Dark Chocolate Salted Crunch Bark

One of my all-time favourite dessert/treat recipes! I’ve posted a very similar recipe to this before….and here it is again because it is so tasty!  This recipe is always a hit with my family and it was a big hit with my coworkers as well. This bark didn’t last very long in our fridge! Give it a try 🙂

chickpea-bark

Ingredients (makes ~12 bars):

  • 1-2 cans chickpeas (540mL cans)
  • 1 tbsp olive oil or olive oil spray
  • 2 Camino 55% dark chocolate bars (or dark chocolate of choice)
  • Ground sea salt

 

Directions:

  1. Rinse and drain chickpeas.
  2. Pour the chickpeas onto a baking sheet. Drizzle with olive oil or spray with olive oil. Distribute evenly.
  3. Turn the oven to bake at 425F. Place the chickpeas in the cool oven.
  4. Bake for 40 minutes and mix the chickpeas regularly to ensure even browning.
  5. Remove from the chickpeas from the oven and allow to cool for 45-60 minutes.
  6. In the meantime, melt your two bars of dark chocolate.
  7. Place your cooled chickpeas in a shallow rectangular Tupperware container with parchment paper.
  8. Add ground sea salt to the chickpeas.
  9. Pour the melted dark chocolate over your chickpeas. Distribute evenly using a spatula so that all chickpeas are coated. Add some fresh ground sea salt on the top.
  10. Place in the freezer or refrigerator for cooling.
  11. Once the chocolate has hardened, pop the large chocolate piece out of the Tupperware container. Remove the parchment paper and place in a large Ziploc bag.
  12. Break up the chocolate into bark bite-sized pieces in the Ziploc bag (this avoids a mess).
  13. Enjoy chilled.

 

Mexi-Quinoa Bake

Mexi-Quinoa Bake

 

Ahh!! We all love one-dish quick and easy meals. Right? Especially if they’re healthy ones. This Mexi-Quinoa bake is healthy, quick, delicious, and has just the right amount of spice. This recipe uses ground chicken instead of the traditional use of ground beef. Quinoa instead of rice. Nutritional yeast to lower the use of cheese. AND non-fat greek yogurt instead of sour cream. SEE! It is so easy to make delicious dishes with healthy ingredients.

Mexi Quinoa Bake 2

Ingredients (makes 4 large servings):

1/2 cup uncooked quinoa
1 1/4 cup vegetable broth (or chicken broth)

1 lb ground chicken
1-2 tbsp olive oil
1 tbsp chili powder
1 garlic clove, crushed

1 orange pepper, chopped
1 red pepper, chopped
1 small red onion, chopped
1 large tomato, chopped
1/4 cup frozen corn niblets
1 garlic clove, crushed

Top layer:
1/2 tbsp chili powder
1 tbsp nutritional yeast (can be found at bulk barn)
1/4 tsp cumin
2 tbsp shredded marble cheese/cheese of choice

Toppings:
0% plain greek yogurt
Freshly chopped tomato
Chopped fresh cilantro

Directions:
1. In a small pot, bring quinoa in vegetable broth to a boil, lower the heat, then allow to simmer until cooked (~25 minutes). **Follow the regular quinoa cooking directions on package ..just replace the water with vegetable broth for extra flavour**. You can also use chicken broth too.

2. In a large skillet on medium-high heat, add olive oil and the ground chicken. Break up the chicken with regular mixing. Add in the chili powder and garlic.

3. While the chicken is cooking, prep your vegetables. Chop and dice and put in a bowl. You will add the veggies and more garlic to the chicken skillet when the chicken is fully cooked.

4. When the ground chicken is cooked thoroughly (no pink throughout ~20 minutes cook time), add your diced/chopped vegetables.

