Peanut Butter and Raspberry Jelly Cheesecake (Vegan)

IMG_0306

This Peanut Butter and Jelly Cheesecake is for all of the dreamers out there. They said we couldn’t have our PB & J AND cheesecake, too, but we’ll show them.

This is probably my favorite vegan cheesecake to date, y’all. So if you are a peanut butter and jelly lover like myself, I hope you enjoy! The jelly is actually a homemade chia seed jam, which is best to make the night before.

Peanut Butter and Raspberry Jelly Cheesecake:

IMG_0929

Ingredients:

Raspberry Chia Jelly:
  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • 3 tbs. maple syrup
  • 1-2 tablespoons filtered water, if needed

Crust:

  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup almond butter (or your favorite nut butter)
  • ½ teaspoon cinnamon

Filling:

  • 2 cups soaked cashews (about 3-4 hours in warm filtered water)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1/4 teaspoon cinnamon
  • 3/4 cup full fat coconut milk
Instructions:
  1. To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 2 hours or overnight.
  2. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
  3. Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish.
  4. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor.
  5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.
  6. Pour the filling over the crust and spread evenly.
  7. Take our your chia seed jam and scoop out with a spoon 4 dollops evenly on the cheesecake. Then take a knife and swirl it around.

8.Place in the freezer for a few hours to harden. It can then be stored in the freezer for up          to 2 weeks, or in the fridge for 4-5 days.

Enjoy!

Health Coach Jenna

Soft Chocolate Chip Cookies (Vegan & Grain-free!)

FullSizeRender (40)

A vegan and grain-free chocolate chip cookie that doesn’t taste like cardboard? Why yes they DO exist! These chocolate chip cookies are like a soft, buttery cloud of deliciousness.

In my house, these chocolate-chip cookies are pretty much a staple. I quite often find myself making a batch, and sometimes I put them in the freezer to have for later. They rock my world. Bonus is that they are super easy to make!

Ingredients:

  • 1 and ⅓ cup almond flour
  • ⅓ cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • ⅓ cup creamy almond butter
  • 3 tablespoons of coconut oil (melted and cooled)
  • 4 tablespoons maple syrup
  • ⅓ cup dark chocolate chips (I use Lily’s sugar-free)

Method:

  1. Preheat oven to 350 degrees
  2. In a medium bowl, stir together almond flour, coconut flour, salt and baking powder and set aside
  3. In another medium bowl, mix together creamy almond butter, coconut oil. maple syrup, with a hand or electric mixer
  4. Add wet ingredients and dry and mix again until well combined
  5. Fold in chocolate chips.
  6. Place in fridge for about 15-30 minutes
  7. Line a baking tray with parchment paper and spray well
  8. Form into cookies (about 2 tablespoons each)
  9. Bake in oven for 10-12 minutes or until golden brown
  10. Will stay good for 5-7 days or freeze for longer!

Enjoy lovely! And please let me know in the comments section below how you liked them! And make sure to tag any of your photos with #HealthierNotions so I can see your creations!!

Happy Baking,

Health Coach Jenna

Quinoa Fritters With Garlic Aioli (Gluten- Free!)

Some of the requests I get from clients are for quick, easy, and healthy Quinoa Frittersvegetarian recipes. Well folks, this recipe for quinoa fritters by Vanessa Vickory is one of my top go-to recipes!

Not only are these bad boys delicious, but they are SUPER easy to make. Since the fritters can be made with left over quinoa,  I plan a meal the night before using the amazing ancient grain, and then use the leftovers the next night (food waste is not cool!)

If I’m short on time I skip making the garlic aioli sauce and opt for a store-bought, spicy grain mustard. When choosing your mustard, make sure to avoid brands with added sugar.

