Author Archives: aprilcball

Homemade Larabars

by

14

 

Up until recently, Larabars were a staple in this house! Recent information regarding Prop 37 (GMO labeling of foods) came to my attention and made me change my mind. Do you know Larabar is owned by General Mills and they have contributed $520,000 to defeat proposition 37? Yowzas! Sounds guilty of using GMO foods to me!

Well, it’s time to make my own Larabars then! These are pretty easy and you can make a variety of flavors. Both our kids LOVE them! Everyone at my Crossfit gym loved them too 😉 The Key Lime Pie was the favorite flavor!

Homemade Larabars

I made Key Lime Pie and Almond Cookie flavors but plan on making more. More recipes posted below photos. Enjoy!

Key Lime Pie

  • 1/2 cup raw cashews
  • 1/2 cup Seedless/Pitted whole Dates
  • dash of sea salt (optional)
  • Zest of 1 lime
  • 1/2 tbsp lime juice
  • 1/3 cup shredded coconut

Almond Cookie

  • 1/3 cup Seedless/Pitted whole Dates
  • 1/2 cup raw almonds
  • dash of sea salt (optional)
  • 1/4 tsp vanilla

Place the dates and fruit (depending on flavor) in a food processor. Blend until it becomes like a paste. Transfer blended dates and fruit (if using) to a bowl.

Add the nuts to the processor and pulse until chopped fairly small (but not too much, not nut flour. You want texture). Add the nuts, along with the sea salt, to the bowl with the fruit/date paste. Use your fingers to knead the nuts into the paste.

Next you can spread the mixture out onto a plate covered in cling wrap. Using your hands mold the mixture into individual bars. Wrap each separately in plastic wrap or in small ziplocks. It is a good idea to refrigerate the bars after making to maintain freshness and let the form set (try to let them set in the fridge for 20 minutes before you eat one).

* I also like to just roll these into ball shapes and use them as “power balls” for on the go, perfect for my kiddos! You can also use a cookie cutter to make them into cute shapes. I cut them into little squares too.

*If you find your Larabars are a bit crumby add a couple tbsp of warm water and process again.

Process dates into a paste. Add fruit to this mixture if you’re using a fruit recipe.

Process nuts into smaller pieces

Here’s my almond batch

Knead the mixture together, spread “dough” onto plastic wrap on line a glass dish with plastic wrap and press into the dish

Key Lime Pie

Almond Cookie

Peanut Butter and Jam

  • 1/4 cup cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/2 cup raw peanuts
  • 1 tbsp creamy natural peanut butter
  • Pinch of sea salt
Cashew Cookie
  • 3/4 cup Seedless/Pitted whole Dates
  • 1/2 cup whole raw unsalted cashews
  • a dash of sea salt
Blueberry Muffin
  • 1/4 cup dried blueberries
  • 1/4 cup Seedless/Pitted whole Dates
  • ½ cup cashews
  • 1/2 tsp finely grated lemon zest
  • 1/4 tsp cinnamon
  • dash of ground ginger (optional but good)
Chocolate Coconut Macaroon
  • 1/3 cup cashews
  • 1/4 cup Seedless/Pitted whole Dates
  • 3 tbsp dark chocolate
  • 1/8 tsp salt
  • 1/4 cup shredded coconut
Cherry Pie
  • 1/4 cup Dried Cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/3 cup almonds (unsalted)
  • 2 tsp cinnamon
Pecan Pie
  • 1/2 cup Seedless/Pitted whole Dates
  • 1/4 cup almonds
  • 1/4 cup pecans
  • 1/4 tsp vanilla
Cookie Dough
  • 1/2 cup Salted Cashews
  • 1/3 cup Seedless/Pitted whole Dates
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 1 tbsp Organic Chocolate Chips
Peanut Butter Cookie (You could do almond butter and almonds)
  • 1/2 cup Seedless/Pitted whole Dates
  • 1/4 cup cashews
  • 1 tbsp natural peanut butter
  • 1/4 tsp cinnamon
  • 1/4 cup peanuts
Peanut Butter & Jam
  • 1/4 cup cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/2 cup raw peanuts
  • 1 tbsp creamy natural peanut butter
  • Pinch of sea salt

Chocolate Larabars

  • 1/2 C dates, pitted and roughly chopped
  • 1/2 C walnuts, chopped
  • 1 to 1 1/2 t cocoa powder (to taste – too much and the bars aren’t sweet at all)
  • 1/8 t vanilla extract

 

Curried Quinoa and Adzuki Bean Burger Wraps

by

5

You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture 😉

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com – $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

BEST Lentil & Tomato Soup

by

7

Another one pot meal! I know it’s a little too hot for soup but hey, it works in our house right now. Our 1-year old loves soup so it’s an easy reheat meal when I’m super busy. Plus he really enjoys the burgers I make out of the leftovers!

This soup is REALLY GOOD! My hubby said it’s in the top 5! The caramelized onions and garlic really make this soup so if you can, take the time to do that first!! You won’t regret it!

BEST Lentil & Tomato Soup

Original recipe from Food.com.

Ingredients

  • 1 cup lentils, rinsed – I used red lentils
  • 7 cups water
  • Water for saute OR cooking spray
  • 2 medium onions, chopped
  • 4 garlic cloves, crushed & chopped
  • 3 carrots, diced
  • 4 stalks of celery, diced
  • 1 potato, diced
  • 2 cups stewed tomatoes – I used one can
  • 1 teaspoon salt, or to taste
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 cup brown rice, uncooked
  • 1/3 – 1/2 cup fresh parsley, chopped – I used about 1/2 cup
  • 1/4 cup lemon juice

Directions

  1. Heat soup pot, add in onions and garlic and sauté on medium heat, stirring often, until everything turns a deep golden brown – took me about 30 minutes.
  2. Add in brown rice, spices, carrot, celery, potato, tomatoes, and spices and sauté for another 5 minutes. DO NOT ADD WATER, LENTILS, PARSLEY OR LEMON JUICE YET.
  3. Stir in lentils and water and bring to boil. Cover and cook over low heat for 30-40 minutes or until rice and lentils are done.
  4. Stir in lemon juice and parsley, serve hot.

