Tofu and Broccoli Stir Fry

This Tofu and Broccoli Stir Fry is deliciously salty, satisfying, and nutritious.

My family makes this recipe quite a bit, it’s quick and easy, providing protein and vegetables and a carb, if you serve it over rice.

If you’re watching your salt intake, you might prefer to use a low-sodium soy sauce and broth. Using low-sodium ingredients allows you to have more control over how salty your dish is, whether or not you actually may need low-sodium for health reasons.

This dish is also delicious meat-ified…by that I mean, with chicken instead of tofu. I’m not a vegetarian, and I love this recipe both ways. If making with chicken, you’ll want to cut it into cubes or bite-sized pieces. You can still coat the chicken in the cornstarch, and proceed with recipe as written. You’ll simply want to cook the chicken thoroughly, before adding in the garlic and ginger and finishing the stir fry. Voila! Meat-ified.

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Tofu and Broccoli Stir Fry

Serves about 3-4

Ingredients:

• 1 14oz / 400g container of extra-firm tofu

• 2 Tbsp / 15g cornstarch

• 1 cup / 237g vegetable or chicken broth

• 3 Tbsp / 42g soy sauce

• 2 tsp / 10g sugar

• oil, for pan

• 2 teaspoons grated fresh ginger

• 2 garlic cloves, minced

• 2 cups broccoli florets

Directions:

1. Open and drain tofu. Wrap tightly in paper towels, place on a plate or cutting board, and place a weighted object on it, such as a bowl. Once the paper towel is soaked through, change them out for fresh paper towels. Repeat until paper towels remain mostly dry. Slice tofu into approx. 1/2” / 1cm cubes. Toss in a medium bowl with the cornstarch.

2. Combine broth, soy sauce, and sugar; set aside.

3. Generously drizzle an iron skillet or other non-stick pan with oil; place over medium-high heat.

4. Fry tofu until golden brown and crispy, about 3-5 minutes. Flip the tofu, and fry other side until golden brown, another 3-5ish minutes.

5. Lower heat to low; Add ginger and garlic and stir, until fragrant and sizzling, about a minute.

6. Add in broth mixture and stir occasionally, until it starts to simmer.

7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.

8. Turn off heat and serve over rice.

Suggested toppings: red pepper flakes, sesame seeds, sliced green onions, etc.

Jenny’s Notes:

oven baked tofu

• In an ideal world the tofu is prepared a bit in advance, so it has ample time to release as much water as possible. However, you can also wrap the tofu just 2x in paper towels. It only takes a couple minutes and still gets a good amount of water out. You may need more cornstarch in this case since the tofu will be moister, and that’s perfectly fine. Frying time may also take a few minutes longer, for the water to evaporate and get a proper crisp on the tofu.

• If you prefer to bake tofu instead of frying: Prepare tofu as in step 1, than transfer onto a silpat or parchment paper lined cooking sheet. Bake in an oven preheated to 400°F / 205°C for 25-30 minutes, or until crisp and golden. Stir tofu once or twice during baking time. Add tofu into simmering sauce, let simmer for a few minutes, then add in broccoli to finish.

• This is wonderful with red pepper flakes, sesame seeds, cilantro, and green onions sprinkled on top for garnish.

stir fry, tofu, broccoli, takeout, Chinese takeout, vegetarian dinner

dinner

Asian

Yield: 3-4

Author: Jennyblogs

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Tofu and Broccoli Stir Fry

Crispy tofu with lightly crunchy broccoli in a salty stir fry sauce makes for a quick and satisfying dinner that is as good as take-out!

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 14oz / 400g container of extra-firm tofu
• 2 Tbsp / 15g cornstarch
• 1 cup / 237g vegetable or chicken broth
• 3 Tbsp / 42g soy sauce
• 2 tsp / 10g sugar
• oil, for pan
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• 2 cups broccoli florets

Instructions

1. Open and drain tofu. Wrap tightly in paper towels, place on a plate or cutting board, and place a weighted object on it, such as a bowl. Once the paper towel is soaked through, change them out for fresh paper towels. Repeat until paper towels remain mostly dry. Slice tofu into approx. 1/2” / 1cm cubes. Toss in a medium bowl with the cornstarch.
2. Combine broth, soy sauce, and sugar; set aside.
3. Generously drizzle an iron skillet or other non-stick pan with oil; place over medium-high heat.
4. Fry tofu until golden brown and crispy, about 3-5 minutes. Flip the tofu, and fry other side until golden brown, another 3-5ish minutes.
5. Lower heat to low; Add ginger and garlic and stir, until fragrant and sizzling, about a minute.
6. Add in broth mixture and stir occasionally, until it starts to simmer.
7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.
8. Turn off heat and serve over rice.
9. Suggested toppings: red pepper flakes, sesame seeds, sliced green onions, etc

Notes

• In an ideal world the tofu is prepared a bit in advance, so it has ample time to release as much water as possible. However, you can also wrap the tofu just 2x in paper towels. It only takes a couple minutes and still gets a good amount of water out. You may need more cornstarch in this case since the tofu will be moister, and that’s perfectly fine. Frying time may also take a few minutes longer, for the water to evaporate and get a proper crisp on the tofu.
• If you prefer to bake tofu instead of frying: Prepare tofu as in step 1, than transfer onto a silpat or parchment paper lined cooking sheet. Bake in an oven preheated to 400°F / 205°C for 25-30 minutes, or until crisp and golden. Stir tofu once or twice during baking time. Add tofu into simmering sauce, let simmer for a few minutes, then add in broccoli to finish.
• This is wonderful with red pepper flakes, sesame seeds, cilantro, and green onions sprinkled on top for garnish.

