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 :)

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!

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

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 

Chocolate maca buckwheat pancakes

Happy Halloween errybody! I had to get up super early this morning because I'm going to Spain this week WOAH and on Halloween?! It's gonna be awesome. So I whipped up these pancakes that I first saw on the lovely Naturally Meghan blog, and made a couple variations to adjust to my own taste. This recipe is SO healthy because it has flaxseed, cacao, maca AND a sneaky extra serving of fruit. Here we go:

Ingredients:

2 flax eggs (2 tbsp flaxseed + 6 tbsp of water) (you can use 2 real eggs if your diet allows you to!)

1/2 cup buckwheat flour

1 tsp baking powder

1 tbsp raw cacao powder

1 tsp of maca powder (more or less to taste)

1/2 tsp vanilla extract

1/2 cup non dairy milk

1 ripe banana (mashed)

Method:

First, make your flax eggs by combining the flaxseed and water. Let sit in the fridge for at least 30 minutes, but I recommend doing it overnight.

Pancake time: combine all the dry ingredients (buckwheat, cacao, maca, baking powder), mix well.

Then, add your flax eggs, vanilla, milk and banana. Mix well again. It should be a cake-like thickness. If you want thinner pancakes, add more milk!

Heat up a nonstick pan on medium heat (or use a little bit of oil, not too much). Put a heaping spoonful (about 1/4 cup) of batter onto the pan, and let cook until it starts to bubble, about a minute or two. Flip and let it cook for another minute. 

Add with your favorite nut butter, crushed nuts, fruit, I DON'T CARE THEY'RE YOUR PANCAKES.

Happy Halloween everyone, treat yourself today!!

Meg 

Pumpkin granola

 I keep this granola in my freezer so that I can always have it when I want it (a lot). Feel free to use any of the sweeteners listed, all of them work great! This recipe is paleo and vegan friendly! (if you don't use honey as a sweetener).

Recipe: 

• ½ cup pumpkin seeds
• ½ cup almonds
• 1/2 cup oats (use gf if necessary)
• ½ cup chopped pecans
• 1/2 cup chopped dates
• ½ cup pumpkin puree
• ⅓ cup coconut oil
• ⅓ cup maple syrup/honey/brown rice syrup/WHATEVER YOU WANT
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tsp pumpkin pie spice 

NOTE: I highly recommend tasting this as you go, some people like it sweeter than others! Add more maple syrup if you want it sweeter, and more spices if you want it to to be more flavorful.

Method:

Preheat oven to 350 degrees.

First mix together the wet ingredients: pumpkin puree, coconut oil, maple syrup, vanilla extract and spices. Mix very well.

Then add everything else: almonds, pecans, dates, and seeds. Mix well. 

Put parchment paper on a baking sheet and evenly spread out your granola onto the pan. 

Cook for about 35 minutes, flipping it around every so often so that it doesn't burn. When you take it out after 35 minutes, it won't be crispy yet, but don't overcook it!

Let it completely cool, this is when it'll get crispy. Once it's cool, store it in the fridge or freezer in an airtight container. 

Or just eat it all at once like I did. 

Meg