Ingredients 2 cups frozen green peas, thawed [or 1 steamed zuchini] 1 teaspoon crushed garlic ¼ cup fresh lime juice ½ teaspoon ground cumin 1 tomato, chopped 4 green onions, chopped ½ cup chopped fresh cilantro ⅛ teaspoon hot sauce Sea salt
Instructions Blend the peas, garlic, lime juice, and cumin in a food processor until smooth. Transfer the mixture into a bowl and stir in the tomato, green onion, cilantro, and hot sauce. Add salt to taste. Cover and refrigerate for at least 30 minutes, to allow the flavors to blend. Nutritional Information: Per serving (½ cup): 75 calories, 14 g carbohydrates, 4.7 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 79 mg sodium, 5.1 g fiber, 5.6 g sugar
Note: Nutritional information is provided as an estimate only.
Filling: 1 1/4 cup dried figs 1 cup water 1 cup orange puree (blended peeled orange) OR orange juice
Dough: 1 1/4 cup almond flour 1 cup oat flour 2 tsp baking powder 1 tsp vanilla extract 1/2 cup date paste 1/4 cup + 2 tbsp nut or seed butter ( I used cashew) pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
Strawberry Fig Cookies:
Filling:
1/2 cup dried figs 16 oz strawberries 1 tsp vanilla extract 1/2 cup water
Dough: 1 1/4 cup almond flour 1 cup oat flour 2 tsp baking powder 1 tsp vanilla extract 1/2 cup date paste 1/4 cup + 2 tbsp nut or seed butter ( I used cashew) pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
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.
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).
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)
Ingredients 3 medium pre baked sweet potatoes 2 tbsp cacao powder 1 tsp vanilla 1/2 tsp white miso Splash of plant milk Optional extras: 1-2 dates or a splash of maple syrup
1. Blitz everything up in a blender until silky smooth and serve with your favourite fruit
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!
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.
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!
