Pumpkin Date Oat Bars

These were amazing! I got the recipe from My Darling Vegan but did some slight changes.  These bars were great and didn't last long at my house.  I left them in the fridge overnight and the next day they were perfectly solid.  Give it a try and see how you like these.  

Pumpkin Date Filling

·      1 Cup Packed Medjool Dates (pitted and soaked for 30 minutes)

·      1 Cup Pumpkin Puree (or sweet potato)

·      1 Tablespoon Maple Syrup

·      1 teaspoon cinnamon

·      ¼ teaspoon nutmeg

·      ¼ teaspoon salt

·      ¼ teaspoon ground cloves

·      Zest of 1 large orange

 Oat Crumble

·      2 ½ Cups GF Rolled Oats

·      1 Cup Almond Meal

·      ½ teaspoon cinnamon

·      ¼ teaspoon baking soda

·      ¼ teaspoon salt

·      ½ cup maple Syrup

·      ½ cup coconut oil

 Preheat the oven to 375. Spray an 8x8 baking sheet and set aside.

Soak the pitted dates for 30 minutes. Drain and place in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. Set aside.

For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt. Stir together. In a smaller bowl whisk combine coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine.

Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. Top with the pumpkin filling, smoothing even with a spatula. Finish by sprinkling the remaining oat crumble evenly over the top. Press down lightly.

Bake for 30-35 minutes until crumb is golden brown. Remove from oven and let cool completely before slicing. 

Collard Green Wraps

This is the ultimate clean veggie wrap.  Collard Greens are a great swap for wraps that can sometimes be filled with gluten and other additives.  Collard Greens are a great source of a vitamin B1, vitamin B6 and iron. They are also a good source of vitamin E, copper, protein, magnesium, phosphorus, vitamin B5, folate, omega-3 fatty acids, niacin, vitamin K, Vitamin C and potassium.  Next time you are making a wrap try this one out.  I also provided a link below from Mind Body Green on how to blanche them before wrapping them to soften them up a bit. 

Ingredients:

·      2 Collard Wraps –Blanched (http://www.mindbodygreen.com/0-14961/better-than-tortillas-blanch-collard-greens-to-use-as-wraps.html

·      ½ Avocado

·      Squeeze of Lemon

·      Cucumber Strips

·      Zucchini Strips

·      Carrot Strips

·      Sprouts

After blanching the Collards lay them on a flat surface and spread the smashed avocado with lemon across the leaves.  Cut veggies to appropriate sizes and spread across the two leaves. 

You can add in any veggie you like!  I added in the Baked Pea Falafels from yesterday’s post to add some bulk.  There are endless possibilities.   After putting in all desired ingredients simply wrap them up and cut in half and enjoy! 

Baked Pea Falafel : Plant Protein and Fiber ! →

If you are looking for a plant based recipe that’s packed with protein, fiber and antioxidants look no further!  This Baked Pea Falafel is the perfect recipe for any Vegan or Non-Vegan looking for a meal that keeps you filled and satisfied.  Green Peas are packed with 8grams of protein per cup and also contain vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc,  magnesium, iron, potassium and choline.  The unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits. Recent research has also shown that green peas are a reliable source of omega-3 fats in the form of alpha-linolenic acid (ALA). In one cup of green peas, you can expect to find about 30 milligrams of ALA.  Try this recipe out from the Nutrition Stripped website and I promise you will be left satisfied.