Category: Recipes I Have Tried

Easy Plant-Based Protein Bar Recipe – Chocolate Chip & Cinnamon-Raisin

INGREDIENTS

½ cup nut butter
8 large pitted dates
¼ cup plant milk
1 ½  teaspoon vanilla extract
1 ½ cups rolled oats
½ cup ground unflavored and unsweetened Complement brand protein powder [I recommend simple defatted peanut powder, instead]
¼ cup ground flaxseed
⅓ cup date sweetened chocolate chips for in the bars
1 ½ cups date sweetened chocolate chips for melting (warning: chips contain saturated fat!)

Optional:
¼ teaspoon salt or to taste

INSTRUCTIONS

First process the nut or seed butter, dates, vanilla, and plant milk until smooth.

Add remaining ingredients except for the chocolate chips in the food processor.

Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.

Add chocolate chips and mix to combine.

Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour.

Melt remaining chocolate chips. Pour melted chocolate over the top of the bars. Tilt the pan to spread the chocolate evenly over the top. Put them in the fridge for 30 minutes or until the chocolate is set.

Remove from the fridge and pan and cut into even bars.

Store in an airtight container for up to one week.

Enjoy!

Cinnamon-Raisin Protein Bars

INGREDIENTS

½ cup nut butter
8 large pitted dates
¼ cup plant milk
1 teaspoon vanilla extract
1 ½ cups rolled oats
½ cup ground unflavored and unsweetened Complement brand protein powder [I recommend simple defatted peanut powder, instead]
¼ cup ground flaxseed
½ tsp cinnamon
⅓ cup raisins

Optional:
¼ teaspoon salt or to taste

INSTRUCTIONS

First process the nut or seed butter, dates, vanilla, and plant milk until smooth.

Add remaining ingredients, except for the raisins and cinnamon, to the food processor.

Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.

Add raisins and cinnamon and mix to combine.

Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour. Cut into 6-8 pieces.

Remove from the fridge and pan and cut into even bars.

Store in an airtight container for up to one week.

Enjoy!

Crispy OilfreeOnion Rings


ONION RINGS Recipe: 

* Take 1 large onion & slice it into rings. (Ami says the fatter the slice the better.)

* The WET batter bowl – 3/4 cup chickpea flour (sifted) mixed with 1/2 cup water & whisked.

* The DRY crumb bowl – Mix breadcrumbs (GF or not, whatever you like), garlic salt or regular salt, and onion powder.

With one hand dip one slice at a time into the wet batter, then shake off excess & dump into the dry bowl.

With the other hand cover the onion ring with dry crumb mixture. (Keeping one hand wet & the other dry).

Place the rings on a lined baking sheet (lined with silicone or parchment paper). Keep the rings separate from each other.

Bake  @ 180C/350F for  ~15-20 minutes until done.

Dip the baked rings into the following:

* DIPPING SAUCE- mix Greek-style yogurt with ketchup. That’s it!

VEGAN Corn Casserole/Oil Free

Ingredients
2 cups frozen corn
2 cups steamed cauliflower
1 cup water
1/4 cup nutritional yeast
2 tbsp flax meal
1 cup plant based yogurt
2 tsp baking powder
4 cloves of garlic
2 tsp salt

2 cups whole corn
1 cup fine cornmeal
2 cups spinach (plus any other veggies!)

Blend together the first set of ingredients to make the veggie packed “creamed corn.” Add to a baking dish with the remaining ingredients and bake for 50mins at 180 Celsius (350 F).

2 Ingredients Quinoa Wrap 3 Ways / Starch Solution

2 Ingredients Quinoa Wraps – 3 ways!!

Packed with protein, gluten free and so darn versatile – these 2 ingredient Quinoa Wraps are one of my all time faves!!

Ingredients:

1 1/4 cup dry quinoa
1 cup water

Soak your quinoa for about 3 hours. Rinse and drain and blend with your 1 cup of water. You can add any additional flavours in at this point (salt, garlic, nutritional yeast etc.)

Heat a non stick pan on medium and turn your mix into wraps (using 1/4 cup at a time). Cook on one side for a minute or 2 and then flip for another minute.

Store in the fridge in a tea towel for 5 days or so and turn into any one of the following:

Tortilla Chips – add a squeeze of lime, garlic salt and smoked paprika and air fry at 180 Celsius for 5mins or until crisp!

Pizza – add tomato paste and your fave pizza toppings and oven for 15mins or until the outsides get crispy

Good old wrap – I like to add oil free hummus, tomato, lettuce and sauerkraut

Sweet sushi – banana a quick and easy choc sauce (equal parts cocoa powder, pb2 and maple with a splash of water)

Zucchini (Courgette) Waffle

Ingredients (makes 2 waffles)
3 courgettes
1 cup chickpea flour
1 tsp garlic salt
1 tso baking powder
3 tbsp nutritional yeast
2 tbsp dried basil

Easy Coleslaw:
1 cup purple cabbage
1 apple, grated
3 tbsp unsweetened vegan yogurt
1/2 tsp garlic salt
1 tbsp apple cider vinegar
Extras: cucumber, lettuce

1. grate courgettes up and add in the rest of the waffle ingredients. Mix well until well combined.
2. Pour half into a heated waffle maker and let cook for 7-8 minutes or until golden brown.
3. Mix all coleslaw ingredients together and then turn the waffle into an epic sandwich wish your fave fillings!

Doctors Worry That Iodine Deficiency Is Coming Back

https://www.newsmax.com/health/health-news/iodine-deficiency-kids-pregnancy/2025/01/07/id/1194105/

Though iodine consumption is falling overall, most Americans are still getting enough through their diet, experts say. But doctors worry that’s not the case for women and children, who are most vulnerable to iodine deficiency.

The American Academy of Pediatrics and other medical societies recommend that all pregnant and breastfeeding women get 150 micrograms of iodine each day. You can get that from one-half to three-quarters of a teaspoon of iodized table salt.

Chocolate Chickpea Granola / Vegan & Oil Free

Ingredients

2 cups chickpeas
3 cups oats
1 courgette (zucchini)
2 ripe bananas
3 tbsp cacao powder
8 medjool dates
1 tsp vanilla
1/2 cup water

1. Add 1.5 cups chickpeas to a bowl with oats, grated courgette.
2. Add the remaining ingredients into a blender and blitz until smooth. Add to the oat, chickpea bowl and mix well.
3. Spread out on parchment paper and pop into the oven for 30mins at 180 Celsius (350° F). Let cool and store for the week!

No Oil No Nut Vegan Pepper Jack Vegan Cheese

Oilfree/Nutfree Pepper Jack Cheese

Ingredients:
2 C water
1/2 C rolled oats
1/4 C nutritional yeast
Salt to taaste, or Kathy’s homemade salt substitute powder (recipe: 1 T ground onion, 1 T ground garlic, 1 t ground celery powder)
1 1/2 t lactic acid (from Amazon), or vinegar
1 pinch mustard powder
1/4 t garlic powder
1/4 t onion powder
BLEND, then add
3 T tapioca starch (flour)
2 T capacarrageenan or agar*
BLEND again, then add
1 jalapeño pepper (seeded & chopped)
1(+) t cushed red pepper
HEAT & STIR CONSTANTLY
Pour into glass mold
Cool & slice

* https://ginobiotech.com/agar-vs-carrageenan/