Directions
1. Begin toasting unsweetened coconut in a small skillet on medium heat until lightly browned. 2. Combine oats, cacao powder, the toasted coconut, hemp hearts, and ground flax in a bowl and stir to combine. 3. Add the peanut butter, honey, and vanilla to the bowl and stir to combine. The mixture will be sticky. I found it useful to use my hands to make sure everything was incorporated. 4. Cover the bowl with plastic wrap and place in the fridge for half an hour. This makes the mixture easier to roll into balls! 5. Once chilled, roll into 20-24 balls. These can be kept in the fridge for up to 1 week! *Substitute gluten-free oats if wishing to adapt this recipe to be celiac friendly!
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I have to admit, I do not cook with portobello mushrooms as much as I should. I think the last time I ate one was when I barbecued a few and ate them in place of hamburger patties years ago! Mushrooms truly are a hearty vegetable! This recipe made them even better by marinating them in a homemade asian sauce. Ingredients:
The Sauce: 3 cloves garlic - minced 2 tsp fresh ginger - minced 3 tbsp maple syrup 3 tbsp tamari (or can use soy sauce in place) 1 tbsp sesame oil 1 tsp red pepper flakes 3 tbsp lime juice 1 tbsp water The Veggies 2 portobello mushrooms 2 cups broccoli 1 red pepper - thinly sliced 1/4 cup sliced green onions To Serve cooked brown rice or quinoa toasted sesame seeds sriracha red pepper flakes Directions 1. Begin cooking rice (or quinoa) using your desired method. 2. Combine sauce ingredients in a small bowl and whisk together to combine. 3. Place sliced portobello mushrooms into a shallow dish and pour sauce on top. Gently toss the mushrooms to cover them in the sauce. Let these marinate for 20-25 minutes. 4. While the mushrooms are marinating, cut the vegetables. 5. When 20 minutes is up, heat a large skillet over medium heat and add a drizzle of sesame oil. Add mushrooms in a single layer to the bottom of the skillet (may need to do this in two batches depending on the size of pan). Cook mushrooms for 3 minutes per side, or until they start to brown. Remove from the pan and keep warm. 6. Add red pepper and broccoli to the pan and cook for 4-5 minutes on medium-high heat. If the pan starts to become dry, add 1/4 cup of water to steam the vegetables. 7. Add the green onion and the sauce you used to marinate the mushrooms to the pan and cook for an additional minute. 8. Add the mushrooms back into the pan and serve over rice/quinoa and top with sesame seeds and sriracha (if desired). 9. Enjoy! I love smoothies as much as the next person, but I do prefer eating a meal rather than drinking it. This is why smoothie bowls are one of my favorite. By using frozen fruit and just enough liquid to blend, it yields a thick mixture that you can eat with a spoon! .Vegan Banana, Raspberry, and Blueberry Smoothie Bowl
Ingredients: 1 frozen banana 1/4 cup frozen raspberries 2/3 -3/4 cup frozen blueberries Unsweetened Soy Milk - enough to allow the mixture to blend 1/4 ripe avocado 1 tbsp hemp hearts 2 tsp cinnamon Instructions: 1. Place frozen fruit, avocado, hemp hearts, and cinnamon in a blender. 2. Add about 1/4 cup of soy milk to blender and begin blending. 3. Add soy milk as needed to allow mixture to blend. It should be thick! 4. Place in a bowl and enjoy topped with granola, hemp hearts, berries, unsweetened coconut, or anything else your heart desires! |
Sara FriedrichCanadian Registered Dietitian Archives
April 2018
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