Raw Vegan Carrot Cake & Cashew Frosting

LOVE THESE! Perfect for fall (or anytime really) and they are soooo yummy! The frosting is definitely different but it goes really well together! I will be making these over and over again!

Carrot Cake:

• 1 cup raw walnuts
• 1 cup medjool dates
• 2 or 2 1/2 cups grated carrot
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3/4 cup raisins

Cashew Frosting

• 1 cup cashews (soaked for at least an hour)
• 1/3 cup agave
• 1 tsp lemon juice
• enough water to create a frosting texture 

Steps:

• Blend all carrot cake ingredients together in a food processor
• Press ingredients into loaf tins (or muffin or a pan)
• Place in fridge
• Put all cashew frosting ingredients into a food processor and then place on top of cake
• I made 6 cakes in little loaf pans!

Nutritional Facts: (Makes 6)

Per Serving:

Calories: 431

Fat: 22.1 g

Protein: 7.5 g

Carbohydrates: 39 g

Fiber: 4.3 g

ENJOY!!!!

Raw Creamy Cashew Dip

     DO NOT MAKE THIS DIP. YOU WILL AUTOMATICALLY BECOME A DIP CONNOISSEUR AND NOTHING ELSE WILL COMPARE. Just kidding. I just really, really, like this dip. I love this recipe because it is raw vegan, and gives those who do not eat dairy a great option for a creamy dip! I will definitely be making this over and over again!

It goes perfect with veggies, and i'm sure it would taste great in wraps too!

Yep, i'm in love.

Ingredients:

• 3/4 cup cashews
• 1/3 cup water
• 4 tsp lemon juice
• 2 tsp apple cider vinegar 
• 1/2 tsp minced garlic
• 1 tbsp avocado oil (or olive)
• 1/2 tsp dried onion flakes
• 1/4 tsp sea salt
• 2 drops agave or honey
• 1/2 tsp dried dill
• 1/4 tsp dried oregano 
• 1/4 tsp dried basil

Steps:

• Blend all the ingredients together in a food processor, let sit for a few minutes to allow the flavors to blend!
• ENJOY!

Chocolate Pecan Tart

Ok folks! This is the one you have been requesting! My parents went out to a restaurant in Toronto and had pecan pie on chocolate crust... I was drooling just hearing about it. How could I not be inspired to make this! These raw bar desserts are my absolute favourite... you can be expecting more to come!

NOTE: I did make this base walnut free, but if you loved the base of the raw twix, click here, for the recipe.

Ingredients:

BASE:

• 1/2 cup raw almonds
• 1/2 cup raw pecans
• 1/4 cup raw cocoa powder
• 2 tbsp agave
• 1/2 tsp vanilla extract
• 2 tbsp melted coconut oil
• **Blend this together in a food processor until a dough is formed, and line and 8x8 pan. When you have lined it pop it in the freezer!**

PECAN FILLING:

• 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
• **Drain the dates but keep the date water for later**
• 1/2 cup pecans
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/8 cup agave
• **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
• **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**

CHOCOLATE LAYER:

• 3 tbsp agave
• 6 tbsp cocoa powder
• 3 tbsp MELTED coconut oil
• **Add this on top of hardened pecan filling! You can cut them into squares now or after they are frozen. Let them freeze for at least 4 hours.**

ENJOYYYYY

Vegan Spaghetti Sauce

Ingredients:

• 1 onion, chopped
• 1 medium carrot, grated
• 2 tbsp avocado oil
• 1/2 tbsp minced garlic
• 28 oz low sodium diced tomatoes
• 1 tsp oregano
• 1 1/2 tbsp basil
• 1/2 tbsp organic no salt seasoning (from costco)
• organic tomato paste (398 mLs from costco)
• 2 tbsp agave

Steps:

• In a large frying pan on medium-low heat, fry the carrots and onion in avocado oil for about 5 minutes.
• Add in the remainder of the ingredients.
• Lower the heat to low and let all the ingredients simmer until thickened, about 30 minutes.
• I used quinoa macaroni for the spaghetti, but quinoa would work great! 

ENJOY!!!

