PB & Applesauce Protein Truffles

 On my hunt to find some recipes that fill my need for a treat, but also support my health journey goals, I found this recipe. According to one friend, the ingredients are obscure, but they were all things that I did already have in the house, so I didn't find this one difficult. They are very tasty, each truffle provides 6g protein and is only 66 calories. 

PB & Applesauce Protein Truffles

Ingredients:

1 1/2 cups powdered peanut butter

1/3 cup unsweetened apple sauce (4 oz)

2 scoops of unflavored collagen powder (8 tbsp total)

1/2 cup dark chocolate chips

1 tsp coconut oil

Direcitons:

1. Mix the peanut butter, apple sauce and collagen together until it forms a smooth dough. 

2. With wet hands, roll the dough into 26 balls. Refrigerate or freeze until firm. 

3. Melt the dark chocolae with the coconut oil. Dip the chilled truffles into the chocolate until coated then move to parchment. Cool again in the refrigerator until firm, then store in a container in the refrigerator for up to three weeks.

Savory Lentil Bread (gluten free & dairy free)

 I love a good piece of toast with breakfast, and I have been looking for a good gluten free, high protein option. This lentil bread is fantastic. It is easy to make, has a great texture that holds up to the toaster, and great flavor. Pairs really well with my Dairy Free Herb "cheese" Spread Each slice packs 7g of protein.

Savory Lentil Bread

Ingredients:

2 cups red lentils (soaked, see directions)

1/2 cup silken tofu

3 eggs

1 1/2 tsp salt

5 tbsp olive oil

1/3 cup vegan parmesan

1/4 cup olives (or other savory. I combined olives, capers and roasted red pepper)

2 tbsp fresh herbs (I used basil & parsley)

2 tsp baking powder

1 tablespoon apple cider vinegar

1/2 tsp garlic powder

Directions:

1. Pre-soak your lentils. There are two ways to do this. 1- you can use boiling water, cover the lentils by double and let them sit for at least two hours. 2- cover the lentils with cold water and leave them to sit overnight. Drain when ready to use.

2. Preheat the oven to 350 degrees. Prepare a bread pan with a parchment strip for removing your bread when cool.

3. In a blender or food processor, combine lentils, tofu, eggs, salt, olive oil, vinegar and baking powder. Blend on high until the mixture is smooth. Fold in the cheese, olives and herbs then pour into  the prepared bread pan. You can sprinkle sesame seeds or herbs on the top if you like.

4. Bake for 50 - 60 minutes. Cool in the pan for at least 10 minutes before removing to a cooling rack. 

Pickled Beets

 For some reason our beets grew really well this year. To make room for our Fall greens, I picked them all this weekend and decided to pickle them. Pickled beets are easy, and they are super tasty on salads. 

Pickled Beets

Ingredients:

1lb chopped beets (you can cut them to any size you like)

1/2 onion, sliced

1 inch ginger, peeled and sliced

1 1/2 tsp salt

1/2 cup water

1 cup apple cider vinegar

Directions:

1. Gather your clean jar(s) and lid(s) and prepare your veggies.

2. Add your veggies to the jar. Be sure to place some sliced ginger on the bottom, then layer with alternating beets and onions, finishing with more sliced ginger. 

3. Add the salt on top of the veggies, then pour the vinegar and water into the jar. Secure the lid and give the mixture a thourough shake. Refrigerate for at least 4 hours then enjoy. 

Carrot Cake Oatmeal Bake

 

Getting veggies and fiber in at breakfast is amazing. This recipe tastes great and is a great way to use up that bumper crop of zucchini that comes in at the end of the summer. 

Carrot Cake Oatmeal Bake

Ingredients:

2 cups oats

2 cups almond milk (or other milk)

1/4 cup almond butter

2 tbsp maple syrup

2 tsp vanilla

2 medium carrots, grated

1 cup grated zucchini

2 tbsp chia seeds

1 tsp baking powder

1/4 cup dried cranberries

1/4 cup walnuts

2 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Directions: 

1. Preheat your oven to 400 degrees

2. Combine all ingredients. (I just dumped them all directly in the pan and stirred it with a fork) I used a medium oval baker. You can use a 9x9 square pan too.

3. Bake for 35-40 minutes. We enjoyed this both warm and cold. You can add yogurt or fruit to your liking.

Seed Crackers

 I am a huge fan of crunchy, salty snacks. I love that tortilla chips and popcorn are gluten free, but I wanted a cracker to enjoy my Dairy Free Herb "cheese". These seed crackers are really light, crunchy and great for dipping. I used everything bagel seasoning, but you can season the crackers with any seasoning you like.

Seed Crackers

Ingredients:

2 tbsp flax meal

2 tbsp brown rice flour

1/2 tsp salt

1/3 cp sunflower seeds

1/3 cp pumpkin seeds

1/4 cup hemp seeds

1 tbsp chia seeds

1 cup boiling water

Directions:

1. Mix together all ingredients in a medium sized mixing bowl. Stir well to incorporate. Cover with a kitchen towel and let it sit on the counter for 15 minutes.

2. While you wait for the cracker mix, preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.

3. After 15 minutes your cracker mix should have thickened up and should resemble a wet cookie dough. Spread the cracker mix thinly on your prepared baking sheet. An off-set spatula really helps with this. 

4. Sprinkle your favorite seasoning on your crackers, then bake 45 - 60 minutes, or until the edges of your crackers are browining and the middle is crispy.

5. Allow crackers to cool completely on the sheet before enjoying. 

Dairy Free Herb "cheese" Spread

 In my journey to feed myself well while avoiding things that cause inflammation and pain, I am missing cheese, yogurt and dips. So I went on the hunt for a substitute, something with some protein that satisfied my savory, creamy craving. I tried this recipe. It totally holds up with taste, and has a texture reminiscent of soft cream cheese. I have enjoyed it as a dip with veggies, on seed crackers and lentil bread.

Dairy Free Herb "cheese" Spread

Ingredients:

1 block firm tofu

1 tsp salt

Juice of 1 lemon

1-2 tbsp nutritional yeast

3 tbsp melted coconut oil

*fresh herbs to taste: I used fresh basil, fresh parsley and garlic powder

Directions:

1. Add tofu, salt, lemon juice, nutritional yeast and coconut oil to a blender or food processor. Blend on high until smooth and creamy. Fold in the herbs and spices, then refrigerate for about an hour. Enjoy!