Raw Peanut Oatmeal Raisin Cookies

October 17, 2015Leave a comment

Raw Peanut Oatmeal Raisin Cookies

A great snack or healthy dessert. Very simple and no baking required.

Ingredients:

1/2 cup oats

1/2 cup walnuts

1/4th cup shredded coconut (can be left out if you do not like coconut)

1/4th cup flaxseed

1/4th cup peanut butter

3 tablespoon maple syrup

1/2 teaspoon nutmeg and cinnamon

1/2 teaspoon vanilla

1/4th cup raisins

Directions:

Blend oats and walnuts.
Then blend in the coconut, flaxseed, peanut butter, maple syrup, nutmeg, cinnamon, and vanilla.
Blend in the raisins last.
Roll into balls and refrigerate for 2 hours.

Vegetable Paella

October 17, 2015October 17, 20151 Comment

Vegetable Paella

Fun fact: Saffron is the most expensive spice in the world. This little container costs $10!

Ingredients:

1/2 cup water

1/4th teaspoon saffron threads

1/8th turmeric

2 bell peppers

1 onion

1 tablespoon olive oil

1 tablespoon fresh garlic

2-3 carrots

3/4th cup artichoke hearts (canned 6.5 oz)

1 1/2 cup arborio rice

3 cups chicken or vegetable stock

2 1/2 cups chard (or other leafy green)

1 cup tomatoes

1 can chickpeas or kidney beans

1 cup frozen peas

Lemon

Directions:

Bring water to boil and add saffron.
Simmer for 5-7 minutes.
Sauté veggies.
Add rice then vegetable broth.
Cool rice for 10 minutes then add chard and tomatoes.
When rice is fully cooked add the beans and peas.
Cook until the water is absorbed.
Squeeze lemon juice on top.

No Bake Brownies

October 5, 2015December 12, 20164 Comments

No Bake Brownies

Ingredients:

1/2 cup almonds (blended)

2 tablespoons almonds (slices)

1 cup dates

1/4^th cup shredded coconut

3 tablespoons coconut oil

2 tablespoon maple syrup

1/4^th teaspoon vanilla

1/4^th cup cocoa powder

Directions:

Blend almonds in a Vitamix or food processor.
Blend in dates, coconut, coconut oil, vanilla, maple syrup, and cocoa powder.
Mold mixture into baking dish.
Sprinkle coconut shreds and almond shreds on top.
Refrigerate for 2 hours then cut into squares and serve.

Zesty Coconut Slaw

September 21, 20153 Comments

Zesty Coconut Slaw + Lime Coconut Dressing

Make it for a party appetizer and eat the leftovers the next day. The slaw will last in the fridge for 2-3 days.

Ingredients:

1/2 head purple cabbage
1/2 head regular cabbage
4 green onions
1/4th cup cilantro (plus more for garnishing)
1/2 cup coconut shreds
1/2 cup almond sheds
1 tablespoon sesame seeds
1 teaspoon lime zest
Juice of 1 lime

Directions:

Toast almonds and coconut shreds on the stove for a few minutes.
Cut the cabbage into thin slices.
Combine all the ingredients and toss with the dressing.

Dressing:

Juice and zest of 1 lime
1/4th cup coconut cream (from a can)
1 tablespoon olive oil
Pinch of salt
Pinch of chili flakes
Cilantro

Black Bean Quinoa Burgers

September 21, 20153 Comments

Black Bean Quinoa Burgers

I served these burgers on a whole wheat bun with Trader Joe’s Sweet Indian Relish and caramelized onions. Sharp cheddar also goes well with this burger. If you do not like a lot of seasoning I would leave out the curry powder and paprika.

Ingredients:

1 cup cooked quinoa

15 oz can (almost 2 cups) black beans

2 tablespoons nutritional yeast

1/3^rd cup almond meal

½ of an onion (minced)

½ teaspoon garlic (finely chopped)

½ teaspoon smoked paprika

1/4^th teaspoon cumin

½ teaspoon curry powder

1/4^th teaspoon ginger

1-2 tablespoons olive oil

Salt and pepper to taste

Directions:

Boil the quinoa with two cups water. Reduce to simmer and cook until all the water is absorbed.
Mix the quinoa and black beans together. Mash.
Stir in the yeast, almond meal, onion, garlic, and the spices.
Mold the mixture into 4 patties.
Heat oil in a pan and fry.

