Happy Saint Patrick’s Day!!!
Hi everyone, hope your having a great day! Things have been busy here in my neck of the woods, as life with five kids is always busy. Between swim class, girl guides, appointments, my kids social lives and everything else it gets quite busy. Not to mention doing all that with a 9 month old so everything takes a little longer to accomplish lol. I try posting on IG most often out of all my social media but I don’t to post on here as much as I would like unfortunately.
A lot of people have asked me for my protein ball recipe so I thought I should post it for everyone to enjoy. I decided to post my recipe for these super healthy and protein packed St. Patty’s Day protein balls since it’s coming up this Friday! We’re actually having a St Patty’s Day party at our house this year since I’m home and not working this year (I’m on Maternity Leave). I just added more Spirulina to my protein ball mixture to achieve this wonderful green colour so they look a little more festive. No added unhealthy dyes in these babies! By doing this I also made them a power house of nutrition. I have to say I just love how easy they are to whip up and the ingredients used are all staple ingredients in my home. These protein balls are protein packed with hemp hearts, vegan protein powder, and spirulina! Healthy fats are thrown in there too with yummy unsweetened creamy peanut butter! You can use whatever nut butter you have at home or prefer and they will still turn out amazing.
These protein balls are perfect for taking with you on the run for healthy snacking while doing errands. They will stop you from stopping for unhealthy fast food because they are quite filling and will hold you over until your next balanced meal. I love the fact that they’re also a great snack to take with you to the gym for a post workout snack. I store mine in the fridge in an air tight container for over a week but usually they don’t even last that long!
Here’s the super easy recipe for these tasty and healthy protein ball snacks.
St. Patrick’s Day Protein Balls
- 1 tbsp. Spirulina
- 1 cup oat flour
- 1 cup unsweetened peanut butter
- 2 scoops of vegan protein powder
- 1 heaping tbsp. of hemp hearts
- 1/3 cup unsweetened almond or coconut milk
- 2 – 3 tbsp. of pure maple syrup
- A medium sized glass or ceramic bowl
- Storing container with an air tight lid
- Combine the oat flour with the vegan protein powder in your bowl
- Add the peanut butter and maple syrup
- using your fork combine ingredients and get the peanut butter well mixed in. The mixture with look quite crumbly.
- Next add the almond or coconut milk and continue to mix all the ingredients well.
- Form balls with the mixture and place inside an air tight container.
* The protein balls pictured above have less spirulina. I prefer to add a whole tbsp. but depending on who I’m serving them to I may add less. These have 1 tsp. in the mixture.
*You can add optional vegan chocolate chips or shredded coconut to your mixture too if desired as well.
VeganMommyDee’s Raw Vegan PB Cheesecake
I made one of my favourite cheesecakes earlier this week … raw vegan peanut butter cheesecake! Anyone who knows me well knows that I’m a PB and over all nut freak. PB makes everything perfect! This was my 1st try making this cheesecake and I’m really happy with the outcome. So happy indeed that I’m sharing my recipe with you all right away. I’ve had many people ask me for this recipe once I posted a picture of it on Instagram. My new years resolution was to try and put pen to paper and actually write down my recipes so I did just that when I made this cheesecake. I’m not a fussy person and I love to bake and cook so I’ve become the queen at winging my recipes. I barely measure and don’t fuss about exact measurements. When people ask me for recipes, ask me to please consider writing a cookbook or teach cooking classes this becomes a problem however. I blame the way I am because of my mom (just joking) because she never used measurements when I used to cook/bake with her as a child. She intern leaned the a little of this and a bit of that type of measuring from her mother as well. I’m breaking the cycle now and these days I’ve made a conscious effort to try and write down the measurements that I’m using when I’m cooking or baking. So going back to this awesome raw cheesecake I didn’t overly sweeten mine so if your a major sweet tooth then add more sugar to your cheesecake. I’m a sweet tooth who has converted to an almost sugar free lifestyle so I try and limit how sweet I make my desserts. It’s really difficult sometimes but I just try and use dates and stevia when baking in order to make my desserts as healthy has possible. I love the natural sweetness that dates bring to desserts and what’s even better is they have many nutritional benefits. Hooray!
