Category Archives: Vegan Recipes

Healthy Cinnamon Apple Pie Squares (Gluten-Free!)


Posted by ashleymichelle

 

I hope you’re single.

 

Because you’re about to FALL IN LOVE…

 

And you’re definitely NOT going to want to share this tasty treat with anyone but yourself ;)

 

So, just in case you haven’t caught on yet…I’m kiiiiind of obsessed with all things FALL (as I explained in my last post). But finally– TODAY, September 22nd, it became official!

Sure, I go through that whole “mourning period” as soon as Labor Day rolls around and it’s time for those little white sundresses and bikinis get packed up and stored away– but as soon as the first cool day with sunny skies, a light breeze and ZERO humidity shows up…I wonder why I ever thought I’d miss the hot and sticky summer at all!

 

But you know what’s really the best part of all about this time of year?

 

FALL FLAVORS.

 

I’m talking about apple, pumpkin, carrot, raisin, cinnamon, clove, and nutmeg. I mean…how could you NOT be hooked? Once you start combining these ingredients together, they just keep getting better and better!

 

YUM :)

 

And these fall staples aren’t just flavorful and delicious… they’re SUPER healthy too (you can read about the health benefits of these ingredients in these two of my past posts). Unfortunately, this time of the year, many of these popular ingredients are often transformed into unhealthy, buttery, and sugar-filled desserts like crisps, cobblers, cakes and pies….OH MY!

 

Kinda defeats the purpose of all the vitamin-rich spices and fruits nature has to offer in the fall. Don’t you think?

 

Thankfully there are plenty of delicious ways to makeover those decadent fall desserts (get excited…there will be many more recipes to come!). Just a few simple ingredient swaps can significantly knock down the fat and calorie content without sacrificing that oh so sinful taste fall desserts have come to know so well. This next recipe tastes just like apple pie…but in the form of a sweet and gooey cake (it also pairs OH so perfectly with a warm mug of apple cider :) ).

Trust me…Your tastebuds will never know what hit em’!

 

Me? Healthy?

 

 

Guilty as charged!

 

Healthy Cinnamon Apple Pie Squares

 

Ingredients:

  • 1 can organic garbanzo beans
  • 1 cup blended oats (just blend whole grain oats in a blender until it becomes a flour-like consistency).
  • 1/2- 3/4 cup organic brown sugar (NOTE: Don’t panic! You can definitely cut down on sugar here–especially if you are used to healthy makeover desserts. However, I found this amount of sugar to appeal to all tasters alike…vegan, non-vegan, health-conscious and dessert lovers).
  • 1/3 cup organic, unsweetened, applesauce
  • 1-2 tablespoons of coconut oil (You could try to omit this in order to make it lower in fat, but be sure to increase the applesauce by 1-2 tablespoons instead).
  • 1 very large organic apple, chopped (or two smaller apples, chopped).
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon plus 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • Whole grain oats for sprinkling
  • Optional: 15-20 drops of Sweet Leaf Vanilla Creme drops or 2-3 packets of stevia (depending upon whether or not you want the batter sweeter. I suggest lots of taste-testing ;) ).
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Directions:
  • Preheat the oven to 350º.
  • Blend everything together EXCEPT the apple in a high-speed blender or food processor (NOTE: if you do not have a large, strong blender or food processor, you may have to make the batter in batches).
  • Mix in the chopped apple.
  • Pour batter into an 8×8 pan.
  • Cook for 45 minutes, or until the top is browned and beginning to crack.
  • Set aside and cool for 20 minutes. Cut into squares.
  • Serve warm. Top it off with whipped cream or ice cream if you’re feeling crazy!
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A dessert that’s full of fiber and protein and is also GLUTEN-FREE?

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Don’t even think about trying to resist… 

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I guess looks can be deceiving after all ;)

 

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Healthfully Yours,

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Ashley Michelle

 

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Toasted Sesame Green Bean & Carrot Salad


Posted by ashleymichelle

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Open Sesame!

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That’s EXACTLY what your mouth will be saying after just one bite of this amazingggly tasty dish.

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Last night I was doing the whole “I’m hungry but have nothing to eat” refrigerator routine.

You know the one I mean.

It goes something like this…

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Open the refrigerator door.

Stare.

Scan.

Close the refrigerator door.

Walk away.

Return five minutes later hoping the refrigerator fairy paid a visit and snuck something spectacular in there while you weren’t looking.

 

(Please tell me I’m not the only one who does this.)

 

After the third try, I realized that the refrigerator fairy was probably not going to answer my wishes (much to my dismay). So there I was, once again, left to rummage around in an attempt to gather some ingredients remotely meal-worthy.

 

And well, I did just that.

Rummage away.

 

During my rummaging, however, I happened upon a vibrant bunch of carrots and a crispy bag of french style green beans.

 

Hold on.

Green beans?

How did those get in there?

 

You see, I’ve been in a little bit of a vegetable rut lately. Do you ever get like that?  Same old salads for lunch, same old chopped veggies for a snack…yada, yada, yada) And frankly…I’ve been pretty darn bored with my typical routine. See, while I pretty much adore every kind of veggie out there, I’ve never really been a green-bean-loving gal. And it doesn’t help that I’ve yet to discover how to prepare them in a way that I actually enjoy. Ironically, I bought a bag of green beans from Trader Joe’s this past weekend as a form of  personal protest. As I held the bag of beans in my hands and tossed them into my shopping basket, my mind unwittingly decided “I WILL enjoy green beans!”  I suppose I was trying to convince myself that I could grow to love these healthy little veggies if I just forced myself to eat them enough.

 

Can you guess what happened next?

Days later, they still sat untouched.

 

Shocker.

 

But desperate times call for desperate measures…

And my tummy was desperately hungry!

 

 

If you didn’t like green beans before reading the recipe…

 

TRUST ME.

 

You will now!

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Toasted Sesame Green Bean & Carrot Salad

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Ingredients:

  • 1 small bag of organic carrots (or 1 lb. worth)
  • 1 bag of organic french green beans (or 1 lb. worth)
  • Rice vinegar (for drizzling)
  • Sesame oil (for drizzling)
  • 3-4 tablespoons of sesame seeds
  • 1-2 teaspoons of coconut oil (for toasting)
  • Salt and pepper (to taste)
  • Optional: Sliced avocado and/or edamame

 

Directions:

  • Chop and slice your carrots into strips.
  • Boil your carrots and green beans for 5 minutes or so (I like my veggies slightly crunchy).
  • Drain your veggies and set aside.
  • In a small pan, heat your coconut oil on medium high heat (until melted and swirled around the entire pan).
  • Add in the sesame seeds and turn heat to high.
  • Quickly stir the sesame seeds around the pan with a wooden spoon until toasted and browned (make sure you keep stirring or you will risk burning your seeds!)
  • Toss your veggies and sesame seeds together. Add salt and pepper to taste.
  • Plate your veggies and generously drizzle with rice vinegar and sesame oil.
  • Optional: Top with sliced avocado or mix in some shelled edamame.

