Clean No Bake Samoa Brownies

I am OBSESSED with Samoa Girl Scout cookies and it is that time of year again!  There is no eating just one and I could polish off a whole box in one sitting.  Of course I allow a few of them because they do only come around once a year (thank goodness) but when I saw a recipe on Facebook for Samoa Brownies, I knew I had to think of a way to clean them up.  I thought back to my Clean, Four Ingredient, Raw Brownies and knew I could use that as the base and the rest is history. Even I gave myself a pat on the back for this one!  Enjoy!

Clean No Bake Samoa Brownies

Ingredients

For the brownie layer:
2 1/2 cups pitted dates
1 cup almond flour
1/3 cup dark cocoa powder
1 Tbsp raw honey

For the caramel layer:
1/4 cup water
1/2 cup raw coconut palm sugar
1 cup light coconut milk
2 tsp vanilla
Pinch of salt
3/4 cup unsweetened shredded coconut

Dark chocolate for drizzle (80% or higher, I used 1/4 of a 3.17oz bar for macro calculations)

In a food processor, add dates and pulse until they turn into a "dough" like consistency. Add almond flour, cocoa powder and honey, process until all ingredients are incorporated.

In a 8" square baking dish, lined with parchment paper, firmly press the brownie "dough" evenly, filling the entire bottom of the dish. Refrigerate for 2 hours or more.

While the brownie is setting, prepare the caramel. In a small pot, add water and sugar, bring to a boil. Reduce heat to medium/high and add coconut milk, vanilla and salt. Continue to boil, stirring consistently, for 15 minutes or until caramel begins to thicken.  Remove from heat and allow to fully cool. Add shredded coconut and set aside until brownies are done. The caramel may not completely set up like "normal" caramel, but it will become thicker as it cools.

When brownies are done, add the caramel/coconut mixture evenly over the top. Microwave the dark chocolate in a microwave safe dish for increments of 30 seconds, stirring in between, until it is completely melted. Drizzle over the top of the brownies. Let the brownies set for an additional hour in the refrigerator and enjoy.

Nutritional information
Serving size: 1 square (when cut into 16 squares)
Calories: 208
Fat: 9.3g
Carbs: 30.2g
Protein: 6.6g

Simple Pesto Sauce

I have been getting good use out of my new food processor since I got it about a month ago.  One thing I have wanted to try has been a simple pesto sauce, but my blender just couldn't do the trick.  I had purchased a huge bunch of basil from our local farmers market and thought it was a perfect time to use that food processor for some fresh pesto sauce!  Combine this sauce with some brown rice pasta noodles and you have yourself a healthy, tasty dinner.  Enjoy!

Simple Pesto Sauce

Ingredients

2 cups fresh basil leaves
2 cloves of garlic
2 Tbsp walnuts (or any other nut you prefer)
1/4 cup + 2 Tbsp olive oil
1/4 cup hand grated fresh parmesan cheese
Sea salt and pepper to taste

Combine all ingredients into a food processor.  Blend until mixture has reached smooth consistency.  Toss with fresh cooked brown rice pasta, topped with additional fresh grated parmesan cheese.

Clean Pumpkin Pie Oatmeal Cookies

It's about that time of year!  Pumpkin EVERYTHING and I love it!  Fall is my favorite season and I am guilty of stock piling everything pumpkin while it is out for this short period of time. While my eating habits have changed dramatically since last Fall, I am determined to enjoy all the pumpkin that the season has to offer, just in a different way. Enjoy!

Clean Pumpkin Pie Oatmeal Cookies

Ingredients 

1 cup rolled oats 

3/4 cup almond flour

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice 

1/4 tsp sea salt

1 egg

2 Tbsp coconut oil 

1 tsp vanilla 

1/2 cup pumpkin purée 

1/2 cup raw honey 

Preheat oven to 350*. Combine rolled oats, almond flour, baking powder, pumpkin pie spice and sea salt in a medium bowl, set aside. In a large bowl, combine egg, coconut oil, vanilla, pumpkin purée and raw honey. Add oat mixture to pumpkin mixture and stir well to incorporate all ingredients.  Spoon cookie dough onto parchment paper lined cookie sheet and bake for 12-15 minutes. Makes 12-16 cookie depending on size.