5. Saute veggies with the chicken on medium heat for about 7-10 minutes. Turn oven on to preheat at 350F.

6. When quinoa is fully cooked, pour it into the bottom of a casserole dish.

7. Add the chicken/vegetable mixture on top of the quinoa layer.

8. Add the last top layer – sprinkle the chili powder, nutritional yeast, cumin, and cheese evenly across the top.

9. Bake on 350F for ~17 minutes and broil for the last 2 minutes.

10. Top your dish with plain greek yogurt (healthy alternative to sour cream), tomato, and cilantro…..and ENJOY 🙂

Nutrition Facts: (per 1 LARGE serving):
375 calories
38 g protein
18 g fat
28 g carbohydrates

 

Lemon Poppy Seed Bites by Genuine Health (No Bake)

Hi friends! Check out this Lemon Poppy Seed Bite recipe created by my friends at Genuine Health. I know I’ve preached about their amazing protein powder before….but I really wasn’t kidding. Also, I just tried their new chocolate protein powder. I shook it up with some almond milk….. and it was delicious just like that?! No need to add fillers and sweeteners. They sure know how to make great quality and tasty products.

Lemon poppy seed bites.jpg
Ingredients:

  • 1 scoop fermented vegan proteins+ vanilla (vanilla Genuine Health protein powder can be found at Bulk Barn and Nutrition House)
  • ½ tsp poppy seeds
  • 1 lemon squeezed, and zest grated
  • 2 tbsp ground flax seed
  • ½ c coconut flour
  • ¼ c ground almonds (almond butter)
  • ¼ c ground pumpkin seeds
  • 2 tbsp maple syrup
  • 6 tbsp unsweetened vanilla almond milk

Coating:

  • ¼ c unsweetened coconut flakes
  • 2 tbsp poppy seeds

Directions:

1. Place almonds and pumpkin seeds in food processor. Pulse until  coarsely ground. Place in separate bowl off to the side.

2. Add coconut flour, flax seed, fermented vegan proteins+ and lemon zest to food
3. processor and pulse quickly to thoroughly mix ingredients.

4. Add in maple syrup, lemon juice, almond butter and almond milk. Pulse until doughy texture is achieved.

5. Mix in ground almonds, ground pumpkin seeds, and poppy seeds by hand and roll into bite size portions.

6. In separate bowl combine coconut and poppy seeds. Roll each bite in mixture to coat as desired.

7. Makes approximately 1 dozen. They freeze well and taste great when thawed 🙂

I also calculated the nutrition facts on their recipe for you:
Per 1 serving (recipe makes 12):
Calories: 87 calories
Fat: 5.1g
Carbs: 7.1g
Protein: 4.1g

Brown Rice Crisp Granola Bars

Brown Rice Puff Granola Bars

These pretty little babies are gluten-free, refined sugar free… and technically if you want to remove the dark chocolate chips/drizzle (I think not) they can be dairy-free. YUM YUM YUMMMM.

Ingredients (Makes ~ 8-10 bars) :

1 1/2 cup Cocoa flavour Brown Rice Cacao Crisps Cereal from One Degree Organic Foods
1 1/2 cup Hilray Gluten-free oats
1/3 cup unsweetened flaked coconut
1/3 cup natural almond butter (from Farmboy)
1 tsp vanilla extract
3 tbsp natural honey
1/2 cup pitted dates, microwave for 40 seconds with 1 tbsp of water to soften, then mash
3 tbsp egg whites
1 tsp ground sea salt
1/2 cup dark chocolate chips (1/4 cup for in the mix + 1/4 cup for drizzle on top)

Directions:
1. Mix all dry ingredients in large bowl.
2. Preheat oven to 350F.
3. Microwave 1/2 cup of dates (7-10 pitted dates) for 40 seconds until softened. Mash thoroughly. Add to bowl.
4. Add the rest of the wet ingredients with thorough mixing. Add in 1/4 cup dark chocolate chips.
5. In a baking pan lined with parchment paper, bake for ~30 minutes until the edges are browning.
6. Melt the rest of the dark chocolate chips and drizzle on top of the bars once they are slightly cooled. Grind sea salt on the top and voila!
7. ENJOY 🙂

Nutrition Facts (per 1 serving): 180 calories, 10g fat, 5.3g protein, 21.7 carbohydrates.