Caramelize the onions and garlic

Add in carrot, celery, potato, tomato, spices and brown rice

Add in water and lentils, bring to boil, cover and cook 20-30 minutes or until done.

Add in parsley and lemon juice

Ready to serve!

Related articles

Cheater Oatmeal Raisin Cookies

by

9

I call these “cheater” cookies because they’re so easy to make and really good for you… feels like I’m cheating! 😉 NO flour and NO sugar! I may use these as potty-training bribes since they pass as cookies. Hey, whatever works!

Cheater Oatmeal Raisin Cookies

I found the original recipe on Pinterest but didn’t find a link attached anywhere.

Ingredients:

* 3 mashed bananas (ripe)

* 1/3 cup apple sauce

*2 cups quick oats

* 1/4 cup almond milk (or whatever you like)

* 1/8 cup hemp seeds, shelled

 

* 1/2 cup raisins (optional)

* 1 tsp vanilla

* 1 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. Mash bananas, combine all ingredients together.

3. Spoon out large dollops of “dough” onto parchment paper.

4. Bake for 15-20 minutes.

Mash bananas, combine all ingredients

Combine all and spoon onto baking sheet

Bake for 15-20 minutes

Yep… that’s it!

 

 

 

Lentil Kale Soup

by

1

This soup is a meal in itself! Our kids both loved this soup, especially our 1-year old who ate two big bowls!

Lentil Kale Soup

I served this with a little Coconut ‘Bacon’ on top, it was delicious!

Original recipe from Food.com.

Ingredients

  • 5 cups vegetable broth + 3 cups water (OR 8 cups of water)
  • 1 1/2 cups lentils, picked over and rinsed (I used brown lentils)
  • 1 cup brown rice
  • 1 (2 lb) can chopped tomatoes, drained,reserving juice – I used a large can of tomato sauce (all I had on hand) but I bet you could use fresh tomatoes, if you prefer
  • 3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
  • 1 onions, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped frozen kale (Trader Joe’s sells it now) OR 1 bunch fresh chopped kale
  • 1/2 heaping tsp crumbled dried basil (pinch it between your fingers)
  • 1/2 heaping tsp crumbled oregano
  • 1/4 tsp crumbled dried thyme
  • 1 bay leaves
  • 1/2 cup minced fresh parsley
  • 2 tablespoons cider vinegar

Directions

  1. Combine broth, 3 cups water (or just 8 cups of water if you’re not using broth), lentils, rice, canned tomatoes with reserved juice (or tomato sauce OR fresh tomatoes), carrots, onion, celery, and herbs and bring to boil (do not add parsley and vinegar).
  2. Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
  3. Stir in kale and cook for another 5 minutes or until kale is wilted.
  4. Stir in parsley and vinegar and season to taste.
  5. Serve as is or blend up soup using your immersion blender. (I blended mine so that our 1-year old could eat it)

Combine everything BUT parsley, vinegar and kale in a soup pot

Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender. Add kale, cook for 5 more minutes or until wilted. Then add parsley and vinegar.

I blended my soup with an immersion blender but you can eat it just like this if you wish.

Related articles

Raw Lime Avocado Pie

by

4

I had a few ladies from my Crossfit gym over last night and we had a blast! Most of them follow the Paleo Diet so I tried to find a recipe that would please everyone’s dietary needs. This pie looked really good so I decided to try it and I’m glad I did because it was delicious! Very rich but delish! Who would’ve thought to use avocados in a pie?!

This recipe uses a ton of limes so prepare yourself, I got quite a workout zesting them all!

Raw Lime Avocado Pie

Original recipe from Health Damy.

Crust Ingredients:

  • 2 Cups Raw Cashews
  • 1 Cup Unsweetened Shredded Coconut (a little extra to top it before serving too, if you wish)
  • 1/2 Cup Pitted Dates
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Lime Zest
  • 3 Tbsp Lime Juice
  • Dash of Salt
  • 4 Packets of Stevia
  • 2 Tbsp Agave (You can use maple syrup)

Mousse Ingredients:

  • 4 Large Ripe Avocados (Pealed and Pitted)
  • 1/2 Cup Lime Juice
  • 1/3 Cup Lime Zest (You’ll need 8-10 limes for this entire recipe)
  • 1/4 Cup Agave (or maple syrup)
  • 2 Tsp Vanilla Extract
  • Dash of Salt
  • 8 Packets of Stevia

Directions:

  1. Place the crust ingredients in your food processor and blend until dough-like.
  2. Spray your 8 inch spring form pan with non-stick cooking spray – I’m sure any pan would work, really.
  3. Using your hands press the dough evenly into the pan.
  4. Place all mousse ingredients in your food processor and blend until smooth (stopping occasionally to scrape down the sides).
  5. Pour mousse over-top of crust.
  6. Chill in your refrigerator or freezer (depending on your desired texture) for at least 3 hours.
  7. Cut and serve immediately.
  8. Enjoy!

Crust making in progress

Crust done!

Smooth into spring form pan

Filling ingredients

Nice green color!

Ready to chill!

Oh so pretty!

Serve with coconut on top (if you wish!)