cacao covered greens bars

One of my favorite snacks are chocolate greens bars. While they are delicious they come with a hefty price tag. Some of them cost over $3.00 each! I was craving one so came up with this recipe instead. While they aren’t as portable as the packaged brands they taste just as good! To hold the shape these bars should be stored in the freezer.

I used wheat grass powder from one of my favorite companies Amazing Grass. To give them superfood status; I added flax seeds, chia seeds, hemp seeds, coconut oil, raw cacao and a touch of maple syrup. Geez…that’s a lot of superfood power!

cacao covered greens bars ~vegan~

Don’t let the looks of them fool you, they taste amazing! As I was licking the bowl clean, I decided there isn’t a better combination than raw cacao powder, coconut oil and maple syrup!

I attempted cereal with Noah, it bombed. He’s hooked on green smoothies, fruit or scrambled eggs with spinach for breakfast. I had this opened box of cereal kicking around the kitchen and no one to eat it. So, I added it to the mix! The toasted wheat berry flakes and flax seeds provided the perfect “crunch” factor for these bars! You could easily substitute puffed rice cereal for a gluten free version. If you prefer a grain free option; substitute sunflower seeds for the cereal.

cacao covered green bars

Cacao Covered Green Bars

For the Bars:

1/2 cup peanut butter (or any other nut butter)

2 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 tablespoon hemp seeds

1 tablespoon chia seeds

1 1/2 cup Toasted Wheat Berry Flakes with Flax Seeds

1-2 scoops Amazing Grass Wheat Grass Powder

(You could omit the wheat grass powder if you choose. Or substitute with spirulina powder or a protein powder such as Sun Warrior)

For the Cacao Topping:

3 tablespoons raw cacao powder (or a high quality cocoa powder)

2 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

2 tablespoons coconut oil

sea salt

-Line a 5×9 baking dish with parchment paper.

-In a small saucepan over very low heat add coconut oil, peanut butter, maple syrup and vanilla. Gently warm until peanut butter and coconut oil is melted.

-In a large bowl, add cereal, chia seeds, hemp seeds and wheat grass powder. Pour in peanut butter mixture and stir until well combined. The “dough” should be sticky like cookie dough.

-Spoon mixture into the baking dish, use a spatula to evenly spread and push down until smooth. Place in the freezer.

cacao covered green bars ~vegan~

-While the bars are in the freezer make the cacao topping. In a small saucepan over low heat melt coconut oil. Remove from heat and whisk in cacao powder, vanilla and maple syrup.

cacao covered green bars ~vegan~

-Remove bars from the freezer and evenly spread with cacao mixture. Sprinkle with sea salt. Place back in the freezer.

-Once hardened (about an hour) remove from baking dish, cut into squares and enjoy!

cacao covered greens bars ~vegan~

We experienced the most beautiful sky last night here in Wellfleet. Noah was so excited to see the moon and the changing colors of the clouds. It’s the little things like this that make being a mom so incredible. I’m blessed to see the world again for the first time through Noah’s eyes where everything is magical

photo-99

I hope everyone has a wonderful weekend! Take time to look up in the sky!

www.beginwithinnutrition.com

chocolate peanut butter banana “ice cream”

04. Jul
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Dessert
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1 Comment

Happy 4th of July everyone!!!

I will keep this post short and sweet so you can get out there and enjoy the festivities!

This is one of our favorite desserts! It’s SO quick and easy to prepare and I almost always have the ingredients in the house…and if not I compromise!

chocolate peanut butter banana "ice cream" ~vegan, dairy-free~

Chocolate Peanut Butter Banana “Ice Cream”

1/2 cup almond milk (or any kind of milk)

2 frozen bananas

6 ice cubes

1/4 cup chocolate chips (dairy free)

2 heaping tablespoons peanut butter

-peel, slice and freeze bananas.

-In a blender or food processor, add all ingredients and blend until creamy, enjoy!

chocolate peanut butter banana "ice cream" ~vegan, dairy free~

I used my vitamix this time however, I have used the food processor in the past. In the vitamix, start off on level one and increase speed gradually. This mix was perfectly sweet because I used very ripe bananas. If the bananas weren’t overly ripe, I would have added a few pitted dates or a tablespoon of maple syrup for sweetness.

Banana “ice cream” can be made with a bunch of different add in such as:

oats, maple syrup, and raisins

mint extract and chocolate chips

almond butter and honey

raspberry and chocolate chips

apple, cinnamon and dates

…you get the picture, the possibilities are endless!

kid approved but very messy! Warning…eat outside!!!

crunchy quinoa salad with peanut sauce

This weekend I met a very sweet woman who said she started eating quinoa since reading my blog! It made me so happy to hear that a) people are reading my blog and b) they are trying the recipes and eating healthy food!

So, what’s all the hype over quinoa about? Pronounced Keen-Wah. Quinoa is actually not a grain, it’s a seed! Originating thousands of years ago in Central and South America it was used by the Incas to increase endurance and stamina.

Red and White Quinoa

Quinoa is gluten-free for all those out there with gluten sensitivities and is a great substitution for rice or pasta. It contains all 9 essential amino acids making it a complete protein, great for vegans and vegetarians! It has tons of fiber (unlike the white processed alternatives) which can be helpful in lowering cholesterol, blood pressure and controlling glucose levels. The phytonutrients found in quinoa make it an anti-inflammatory food, lowering risk of cardiac disease and cancer. Quinoa is also rich in iron and magnesium, which is essential for energy production and the formation of bone.

Try it out using my new favorite recipe!

crunchy quinoa salad with peanut sauce

Crunchy Quinoa Salad with Peanut Sauce

Adapted from www.ambitiouskitchen.com

Ingredients

1 cup cooked quinoa

1-2 cups shredded red cabbage

1 red or orange bell pepper, diced

½ red onion, diced

1 cup shredded carrots

½ cup chopped cilantro

¼ cup diced green onions

crunchy quinoa salad with peanut sauce

For the dressing

¼ cup all natural peanut butter

2 teaspoons freshly grated ginger

3 tablespoons Bragg’s Amino Acids

1 tablespoon honey (use agave if vegan)

1 tablespoon rice wine vinegar

2 tablespoons toasted sesame oil

3 tablespoons water

crunchy quinoa salad with peanut sauce

Directions

Prepare all salad ingredients and place in a large mixing bowl.

In a food processor, combine all dressing ingredients. Blend until well combined adding water as necessary until desired consistency is created.

Add 1 cup of cooked, cooled quinoa to the vegetables. Pour dressing on top and mix until vegetables are well coated.

crunchy quinoa salad with peanut dressing

The original recipe added 1 cup of edamame or chickpeas and garnished with cashews and lime. I think all three ingredients would be a lovely addition to the salad!

I served the quinoa over a bed of greens and topped with tempeh that was sautéed in coconut oil and Bragg’s Amino Acids. I also added a sprinkle of black sesame seeds! For a non-vegetarian/vegan meal you could add grilled chicken or shrimp.

crunchy quinoa salad with peanut dressing

The peanut sauce was excellent, wish I had made extra!

Hope you enjoy it too!

Stop on by GLOW YOGA on May 18th for the 2 year anniversary celebration, I will be making this quinoa salad!