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Healthy Vegan Chocolate Chip Cookie Dough

HOLY SH!T you guys!

This Healthy Chocolate Chip Cookie Dough is so flippin' good.

It's vegan (of course) and there's no gluten, refined sugar or oil in the recipe!

So it's super healthy, but you'd never even know it.

#WINNING

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- HEALTHY CHOCOLATE CHIP COOKIE DOUGH -

- INGREDIENTS -

1 can chickpeas, drained & rinsed (or 1 1/2 c. cooked chickpeas)
1/2 c. peanut butter (I used peanut butter powder + water)
1/4 c. oats
1-2 tbsp. maple syrup, to taste
1 tbsp. ground flaxseed
1 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt
1/3 c. vegan chocolate chips (or cocoa nibs)

- DIRECTIONS -

1. Place the drained chickpeas on a tea towel (or a paper towel) and rub to dry. If some of the skins start to come off peel them off and discard. (This will help the cookie dough not be as gritty!)

2. Add all of the ingredients except for the chocolate chips to a food processor and blend until smooth and creamy. Feel free to add a little bit of warm water if it's too thick.

3. Pop the mixture into a bowl and mix in the chocolate chips. Enjoy!

I usually just eat this stuff with a spoon (although it’s delish with apple slices too)!

xx Kristen

WARNING: I’ve never tried baking this stuff in the oven, although I have a feeling it wouldn’t go over too well. Bake at your own risk!

Instant Pot Brown Rice

If you never made brown rice in the Instant Pot before then you're 100% missing out.

It's seriously SO easy!!!

And it turns out perfectly every single time.

You just can’t go wrong.

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 - INSTANT POT BROWN RICE -

Ingredients:

2 c. brown rice
2 1/2 c. water (or veg broth)

Directions:

1. Add ingredients to Instant Pot and set the manual timer for 22 minutes. Make sure the nozzle on top is turned to 'sealing'!

2. After the 22 minutes is up, wait 10 minutes for the pressure to naturally release and then manually release the rest of the steam by turning the nozzle from 'steaming' to 'venting'.

3. Open the lid, fluff the rice with a fork and it's all good to go! Enjoy!

xx Kristen

Beet Blue Cheese Dressing

This vegan blue cheese dressing will CHANGE YOUR LIFE.

Not only is this stuff great on salads, but it's amazing when used as a dipping sauce for fries or vegan wings.

The possibilities are endless you guys!

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 BEET BLUE CHEESE DRESSING RECIPE

(makes ~ 2 cups)

INGREDIENTS:

1/2 c. tahini
1/2 c. beet juice (from canned or jarred beets)
1 tbsp. ume plum vinegar
1 tbsp. apple cider vinegar
1 tsp. miso
2 tbsp. nutritional yeast
3 tbsp. whole dijon mustard
1 tsp. Everything But The Bagel Seasoning*
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Bragg's Liquid Aminos (optional)
1/4 tsp. black pepper

*from Trader Joe's

DIRECTIONS:

1. Add everything to a large bowl and use a whisk to mix well.

2. Adjust everything to suit YOUR taste buds and enjoy!

NOTE: This will last about 5-7 days in the fridge.

Now, go put this on EVERYTHING. And let me know what you think! 

Love you guys! 

xx Kristen

 

⬇ STUFF I MENTIONED IN THIS VIDEO ⬇

Crispy Oil-Free Fries: https://youtu.be/leB3qDy19C0

What Is Tahini? (And How To Use It): https://youtu.be/yVQ4gbYf-NI

Artisana Tahini: https://goo.gl/SfBRVf

Ume Plum Vinegar: https://goo.gl/4ziW5p

Bragg's Liquid Aminos: https://goo.gl/cVu2xq

Violife Feta: https://goo.gl/61ShGZ

Raw Cereal Bowl

This Raw Vegan Cereal Bowl is super easy, super tasty and SUPER healthy!

It's even better topped with my Homemade Cashew Milk - which just so happens to be raw too!

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- RAW CEREAL BOWL -

Ingredients:

- 1 apple (I use Honeycrisp)
- cinnamon
- oats
- dried, unsweetened coconut shreds
- walnuts
- blueberries (bananas are good too!)
- raisins
- raw buckwheat groats
- cacao nibs
- non-dairy milk (I use homemade cashew milk)

Directions:

Add all ingredients (or whatever ingredients you'd like) to a bowl and top with your choice of non-dairy milk.

Enjoy!

xx Kristen
 

RAW VEGGIE WRAPS + Creamy Wasabi Sauce

You guys, these Raw Veggie Wraps are OUT-OF-THIS-WORLD delish!

They remind me of sushi, and I effing LOVE sushi, so I'm totally stoked on these!

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RAW VEGGIE WRAPS + CREAMY WASABI SAUCE
 

Ingredients for the Sauce:

1/2 c. raw cashews, soaked, drained & rinsed
1/2 of a zucchini, peeled & roughly chopped
juice from 1 lemon
3 cloves of garlic
3 tbsp. hemp seeds
2 tbsp. nutritional yeast
1/2 - 1 tsp. wasabi powder
3 tbsp. tamari
3 tbsp. coconut aminos
splash of water, if needed
squirt of Sriracha (optional)

Ingredients for the Wraps:

nori sheets
cucumber
red pepper
avocado
romaine
alfalfa sprouts
hummus (optional)
sesame seeds (optional)

Directions:

1. To make your sauce, add all ingredients to a blender and blend on high until super smooth and creamy, scraping down the sides as necessary.

2. Pour into a container and store in the fridge until you're ready to eat your wraps.

3. To make your wraps, chop the cucumber, red pepper, avocado, and romaine into long, thin strips.

4. Place one of your nori sheets, shiny side down, in front of you. Make sure the lines are vertical.

5. Gently spread a thin layer of hummus on the nori sheet.

6. Top with your veggies in whatever order you'd like.

7. Sprinkle with sesame seeds.

8.  Roll the wrap with your hands, making sure to keep everything nice and tight. (See the video for examples.)

9. Wet the end of the nori sheet with a bit of water to seal the roll.

10. Wet a sharp knife and cut your roll into 6 pieces.

11. Dip the pieces into your sauce and enjoy!

NOTE: You can use whatever veggies or fruit you'd like in these rolls! FYI: They're really good with mango in 'em.

xo Kristen