Category: GBOMBS Page 4 of 6

As a blogger, I’ve gotten some neat opportunities to learn about certain trends and products before they hit the mainstream.

One of the most fun things I did last year was attend the Natural Products Expo in Baltimore (I’m going back this year!).

I got to meet the creators of some of my favorite products, including Brad from Brad’s Raw Foods (kale chips!), Mamma Chia herself and the maker of Hilary’s Eat Well (our go to veggie burgers…that taste great!).

Since changing my diet over the past few years to dairy-free and gluten-free, I’ve had to completely overhaul our pantry.

Over time, we’ve found new staples to use in recipes and as go-to options when we’re in a pinch and need something to hold me us between meals.

When the team at Two Moms in the Raw contacted me to review a recipe in their cookbook, I asked them about any upcoming product releases.

Until that time, they used agave as their primary sweetener, which I’m not a huge fan of (see this post for why), so I never bought their bars.

I was excited to find out they were on the verge of launching their first line of paleo-friendly bars, sweetened with coconut nectar instead of agave. I couldn’t wait to try them!

Let me tell you something.

These bars are delicious.

And that’s coming from someone who’s had her share of granola-type bars over the years – from Kashi to Fiber One and Nature Valley to Special K.

Once I started paying closer attention to the ingredient lists in the food I was eating, I realized that none of those bars fit the bill. They were full of processed, non-food ingredients and were usually loaded with sugar.

I focus on getting as much of my food as possible from whole, real, food sources, and that includes convenience foods. We don’t have to lower our standards and expectations just because we’re not making them ourselves.

The good news is that it’s easier than ever to find nourishing snacks on the go.

With flavors like Gotta Getta Gojiberry, Cranberry Crush, Blueberry Burst, Charming Cherry Chocolate and Wow Cacao Nib Nut Bar, Two Moms in the Raw got creative with their newest line of nut-based bars.

Shari, the founder of Two Moms in the Raw, started making raw foods after being diagnosed with Multiple Sclerosis. She found that a natural path to wellness (including a raw food diet) worked best for her health. She couldn’t find any raw snacks that tasted good, so she made her own.

The nut bars are 100% organic, gluten-free, dairy-free, non-genetically modified, vegan, paleo, mom-made, raw and sprouted. PHEW! That means that a lot more people can enjoy snack bars like this again 🙂

To be completely honest, I wasn’t expecting them to taste as yummy as they do. They’re crunchy, subtly salty and just sweet enough.

In short, they’re AMAZING. You need to try these bars!

I’ve used them as a snack between meals and have taken them on hikes with me. They’re a great snack to have when you’re on a road trip, traveling, or on vacation.

Just to give you an idea of the purity and integrity of the ingredients, the Charming Cherry Chocolate Bar is made with almonds, walnuts, pecans, chia seeds, hemp seeds, cacao nibs, cherries, vanilla, nutmeg, sea salt, and coconut nectar.

All food. All real. All organic. All ingredients in my pantry 🙂

I’ve bought these bars locally at Whole Foods, MOMs Organic Market, and The Fresh Market. I also found them in Green Goddess Natural Market when I was on vacation in the Adirondacks this summer.

Another option is to go to Two Moms in the Raw’s website to order them directly or punch in your zip code in the upper right corner of their website to find where they’re sold near you.

I’m going to be sharing more reviews of products we use regularly in our house and on the road because I get lots of questions about that and want to help you out!

Stay tuned for reviews of more of my favorites in the future, and if you end up trying these bars, let me know. I think you will LOVE them (and so will your kiddos!).

Disclosure: I received free nut bars in exchange for writing this review. All opinions are my own and maintaining the integrity of all content on this site is of utmost importance to me. I will never promote products I don’t love and use myself! 🙂

Easy Apple Sandwiches {Nut-Free, Paleo}

By Rachel Druckenmiller

On August 17, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Products I Use, Recipes, Tips & Tricks, Vegan, Vegetarian

If you’ve been following me on Facebook and Instagram, you’ve probably caught on to the fact my go to ingredient at the moment is sunflower seed butter.