Nutrition Facts

Calories

223

Fat

11 g

Sat. Fat

1 g

Carbs

16 g

Fiber

3 g

Net carbs

13 g

Sugar

2 g

Protein

16 g

Sodium

1322 mg

Cholesterol

2 mg

Nutritional information is approximate, based on 3 servings, not including rice or garnishes.

https://jennyblogs.com/blog/2023/8/18/tofu-and-broccoli-stir-fry

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Homemade Pancake Mix

Last week I shared with you my favorite buttermilk pancake recipe: my mom’s, of course! Today I’ll share with you the dry pancake mix that is always sitting in a gallon glass jar in the pantry, ready to be made into fluffy golden pancakes just as easy as a store-bought mix.

For the pancake recipe, click here!

Using pantry/baking staples, pancakes are always a good idea. Lazy Saturday mornings, brunch with friends, dinner when you desperately need to go grocery shopping…brinner, anyone? Pancakes are great to whip up at a moment’s notice, and don’t require much skill. Unless you want to get fancy with your flipping, then by all means. If you’re not a pro flipper, maybe make more than just a single batch, just in case…no shame in using a spatula!

I’m not here to show you how to flip pancakes, couldn’t if I wanted to, but instead share with you a delightfully handy dry pancake mix, so you can whip up pancakes even faster.

It’s as simple as whisking together a few dry ingredients, putting them in a jar, then taping on some instructions. You’ll walk by the pancake mixes in the store from now on and cackle because you have something better and healthier at home! Mwahaha.

This post may contain affiliate links. If you make a purchase 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!

Recipe from my mama

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Homemade Pancake Mix

Makes about 10 batches of pancakes

Ingredients:

• 10 cups / 1,200g all-purpose flour

• 8 Tbsp (1/2 cup) / 112g baking powder

• 1/2 cup / 100g sugar

• 4 tsp / 20g salt

• 2 cups / 250g powdered instant milk

Directions:

1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.

2. Tape to the jar the following instructions:

   Combine 1 1/4 cups dry mix with:

   1 cup water or milk

   2 Tbsp oil

   1 egg

3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375F / 190C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop; flip and cook second side until golden.

Jenny’s Notes:

• If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.

• If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

pancakes, American breakfast, fluffy pancakes, best buttermilk pancakes, recipe

breakfast

American

Yield: 10 batches

Author: Jennyblogs

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Homemade Pancake Mix

Homemade dry pancake mix to make pancakes even easier and quicker to whip up at a moment's notice

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 10 cups / 1,200g all-purpose flour
• 8 Tbsp (1/2 cup) / 112g baking powder
• 1/2 cup / 100g sugar
• 4 tsp / 20g salt
• 2 cups / 250g powdered instant milk

Instructions

1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.
2. Tape to the jar the following instructions: Combine 1 1/4 cups dry mix with: 1 cup water or milk - 2 Tbsp oil - 1 egg
3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375F / 190C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop; flip and cook second side until golden.

Notes:

• If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.
• If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

Calories

494.19

Fat (grams)

1.66

Sat. Fat (grams)

0.49

Carbs (grams)

105.92

Fiber (grams)

3.26

Net carbs

102.65

Sugar (grams)

10.30

Protein (grams)

13.27

Sodium (milligrams)

1977.86

Cholesterol (grams)

2.00

Nutritional information is approximate. Based on one batch of dry pancake mix.

https://jennyblogs.com/blog/2020/11/6/gzqklx8b7qxu08eglmk59cq779q0od

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Created using The Recipes Generator

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Sticky Sesame Tofu

Lightly pan-fried, crispy tofu nuggets tossed in a sweet and salty, sticky sesame sauce and served over rice. Extra delicious when served with hot pepper flakes, green onion, sesame seeds, and broccoli.

This Sticky Sesame Tofu is like Sesame Chicken and General Tso’s Chicken all wrapped up in one. Except it’s tofu, and not chicken, which makes it a vegan recipe. I’m not vegan, I just happen to love tofu. BUT this recipe can also be made with chicken! Simply pan fry it until cooked through, then proceed with the recipe as written.

Some notes about this recipe:

1. The tofu I would get in Italy, seems to come in 380g packages instead of the 400-450gish (14-16oz) like in the States, which means that recipe proportions will be a tiny bit different. The photos you see on this post are when I used the Italian 380g package of tofu, but I used to make half the sauce recipe as written below. If you are using a smaller than 380g block of tofu, you could consider cutting this recipe in half, to keep it more “sticky” and less saucy.

2. Tofu in Italy also comes in a vacuum-packed container and not in water like in the States. This means the tofu starts out less watery and is easier to dry. Usually one heavy duty napkin or paper towel is sufficient for pressing.

This post may contain affiliate links. If you make a purchase 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!

