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udis-glutenfree:

Savory Sweet Potato Hummus: So good, we won’t judge if you double dip. Find the #recipe on our facebook page!

udis-glutenfree:

Savory Sweet Potato Hummus: So good, we won’t judge if you double dip. Find the #recipe on our facebook page!

gfhealthyliving:

Thai Sweet Potato Stacks with Peanut Sauce
Ingredients
2 medium sweet potatoes, sliced into 1/4 inch rounds
2 Tbsp toasted sesame oil, divided (or sub refined coconut or olive)
1 bunch green onions, rinsed and chopped (~ 1 cup)
2 heads baby bok choy, rinsed and chopped (~ 1 cup)
1 clove garlic, minced
1 Tbsp gf tamari sauce
4 Tbsp peanut sauce
Optional toppings: fresh cilantro, chopped carrots, sriracha, crushed peanuts
Instructions
Preheat oven to 350 degrees F and lightly spray a baking sheet with non-stick spray or brush with oil. 
Add sweet potatoes and toss with 1 Tbsp sesame oil. Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
In the meantime, prepare peanut sauce and saute garlic, green onions and baby bok choy in 1 Tbsp sesame oil + tamari sauce, until soft. Set aside.
Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.

gfhealthyliving:

Thai Sweet Potato Stacks with Peanut Sauce

Ingredients

  • 2 medium sweet potatoes, sliced into 1/4 inch rounds
  • 2 Tbsp toasted sesame oil, divided (or sub refined coconut or olive)
  • 1 bunch green onions, rinsed and chopped (~ 1 cup)
  • 2 heads baby bok choy, rinsed and chopped (~ 1 cup)
  • 1 clove garlic, minced
  • 1 Tbsp gf tamari sauce
  • 4 Tbsp peanut sauce
  • Optional toppings: fresh cilantro, chopped carrots, sriracha, crushed peanuts

Instructions

  1. Preheat oven to 350 degrees F and lightly spray a baking sheet with non-stick spray or brush with oil.
  2. Add sweet potatoes and toss with 1 Tbsp sesame oil. Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
  3. In the meantime, prepare peanut sauce and saute garlic, green onions and baby bok choy in 1 Tbsp sesame oil + tamari sauce, until soft. Set aside.
  4. Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
  5. Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.

gfhealthyliving:

Spiced Carrot Salad
Ingredients:
1 pound carrots, peeled and sliced into 1/4 inch thick slices
1/2 cup of pitted dates, chopped
2 Tablespoons lemon juice
4 Tablespoons orange juice
1 clove garlic, minced
1/4 teaspoon cinnamon
1/2 teaspoon coriander
1/4 teaspoon sweet paprika
1/2 teaspoon coarse salt
2 Tablespoons extra virgin olive oil
2 tablespoons chopped mint leaves
1 tablespoons chopped flat-leaf parsley
Directions:
To a small bowl, add dates, lemon juice and orange juice. 
Toss together and let dates soak for 15 minutes. Drain dates and reserve dates and juice separately.
Bring a large pot of water to a boil. Add carrots and boil until carrots are just fork tender, about 7-10 minutes. Drain carrots and rinse with cold water
In a large bowl, place reserved juice, garlic, cinnamon, cumin, coriander, paprika and salt . Whisk in extra virgin olive oil.
To the dressing, add carrots, dates and herbs and toss to coat. Allow carrot salad to sit at room temperature for 1 hour to allow flavors to infuse the carrots. Serve salad at room temp.
 
 
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gfhealthyliving:

Spiced Carrot Salad

Ingredients:

  • 1 pound carrots, peeled and sliced into 1/4 inch thick slices
  • 1/2 cup of pitted dates, chopped
  • 2 Tablespoons lemon juice
  • 4 Tablespoons orange juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon coarse salt
  • 2 Tablespoons extra virgin olive oil
  • 2 tablespoons chopped mint leaves
  • 1 tablespoons chopped flat-leaf parsley

Directions:

  1. To a small bowl, add dates, lemon juice and orange juice.
  2. Toss together and let dates soak for 15 minutes. Drain dates and reserve dates and juice separately.
  3. Bring a large pot of water to a boil. Add carrots and boil until carrots are just fork tender, about 7-10 minutes. Drain carrots and rinse with cold water
  4. In a large bowl, place reserved juice, garlic, cinnamon, cumin, coriander, paprika and salt . Whisk in extra virgin olive oil.
  5. To the dressing, add carrots, dates and herbs and toss to coat. Allow carrot salad to sit at room temperature for 1 hour to allow flavors to infuse the carrots. Serve salad at room temp.

 

 

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gfhealthyliving:

Rise and Shine Smoothie
Ingredients
1/2 large banana, frozen
1/2 cup frozen strawberries
1/2 tsp matcha green tea powder
1/2 scoop chocolate Protein Powder (optional)
2 tbsp almond butter
1 cup almond milk (or milk of your choice)
Directions:
Place the frozen fruit, green tea, protein powder and almond butter into the blender. Pour the almond milk over everything. 
Blend and enjoy!
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gfhealthyliving:

Rise and Shine Smoothie

Ingredients

  • 1/2 large banana, frozen
  • 1/2 cup frozen strawberries
  • 1/2 tsp matcha green tea powder
  • 1/2 scoop chocolate Protein Powder (optional)
  • 2 tbsp almond butter
  • 1 cup almond milk (or milk of your choice)

Directions:

  1. Place the frozen fruit, green tea, protein powder and almond butter into the blender. Pour the almond milk over everything. 
  2. Blend and enjoy!