Raw Vegan Twix Bars

This recipe is adapted from @healthy_bodyspiritmind on instagram. Im posting the recipe for those without instagram! :)

Ingredients:

FUDGE BASE:

• 1/2 cup raw walnuts
• 1/2 cup raw pecans
• 1/4 cup raw cocoa powder
• 2 tbsp raw agave 
• 1/2 tsp vanilla extract
• **Put all base ingredients into a food processor and blend until a dough is formed. Line the bottom of a 8x8 pan with the dough, and place in the freezer**

COOKIE:

• 1 cup raw almonds 
• 1 tbsp melted coconut oil
• 1 and 1/2 tbsp raw agave
• 1/2 tsp vanilla extract
• **Place cookie ingredients in a food processor and blend until a dough is formed. Remove the pan with the base from the freezer and layer the cookie on top. Place back in freezer when this step is done**

CARMEL FILLING:

• 25 medjool dates (soft)
• 2 tbsp melted coconut oil
• 1 tbsp almond butter
• 1 tbsp almond milk
• **Place all filling ingredients in a food processor and blend until it's smooth. First I blend all the dates, and I add the rest of the ingredients and blend.When it's smooth, run the knife under water to make it easier to spread over the cookie layer, then place back in freezer**

CHOCOLATE COATING:

• 3 tbsp agave
• 6 tbsp cocoa powder
• 3 tbsp melted coconut oil
• **When the filling is hardened, place the chocolate layer on top. Make sure you melt the coconut oil, it makes a big difference. Place in freezer for at least 4 hours and then cut into squares**

* If you want the chocolate to be thinner than what I made, you simply need to follow a 1:2:1 ratio between agave, cocoa powder, and coconut oil. For example, you could do 2 tbsp agave, 4 tbsp cocoa powder, and 2 tbsp coconut oil.

ENJOY!!!! THESE ARE SO YUMMY!!!

Raw Vegan Chocolate Coconut Balls

Ingredients:

• 1 cup unsweetened shredded coconut
• 4 tbsp organic coconut oil
• 2 tbsp honey or agave
• 2 tbsp water
• 3 tsp coconut flour
• 1/2 tsp vanilla extract
• pinch sea salt
• 1/2 cup chocolate chips
• 2 tbsp raw cocoa

Steps: 

• Mix all ingredients together and let them blend together for about 10 minutes
• Roll into balls and freeze for at least 20 minutes

Notes: These are great and versatile! You can leave the cocoa powder out and exchange the chocolate chips for other things like dried blueberries, dates, and many other things! You can also use lemon extract or others in place of vanilla!

ENJOY!

Vegan Black Bean Brownies

Ingredients:

• 1 can black beans
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup almond butter
• 1/3 cup honey*
• 1/3 cup avocado oil**
• chocolate chips
• 2 tbsp raw cocoa powder

* you can substitute with agave

* sub with coconut oil, I find this makes it cook more fully and less gooey

Steps:

• Preheat oven at 350
• Blend ingredients in a food processor except the chocolate chips, add those in after you are done blending
• Line a glass container with parchment paper, or spray with organic coconut oil cooking spray
• Bake for 35 minutes

Nutritional Info (makes 12)

Per serving:

Calories: 172

Fat: 10.5 g

Sodium: 256 gm

Carbs: 16.9 g

Protein: 3.8 g

ENJOY!!! I LOVE THESE!!!! 

Vegan Quinoa Soup

Ingredients:

• 2 tbsp avocado oil
• 1 cup chopped onion
• 3 bay leaves
• 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 tsp ground coriander 
• 3-4 chopped carrots
• 1 chopped parsnip
• 1 32 oz carton vegetable broth
• 2 cups water
• 2/3 cup quinoa
• 1 14 oz can diced tomatoes, or fresh chopped tomatoes

Steps:

• Place oil in a large stockpot and heat over medium heat, and add onion
• Add all remaining ingredients and bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally
• Serve hot

Nutritional Information (makes 6 servings)

Per 1 serving:

Calories: 119

Fat: 5.1 g

Sodium: 362.2 mg

Carbs: 15.6 g

Protein: 2.7 g

Enjoy! 

Spicy Roasted Chickpeas

Ingredients:

• I can chickpeas, about 19 fl oz (I prefer dried chickpeas I prepare on my own)
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cayenne **you can use any spices you like

Steps:

• Preheat oven to 420
• Rinse and dry chickpeas
• In a bowl add oil, sea salt, and spices
• Add the dried chickpeas and mix in bowl
• Place on parchment paper and pop in oven for about 20-25 minutes 

Nutritional Info: (for the whole recipe)

Calories: 621

Fat: 24 g

Cholesterol: 0

Sodium: 1085 mg

Carbs: 81 g

Protein: 22.5

ENJOY!! :)

Raw Vegan Pecan Pie Tarts

This is my favourite dessert EVER! Seriously, anything raw vegan is perfect for dessert. This recipe is adapted from Organic Olivia :)

