Raw Macadamia Cookie Dough Bites

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I’m always up for anything with macadamia nuts in it! This recipe is a twist on cookie dough, but a healthy twist that is.  I love the consistency of cookie dough and these have that thick chewy texture that I like. If you just want a little bit of sweetness I would only add 1/4 cup of maple syrup or even omit the syrup all together. When it comes to the toppings my favorite was definitely the cocoa powder. I could very possibly eat the whole batch in one sitting.

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Raw Macadamia Cookie Dough Bites

Ingredients:

  • 12 medjool dates, pitted and soaked in water for 15 minutes.
  • 1 cup raw macadamia nuts
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup, you could add up to 1/2 of syrup if you want more sweetness.
  • 2 teaspoons pure vanilla extract
  • 1/2 cup shredded coconut
  • 1/2 cocoa powder

Instructions:

  1. Add all of the ingredients (except for shredded coconut and cocoa powder) to a food processor.
  2. Mix all of the ingredients together until it forms into a smooth paste.
  3. Place the mixture in the freezer for 30 minutes.
  4. Take the mixture out of the freezer.
  5. Scoop up small amounts and roll into balls.
  6. Roll the balls in either the coconut or cocoa powder mixture until it is fully covered.
  7. Store in the freezer.
  8. ENJOY!

Chocolate Coconut Energy Bites

VZM.IMG_20160216_085651I’ve experimented with this recipe a for a while now and I finally got the recipe down to what I was looking for. I make these for my long runs as fuels or as a snack during the day. They are packed full of good calories and nutrition, so one little bite goes a long way. If you like something that is chewy with a little crunch, then these are right up your alley.

20160212_101900Chocolate Coconut Energy Bites

Ingredients:

  • 1 cup nut butter, I used a mix of cashew and macadamia nut butter
  • 1 cup raw un-sweetened shredded coconut
  • 1 cup raw cacao nibs, this is pure raw cacao, NO sugar added. 
  • 1/2 almond flour
  • 1/2 cup collagen hydrolysate
  • 1/4 chia seeds
  • 1/4 cup pure maple syrup
  • 4 tablespoons coconut cream, you could also use full fat coconut milk
  • 2 teaspoons pure vanilla
  • 1/2 teaspoon salt

Instructions:

  1. Pre-heat your oven to 350 degrees.
  2. Add the nut butter and cacao nibs to a food processor and mix until the cacao is chopped and mixed into the nut butter. 
  3. Add the rest of the ingredients and process until fully mixed.
  4. Layer a cookie sheet with parchment paper.
  5. Scoop out small mounts onto the parchment paper.
  6. Cook for 15-18 minutes.
  7. Cool and store in an airtight container in your fridge or freezer. I love storing them in my freezer because they last longer.
  8. ENJOY!

Lemon Macaroons

I made these over the weekend as a healthier sweet treat option in the evening. Due to some gut issues I’ve been having, I’ve had to completely cut out gluten, dairy, beans and nuts…for now. So, these macaroons make a great option when you are cutting all of those ingredients.

I also think that they would make a great pre or post exercise snack. If you haven’t had anything to eat for a couple of hours and are about to get a workout in, I would suggest grabbing 2-3 of these and popping them in before your workout. 20151122_151645-1

Lemon Macaroons

INGREDIENTS:

  • 1 1/2 cups shredded unsweetened coconut
  • 1/2 cup coconut flour
  • 1/3 cup tapioca flour
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut oil
  • lemon juice of 1 large lemon
  • zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt

INSTRUCTIONS:

  1. Preheat oven to 200 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Add all of the ingredients to a food processor.
  4. Pulse until well blended and the mixture starts to clump.
  5. Using a small cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet.
  6. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes.
  7. Remove from oven and let cool completely.
  8. Store them in an airtight container in the refrigerator or put them in the freezer.
  9. ENJOY!

*These cookies are soft and slightly crumbly. I enjoy them frozen.

