Tag: healthyrecipes

CHOCOLATE CHICKPEA BROWNIES (that don’t taste like beans)

plant.schefLeave a comment

A while back I read an article about the future of chickpeas, and let me tell you something, it’s looking up! So much so, you can essentially find every snack, sweet, main, and even drink made from this mighty bean. Have you tried a Chickpea Caesar? What about a Spicy Chickpea Margarita? As outrageous as these drinks sound, they exist. I have yet to dabble into the world of chickpea drinks, but when the opportunity presents itself, I’m in!

Hummus will always be my favourite way to consume chickpeas. However, some other favourites include roasted and used as croutons on salads, mashed into burgers or falaffels, added to slow-cooker stews and currys, and of course if I’m craving something sweet, edible cookie dough is always a good idea. It’s seriously incredible how many ways chickpeas can be incorporated into your cooking and baking!

These brownies are so rich and chewy. They’re high in protein and fiber, with no added sugar. Like all brownies, they are best served when warm and right out of the oven. And don’t worry, they don’t taste like beans!

Chocolate Chickpea Brownies (that don’t taste like beans!)

  • 1 1/2 cups canned chickpeas
  • 1/2 cup cocoa powder
  • 1/3 cup dried, pitted dates
  • 1/4 cup coconut oil
  • 1/4 cup almond milk (or other plant based milk)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup vegan chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit and lightly oil a 8×8-inch baking pan.
  2. In a food processor or high speed blender (I used my VitaMix) add all ingredients except the chocolate chips. Mix until well combined.
  3. Spread mixture into pan and top with chocolate chips.
  4. Bake for 20-24 minutes.
  5. Transfer to cooling rack and enjoy! Store extras in an air tight container in fridge.

BANANA BREAD PROTEIN GRANOLA

plant.schefLeave a comment

Another week and another granola recipe. I am going through the biggest parfait phase right now. My go to breakfast has been an obnoxious amount of fresh berries (either blueberries or blackberries), a heaping of coconut yogurt with chia seeds, a dash of fruit spread, and a sprinkling (okay, more of a dumping) of homemade granola. The combination of juicy berries, silky yogurt and crunchy granola is seriously what dreams are made of. Has anyone seen the meme, “I love sleep so much because it is like a time machine to breakfast”? That couldn’t be a more accurate representation of my current feelings.

Feeling inspired by some beautifully speckled bananas, I decided to give my Sarah’s Day inspired protein granola from a couple weeks ago, a potassium burst. This granola tastes like a slice of banana bread with peanut butter on top. It makes such a yummy topping to smoothie bowls, yogurt, or just on its own.

For those interested, this recipe is vegan, free of added sugars and gluten free! Who knew healthy eating could be so delicious. 🙂

Banana Bread Protein Granola

  • 1 1/2 cups oats
  • 1/2 cup dried coconut
  • 1/4 cup pumpkin seeds
  • 1 scoop (around 1/3 cup) plant based vanilla protein powder
  • 2 TBSP ground flax
  • 2 medium ripe bananas, mashed
  • 1/3 cup nut butter
  • dash of cinnamon
  1. Preheat oven to 320°F.
  2. Add dry ingredients to a large bowl and give it a good mix.
  3. To a medium bowl combine wet ingredients and stir until well combined.
  4. Add the wet mixture to the dry. Use your hands to mix the granola together until all the dry ingredients stick together.
  5. Transfer granola to a lined tray, breaking it up into smaller chunks. Make sure it is spread evenly on the tray.
  6. Bake the granola in oven for 35-40 minutes or until golden. Give it a good mix at 10 minute intervals.
  7. Allow to cool completely.
  8. For an added bonus, toss in vegan mini chocolate chips or dark chocolate, chopped into smaller chunks.

This simple granola turned out so delicious. I’m thrilled to be able to eat it on top of my coconut yogurt or smoothie bowls!

Not food related but I’m in the market for a new camera. Does anyone have any suggestions? Would love to step up my food photography game.

DOUBLE CHOCOLATE ZUCCHINI LOAF

plant.schefLeave a comment
This chocolate zucchini loaf is so rich with chocolate. It is the perfect pair for morning espresso.

Zucchini season is in full force in Vancouver, British Columbia. My Mom’s garden is seriously exploding with zucchini. Yesterday she picked one the size on my femur – zero exaggeration!

My go to zucchini recipes involve light steaming into zoodles with a pumpkin seed pesto or fresh tomato marinara sauce. However, when your zucchinis are the size of the biggest bone in the human body, spiraling is a bit of a challenge. After a quick search on Pinterest, I decided to try my luck with a double chocolate zucchini loaf – chocolate goes with everything, right?

