So im a student many of you know that and im constantly on the go like most people as well,
being a student and working causes me not able to be home during times i would normally eat and ill need snacks and pick me ups through the day
Im also vegan so finding vegan organic non gmo snacks on a student budget are pretty hard and few to come by they dont often go on sale and i used to buy Nature paths pumpkin seed granola bars they are costly though at like 5$ for a box of 5 kinda idea.
So i said eh i should make my own
and i did i found a recipe i liked and i fixed it up a bit
You WILL need a food processor for this recipe, you can’t do it without one because of the dates and you cant not use dates in this recipe as they are the binder.
So im sorry if you cant make them.
YOU MUST USE, organic, non gmo, RAW ingredients if you don’t than you might as well buy a box of great value chocolate chip garnola bars from walmart, the reason this recipe is healthy is because ALL ingredients in it are consider raw or natural meaning they are NOT altered with roasting or sugar or salt, this is essentially important with the seeds and the cranberries , like especially the cranberries
Im not going to write raw organic , non gmo ect ect for every ingredient so just know that’s what it is when i say it.
Alrighty. off to the show!
3/4 cup medjool dates (i chop them first)
1 cup water
3/4 cup rolled oats (you ground these into flour)
1/2 cup chia seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup cranberries
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground pink himalyan sea salt. (you can use regular sea salt do not use iodine salt you shouldnt be eating that)
preheat to 325F line your baking pan with parchment paper
add you oats to your food processor and grind until fine put into a mixing a bowl
soak your dates in the food processor with 1 cup water for 30 minutes (if you have a good food processor you can skip the soaking IE: kitchen aid brand)
blend until smooth (should look like a running peanutbutter color /texture)
Add all the ingredients into the bowl and mix together
put onto the baking pan and smooth out until about 1 inch you can wet your hands to smooth the mixture , they arent going to be perfect squares they never will
I PRE CUT mine, you do not have too they wont break because they are chewy in texture.
Bake for 23-25 minutes and let cool for about 10
You can indeed freeze these for later use /freshness
these are about 133 calories per “bar” give or take depends how you cut them.
they do have a whopping 5 Grams of protein per “bar”
101 mg of potassium
5g of fiber
These are definitely great for you considering they are about 100 and some calories lighter than the “health granola bars” and have more fiber and a good source of protein for a snack too
Homemade Roasted Garlic Hummus (without tahini )
You can certainly add tahini i just dont cause its not something I generally have in my home.
1 can chick peas
juice of 1/2 lemon
salt and pepper
preheat oven to 350, take your garlic blub and cut off the top take tinfoil and and place the garlic in it plus olive oil salt and pepper, close your little pouch and place in oven for about 20ish minutes
Open your can of chickpeas, drain and rinse, add to blender, your juiced lemon salt pepper and about 2-3 cloves depending on how garlicky you like it.
Mix the ingredients and fry in a pan for about 1 minute on each side make sure to swirl the pan so it is even spread out , will take a few times usually.
Coconut Whipped Cream:
1 can of coconut milk FULL FAT (will NOT work without it being full fat)
turn the can upside down and place it in the fridge for 24-48 hours
Open , discard the water or use in a smoothie
Scoop out the coconut add a touch of sweetener to taste like maple syrup and beat
fill with whatever fruit i had mango on hand
roll up top with coconut whipped cream viola
Easy no bake cookies. Great for Christmas!
3 cups organic rolled oats
1/2 cup earth balance
1/2 cup almond milk
4 tablespoons raw organic cocoa powder (unsweet) (fairtrade)
2 teaspoons organic vanilla
2 cups raw organic sugar
Powder sugar (optional)
Boil earth balance, almond milk, sugar, vanilla and cocoa powder in a sauce pan for a few minutes turn off heat add oats, mix together with clean hands roll into ball forms, roll the balls into the powdered sugar (confectioners sugar ) place on a cookie sheet with wax paper put into the fridge until cooled and formed, enjoy!
Preheat oven to 350 poke holes in the top of the potato and bake until tender
While baking, add corn, black beans red onion to fry pan and lightly fry in a pan until tender, I usually add some cumin, and other spices up to you
Once potato is cooled, scoop out insides and mix with the black bean mixture in a separate bowl
add together put back into potato skin , bake again for about 10 -15 mins
In the meantime make your sauce
In a blender add avocado , juice of 1 lime, salt pepper and 1 garlic clove , you may add some fresh cilantro
and you can add a little bit of water depending on how thick you want it
Kale Salad a great hearty salad for winter, work or whatever Kale Red onion Fennel Cherry tomatoes Tempeh Lemon Extra Virgin Olive Oil Break up Kale into mixing bowl cook Tempeh, in a frying pan on medium heat with no … Continue reading →