Vegan Carob cookies 

 

 

Every time I make a dessert recipe I firmly state that I rarely do so. Well, because we are embarking on a NEW business venture (yep another one) I will be using some of my time to try and create prototypes for testing – you may even see us out at the farmers markets this summer AND you should definitely see us with a booth at the fall bodybuilding shows….stay tuned.

My risk, your gain, these cookies were inspired by a bag of carob chips I had leftover after teaching part of my health series at my step-daughters elementary school. I call sugary things “sometimes treats” and enjoyed that I could reinforce that terminology with the class delivering surprise cookies.

*Nearly* sugar-free, these have made the recipe books…well, mine anyway. Just wish I would’ve busted out the equipment for some decent food shots.

Carob chips come in sweetened and natural – natural carob is NATURALLY sweet so please try to find unsweetened chips.

Dry Ingredients:

1 tsp salt

2 tsp baking powder

2 tsp baking soda

4 cups spelt or coconut flour * I used both and liked spelt more

Wet ingredients: 

1/2 cup almond milk

1 1/8 cup coconut oil melted

2 tsp vanilla extract – try my simple recipe

1 cup brown sugar

2 cups carob chips – save us for last!

Method: 

Baker I am NOT so I will have you know that there were two fallen trial recipes before this one. I attempted both baking AND dehydrating however, baking won.

Set oven to 350.

You will need 2 bowls, one large one medium.

In your medium bowl mix warm melted coconut oil with vanilla extract and brown sugar. Dissolve your sugar up in this mix.

In your larger bowl add all of your dry ingredients and mix well.

Make a well in the dry ingredients and add your wet ingredients as pictured below.


Once this is done SLOWLY add your nut milk and mix until sticking. Add in your carob chips.

The dough should be relatively dry and ball up easily. Don’t add all your nut milk at once and don’t be afraid to use a tad more over the recipe if you feel the cookies are too dry.

Ballers being ballers – stoked to have a recipe that just might work.

Next, roll into doughnut hole sized balls and place on a cookie sheet.

These bad girls don’t grow too much so squish them down with your fingers or a fork to ensure they are thoroughly cooked.

Bake for 10 minutes. I tried 12 and they dried out too much, 10 should work well if your oven temps are true.

 


 

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Becoming Little Miss Bikini – Season 2, Episode 2 – Stay Inspired

 

10 weeks out & feeling firm, fit and rested.

 

As everyone is aware, this season I’ve decided to go all out. In more ways than one. I’m doing at least 5 shows this year which will be demanding and probably drive me right nuts…I’m also working on a new fitness product which will have me traveling and attending seminars for R&D, we have had to fire up a new Engineering Services company to survive the oil downturn, our traveling budget has been sliced next to nil so I will be looking to run teaching vacations to get us out of town whenever I can AND I’ve applied for a grant for a 12 month mentorship program to re-energize my training business by attempting to infuse this new fitness product into it.

Oh ya, did I mention I’m running my second 90 day transformation in 6 months and we have a couple of inventions on the back burner that we need to find time to look at feasibility studies for? Am I/are we nuts? Yes. Do we have heaps of time? No. Am I still going to give it 110% while I still have 110% to give? There’s only one answer.

This week will be 10 weeks out until my first show. I’ve managed to make a few surprising back gains and am feeling really great. 4 weeks off bulking mode and I’m still not tired or hungry or too irritable.

Fasted cardio in the morning starts this  week, also adding more exercise in to blow up my shoulder area…cardio PM and I’ve changed up my ab routine because I’d really like to bring in a bit more defined musculature for Spring/Fall ’16.

Practicing Flexing

I’ve decided on a suit colour for this year – and I’m keeping lucky green as a back up for sure! Can you guess which one I’ve chosen? I’ve also decided on a jewel pattern that I think will look stunning….going to try out some new connectors as well.

 

 

 

All this and I’m still trying to stay in the kitchen and develop new and interesting recipes for my lifestyle, clients and the kids I teach a nutrition series for at Earl Grey School in Calgary monthly.  This month we completed our sugar unit, last month was Salt, next month is Eating in Season ~ kids are pretty inspiring.

This go around is going to take a lot of inspiration. A lot of digging deep and more mental preparedness than the last. Holding fast while the storm beats you down….yep, I’m ready for it.

