Best Granola Ever!!!

Seriously...I am really enjoying eating vegan...have I mentioned that yet?  

One of my favorite recipes so far is this granola recipe that I eat with cold almond milk, it is absolutely delish!

Cinnamon Bun Granola
from OhSheGlows.com

GRANOLA

2 cups (215g) rolled oats 
1/2 cup (95g) raw buckwheat groats 
1/2 cup (65g) raw walnuts, chopped 
1/2 cup (50g) unsweetened shredded coconut 
1/4 cup (40g) raisins 
1 tbsp (15mL) ground cinnamon 
1/2 tsp (2.5mL) sea salt 
1/4 tsp (1.25mL) fresh ground nutmeg 
1/2 cup (120mL) pure maple syrup 
1/4 cup (50g) Medjool dates, pitted 
2 tbsp (30mL) melted coconut oil 
2 tbsp (30mL) water 
2 tsp (10mL) pure vanilla extract

INSTRUCTIONS 
1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg. 
2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce. 
3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.

4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.

Makes about 6 cups of granola.

ENJOY!!!

Raspberry Chocolate Chip Ice Cream

So, yes, we also made another ice cream recently and it was amazing!!!  The girls and I loved it!!!

Raspberry Chocolate Chip Ice Cream

15 oz. of frozen organic raspberries

1/2 c. maple syrup

1 can full fat coconut milk 

1/2 c. or more Enjoy Life dark chocolate chips

Blend raspberries, maple syrup, and coconut milk in blender until smooth.  Pour into ice cream maker and blend according to instructions on machine.  I blended for about 20 minutes.  Pour into container and stir in chocolate chips and freeze.

ENJOY!!!

Mango Ice Cream

Okay...so, time has gotten away from me again and I still have yet to keep up with all the recipes I would like to keep track of after we make them...oh well!  Here is to next week!

I am really enjoying eating vegan since January...I do have some minor splurges here and there - mostly a little cheese on a pizza but other than that, I am pretty strict with it.  I am really enjoying it vegan too.  There have been some amazing salads that I have tried and I can't wait to post.  However, I do try to avoid dessests most of the time, however, it is fun to eat healthy, homemade desserts.  It feels so much more satisfying and the girls love making desserts.  I would much rather make desserts at home for them than have them eat stuff out...here is our newest love!  Super easy and amazing!!!

Mango Ice Cream

15 oz. of frozen organic mangoes
1/2 c. maple syrup
1 can full fat coconut milk

Blend all ingredients in blender until smooth.  Pour into ice cream maker and blend according to instructions on machine.  I blended for about 20 minutes.  Pour into container and freeze.

ENJOY!!!

Back on track....again!

So, here we are again, at the beginning of the year.  It's taken me awhile to post again but I decided to make a big change to our eating - starting January 1.  I have researched and tried out a few different options and based on all the reading, we are back to eating gluten-free.  Now, we are also primarily vegan as well.

I have to say that I am really excited to be back to eating gluten-free and now dairy free.  I feel so much better and even lighter.  We have tried a number of great gluten-free, vegan recipes and I can't wait to post them here so I can keep track.  But, for the moment...happy to be posting...

Detox Salad

Here is another salad that I have been buying quite a bit at Whole Foods and Lakewinds lately.  So, I decided to google it and make it at home.  It turned out just as good as the versions I was buying.  It did make a TON of salad, so I have only make half the recipe next time.

Detox Salad
from Oh She Glows blog


Ingredients

2 heads broccoli, stems removed
1 head cauliflower, stems removed
2 1/2 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tablespoons fresh lemon juice, to taste
1/4 - 1/2 teaspoons salt and lots of pepper
Herbamare, to taste
Pure maple syrup, to drizzle on before serving

Directions

1.  In a food processor, process the broccoli and cauliflower until fine.  Add to a large bowl.
2.  Stir in carrots, sunflower seeds, currants, raisins, and parsley.
3.  Add lemon juice and seasonings to taste.
4.  Before serving, drizzle with a very small amount of maple syrup.

ENJOY!!!

Quinoa Tabbouleh

So, ever since G was born, I have been craving quinoa salads.  I am loving the Quinoa Taco Salad but decided I should branch out to other quinoa recipes as well.  This recipe was delicious and will make over and over.  It's a great, light summer salad for a picnic.

Quinoa Tabbouleh
adapted from Quinoa Tabbouleh on allrecipes.com


Ingredients

2 cups water
1 cup quinoa
1 tablespoon butter
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, peeled, seeded, and diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions

1.  Rinse quinoa in cold water and drain.  Toast quinoa in butter for about 5 minutes until fragant.  Add water and bring to a boil.  Reduce heat and simmer for about 15 minutes until all water is absorbed.  Cool quinoa and fluff with a fork.
2.  Combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley.  Stir in cooled quinoa.

ENJOY!!!

Black Bean and Corn Salsa

Now that it's summer, I am gearing up to make my summer favorites.  I make this for when we are seating around the pool and it's sooo good!

Black Bean and Corn Salsa
adapted from Black Bean and Corn Salad II on allrecipes.com

Ingredients

1/2 cup fresh lime juice (or less depending on your preference)
1/3 cup olive oil
2 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 1/2 to 4 cups of black beans, drained (I use dried that I have cooked)
1 1/2 cups frozen corn kernels
1 avocado, peeled, pitted, and diced
1 red pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped cilantro

Directions
1.  Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.  Cover with lid, and shake until ingredients are well mixed.
2.  In a salad bowl, combine beans, corn, bell pepper, green onions, cilantro.  Shake lime dressing and pour over the salsa.  Stir salad to coat vegetables and beans.  Add avocado and tomatoes last.
3.  Serve with tortilla chips.

ENJOY!!!