Cacao Bites (yes another one!)

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Another date ball? Yes sir. We finished off the batch of  banana bread bites quickly and were anxious for more. If the first recipe intrigued you, I guarantee this bad boy will have your mouth watering. Hope you enjoy!

On to the recipe…

  1. In a food processor blend 2C almonds
  2. Once blended add in 6 pitted dates, 1/2C raisins, 3/4C unsweetened cacao powder, 3T maple syrup, 3T water, 1T coconut oil & a pinch of himalayan salt – blend until smooth consistency (~1-5minutes dependent on your texture preference)
  3. Roll out mini date balls with your hands (roughly the size of a ping pong ball)
  4. Dip the bites into raw/unsweetened shredded coconut flakes & set aside

These definitely have more of a dessert twist to them than the banana bread bites, but who says you cant have dessert any time of the day? Like the other recipe I placed the bites in a zip-lock baggie & stuck in the freezer. Perfectly chewy & no thawing required!

Nutritional Info Per Bite (Makes 30): 70 calories – 4 grams of fat – 8 carbs – 2 grams of protein

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Israeli Salad

_MG_2322I am in love with all sorts of Israeli food right now,  so get used to these posts for a while! Anywho, this dish is a staple in Israel, throughout the states & world. I can say though, the blend in Tel Aviv was fresher then ever & I gobbled this salad up daily at the beach!

Here’s the steps to make this delicious salad:

  1. Chop up 6 persian cucumbers & place in bowl
  2. Dice up 2 large tomatoes, before placing in bowl remove the juices/seeds
  3. Chop up 1C fresh flat leaf parsley & 1/2C fresh mint leaves – add to bowl
  4. Add 1T EVOO (up to 1/2C, depending on your liking), juice from 1 lemon & S/P to taste
  5. Toss & refridgerate for up to 15minutes before serving

If you want to go crazy add a dollop of fresh tahini or hummus on top before serving! Enjoy this fresh & easy mix any time of year, but especially for bikini season!

Nutritional Info Per Serving (Serves 4):  80 calories – 4 grams of fat – 10 carbs – 2 grams of protein

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Roasted Cauliflower & Lemon Tahini Sauce

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The vegetables in Tel Aviv were out of control good – so fresh & literally all over every menu! However, on all the menus there was an added bonus to most veg options, TAHINI! Trust me..it is a simple addition to your veggies & a MAJOR crowd pleaser!

Now on to this tasty roasted cauliflower with lemon tahini recipe…

  1. Preheat oven to 425dgrees
  2. Grab a cookie sheet & place parchment paper on it
  3. Cut up 1 head of cauliflower & toss with hemp seed oil
  4. Roast in oven for 30-45minutes (based on how crisp you want them)
  5. On the stovetop add: 3T tahini, 2 minced garlic cloves, juice from 1/2 a lemon & 1/2C water – heat on low until warm, stir & set aside

Remove cauliflower form oven, top with the lemon tahini sauce & sprinkle on sesame seeds! Enjoy!

PS. Today I used the remainder of the lemon tahini sauce as a salad dressing, SO YUM!

Nutritional Info Per Serving for Lemon Tahini Sauce (Serves 8): 40 calories – 3 grams of fat – 1.5 carbs – 1 gram of protein

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No Bake Banana Bread Bites

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Whoooooey, what a trip! No spoilers on it yet, I am waiting on the group to send me all the pictures – then a post will come! Can not wait to share the goodness of Israel, it was a trip of a lifetime and I will for sure be going back again!

With that said, hello medjool dates! I will take them for breakfast, lunch, dinner or a snack! These babies were everywhere in Tel Aviv so I sure got my fix in & still have my cravings going strong for them. Hope you enjoy!

First step is to “pop” some amaranth:

  1. Grab a skillet (no oil), put on high & add 1T amaranth grains for 15-20seconds (until they pop). Remove popped amaranth & continue this process until you have 1C popped amaranth. 
  2. There is no #2…just know that all the grains do not have to pop, so don’t be nervous of such an easy process!

Then, to make the banana bread balls:

  1. In a food processor add: 1 banana, 3/4C pitted dates, 1/2C popped amaranth (half of what you popped), 1/2C walnuts, 1/4C ground sesame seeds, 2t cinnamon, 1/2t nutmeg & salt to taste
  2. Blend until mixture is consistent (~1 to 5 minutes, dependent on your texture preference)
  3. Remove blend & put on a clean surface
  4. Roll out mini banana bread balls with your hands (roughly the size of a ping pong ball)
  5. Dip the banana bread balls into the other 1/2C popped amaranth & set aside

I placed the banana brad balls in a zip-lock baggie & stuck in the freezer. You can eat them right out of the freezer too – they are perfectly chewy, no thawing required! Hope you enjoy these tasty bites!

Nutritional Info Per Ball (Makes 14): 95 calories – 4.5 grams of fat – 13 carbs – 2 grams of protein

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