Showing posts tagged vegan

3 Ingredient Homemade Chocolate Hazelnut Lara Bars
Finally tried these, love them. 
Ingredients:1 cup Dried Dates1/4 cup Hazelnuts2 tbsp Cocoa Powder1/2 tsp Sea Salt (optional)
Blend all ingredients using a food processorShape and cut into barsRefrigerate until firm 

3 Ingredient Homemade Chocolate Hazelnut Lara Bars

Finally tried these, love them. 

Ingredients:
1 cup Dried Dates
1/4 cup Hazelnuts
2 tbsp Cocoa Powder
1/2 tsp Sea Salt (optional)

Blend all ingredients using a food processor
Shape and cut into bars
Refrigerate until firm
 

Easy Guacamole

Because I can no longer justify going to Chipotle and giving in to their outrageous $2 per scoop of guac policy.

Ingredients:

  • 1 Ripe Avocado
  • Salsa (I used spicy fresh salsa with tomato, onion, jalapenos & cilantro)
  • Sea Salt
  • Black Pepper
  • Lemon and/or Lime

1. Cut avocado in half, discard pit.
2. Mash
3. Add 1/2 cup of salsa, squeeze of lemon/lime juice, salt & pepper to taste
4. Combine
5. Enjoy your release from Chipotle’s tyranny 

Late lunch;
Sriracha Tofu, Hummus, Avocado & Red Peppers on Ezekiel Bread
Banana, Mango & Aloe Green Smoothie
Watermelon!

Late lunch;
Sriracha Tofu, Hummus, Avocado & Red Peppers on Ezekiel Bread
Banana, Mango & Aloe Green Smoothie
Watermelon!

Homemade Chocolate Lara Bars
Lara Bars are one of my favorite snacks - they’re made of nothing but dried fruit and nuts, and are great for an energy boost. They sell for $1.50-$2.00 each, but by making your own, you save money and get to customize your bars however you’d like. Can’t wait to try these.

Homemade Chocolate Lara Bars

Lara Bars are one of my favorite snacks - they’re made of nothing but dried fruit and nuts, and are great for an energy boost. They sell for $1.50-$2.00 each, but by making your own, you save money and get to customize your bars however you’d like. Can’t wait to try these.

Product Review Time: Pure Chocolate Brownie Bars
I’m obsessed. Most “health” bars out there are dry and artificial, but these Pure bars are organic, vegan and amazingly tasty for a wannabe-brownie. They’re very fudgy - you may not be a fan if you like cakey brownies - and packed with nuts. I have no idea how they managed to make such simple ingredients taste like a fudgy brownie but I’m not complaining. 
So if you’re craving a brownie but don’t want to splurge on calories or fat, try one out!
Nutrition Info: 1 bar
180 calories
7 g of fat (.5 g saturated)
4 g of fiber
18 g of sugar (a little high, but worth it.)
7 g of protein
Where to buy: Whole Foods, Trader Joe’s, Health Markets, Amazon

Product Review Time: Pure Chocolate Brownie Bars

I’m obsessed. Most “health” bars out there are dry and artificial, but these Pure bars are organic, vegan and amazingly tasty for a wannabe-brownie. They’re very fudgy - you may not be a fan if you like cakey brownies - and packed with nuts. I have no idea how they managed to make such simple ingredients taste like a fudgy brownie but I’m not complaining. 

So if you’re craving a brownie but don’t want to splurge on calories or fat, try one out!

Nutrition Info: 1 bar

  • 180 calories
  • 7 g of fat (.5 g saturated)
  • 4 g of fiber
  • 18 g of sugar (a little high, but worth it.)
  • 7 g of protein

Where to buy: Whole Foods, Trader Joe’s, Health Markets, Amazon

closetvegan:

Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)
1 1/3 cup red and wild rice mix
2/3 cup basmati rice
1 cup bulgar wheat
handful of raw almonds
a small red onion
1 tin chickpeas
1 avocado
2 tomatoes
half a yellow bell pepper
a splash of balsamic vinegar
a glug of olive oil
juice of half a lemon
salt and pepper
Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm.  Add in the chickpeas  and cook for another couple of minutes.  Pour into a sieve and wash thoroughly under the cold water.  Place the sieve over a pan/bowl and leave to one side to drain.
Cut the onion into half rings, and fry on low, in a little olive oil.  When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar.  Toast and crisp up.
Chop the tomatoes and avocado and combine with the rice and onion mixtures.  Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper.  Garnish with flax seeds and serve cold on a bed of spinach if desired.

closetvegan:

Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)

  • 1 1/3 cup red and wild rice mix
  • 2/3 cup basmati rice
  • 1 cup bulgar wheat
  • handful of raw almonds
  • a small red onion
  • 1 tin chickpeas
  • 1 avocado
  • 2 tomatoes
  • half a yellow bell pepper
  • a splash of balsamic vinegar
  • a glug of olive oil
  • juice of half a lemon
  • salt and pepper

Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm.  Add in the chickpeas  and cook for another couple of minutes.  Pour into a sieve and wash thoroughly under the cold water.  Place the sieve over a pan/bowl and leave to one side to drain.

Cut the onion into half rings, and fry on low, in a little olive oil.  When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar.  Toast and crisp up.

Chop the tomatoes and avocado and combine with the rice and onion mixtures.  Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper.  Garnish with flax seeds and serve cold on a bed of spinach if desired.