These little balls of deliciousness are vegan, gluten free and powered with plant based protein! They will also give you a good dose of fiber and hit the spot for that sweet tooth without going too far off track! This was an impromptu recipe that I came up with, and after the fam ate them faster than I could get them out of the oven, I figured it was blog worthy!
These are best served right out of the oven when the chocolate is good and melty…. I had mine with a cold glass of almond milk!
Here is what you will need:
1 ripe banana
1/4 cup organic coconut sugar
1/4 cup unsweetened vanilla almond milk (I prefer silk almond milk because it is part of the non GMO project and it does not use carrageenan as a thickener)
1/4 cup natural no sweetener peanut butter (I used chunky no salt added on these) *plant powered protein
1/2 cup raw almond meal *plant powered protein
1 cup gluten free oats *plant powered protein
1 tsp vanilla
1 tsp cinnamon
3 tbsp chia seeds *plant powered protein
1/4 cup vegan and gluten free chocolate chips such as enjoy life brand
Pre heat your oven to 350 degrees. Mash your banana in a medium size mixing bowl, then add your coconut sugar, almond milk and peanut butter, once this is nice and creamy add the rest of your ingredients with the chocolate chips last. Use a cookie scoop if you have one, if not a larger table spoon will do to make the dough into “balls” place on a baking sheet or stone and bake in preheated oven for 10 minutes each. This will make about 2 dozen cookies. Enjoy!
Happy St. Patty’s Day! How about something festive AND healthy for a change 🙂 This soup is called creamy asparagus, but it actually has few different veggies in it! And you can make it any time of year, it just so happens to feel a little more festive when served on March 17!
Here is a list of what you will need:
2 tbsp extra virgin olive oil
3 cloves of fresh garlic
2 cups chopped up raw asparagus (with woody ends removed)
1 whole head of cauliflower cut up
1 cup chopped up kale
6 cups low sodium and organic vegetable broth
1 cup cilantro
1/2 cup parsley
sea salt to taste
black pepper to taste
1 tsp dill
1 tsp paprika
1/2 tsp cayenne pepper
And here is what you do with all those ingredients 🙂 :
In a large stock pot heat the olive oil and add your 3 garlic cloves, either minced or pressed, cook the garlic for 1 min, then add your chopped up asparagus and cauliflower pieces, cook for an additional few minutes. Now add your 6 cups of vegetable broth and kale and bring to a mild boil, reduce heat to low and let simmer for aprox 10 min (or until cauliflower is nice and tender) add your seasonings and then transfer your veggie soup mixture to the blender (I love my vita mix!) I did mine in two separate batches, in the second batch I added the raw cilantro and parsley. Once everything is blended until nice and smooth, transfer back to your stock pot and serve nice and warm!
Not only is this soup pretty and green for St. Patty’s day, but it is highly nutritious! The asparagus provides anti oxidants and is a great anti inflammatory food and the cilantro and parsley are both great blood purifiers so this soup could easily be incorporated into a cleansing or detoxing program!
If you try this soup let me know what you think! Be sure to join Graciously Organic’s community of followers on Facebook!
AH-MAZING! These cookies dough balls taste like butterfingers and those were one of my favorites when I was growing up! The kids and I made these little delights as part of our homeschool nutrition class today, and it was impromptu, really it was the kids idea to make a “healthy treat” so we did! I love that about homeschool! We googled some ideas, took advantage of what we had in the cupboard and came up with totally raw, yummy and nutritious little snack! And we have decided it is a blog worthy recipe! So without further ado here is what you will need for these little yummies 🙂
1/4 cup natural no sugar added peanut butter (we used chunky)
1/4 cup raw almond butter (also chunky)
1/4 cup raw honey
2 tsp no alcohol vanilla
1 1/4 cup raw gluten free oats
3/4 cup shredded no sugar added natural shredded coconut
1/4 cup raw chia seeds
1/4 tsp cinnamon
1/4 cup chopped dark chocolate (72% or higher)
a pinch of sea salt
Mix all ingredients in a medium sized mixing bowl, until well combined, then with clean hands 😀 take the mixture and roll them into 1″ balls until all the mixture has been used, place them on a plate and stick them in the fridge for about 30 minutes before devouring! This makes about 20 balls…Enjoy!
Victoria and the Ah-mazing “butterfinger” balls (aka Chia and Oat Cookie Dough Balls)
I am so excited to announce the arrival of a BRAND NEW podcast! I have joined forces with another holistic health coach and together we are bringing you “Simply Real Health Talk” . In this weekly podcast we will discuss fresh and relevant topics to help you simplify your life and help you embrace real health on all fronts! Our goal is to help you make changes that are simple, and will produce lasting results! Interested in what we have to say?? Check us out 🙂 our first episode is ready to go, Rachel and I discuss our personal journeys that led us to health coaching and how having a health coach can benefit you! Make sure to subscribe on iTunes!
This soup is “souper” filling and SO simple to make!
Made with broccoli and cauliflower to get you a good serving of cancer fighting cruciferous veggies! Its savory and ‘spicy’ and its also vegan! If you want a nice and creamy textured soup, without the cream, this is your soup! Here is a list of what you will need to make this soup:
1 head of cauliflower chopped up
2 bunches of broccoli chopped up
3 cloves of garlic pressed
1/4 cup raw cashews
1 32 oz container organic low sodium vegetable broth
Olive oil (to coat pan)
extra water (to thin soup)
1 tsp oregano
3/4 tsp Dill
1/2 tsp herbs de provence
1/2 tsp black pepper
1 tsp sea salt
1/2 tsp nutmeg
1/2 tsp dried basil
a few dashes of bragg’s liquid aminos
Now here is what to do with all that: saute the broccoli, cauliflower, and garlic in the olive oil for a few minutes, then add the cashews and vegetable broth, simmer until everything is nice and tender, pour the contents into your blender (I had to do mine in two batches) pour your creamy soup into a large stock pot and add your seasonings and extra water to thin to the consistency you like, heat, serve and enjoy!