Here is my very simple recipe …
Raw Vegan Peanut Butter Cheesecake
You will need:
- 1 spring form pan ( I use a 9″ pan )
- 1/3 cup Pure organic coconut oil
- 1 400 ml can of coconut milk ( you will only use 1/2 of the can however)
- 5 cups Raw cashew halves
- 1 TBSP Maple syrup
- 2 cups Medjool dates
- 3 Powdered Stevia packets
- 1/3 cup vegan mini chocolate chips
- 1 1/2 cup Unsweetened natural peanut butter
- Food processor
- The 1st step which is the most important step of all is soak your cashews for at least 4 hours before making this recipe. I prefer to soak mine overnight. I just put the cashews in a glass bowl and cover them with fresh water the night before I’m making any cheesecake.
- Soak your dates in very warm water for 10 – 15 minutes so they can soften and become really plump. I also pop the can of coconut milk into the fridge while my dates soak. I find when the can is cold the cream becomes a little thicker and easier to scoop up after.
- You are going to start off with making the crust for the cheesecake by adding 2 cups of the raw cashews into the food processor with 7 pitted dates. Process until the dates have been incorporated well.
- Lightly oil your spring form pan with a little coconut oil
- Transfer the crust mixture into the spring form pan and press down well and evenly distribute it around the base of your pan.
- Now you can go ahead and make your filling by adding the following ingredients into the food processor: The remaining 3 cups of the the raw cashews, 1 TBSP of maple syrup, 1/3 cup coconut oil, 3 packets of stevia, 1 1/2 cup peanut butter, 1/2 of the can of coconut oil (skim the thickening coconut cream from on top as you don’t want the liquid for this recipe) and the remaining pitted dates. Process very well. Make sure to scrape down the processor’s bowl in order to make sure everything is combining well.
- Once combined well and it’s a nice creamy consistency then add your filling into the spring form pan and smooth it out evenly.
- Top with mini vegan chocolate chips
- Pop it into the freezer to set for at least 4 hours so the cheesecake can set nicely.
- Remove it from the freezer about 20-30 minutes before your want to slice it up and serve it. You can keep any left over slices in the fridge in an air tight container.
So incredibly easy to make right? The only thing you have to remember to do is soak your nuts and your dates so that your cheesecake turns out wickedly good! 🙂
*Remember to visit me on Instagram and take a look at how I try and live a healthy balanced lifestyle! I’m VeganMommyDee on there as well.*
A lovely slice of VeganMommyDee’s Raw Vegan PB Cheesecake!
Chocolate Mousse Pie!
This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂
*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*
- 3 large avocados
- 1 cup unsweetened cocoa
- 1/2 cup agave
- 1/3 cup unsweetened almond milk
- 1/3 cup pure maple syrup
- 1 pre-made graham cracker pie crust/shell
- 1/2 tsp. pure vanilla extract (optional)
- 1/2 cup medjool dates
- Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
- In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
- Add the mixture into your pre-made pie shell and smooth it out.
- Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.
*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*
Christmas Chocolate Mousse Pie!
