Peanut Butter Chocolate Squares

You would never know it to taste them that these wonderful little bars are made with beans, making them a super protein rich desert that is actually good for you.

Ingredients:

• 6 tablespoons all natural peanut butter
• 1/4 cup peanuts chopped
• 1 can black beans (drained and rinsed)
• 2 whole bananas
• 1/3 cup agave nectar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup ground flax seed
• 1 tablespoon olive oil.
  

Directions:

1. Preheat oven to 350 F.
2. Combine beans and next 4 ingredients in food processor and process until smooth, gently fold in ground flax seed.
3. Grease baking dish with olive oil and pour in bean mixture.
4. Scatter peanut butter throughout pan and top with chopped peanuts.
5. Bake for 25-35 minutes until baked through. Let stand until cool and then serve.

Makes 6-12 portions

Grilled Portabello Mushroom "Salad"

So I thought I would change it up a bit and and make a grilled "salad". The portabello mushroom adds a meatiness to this dish and the grilled vegetables add a flavor that you can only get with the grill.

Ingredients:

• 1/4 - 1/2 cup quinoa
• 1 - 1 1/2 cup vegetable broth
• 2 plum tomatoes chopped
  
• 2 large portabello mushrooms
• 1/4 red onion cut into strips
• 1 zucchini chopped
• 2 tablespoon home made tomato pesto

Directions:

1. Combine quinoa and vegetable broth in small sauce pot, bring to a boil then reduce heat and let simmer covered until cooked.
2. Grill onion and zucchini.
3. Clean out portabello's and spread on pesto, top with onion and zucchini and grill until cooked.
4. Mix quinoa with chopped tomatoes and serve topped with grilled mushrooms.

Serves 2

Vegan California Panini

This sandwich is great for an afternoon off or even if you have enough time to pack a lunch.

Ingredients:

• 1/2 avocado
• 1 tablespoon chopped red onion
• 1 tablespoon chopped cilantro
• 1/4 teaspoon cyanne pepper
• 1/4 teaspoon cumin
• 1/2 tomato sliced
• 1 handful spinach
  
• 2 slices of your favorite bread

Direction:

1. Combine avocado and next 4 ingredients in a bowl and mix until desired consistency.
   
2. Spread avocado mixture on bread top with tomato and spinach.
3. Grill sandwich on panini grill.

Serves 1

Strawberry Banana Smoothie

So who doesn't like a classic strawberry banana smoothie...

Ingredients:

• 2 medium ripe bananas
• 4 strawberries cut into bite size pieces
• 1/2 avocado
• 1/2 cup soy milk
• 1 tablespoon dark chocolate chips

Directions

1. Combine banana, strawberries, avocado and soy milk in blender and blend until smooth. Top with chocolate chips and enjoy!

Serves 1

Stir fry with Thai Peanut Sauce (Vegan)

So I know I already have a version of this recipe posted on the blog but this one is vegan and is definitely so much tastier :) The bok choy gives it a wonderful crunch as well as a tonne of vitamin C. The shitake mushrooms adds an earthy flavor and fiber. And the sauce well the sauce is just delicious

Ingredients

• 2 ounces whole wheat noodles dry
• 4 tablespoons green onion minced
  
• 2 pieces bok choy chopped
• 1 package shitake mushrooms
• 1 tablespoon safflower oil
  
• 2 tablespoons sesame oil
• 2 tablespoons all natural peanut butter
• 1/4 cup vegetable broth
  
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon chili flakes
  
• 1/2 teaspoon sriracha
• 1 teaspoon agave nectar
• 3 cloves garlic minced
• juice from 1/2 lime
  
• 1 teaspoon soy sauce (optional)
  
• salt and pepper to taste

Directions:

1. Combine 1 tablespoon sesame oil and next 11 ingredients in small sauce pot and set aside.
2. Cook pasta according to package directions.
3. Combine 1 tablespoon sesame oil and safflower oil in pan and heat to medium low. Add in shitake mushrooms and saute for about 2-4 minutes until tender, combine bok choy and saute for another 2-4 minutes.
4. Whisk peanut sauce over low heat until smooth.
5. Combine pasta and vegetables top with sauce and green onion.

Serves 2

Strawberry Spinach Salad (Vegan)

Need a quick fix dinner, here it is and with seeds and sprouts it has such a wonderful crunch and texture ;) Plus adding figs add a tremendous amount of fiber and calcium, in fact they have one of the highest plant sources of both fiber and calcium.

Ingredients:

• 1 bunch spinach
• 6 ripe large strawberries cut into bite size pieces
• 6 dried figs cut into pieces
• 2 ounces sprouts
  
• 2 tablespoons white vinegar
• 1 teaspoon oil (I used safflower)
• 1 tablespoon agave nectar
• 1 teaspoon poppy seeds
• 1/4 teaspoon paprika
• 1 finely chopped shallot
• 1 teaspoon toasted sesame seeds

Directions

1. Combine white vinegar and next 6 ingredients into a jar and mix well
2. Combine spinach, strawberries, figs and sprouts in bowls and top with vinegar dressing.

Serves 2

Mango Milk Shake without the Milk

Ok so have you been craving a milkshake, frosty or anything with a creamy texture? Well I have the perfect smoothie for you ;) Mango, banana and avocado create an intensely creamy texture but with much better nutrition, can you say potassium, fiber, protein and calcium!

Ingredients:

• 1 medium or large ripe mango cut into pieces
  
• 1 banana peeled
• 1/2 avocado skin and pit removed
• 1/2 cup soy milk
• 1/2 teaspoon vanilla

Directions

1. Combine in blender and blend until smooth.

Serves 1