No Bake Cacao Hemp Cookie Dough Bites {gluten free, dairy free}

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Sometimes you just want something that tastes really good without the effort of waiting for it to bake in the oven. I created these cookie dough bites with that in mind. I love cookie dough and wanted to make a gluten free recipe that didn’t have to go in the oven.

Hemp seeds are a great source of protein and you know I love cacao for it’s antioxidants, magnesium content, and rich flavor.

These cookie dough bite hit the spot!

You’ll want to make this asap. Enjoy a healthy treat that won’t end up on your hips!

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Ingredients:

1 cup quinoa flakes

1/2 cup hemp seeds, shelled

2 Tablespoons raw cacao powder

2 Tablespoons coconut oil

2 Tablespoons raw honey, local preferred

 

Method:

1. Add ingredients to food processor.

2. Pulse until combined.

3. Scoop out by the tablespoon. Wet hands then press cookie dough into balls.

4. Store in fridge until ready to serve.

 

Yields: 10 cookie dough bites

Serving size = 2 cookie dough bites

Cold Morning Teff Bowl

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We’ve had a few cool mornings in Florida and I’m loving it, but I’m so not in the mood for a smoothie.

I need something warm in a bowl with a little cinnamon and cooked fruit.

You might think I’m gonna reach for oatmeal, but not today.

Check out ancient grain teff that comes from Africa. It cooks up in just 15 minutes and is super filling and a high protein grain.

Let this grain cook while you’re in the shower and have it hot and ready to enjoy before you head out to work.

Cold Morning Teff Bowl

Ingredients:

1/4 cup teff grain (I like Bob’s Red Mill)

1 cup water

1 teaspoon ground cinnamon

pinch of sea salt

1 small apple chopped

Method:

1. Measure out teff grain and add to small cooking pot.

2. Measure out water and add to pot.

3. Chop apple and toss in pot.

4. Add cinnamon and pinch of salt.

5. Bring to a boil, then cover (leaving small space for air to escape) turn down and simmer for 15 minutes.

6. Stir well, let cool so you don’t burn your mouth then enjoy!

Sweet Potato and Black Bean Pot Pie {Vegan, Gluten Free, Dairy Free}

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Winter is here and we all want delicious and filling foods to warm our bellies. I am obsessed with sweet potatoes, more specifically garnett yams when I can get my hands on them.

Black beans are great paired with sweet potatoes and a cornmeal crust had to go on top. My first version had a regular pie crust on top, it was good, but I craved a cornmeal crust and there you have this version below.

I made this dish for Vitacost.com, they feature my recipes and wellness articles on their blog spot called Vitablog at http://blog.vitacost.com/.

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For the full recipe head to the Vitablog posting:

http://blog.vitacost.com/recipes-2/sweet-potato-black-bean-vegan-pot-pie.html

What is your favorite winter dish? Please share in the comments section below.

XO,

Pam

Grain Free Pumpkin Bars

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I’ve been making pumpkin bars for a few years now, the original recipe is loaded with gluten so my husband was the only one in the house enjoying them. I decided to get sneaky and go grain free on this revamped recipe and the results are amazing. My husband even likes them, they don’t taste fake or weird, they are awesome!

Try these out today – incredible and are relatively healthy too. Yay Smile

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Dry Ingredients:

2 cups Bob’s Red Mill Garbanzo and Fava Bean flour

1 T. pumpkin-pie spice

1 tsp. baking soda

1/2 tsp. sea salt

Wet Ingredients:

2 T. ground flaxseed mixed with 2 T. water, set aside for 5 minutes

1/2 cup organic coconut oil

1/2 cup unsweetened applesauce

3/4 cup sugar (organic cane sugar, sucanat, or turbinado)

1 large organic egg

2 tsp. vanilla extract

1 cup canned pumpkin puree

1 cup mini semi-sweet chocolate chips (I use Enjoy Life dairy free chocolate chips)

Method:

1. Preheat oven to 350.

2. Grease 9 x 13 inch baking pan with coconut oil.

3. In a medium bowl, whisk together flour, pie spice, baking soda, salt.

4. In a small bowl, mix together ground flaxseed and water; set aside for 5 minutes to gel.

5. In a separate bowl, mix together whisked egg, coconut oil, applesauce, vanilla, and sugar until smooth.

6. Beat in flax with water until combined.

7. Mix in pumpkin puree.

8. Fold into dry ingredients until just combined.

9. Fold in chocolate chips.

10. Spread batter evenly in prepared pan.

11. Bake until edges begin to pull away from sides of pan and a knife inserted in center comes out clean, 35 – 40 minutes.

12. Let cool completely in pan.

13. Cut into 12 or 16 squares.

These are great to individually wrap and throw in the freezer.

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Do you have any recipes you made grain free or gluten free that taste awesome?

Please share in the comments below, I’d love to hear from you!

XO,

Pam

Espresso Roasted Pork and Brussels Sprouts

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This weekend we had a really exciting wedding in the family. My brother-in-law got hitched and there was so much wonderful time with family and friends in celebration of this amazing event.

The wedding was in held Delray Beach, so on Sunday morning we all joined again for brunch then meandered downtown in Delray. We stopped at The Ancient Olive, I’m totally obsessed with all of the interesting and high quality olive oils and vinegars.

I picked up this gem, limited edition Butternut Squash Seed Oil, from upstate NY town Geneva, NY, near where I grew up.

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A taste of this oil and I knew I wanted to cook with it. Roasting with a green veggie came to mind.

I marinated pork loin from Maverick Farms (they have the very best pork) using espresso (you can use regular) balsamic vinegar and olive oil.

Ingredients:

1# Boneless Pork Loin, I recommend Maverick Farms brand or any humanely raised pork

1-2 Tablespoons Espresso Balsamic Vinegar from The Ancient Olive or your favorite balsamic vinegar

1-2 Tablespoons Organic Olive Oil

Sea salt, fresh ground black pepper

1.5# whole Brussels sprouts

1 Tablespoon Butternut Squash Seed Oil

1/8 teaspoon each turmeric, sea salt, black pepper

 

Method:

1. Remove meat from packaging and place in glass 9 x 13 baking pan. Feel free to use a meat tenderizer to flatten it a bit if you like.

2. Pour vinegar and oil over meat, then season with sea salt, fresh ground black pepper. Allow to come to room temp if cooking soon (30 – 60 minutes, otherwise, cover and place in fridge).

3. Meanwhile, preheat oven to 400 degrees.

4. Prep Brussels sprouts by cutting off the stems, then cutting in half. Wash thoroughly.

4. Toss Brussels sprouts with 1 Tablespoon Butternut Squash Seed Oil, turmeric, sea salt, and black pepper.

5. Roast on a backing sheet for 30 minutes, remove from oven to turn over halfway through.

6. When Brussels sprou15 minutes into cooking, you’ll want to sear the pork loin before putting into the oven.

7. Heat large stainless steel skillet to medium-high heat.

8. Place pork loin onto hot skillet and sear on each side for 1 minute. You can sear top and bottom only or sear all 4 sides. This will get you a nice crust to lock in the flavor of meat during baking.

9. After removing your brussels sprouts from the oven. Set oven to 425.

10. Roast pork loin for 30-37 minutes, turning halfway through. It took mine 37 minutes. Cook until juices run clear, but meat can be slightly pink, just not bleeding.

11. Allow pork to rest for 5 minutes before serving.

12. Plate sliced pork with brussels sprouts with a fresh garden salad.