Pumpkin Ice Cream

It’s that time if year again when pumpkin are everywhere!  Adding pumpkins to some of your recipes is a great way to incorporate the nutrients you can get from pumpkins into your diet.

Pumpkins are low in calories and packed full of nutrients. They have the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute. The same free-radical-neutralizing powers of the carotenoids in pumpkin have also been shown to help keep your skin wrinkle free. A cup of cooked pumpkin has more of the refueling nutrient potassium than a banana. Pumpkins have 564 milligrams to a banana’s 422.  A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.DSC_0008

Pumpkin Ice Cream

Ingredients:

  • 2 cups of pure pumpkin
  • 1 cup pure full fat coconut milk
  • 2 large frozen bananas
  • 4 tablespoons of pure maple syrup
  • 1 tablespoon pure vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions:

  1. Place all of the ingredients into a blender or food processor.
  2. Blend until everything is completely mixed together.
  3. Pour mixture in an ice cream maker and mix until you get your desired consistency. *If you do not have an ice cream maker you can also add the mixture to a tupperwear bowl, cover, and put in the freezer until the ice cream has hardened.
  4. ENJOY!

Cookie Dough Coconut Butter

DSC_0030Oh my, these are amazing! Beware you might just be tempted to eat more than one. I LOVE cookie dough and for me these came out pretty darn close to the taste of a sugar cookie dough, but they are definitely a healthier option instead of eating a couple scoops of cookie dough.

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Cookie Dough Coconut Butter

Ingredients:

  • 1 cup raw macadamia nuts
  • 1 cup coconut butter (you can either buy or make coconut butter, make sure if you are buying it you buy the coconut butter, not oil. See below for a recipe.)
  • 1/4 cup honey
  • 2 teaspoon pure vanilla
  • 1/4 teaspoon sea salt

Instructions:

  1. In a food processor, mix the macadamia nuts for a couple minutes until it becomes smooth and buttery.
  2. Then add in the remaining ingredients and process until smooth.
  3. Scoop the mixture into a bowl and place in the fridge for about 5-10 minutes. You do not want the dough to completely harden or you will not be able to roll into balls. If it does harden too much, you can place it in a bowl of warm water to soften the dough.
  4. Scoop out the dough and roll into small mounts. Each mound should be about 1 tablespoon.
  5. Store in an airtight container in the fridge or freezer.
  6. ENJOY!!!

Coconut Butter

Ingredients:

  • 2 1/2 cups of unsweetened natural coconut shreds

Instructions:

  1. Place the coconut shreds into a food process.
  2. Blend for 5-10 minutes while scrapping the side of the bowl.
  3. Remove butter from food processor and store in  an airtight container.

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Almond Butter Rice Bars

DSC_0025I love finding or coming up with recipes that I can use as a healthy snacks for my family or something I can grab as a quick pre and post workout snack if needed . These almond butter rice bars work great as both.

Instead of grabbing for the granola bars which are usually packed full of  unhealthy processed junk, try making some of these as a healthier option. They don’t store as well out of the fridge for long periods of time. So, if possible try to keep them in the fridge until you are ready to eat one.

Keep in mind that when I mentioned that the bars would be a great post workout snack, that doesn’t mean that anytime you exercise you need to eat something like this right away. The purpose of a post workout meal is to replenish the energy store that you might have used up with carbs and to aid with muscle recover after you have broken down your muscles with resistance training. So, if you are just casually exercising with no effort, you really don’t need to fuel yourself right away, unless you haven’t eaten and are hungry. DSC_0027

Almond Butter Rice Bars

Ingredients:

  • 1/2 cup of natural almond butter
  • 4 tablespoons pure maple syrup or pure honey
  • 2 cups of cooked brown rice
  • 1/4 cup of raw almonds – chopped

Instructions:

  1. Mix all of the ingredients together in a large bowl.
  2. Spread onto a 8×8 inch baking dish.
  3. Store in the fridge for 1 hour.
  4. Cut into 2×2 or 3×3 inch squares.
  5. ENJOY!DSC_0017

Banana Nut Breakfast Cookies

Here is another recipe that you can use as a side for breakfast, a snack and even make great pre or post workout fueling options. They are full of good fats, proteins and carbs. If you put them in the freezer they turn hard and taste more like a fudge, which is my favorite way to eat them!

