Tag Archives: vegan

Healthier Hello Dolly Bars

I haven’t had much time to bake lately, much less take pictures and blog about it!  BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!

I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram.  The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.

While they are not as ooey gooey and decadent as the original version, they are really good!  I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!

What you need…

ALMOND CRUST OPTION (she posts an oat crust option too)

What to do…

  • Preheat the oven to 350F and grab a cute assistant 😉

  • For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

  • Press the crust into an 8x8baking dish  lined with parchment paper (I didn’t have any, so I just greased the pan). Bake for 10 minutes at 350F. Remove from the oven and cool for at least 10 minutes.

  • While the crust is cooling, blend the bananas until smooth.

  • Pour the banana puree on top of the crust.

  • Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.

  • Bake for 35 minutes at 350F.

  • Cool then chill (she said to do it overnight, but we ate them later that evening!)

    Enjoy!

    dit-elle-Lauren

 

Clementine Goat Cheese Salad

Every night I try and make a big salad to go with dinner.  I like to throw in a lot of good veggies and or fruits to pack in the nutrients and vitamins in one yummy bowl.

Lately, I’ve been making my own dressing too.  I keep it pretty simple, but throw in fun things that compliment what’s in the salad every once in a while.

All in all it takes only a few minutes to throw this together, and it tastes light and delicious, yet packs in the flavor!

Next week I’ll post the Orange Chicken with Grilled Onions and Quinoa that I made to go along with this.  It all went so well together-YUM!

Blog Clementine Goat Cheese Salad-1 Blog Clementine Goat Cheese Salad2(I’ll be honest, I don’t measure, so the below are approximates to feed 3-4 people)

Dressing

  •  2 Tablespoons Extra Virgin Olive Oil
  • Juice from one crushed clementine
  • 1/2 Teaspoon Pure Maple Syrup
  • Salt and Pepper to taste
  • Drizzle all over the salad with Trader Joe’s Balsamic Glaze

Salad

  • One large handful of greens per person that you want to feed
  • 1-2 clementines quartered and sliced in half
  • 1 oz goat cheese crumbled (omit for Paleo or Whole 30 option)
  • Additional toppings that I frequently use (crushed almonds, or walnuts, pumpkin seeds, or hemp seeds)

Enjoy!dit-elle-Lauren

Watermelon Mint Infused Water

I’ve been wanting to try more infused waters lately.  In my mind, they are a lot of work, but really…they aren’t!

I carved up a watermelon for the 4th of July, and we had some pieces left over in the fridge that I didn’t think were going to get eaten.  SO…I poured some of the left over juice and a few pieces of watermelon with some mint into a few water bottles.

I mean to let them sit for a day, but… “LIFE”

Two days later, I tried them, and YUM!!!Blog Watermelon Mint Infused Water-1 Blog Watermelon Mint Infused Water-2 Blog Watermelon Mint Infused Water-3Maya wasn’t as sure.  She was more consumed with getting the watermelon out of the bottom haha 🙂 Blog Watermelon Mint Infused Water-4What you need…

  • 2 cups of Watermelon (depending on how much water you want to infuse!)
  • 1/4 Cup Watermelon juice (I made this after I had cut a watermelon a few days earlier and there was juice at the bottom of the dish.  You could also muddle a few pieces if you are doing this all at once.)
  • 5-6 sprigs of mind torn into pieces

What you do…

  • Put water, watermelon, watermelon juice, and mint into (individual water glasses or a giant water container).
  • Let it sit overnight….or two 🙂  Then…

Enjoy!dit-elle-Lauren

Avocado and Apple Salad with Sea Vegetables

This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!

avocado and apple seaweed salad blog (2)avocado and apple seaweed salad blog (1)Ingredients

  • 2 Tbsp olive oil
  • 2 tsps. lemon juice
  • 1 avocado, peeled and thinly sliced
  • 1 apple, peeled, cored and chopped
  • 3 oz. sea vegetable mix

Directions

  • Whisk olive oil, lemon juice
  • Add avocado, apple, and sea vegetables and gently toss
  • Serve fresh or refrigerate for a while
  • Enjoy!

dit-elle-Esther

 

Healthy Chocolate Chip Mint NiceCream

Ever since I successfully made a Healthy Cherry Garcia, I’ve been dying to make a Mint Chocolate Chip version.  I’ve had this recipe in my mind for a LONG time, and finally got around to making it last night.  I might play around with it a little more, but overall, I think it was pretty good for the first try!Blog Healty Mint Chocolate Chip NiceCream-1 Blog Healty Mint Chocolate Chip NiceCream-2 Blog Healty Mint Chocolate Chip NiceCream-3Ingredients (serves 3-4)

  • 3 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
  • 1/2 cup frozen Avocado (cut into cubes then frozen)
  • 1/3 cup Unsweetened Almond Milk
  • Half of a vanilla bean (slice open and scrape inside out)
  • 1/2 Teaspoon Peppermint Extract
  • Garnish with dark chocolate chipsBlog Healty Mint Chocolate Chip NiceCream-4

Directions

Put frozen bananas, Avocado, almond milk, peppermint extract and inside of vanilla bean in a high speed blender or Cuisinart, and pulse/stop and stir occasionally until it gets to a creamy consistency.  You might need to add more almond milk.

Maya loves to push the button 🙂 Blog Healty Mint Chocolate Chip NiceCream-5

That’s it!!

Garnish with the dark chocolate chips (although, omit this if you are strict on certain diets). Blog Healty Mint Chocolate Chip NiceCream-6

Enjoy!  We did 😉dit-elle-Lauren

Balsamic Rosemary Beets

This is a wonderful paleo side dish any time of year. It calls for fresh rosemary but you could also use the dried herb. Beets are nutritious and delicious, especially when roasted and seasoned.

roasted beets with balsamic and rosemary blog

Ingredients

  • 4 medium beets, peeled and cubed
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Directions

  • Preheat oven to 400.
  • In medium bowl, combine all ingredients and mix thoroughly
  • Transfer to glass baking dish and cover with aluminum foil
  • Bake for 45 minutes
  • Remove foil and bake uncovered, for another 10-20 minutes until beets are tender when pierced with a fork
  • Serve hot, warm or cool

Thank you Paleo Cooking from Elana’s Pantry which has many more excellent recipes!

dit-elle-Esther

Strawberry Rhubarb Crisp with Coconut Topping

You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂

rhubarb strawberry paleo crisp blog (2)rhubarb strawberry paleo crisp blog (1)

Ingredients

Filling

  • 6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
  • 2 lbs fresh strawberries, hulled
  • 2 Tbsp arrowroot powder (this is a thickener)
  • 1/4 cup freshly squeezed orange juice

Topping

  • 1 cup unsweetened shredded coconut
  • 1/4 cup golden flax meal
  • 2 Tbsp coconut flour
  • 1/4 cup coconut oil or butter
  • 2 Tbsp honey

Directions

  • Oven to 350
  • For filling: place rhubarb and strawberries in a large bowl
  • In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
  • For topping: pulse together shredded coconut, flax, coconut flour in food processor
  • Add oil or butter and honey and pulse until dough forms
  • Sprinkle topping over fruit
  • Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
  • Serve warm!

I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!

dit-elle-Esther