IMG_6985

Anastacia & I working out a new recipe for sugar free vegan cookies – it bombed, 3 times. Master baker I am not.

I am excited for Spring Break as well as we have managed to (on points and searching for deals for weeks) find a cheap as hell family vacation to Cancun for 10 days at a hotel with a full gym AND kids club. It seems like while the Oil Gods are raining down hellfire and damnation the Adventure Gods are showering us with the gift of travel once again. Something I couldn’t live without and will never give up. Be sure to stay close to see how I made out during the trip ~ my coach will be altering my plan for the equipment I have access to.

I suppose I feel like this time around I really have a burning sense to remember that you only live once and there are so many excuses you can make for not leaving the house or getting out of your pajamas, but there is a giant world to see and so many positive changes to make that I can’t see how folks waste theirs in front of a TV or not doing anything.

My point here being, if you’re considering doing something that you feel is drastic, that you have no time for and are just all out overwhelmed – do it any way. There are enough hours in the day.

Replace the mantra “I don’t have time” with “I haven’t made that a priority in my life” and see how motivated you feel.

Today is rest day and I am going to go for a beautiful hike in the mountains with my family, feed your soul and you’ll find all the time you need for everything you truly need in your life.

 

xxoo

S

 

Vegan chocolate cream pie – HOLIDAY SERIES

 

  

Oh what are the holidays or special family dinners without dessert? I tried my hand at a no-bake pie this winter and it turned out magically.

No ovens, small mess to clean up and a delicious result.

Best of all? No crappy processed ingredients.
Ingredients: 

Crust: 

2 -2.5 cups CREAMY CHEWY dates. If they are not creamy/chewy/soft – you must soak!

 

1 cup walnuts

1 cup crumbled honey wafers

4 tbsp cacao powder

1/8 cup melted Earth Balance

Salt to taste

1/4 cup warm water set aside

Filling: 

2 cups cashews, unsalted, raw. Soak if you wish.

3/4 cup scented coconut oil

2 cans light coconut milk

2 cups melted carob chips

1/2 cup liquid sweetener ie: stevia/agave

Juice of 1 large lemon

Salt to taste

Other: 

Pecan halves to decorate

Method: 

Process dates, walnuts and wafers from crust ingredients. Once mixed add remainder of ingredients and pulse. *TIP*: Add drops of warm water to mixture if it is not blending well. Should resemble a play-doh “ish” ball when fully mixed.

You should now have a loose ball of “dough” to line a pie plate with. Ensure you come up the sides of the pie plate like an authentic thick crust so that your filling is held in nicely! Place in fridge to chill.

In blender place all filling ingredients and mix for a couple of minutes or until smooth.

Pour into pie filling, top with pecan halves.

If you have less time, place the pie in the freezer for a couple of hours. If you’re not in a rush, refrigerate for at least 4-6 hours.

I left mine in over night to really set up.

You’ll only need to pop this out of the fridge for about 2 minutes to be able to cut into slices.

I served mine with a scoop of Peanut Butter and Banana Nice Cream and Coconut Whip!

 

 

 

Vegan coconut cream – HOLIDAY SERIES

 

I swear you will never make regular whipped cream again. This recipe is SO simple and really works. I’ve used a few recipes as inspiration but have managed to cut the fat content down without any issue so I thought it would be a PERFECT time to share this one with you all.

Minimal ingredients, maximum flavour.

Ingredients: 

3 cans low(er) fat coconut milk

1 tsp Vanilla extract – my homemade recipe HERE

1 cup icing sugar

3/4 cup cornstarch or tapioca flour

Method: 

DAY 1: You will need to separate and chill the coconut milk in the fridge over night. Empty the contents of three cans into a deep bowl and ensure you do not tip it over/move it too much or the cream & oil will get mixed up.

DAY 2: Chill a mixing bowl in the freezer and bring out your hand mixer! You can also use a traditional beater. The hand mixer worked famously.

Next, you will need to skim the coconut milk from the top into your chilled bowl. My milk didn’t really harden up too much and because it wasn’t full fat, there wasn’t much to separate at all! You’ll notice the oil poking through if you go too deep into the liquid.

Start beating/blending the cream until it starts to become creamy. Without FULL FAT cream this took me about 1.5-2 minutes. You will start to notice it will peak (as in the picture above) just like traditional cream.

