Tag: clean eating

Protein Packed Banana Bread Bars

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Ingredients:
1 cup canned chickpeas, drained
3 bananas 🍌(the riper the better)
1 egg 🥚 
2 tbsp almond butter 
2 cups rolled oats (can use GF)
2 tbsp chia seeds 
1 tsp vanilla 
1 tsp cinnamon 
2 cups rice crispies  (can use GF)
1/2 cup chocolate chips 

Directions:
Preheat oven to 350°
In a good processor, mix all ingredients except rice crispies and chocolate chips, until well blended. 
Mix in rice crispies and chocolate chips by hand. 
Spread in 9” square baking pan, lined with parchment.
Bake 20 minutes and cut into squares. 
Enjoy! 
Edit – just made these again and used 4 tbsp peanut butter instead of almond butter, added 1-2 tbsp maple syrup, some coconut and candied peanuts – yummm

Taco Spaghetti Squash Bowls

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Cut 1 spaghetti squash in half, remove seeds and brush with a bite of olive oil and salt. Bake, cut side down, at 400° for about 40 minutes. At the same time, cut up cauliflower into florets and roast with olive oil, shawarma seasoning and zaatar. 
In the meantime, drain 1 can of black beans and 1 can of chickpeas and mash in a bowl. Pan fry with taco seasoning, some chili seasoning and about 1/2 cup crushed tomatoes. 
Once spaghetti squash is cooked, use a fork to scrape out “spaghetti”. Top with bean mixture, goat cheese, avocado, cabbage, salsa and fresh mint. 
You will have leftover bean mixture that you can freeze or use in regular taco shells or in tortillas. 
I hope to post a more exact recipe at some point soon but feel free to message me with any questions. 

Chocolate Halva Cups

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Melt 150 grams of dark chocolate in a double boiler. 
In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini. 
Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate. 
Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden. 

Dried Fruit and Nut Bites

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This is a guilt free dessert that is delicious and perfect for tubishevat or passover or any other time. 
I pulsed 1 cup of mixed nuts with 1 tsp of cinnamon. Once the nuts were crushed, I put them in a big bowl. 
Next, I processed 4 medjool dates, 1/2 cup each of prunes, apricots and craisins until it forms a paste. 
Put on disposable gloves and mix the dried fruit and nuts. Roll into balls and then in shredded coconut. Allow to set for an hour or so in the fridge.

Instant Pot Lentil Squash Coconut Curry

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Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
SautĂ© vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sautĂ© until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together.