It’s the closest thing to peanut butter in terms of taste and texture and is school-friendly, since it’s peanut and tree-nut free.

As I’ve been preparing for the Yummy Snacks for Healthy Kids workshop in Baltimore on September 16th, two things I’ve been doing intentionally are making sure I have some allergy-friendly options AND recipes that kids can help make, too.

My friend and mother of three kiddos, Missy, told me that one of the keys to getting kids to eat food is to let them be a part of the process. All of the recipes I will make (including this one!) are recipes that kids can help prepare, too.

I saw lots of examples of this snack on Pinterest but wanted to make it nut-free and school-friendly and put my own spin on it.

Whether you leave it as a solo slice (pizza-style) or put two apple rings together (sandwich-style), this snack is easy to make and super versatile.

It could be made with nut butter instead of sunflower seed butter, and the possibilities for toppings (or fillings) are endless!

Ingredients

1/4 cup sunflower seed butter
4 teaspoons hemp seeds
1 teaspoon cinnamon
1 apple, cored and sliced
Topping ideas: Blueberries, shredded coconut, Enjoy Life chocolate chips, chopped nuts, raisins, goji berries, etc.

Directions

Combine sunflower butter, hemp seeds, and cinnamon in a small bowl.
Remove core from apple and cut apple into 1/2 inch discs.
Spread sunflower butter on each apple slice and put toppings on one slice. Make an apple “sandwich” by pressing the remaining slice on top. Repeat until the apple is gone! 🙂

If you haven’t already, make sure you sign up for the Yummy Snacks for Healthy Kids Workshop on September 16th!

Back-to-School Sunbutter Spread {Nut-Free, Paleo}

By Rachel Druckenmiller

On August 15, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Products I Use, Recipes, Tips & Tricks, Vegan

Now that I’m back from vacation and through the craziest part of the summer, I’ve been spending some time back in my happy place…my kitchen.

I’m gearing up to teach a cooking class in September called Yummy Snacks for Healthy, Happy Kids at the Institute for Integrative Health (click this link to register!) and have been doing lots of recipe testing and experimenting.

My friend, Lindsay, contacted me because she found out that her son’s kindergarten is completely peanut-free.

Like most kids, he loves PB&J, so she was looking for another option.

Meet sunflower seed butter AKA sunbutter :)

Just like its peanut and tree-nut cousins, sunflower seed butter is made by grinding up sunflower seeds until they’re smooth and creamy.

It tastes WAY more like peanut butter than almond butter does, so if you’re not a huge fan of almond butter, give sunflower seed butter a shot!

I decided to upgrade the basic sunbutter, as it’s commonly called, by adding in some hemp seeds and cinnamon.

Let’s take a look at each ingredient in this quick, easy, and tasty recipe.

These little guys don’t get enough love, but they should! Here’s why…

Good source of magnesium to calm our nerves, muscles and blood vessels
Anti-inflammatory, containing heart healthy fats and vitamins
The detoxifying and cancer preventive mineral selenium
Rich in compounds called phytosterols that promote healthy cholesterol levels

You can find sunflower seed butter at Trader Joe’s, Whole Foods, Wegmans, MOMs Organic Market, most Giants, The Fresh Market, and any natural food store. It’s also sold online at Amazon and Thrive Market.

Hemp Seeds

In case it’s crossing your mind, these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in fiber to keep us feeling full and satisfied.

For more benefits of hemp seeds, click here.

Cinnamon

Cinnamon is a naturally sweet tasting spice that helps us regulate our blood sugar, which is key for sustained energy. Check out the top 10 proven health benefits of this super spice from the folks over at Authority Nutrition.

