I don’t about you guys, but I’m a big fan of eating constantly…meaning I basically don’t leave the house without lots of snacks on me. These chocolate chip cookie dough balls are one of my go-to snacks when running out the door or for throwing in a backpack.
1 cup raw cashews (soaked 1 hour-overnight)
1 cup dates, pitted
1/3 cup dark chocolate chips
Soak 1 cup of dates in warm water for 1/2 hour & 1 cup of cashews for at least an hour (but overnight is most ideal for easy blending). Drain the dates and the cashews & blend in a food processor until it forms a sticky, even consistency and holds together well. The mixture should start to form a big ball in your food processor when it is ready.
Stir in chocolate chips (optional, or you could add dried fruit, coconut, more nuts, really whatever you want) & roll into balls. Let refrigerate for an hour before eating or packing for best results!
This salad is so decadent, I could seriously eat it every day. It’s hard to believe it’s totally vegan & gluten free. It’s almost like the salad equivalent to mac and cheese….that good.
Add to salad bowl:
-2 cups raw chopped kale, Brussels sprouts, broccoli, red & green cabbage (Trader Joe’s “Cruciferous Crunch” salad blend is awesome!)
-1/2 cup cherry tomatoes, halved
Make the vegan béchamel sauce using the following ingredients:
-1 tbsp Earth Balance vegan margarine or olive oil
-1 tbsp ground cashews or cashew meal
-1 tbsp nutritional yeast
-1/2 cup vegetable broth
-Pinch of sea salt & cracked pepper
Add the above sauce ingredients to a saucepan, whisking constantly over low to medium heat. Make sure that it doesn’t boil, but rather melts and reduces. The sauce will become smooth, creamy, and thick.
Remove from heat, immediately pouring piping hot sauce over bed of greens, allowing them to wilt a bit.
(recipe yield about 4 small pancakes)
Prep time: 2 minutes
Cook time: <5 minutes
Pancakes have always been a favorite of mine, and I’m not just talking breakfast; I could seriously eat pancakes for every single meal. That’s why I was so excited to find a version that was not only lighter and healthier, but so much easier & quicker to make.
Today’s recipe is just too easy not to share. Not only are these pancakes gluten free (totally grain free, actually), but they only require two ingredients, and contain no added oil or sugar! Oh, and they take WAY less time than the regular variety.
-2 eggs (or egg whites, or flax egg for vegan)
-1 medium banana (ripe or even a little overripe is perfect)
-In a small mixing bowl, mash together 1 medium banana and 2 eggs until mixed (I just use a fork, no fancy equipment here)
-Add mixture to a griddle or pan on medium heat and flip once lightly browned.
-Serve with banana slices, fresh berries, or whatever you like.
Though these only require 2 ingredients to make, I also love to experiment by adding other things to the batter or on top. Some favorites have been almond butter, chia seeds, flax seeds, walnuts, fresh or frozen berries, cinnamon, or whatever else is on hand. The possibilities are endless. 🙂