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gfhealthyliving:

Raw Vegan Peanut Butter and Chocolate Bites
Ingredients
¾ cup (192 grams) unsalted peanut butter
2 tablespoons (40 grams) agave 
70 grams almond flour 
6 tablespoons mini vegan semi-sweet chocolate chips
salt to taste
Directions
Mix everything together and roll into 12 1.5” balls.
If it seems crumbly, let it sit for 10 minutes. If it doesn’t seem doughy enough, add a teaspoon of water at a time until you like the consistency.
Store in an airtight container at room temperature for up to one week.
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gfhealthyliving:

Raw Vegan Peanut Butter and Chocolate Bites

Ingredients

  • ¾ cup (192 grams) unsalted peanut butter
  • 2 tablespoons (40 grams) agave 
  • 70 grams almond flour 
  • 6 tablespoons mini vegan semi-sweet chocolate chips
  • salt to taste

Directions

  1. Mix everything together and roll into 12 1.5” balls.
  2. If it seems crumbly, let it sit for 10 minutes. If it doesn’t seem doughy enough, add a teaspoon of water at a time until you like the consistency.
  3. Store in an airtight container at room temperature for up to one week.

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gfhealthyliving:

Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds
Ingredients
cooked quinoa
chiffonade of basil
arugula
pan seared skinny asparagus
Marcona almonds
sliced avocado
olive oil
lemon juice
salt & pepper
Directions
Combined quinoa with basil and arugula and place in an individual bowl.
Top with asparagus, Marcona almonds and sliced avocado.
Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
Serve.
Source

gfhealthyliving:

Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds

Ingredients

  • cooked quinoa
  • chiffonade of basil
  • arugula
  • pan seared skinny asparagus
  • Marcona almonds
  • sliced avocado
  • olive oil
  • lemon juice
  • salt & pepper

Directions

  1. Combined quinoa with basil and arugula and place in an individual bowl.
  2. Top with asparagus, Marcona almonds and sliced avocado.
  3. Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
  4. Serve.

Source

gfhealthyliving:

Peanut Butter and Jelly Bars 
Ingredients
13g (2 tbs) Ground Flaxseed + 1/2 cup Water
185g (3/4 cup) Unsweetened Applesauce
1+1/2 tsp Stevia Extract
120g (1 cup) Peanut Flour
120g (1 cup) Oat Flour
96g (1/2 cup) Homemade Vanilla Sugar
1 tsp Double-Acting Baking Powder
1/3 tsp Salt
95g (5 tbs) 100% Fruit Spread*, swirled in
Instructions
Preheat the oven to 350 degrees and line an 8” brownie pan with parchment paper both ways.
In a large bowl, whisk together the flaxseed and water. Let sit 5 minutes.
Whisk in the applesauce and stevia extract.
In a small bowl, whisk together the peanut flour, oat flour, erythritol, baking powder and salt. Dump this over the wet ingredients and fold together.
Scoop the batter into the prepared pan and swirl in the fruit spread. Bake for 35 minutes, or until surface is firm when tapped. Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
Slice when cool and serve!
Source

gfhealthyliving:

Peanut Butter and Jelly Bars 

Ingredients

  • 13g (2 tbs) Ground Flaxseed + 1/2 cup Water
  • 185g (3/4 cup) Unsweetened Applesauce
  • 1+1/2 tsp Stevia Extract
  • 120g (1 cup) Peanut Flour
  • 120g (1 cup) Oat Flour
  • 96g (1/2 cup) Homemade Vanilla Sugar
  • 1 tsp Double-Acting Baking Powder
  • 1/3 tsp Salt
  • 95g (5 tbs) 100% Fruit Spread*, swirled in

Instructions

  1. Preheat the oven to 350 degrees and line an 8” brownie pan with parchment paper both ways.
  2. In a large bowl, whisk together the flaxseed and water. Let sit 5 minutes.
  3. Whisk in the applesauce and stevia extract.
  4. In a small bowl, whisk together the peanut flour, oat flour, erythritol, baking powder and salt. Dump this over the wet ingredients and fold together.
  5. Scoop the batter into the prepared pan and swirl in the fruit spread. Bake for 35 minutes, or until surface is firm when tapped. Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
  6. Slice when cool and serve!


Source

gfhealthyliving:

Red Velvet Donuts
Adapted
 For the donuts:
¾ cup beets, pureed
1/3 cup coconut oil
1 cup granulated sweetener (or sugar, if you’d prefer)
1 ½ tsp vanilla extract
1 ¼ cup GF flour blend
1 ½ tbsp cocoa powder
1 ½ tsp baking powder
1 cup almond milk
Donut Form Pan
For the icing:
100g vegan cream cheese
½ tsp vanilla extract
1 ½ tsp agave
Directions
Preheat your oven to 180°C.
To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes). 
Allow to cool, then puree.
In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
Allow to cool thoroughly before icing.
 To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
This recipe will also make 10 cupcakes.
Source

gfhealthyliving:

Red Velvet Donuts

Adapted

 For the donuts:

  • ¾ cup beets, pureed
  • 1/3 cup coconut oil
  • 1 cup granulated sweetener (or sugar, if you’d prefer)
  • 1 ½ tsp vanilla extract
  • 1 ¼ cup GF flour blend
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp baking powder
  • 1 cup almond milk
  • Donut Form Pan

For the icing:

  • 100g vegan cream cheese
  • ½ tsp vanilla extract
  • 1 ½ tsp agave

Directions

  1. Preheat your oven to 180°C.
  2. To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes).
  3. Allow to cool, then puree.
  4. In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
  5. In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
  6. Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
  7. Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
  8. Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
  9. Allow to cool thoroughly before icing.
  10.  To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
  11. This recipe will also make 10 cupcakes.

Source

rawveganhealth:

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rawveganhealth:

#quote #instaquote #inspiration #motivation #fitness #fitfam #behappy #giveup #happy