Chocolate Peanut Butter Energy Bars

I don’t know about you, but I love having a little afternoon treat with my coffee. It’s a few minutes of quiet time to break up the day, and it definitely gives me enough energy to get everything done. Recently, I have seen so many delicious looking recipes for energy bites and bars, so last night I decided to give it a try. After two blown fuses, I finally managed to blend up the gooey base enough to make it work. While it is a bit more decadent than your average energy bite due to the layers of peanut butter and chocolate, moderation is key. So as long as you’re not eating an entire bar every day, I’m sure you’ll be alright if you indulge in a bite or two.

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CHOCOLATE PEANUT BUTTER ENERGY BARS

makes 8 bars

INGREDIENTS

base layer

  • 8 medjool dates
  • small handful of cashews
  • 3 tbsp hemp seeds
  • 2 tbsp natural peanut butter
  • 1 tbsp coconut oil (optional)
  • 1/4 tsp pink salt

peanut butter layer

  • 1/4 cup coconut oil
  • 1/4 cup peanut butter powder

chocolate layer

  • 1/4 cup coconut oil
  • 1/4 cup cocoa powder
  • 1 tbsp maple syrup (more or less depending on how sweet you want it)
  • 1/4 tsp salt

METHOD

Find a small rectangle container (I used a bento box) and place parchment paper inside with the edges sticking out to easily remove the bar later on.

Put all ingredients of base layer into food processor or small blender jar and blend until everything is mostly broken down.

Put mixture into the container you’re using and press down to flatten.

Refrigerate for 1 hour or overnight.

Melt coconut oil for peanut butter layer and stir in powder until well combined.

Pour peanut butter over base layer and refrigerate for 30 minutes.

Melt coconut oil for chocolate layer and stir in cocoa powder, maple syrup and salt.

Pour over the other two layers and refrigerate for 30 – 60 minutes.

Use parchment paper to easily get the bar out and cut into 8 squares.

Enjoy!

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Sloppy Joes: Vegan Student Edition

Every time I meet up with my friends one thing they always ask me is how I manage to make meals that are healthy but quick considering our busy schedules. And maybe it’s because I love cooking, but I never see making food as a hassle or something that “needs to get done”. It’s a way to stress relieve and a way to make sure the food that is entering my body is somewhat healthy.


So this “sloppy joe” or whatever you decide to call it, is a meal idea that may seem kind of strange, but I think it tastes pretty good and it is filled with protein, carbs, and your daily dose of veggies to make sure you’re fuelled for your busy day.


Not only is this meal super simple to make, it’s also relatively cheap (depending on the type of vegetables you buy) which is always a bonus.


What you’ll need:

Can of lentils

Sriracha

Ketchup

Tortilla, toast or crackers

Greens and other veggies, get whatever you like since you’re the one whose going to be eating it

Optional: hemp seeds

Directions:

Heat up a pan on medium-high heat.

Take canned lentils, after they’re nice and drained and pour into warm pan.

Let cook for around 5 minutes, stirring occasionally.

Look into your fridge/pantry and see if you have tortillas, toast or crackers and heat up as appropriate for each option… obviously you aren’t going to be heating up crackers.

Stir in as much Sriracha and ketchup as you desire, and let cook for another 3-5 minutes so the sauce gets warm too.

Add the warmed lentil mixture to your carb of choice and add some greens and other veggies (I usually add tomatoes and cucumbers) and voila!, a quick and healthy meal in a matter of minutes.

If using hemp seeds, now you can sprinkle them on for a little nutritious addition.

Also, if you’re creating this just for yourself then you’ll have some leftovers which is always a good thing.

Taco Salad

I always have the weirdest and most specific cravings, and if I ignore it then I go around for the next few days just thinking of why I didn’t make that. So today’s craving was for nachos. I had it all planned out, I was going to make a nice vegan cheese sauce and bake my tortillas in the oven, waiting for all the delicious toppings to melt and mix together. But I got home, and forgot that all my potatoes had gone bad, which really sucks when all you want is this sauce. Anyways, on to plan b… a taco salad. Minus the delicious gooey cheese sauce I was craving but honestly this was so good that it wasn’t even necessary.


Also I’m usually not the type of person to eat fake meat, but I do like to try them out occasionally.


Anyways it’s pretty simple to make because I never have the energy to make something complicated when I’m hungry.


INGREDIENTS

½ cup of yves original veggie ground beef

1 small handful of daiya cheddar cheese

4 tbsp salsa

4 whole mushrooms

1 ripe avocado

1 romaine lettuce heart

A drizzling of sriracha

½ lemon

Tortilla chips – choose whichever kind is your favourite

Salt and pepper to taste

DIRECTIONS

Just heat up the veggie ground beef with the sliced up mushrooms until it’s all warm and toasty. You can also use whatever veggies you want, but I didn’t have anything else in my fridge.

Cut up the lettuce and place in a bowl.

Mash up the avocado in a separate bowl and squeeze in some lemon juice and add salt and pepper.

Pour the beef mixture over the lettuce and top with sriracha, salsa, avocado and daiya cheese.

Eat with tortilla chips if that’s your thing, (it’s definitely my thing) but you can just eat it like a salad too.

Enjoy!

If you try it out, I hope you like it as much as I did!

Watermelon Salad

watermelon salad 1

Even though summer is ending, that doesn’t mean that you can’t enjoy a delicious and refreshing salad. During the summer I usually have a constant craving for fresh fruit and this salad hit just the right spot. It’s satisfyingly refreshing but won’t leave you feeling hungry (hopefully!).

watermelon salad 2

Some people think that salads are boring and I just don’t understand that. There’s a lot more to salads than just leaves, by adding a variety of delicious and healthy ingredients you can create thousands of different flavours and textures that all taste lovely. So the moral of this story is be creative because you never know what you’ll create next!

watermelon salad 3

No fancy ingredients needed, just add whatever you have available in the fridge. But I’ll list down what I used just in case you want to recreate this amazingness.

INGREDIENTS

1/4 red watermelon cut up into little chunks

1/4 yellow watermelon (I don’t know if there’s a proper name, sorry) also cut into chunks

a handful of micro greens – use whichever ones you have available

1/2 cucumber sliced up into bite sized pieces

1/2 lemon

extra virgin olive oil

salt

METHOD

place the watermelon, cucumber and micro greens into a bowl

top it with some freshly squeezed lemon juice, salt for a little unexpected saltiness and some olive oil

stir and top it with some seeds if you want

enjoy!