Posts tagged ‘refined sugar free’
I’m always looking for healthy portable snacks and bite-sized goodies I can take with me when I’m on-the-go. With candy and treats surrounding me ALL DAY at work, it’s nice to bring something sweet to munch on so I don’t give in to all the tempting yet processed stuff staring at me in the face when my afternoon sweet tooth hits
You know, that chocolate monster that just won’t go away unless you feed it a little something? Some people have will power…I just trick my taste buds instead!
These no-bake energy bombs are the perfect homemade snack or treat and can be adapted to your liking! Add your favorite dried fruit, chopped nuts, shredded coconut, nut or seed butter or even mini chocolate chips or unsweetened carob chips for a little more decadence! If chocolate isn’t your thing, you could even omit the cocoa powder for a “blond” version.
Cocoa-Kissed Chia Energy Bombs
Gluten-free, Egg-free, No-Bake, Dairy-Free, Vegan Option, Nut-free Option
3/4 cup gluten free oats (I used Bob Red Mills) — could even try quinoa flakes for a change!
5 Tbsp ground flaxseed (I grind mine in my Magic Bullet using the “S” blade)*
1/4 cup unsweetened shredded coconut (I used finely shredded but regular works too)**
1 Tbsp unsweetened raw cacao or cocoa powder
1 Tbsp black or white chia seeds
rounded 1/4 tsp ground cinnamon (can omit but I love the flavor and health benefits of cinnamon)
4 Tbsp honey, agave or maple syrup (do not use honey if strict vegan)***
1/4 cup + 2 Tbsp creamy or chunky peanut butter, almond butter, cashew butter or sunflower seed butter (use sunflower seed butter for nut-free)
1 tsp pure vanilla extract
1/4 cup chocolate chips, raisins, dried cranberries, chopped dried fruit, cacao nibs, chopped nuts/seeds
or even add in your favorite extracts or spices
1. In a medium bowl, combine all dry ingredients.
2. In a large bowl, combine all wet ingredients. Next, add dry ingredients to the wet ingredients and mix until wet combined.
3. Chill for 20-30 minutes in the refrigerator. Use a spoon or your hands and scoop into rounded tablespoons then rolls into balls. Store in a container in the fridge and enjoy!
Makes 14-16 energy bombs (unless you eat the dough like me!)
*If you don’t have flaxseed, you could probably sub the flaxseed meal with a nut meal like almond flour or even a protein powder for added protein (if you try this let me know this works, I like the added fiber and nutty flavor from the flax).
**I’ve made these sans-coconut as well, just increase the oats by a 1/3 cup
***You might be able to use date paste in this recipe but you may need a little more to help hold everything together, or increase the nut butter a bit…depending on the consistency of the date paste and nut butters. I use natural nut and seeds butters (just nuts/seeds and salt) so you may have to add a little more oats or sweetener to help hold the mixture together depending on the ingredients used. If it’s too crumbly, add more sweetener, if the mixture is too runny then add a bit more oats or flax.
Pot pie is one of those comforting meals that I could eat in any form – casseroles, hand-held, soups, mmmm. Fresh vegetables, diced chicken, creamy potatoes and a soothing base combine for a one-dish meal that screams YUM in my book. I lightened up this dish without sacrificing taste and included options for multiple dietary needs I’ve had my mind set on making a version of chicken pot pie soup for months. After
too many chilly winter days, I finally got the time (and energy) to cook this homemade meal that was just as delicious as I’d hoped it would be. I had planned to make some almond flour biscuits alongside the soup, but time got away from me so I opted for crackers instead. Next time I whip up this dish, a batch of biscuits will be on the agenda!
Pot Pie Soup
Gluten-free, Grain-free, Nut-free, Dairy-Free Option, Vegetarian Option
3 Tbsp arrowroot starch or tapioca starch (can sub your fav gluten free flour & increase to 4-5 Tbsp but wouldn’t be grain-free)
2 Tbsp butter, ghee, Earth Balance or olive oil (use Earth Balance or olive oil for dairy free)*
2-3 cups chicken broth or homemade stock, divided (or vegetable broth for vegetarian option) – depends on how thick you like it
4 cups milk of choice (cows, unsweetened soy, coconut, rice, almond or a combo)
2 celery stalks, small diced
1 medium sweet onion, diced
8 oz sliced mushrooms
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 tsp freshly ground pepper plus more to taste
1/2 tsp sea salt plus more to taste
1 tsp dried thyme
pinch of dried rosemary
1 1/2 tsp dried parsley or 2 Tbsp fresh parsley
4 yukon gold potatoes, diced small
3-4 cups cooked chicken or turkey breast, diced small (for vegetarian could sub 2 cup cooked lentils but may need to adjust seasoning)
1/2 cup frozen peas
1. Combine 1/2 cup of broth with the arrowroot (or tapioca) in a small bowl and stir until blended. Set aside.
2. In a large Dutch oven or soup pot, heat 1 Tbsp butter/ghee/oil over medium heat. Add celery, onion, mushrooms, carrots and sweat until onions and vegetables are cooked through, about 5-6 minutes.
3. Toss in garlic, salt, pepper and herbs and cook until fragrant, about 30 seconds.
4. Add broth, milk and potatoes and bring the mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, about 10-15 minutes depending on the size of your potatoes. Add chicken and cook another 5 minutes.
5. Add the frozen peas and let cook for 1-2 minutes.
6. Whisk the arrowroot-broth mixture again and slowly add to the soup, and cook for 3 minutes until soup is thickened. Season with salt and pepper to taste. Serve and enjoy!
*I recommend using butter, ghee or Earth Balance to give a richness and buttery flavor to this dish Feel free to use the olive oil if you prefer though!