I’m finally posting the recipe for my Raw Vegan Pumpkin Pie !!! Many people have asked me for this recipe so here it is! It’s super easy to make and so far everyone who has tried it has loved it! When I cook and bake I pretty much always just eyeball the quantities of my ingredients. Not good when your being asked for your recipes often! I’ve now forced myself to pay attention to the quantities and write down my recipes as I go. This recipe is easily adapted so adjust the spice amounts as desired. Everyone is different. Some people like their pie mild in flavor and others like it strong. I’m kinda of a mid range person and that’s what my recipe reflects. As far as nuts go I prefer to use raw cashew halves in my pie filling as well as the crust. I’ve done it with walnuts and it turns out good in flavor but I find the texture of the pie is much better when I use cashews. So although Thanksgiving has already passed for us in Canada I still made another raw pumpkin pie this week. Hey it’s still fall so I think it’s still appropriate! For my lovely American friends & family this recipe is coming to you in perfect timing! Your welcome! 🙂
RAW VEGAN PUMPKIN PIE
Ingredients for the crust:
- 1 cup raw cashew halves (no need to soak the nuts for the crust)
- 1 tbsp. unsweetened shredded coconut
- 2 medjool dates, pitted
Ingredients For the pie filling:
- 1 1/2 cup raw soaked and drained cashew halves
- 1/2 cup pure maple syrup or agave
- 1 1/2 cups pure pumpkin puree (Not pumpkin pie filling!)
- 1/2 tsp. pure vanilla extract
- 1 heaping tbsp.’s cinnamon, or to taste
- 2 tsp. pumpkin spice, or to taste
- 3 heaping tbsp.’s coconut oil
- 10 medjool dates, pitted
You will also need:
- 1 pie plate or desired dish
- food processor
- large bowl
- medium-sized bowl
* For best results soak your cashews over night!!! Add the 1 1/2 cups raw cashew halves into a large bowl and cover with water. Give it a quick mix and leave them overnight on your countertop. *
- Place the dates in a medium-sized bowl and add boiled water to them from your kettle. Let them sit there 10-20 minutes to soften up.
- After your dates have softened you can remove 2 from the bowl and after pitting it add it to the food processor. Your now going to make your pie crust. Add in the 1 cup of raw cashews and the 1 tbsp. of shredded coconut. Use the pulse option in order to just combine the ingredients slightly. I then use the low setting on my food processor to combine the ingredients well.
- Remove the crust ingredients and add them to your pie plate. Use your fingers to press down the mixture and spread it out evenly. Set aside.
- Remove the other 10 dates from the water and remove the pits. Add them to the food processor.
- Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.
- Add in the 1 1/2 cups pure pumpkin puree, 1 heaping tbsp. cinnamon, 2 tsp. pumpkin spice and the 1/2 tsp. pure vanilla extract.
- Next add the 3 heaping tbsp.’s of coconut oil
- Pulse to just chop everything slightly and then use the high-powered option and blend well. I stop mine and use a spoon to scrape down the sides of the processor a couple of times in order to make sure that the nuts puree well.
- It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.
- Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.
- Pop it into the freezer for at least 4- 6 hours until it’s set and firm. Once it’s set really well you can place it into the fridge. Take the pie out a few minutes before your going to slice and serve it so that it comes to room temperature.
* I’ve also been known just kept my pies in the freezer and only cut the slices I need. I let them come to room temperature and serve them. My kids enjoy adding whipped cream on top of their pie slice but I eat mine plain. I think it’s perfect just like that! 🙂
Healthy Quinoa Berry Bake!
My quinoa berry bake is so incredibly easy to make! You can put this berry bake together in about 5 minutes! Yes that fast I swear! I use frozen or fresh berries for this bake. It’s not a fussy recipe so use whatever you prefer. I sometimes buy a frozen berry variety that also has cherries in it and it turned out really yummy too. I only add 2 tbsp. of pure maple syrup to my berry bake but most people will not find it sweet enough so I suggested 3 – 4 tbsp. You might have noticed that I make a lot of fruit bakes or crumbles. I like how by making them I can enjoy a sweet treat without feeling guilty about eating it! I have a sweet tooth so I’m always trying to create healthy yet satisfying treats. My sweet tooth is happy with this simple berry bake!!! 😀 I’ve had some people ask me for the recipe so here it is ….
