HOMEMADE ENERGY “LARABARS”

It’s a Victoria day here in Canada today, which makes it a holiday, so I’m heading to the theme park with my friends to get a good scream from the roller coaster rides! However, I don’t want to eat any junk food today, and if you are well aware of theme parks, junk food is pretty much around you (hmmm funnel cake). Anyways, I decided to make healthy energy bars for us to enjoy as a snack. it will give us a boost of energy from the natural sugars in the dates and protein and healthy fatty oils from the nuts. So hopefully we wouldn’t be craving funnel cake *fingers crossed*

I also had some left overs which had less dates because I ran out, so I turned them into mini peanut butter squares

To all my Canadians, happy Victoria day! And to everyone else, have a great monday!

Recipe: yields 12-16 squares

1 cup raw almonds
1 cup raw pecans
1/4 cup organic raw peanut butter
1 cup medjool dates (pitted)

Place all ingredients in a food processor and puree until a well moulded sticky consistency forms.

Place mixture on parchment or foil paper and mould into a square or rectangle shape (depending on how thick or thin you want them).

Place your moulded mixture in the freezer for 5 minutes. When ready, cut into squares and consume.

Store remaining in the refrigerator. I believe you can store these in the freezer if you want them to preserve longer.

LEMON ROSEMARY MINI MUFFINS

I had an early shift this morning, so I decided to make these yummy healthy cheat treats for my awesome and hardworking co workers! Let’s just say they were gone before I could get any, but I guess i’ll save my cheat for later

Recipe: modified from elanaspantry.com

1/4 cup coconut flour
1/2 tsp sea salt
1/2 tsp gluten/aluminum free baking soda
2 organic cage free eggs
1/2 cup maple syrup, or sweetener of choice (you can use 1/4 cup if you want them less sweet)
1/4 cup organic avocado oil
1 tbsp fresh rosemary
1 tbsp lemon zest

Preheat oven to 350°F.

Combine dry ingredients: coconut flour, sea salt, and baking soda in a large bowl and set aside.

Combine wet ingredients: eggs, maple syrup, and oil in a small bowl. Transfer wet ingredients into the large bowl with dry ingredients and mix until batter forms a thick consistency.

Stir in rosemary and lemon zest and mix until well incorporated.

Using a tablespoon, scoop batter into a lightly greased non stick muffin pan. Bake for 7-8 minutes.

When ready, let it cool and enjoy!

*Recipe yields 9

QUINOA CHIVE PATTIES AND POACHED EGG AVOCADO STACK

Brunch came early today! I’m in the burn stages of my workout so I definitely needed some muscle fuel today, and this did the job perfectly!

These were super yummy and filling, but also light so you won’t feel bloated or tired

Recipe for patties: makes 8

1 cup organic whole grain quinoa (cooked)
2 organic cage free eggs (or 1/4 cup ground flax/chia seed powder)
1/3 cup organic chives (chopped)
1/4 cup red onions (chopped)
1/4 cup organic red bell peppers (chopped)
1 1/2 chopped garlic cloves
Salt and pepper, plus spices/seasonings of choice.

Place all ingredients in a bowl and mix well until batter is well moulded

Heat a skillet with coconut or olive oil over medium heat. Form mixture into eight 1 inch thick patties and fry each one, flipping sides after 20 seconds.

Poached egg:

Place 1/2 tsp of coconut oil in a skillet over medium heat and crack one egg at a time in the middle, making sure you’re keeping it centred.

Pour 1/4 cup of water around the egg and cover the skillet so that the egg can steam. Remove the egg from the skillet when a white glaze is formed at the top. Repeat the process for the second egg.

When ready, top patties with tomatoes, sliced avocado, and poached egg.

SHRIMP SCAMPI WITH PUMPKIN GINGER NOODLES (GLUTEN FREE!)

Here’s a quick and yummilicious lunch recipe before work. Happy hump day!

Recipe:

15g organic king soba pumpkin ginger noodles (or any gluten free brand)
1 cup raw shrimp (peeled)
1 small garlic cloves (minced)
1 tbsp organic extra virgin olive oil
A dash of fresh basil (chopped)
1 tbsp red onions (diced)
1 chopped scallion
1 tbsp yellow bell pepper (diced)
3-4 organic baby carrots
Spices of choice
Chilli flakes and a dash of sea salt to taste

First, make your shrimp scampi. Place shrimp in a ziplock bag and place remaining ingredients in it. Shake the bag until the shrimp is well incorporated with the rest of the ingredients. Place your shrimp in the refrigerator and let it marinate for an hour.

Place marinated shrimp in a skillet over medium heat (do not add oil, however, if you find it a little dry, you can add 1 tbsp of water for moisture) Sauté with spices for 2-3 minutes.

When ready, set aside and boil your noodles. Heat another skillet with 3 cups of water until boiling bubbles form, then add your noodles. Let it boil for 3 minutes.

When ready, pour the noodles into a strainer to drain out the excess water. Serve with shrimp scampi and enjoy!

SPRING ENERGIZING JUICE

Yum! What a refreshing way to start the week! I love juicing because it’s such an easy way to get your daily vitamins, and it also gives you a hearty dose of energy! Plus, it’s great for detoxing and cleansing, especially if you’ve had a naughty weekend with food Juicing is awesome in every way, and I endorse it!

Recipe:

2 cups organic parsley (with stems)
1 medium ripe organic mango
1/2 an organic lemon
A handful of organic carrots
1 organic pear
A small piece of ginger
1 organic red apple
2 large organic celery stalks

Place all ingredients in a juicer and juice away! Gulp and be happy