Raw Vegan Carob Fudge Bars

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Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

System: US Metric

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Description

Here’s a delicious raw vegan carob bar recipe that requires only 5 minutes to make and is perfect for people who can’t eat chocolate.

Ingredients

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Carob Powder
• ¼ cups Chopped Nuts And Dried Fruit

Preparation

Melt coconut oil. If it’s too hot, let it cool down a bit. (I didn’t and that’s why my fudge had a few whitish parts. It was still delicious though!)

Add maple syrup and start adding the carob powder little by little while whisking. Finally, add nuts and dried fruit and mix everything together.

Pour the mixture into the container or the tray you are going to use. Refrigerate overnight.

Baby Marrow Spaghetti & Rustic Plum Tomato Sauce

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Prep: 35 mins

Cook: -

Level: Easy

Serves: Updated

System: US Metric

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Description

Baby Marrow Spaghetti & Rustic Plum Tomato Sauce.

Ingredients

• 125 grams Spaghetti Of Your Choice (I Used Gluten Free Spaghetti)
• 6  Large Baby Marrows (Zucchini), Spiralled Or Julienned
• 3 Tablespoons Olive Oil, Divided
• 3  Onions Sliced Into Thin Rounds
• 3 cloves Garlic, Minced
• 1 teaspoon Honey
• 20  Plum Tomatoes Sliced In Half
• Salt And Pepper, to taste

Preparation

In a large saucepan, bring water for your spaghetti to boil with a pinch of salt (follow cooking instructions on the box). I used 1 1/2 litres of water for 125g spaghetti. 5 minutes before cooking time is up, add the spiralled baby marrows.

Heat 2 tablespoons olive oil in a large frying pan and add onion rounds and garlic. Fry, stirring often, until onions are beginning to caramelise. Stir in honey and fry until onions have a dark golden colour. Transfer onions onto a plate and set aside.

In the same frying pan, heat remaining tablespoon of olive oil and fry tomatoes, turning once, until they are cooked through and caramelised.

Blend the tomatoes and onions (set some aside for garnish) until almost smooth. Taste and season with salt and pepper to taste. Pour over the plated spaghetti and baby marrows. Top with reserved tomatoes and onions and serve hot.

Basic Chia Pudding

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Prep: 5 mins

Cook: 5 hrs

Level: Easy

Serves: Updated

System: US Metric

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Description

A simple chia pudding to get you through an entire week.

Ingredients

• ⅓ cups Chia Seeds
• 2 cups Unsweetened Plain Almond Milk
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla

Preparation

Add all ingredients to a bowl. Whisk until combined. Store in the fridge at least 3 hours (overnight is best).

Stir once more to combine before serving.

Sweet Cornbread

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Prep: 5 mins

Cook: 25 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

A sweet cornbread that is not too sweet. Light as a feather, moist and crumbly. Simple and easy to make, and bakes up as quick as a mix.

Ingredients

• 1 cup Cornmeal
• 1 cup Flour
• ⅔ cups Sugar
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• ⅓ cups Oil
• 3 Tablespoons Melted Butter
• 1 Tablespoon Honey
• 2  Eggs, Beaten
• 1-¼ cup Buttermilk

Preparation

Preheat oven to 350°F
.
Combine the dry ingredients in a bowl and whisk to mix. Add the wet ingredients and whisk just until combined.

Pour into a seasoned cast iron skillet. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve hot.

Note: You can use a greased square cake pan in place of a cast iron skillet. If so, you may need to add a couple of minutes to the cooking time.

Avocado Toast with Microgreens

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Prep: -

Cook: 10 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Try this simple and delicious Avocado Toast and Microgreens for a quick breakfast. The healthy fat from the avocado will help you stay full until lunch.

Ingredients

• 1  Avocado
• Sea Salt
• 2 slices Gluten-free Toast (I Use Udi's)
• 1 cup Rainbow Microgreens
• Balsamic Glaze, For Drizzling

Preparation

Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork.

Spread avocado on warm toast. Top with microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic glaze.

Lemon Blueberry Scones

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Prep: 15 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Whether it is breakfast or tea time, your hot drink needs these delectable lemon blueberry scones! They are so simple and quick to whip up.

