My Chocolate Almond Coconut Bliss Balls are the perfect blend of satiating macronutrients (healthy carbohydrates, plant-based protein and good fats) designed to keep you fueled and focused throughout day! These gooey, chocolatey gems make for a great lunchbox addition or afternoon pick-me-up. This recipe is both vegan and gluten free.
Place the walnuts in a high-speed blender or food processor and pulse until coarsely ground. Add the dates, and pulse until well combined with the nuts. Add the cocoa powder, maple syrup, almond butter, vanilla extract, and salt. Process until the mixture is thick and smooth. Form the mixture into golf-ball-size balls with your hands. Roll the balls in shredded coconut. Place in a sealed container in the fridge until hardened before serving. Store extras in the fridge in an airtight container.
This Savory Baked Tofu with Sesame-Citrus Sauce is simple, delicious and packed with flavor. The perfect party appetizer or lunchbox addition – these bite-sized gems are destined to delight with there subtle Japanese flavor profile.
2 packages of extra firm tofu (14 oz)
1/4 cup reduced-sodium tamari
1/4 cup rice vinegar
2 teaspoons mirin
3 cloves garlic, minced
1/4 cup reduced-sodium tamari
1 tablespoon toasted sesame seeds
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon mirin
Juice of 1/2 of a medium orange
For the tofu:
In a medium storage container, whisk together tamari, rice vinegar, mirin and minced garlic. Set aside.
Carefully remove tofu from its packaging. Blot away any excess water using a clean kitchen towel. Cut tofu into desired shape and size.
Place tofu into the marinade and let it marinate for 15 minutes. Flip tofu and let it marinate on the other side for an additional 15 minutes.
Heat olive oil in a medium-large soup pot over medium heat. Add the onions, carrots, lemon slices and zucchini to the pot and stir. Sauté vegetables until lightly softened and translucent, about 5 minutes.
To the pot, add the garlic and chili flakes. Stir and cook until garlic is fragrant, about 30 seconds. Add cannellini beans to the pot and stir. Add the vegetable broth and stir once more. Bring the soup to a boil.
Add the kale to the pot and cover. Once the kale is slightly wilted and bright green, remove lemon rinds and season soup with salt and pepper to taste. Serve hot and most importantly, ENJOY!
What are some of your favorite, quick meals? Comment below!
Gooey, rich layers finished with oozing bursts of chocolate make these Chocolate Chip Cookie Dough Brownie Bars something to behold! They’re gluten free, vegan and refined sugar free and packed with healthy fats to keep you satiated. I think you will love these!
To make the brownie layer, whisk together oat flour, flax seed, cocoa powder and baking powder in a large mixing bowl. Set aside.
Place dates into a high speed blender (or food processor) and process until a smooth paste is formed.
Add tahini and maple syrup and process with the date paste until smooth. Combine mixture with the dry ingredients, add the almond milk and combine everything together until thoroughly mixed.
Pour and spread brownie batter into baking dish and bake at 350° F for 30 minutes.
To make the cookie layer, add oat flour and baking soda into a clean mixing bowl and evenly combine. Add tahini and maple syrup into dry ingredients and combine together until smooth.
Remove brownie layer from the oven after 30 minute cook time. Pour and spread cookie batter evenly on top. Sprinkle the top with chocolate chips. Return the dish to the oven and bake for an additional 15 minutes.
Cool for about 20 minutes after baking and prior to slicing.
Store leftovers in an airtight container for up to a week.