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Chocolate PB Chocolate Chip Date Balls

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Date balls are a staple in this household. We all have a sweet tooth but we try to stay away from cane sugar as much as possible. I’m not sure who loves these date balls more, Sofia (who is making the please mommy can I have more face in that photo^^) or Kiril who I find opening the tub sneaking them from time to time. You can make these several ways–you really can’t mess them up!

Here are my Chocolate Peanut Butter Chocolate Chip Date Balls:

  • 1 Package of Dates, take out the seeds if you did not purchase seedless!
  • 1 Cup of nuts (we used peanuts here, but I’ve used toasted hazelnuts before and that was yummy)
  • 1 tbsp organic natural unsweetened cacao powder (Thank you Homegoods for having the best organic and gluten free items!)
  • 1 tbsp local honey or agave nectar
  • 1-2 tbsp of organic peanut butter
  • 1/2 tbsp of melted coconut oil
  • 1/4 cup of unsweetened coconut flakes
  • 1/4 cup of Chocolate Chips, I use Enjoy Life Semi-Sweet Brand, dairy, nut and soy free 🙂
  • optional: add 1/4 cup of rice cereal (a lot of these have sugar so if you see they are sweetened with agave or maple syrup those are okay!)

Directions:

  1. Place dates in a food processor, add peanuts and mix.
  2. Add cacao powder and peanut butter, blend until ingredients look dispersed throughout. Tip: If the dates get all bunched up break it up with a fork.
  3. Add the coconut oil, agave nectar and rice cereal (optional)
  4. Finally, add the chocolate chips to the mixture and blend.
  5. Take out the mixture, add to a bowl and refrigerate for at least 30 minutes.
  6. Pour coconut flakes into a bowl and prepare plate or container with parchment paper.
  7. Roll the refrigerated mixture into mini balls and then submerse in coconut flakes.
  8. Eat right away or store in fridge.

Enjoy this healthy, gluten free energy snack with your family.

Here’s to a happy and healthy you!

xo

 

My faux SweetGreen Salad, for less.

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Salads are one of my staple foods. If you know me, you know I am obsessed with SWEETGREEN, an amazing Salad chain. They offer all Organic, local ingredients which makes my heart and my belly super happy. But, salads are like $10/$12 a piece. I made a similar one for SO MUCH CHEAPER. The best part? Not only is it scrumptious, it’s super healthy. And I will argue that it fills you up way more than other salads. Bonus, the hubs and kid are equally obsessed with it.

This is a moc “Harvest Bowl” by SweetGreen…they typically serve it with Chicken and Apples, but I sub tofu and double sweet potato in mine. Here I left out the tofu but feel free to add whatever you heart desires! Also, I usually make enough rice and sweet potato to last a week, so I can have this salad like 3298472894 times.

.:Jessica’s Bomb Harvest Bowl:.

Ingredients: 

  1. Package of Organic Salad Mix (This one is called Power Up with Baby Kale, Spinach and Spring Mix; SweetGreen uses massaged kale)
  2. Organic Goat Cheese (can sub whatever cheese you want)
  3. Toasted slivered almonds
  4. Sweet Potatoes (3 organic ones)- you will need olive oil, balsamic vinegar, pink salt and pepper for preparing these.
  5. Wild Rice (I use Lunberg, check it out here)
  6. Organic Balsamic Vinaigrette (I used Annie’s recently because I was on a time crunch but I’ll will post about my bomb homemade recipe soon!)
  7. Balsamic Glaze/Drizzle

Directions:

  1. Heat rice according to directions (I put mine in a rice cooker!)
  2. Heat oven to 400 degrees Fahrenheit, line large cookie sheet with aluminum foil, shiny side up
  3. Cut up sweet potato into cubes
  4. Place on cookie sheet, drizzle with olive oil, balsamic vinegar, and pink salt and pepper
  5. Cook for 20 minutes before taking out and flipping over, cooking for another 20 minutes
  6. Toast almonds if you want (this is so easy you just heat a pan and place the almonds in there until they smell aromatic, I like to stir frequently to not burn them, this usually takes about 2-3 minutes)
  7. Prepare large bowl with salad–I eat about half a package of salad so I can get tons of greens in me but use however much you want
  8. When the rice is ready, take about 1/2 cup or more and dump into bowl. (yes hot, cold mix is so good!)
  9. When the sweet potatoes are ready take 3+ tablespoons and put into bowl
  10. Add as much goat cheese as you’d like, I prefer about a tablespoon
  11. Finish with toasted almonds and dressing (don’t overdress!)
  12. Mix it up in the bowl, add pepper and pink salt to desired taste
  13. Put into your serving bowl and top with balsamic glaze
  14. Enjoy!

I hope this step by step recipe will help you meal plan throughout the week. It is so easy to make the rice, toasted almonds and sweet potatoes ahead and just throw all the other ingredients into a bowl and have a meal ready. Other ideas would be to blacken salmon and add on top for a yummy dinner (I gave up fish shortly after pregnancy so I will share ideas with you but most likely not cook them!)

Here’s to a healthy and happy you!

xo

EASY! Homemade Veggie Burgers

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I have been wanting to post for so long about these easy black bean burgers. They are my go-to when we haven’t been to the grocery store in a while…Since we just got back from Mexico I went searching in the kitchen in my own mini version of “chopped” to see what I could come up with. Veggie Burgers it is! I change the recipe each and every time because, why not? Feel free to change it up and tag me so I can see how yours turn out!

 

INGREDIENTS:

1 Can of Organic Black Beans (Sometimes I mix Kidney beans)

1 Cup of Tempura Bread Crumbs (for the mix, leave extra on the side)

Organic unrefined coconut oil for frying

1/2 Green Pepper, or jalapeno if you like it spicy!

2 Cloves Fresh Garlic

1/2 Tsp Cumin

1/2 Tsp Cayenne

1/2 Lime squeezed and some zest

Pink Salt and Pepper to your desired liking

1 Egg

1/3 red onion

RECIPE:

Place all ingredients (sans coconut oil) in a food processor and blend until mixture is thick and appears solid. Place mixture in fridge for 10 minutes or so. Prepare pan with coconut oil (you will continue to add extra coconut oil as the oil leaves the pan). In a separate plate, pour tempura bread crumbs. Take mixture out of fridge and *KEY* Spray your hands with non-stick spray (I use a coconut oil one). Grab some patty and pat it into little burgers. Coat on both sides with tempura flakes and add to pan. If you want to add cheese after you flip the burger, add some. [TIP: for extra gooey melted cheese, take a few drops of water and put them in the hot pan then cover…1-2 minutes and the cheese should melt perfectly. Be careful because the oil likes to jump after the water is in there!]

Last but not least, serve with a side of grilled veggies or salad–and all of the toppings your tastebuds love! For us: Guacamole (Whole Foods makes THE best one), Sriracha, Special Sauce, mayo, etc.

Enjoy! xo