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The best part about this dish other than the fact that it tastes amazing???

It’s low-fat, low-calorie, and good for you!

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Health Benefits of Green Beans:

 

Photo Credit: http://www.savoryreviews.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • High in fiber (improves digestion and colon health).
  • Low calorie (1/2 cup has just 15 calories).
  • High in antioxidants (Antioxidants help rid the body of free radicals that can damage cells and cause cancer).
  • High in vitamin A, C and folic acid–an essential B vitamin (Vitamin A and C strengthen your immune system and vitamin C and folic acid help the body metabolize protein).
  • High in calcium (1/2 cup of green beans has 31.5 mg of calcium).
  • Higher in protein than other vegetables (1/2 cup has 1 gram of protein).
  • Contains trace minerals of potassium and iron.

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Health Benefits of Sesame Oil:

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Photo Credit: www.kfoodaddict.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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  • High in antioxidants.
  • Good source of vitamin E and vitamin K (Vitamin E lowers cholesterol and vitamin K makes proteins necessary for blood clotting and healthy tissues and bones).
  • Lowers blood pressure.
  • Lowers glucose and blood sugar levels.
  • Acts as a diuretic (by lowering sodium content).
  • Contains omega-fatty acids (Fatty acids are essential for brain growth and development. They also help reduce inflammation and reduce your risk of cancer, heart disease and arthritis).
  • Improves skin health (On an internal level, sesame oil enhances the effects of vitamin E and antioxidants. Externally, sesame oil has antibacterial and anti-inflammatory properties).
  • Contains important minerals such as iron, magnesium, calcium, and copper.
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Carrots are crazy healthy too! Read all about the health benefits of these orange veggies in my “Call Me Crazy Carrot Smoothie” post! 

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All I can say is thank goodness for an empty fridge….

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Or I wouldn’t have discovered the TASTIEST way to eat green beans!

 

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Healthfully Yours,

Ashley Michelle

 

Sources:

Health Benefits of Sesame Oil 

Is Sesame Oil Good for the Body?

What are the Benefits of String Beans

Nutritional Value of String Beans

 

 

 

 

 


Soft & Chewy Cinnamon Spice Cookies (Gluten-Free!)


Posted by ashleymichelle

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Put away those beachy flip-flops and bring on the boots!

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It’s time for apple picking and winery tours and scarves and blazers…

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After all, it’s almost FALL :)

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Okay, okay. I know it’s technically still summer (and you can most certainly get in a few more beach weekends before it’s all said and done) but you have to admit… September snuck up on us  just a tad quicker than usual this year.

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And I’m going to be very honest.

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I still don’t know quite how to handle the changing of the seasons without expecting some sort of major life transition to go right along with it. I mean, this will be my third fall not going back to college…

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My third.

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Holy smokes I am OLD.

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And yet, three years later, I still feel like I should be making those infamous trips to Target, packing up the car with oversized storage bins, and buying fluffy pink decor to pretty-fy my generic, empty apartment shared by four 20-something year old girls.

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Now, instead, I’m making weekly trips to the grocery store, packing a well-balanced lunch for work everyday, and running to Homegoods and Bed Bath and Beyond in an attempt to purchase sophisticated decor and grown-up-ify my simple, one bedroom apartment–which I now share with a boy.

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Oh how the times have changed…(even though I do still miss those pink fluffy pillows :) )

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Still, there’s something pretty darn nice about not having to spend the weekend in the library or pulling all-nighters studying for exams. That leaves me plenty of time for vegan recipe testing, tasting, and blogging.

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Oh yeah…

And working full-time means I can now afford wine that comes in a bottle instead of a box ;)

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Bonus!

 

Other fall traditions to look forward to?

  1. Football (GO PATS!)
  2. Cinnamon-inspired baking
  3. Nashoba Valley Blueberry wine (Seriously. This stuff is heavenly)
  4. A very hungry, football-watching boyfriend (aka professional taste-tester)

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But the BEST part of all about the impending fall season…?

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I can get a litttttle recipe crazy :)

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And thank goodness I do.

Or I wouldn’t have whipped up these little buggers!

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(Ahem. I mean…healthy, fiber-rich, protein-filled, and gluten-free little buggers at that!)

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Soft & Chewy Cinnamon Spice Cookies

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Ingredients:

  • 1 can garbanzo beans
  • 1 cup of whole grain oats (blended to a powder)
  • 1/3 cup of pumpkin puree (not pumpkin pie filling…100% pumpkin!)
  • 3 packets of stevia
  • 2 tablespoons of unsweetened almond milk
  • 1-2 tablespoons of coconut oil
  • 1 tablespoon plus 1 teaspoon of cinnamon
  • 1/4 cup of brown sugar (you could try to cut this amount in half and increase amount of stevia, or,  omit altogether– just be sure to add 1-2 more tablespoons of almond milk or the batter will be too thick. You could probably use dates instead of sugar to make this 100% sugar-free, however, the consistency may be a bit chewy).
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking powder
  • Slightly under 1/2 teaspoon of baking soda
  • Dash of salt

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Directions: 

(Makes roughly 15-20 cookies depending upon whether you want baby cookies or bigger cookies…or eat half the batter like me ;) )

**Be sure to use a VERY good food processor or a blender like a Magic Bullet or Nutribullet–you may have to split into batches if you choose the blender option, however**

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  • Preheat the oven to 350º
  • Blend the garbanzo beans, pumpkin, milk, vanilla, and oil until smooth.
  • Add the rest of the ingredients to the bean mixture and blend VERY well (the mixture will be sticky)
  • Spray a cookie sheet with all-natural, non-stick cooking spray and form the dough into balls.
  • Cook for 16-18 minutes (or until tops start to brown).
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I know you are obviously running off to the kitchen to make these yummy cookies right about, well,  NOW…so don’t worry–I won’t bore you with all the dirty details about the health benefits of these cookies’ ingredients. However, you can read all about the health benefits of cinnamon and pumpkin here while your waiting for your treats to come out of the oven ;)

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And when they do…

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they’ll look like THIS.

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So soft and chewy on the inside…

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I DARE you to not take a bite… ;)

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Healthfully yours,

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Ashley Michelle

 

 

 


Fresh and Fruity Summer Gazpacho


Posted by ashleymichelle

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You’re so fruity…

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but that’s JUST the way I like it!

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Thankfully being called fruity isn’t always a bad thing…especially when you’re describing this fabbbb-u-lous summer soup.

