Veggie Crunch Salad and Easy Lemon Dressing

The other night as I was making dinner, I decided to make a salad as a side. I didn't have any lettuce, but I didn't let that stop me! The result was so delicious, I almost forgot about the casserole I had in the oven and would have been content to just sit down and happily munch away on this salad!

Veggie Crunch Salad

3 carrots

4-6 stalks celery (I used the middle heart pieces to get the yummy leaves!)

1/4 head purple cabbage

1 cucumber, skin removed

Chop all veggies into bite-size pieces. Garnish with green onions and hemp seeds. Toss with Lemon Dressing (recipe below). You could easily make this a meal by adding a protein source like avocado, kidney or garbanzo beans, or chopped kale. Serves about 4. Adjust amounts to your liking or to accommodate more servings. 

Easy Lemon Dressing

Juice from 1 lemon, about 2 T

3-4 T olive oil (or your favorite oil)

1 T agave syrup (optional)

Sea salt and ground black pepper to taste

Mix all ingredients and enjoy on your favorite salads. If you don't have a lemon, you can easily sub apple cider vinegar or basalmic vinegar. 

Enjoy!

Peanut Butter Balls

Here's a quick post for a fast, healthy, delicious snack! 

Peanut Butter Balls

1 cup oats

1/2 cup peanut butter

1/2 cup ground flax

1/3 cup honey1 tsp vanilla

1/2 cup chocolate chips or 2 Tbs cacao powder (optional, but highly recommended!) 

Mix all ingredients together in a large bowl, then roll into 2" balls. Refrigerate to set, and store in an airtight container in the fridge. They also freeze well, just pull them out a few minutes before you want to eat them. 

These guys are extremely energizing. I made the mistake of eating a few for dessert one night, and I couldn't fall asleep until about 2 am! They are perfect with a smoothie for a quick breakfast, or a pre-workout snack. Enjoy!

Caramel Walnut Brownies

My niece pointed out on my birthday this weekend that I am now in my "late twenties". Isn't she so nice? But honestly it's not too bad. Late twenties so far has gone on like a great pair of new jeans, and I'm very much okay with that.

So with all the birthday plans this weekend I didn't have time to bake a cake, but I couldn't let my birthday pass without making some chocolatey treat in my honor! I've seen so many recipes for raw vegan brownies floating around my Instagram and they all look soooo delicious, so I decided to give it a try.

These are seriously amazing. I was a little skeptical of how the consistency would be, but they came out so fudgey and gooey I didn't mind one bit that they aren't cakey. Who says you have to have cake on your birthday? Where's the brownie love?!

Raw Caramel Walnut Brownies

Brownies

Adapted from this Deliciously Ella recipe.

1 cup raw pecans

2 cups Medjool dates

4 Tablespoons raw cacao powder

2 Tablespoons maple syrup

Dash of Himalayan Pink salt

1/2 cup chopped walnuts

Pulse pecans in your processor until it forms a small pieces that will combine with the dates well. Make sure to take the seeds out of your dates. Ella notes that using Medjool dates is important because they are softer and stickier than other kinds, and this will help hold everything together. Add all the other ingredients to the pecans and blend until it sticks together and forms a ball.

Press the brownies into a small square baking dish lined with parchment or wax paper (I didn't do this and really wish I had when it came time to cut them because they are very gooey!). It helps if your hands are a little wet so they don't stick. (At this point I was really tempted to just eat it all, it's THAT good!) Sprinkle walnuts on top and press them in lightly, since you can't really stir them in. Place in freezer while you make the frosting.

Caramel Frosting

10 pitted Medjool dates

1/2 cup almond milk (you can also use water)

1/2 tsp vanilla extract

1 Tablespoon coconut oil, melted

1 tsp maca powder

Pinch of Himalayan Salt

Chopped walnuts

Place all ingredients in your food processor and blend until combined and creamy. This will take a few minutes, and you will need to stop and scrape down the sides a few times. You can adjust the consistency by adding more or less milk. Be sure to taste it and adjust vanilla, maca, and salt to your liking. Pull the brownies out of the freezer and layer frosting on top. Top with more chopped walnuts. Leave in freezer until set completely, at least two hours. When it's time to serve them up, give them a few minutes at room temp to soften slightly. Store any leftovers in the freezer. This made about 8 medium sized squares.

Can it be my birthday again?