Monday, December 29, 2014

Raw oreos

These are so addicting. But that's not necessarily a bad thing, since there are only seven ingredients and I can pronounce all of them. They're so delicious and so easy to make, the cookie batter can just get a little sticky to make sure you have parchment paper on hand! 

Ingredients: 
Cookies: 
3/4 cup oats
1 cup pitted dates (soak in water for about an hour or more)
2 tablespoons of raw cacao powder

Filling:
1/2 cup cashews
2 1/2 to 3 tablespoons liquid sweetener (I use maple syrup for this recipe)
2.5 tablespoons coconut oil (melted)
1 teaspoon vanilla extract 

Method: First, combine the filling ingredients in a food processor, put the mixture in a bowl with plastic wrap covering it, and put it in the fridge for about 3 hours. This will allow the filling to harden. Make your cookies but putting the ingredients in a food processor, then move the batter over to parchment paper (the batter will be sticky!). Using a cookie cutter or if you're artistic enough to make it circular on your own,  form the cookies, then place them in the freezer for about 15 minutes, allowing them to harden. Take them out, spread the filling on a cookie, and top it with another cookie.  If you want a softer cookie, keep them in the fridge. If you want a harder cookie, keep them in the freezer. I kept mine in the freezer for about three hours and they had a perfect texture, almost like an ice cream sandwich. Enjoy!

Note: I got this recipe from bakeanddestroy.net, I just made little adjustments :)

Sunday, December 7, 2014

Gingerbread pancakes and 5 ways that you can #getyoursparkback

I don't know how it is where you are, but it's definitely getting cold in London! When the weather changes, my recipes change to fit the season, but before I share with you all the recipe for these delicious gingerbread pancakes, I wanted to share with you some tips that I live by, especially in the winter months! The team at Beechams wanted to know what I try to focus on in the winter to make sure I stay my best self, so here are some ways you can #getyoursparkback: 

1. Get enough sleep. Try shutting off all your electronic devices an hour before bed (I struggle a lot with this), read a good book and sip on some warm tea (caffeine free!) You’ll be telling your mind that you’re reading for bed, and your body will listen!

2. Stay hydrated (at least 8 glasses a day). I know this may seem difficult at first, but once you get used to it, you won’t go back! Carry your water bottle with you at all times, and drink even more right before and right after your meals. A quick tip is to mark goals on your water bottle using tape or a market (ex: 8oz by 10am)

3. Try to make time to exercise in the mornings. It’s getting darker earlier, so try to squeeze in a quick run or cycle when it’s light outside. After a long day at work or school, you’ll find that motivation will quickly fade as the days get shorter!

4. Eat healthy, warm meals (like mine!) instead of forcing cold salads on yourself. Cold meals when we're craving warm ones will leave us less satisfied, most likely resulting in overeating later in the day. Find healthier alternatives to comforting dishes, like my pumpkin gnocchi!

5. Try sneaking veggies into your meals, like adding spinach or kale to your berry smoothies or adding zucchini to your oats! Vegetables don’t have to be boring; you just have to get creative!


Now onto the recipe! Christmas is only two weeks away, pretty hard to believe. These pancakes are perfect for the holiday season, whether they're for your friends/family or all for you ;)


Ingredients: 
1/2 cup buckwheat flour
1 tsp baking powder
¼ tsp baking soda
½ tbsp ginger
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp lucuma powder** (optional but recommended)
1 banana (mashed)
½ cup almond milk
2 flax eggs* (2 tbsp of flax + 6 tbsp of water)
Coconut oil (for cooking)

*To make your flax eggs, combine the flax and water, and let sit in the fridge for at least thirty minutes, but preferably overnight.

**I recommend using this because it helps take away the flavor of the buckwheat flour. You could also use maca powder!

Method: First combine all your dry ingredients. Combine your banana, almond milk, and flax eggs in a separate bowl. Add the dry to the wet and stir well. Heat a nonstick pan over medium heat with a little bit of coconut oil, and pour about ¼ cup of batter onto the pan, allowing to cook for a minute or two, until it begins to bubble. Flip, and let the other side cook for the same amount of time. Top with your favorite fruit, nut butter, or maple syrup! 






Monday, December 1, 2014

Pumpkin spice gnocchi

Happy December!! I’m gonna be honest with you, I was shocked that this recipe worked. This pasta is so delicious and can take you ten minutes to make. I tossed it in a light basil pesto sauce, but you can use whatever you want!