 

Now, I know what you’re thinking… “Fruit in SOUP?? That’s crazy talk!” But trust me! This soup isn’t the average cozy, warm, comfort food you’ve come to know. Instead, it’s served fresh and chilled,  just like traditional gazpacho. I promise, this little gem of a recipe is so gosh darn TASTY you’ll be slurping it up well past Labor Day.

 

The inspiration for my Fresh and Fruity Summer Gazpacho all began when I went out for an impromptu dinner with the boyfriend. After days of hot, humid, and sticky weather the last thing I wanted to do was go out and eat a heavy meal. I did have a hankering for a nice glass (or two!) of wine however. So, needless to say, I managed to I scrounge up some motivation to get out of the house :)

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Off we went to Christopher’s, a casual neighborhood bar and restaurant walking distance from our apartment. I adore this little place because they pride themselves on using all-natural ingredients and have plenty of vegan/vegetarian-friendly options to choose from–even though they’re known for their burgers. Oh, and they serve a great malbec to boot ;)

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The boyfriend ordered his usual burger along with a side of sweet potato fries while I decided on two appetizer specials as my main meal– a roasted red pepper and artichoke hummus platter served up with celery, carrots, and pita wedges (it came with pita chips, but our waitress graciously allowed me to sub the chips for an un-fried alternative) along with a side of chilled fruit. The chilled fruit was actually an orange and watermelon based soup, served with yogurt and mint (again, my lovely waitress allowed me to keep it vegan and omit the yogurt…thank you patient waitress!). As soon as I tasted the chilled fruit… I was hooked. It was cool and smooth without being overly sweet–just perfect for this hot and humid summer night.

 

Immediately, I knew I had to rush home and whip up my own version. We even made a pit stop at the grocery store along the way just so I could pick up all the ingredients :) .

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Fresh and Fruity Summer Gazpacho

(Perfect as a light appetizer, snack, or dessert!)

 

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Ingredients:

  • 4 heaping cups of watermelon, chopped
  • Juice of 1-2 oranges (roughly 1/2 cup)
  • 2 peaches, chopped
  • 8-10 large strawberries, chopped
  • large handful of fresh mint, chopped (NOTE: you could also try a smaller amount of basil instead of mint to tone down the sweetness and a litle savory zing to your soup!)
  • 1-2 tablespoons of fresh lemon juice (optional)

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Directions:

  • Blend watermelon in a high speed blender or food processor until liquified (I blended mine in my Nutribullet, 2 cups at a time). Then transfer to a medium bowl.
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  • Add 1/2 cup of freshly squeezed orange juice, the chopped fruit and mint to the same bowl. Whisk together.
  • Stir in 1-2 tablespoons of lemon juice (optional).
  • Portion out the soup into 2-4 bowls (depending upon how hungry you are!).
  • Garnish with a mint sprig and/or orange slice, watermelon cube, strawberry etc…
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And VOILA! You have a totally chill summer treat :)

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NOTE: Feel free to get creative with your fruit! Toss in some blueberries for color, or blend half watermelon and half cantaloup for a smoother, and slightly creamier tasting soup :)

 

The best part of all? This simple soup is super healthy!

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C’mon now…you didn’t really think I was going to give you a yummy recipe without explaining all the fabulous health benefits it has to offer did you?? :)

 

Heath Benefits of Watermelon

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Photo Credit: http://www.whataboutwatermelon.com

 

  • Fat-free! (need I say more?)
  • Low-calorie (due to it’s high water content–roughly 92%– one cup has just 48 calories!)
  • High in vitamin C (reduces the risk of heart disease, asthma, colon cancer, arthritis symptoms, boosts immunity, heals wounds, prevents cell damage, helps prevent aging, protects against free radicals and promotes healthy teeth and gums. Watermelon has 21% of the daily value of vitamin C).
  • High in vitamin A and  beta-carotene (like vitamin C, beta-carotene reduces the risk of heart disease, asthma, colon cancer, arthritis symptoms while vitamin A promotes eye-health).
  • High in lycopene (watermelon has the highest concentration of lycopene found in any fruit or vegetable…even more than tomatoes! Lycopene is a cancer-preventing antioxidant that fights off colon, prostate, breast, lung, and endometrial cancers. Lycopene also protects the body from oxygen damage, protects the DNA in white blood cells, and protects the heart).
  • Source of vitamin B6 (which converts protein to energy and aids in brain function).
  • High in potassium (which regulates the body’s electrolyte and acid/base balance, helps nerve and muscle function, reduces the risk of high blood pressure).
  • Contains citrulline and arginine (together, these essential amino acids improve cardiovascular function, maintain arteries, improve bloodflow, reduce muscle fatigue, repair damaged muscle/bone, reduce healing time for injuries, serve as a precursor for synthesis of nitric oxide, remove ammonia from the body, improve insulin resistance, and help decrease blood pressure).
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Health Benefits of Strawberries

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Photo Credit: http://www.chefsexpressions.com

(Check out my original post for Oh So Sassy Strawberry Shortcake here!)
  • Fat-free!
  • Low-calorie (1 1/2 cups charts in at less than 100 calories!)
  • Low-sugar
  • High in vitamin C  (Just 1-cup of strawberries will give you 100% of your daily vitamin C requirement. It is important to obtain your daily vitamin C requirement from food, since humans are one of the only mammals who cannot produce it naturally).
  • Contains a phytochemical known as ellagic acid (which has the ability to suppress cancer cell growth, prevent collagen destruction, fight cholesterol, and prevent inflammation).
  •  Contain lutein and zeaxanthin (these powerful antioxidants work to neutralize free radicals** that have a negative effect on cells).
  • High in antioxidants
  • Contain flavanoids and phytochemicals (these help to reduce harmful blood lipids and oxidative damage—two markers for heart disease and diabetes).
  • High in potassium (just like in watermelon, potassium regulates the body’s electrolyte and acid/base balance, helps nerve/muscle function, and reduces the risk of high blood pressure).
  • High in fiber (fiber improves digestive health, quells hunger, and can also help to fight type-2 diabetes due to its ability to slow the absorption of glucose into the bloodstream).
  • Good source of folate (folate promotes pre-natal health and is important in the early stages of pregnancy as it aids in proper development of the baby’s spinal cord, brain, and skull).
  • Contains folic acid (which may help to prevent serious birth defects like spina bifida).
**I’m sure you’ve heard the terms “free radicals” thrown around by the news and various health sources a lot lately, but you may not know exactly what they are. Free radicals are actually damaged, degenerated cells that in an effort to repair and regenerate themselves, end up damaging and weakening the healthy cells around them. This can lead to cancer. This is why it’s important to fight those free radicals with proper nutrition!**
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Health Benefits of Peaches:

Photo Credit: http://www.tropicalproducts.net

  • Fat-free!
  • Low-calorie (approx. 30 calories in a medium peach).
  • Contains potassium (provides 8% of the daily requirement, or 140 mg).
  • High levels of beta-carotene (which the body turns into vitamin A).
  • High in vitamin C (just like strawberries and watermelon).
  • Good sources of lutein and lycopene (these carotenes and flavonoids–also present in watermelon and strawberries–help prevent macular degeneration, heart disease and cancer).
  • High in fiber (promotes overall colon and digestive health).
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Health Benefits of Oranges:

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Photo Credit: http://www.thedailygreen.com

  • Rich in vitamin C (duh :) ).
  • Contains hesperidin (this flavonoid can help decrease blood pressure).
  • Rich in magnesium (which improves bone health/bone density).
  • Decreases LDL cholesterol (due to high concentration of flavonoids).
  • High in fiber
  • Rich in folate
  • Reduces inflammation (this can help prevent cardiovascular disease).
  • Contains most of the B- vitamin complex (including B-1, B-2, B-3, B-5, B-6 and B-9).
  • Contains calcium, potassium, magnesium
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Health Benefits of Mint:

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Photo Credit: http://www.herbcompanion.com

  • Has antibacterial properties
  • Rich in flavonoids (which protect cells from aging and act as antioxidants).
  • Soothes the stomach/aids in digestion (flavonoids may help relieve gas spasms in the intestines).
  • Source of vitamin A (due to beta-carotene, which is present in mint leaves).
  • Source of vitamin C (one large orange fulfills your daily requirement for the day).
  • Rich in iron, calcium, and magnesium
  • Reduces IBS symptoms (the essential oils help to relax smooth muscles in the sphincter and intestines).
  • Essential oils reduce pain/irritation (menthol is the essential oil responsible for this when applied topically).
  • Increases saliva and bile production (this may help to explain why mint soothes the stomach and suppresses a cough so well).
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Pretty cool huh?

Now, go COOL DOWN with a big ol’ bowl of summer gazpacho!

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Healthfully yours,

Ashley Michelle 

 

 

Sources:

Surprising Health Benefits of Watermelon

Worlds Healthiest Foods: Watermelon

Health Benefits of Strawberries

Wikipedia: Strawberries

Best Health Magazine

Why Cancer and Inflammation?

Health Benefits of Peaches

Healthy Foods: Peaches

Livestrong: Health Benefits of Mint

Livestrong: Nutritious Elements of Oranges

Livestrong: Health Benefits of Oranges


Refreshingly Cool Summer Eats & Treats


Posted by ashleymichelle

Photo Credit: http://fashionweekaustin.com

 

If you can’t take the heat…

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GET OUT OF THE KITCHEN!

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Those are my thoughts exactly right about now.

 

The ridiculous humidity levels here in good old Massachusetts make everything sticky, hazy, and hot, hot, HOT. It’s bad for the hair and make-up, but it does make for the most PERFECT beach weather come the weekend (minus the Great White shark sightings off the coast of Cape Cod of course. Yea… try PAYING me to step in that water!).

But really.

(And perhaps I’m a bit biased)

There’s nothing better than spending the weekend lounging at the beach down the Cape or jetting off to Maine to relax at the lake all day (Okay, my secret’s out. NOW you know why I haven’t been tied to my computer blogging every chance I get!).

The downside to summer vacationing? (As if there’s REALLY a downside to vacationing at all!) There’s usually no AC in a good old-fashioned beach house. This makes it a little bit difficult for me to fire up the oven and get my bake on.

Yet for some reason I still threw on my Flirty Apron and got cookin’.

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Big mistake.

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Attempting to cook in the silly hot temperatures is nothing short of torture– I tried baking a vegan cookie pie and practically melted during the process (P.S. if this is what a hot flash feels like…kill me now. Please).

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The good news?

The pie came out FABULOUS.

The bad news?

Who really wants to eat a warm, gooey, sinfully sweet cookie when it’s pushing 100º?

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I’d rather go for something like THIS :)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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(Don’t worry, don’t worry! You’ll get your cookie pie recipe soon!)

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I don’t know about you, but after returning from a long day at the beach all dehydrated and sweaty (yet fabulously bronzed and relaxed), I crave cool, refreshing, raw foods– and I have a funny feeling I’m not alone. So here are FOUR of my cheap and easy summertime treats that are sure to keep you looking hot while  keeping cool.

Yup, you’ve guessed it. They’re BIKINI APPROVED!

(As if you’d expect anything less!) ;)

 

 

Berry Skinny Sparkling Lemonade

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Ingredients:

  • Sparkling water (plain or naturally flavored– I’m addicted to any flavor of Polar seltzer water. It’s 100% natural and tastes delicious!)
  • 1 whole organic lemon
  • 1/4 cup mixed frozen berries (I like Trader Joe’s Organic Mixed Berry Blend).
  • 1 packet of stevia
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Directions:
  • Squeeze the whole lemon into a champagne glass (any glass will do if you do not have a champagne glass handy).
  • Mix in one packet of stevia.
  • Add in the berries.
  • Pour seltzer water over the lemon, stevia, berry mixture.

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VOILA! A refreshingly delicious skinny, summer drink.

If some vodka happens to find its way into the glass…I promise I won’t tell ;)

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Next up…my new FAVORITE snack to eat on the beach.

They take literally one minute to prepare and taste like SHERBET!

 

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Frosty Frozen Grapes

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Ingredients:

  • Organic grapes (green or red will do, but green grapes are my favorite :) )
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Directions:
  • Rinse grapes very well under cold water.
  • Transfer grapes to a bowl and set in freezer.
  • Wait at least and hour to eat.
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Don’t be fooled by how amazingly simple these babies are. They are SO addicting you won’t want to eat normal grapes ever again! Another fun tip? Toss the frozen grapes into drinks in place of ice cubes for a less-watered-down version of your fav summer cocktail ;)
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Okay. So we’ve got a nice little snack and a cocktail that are hot-weather approved, but what about the main dish?

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Call me crazy, but SALADS happen to be my favorite meal for ANY season.

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Seriously.
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I’d eat some form of a salad for the rest of my life and be perfectly satisfied. And if you’re rolling your eyes thinking I’m CrAZy…you clearly haven’t tried any of my salads!
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You see, my salads are far from ordinary. If it can be chopped up, thrown on lettuce, and drizzled in dressing it belongs on my plate.
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The trick?
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My yummy salads end up being SO filling and delicious because lettuce is the least important ingredient on the plate!
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And you know what pairs SO well with salad…icy cool gazpacho soup!

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Trust me. This soup and salad  combo will be just the thing you’re craving after a hot summer day (and it will fill you right up to boot!)

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Spicy Summer Salad and Garden Gazpacho

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I like it hot...my food that is ;) .