Today’s dessert recipe was inspired by Dorothy of Shockingly Delicious. I was assigned her blog this month for the Secret Recipe Club and was thrilled to have been introduced to her delectable recipes – and so many to choose from!
I decided on her Nutella Ice Cream, not only because it’s on her favorite’s list but because it spurred me to make my own homemade “Nutella” AND it gave me the urge to use my ice cream maker after 6 months of hibernation. There’s something about frozen desserts when it’s still cold outside that is still really appealing. Does anyone else still crave ice cream in the fall and winter?
I altered Dorothy’s recipe to make it dairy free and refined sugar free. I decided to double all of the ingredients because I wanted more than just a pint…what can I say, I like dessert! I started off by making my own homemade Nutella. I also added a bit more cocoa for a greater chocolate kick (this could be due to my homemade version), subbed coconut nectar for sugar, and used Mimic Creme and almond milk in place of cow’s milk and heavy cream. For a little garnish, I also chopped up extra hazelnuts and tossed on cacao nibs for added texture…mmmm!
This recipe was chocolately, nutty, creamy and rich-tasting without the dairy and guilt The perfect sweet ending to a long day!
Chocolate Hazelnut aka ”Healthier Nutella” Ice Cream (inspired by Shockingly Delicious)
Dairy-free, Gluten-free, Vegan, Grain-free, Refined Sugar-Free
1 1/2 cups unsweetened Mimic Creme* (could substitute canned coconut milk if preferred)
1 1/4 cups unsweetened almond milk or other non-dairy milk (chocolate, vanilla or plain all work here – I used vanilla)
1/2 cup + 2 Tbsp chocolate hazelnut spread/”Healthy Nutella”**
6-8 Tbsp coconut nectar (or agave syrup) to taste (depends on how sweet you want your ice cream, remember when it gets cold it is less sweet!)
pinch of sea salt
1 tsp pure vanilla extract
optional: 1 rounded Tbsp unsweetened cacao or cocoa powder for extra chocolate boost
For garnish: chopped hazelnuts and chocolate chips or cacao nibs OR you could mix them into the ice cream maker toward the end if want them incorporated into the ice cream
1. Put all ingredients in a blender and blend on low speed just until combined. This will take 15 or so seconds. Pour into container for electric ice cream maker and process until frozen, following manufacturer’s instructions for your machine. You may chill the mixture before processing if you like, but it is not necessary.
2. Eat immediately (it will be a soft-serve consistency, or scoop into a container and freeze for several hours to harden it further.
Makes 2 pints.
*For a creamier and richer ice cream, use all Mimic Creme or coconut milk instead of the non-dairy milk.
**If you are in a pinch and don’t have time to make your own homemade nut butter, you can find healthier versions of chocolate-hazelnut butters in health food stores if you want to go that route
I am finally getting over 2 1/2 weeks of the “crud” going around, and the lingering cold has really put a dent in my cooking. Besides soups and on-the-go meals from our local health food store, I haven’t been inventive in many meals. However, this chocolate hazelnut spread pulled me out of the slump…it’s creamy, chocolately goodness and rich, nutty flavor made my taste buds sing and I knew I was on the track to recovery.
Oh, the healing powers of chocolate! But please, if you think that’s a bunch of bologna, I’d rather you keep it to yourself so I can keep on indulging
I’m quite comfortable with making homemade nut butters (ie. nut butter madness post), yet it’s been a while since I posted a new flavor combination. I also realized I’ve never posted a chocolate nut butter….what???? It’s about time!
Hazelnuts + chocolate are a lovely combination…does Nutella ring a bell? I try and stay away from those processed ingredients and partially hydrogenated oils in actual Nutella, so why not whip up a batch of my own? Plus…homemade always tastes better. I won’t say it tastes exactly the same as Nutella but why would it when you are using real and healthy ingredients?
One word — deliciousness!
Chocolate Hazelnut Spread aka “Healthy Nutella”
Gluten-free, Vegan, Refined Sugar-Free, Grain-free, Dairy-Free
2 1/2 cups raw hazelnuts
2 Tbsp coconut oil (or other neutral oil)
1/3 cup coconut milk (I used the canned variety)
5 Tbsp cup unsweetened cacao or cocoa powder
1/4 cup coconut sugar (or other granulated sweetener)
2-3 tsp pure vanilla extract
1/4 tsp pure stevia extract (or could increase the granulated sugar by 2-3 Tbsp)
a rounded 1/4 tsp sea salt or to taste
1. Preheat oven to 350F.
2. Add hazelnuts to a large baking sheet and roast for 10-12 minutes until lightly browned and some skins have loosened around the hazelnut.
3. Place the roasted nuts in the center of a damp kitchen towel (use an older towel or dark colored one). Bundle it up and rub the nuts for a couple minutes to loosen the skins. Pick out the “skinless” nuts and place into the bowl of a food processor. Repeat until most of the skins have come off and add the remaining nuts to the processor (it’s ok if there are stubborn ones that are difficult to remove).
4. Process the hazelnuts for 5-6 minutes or until you achieve a creamy nut butter. You may need to stop and scrape the sides of the bowl every couples minutes or so to help it along.
5. Add the oil and process for a minute or so until smooth.
6. Add the remaining ingredients and process again until fully incorporated and really smooth, this took me another 5 minutes. Taste the spread and adjust salt and sweeteners to taste if desired.
Makes about 1 1/2 cups of nut butter. Store in jars or containers in the fridge.
Enjoy with a
large spoon, spread on toast or use in your favorite recipes. “Nutella” Ice Cream (Dairy-free) coming soon!