Homemade Nakd Cashew Cookie Bar (Homemade Larabar)

September 7, 2016July 10, 2017 / peanutbutterandbicycles / Leave a comment

(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) Some days I need a little afternoon pick-me-up so I head to the shop around the corner and try to find a healthy snack. Inevitably I end up paying at least £1 ($1.33) for a tasty Nakd Cashew Cookie Bar (AKA Cashew Cookie Larabar). However, when I finish that tiny little bar, I’m usually left hungry and feeling a little guilty that I paid too much for a snack that I can finish in 3 bites. Also, I know I can make a cheaper, more delicious/filling bar myself –so the guilt really sets in! In order to save yourself from the guilt, try out this recipe and discover your new favourite affordable, healthy (and crazy tasty!) snack.

Ingredients:

230g (1½ cups) raw cashews
190g (1 cup) tightly packed pitted dates
1 teaspoon pure vanilla extract
1 to 2 teaspoons water, if needed
¼ teaspoon fine sea salt

Directions:

Add cashews into a food processor and process for 3 to 4 seconds, until a coarse meal forms. (Or, for those of us who still only dream of a food processor, just throw everything into a high-powered blender.)
Add in the pitted dates and vanilla. Process until the mixture comes together, for about 15 seconds, or longer if needed. The mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a very small amount of water (1 teaspoon at a time) and process it again.
Finally, add the salt, to taste, and the chocolate chips (if you’re including), and process briefly to combine.
Line a loaf pan or a square pan with a piece of parchment paper so that there’s overhang to lift out the bars after freezing. Scoop the mixture into the pan and smooth out with your hand until it’s level. Push down firmly all over the mixture. The more you pack it down the better the bars will hold together. Roll out with a pastry roller if you have one.

Freeze, uncovered, for at least 15 to 20 minutes and then slice into bars. For on-the-go, wrap bars in plastic wrap or tin foil and store in the fridge or freezer. I love these babies straight outta the freezer!

Source | Oh She Glows Chocolate Chip Cookie Dough Energy Bars

Just look at these tasty little morsels! I want one right now.

Roasted Honey Balsamic Cabbage Chips

August 28, 2016July 10, 2017 / peanutbutterandbicycles / 1 Comment

(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) This week a savoy cabbage popped up in my Nature’s Window Veggie Box, which was a fantastic surprise since I don’t normally buy it in my weekly food shop. Although I had visions of making it into some elaborate dish, my week slipped away, and I needed a quick, tasty side. Savoy cabbage to the rescue! This dish is fast, easy and tastes more like you’re eating yummy crisps (chips) than getting a healthy serving of vegetables. Winning all around!

Ingredients

1 small head savoy cabbage or green cabbage, chopped into chunky pieces
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp honey
¾ tsp coarse salt
½ tsp ground white (or black) pepper
1 sprig fresh thyme (or, I just used a tbsp of dried thyme)

Directions

Preheat your oven to 200°F (400°C).
Throw chopped cabbage into a baking dish and add olive oil, balsamic and honey.
Toss cabbage in baking dish to spread balsamic, honey and olive oil mixture evenly.
Season with coarse salt, ground pepper and fresh (or dried) thyme.
Roast until cabbage chunks are tender and edges are golden, 25-30 minutes. They should come out of the oven looking something like this:

Tip: Try this side with my Vegetarian Shepherd’s Pie.

Note | This recipe is a small twist on Balsamic, Honey Roasted Cabbage Steaks by Eatwell 101

Vegetarian Shepherd’s Pie

August 21, 2016July 10, 2017 / peanutbutterandbicycles / 1 Comment

(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly ) I get it. This dish is usually a cosy winter treat, but my Nature’s Window Veggie Box was just screaming ‘Shepherd’s Pie!’ Also, the weather in London has turned very English (rainy/cold) the last few days and has become quite chilly- only reinforcing my need for comfort food. I’ve never tried making a Shepherd’s Pie sans meat, but it turned out to be a fun experiment that was a filling, flavourful delight -so enjoy and feel free to try your own twist on it as well!

Ingredients for Topping

10-15 new potatoes (or 4 large potatoes) –you can also easily swap out regular potatoes for sweet potatoes; I just needed to use the potatoes I had from my Veggie Box
2 tbsp butter
Heaping ½ – 1 tsp of hot (or smoky) paprika
1 tbsp of garlic powder

Ingredients for Filling

1-2 tbsp butter or coconut oil
1-2 onion(s), chopped
2 cloves garlic, minced
4 carrots, chopped
1 courgette (zucchini), chopped
1 small head of broccoli, chopped
6 button mushrooms, sliced
2 handfuls of kale
1 large tomato, chopped
Lentils (I only had about 100g (½ cup) of red lentils in my cupboard, so I used those. However, 300g (1½ cups) uncooked brown or green lentils, rinsed and drained would probably be best).
2 bay leaves
3 tbsp tomato paste
3 tbsp Worcestershire sauce
Heaping ½ – 1 tsp of hot (or smoky) paprika
Salt and pepper to taste
500 ml (2 cups) vegetable broth
2 tbsp arrowroot powder or gluten free flour

Directions

Preheat oven to 200C (400F).
Throw new potatoes (or chopped large potatoes) into a pot of water and bring to boil. Let simmer for 15-20 minutes or until soft. Drain and place back into pot. Mash with paprika, butter and garlic butter until combined and creamy. Set aside.
Spread 1-2 tablespoons of butter or coconut oil in skillet on medium heat.
Sauté onion(s) and garlic for 2 minutes. Add in carrots, courgette and broccoli; continue to sauté for 10 minutes.
Add in mushrooms, kale, tomato and lentils; cook for 3-4 more minutes and stir regularly to make sure lentils don’t cook to bottom of skillet.
Add bay leaves, tomato paste, Worcestershire sauce, paprika, salt and pepper; mix.
Taste and adjust seasonings as needed.
Whisk the arrowroot powder (or thickening agent such as gluten free flour) into the vegetable broth.
Pour the vegetable broth mixture into the skillet with the vegetables; cook for 10 more minutes or until it looks something like this:
Pour the vegetable mixture into a 2L (9×13) baking dish (or whatever baking dish fits the amount of mixture you’ve ended up with!).
Spread the mashed potatoes on top of the vegetable mixture until it’s fully covered.
Bake for 20 minutes (or until topping is browned) and pull the beauty out of the oven to cool before serving.