 

Ingredients:

(makes one MEGA HUGE salad)

  • 1 cup organic lettuce (I like Trader Joe’s organic Butter Lettuce– I find the taste and texture of this lettuce just fabulous!)
  • 1/2 organic sweet potato
  • 1/3 cup of organic black beans
  • 1/3 cup of organic, shelled edamame
  • 1/3 cup of organic canned corn (NOTE: make sure you check the ingredients list…lots of corn has sugar added right to it! Canned corn should have corn, water, and (moderate) salt as its only ingredients or put it back.)
  • 2 tablespoons hummus (I’m pretty much addicted to Trader Joe’s Three-Layer Hummus and their Tomato Basil Hummus).
  • 2 tablespoons all-natural salsa
  • 1 tablespoon chopped, fresh, cilantro
  • Dash of pepper
  • Pinch of hot pepper flakes
  • Drizzle of apple cider vinegar (I like Bragg’s Organic Apple Cider Vinegar)
  • Optional: sliced avocado
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Directions:
  • Cook the edamame and sweet potato, drain and rinse the beans and corn, slice up the avocado, and layer it all on top of the lettuce.
  • Now just top your salad with a dollop of hummus and salsa, sprinkle with pepper, and drizzle with cider vinegar.
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Just add a little side of THIS…

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And ENJOY!

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(Trader Joe’s carries their tomato-based, fresh gazpacho soup in the refrigerated section all ready to go–no prep necessary! Even better? It’s only $2.99!)

 

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Now what’s a better way to end a hot summer day than with a BIG BOWL of BANANA ICE CREAM!?

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Oh…did I mention it’s FAT-FREE AND SUGAR-FREE?

No need to thank me :)

 

Bikini Babe Banana Ice Cream

Ingredients:

  • 2 medium frozen bananas (place peeled bananas in a baggie or tupperware container for a couple of hours until solid. I ALWAYS keep frozen bananas in my freezer because there is nothing worse than craving ice cream and not having the main ingredient handy!)
  • 1 tablespoon plus 1 teaspoon of unsweetened vanilla almond milk (any almond milk will do, but I like Almond Breeze Unsweetened Vanilla Almond Coconut milk)
  • 1-2 packets of stevia (depending upon how sweet you like your ice cream)
  • 1/2 teaspoon pure vanilla extract
  • OPTIONAL: Vegan chocolate chips  (Note: the chocolate chips will add a small amount of sugar and fat)
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Directions:
  • Add all the ingredients (except the chocolate chips) to a blender or food processor. Blend until smooth.
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Now just serve and EAT UP!

And top with chocolate chips if you’re feeling crazy!)

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See? Keeping cool has never been SO HOT ;)

 

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Healthfully yours,

Ashley Michelle

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Skinny-fied Double Chocolate Cake


Posted by ashleymichelle

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Calling all chocoholics!

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Hey! I’m talking to YOU!

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I have a very important announcement to make…

Chocolate CAN be good for you!

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Now, before you go all kinds of crazy on me and make a bee-line to your kitchen cabinet for that leftover bag of chocolate chips (and don’t act  like you don’t sneak a few handfuls of chocolate chips every now and then ;) ) allow me to explain.

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When I say chocolate is healthy, I’m not talking about chocolate bars, ice cream, brownies, and cake…

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I’m talking about UNSWEETENED, UNPROCESSED, NATURAL cocoa powder.

 

Photo credit: http://www.veganbeautyreview.com

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Cocoa is the brownish-colored powder left behind after cocoa butter has been completely removed from cocoa beans. Cocoa powder is also most popularly used for baking. You will find cocoa powder sold in stores in two different forms–natural and alkalized (also known as Dutch-processed).  Natural, unprocessed cocoa powder is a light brown color and has not had anything added to the cocoa beans while being pressed. Alkalized cocoa powder is dark (almost reddish) in color and is much less bitter than natural cocoa powder. While this kind of cocoa is often alkalized to reduce its acidity and improve the taste, it’s best to buy the natural kind. The alkalizing process significantly reduces the beneficial amounts of healthy phenols and antioxidants present in the cocoa powder (an example of alkalized cocoa powder would be Hersey’s cocoa powder).

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Antioxidants and phenols??

SURPRISE!

I bet you didn’t know this guy was full of healthy, cocoa-y GOODNESS! ;)

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It’s true! Cocoa powder packs some serious health-related benefits. In fact, its nutritional benefits are significant enough that they’ve been gaining a bevy of recognition from doctors, researchers, and dietitians alike–particularly in regards to cardiovascular and weight management advantages.

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YES. Cocoa powder is DIET-FRIENDLY! 

Just one tablespoon has 20 calories, 0.5 grams of fat, no added sugar, and 3 grams of carbohydrates–two grams of which are fiber. But that’s not all! Read below to check out all the other great benefits of this delicious ingredient.

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Health Benefits of Cocoa Powder:

  • LOW FAT (0.5 grams in 1 tablespoon!)
  • Sugar FREE!
  • Just 20 calories in 1 tablespoon.
  • High in fiber (2 grams per 1 tablespoon).
  • Diabetes-friendly (no sugar).
  • Contains trace vitamins and minerals like B-vitamins, magnesium, phosphorous, iron, and zinc 
  • Contains 10% of the daily required intake of manganese and copper.
  • Rich in heart-healthy sterols and free-radical fighting antioxidants (most notably the antioxidant Flavan-3-ol).
  • Contains more antioxidants than both green tea and red wine!
  • Improves blood flow, which increases cognitive ability, lowers high blood pressure, reduces the risk of blood clots, decreases stress, and improves skin complexion.
  • The presence of Phytosterols (also known as plant sterols) reduces cholesterol and improves heart health.
  • Supports the immune system.
  • Boosts mood due to the presence of phenethylamine (a neurotransmitter that acts as a natural antidepressant) and due to the subsequent release of serotonin following consumption.

 

But you know what the BEST benefit of all is???

Chocolate is SO DARN DELICIOUS!

 

And seeing as cocoa powder is already chock-full of health benefits, tossing it into a slimmed-up dessert is the perfect recipe for a completely delectable, yet totally guilt-free indulgence.

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Skinny-fied Double Chocolate Cake

(This recipe serves up a monster piece of cake for one, or can be cut in half and shared with a friend!)

