Gluten free vegan brownies

Gluten-Free Vegan brownies!

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Berry kiwi smoothie

Today’s green smoothie is not so green. It’s slightly sour as I did not add half a banana (too underripe) like I probably would have, but it still tastes like fruit, not spinach.
2 kiwi
2 cups (maybe 1 1/2, just filled the magic bullet) spinach
Splash of pomegranate blueberry juice (maybe 1/4 cup in the end)
Couple handfuls of frozen mixed berries (1/2 cup maybe

(Thinking after the fact that 1/2-1 scoop vanilla protein would be nice and sweeten it up a bit)

Blend the greens with a little bit of juice until completely broken down. I find just a tiny splash, enough to help it work makes a smoother smoothie. Adding all the juice and you get chunks. Add the fruit and blend completely, adding as much juice as necessary to reach your preferred consistency.

Pecan pie larabar balls

Oh my gosh, why didn’t I think of this sooner? I have been using variations on date+almond larabar balls. A simple switch to pecans makes these pecan pie. Three ingredients. Two minutes. If you don’t know how easy date balls are to make, you’re missing out.

Banana chai “Ice Cream”

Peanut butter cookie larabar balls

MMMmmmm

I was in need of something sweet. That usually calls for larabar balls unless its a special occasion. I convinced myself “Wednesday” was not a special occasion. So larabar balls it is.

I want chocolate. I always want chocolate, but there is no chocolate to be found in my house at the moment, so I had to pick something else….peanut butter came to mind.
I looked online to see if there were others who had made peanut butter larabars. There were, but they were just dates and peanuts. I did not think this would be enough. I thought there would be actual peanut butter in my recipe, but I tasted this mixture, and sure enough, it did not taste like peanut butter cookies. So I added peanut butter, salt and vanilla. Et voila! Tastes like peanut butter cookies! In minutes and without any refined sugar. I’m sold. I think you will be too.

Please note, I rarely measure, so adjust as needed to get the taste and consistency that works for you, rather than relying solely on measurements.

1 cup dates, whole pitted
1 cup peanuts, maybe a bit more*
1/4 cup peanut butter
1/2 tsp vanilla
1/8 tsp salt

You can leave out the salt if you use regular peanut butter. Mine is 100% peanuts and nothing more.

Disclaimer: I have never had a peanut butter cookie dough Larabar. I just made these to taste like peanut butter cookies!

Thow everything in a food processor and pulse until well mixed and peanuts are chopped to your liking. Scrape sides as needed. Then, judging by taste and texture adjust the recipe. If it is too dry add more dates (if sweetness is also needed) or peanut butter or water. If too sticky, add more peanuts. Some of the stickiness will go away in the fridge. Roll into balls and store in the fridge. You could press into bars and wrap in wax paper, but I’ve never tried this. I like little bites. Enjoy.

Curried Coleslaw Three Ways

I wanted to make coleslaw with my final quarter of a cabbage (wow $2 goes a long way! I made cabbage rolls, hot and sour cabbage soup, added some to a mixed salad and finally this…) Not only am I going to give you a money saving recipe, I am going to give you three variations.

Tofu scramble (my first)

I made my first tofu scramble. I wondered how it would taste like eggs by adding seasonings that I did not add to eggs. A few things contributed to its success as a breakfast scramble rather than feeling like regular stir fried tofu.

Goddess Bowl

I could seriously eat this every day.

Apple crisp

I made my first gluten-free and vegan apple crisp. Not bad for “off the top of my head.”

Clean out the fridge burgers

Leftover beans (garbanzo), minestrone soup, Indian spiced sweet potato chickpea, lentil soup, oatmeal. I think. Darn why didn’t I write stuff down.