Vegan Chocolate Pudding
You won’t believe this pudding is clean, vegan and….made from avocados. You may have heard of this recipe before, but here’s my version. It is lower in sugar than others I have seen and oh..so..rich. You may want to make a double batch.
*Makes 1 1/2 cups
- 2 avocados
- 4 tbsp raw agave
- 4 tbsp raw cacao powder
- 4 tbsp chocolate coconut milk (I used So Delicious)
Add the avocados to a food processor or blender and mix until smooth. Add the other ingredients and mix again, make sure all of the lumps are out. You may want to taste test now to make sure it is sweet enough or rich enough for you. Once it’s perfect, divide into 1/2 cup servings and chill. The pudding tastes best cold.
*Based on 1/2 cup servings
Fat: 17.5g (healthy fats)
*This recipe contains 10.5 grams of fiber and 4g of protein! It is high in Potassium, Vitamin C and Iron. It is best to stick with smaller servings with this pudding. Yes, it is clean, yes it is vegan, and yes it is full of healthy fats and a clean sweetener. But it is higher in calories, so indulge but try not to eat it all at once!
Citrus Green Juice
This juice is simple and delicious. The joys of juicing mean you can throw just about anything in, and if you end with an apple, your juice will taste delicious. This juice has lime as well to give it a little zing. I definitely needed this juice after the previous evening’s treat meal ended in me having a saketini and a very large portion of greasy noodles. My mother poked fun at me in my grey sweatpants and my food baby… I definitely did too. 20 oz of detox heaven, coming right up!
- 4-5 stocks kale (I mixed red and green kale)
- 2 large carrots
- 1/2 large cucumber
- 1 green apple
- 1 lime
- 4 ice cubes (I enjoy cold juice much more)
For this recipe, I’m not including nutritional information, simply for the fact that counting calories on a juiced meal is ridiculous. The point of juicing is to get down to the purest nutrition within the veggies without the fiber and volume that would cause your body to spend a lot of time and energy digesting each bite. The less your body focuses on digestion, the more time and energy it can spend healing your internal organs and getting rid of toxins in the body. Juicing is NOT meant to be healthy meal replacement all day every day. After I juice, I feel rejuvinated and clean, so I like to think of juicing as more of a jump start. Enjoy!
Chia Energy Bowl
Chia seeds are PACKED with protein and omega-3’s! So even though this should really be entitled, “chia pudding”, I had to call it something that would reflect the power of this little seed. Athletes often use chia seeds before workouts for clean energy. I put chia seeds in my oatmeal every morning. Chia seeds absorb more than 12 times their weight, which make them gelatinous and perfect for egg replacements, pudding and pre-workout energy gels. Go here for 10 uses for chia seeds, some you may not have thought of.
- 2 tbsp chia seeds
- 1/4 cup unsweetened vanilla coconut milk
- 1 nectarine
- 1 banana
- 1/4 cup granola
- Combine chia seeds, coconut milk and cinnamon and stir. Let sit for 5 minutes.
- Cut up the fruit.
- Once the chia pudding has thickened to your liking, add fruit and granola. You can always add more milk if it is too thick.
*Nutritional information is sans granola, since mine is homemade**
This recipe has 13.5g of fiber and is high in potassium and Vitamin C! It is an amazing pre-workout meal, you will have boundless energy!
Clean, Raw & Vegan Peanut Butter Cups
Peanut Butter Filling:
- 2 tbsp raw, unsalted peanut butter
- 1 tsp coconut oil
- pinch sea salt
- Melt the chocolate ingredients and the peanut butter filling separately
- Add mini muffin papers to mini muffin tin
- EITHER: layer chocolate, peanut butter and chocolate, then freeze (the easy way), OR spread a chocolate layer on the bottom AND sides of the paper cup, then freeze. Then, add peanut butter filling and a layer of chocolate on top and freeze again (the harder way, but it seals the filling into the cup like a real peanut butter cup)
- Store the peanut butter cups in the fridge or freezer (I think the freezer eases the temptation just a bit)
*Information based on recipe yielding about 10 cups*
For 1 cup:
Sprouted Mung Bean Salad
This cold bean & grain salad is packed full of protein, healthy fats and has a tangy dressing. It’s filling, nutritious, dairy free, gluten free & everything but the quinoa is raw. I had purchased some dehydrated sprouted mung beans in the bulk section of Whole Foods a while back, with good intentions to use them immediately. Well, it took 2 weeks to pull together the courage to give it a go, and I have no idea what I was so scared of! A little bean? Turns out, they couldn’t be easier to prepare!
- 1/2 cup dehydrated sprouted mung beans
- 1/2 cup red quinoa (already cooked)
- 1 tomato
- 1/2 avocado
- 2 tbsp tahini
- The juice of 1/2 a lemon
- Black pepper
I made a large batch of mung beans so that I would have more leftover to use for other recipes. 1 cup of dehydrated beans fluffed up a lot, so 1 cup dried yielded about 2 cups.
- To rehydrate the mung beans, use a ratio of 2:1 hot water to beans and let sit for an hour. Then rinse and chill prior to making the salad.
- The second step is a piece of cake. Combine all of the ingredients, toss & enjoy!
This meal is high in Vitamin C, Iron, Potassium and contains almost 10g of fiber!
Chocolate Hazelnut Peanut Butter (Peanut Butter Nutella)
I’ll tell you right now, don’t bother making a small batch of this stuff to try it out. Make a BIG batch. If you like nutella, and especially if you like peanut butter too, this stuff won’t last very long in your house, nor does it in mine.
**I highly recommend doubling this recipe**
- 1 cup raw peanuts
- 1 tbsp raw cacao powder
- 1 tsp hazelnut extract
- sea salt and/or sweetener of choice to taste (optional)
Place the peanuts in a food processor and run it until it turns into creamy, smooth peanut butter. You may need to scrape the sides every few minutes. Add the other ingredients and mix. Done! That simple! Now, put it in shakes, on top of bread, eat along with a banana, or just do as I do and find a large spoon!
Serving size: 2 tbsp