DSC_0012Banana Nut Breakfast Cookies

Ingredients:

  • 2 ripe bananas
  • 1 cup raw almonds
  • 1/4 cup sunflower seeds
  • 1/4 pumpkin seeds
  • 1/4 coconut oil – melted
  • 1/2 coconut shreds
  • 3/4 pure cocoa powder
  • 2 tablespoons – honey (optional)

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. Place the banana into a food processor and blend until completely smooth.
  3. Poor the almond into the banana mixture and blend for 1-2 minutes.
  4. Add the meaning ingredients and pulse until you reach you desired texture.
  5. Place small amounts onto a cookie sheet covered with parchment paper.
  6. Cook for 15 minutes.
  7. Let the cookies completely cool then remove and store in the fridge or freezer.
  8. Enjoy!!!

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3 Ingredients Pecan Cookies

If you like the taste of pecans, try this healthier option for pecan cookies. I love pecan pie and basically anything that has pecans in it. As much as I would love to eat pecan pie all the time, for the sake of my health I limit it to those special occasion. These cookie though have that delicious pecan taste and they make a yummy substitute for those moments you may need something sweet.

DSC_00143 Ingredients Pecan Cookies

Ingredients

  • 2 cups of raw pecans
  • 1 1/2 teaspoons cinnamon
  • 10 pitted dates soaked for 15 minutes

 Instructions

  1. Pre-heat oven to 350 degrees.
  2. Drain the water the dates were soaking in.
  3. In a food processor, combine all the ingredients and mix until a dough starts to form.
  4. Form dough into medium sized balls and place on a lined baking sheet.
  5. Bake for 12-14 minutes.
  6. Wait until the cookies have completely cooled before removing them from the baking sheet.
  7. Store these cookies in an airtight container in the fridge or freezer.
  8. Enjoy!

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Avocado Berry Popsicles

 

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That’s right I said AVOCADO berry popsicle! Don’t let the thought of avocados in your popsicle scare you, they actually give the popsicle a smooth texture without the overwhelming avocado flavor. No one would even guess that there is avocados in your recipe.

Ingredients

  • 2 ripe bananas
  • 1 ripe avocado – pitted and scooped out.
  • 2 cups of berries – you can use any kind, I used a mixture of strawberries, raspberries and blackberries.
  • 1-2 Tbsp. Honey

Instructions

  1. Add all of the ingredients to your blender and mix until smooth.
  2. Poor mixture into popsicle mold or ice trays.
  3. Place in freezer until completely frozen.
  4. ENJOY!!!

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Coconut Protein Snacks

DSC_0007 I made these for a post workout option or even on those mornings when I need something really quick and easy. I’m not saying that you should eat these every morning, but they are a great option in those moments when you need something quick. They are also sweet enough that to me they taste like a treats, so I also like to eat them when I need something sweet.

Ingredients

  • 3/4 cup  protein powder – I used chocolate
  • 1 cup unsweetened coconut shreds – plus 1/4 cup of shreds to cover the balls.
  • 3/4 cup almond flour
  • 1/2 coconut oil
  • 1/3 almond butter
  • 1/4 cup pure cocoa powder
  • 2-3 Tbsp milk – almond, coconut, dairy or water
  • liquid stevia – to taste

Instructions

  1. Add all of these ingredients together in a big bowl and mix until well blended.
  2. Roll small amounts into a ball.
  3. Roll balls in coconut shreds until covered.
  4. Refrigerate or freeze until hard.
  5. Store in an airtight container in the fridge or freezer.
  6. Enjoy!!!

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