Serves 1-2 people

Ingredients:
   1/2 cup buckwheat flour
   1/2 can pumpkin puree 
   ½ tsp cinnamon
   1 tablespoon honey or maple syrup (completely optional, depends on how sweet you want it)

Method: Simply combine all the ingredients into a bowl. Depending on the consistency of your pumpkin puree, your dough may or may not be too sticky to roll. f you're able to roll it, do so into pieces about the size of a tube of chapstick. If you're not able to roll it because it sticks to your hands, take a small spoonful of dough, and use a spoon or fork to pat down the sides of the spoonful until it has a cylinder-like shape. Bring a large bowl of water to a boil, and add your pieces. Don't worry if they lose their shape a little bit upon entering the water! Then, reduce the heat to medium and allow the gnocchi to cook for about 5 minutes, or until the pieces rise to the top of the bowl. Toss in your favorite sauce and enjoy!


Wednesday, November 26, 2014

Raw peanut butter 'caramel' fudge

This recipe is so simple and is a great thing to have in the freezer when you're craving something sweet, especially around the holidays. Lucuma powder is a great source of fiber, has a ton of antioxidants, helps boost your immune system, and it adds a really nice maple-caramel taste to the fugue, which pairs nicely with the creamy peanut butter. Warning: very addictive.




Note: These measurements will vary from person to person, depending on the thickness of your peanut butter. Your batter should be smooth but not extremely thin, so feel free to mess around with the proportions!

Ingredients:
1/2 cup melted coconut oil
1/4 cup smooth peanut butter 
1/4 cup lucuma powder

Method: Simply combine all the ingredients into a bowl until smooth (see note). Pour into a dish (muffin tins work great!) and let it sit in the freezer for a few hours, then take it to cut into pieces. The fudge softens really quickly due to the coconut oil, so keep it in the freezer!

Wednesday, November 19, 2014

Pumpkin pie pancakes

That's a lotta p's. Do I make too many pumpkin recipes? Is that possible?


Ingredients: 
½ cup buckwheat flour
1 tsp baking powder
¼ tsp baking soda
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 banana (mashed)
1/3 cup pumpkin puree
½ cup almond milk
2 flax eggs* (2 tbsp flax + 6 tbsp water)

Coconut oil for cooking

*To make your flax eggs, combine the flax and water and let sit in the fridge for at least thirty minutes, but preferably overnight. 

Method:  Combine all your dry ingredients in a bowl. In a separate bowl, combine your banana, pumpkin, almond milk, and flax eggs. Heat a nonstick pan over medium heat, and add a bit of coconut oil. Pour about 1/4 cup of batter onto the pan, and let cook for a minute or two, or until it begins to bubble. Flip and let cook for another minute or two on the other side. Top with fruit and hella peanut butter


Monday, November 17, 2014

Pumpkin pie oatmeal

I know, another oatmeal post. But it's a good one, I promise! This recipe is perfect for the holiday season and is a great way to sneak in a serving of pumpkin. 



Ingredients: 
1/2 cup oats
1 cup water/milk (I use half water, half milk)
1/3 cup pumpkin puree
1/2 tablespoon of cinnamon
1/2 teaspoon pumpkin pie spice
1/2 tsp vanilla extract
1 ripe banana (mashed) (you can save a few slices for the top!)

Method:
1. Bring your liquid to a boil, reduce and add your oats, pumpkin and banana.
2. Allow to sit for a few minutes, then add your spices.
3. Cook until it reaches your desired consistency, and top with fruit and lots of peanut butter

Saturday, November 15, 2014

Baked banana bread oatmeal

If you have a little extra time (and patience) in the morning, make baked oatmeal. It takes a bit more effort because of the whole pre-heating deal, but it's so worth it and it tastes like a warm dessert. This is a super basic recipe that tastes so much like banana bread that I often make it for dessert as well! 



Ingredients:
  • 1/2 cup oats
  • 1/2 cup almond milk
  • 1 ripe banana
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder

Yup, that's it.

Method:
1. Let the oats soak in the almond milk for about 10 minutes. This isn't necessary, but helps the texture a lot!
2. Preheat the oven to 400 degrees Fahrenheit.
3. Mash the banana (you can add a couple slices to the top), and add all the ingredients together.
4. Put the mixture into a baking dish and bake for 20 minutes (I like broiling it for a few minutes at the end to make the top crispy). Top with an excessive amount of peanut butter.

Meg 

Chai pumpkin caramel bread (paleo)


This recipe screams Thanksgiving, which makes me homesick because this year, I'm away from the States for the first time in my life for Thanksgiving. Buuuut I'm loving all of the vegan restaurants in London (and I'm not even vegan). Food is probably the number one thing I'm going to miss about this city. Is that sad? Anyway, the recipe, inspired by @paleomg. It's pretty damn good, and usually isn't oval-shaped like the picture below, but there's not a bread pan in the dorm kitchen so ya gotta do what ya gotta do. The dates melt a little to make a caramel flavor. Make this and cry of joy. 