Next, add vanilla extract and continue to beat for 30 seconds. Next, add your icing sugar and mix until smooth.

At this point, if you are noticing that your mixture is not creamy enough, start adding tapioca flour or cornstarch 1 teaspoon at a time and continue to mix until you reach the right consistency.

You can use this right away or refrigerate for use later. This stores easily for 1 week…maybe 2.

I topped my chocolate pie with this – deeeeelish.

Peanut butter & Banana Nice Cream – HOLIDAY SERIES

 

 

 

This picture is actually a little teaser for my chocolate pie…..but I really didn’t get a good snapshot of my ice cream. Quickest recipe you’ll make in your life, so there’s no excuse for dairy or yucky cheap ice cream anymore!

Love PB? Love Bananas? You’re done for.

Ingredients:

3 cans coconut milk

1 cup peanut butter *smooth

3 large bananas

2 tbsp agave nectar or sweetener of choice

1/2 tbsp vanilla extract

Method:

Blend all ingredients in blender, pour in bowl/vessel and freeze.

Allow to sit on counter to thaw for 5-10 minutes before serving.

OH MY GOOD LORD HOLD ON TO YOUR HATS.

Serve with pie, or on it’s own or in a banana split…my god, serve it on my abs and call it a day!

Coconut Date Poppers

This is a quick 2 minute recipe to curb that sweet tooth attack and add a few vitamins, minerals and protein in one bite!

Medjool are the sweetest/softest dates you can use…the rest will pale in comparison and be far less buttery.

Make sure you’re working with room temperature dates or allow them to sit out for an hour or so before you put this recipe together to maximize buttery-ness.

Ingredients: 

1 small/medium sized medjool date, pitted

.5 tsp shredded coconut

1/4 tsp lemon juice (fresh)

.1 tsp coconut oil melted

Method: 

Split your date(s) in half but not all the way through. Remove pits.

Add coconut and top with a tiny bit of coconut oil and top with lemon juice.

Repeat for as many poppers as you can handle/fit your diet plan.

Note: I used small/medium dates to come up with the nutritional information below. The extra large californial medjools will blow this out of the water by double.

Great to take on the road as well.

Nutritional Info: 

Total Calories: 93

Fat: 1.5 g

Carbs: 22.4 g

Protein: .7 g

225 g of Potassium & 36 G of Vitamin C!

Chocolate & AB protein pudding – Vegan Bodybuilding Series

What real guilt should look like. Me on reload day at Millennium, Oakland. Le sigh.

I have to admit, I’ve sinned. Knowing that peak week was coming and my diet would be ultra boring, I decided to have one final “hurrah” (if you could call it that) and made up a pudding fit for a body building queen.

There is no real picture of this recipe because it’s frankly, not that appetizing to look at…I’m also not going to set up lighting and the camera for the equivalent of brown poi. Sorry babes.

You’ll be seeing this recipe just days after my show….I’ll be looking at this recipe and laughing like “ha ha GIRL, you think THAT was a sin? Watch THIS!”. Really, the day after this post I’m jetting off to Cabo where I will have my first drink in over 4 months. I’m kind of scared.

Enjoy this one, I’ve added some nutritional information as well. I really intended on doing nutritional info on a lot more of my recipes but since I’ve been really dry on the cooking front, I’ll be saving all that new info and excitement for the off season!

Enjoy these, and don’t feel too guilty – you’ll be running your ass off at some point today and it won’t matter. 🙂

Ingredients: 

1 heaping scoop Iron Vegan Chocolate

1 big tablespoon organic smooth almond butter

1 tsp chia seed

Cinnamon or my homemade pumpkin spice to taste

Hot water as desired

Method: 

While you are boiling some hot water on the stove-top put all dry ingredients in a bowl. Slowly add hot water so as not to spill out chia or powder. Mix thoroughly or until paste-like.

Next, add your almond butter and use the spoon you scooped it out with to slowly stir while adding more hot water until desired pudding consistency is found.

I usually let mine sit for about 3-5 minutes to allow the chia to puff up, then stir again and make sure I don’t need any more water.

Eat warm! Serves 1…but honestly, I could eat a quadruple batch of this without batting an eye.

Nutritional information: 

238 Calories

13.4g fat

12.2g carbs

24.5g protein