Yummy, Healthy, Indulgent, Energizing Creation from Stephanie's Kitchen.
Gluten Free Energy Bars
Mix these dry ingredients in a large bowl:
2 cups gluten free oats
1/4 cup chia seeds
1/2 cup raisins
1/2 cup chocolate chips*
1/4 cup cacao powder
dash cinnamon - dry mix
*more if you wish
Add these wet ingredients to a pot and warm them up on stove until wet/sticky:
1 cup peanut butter (I use creamy, salted)
1/4 cup honey
*more if you wish
Add wet mixture to dry.
Mix well. Add water if needed.
Press mixture into 14"x9" pyrex dish,
Freeze 2 hours before cutting.
Store in fridge 5-7 days.
Makes about...24 depending on how big you cut them.
The 3 reasons why I (Stephanie) love this smoothie:
1. Power Packed Nutrition in the Protein- whether you are using it post work-out, as a meal, or as a hearty snack - this protein contains high quality ingredients (I accept nothing less) and it's loaded with protein, low in fat and low carb (low glycemic) and gluten free. Think long, lean, nourished muscles.
2. Easy To Make & Delicious- Enough said.
3. Makes my boyfriend (therefore me) really happy. Same as #2.
-2-3 Scoops Shaklee* Performance Build 100% Grass Fed Whey Protein, Vanilla (they have chocolate too)
-1 cup Cocoa Almond Cashew Beverage from Trader Joe (or milk of choice....)
-1 Tbsp nut butter
-Dash coconut flakes and/ or cacao nibs
Feel free to add 1/2 banana or handful of berries. It will increase sugar yet the protein and nut milk will balance out the glycemic load. I have hypoglycemia and it doesn't trigger me.
Add everything to bullet or blender and enjoy!
*Note: I have been using Shaklee products for 15 years and happily endorse and distribute them. Questions? Ask Me.
Did you know sweet potatoes are effective at controlling blood sugar and their potassium helps lower blood pressure? And they are tasty too :) Enjoy this recipe.
Curried Sweet Potato Casserole
Prep Time: 10 mins / Cook Time: One Hour
3 medium sweet potatoes cut in 1/4 inch slices
1 small green bell pepper, sliced
1, 14 oz can coconut milk
6 drops lemon or lime juice
1/2 tsp salt
1 pinch ground pepper
2-4 tbsp curry spice blend*
*buy it or make it with: 3 tsp turmeric and 1 tsp each of: cumin, paprika, ground ginger
Preheat oven to 350.
Slice sweet potatoes into 1/4 inch rounds and set into 2 layers in a lightly greased 8 inch casserole dish. Place green peppers on top. In a bowl blend coconut milk, with lemon (or lime) juice, salt, pepper, and curry blend. Blend coconut mixture well and place on top of vegetables, coating them evenly. Bake until sweet potatoes are tender, approximately one hour.
Green Energy Smoothie
2 handfuls fresh organic baby spinach/kale
1 cucumber, chopped
1 handful fresh cilantro/parsley/mint or basil
Juice of 1 lime/lemon
1 stalk celery
1 small green apple (unpeeled) or 1/2 cup fresh or frozen pineapple chunks
1 inch fresh ginger, chopped (optional)
1 cup pure water or unsweetened coconut water
1/2 - 1 cup ice (optional)
Blend all ingredients until they are liquefied (a juicer that does not extract but retains the pulp/fiber is your best method). You may also use bullet or blender.
Makes approximately 2 to 3 8-oz servings. Store remaining juice in glass mason jar. Top with lime/lemon juice and refrigerate for up to 3 days.
Thanks to Jacqui Justice for this recipe!
Simplify your life and get your pumpkin pie fix with this protein-packed shake.
The base is unsweetened, unflavored, unlimited possibilities!
Plain & Simple Life Energizing Shake is a protein-rich, vegan soy meal shake to help keep you feeling full and satisfied, with nutrients clinically proven to help create the foundation for a longer, healthier life.
*Increase your energy
*Help you retain lean muscle and achieve a healthier weight
*Support digestive and immune health
2 scoops Plain & Simple Life Energizing Shake (Also non soy option here)
1 cup milk of choice
1/2 cup pumpkin puree
1/2 tsp. vanilla extract
1 1/4 tsp. pumpkin pie spice
Dash cinnamon, nutmeg...
1/2 cup ice
Honey or agave to sweeten!!!
Combine all ingredients in blender. Blend until smooth and enjoy!
Optional: Add graham cracker crumbles on top.
Whip cream pictured is optional.
Note: There is a also a Soy-free option that contains an exclusive, patent-pending blend of non-GMO protein from sacha inchi, potato, rice, pea and leucine.
Questions? Ask Stephanie Here.
Raw Brussel Slaw Recipe
You don't need to cook Brussels sprouts. Why not try eating them raw!
For the salad:
Veggie Soup by Abby
Warm your soul with this delicious soup.
All veggies should be rough chopped/cubed size*
2 T. Evoo
1 lg. butternut squash, peeled, seeded & cubed
2 yellow onions
3 lg. carrots
2 granny smith apples, cored & peeled
2 stalks celery
1 c. (frozen) turnips
2 cloves garlic
2 T maple syrup
curry powder, turmeric, cumin, red pepper flakes, salt & pepper to taste
3 c. vegetable stock
Heat olive oil in a large stock pot, add all veggies, stir to lightly coat with oil and let cook for 2-3 min. Add curry powder, turmeric, cumin and red pepper flakes, stir and cook another 3 minutes. Add maple syrup and vegetable stock (should just cover the veggies), cover pot and reduce heat, simmer about 35 min, or until vegetables are very tender. Remove from heat, and blend until completely smooth with immersion blender or food processor! Add salt & pepper to taste...
Another super easy and totally delicious snack! Similar to the lemons balls in how to make them.
1/2 cup cashew
1/2 cup hazelnut
1 cup dates
1/2 cup chocolate chips
1 tablespoon espresso or coffee grinds
Put all in food processor. Roll into balls. Makes 36. Store in fridge.
These are incredibly good and the recipe is so easy!
1/2 cup cashews, 1/2 cup almonds, 1 cup dates, juice of one lemon.
Put all in food processor. Make into balls. Store in fridge. Makes about 24.
Get creative! Use the nut base and change the fillings...carrot...coconut, etc.
Gluten-Free Chocolate Chip Cookies
3 tbsp flaxseed oil
1/4 cup coconut oil
1/2 cup water
1 tsp vanilla
1/4 cup maple syrup
1/4 cup agave nectar
1 1/2 cups gluten-free flour – try chickpea (garbanzo) flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup dark chocolate chips or carob chips
Heat Oven to 375. Whip together flaxseed oil & water. Add coconut oil, vanilla and maple syrup. Stir in the rest of the ingredients. If the batter appears too wet, stir in some extra flour. Drop tablespoons of batter onto greased cookie sheet, bake 8-10 mins. Makes 24 cookies.