Carrot Cake Bliss Balls

I’m a big sweet tooth(most of my recipes on here are on the sweeter side), and at night is when my sweet tooth really starts to act. Rather than reach for a bar of chocolate, I like to make protein/bliss bars.

Growing up, carrot cake was just one of those things I did not like! I always preferred chocolate cake. It was only in the last couple of years I really started to like carrot cake. Below is a much healthier version-and it really does taste like a dessert! I like to make these on a Sunday and have them for the week-as a post workout or TV snack.

 

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Ingredients:

1 large carrot

3/4 cup oats

6 Medjool dates, pitted

1/2 cup of cashews

1/2 walnuts

2 tsp vanilla extract

2 tbsp honey or maple syrup

1/4 cup honey or maple syrup

1 tsp cinnamon

1 tsp nutmeg

1 tsp of hemp heart seeds

Method:

In a food processor, shred the carrots. Remove and put into a bowl. Then pulse the oats and nuts together until very fine. Also remove and into the mixing bowl with the carrots. Then blitz the dates until they form a paste.

Add the rest of the ingredients to the food processor, also adding the carrots and oat nut mix. The mixture will come together like a dough. Quickly form balls and place in freezer. Once frozen, top them with a tablespoon of Cashew Buttercream!

I usually take them out of the freeze about 20 minutes or so before I eat them; I usually enjoy one or two as a snack. They keep for a couple of weeks in the freezer.

 

Spinach Arugula Walnut Pesto

I’m a sucker for bowls of pasta! When I first started working out and resetting my body, I thought I had to give up my favorite foods. And I sort of do, as processed foods no longer agree with my stomach. So, I experiment and turn my favorite foods into nourishing dishes, that help fuel my workouts and keep me feeling great.  Instead of traditional flour spaghetti noodles, I like to spiralize veggies into pasta noodles! Recently, I purchased a box of Edamame Noodles and LOVE them! The noodles are just made from Edamame, which hold so many benefits, and big bonus, they only take four minutes to cook!

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I’ve been using these noodles with some of my favorite sauces. Last week I made a Lentil Bolognese, and honestly as a meat eater I didn’t even notice a lack of ground beef! I’ll share that Lentil Bolognese later this week, right now I want to share a quick pesto that has some pretty big benefits. A typical pesto usually calls for parmigiano cheese, but I ditched that and used NUTRITIONAL YEAST; and I went with avocado oil instead of olive oil.

Spinach Arugula Walnut Pesto

Ingredients

1 1/2 cups of washed spinach and arugula

1/2 cup of walnuts

2  cloves of garlic

1/4 cup of nutritional yeast

Big pinch of Himalayan salt

Roughly 1/3 cup of avocado oil

Method

In a food processor, blend all the ingredients EXCEPT  the oil until it’s a paste. Then slowly add the oil.

Enjoy tossed in your favorite pasta or salad!

 

Cauliflower Crust Pizza

 

What do you make when you can’t eat junky white processed flour but are a pizza lover?! CAULIFLOWER CRUST PIZZA!!

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Pizettes Two Sauces: Traditional Marinara Sauce and Sweet Potato Sauce

There are SO many more benefits to this alternative-you’ll feel good, which means you’ll look good! Well, I do, ever since giving my food a makeover. I TRY to stay clear of eating white processed flour-and really any sorts of processed foods. So I turn to this Crust Recipe when I’m craving a takeaway. It’s all veggies so it is a guilt-free pizza pie-YUM!

Ingredients

Cauliflower Crust 

(Makes 1 large round pizza or 4 small pizzettes)

1 small head of cauliflower

1 clove of garlic

pinch of Himalayan or sea  salt

Tablespoon of dry, mixed herbs (Oregano, Basil, Parsley)

1 flax egg (1 tablespoon ground flax+3 tablespoons water-rest for 15 min)

 

Sweet Potato Sauce

1 large BOILED or ROASTED sweet potato

tablespoon of nutritional yeast

pinch of salt

Pizza toppings that pair great with this Sauce: sauteeed mushrooms, sauteed onions,  spinach, and walnuts

Method

Preheat oven to 450F.

To make the crust: Wash and dry cauliflower. Cut off the floret. In a food processor, pulse all ingredients EXCEPT the flax egg until it looks like the consistency of rice.

Put the cauliflower in a mixing bowl and add the flax egg.

Spoon the mixture onto a baking tray. Pat and shape with your fingers into a circle.

Bake for 12-15 minutes or until the edges are golden brown (this may take up to 20 for the larger pizza/depending on your oven).

While the base is baking in the oven you’ll want to make your sauce and toppings.

To make the Sauce: Siimply mash the sweet potato with a fork until smooth. Mix in the nutritional yeast and smooth.

Back to the Crust: Take the Crust out and spread the Sauce. Add the Toppings. Bake for another 10 minutes.

Enjoy!