Everyday Vegan Girl

Healthy Vegan Fridays #10

2012-09-28T00:00:00.000-07:00

Where I live, it certainly has not felt like Fall. Even though the official first day of Fall was this last Saturday, it has still been a staggering 90 + degrees here with no end in sight. But, there are at least two signs that Fall is really here: one, it is starting to get darker earlier at night, and, two, there were plenty of Fall inspired recipes in last week's Healthy Vegan Fridays! I was excited to see lots of recipes featuring pumpkin, butternut squash and apples, as well as many hearty and comforting dishes like soups, pastas and casseroles. Last week's most popular posts feature an all time favorite of everyone, chocolate! I guess you can say that there really is no season for chocolate-it is good all year round!

Here are the top 3 posts from last week:

Healthy Chocolate Spread

Living, Learning, Eating

Greek Red Lentil Soup & How To Save Money As A Vegan

The Taste Space

Chocolate Oat Breakfast Smoothie

Almonds & Avocados

Here are my top (Fall) picks from last week:

Apple Cinnamon Tofu Breakfast Bake

Pickles & Honey

A creative way to use those fall apples to make a sweet tofu based breakfast

Pumpkin Spice Lentil Granola

Sweet Smart Vegan

I love the use of lentils in place of oats in this fall inspired granola

Pumpkin Carob Chip Protein Donuts

Sensual Appeal

Pumpkin goes to good use in these protein filled and sweet donuts

So, now it's time for another week of Healthy Vegan Fridays. I hope to see more Fall inspired recipes from you all. Here is my own submission for this week's link up, my Curried Kabocha Squash Soup. This is a perfect way to make use of that winter squash that is starting to pop up in stores and farmer's markets these days. I also love to add curry to my dishes for a real comforting feeling.

Go here for the full post and recipe.

Hello all food bloggers! Welcome to the weekly blog hop, Healthy Vegan Fridays! This weekly link up is a place to share your healthy vegan recipes that make use of whole ingredients and minimize the use of processed and refined foods. The recipes shared on this link up are intended to emphasis the beauty, creativity and benefits of a healthy, plant-based diet!

This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

When you link up to Healthy Vegan Fridays, your submissions will be shared on all three blogs. The following week, we will feature the top three submissions, as chosen by you, the readers (i.e. the posts with the most views). In addition, each of us will choose 3 submissions to feature on our own blogs. These chosen posts will be ones that we find the most creative, inspiring or tasty! We may also Pin, and post on Facebook all featured recipes.

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

By linking up to Healthy Vegan Fridays, you guarantee that the pictures and posts are your own and not that of someone else. You also agree to give permission to all hostesses (Shelby, Gabby and Carrie) to make use of your pictures and posts on our own Healthy Vegan Friday posts, as well as giving us permission to re-post them on Pinterest and Facebook.

Healthy Vegan Friday #9

2012-09-21T00:00:00.000-07:00

Everyone should be experiencing the cooler weather that is starting to come in with the new season. It has (finally) started to cool off where I live, although I'm not sure if it will last. I enjoyed the warm weather from the summer, but I am certainly ready for a change of seasons and looking forward to fall. Aside from the weather, what I really enjoy about fall is the food! Fall makes me think about pumpkin, apples, spices like cinnamon and nutmeg, soups and anything savory! I tend to eat more savory foods in the colder months than in the summer, for obvious reasons! Although I will miss the sweet berries and all the bbq that summer brings, I am certainly ready for fall!

Last week's Healthy Vegan Fridays showed that everyone else is starting to get inspired by fall. There were many submissions with pumpkin and other fall ingredients, as well as many soups and hearty, savory dishes. I can't wait to see what you guys have in store for us this week...keep those fall inspired dishes coming! But first, from last week's HVF...

Here are the top 3 reader's picks:

Individual Chocolate Cake w/ Caramel Frosting

Rachel @ Almonds & Avocados

I love little, individual desserts like this. Portion control built right in!

Squash Carob Brownies

Victoria @ Sweet Healthy Living

I have seen pumpkin used in many chocolate desserts, but this is a great way to get use of other types of squash available this time of year!

How to Make a Quinoa Smoothie

Katherine @ Green Thickies

Great way to add some protein into a smoothie!

Here are my top picks:

Raw Pecan Pie Trio

Sarah @ This is What I Eat

This post shows how to make a very fall inspired "dough" using pecans and shows how to use the dough to make pecan pie puffs, dip and truffles. Of course, my favorite is the truffles!

Tofu Mushroom Stroganoff

Ashley @ Ashley's Green Life

I love this makeover of a classic dish that is "veganized" with tofu.

My submission this week is a recipe I submitted earlier this week, my Mushroom & Eggplant Masala. This is a very hearty meal that is perfect for the cooler fall weather. It is full of spices that will warm you from the inside out!

Go here for the full post and recipe.

Now it's your turn...what fall recipes do you have for this week's Healthy Vegan Fridays?

This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

Mushroom and Eggplant Masala

2012-09-19T15:49:00.003-07:00

It has been way too long since I have actually posted a recipe here. My blog has mainly become a place for others to share their own recipes by way of my weekly blog party, Healthy Vegan Fridays. Due to some events taking place in my life, I have had to take a step back from my blog, so I will not be posting as much. But when I do, I hope you will all still enjoy what I have to offer!

Since the heat of summer is on it's way out and the cooler weather that fall brings is on it's way in, I thought now would be a good time to post a recipe that I have for a vegetarian/vegan masala. As I have said before, Indian cooking is one that, although most intriguing to me, is one that I have the least experience with. Even so, I do try my hand at making some dishes to please my palate for the spice-induced tastiness that I crave every so often. Although Indian cooking tends to be very vegetarian friendly, there are some dishes that I must re-do and veganize! Chicken tikka masala is one such dish that I always enjoyed, but, for obvious reasons, is not one that I eat anymore. But, this dish easily lends itself to become veganized since it is really the spices (the masala part) that is the star attraction of the dish, not the chicken part. My rendition of this classic Indian dish uses the meatiness and heartiness of mushrooms and eggplant to create a masala dish that can be used to substitute the chicken very easily. I love to serve this up over some rice, or just feel free to eat it by itself with some naan bread on the side.

Mushroom & Eggplant Masala

Serves 4

Ingredients:

1 lb mushrooms, sliced thinly or diced
1 medium eggplant, diced
3 large tomatoes, chopped
1/3 cup cashews
1/4 cup coconut milk or soy creamer
1 medium onion, chopped
4 cloves garlic, chopped
1 jalepeno or serrano chili
1 tsp cumin seeds
1 tsp tumeric
1/2 tsp chili powder
1/2 tsp garam masala
1/2 tsp coriander

Directions:

In a large pan over medium heat, saute the mushrooms and eggplant until softened, about 10-15 minutes.
Meanwhile, in food processor or blender, puree the cashews and coconut milk (or creamer) until a smooth consistency is reached.
Add the tomatoes, onions, garlic, and chili to the cashew mixture and pulse or blend. Do not puree into a smooth consistency-you want the mixture to remain chunky and with texture.
Add this mixture to the pan of mushrooms and eggplant. Turn the heat to low and simmer.
Add all the remaining spices to the pan and simmer for 10-15 minutes.

Healthy Vegan Fridays #8

2012-09-14T10:21:00.001-07:00

Welcome to another addition to Healthy Vegan Fridays! We have had a steady flow of visitors and submitters to our blog party over the last several weeks and I can't wait to see what you have for us this week. Along with featuring the top 3 posts (see below) from the previous week, I usually feature some of my own top picks. This week sort of got away from me so I will not be choosing my own picks, so enjoy the top picks chosen by you guys, the readers!

Here are the top 3 reader picks:

The Milk Project: My Review of 15 Non-Dairy Milks

Ashley @ Ashley's Green Life

Quinoa Flatbread

Rachel @ Almonds & Avocados

My 7 Day Green Thickie Challenge Diet and Results

Katherine @ Green Thickies

I hope you all enjoyed revisiting these great posts again!

My submission this week to Healthy Vegan Fridays is my favorite Coconut Granola. My version features strong coconut flavor minus any added oil or sugar. Feel free to add some coconut oil and/or sweetener if you desire.

Go here for to see the full post and recipe.

Please read the submission guidelines below before submitting your own post. Happy Healthy Vegan Fridays!

This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

Healthy Vegan Fridays #7

2012-09-07T00:00:00.000-07:00

Happy Friday to everyone! I hope everyone is looking forward to another week of Healthy Vegan Fridays...I know I am! Let's take a look back at last week's posts:

Here are the top 3 reader's choice posts:

15 reasons why I eat a blended foods diet (informational post)

Katherine @ Green Thickies

Coconut Cream Pie

Rachel @ Almonds & Avocados

Zucchini Crust Pizza

Lauren @ Oatmeal With A Fork

Here are my top picks for the week:

Vegan Whole Wheat Pancakes

Angie @ Conscious Eatery

A simple, healthy pancake recipe that should be a staple in any household. I think this recipe would be great to customize with your own add-ins, too (bananas, blueberries, coconut, even chocolate chips!)

