Tzatziki Cucumber Salad

IMG_0863.jpg

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Fresh, cool, crunchy, creamy, and delicious Tzatziki, which is basically a Greek cucumber salad made with thick, strained yogurt, and seasoned with dill and garlic. Uh, yum, right? If you’ve ever had tzatziki, you know what I’m talking about!

It’s funny because I’ve known about tzatziki for a long time, enjoying it at restaurants and such, that wonderful Greek yogurt sauce dip wonder. I’ve seen several cucumber salad recipes around this summer on some of my favorite recipe sites like foodgawker; German cucumber salads, normal cucumber salads, and others. It got me hungry, so I decided to make my own. And let me tell you, I got right on it because zero cooking or baking in a recipe is a wonderful thing when the summer here in Florence has been between 90-106°F / 32-41°C since June.

I noticed most of the recipes I came across used sour cream, but I used plain greek yogurt because it’s more nutritious. Once I found a nice balance between the flavors, I wrote down the recipe and decided to share it with you guys! Then I recalled that tzatziki has very similar flavors, and although I’ve never made it nor even looked up a recipe, my curiosity got the best of me to see just how similar they would be. What do you know, I basically made tzatziki and didn’t even know it! So much for making an original recipe, haha!

So what I’m sharing with you today is my accidental take on tzatziki, similarly enough to be called so, but not THE original. If you make the changes listed below, however, you can have yourself a delicious and authentic Greek tzatziki!

What are the differences from a traditional tzatziki and the one you see below?

  • The cucumber is usually grated and drained (either by squeezing or letting sit in cheese cloth over a bowl overnight) instead of sliced. I also use more cucumber to make a creamy salad rather than a dip that features cucumber. if you want to make real tzatziki, use a half of a large cucumber or a smallish one.

  • Traditional would have more yogurt so again, more of a sauce or dip rather than a salad. For real tzatziki, double the yogurt to 1 1/2 cups / 340g.

  • For the acidic element, I used lemon juice, but vinegar of some sort is usually called for. I’ve read in Greece they most often use red wine vinegar.

  • I added more fresh dill! Because I love dill. If you think about it, this is like a creamy dill pickle dip. It has the cucumbers, the garlic, the dill….no wonder I like it so well! For original tzatziki, use about 1 Tbsp chopped.

If you eliminate the cucumbers (or shred them like the traditional way), it makes an excellent and much healthier alternative to most veggie dips. I might even like it better than Ranch!


Tzatziki Cucumber Salad

Serves about 2

IMG_0852.jpg

Ingredients:

  • 3/4 cup / 170g plain greek yogurt or vegan yogurt

  • generous 2 Tbsp chopped fresh dill

  • 2 tsp / 10g lemon juice

  • 2 garlic cloves, minced, or 1/4 tsp garlic powder

  • salt and pepper, to taste

  • 1 large cucumber, chopped with skin/seeds removed as desired

  • extra virgin olive oil, for drizzling, optional

Directions:

  1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.

  2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

Jenny’s Notes:

  • For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative!

  • In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

vegan, vegetarian, dairy-free, gluten-free, veggie dip, cucumber, garlic, fresh dill, Greek yogurt, Ranch substitute
Side dish, lunch, sauces and condiments
Greek
Yield: 2
Author:

Tzatziki Cucumber Salad

Creamy salad form of the classic Tzatziki sauce: Cucumbers, Greek yogurt, lemon juice, garlic, and fresh dill.
prep time: 10 Mcook time: total time: 10 M

ingredients:

  • 3/4 cup / 170g plain greek yogurt or vegan yogurt
  • generous 2 Tbsp chopped fresh dill
  • 2 tsp / 10g lemon juice
  • 2 garlic cloves, minced, or 1/4 tsp garlic powder
  • salt and pepper, to taste
  • 1 large cucumber, chopped with skin/seeds removed as desired
  • extra virgin olive oil, for drizzling, optional

instructions:

How to cook Tzatziki Cucumber Salad

  1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.
  2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

NOTES:

For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative! In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