Servings: 2

Ingredients*

1/4 cup sunflower seed butter
4 teaspoons shelled hemp seeds
1/2 teaspoon cinnamon (add more to taste)

Note: If your sunflower seed butter is salt-free and sugar-free, add a pinch of fine grain sea salt and 1 teaspoon of maple syrup for a touch of sweetness.

Directions

Stir all ingredients in a bowl with a spoon until combined. Use as a spread or dip for celery, apples, pears, Mary’s Gone Crackers pretzel sticks or sandwiches. It’s versatile and delicious! Make a double or quadruple batch to have on hand throughout the week.

The next post will cover another fun way to use this dip, so stay tuned!

**Remember, if you want one of the 30 slots for the Yummy Snacks for Healthy, Happy Kids workshop, click here to register and get more info!**

I’d love to hear from you! What was YOUR favorite snack at school when you were a kid?

One-Pot Lentil, Onion & Baby Bella Saute {Vegan}

By Rachel Druckenmiller

On August 10, 2015

In Clean Eating, Dairy-Free, GBOMBS, Recipes, Vegan, Vegetarian

I’m back from vacation and excited to be in my kitchen again making new recipes to share with you!

I didn’t realize how much I missed it until I had half the day on Saturday to experiment 🙂

Today’s dish came about as I was planning the menu for a cooking class I’m teaching about GBOMBS foods (Greens, Beans, Onions, Mushrooms, Berries, Seeds/Nuts) for a client in DC. If you missed the GBOMBS post, check it out to learn which foods are the best disease-fighting, nutrient-dense foods we can eat.

Aside from being packed with nutrient-rich foods, the other motivation behind this recipe was to make a quick and easy dinner option (on the table in under 30 minutes).

Two of the GBOMBS foods in this meal are onions and mushrooms, two of the most underappreciated plants we eat.

mush

For most of my life, I had no idea just how good these foods were for my body, but I’ve learned a lot about just how amazing they are!

They both contain powerful compounds called angiogenesis inhibitors, compounds designed to prevent the formation of new blood vessels, thereby stopping or slowing the growth or spread of abnormal cells and protecting the body against fat storage.

Certain cancer drugs contain angiogenesis inhibitors, but these compounds also occur naturally in dozens of plants, including onions and mushrooms!

shrooms and onions

I didn’t eat onions or mushrooms until a few years ago (I’d deemed them both “gross”), and neither did my husband, Bill. Now, we love them and put onions in just about every savory dish we make.

What I like about this dish is that it’s “semi-homemade,” meaning one of the ingredients is from a can.

BUT, just because it comes from a can doesn’t mean we have to lower our standards when it comes to quality and nutrition! We still make sure we can recognize and pronounce all of the ingredients and that they are real, whole foods.

The star of this dish, a can of lentils from Eden Organic, passes the real food test 🙂

eden beans

We’ve been using Eden Organic beans for years because they taste great, don’t get mushy at the bottom of the can like other bean brands, and they have no added sodium.

Lentils are packed with fill-you-up fiber and protein, and they keep me feeling full for hours.

Because the lentils are already cooked, this dish can be prepared in about 20 minutes and requires only one pan 🙂 Yay for recipes with minimal clean-up (not my strong suit).

I had leftovers for lunch today in my thermos, and they were delicious! The onions melt in your mouth.

lentil saute

Ingredients

2 tablespoons ghee or coconut oil (or other high heat cooking oil)
1 large yellow onion, cut into half moons
1/2 pound cremini (AKA baby bella) mushrooms, cleaned and sliced
1/4 teaspoon sea salt (+more, to taste)
Black pepper, to taste
1 can Eden Organics Lentils with Onion & Bay Leaf* (below for 100% GF option)
1/4 cup scallions, thinly sliced