Ingredients:

CRUST:

• 3/4 cup pecans
• 3/4 cup walnuts
• 4 tbsp unsweetened shredded coconut
• 1 cup dates
• a dash of sea salt
• **Process the dates in a food processor. Once they have been processed add in all the other crust ingredients**
• **Press the dough crust you have made into an 8x8 pan and put in the freezer while you are making the filling**

PIE FILLING:

• 1 and a 1/4 cup medjool dates (these need to have soaked at room temperature for at least an hour)
• **Drain the dates but keep the date water for later**
• 1/2 cup pecans
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (I found this is my local superstore, I never even knew it existed before! It's amazing!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/8 cup agave
• **add all these ingredients together in a food processor, including a splash of the date water to make it creamier**
• **spread it over the crust layer and let it chill in the fridge for at least 4 hours. You can either store it in the freezer or fridge.**

ENJOY!!! :)

Vegan Protein Shake

Ingredients:

• 1 cup vanilla almond milk
• 1/2 cup coconut water
• 1 banana
• 1 tsp chia seeds
• 1 tbsp flax seeds 
• 1 scoop vanilla protein powder (I use vegan pea protein from vitacost)

Steps:

• Blend all ingredients together in a blender, and enjoy!

Nutritional Info:

Calories: 393

Fat: 9.1 g

Carbs: 56.2 g

Protein: 29.5 g

Enjoy!!! :)

Seasoned Veggies

This right here is my favourite meal, and I eat it at least once a day, either for lunch or dinner. Bell peppers are crunchy and tangy, and the tomatoes give it a perfect amount of sweetness! These are all members of the nightshade family, and they go perfect together. 

Ingredients:

• 2 bell peppers (I make this will all different colour combinations!)
• Handful of tomatoes
• Italian Seasoning
• Organic no salt seasoning (You can get this at Costco)
• Avocado oil
• Optional: Cajun
• (really you can make this with any seasoning you like!)

Steps:

• Chop the peppers into strips and cut the tomatoes in halves.
• Mix together with seasonings and oil
• Cook at 400 until cooked to your liking.

Side note: The only oil I cook at this high of temperature is virgin avocado oil. Olive and canola have lower burning points and should not be cooked at high temperatures as they become carcinogenic! 

Enjoy!

Raw Vegan Zucchini Lasagna

This lasagna is so good and I will definitely be making this again. While this is slightly more time consuming than other recipes, it is great for dinner and bigger meals! Maybe I've forgotten what actual lasagna tastes like, but it seems pretty authentic to me! Recipe is adapted from Jennifer Cornbleet.

Ingredients:

• 1 zucchini
• 4 cups spinach
• 1 cup Marinara Sauce
• 1 ripe avocado

Marinara Sauce:

• 1 ripe tomato
• 1/2 cup sun dried tomatoes
• 1/2 red bell pepper
• 2 tbsp avocado oil (or olive oil)
• 1 tsp dried basil
• 1 tsp dried oregano 
• 1/2 tsp crushed garlic
• 1/4 tsp sea salt
• Steps

1. Place in a food processor, this will keep in the fridge for 3 days

Steps:

• Thinly slice zucchini into strips, I cut it into halves and then sliced it.
• Place the spinach into a food processor until finely chopped (or a paste like mine).
• Coat the bottom of a small container with 2 tbsp Marinara Sauce 
• Arrange a 3rd of the noodles over it.
• Top with 2 tbsp Marinara Sauce.
• Add a layer of half the avocado.
• Top with half the spinach.
• Repeat this layering process.
• Left over will be zucchini and marinara, layer the zucchini on top and put on the Marinara Sauce.

This will keep in the fridge for 2 days. Enjoy!!

Raw Caramel Peanut Butter Cups

So these might look kinda weird and it's not a super grand picture but HOLY BANANAS these are so good! Raw vegan baking is without a doubt the most delicious in my opinion! And you don't get a heavy gross feeling after you've eaten! I see no flaws. Recipe adapted from healthybodymindspirit.

