real food. real life.
Sweet, peanut buttery, crunchy. I added the cocoa at the last minute, you could totally omit it. It tasted good without it, as well! I added some options below to better suit it to your preference!
Total time: 5 minutes
1 cup oats
2/3 cup unsweetened shredded coconut
1/2 cup peanut butter (natural)
1/3 cup maple syrup
1 teaspoon vanilla
1 tablespoon chia seeds
1 tablespoon flaxseeds
1 tablespoon cocoa
What to do:
1) Combine all ingredients in a bowl or food processor.
2) Roll into balls. Keep refrigerated until ready to serve!
***Lots of options for this one:
-replace maple syrup with honey or agave
-use whatever seeds or nuts you want to add
-use almond or sunflower seed butter in place (to help make it school-friendly)
-omit coconut or oats and add more of the other
-omit cocoa if not a chocolate fan
Soup it is! Everyday of the week! I'd be okay with that. A soup-lover for sure.
Here's the recipe for last night's delicious veggie-version of chicken noodle soup. No chicken. Just extra veg. :)
Total Time: 30 minutes
drizzle of oil for the pot (I used coconut oil)
1 onion, chopped
2 cloves garlic, minced
Veggies for soup: We used 2 carrots, 1 head broccoli, 1/2 zucchini, a couple handfuls of spinach, 1/2 red pepper, 1/2 cup or so of frozen corn and peas, handful of brussel sprouts)
2-4 cups of vegetable broth (depending on how soupy and how much chopped vegetables you used)
Spices: summer savoury, basil, oregano, sea salt, pepper (a few shakes of each!)
A few handfuls of noodles of choice
What to do:
1) Heat oil in pot over medium heat. Add onion and garlic. Stir and cook until starting to smell delicious.
2) Then add the firmest veggies, like the carrots, broccoli, and brussel sprouts. Stir and cook until starting to brighten in colour, a couple minutes.
3) Then add softer veggies, like peppers, zucchini, corn, peas, and spinach. Stir and cook for a minute, until sizzling is creating a little brown on the bottom of the pot.
4) Then add broth and spices. Turn heat to high to bring to a boil. Stir and scape bottom of pot to release yummy sears from the veggies. Bring to a boil and stir. Cook for about 7-10 minutes or until veggies are just turning soft. Add the noodles at this point if they are quick cooking, or a cook separately and add in once cooked.
*You want to remove from high heat when noodles and veggies are just starting to turn soft. They will continue to cook a bit once you take off the heat, so keep in mind you don't want mushy mush!
So, I credit my mother-in-law, Laura, for finding these gems! They are a perfect sweet treat! With a secret healthy ingredient to boot! I knew I was getting the hang of this whole food, vegan-style cooking when I could name off the short list of ingredients in these beauties with just a look and taste! Vegan treats are so easy to make, have a very short list of ingredients, and are usually packed with nutrients (as well as sugars & fats - the good kind - but still there, just be aware!)
These squares are often called "grasshoppers". Here's a link to the recipe. I used this recipe, but doubled the ingredients to make bigger squares. :) Here's what I did!
Total Time: 20 minutes? If even that!
Mint Layer -
2 whole avocados, skin & seed removed
1/2 cup honey (could try maple syrup or stevia)
3/4 cup coconut oil
3 cups shredded unsweetened coconut
6/8 teaspoons of mint/peppermint extract or food-grade essential oil
dash of sea salt
Chocolate Layer -
1/2 cup coconut oil
1/4 cup honey (could try maple syrup or stevia)
1/2 cup cocoa powder
1/2 teaspoon vanilla extract
dash of sea salt
Mint Layer Instructions
Chocolate Layer Instructions