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

Veggie Nachos with Kale

August 26, 2016July 23, 2017 / peanutbutterandbicycles / Leave a comment

(Gluten Free, Meat Free) It’s the weekend, and I have a real hankering for some nachos. Even though I try not to eat too much dairy, I sometimes just have to treat myself! So, here’s the recipe I made up, which sneaks vegetables into a notorious ‘junk food.’ Spoiler alert – kale is one of the sneaky vegetables that found it’s way into this treat! No surprise there I’m sure -what with the recipe’s name and all 😉 Enjoy!

Ingredients

1-2 tbsp coconut oil or butter
1 onion, chopped (I used red onion)
1 garlic clove, minced
1 green pepper, chopped (or whatever pepper you might have)
100 g (1 cup) roasted vegetables (I had roasted onion, broccoli and potatoes in my fridge leftover but use whatever you have around)
1 can of black beans
1 pack of taco seasoning (Yes, I cheated and used a pre-made pack of taco seasoning, but if you want to be less of a cheat, I’ve added a recipe for taco seasoning below)
3 handfuls of tortilla chips (or, I treated myself and used M&S Montery Jack Refried Bean Chips– YUM)
Grated hard cheese (use however much is best for you. I used about 50g of mature cheddar)
2 handfuls of kale rubbed with a little bit of olive oil and salt
Salsa (to top with -optional)

Directions

Preheat oven to 170C (350F).
Saute onion, garlic and pepper for 3-5 minutes.
Throw in roasted vegetables (if you have some) and black beans until hot.
Add in taco seasoning (homemade recipe below) with a few tablespoons of water. Cook for another 5 minutes until sauce is thickened and vegetables are cooked. FYI- You’ll only use about half of this vegetable mixture so throw the rest on some greens with salsa for lunch the next day!
Put one layer of chips on baking tray and layer with 1/4 of vegetable mixture and cheese. Add another layer of chips, 1/4 vegetable mixture and cheese. Top with olive oil-rubbed kale.
Bake for 5 minutes, or until cheese is melted and kale is a little crispy.
Top nachos with some salsa, pop on a flick and bask in the glory of the nachos and the weekend!

Just look these beauties…nom nom nom.