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;)
(Recipe makes about 10-12 peanut butter energy balls)
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
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!
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 😉
1/2 cup raw almonds
1/4 tsp salt
6 Medjool dates, pitted+1 tbsp date water
1/4 cup shredded coconut, unsweetened
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.
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. Pour mixture over crust and freeze for about 2-3 hours. Leave out at room temperature before serving. Best served chilled.
So I knew I loved avocados for a reason. Not only are they considered a “good fat” but brings life to any dish! Avocados are so versatile when used as a replacement ingredient to achieve a creamy consistency. They work perfectly in sweet smoothies, brings life to a boring salad, used to replace dairy cream, or just enjoyed plain right out the shell with a little Sriracha sauce on top.
This creamy, delicious, fresh and very quick “slaw” is also gluten free and guilt-free. They taste even more delicious when marinated with longer refrigeration time, so the best part about this recipe is having leftovers and throwing them in any dish you have planned for the weekend!
Ingredients: 1 head cabbage
2 ripe avocados
1 tablespoon non-dairy yogurt, optional
1 small red onion
1 small jalapeno, chopped
juice of 1 lime
1 tsp ground cumin
salt and pepper to taste
Cut the avocados into cubes and pop out of the shells into a mixing bowl. Using a fork, lightly mash the avocados. (Leaving some chunky for texture)
Shred cabbage, cut onions into bite size slices and toss in to the bowl.
Add in rest of the ingredients, and mix until nice and creamy.
Perfect for taco nights, in salads, used as a condiment in burgers or simply eaten right out the bowl. YUM!
Summer came a few months early and this side dish proves it! This salad is not only simple and quick to make, but considered a great meal if you’re on an all raw food diet.
This sweet, spicy, and citrusy goodness is the perfect combo to serve with any main dish, if you’re planning to have a home cooked meal for Valentines Day this week. Who needs boxes of processed chocolate when you can eat this healthy delish concoction?
Make your dish that much more special by cutting a heart shape from a piece of cucumber and dressing your plate with them.
Ingredients: 1 large ripe mango
1 large cucumber, julienne
juice of half a lemon
handful cilantro, chopped
1 tsp ground coriander
1 small jalapeno , minced
salt and pepper to taste
Cut the mango into chunks. Trick is to cut the 2 “cheeks” of the mango and cut parallel slices, not all the way through the skin. Cut another set of slices diagonally forming a checker pattern. Scoop out with a spoon and boom magic.
Combine mango and cucmbers in a bowl. Add lemon juice, coriander, jalapenos and lightly toss. Add salt and pepper to taste.
Let the mixture sit and naturally marinate until ready to serve and eat.
*Serve on a warm bed of lightly toasted pita pockets as a refreshing appetizer dish!
Enjoy and hope everyone has an amazing Valentines Day!