 

Dry ingredients:

  • 1/3 cup spelt flour (whole wheat flour will work to– but the cake may not be as light and fluffy).
  • 2 tablespoons unsweetened, unprocessed, natural cocoa (I like the Trader Joe’s brand, but you can also find it at Whole Foods and online).
  • Slightly under 1/2 teaspoon baking powder.
  • 2-3 packets stevia (or 2 tablespoons organic, all-natural sugar or 3 teaspoons Truvia– feel free to play around with the amount depending upon how much of a sweet tooth you have).
Wet Ingredients:
  • 1/4 cup plus 1 tablespoon almond milk.
  • 1 teaspoon natural vanilla extract.
  • 1 teaspoon coconut oil.
Directions:
  • Preheat the oven to 330º.
  • Mix all the dry ingredients in a bowl. Set aside.
  • Add all the wet ingredients into a separate bowl. Warm the mixture in the microwave for 15 seconds (until coconut oil is melted).
  • Combine the wet and dry ingredients, mixing just until smooth (do not over-mix).
  • Pour into a small baking dish (sprayed with all-natural cooking spray). I use this one from Pier 1 Imports.
  • Bake for 19-20 minutes (until the top of the cake begins to crack).
  • Once cooled, pop out of the baking dish and cut in half.
  • Slather in fudgy frosting on top and in between the two halves of cake to make a sandwich! (See below for my fudgy frosting recipe).

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Fudgy Frosting

(makes 1 very large “frosting-lovers” serving or 2 regular-sized frosting servings)
  • 1/2 cup all-natural, organic powdered sugar.
  • 1 tablespoon plus 1 teaspoon of all-natural cocoa powder (you can find this at Trader Joe’s, Whole Foods, and online. Feel free to add more cocoa if you like dark chocolate frosting!)
  • 3 teaspoons of unsweetened almond milk.
  • 1 and 1/2 teaspoons Earth Balance Buttery Spread (at room temperature).
  • Optional: 1/4 teaspoon almond extract.
Directions:
  • Mix all the ingredients in a small bowl until smooth.
  • Spread allllll over your cake (that is, if you have any left after taste-testing straight from the bowl!)
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Now THAT’S what I call having your cake & eating it too ;)

 

Let’s Chat!

Are you a chocolate or a vanilla person? I’ve ALWAYS been a vanilla-girl at heart. In fact…I used to HATE chocolate! Yes, it’s true! The strange thing is, I’ve found I’m actually starting to like  (love?) chocolate more and more lately. I guess your taste-buds can change with age after all :)

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Healthfully yours,

 

Ashley Michelle

 

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Sources:

Livestrong: Benefits of Cocoa Powder 

Livestrong: Is Cocoa Powder Healthy?


Call Me Crazy Carrot Smoothie


Posted by ashleymichelle

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Believe me.

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You’ll be saying YES to carrots after just one sip of this amazing smoothie.

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I promise!

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A few weeks ago I came across fresh-pressed carrot juice at the grocery store. I was feeling kind of adventurous on that particular day, so I tossed a bottle into my basket without much thought and decided to give it a try (I was really getting into my green smoothie kick at the time, so new juices were kind of my “thing”).

Boy OH boy am I glad I did! After the very first sip I was instantly HOOKED.

I mean, I’ve always been a carrot-lovin’ gal, but who knew carrot juice could be so INCREDIBLE!?

Unlike other veggie juices like V8, fresh carrot juice is delightfully sweet, smooth, refreshing and low in sodium. It’s also extremely versatile. Carrot juice tastes just as wonderful on its own as it does blended with other fruits and veggies.

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Hmmm…fruits AND veggies?!

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That’s when my wheels started spinning, and my carrot juice smoothie was born!

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But first, allow me to share some nutritional benefits of our sweet, crunchy, and orange root vegetable friend known as the carrot.

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Photo Credit: www.gardening.sheknows.com

 

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Health Benefits of Carrots:

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  • Prevents cancer: Studies show that eating carrots can help to lower the risk of cancers (particularly colon, lung and breast cancer) due to its high levels of beta-carotene and other key cancer-fighting compounds. One of the main cancer-fighting compounds researchers have found is known as falcarinol, which acts as a natural pesticide and protects the carrot roots from fungal disease. Researchers believe this compound, along with beta-carotene, is the key ingredient that makes carrots such a great a cancer preventing veggie. Research has also shown that the high amounts of soluble fiber found in carrots can reduce colon cancer risk by 24% and women who eat raw carrots are five to eight times are less likely to develop breast cancer than those who don’t eat carrots at all.
  • Prevents heart disease: Studies show that regular consumption of carrots can reduce cholesterol levels (a marker for heart disease) while a diet high in carotenoids (found in carrots) is proven to reduce overall risk for heart disease. Carrots are also high in soluble fiber, which is known to help lower blood cholesterol levels.
  • Reduces the risk of stroke: Studies show that a carrot a day can reduce stroke risk by 68%, and research conducted on stroke patients has indicated that people with high levels of beta-carotene in their diet have the best survival rate.
  • Controls diabetes: The carotenoids present in carrots inversely affect insulin and therefore can help to lower blood sugar.
  • Improves vision: Carrots are rich in vitamin A. Deficiency in this vitamin can make it difficult for someone to see in dim light, but because carrots are so high in vitamin A, they can actually help to improve eyesight. Carrots can also prevent macular degeneration and cataracts, two common eye diseases of the elderly. The lutein and zeaxanthin in carrots help to prevent cataracts while the beta-carotene in carrots help to lower the risk of macular degeneration and cataracts by 40%.
  • Nourishes skin: The vitamin A in carrots is great for nourishing the skin. It can also fix uneven skin tone and pigmentation while making skin softer, firmer, and smoother. Carrots also have strong cleansing properties which helps to detoxify the liver and prevent/heal acne.
  • Improves gastrointestinal health: Carrots are rich in dietary fiber which keeps the gut and colon healthy and regular.
  • Has anti-aging properties: Beta-carotene acts as an antioxidant which fights against free radicals and helps to slow down cellular aging.
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Now, back to my smoothie recipe!

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Call Me Crazy Carrot Smoothie

Ingredients: 

  • 1/2 cup 100% carrot juice (preferably organic)
  • 1/4 cup almond milk (I used Almond Breeze unsweetened vanilla almond milk)
  • 1/2 ripe banana
  • sprinkle of cinnamon
  • 4 ice cubes
  • Optional: 1/2 packet of stevia
Directions:
  • Toss everything in a blender and blend until smooth.

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Easy, huh?

And SUPER healthy too!

Now you have NO excuses not to eat your veggies :)

 

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Let’s Chat!

What’s your favorite veggie and why? I may just select your choice and incorporate it into my next recipe ;)

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Healthfully yours,
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Ashley Michelle
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Sources:

 

 


Fruity Tutti Fruit Bowl (with Cinnamon Chips!)


Posted by ashleymichelle

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I have a VERY bad habit.

A fruity habit that is.

And I think I mayyy need some help…

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You see, whenever I go into a grocery store, I just CAN’T control myself. As soon as those shiny, rainbow-colored displays of fruit greet me at the door I’m toast. No matter what I do, a simple shopping trip to pick up a few apples and bananas to last me through the week ends up turning into a full-out FRUIT-FEST.

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Wait…does that make me a FRUIT-A-HOLIC??

