Chocolate Peanut Butter Rice Crispy Treats

Peanut Butter Chocolate Rice Crispy Treats

 

My sister came over this past week to help watch our toddler, and if anyone has a sister they know how special they are. Not only did she watch my baby and take great care of her, she also made these sweet treats for me. I wanted to make them the night before Valentine’s Day, but my husband and daughter both got the flu and we had to take her to the doctor. My sister, who is a great baker, volunteered to try out this recipe for me and it turned out sooooooo delicious. These peanut butter chocolate rice crispy treats are made with eight simple ingredients and are the perfect treat to bring to a party to share.

 

Ingredients

1 cup Rolled oats

1 cup Brown rice puffs

Maple syrup**

Oat flour**

Peanut butter**

Salt

Coconut oil

Dairy free chocolate chips

 

Line a square baking pan with parchment paper and set aside. In a bowl combine rolled oats and brown rice puffs. In a microwave safe bowl add ½ cup of peanut butter and 2 tablespoons of coconut oil and melt together. Pour that into the oats and brown rice puffs, and add 2 tablespoons of maple syrup. Combine this mixture. Press this mixture into the bottom of the baking pan and set in freezer. Next combine add the oat flour into a bowl. In the same microwave safe bowl combine 1 cup of peanut butter and 2 tablespoons of coconut oil and melt together. Add a pinch of sea salt and then combine this mixture with the oat flour and ¼ cup maple syrup. Pour this mixture over the base layer and place the pan back in the freezer. Finally in the same microwave safe bowl, melt 1 cup of dairy free chocolate chips with 1 tablespoon of coconut oil. Spread this mixture on top and leave in the refrigerator over night to set.

Rice Crispy Treats

** Maple Syrup can be subbed for agave

** Oat Flour can be subbed for coconut flour

**Peanut butter can be subbed for nut butter of choice

What I Eat in a Day

Hello,

Let me start off this post by saying that I don’t ever count calories, track my food, or try to “hit” certain macro nutrients. These things aren’t healthy for my mental well-being. I, like many other people, have had an unhealthy relationship with food and my body in the past. Becoming a vegan really helped me with this, but I’ve also had to work on my perception of food. This is why I don’t label food “good” or “bad”. I eat mostly whole, plant-based food, but I have learned to listen to my body and to feed it what it is craving rather than what I think it should have. Your body knows. If you’re hungry eat, if you don’t want a salad don’t force yourself. Life is short and meant to be enjoyed.

Although I’ve been sharing weekly meal plans, I also wanted to share a typical what I eat in a day. I have been learning to listen to my body and eat what it wants, when it wants. Lately, that has meant a smoothie for breakfast to get in a huge dose of micro nutrients to fuel my brain. This one had tropeaka alkaline greenstropeaka lean protein in vanillatropeaka camu powder, fresh o.j., a handful of dino kale, a handful of spinach, and frozen mango’s and bananas.

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For a snack before lunch I had these delicious blueberries, they were so good I ended up eating the whole pint

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For lunch I had this mixture of wild rice and lentils, topped with sautéed red onion, mushrooms and spinach. I also added seared tofu, kraut, fresh spinach, some home-made chimichurri, and half an avocado.

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In the afternoon I had an orange and half of a couple of my cookie-dough protein bites

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Finally, for dinner I had a huge salad with mixed greens, romaine, red peppers, kraut, corn, and cashews. I used my favorite avocado dressing, which you can find in this week’s weekly meal plan.

Ginger Molasses Cookies (Vegan)

Did you know that black strap molasses is packed with iron? As I have mentioned previously, both my daughter and I have had low iron in the past, in face anemia runs in my family. When the doctor told me Sloan had low iron I started to research iron-rich foods that I could incorporate into our daily meals in order to naturally boost her iron levels. Here you can find my recipe for the green juice I use to help Sloan get her iron.

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I also use black strap molasses in baking, oatmeal, and smoothies in order to make sure Sloan is getting plenty of iron. These ginger molasses cookies are a great way to get a dose of iron in her dessert. Also, I like to use coconut sugar when I’m baking because it has a lower glycemic index, so it won’t spike your sugar levels, but you could use a different sugar if you’d like.

 

Ingredients

 

1 cup Whole Wheat Flour

1 cup Oat Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

2 tsp. Ginger

1 tsp. Cinnamon

¼ tsp. Salt

¼ tsp. Cloves

¼ cup Melted Coconut Oil or Vegan Butter

1 cup Coconut Sugar plus a quarter cup to roll the cookies in

4 tbs. Black Strap Molasses

1 tsp. Vanilla

2 Tbs. Nut milk of your choice

 

Directions

 

Preheat your oven to 350 °F and line a baking sheet with parchment paper. In a bowl combine all of your ingredients. I usually start with wet and then add the dry. I needed this mixture my hand until is formed a solid dough, but you could also used a handheld mixer. Once the dough is combined roll out small balls, and then roll these balls in the coconut sugar. Place them on the baking sheet and press down slightly to make a flatter cookie. Bake for 10 minutes, and allow to cool for 10 minutes before removing them from the baking sheet.