This double chocolate zucchini loaf is vegan, sugar-free, and can be made gluten-free. It super moist, rich, and full of healthy ingredients. No guilt to be had here!

Double Chocolate Zucchini Loaf

  • 1 cup shredded zucchini
  • 1 flax egg (3 TBSP water + 1 TBSP ground flax)*
  • 1/2 cup plant milk (I used macadamia milk)
  • 1/2 cup nut butter (I used crunchy peanut butter)
  • 1/3 cup maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup oat flour**
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup vegan chocolate chips

*I have read so many recipes that call for a flax egg. Some tell you to use warm water, others tell you to use cold water and to put in a fridge. I have tried all the combinations and it makes no difference. Just add water to the flax and let it sit until thick. The consistency should resemble that of liquid egg whites.

**I have never bought oat flour before. It is so easy to make yourself! Get 1 cup (plus a little extra) of oats and blend until they reach a fine consistency. Remeasure and you are good to go!

  1. Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper or get a paper towel and coat it with coconut oil.
  2. Make a flax egg by combining ground flax to water, using a 1:3 ratio. Give it a quick stir and put aside for 5 minutes, or until thick.
  3. With a tea towel or cheese cloth, press out extra water from shredded zucchini.
  4. In a large bowl combine zucchini, plant milk, nut butter, flax egg, maple syrup, apple cider vinegar, and vanilla. Mix until well combined.
  5. Add all remaining dry ingredients, except chocolate chips. Again, mix until well combined. Lightly fold in chocolate chips.
  6. Pour batter into loaf pan. It should be fairly thick. Make sure the batter evenly coats the pan. Use a spatula to give the loaf a nice and smooth top.
  7. Bake for 50-60 minutes or until a tooth pick comes out just about clean! Trust me, the wait is worth it.
  8. Allow to cool for 10 or so minutes before serving. Leftovers should be kept in a sealed container in the fridge.

SARAH’S DAY INSPIRED PROTEIN GRANOLA

plant.schefLeave a comment

Inspired by my favourite Sezzy, Sarah’s Day (aka Australian queen of all things health, fitness and holistic wellness), I decided to have a spin at protein granola. For the past year or so, I have been on the hunt for the perfect granola recipe. One with the perfect ratio of sweet to salty, crunch to chew, and deliciousness to deliciousness. While this one isn’t at the level of Glory Juice’s granola, it comes very close! On a side note, if you’re in Vancouver go to Glory Juice and try their Glory Granola. It is seriously to die for. Light, crunchy, flaky and perfectly sweet, I always find myself craving this treat (Unintentional rhyming). Link below: https://gloryjuiceco.com/collections/organic-food/products/glory-granola

My take on Sarah’s granola gluten-free, vegan, hormone balancing and energy boosting. If you haven’t heard of maca before, it is a superfood derived from a root vegetable. Usually in a powder form, this powerhouse has a tremendous amount of health benefits, including external stress response, balances hormones (both male and female), and it’s a natural stimulant. It has a nutty flavor and I particularly love it paired with vanilla and a pinch of sea salt. When combined, you get the perfect taste of salted caramel. Try it in a post-workout smoothie with frozen banana, almond milk, vanilla protein powder, cinnamon, and a dash of salt.

This week I am having the granola on top of plain coconut yogurt, flavored with homemade jam and freshly picked blueberries. I’m ready to time travel to breakfast!

Sarah’s Day Inspired Protein Granola

  • 1.5 cups rolled oats (look for gluten-free variety)
  • 1/2 cup pepitas (pumpkin seeds)*
  • 1/2 cup sunflower seeds*
  • 1/2 cup shredded coconut
  • 2 TBSP Vega Sport Vanilla protein powder
  • I TBSP maca powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup or liquid sweetner of choice

*Feel free to substitute these seeds for 1 cup (in total) of your favourite nut and seed mix. I always have pepitas and sunflower seeds on hand so that’s what went into the granola today. However, I think it would be super tasty with chopped walnuts or almonds!

  1. Preheat oven to 160*C (320 degrees Fahrenheit). Line a baking tray with non-stick baking paper.
  2. Combine dry ingredients into a bowl and mix well.
  3. Pour in the maple syrup and stir until all ingredients are well coated.
  4. Spread onto the baking tray in an even layer and bake for 30 minutes or until golden. Give it a stir at the halfway mark.
  5. Cool for 10 minutes before giving the granola another stir. Cool completely and transfer into an air-tight container. Store at room temperature for up to 1 month but I guarantee it won’t last this long!