Chipotle Sweet Potato Quinoa Burgers

Jessie @ Made to Create

This is a revved up version of the usual veggie burger with a little spice, sweetness and tons of nutrients!

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My submission to this week's Healthy Vegan Fridays is a recipe I posted just a few days ago, my Summer Squash Quinoa with Mushrooms and Lemon.

This is a simple and quick dish that makes good use of the abundance of summer squash and zucchini you have. It is a great way to end summer! Go here to see the original post and full recipe.

Now it's your turn to show off your healthy vegan recipes or informational posts! Please read the submission guidelines below first before linking up your own posts.

This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

End of Summer and my Summer Squash Quinoa with Mushrooms and Lemon

2012-09-03T12:00:00.000-07:00

Labor day is the unofficial end of summer. Soon to be in the distant past will be outdoor grilling, poolside snacking and fresh picked berries. The season of Fall will welcome crisp weather, comforting soups and flavors of pumpkin, cinnamon and apples. As excited as I am for my favorite season to begin, I will also be sad to see summer go. I am not a fan of the summer heat, but I certainly love the foods that are a product of the warmer temperatures.

One food that is abundantly available in the summer is zucchini. I have had my fair share this summer. Even though my own garden has been slow to produce an inordinate amount, we have gotten a few zucchini to munch on these last few months. Regardless, my local farmer's market has supplied me with many different varieties of zucchini and other summer squash (You can read more about summer squash and how it differs from winter squash here). My Summer Squash Quinoa uses two different summer squash, zucchini and yellow crookneck, along with the fresh hint of lemon for a quick and easy side dish perfect for any summer meal!

Summer Squash Quinoa with Mushrooms and Lemon

Serves 4

Ingredients:

1 cup quinoa
1 3/4 cup water or vegetable broth
1 lb mushrooms, sliced thinly
1 large lemon, sliced thinly
1 medium zucchini
1 medium yellow crookneck squash
1 green onion, diced
Olive oil (optional)

Directions:

In a medium pot, bring the water or broth to a boil. Add the quinoa, mushrooms, and lemon slices, lower the heat to simmer, cover and cook for about 20 minutes, or until all the liquid is absorbed.
While the quinoa is cooking, grate the zucchini and squash. I used a box grater and grated to achieve a larger, not fine, size.
When the quinoa is done cooking, pour into a bowl and add the zucchini, squash, green onions and olive oil, is using. Toss to combine.

Foodie Pen Pal and Vegan Food Swap Reveal Day

2012-09-01T00:00:00.000-07:00

As if I don't spoil myself enough with food goodies, I have once again participated in two food swaps this month. I love to receive these little food packages every month from fellow food bloggers and readers...the element of surprise is such a fun feeling to have!

Foodie Pen Pals is a fun food swap that I have participated in a few times now. It is open to food bloggers and readers from all over the country. For more information on this program, head on over to Lindsay's blog, The Lean Green Bean, to find out how you can participate. This month, I was paired up with Amanda from Adventures of Mommyhood. She seemed a little unsure if she could abide by my vegan restrictions, but I think she did a great job! What do you think?

This goodie box included all sorts of fun treats including, 2 boxes of oatmeal in chai spiced (my favorite!) and pomegranate flavors, vegetable curry mix, dried seaweed, and a few teas (earl gray, pomegranate and echinacea). There was also a good mix of swwet treats, including Nerds (a favorite of my sons'), a coffee chocolate larabar, and some chewy fruit flavored treats. My favorite goodie in the box was the wild rice that Amanda's husband harvested himself...I cannot wait to try it! Thank you Amanda for a great variety of treats!

The Vegan Food Swap is the other program I participated in this month. Cat from The Verdant Life organizes this program every month to pair up food bloggers and readers to specifically swap vegan goodies. I was thrilled to be paired up this month with one of my favorite food bloggers, Heather from Sunday Morning Banana Pancakes. Her recipes and photos are simply to die for and will convince even the biggest carnivore that vegan is the way to go! As expected, the package she sent me did not disappoint!

This box included all sorts of exotic treats including some great snacks like spicy chili peas, japanese peanuts, root veggie sticks, sesame bars, a Cocomo Joe Bar (did she see my post where I did a giveaway for their products?!?!...love them!) and Bear Naked trail mix (this was mixed into an oatmeal cookie mix and made some delicious cookies that were, yes, eaten all in one day!) There was also a jar of hot & spicy green beans, mesquite seasoning and tea. She also included a local, sugarless blueberry jam. Okay, so I must confess that there are some things missing from these photos. She actually sent me 3 sesame bars (not 2 like the picture shows) and a bag of Bear Naked granola. Unfortunately, my inner snack monster got the best of me before I got a chance to snap these pictures! Thank you Heather for being such a great vegan food swap buddy this month!

Healthy Vegan Friday #6

2012-08-31T00:00:00.000-07:00

TGIF! Most people will be enjoying an extended weekend due to the Labor Day holiday on Monday, so why not enjoy your time off by making some healthy vegan treats? We may have some ideas for you here!

Last week's HVF had 56 entries...here are a few highlights:

Here are the top 3 reader's choice recipes:

How I lost 56 pounds with the green smoothie diet (informational post)

Katherine @ Green Thickies

Katherine shares her story of weight loss and triumph of how she achieved a healthy life. This story is inspirational and shows the benefit of a clean, vegan diet.

Creamy Avocado Chickpea Pasta

Sarina @ Earthgiven

Who needs real cream when you can achieve a creamy pasta using avocados?!?! This is a pesto-like sauce filled with protein from chickpeas.

Cherry Ripe Bites

NutriDude

I have never heard of Cherry Ripes....not sure if they carry them here in the US. But, they sure sound good! These ones, made with nuts and all natural sweeteners, sound even better!

Here are my top 3 picks for the week:

Best Entree:

Broccoli "Cheese" Soup

Andrea @ MsPi Mama

I love a good, hearty soup for a meal and this one just screams my name! This one is a vegan version of the one that I loved as a kid.

Best Snack:

Sleepy Kitchen Museli & Granola

Sarah @ My Sleepy Kitchen

Sarah gives us a good starter recipe for museli that can easily be transformed into a granola...both are essential snacks in any vegan diet!

Best Dessert:

Easy Oat Cookies (AKA Trail Mix Cookies)

Rachel @ Almonds & Avocados

These cookies are naturally sweetened with banana and cranberries, and packed full of all the goodness of a hearty trail mix!

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For this week's Healthy Vegan Fridays, my submission is a dessert that I posted recently, Chocolate Hazelnut No-Bake Bites.

Go here for the recipe, although there isn't much to it. This dessert only has 3 ingredients and takes only minutes to come together!

Please read the submission guidelines below before linking up your own submissions.

Happy Healthy Vegan Friday everyone!

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This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

Healthy Vegan Fridays #5

2012-08-24T00:00:00.000-07:00

The end of the week signifies another round of Healthy Vegan Fridays! I hope everyone is enjoying this weekly roundup of healthy, plant-based recipes as much as I am. Every week, I am so impressed by the amount of creativity that is put into all of these wonderful food creations. I cannot wait to see what you came up with for this week! But, first, let's see which recipes you guys thought were the most intriguing.

Here are the top 3 reader's choice recipes:

Raw Brownies & Peanut Butter Oatmeal Cookies

Emily @ Triumph Wellness

Jump on the raw dessert bandwagon and make not one, but two, no-bake desserts that are naturally sweetened with dates.

Easy Quinoa Pizza Crust and Vegan Pizza

Rachel @ Almonds & Avocados

This gluten free alternative to the traditional pizza crust is an ingenious idea! You don't even have to cook the quinoa for this one!

Vegan Goat Cheese

Kristina @ Spabettie

Raw nuts create this cheese-like treat. You can still be vegan and eat your "cheese"!

Here are my top 3 picks for the week:

Most Creative:

Carolina BBQ Jackfruit Pulled "Pork" Wraps

Janet @ The Taste Space

Jackfruit is such an underused ingredient but is the perfect meat substitute for any plant-based recipe. It's pulled-meat effect is perfect for this one!

Most Kid-Friendly:

Sneaky Spaghetti with Lentils and Spinach

Ashley @ Ashley's Green Life

As a mother herself, Ashley knows how hard it can be to get the kids to eat anything considered healthy. Every kid loves spaghetti, so why not boost the nutrient factor of a plain sauce by sneaking in some nutrient dense foods, like lentils and spinach!

Most Decadent:

Baked Avocado Fries

Ali @ Farmer's Market Vegan

Decadence doesn't always have to mean a rich, sugary dessert! My idea of decadence is definitely a plate full of creamy avocados. This recipe reminds me of the battered and fried avocados that you see at state fairs, but obviously this one is much better for you and still remains a decadent food!

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My submission to this week's Healthy Vegan Fridays is my Coconut Lime Tofu. This recipe amps up the flavor of plain tofu with coconut flour and shredded coconut, while adding in some zest with the flavors of lime and chili powder!