**100% GLUTEN-FREE OPTION: Although all of the other recipes on my site are gluten-free, this can of lentils does contain a small amount of shoyu, which is made with organic wheat. I’ve contacted the company to see if they have plans for a wheat-free option in the future. In the meantime, if you are completely avoiding gluten, follow the box directions for cooking one cup of green lentils and add some basil, garlic and tamari to the dish at step #3 below.**

Directions

Melt 1 tablespoon ghee or oil in a large saute pan set to medium heat. Add onions and saute for 6-8 minutes or until soft.
Add 1 tablespoon ghee or oil, salt and mushrooms. Saute with onions for about 6-8 minutes or until they’ve shrunk in size and softened.
Add can of lentils, including juices, and stir to combine. Let simmer for about 5 minutes.
Remove from heat and sprinkle in scallions, tossing to combine. Serve hot.

Anti-Inflammatory Berry Blast GBOMBS Smoothie {Paleo, Vegan}

By Rachel Druckenmiller

On July 21, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Paleo, Recipes, Vegan, Vegetarian

I’ve been preparing for a client presentation today all about one of my favorite topics in nutrition – GBOMBS.

I’ve written about them before, but I love the acronym because it’s an easy way to remember some of the most nutrient-packed, disease-fighting, health-boosting foods on the planet, according to Dr. Joel Fuhrman:

Greens
Beans
Onions
Mushrooms
Berries
Seeds (+ Nuts)

One of the easiest ways to pack in a bunch of GBOMBS at once is in a smoothie 🙂

Smoothies are also an easy way to “upgrade” our diet, adding in lots of nutrients that keep our body clean, energized, and feeling awesome.

My husband, Bill, and I have them for breakfast almost every morning. We change them up, so we are getting a variety of nutrients from different fruits, vegetables and super foods.

Today’s smoothie has a lot going for it, including being anti-inflammatory and detoxifying.

According to Dr. Mark Hyman and other functional medicine doctors and nutritionists, inflammation and toxicity are the two reasons most of us are sick and holding on to extra weight, so we want to load up on foods that help us reduce them, and this smoothie does the trick!

Check out the amazing health benefits of three of the key ingredients in this smoothie:

GBOMBS berries

Berries

Blueberries, strawberries, blackberries, raspberries.

No matter which berries you pick, they are one of the best foods you can eat because they’re low in sugar, and their high antioxidant power helps protect our heart and contains potent anti-cancer compounds.

For these reasons and more (they taste amazing!), berries are considered one of Dr. Fuhrman’s GBOMBS foods.

A curly bunch of kale!

Greens {Kale}

This superstar veggie is another GBOMBS food, so it’s also loaded with anti-cancer and anti-fat storage benefits.

Leafy green veggies are the most nutrient-rich foods we can eat. That’s our goal – to get the most nutrients we can in every calorie we eat or drink. It’s one of the secrets to optimal health.

Read more about kale’s amazing health benefits here.

Flaxseed

Yet another GBOMBS food, flaxseed is known for its anti-inflammatory properties and keeps our brain and arteries healthy due to its Omega-3 fatty acid content.

Flaxseed is also loaded with fiber, which helps regulate blood sugar (a key to staying energized!), keep us feeling full, and promote healthy digestion (keep things moving).

Make sure you grind the seeds before eating them, as it is tough for your teeth to break down the whole seeds and release all of their health benefits. My blender does a good job of this, but a coffee grinder will work, too.

Click here for more ideas to add flaxseed into your daily diet!

Ingredients (ideally organic)

1.5 cups unsweetened (or homemade) almond milk
2 cups greens, loosely packed (baby kale, kale (remove stem), spinach, etc.)
1 cup frozen berries (I used black raspberries in mine but any will do)
1/2 frozen banana (peel it first)
1 tablespoon almond butter
1 tablespoon flaxseed / ground flaxseed
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
Optional to make it more filling: scoop of your favorite protein powder (I want to try this one and have been pretty happy with this one)

Directions

Put all ingredients in a blender in the order listed above for about 60 seconds, until you reach a smooth consistency. If you don’t have a high-powered blender, blend the greens and liquid FIRST and then add the rest of the ingredients.