Mmmmm oval-shaped bread
Ingredients: 
  • 1 cup almond butter (or other nut butter ----> pb is amazing as well)
  • 1/2 cup pumpkin puree
  • 1 overripe banana, mashed
  • 1/4 cup honey or maple syrup (not necessary, but recommended)
  • 2 eggs, whisked
  • 1/2 cup chopped dates
  • 2 chai tea packets (take the spices out of the packets)
  • 3 tablespoons coconut flour
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of sea salt 

  •  Method:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Combine the almond butter, banana, pumpkin, honey, and eggs. Then add in the tea packet ingredients and mix well.
3. Add the rest of the ingredients, except for the dates and mix well again.
4. Add in the dates.
5. Grease a pan and evenly pour in the batter (parchment paper works well)
6. Bake for about 40 minutes, and let cool before devouring. 

Happy almost Thanksgiving!

Meg 



Friday, November 14, 2014

Baked sweet potato fries

If you follow me on Instagram, you know that I make sweet potato fries a lot. Too much? Nahhhhhhh. Sweet potatoes are packed with vitamin A and are one of the best anti-aging foods. They're also amazing. I make them almost everyday, whether as a snack or to put them over a salad. If you want them to be crispy, cut them thin!


Baked sweet potato fries over a falafel salad

Ingredients:


1 large sweet potato (or ten)
1/2 tablespoon of coconut oil (melted)
spice of choice (I like to use cinnamon or paprika)

Method:

1. Preheat oven to 425 degrees Fahrenheit. 
2. Peel your sweet potato, and cut it up into fry-like shapes. The easiest way to do this is by cutting in half the long way, and then cutting each half into smaller pieces.
3. Toss the fries in the melted coconut oil, and coat with your spice.
4. Array on a baking sheet, but don't overcrowd them! This will prevent them from crisping.
5. Cook for 10 minutes, flip, then cook for another 10. 
6. Broil them for two minutes at the end to make them a little bit more crunchy ;)
7. Let them cool for just a minute to allow them to crisp a little more.
8. GET TO IT

Meg





Vanilla chia seed pudding

This is a really simple recipe that you can do a lot with. Chia seeds are extremely feeling and have a  great amount of omega-3's, so throw these ingredients in a jar and have this as a light breakfast or snack! 



Ingredients:


3/4 cup almond milk (or any other milk)

3 tablespoons chia seeds
1/2 tsp vanilla
1 tsp sweetener (such as honey or maple syrup) (optional)

Method:


1. Combine all ingredients in a jar.

2. Let sit in fridge for about half an hour, allowing the chia seeds to soften.
3. Mix the ingredients again, and place back in fridge overnight.
4. Top with fruit or fruit puree, nuts, or have it plain!

Meg 

Sunday, November 9, 2014

basic buckwheat pancakes

This recipe is long overdue, seeing as I make it at least once a week. Once you have this super easy recipe down, you can do so many variations! 


Basic buckwheat pancakes with raspberries and Rebel chocolate mylk on the side ;)

Yields 5-6 pancakes 


Ingredients:


1/2 cup buckwheat flour

1 tsp baking powder
1 tsp maca or lucuma powder (not necessary, but recommended)
1 ripe banana (mashed)
1/2 cup milk 
1 tsp vanilla extract
2 flax eggs* (can sub real eggs) 
Oil (for cooking - I use coconut)

Method:


1. Combine all dry ingredients.

2. Combine all wet ingredients, add to the dry. The batter should be thick!
3. Heat a non-stick pan over medium heat, and add a little bit of oil. Add about 1/4 cup of batter to the pan, flipping it after a minute or two. Repeat until you get a stack of heaven.
4. Top with fruit, syrup, almond butter or whatever ya want!


*Note: To make your flax eggs, combine 2 tablespoons of flaxseed with 6 tablespoons of water, and keep in fridge for at least half an hour, but preferably overnight.



Pancake Sunday, ladies and gents.


Meg 


Tuesday, November 4, 2014

Pumpkin mug cake (paleo and vegan version)

Ya know when you're craving something (cake) and you need it fast (three minutes)? Same. I can fix dat. 


Topped with banana "ice cream" and peanut butter








Made in three minutes, eaten in one.




















Ingredients:

  
1.5 TB coconut flour 
1 TB pumpkin puree
2 TB almond milk (or coconut milk)
1 tsp vanilla extract
1 teaspoon cinnamon
1/4 tsp nutmeg 
1/2 TB honey (or maple syrup if vegan)
1 egg (or 1 flax egg if vegan ---> 2 TB flax + 6 TB of water)
Optional: add in a small handful of dark chocolate chips to the batter :) they melt and it's amazing.

Method:


1.Combine all ingredients in a microwave-safe mug. 

2. Microwave for 1.5-2 minutes. 
3. Top it with banana ice cream, your favorite nut butter, repeat. 

Boom.


Meg