Chocolate coconut yogurt with lots of toppings!

I have a confession to make. Until the last few years when I have truly become a vegan, I used to be absolutely addicted to frozen yogurt. You would think that a health-minded person like me would think, no, frozen yogurt is NOT a substitute for a meal but line up out the door to get a cup I did!

But, when New York City gets hot and sunny as it did today, my cravings for something sweet and creamy emerge.

Luckily, a few days ago I made vanilla and chocolate coconut-based yogurts. Of course, you can buy coconut yogurt's such as the ones by So Delicious but the homemade ones are so easy to make and so much better tasting!

So, today I had a Chocolate yogurt with vanilla cream, shaved coconut and lots of chocolate chips!!! Dairy-free, sugar-free, packed with nutrients and antioxidants and bursting with healthy probiotics, I felt light as a feather and so energetic afterwards...

Here are the two yogurts I made a few days ago:

Ingredients:
4 cups coconut meat (you can open fresh or buy prefrozen from Exotic Superfoods)
Coconut water (or regular filtered water)
4 capsules of probiotics (I used Innate probiotics- by FAR my favorite brand)

For the chocolate yogurt:
3-4 tbsp unsweetened chocolate powder (I used raw cacoa powder)
3-4 tbsp agave nectar

For the vanilla yogurt:
2 tsp vanilla bean
1 tbsp agave nectar

Directions

1) I always believe in doing things in the easiest way possible, so blend all of the coconut meat first. You will need to add water very slowly just to get enough water in there so that the mixture blends smoothly. The less water you put in the thicker the yogurt and I personally love my yogurt thick!

2) Blend in the powder from the probiotic capsules

3) Take 1/2 of the mixture out and set aside.

4) In the blender with 1/2 of the coconut meat mixture, blend the vanilla beans and agave nectar. Place this mixture in a mason jar and cover and put in your dehydrator or a very warm place overnight.

5) With the remaining 1/2, place it back in the blender (hint: if you do the vanilla first, you don't have to clean the blender!) then add the chocolate powder and agave nectar. Add this mixture to another mason jar. This is your chocolate yogurt. Place this mason jar in your dehydrator or a warm place overnight with the other jar.

6) In the morning, refrigerator the jars and THAT'S IT!

A few months ago, I my Easy Peasy Vanilla Yogurt and topped it with shaved coconut, blueberries and Oh Alaska chocolate syrup- yum! The choices are endless and limited only by your imagination!

PB and Who Needs the J?

One of my favorite foods growing up- ok, I'll admit it, I am still obsessed now- were Peanut Butter and Jelly sandwiches otherwise known as PB&J's!

Everyone is always asking me for healthy snacks for their children or for pre- or post-workout snacks and my son and I just adore these! We have made a special twist and have used almond butter instead of peanut butter and have sliced the bananas to use as the "bread." So easy to make and kids have fun making AND eating them!

Another option is almond or peanut butter on apple slices or even celery! Yesterday Oliver had the PB's (top picture) and this afternoon after his lacrosse game he had a special treat- Chocolate hazelnut spread (from Le Pain Quotidien) on apple slices.

Nutritious, satisfied his sweet tooth and definitely a better option than other sweet stuff he might have reached for!

No Bake Chocolate Cherry Granola Bars- Girl Scout Cookies Never Had it So Good (or Healthy!)

This week has been an absolutly crazy week with clients, preparations for Easter, my in-laws arrival tomorrow, Grandparents Day at my son's school (where I will be helping out all day!) AND his Science Fair the day after Easter involving dry ice (don't ask!) so when my fellow Girl Scout Brownie Mom's asked me to come up with a cute idea for the kids to make for our next meeting I almost cratered...

The criteria were that they had to be something that would/could be:

1) Easy for the girls to make
2) Made without an oven
3) Made in under 10 minutes
4) Nut-free and healthy (I am taking this to mean sugar-free and wholesome ingredients!)
and
5) A snack the girls would like and actually eat!

Then, I thought, "I've got it!" No problem!" We will make my No Bake Chocolate Cherry Granola Bars!

Step 1: Add equal parts Oatmeal and Kashi Go Lean Crunch cereal

Step 2: Add unsweetened applesauce or mashed banana (I used mashed banana) and stir

Step 3: Add honey (I used a whole honey bear.) This is what sticks it together so be liberal about it!!!

Step 4: Add dried cherries (or raisons or cranberries)

Step 5: Add chocolate chips

Then, put them in a fridge to harden for approximately 20-30 minutes. Take out and slice into bars.

If this were not for Brownies and could include nuts a delicious addition to this would be to add almond butter or peanut butter to up the protein ante. But, this being kids and a school function and having nut-allergy kids in the group, this was strictly not allowed!

If I were also making them for myself or my crew, I would also add Sun Warrior Protein Powder in vanilla, perhaps some chia, hemp or pumkin seeds, and maybe even a bit of coconut butter to further up the flavor and the nutritional ante!

Salad with Ranch Dressing the Raw Vegan Way!

Last night I was so incredibly envious of my husband's delicious salad topped with pistachios and creamy ranch dressing that I decided to take matters into my own hands and make my own!

So, here is what I had for lunch today:

Salad: Locinato kale with shaved carrots, raddicio, and tomatoes topped with raw pistachios and yum- my new Raw Ranch Dressing, which I plan to use later for dips, more salads and maybe even on top of steamed vegetables. I probably made it a bit thick and, if I use it again for dressing, will probably add more coconut water but this consistency is great for dips and sauces.

Raw Ranch Dressing

1 cup macadamian nuts (preferably pre-spoaked, rinsed and drained)

1/2 lemon

1/2-1 clove garlic

Dash of sea salt

Coconut water (approx 1/4-1/8 cup but add slowly to desired consistency)

Mix in a food processor until smooth.

Last minute addition: Chocolatree Italian "Pizza Bread" Crackers!!! Chocolatree Cafe's products, particularly their Chocolate Chip Cookies and their Chocolate Love Cups (ie. a grownup, healthy Reeses Cup), are truly and deeply my newest addiction!

Tortilla Chips Without the Guilt!

The chips you buy in the grocery store, even if they are the "healthy" variety are still processed and packaged and sit on the shelves for weeks (if not months!) So, why don't you just make them! Don't have the time? This "guiltless tortilla chip" recipe literally takes under 5 minutes so is well-worth the effort. And, best yet, you always have chips left over to sprinkle over salads, serve with dip or serve as a side to sandwiches or burgers another day! Being a busy working mom, I am all for minimal effort for maximum gain!

Trick number one is to always have a stocked pantry and fridge. We keep Ezekiel tortillas in our freezer at all times. And, when I want to make these chips (or a wrap or quesadillas or something for the kids), I just take them out for a few minutes to defrost. Next, I cut them into triangular wedges and put them on a baking tray with a healthy drizzle of olive oil and dash of sea salt and that is it! Put them in the oven and cook for 350 degrees turning over until both sides toasty and brown. Optional would be to sprinkle them with parmesan, or a vegan cheddar or mozzarella cheese such as Dayia for a more "nacho-y" effect!

Today, I just made them plain and served them alongside a tomato soup for my daughter. Was the soup "homemade"? No, it was Pacifica from a box but we moms can't always do everything!