*As your taste buds adjust to like naturally sweet foods, you may find that adding a pitted Medjool date or a teaspoon of honey sweetens up this recipe a bit, but the berries, banana, and cinnamon are enough for me!

Creamy Curry Hummus

By Rachel Druckenmiller

On June 18, 2015

In Anti-Inflammatory, GBOMBS, Inspired, My Story, Products I Use

I write this blog to give you a refreshing approach about what to eat and how to live in a way that makes you feel energized, inspired and alive.

Today’s post is about two of those things – eating well and feeling inspired.

It isn’t often that we come across celebrities, especially professional athletes, who are not only talented but also motivating, gracious and humble.

In the process of doing a fact check for this post, I came across the MVP acceptance speech from the person whose name inspired today’s dish – Stephen Curry from the NBA Champion Golden State Warriors.

Talk about someone who is energized, inspired and alive!

Even if you’ve never watched an NBA game in your life, it’s worth listening to his acceptance speech. In his closing, he had this to say:

Be the best version of yourself in everything that you do. You don’t have to live anybody else’s story […] It doesn’t matter where you come from, what you have or don’t have […] All you need to have is faith in God, an undying passion for what you choose to do in this life and a relentless drive and the will to do whatever it takes to be successful in whatever you put your mind to.

Make sure you live in the moment and work your butt off every single day. And I hope I inspire people all around the world to just be themselves, be humble and be grateful for all the blessings in your life.

WOW. Pretty incredible, right??

I had the opportunity to watch Steph Curry play in person back in 2008 during Davidson’s upset over Gonzaga in the NCAA playoffs. My family was spending Easter in Raleigh, North Carolina, and there happened to be a few playoff games that weekend that we got tickets to see.

Curry (#30 below) scored 40 points in that game, with 30 of those points coming in the second half alone. You could tell there was something special about him. He is always in my fantasy basketball team without fail! Curry always seems to send me right to the top of the fantasy basketball rankings.

Now, it’s time for the “Curry” recipe that his name inspired! 🙂

Curry is a blend of spices that is common in Indian food and serves as the flavor base for this EASY hummus recipe.

Growing up, I was never very adventurous when it came to food, but over the past few years, I’ve learned to love the bold flavors of spices like ginger, coriander, turmeric, and cumin that often make up a traditional curry powder.

This curried hummus has a little bit of a kick to it (and that’s coming from someone who is SUPER sensitive to anything remotely spicy), but it’s not overpowering.

It’s loaded with flavor and would make a perfect dip for veggies, crackers, chips or whatever other dippables you have on hand!

Creamy Curried Hummus

This Indian-inspired hummus makes a delicious dip for your favorite veggies or pretzels (I love Mary’s Gone Crackers’ brand!) or as a spread for sandwiches.

1 15 ounce can chickpeas (drained and rinsed)
3 tablespoons tahini
2 cloves garlic (peeled and chopped)
3 tablespoons lime juice (fresh)
2 teaspoons curry powder
1 teaspoon raw honey
2 tablespoons water
3/4 teaspoon sea salt
2 tablespoons olive oil (extra virgin)

Put all ingredients except the olive oil in a food processor and process until mostly combined. Scrape down the sides with a spatula as needed.
Stream in olive oil (through hole on top of food processor) and process until hummus is creamy. Serve immediately or store in a glass container in the fridge. It won’t last long!

If you like curry, check out these recipes for curry roasted potatoes, fancy pants curried cauliflower steaks and mash, or one of my favorite dishes ever – this curried lentil and rice casserole.

12 Tasty Cinco De Mayo Recipes {Dairy-Free, Gluten-Free}

By Rachel Druckenmiller

On May 5, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Recipes

Happy Cinco de Mayo, everyone!