QUINOA BERRY BAKE
You will need:
- 1 1/4 cup Organic Quinoa Flakes
- 1 tsp. Cinnamon
- 3 tbsp. Flaxmeal
- 1-2 tbsp. Hemp Hearts
- 3-4 tbsp. pure maple syrup, agave or other sweetener of choice
- 1 baking or pie dish
- 2 cups mixed berries (I used blueberries, raspberries, strawberries, blackberries and I also threw in cherries)
- 1 1/3 cup unsweetened almond milk
- Preheat oven to 350 F
- Grab your baking or pie dish and add the 1 1/4 cup quinoa flakes, 1 tsp. cinnamon, 1-2 tbsp. hemp hearts and 3 tbsp. of flaxmeal.
- Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
- Even it out in your baking dish and then pour in your 1 1/3 cup milk. You don’t even need to mix it because your quinoa flakes will start to absorb the milk.
- Pop it into the oven and bake for approximately 35 minutes.
- Allow to cool off a bit once baked in order to cut neat slices.
Quinoa Berry Bake Slice!
I adore rice pudding so once in a while I seriously crave some! I used to make my rice pudding using only almond or soya milk but once I tried making it with some coconut milk I revamped my recipe. Oh my gosh the coconut milk adds such a lovely flavor! This is my idea of feel good comfort food especially during the cold winter months. This recipe is actually my 8 year old’s favourite one and she get’s super excited when she sees that it’s cooking away on the stove top. It’s funny how such simple things can make a kids day! 🙂
Coconut Rice Pudding
- 3/4 cup Arborio rice
- 1 can of Coconut Rice Pudding
- 4 cups Almond Milk or just use the coconut milk can and fill it twice
- 1 tsp pure Vanilla
- Pure Maple Syrup (I only add 1 TBSP)
- In a medium-sized pot add the can coconut milk and almond milk. Bring to boil at medium heat. Keep an eye on your pot because in the blink of an eye it will boil over and create a crazy mess on your stove top!
- When the milk is boiling add the rice, vanilla and desired cinnamon. Mix well. Bring the heat down to low or a simmering heat.
- Boil for 45 minutes – 1 Hour. Stir often throughout so the rice doesn’t stick to the bottom of the pot.
- I like adding the maple syrup during the last 10-15 minutes of cooking and then mix well.
- Transfer to serving bowls and sprinkle a little cinnamon on top before serving.
- I haven’t put in a certain amount of cinnamon because I add A TON into my rice pudding. Everyone’s taste is different so you can add what ever amount you think is best.
- I added 1 TBSP of Maple Syrup to my pot of rice pudding. You can add more if you like your pudding sweeter! I prefer adding only 1 TBSP and then if people want it sweeter then a little more can be added to only their serving.
* It seems that I live with some MAJOR Sweet Toothed people! They said they prefer when the rice pudding is sweeter! They added between 1 tsp and 1 tbsp to their bowls of pudding!
That’s it! It’s crazy easy and so incredibly yummy!!! So ENJOY!
Here is my favourite recipe for healthy oat bars! I love this recipe that I came up with because it’s made with healthy dates and prunes. Dates have iron, calcium and fiber in them as well as countless other healthy benefits. Prunes also have fiber in them as well as vitamin C, A, K and they are said to be a good anti colorectal cancer food choice. I really like how the dates and prunes act as a sweetening agent in the recipe! I’ve added the option of adding pure maple syrup to them as well if desired. I’ve made them with and without the maple syrup and both ways taste really good to me. The maple syrup adds a bit of extra sweetness and of course a tasty kick to the bars though. I love oat bars because they are easy to make and can be a great snack to eat on the go! Another bonus is that this recipe is flour free too!
|**The bars do have almonds in them but you can make them nut free if allergies are a concern. **
Healthy Oat Bars
- 2 Cups Gluten Free Oats
- 1 TBSP Cinnamon
- 3/4 Cup Cranberries or other dried sulfate free fruit of choice
- 3 TBSP Flaxmeal
- 1/2 cup finely chopped almonds
- 1/2 tsp – 1 tsp vanilla extract
- 2 TBSP Pure Maple Syrup (optional)
- 12 Dates (I soak mine over night to make them easier
- 6 Prunes
- 1/3 cup warm water
- 1/3 cup pumpkin seeds or you can substitute another seed
You will also need these simple items …
- Food Prosser or high-powered blender
- You will need a baking pan. Depth will depend on how thick you want your bars to be.
