Recipes

Cashew-Vanilla Protein Bars

I absolutely LOVE the Bulletproof Vanillamax bars (linked below). I see them more as a dessert than a protein bar because of the sweet and salty flavor profile. Because I love getting creative in the kitchen and I wanted to challenge myself, I decided to create my own version. I looked at the ingredient list and happened to have all of the ingredients in my pantry.  Purchasing all the ingredients is not cheap so it's definitely worth it to get the bars, but if you're like me and like to get busy in the kitchen, give this recipe a try!

Linked below the recipe are some of the items I mention in this post that are available on Amazon.

Not the best photo, but I didn't want to wait to eat them.

Not the best photo, but I didn't want to wait to eat them.

Cashew Vanilla Protein Bars

Ingredients

  • 2 1/2 cups raw unsalted cashews
  • 12 tbs collagen peptides
  • 6 tbs XCT oil (or MCT oil)
  • 7 tbs coconut butter
  • 6 tbs cashew butter
  • 2 tbs coconut oil
  • 5 tbs soluble fiber
  • 2 tsp vanilla powder
  • 1/2 tsp vanilla extract
  • 18 drops stevia (optional, depending if you want sweetness)
  • Sea salt/pink salt to taste

Preparation

  1.  In a food processor, crush cashews into small chunks. Pour half of the processed cashews into a large bowl.
  2. Add all other ingredients to the food processor (with half the cashews) and process.
  3. Slowly fold the mixture into the dry processed cashews until homogeneous.
  4. Pour the mixture into a large dish and allow to harden in the refrigerator.
  5. Cut into bars and save in a container in the refrigerator. Should keep at least a couple weeks (if they last that long!). I put half of mine in the freezer to save for next week.

Pumpkin Spice Gummies

These gummies are a fun way to get in some gut-healing gelatin. The kids will love them too! You can choose to use silicone molds or just pour them into a dish then cut into cubes (see links below).

Pumpkin Spice Gummies

Ingredients

  • 3 cups apple juice, not from concentrate
  • 2 cups carrot juice, cold
  • 1/2 cup pureed pumpkin
  • 2 tsp pumpkin spice
  • 8 tbs beef gelatin (I use this one from Vital Proteins)

Preparation

  1. Heat apple juice, pumpkin puree and pumpkin spice in a medium saucepan on medium-low heat.
  2. While the apple juice mixture is heating, whisk the gelatin into the carrot juice until dissolved.
  3. Allow the gelatin to sit and "bloom" for 3-5 minutes.
  4. Slowly whisk in the carrot juice mixture into the apple juice mixture.
  5. Once well dissolved, you may pour the mixture into molds or a large dish.

Valentine's Strawberry Basil Heart-Beet Sandwiches

Valentine's Strawberry Basil Heart-Beet Sandwiches

Today I was inspired to make some healthy Valentine's snacks for tomorrow. I consulted my Flavor Bible briefly this morning because I was thinking about making a savory flavor combination (such as tarragon with orange zest or garlic and parsley) but decided to stick with the sweet kind. At a Valentine's Day party last year, a friend made some beet sandwiches but I couldn't remember the flavors used. This recipe features a walnut-honey-strawberry-basil filling, packed in-between heart-beet shapes. Enjoy!