Alright so I had an absurd amount of veggies leftover after my parents left for Kauai a few days ago, and  I was trying to figure out what I could make in bulk that could incorporate a lot of what I had in the fridge. PLUS, I had just run out of hummus, soooo I created this throw-everything-you-have-into-the-blender-with-garbanzo-beans-and-hope-it-tastes-good HUMMUS.

And it turned out suuuuuh good. I’ve made hummus previously but this batch was better than anything i’ve ever done. Now go and make it yourself!:

Ingredients:

– Handful fresh basil

– Fresh Parsley (about half a handful)

– 1 can organic garbanzo beans (rinsed)

– 1 Tbsp fresh grated garlic

– Juice of 1 lemon

– pinch of cayenne

– Salt and pepper

– 1/2 Green Bell Pepper

– 1/2 Poblano pepper

– Tsp Cumin

– Tsp Dried Cilantro

– 2 Green Onion stems

– Drizzle of Avocado Oil

Really not sure what to call this recipe but I think “scramble” will do it justice.

So I was craving something hardy, nourishing and spicy with lots of flavaaa the other day and saw we had some cauliflower we needed to use up before it went bad. So, I decided to play around and see what kind of concoction I could come up with.

It ended up coming out SOO freaking good and satisfying which is exactly what I was aiming for. It’s also super healthy and light which makes it that much better. I personally would put this over some zoodles or quinoa/rice. You could easily eat it on its own as well. Perfect for a chilly day in my opinion.

Fun Facts: 

Consuming 100 g of cauliflower provides 80% of your vitamin C daily needs.

Cooking for thirty or more minutes reduces health benefits of cauliflower by 75%.

Why not start Monday off with a dessert recipe?? Currently sippin’ on my coffee while it pours here in San Diego. Thinking about working out, then heading over to the cafe down the street to do some more Australia planning in a bit. Seriously relishing these quiet, stress-free mornings before I’m working full time, or whatever it may be that doesn’t allow me this luxury. Womp womp. Can’t wait to come home exhausted every day from walking everywhere and doing things day in and day out when I’m traveling. The best feeling ever. Oh and the Oscars were last night!. No big deal that they messed up the most important oscar of the night. That was insane. Karma for constantly bringing politics up throughout the show? Good entertainment otherwise haha. Anyways, on to the recipe:

I made this treat a couple of weeks back as a healthy alternative to hold me over whenever I’d  need something sweet. I’ve seen different variations of this recipe because it’s so simple and popular these days and you can kind of tweak it to your liking. Also hashtag: gluten-free, grain-free, vegan, for those of you who are wondering.

SAMSUNG CSCI didn’t mean to when making this, but I actually created the finished product so that it was waaay too thin (aka: it breaks every time you try to grab a chunk), and it created this crumble that is sort of amazing. Better than the original “brownie” I was supposed to create in my opinion. Think: putting this on top of yogurt, ice cream, oatmeal, cereal, acai bowls, etc for something a bit more savory. It’s like little chocolatey bites that are good for you and sort of resemble my all time favorite theatre candy, Buncha Crunch. #blessed.

Ingredients:

1 cup cashews
1 cup walnuts
2 1/2 cups medjool dates (pitted)
3/4 cup cocoa
1/4 tsp salt

Important note: Make sure you’re specifically using medjool dates AND that they aren’t hard (from sitting in the fridge-like mine). Medjool dates are really sweet, meaty, and moist which is important for this. I wish I had let mine sit out and sort of soften for a while before making this recipe because they didn’t have as much “caramel-y” texture as I’d wanted. Still came out nice though!

Directions:

I had to cut the recipe in half because my food processor isn’t very big, so just a side note for anyone without a large food processor out there.

Process the nuts until crumbly. Set aside.

Process the dates, then add in the salt + cocoa, blend.

Add in the nut mixture into the date/cocoa mixture and blend.

Place the final mixture into a parchment paper-lined dish/pan (however you want them to be shaped) and place in the fridge for about 15 minutes or until hard and you’re done!

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Not the traditional kind cause that sh*t would be a lot of work (not about to spend 30 min. kneading dough…) and ya gurl doesn’t eat bread on the regular so it didn’t seem worth it. Instead I made flax bread!! Just take my word for it, make it and you’ll understand that it tastes better than its name gives off. This was literally the most simple thing and you basically have everything you need already in your pantry, besides flax for some peeps but that’s about it.

Why this recipe rocks besides being stupid easy: it’s grain free, gluten free, extremely healthy (flaxseeds are amazing), and they taste good which is the most important part and the thing I was most skeptical about.

Ingredients

3/4 cup ground or whole flaxseeds
1 tsp baking soda
1/4 tsp sea salt
pinch of black pepper
3 eggs
½ Tbsp maple syrup
2 Tbsp lemon juice or apple cider vinegar
3 Tbsp butter or coconut oil, melted
3 Tbsp water

Directions:

Set oven to 400 degrees. Mix the dry ingredients then add the wet, stir stir stir. Let that sit for about 5-8 minutes so it fluffs up a little. Then either creates little balls and scoop them onto a parchment-lined baking sheet to create buns, or scoop them into pre-shaped trays (I used my heart shapes in honor of Valentines day) for muffin-like treats. Let cook for about 20 minutes or until you like the consistency. All done!

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Holiday Season = sweet + savory foods everywhere you go. Blah blah you already know that by now, this is old news. Keeping healthy during this season is tough for all of us food-loving homies around the world. Hence, my idea to play around with creating a “healthy” cookie that still tastes good and is legit good for you. So I kinda tweaked a recipe off of Moonjuice’s  website on their “protein cookies” but I added a few things just for fun and to make it an extra nutritional power house of a treat.

This recipe is SO friggin easy and could be eaten for breakfast, as a snack, pre-workout fuel, or of course: dessert. Honestly I imagine dipping these in almond butter or throwing some on top of some dairy free ice cream mmmmmmhmmm. Scroll down for ze full recipe <3

And if you’re curious about why you should probably start thinking about incorporating adaptogens in yo life, ch-ch-check this out!

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^^Was pretty pumped with how well the dough ended up turning out, can you tell?

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What you’ll need:

Adaptogenic Cookies.jpg

Makes about 10-12 cookies

Directions:

1. Set oven to 350 degrees Fahrenheit

2. Mix the cacao, maca & almond flour

3. Mix in the rest: vanilla, chia seeds (can be replaced with 1 egg) & maple syrup. Set aside.

4. Grease a baking pan with organic butter/coconut oil

5. Now roll dough into little one inch balls using your hands and place onto baking sheet.

6.  Put into oven for about 25-30 minutes!

IMPORTANT NOTE: The cookies work 100% better if you flatten out the dough so they are already in a flattened cookie shape when you put them in the oven. Mine came out a little crumbly when they were in the balls after they cooled. Still tasty though!

Why it’s so damn good for you:

Maca activates the endocrine system + helps you adapt to stress + provides lots of energy!

Cacao is a brain powerhouse booster + antioxidant + mood booster.

Chia Seeds has an abundance of omega-3 fatty acids + protein + fiber.