Healthy Carrot Pulp Loaf

Have you ever thought to yourself “what a waste” after discarding your juicing pulp? I kept thinking that every time I tossed my pulp in the compost bin after juicing. I juice almost everyday so that’s a fair bit of pulp! I wanted to figure out some ways of using up that pulp. I’ve made a few things that worked fantastic and a few that were total flops. Somethings are a work in progress and that’s fine with me. Eventually I’ll get it right and I feel like I’m learning a lot throughout the process.

I wanted to share my healthy carrot pulp loaf with you all in hopes that you find it useful. I tried making this loaf a few times in different ways just to test out what worked better. We love to top a slice of this yummy loaf with some butter and gobble it up! You can totally make muffins with my recipe too if you prefer. I make muffins often and add some vegan mini chocolate chips to them. I use my ceramic muffin tin and that way I done have to use the paper muffin cups! I’m happy because it’s great for the environment, saves me money and saves my muffins from ending up into a crumbly mess. I bake mine for about 18 minutes but as every oven may vary a bit keep an eye on them. You may need to increase or decrease the time depending on your oven.

Now if only I could find a good ceramic loaf pan! I’m on the hunt for one. Let me know if you’ve bought one and what brand it is below in the comments. Thanks!

My followers across my social media showed interest in my recipe but I was still recipe testing. After trying it a few times and adding new ingredients to my loaf I’m finally happy with the outcome. So as promised, here is the recipe below. Enjoy!

For those of you that don’t juice don’t fret because you can totally make this recipe with grated carrots! Now go rock this recipe! Tag me in pictures of your awesome loaf or muffins. 😀

Things you will need

*Large mixing bowls

* 1 wooden spoon (or use your favourite baking spoon)

* 1 loaf pan (use whatever size you prefer for bigger or smaller slices) I prefer a smaller loaf pan myself

* Set of measuring cups and spoons

* Fork

Dry Ingredients

Cups flour of choice (I use brown rice flour a lot)

* 3/4 cup coconut sugar

* 1 1/2 tsp baking soda

* 1 1/2 tsp baking powder

* 1/3 cup hemp hearts

* 1/2 cup GF Oats

* 2 tbsp chia seeds

* 1 tbsp cinnamon

* 4 tbsp flax meal in order to make 4 Flax Eggs

* Pinch of salt

Wet Ingredients

*3/4 cup non dairy milk ( I like using almond or coconut milk)

* 1 large banana (mashed)

* 1 1/2 packed cups of carrot pulp from your juicer

* 1/2 cup unsweetened apple sauce

* 1/4 cup coconut oil

* 12 tbsp of water to add to the flax meal

  • Walnuts for topping (Optional)
  • To make 1 Flax Egg mix 1 tbsp flax meal with 3 tbsp of water and mix well. Allow to thicken for 3-5 minutes. In order to make this loaf you will need 4 flax eggs.

1. Preheat your oven to 375 F

2. Add your ground flax to a small bowl with water. Mix well and allow to sit for 3-5 minutes. The mixture will thicken up so you can use as an egg replacement.

3. Mix all the dry ingredients together in a large bowl.

4. Add all the wet ingredients to another large bowl and combine well

5. Add the flax eggs into the wet mixture and mix well using a fork

6. Transfer the wet ingredients into the dry and combine well

7. Line loaf pan with parchment paper

8. Add the mixture into the loaf pan and even it all out. Top with walnuts if your using them

9. Pop them into the oven and bake for 60 minutes

10. Check if your loaf is done by inserting a wooden scuwer into it or a tooth pick

11. Remove from oven and allow to completely cool before trying to slice it.

Note:

  • Cooking time may vary depending on the oven. Check your loaf at the 50 minute mark and decide if it needs more time like mine does.
  • If you feel like the top of your loaf is browning up too much then just cover it with foil and continue to bake it. I try avoiding foil and enjoy nicely toasted walnuts on top of my loaf. I’ve also moved my oven rack to a lower position which is a great alternative if I feel I need to.
  • I actually add more cinnamon to my loaf because I absolutely love the way it makes baked goods taste. I also think it helps add great flavour without adding more sugar to recipes.
  • I feel that 3/4 cup of coconut sugar is enough to sweeten this loaf but if your preference is sweeter loafs or desserts then I would say add more sugar to the recipe as desired.

