There’s no shortage of ‘make your own energy bar recipes’ out there, but this one is just absolutely the best and the easiest. It’s sugar free, gluten-free, peanut-free, soy-free and protein packed. The best part is the clean-up (lack thereof) because I make the whole batch of nutty protein bites in one pot, one 9×9 pan and 1 baking measuring cup. In the spring and summer, I make one batch weekly, slice it into squares and keep it in the freezer. These little bites are filling; perfect for early mornings, trail snacks or quick energy boost before teaching a yoga class.
They are packed with protein and have absolutely no artificial anything! I’ve adopted this recipe from Angela Liddon’s excellent Vegan Cookbook Oh She Glows.
mushroom and walnut stuffed bell peppers: vegan goodness.
Last March my Ironman made these delicious mushroom and walnut ‘meatballs’ to go with a spaghetti squash dinner. Three months later we were still talking about them.
Oh holy cow they were insanely delicious. I set out on a mission: how else could I enjoy the earthy combination of mushrooms (high in vitamin D) and walnuts (high in protein and folic acid, which you can learn about here) in new dishes?
Well, thanks to the trusty VitaMixx, I found it! Vegan Mushroom and Walnut Stuffed Bell Peppers– Mediterranean Night: here we come!
8 button mushrooms, washed
1/2 cup walnuts
1 to 2 Tbsp homemade hummus, check out my recipes here
2 handfuls fresh dill
Salt and pepper to taste
2 bell peppers, sliced in half
drizzle of grapeseed oil
Combine first 5 ingredients and blend on low until a paste forms.
Slice bell peppers in half and clean out the seeds (If you slice them top to bottom, they hold more stuffing!)
Spoon stuffing into pepper boats, place in an oven safe glass platter. Drizzle the tops of each pepper with grapeseed oil.
Put in the oven at 350 F and bake for about 35-45 minutes.
Serve with fresh veggies and hummus, and a Greek salad… on your back porch… in the summertime. Yes, it’s a charmed life.
Craving a hearty, heart-healthy treat for your Valentine? This recipe combines whole grains, veggies, and yummy goodness all in your crockpot. An easy, vegan, delicious Valentine’s Day Breakfast. Yes, please, and thank you!
zucchini carrot cake breakfast farro
Use a medium sized bowl. Add:
2 carrots, finely shredded
2 zucchini, finely shredded
1 tbsp maple syrup or honey
1 tsp pumpkin pie spice
1 tbsp cinnamon
1 cup farro (used pearled or semi-pearled)
Lightly oil your crock pot to prevent sticking.
Pour into the crockpot:
1 1/2 cups almond milk
Set on low overnight (6 to 8 hours). In the morning, scoop it out and top with chia seeds and walnuts. I found that a little extra honey was needed, and that adding a banana made it much more delicious.
Serve with love! Happy Valentine’s Day!
Not sure about farro? Me either, until I read this article by NPR’s Laura Weiss. Make sure to check out her delicious recipe for Tuscan Soup and Kale Salad.