One of my earliest memories of Mexican food was celebrating Thanksgiving in a Mexican restaurant while I was studying abroad in Spain as a junior in college.

It was an experience I’ll never forget!

I feel funny getting excited about this holiday because I used to hate Mexican food!

As a kid, I was partial to Chef Boyardee, Kraft, Rice-a-Roni and Tysons and pretty much didn’t eat anything that others might have considered to be “ethnic” food. I was very picky and unwilling to try anything I deemed “weird.”

Fast forward to my 30s, and I’ve learned to not only try but also enjoy Mexican food.

After returning from a recent trip to San Diego, Bill and I have both had our share of tacos, guacamole and salsa, so I thought I’d dedicate a post to all things Mexican and highlight the Cinco de Mayo-friendly recipes on this blog.

Like all of my recipes, they are dairy-free, gluten-free, and muy delicioso 🙂

Make-Your-Own Chipotle Style Burrito Bowl with Lime Cilantro Vinaigrette

Walnut Taco Boats with Cashew Sour Cream (Don’t knock it ’til you’ve tried it! My friends Sam and Jillian LOVE their sour cream and go nuts over this stuff!)

Mexican-Inspired Black Bean Quinoa Salad

Watermelon Mojito Salad

Cashew Queso Dip

Mexican Brownie Bites

Salsa Fresca

Green Goddess Guacamole

Mexican Black Bean Scramble

Here are a few more Cinco de Mayo-friendly recipes to try:

Enchilada Stuffed Sweet Potatoes from Against All Grain

Avocado Crema from Against All Grain

Slow Cooker Mexican Chicken (great for tacos!) from The Gracious Pantry

Do you have any favorite Cinco de Mayo recipes? If so, feel free to share them below with all of us!

Mediterranean Chickpea & Sundried Tomato Kale Salad {Vegan}

By Rachel Druckenmiller

On April 28, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Products I Use, Recipes, Tips & Tricks, Vegan, Vegetarian

I’ve been a kale lover for a few years now and have fun coming up with new ways to incorporate it into recipes.

I even found these super cool kale-lover clothing items at a small store called Simply Local in San Diego that reflect someone’s serious obsession with this leafy green veggie.

Today’s salad recipe has some Mediterranean inspirations with lemon, olive oil, garlic, tomatoes and chickpeas. It comes together in a matter of minutes and can be enjoyed for lunch or dinner.

From the kale and garlic to the hemp seeds and chickpeas, this delicious dish is LOADED with cancer-fighting and fat-storage fighting foods known as GBOMBS. Click here to learn more about GBOMBS and why we should eat them daily.

The key to this salad is massaging the lemon juice into the kale leaves to “cook” and soften the kale and break down its bitterness; it’s always important to give your raw kale a little massage.

Speaking of massage, when I was in college I considered going into massage therapy and even went so far as to buy a KISS (Keep It Simple, Stupid) guide-book to learn the basics. Clearly I didn’t pursue that route, so massaging kale will have to do! 🙂

What I love about kale salads (one of the many things) is that they “keep” for a few days in the fridge.

Any other greens’ salads will wilt in a matter of hours once you put dressing on it, but kale salad holds up for about 3 days, so it’s something you can make ahead of time and enjoy for several meals.

Check out today’s recipe, and let me know what you think!

Mediterranean Chickpea & Sundried Tomato Kale Salad

I love the Mediterranean-inspired flavors and ingredients in this salad. Feel free to add some chicken or fish on top, if you’d like, for a complete meal!