Ingredients:
Fudge Layer:

• 1/4 cup raw pecans
• 1/4 cup raw walnuts
• 2 tbsp raw cocoa powder
• 8 medjool dates (softened)
• a pinch of sea salt
• peanut butter

Caramel Layer:

• 20 medjool dates
• 1 tbsp melted coconut oil
• 1 tbsp almond butter
• 1 tbsp almond milk (vanilla)

Chocolate:

• 1 tbsp agave
• 2 tbsp cocoa powder
• 1 tbsp coconut oil

Steps: (makes 6)

• Add fudge layer ingredients (not including peanut butter) into a food processor and blend.
• Divide the base into 6 parts, and press into muffin tin pans.
• Layer 1 tbsp peanut butter on the fudge base and freeze for 30 mins.
• As it freezes, place all the caramel ingredients into the food processor and blend until smooth (this will take a while, i suggest soaking the dates before hand.)
• Once the peanut butter is frozen, spread the caramel layer of and place back in the freezer.
• Mix the chocolate ingredients together and layer on top. Freeze until hard, then enjoy!!

Chocolate Strawberry Banana Ice Cream Smoothie

ICE CREAM! Well, sort of. Frozen bananas are the perfect choice to create an enjoyable cold treat! I've ended up just doubling the chocolate part for at least a good 5 days in a row. Bananas are complex carbs which will help you feel fuller for longer, which can especially be difficult in a vegan, or raw vegan diet. 

Ingredients:
Chocolate Layer:

• 1 frozen banana
• 1 tbsp cocoa powder
• 1/3 cup almond milk (vanilla)
• 1 medjool dates

Strawberry Layer:

• 1 frozen banana
• 1 cup frozen strawberries
• 3/4 cup almond milk (vanilla)
• 1 dates

Steps

• Blend the layers separately, then layer. The first time I made this I did not freeze the bananas long enough, they were basically just cold bananas. Make sure you freeze the bananas, it will make a huge difference!!

Serves: 1

Calories: 483

Fat: 5g

Carbs: 113

Fibre: 16g

Protein: 7g

Enjoy!! :)

Chickpea Blondies

     So, we have all seen the black bean brownies on different blogs (which are amazing!), and here is a take on the blondie! Chickpeas are a great source of protein and fibre and are really versatile. Honestly these taste nothing like chickpea (which I suppose is good when baking ;) ), and are delicious! Lately I have been favouring grain free over just gluten free and I think it has been making a difference. So for those of you who are looking into grain free or just looking to eat healthier desserts, this recipe is perfect for you!

Recipe

Ingredients:

• 1 large can of chickpeas
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup medjool dates
• 1/3 cup stevia
• 3 tsp vanilla extract
• 1/2 cup almond butter
• 2 large eggs
• 1/2 cup chocolate chips

Steps:

• Preheat oven to 350
• In a food processor, blend all ingredients together to form a paste
• Add in chocolate chips
• Pour batter into a 9" pan, lined with parchment paper
• Bake for 30-35 minutes

Serves 16

Per Serving:

Calories: 162

Fat: 12 g

Carbohydrates: 17 g

Fibre: 3 g

Protein: 5 g

Enjoy! In my personal opinion these taste best when cooled! :)

Avocado Quinoa

This recipe is super delicious and easy! The fam jam loves it and Gavin doesn't even like avocado all too much. So, if you already like avocado, then you will love this recipe!

Recipe

Ingredients:

• 3/4 cup quinoa
• 1 avocado
• Garlic powder to taste
• Salt and pepper to taste if desired

Steps:

• Cook quinoa as you would typically.
• Once quinoa is cooked, add in mashed or blended avocado.
• Add in a dash of garlic powder, and salt and pepper to taste.
• Mix it all together and serve warm

Makes 4 servings

Per 1 serving

Calories: 208

Fat: 9.5 g 

Saturated Fat: 0

Cholesterol: 0

Carbs: 26.8 g

Protein: 4.8 g

Enjoy!

Cocoa Beef Kale Salad

     I love this salad! Really, anything with steak in it I will eat! Kale is considered a super food, and is not only great for your body, but it's also delicious. It is high in fiber, iron, Vitamin K, calcium,  is great for the liver and detoxification, and has many other benefits! The first time I made this salad I cut up the beef into strips and then coated it... please do not do this needless to say I could not breathe when it was cooking in the pan. So coat the sides of the beef and cut it into strips once it has already been cooked! :) This recipe is gluten free, dairy free, and also paleo!

Recipe

Ingredients:

• 2 tbsp unsweetened cocoa powder
• 2 tsp red pepper flakes
• 2 4 ox filet mignon (or really however much you like)
• 1 cup beef broth
• 1 cup chopped portobello mushroom
• 4-5 tbsp avocado oil (or olive oil if needs be)
• Kale

Steps:

• Mix cocoa powder and red pepper flakes together on a plate, and coat both sides of meat in mixture.
• Heat a skillet over medium-high heat. Place beef in skillet and sear each side for about 2 minutes.
• Add beef broth and simmer for 7-10 minutes, depending on how rare you like your meat. When cooked to you liking remove the beef and put it on a plate and cover with tin foil.
• Add mushrooms and oil to broth and simmer until warm.
• Place kale on plates and slice the beef into thin strips. Top with mushroom and pan juices.

