Raw Macadamia Cookie Dough Bites

VZM.IMG_20160218_172229

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.

VZM.IMG_20160218_172015

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!

Green Machine Collagen Smoothie

VZM.IMG_20160208_125203

This smoothie is PACKED full of goodness that taste yummy and is great for your body. One of the ingredients that I added to this smoothie was Collagen Hydrolysate. Why would you put collagen in a smoothie? Well, here’s why –

  • Supports skin, hair and nail growth.
  • Promotes rapid cell growth producing synovial fluids to lubracate joints, then build tissue.
  • Can help tighten loose skin.
  • Can improve digestion since it naturally binds to water and helps food move more easily though the digestive track.
  • “Rumored” to help improve cellulite.
  • Easy digestible protein. 
  • Great source of the amino acids glycine, lysine and proline. 

It’s important that if you use any kind of collagen you get it from a good source. I would recommend using Great Lakes Gelatin -Collagen Hydrolysate

VZM.IMG_20160208_125339Green Machine Collagen Smoothie

Ingredients:

  • 1 cup of full fat unsweetened coconut milk
  • 2 tablespoons collagen hydrolysate
  • 2 large handfuls of organic greens (kale, spinach, chard)
  • 1 large organic celery rib
  • 1/2 organic cucumber – skin removed
  • 1 lemon, juiced
  • 1 inch ginger slice
  • 1 inch turmeric slice
  • 10 drops organic green leaf stevia
  • 1/2 handful mint leaves

Instructions:

Add all of the ingredients together to a blender and mix until smooth. Drink immediately and ENJOY!

Sweet Potato Tater Tots

Do you have a bunch of leftover yams or sweet potatoes after Thanksgiving? If so, try making these delicious Sweet Potato Tatar Tots. They are crazy easy to make, taste SO good and only 4 ingredients! After I made these they were literally gone in 10 minutes. If you end up not eat all the tots, you can store them in an airtight container in the fridge for up to 1 week. 20151124_191347-1

Sweet Potato Tater Tots

Ingredients:

  • 3-4 cooked sweet potatoes
  • 2 eggs whipped
  • 1 tsp each salt & pepper
  • olive oil

Instructions:

  1. Pre-heat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Peel and boil potatoes in salted water for 15-20 minutes until cooked, then drain.
  4. Grate the sweet potatoes and place in bowl.
  5. With your hands, careful mix the salt, pepper and eggs.
  6. Form mixture into small cylinder and place on pan.
  7. Drizzle olive oil over top.
  8. Cook tater tots for about 15 minutes each side.
  9. 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!

Cucumber Sliders

DSC_0008These are good for those who love prepping their lunches or make a great option when you need some quick and easy. You can basically add whatever want to your sliders. I added shredded chicken, tomatoes, avocado and hummus. All of these ingredients created a good balance of fat, protein, carbs and your much needed greens.

Cucumber Sliders

Ingredients:

  • 1 Large Firm Cucumber – cut into 1/4 inch slices
  • Any fillers you want to add DSC_0006

Homemade Smoky Beef Jerky

DSC_0002

I am a big fan of beef jerky, I think it makes a great snacks for my family. The only problem is the fact that most beef jerky is full of a ton of preservatives and made with meat that is most likely not from the best source. There are some great companies that make quality packaged jerky like EPIC BARS, but they are a bit pricey, so trying to makes some jerky on your own will save you some dough. Since you are not adding any (yucky) preservative, the jerky will only last about 2-3 weeks in an airtight container. Most likely if your family is anything like mine, the jerky will only last about 1 week.

Smoky Beef Jerky

INGREDIENTS:

  • 1 pound lean steak (preferably grass-fed)
  • 1/4 cup Tamari sauce
  • 1 1/2 teaspoon all natural Worcestershire Sauce
  • 3-4 garlic cloves, minced
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper
  • 3/4 teaspoon smoked paprika
  • dash of cayenne pepper

INSTRUCTIONS:

  1. Place the steak in the freezer for 2 hours to firm it up and make it easier to slice thinly.
  2. Remove it from the freezer and trim any visible white fat. Any fat left on the meat will spoil after drying.
  3. Slice the steak into ⅛ inch pieces.
  4. Whisk together the ingredients for the marinade and combine the marinade with the beef slices in a shallow dish or a ziploc bag. Cover and marinate in the refrigerator overnight or up to 24 hours turning occasionally to evenly coat.
  5. Remove the meat from the marinade and pat it dry with paper towels.
  6. Evenly place the strips on dehydrator sheets lined with parchment paper, careful not to let them overlap.
  7. Dehydrate the beef for 3-4 hours at 145 degrees F, flipping once half way through.
  8. ENJOY!

DSC_0004

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.

DSC_0056

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.

DSC_0054

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