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Regardless, this weekend in particular was a bit out of control–even for me (It honestly would have made more sense to ask me what kind of fruit I didn’t have in the house than to ask me what kind I did have).  When I woke up this morning, I took one long look at my fruit bowl and knew I needed to do something about this fruit situation before everything spoiled. Either that, or I was going to have to open up my apartment to the public and become a farmer’s market for the day! But something tells me I don’t think my landlord would like that…

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So, what’s a girl to do with all this fruit?

FRUIT SALAD, obviously!

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As soon as the hot summer months come around, I rarely use the stove to cook meals. Instead, I choose to eat fresh, cool, and raw dishes as a way to beat the heat. One of my favorite summertime staples falling under these categories has always been fruit salad. I could honestly eat it for breakfast, as a snack, and even for dessert for the rest of my life and be perfectly satisfied. Not only is fruit salad healthy (Antioxidants! Fiber! Vitamin C!) but it’s easy to toss together and it’s a bright, pretty dish to bring along to summer parties or cookouts.

For this recipe, I decided to take a classic fruit salad and spice it up a bit. When it comes to fruit salad, I like to try to hit all the colors of the rainbow because, well, it’s pretty and girly :) but you certainly don’t have to. This recipe is 100% customizable, so don’t worry if you don’t have all the ingredients–you can totally go all improv and create your own masterpiece!

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There’s only one thing left to do.

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Start choppin’!

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Fruity Tutti Fruit Bowl

Ingredients:

  • 1 apple (fuji apples are my absolute favorite!)
  • 1 whole orange
  • 1 large banana
  • 1 pear (I like d’anjou, but any kind will do)
  • 1 peach
  • 1 kiwi
  • 1/2 cup grapes (sliced)
  • 1/2 cup blackberries
  • 3 teaspoons of all-natural, vegan, jam (I like Trader Joe’s reduced-sugar jams. They make it in blueberry, strawberry, raspberry, apricot. I couldn’t pick so I used half apricot and half strawberry for this recipe :) )
  • Plum Amazins (for sprinkling)–they are a great alternative to raisins, plus, they’re lower in calories!)
  • Sliced almonds (for sprinkling)
  • Cinnamon (for sprinkling)–cinnamon is a great addition to any diet because it helps control blood sugar spikes and is very high in antioxidants. It’s also anti-microbial, has anti-clotting features, boosts brain function, and promotes colon and heart health because it has fiber, manganese, and calcium in it.  I put it on EVERYTHING!)
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Directions:
  • Chop everything up and place the fruit in a large bowl (leave the kiwis, almonds, and plum bits aside for garnish).
  • Mix in the jam and cinnamon (I personally put a TON of cinnamon in this recipe, but I tend to like things over-spiced. Feel free to spice it up or down as much as you’d like).
  • Sprinkle almonds and plum bits on top. Arrange the kiwis around the bowl.
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Don’t forget the Cinnamon Chips!

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Cinnamon Chips:

Ingredients:

  • 2 whole wheat tortillas
  • Cinnamon
  • Stevia or all-natural, organic sugar
  • All-natural cooking spray
Directions:
  • Preheat the oven to 350º
  • Slice the tortillas into triangle shapes
  • Place the tortilla triangles on a baking sheet and lightly spray with all-natural cooking spray.
  • Sprinkle lightly with cinnamon and stevia (or sugar).
  • Bake for 11 minutes.
  • Once cooled, arrange around the fruit bowl for an adorable presentation!
  • Eat the chips on their own, or use the chips to scoop up some of the fruit for my take on a dessert salsa!
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See, sometimes its okay to be fruity! ;)

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Healthfully Yours,
Ashley Michelle
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Sources:

 

 


Cha Cha Chocolate-Hazelnut Chia Pudding


Posted by ashleymichelle

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Ch-Ch-Ch- CHIA!

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I bet you didn’t know that the same little seeds sprouting from your chia pet are actually MAGICAL seeds…

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Don’t laugh.

It’s true! (Plus they make a heck of a dessert…did you see above?).

Chia seeds are chock full of amazing health benefits. And that’s exactly why they have been a SECRET SUPER-FOOD primarily known among the health and fitness savvy for years…

UNTIL NOW!

These little miracle seeds are finally becoming more mainstream now that health conscious people everywhere have discovered their fabulous health benefits…but what is it exactly that makes chia seeds so unique?

 

Well, I’ll tell you!

But first off, let’s start with a brief history lesson :) .

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Photo Credit: www.christinacooks.com

Native to Guatemala and both the southern and central parts of Mexico, chia (Salvia Hispanica) is a flowering plant that belongs to the mint family. The chia plant is harvested for its highly nutritious, multi-colored, and speckled seeds. Evidence suggests that these seeds were used as far back at 3500 BC! Before the Spanish Conquest of Latin America began in 1519, chia seeds were a vital crop and food source for the Aztecs and Mayans because of their incredible stamina and energy-providing abilities. In fact, it is believed that Aztec and Mayan warriors and runners were able to sustain themselves on just a handful of these little seeds a day! It is quite fitting, then, that the name ‘chia’ is derived from the Mayan word for ‘strength’.

The Aztec and Mayan civilizations regularly consumed chia seeds either on their own, by grinding them into flour, drinking them mixed with water, or pressing them for their oil. Unfortunately, after the Spanish Conquest of Latin America, chia plants disappeared for about 500 years. This was because the Spanish settlers prevented the practice of any native traditions, including the farming of native crops. Instead, the Spanish used the natives’ land to harvest their own crops (namely barley and wheat). However, some chia plants did survive as a minor crop in Guatemala, Mexico and Nicaragua– and now, years later, THEY’RE BACK!

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Health Benefits of Chia Seeds:

  • They deliver the maximum amount of nutrients with the least amount of calories.
  • Chia seeds have 2x the protein of any seed or grain.
  • They have 3x as much iron as spinach.
  • Chia seeds increase stamina and energy over long periods of time (they are becoming a favorite among marathon runners!)
  • They can aid in weight loss (chia seeds absorb up to 7x its weight, and expand to curb appetite/make you feel full).
  • They are rich in alpha-linolenic acid, also known as ALA.
  • Chia seeds can reduce overall cholesterol and increase good cholesterol (HDL)
  • They are heart-healthy in that they have one of the most concentrated sources of Omega-3 than in any other food (even salmon).
  • They also contain high amounts of Omega-6 (both Omega-3 fatty acids and Omega-6 fatty acids cannot be made internally and must be obtained through diet).
  • They contain the essential minerals such as sodium, phosphorus, potassium (2x as much as bananas), manganese, and calcium (5x more than in milk!).
  • They are FULL of antioxidants (3x as much as blueberries!).
  • Chia seeds have 11 grams of dietary fiber in one ounce (the soluble fiber improves digestion and helps to reduce glycemic spikes)
  • They do not need to be ground like flax seeds in order to reap their benefits.
  • Chia seeds have a long shelf life and do not spoil as quickly as other seeds (like flax-seed).
  • They soothe heartburn and calm the digestive system due to the gel-like substance they form when mixed with a liquid (this is especially helpful for people with IBS).
  • Chia can relieve itchy skin (in oil form)
  • They can help to balance blood sugar/prevent glucose spikes

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But the BEST part of all? You can use chia seeds to make a DELICIOUS and HEALTHY DESSERT!

