With the New Year under way and being focused on my health and wellness goals, I have decided to go back to being Vegan. In this video, I share what I typically eat in a day as a Vegan.
Overnight Oats is a simple, delicious, and nutritious breakfast option. You can make it fit your taste too with different add ins and toppings.
When you are on a sugar-free diet you begin to realize how much you miss that bite of chocolate after dinner. While you can nibble on a square of 90% dark chocolate, it’s just not the same. Too bitter and not enough sweet. Enter these totally sugar-free and gluten-free Date Truffles. No matter what nutritional plan/diet you are following (vegan, gluten-free, sugar-free or Paleo) these dates are a simple but delicious treat.
- 20 Medjool Dates – pitted and soaked
- 1 – 2 Tablespoons of raw cacao powder
- 1 – 2 Tablespoons of raw cacao nibs
- salt to taste
- Stevia/Truvia/Honey/Agave for extra sweetness (optional)
- spices – I add a teaspoon of cinnamon and 1/2 to 1 teaspoon of nutmeg
- Additional add ins – I add almond pieces and raw, unsweetened coconut
- Sea Salt to taste
- Vanilla, Orange, Mint extract (optional to change the flavors)
Preparing the truffles:
- Pit, soak and drain your dates. Cut them in half for easier processing.
- Add those to a food processor with all of the other ingredients above.
- The choices for add in’s are pretty much endless. Add dried fruits, different nuts, shredded coconut. You can change the flavors with different extracts such as orange, vanilla, or even mint.
- Process until everything is blended and you get a dough like consistency. These can be pretty sticky though. If too wet or sticky add a touch more of the cacao powder and blend again.
- I spray my hands with a Pam like product, or use coconut oil, butter, etc so the dough doesn’t stick to your hands and you can roll these into the balls.
- Take a tablespoon sized amount of the dough and roll into between hands into a small ball shape.
- You can roll these in coconut, cacao powder or even nuts.
- Freeze! Placing them in the freezer helps to firm them up a bit so they are more of a truffle consistency instead of a mushy, dough like ball. These don’t get too hard in the freezer so you can eat them right out of the freezer.
Please let me know in the comments if you have any questions. And if you tried these let me know what you thought!
When people ask “If you could only eat one food every day for the rest of your life, what would it be?” my answer is always PIZZA! It is absolutely my most favorite food ever. The problem is that it’s not really the best thing to eat when you are trying to eat healthier or lose weight. However, that is where Cauliflower Crust Pizza comes in.
Cauliflower Crust Pizza is a great substitute that is low carb, gluten free and can be adapted to fit many different diets such as Paleo and Whole 30. After years of playing around with it, I think I have finally perfected my recipe. The key is in getting out as much of the water as possible out of the cauliflower.
- 1 medium head of cauliflower (organic)
- 1/4 to 1/2 cup of cheese (Preferably organic and from grass fed cows. You can also do lower fat cheese)
- 1 medium egg
- Toppings for pizza – cheese, sauce, veggies, etc
- Cut up cauliflower and put in food processor. Pulse until its all broken up into smaller pieces similar to cauliflower rice. You can also grate it with a cheese grater but that takes longer.
- Place cauliflower in a bowl and microwave for about 5 minutes to soften the cauliflower and pull some of the moisture out.
- Press the cauliflower in a strainer or cheesecloth to get more moisture out and add it back to the bowl
- Add your cheese, egg and seasonings and mix well until it is a dough like consistency
- Pat out onto a pan lined with parchment paper into desired shape and thickness.
- Bake in an oven at 425 for about 20-30 minutes until it is golden brown and crispy looking. A thicker crust will take longer to bake. Baking time will depend on your oven. You want a crispy crust similar to a regular pizza dough crust.
- Remove from oven and add toppings: sauce, cheese, veggies, etc.
- Place back in oven and bake another 10 – 15 minutes until toppings are warm and cheese on top is melted.