Serves 4

Per Serving:

Calories: 197

Fat: 12 g

Saturated Fat: 3 g

Carbohydrates: 9 g

Protein: 15 g

Fibre: 3 g

Sodium: 592 mg

Cholesterol: 35 mg

Based off of P90X2. Enjoy!!

Turkey Chili

     Love this recipe. Super simple and the whole fam jam loves it too. The substitution of lean turkey meat in place of beef means that it has less fat, and is high in protein, iron, zinc, potassium, and the B vitamins. The meat is low G-I and can help keep insulin levels stable. This is perfect for a cooler day, especially if you are looking for something simple and healthy to make.

Recipe

Ingredients:

• 1 tsp avocado oil (or olive oil)
• 1 1/2 pounds learn ground turkey meat
• 1 medium white onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (I omit this because spice makes my stomach ill)
• 1 15 oz can kidney beans (or soak your own, which is a better option)
• 1 15 oz can tomato sauce
• 2 tbsp fresh parsley 

Steps:

• Heat oil in large saucepan over medium high heat.
• Add turkey, onion, bell pepper, and garlic.
• Cook, stirring occasionally, for 10 minutes until turkey is no longer pink.
• Add cumin, chili powder, salt, and cayenne, and stir for 1 minute.
• Stir in kidney beans and tomato sauce; bring to boil.
• Reduce heat to low and stir occasionally for 15-20 minutes.
• Sprinkle with parsley and serve warm.

Makes 4 serving, 1 1/2 cup each

Per serving:

Calories: 433

Fat: 16 g

Saturated Fat: 4 g

Cholesterol: 117 g

Sodium: 794 mg

Carbohydrate: 33 g

Fiber: 11 g

Sugar: 10 g

Protein: 43 g

This recipe is adapted from Body Beast. Enjoy!

Easter Baking

     Hi everyone! I hope you all had a great Easter. This is my first Easter since I have taken junk food out of my diet.... so needless to say I definitely had to be creative when coming up with some treats! I found a few recipes on other blogs, and created one myself, and played with them a bit so they suited my dietary needs. Here are three sweet recipes that are perfect for anytime of the year. :)

Chocolate Cupcakes

     I have to say that this recipe could still use some playing around with.... but the icing is on point! The cupcake is really sticky and is hard to get off the cupcake cup. So, I suppose the alternative would be to just cook them in a pan without the cup, possibly in coconut oil. The icing recipe I used is from Elena's Pantry. First I tried to create one using vegan butter, that is not happening again. Ever again. So here it is!

Chocolate Cupcake

Ingredients:

• 1/4 cup cocoa powder
• 1 1/2 cup gluten-free flour
• 1/2 tsp xanthan gum
• 1 1/2 cup sugar (use here what you wish, I used cup-for-cup stevia, and used 1/2 cup)
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup vanilla almond milk
• 3 tbsp oil (I used coconut oil)
• 1 tsp vanilla extract

Steps:

• Preheat oven to 350 and line muffin tin.
• Combine dry ingredients, then add wet and mix well.
• Add in cupcake cups and bake for about 20 minutes.
• This makes around 20, depending on size.

Coconut Cream Icing

Ingredients:

• 1 cup whole fat coconut milk
• 1/2 cup agave nectar
• 1/2 cup honey
• pinch sea salt
• 5 tsp arrowroot powder
• 1 tbsp water
• 1 1/4 cup coconut oil

Steps:

• In a medium saucepan, heat coconut milk, agave, honey, and salt for 10 minutes.
• In a bowl, combine arrowroot and water to form a paste.
• Pour arrowroot mixture into saucepan.
• Mix with hand blender, and bring to a bowl, briefly.
• Remove pot from heat and add in coconut oil.
• Place mixture in freezer for 35 minutes, or until it has formed a solid white substance.
• Remove from freezer and blend again.
• Spread over cupcakes.

Raw Vegan Coconut Balls

     I love these! These are from Organic Olivia, who pretty much makes my all time favorite recipes. Please check out her blog for the recipe, here!