Recipe adapted from Alexa Fueled Naturally

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Sticky Sesame Tofu

Serves 3-4

Ingredients:

For the Crispy Tofu

• 1 box / roughly 400g firm or extra firm tofu, drained

• 1/2 cup / 60g cornstarch

• 2 Tbsp / 28g peanut oil or other high-heat oil, plus more as needed

For the Sticky Sesame Sauce

• 1/2 cup / 120g soy sauce or tamari

• 6 Tbsp / 90g tomato purée

• 6 Tbsp / 76g brown sugar, or 6 Tbsp / 120g maple syrup

• 2 Tbsp / 30g rice vinegar

• 2 tsp sriracha or 1 tsp red pepper flakes

• 2 tsp freshly grated ginger or 1/4 tsp ground ginger

• 2 tsp / 10g cooking oil

• 4 cloves garlic, finely chopped

• 2 tsp / 10g sesame oil

For Serving (optional):

• rice

• steamed broccoli

• avocado, sesame seeds, sliced green onion, lime wedges, red pepper flakes, cilantro
  

Directions:

Make the Crispy Tofu

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

2. Place corn starch in a medium bowl. Slice tofu into squares and toss in the corn starch until evenly coated.

   Pan fry:

3. Heat oil in a large fry pan and add tofu. Fry for a few minutes until golden, then flip tofu over. You can do this with tongs, or simply sauté/flip the tofu. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down. Add more oil to the pan as needed to get a nice golden crust on the tofu. Remove from heat when done.

   OR Bake:

4. Disperse tofu cubes evenly onto a parchment paper or silpat lined baking sheet. Bake in a preheated 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

Make the Sticky Sesame Sauce:

1. While the tofu is frying or baking, prepare the sauce. In a bowl stir together soy sauce, tomato purée, brown sugar, rice vinegar, sriracha, and ginger.

2. Heat cooking oil in a medium pan over medium-low heat. Add tgarlic and cook until just starting to turn golden, 1-2 minutes.

3. Add the soy sauce mixture and cook for 3-4 minutes, stirring occasionally, until sauce just starts to thicken. Stir in the sesame oil.

4. Add tofu to sauce and toss until evenly covered; serve immediately with rice, broccoli, and garnishes, if desired.

Jenny’s Notes:

• If you don’t have rice vinegar, use any vinegar you have on hand.

• You can add more sriracha or red pepper flakes if you want it extra spicy, or omit if you don’t like spice.

• If not serving all the tofu right away, it’s best to store it separately from the sauce if you wish to keep the tofu crispy.

vegan, sticky sesame sauce, tofu, Sesame chicken tofu, General Tso's chicken tofu, sweet and sour

Dinner, Main

Asian

Yield: 2-3

Author: Jennyblogs

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Sticky Sesame Tofu

Lightly pan-fried or baked, crispy tofu nuggets tossed in a sweet and salty, sticky sesame sauce and served over rice. Tastes like Sesame Chicken or General Tso's Chicken, but vegan!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

For the Crispy Tofu

• 1 box / roughly 400g firm or extra firm tofu, drained
• 6 Tbsp / 45g cornstarch
• 2 Tbsp / 28g peanut oil or other high-heat oil, plus more as needed

For the Sticky Sesame Sauce

• 1/2 cup / 120g soy sauce or tamari
• 6 Tbsp / 90g tomato purée
• 6 Tbsp / 76g brown sugar, or 6 Tbsp / 120g maple syrup
• 2 Tbsp / 30g rice vinegar
• 2 tsp sriracha or 1 tsp red pepper flakes
• 2 tsp freshly grated ginger or 1/4 tsp ground ginger
• 2 tsp / 10g cooking oil
• 4 cloves garlic, finely minced
• 2 tsp / 10g sesame oil

For Serving (all optional):

• rice
• steamed broccoli
• sesame seeds, sliced green onion, lime wedges, red pepper flakes

Instructions

Make the Crispy Tofu

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.
2. Place corn starch in a medium bowl. Slice tofu into squares and toss in the corn starch until evenly coated.
3. Pan fry:
4. Heat oil in a large fry pan and add tofu. Fry for a few minutes until golden, then flip tofu over. You can do this with tongs, or simply sauté/flip the tofu. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down. Add more oil to the pan as needed to get a nice golden crust on the tofu. Remove from heat when done.
5. OR Bake:
6. Disperse tofu cubes evenly onto a parchment paper or silpat lined tray. Bake in a preheated 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

Make the Sticky Sesame Sauce:

1. While the tofu is frying, prepare the sauce. In a bowl stir together soy sauce, tomato purée, brown sugar, rice vinegar, sriracha, and ginger.
2. Heat the cooking oil in a medium pan over medium-low heat. Add the garlic and cook until just starting to turn golden, 1-2 minutes.
3. Add the soy sauce mixture and cook for 3-4 minutes, stirring occasionally, until sauce just starts to thicken. Stir in the sesame oil.
4. Add tofu to the sauce and toss until evenly covered; serve immediately with rice, broccoli, and garnishes, if desired.

Notes

• If you don’t have rice vinegar, use any vinegar you have on hand.
• You can add more sriracha or red pepper flakes if you want it extra spicy, or omit if you don’t like spice.
• If not serving all the tofu right away, it’s best to store it separately from the sauce if you wish to keep the tofu crispy.

Nutrition Facts

Calories

528.96

Fat

23.06 g

Sat. Fat

3.34 g

Carbs

75.64 g

Fiber

3.65 g

Net carbs

71.48 g

Sugar

39.53 g

Protein

8.86 g

Sodium

3296.34 mg

Cholesterol

0 mg

Nutritional information is approximate. Based on 2 servings of tofu with sauce, not including rice or garnishes

https://jennyblogs.com/blog/2020/6/28/sticky-sesame-tofu

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White Bean Potato Soup

This soup is packed full. Packed full of flavor, packed full of vegetables and good stuff, and therefore packed full of nutrients. Did I mention it’s also vegan? Because it is, at least if you don’t sprinkle any of that wonderful cheese over the soup at the end.

While I love beans, and I love potatoes, and just about everything else in this soup, I honestly wasn’t expecting it to be as good as it was. It is so full of flavor and so satisfying, and I didn’t even have any wine on hand to add!

This soup boasts, besides beans and potatoes, onions, carrots, garlic, kale, with a hint of rosemary, spice, and white wine to tie it all together.

While the main soup season might be coming to an end, I decided to finally post this recipe because

1. during these crazy coronavirus times it seems everyone and their brother are baking bread up the wazoo and revving their sourdough starters, at least judging by social media and the shortage of flours and yeast in the stores…and this soup pairs wonderfully with some good homebaked bread!!

2. this soup has many ingredients, but most are pantry staples which makes this ideal to whip up for dinner without having to go to the store. Even if you’re missing one or two things, this soup is so flavorful you can easily swap out vegetables or omit one with a still tasty result.

3. many of these ingredients are also cheap, which means you get a hardy meal for just a few dollars, which is helpful in these uncertain financial times

4. we’ve had an unusually cold few nights and days for April here in Florence, which made me think of this soup..

5. soups are so easy, and recipes like this are rewarding for my friends who may be deciding to expand their cooking skills with all the newfound time on their hands.

This post may contain affiliate links. If you make a purchase 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!

Recipe slightly adapted from Clever Eats

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White Bean Potato Soup

Serves 4-6

Ingredients:

• 1 Tbsp oil

• 1 medium onion, diced

• 1 stalk of celery, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)

• 2 potatoes, cut into small chunks

• 1 Tbsp / 16g tomato paste

• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh

• 1/2 tsp sweet paprika

• 1/4 tsp cayenne pepper, optional

• 1/2 cup / 119g white wine, or more broth or water

• 7oz / 200g fresh or frozen spinach or kale, lightly chopped

• 2 cups / 474g vegetable broth

• salt and pepper, to taste

• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Directions:

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.

2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.

3. Add the wine and stir until it is almost evaporated.

4. Add kale, broth, and salt and pepper to taste.

5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.

6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Jenny’s Notes:

• If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans.

• You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using.

• If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.

• In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

white bean soup, potatoes, kale, spinach, vegan, healthy, vegetarian, carrots, white wine, spinach, celery, onion, garlic

Soup, Dinner

American

Yield: 4-6

Author: Jennyblogs

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White Bean Potato Soup

A hearty and nutritious soup bursting with flavor, featuring white beans, potato, kale, onion, garlic, carrots, and celery with a touch of rosemary and a splash of white wine.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 Tbsp oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)
• 2 potatoes, cut into small chunks
• 1 Tbsp / 16g tomato paste
• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper, optional
• 1/2 cup / 119g white wine, or more broth or water
• 7oz / 200g fresh or frozen spinach or kale, lightly chopped
• 2 cups / 474g vegetable broth
• salt and pepper, to taste
• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Instructions

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.
2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.
3. Add the wine and stir until it is almost evaporated.
4. Add kale, broth, and salt and pepper to taste.
5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.
6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Notes

If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans. You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using. If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Nutrition Facts

Calories

426.89

Fat

8.57

Sat. Fat

1.21

Carbs

65.80

Fiber

14.44

Net carbs

51.36

Sugar

5.02

Protein

20.23

Sodium

542.01

Cholesterol

1.07

Nutritional information is approximate. Based on 4 servings and includes using wine and toppings.

https://jennyblogs.com/blog/2020/4/4/white-bean-potato-soup

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Tzatziki Cucumber Salad

This post may contain affiliate links. If you make a purchase 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!

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!

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Tzatziki Cucumber Salad

Serves about 2

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: Jennyblogs

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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.

https://jennyblogs.com/blog/2019/8/8/cucumber-tzaziki-salad

Created using The Recipes Generator

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Roasted Red Pepper and Goat Cheese Pasta

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!

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Roasted Red Pepper and Goat Cheese Pasta

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. For a saucier pasta, add remaining half of sauce, otherwise refrigerate remaining sauce for up to 2-3 days or freeze for future use.

6. Plate pasta and top with toasted walnuts.

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

Dinner, pasta

American

Yield: 6-8 servings

Author: Jennyblogs

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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 MinTotal time: 30 Min

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

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 roasted red pepper sauce over pasta and add a bit of 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. For a saucier pasta, add remaining half of sauce, otherwise refrigerate remaining sauce for up to 2-3 days or freeze for future use.
6. Plate pasta and top with toasted walnuts.

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.

Nutrition Facts

Calories

425.16

Fat

13.36 g

Sat. Fat

3.05 g

Carbs

62.47 g

Fiber

4.25 g

Net carbs

58.23 g

Sugar

2.89 g

Protein

14.43 g

Sodium

1128.86 mg

Cholesterol

6.52 mg

Nutritional information is approximate. Based on 6 servings and includes goat cheese and walnuts.

https://jennyblogs.com/blog/2019/8/1/roasted-red-pepper-and-goat-cheese-pasta

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Tag @jennyblogsandbakes on instagram and hashtag it # jennyblogs

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

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Pumpkin Pudding

Fall is coming fall is coming! Or, autumn is coming autumn is coming! Either way, I’m excited. I love the changing of seasons and the different nostalgias and expectations that come with each one. Living in Italy, the nostalgia is a little bit stronger. Autumn is still autumn, but the changes are a little less distinct, and the comfort of knowing where to pick out the best pumpkins and buy the best apple cider is not something I have down pat yet. It’s not even that easy, finding the new places to do the things you’ve always done, because some things aren’t done here, or at least not in the magnitude they are in the States. Pumpkins will be few and far between, unless you’re lucky enough to stumble upon some markets that have the mini gourds; apple cider is practically nonexistent; trick-or-treating happens, but most Italians wear scary costumes instead of characters; the leaf change is not the brilliant red, orange, and yellows like in Michigan, but more of a subtle green-to-yellow with the occasional leaves fluttering down. Despite the differences with what I grew up with, there are still oodles of things I love to do to make my home fall-y and to welcome the chilly evenings. Lighting candles, brewing tea, pulling out the fuzzy socks and sweaters (even if I’d be sweating if I actually tried to wear them yet) and baking and eating lots of fall goodies that include pumpkin, cinnamon, and spices, breads, soups, and hearty autumn recipes.

Now that I’m officially feeling ready for fall after dwelling in those thoughts, what are we making? Pumpkin Pudding! It’s like pumpkin pie, but without all the fuss of the crust. This is great to make in the time leading up to Thanksgiving, because you’re not ruining your appetite for pumpkin pie (you can’t call it pie if it doesn’t have a crust, therefore, totally different) while not wasting time NOT eating pumpkin. Oh, and so, so easy.

This post may contain 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!

Recipe from my mama

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Pumpkin Pudding

Serves: 4-6

Ingredients:

• 15 oz / 425g pumpkin purée

• 2/3 cup / 132g sugar

• 1/2 tsp / 2.5g salt

• 1 tsp / 5g cinnamon

• 1/2 tsp / 2.5g ginger

• 1/4 tsp / 1g cloves

• 1 cup / 237g milk of choice

Directions:

Oven 375°F / 190°C. Lightly grease an 8x8in / 20x20cm baking pan.

1. Mix all ingredients in a bowl until smooth.

2. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Jenny’s Notes:

• To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.

• This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

American

Yield: 4-6

Author: Jennyblogs

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Pumpkin Pudding

Like pumpkin pie but without the hassle of the crust. Gluten-free and can easily be made vegan.

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

• 15 oz / 425g pumpkin purée
• 2/3 cup / 132g sugar
• 1/2 tsp / 2.5g salt
• 1 tsp / 5g cinnamon
• 1/2 tsp / 2.5g ginger
• 1/4 tsp / 1g cloves
• 1 cup / 237g milk of choice

Instructions:

1. Oven 375F / 190C. Lightly greased 8x8in / 20x20cm baking pan.
2. Mix all ingredients in a bowl until smooth.
3. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Notes:

To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream. This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Calories

198.32

Fat (grams)

1.49

Sat. Fat (grams)

0.88

Carbs (grams)

45.81

Fiber (grams)

3.85

Net carbs

41.97

Sugar (grams)

36.49

Protein (grams)

3.31

Sodium (milligrams)

279.59

Cholesterol (grams)

4.74

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2018/9/17/pumpkin-pudding

Created using The Recipes Generator

The slowly melting confectioner’s sugar…

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Chia Persimmon Pudding (Vegan)

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!

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.

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*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

dessert, pudding

American

Yield: 4

Author: Jennyblogs

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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 Mininactive time: 8 HourTotal time: 8 H & 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:

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.

https://jennyblogs.com/blog/2017/5/10/chia-persimmon-pudding-vegan

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Enjoy your Kaki Pudding!

Quinoa Coconut Date Rolls

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.

This post may contain 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!

Recipe adapted from Skinny Ms.

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Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

• 1/3 cup / 60g dry quinoa

• 2/3 cup / 158g water

• 1 cup / 160g pitted dates

• 1/2 cup / 70g almonds

• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling

• 2-3 tsp / 10-15g water

• 1/4 cup / 42g 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, egg-free

snack, breakfast

American

Yield: 10-12 rolls

Author: Jennyblogs

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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 MinCook time: 15 MinTotal time: 40 Min

Ingredients

• 1/3 cup / 60g dry quinoa
• 2/3 cup / 158g water
• 1 cup / 160g pitted dates
• 1/2 cup / 70g almonds
• 1/3 cup / 33g grated unsweetened coconut, plus more for rolling
• 2-3 tsp / 10-15g water
• 1/4 cup / 42g chocolate chips, optional

Instructions

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

151.00

Fat (grams)

7.49

Sat. Fat (grams)

2.97

Carbs (grams)

20.79

Fiber (grams)

3.25

Net carbs

17.54

Sugar (grams)

13.01

Protein (grams)

3.11

Sodium (milligrams)

37.86

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 10 servings and includes chocolate drizzle.

https://jennyblogs.com/blog/2017/4/12/quinoa-coconut-date-rolls

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Healthy Chocolate Chip Cookie Pie

Some people are adverse to the word healthy when it comes to desserts.  This recipe today is to help you see you don't need to 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 makes 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? 

What do I mean when I say healthy? I mean, aside from the chocolate chips (which have some health benefits in and of themselves aside from the sugar), that you could eat this for breakfast, lunch, or dinner.

This recipe is naturally gluten-free, vegan, dairy-free, and nut free. Just keep in mind you may need to use certified ingredients, i.e. certified GF oats (even though oats are a gluten-free food, they are almost always processed in facilities that also process foods that contain gluten, and there is a high risk of cross-contamination) and check your other ingredients for stowaway unwanted allergens! Chocolate chips, as long as they are semi-sweet or dark chocolate, should not contain any dairy, yet I’ve seen brands that do contain dairy. Reading labels is very important for so many reasons!

Yes ok, on to this nutritious pie that somehow tastes like dessert!

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Recipe adapted from Chocolate Covered Katie

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Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed

• 1 cup / 90g oats or 180g ground flax seeds

• 1/4 cup / 63g applesauce

• 3 Tbsp / 42g oil

• 2 tsp vanilla extract

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup / 100g brown sugar

• 3 tsp stevia powder

• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350°F / 177°C.  Greased 8 - 9in / 20 - 23cm pie dish.

1. Combine all ingredients except chocolate chips in a food processor and blend until smooth.  Stir in chocolate chips. 

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

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

Jenny's Notes:

• If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup.

• 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. 

vegan, dairy-free, gluten-free, nut-free, healthy, cookie pie,

dessert

American

Yield: 12-16

Author: Jennyblogs

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Healthy Chocolate Chip Cookie Pie

A healthy and somehow still delicious cookie pie that is gluten-free, dairy-free, nut-free, and vegan.

prep time: 15 Mcook time: 35 Mtotal time: 50 M

ingredients:

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed
• 1 cup / 90g oats or 180g ground flax seeds
• 1/4 cup / 63g applesauce
• 3 Tbsp / 42g oil
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup / 100g brown sugar
• 3 tsp stevia powder
• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

instructions:

How to cook Healthy Chocolate Chip Cookie Pie

1. Oven 350°F / 177°C. Greased 8 - 9in / 20 - 23cm pie dish.
2. Combine all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips.
3. Scrape dough into prepared pan and sprinkle with additional chocolate chips.
4. Bake in oven for 30-35 minutes. Allow to cool before slicing and serving.

NOTES:

If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup. 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.

Calories

280.72

Fat (grams)

10.08

Sat. Fat (grams)

3.02

Carbs (grams)

44.03

Fiber (grams)

7.02

Net carbs

37.01

Sugar (grams)

20.13

Protein (grams)

7.85

Sodium (milligrams)

533.19

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2017/1/21/healthy-chocolate-chip-cookie-pie

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Pumpkin Coconut Energy Bars (Vegan)

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much. 

Sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious.  But delicious does not always have to be nutritious.  Everything in moderation.  Do you follow me?  Well, never mind. 

Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Namely, Pumpkin Coconut Energy Bars. They’re pumpkin spiced, vegan, dairy-free, and gluten-free (if you use gluten-free oats), so most everyone can enjoy them! They’re sweetened with dates which also makes them refined sugar free.

Eat them as dessert, snack, after-workout boost, or for on the go. By nature they’re a bit soft, so if you prefer them harder keep them in the fridge or freezer until you need a little nutritious pick-me-up.

This post may contain affiliate links. If you make a purchase 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!

Recipe adapted from Nutritionist in the Kitch

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Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

• 1 cup / 160g pitted dates

• 1/2 cup / 75g nuts of choice, raw and unsalted

• 2 Tbsp / 24g pumpkin seeds or chia seeds

• 2 Tbsp / 14g unsweetened shredded or flaked coconut

• 1/4 cup / 23g oats

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 cup / 60g pumpkin puree

Directions:

1. Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

2. Line an 8x8in / 20x20cm square baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

3. Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

4. Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

• I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha

pumpkin, pumpkin spice, fall recipe, no bake, vegan, dairy free, gluten free, refined sugar free, pumpkin seeds, raw, coconut

dessert, snack

American

Yield: 8-10 servings

Author: Jennyblogs

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Pumpkin Coconut Energy Bars (vegan)

No-bake pumpkin bars with plenty of fall spice, coconut, and pumpkin seeds. Vegan, gluten-free if using gluten-free oats, refined-sugar free, and dairy-free.

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 1 cup / 160g pitted dates
• 1/2 cup / 75g nuts of choice, raw and unsalted
• 2 Tbsp / 24g pumpkin seeds or chia seeds
• 2 Tbsp / 14g unsweetened shredded or flaked coconut
• 1/4 cup / 23g oats
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 cup / 60g pumpkin puree

instructions:

How to cook Pumpkin Coconut Energy Bars (vegan)

1. Combine all ingredients in a food processor. Blend for several minutes, until slightly chunky or completely smooth, as you wish.
2. Line an 8x8in / 20x20cm square baking dish with parchment paper. Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.
3. Scoop mixture into dish and carefully spread to the edges. Use lightly oiled or wet hands to help this process. Sprinkle with more coconut, pumpkin seeds, or both.
4. Place in the freezer for a couple hours, then slice into bars. Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be.

Calories

149.51

Fat (grams)

6.45

Sat. Fat (grams)

1.46

Carbs (grams)

22.40

Fiber (grams)

3.70

Net carbs

18.70

Sugar (grams)

13.99

Protein (grams)

3.46

Sodium (milligrams)

32.30

Cholesterol (grams)

0.00

Nutritional information is approximate and based on 8 servings.

https://jennyblogs.com/blog/2016/11/17/pumpkin-coconut-bars

Created using The Recipes Generator

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Pumpkin Spice Energy Bites

The great thing about these Pumpkin Spice Energy Bites is that they whip up so quick.  In less than 15 minutes you can have delicious morsels easy to grab for a snack, pack for a quick lunch, or take on long car rides.  They're so easy to make you might spend more time assembling the ingredients, or mis en place, than making them!

These little balls of energy are all about that pumpkin and spice and everything nice, and health and wealth with all of that schmealth.  Or something like that.  These will not make you rich.  Or give you schmealth.  I would never wish schmealth on anyone.  That sounds like some terrible disease.  Nor will these actually bite you.  You bite them.  Nom nom nom.

  Now if I would stop rambling you probably could've had them already made...Scusami.

This post may contain affiliate links. If you make a purchase 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!

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Pumpkin Spice Energy Bites

Makes about 12-15 Bites

Ingredients:

    •    1 cup / 90g rolled oats
    •    1/4 cup / 45g ground flax seeds or wheat germ
    •    1 1/2 tsp cinnamon
    •    1/4 tsp cloves
    •    1/4 tsp ginger
    •    1/4 tsp nutmeg
    •    1/4 cup / 65g peanut butter
    •    1/4 cup / 60g pumpkin puree
    •    3 Tbsp / 60g maple syrup or honey
    •    1 tsp vanilla extract
    •    1/4 cup / 45g mini chocolate chips

Directions:

1. In a medium bowl combine all ingredients; mix well.

2. Roll mixture into approximately 1 inch balls.  Place in a container and store in the refrigerator, or freeze for snacking at a later date. 

Jenny's Notes:

• With these types of recipes you do not have to be overly exact in your measurements.  If the dough seems too soft, simply add more oats or flax.  Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!

• To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

pumpkin spice, energy balls, vegan, gluten-free, dairy-free, fall recipe

snacks

American

Yield: 12-15

Author: Jennyblogs

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Pumpkin Spice Energy Bites

A quick and versatile snack, on the go breakfast, or dessert full of pumpkin and fall spice that is easily made vegan, gluten-free, and dairy-free.

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 1 cup / 90g rolled oats
• 1/4 cup / 45g ground flax seeds or wheat germ
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 cup / 65g peanut butter
• 1/4 cup / 60g pumpkin puree
• 3 Tbsp / 60g maple syrup or honey
• 1 tsp vanilla extract
• 1/4 cup / 45g mini chocolate chips

instructions:

How to cook Pumpkin Spice Energy Bites

1. In a medium bowl combine all ingredients; mix well.
2. Roll mixture into approximately 1 inch balls. Place in a container and store in the refrigerator, or freeze for snacking at a later date.

NOTES:

With these types of recipes you do not have to be overly exact in your measurements. If the dough seems too soft, simply add more oats or flax. Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish! To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Calories

119.52

Fat (grams)

6.04

Sat. Fat (grams)

1.44

Carbs (grams)

14.60

Fiber (grams)

2.81

Net carbs

11.78

Sugar (grams)

5.77

Protein (grams)

3.37

Sodium (milligrams)

28.96

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/10/13/pumpkin-spice-energy-bites

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Now that didn't hurt, did it?  Happy snacking!

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, or after.  They are small but pack a punch, so they don't make you feel too full.  

This post may contain affiliate links. If you make a purchase 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!

Recipe adapted from Gimme Some Oven

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Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

A mass of energy...

Ingredients:

• 1 cup / 90g oats

• 2/3 cup / 67g flaked or shredded coconut, unsweetened

• 1/2 cup / 130g peanut butter

• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)

• 1/3 cup / 110g honey or maple syrup

• 1 tsp / 5g vanilla extract

• 1/2 cup / 85g mini chocolate chips

Directions:

1. In a medium bowl, combine all ingredients.  If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ. 

2. 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 dairy-free chips and use maple syrup instead of honey.

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

• You can 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.

peanut butter energy balls, chocolate chips, coconut, granola bar bites

Snacks

American

Yield: 15 Balls

Author: Jennyblogs

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Peanut Butter Energy Bites

All the goodness of granola bars in an easier, rolled form. Packed with energy and nutrients, these peanut butter, coconut, chocolate chip energy bites are perfect for a quick snack or pick-me-up.

Prep time: 15 MCook time: Total time: 15 M

Ingredients:

• 1 cup / 90g oats
• 2/3 cup / 67g flaked or shredded coconut, unsweetened
• 1/2 cup / 130g peanut butter
• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)
• 1/3 cup / 110g honey or maple syrup
• 1 tsp / 5g vanilla extract
• 1/2 cup / 85g mini chocolate chips

Instructions:

1. In a medium bowl, combine all ingredients. If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ.
2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Notes:

For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey. For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. You can 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.

Calories

167.43

Fat (grams)

9.64

Sat. Fat (grams)

4.52

Carbs (grams)

18.89

Fiber (grams)

2.68

Net carbs

16.21

Sugar (grams)

10.10

Protein (grams)

4.14

Sodium (milligrams)

44.67

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 15 servings.

https://jennyblogs.com/blog/2016/8/23/peanut-butter-energy-bites

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

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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), but there is 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. 

This post may contain affiliate links. If you make a purchase 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!