1 bunch curly kale (destemmed, washed and dried)
3 tablespoons fresh lemon juice (about one lemon)
2 tablespoons extra virgin olive oil
2 cloves garlic (crushed and finely minced (1 large clove or 2 small cloves))
1/2 teaspoon coarse sea salt
1/3 cup nutritional yeast
1 15-ounce can chickpeas AKA garbanzo beans (drained and rinsed (I use the Eden brand))
1/2 cup sundried tomatoes (chopped)
2 tablespoons hemp seeds (hulled)
Black pepper (to taste)

Tear kale leaves into pieces and put in large bowl.
Add lemon juice, olive oil, garlic and sea salt, and massage everything into the kale leaves for 1-2 minutes, until the leaves are shiny, soft, and have reduced in volume by about half.
Add the black pepper, nutritional yeast, chickpeas, sun-dried tomatoes, and hemp seeds and toss until evenly combined. Add more salt or pepper to taste. Enjoy!

Addictive Cinna Mocha Fudge Bites {Paleo, Vegan}

By Rachel Druckenmiller

On March 25, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Nourish, Paleo, Paleo, Products I Use, Recipes, Vegan, Vegetarian

I’ve made this recipe four times in the past two weeks, so consider yourself warned 🙂

These little treats are incredibly addictive.

If you’re looking for a sweet treat chocolate fix, you have to make these!

You’ll feel like you’re biting into a rich, decadent piece of dark chocolate fudge, so it might only take one of these little guys to satisfy your craving. You can whip them up in less than 10 minutes, too. They are very easy to make!

In addition to being loaded with anti-inflammatory walnuts, antioxidant-packed cacao powder, and blood-sugar stabilizing cinnamon, the secret “mocha” ingredient is detoxifying Dandy Blend.

I dedicated a full post to Dandy Blend earlier this week, so check out that post here to learn more and order samples to try for yourself!

I was inspired to make this recipe after I had been experimenting with other chocolatey treat recipes (including these Chewy Cherry Chocolate Brownie Bites!).

I remembered seeing fudge and brownie recipes that included coffee, so I thought I’d give it a shot.

Adding a slight coffee taste (this is coming from someone who doesn’t like coffee!) to a chocolate recipe takes the flavor to a whole new level! I know you will love these as much as we do 🙂

Yield: 16-18 bites

Ingredients

2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1 cup Medjool dates, pitted (about 10-12)
1 heaping tablespoon Dandy Blend
1/2 cup raw cacao powder
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions

Add walnuts and salt to food processor and process until finely ground, about 30 seconds.
Add dates, Dandy Blend, cacao powder, coconut oil, vanilla and cinnamon to food processor. Process until combined – about 60 seconds.
Transfer the mixture to a bowl. Using your hands, form into small round balls, rolling them in your palm. Sprinkle with additional cacao powder, if you’d like.

**Store in a glass container in the fridge (or freezer) for up to two weeks – if they last that long! They will start to melt at room temperature because of the coconut oil, so keep them cool 🙂

What are your favorite healthy sweet treats? I’d love to hear from you in the comments below!

Fancy Pants Curried Cauliflower Steaks & Mash {Paleo, Vegan}

By Rachel Druckenmiller

On March 18, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Paleo, Recipes, Vegan, Vegetarian

When it comes to eating well, one of the key things we’re told to do is “eat the rainbow” and include a variety of brightly colored foods in our diet.

I totally agree, but the unfortunate part is that advice leaves out foods that are well…white and colorless.

Like cauliflower.

Cauliflower doesn’t get nearly as much love as its green buddy broccoli, but it should!

It’s just one of the many health-boosting, inflammation-fighting, detoxifying foods in this recipe.

I was inspired to come up with this dish when I was doing an assignment focused on anti-inflammatory foods for the Culinary Nutrition program I finished this winter.

If we can reduce inflammation, we set ourselves up to feel better, look more alive, prevent disease and even get to a healthier weight. Dr. Mark Hyman has written extensively about inflammation and how to reduce it. Click here to learn more about it from him.

For this dish, I wanted to use as many anti-inflammatory foods as possible, including cauliflower, turmeric, ginger and garlic.