- Parchment paper to line your baking dish or coconut oil to oil your dish with.
- Preheat oven to 350
- In a food processor add the dates and prunes
- Add 1/3 cup warm water into the food processor and process until smooth. Add more water if needed until it’s well combined. Also add the vanilla extract and combine all ingredients well.
- In a large bowl add the oats, cinnamon, pumpkin seeds and flaxmeal.
- Add the cranberries or other dry fruit of choice & finely chopped almonds to dry mixture. Combine well.
- Add the date & prune mixture into the dry ingredients. Make sure to mix everything up well.
- If you’re adding in the maple syrup then toss it in now and combine well.
- Line your baking pan with parchment paper or oil it well
- Add the mixture to the baking pan and even it out well.
- Bake for 3o minutes
*Let rest until cooled off before cutting into bars*
Enjoy them! I know I do & they don’t last long at all! 🙂
Here at my house I have a bit of a obsession with making apple oat bakes. I always have organic gala apples and oats in the house! Those are staple food items in my home. My kids are obsessed with gala apples so that’s why I stick to buying that type. Apple bakes are great when you wanna put together something quickly. The beauty of a bake is that you throw it into the oven and you don’t have to fuss over it. I wanted another option that was even healthier so I decided to use quinoa flakes in my recipe. It’s also a wheat-free/gluten-free grain option! There are so many benefits to including quinoa to your diet! It’s packed with a protein, super low in calories, antioxidants, magnesium, phosphorus, calcium, and has anti inflammatory benefits as well. Here is the incredibly easy recipe for my organic apple quinoa bake …
ORGANIC APPLE QUINOA BAKE
- 2 large organic apples, chopped up and leave the skin on. Everyone needs more fiber in their diet!
- 1 1/4 cup organic quinoa flakes
- 1 heaping TBSP of cinnamon … another obsession of mine 🙂
- 1/3 cup melted coconut oil
- 1/3 cup apple cider vinegar
- 1/4-1/3 cup pure maple syrup (1/4 cup is what I use)
- 1/4 cup pumpkin seeds
* You will need a medium-sized baking dish*
*You can add more quinoa flakes to your bake if you desire. I don’t because I like to keep apples as the star of the show.
*Makes 4 servings*
- Add the quinoa and cinnamon into the baking dish, mix
- Chop up the apples and add them into the baking dish
- Pour the apple cider vinegar to the mixture and give it a good mix.
- Pour the coconut oil on the mixture and combine.
- Next add the maple syrup. Depending on how sweet you want your apple bake to be you can add between 1/4 – 1/3 cup maple syrup.
- Toss in the raw pumpkin seeds
- Even out in the baking dish and bake for 20-25 minutes at 350 F
Easy, Easy, Easy! Enjoy as a dessert or snack! You could even spoon this bake on top of coconut ice cream with a little drizzle of maple syrup and top with walnuts or pecans. YUM!
I found this recipe on VegWeb.com and the source is www.luxhippie.com
- 3 ripe bananas, mashed
- 1 tbsp vanilla
- 3/4 cup natural chunky peanut butter ( I prefer smooth peanut butter )
- 2 tbsp maple syrup
- 2 cups rolled oats
- 1/2 cup whole wheat flour ( I use spelt or brown rice flour )
- 1 tsp baking powder
- 1 tsp salt ( I just threw in a pinch of Himalayan salt )
- 1/2 cup vegan chocolate chips
- Preheat oven to 350
- In a large bowl mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency with a hand blender.
- In another bowl combine oats, flour, baking powder and salt.
- Add the dry ingredients to the wet and combine well.
- Fold in chocolate chips
- Place tablespoon sized balls of batter onto baking sheet
- bake for 15-18 minutes
*Makes about 15 cookies*