You can check out the entire recipe on my original post here.

Please read the submission guidelines below before linking up your recipe(s) this week. Also, remember to follow us on Facebook and Pinterest! I cannot wait to see what you guys have in store for us this week!

This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

My Favorite Hazelnut Spread Inspired Dessert

2012-08-21T09:15:00.002-07:00

Nutella...the word just makes me salivate! Ever since being introduced to Nutella many years ago, my mind has run wild in thinking about that rich, creamy hazelnut spread that tastes good on everything, anything, anytime, anywhere! It is so crazy good, but do you know how it came to be? In doing my research for this post...okay, okay. Now, I didn't really need to do research. I just wanted a reason to look up Nutella online and have my moment to look in awe at that little jar, filled with dark, creamy deliciousness. In doing so, I learned some interesting things about the company. How about a History lesson?

Nutella was created in Italy in the 1940s during World War II. Due to the rationing that was taking place, cocoa was in short supply, but hazelnuts were not. Hazelnuts were mixed with chocolate to form a paste, and was called, "pasta gianduja". Before being sold as a spread, the pasta gianduja was put on loaves of bread and packaged up that way. This did not last, as it was discovered that, duh, people could care a less about the bread and just wanted the spread. Thus, the jarred spread was born and in 1964 was renamed to Nutella. It was so popular and much less expensive than chocolate that food stores in Italy would have a service called, "The Smearing", where kids could take a piece of bread and get a "smear" of Nutella on it (could you imagine if "The Smearing" still existed...OMG!). In 1983, Nutella was introduced into the U.S., and the rest is blissful, hazelnut history...

Like all other nuts, hazelnuts are a good source of protein, iron, calcium, and B vitamins, but they are an exceptional source of Vitamin E. Vitamin E is important for muscle tissue function, reproductive system health, and also has anti-cancer effects.

I can sadly say that a jar of Nutella has not crossed the threshold of my home ever since going vegan last year due to it containing dairy. But, that doesn't mean that I can't still reap the benefits of hazelnuts. My "Nutella" No-Bake Bites use hazelnuts and cocoa powder mixed with dates to make a simple, 3 ingredient, no-bake dessert that is vegan friendly! This dessert will surely trick you into thinking you just dug into a jar of your favorite hazelnut spread!

Chocolate Hazelnut No-Bake Bites

Makes 6-8 squares

Ingredients:

2 cup dates
1 cup hazelnut meal + more for sprinkling
1 1/2 TB cocoa powder

Directions:

In a small food processor, blend dates until they resemble a paste. You may have to stop and scrape down the sides a few times.
Add the hazelnut meal (or raw hazelnuts) and cocoa powder, and blend until all ingredients are mixed together thoroughly.
Form squares or balls. Depending on the size of each, you may have 6-8 desserts.
Sprinkle each square or ball with some hazelnut meal for an extra hazelnut kick!

Check out this recipe on Allergy Free Wednesday

Healthy Vegan Fridays #4 and Givaway winners

2012-08-17T00:00:00.000-07:00

Welcome to Healthy Vegan Fridays, week 4! We have had a steady stream of bloggers submitting their recipes each week and I was happy to see a lot of familiar faces this past week. I was also excited to see a few new faces and hope we see even more new people this week! Either way, keep those healthful recipes coming, as I enjoy looking at each and every one of them. Before we move on to this week's HVF, let's reminisce a bit about last week...

Based on your top picks, you guys sure do like your bananas! 2 out of 3 top recipes featured this power house fruit. I can't say that I blame you-they are a staple in my daily diet and any way I can work them into a dish, I will! I was also happy to see that one of the top picks this week was not a recipe, but an informative post about the benefits of a dairy free diet and the issues surrounding the dairy industry. This is something that I feel very strongly about and I was very glad to see that this post got a lot of attention. This just shows me that you guys are not only into learning some new recipes, but also want to gain some insight into why a vegan diet is more beneficial. That makes me smile :-) This also brings me to an important point about HVF. Remember, you don't have to only link up recipes. Although I love drooling over the delectable recipes you guys share every week, I think some informative posts related to the health benefits of a vegan diet are just as welcome!

Here are the top 3 reader's choice recipes:

Quinoa Banana Bread

Ali @ Farmer's Market Vegan

The use of quinoa flakes in this gives such a great texture. Check out this post for another banana bread using almond meal and hemp seeds!

Chocolate Banana Cookies

Sarina @ Earthgiven

The bananas lend great natural sweetness and act as a binding agent in these nut-free cookies.

The End of Milk: How (and why) I Got My Family Off Dairy

Emily @ Triumph Wellness

This is a very well written post on the pros of moving to a dairy free diet, and also gives some great insight to the destructive nature of the dairy industry.

Here are my top 3 picks for the week:

Most Beautiful:

Quinoa Strawberry Pistachio Cake

Heather @ Sunday Morning Banana Pancakes

Seriously, I just want to do a face plant into this cake! Amazing!

Most Creative:

Cauliflower Tortillas

Caralyn @ Gluten Free Happy Tummy

I've seen this girl do some amazing things with cauliflower but this one takes the cake! This is such a creative way to get to eat your tortillas the gluten free way!

Must Make Now!:

Chickpeas Romesco

Janet @ Taste Space

I am down for anything made with wine! I can't wait to try this over pasta or even with spiraled zucchini noodles.
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My submission to this week's HVF is my Carob Peanut No-Bake Bites.

These 1 bite (or, it you're like me and make them into bigger dessert balls) treats are great for a quick dessert, a little afternoon pick-me-up or an energy boost before a workout. They are made with all natural ingredients, no refined sugar and filled with healthy fats and antioxidants. To see the full recipe, go here.

My main reason for choosing this recipe to post this week is because, along with this recipe, on that post I was also hosting a giveaway for some wonderful Cocomo Joe products. As promised, I am going to now announce the winners:

The winner for treat bundle #1 (granola and 2 Joebars on left): MonFineis who commented: "Dying to try the salty chocolate granola! I'm a veggie trying to become more vegan and stumbled upon your site recently. I liked CJ & Healthy Vegan Fridays on Facebook. Also followed HVF on Pinterest."

The winner for treat bundle #2 (Cocomo Corn and 2 Joebars, top right): Audrey who commented: "I would love to try the CocomoCorn."

The winner for treat bundle #3 (Cocomo Corn and 2 Joebars, bottom right): Melissa Dion who commented: "I "Like" Healthy Vegan Fridays on Facebook!"

Coincidently enough, based on the comments they left (either the ones shown here or other comments left on the post), each of these lovely ladies has won the Cocomo Joe product that the wanted to try! I promise you this was all random, but it just worked out so beautifully! To claim your prizes, please contact me by email (see my side bar for my email address) to send me your addresses so I can get these products out to you all!

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Now, back to Healthy Vegan Fridays...

Please read the submission guidelines below before submitting your own post. I can't wait to see what you guys have for us this week!

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This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

Legal Disclaimer

An Olympic Inspired Quinoa recipe

2012-08-12T09:02:00.000-07:00

Has everyone been watching the Olympics? I can't say that I'm an avid Olympic watcher, but I do enjoy tuning in to see a few events here and there. I like to watch the swimming, gymnastics, track and field, and can manage to watch some diving and volleyball. I'm not sure I understand much else, nor can I find the time to sit in front of the TV to watch the endless hours of coverage. I do like the idea of the Olympics. When the world seems to be in such turmoil, there can be at least a few weeks where all of that disregard for one another is forgotten and all the countries in the world come together for some friendly competition.

With the Olympic closing ceremony taking place tonight, I realized that I did not find the time to post this recipe that I actually meant to share with you all at the beginning of the Olympics. The Quinoa Fruit Salad was particularly inspired by the colors of the Olympic rings. The Olympic rings are said to represent the regions of the world and the way that they interlock is symbolic of how the Olympics welcome and invite anyone around the world to join in on the competition. I find this also true of my quinoa. Most people think of quinoa as a savory dish, but I most certainly welcome fruit to make a sweet recipe here. In this dish, all of my favorite fruits come together to create a sweet and refreshing quinoa dish that is perfect for any meal of the day during these warm summer months. You can also check out my guest post at Around the Plate to see this recipe.

Quinoa Fruit Salad

with Coconut Lime Balsamic Dressing

Serves 6-8

Ingredients:

2 cups quinoa
3 3/4 cups water
Fruit to resemble color of Olympic Rings:

Red: Strawberries (can also use raspberries, pomegranate seeds, watermelon)
Green: Green grapes (can also use kiwi)
Blue: Blueberries
Black: Blackberries (can also use dark colored grapes)
Yellow: Pineapple (can also use banana)

8 fresh basil leaves, torn or cut into "ribbons"
1/4 cup coconut oil
1 TB balsamic vinegar
3-4 TB lime juice

Directions:

In a medium pot over medium heat, boil water and cook quinoa until all the liquid is absorbed, about 25 minutes (or cook in a rice cooker following cooker directions and measurements). Let cool to room temperature.
Slice fruits to desired size and mix in with the cooled quinoa.
Mix oil, vinegar and lime juice. Pour over quinoa and mix throughly.
Sprinkle basil leaves over quinoa just before serving.