I hope you enjoy this recipe as much as my family and I do!<

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Crispy Chickpeas!

chickpeas

Here is a super easy snack recipe that you can make anytime. It’s a protein rich snack which will also keep you full and satisfied. I currently have a chickpea obsession and have been adding them to so many dishes. I love them in my green salads as well as my pasta salads.

If you want a yummy snack on the go then these crispy chickpeas are awesome. You can add whever seasonings you like best and play around with the flavours you enjoy best. They can be stored in mason jars which is great for healthy snacking on the go! I even bring these to my childrens swim class. The kids enjoy them which makes me super happy. Let me know what seasoning combinations worked well for you in the comments below. Happy Healthy Snacking!

 

Ingredients:

  • 2 cans of chickpeas
  • 3-4 tbsp. of olive oil
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 tsp.Himalayan salt
  • 1/2 tsp. black  pepper

 

Things you will need:

  • 2 cookie trays
  • Parchment paper
  • Paper towel or a dry dish cloth
  • 2 medium sized bowls

 

Method:

  1. Preheat oven to 400 F
  2. Line your cookie trays with parchment paper and set aside
  3. Open your cans of chickpeas, drain and rinse them
  4. Pat dry the chickpeas well
  5. Transfer chickpeas to a bowl
  6. Add 3-4 tbsp. of olive oil and salt to the chickpeas and toss well
  7. Divide the chickpeas and add them to the cookie trays
  8. Bake for 35 minutes, making sure to give them a mix a few times during the baking process
  9. After removing them from the oven place them into a bowl with all your seasonings and toss well
  10. Transfer to mason jars or containers

 

Note:

  • Baking time may vary so keep an eye on them in the last 10 minutes.
  • As far as seasonings go you can add whatever you prefer or have on hand.
  • You can use less olive oil if you prefer but your chickpeas may not be as crunchy
  • These can store well for a week in your mason jars

Other Seasoning Suggestions:

  • Lemon Pepper seasoning & Himalayan salt
  • Habanero pepper salt & chili powder
  • Cinnamon, cane sugar or coconut sugar and using coconut oil instead of the olive oil

 

chickpea2.png

 

Happy Munching! Enjoy! 🙂

 

 

 

Smoothie Bowl Breakfast

fall-2016-390

 

Life is busy but there is always time to whip up a yummy smoothie bowl! All you need is fruit, milk, and healthy toppings. Super easy. I just add whatever frozen fruit I have in my freezer. We always have frozen bananas and blueberries so those appear in my smoothie bowls quite often. I also always add Spirulina to my smoothies as well for added health benefits.

 Just blend or process them with a splash of non dairy milk and you have an instant nutritious breakfast. As far as toppings go my favourites are pumpkin seeds, chia seeds, sliced almonds, homemade granola, shredded coconut, hemp hearts and fresh sliced fruit. If your on the go with your smoothie then pop it into a mason jar with your toppings for easy travel!

 There isn’t really a “recipe” for this but since people keep asking me what I put in my smoothies I said I’d post a couple for them to reference. The great thing about a smoothie is that you don’t need a recipe to dictate what you should or shouldn’t put in it. You just throw in what you enjoy and add the ingredients you have at home hiding in the freezer.

 Have fun experimenting with your yummy fruit choices and playing around with different toppings!

 

Blueberry Bliss Smoothie Bowl

  • 2 cups organic blueberries
  • 1 frozen organic banana
  • 1 Tbsp. Spirulina
  • Splash of unsweetened non dairy milk (my favourites are almond or coconut)

Blend or process ingredients. Pour it in your favouite bowl and add your awesome healthy toppings! Below are my suggestions. It can’t get any easier than that right?!

  • 1/4 – 1/3 cup Pumpkin seeds
  • 1 tsp. of chia seeds
  • 1 Tbsp. of Sliced almonds

  

Tropical Goodness Smoothie

  • 1  organic frozen banana
  • 2 cups pre packaged frozen pineapple, mango & coconut blend from your grocery store
  • 1 Tbsp. Spirulina

Blend all the ingredients up and top with your desired toppings.