Adapted from Imma Eat That

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No-Bake Pumpkin Date Bars

Serves about 9-12

Ingredients:

For the Date Crust

• 1 cup / 160g packed pitted dates

• 1 cup / 140g raw almonds

• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)

• 1 cup / 240g pumpkin purée

• 1 cup / 100g 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 / 40g packed pitted dates

• 5 Tbsp / 100g maple syrup or honey

• 1 tsp / 5g vanilla extract

• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Directions:

Make the Date Crust

1. 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.

2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan.  Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

1. 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. 

2. 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...)

raw, vegan, dairy-free, egg-free, gluten-free, pumpkin bars, fall dessert, Thanksgiving

dessert, bars

American

Yield: 9-12

Author: Jennyblogs

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No-Bake Pumpkin Date Bars

Raw Pumpkin Bars with an almond date crust topped with lightly sweetened pumpkin and chocolate chip filling. Vegan, Gluten-free, and dairy-free.

Prep time: 20 Mininactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

For the Date Crust

• 1 cup / 160g packed pitted dates
• 1 cup / 140g raw almonds
• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)
• 1 cup / 240g pumpkin purée
• 1 cup / 100g 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 / 40g packed pitted dates
• 5 Tbsp / 100g maple syrup or honey
• 1 tsp / 5g vanilla extract
• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Instructions

Make the Date Crust

1. 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.
2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan. Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

1. 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.
2. Cover and refrigerate for two hours before slicing and serving. 

Notes:

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free. 

• 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.
• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Calories

360.82

Fat (grams)

12.91

Sat. Fat (grams)

3.10

Carbs (grams)

56.60

Fiber (grams)

9.02

Net carbs

47.58

Sugar (grams)

29.52

Protein (grams)

10.64

Sodium (milligrams)

24.38

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/27/no-bake-pumpkin-date-bars

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Jenny's Notes:

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

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.

• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

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

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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.

These cookies make an excellent on the go snack or breakfast. They’re easily gluten-free if you use certified GF oats, dairy-free (just make sure your chocolate chips don’t have any dairy hiding in them), and vegan if you use a flax or chia seed egg! See recipe notes for how to make a flax egg.

All of the sweetness in these cookies comes from dates and banana, with a boost from the chocolate chips.

This post may contain affiliate links. If you make a purchase 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!

Recipe adapted from Veggies Don't Bite

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Chocolate Chip Banana Cookies

Makes about 30 cookies

Ingredients:

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)

• 1/4 cup / 60g almond milk (or milk of choice)

• 1/2 cup / 130g peanut butter

• 1 small / 80g very ripe banana, mashed

• 1 egg

• 1 1/2 tsp / 7g vanilla extract

• 1 cup / 80g rolled oats

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups / 340g semi-sweet chocolate chips

• 1/2 cup / 62g chopped pecans (optional)

Directions:

Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.

1. In a food processor, blend dates until very finely chopped.  Slowly add milk and continue to blend until a smooth paste forms.  (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.) 

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

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

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

5. Drop by spoonful onto prepared cookie sheets 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 ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

chunky monkey cookies, vegan, dairy free, gluten free, egg free, refined sugar free, chocolate chip banana cookies, healthy

dessert, cookies

American

Yield: 30

Author: Jennyblogs

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Healthy Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies loaded with oats, peanut butter, chocolate chips, and pecans are easily made vegan, gluten-free, dairy-free, egg-free! Most of the sweetness comes from dates and banana.

Prep time: 15 MinCook time: 15 Mininactive time: 15 MinTotal time: 45 Min

Ingredients

• 1 1/3 cups / 215g pitted dates (about 15 regular dates or 12 medjool)
• 1/4 cup / 60g almond milk (or milk of choice)
• 1/2 cup / 130g peanut butter
• 1 small / 80g very ripe banana, mashed
• 1 egg
• 1 1/2 tsp / 7g vanilla extract
• 1 cup / 80g rolled oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups / 340g semi-sweet chocolate chips
• 1/2 cup / 62g chopped pecans (optional)

Instructions

1. Preheat oven to 350°F / 177°C. Prepare 1 or 2 cookie sheets lined with parchment paper or silpat.
2. In a food processor, blend dates until very finely chopped. Slowly add milk and continue to blend until a smooth paste forms. (Be careful adding the milk as it may splatter; food processors aren’t always splatter proof.)
3. Add peanut butter, banana, egg, and vanilla to the date paste and mix well.
4. In a separate bowl whisk together oats, baking soda, and salt. Add to date mixture.
5. Stir in chocolate chips and pecans just until combined. Refrigerate dough for 15 minutes.
6. Drop by spoonful onto prepared cookie sheets 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.

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 ground flax seeds to 3 Tbsp water, use vegan chocolate chips (usually this means just making sure there is no dairy), use certified GF oats and vanilla extract.  Voila!  Now anyone can eat these delicious morsels. 

Calories

130.36

Fat (grams)

7.42

Sat. Fat (grams)

2.64

Carbs (grams)

16.47

Fiber (grams)

2.03

Net carbs

14.43

Sugar (grams)

11.53

Protein (grams)

2.39

Sodium (milligrams)

84.40

Cholesterol (grams)

6.20

Nutritional information is approximate; based on 30 serving, includes pecans.

https://jennyblogs.com/blog/2016/6/28/healthy-chocolate-chip-banana-cookies

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