Check out this recipe on Summer Salad Sundays, Wellness Weekend, Gluten Free Friday and Allergy Free Wednesdays

There's still time to link up your vegan recipes to my blog party, Healthy Vegan Fridays. You have until midnight on Tuesday to link up your recipes.

Healthy Vegan Fridays #3

2012-08-09T22:57:00.001-07:00

It is Friday again, and you know what that means...it's time for another round of Healthy Vegan Fridays!

Last week, we received a total of 57 submissions. I am ever grateful for everyone's participation and was once again impressed by everyone's wonderful recipes. Remember, you can submit up to 2 recipes per week and you can submit recipes from past posts.

Here are the top 3 reader's choice recipes:

Zucchini Brownies

Victoria @ Sweet Healthy Living

Another great way to use that summer zucchini.

Chocolate Toasted Lentils

Living, Learning, Eating

This is such a creative alternative to the standard granola and such a healthy protein dessert!

Quinoa, Chickpea, and Zucchini Ribbon Salad

Dianne @ Veggie Girl

Not your typical zucchini noodle dish-the use of quinoa and chickpeas adds some great protein and texture!

Here are my top 3 picks for the week:

Most Creative:

Chickpea Flour Veggie Omelet

Richa @ Vegan Richa

This recipe is such a creative way to make a vegan omelet. I already made it and can attest to how delicious it is!

Most Beautiful:

Pesto Pasta with Quinoa, Sun Dried Tomatoes and Green Beans

Wendy @ Cooking Quinoa

I am a sucker for a big bowl of pasta and this photo does not disappoint my eyes or taste buds!

Must Make Now!:

Vegan Pizza Rolls

Emily @ Triumph Wellness

I am so excited to make these-such a great way to change up the usual pizza!

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Now that we've reminisced about last week's recipes, how about getting to this week's recipe roundup? My submission to this week's Healthy Vegan Fridays is my version of meatloaf, obviously veganized! I use lentils and oats to make the "meat" base, plenty of shredded veggies to bulk it up and a homemade bbq sauce that takes this one over the edge of deliciousness!

Lentil Loaf

Head over to my original post for this here to see the full recipe for the "meat"loaf and the bbq sauce!

Now it's your turn to submit a healthy vegan recipe to share with the party. Please review the guidelines below before submitting, and feel free to grab a badge to display on your posting and/or blog sidebar! You can also follow us on Pinterest, where all the top featured recipes will be on our board, and you can "like" the Healthy Vegan Fridays Facebook page! Twitter users, use #VeganFridays.

This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

When you link up to Healthy Vegan Fridays, your submissions will be shared on all three blogs. The following week, we will feature the top three submissions, as chosen by you, the readers (i.e. the posts with the most views). In addition, each of us will choose 3 submissions to feature on our own blogs. These chosen posts will be ones that we find the most creative, inspiring or tasty! Make sure to check out all three of our blogs to see each of our own picks for featured recipes!

Submission Guidelines:

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog.

Legal Disclaimer

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Don't forget about my giveaway for treats from Cocomo Joe.

There are 4 ways to enter and 3 winners will be chosen at random to receive one of the three bundles of snacks seen above. Entries close tomorrow night (Saturday, Aug. 11) at midnight and winners will be announced in next week's Healthy Vegan Friday's post.

Summer Breakfasts and What I Ate Wednesday

2012-08-07T22:51:00.000-07:00

I missed last week's What I Ate Wednesday posting, which was the first one for the month of August. Head on over to Peas and Crayons to check out the summer spectacular spread of food! Jenn's theme this month is Summer Staples. Well, to me, that just screams, fresh fruits and veggies, salads and grilling and I plan on featuring all of these things in my WIAW posts this month. Since I have the whole month of August to do so, I think I will just take one at a time This week, I will feature the beautiful fruits of summer, which usually make their appearance in my breakfasts.

I eat fruit for breakfast most of the time. In the months when summer fruits are not in season, I will still rely on bananas, apples, and, to some degree, frozen fruits, to get me through those months. Although I still eat bananas in the summer (they are my year round staple!), I definitely enjoy the summer fruits more than anything else: berries of all shapes, sizes and colors (strawberries, blueberries, blackberries and raspberries-yes, I love them all!), peaches, grapes and cherries all make an appearance in my oatmeal these days. Another summer staple of mine has become cold oatmeal. Yes, living in California, we do experience those warm temps, even in the mornings, so it's been nice to ditch the steaming hot bowl of oatmeal for a cold version that is just as good. All I do is take my uncooked oats and whiz them up in my Vitamix with a banana and a cup of coconut or almond milk. Add a little cinnamon and top with an insane amount of fruit. Sometimes, theres also the addition of shredded coconut, a dollop of nut butter or maybe even some granola. All in all, a great summer breakfast!

Speaking of great breakfasts, I finally jumped on the bandwagon of making overnight oats in an almost empty jar of nut butter. I never thought I'd be so happy to be at the end of my Sunbutter, but I knew that it meant I could experiment with this rage of eating my oats out of the jar, all the while scraping the last bit of morsels from the sides and bottom of the jar.

Yes, this oatmeal lived up to all the high expectations I had, and then some! I know most people eat these overnight oats cold, but, I liked the idea of eating them warm so the Sunbutter would just melt into the oatmeal. After letting my oats soak overnight in the jar, I popped it into the microwave (plastic jar...oops!), zapped for about a minute, then topped with fruit which ended up getting mashed into the oatmeal after this picture was taken.

For my other meals this weeks, I enjoyed the usual salads, quick stir frys and grilled veggie medleys...more of those will be featured on upcoming WIAW posts this month. For now, here's a sampling:

My lunches usually consist of some type of salad. This one was topped with new favorite, smoked tofu, quinoa, and veggies: red and orange peppers, snow peas, tomatoes, artichoke hearts and onions.

Grilling is a staple dinner for us in the summer months, and being vegan doesn't stop us from grilling up a whole load of goodies. Tofu is a definite must, as is corn and plantains. We also grill a lot of bok choy, zucchini and kabobs....more of that coming up in future WIAW posts!

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In other news...

Make sure to check out last week's Healthy Vegan Fridays to get some ideas for some fresh and tasty treats. If you didn't get a chance to link up your recipe last week, come back on Friday for another chance to submit your own recipe.

Also, don't forget to enter my giveaway for a chance to win one of 3 bundles of goodies from Cocomo Joe.

These treats are the perfect snack for anyone looking for a wholesome, all natural treat that is filling, satisfying and, oh yeah, TASTY! There are 4 ways to enter the giveaway and is open until midnight on Saturday August 11.

Carob Peanut No-Bake Bites and a Giveaway

2012-08-05T00:25:00.000-07:00

Are you looking for snack food that contains the most naturally beneficial ingredients while also being very tasty? Well, read to the end of this post and see how you can win some free grub! In the meantime, I'll give you a little treat to nibble on while you read...

Chocolate and peanuts are a wonderful combination. As much as I love the two together, a more healthful, while similar, substitution for chocolate is carob. Carob is made from the pulp of the pod from a species of an evergreen tree. The pulp is ground into a powder that resembles cocoa powder, and is actually naturally sweeter than cocoa. The taste and texture do differ slightly from cocoa, but the two can be used interchangeably. When substituting carob for cocoa, use the ratio of 2:1 of carob to cocoa. So, what is the benefit of using carob as opposed to cocoa? Carob is caffeine free and contains 3x as much calcium than cocoa. The tannins in carob contain gallic acid, which are beneficial to digestive health and serve as an anti-allergic, antiseptic and anti-bacterial. Carob also contains dietary fiber that is not only beneficial to the digestive tract, but can help regulate blood glucose levels and lower cholesterol.

Cacao nibs are pieces of cacao beans that have been roasted and hulled, but have yet to be processed into chocolate. They have a bitter, slightly nutty and coffee-like taste. Eating cacao, you will get all the antioxidant benefits from eating dark chocolate without all the added sugars and other additives.

With all this in mind, my obsession with using my new favorite all-natural sweetener, dates, created a new no-bake dessert using carob powder and cacao nibs. My Carob Peanut No-Bake Bites are similarly made like my other date bites:

Chocolate Pistachio Cranberry; Blueberry, Strawberry & Coconut; & Pineapple Coconut

By using carob powder, cacao nibs, dates and peanuts, this dessert is a treat that uses only the finest, least processed ingredients.

Carob Peanut No-Bake Bites

Makes 10 bites

Ingredients:

10 medjool dates
1/2 cup unsalted, shelled peanuts
1/4 cup cacao nibs
2 TB carob powder

Directions:

In a small food processor, pulse and chop the dates until a paste consistency is reached. You may have to stop and scrape down the sides a few times.
Add the peanuts and carob powder to the food processor. Continue to process until a wet, crumbly mixture forms.
Add the cacao nibs and pulse a few times to mix in or pour the mixture in a bowl and mix in the cacao nibs with a spoon or by hand (you do not want these to be processed down too much).
With the mixture, form 10 balls.
Store in the refrigerator or freezer. If stored in the freezer, allow to sit out at room temperature for about 10 minutes before eating.

