Category Archives: healthy

Raw Vegan Protein Bars

 

raw vegan protein bars

These protein bars are a hit at the local coffeeshop!  They sell out every week and with good reason – they’re all natural, satisfyingly sweet, and chock full of healthy fats (unsweetened coconut flakes and oil) and protein (nuts, seeds, and rice protein powder).  Stop by Here Comes the Sun Coffeeshop in Montara or order a whole batch just for yourself!

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Gluten-Free Orange Chocolate Chip Oat Muffins

I love a good hearty muffin.  Especially a nice chewy muffin with a faint orange flavor and studded with chocolate chips!

orange chocolate chip oat muffin

These muffins are made from fresh ground oat flour and whole oats, pecans, and orange extract.   We brought these camping and they provided lots of fuel for our 9 mile hike!

orange chocolate chip oat muffin 2

I urge you to make these for breakfast.  They are so easy to make.  And only have the slightest hint of sweetness so you don’t have to feel guilty.  Go on, whip up a batch!  {Or two… or three…}

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Orange Chocolate Chip Oat Muffins    adapted from Amie at The Healthy Apple 

ingredients:

  • 2 cups gf oat flour
  • 1 cup whole rolled gf oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 eggs
  • 1/3 cup coconut oil
  • 3/4 cup almond milk (or milk of your choice)
  • 2 TB apple cider vinegar (or lemon juice)
  • 1-2 TB orange extract or 2 TB orange zest (I use 2 TB)
  • 1/8 – 1/2 cup agave or coconut sugar (amount depends on your sweetness level)
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)

method:

  1. Preheat oven to 350 F.
  2. Measure out 3/4 cups almond milk or milk of your choice and mix in apple cider vinegar or lemon juice.  Let sit for 5 minutes.
  3. Blend 2 cups whole rolled gf oats in blender.  Save 1 cup whole rolled oats.
  4. In large bowl mix all ingredients together except for chocolate chips and nuts with a spoon.
  5. Fold in chocolate chips and nuts.
  6. Pour batter into greased muffin tins or paper cups.  Makes 6 jumbo muffins (bake 35 minutes) or 12 regular muffins (20-25 minutes).
  7. Cool and enjoy!

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"Oh. My. Yum. Vegan Meatballs"

There is a new adjective in Michelle’s Thesaurus of a brain … yup, that’s right… the wheels were totally a-turnin’ on this one: “Oh. My. Yum.”



Seriously though, who literally says that out loud when they eat something so savory, so delicious, so so good?



I don’t see any hands.  Well, I guess I’m crazy  {Did I hear you say you already thought that?!}.  Because I couldn’t stop saying that phrase when I ate these (vegan) meatballs and soon enough you’ll find yourself saying the same phrase.  They are that good.



By now my household is about 90% vegan.  No cheese.  No dairy.  No meat.  We only eat seafood once in a blue moon and organic eggs.  Honestly I feel great.  And am learning that it is SO true that your physique is 80% diet.  But that should be a post for another day.



Instead let’s focus on how completely satisfying and mouth-wateringly scrumptious these meatballs are. And healthy.  Pair these with spaghetti squash and spinach tomato sauce and you will be in heaven.  



Dear “Real” Italian comfort food… move on over because you have some major competition here. 





“Oh. My. Yum. Vegan Meatballs”  adapted from the veggie nook



Ingredients


1 1/4 cup raw sunflower seeds

3/4 cup nutritional yeast

3/4 cup sundried tomatoes

2 cloves garlic

1 tsp oregano (I didn’t measure, just shook a whole bunch in)

1 tsp fennel seeds (same, didn’t measure)

red pepper flakes

dash sea salt

1-2 Tbsp water


Method


1.  Blend sunflower seeds in Blendtec or food processor until it resembles coarse flour

2.  Add all ingredients except for water.  Blend together.

3.  Add water to help ingredients stick together if needed.

4.  Roll into little balls and eat.  Or refrigerate for later snacking!






Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Healthy Mint Chocolate Mousse

I’m back I’m back I’m back!  Did you miss me?  I think I missed you… just a wee bit 😉
 

So here’s what I’ve been up to/ MIA here on The GF Wife: 
 

 

*Marathon training: just ran 20.5 miles this past Saturday.  
 

I. Am. Beast.  (slow beast)
 

*Work.
 

*I volunteered to be the Ombudsman for USCG Air Station SF and there’s lots of work needed to improve that program.  And soon I have to do formal training for it.  (Oh, and the Command took me out to lunch a couple weeks ago!)
 

*Beau is away for training.  So it’s just myself, the pups, and crazy kitty for a month and a half.
 

*Beau also gave me a honey-to-do list.
 

*I finished watching seasons 7 & 8 of Grey’s Anatomy.  Obviously more important than the honey-to-do list.
 

*AND Beau bought me a Blendtec!!!!!!!!!!!
 

 
Which leads me to one of my new favorite desserts that can be whipped up in no time.  Healthy Mint Chocolate Mousse Pie with a chocolate cookie crust!  
 

 
I shared this dessert with my friends the other week… and they loved it!  The crust didn’t break when I cut it and it complemented the mousse oh so perfectly.  
 

 
And I bet you have no idea that its secret ingredient is… 
 

drum roll… 
 

tofu!  😉
 

 

The Mint Chocolate Mousse recipe is lightly adapted from my favorite vegan dessert blogger Chocolate Covered Katie.  She’s a genius.  Seriously.
 

 
Ingredients for cookie crust (adapted from Gluten Free Baking Classics):
 
1/4 cup brown rice flour
 

2 Tbs oat flour
 

1/4 cup cornstarch
 

3 Tbs tapioca flour
 

1/4 cup sugar
 

1/4 cup cocoa powder
 

1/2 tsp xanthan gum
 

dash sea salt
 

5 Tbs cold butter/ vegan butter
 

1 tsp vanilla extract
 

 
 

Ingredients for mint chocolate mousse:
 
1 package (12-14 oz) firm organic tofu
 

1/4 cup + 2 Tbs cocoa powder
 

4 Tbs coconut oil
 

1/4 cup agave
 

1 tsp vanilla
 

1/4 tsp peppermint
 

dash sea salt
 

 
Method:
 

 
1.  Place all ingredients for cookie crust (except for vanilla extract) into Blendtec or food processor and pulse until it looks like coarse cornmeal.
 

2.  Add extract and pulse until it starts to form a dough.
 

3.  Lightly oil a pie dish and press the dough into an even layer in pan.
 

4.  Bake at 350 F for 18 minutes.
 

5.  Let cool completely.
 

6.  When crust is completely cool, combine all ingredients for mousse to Blendtec and pulse until completely mixed together and smooth.
 

7.  Fill pie crust with mousse and place in fridge until firm!  (Or just eat it right then.  Or out of the Blendtec container.  Not like I do that or anything…)
 

8.  Enjoy your healthy guilt-free treat!!!!
 
 

Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies