Detoxinista PB Cup Bars

O-M-G.  These are amazing!!  I made these last week after they were posted by The Detoxinista!

Although the ingredients are all clean, they are not free of calories or fat, but make a great treat!  I served them to both friends and family and they were a huge hit!  I will definitely be making these again!  I doubled her recipe and made them in a 8" square baking pan instead of a loaf pan.  Her recipe can be found here.

No-Bake Peanut Butter Cup Bars (Vegan)

Author: Detoxinista.com

Serves: 30

Ingredients

Chocolate Crust:

• 1.5 cup ground almond meal
• 4 tablespoons cocoa powder
• 3 tablespoons pure maple syrup
• 2 tablespoon melted coconut oil
• Pinch of sea salt

Peanut Butter Filling:

• 1 cup creamy natural peanut butter
• 4 tablespoons pure maple syrup
• 2 tablespoon melted coconut oil
• Pinch of sea salt

Chocolate Topping:

• 1/2 cup cocoa powder
• 1/2 cup melted coconut oil
• 4 tablespoons pure maple syrup

Instructions

1. Line a 8" square cake pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
2. To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.
3. PB-bar-layers
4. Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
5. Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. 

Note: The chocolate topping melts quite quickly on a warm day, since it contains coconut oil

Papaya Salsa (Milestone's Copy-cat Recipe)

I love this salsa.  It is a huge crowd pleaser.  Whenever I serve it, I always get requests for the recipe.  Well, here you go -- I am finally sharing it!!

Papaya Salsa

1 papaya (about 2 1/4 lbs), chopped into a dice
1 jalapeno pepper, diced (seeds and pith removed)
300 g roasted red pepper, diced
50 g green onion, chopped (on the bias)
1/4 c. red onion
2 tbsp rice vinegar
Juice of 1 lime
2 tbsp chopped flat leaf parsley or cilantro
Salt to taste (about 1/2 tsp)
Black sesame seeds

Add all ingredient to a large bowl and stir to combine.  Let it sit for 3-4 hours for the flavours to meld together.  Serve with tortilla chips, or as a salad topping.

Quinoa Salad

This salad is so versatile...and the best part is, it gets better the longer it sits!  It's easy to make and enjoy for lunch all week!

Quinoa Salad

1.5 cups cooked quinoa
9 oz grape tomatoes (cut in half)
1 yellow or red pepper, diced (about 200 g)
Chopped fresh herbs: I use what I have on hand in the garden (basil, oregano, parsley)
40-50 g green onion, chopped
1/4 c red onion, diced
1 tbsp olive oil
2 tbsp balsamic vinegar (use really good balsamic)
2 tbsp rice wine vinegar
Juice from 1/4 lemon
salt and pepper to taste

Add everything to a bowl, and mix to combine.  Let sit in the fridge for at least 4 hours before serving to allow the flavours to meld together.

Makes about 4 - 4.5 cups (about 6 servings of 3/4 c each).

Nutritional Information

Kale Salad

This is a great salad for entertaining.  Most of it can be made the day before and finished up the day you want to serve it.  It also keeps well in the fridge for about a week after making it.

First, wash and chop up 1 bunch of organic curly kale (about 300 g).  Add it to a bowl and squeeze in the juice of 1 lemon and 1/4 c. of olive oil.  Massage the kale leaves with the dressing -- really working it into the leaves.  The leaves will start to look shiny and translucent.  This part of the salad can be done in advance. The lemon helps to get rid of the bitterness of the kale.

Now you can add all your fresh topping!  My favorite is to add 1 chopped red bell pepper (250 g), 1/2 cup cooked quinoa, 1 diced medium avocado, 2 tbsp of pine nuts (optional), salt and pepper to taste.  You can also add some feta cheese as well!

Kale Salad

1 bunch of kale (300 g)
Juice of 1 lemon
1/4 c. olive oil
1 red pepper, diced (250 g)
1/2 c, cooked quinoa
1 medium avocado, diced
2 tbsp pine nuts (optional); you can also add slivered almonds
25 g feta cheese (optional)

Chop up the kale and put it in a large bowl along with the olive oil and lemon juice.  Massage the kale leaves with the dressing for about 5 minutes (it will appear translucent).  Add in the rest of the ingredients and mix to combine.

Note: if preparing the salad ahead of time, add the avocado and nuts just before serving.

Enjoy!

PB-Chocolate Green Protein Smoothie

This week, I found a new protein powder that I absolutely love: Kaizen Natural Whey.  I tried out the Natural Vanilla Bean and Natural Dark Chocolate flavours -- both were very tasty.  I used the chocolate one to create what is now my absolute favourite smoothie!

Lots of greens and protein in this lean, green, mean monster smoothie!

Here's the Recipe:

PB-Chocolate Green Protein Smoothie

1/2 cup almond milk
1/2 cup water
100 - 150 g baby spinach (organic)
50 - 75 g kale (organic)
1 scoop Kaizen Natural Dark Chocolate protein powder
1 tbsp natural peanut butter
5-6 ice cubes

Put everything in a Vitamix (or other high-powered blender) and blend until smooth and creamy.  Enjoy!

Recipe Inspiration -- Puffed Quinoa!

I found these at the grocery store this week. I'm currently thinking up a clean recipe for them! ...thinking something along the lines of a clean version of my Aunt Helen's Sweet Marie Bars. 

What I Ate Wednesdays: June 4!

So I think I'm going to start a new weekly entry called 'What I ate Wednesdays".  Hoping to help y'all with some tasty meal ideas.  So here it goes!!!  Below is what I ate yesterday, on Wednesday June 4th.

Breakfast: Rolled oats (1/3 cup dry, prepared with 1 cup water), 1/4 cup egg whites (added to the oatmeal at the last minute) and 1 cup of raspberries (frozen, but thawed in the microwave for 45 seconds).

Morning snack: Chocolate-Peanut Butter Green Smoothie!  Looks gross, tastes awesome!  I used 1 scoop chocolate protein powder, 2 tbsp Hemp Pro 50, 1 tbsp natural peanut butter, 1/4 cup egg whites, 1/2 cup almond milk, 100g spinach, 50 g kale, 6-7 ice cubes.  Blended in the Vitamix until smooth!

Lunch: Quinoa salad with shrimp and a side of red peppers!  I will be posting the recipe for this quinoa salad in the coming days -- it is loaded with veggies and tastes even better a few days after you make it!

Afternoon snack: Iced coffee made with 1/3 cup Silk True Coconut milk (unsweetened), 1 tsp coconut sugar and two shots of espresso.  Served with 1 cup Neal Brothers Cheese Puffs, 3/4 cup (4.5 oz) grape tomatoes and 78 g of oven-roasted turkey breast.

Dinner:  One of my new faves -- quick and easy to prepare and super delicious.  Ezekiel wrap, topped with fresh organic arugula and two chicken sausages, chopped.  The chicken sausages are from Fortinos (a grocery store here in Ontario).

So how did this day stack up?  Pretty good I think! It totaled out at 1528 calories with overall macros at 38% carbs, 39% protein, and 23% fat.

Hope you all ate well yesterday!!