Avocado, Cilantro and Jalapeño Hummus

I haven't always been a big fan of hummus. It took me years to find one that I could actually tolerate and it happened to be at Trader Joe's. Their Cilantro and Jalapeño Hummus is to die for but now that we have moved, there isn't a Trader Joe's near us. I have always wanted to try to make my own but the process always seemed so complicated and I had no idea what Tahini was or where to find it. I finally got a food processor and decided that now was the perfect time to try to make some of my own!  The process was anything but complicated and the end product was delicious. Enjoy!

Avocado, Cilantro and Jalapeño Hummus

Ingredients 

1 can of chickpeas, drained and rinsed 

1 whole avocado, skin and pit removed 

1 cup cilantro, roughly chopped

1/2 jalapeño

2 tsp tahini

1/4 cup olive oil

2 Tbsp garlic

1 tsp garlic powder 

Squirt of fresh lime juice

Sea salt to taste 

Combine all ingredients in a food processor and blend until mixture reaches a smooth consistency. 

Clean, Four Ingredient, Raw Brownies

I have a sweet tooth!  I am always looking to try out new sweet treats and this one will blow you away! These are so delicious, you will fulfill your chocolate craving without all of the guilt. There is no doubt that these will taste like a cheat treat but are anything but a cheat. Enjoy!

Clean, Four Ingredient, Raw Brownies

Ingredients 

2 cups pitted dates 

1 cup almond flour 

1/3 cup dark cocoa powder 

1 Tbsp raw honey 

Add dates to a food processor. Process until dates begin to form a ball. Add almond flour, dark cocoa powder and raw honey. Process until all items are well blended. In a parchment paper lined, square baking dish, press date mixture evenly across the bottom. Refrigerate for at least 3 hours or freeze for 1 hour. Cut into squares and sprinkle optional cocoa powder on the top. Store in refrigerator for optimal freshness. 

Cucumber Bruschetta Salad

I love bruschetta, well lets be honest, I love all Italian food!  I used to make an amazing bruschetta, but as my health journey has evolved, I have steered away from eating a lot of bread.  This weekend, a co-worker of my husbands was going out of town and allowed us to raid his garden!  What vegetarian wouldn't take complete advantage of that type of offer?!?  Along with a ton of other yummy veggies, we got some cucumbers and yellow/red grape tomatoes.  They sat uneaten all weekend because it was a holiday weekend and an excuse to overindulge (well my excuse anyways).  Today, after feeling the effects of the weekend festivities, I knew I needed to get back on track.  I remembered an amazing post one of my best friends had shared of her cucumber bruschetta (bruschetta on sliced cucumber instead of bread), so I decided I would make a salad with the same ingredients that I use in my bruschetta!  It turned out so well, there is none left!  Enjoy!!

Cucumber Bruschetta Salad

Ingredients

3 large cucumbers, peeled and sliced
12 (or more as desired) grape tomatoes, halved
1 Tbsp garlic, minced
4 leaves of basil, roughly chopped
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste
Hand grated parmesan cheese for topping

Combine all ingredients in a large, air tight container.  Toss well to allow all ingredients to incorporate.  Let stand for at least an hour in the fridge.

Zucchini, Black Bean and Brown Rice Skillet

This recipe has been one that I have made for quite some time, but have kind of swept it under the rug while working on developing new recipes.  I decided it was time to bring this one back the other night, and I remembered why I used to cook it often.  It is DELICIOUS, so easy and reheats very well for leftovers.  Almost feels sinful, but I promise, it is a clean, healthy dish that the whole family will love.  Enjoy!

Zucchini, Black Bean and Brown Rice Skillet

Ingredients

1/2 tbsp coconut oil
1 Tbsp garlic, minced
1 large zucchini, halved lengthwise and sliced
1 14.5 oz can of diced tomatoes (look for the no salt added)
1 15.5 oz can of black beans, drained and rinsed
2 cups of cooked brown rice
Sea salt and pepper to taste
Hand grated parmesan cheese for optional topping

In a large skillet, over medium heat, melt coconut oil.  Add minced garlic and sauté for 1 minute, or until fragrant.  Add zucchini and continue to cook for 5 minutes, or until the zucchini gets tender, but not mushy.  Add tomatoes, black beans, sea salt and pepper to taste.  Allow to cook for an additional 2-3 minutes to incorporate flavors.  Add brown rice.  Mix well and cook for 5 minutes to insure all ingredients are properly heated.  Serve topped with optional hand grated parmesan cheese.