Homemade Almond Butter

Ingredients:

2 cups Almond Butter

Directions:

  1. In a food processor or high speed blender, run machine for about 5-15 minutes until desired smoothness is achieved
  2. ENJOY!
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Salted Chocolate Energy Balls

Ingredients:

2 cups Walnuts

2 1/2 cups Medjool Dates*

1 cup Cocoa Powder

1 cup Raw Almonds (chopped)

1 tsp Himalayan Pink Salt (coarse)

*Notes:

*You may need extra dates if your mixture is not sticky enough to hold together to form balls. Also, you may need extra to use to sweeten if their taste is too bitter.

Directions:

  1. Chop almonds* and place to the side
  2. Process walnuts until they are finely ground*
  3. Add cocoa powder and salt and pulse until combined
  4. Blend dates one at a time into walnut, salt, and cocoa mixture. Your end product should be cake like crumbs that will stick when pressed into balls. If they are not sticky enough, add more dates which will also add sweetness in case the chocolate is too bitter.img_8433
  5. In a large bowl, stir almonds and cocoa mixture together.img_8434
  6. Press mixture into balls, place on parchment lined cookie sheet, and freeze.img_8435
  7. Enjoy!*

*Note:

*I used a Cuisinart to chop my almonds

*Whenever you need an energy boost, grab your tasty creations. They are perfect for when you are in a rush. These energy bites provide you with an extra boost because they are high in carbohydrates from the dates. The salt will help replenish your electrolytes after sweating. The walnuts and almonds will give you the needed protein to help muscle development.

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Apple Spice, Honey Granola

Ingredients:

1/3 Cup Raw Pecans*

1/3 Cup Raw Walnuts*

1/3 Cup Raw Almonds *

1 Cup Old-Fashioned Oats

1/3 cup Puffed Kumat Cereal*

1/3 Cup Raisins

1/3 Cup Toasted, Unsweetened Coconut Flakes

1/3 Cup Chocolate (I used 100% chocolate)

2 Tbsp Coconut Oil

2 Tbsp Honey

1 Tsp Apple Spice

*Notes:

*If you do not want to take the time to roast your own pecans, walnuts, and almonds, simply buy the toasted version from the store. While this is a speedier approach to this recipe, roasted nuts are often salted. As a result, it will change the flavor of the original recipe.

*You may also use puffed rice. I actually meant to use puffed rice but accidentally purchased puffed Kumat. Actually, I didn’t even realize my mistake until I was reading the Nutirion Label. While I purchased the wrong ingredient, I believe it still tastes delicious!

Instructions:

  1. With the oven rack on the middle shelf, preheat it to 350 degrees.
  2. Spread almonds in a single layer on a cookie sheet, bake for 15 minutes or until they release an aromatic smell, and let cool for 30 minutes.
  3. While the almonds are cooling, repeat the above step but with the pecans.
  4. While the pecans cool, spread the oats in a single layer on a cookie sheet, bake for 10 minutes, and let cool for 20-30 minutes.
  5. Increase the oven temperature to 375 degrees
  6. Roast the walnuts at the new temperature but use the same process that you used with the almonds and pecans
  7. Decrease the oven temperature back to 350 degrees.
  8. In a large bowl, mix nuts, oats, honey, oil and spice until evenly coated.
  9. Toast the coated mixture on a cookie sheet in the oven for 5 minutes.
  10. After removing from the oven, let it cool completely.
  11. In a large bowl, stir in raisins, coconut flakes, and chocolate (If you use a 100% chocolate bar like me, you will need to grate or chop it into flakes/chips).
  12. Store you finished, delicious granola in a sealed container and in the refrigerator to preserve freshness.
  13. ENJOY!*

*Notes:

To enjoy your delicious creation, you may top a bowl of yogurt or fruit. Also, you could simple eat it like cereal with your choice of milk (dairy, coconut, cashew, etc.).

  • Personally cashew milk is my favorite dairy alternative. It is creamy and rich.

Paleo, Vegan Sweet Potato Breakfast Bread

Paleo-Vegan-Vegetarian-WheatFree-GrainFree-SugarFree

Ingredients:

1.5 cup sweet potato puree*

1/4 cup coconut flour

1 teaspoon baking soda

6 tablespoons almond butter (Homemade Almond Butter)

1/4 cup melted coconut oil 

1/2 tablespoon cinnamon

Directions:

  1. Set oven to 350 degrees to preheat and grease a 9in X 5in loaf pan
  2. In a medium-sized mixing bowl, combine the coconut flour, baking soda, and sweet potato
  3. Mixing thoroughly, incorporate the almond butter and coconut oil
  4. Stir in the cinnamon
  5. Pour bread mixture into greased pan
  6. sprinkle some cinnamon over the top of the loaf for garnish
  7. In heated oven, bake loaf for 30 minutes or until it is set
  8. ENJOY!

*To lower costs, cook your own sweet potato instead of buying canned puree. Check out this link to learn how to bake the perfect sweet potato: How to Bake a Sweet Potato

 

 

 

Fried Plantains 


Ingredients: 

2 green plantains 

Coconut oil (to fry)

Salt to taste

Directions: 

1. Peel plantains

2. Slice into thin, 1/4 inch chips and lightly salt them

3. Heat oil in sauce pan

4. Carefully slide, do not drop, chips into hot oil. The chips should not be completely submerged in the oil but he half-way submerged

5. Periodically flip chips, so they do burn. Continue until your chips have reached a golden brown.

6. Remove from oil, place on a plate, and allow them to cool for the oil on them is VERY hot

7. ENJOY!