Quinoa Fritters With Garlic Aioli:

Serves 2 — 3

Ingredients for quinoa fritters

  • 2-4 Tbsp. coconut oil
  • 1 cup of cooked quinoa
  • 3 medium eggs (replace with mashed potato for vegan)
  • 1 medium carrot, grated
  • 1 small onion, finely chopped
  • 1 Tbsp. chives, chopped
  • 1 Tbsp. coriander, chopped
  • 1/4 cup of almond meal
  • Salt and pepper, to taste

Ingredients for garlic aioli

  • 1/2 cups blanched almonds or cashews, soaked for a minimum 4 hours
  • 1-2 cloves garlic, minced
  • 1 Tbsp. organic Dijon mustard
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1/4 — 1/2 cup water, as needed
  • 1/4 tsp. sea salt

Directions

Mix all the fritter ingredients in a bowl.

Add 2 Tbsp of coconut oil to a medium fry pan on moderate heat.

Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don’t touch.

Cook for a few minutes on each side, until lightly golden and drain on paper towels.

Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.

To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.

Serve and enjoy!

Recipe originally posted on MindBodyGreen.

HealtherNotions_Logo_Stacked

Chocolate Chip Cookie Dough Squares (Gluten-Free and Vegan)

Processed with VSCO with c1 preset

Introducing a healthy chocolate chip cookie dough! I came up with this recipe after trying something called an “Under Baked Chocolate Chip Cookie Dough” at a pub I visited in Scotland. Seeing as I’m a firm believer of “a little bit of what you fancy does you good”, I ordered it for my two friends and I to share- and wow was it flippin’ good. But not something you would want to eat everyday as it was loaded with tons of butter, flour, sugar, etc.

Whenever I try something delicious like this, my mind always starts thinking about how I can make it healthier, and consequently, taste even better. So ladies and gents, here is my healthy version for you to enjoy. They are gluten-free and vegan.

No-Bake Chocolate Chip Cookie Dough Fudge:

Makes: 10 Squares Freezer Time: 45 minutes

Ingredients:

  • 3 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 2 tbsp non-dairy milk
  • 3/4 cup coconut sugar
  • 1/2 cup mashed banana 
  • 1/4-1/2 tsp sea salt, to taste
  • 1.5 cups oats. Ground into flour using a food processor or high speed blender( to make gluten free use certified gluten-free oats)
  •  1.5 cups almond flour
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips  (I use Lily’s)

Directions:

1. Melt the coconut oil in a small saucepan on medium heat. Add the coconut sugar and non-dairy milk and bring to a low boil. After mixture has come to a low boil, turn the heat down to low and stir in the mashed banana. Turn off heat and mix in the vanilla and salt.

2. In a large mixing bowl, add the oat flour and the almond flour. Mix together and add the cinnamon.

3. Add wet mixture to the dry mixture and mix until no flour remains. Put in the freezer for 15 minutes.

4.  Take the dough out of the freezer and add chocolate chips to the dough and mix in.

5. Line an 8-inch square pan with baking paper. Scoop the dough into the pan and spread out evenly with a spoon. It’s tough to spread out but it’s worth it I promise!

6. Place in the freezer for 30 minutes. Take out, cut into squares, and store in the fridge.

Happy No-Baking!

cookie dough fudge. raw and vegan. Gluten Free. Healthier Notions

xxxxx

Health Coach Jenna

Raw Dark Chocolate (Only 5 Minutes to Prepare!)

I love dark chocolate. If someone gave me the ultimatum to go without hot water or dark chocolate, I think I would probably go without hot showers for the rest of my life. As much as I love dark chocolate, I equally disdain all of the artificial ingredients put into many of the store- bought brands such as high fructose corn syrup, soy lecithin, food dyes, “natural” flavoring, etc.  Not to mention many well known food companies procure their chocolate in a not- so- ethical manner.

But this does not mean you have to abandon ship and give up chocolate forever!

Homemade dark chocolate is extremely easy to make. All you need is coconut oil, maple syrup, and cacao (salt is optional). By buying your ingredients from companies who get their ingredients ethically, you are supporting the good side, and by making your own chocolate, you are ditching the ingredients which make your body sick. It’s a win-win all around!

Extra bonus: Cacao (not to be confused with its evil twin cacoa) is rich in magnesium which helps us keep regular visits to the loo, helps us catch zzz’s, and reduces anxiety.

Raw Dark Chocolate:

Ingredients:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • Pinch of sea salt (optional)
  • Directions:
  1. If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step).I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
  2. As soon as the coconut oil has melted add the maple syrup.
  3. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla.
  4. After that is all smooth and blended, sprinkle in your sea salt.
  5. You can add any other ingredients such as goji berries, shredded coconut, etc. if desired.
  6. Next, put into small cupcake papers or a silicon mold. Place in the freezer and let harden for an hour.
  7. Store in the refrigerator after if you live in a cold climate, and keep in the freezer if you live in a hot climate.

Goji berries and dark chocolate is my jam. What’s yours? I would love to hear about the creations you come up with!

The Kiwi Kick!

TheKiwiKickGreen smoothies don’t have to be boring or taste like a garden! The Kiwi Kick is packed full of nutrients, vitamins, greens, and healthy fats that will provide your mind and body with a steady stream of energy throughout the morning, and keep you satisfied until lunch. Even better, the ginger, cayenne pepper, chia seeds, and greens work to eliminate toxins from the body.

Yes, please!

The Kiwi Kick:

Ingredients:

  • 1 frozen kiwi
  • 1/2 frozen banana
  • handful of ice cubes
  • 1 inch of ginger
  • 2 cups spinach or kale
  • 4 half pieces of walnuts
  • 1 tablespoon chia seeds
  • 1 cup non-dairy milk
  • 2 tablespoons coconut oil
  • 1/2 cup full fat coconut milk
  • Sprinkle of cinnamon
  • Dash of cayenne pepper

For an Optional Power Boost Add:

  • 1 scoop plant based protein powder (Non-GMO please!)
  • 1 teaspoon of chlorella powder which alkalizes the body, resulting in more oxygen giving you better skin, easier weight loss, and more energy.

Directions:

Put all of the ingredients into a blender, pour into your favorite smoothie glass, and enjoy.

Cheers!

HealtherNotions_Logo_Stacked

Kitchari

kitchari copyKitchari, a combination of rice and mung beans, is used in Ayurveda for cleansing the system. It is easy to prepare, and its balance of protein, carbohydrates, and fat makes for an easy-to-digest yet highly nourishing meal.

In addition to being delicious, kitchari is also used to cleanse. To find out how to start a kitchari cleanse click HERE.

Kitchari:

Bean soaking time: 2 hours

Prep Time: 10 minutes

Cooking time: 1 hour

Serves 4

  • 1 cup basmati or brown rice
  • 1/2 cup mung beans
  • 2 tablespoons ghee or coconut oil
  • 1 teaspoon mustard seeds (if your dosha is pitta leave this out)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 4 cups water

1. Soak the beans in a bowl with water for 2 hours, then drain and rinse.

2. Boil the beans in water for 30 minutes and drain excess liquid.

3. Heat the ghee or oil in a deep pan over medium heat.

4. Add mustard and cumin seeds and stir until they pop, about 2 minutes.

5. Add the rice, beans, turmeric and salt and stir.

6. Add the 4 cups water and bring to a boil.

7. Reduce heat, cover most of the way, and simmer 25 minutes, until rice and beans are cooked.

Tip: Add any vegetables you like to the pot while the rice and beans are cooking.

Steamed Sweet Potatoes with Wild Rice, Basil & Tomato Chili Sauce

Steamed Sweet Potato with Wild Rice and Tomato Chili Sauce

I’ve been looking forward to trying out this recipe from This Rawsome Vegan Life for a while.

I currently live in Taiwan where the sweet potato is the national vegetable because they grow abundantly on the island, and the vegetable itself resembles the shape of the country.  It only seemed fitting that I make this dish while living here, plus I absolutely adore sweet potatoes.

Sweet vegetables such as these are an exceptional  food to eat if you have a sweet tooth, as the natural sweetness tends to satisfy cravings. They are also very nutritious, being a good source of vitamin B6, C, and D, as well as magnesium and iron.

I found this dish very simple and easy to make. The sauce was the highlight, as it really brought out the flavor of the sweet potato, and the basil was a nice final touch that tied the dish together. I enjoyed the sauce so much, that I made some the next day to make vegan sushi.

STEAMED SWEET POTATOES with WILD RICE, BASIL & TOMATO CHILI SAUCE (1 serving)

Sauce:

1 tomato
1 tablespoon nut butter (optional)
1 tablespoon miso paste
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon chili powder, to taste
1 garlic clove

Other ingredients:

1 large sweet potato, sliced and steamed until soft and tender
1 cup cooked wild rice
1/4 cup basil leaves

To make the sauce: blend all the ingredients until smooth. Mix the sauce into your rice and sweet potatoes in a bowl, then top with basil leaves and enjoy!

HealtherNotions_Logo_Stacked

Peanut Butter Chocolate Fudge

pgfudgePeanut Butter. Chocolate.  I really don’t think it gets much better than this. For those of you who have a sweet tooth like me, having healthy dessert options on hand means you are less likely to eat unhealthy sweets.

This peanut butter chocolate fudge, however, is the perfect combination of sweet and creamy, leaving your sweet tooth satisfied without all the refined ingredients. They are also a perfect dessert to make when having company. Simply prepare the fudge, stick it in the freezer, and whilst cooking dinner and dining, the fudge will be freezing! Your guests will thank you.

Prep time: 10 minutes

Freeze time: 2 hours

Ingredients:

  • 1 cup natural peanut butter ( the kind you have to stir because the oil separates)
  • 4 tablespoons of coconut oil
  • 1 and 1/2 tablespoons of maple syrup
  • 4 ounces quality dark chocolate
  • 1/2 teaspoon sea salt

Instructions:

1. Cream peanut butter, coconut oil, maple syrup, and sea salt in a bowl

2. Pour mixture into a 8×6 baking dish, lined with parchment paper

3. Top with chopped chocolate and freeze for two hours

4. Remove from freezer, carefully remove fudge by lifting edges of parchment paper

5. Cut into 1 inch squares and store in freezer separated by parchment paper

HealtherNotions_Logo_Stacked

 

 

 

 

 

Energy Boosting (and Cramp Fighting!) Hot Cacao

For an alternative to coffee for your energy boost in the morning, check out this creamy and delicious hot cacao. Not only does it provide you with magnesium, fiber, and antioxidants, but it sends your body a steady stream of energy that will not spike and crash like the rush from coffee.

As for women, this drink is an excellent cramp fighter! I like to enjoy this little cup of goodness on the first day of my Ladies’ Holiday, when I am prone to cramps. The caffeine in the cacao will alleviate your cramps, and the *maca is an adaptogen, facilitating the body’s ability to adapt to and regulate stress responses, as well as balance hormones.

Yes, please!

Energy Boosting (and Cramp Fighting!) Hot Cacao with Maca

Ingredients:

  • 1 tablespoon Raw Cacao Powder
  • 1 teaspoon Maca Powder*
  • pinch of cinnamon
  • 1 tbs coconut oil
  • 1 1/4 cups full fat coconut milk
  • (optional) 1 tbs raw honey or stevia
  • Omnivores-add in a scoop of collagen!

Directions:

Mix ingredients well in a sauce pan over low to medium heat. Pour and enjoy.

Do you have any other natural remedy for cramps? What’s your favorite? Please share in the comments section below!

HealtherNotions_Logo_Stacked