Check out this recipe on Allergy Free Wednesdays, Whole Food Fridays and Wellness Weekend

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And just a little update on my new blog party, Healthy Vegan Fridays...

Friday was our second installment of this and we are looking to beat out last week's 63 submissions. We are already up to 55, and still 3 more days to go! If you haven't done so already, link up one of your healthy vegan recipes here or just come on by to peruse the recipes...we sure did get some good ones this week!

Now, how about that free stuff I was talking about?

A few months ago, when I won a giveaway, I was introduced to the company Cocomo Joe. I won a whole slew of great products from this company that included granola, caramel corn and their signature Joebars, which are basically like chewy granola bars. All of their products are vegan and paleo, and most are gluten free and raw. They use only the highest quality organic and non-GMO ingredients, and their philosophy towards food is one of sustainability and of mindful eating. I loved each and every one of their products that I had the opportunity to try. I especially enjoyed the Cocomo Corn, which is basically a healthier version of caramel corn. I was never a fan of caramel corn before, but after eating their version, I am sold! ***I am under no obligation to write a positive review of this company's products, nor am I being financially compensated for any reviews***

I have been in contact with the good people at Cocomo Joe and they have been kind enough to send me some goodies to share with all of you! I decided to split up the stash and offer it up to not one, not two, but THREE lucky winners! I want to give as many people as possible the chance to try out this company's awesome products! Here are the three bundles of Cocomo Joe goodness that you can win:

Giveaway bundle #1: Salty Chocolate Granola, Mango Joebar and Green Joebar

Giveaway bundle #2: 2 bags of Cocomo Corn, Cocoa Joebar and Fig Joebar

Giveaway bundle #3: 2 bags of Cocomo Corn, Coffee Joebar and Cranberry Joebar

To enter my giveaway, visit the Cocomo Joe website, and leave me a comment below telling me which of their products you'd love to try.

For additional entries:

"Like" Cocomo Joe on Facebook and leave a comment that you did
"Like" Healthy Vegan Fridays on Facebook and leave a comment that you did
Follow Healthy Vegan Fridays on Pinterest and leave a comment that you did

~~Giveaway will close on Saturday, August 11 at 11:59 pm, PST~~. *Giveaway now closed* All winners will be chosen at random and the winners will be announced in my Healthy Vegan Friday post that following Friday. Giveaway is open to U.S. residents only. (If you live outside the U.S., please still go visit the Cocomo Joe website and check out what they offer. I promise you, you won't be sorry!)

Healthy Vegan Fridays #2

2012-08-03T08:45:00.000-07:00

If I wasn't convinced enough already about how supportive the blogging community is, I am now! The response that we got for our first installment of Healthy Vegan Fridays last week was so great. We had a tremendous turnout for our first week with 63 submissions, and I hope that we will only continue to grow! The inspiration for this blog party came from the desire to showcase the beauty, healthful benefits and creativity of whole, plant-based foods. If you look at last week's submissions, you will find that we met our goal of showing this. Me, Carrie & Gabby cannot thank everyone enough for your support, kind words and glorious recipes!

This week's HVF post, and every week hereafter, will start with the top 3 recipes from last week's link up. These 3 recipes were chosen by you, the readers, as the recipes that were viewed the most. I must point out here that Gabby's oatmeal cookies actually made the top of the list, but since she is one of the hostess' here, we thought it would only be fair to feature the reader's recipe. But, a little blog love goes out to her for having such a rockin' recipe that had everyone intrigued!

Here are the top 3 reader's choice recipes:

Chocolate Breakfast Brownies & Jam

Lou @ Fridge Scrapings

Vegan, raw, gluten, nut, corn, soy and refined sugar free...can be eaten for breakfast or dessert!

Roasted Sweet Potato & Black Bean SaladMicha @ Blissful Bites

Such a simple and nutritious meal. Great for an entree or side dish!

Chocolate Kale Granola Ali @ Farmer's Market Vegan

A creative way to get your greens in!

Here are my top 3 picks for the week:

Most Creative:

Soy-Free Tofu

Hilda @ Triumph of the Lentil

I would have never thought or even known how to start to make a soy-free tofu, but this recipe is so simple, yet so creative! I cannot wait to try my hand at this!

Most Beautiful:

Cacao Berry Bliss Bowl

Kristy @ Keepin' It Kind

Nothing captures my attention more than a picture of fresh fruit-simple, yet so visually appealing. The epitome of vegan food!

Must Make Now!:

Vanilla Cookie Dough Blizzard

Heather @ Sweetly Raw

I cannot tell you how much this calls my name. I. LOVE. COOKIE. DOUGH. ICE. CREAM!!! A vegan version?!!? Yes, please!

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Based on our submissions from last week (and some of favorites, of course!), I can tell you that vegans sure do like their desserts! And who said vegan food was boring?!?! Nonsense, I say! So, in response to our love for desserts, I am going to share my favorite and most popular dessert from my own blog on this week's Healthy Vegan Friday:

Vegan Chocolate Pudding

This pudding makes use of an ingredient most would not expect in a chocolate pudding: pumpkin!

Ingredients:

1 15-ounce can pure pumpkin (NOT pumpkin pie mix)
1 cup unsweetened almond milk (or any other nondairy milk)
1/4 cup unsweetened cocoa powder
1/4 cup Stevia (more if you like sweeter)
1/2 tsp vanilla
1 tsp cinnamon (optional)

Directions:

Combine and blend all ingredients in a blender or food processor. You can mix by hand but the consistency will come out less creamy.

If you have a whole, plant-based recipe to share, please read the rules below, then link up your recipe at the end of this post! If you don't have a recipe, I hope you will still stick around and browse all the submissions! You can also check out our Pinterest Board and Facebook. Happy Healthy Vegan Friday!

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This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl

Gabby @ Veggie Nook

Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

A special thank you is in order to Julie at Savvy Eats for her hard work in designing our badge. Feel free to grab our badge to post on your blog- this will help support Healthy Vegan Fridays!

Legal Disclaimer

Vegan Food Swap and Foodie Pen Pals: Reveal Day!

2012-07-30T21:20:00.001-07:00

"You've got mail"...x2! Yes, my love for receiving packages in the mail has not diminished. And when it comes to receiving foodie treats, well, that just makes opening a package that much more exciting. Just like last month, I participated in two food swaps.

Cat over at The Verdant Life hosts a vegan food swap that pairs up bloggers and readers to send one another a box full of vegan goodies. This month, I was paired up to send Livvy at 86 Lemons a package and I received a package from Jamie at The Radioactive Vegan.

The package included a lot of vegan snacks, including some fruit strips, fruit and nut bars, whole wheat pasta, wasabi edamame, nut clusters and teas. The True North pecan, almond and peanut clusters were by far my favorite goodie here...those did not last long! The wasabi edamame sure pack a punch, but it's that good sinus clearing punch that is good. My son is enjoying the Power Ranger pasta...fun way to get some whole grains in for the little ones! The nut and fruit bars have been good on-the-go snacks, and the tea, well, I can never have too much of that! Thank you Jamie for all the great snacks!

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Foodie Pen Pals is a food swap run by Lindsay at The Lean Green Bean.

This month, I was paired up to send a package to Collyn, a blog reader, and I received a package from Rose at The Writing Challenge.

She sent me all kinds of Trader Joe's goodies: cocoa almond spread, chocolate and coffee bean grinder, and roasted seaweed snacks. She also sent some loose tea, Northwest Vitality, appropriately named for the part of the country she's from, Washington. I have yet to try it, but she says it is her favorite, so I can't wait! The chocolate sugar grinder has been put to use and the roasted seaweed snacks have been demolished.

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On a side note...

Friday's post was the first installment of my new blog link up, Healthy Vegan Fridays, hosted by myself, Gabby and Carrie. We have received a lot of support from the blogging community, and we have had many recipe submissions. There is still time to link up your recipe, so head on over to my post and submit your favorite healthy, plant-based recipe! The link up closes at midnight (on Tuesday), so if you can't make it by then, make sure to join us for the party on Friday for the second go around!

Kickoff of Healthy Vegan Fridays!

2012-07-27T05:53:00.000-07:00

Today starts a new adventure for my blog. After months of sharing recipes on other people's blogs, I thought it was time to start hosting a blog party of my own where people could share their recipes on my blog. What's even better is that this blog party being hosted by not only myself, but two other bloggers. Gabby @ Veggie Nook and Carrie @ Carrie On Vegan are joining me to host a vegan blog party that you will not want to miss!

Healthy Vegan Fridays is a weekly blog party for food bloggers to link up their own vegan recipes that will be visible on all three of our blogs. Our intent with this blog party is to showcase wholesome, health conscious plant-based foods. We welcome all vegan recipes, and will accept recipes that do contain some processed ingredients, although we challenge you to make recipes using food in it's most natural state (i.e unrefined, unprocessed). Don't have a recipe to share this week? That's okay. You're still invited to take a look at all the other recipe submissions that may inspire you for next week!