Blueberry Oat Crumble

September 6, 20153 Comments

Blueberry Oat Crumble

A healthy dessert or breakfast dish. Eat with vanilla yogurt or ice cream.

Melt a tablespoon of butter.
Mix in the blueberries, maple syrup, and vanilla.
Pour the blueberry mixture in a baking dish.

In a separate bowl melt another tablespoon of butter.
Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.

Spread over the blueberries.
Sprinkle almonds slices and drizzle maple syrup on top.

Cook at 350º for 20 minutes.

Ingredients:

2 cups blueberries (fresh or frozen)

1 tablespoon butter (I used earth balance)

1 tablespoon maple syrup

1/2 teaspoon vanilla

Topping:

3/4th cup oats

1/4 almond meal

1 tablespoon butter (I used earth balance)

1 tablespoons maple syrup

1 tablespoon brown sugar

1 tablespoon applesauce

1/4th teaspoon nutmeg

1/4th teaspoon cinnamon

Top with almond slices and maple syrup

Melt a tablespoon of butter.
Mix in the blueberries, maple syrup, and vanilla.
Pour the blueberry mixture in a baking dish.
In a separate bowl melt another tablespoon of butter.
Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.
Spread over the blueberries.
Sprinkle almonds slices and drizzle maple syrup on top.
Cook at 350º for 20 minutes.

Zucchini Frittata

September 2, 2015Leave a comment

Zucchini Frittata

A light breakfast or lunch dish, even kids will enjoy. Delicious with or without cheese.

Ingredients:

1 teaspoon butter or earth balance
2 ½ cups shredded zucchini (about 6 small zucchinis)
2 eggs
1 tablespoon nutritional yeast (or 1/4^th cup parmesan cheese)
2 tablespoons almond meal
Salt and pepper

Butter a baking dish. Shred the zucchini and squeeze out as much water as possible. Add the eggs, nutritional yeast, almond meal, salt, and pepper. Mix together. Pour in baking dish.

Topping:

1 teaspoon butter or earth balance
2 tablespoons almond meal
1 tablespoon nutritional yeast (or 1/4^th cup parmesan cheese)

Melt butter then mix in the almond meal and nutritional yeast. Pour over the zucchini mixture. Bake at 350º for 15-20 minutes.

Zucchini Noodles

September 2, 2015Leave a comment

Zucchini Noodles

2 zucchinis
1-2 teaspoons olive oil
Juice of 1 lemon
½ teaspoon lemon zest
1 teaspoon rice vinegar
Pinch of chili flakes
1 tablespoon pine nuts (optional)
Top with cilantro (optional)
Salt and pepper to taste

Shred two zucchinis.
Squeeze as much water out as possible.
Sauté in well-oiled pan for 3 minutes.
Add lemon juice, lemon zest, rice vinegar, chili flakes, pine nuts, salt, and pepper.
Top with cilantro.

Overnight Apple Oatmeal

September 2, 2015January 25, 2017Leave a comment

1 apple (shredded)
1 cup oats
1/4^th teaspoon vanilla
1/3 cup yogurt (dairy-free if you prefer)
2 tablespoons almond butter
3/4^th cup soy or almond milk
2 tablespoons maple syrup
1/4^th cup raisins or frozen blueberries (optional)

Shred the apple. Mix all the ingredients together and store overnight. In the morning heat (or eat cold) and add your favorite toppings—blueberries, banana, coconut shreds, or flaxseed.

Curry Coconut Carrot Soup

August 23, 2015December 13, 2016Leave a comment

Curry Coconut Carrot Soup

Ingredients:

10 carrots

1 onion

2 teaspoons curry powder

1/2 teaspoon ginger

1 teaspoon garlic

1/4^th teaspoon cardamom

1/4^th teaspoon cumin

¼ cup vegetable broth (use almond milk if you want it to be creamier)

1 cup coconut milk (canned)

oil (I used coconut oil)

salt and pepper to taste

Juice from 1 lime (optional)

A pinch of chili flakes (optional)

Steam carrots for 10 minutes.
Sauté onions and the spices until golden.
Combine all the ingredients in a blender. Alternatively, combine all the ingredients in a pot and use an immersion blender.

I like my soup thick (almost like a puree). If you want the soup to be thinner add more vegetable broth or water until you reach your desired consistency.

Bella's Belly

Where brussels sprouts and ice cream happily coexist

Category: gluten-free

Raw Peanut Oatmeal Raisin Cookies