Stuffed Waffles Part II
Savory stuffed waffle with an arugula leek scramble
topped with creamy roasted red pepper sauce.
Tuscan white bean and napa cabbage soup. This has been my favorite soup of the winter! Simple, flavorful, healthy. Enjoy!
Super Moist Chocolate Chocolate Cookies
Food allergies can be a drag for athletes or recreational enthusiasts. Not only can allergy-friendly energy boosters be hard to find, they can be expensive. I wanted to create something I could make in large quantities, always have on hand and something I could have a peace of mind with, knowing exactly what went into them. I started out with my Pure*Simple Protein Bars and they have gradually developed into these little jewels. A little sweet, a little salty and just plain delicious.
PVR Bars by Cafe McLean (Paleo, Vegan, Raw)
1 C raw almonds
1 C raw cashews
1 C dried cherries
1/2 C dried mangoes (chopped into 1/2 inch pieces)
1/4 C raisins
1/2 C shredded, sulfite free, sugar free coconut (plus more for coating bars)
4 Tbls ground flax
4 Tbls warm water
1/2 C sunflower seeds
1/2 C raw pumpkin seeds
4 Tbls coconut cream (obtain coconut cream by chilling a can of full-fat, not light, coconut milk and using the thick part that rises to the top)
1/4 C cacao powder
1/2 C maple syrup
1/4 C coconut oil
1 tsp coarse sea salt
Place ground flax and warm water in a small bowl and let set while gathering remaining ingredients. Combine all other ingredients in food processor adding soaked flax when ready to pulse. Pulse mixture, scrape sides and repeat several times until mixture resembles the consistency of chunky peanut butter. Mixture should not be so chunky that it does not press together but not so blended that it resembles a paste.
When mixture is at desired consistency, press into a 9x9 glass baking dish coated in coconut oil. Use more coconut oil to coat a rubber spatula and press mixture into the dish until evenly dispersed and flat.
Place dish into freezer for 20 minutes until lightly set. Using a cup of hot water and a sharp knife, cut into 12 squares. Knife should be dipped in the hot water and wiped with a clean towel after each cut to ensure a clean edge.
When bars are cut, return to freezer overnight. Once bars are frozen, use a fork to gently pry each bar from the pan. Don’t worry if a few fork marks are imprinted into your bars as they will be covered with coconut flakes. After you have removed all of the bars, they can be cut in half once more with a sharp knife (or left alone) and rolled in the extra coconut. Place approximately 1 C coconut onto a large dinner plate and gently press bars into flakes until all sides are coated. These bars can be made without the coconut but since they are raw, covering them in coconut helps cut down on their stickiness.
Bars can then be wrapped in plastic wrap or placed into ziplock baggies. I like to make 24 bars out of this recipe placing 2 bars in each baggie. This way I don’t feel like I have to eat an entire large bar while out on a long ride. Instead I can nibble on one small bar at time.
Bars should remain in freezer, until needed, to retain shape and freshness. Whether you are going on a run or a long bike ride, put them in your jersey pocket right out of the freezer and they will be perfectly soft by the time you need a little boost. They are great frozen too!
Yields: 12 large bars, 24 small bars
Twice Baked Potatoes
With at least half the calories of a normal TBP, these heavenly potatoes are gluten free, corn free, soy free, and can be vegan.
Pure, Simple ~
Twice baked potatoes with at least 1/2 the calories! Forget the butter and sour cream. This recipe is just as good. But don’t worry, he didn’t leave out the bacon! Gluten free, corn free, soy free and can be made vegan
3 large russet potatoes
3/4 C So coconut milk
1 large clove garlic
3 Tbls soft GF, CF goats cheese or creamy cheese or cheese substitute of your choice
S & P to taste
3 stalks chopped green onion
6-8 pieces crumbled bacon (we use the pure stuff from whole foods) or bacon substitute
These turn out best if potatoes are baked the night before making this recipe. Bake potatoes at 350 degrees for 45 min to 1 hour or until soft when pierced with a fork. Potatoes can be baked right on the oven rack. No foil or oil needed. Refrigerate until ready to begin (at least 4-5 hours). Cut each potato in half and scoop out the majority of the center leaving a small layer in each skin. Lightly coat the bottoms of each skin in olive oil using a brush or your hand. This makes them crispy and prevents them from sticking to the pan.
In a food processor combine scooped out potato centers and remaining ingredients. Pulse until smooth and creamy.
Place filling into a piping bag and fill each skin until level.
The mixture will fluff a little in the oven. Bake for 30 min or until just beginning to brown. Top with green onions and bacon.
Freshly tossed jicama salad. Jicama, pineapple, orange, green onion, red onion, carrot, raw cashews, shredded coconut, lemon juice, agave, sea salt. #jicama #fresh #beattheheat #getitinya (Taken with instagram)
About to get my hummus on.