Nut Butter Chocolate Chip Cookie Dough Bites

Posted on August 14, 2013 by eatlessvelveeta

Seemingly one of the most widely spread Facebook recipes I’ve seen, these cookie bites are pretty good when you’re craving melty, homemade chocolatey chip cookies. They are wheat free, gluten free, dairy free and pack a nice punch of protein and fiber. In my opinion, they’re only good when they’re warm, so I recommend making the batter and keeping it in an airtight container in the fridge, only baking the amount you want to eat each time. Plus, it’s a good way to not over indulge.

RECIPE: Nut Butter Chocolate Chip Cookie Dough Bites

1 can chic peas (drained, rinsed and patted dry)
2/3 cup almond butter (or any kind of natural nut butter you have on hand)
1/4 cup maple syrup, honey or agave nectar
2 teaspoons vanilla extract
1 teaspoon baking powder
Pinch of sea salt, optional
1/2 cup dark chocolate chips

Directions:
Preheat oven to

350F. Line a baking sheet with parchment paper or use a silpat. Combine all ingredients except chocolate chips in a food processor. Blend until completely smooth, stopping to scrape down the sides as needed. Stir in chocolate chips. Using a small cookie scoop or a teaspoon, drop cookie dough on baking sheet. You don’t need to leave a lot of room between the cookies as they don’t spread out or rise up much at all. Bake for 10 minutes. Remove from oven and let sit for about 5 minutes before eating.

Kale Salad with Tahini Goddess Dressing and Spicy Garlic Croutons

Posted on August 13, 2013 by eatlessvelveeta

I learn a lot from my gluten free friends. Including realizing certain products contain wheat. Goddess dressing is one of those products – and while I really don’t like bottled salad dressings at all, I will grab a bottle of Annie’s Goddess Dressing in a pinch. Not any more. This dressing is so similar made with just a few ingredients you can throw right in the blender. I apologize for another kale salad, but this superfood tossed with a homemade tahini dressing and crispy croutons with a kick is just too good not to share. I also recommend doubling the dressing recipe and keeping it in the fridge.

VARIATION: After making this a few times, I started adding 1 large carrot (peeled and rough chopped) to the blender. This increases the health value exponentially, while lowering the fat and improving the thickness. This variation is like goddess dressing meets ginger carrot dressing from your favorite Japanese place. I’ll never make it without carrot again.

RECIPE: Kale Salad with Tahini Goddess Dressing

a bunch of kale, washed, stem removed, leaves chopped into bite size pieces
1/2 cup tahini (sesame paste)
1/2 cup olive oil
1/2 cup water
1/4 cup tamari
2 TBSP red wine vinegar
2 TBSP lemon juice
2 TBSP fresh ginger root
2 cloves garlic
1 large carrot (peeled and rough chopped) ** see VARIATION above
freshly cracked black pepper to taste

DIRECTIONS: Prepare kale; set aside. Mix all remaining ingredients in the blender and blend until smooth. Adjust seasonings to your liking. (I added another tablespoon of olive oil, water for consistency and an extra splash of tamari for a little more saltiness, but to each his own.)

RECIPE: Spicy Garlic Croutons

4 slices of bread cut up into cubes (I like Udi’s gluten free whole grain millet, but anything will do)
2 cloves garlic, chopped
1/4 tsp red chile flakes
6-8 TBSP extra virgin olive oil
salt and pepper to taste

DIRECTIONS:
In a small saucepan, heat up olive oil with chopped garlic and red chile flakes. Remove from heat just before garlic starts to brown. Preheat oven to 375 degrees. Arrange bread cubes close together on a sheet pan and drizzle with hot garlic oil, a little salt and pepper. Toss to coat evenly (be careful, the oil is hot!). Taste to make sure the seasonings are right and then spread out croutons on the sheet. Bake for approximately 12 minutes, tossing once. Keep your eye on them so they don’t get too brown.

ASSEMBLY: In a large salad bowl, toss kale with the amount of dressing and croutons you like. This keeps pretty well in the fridge, but you might want to reserve the croutons just before serving, in that case. Enjoy!