Suggested toppings:

  • 1 Tbsp. of Hemp hearts
  • 1 Tbsp. shredded coconut
  • Sprinkle of homemade granola
  • Banana slices

 

Enjoy your breakfast smoothie bowls! Your body will thank you for the healthy fuel you are giving it! 💕

~Debbie~

 

 

 

 

 

 

 

 

Pancake Tuesday!

It's Shrove Tuesday / Pancake Tuesday today!

It’s Shrove Tuesday / Pancake Tuesday today!

 

It’s Pancake Tuesday, Shrove Tuesday or Fat Tuesday … whatever ya wanna call it it’s fine by me! If you’re not familiar with it then just click on Shrove Tuesday & Fat Tuesday and the links will fill you in. As per tradition I made pancakes for my kids to enjoy this morning. I put together some super fast and easy pancakes while packing school lunches and getting my crew out the door on time. I made super Cinnamon vegan pancakes and Cinnamon & Blueberry pancakes as per my 9 year old’s request. When I’m in a big hurry (like today) I use a premixed flour pancake mix sometimes which contains healthy whole grains like brown rice, teff, spelt and quinoa flour. I like having a bag of the premixed flour handy but they sometimes contain sugar and I prefer sugar-free options. To sweeten my pancakes I’ve only been using sugar-free powder stevia and I love the results! I find the liquid stevia way too bitter in taste however so I stick to the powder form. That way the only sugar we are actually putting on our pancakes is the 100% natural Canadian maple syrup and the natural sweetness from the berries. I sometimes skip the maple syrup and just add a touch of pure organic coconut oil on top as an even healthier alternative … yea bring on the yummy good fats! Below is the in a rush on a school day recipe I used this morning 🙂

 

CINNAMON / BLUEBERRY CINNAMON PANCAKES

 

Ingredients:

  • 1 cup of your favourite flour mix
  • 1 tsp. aluminum free Baking Powder
  • 1/4 cup filtered water
  • 1/3 -1/2 cup unsweetened almond milk
  • 1 melted tbsp. of coconut oil
  • 3 packets of stevia
  • 3 tbsp. flaxmeal mixed with 9 tbsp. of water, let sit for a couple of minutes to thicken up
  • 1 tbsp. cinnamon, or to taste
  • 1 pint of blueberries, I usually save some for garnish on top
  • You will also need vegan butter or coconut to coat your pan for cooking

 

Method:

  1. Mix your flaxmeal with water and let it sit.
  2. In a medium-sized bowl add the flour, baking powder, cinnamon, and stevia. Mix well.
  3. Heat a frying pan with a vegan butter or coconut oil
  4. In a small bowl add the water, milk and the coconut oil and mix well. When adding the milk add in 1/3 cup and you can add more if needed afterward.
  5. Add the wet ingredients into the dry. Add in extra milk if you find your batter is too dry. Also add in the flaxmeal as well and combine. Don’t over mix however or your pancakes wont be as fluffy.
  6. Transfer the pancake mix to your preheated frying pan or griddle. They cook up fast so keep an eye on them.

 

NOTE:

  • As far as the blueberries go I usually add them in to my batter once I’ve made some plain cinnamon ones as some of my kids prefer them without the blueberries. Then I gently add the blueberries into the batter and cook up the rest.

 

*This recipe makes about 6 good-sized pancakes so I normally double it.*

 

Enjoy! 🙂

Healthy Cinnamon Apple Chips!

 

Healthy Apple Chips!

Healthy Apple Chips!

 

 

I love making healthy apple chips! They are a guilt free snack or treat and they are so easy to make! I have found that the best way to slice the apples is by using a mandolin so that they are super thin. If you don’t have a mandolin don’t sweat it, you can just slice them as thin as possible. The thinner they are the faster they will cook. If you use a knife to cut the apple slices just remember to allow some extra time for cooking so they turn out perfect. I like to sprinkle cinnamon op top of my slices but if you’re not a cinnamon fan then just don’t use it. I love cinnamon because of the wonderful flavor it adds but it also helps reduce inflammation in the body.

 

Apple Chips

Ingredients/things you will need:

  • 1 large baking sheet or 2 smaller ones
  • 1 tbsp. Coconut oil
  • Cinnamon
  • Apples (I use 4-5 organic Gala apples)
  • 1 tbsp. Lemon juice
  • Mandolin or sharp knife
  • Parchment paper
  • Silicone brush

 

 

Apple Slices!

Apple Slices!

 

 

Method:

  1. Preheat oven to 250 F
  2. I usually use 4-5 Organic Gala Apples when I make apple chips. I use the mandolin to slice them up thinly. Place in a medium-sized bowl.
  3. Squeeze 1 tbsp. of lemon juice on top of the apple slices and give them a careful toss. If you mix them too much they will fall apart so be gentle!
  4. Melt 1 tbsp. of coconut oil
  5. Line 1 large baking sheet or 2 smaller baking sheets with parchment paper.
  6. Add the apple slices to the baking sheet. Try not over lapping them and lay them out in one single layer.
  7. Using your silicone brush you can now lightly brush the apple slices with coconut oil and sprinkle them with cinnamon.
  8. Pop them into the oven for about 45 minutes.
  9. Just continue this process until you have baked all your apple slices.
  10. Allow to cool off once cooked and ENJOY! 🙂

* Visit me on Instagram for more healthy food ideas! My handle is  VeganMommyDee *   🙂

Black Bean Lettuce Wraps

I tend to eat lettuce wraps a lot! Why??? They are so easy to throw together super fast and most importantly they are incredibly healthy! See fast food CAN be healthy!!! I like to use black beans because they are my favourite bean but you can use what ever bean you prefer. The picture below is of a super plain wrap because that bean mixture was made for my 9-year-old who wanted just beans & hemp hearts. I like to add bell peppers, shredded carrot and sprouts if I have them on hand to my wraps. The beauty of these wraps is that you can pretty much use any veggie you have on hand or that needs to be used asap in them. Another bonus of lettuce wraps is that they are kinder to your waistline compared to wolfing down a bunch of tortilla wraps. Go ahead and wolf these down though because they are delicious and healthy … no guilt required! 🙂

 

Simple Black Bean Lettuce Wraps

Simple Black Bean Lettuce Wraps

 

 

Black Bean Lettuce wraps

You will need:

  • 1 can of black beans
  • garlic
  • apple cider vinegar
  • hemp hearts
  • salt & pepper , I use Himalayan pink salt
  • parsley
  • lettuce of your choice, *Boston/butterhead lettuce is a great choice because it holds the bean mixture well. I’m inserting a picture I found of Boston Lettuce in case your not familiar with this type of lettuce.*
Boston Lettuce

Boston Lettuce

 

 

Bean mixture:

  • 1 can of black beans, drained and rinsed really well
  • 3-4 cloves of garlic, minced
  • Salt & Pepper, to taste
  • 2 TBSP hemp hearts
  • 1 tbsp. olive oil
  • 1/3 cup fresh torn up parsley
  • 2-3 tbsp. of apple cider vinegar
  • Veggie/veggies of choice, I usually cut up 1 large bell pepper and grate 1/3 cup carrot

Add all ingredients together in a medium-sized bowl. The longer you let these ingredients sit the better your bean mixture will taste! I sometimes make it the night before and keep it in the fridge.

 

Method:

  1. Pre wash & dry your lettuce leaves. Make sure they are nice and dry!
  2. Add your bean mixture to the lettuce. If you’re using the Boston lettuce it acts like a cup so it’s really easy to fill up.
  3. Top with more hemp hearts
  4. Eat them all up!!! Without any guilt I might add! 🙂

 

NOTE: I also sometimes add some brown rice or quinoa to my wraps which makes them a little more filling when I’m enjoying them for dinner. Give it a try! You will love this addition!

 

Enjoy!

Banana Blueberry Oat Cookies!

Healthy Banana Blueberry Oat Cookies!

Healthy Banana Blueberry Oat Cookies!

 

My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂

 

Banana Blueberry Oat Cookies 

 

Ingredients:

  • 1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
  • 2 organic mashed banana
  • 1 tsp. cinnamon, or to taste
  • 1/3 cup blueberries

 

Method:

  1. Preheat oven to 325 F
  2. Line a baking sheet with parchment paper
  3. Mash the two bananas in a medium sized bowl
  4. Add the oats and cinnamon. Combine really well.
  5. With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.

Note:

*  You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *

* These quantities made 9 cookies for me*

 

Enjoy! 😀