Cauliflower, a cruciferous vegetable, contains the antioxidant sulforaphane, which is known for its powerful anti-inflammatory and anti-cancer properties. Here’s my first post about cauliflower and the rest of its amazing health benefits.
Turmeric contains over two dozen anti-inflammatory compounds with curcumin being the most potent.
Ginger extract regulates pathways that halt the activation of genes involved in the inflammatory response.
Allium vegetables like garlic contain sulfur compounds that prevent inflammation in the body.

This recipe puts a creative spin on “steak and potatoes” by using cauliflower “steaks” and “mash.”

I was inspired to share this recipe that puts a vegan-friendly spin on a specialty dish just like the crew at the Wynn Las Vegas. New York Times Bestselling author of The Conscious Cook and vegan chef Tal Ronnen creates vegan and vegetarian menus for every restaurant at the Wynn, and I hope to have the chance to try his food firsthand one day. Since not everyone (myself included!) can make it to Vegas for a fancy meal, making a dish like this one is the second best option!

**Don’t let the ingredient list intimidate you (it’s mostly spices!). Also, I was VERY thorough on the directions and have included step-by-step pictures of the process below to help you visualize how it works. Give it a shot!*

Ingredients

1 small head garlic
1 teaspoon coconut oil or extra virgin olive oil
1 large head cauliflower
Sea salt and black pepper
3 tablespoons coconut oil or extra virgin olive oil
1 teaspoon ginger root
2 cloves garlic, minced
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground coriander
1⁄4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1/3 cup reserved water from steamer
Black pepper, to taste
Juice from 1 lemon
1⁄4 cup pine nuts, lightly toasted
Small handful of parsley, chopped

Step-by-Step How To Photos (Written Directions Below)

How to Make Cauliflower Steaks (Directions Below!)

How to Make Cauliflower Mash (Directions Below!)

Directions

Preheat oven to 425F.
Peel and discard the papery outer layers of the head of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Pour 1 teaspoon of oil on top and tightly wrap the head of garlic in foil or parchment paper. Place directly in oven, and roast for 30 minutes or until soft to the touch.
While the garlic is roasting, remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to bottom into two 1-inch-thick steaks. Season each steak with salt and pepper on both sides. Set aside loose florets for the cauliflower mash.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 4 minutes per side. Transfer steaks to parchment-lined baking sheet.
Whisk together the remaining 2 tablespoons of oil, ginger, garlic, cumin, turmeric, coriander, and red pepper flakes. Brush the mixture onto both sides of the cauliflower steaks. Roast steaks in oven, about 15 minutes.
While the steaks and garlic are roasting, put the loose cauliflower florets in a steamer basket over 1-2 inches of water in a pot. Cover and steam until cauliflower softens (about 10-12 minutes). You should be able to stick a fork through it easily. Set aside 1/3 cup of the steam water.
Put steamed cauliflower in a food processor and add 1⁄2 of the head of roasted garlic (squeeze each clove out by pushing on the bottom of each one after you’ve let it cool). Add olive oil, sea salt, black pepper and reserved cooking water to the food processor. Pulse until smooth. Taste, and add more garlic if you prefer.
Remove cauliflower steaks and garlic from oven. Place half the cauliflower mash on each plate, top with a cauliflower steak, and then squeeze lemon juice over each steak. Sprinkle toasted pine nuts and chopped parsley over each steak, and ENJOY!

Category: GBOMBS Page 4 of 6

I’m Nuts about Two Moms in the Raw Nut Bars! {Gluten-Free, Paleo}

Like this:

Easy Apple Sandwiches {Nut-Free, Paleo}

If you haven’t already, make sure you sign up for the Yummy Snacks for Healthy Kids Workshop on September 16th!

Like this:

Back-to-School Sunbutter Spread {Nut-Free, Paleo}

Hemp Seeds

Cinnamon

I’d love to hear from you! What was YOUR favorite snack at school when you were a kid?

Like this:

One-Pot Lentil, Onion & Baby Bella Saute {Vegan}

Like this: