Coconut Oil Fudge + Health Coach Ornament!

Greetings! And happy holidays! :)

Today I wanted to share a delicious recipe for a healthier version of a classic holiday treat!

Coconut Oil Fudge!

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

Recipe:
(Makes: 16 servings)

Ingredients:
1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract 
1/2 cup cocoa powder

Directions:
1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the nature of the coconut oil, the fudge must be kept cool.

*Yesterday I received the most adorable xmas ornament from one of my amazing health coaching clients! It really made me stop and reflect on how much I love my job.

made. my. day.

Have an exciting and wonderful week!

Marinated Zucchini "Pasta" Salad

Greetings! I hope you are having a wonderful start to the week!

Last week on my birthday, my mom and I ventured to Santa Monica for hot yoga, followed by a delightful lunch at Planet Raw!

We had the most amazing dishes! My mom ordered the "Avo Sandwich" (avocado, lettuce, tomato, & caramel onions w/ honey mustard dresing on flax)...and I had the Green Curry Pasta (zucchini pasta mixed w/ thai nut curry cream, topped w/ mango noodles).

Anyways, ever since last Thursday, I cannot stop thinking about how much I want to re-create the Green Curry Pasta dish! I decided it was time to finally order a spiralizer to make the "zucchini noodles." However, to my happy surprise... I received one in the mail! Thank you to my sister, Alyssa (check out her blog "Alyssa's Cooking Adventures" for a perfect birthday present! :)

So yesterday, I made a version of my sister's Raw Marinated Mushroom & Broccoli Zucchini Pasta to try out the spiralizer! It was so delicious, light, and refreshing! Completely raw, vegan, and yummy! My friend, Jenn, enjoyed it as well!

Marinated Zucchini "Pasta" Salad

Ingredients:
- 4 zucchinis (mine were small)
- 1 cup mushrooms, sliced
- 1 1/2 cups broccoli, chopped
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 tbsp agave
- 1 tbsp olive oil
- 1 tbsp Bragg's liquid aminos
- optional: pinch of red pepper flakes (I didn't use)

Directions:
Put zucchini through a spiralizer to make noodles (If you don't have a spiralizer, use a vegetable peeler to make "noodles"). Add in mushrooms, broccoli, and bell peppers. Combine agave, olive oil, liquid aminos together, then add to the pasta salad. Mix with (clean!) hands. Sprinkle on red pepper flakes (optional).

Serves: 4

Elana's Peppermint Patties!

Greetings!

Do you ever feel like you are keeping a secret, because you know how to create better, healthier versions of favorite childhood treats? I feel that way sometimes... well, actually, right now! ;)

Because of this...

Remember those York Peppermint Patties?













I remember my great grandma would always have a bag handy, and she would never have my sister and I leave without a handful each. :)

However... do you know what ingredients are in those?! Sugar, corn syrup, semi- sweet chocolate (chocolate, sugar, cocoa, milk fat, cocoa butter, soy lecithin, Polyglycerol Polyricinoleate (PGPR), emulsifier, vanillian, artificial flavor), invert sugar, egg whites, and oil of peppermint.

Yikes! Chemicals, preservatives, artificial flavors, & animal by-products. No thanks... these days we know better!

Anyways, you can probably imagine my excitement when I came across a healthier version of these mints via Elana's Pantry. Her recipe is amazing!

What are your favorite treats from childhood? And, have you made a healthier version of them? :)

Chocolate Covered Strawberries

 Happy Valentine's Day! ♥

Do you have anything special planned? Since I will be working tonight until 8, I am planning on surprising Jon with Valentine's Day dessert!

I am baking up some love in the form of chocolate covered strawberries, peanut butter "Hershey Kiss Cookies" (Jon's favorite), and vegan cupcakes. ♥

If you want a healthy, yet still heavenly & delicious version of chocolate covered strawberries... give this recipe a try!
  
Chocolate Covered Strawberries
For the Chocolate:
Ingredients:

• 6 tablespoons agave
• 6 tablespoons cocoa powder
• 4 tablespoons coconut oil (melted)
• 3 teaspoon. carob powder
• 1 teaspoon. vanilla extract

Directions:
Blend all ingredients together, dip strawberries immediately.


What special treats are you making? I hope you have a wonderful day! ♥

Decadent Chocolate Avocado Pudding!

Good morning! I hope you are having a great week so far!

I am excited... Jon and I are celebrating our 4 year anniversary today!! Disneyland, here we come!

But first, I wanted to share an amazingly delicious (vegan & gluten free!) chocolate treat with you...

I was in dessert heaven last night... ♥

Recipe:

• 1 medium avocado, mashed
• 3 tablespoons chocolate chips, melted
• 2 tablespoons cocoa powder
• ¼ cup agave 

Combine ingredients in a blender and puree.

{Recipe inspired by: Vegan Era}

I think this is the best pudding I have ever tasted! I am in love. ♥

Speaking of love... Valentine's Day is right around the corner! Do you have any romantic dinners & desserts planned?

Vegan Gluten-Free Blueberry Banana Bread!

Good morning! How was your weekend? 

Jon and I enjoyed our Saturday night by having an "I Love Lucy" marathon! (Yes, we are wild and crazy.)

Anyways, to get this week off to a great start, I decided to have some fun in the kitchen this morning!

The end result? Vegan Gluten-Free Blueberry Banana Bread! In addition to being vegan, it is also gluten-free!
 

Ingredients:

• 1/4 cup canola oil
• 2 tablespoons agave
• 1 banana
• 1/2 cup water
• 1 teaspoon vanilla
• 1 cup oat flour
• 1/2 cup arrowroot
• 2 teaspoons baking powder
• 1/8 teaspoon sea salt
• 1/2 cup dried blueberries (or fresh!)

Directions:
1. Grease 9x5x3 loaf pan with canola oil and preheat oven to 375 degrees F.
2. In blender, combine oil, agave, banana, water, and vanilla.
3. In separate bowl, combine oat flour, arrowroot, baking powder, salt, and blueberries.
4. Add liquid ingredients to dry and mix well.
5. Pour into loaf pan and back for 15 minutes.

Lots of delicious banana flavor, just the right amount of sweetness...

As a special treat... you could even make Vegan Gluten-Free Chocolate Chip Banana Bread, using chocolate chips instead of the blueberries. Yum!

Do you have any vegan banana bread recipes? I would love to try them... :)

I hope you are having an amazing Monday!!

Healthier Chocolate Fudge!

Well hello there, foodies and nutritionistas! :)

Are there any fellow choco-holics out there? If there is one thing I could never give up, it'd definitely be chocolate. :)

I like to be prepared when the craving strikes... (Which was apparently today!)

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

It did not last very long... so I am going to make at least double for next time!

Healthier Chocolate Fudge:
(Makes: 16 servings)

Ingredients:
1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract
1/2 cup cocoa powder

Directions:
1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the coconut oil, the fudge must be kept cool.

What are your favorite healthier chocolate recipes? :)

Coconut Oil

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)