Carrot Cake Bites (raw, vegan, paleo, nut-free)

Recipe by Coach Bryn

I’m a sucker for bite-sized snacks. I also LOVE carrot cake. I also love not being sick, which makes most forms of carrot cake rather challenging. I like to refer to my house as the “allergy house.” We’ve got 2 people, 3 cats (that, yes, we are allergic to, but they are our babies!), and these food allergies:  gluten (celiac), dairy, peanuts, treenuts, shellfish, strawberries, melons, and all legumes with sensitivities to eggs, corn, and soy. Plus, all kinds of fun environmental allergies. My celiac diagnosis is also recent enough that I am grain-free to facilitate all of the healing I need to do.

So carrot cake without gluten, eggs, nuts, or grains…what’s left besides the carrot??? Check it out below :)

Carrot Cake Bites (raw, vegan, paleo, nut-free)

Ingredientscarrot cake bites

  • 5 small carrots, shredded
  • 16 dates, pitted
  • 1/2 c shredded coconut
  • 2 tbsp coconut oil
  • 1/2 c hemp protein
  • 3/4 c hemp seeds
  • 1/2 c pumpkin seeds
  • 1/4 c No-nut butter
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tsp vanilla
  • 1/2 tsp cloves

Directions

  1. Combine all of the ingredients in a food processor and pulse until combined.
  2. Scoop out and form into tablespoon-sides balls or discs. If the balls won’t hold together, cool the mixture in the fridge for 10-15 minutes and try again.
  3. Store in the fridge to ensure that the bites stay solid.

coach bryn 150Coach Bryn is a certified holistic health coach and productivity expert. She works with clients to set goals for health, wellness, and awesomeness, and then helps them conquer the crap out of them. She specializes in folks with food allergies, sensitivities, and any other health issue that leaves people stranded in the middle of a grocery store aisle saying, “Look at all of this stuff that I can’t eat!…now what do I do???” Two of her favorite places to hang out are Instagram and Facebook.

Chocolate, Coconut and Banana Sorbet with Strawberries

Byline: Glenda Bishop.

Banana Sorbet

I just love chocolate and strawberries. They are a match made in heaven. And when you combine these two flavours into something that is both super healthy and delicious, it’s pretty hard to pass it up.

Most people need to eat more fruit each day, so anything we can do to make fruit more interesting has got to be a good thing. The trick to keeping fruit recipes healthy is to avoid adding in refined sugars, and making sure that you serve them with other whole foods as much as possible.

One of the fun trends lately has been banana sorbets or ‘ice creams’. These are really quick and easy to make and simply involve taking some frozen bananas and then blending them up in a food processor. You can mix the bananas with other frozen fruits, or add in different flavors to create whatever combination you like. But remember to keep any additions really simple so that this dessert remains incredibly healthy and an excellent substitute for sugar-laden ice creams.

Banana Sorbet

So here’s a super easy treat to make at home that both kids and adults will love. You could even use this as a fun way to end a dinner party. Trust me, your guests won’t realize that it’s frozen banana unless you tell them, and neither will the kids! So why not give it a go today.

Banana Sorbet Ingredients

  • 2 medium (or 1 and ½ large) bananas, frozen in their skins for at least one day
  • 1 tablespoon cocoa powder
  • ¼ cup ‘milk’ of your choice (I use rice milk, but any non-dairy option will work, particularly coconut milk)
  • 1 rounded tablespoon of shredded coconut
  • 2 punnets of strawberries, hulled and chopped
  • Extra shredded coconut for serving

Banana Sorbet Instructions

  1. Remove the bananas from the freezer and sit on the bench for 10-15 minutes until you can peel the skin from the banana. After removing the peel, roughly chop the banana and then put it into a food processor and process until it becomes crumbly.
  2. Add the cocoa and ‘milk’ and then blend until mostly smooth – you will need to scrape the sides of the bowl to make sure it is all blending well. Then add the coconut and blend until just mixed through, you still want the coconut to be a bit chunky.
  3. The sorbet can be eaten immediately as a soft-serve, or you can transfer it to a container and freeze for at least 1 hour until it has hardened.
  4. To serve, divide the strawberries between 4 bowls, top with the chocolate sorbet and sprinkle with the extra coconut.

 

Glenda Bishop - Healthy Stories

Glenda Bishop is a Registered Nutritionist and the founder of Healthy Stories. Her mission is to show people that healthy eating can be easy, doesn’t have to cost a fortune, and can taste great! Click here for instant access to her free ebook on How to Get Enough Veggies in Your Day.

Vegan, Gluten Free Oatmeal Chocolate Chip Cookies

Gluten Free Oatmeal Chocolate Chip cookiesByline: Tina Paymaster.

Why is it that most of us think we have to give up the food we love in order to create a healthier lifestyle, get the body we want or the skin and hair that we desire?

Life should be about fulfillment and enjoyment, not deprivation.

I was eating dairy every day at the time I was diagnosed with lactose intolerance…cottage cheese with fruit for breakfast, Greek yogurt for a snack, goat cheese on everything!

Being told that I’d have to give up this entire food group in order to heal my digestive issues wasn’t something I wanted to hear, but I also knew that I didn’t want to feel horrible anymore either. I was feeling tired, nauseous, bloated and moody every day. My skin was breaking out for the first time in my life. I knew I only had once choice. So I decided to slowly start to cut out dairy little by little. And sure enough, after only a few weeks, my physical and emotional symptoms started fading away and my skin started clearing up too.

Having to cut out certain foods that my body was not able to digest and assimilate wasn’t easy, but I feel that it was a gift.

I became more creative with ingredients that I was using to bake and cook, choosing ones that not only made my body feel good, but also made my food taste amazing so I didn’t feel deprived at all. My passion for cooking went to a whole new level and today, I love sharing my knowledge and joy for creating beautiful, nourishing and delicious food with my clients, friends and family.

Through working on healing my own body, I learned that you can still “have your cake and eat it too”…

You just have to be conscious of the ingredients you’re putting into that “cake.” By choosing cleaner, more pure ingredients that your body can properly digest and assimilate, you can still enjoy many of the foods you love. You don’t have to give up all the foods you love in order to live a healthier life. You just have to get a little more creative with your ingredients.

Even as a health coach, I get cravings for something sweet now and then. These delicious oatmeal chocolate chip cookies are the perfect treat. They are so easy to make and are actually good for you! Completely vegan, gluten-free and sugar free, these are cookies that you don’t have to feel guilty about indulging in once in a while.

You can have them as pre-workout energy fuel, an afternoon snack or even a breakfast treat!

Gluten Free Oatmeal Chocolate Chip cookies

Vegan, Gluten Free Oatmeal Chocolate Chip Cookies

Ingredients

1 cup mashed ripe bananas (about 2)
1 tsp vanilla
1 tbsp almond butter
1 tbsp coconut oil
1 cup lightly ground gluten-free oats*
½ tsp cinnamon
pinch of sea salt
2 tsp coconut palm sugar (optional for a little added sweetness, omit for sugar-free)
1/2 cup chopped raw dark chocolate
¼ cup chopped walnuts (optional)

Directions for making these Gluten Free Oatmeal Chocolate Chip cookies

1. Preheat oven to 350F.
2. Mash bananas in a medium sized bowl, until almost pureed, but a little chunky.
3. Add in vanilla, almond butter and coconut oil and stir to combine.
4. Add in ground gluten free oats, cinnamon, pinch of sea salt and coconut palm sugar if using. Mix to combine.
5. Fold in chopped raw dark chocolate and walnuts if using.
6. Line a baking sheet with parchment paper.
7. Drop small rounds of cookie batter into sheet. Should make about 11-12 small cookies. Bake for 20-25 minutes until lightly browned on top. Let cool and serve. Cookies should keep in an airtight container for at least a week.

* I just ground up some oats in a blender leaving a few whole pieces so there’s a little more texture to the cookies. For a smoother cookie, feel free to grind the oats more.

Tina Paymaster

Tina Paymaster is a Certified Health & Lifestyle Expert and Recipe Developer who inspires women to discover their confidence and potential for true happiness & optimal health by teaching them how to love their bodies, feed their souls and create nourishing lifestyles that last.
She currently works with her clients through customized one-on-one wellness programs, group coaching programs and private cooking classes.
You can learn more about Tina on her website.

Gluten Free Nutty Dessert Recipe

This is a recipe by 11 year old Emma Barberi, aka Little Raw Vegan Girl.

I wanted to make something special. I imagined a cake with a lot of colorful fruit on it, topped with a sauce. I planned it all out and came up with this recipe. My dad tasted it and said, “That’s a whole lotta awesomeness!” I thought that was the perfect name for it.

Gluten Free Nutty Dessert RecipeWhole Lotta Awesomeness Recipe

Base:

  • 1/2 cup macadamia nuts
  • 1/2 cup raisins
  • 1/2 cup dried mulberries

Fruit Topping:

  • 6 strawberries
  • 3/4 cup blueberries
  • 1/3 cup raspberries

Raspberry Sauce:

  • 1 cup raspberries
  • 1/4 cup raisins
  • 2 tablespoons water

How To Make This Gluten Free Nutty Dessert Recipe

Process base ingredients in food processor until they are blended just enough to stick together. Don’t blend more than that, or you will have a big sticky mess. Shape into a circle on your plate and flatten it out a little. Put the fruit topping ingredients on top of the base.

For the raspberry sauce, blend sauce ingredients together in the blender and then spoon on top of the fruit. It’s beautiful and delicious!

Serves 1 or 2

Emma 150x142 pixelsEmma Barberi, Little Raw Vegan Girl, is eleven years old. Along with her parents and eleven brothers and sisters, she likes to help families raise healthy children. She hopes to be an inspiration to other kids to live a happy, healthy life.
You can follow her on Facebook at Little Raw Vegan Girl
You can subscribe to her family’s blog, Our Healthy Ways