Ingredients

• 1 cup All-purpose Flour, Plus Additional For The Work Surface
• 1 Tablespoon Granulated Sugar, Plus Additional For Sprinkling On Top Of The Scones
• ½ Tablespoons Baking Powder
• ½  Lemon, Zested
• 2 Tablespoons Fresh Lemon Juice
• ½ cups Buttermilk
• ¼ cups Fresh Blueberries

Preparation

Preheat oven to 400ºF and line a sheet tray with a silicone mat or parchment paper.

Combine flour, sugar, baking powder and lemon zest in a mixing bowl. Whisk them together to aerate the dry ingredients. Then pour in the lemon juice and buttermilk and stir everything together just until it becomes a sticky dough. Finally, gently stir in the blueberries. Turn the dough out onto a lightly floured, clean surface and bring it together into a ball.

Gently press the ball out into a flat disc that it about 1/2 an inch thick. Use a bench scraper dipped in flour to cut the disc into 8 equal wedges. The easiest way is to cut the disc into quarters, then cut each quarter in half. Place the wedges on the baking sheet and sprinkle them all generously with more sugar on top. Bake the scones for about 15 minutes, until they become puffy and golden. Take them out and let them cool for a couple of minutes, then serve them warm immediately!

High Protein Quinoa Yogurt Parfait

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Prep: -

Cook: 10 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Getting tired of the same old breakfast? How about a High Protein Quinoa Yogurt Parfait? It’s full of seasonal berries, coconut yogurt, and high protein quinoa. Add a drizzle of maple syrup for some extra sweetness.

Ingredients

• 1-½ cup Cooked Quinoa
• 1-½ cup Plain Coconut Yogurt
• Handful Of Berries (I Used Blueberries, Raspberries, And Currants)
• 1 Tablespoon Honey Or Maple Syrup (optional)

Preparation

Place quinoa in the bottom of glasses. Top with coconut yogurt. Drizzle with maple syrup if using and top with berries.

Can be stored in fridge for 2 days.

Paleo Buffalo Chicken & Broccoli Egg Cups

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Prep: -

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Paleo Buffalo Chicken & Broccoli Egg Cups can be made ahead for the week and even frozen! It’s a great way to utilize leftover chicken and vegetables. They are Whole30 approved (double check your choice of hot sauce).

Ingredients

• 1 cup Cooked, Shredded Chicken
• 1 cup Chopped Fresh Broccoli
• ½ cups Hot Sauce, Of Choice
• 1 teaspoon Sea Salt
• 9  Eggs

Preparation

Preheat oven to 350°F and line a 12 muffin or cupcake mold with unbleached liners.

In a large bowl, add all the ingredients and combine. Spoon the mixture into each mold evenly, about 3/4 of the way.

Cook for 20 minutes. Once cooled, refrigerate some and freeze the rest that won’t be eaten during the week.

Bacon & Cheese Cauliflower Tots

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Prep: 25 mins

Cook: 42 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

These Bacon & Cheese Breakfast Cauliflower Tots are a tasty way to start your day or the perfect snack to keep hunger at bay.

Ingredients

• 1  Large Cauliflower Head
• 6 slices Bacon, Chopped Into ½ Inch Pieces
• 2 Tablespoons Scallion, Chopped
• ¾ cups Shredded Mozzarella Cheese
• ⅓ cups Italian Style Bread Crumbs
• 1 Tablespoon Garlic Powder
• ½ teaspoons Onion Powder
• ½ teaspoons Oregano
• 1 whole Egg
• 1  Egg White
• Salt And Pepper, to taste

Preparation

Steam cauliflower for 10–12 minutes. Once cooked, set aside to completely cool off to reduce moisture.

Pile all the slices of bacon on top of each other to make it easy to cut them into ½-inch pieces. Transfer bacon pieces to a hot skillet and __cook until browned (about 10 minutes).

When cauliflower has cooled, add it to the food processor and work it until cauliflower has a grain-like texture. Transfer the cauliflower to a large glass bowl. Add remaining ingredients and fold until uniform.

Scoop up about ½ tablespoon of the cauliflower mix into your hands to form into tots. Add cauliflower tots about 1 inch apart on a greased baking sheet. You will probably need two medium size baking sheets, or one large and one small. This recipe makes about 40 cauliflower tots.

Bake at 375ºF for 15 minutes. Flip them and bake for an additional 12–15 minutes.

Serve hot or warm with ketchup or hot sauce.