by Carmen Ohling | Dec 8, 2018 | Clean Eating, Eat., Recipes
When it comes to the holidays sugary foods are all around! Why not make a healthier version of one of your favorites- FUDGE! I am excited for you to try this 3 Ingredients “Healthier” Holiday Dessert Recipe!
This recipe is “Dad” approved and only requires 3 ingredients and minimal time. So what have you got to lose? Make it in advance and store it in the freezer until your ready to share it’s deliciousness!
GET THIS:
1/2 cup Cashew Butter (Almond Butter work too)
1 1/2 tsp Peppermint Extract
dash Sea Salt (if your cashew butter is not salted)
DO THIS:
1. Line a loaf pan with parchment paper.
2. In cycles in the microwave (stir between) melt the cashew butter and chocolate.
3. Remove from microwave when creamy and combine, then add the peppermint.
4. Pour into the loaf pan and smooth out evenly.
5. Pop into the freezer for 1 hour.
6. Slice into 16 equally sized squares.
Would you like more recipes like this? Check out my
blog!
by Carmen Ohling | Oct 30, 2018 | Clean Eating, Recipes
Chocolate Frosted Pumpkin Bars
(Gluten Free, Dairy Free, Soy Free, Paleo)
Bars:
1 cup almond OR cashew butter
1 1/2 cups canned pumpkin
1/4 cup pure maple syrup
1 egg, beaten (sub flax egg for vegan option)
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. cinnamon
Frosting:
1 cup dairy free or stevia sweetened chocolate chips
1/4 cup cashew milk (or almond)
1/4 cup coconut oil
1 tsp. vanilla extract
dash sea salt
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl until mixture is smooth.
- Spread batter into 9×9 square pan sprayed with cooking spray.
- Bake for 30 minutes, or until done.
- In a pot on the stove, stirring melt the frosting ingredients.
- Place into a bowl in the fridge for 30 minutes.
- Remove bars from the oven and let cool, then spread frosting on top. I recommend using about 1/3 of the frosting and saving the rest in the fridge for up to 1 week.
- Slice into 9-12 pieces.
- Enjoy!
Check out the video here:
Chocolate Frosted Pumpkin Bars
Happy Halloween!!!
by Carmen Ohling | Sep 13, 2018 | Recipes
Are you looking for a quick, easy and healthy back to school treat for your kid’s lunchbox? Well look no further! This treat is super simple to make and you can store the cut bars in the freezer for up to two months. This recipe is also gluten, dairy and soy free- plus you can make it nut free by swapping out the peanut butter for sunflower seed butter. Here’s the details:
CHOCOLATE-PB CRUNCH BARS
3 cups QUINOA FLAKES (I use Ancient Harvest brand)
1 1/2 cup CHOCOLATE CHIPS, DAIRY FREE (I use Enjoy Life brand)
1 cup PEANUT BUTTER (I use Wild Friends brand)
1/2 cup MAPLE SYRUP
1/4 cup COCONUT OIL
- Melt the chocolate, peanut butter, syrup and oil, stirring until creamy and combined.
- In a large bowl, dump in the quinoa flakes and pour over the chocolate mixture. Mix well to fully combine.
- Spread evenly and push down flat into a 9×13 baking dish lined with parchment paper.
- Put in the freezer for 1 hour prior to cutting into 24 equal squares.
Servings: 24 | Nutrition for each bar: 5g protein, 25g carbs, 13g fat, 3g fiber
Enjoy! | Eat Real Food. Be Healthy. Feel Amazing.
Looking for more healthy recipes to keep you and your family healthy this school year? Check out my blog!
by Carmen Ohling | May 13, 2018 | Uncategorized
BEST SALAD EVER
(Delicous, healthy, GF, DF, Vegan)
Are you ready for the BEST salad recipe ever? Don’t let the mint or cilantro scare you away, it really makes the dish! If you’re not a cilantro fan, substitute flat leaf parsley instead. I love this for my weekly meal prep, potlucks, BBQs, and even family dinner night. It will soon be your favorite too! Oh, and did I mention it is gluten free, dairy free, soy free and vegan? It so delicious and everyone can enjoy it….
SUMMER QUINOA EVERYTHING SALAD
2 cup RICE QUINOA MIX (or 1 cup rice, 1 cup quinoa)
4 cups CHICKEN STOCK
2 RAISINS, CHOPPED- 2 SMALL BOXES (28G EACH)
1/2 cup ALMONDS OR CASHEWS, CHOPPED
1/2 RED ONION, DICED
1 RED BELL PEPPER, DICED
1/4 cup SHREDDED COCONUT
2 Tbsp MINT LEAVES, CHOPPED
1/4 cup CILANTRO, CHOPPED
JUICE OF ONE LIME
2 cups KALE, CHOPPED AND STEMS REMOVED
6 Tbsp BOLTHOUSE CLASSIC BALSAMIC DRESSING
1. COOK THE 2 CUPS QUINOA/RICE OR GRAIN OF YOUR CHOICE USING THE CHICKEN STOCK AND ALLOW TO COOL.
2. CHOP UP THE VEGGIES, RAISINS, MINT, CILANTRO, AND NUTS AND MIX INTO QUINOA.
3. ADD THE DRESSING AND LIME JUICE. MIX WELL. STORE IN FRIDGE UNTIL READY TO EAT. A SERVING IS 1/10 OF THE RECIPE OR ABOUT 1 CUP. RECIPE MAKES 10 SERVINGS.
Servings: 10
Nutrition: 10g protein, 36g carbs, 10g fat, 5g fiber
Want more recipes like this?
Join the Real Food Meal Prep Program Today!
