Category Archives: Treats

PEANUT BUTTER ENERGY BALLS

Peanut Butter Energy Balls

Food makes us happy. Food gives us energy. Feeding our hungry bellies will determine how our mood will be for the rest of the day. Give me food or die that’s my motto. Living in Los Angeles can get a bit hectic and time will be your worst enemy. To maintain a lifestyle of good health and happiness, fueling your body with nourishing foods is key. If you have a slight (slight is an understatement) obsession over peanut butter, these quick and simple energy balls will not only give you life but will forever be your best friend. They are packed with protein, healthy fats and a great post-workout recovery snack.

Superfoods all jam packed into one bite size ball to take on the go for the more busy days. No excuses, just results!

Peanut buttery, chocolate and crunchy goodness all in one little bite size piece of heaven. YOU ARE WELCOME. Recipe inspired by my friend Ariana (Grande) Taylor;)

Peanut butter energy balls

Peanut butter energy balls

Peanut butter energy balls

(Recipe makes about 10-12 peanut butter energy balls)

Ingredients:
1 cup rolled oats
1/3 cup golden raisins (or dried fruit of choice)
1/3 cup dark chocolate chips
1/4 cup coconut flakes, finely shredded
1/2 heaping cup peanut butter, unsalted and room temperature
2 tbsp chia seeds
1 tbsp coconut oil
2 tbsp agave
1/4 tsp Himalayan pink salt, optional

Steps:
Mix ingredients in a medium bowl until well combined with a spatula.

Prep a large plate and cover with parchment paper. Roll mixture into desired bite sized balls and coat with extra coconut shredding. You may always leave them as is or coat with more dried fruits, nuts or any other toppings of your choice.

Let the prepared peanut butter balls sit in the refrigerator for about 12-15 minutes to set.

Enjoy! also remember to #ahnestveggie so I can see all of your wonderful creations on social media!

xoxo Sarah

MINT SHAMROCK SHAKE (v+gf)

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No need for green eggs and spam when you can have a much healthier and naturally sweetened dessert like this shake to boost your St. Patrick’s Day. While everyone is out celebrating filling their bellies with stout and thing…, you can make your day a much healthier and fun greens day with this simple and delicious recipe. Also, just if someone tries to pinch you for not having your “green” on, well you’re covered since you DRANK all your greens for the day!

Mint Shamrock Shake

Mint Shamrock Shake

Mint Shamrock Shake

Ingredients:
2 large bananas, cut and frozen
1 heaping handful spinach
2 dates, pitted and softened
1+1/4 cup almond milk, unsweetened
6-7 fresh mint leaves
Garnish: dark chocolate bark, chopped

Steps:
Blend ingredients together until smooth and well combined. Adjust sweetness by adding more dates to your liking. Sprinkle a few chopped dark chocolate and serve with fresh mint on top.

Enjoy immediately and have a safe St. Patrick’s Day!

xoxo Sarah

 

STRAWBERRY CHEESECAKE FOR TWO (v+r)

Strawberry Cheesecake

Because on Valentine’s Day we should all eat our weight in chocolate right? Wrong… This Raw, Gluten-Free and Vegan “cheesecake” is not only low-fat, healthy and high in fiber, but very simple to make for your loved ones. Sit back, relax and take a bite into this strawberry cheesecake heaven. Maybe with a glass or Cabernet would be nice after you’ve recovered from swooning over Mr. Gray šŸ˜‰

Strawberry Cheesecake

Strawberry Cheesecake

Strawberry Cheesecake

Crust Ingredients:
1/2 cup raw almonds
1/4 tsp salt
6 Medjool dates, pitted+1 tbsp date water
1/4 cup shredded coconut, unsweetened

Steps:
Soak dates in warm water for about 5 minutes. In a food processor, pulse almonds until crumbly and slightly flour like. Add salt, soft dates and coconut and pulse until well incorporated. Mixture should be sticky. Add 1 tbsp reserved date water to help loosen mixture.

Firmly press down crust mixture onto the bottom of a mini spring pan to form a crust.

Cheesecake Filling:
1 cup raw cashews , soaked overnight
1 tbsp agave
1 tsp pure vanilla extract
3-4 fresh strawberries

In a clean food processor or blender, mix ingredients until smooth and fluffy. Add more strawberries as needed for flavor or color preference. PourĀ  mixture over crust and freeze for about 2-3 hours. Leave out at room temperature before serving. Best served chilled.

Enjoy!
xoxo Sarah

 

 

FRENCH TOAST STACK WITH CHOCOLATE COVERED STRAWBERRIES

French Toast Stack with chocolate covered strawberries

Why brunch on Sundays when you can have a stack of gooey goodness anytime, any day? My favorite brunch or breakfast food are obviously pancakes, but on those days when I want something hearty and satisfying, I’m on my way to the kitchen to whip this bad boy up!

Nothing screams more Valentine’s Day than chocolate, strawberries and most importantly strawberries covered in chocolate. Surprise your loved ones for a Valentine’s breakfast, lunch (or dinner) in bed with this slightly sweet, salty, and delectable treat and they are sure to fall in love with you all over again, or might just fall in love with this vegan french toast.

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

Ingredients:
1 ripeĀ  banana, mashed
1 cup soy or almond milk
1/2 tsp cinnamon
1 tbsp agave
1/4 tsp pure vanilla extract
4 slices sourdough panini bread, whole wheat
5-6 fresh strawberries, sliced
vegan cream cheese (Tofutti), optional for toppings

Steps:
Preheat oven for 350 degrees. Slice bread in half and bake for about 5-6 minutes until slightly crispy. (you may skip this step if the bread is a day old)
Preheat non stick pan or griddle on medium-high heat. In a large bowl, whisk mashed bananas, milk, cinnamon, agave, andĀ  vanilla extract. Lightly grease pan with cooking spray or a little butter. Dip each bread into wet mixture to lightly soak. Cook until both sides are golden brown and crispy.

Layer each piece of french toast with fresh strawberry slices, dark milk chocolate sauce* and Tofutti cream cheese (optional). Best layered right after each cooked french toast to help melt chocolate sauce and cream cheese while it’s hot.

*Dark Milk Chocolate Sauce:
1.5 oz (1 bark) dark chocolate (70% or higher), roughly chopped
2 tbsp soy or almond milk

Steps:
Melt chocolate on a double boiler until smooth. Remove from heat and add milk and stir until smooth and shiny. Serve warm

Enjoy!

xoxo Sarah