Calories

123.72

Fat (grams)

7.21

Sat. Fat (grams)

1.05

Carbs (grams)

5.89

Fiber (grams)

0.61

Net carbs

5.28

Sugar (grams)

3.78

Protein (grams)

9.30

Sodium (milligrams)

181.86

Cholesterol (grams)

4.25
Nutritional information is approximate.
Created using The Recipes Generator
IMG_0856.jpg

Roasted Red Pepper and Goat Cheese Pasta

IMG_1023.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

July pasta month is over and I find I still have pasta dishes I want to share with you! Like this Roasted Red Pepper and Goat Cheese Pasta with toasted walnuts.

Several years ago I went through a phase where I wanted everything roasted red pepper. I’m not sure if that was an actual thing in the culinary world, or it just happened to be the first time that roasted red pepper really came to my attention, and thus started noticing and wanting all things roasted red pepper. Pastas and dips, sandwiches and wraps, and anything you could incorporate roasted red peppers into. That smoky, sweet flavor you get from grilling the red peppers was this elusive, elegant flavor profile because I didn’t know how it was made.

Then I found a recipe for roasted red pepper sauce, made it, and was floored by how NOT elusive it is. It’s so attainable. I even grilled my own peppers instead of going for the much easier option of buying a jar of roasted red peppers at the store. And you know what? Even grilling the peppers and peeling off the blackened skin wasn’t nearly as hard as I imagined it all to be. Sometimes those mountains we build in our heads are much more scalable than we make them out to be, even if that’s just learning how to make a dish you really like, as in this example, harhar. Or you come to realize it’s WAY more difficult than you ever imagined, and you were right to wait. Aha!

This was not meant to turn into a inspirational post, back to food.

It’s been a while since I’ve eaten roasted red pepper anything, definitely not much of a thing here in Italy. But I decided, while being inspired and eating so much pasta in the month of July, to make my own little twist of a roasted red pepper sauce. And it turned out really great! Amazing! Delizioso! As I stated above, however, it’s really not rocket science to make, so I should probably calm down. Adding goat cheese and toasted walnuts are no new pairing to goat cheese, but remain such a good combination. Never had nuts on your pasta? At least not that you’re aware of? Don’t knock it until you’ve tried it! Unless you have a nut allergy, then please don’t. (You’ve probably eaten basil pesto on pasta, yes? Pesto is made from pine nuts traditionally, and often walnuts when pine nuts are not available or too expensive. See? You love nuts on pasta and didn’t even know!)

The great thing is, the roasted red pepper sauce actually makes enough for two meals, and freezes well. The next time you want roasted red pepper pasta, just thaw the sauce and boil the pasta. So easy peasy.

For extra easy-ness, you can buy a jar of roasted red peppers or grill them yourself, completely up to you.

Are you vegan or dairy-free? Simply omit the goat cheese or substitute a vegan-friendly cheese!


Roasted Red Pepper and Goat Cheese Pasta

IMG_1026.jpg

Serves about 6

Ingredients:

  • 16 oz / 500g spaghetti

  • 2 Tbsp / 28g oil

  • 1/2 onion, diced

  • 4 garlic cloves, minced

  • 16 oz / 454g jar roasted red peppers, drained and sliced

  • 1 Tbsp fresh chopped thyme

  • 1/2 tsp / 1g chili powder

  • 1/2 tsp / 1g turmeric

  • 1 tsp / 5g balsamic vinegar

  • salt and pepper, to taste

  • 3 oz / 85g fresh goat cheese, cut into pieces, optional

  • 1/3 cup / 30g walnuts, chopped and toasted, optional

Directions:

  1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.

  2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.

  3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.

  4. Transfer all of the pepper mixture to a blender and puree until smooth.

  5. Pour half of the roasted red pepper sauce over the pasta and add a bit of the pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired.

  6. Plate pasta and top with toasted walnuts.

  7. Refrigerate remaining half of sauce for up to 2-3 days or freeze.

Jenny’s Notes:

  • To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe.

  • If you don’t have fresh thyme available, substitute about a scant teaspoon of dried.

  • Add more chili powder, cayenne, or hot spice of choice for a spicier kick!

  • If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious!

  • Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

roasted red pepper, red pepper, thyme, turmeric, garlic, onion, goat cheese, toasted walnuts, pasta, recipe, vegan, vegetarian, dairy-free
Yield: 6 servings
Author:

Roasted Red Pepper and Goat Cheese Pasta

Pasta in a smoky, sweet, roasted red pepper sauce with goat cheese and toasted walnuts.
prep time: 30 Mcook time: total time: 30 M

ingredients:

  • 16 oz / 500g spaghetti
  • 2 Tbsp / 28g oil
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 16 oz / 454g jar roasted red peppers, drained and sliced
  • 1 Tbsp fresh chopped thyme
  • 1/2 tsp / 1g chili powder
  • 1/2 tsp / 1g turmeric
  • 1 tsp / 5g balsamic vinegar
  • salt and pepper, to taste
  • 3 oz / 85g fresh goat cheese, cut into pieces, optional
  • 1/3 cup / 30g walnuts, chopped and toasted, optional

instructions:

How to cook Roasted Red Pepper and Goat Cheese Pasta

  1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.
  2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.
  3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.
  4. Transfer all of the pepper mixture to a blender and puree until smooth.
  5. Pour half of the roasted red pepper sauce over the pasta and add a bit of the pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired.
  6. Plate pasta and top with toasted walnuts.
  7. Refrigerate remaining half of sauce for up to 2-3 days or freeze.

NOTES:

To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe. If you don’t have fresh thyme available, substitute about a scant teaspoon of dried. Add more chili powder, cayenne, or hot spice of choice for a spicier kick! If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious! Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

Calories

240.54

Fat (grams)

10.29

Sat. Fat (grams)

2.79

Carbs (grams)

29.36

Fiber (grams)

2.01

Net carbs

27.40

Sugar (grams)

2.96

Protein (grams)

8.35

Sodium (milligrams)

121.89

Cholesterol (grams)

6.52
Nutritional information is approximate. Based on 6 servings using half of the prepared sauce and includes goat cheese and walnuts.
Created using The Recipes Generator
Now we’re being more honest about a real portion size! :)

Now we’re being more honest about a real portion size! :)


Chia Persimmon Pudding (Vegan)

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I had never eaten a persimmon before living in Italy.  I probably couldn't have even picked it out from a line up of fruit.  But if you asked me, of course I would want to try a persimmon!  I had heard good things about them, especially the elusive "persimmon pudding."  

I used to go the market several times a week for my fruit and vegetables, one of my favorite weekly errands.  It was a large market, the ground floor of the Mercato Centrale if you’ve been there, with lots of vendors, but there was this dear old man that always had the best tomatoes and lettuce.  He would say "Ciao, bella," shake my hand, and always round the price down for me.  He also had this habit of sneaking in a fruit or vegetable that I hadn't ordered.  Whether that was a sweet gesture or a marketing strategy, I may never know.  One day, after getting my usual tomatoes, I arrived home to find this strange object that looked curiously like an orange tomato, but was most definitely not.  So....squishy and lacking that earthy, pungent, tomato vine smell.  After a little research, I found I had in my possession a kaki!  Okay, now what is a kaki?  

After a little more research, I found that kaki is what the Italians call persimmons. Sweet, mysterious persimmons.  Now...how to eat it?  I quickly realized they are like jelly on the inside when ripe, and it's only the skin that holds it together.  If that skin breaks, you have a real mess if you weren't prepared with a bowl or your mouth beneath it.  I ate that first one in hurry, before it all dripped from my hands onto the floor. 

From then on I bought them in packs and beautiful things happened, including various versions of persimmon pudding.  Below is a raw and vegan version of the Persimmon Pudding.  Makes for a great dessert, snack, or breakfast!  Kaki on.  

Recipe adapted from Blissful Basil.


*Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.  

Chia Persimmon Pudding

Serves 4

Ingredients:

For the Chia Pudding Layer

  • 2 cups / 474g unsweetened coconut milk or milk of choice

  • generous 1/2 cup / 90g chia seeds

  • 3 Tbsp / 60g maple syrup or honey

  • 2 tsp / 9g vanilla extract

  • 1/2 tsp / 1g cinnamon

  • pinch of cardamom

For the Persimmon Pudding Layer

  • 3 ripe persimmons

  • 1/4 tsp cinnamon

Directions:

You’ll need 4 small (about 12 oz), clear glasses or bowls.

Make the Chia Pudding

  1. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.  

  2. Cover and refrigerate overnight or at least 8 hours.  

Make the Persimmon Pudding

  1. Remove the stems from the persimmons and place in a food processor or blender.  Add the cinnamon and blend until smooth.  

  2. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass.  Top with a scant 1/4 cup Chia Pudding.  Repeat layers until both puddings are gone.  Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Jenny's Notes:

  • You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

  • Persimmons are a great source of vitamin A, vitamin C, and high in fiber.  

vegan, raw, no bake, chia pudding, persimmon pudding, dairy free, gluten free, refined sugar free
American
Yield: 4
Author:

Chia Persimmon Pudding (Vegan)

Layers of spiced coconut milk chia pudding and juicy persimmons are a simple, vegan, dairy-free, gluten, raw, etc. dessert, breakfast, or snack.
prep time: 15 Mcook time: total time: 15 M

ingredients:

For the Chia Pudding Layer
  • 2 cups / 474g unsweetened coconut milk or milk of choice
  • generous 1/2 cup / 90g chia seeds
  • 3 Tbsp / 60g maple syrup or honey
  • 2 tsp / 9g vanilla extract
  • 1/2 tsp / 1g cinnamon
  • pinch of cardamom
For the Persimmon Pudding Layer
  • 3 ripe persimmons
  • 1/4 tsp cinnamon

instructions:

How to cook Chia Persimmon Pudding (Vegan)

Make the Chia Pudding
  1. *Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up. 
  2. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.
  3. Cover and refrigerate overnight or at least 8 hours.
Make the Persimmon Pudding
  1. You’ll need 4 small (about 12 oz), clear glasses or bowls.
  2. Remove the stems from the persimmons and place in a food processor or blender. Add the cinnamon and blend until smooth.
  3. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass. Top with a scant 1/4 cup Chia Pudding. Repeat layers until both puddings are gone. Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

NOTES:

You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

Calories

266.73

Fat (grams)

9.61

Sat. Fat (grams)

2.90

Carbs (grams)

43.72

Fiber (grams)

12.46

Net carbs

35.76

Sugar (grams)

25.11

Protein (grams)

4.73

Sodium (milligrams)

12.43

Cholesterol (grams)

0.00
Nutritional information is approximate.
Created using The Recipes Generator

Enjoy your Kaki Pudding!

Homemade Marzipan

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Marzipan!  That weird almond dessert that no one seems to really talk about in America, but people rave about in Europe.  It really should catch on in the US, because:

  1. It tastes like almonds and is delicious

  2. It's easy to make

  3. It's fun to work with and versatile

 It can be used as filling or toppings of baked goods, and it can also be colored and molded into shapes or rolled out and used to cover cakes in a fondant fashion.   Fondant has it's place, but I would rather eat a marzipan covered cake any day over a fondant cake.  

marzipan.jpg

You may have seen almond paste sold in stores, and although almond paste and marzipan are made from the same ingredients, they are not usually equal.  This depends on what part of the world you call home.  In many European countries the terms marzipan and almond paste are interchangeable, in other parts, such as the US, they are different products.  If they are different, for example in the US, marzipan is smoother, sweeter, made with egg whites and sometimes rose water, whereas almond pasted is less sweet and has a coarser texture.  When I first started dabbling in marzipan, I used almond paste as a base to make marzipan, but now I prefer to make it from scratch.

It's so simple, as you can see for yourself!

Recipe adapted from La Cuochina Sopraffina


Marzipan

Makes about 280g of marzipan, or about 10 oz. 

Ingredients:

  • 125g / 1 1/3 cup almond flour or almonds

  • 125g / 1 cup powdered sugar

  • 1 egg white (about 30g)

  • 6 drops almond extract

  • 3 drops rose water, optional

Directions:

  1. If using whole almonds, place in a food processor and process until finely ground.   

  2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms.  If the consistency is too thin, add more powdered sugar.  

  3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds.  Wrap tightly in plastic wrap and refrigerate until needed, or freeze.  

Jenny's Notes:

  • This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients.  As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio.  

  • If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.   

marzipan, almond paste, European sweets, marzipan fruit, fondant, gluten-free, dairy-free, raw
Yield: 10
Author:

Homemade Marzipan

Marzipan is a versatile and tasty European almond sweet, often paired with chocolate, molded into fruit shapes, or used to cover cakes in place of fondant. Gluten and dairy free.

ingredients:

  • 125g / 1 1/3 cup almond flour or almonds
  • 125g / 1 cup powdered sugar
  • 1 egg white (about 30g)
  • 6 drops almond extract
  • 3 drops rose water, optional

instructions:

How to cook Homemade Marzipan

  1. If using whole almonds, place in a food processor and process until finely ground.
  2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms. If the consistency is too thin, add more powdered sugar.
  3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds. Wrap tightly in plastic wrap and refrigerate until needed, or freeze.

NOTES:

This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients. As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio. If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.

Calories

131.15

Fat (grams)

7.44

Sat. Fat (grams)

0.57

Carbs (grams)

14.21

Fiber (grams)

1.86

Net carbs

12.35

Sugar (grams)

11.43

Protein (grams)

3.51

Sodium (milligrams)

6.80

Cholesterol (grams)

0.00
Nutritional information is approximate. Based on 10 servings.
Created using The Recipes Generator

Quinoa Coconut Date Rolls

IMG_4728.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

Recipe adapted from Skinny Ms.


Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

  • 1/3 cup dry quinoa

  • 2/3 cup water

  • 12 whole dates

  • 1/2 cup almonds

  • 1/3 cup grated unsweetened coconut, plus more for rolling

  • 2-3 tsp water

  • 1/4 cup chocolate chips, optional

Directions:

  1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

  2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

  3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

  4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

  • For a chunkier roll, process for a shorter period of time.  

  • These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating
snack, breakfast
American
Yield: 10-12 rolls
Author:

Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 1/3 cup dry quinoa
  • 2/3 cup water
  • 12 whole dates
  • 1/2 cup almonds
  • 1/3 cup grated unsweetened coconut, plus more for rolling
  • 2-3 tsp water
  • 1/4 cup chocolate chips, optional

instructions:

How to cook Quinoa Coconut Date Rolls (Vegan)

  1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
  2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
  3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
  4. Store in an airtight container for up to a week, or freeze.

NOTES:

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Calories

104.45

Fat (grams)

5.81

Sat. Fat (grams)

1.93

Carbs (grams)

12.11

Fiber (grams)

2.28

Net carbs

9.82

Sugar (grams)

5.94

Protein (grams)

2.64

Sodium (milligrams)

36.53

Cholesterol (grams)

0.00
Nutritional information is approximate. Based on 10 servings and excludes chocolate drizzle.
Created using The Recipes Generator

Healthy Chocolate Chip Cookie Pie

Some people are adverse to the word healthy.  Don't be one of those people.  Oh, but what I would give to have a little slice of this pie right now, healthy or not!  Actually, I wouldn't give much.  But that doesn't mean I don't want it.  Yes, Whole30January is still happening.  It has gotten easier in recent days...but you can ask my mom who is doing it with me if that's a true statement.  So here is yet another recipe you can make and eat in my stead.  Please, for my sanity.  Just don't tell me how delicious it is.  I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is.  It almost make me feel better.  Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining?  Yes ok, on to this nutritious pie that somehow tastes like dessert!

Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

  • 2 cans white beans or garbanzo beans, drained and rinsed (navy, great northern, cannellini)
  • 1 cup oats or ground flax seeds
  • 1/4 cup applesauce or oil
  • 3 Tbsp oil (if you are not using applesauce, that would be a scant 1/2 cup oil total)
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 3 tsp stevia powder
  • 1 cup chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350 Fahrenheit.  Greased 8 or 9 inch pie pan.

Combine all ingredients in a food processor and mix until smooth.  Stir in chocolate chips. 

Scrape dough into prepared pan and sprinkle with additional chocolate chips. 

Bake in oven for 30-35 minutes.  Allow to cool before slicing and serving. 

Jenny's Notes:

This recipe is gluten-free, vegan, dairy-free, and nut free if you didn't already observe that.

I adapted this recipe from Chocolate Covered Katie.  She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc.  I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. 

Feel free to add more sugar if you feel the need! 

If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin. 

Adapted from Chocolate Covered Katie.

Peanut Butter Energy Bites

What is energy, and why do these bites have so much?  I'm not about to give you a lesson in physics, I'll leave that to Iggy Azalea, but basically they are filled with good calories (energy) from the nutrients and natural sugar.  If there is the word energy in the title, it probably just means it's high calorie.  But if they were called Peanut Butter Calorie Bites, who would make them?  Calories get such a bad rap, poor things.  Calories, I can't liiive without yooooou!  Literally. (If you just sang that to the tune of "Without You" by Badfinger, congratulations.  Me too.)  So if you need a boost of energy or a quick pick-me-up, these are your friends.  Also great if you are about to expend a lot of energy, like going for a run or playing Twister.  They are small but pack a punch, so they don't make you feel too full.  

Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

Ingredients:

A mass of energy...

A mass of energy...

  • 1 cup oats
  • 2/3 cup flaked or shredded coconut, unsweetened
  • 1/2 cup peanut butter
  • 1/2 cup wheat germ, chia seeds, or ground flax seed
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Directions:

In a medium bowl, combine all ingredients using a spoon or your hands.  If dough seems too dry, add more honey or peanut butter; if they seem too wet, add more oats or wheat germ. 

Form into balls and store in the fridge or freezer for when you want a quick snack.

Jenny's Notes:

For vegan bites, be sure to use diary free chips and replace honey with maple syrup.

For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. 

Get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Adapted from Gimme Some Oven

No-Bake Pumpkin Date Bars

Happy Wednesday/Buon Mercoledì!! Still didn't quite make the "Baking Tuesday" but today I shall dub "Baking Wednesday."  And it shall be good.  And involve all things healthy disguised as dessert (did I just lose you? Don't go away just yet, I don't put gross food on my blog!), chocolate (there, now you'll stay), pumpkin, spice, and everything nice! Life is too short to eat and drink poorly.

"La vita è troppo breve per mangiare e bere male" - Eataly

These bars feature a creamy, pumpkin chocolate chip filling atop a wonderfully soft and chewy-sweet date crust .  They can easily be made gluten-free, vegan, and dairy-free.  And you can eat them anytime for breakfast or a healthy snack (to be pronounced snaaaaaack with the Italian hand going) because there is no refined sugar (except from the chocolate chips), protein from the beans, fiber from the oat flour and dates, antioxidants from the maple syrup and spices, and lots of vitamins and minerals from the pumpkin and above mentioned ingredients!  You guys, this is such a win-win.  In fact, these bars might help you not die.  That last claim is not backed by science. 

No-Bake Pumpkin Date Bars

Ingredients:

For the Date Crust

  • 1 cup packed dates
  • 1 cup raw almonds
  • pinch of salt

For the Pumpkin Chocolate-Chip Filling

  • 1 15 oz can white beans (navy beans, great northern, etc.)
  • 1 cup pumpkin puree
  • 1 cup oat flour
  • 1 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup packed dates
  • 5 Tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 2/3 cup semi-sweet mini chocolate chips, plus extra for topping

Directions:

Make the Date Crust

In a food processor combine dates, almonds, and salt.  Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers.  If after a few minutes the crust doesn't come together, add a few more dates.

Spread and press crust into a 8x8 or 9x9 in square pan.  Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

In the food processor, combine all the filling ingredients except for chocolate chips.  Blend until smooth.  Scrape filling into a bowl and stir in chocolate chips.  Spread over crust and top with more chocolate chips. 

Cover and refrigerate for two hours before slicing and serving.  Of course, that's in an ideal world, if you just can't wait, it will be okay.  The center will just be softer.  (And I know this because...)

Jenny's Notes:

Vegan Version: Simply make sure your chocolate chips are vegan. 

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free.  Easy, no?

Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.

Regarding all spices ever, they should be ground for recipes.  I will indicate only if they should be whole.  For the most part I try to reduce redundancy, since most spices come pre-ground.  For optimal flavor I would recommend buying spices whole and grinding them as needed. A labor of love, but the flavor is so fresh.

If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add an extra 1/2 cup or so of brown sugar to the filling.

Maple syrup made by my dad, home-ground oat flour, dry beans, homemade vanilla extract

Maple syrup made by my dad, home-ground oat flour, dry beans, homemade vanilla extract

Adapted from Imma Eat That

Healthy Chocolate Chip Banana Cookies

What has chocolate and oats in it, tastes like a cookie, but is sneakily nutritious for you?  These cookies!  Yay for things that taste good and are healthy simultaneously.  And don't forget fun to make!  So many wins, I want to make these all over again.  Instead, I shall have just as much fun writing out the recipe for you. 

Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

  • about 15 dates (if medjool, you'll need less)
  • 1/4 cup milk almond milk (or milk of choice)
  • 1/2 cup peanut butter
  • 1 small very ripe banana, mashed
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 12 oz bag semi-sweet chocolate chips
  • 1/2 cup chopped pecans (optional)

Directions:

Oven 350 Fahrenheit.

In a blender or food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  If using a food processor, be extra careful adding the milk as it may splatter; food processors tend to not have as good of a seal as blenders.  

Add peanut butter, banana, egg, and vanilla to the date paste and beat well. 

In a separate bowl whisk together oats, baking soda, and salt.  Add to date mixture.

Stir in chocolate chips and pecans just until combined.  Refrigerate dough for 15 minutes. 

Drop by spoonful onto cookie sheets lined with parchment paper and bake for 12-15 minutes until edges start to turn lightly golden.  Allow cookies to cool and set a bit before removing from pan. 

Jenny's Notes:

These can easily be made vegan, dairy and/or gluten-free: Make a flax egg instead of a normal egg by adding 1 Tbsp flax powder to 3 Tbsp water, use vegan chocolate chips, use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morels. 

Adapted from Veggies Don't Bite

Coconut Banana Breakfast Cookies

Everyone wants to eat cookies for breakfast.  And lunch.  And for a snack, and dinner, and second breakfastsies.  If you don't, then you might not want to read this post.  Just...leave quietly.  But before you go, these are no Chips Ahoy. (No judgment there, if that was your breakfast.  In fact, invite me over next time.)  These are delicious and nutritious and with no refined sugar.  Think bananas, coconut, pecans, and apricots with a light tough of maple syrup and oats.  Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

Coconut Banana Breakfast Cookies

Makes about 15 cookies

Ingredients:

Directions:

  • *1 1/2 cups oats
  • 1 cup unsweetened shredded coconut or flakes
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup coarsely chopped almonds
  • 1 Tbsp flax seeds
  • 1/2 tsp salt
  • 1/2 cup dried apricots, chopped
  • 3 very ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract

Oven 350 Fahrenheit

In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots.  Add the bananas, coconut oil, maple syrup, and vanilla until combined.  Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

Bake 23-25 minutes, until lightly golden. 

Some raisins snuck into these ones

Some raisins snuck into these ones

Jenny's Notes:

Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

*Most recipes will list whether quick oats, rolled oats, or old-fashioned oats should be used.  You'll notice I don't specify unless I think the recipe really needs a specific kind of oat.  I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product.  Just keep in mind that quick oats are more absorbent, so use slightly less than called for if substituting for old-fashioned or rolled, or slightly more rolled if substituting for quick.