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When chia seeds are soaked in water and sit for about 20 minutes, they form a jelly-like substance. The soaked chia is perfect to use as an egg-replacement (1 tablespoon chia seeds + 3 tablespoons water), as a drink (chia fresca), or (my personal favorite!) as a PUDDING! (You can also toss chia seeds on salads, in protein shakes, mixed into yogurt, or on their own. There aren’t any rules. Go crazy!).

While the texture may be hard to get used to at first, I promise you…the health benefits of chia seeds are worth it! This pudding recipe below is a guilt-free option for a healthy dessert or snack, and even better…it’s delicious!

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Chocolate-Hazelnut Chia Pudding

Ingredients:

  • 3/4 cup unsweetened almond milk (I use the unsweetened version of Vanilla Almond Breeze)
  • 1/4 cup chia seeds (I have seen chia seeds at Trader Joe’s, Whole Foods, and Shaw’s…but I bet you can get them at most grocery stores nowadays).
  • 1 tablespoon of all-natural cocoa powder (feel free to add more if you want it extra chocolate-y!)
  • 2 packets of stevia (or 2 teaspoons of another all-natural sweetener)
  • 1/2 teaspoon of all-natural hazelnut extract (You can find this at Whole Foods or online, but vanilla, almond or maple extract would also do–just reduce the almond extract by half…it’s quite strong!)

Directions:

  • Pour the chia seeds in a bowl.
  • Mix the almond milk, cocoa powder, hazelnut extract, and stevia in a blender.
  • Pour the mixture over the chia seeds– stir for a few seconds–let it sit for at least 20 minutes (do not mix while the seeds are soaking).
  • After the 20 minutes are up the seeds should have absorbed all the liquid (if not, soak a little longer) and have a jelly-like texture. The pudding will get even thicker if you let it sit in the fridge for an hour or so.
  • Mix very well and serve cold.

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If you want, feel free to fanci-fy your chia pudding like me! You can layer it with any fruit you’d like (strawberries anyone?) and Soyatoo vegan whipped cream to make a trifle-like dessert. Anyone on the Scottish side of my family know how much I LOVED trifle as a little girl :).

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Hmm. That gives me an idea…

I just may need to create a vegan version of my favorite childhood dessert very soon…

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Healthfully yours,

Ashley Michelle

 

Sources:

What are chia seeds

Livestrong: The benefits of chia seeds

Livestrong: Medicinal healing properties of chia seeds

Powerful health benefits of chia seeds

Chia seed profile

The superfood that could change your body

The miraculous running food

Dr. Oz: Ancient super secret

Three cheers for chia!

Chia questions and answers


Healthy Homemade Cinnamon-Raisin Granola Bars


Posted by ashleymichelle

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Don’t be mistaken…these aren’t your typical, store-bought granola bars.

 

They’re BETTER! (And HEALTHY too!)

 

Have you every looked at the long lists of ingredients found on many popular granola bars? Chances are, lots of those bars out there aren’t exactly as healthy as you think they are, nor are they as healthy as they’re advertised to be. What’s really scary is that if you’re not careful about reading labels, you may just end up with a granola bar LOADED with high fructose corn syrup, sugar and a slew of artificial ingredients. Unfortunately, since conventional granola bars are such a cheap, easy and convenient snack to have in the cupboard, many people don’t think twice about what’s actually in them. The shocking truth is that some “healthy” granola bars can clock in with almost as many grams of sugar as a candy bar…and you wouldn’t want to start off your morning or fuel your workout with a Snickers or a Milky Way, now would you?

The other issue (for me at least) is that many snack bars and breakfast bars aren’t vegan (they often contain some variation of a milk ingredient).  The other issue I have with all-natural granola bars is their high cost (unlike those other unnatural bars).  While you can find all-natural, healthy, vegan granola bars in specialty stores and in the organic sections of supermarkets, they aren’t exactly cheap. So, between the high price and questionable ingredients, I rarely buy granola bars of any kind. This is such a drag, because granola bars really do make for such a great on-the-go snack and I often wish I had some in the house!

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Today I decided to do just that.

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I have quite a busy week coming up–which means lots of running around, lots of quick meals, and lots of snacks on-the-go. I knew granola bars would be the perfect thing to have on hand for the hectic days ahead but I didn’t want to shell out the cash for the organic, heathy kind. So, this morning, I decided to do a little experiment and make my OWN version of healthy granola bars.

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And wouldn’t you know…

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IT WORKED!

 

These cinnamon-raisin granola bars are all-natural, healthy, cheaper to make, and can be easily customized…plus they are GLUTEN-FREE and have NO ADDED SUGAR or FAT (Unless you choose to throw some chocolate chips in there…like me ;) ).

 

Ingredients:

  • 1/2 cup steel-cut oats
  • Heaping 1/2 cup whole, pitted, dates (I like the Dole and Sun-Maid brands because they are super soft)
  • 1/3 cup almond milk (or other non-dairy milk)
  • 1/2 teaspoon cinnamon (feel free to add more depending upon how cinnamon-y you’d like your bars :) )
  • 3 tablespoons raisins
  • Dash of salt (can omit)
  • 1/8 teaspoon vanilla
  • Optional: 1-2 tablespoons non-dairy chocolate chips
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Directions:

(Makes 3 bars)

  • Preheat the oven to 340º.
  • Mix together the oats and almond milk in a bowl. Cover and set aside for 30 minutes (or until oats have absorbed most of the liquid and start to get soft).
  • Once oats are ready, blend them with the dates, cinnamon, vanilla, and salt in a blender/Nutribullet/food processor (etc…).
  • Mix in the raisins and chocolate chips.
  • Transfer to a small baking dish (sprayed with an all-natural non-stick cooking spray), spreading the mixture evenly while pressing it firmly into the dish.
  • Bake for 20 minutes.
  • Once cooled, slice into three bars.
  • Drizzle with cinnamon icing if you wish ;) (Omit if you want these to be fat-free and sugar-free).
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Cinnamon Icing:
  • Mix 1/4 cup of organic powdered-sugar, a little under 1/2 teaspoon cinnamon, and 1 teaspoon of almond milk in a small bowl until smooth.
  • Drizzle over granola bars!
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Healthy, cheap, AND tasty? Now you have NO REASON to feel any granola bar guilt ever again!

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Healthfully Yours,

Ashley Michelle