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Best Ever Pesto (Vegan)

The Best Ever Pesto (Vegan)

 

Pasta is always my first go-to when cooking for a big group of people. Recently I had to make some dishes for a holiday potluck, which can be challenging as they usually happen mid-day. This makes it hard to bring in warm dishes, unless you have a place that will keep them warm. After some thinking I decided to make pesto pasta. In my opinion pesto tastes better cold anyway, so I thought it was the perfect solution. On a side note this recipe is vegan because I am a vegan, but my co-workers are not vegan.  Everyone always teases me and asks me if all I eat is rabbit food, so for this meal I decided not to advertise that is was vegan. I brought my pesto pasta, a baguette with vegan butter, and a yummy salad with a home-made balsamic dressing and everyone was raving about my food. There is a mind-set that vegan food isn’t yummy, and I assure anyone reading this that vegan food can be even more delicious to non-vegan options. I saw a campaign recently from PETA that said Peace begins on your plate, and I fully believe that.

 

Crowd Pleasing Pesto Pasta

  • 3 packs of basil (approximately 2 cups)
  • 6 cloves of garlic
  • 3-4 Tbs. Nutritional Yeast
  • 1 ½ tsp salt
  • 1 tsp pepper
  • ½ cup roasted pine nuts
  • ½ cup quality cold pressed olive oil

 

In a high speed blender place all ingredients except for the olive oil and turn it on. Slowly pour in your olive oil until you have your desired consistency, which may be more or less than ½ a cup. The key is using quality cold pressed olive oil, as this will change the flavor of the pesto. Add over your favorite pasta, and either serve warm or refrigerate until ready to eat.

Serves 10pasta pesto

Knock Off Chipotle Burrito Bowl

Homemade Chipotle Burrito Bowl

Serves 8

On Sunday’s I like to take a couple of hours and prep some lunches and snacks to make the week a little easier. This recipe for a homemade chipotle burrito bowl is made using brown rice and beefless tips. This recipe is easy, healthy, delicious, and vegan. From start to finish this process should take you just under an hour, because the brown rice takes a little bit to cook, which leaves plenty of time for everything else you’d rather be doing on a Sunday.

Ingredients:

3 cups brown rice

3 ½ cups water

2 tbs avocado oil

2 packs Gardein Beefless Tips

2 Red onions

2 Red peppers

½ cup lemon juice

Avocado

Store bought salsa

2 chopped head of Romaine

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Combine rice, water, and oil in rice cooker and turn on correct setting. You could also do this on a stovetop. While the rice is cooking dice the onion and peppers. Using a nonstick skillet cook the onion and peppers on medium heat, adding the lemon juice to keep them from sticking. Once the onion and peppers have cooked down a little (approximately 10 minutes) add the beefless tips. Continue to cook until the beefless tips are done (approximately 10 minutes). Scoop 1 cup of brown rice into your Tupperware, and top with the beefless tips, peppers, and onions. Top with salsa, avocado, and chopped romaine. As a side note I usually add the avocado and chopped romaine to this right before I’m about to eat it for freshness.

knock off chipotle burrito bowl

Vegan Chocolate Chip Cookies

These are the best vegan chocolate chip cookies…EVER.

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The holidays are upon us, and to me holidays like Christmas are synonymous with chocolate chip cookies.  I vividly remember spending time in the kitchen with my mom making chocolate chip cookies for the holidays, and I always thought her cookies were the absolute best. I also thought that she had some secret family recipe, although I would later come to find out that the recipe came from the back of Nestle Toll House chocolate chips.

Now that I have a daughter, it is important to me to make those memories with her too. I now realize that helping my mom early on in the kitchen is what fostered my love for cooking and creating recipes. This recipe is for the best vegan chocolate chip cookies. For this recipe I used cashew butter, but you could also use almond butter or peanut butter. The only requirement is that it’s the runny kind of nut butter.

 

Vegan Cashew Chocolate Chip Cookies

 

  • 1 cup Cashew Butter
  • ½ cup Maple Syrup
  • 6 Tbs coconut oil (soft)
  • 1 tsp vanilla extract, or vanilla powder
  • 1 cup Old Fashioned Oats**
  • ½ cup Oat Flour
  • ½ cup King Arthur White Whole Wheat Flour**
  • ½ cup Arrowroot Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ packs Enjoy Life Chocolate Chunks

 

Preheat your oven to 350 °F,  and line a large baking sheet with parchment paper. Next, combine all of the wet ingredients into a bowl. This includes the cashew butter, maple syrup. Coconut oil, and vanilla extract. Then add your dry ingredients and mix. Finally, add the chocolate chips.

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**If you are gluten intolerant make sure that you use gluten free rolled oats. Also, instead of whole wheat flour you would use almond flour.

The Best Vegan Ranch Dressing

I don’t know about you, but when I was younger my mom could only get me to eat a salad if it was topped with ranch dressing. Something about the tangy saltiness of ranch dressing makes almost anything delectable. Usually the ranch dressing you buy at the store, or the packets of dried seasoning you can buy, not only contain artificial ingredients they also contain buttermilk. My version not only doesn’t contain a bunch of icky artificial ingredients, it derives its tangy flavor from apple cider vinegar instead of buttermilk so you can feel good when you dump a huge portion of this on your salad. Hemp seeds are the base of this recipe. I use Manitoba Hemp Hearts, but any brand will do.

ranch

Hemp seeds are a great source of healthy fats, vitamin E, potassium, iron, and calcium. Pair them with some water and seasoning, and you have a creamy delicious ranch dressing that any non-vegan will be fooled by.

  • 1 cup of hemp hearts (shelled hemp seeds)
  • 1 cup of filtered water
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp parsley (dried)
  • 1 tsp dill (dried)

Combine all of the above mentioned ingredients into a high speed blender, and blend until completely smooth. You may have to scrape down the sides of your blender a few times, and you may need to adjust the salt (I usually always add more because I love salt). You can store this in an airtight container in the fridge for up to 4 days, just make sure to shake before you use. I also topped my salad with my roasted chickpeas.

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