Winter Warmth Bowl

Winter time calls for warming foods to soothe the soul.  Eating salads during the winter can sometimes be hard on our digestive system so I made this recipe with steamed veggies to keep my digestive system happy while still getting in my greens.  Its loaded with healthy carbs, protein, vitamins and minerals galore and will keep you satisfied for a while.  I added a tahini dressing on top and it was amazing.  This is the perfect lunch and stayed well as leftovers.  Serves 2

• 1 cup lacinato kale de-stemmed

• 1/2 large sweet potato

• 2 handfuls broccoli florets

• 1/2 cup chopped carrots

• 1/2 cup chopped cucumbers

• 1/4 cup chopped cherry tomatoes

• 1 cup shiitake mushrooms

• 2 cloves garlic

• 1/4 cup cilantro roughly chopped

• 1 cup cooked quinoa

• Tahini dressing to coat

Start by placing chopped and de-stemmed kale, broccoli florets, carrots, and sweet potatoes in steamer and steam until fork tender.  Cook quinoa to package directions and then add 1 cup to a bowl for the base. Chop shiitake mushrooms and add to a cast iron pan with light coconut oil and garlic and cook until fragrant adding cilantro just at the very end.   Add steamed veggies to the bowl with cucumbers, tomatoes, mushrooms and dress with tahini dressing.  Other toppings for added protein include boiled eggs, tempeh, and baked pea falafels,  Undressed leftovers can be saved in an airtight container for up to 2 days in the refrigerator.  

Tahini Dressing

• 1/2 cup tahini paste

• 1/2 cup nutritional yeast

• 1/2 cup water

• 4 garlic cloves

• 2 pitted dates soaked for 3 minutes in warm water

• 2 lemons juiced

• 1 teaspoon salt

• pepper to taste

Place all ingredients in Vitamix and blend.  Store in an airtight container in refrigerator for up to 7 days.  

Protein Packed Balls

I love to snack, and what makes me even happier than the snacks I am eating is knowing I made them !  I choose the ingredients!! There's good fat, natural sugars, protein, and good carbs in these balls.  Choosing snacks that don't have additives or excess sugars can be hard to find, even at the best healthful stores.  So bust out your Vitamix of Food Processor and start making some balls.  I used this recipe from the Nutrition Stripped Cook Book with a couple subs because I was using everything in my pantry.  If you haven't checked out her book yet do it !  She has amazing recipes that are super simple and are clean-eating heaven.  Give this recipe a try and let me know what you think.  

• 2 cups pitted chopped dates (18-20)

• 3 monster tablespoons of almond butter

• 1/2 cup gluten free rolled oats

• 1/2 cup raw sunflower seeds

• 1/2 cup raw pumpkin seeds

• 1/2 cup raw almonds, coarsely chopped

• 1/4 cup ground flaxseed meal

• 1/4 cup dried cranberries

• 1 1/2 tablespoons pure maple syrup

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon cinnamon

• pinch of sea salt

1/4 cup coating: Hemp seeds, cacao nibs, unsweetened shredded coconut

Start by pitting the dates and then adding them to a bowl of hot water for up to 5 minutes to get them nice and soft.  Then add to Vitamix or food processor with all ingredients to the combine.  The texture is super sticky.  Take about a tablespoon's worth of the dough and roll into a small ball.  Spread toppings onto a plate and roll balls in desired topping.  Chill in the refrigerator for 1 hour to firm up.  Sore in an airtight container in the refrigerator for up to 2 weeks.  

Cacao Rich Granola

This recipe was adapted from the Nutrition Stripped Cook Book, simply due to not having everything in my pantry.  Some times you just have to improvise and roll with it! Use this granola with your favorite milk, in yogurt, or grab a handful and enjoy as a snack.  This granola is made with real fats, natural sugars, and is packed with protein from the nuts and seeds. Makes 8 Cups. 

• 3 Cups Rolled oats

• 1/3 cup hemp seeds

• 1 cup coarsely chopped raw pecans

• 1 cup coarsely chopped walnuts

• 1/4 cup almond slivers

• 1 cup raw pumpkin seeds

• 1/3 cup dried cranberries

• 1/2 cup pure maple syrup

• 1/2 cup coconut oil

• 2/3 cup cacao powder

• 1 teaspoon pure vanilla extract

• 1 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/3 cup cacao nibs

Preheat the oven to 350 F and line baking sheet with parchment paper.  

In a large bowl mix together oats, hemp seeds, chopped nuts, slivered almonds, pumpkin seeds, and dried cranberries and put to the side.  In a small saucepan whisk together maple syrup, coconut oil, cocoa, vanilla, salt, and cinnamon over low heat. Stir util well combined.  Pour oil mixture over granola and mix well to incorporate.  Place granola onto baking sheets lined with parchment paper and use a spatula to spread into an even layer.  Bake for 15 minutes  then rotate pan in stove and bake for another 10-15 minutes.  Keep a close eye to make sure the nuts don't over cook and taste burnt.  Remove from oven and let cool for at least an hour (so hard)this allows the granola to form into big chunks.  Add in cocoa nibs and enjoy!  Store in an airtight jar at room temperature for up to 7 days (it won't last that long !  Trust me!!  )