Avocado and Lime Tarts

     I also found this recipe online! They are so good! The only difference is that I made them in muffin tins, so they are smaller than the originals. For the filling I also used 1 and a half of the recipe so I had more, but stuck to the regular base. Please check out the recipe, here! 

I hope that you guys will try these out! Enjoy!! :)

Protein Power Balls

     Hi everyone! There are quite a few recipes out there for protein balls, and this is mine! Some days I have a difficult time balancing my macronutrients, and this is a perfect way to get more protein! These are both crunchy and sweet and all around delicious.

Recipe

Ingredients:

• 1/2 cup almond butter
• 1/2 cup peanut butter
• 1 scoop protein powder (I used pea protein)
• 1 ripe banana, mashed
• 3/4 cup oats or quinoa flakes
• 2 tbsp seeds of choice (I used pepitas)

Steps:

• Combine all ingredients in a bowl.
• Shape into 24 balls.
• Refrigerate for at least an hour before serving.

*Note: You can use all almond butter or all peanut butter instead of half and half

Makes 12 servings of 2.

Per 2 balls:

Calories: 171

Fat: 12 g

Saturated Fat: 2 g

Carbohydrate: 11 g

Fibre: 2 g

Protein: 8 g

Enjoy!!

Plantain Pizza

     Yes, it's pizza crust made with fruit! A plantain is in the same family as a banana, however it is large and starchy, in contrast to bananas, which are smaller and sugary. The best type to buy is one that is more green than yellow. Plantains are made of complex carbs, which will leave you feeling fuller for longer.It is also low on the glycemic index, meaning it is a great carb for those who are paleo. This recipe is dairy free, gluten free, as well as paleo. I personally did not add cheese, but Daiya Cheese is a great vegan substitute. This recipe was found at organicolivia.com! She has many more amazing organic recipes!

Recipe

Ingredients for Crust

• 3 green plantains, chopped
• 2-4 cloves garlic, to taste
• 1/3 cup water
• 1/3 cup olive oil
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar

Steps

• Place chopped plantains and garlic into food processor.
• Add water and olive oil and blend again until smooth.
• Add salt, baking soda, and apple cider vinegar and blend again.
• Scoop pureed mixture onto parchment paper.
• Bake just the crust for 20-25 minutes.
• Place toppings of choice (I had: organic tomato sauce, portobello mushroom, onion, tomato, turkey bacon).
• Place back in oven for about 10 minutes til golden brown or until it is cooked to your liking.

Serves 4 (Nutritional Value for Crust only)
Calories: 326
Fat: 18.3 g
Saturated Fat: 2.4 g
Carbohydrate: 43.2 g
Protein: 1.6 g
Fibre: 3 g
Sodium: 719.9 g
Cholesterol: 0 mg

Enjoy!!

Protein Bar Challenge

     We LOVE protein in my house. Every meal, all the time. We've been long time fans of Clif Bars at lunch, however recently my dad looked closely at the ingredients and discovered there was soy in them. The effects of soy on men are generally not pleasant ones, and can decrease testosterone production, and increase estradiol productions, which is associated with female hormones. A rise in these hormones can lead to a development of breasts, hair loss in areas like the beard, possible dementia in later life, and many, many more issues. Needless to say, my dad and my brother do not want to eat soy at lunch everyday. So, my dad looked up three different energy bar recipes, and we made all three to decide which one (or two) we liked best! Here is our protein bar challenge!

German Chocolate Protein Bars

     We really liked these! The only issue we had was that we did not end up getting the brown rice syrup, and used agave nectar in it's place. These tasted really delicious but were slightly crumbly! Again, I think that was the issue of using only agave nectar. We plan on making these again! Please find the recipe here.

Raw Superfood and Seed Energy Bars

     I have no clue what happened here, but these did not turn out. They also tasted overly seedy for our taste buds. These are great, but not what we are looking for. Unfortunately, they did not cut well and as you can see they crumbled everywhere. These did not turn out like the original recipe. If you want to try these and see how they are supposed to turn out, click here!

Blueberry Bliss Breakfast Bars

     This is it. So good I could cry about it. These are really creamy and taste soooo lovely. These are the perfect texture to work with. They are so creamy in fact, that when we make them again we plan to add about a scoop or so of protein powder to add more protein. Please find the recipe here! 

     I am overall pretty happy with this little experiment. We will definitely be making the Blueberry Bliss Breakfast Bars, and the German Chocolate Protein Bars again. Our only issue is that there was not quite enough protein in any of them. Which is why we will be adding to the Blueberry Breakfast Bars to make them perfect for us! 

Enjoy!