Every Friday, we will also be featuring the most popular recipes, as chosen by you the readers, as well as featuring each of our favorite recipes on each of our individual blogs. Every week, stop by each of our blogs to see if your recipe was chosen as our favorite!

For my own submission this week, I am featuring a recipe I first posted here, my Lentil Quinoa Pilaf.

Ingredients:

2 green onions, sliced thinly, divided in half
1 garlic clove, minced
2/3 cup lentils
1/3 cup quinoa
2 cups vegetable broth
1/2 large lemon, sliced thinly
1 generous pinch saffron

Directions:

In a medium sized pot, over medium heat, saute half of the green onions and garlic, for approx 2-3 minutes.
Add the lentils and quinoa, and cook for 1 more minute.
Add the vegetable broth, turn the heat down to low, cover the pot and simmer for 15 minutes.
Add the lemon slices to the pot, recover and cook for 5 more minutes.
Remove from the heat. Mix in saffron, recover the pot and let sit for 5 more minutes.
Garnish with the remaining green onions before serving.

This dish should be a staple side dish in any vegan meal. From the combination of lentils and quinoa, it is a great source of protein and iron, and has some great flavors from the lemon and saffron that proves that vegan food can be healthy, flavorful and far from boring!

Below is the "rules" for Healthy Vegan Fridays that will appear on my blog every week. I just summarized most of it above, but feel free to read through for the nitty gritty details!

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This blog party is hosted by three vegan food bloggers:

Shelby @ Everyday Vegan Girl
Gabby @ Veggie Nook
Carrie @ Carrie On Vegan

Submission Guidelines

Maximum of 2 submissions per week
You do not have to be a vegan food blogger to link up, but all recipes must be 100% vegan.
All recipe submissions should focus on the most whole, unprocessed and unrefined ingredients as much as possible, although we will still accept recipes that make use of some processed/refined ingredients.
You may submit current or past recipes, just make sure they are not ones that you have shared previously on this blog hop.
Besides recipes, feel free to submit informative posts that are aimed at promoting vegan, plant-based diets.
You must provide a link back to this blog party on your submitted post. You can either grab our badge to display or a clickable link back somewhere on the post you are submitting.
When linking up, please make sure to link back to the post you are submitting, not the homepage of your blog

A special thank you is in order to Julie at Savvy Eats for her hard work in designing our badge. Feel free to grab our badge to post on your blog- this will help support Healthy Vegan Fridays!

Legal Disclaimer

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And, without further ado, I give you the first installment of Healthy Vegan Fridays...

Healthy Vegan Eating and What I Ate Wednesday

2012-07-25T00:59:00.000-07:00

My blog has been a creation from my intent to live a healthy life by eating a fulfilling, vegan diet. I use the term "diet" very loosely here. I hate to use that word, as I don't see my vegan eating as a diet, but rather a way of living. I have chosen to eat vegan due to a decision that I made to improve my health status and believe that the best way for me to do that was to choose a vegan life. Even through this decision that I made to change my lifestyle, I have still had to battle with some hard life struggles with food. If you read last Wednesday's post, I (vaguely) talked about some issues I was having and received a lot of good feedback from fellow bloggers and readers who offered some great advice and support. I truly appreciate everyone's words of encouragement and it just supports my belief that the blogging community is a great place to find some solace for some of life's hardships.

Speaking of vegan eating...if you have some healthy vegan eats, or need some inspiration for some healthy plant-based recipes, join me, Gabby and Carrie for the kickoff of Healthy Vegan Fridays starting this Friday July 27! This new blog party will give bloggers and readers, vegan and non-vegans, a chance to link up their own healthy vegan recipes. Our intent is to showcase healthful recipes that feature the most wholesome ingredients, and show everyone the beauty and creativity of 100% vegan recipes. Even if you don't have a recipe to submit, please feel free to check out Healthy Vegan Fridays on one of our blogs every Friday.
The blog party that this post is really about is What I Ate Wednesday, as hosted by Jenn at Peas and Crayons. Linking up to this blog party every week is also a way that I keep myself in check to eat healthfully. Not only do I love to see what others are eating every week, but I find it helpful to link up what I eat as a way to keep myself on track for living the healthful life that I know is best for me. This week, as an intro to the first week of my own blog party, I will be showcasing some healthful vegan eats that are enjoyed every week in my life.
Breakfast:

My new favorite breakfast: blended banana & rolled oats with coconut or almond milk, then topped with fruit. Here, strawberries, cherries and blueberries...

...and here, blueberries, strawberries, peaches, and some "crumbs" of dried mulberries.

Lunch:

Lunches are usually salad or stir fry...this one is kale, carrots, tomatoes, mushrooms, peppers and tofu, with a side of sweet potatoes...

...and this one is similar stir fry with some brussel sprouts thrown in, and a side of polenta made in the rice cooker with tomatoes.

Dinner: Unlike my normal "slacking" of taking pictures of lunches, I slacked on taking any pictures of dinners. Here are some recycled photos of some past dinners that were similar to some I had this week.

Who says you can't eat pizza when you're vegan? I like to use pre made pizza crust to whip out a quick dinner...sans cheese, but topped with homemade tomato sauce and tons of veggies (and some faux beef for those in the house who like it)

Grilled veggies are becoming a staple at dinner time. Although not shown in this picture, there was lots of squash this week, plus tomatoes, plantains and always lots of greens.

So, there's some good vegan eats...why don't you come share yours' with me on Friday for Healthy Vegan Fridays?

Peanut Flour and my Peanut Butter and Jelly Cookies

2012-07-20T10:29:00.000-07:00

One day I went online and went crazy buying different kinds of flours. In one order I bought the following flours: quinoa, brown rice, oat, spelt, almond, hazelnut and peanut....wait, peanut?!?! Have you ever heard of such a thing? I hadn't until I started reading about it in the blogging world. Bloggers raved about this beauty of a thing called peanut flour, so being peanut fanatic that I am, I just had to see what all the fuss was about.

Peanut flour is made by roasting the peanuts, then grinding into a paste and then pressing the oil out of the paste. Since the oil is pressed out, the resulting flour is actually lower in fat than whole peanuts or commercial peanut butters. More importantly, though, all the other important nutrients, like protein and fiber are left intact. Check out these stats from the brand that I bought: (per 1/4 cup)

Calories: 110
Fat: 4 g
Fiber: 4 g
Sugar: 2 g
Protein: 16 g
Iron: 6%

Some companies will offer different roasts, either light or dark. The darker the roast, the more intense the flavor. Peanut flour can be used to thicken or make sauces, blend into smoothies or oatmeal, or, just mix with some water for your own peanut butter! You can also bake with it for a gluten free treat.

I decided to try my hand at making my version of a peanut butter and jelly sandwich in cookie form! These cookies can either be baked or allowed to firm up in the refrigerator for a raw cookie bite. I choose to bake mine, although either way would be just fine. These cookies are not only vegan and gluten free, but are free of any refined sugars (except for any jelly or jam that you add that may contain sugar). I originally developed this recipe for a guest blogging post at Around the Plate (check out that post here), but am now sharing it here with you guys!

Peanut Butter & Jelly Cookies

Makes 12

Ingredients:

1 cup peanut flour
1/2 cup (certified gluten free) rolled oats
1/4 cup (certified gluten free) oat flour
8-10 medjool dates, pitted
1/2 cup water or unsweetened non-dairy milk
1 tsp baking powder
1/2 tsp guar gum
1/2 tsp xanthan gum
Jam or jelly of choice (I used strawberry, but use any kind you have) *

Directions:

Preheat oven to 350 ℉. (If you are choosing not to bake these, skip this step)
In a small food processor, grind the dates with 2 TB water or non-dairy milk until a paste forms.
In a large bowl, mix peanut flour, oats, oat flour, baking powder, guar gum and xanthan gum just until combined
Add the dates and the remaining water or milk, and mix until a dough forms (If you are not baking these, I would add half the water/milk first, then add more if the dough is not coming together).
Divide and roll dough into 12 balls.
Place the balls on a parchment lined baking sheet and flatten each. Using your thumb, make an indentation in the middle of each cookie. (If you are not baking these, you can place the cookies in the refrigerator at this point).
Bake for 12-14 minutes, or until the bottom of the cookies are lightly browned. The cookies may feel soft and underdone, but they will firm up as they cool.
Let cool or refrigerate for at least 20 minutes. Spoon about 1 tsp of jam or jelly onto each cookie just before serving.

* To make these truly sugar free, make your own jam just by processing fresh fruit (strawberries work great!) and add a little stevia if you need a little sweetness.

Check out this recipe on Foodie Friday, Allergy Free Wednesdays, Whole Food Fridays, Wellness Weekend and Made From Scratch Monday

And just a little side note...I mentioned earlier in this post that I bought some hazelnut flour. Yes, that came into play for a dessert that I cannot wait to share...stay tuned!

