Posts Tagged ‘vegan’

health{ier} chocolate chip cookies. dairy and gluten free

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Chocolate chip cookies. Is there anything better? Well before I share this awesome dairy free, {vegan}, gluten-free recipe with you… I wanted to share a thought I had while making these delicious bites. If your not a close friend, or don’t care, go ahead and stroll down to the bottom for the recipe.

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Staging these cookies on gorgeous cake stands reminded me of a funny exchange of texts I had with a dear friend recently. Mother of four, she text me one night “what are you doing?” I text “sitting by candle light, listening to silence” she replied “ugh. I wish I were doing that.” I responded with “ha, well what are you doing?” Humorously she goes on to explain how she is watching her four kids perform skits, loud singing, costumes strung across the floor, chaos, she explains. And of course, I respond with “ugh, I wish I were doing that.” We learned something that night. Here we were, each of us, experiencing magical moments in life and we were tempted, dare I say, engaging with the “grass is greener on the other side” mentality. It is way too easy to look at someone else’s life and think “lucky”. But what if you were right where you were suppose to be tonight?

As I was making these cookies, listening to Adel, anticipating a lovely quiet date night at home with my honey I was struggling with thoughts like, “I wish I were so tired from being up all night with a baby that I had no energy to bake”. For the first time in my life I kinda wish I couldn’t fit into my jeans, because maybe that would mean there were a little life that was both Rob and I combined. But instead, I am in the kitchen with lipstick on, listening to Adel, about to enjoy a beverage and a quiet relaxing evening with my husband. I vulnerably share this with you because I don’t want this food blog to ever promote jealousy. If you look at these gorgeous pictures, just remember, they are just pictures. They never show you the pile of dishes in my sink or my frizzy bun on top of my head. (Your welcome) They just show you one moment of our day. Our perfect day filled with ups and downs just like everyone else. For my dear single friends, I remember thinking, “When I have a husband, then I wont want anything in the world! I will be so happy that this world won’t be able to contain my contentment.” Sigh. Ya. Well once again I am faced with the reality of human nature, that is, you always want more. So all of this to say, if your reading this and you have baby diapers falling out of the diaper genie, or maybe blocks are all over your hardwood floors or maybe your alone, room mates in the other room or out on a date. Maybe your sitting next to your husband and the house is eerily quiet… In whatever season of life you find your self in, I hope you can enjoy it. It is just a season. Not forever. A gift.

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Health{ier} chocolate chip cookies

Ingredients

1 cup oat flour (if you do not have this, you can of course grind gluten free oatmeal until it resembles flour)
1/2 cup gluten free flour (I “invested” in a bag of ‘cup for cup’ gluten free flour and its incredible! Quiet the investment however)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons brown sugar
3 tablespoons sugar in the raw plus 2 teaspoons (love the texture the larger sugar granules added to the cookies!)
1/3 cup dark chocolate chip (vegan chocolate chips allows this to be completely dairy free!)
2 tablespoons canola oil
4-5 tablespoons rice milk

Instructions

Mix dry ingredients together, add oil and milk. Add chocolate chips.
Bake at 375 for about 8 minutes.
Enjoy!

 

Muesli a.k.a. ‘the new granola’

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Muesli. The first time I was introduced to Muesli was when I lived in New Zealand back in 2003. While I found it bland and rather boring back then, now I have a new found love and respect for this delicious breakfast item (or ‘nice cream’ topper)

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The difference between Muesli and Granola is simple. Granola is baked. Muesli is not. Granola typically has added sugar for sweetness and oil for crunch. Muesli is the raw version if you will.

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This nutrient dense breakfast item is wonderful atop the tropical storm smoothie or a bed of yogurt with a little honey drizzled across the top. Eat it with fresh banana milk (1 frozen banana blended with 1 cup water and a dash of honey) or coconut milk for a quick breakfast on the go or even soak it the night before in milk and have a breakfast porridge waiting for you when you wake up. Really there are so many options.

You can not mess this up so take liberty when making your perfect blend. We make ours as follows.

Ingredients

3 cups gluten free thick cut oats (whole foods)
1 cup raw sprouted pumpkin seeds
1 cup raw sprouted sunflower seeds
1 cup raw walnuts, chopped
1 cup slivered almonds
1 cup currants (any dried fruit is a great option)
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Mix all the ingredients in a bowl and store in an air tight container. We like our Muesli pretty ‘nutty’ so we do a 2:1 ratio. We have double the nuts/seeds/fruit to oatmeal ratio but that is personal preference. We also choose sprouted nuts/seeds when we can because it is easier on your digestive system but raw or even toasted nuts and seeds will be just fine! You can not mess this up so take a look in your pantry and create your own!

 

Cherry-chip ‘nice cream’

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In honor of my sweet momma, introducing the cherry-chip ‘nice cream’! She loves Ben n’ Jerry’s version of this delicious ice-cream so we were determined to replicate it… we did not hit the mark perfectly BUT for making a delicious cherry-chip dessert without any added fat, dairy or refined sugar, it is pretty darn good! Much like the mango ‘nice cream’ this is pretty close to a sorbet. Hope you enjoy! I love you mom.

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Ingredients

2 cups frozen cherry-berry blend (trader joes) (all frozen cherry’s would be delicious!)
1 peeled and frozen banana
2 ice cubes
2/3 cups coconut milk (any milk will do)
squirt of agave
2 teaspoons chocolate chips (or more… I mean… really)

Instructions

Blend all the ingredients and enjoy! Note: We add the chocolate chips at the very end of the blending process so that there are small chunks. Top with more chocolate if you so desire!

 

Chai ‘nice cream’

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Introducing ‘chia nice cream’! This little bowl of goodness takes a few extra minutes of prep (I suppose it doesn’t have to if your creative with your spices) but it is worth it! About 5 minutes prep the day before makes this a delicious treat whenever your ready and in the mood for a little spicy sweet treat!

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Ingredients

2 peeled and frozen bananas
1/2 cup cold brewed chai tea (see instructions)
4 chia ice cubes
dash or nutmeg
dash of cinnamon

Instructions

We brewed two chia tea bags in hot water and let them steep for about 10 minutes. I added a generous squirt of agave and then poured them into ice cube trays and froze them. Leaving about 1/2 cup of chia tea to put in the refrigerator to be used in the ‘nice cream’. When ready to make, blend all ingredients in a high speed blender. Enjoy! We sprinkled nutmeg and granola on top of ours… wouldn’t have changed a thing!

 

Mint-chip ‘nice cream’

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The Wang’s most favorite… mint-chip nice cream. This happens almost (cough cough) EVERY night… don’t know how proud I am of that… but its the truth… just about every night the blender disturbs half the neighborhood… but just seconds later… you have maybe the best dessert ever. I mean, for being healthy of course. Please try!

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Ingredients

3 frozen bananas (peeled of course)
1/2 cup frozen spinach (this is more for color than nutrients so don’t go too crazy)
About 1 cup of almond or coconut milk (depending on how thick you like it… less milk = thick nice cream)
1 tablespoon honey (give or take depending on your desired level of sweetness)
10-12 mint leaves (I have never used too many… just saying!)

Instructions

Blend all ingredients in a high speed blender. Enjoy! We topped ours with cocoa nibs. It was unreal! So good!

 

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