**Tip of the day: Don’t be afraid of FAT on the label. If it is real food with REAL ingredients, the fat can be very beneficial to your health. We all need fat in our diet. Fat is essential to protect our body’s cells, is a primary source of energy  (especially in those who do endurance training), and unsaturated fats play an important role in heart health.**

Chocolate Banana Chia Muffins (Mmmm!)

chocolatechia

Chia seeds are a great addition to many recipes. They contain the Omega-3 fatty acid, ALA, which is an essential fat. Therefore, it must be consumed in the diet. 1TBSP of chia seeds contain 3 grams of omega-3 fatty acids and 3 grams of protein!
Additionally, I added ground flax and wheat germ for a nutrient boost in this muffin recipe! Ground flax is the most nutritious source of flax as it is easier to digest within the body and you will take away the most nutrients from this form!
As I am sure you already know, flax is a great contributor to a healthy digestive system. It provides a wonderful source of dietary fibre which can help with bowel functioning! Also, just like the chia seed, flax contains a great source of the omega-3 fatty acid ALA too.

Not only are these muffins packed with nutritional benefits but they are DELICIOUS.

Enjoy chocolate lovers 🙂

Ingredients:
Blend wet ingredients in a bowl:
2 ripe bananas
1/4 cup Greek yogurt
1/3 cup Coconut Sugar
1 egg

In separate bowl mix dry ingredients:
1/3 cup whole wheat flour
1/3 cup wheat germ
1/2 cup flax meal
1/3 cup cocoa powder
1 tbsp Chocolate PB2
1 tsp baking soda
1 tsp baking powder
A pinch of salt

Directions:
Mix wet and dry together.
Stir in 1 tsp flax seeds and 2 tsp Chia seeds.
Add dark chocolate chips (70% cacao is best) as you desire (I used ~1/3 cup).
Bake at 350 for ~16-20 mins.
Make sure they are done by poking with a tooth pick- when it comes out clean they’re done.

Makes ~10 muffins

PS- If you are looking to make this wheat/gluten-free, remove the 1/3 cup whole wheat flour and replace with either 1/3 cup flax meal or 1/3 cup almond flour. (Note: with almond flour/meal the shelf-life decreases and it may be beneficial to keep them in the fridge or freezer).

Quinoa Flour “Pita Bread”

Quinoa Flour Pitas

Ingredients (serves ~2):
1 1/2 cups quinoa flour
1/4 cup egg whites
1 tbsp olive oil
1.5 tsp cumin
1/2 tsp paprika
1/2 cup water
Optional: Add a pinch ground salt and pepper

Mix all ingredients in a small bowl (The consistency should resemble that of pancakes).
Preheat the oven to 350F.
In a skillet on medium/high heat on the stove, add 1 tbsp olive oil.
Make “pancakes” from the batter.
Cook each side for ~2 minutes. Remove from heat.
Cut into triangles. Sprinkle with ground sea salt.
On a baking sheet, bake in the oven for ~15 minutes until crispy/brown.

Enjoy with you fav dip! Mine is tzatziki 🙂

5-Minute Dip! Holy Guacamole

Guacamole 1

Ingredients:
1.5 medium sized avocados
1 tsp lemon
1/2 tomato, chopped/diced
1/4 red onion, chopped/diced
1 garlic clove, crushed
1 tsp cilantro, chopped (add more if you’re a cilantro lover unlike me!)
Pinch crushed ground pepper
Pinch crushed sea salt

Directions:
1. Mash the avocados and combine with the rest of the ingredients.
2. Serve with crackers, veggies, pita, or whatever your heart desires 🙂
3. Store in the refrigerator covered to prevent browning (the lemon will also help to prevent oxidation).
guacamole 2