Food blogs and What I Ate Wednesday

2012-07-17T21:51:00.004-07:00

There may be this misconception that food bloggers who write about eating healthy and post wholesome recipes are immune to disordered eating issues. I have found that this is quite the opposite. It is not to say that every healthy food blogger has issues with food, but there are quite a few who have or currently struggle with these issues. While some may think that people who have disordered thinking towards food should NOT take up food blogging, as this focus on food will just perpetuate their problems, I tend to think otherwise. I think by having a food blog that highlights food that is healthy can help someone overcome the negative relationship they have with food and help them establish a more health conscious and positive connection with food that is meant to sustain and replenish our bodies.

Since starting my own blog 7 months ago, I have become an avid reader of other food blogs and find that the blogs I enjoy reading the most are those that are written by people who have had similar struggles with food as I've had. I don't really get too personal with these issues on my blog, and have only touched on the surface of what I have gone through. I haven't quite gotten to that point yet where I feel like I can open up with everyone out there about what I have gone through, and it is something that still remains very personal and private. Despite that, I have found solace in reading other people's experiences and have found that my deepest connections with people in the blogging world are those that share some of these experiences.

Although I have yet to come to that place where I can share all my experiences in great detail, I do still like to write about healthy eating. Check out my guest blog post on Around The Plate, where I talk about how food blogs can affect your health.

Another aspect of blogging that I find most therapeutic is being able to share food that I believe is healthy. One way to share a lot of food all in one post is the weekly food roundup of What I Ate Wednesday, hosted by Jenn at Peas & Crayons.

Not only did Jenn want to focus on food, but also wanted us to highlight some of our fitness happenings over the last week. Well, as I've said in past posts, my fitness routine is pretty boring, and although I have vowed to work in some more strength training in addition to my regular cardio workouts, I have struggled to get that going. Due to some issues going on lately, my workouts have been a little more sporadic than usual. Then, after trying to "catch up" to my usual routine, I totally over did it and hurt my ankle...so, I'll just make that little incident my fitness "highlight" for this post :-(
While the last week has been scattered with a lot of set backs, I did manage to get in some healthy meals that I wanted to share for this week's WIAW!
Breakfast:

A new staple breakfast for me: blended up banana with oats, cinnamon and mixed almond and coconut milk, then topped with fresh fruit (strawberries, blueberries, peaches, raspberries, grapes). This is such a great alternative to hot oatmeal for the warm summer days.
Lunch:

I am so bad about getting pictures of lunches, so this is a recycled one from last week. This is another staple in my life right now: stir fried peppers, tomatoes, carrots, snow peas and kale, with a side of sweet potatoes and brussel sprouts, and all topped with nooch and liquid aminos.
Dinner:

Summer time means grill time! This was a feast of grilled bok choy, corn on the cob and plantain. I also whipped up some of my lentil quinoa pilaf and threw together a fresh tomatoes salad with avocado, beets and balsamic glaze from TJs (love that stuff!).
Since I mentioned healthy eating in this blog post, this is a good time to remind everyone about the new blogging venture I will be enduring upon soon. Check out the tab at the top of my page for Healthy Vegan Fridays...coming soon!

Tropical Pineapple Coconut No-Bake Bites

2012-07-13T21:20:00.000-07:00

I think I was born on a tropical island. No, that's just a dream. Instead I was born far from the ocean. I may live in California, but that doesn't mean I live by the ocean. The ocean is a few hours from my house, but the closest beaches to my house don't have palm trees, crystal clear water, and is far from being the warm, tropical atmosphere that is usually associated with this island I dream of being on. So, since I cannot transport myself to an island, I may as well bring the island flavors to me! It's definitely no secret that I love tropical flavors:

All of these dishes include pineapple or coconut, and some include both! By far my most favorite tropical flavors, I set out once again to combine them into another tropical inspired dessert. What makes any tropical recipe even better is to make one that you don't have to bake.

My Tropical Pineapple Coconut No-Bakes Bites have my two favorite flavors, plus the addition of another tropical taste, macadamia nuts. Macadamia nuts are high in phosphorus and Vitamin E. It's oil is high in omega-7 palmitoleic acid and it's oxidative stability make it less susceptible to rancidity, which is the reason why this oil is in many cosmetics and skin care products. Macadamia nuts are higher in fat and lower in protein than most other nuts, so their consumption should be more limited. For me, I consider them sort of a delicacy and something I eat only on occasion. They are creamy and rich, making them a perfect compliment to this simple dessert.

Tropical Pineapple Coconut No-Bake Bites

Makes 6

Ingredients:

5 medjool dates
1/3 cup dried pineapple
1/4 cup + 2 TB unsweetened shredded coconut
1/4 cup macadamia nuts
1/2 cup rolled oats

Directions:

Combine all ingredients, except 2 TB coconut, in a food processor and process until combined and a coarse consistency is reached. If too wet, add more oats. If too dry, add another date.
Roll into 8 balls. Roll each one in the reserved shredded coconut.
Refrigerate or freeze until ready to eat.

Check out this recipe on Allergy Free Wednesday; Wellness Weekend and Whole Food Fridays

Farmer's Market, Garden and What I Ate Wednesday

2012-07-10T22:40:00.000-07:00

I don't go to the mall, except on Saturdays. No, it's not to check out the sales at the Gap...I actually hang out in the parking lot of the mall. Why? The farmer's market, of course! Yes, my local farmer's market is in the parking lot of a mall. And trust me when I say that it is far more exciting and less expensive to shop at the farmer's market than it is inside the mall. The best thing about my favorite farmer's market is that it is year round! Although I have been known to brave the elements in the dead of winter to load up on local produce, there is nothing like going to the farmer's market on a warm, summer morning to buy BAGFULLS of seasonal fruits and veggies! The best thing about summer is the beautiful, colorful produce that is so readily available. At my farmer's market, I can buy huge bundles of fresh greens (kale, chard, spinach, collards), pounds of summer squash, baskets of strawberries and cherries and every kind of stone fruit you can think of-peaches, plums, nectarines! And, yes, I buy them all! I've also found the best time to go is during the last hour when you can get some great bargains...how does 3 baskets of strawberries for $5 sound? Or a pound of tomatoes, zucchini or peaches for $1? I have gone to the farmer's market with only $20 on me and bought so much fresh produce that I can't carry it all. Here's a look at some recent farmer's market trips:

As much as I love my farmer's market, I love homegrown produce just as much. So when we decided to start our own garden this year, I was excited when we actually had some food ready to pick and eat.

I would say we didn't plan very well, as our garden is becoming (just slightly) overgrown and crowded. Our zucchini and broccoli greens are taking over. The swiss chard isn't doing as well as I'd like, but we've had a bountiful amount of the broccoli greens...see the 2nd picture from the left for how big these leaves are! We've already eaten a few zucchini and have a few more ripening as we speak (picture on the right). The 2nd picture from the right is how the zucchini start growing (from the flower). The picture on the left is our hanging tomato plant that is going crazy with tons of roma tomatoes.

While I had my camera out, I took some other pictures of what else is going on in my yard this year:

This week's What I Ate Wednesday, as hosted by Jenn at Peas & Crayons, features a lot of my farmer's market and garden eats. There's nothing better than eating lots of fresh, local produce...all day long!

Breakfast:

I actually took a break from my usual savory oats and had a bowl of oatmeal (yes, there is oatmeal under there!) topped with fresh fruit...banana, kiwi, and strawberries and grapes from the farmers market! And of course all topped with shredded coconut!
Lunch:

Two recent lunches...both eaten outside and both made with my bounty from the farmer's market! The first lunch is a stir fry made with kale, spinach, snow peas, golden beets and tomatoes, served with a side of sweet potatoes and brussel sprouts. The second lunch was a salad make with greens, black eyed peas, tomatoes, radishes, avocado, beets and quinoa. Of course, both topped with nooch!
Dinner:

This dinner was falafels, mashed cauliflower and potatoes, swiss chard and a salad of tomatoes, watercress, avocado, radishes and golden beets, drizzled with a new balsamic glaze from TJs.

Another dinner was actually featured on my last post-my vegan caprese salad with israeli couscous and smoked tofu.
No dessert to show today, but how about a teaser for my next post:

Vegan Caprese Salad with Israeli Couscous and Smoked Tofu, and giveaway winners

2012-07-07T08:44:00.002-07:00

Does anything say summer more than a salad of cherry tomatoes, fresh basil, lemon and...tofu? Well, if you're vegan, I'd say it does! As an Italian girl, I have a deep love for the combination of tomatoes and basil, and in my pre-vegan days, I loved to combine these with mozzarella, lemon and olive oil for an easy meal. Toss with pasta and that was my go-to dinner. Fast forward to the present day and, with the weather heating up, my thoughts turn to this pasta dish that has all the freshness and simplicity that I want in a quick, summertime meal.

