CRANBERRY PISTACHIO BITES

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Over the years, I’ve found that eating smaller meals throughout the day, instead of 3 large meals, works best for my body. This style of eating has resulted in a slight obsession with snacks. Healthy snacks, portable snacks, pre-made snacks… you name it, I want it. I’ve snacked on just about everything from ants-on-a-log {which I still eat to this day}, fresh veggies and hummus, yogurt with berries and granola, avocado on toast, the list goes on, and on, and on.

Lately, I’ve been experimenting with homemade bars {see my recipe for Coconut Date Protein Squares, here} as the combinations are endless! Feel free to throw in additional seeds, nuts, dried fruit and/or protein powder to the mix. Heck, you might as well toss in the kitchen sink while you’re at it.

The Ingredients {Yield: 20 bite-size balls Total Time: 15 minutes}

  • 1 cup chopped dates
  • 2 tablespoons agave
  • 1 tablespoon chia seeds
  • 1 tablespoon flax {ground}
  • 1 1/2 cup old-fashioned oats
  • 1 cup unsalted, shelled pistachio nuts
  • 1 cup unsweetened, dried cranberries
  • 1/3 cup white chocolate chips {optional; makes a perfect addition for holiday parties & gatherings}

The Directions

1. Combine dates, agave, chia seeds, and ground flax in a food processor, pulse until smooth. If mixture is too thick for your liking, add in another tablespoon of agave

2. Transfer mixture to a large bowl and stir in oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at about 30 minutes

3. Once mixture is set, use your hands {or a spoon, if you’re offended by sticky things} to shape into golf-ball sized balls. A quick tip if using your hands, dampen fingers with water before rolling each ball as it helps all ingredients stick together. Mangez!

*Store covered in refrigerator for up to 2 weeks

CAULIFLOWER + CHICKPEA CURRY

For this post, I’ve collaborated with a great friend of mine, Jen from www.chiutips.com. She provided one of her fave recipes for me to re-create. I have simplified the original recipe slightly, while making a couple healthy changes.

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“I’m super excited to be doing this special post! Today’s healthy and delicious curry recipe is a collaboration piece I did with my good friend Jamie from www.thefreshmethod.com. We both loved working on this and can’t wait to share our delicious recipe with you guys!

As many of you know, I strive to live a healthy lifestyle and love vegetarian/vegan foods. If you guys are looking for a healthy and mouth watering vegetarian meal, you’ll have to try this one out. It’ll knock your socks off!”

The Ingredients {Yield: 6 servings Total Time: 45 minutes}

  • 2 cups cauliflower
  • 1 cup tofu {cut into small squares}
  • 1 can chickpeas
  • 1 cup almond milk
  • 1 10 oz can cream of mushroom soup
  • 1/4 cup mayo or vegenaise
  • 1/2 cup grated cheddar cheese
  • 4 tablespoons medium curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 serrano peppers for heat {optional}

The Directions

1. Sautée cauliflower, tofu, and chickpeas in a pan with olive oil, garlic, and sliced peppers until tender-crisp and set in a casserole dish
 
2. In a bowl, combine and mix almond milk, soup, vegenaise, cheese and curry & spices. Pour mixture over cauliflower
 
3. Bake dish at 350 degrees F for 30 minutes
 
4. Serve over Basmati rice, if desired

imageJen is the creator of Chiutips, a beauty, health, and lifestyle blog where you’ll find makeup tutorials, beauty tips and style inspiration.  She describes herself as a dreamer, lover of all things pretty, health-nut, part-time yogi, and film enthusiast.

Check out her Youtube channel for makeup, style and inspirational tips.

ROASTED ROOT VEGETABLE CHIPS

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Canadian Thanksgiving long-weekend is upon us and that means, without a doubt, lots of food preparation and time spent in the kitchen. Granted, to many, that is an important aspect of the holiday but it’s also convenient to be able to create a dish with little effort.

These chips, compared to store-bought versions, are more cost effective, healthy, and delicious. They also make for easy entertaining… which doesn’t hurt, now does it?

*Note, I recommend using Organic produce when available. However, always use your judgement. Should you find produce that is local/seasonal and from a source you’re familiar with but without the “Organic” label {oftentimes used as a gimmick these days}, it is likely just as good.

The Ingredients {Yield: 4 servings Total Time: 30 minutes}

  • 1lb root vegetables of your choice {I used: golden beets, purple-skinned potatoes, carrots, and sweet potatoes}
  • 4 tablespoons olive oil
  • fresh cracked s&p

The Directions

1. Preheat oven to 350 degrees F and lightly grease a few baking sheets {for extra-crispy chips, heat baking sheets in oven while you prep the vegetables}

2. Cut root vegetables in half, then crosswise into thin slices, approx. 1/2 inch. A mandolin is beneficial for this step but not necessary

3. Lightly toss sliced vegetables in olive oil and spread slices on baking sheets, making sure not to overlap

4. Roast vegetable slices until brown on bottom, approx. 10 minutes. Flip over and sprinkle with coarse sea salt and pepper {and any other seasonings you fancy}

5. Continue roasting until fully browned, another 10 minutes or so

6. Remove from oven and place on newspaper or paper towel to rid of any excess oil, let cool and serve

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