Cocoa Swirl Cheesecake Bars in the Raw

Posted on August 9, 2013 by eatlessvelveeta

Detoxinista has be to one of my favorite food bloggers for healthy eating. I came across this recipe of hers last year when I was hunting for a new healthy dessert idea. Wow, this is a gem – especially since I’m a huge fan of hiding vegetables in dishes whenever I can. Not to mention this taught me a completely new concept and way of looking at zucchini. I don’t typically seek out eating ‘raw,’ other than the obvious salad, but I swear this dessert will change your mind, too.

I’ve made this probably a thousand times (yes, it’s that good) and because it’s stored in the freezer, that means you can cut it into little squares and have one or two whenever you’re craving something sweet. This version is slightly adapted because I added more of the veggie component so I could splurge a little more on the amount of swirl. 😉

NOTE: this recipe contains RAW (untoasted) nuts which can be purchased at any grocery store in the bulk nut or produce section on one of those little displays.

RECIPE: Chocolate Crust

1 cup pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:
In a mini-food processor, process the pecans until they are crumbly. Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary. Then transfer the crust to a square 6″ Tupperware, lined with plastic-wrap or parchment, and press down evenly. Place the crust in the freezer to set for at least 10 minutes, while you make the cheesecake filling.

RECIPE: Cheesecake filling

1 cup RAW cashews, soaked for at least an hour (there are pale, unroasted cashews)
1 cup zucchini, peeled to remove the green and chopped
2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey or agave
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:
Throw all of the ingredients into a blender and blend until silky smooth – be patient, it will happen. Pour the filling over the chocolate crust and smooth the top, using a spatula:

RECIPE: Chocolate Swirl
NOTE: I double this because it’s my favorite part and makes the dessert taste so much richer, so the picture isn’t as chocolatey as my version turns out. This is why I modified the recipe to include more zucchini.

2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, softened

Directions:
Whisk the ingredients together until smooth. Then drizzle over the cheesecake mixture. Take a knife and drag through the drizzle. Like I said, mine isn’t hugely marbled because the chocolate almost covers the entire top.

Once your cheesecake bars are “swirled” to your liking, place them in the freezer to set for at least 4 hours. When they are firm, pull out the frozen cheesecake ‘block’ using the wrap or parchment ‘handles’ and place on a cutting board. Cut into squares and serve chilled. Be sure to store these in the freezer– they will melt quickly at room temperature!

NOTE: If I’m serving this to guests, I usually trim off the edges (and eat them myself) so I can cut perfect squares.
**Recipe and images by Detoxinista.

Rosemary Grilled Lamb Chops with Sweet & Sour Mint Jus

Posted on August 3, 2013 by eatlessvelveeta

Just when you can’t eat another piece of grilled chicken or hamburger on the barbie, lamb chops are a welcome change – plus they are so easy to make and really delicious. Perfect with a giant salad or some grilled veggies of your choice.

RECIPE: Rosemary Grilled Lamb Chops
• 2 lbs lamb chops
• 4 cloves garlic, chopped
• 3 TBSP fresh, chopped rosemary
• olive oil
• salt and pepper

DIRECTIONS:
Toss lamb in olive oil, garlic and rosemary. Salt and pepper each side. Grill over direct heat 3-4 minutes per side, flipping only once. This should be medium, depending on your grill. Tent with foil for 10 minutes to let the meat rest.

RECIPE: Sweet & Sour Mint Jus

• 1/4 cup vinegar (white wine, cider, champagne, red wine)
• 1/4 cup raw sugar
• 1/4 cup water
• 1/3 cup chopped mint
• 1 tsp chopped hot red pepper, chopped
• 1 clove garlic, chopped
• 1/4 cup olive oil
• salt and pepper to taste

DIRECTIONS:
Muddle together sugar and mint in a bowl. Add remaining ingredients and then whisk in olive oil. Taste and adjust sweetness, saltiness and sour levels to your liking. Divide into small bowls so each plate has their own for dipping. Enjoy!

Chocolate Pudding in the Raw

Posted on August 1, 2013 by eatlessvelveeta

I love super-healthy desserts that trick everyone into thinking they are falling off the food wagon. And the best part is admitting that it’s so good for them, it’s actually okay to have a (small) second helping. This one has so few ingredients, that it’s hard to believe how good it is. Plus, it’s a simple, comfort food that reminds me of childhood.