My Vegan Caprese Salad with Israeli Couscous is my new and improved version of the traditional caprese salad. I combine fresh cherry tomatoes, basil, tofu, lemon and balsamic vinegar and serve it all up on top of Israeli couscous. If you've never heard of or had Israeli couscous, it is basically Israeli's alternative to rice. It can be classified as a pasta more so than a grain because it is made from wheat flour and roasted. The shapes vary from rice shaped to a ball shape. I find it is easy to use just like you would any type of grain, but, for this dish, it was an easy replacement for pasta.

Finding a replacement for mozzarella cheese was actually pretty easy, too. Tofu is usually what I turn to when I'm looking for something to replace meat. It's high in protein and, when you buy the firm or extra firm, will usually hold up pretty well in meals. One type of tofu I recently discovered is smoked tofu. I first had this tofu at a restaurant that served probably one of the best vegan meals I've ever eaten in a restaurant. It was smoked tofu served on top of a farro pilaf with veggies. The smoked tofu was firm, salty and, well, smoky. It was the perfect combination of textures and flavors. A few weeks ago, I found packaged smoked tofu at my local store and have been buying that.

If you've never had smoked tofu, it actually resembles the texture and taste of a smoke cheese, which is prefect for trying to replace cheese in this dish. There will actually be a time when we will attempt to smoke our own tofu, but for now, the store bought kind will have to do! If you cannot find smoked tofu, feel free to use baked or plain. You can even bake your own and sprinkle a little nutritional yeast on it for that "cheesy" taste.

Vegan Caprese Salad with Israeli Couscous

Serves 4

Ingredients:

1 cup israeli couscous
1 small onion, diced
2 cloves garlic, minced
2 cups water or low sodium vegetable broth
1 block of smoked tofu, cut into 1/4 inch cubes or 1 block extra firm tofu (baked or fresh sprinkled with 2 TB nutritional yeast)
1 pint cherry tomatoes, halved
1/3 cup white balsamic vinegar
1 lemon, juiced and grate the rind
2-4 TB olive oil (optional)
1/4 cup basil leaves, julienned

Directions:

In a medium sized pot over medium heat, sauté the onion and garlic until softened, about 5 minutes.
Add the israeli couscous and cook for 2-3 more minutes.
Add the water or broth and bring to a boil. Lower the heat, cover the pot and simmer until all the water is absorbed, about 20 minutes.
Meanwhile, combine half the tomatoes, balsamic vinegar and lemon juice in a food processor and blend until smooth.
When the israeli couscous is done cooking, put into a bowl and pour the tomato puree over it and mix well.
Add the remaining tomatoes, tofu, grated lemon rind, olive oil (if using) and basil leaves. Mix until combined.

You can serve this dish hot or cold. If you serve it hot, don't add the basil until right before serving, as the heat will ruin the beautiful, fresh green color of the leaves.

*Check out this recipe on Foodie Friday, another Foodie Friday, Summer Salad Sundays, Allergy Free Wednesday & Wellness Weekend

And now for some prizes...

A few weeks ago, I announced my first giveaway. After receiving some free samples from Attune Foods, they offered to give a few readers the opportunity to try them out too! I left it up to you to leave me a comment about which of their products you'd like to try. Randomly selected, the two winners are:

Jenna Z, who commented on wanting to try Erewhon No Salt Added Crispy Brown Rice Cereal
Katherine, who wants to try the Erewhon Cocoa Crispy Brown Rice Cereal

Hmmm, there must be something about the Crispy Rice Cereals. Well, they are pretty tasty...I can tell you from experience! Congratulations to the winners, and I will be in contact with you to get your information to send to the people at Attune Foods.

4th of July, my Cashew Coconut No-Bake Bites and a quick What I Ate Wednesday

2012-07-03T18:37:00.000-07:00

It's that time of year again to celebrate our country's birthday, or better known as Independence Day. This is the day that the Declaration of Independence was signed in 1776 (yes, I had to look that up...history was never my strong suit in school) and marks America's independence from Great Britain. Although this is a very historic and landmark day for our country, us Americans tend to focus on the celebratory part and have a day full of picnics, bbqs, parades, fireworks and (some of us) enjoy a day off from work.

One thing that is a must for any 4th of July celebration and to show our American pride is to flaunt our flag colors of red, white and blue! Even I couldn't resist coming up with a recipe to show my patriotism to the country that I love so much. I've been wanting to make a no-bake "cheesecake" for awhile now and what better day to make one than a hot summer day when the last thing I want to do is heat up the oven. Since posting my first vegan cheesecake, made with vegan cream cheese and tofu, I have made some long strides in adopting a more whole foods, plant-based diet. When I started my blog in January, I was focused on eating vegan, but, over the months, I have learned that eating whole foods is much more important than defining myself as simply vegan. So, in an attempt to use more whole and less processed foods, I decided to skip the cream cheese and tofu and use soaked cashews instead. I've seen all kinds of recipes online for nut-based "cheesecakes" and really wasn't sure how this would turn out, but I can say that I was more than pleasantly surprised at how good this is! I challenge anyone who is a naysayer to vegan fare to turn their nose up at this...it is that good! I also used my go-to natural sweetener, dates, to sweeten the cashew filling and also used them in my crust to sweeten and act as a binder. My crust was made from a combination of pecans and Attune Foods Uncle Sam (patriotic, huh?) Original cereal. This cereal, made from wheat berry flakes and flaxseeds, provided a great base to this "cheesecake". Differing from the usually graham cracker and butter crusts, this one is full of good fiber and protein, and minus the refined sugar and saturated fat! This is not a gluten free cereal, but feel free to sub in any other GF cereal or just more nuts to make this recipe GF. Don't forget about my first giveaway that is running through the 4th of July. I will pick 2 random people to win vouchers for Attune Foods cereals!

Cashew Coconut No-Bake Bites

Makes 10

Ingredients:

For the filling:

1/2 cup unsalted, raw cashews, soaked in water overnight
3-4 medjool dates
2 TB lemon juice
1/2 tsp vanilla extract
2 tsp coconut oil
1/4 cup unsweetened coconut milk
1/4 cup unsweetened shredded coconut
1/8 tsp coconut extract

For the crust:

1/2 cup Uncle Sam Original cereal (sub any type of cereal or more nuts)
1/4 cup pecans
5 medjool dates

For topping:

2 strawberries, chopped
10 blueberries
1 TB unsweetened flaked or shredded coconut

Directions:

Assemble the crust first: Process all crust ingredients in a food processor until a crumbly, slightly sticky texture forms. You can add more dates if too dry, or more nuts or cereal if too wet.
Line a small muffin tin with paper liners. Press the crust into the bottom and up the sides of each liner. Place in the refrigerator or freezer until the filling is ready.
For the filling: Combine all the filling ingredients in a Vitamix or other high speed blender. Blend until it reaches a smooth consistency.
Take the crust cups out of the refrigerator or freezer and fill each one with about a teaspoon of filling.
Return to the refrigerator or freezer until ready to serve.
When ready to serve, top each one with a few strawberries, a blueberry and a sprinkling of coconut.

These can be eaten right out of the refrigerator or freezer, or allowed to sit out for just a few minutes to get the chill off.

*Check out this recipe on Allergy Free Wednesday, Foodie Friday & Wellness Weekend

How about another no-bake idea for your 4th of July celebration? You can also make my Red, White & Blue No-Bake Squares that I shared for Memorial Day:

Since 4th of July falls on a Wednesday this year, I also get to share a (quick) What I Ate Wednesday post! Jenn at Peas & Crayons hosts this weekly roundup of food blogging tales of daily eats. Her theme this month is Fun, Food and Fitness!

I don't usually blog about my fitness routine, mainly because it's pretty boring and not varied enough to talk about. If anyone is wondering, though, I belong to a gym and you will mainly find me on the elliptical and/or stairclimber for 60-90 minutes/4-6 days per week. Although I aim to get in 2 days of strength training, which usually involves free weights, I do admit I need to get better about following through with that! Most of my cardio workouts are full body (elliptical) so I don't stress too much on the weights. My goal this month, though, will be to get into a better strength training routine...we'll see how that goes in the upcoming WIAW posts!
And now back to the really important things...the food, of course! Here are some recent eats from the last week:
Breakfast: My usual savory oatmeal, made with oats, buckwheat groats, zucchini, carrots, banana and shredded coconut. And for this one, I topped it with Attune Foods Uncle Sam's Original cereal. Don't forget about my first giveaway for free vouchers for Attune Foods cereals...today (Wed. July 4) is the last day to enter. Go here to last week's WIAW post and post a comment to enter!

Lunch: While studying one day this weekend, I threw together a quick lunch of leftover grilled polenta topped with tomato sauce, an arugula and watercress salad with beets, tomatoes and balsamic vinegar, and a handful of fresh cherries.

Dinner: I cannot take credit for making this dinner, but I certainly enjoyed it. My boyfriend whipped up a yummy, vegan delight tonight, consisting of grilled tempeh, grilled bok choy (hmmm, was he taking hints from my last post, a millet salad with mushrooms, carrots and onions, and sweet potatoes.

Dessert: Along with my cashew coconut bites from above, I ate a lot of my vegan chocolate (pumpkin) pudding!

Happy WIAW and 4th of July: Be safe and sane!