Chocolate, mmmmmm! Everybody loves it, well, almost everybody. I certainly do.
Chocolate comes in many many different forms. Some good, some, not so much.
People love to grab a chocolatey snack in the afternoon. Some people grab a Kit kat, and some people, like myself, grab one of these chocolate almond energy balls.
This is a much healthier option of course, and a whole different type of delicious.
When I am hungry, really hungry, I need to eat ASAP. When we get to this point when we absolutely need to eat something, we tend to go for whatever is easiest and closest. This is often when we grab something less than ideal health wise just to satisfy our hunger.
A very common solution while at work is to head over to the vending machine around 3 pm for a little pick me up to get through the rest of the day. I know I used to do this when I worked in an office.
This energy bar recipe or others like it are a great way to avoid falling into that trap. When you are prepared for the hunger you can reach for something healthy that is still delicious! And I promise you that these coconut cashew apricot energy bars are just that.
Raspberry and lemon, a match made in heaven. If you have all these ingredients in your kitchen right now I suggest you make this today! If you don’t, then I highly recommend adding them to your shopping list this week. The tartness of the raspberries and lemons remind me of a raspberry sorbet. Meaning it’s delicious!!
This makes for a perfect snack when you need a little energy boost or for a sweet tangy treat to fulfil a craving. It would also make a refreshing treat on a hot summers day.
Because it reminds me of sorbet, I’m imagining you could reduce the amount of water and/or increase the amount of hemp seeds to transform it into a pudding of sorts. That way, you can eat with a spoon instead of drink. I am sure it would be equally delicious. Let me know if you give it a try. Could make for a great dessert. Continue reading
Kale. A nutritional powerhouse that too many of us don’t eat at all or don’t eat enough of. When is the last time you bought kale? I will be honest. Before I started consuming green smoothies I don’t know that I had ever bought kale. It isn’t something that most of us grew up eating, so we don’t think of buying it, and we aren’t sure how to prepare it, or what dishes it complements?
Now that green smoothies are part of my (almost) daily routine I consume kale quite regularly. Kale is one of the greens I use most for making green smoothies, but it is great in a wide variety of dishes. Kale is great in salads, stews, soups, or simply sautéed with some garlic. I have several different recipes with kale on my site, so if you aren’t sure how to use it, check it out.
French toast. A breakfast classic. Something a lot of us grew up eating as kids and loving. Weekends at my house growing up often meant either french toast or pancakes. There are many different twists on french toast. This is the first time I have made vegan french toast. It is a coconut banana vegan french toast.
Although I had never made it or tried it, I imagined vegan french toast made with silken tofu. It didn’t interest me that much. Then I came across the idea of making french toast with bananas and coconut milk blended together instead of eggs and milk whisked together. Genius. I wish I had come up with the idea myself.
Bananas, blueberries, almonds, chocolaty flavour not to mention loads of nutrients. What is not to like? This recipe is guaranteed to have you coming back to make it again.
Great to have on hand to for a quick filling and nutritious snack.