So, who doesn’t love chocolate pudding, right? Yum. But usually it’s made with egg yolks, milk, heavy cream, lots of sugar and it has to be cooked carefully over low heat to prevent scorching and starting all over again. Or you can make it out of the little square box, but that’s a big no-no in my book. Not this recipe. In fact it’s dairy-free, vegan, full of raw ingredients and no cooking necessary! Well, what is it made from? Avocados. But no one will ever know, unless you tell them ahead of time and they’ll swear they do. They’re lying.

RECIPE: Chocolate Pudding in the Raw

2 completely ripe avocados
6-8 TBSP dark cocoa powder (if you don’t have dark, regular will work fine)
1/4 cup agave nectar (or pure maple syrup if you don’t have agave)
2 tsp pure vanilla extract
1 can coconut milk (use everything but the liquid on the very bottom; if using light, only use 1/2 can or it will be too watery)

DIRECTIONS: Scoop out avocado into a food processor. Add cocoa powder, agave & vanilla. Blend until smooth. You’ll have to scrape down the sides of the bowl a few times until it becomes the consistency of a super thick pudding and no green avocado flecks remain. Taste for sweetness and add more agave, if you like. I’m not a huge fan of super-sweet desserts, so the agave measurement might be a little less than some people prefer. Also, the ripeness of the avocados can affect the measurements. But taste, taste, taste as you go! That’s the only way to be sure.

In a separate bowl, add the coconut milk and 1 tsp vanilla. Beat with a mixer until smooth. Combine (by hand – not with your hands – using a spoon) the chocolate mixture with the coconut milk to lighten up the texture. Refrigerate for at least an hour. Serve in small bowls and garnish with a mint leaf, if you have it.

This pudding is packed full of omega 3, healthy fats, anti-oxidants, and potassium! So enjoy!

Kale, Pineapple and Shaved Brussels Sprout Slaw

Posted on August 1, 2013 by eatlessvelveeta

Have a sweet tooth? This is a great way to enjoy some sweetness accompanied by a mound of superfoods. And if you’ve never tried raw brussels sprouts, now’s your chance to turn your opinion of those dreadful mini boiled cabbages around. This slaw is crunchy, tangy, sweet and it’s filled with a ton of vitamins. Not to mention a satisfying pile of protein-packed cashews on top.

RECIPE: Kale, Pineapple and Shaved Brussels Sprout Slaw

1 lb brussels sprouts (cut ends off, chop in half, lay cut-side-down and chop until shredded OR slice them in the food processor)
4-5 large kale leaves (stem removed, cut finely into thin strips)
1/2 ripe pineapple (cut into small chunks)
2 TBSP vinegar (white wine or cider)
1 TBSP dijon
1/3 cup olive oil
1 tsp agave nectar or pure maple syrup (if needed, depending on the ripeness and sweetness of the pineapple)
salt and pepper to taste
roasted, unsalted cashews

DRESSING AND ASSEMBLY:
Add brussels sprouts, kale and pineapple to a large bowl. Then make the dressing; add these ingredients to a jar with a lid: vinegar, dijon, olive oil, agave nectar and salt and pepper to taste. Shake vigorously until thoroughly combined. Pour half of the dressing over the slaw and toss. Add more dressing until you get it coated to your liking. The amount usually depends on the sweetness of the pineapple. Let the flavors marry for at least 20 minutes. Top each serving with a palmful of chopped cashews. Add a couple extra turns of cracked black pepper. Enjoy!

Frozen Pineapple Slushy

Posted on July 21, 2013 by eatlessvelveeta

I just made a batch of these for a Saturday night treat.

Take one can of unsweetened pineapple and add it to the blender. Fill up the blender with ice and whiz the heck out of it until the ice is so fine that it’s the consistency of a slushy you’d get at a convenience store on a hot day. You won’t believe how incredibly delicious it is – and it doesn’t have any preservatives or weird colors that have numbers assigned to them.

This recipe happened by accident one day when I opened a can of pineapple for something and then changed my mind. I’m sure you can use fresh pineapple too, but you’ll need to add a little water and agave nectar to the the appropriate sweetness and consistency. You can also add fruits to change the color and flavor. Strawberries are a good addition. A handful of fresh mint in the blender will give you a more grown-up version and your slushy will have pretty little green flecks all throughout.

Also a great base for a nice adult cocktail, if you know what I mean.