Snacks, Energy Bites and Bars

Morning Glory Muffins with Flax, Carrots, Apple and Coconut

Serves 8-16

Morning Glory Muffins with Flax, Carrots, Apple and Coconut

20 minPrep Time

20 minTotal Time

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Ingredients

  • 1/2 Cup pecans, walnuts or macadamia nuts
  • 2 1/4 Cup Whole spelt flour
  • 1/4 Cup Ground Flax Seed
  • 3/4 Teaspoon Baking soda
  • 1 1/3 Teaspoon Baking powder
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Ground Cinnamon
  • 3 Large Eggs At room Temperature
  • 3/4 Cup Coconut Oil Liquefied at temperature over 75 degrees
  • 1 1/4 Cup Coconut syrup or honey
  • 1 Teaspoon Vanilla extract
  • 2 Cup Carrot Grated, Raw (About 2-3 carrots)
  • 1 Large Apple You can keep peel on for extra fiber
  • 1 Cup unsweetened coconut flakes (optional)
  • Cooking spray for muffin tins or muffin papers

Instructions

  1. Preheat oven to 350 degrees
  2. Place nuts in oven and toast for 7 minutes. Cool
  3. In a large bowl, combine Spelt Flour, Ground Flax Seed, Baking Powder, Baking Soda, Salt and Cinnamon
  4. In medium bowl, whisk together Eggs, Coconut Syrup, Vanilla Extract and Coconut Oil
  5. Combine Egg mixture with Flour mixture. Do not over mix. Add Carrots, Apple, Coconut and Toasted Nuts.
  6. Fill muffin cups 7/8 of the way full and bake until toothpick comes out clean when inserted into middle.
6.6.15
http://foodsensenow.com/2016/03/morning-glory-muffins-with-flax-carrots-apple-and-coconut/

Cilantro Guacamole

The only downside to guacamole is that you have to make it right before you eat it as the surface will oxidize and turn brown. Buy your avocados a few days in advance and store them at room temperature so that they will ripen. To prevent them from over ripening, transfer to refrigerator when ripe to stop process.

Chocolate Antioxidant Shake

We perfected this recipe for one of our clients after she said that she couldn't kick her "addiction" to chocolate. What she actually was having a tough time shaking from her diet was PROCESSED sugars (junky sweets). When she drank one of these mid morning, she found that she did not binge on candy or cookies. And, chocolate is a GOOD thing to be addicted to! We use raw honey and raw cocoa powder to get a maximum punch of vitamins and minerals.

Chickpea-Cashew Butter Blondies (Vegan and Gluten Free)

Chickpea-Cashew Butter Blondies (Vegan and Gluten Free)

40 minPrep Time

35 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 2 1/4 Cup Cooked Chickpeas (about 1.5 cans, drained)
  • 1/2 Cup Cashew Butter
  • 1/3 Cup Oat Flour (you can pulverize oats in food processor to make oat flour)
  • 1/4 Cup Real Maple Syrup
  • 1 Cup Coconut Sugar
  • 2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea salt
  • 1.5 Tablespoon Cinnamon
  • 3/4 Teaspoon Baking powder
  • 1/2 Teaspoon Baking soda
  • 1/2 Cup Cup Chopped Walnuts

Instructions

  1. Preheat oven to 350 degrees
  2. Line a 9” x 9” or 10″ x 10″ pan with parchment and grease with a little coconut oil
  3. Measure out all ingredients (you stay way more organized if you do this with any recipe)
  4. In Food Processor, process the Chickpeas until smooth
  5. Add all remaining ingredients with the exception of the walnuts
  6. Pulse until combined; about 45 seconds
  7. Fold Walnuts into batter
  8. Pout into prepared pan
  9. Bake 40 minutes for 9” pan; 35 minutes for 10” pan
  10. Cool and serve
Cuisine: American |
6.6.15
http://foodsensenow.com/2016/03/chickpea-cashew-butter-blondies-vegan-and-gluten-free/

Cheesy Crunchy Kale Chips

Serves 4

Cheesy Crunchy Kale Chips

20 minPrep Time

20 minTotal Time

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Ingredients

  • 1 Large Bunch Kale
  • 2 Cup Raw Cashews
  • 1 Teaspoon Ground Himalayan salt
  • 1 Teaspoon Agave nectar
  • 1/2 Teaspoon Smoked Paprika
  • 1 Tablespoon Bragg's apple cider vinegar or lemon juice
  • 2 Tablespoon Nutritional Yeast
  • 1 Clove Garlic
  • 1/2 Small Red pepper
  • Water

Instructions

  1. These vegan kale chips are so delicious you will never go back to ingredients
  2. Preheat oven to 175 or dehydrator to 105-110.
  3. Soak the cashews in distilled water for 2 hours.
  4. Drain and add the cashews to a Vitamix blender or food processor, add the rest
  5. of the coating ingredients except the kale
  6. Adjust consistency with a slow stream of water until creamy
  7. Clean and de-stem a large bunch of kale and tear into bite size pieces.
  8. Put in a large bowl and drizzle 1/2 of the cheesy coating. Rub thoroughly into kale, making sure to get to get into the curly ends. Add more sauce as needed.
  9. Dehydratefor 7 hours, until crispy, or line a baking sheet with parchment paper and bake at 175 degrees for 2 hours.
6.6.15
http://foodsensenow.com/2016/03/cheesy-crunchy-kale-chips/

Blueberry-Flax Recovery Shake

I never thought to put flaxseeds in a smoothie until recently--Flax is to the first part of the 21st century what wheat germ was to the '80s. Of all the plants in the kingdom, flax has the highest level of omega-3, an essential fatty acid (considered essential because the human body cannot produce them). I concocted this smoothie after I had just finished a hard run (thanks Coach Kurt) and it was fairly hot outside. I wanted to make a smoothie that would fall under the "Raw, Vegan" category (though the "rawness" of acai powder is questionable...) full of antioxidants (found in the flaxseed, blueberries and raw Cocoa Powder) After taking the first bite, I thought to myself "wow, there is an elixir in my mixer! -LM