool.  Cut into granola bar size, and store in airtight container. 

Note:  These are very soft and moist.  They are not portable bars, as they crumble easily.  You will want to enjoy their deliciousness over a plate or napkin!

Good for You Valentine's Day Dessert

Want to make a gorgeous dessert for your family this Valentine's Day that doesn't even require turning on the stove?  It's also full of ingredients that are so good for your body!  

Because we like to give credit where credit is due, check out this link for the recipe.

Raw Chocolate Tart

Note:  I used one large tart pan for our dessert.  I also used vanilla unsweetened almond milk.

My two girls cut up the strawberries to put on top.  Just so you know, it has a darker chocolate flavor, but my sweetheart loved every bite!  

Here are a few pictures of the one we made today!

Happy <3 Day to all of you!

LeAnne

Raw Fudge

There is this misconception, that REAL food isn't delicious.  And, there is an even bigger misconception that as we embrace more whole foods, we must say goodbye to decadent desserts.  There is nothing further from the truth!  As my sister has gotten interested in how we are eating, one of her first comments to me was, "But my problem is, I love to bake!"  So....keep baking!  Scratch the processed box mixes and use good, healthy ingredients!  It is possible!  The best part of baking "clean" with whole foods, is that there just isn't that strong addicting power like there is with high sugar, processed desserts!  Freedom AND dessert!  The two can coexist!

Replace white flour with whole wheat flour, or whole wheat pastry flour, or oat flour, etc.  Instead of using oil, use applesauce!  Isn't that incredibly cool!  I could kick myself that it took me 36 years to figure out that simple substitution!  Instead of eggs, make "flax eggs".  A "flax egg" is made by mixing 1 T. of ground flax with 3 T. of water in a small bowl.  To replace 2 eggs, mix 2 T. ground flax with 6 T. of water, etc.  Let the mixture rest for 5-10 minutes before incorporating into your recipe.  This allows it to get goey like a real egg.  Cool stuff, huh!  Instead of white sugar, which in my opinion creates an insane addiction in the body, use honey, maple syrup, molasses, etc.  Sometimes you have to do a little research for substitution amounts, as it is not always a simple trade in. 

With all that said, here is a recipe for you, that has been making its rounds amongst POWER girls.  I hear it is to die for!  I currently have walnuts soaking in my kitchen, so I can try out this sweet treat for myself.

Raw Fudge
(from the Whole Foods website)

2 c. raw walnuts
2 c. packed, pitted and roughly chopped dates
10 T. unsweetened cocoa powder
1 T. pure vanilla extract
1/2 t. sea salt

Soak walnuts in cold water for 4 to 6 hours.  Drain and place in the bowl of a food processor.  Pulse until chopped.  Add dates and pulse to chop, stopping frequently to scrape down sides.  Add cocoa powder, vanilla and salt.  Process until mixture is almost smooth, scraping sides as needed to keep mixture moving; the mixture will form a ball similar to dough with tiny bits of walnuts remaining.  Transfer to an 8-inch square baking dish and press down evenly with wet fingers.  Freeze for 4 to 6 hours until well chilled.  Cut into squares.  Store in freezer until ready to serve.

Dawn's Monkey Bars

1 2/3 cups mashed bananas (5 bananas)
1/2 cup Sucanat (or honey)

1/4 cup unsweetened applesauce

1/4 cup unsweetened soy milk

2 "Flax Eggs" (see below)

2 t vanilla extract

1 t each baking soda & cinnamon

1/4 t salt

1 3/4 cups whole-wheat flour (or whole wheat pastry flour)

1/2 cup dark chocolate chips

Heat oven to 350.  Line 15x10x1/2" pan with foil (let foil extend 2" at each end).

Whisk “flax eggs” and let mixture rest for 5 minutes.   In a separate bowl, whisk remaining ingredients except flour.  Add “flax eggs” and then whisk in flour just until blended.

Gently stir in ¼ cup chocolate chips.  Spread batter in pan. Sprinkle remaining ¼ cup chocolate chips on top.

Bake 15-20 minutes. Cool in pan on wire rack. Holding foil by ends, lift onto cutting board and cut into squares.  Remove foil.

“Flax Eggs” – Whisk 2 tablespoons of ground flax meal with 6 tablespoons of water in a small bowl.  Let it rest for 5 minutes.