Homemade Twix Bars
For the shortbread crust:
1/3 cup coconut flour
3 Tbsp pure maple
1/3 cup coconut oil, solid
For the caramel layer:
1/2 cup creamy almond butter
1/3 cup pure maple
1/3 cup coconut oil, melted
1 tsp vanilla extract
1/4 tsp sea salt
For the chocolate layer:
1/4 cup coconut oil, melted
1/4 cup cacao powder
2 Tbsp pure maple
*optional - 1/4 tsp flacky sea salt
Step 1: Preheat the oven to 350 F. Grease an 8x8" square pan with coconut oil. I recommend lining the dish with parchment paper as well, if your dish doesn't have a removable bottom.
Step 2: For the Shortbread Layer: add coconut flour to a bowl. Add the maple, and stir until fully combined and the texture is a crumble. Next, add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
Step 3: Press the dough into your prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
Step 4: For the Caramel Layer: combine all of the ingredients in a small saucepan and heat until melted. Pour over the crust layer and let cool in the fridge. It's important to wait until it's set, before topping with chocolate layer.
Step 5: For the Chocolate Layer: whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Place in freezer to harden for 1 hour. Remove, and slice into 1-inch slices, or squares.
Keep stored in the freezer or fridge in an airtight storage container.
"Okay, next week I'm going to start eating healthy..."
"On Monday I'll start my new gym routine..."
"I swear this is my last night drinking, no more after this one..."
"No I literally have no food in the house-- I'll just order pizza tonight and start tomorrow morning..."
Sound familiar Sis?
Yes, well...as much as I LOVE Summertime, it's back-to-school already and with that often means habits similar to New Years. We're wanting to get back into routine; back to healthy eating and maybe meal prepping for school or work; back to exercise routines, and so on. But if you're not going back to those healthy habits, maybe you're someone looking to start them.
Believe me girl, I've been there! I haven't always been the holistic health enthusiast that I am today.
When I quit dance at the age of 16, I was eager to find a new means of exercise but gyms and "working out" were foreign to me.
Fast forward to 2019 and I absolutely LOVE my healthy and fit lifestyle! I eat, workout, and live in a way that is maintainable and enjoyable. My routine, eating habits, and day-to-day activities have become a healthy habit that I genuinely enjoy and practice without even thinking.
Here are some random, fun, and often overlooked simple tips to get you on your way to a sustainable and realistic healthy lifestyle this Fall! YOU GOT THIS GIRL!
Six Top Tips to Tackle Fall 2019
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Sweet Potato and Kidney Bean Burgers
1 can "no salt added" kidney beans
1 large sweet potato, peeled and grated
1 Tbsp chia seeds + 3 Tbsp water (chia egg)
1/2 cup gluten-free oats
1/2 cup gluten-free oat flour
1 tsp each of: smoked paprika, garlic powder, onion powder, cumin
salt & pepper, to taste (+ chilli powder if you like heat!)
juice of 1/2 a lemon
Step 1: Preheat oven to 350 F and line a baking sheet with parchment paper.
Step 2: Make your chia egg in a small bowl and set aside until gel-like.
Step 3: Add all ingredients to a food processor, except chia egg.
Step 4: Once chia egg has thickened, add that into the food processor and blitz until a smooth batter forms.
Step 5: Make about 1/2 cup-sized patties, and place onto prepared baking sheets.
Step 6: Bake until crispy and golden on both sides. (15 minutes per side depending on your oven)
Step 7: While the patties are baking, prepare a big green salad filled with fresh veggies and your fave toppings to go along with your burgers!
Rhubarb has a special place in my heart. Growing up, my Grandma made Rhubarb pies every Summer. I didn't always like it, but once I learned that the combo of its sweet + tart flavors go so well, I'm hooked and it may just be my favorite kind of pie!
This recipe is a healthy take on Rhubarb Crumble, and it's super easy! The rhubarb is cooked until sticky and sweet, while the top crumble is a sweet, creamy oat crisp. Skipping on the butter, sugar, and wheat flour, this healthy rhubarb crumble recipe can be enjoyed guilt free, and doesn't leave you feeling heavy or bloated afterwards.
It's sweetened with just pure maple syrup. This doesn't compromise on taste or texture, it taste like the real deal -- the ultimate Summer dessert, if i do say so myself.
HEALTH BENEFITS OF RHUBARB
Rhubarb is similar to celery in that it's a stalk, and the texture can be string-y. Rhubarb is high in antioxidants, which is great for heart health. It's also a great source of Vitamin C, which helps boost immunity and increases the absorption of iron. It acts as and stimulates the growth of good bacteria in the digestive system.
Healthy Rhubarb Crumble
Gluten-Free, Dairy-Free, Vegan
Prep Time: 15 mins | Cook Time: 15-20 mins
For the rhubarb filling:
400 g (14 oz) rhubarb, washed and cut into 2 cm pieces
1 lemon, juiced
pinch of ground ginger
4 Tbsp pure maple
For the crumble topping:
1 1/2 cup ground almonds
1/2 cup gluten-free whole oats
1/3 cup coconut sugar
1/4 tsp cinnamon
1/4 cup coconut oil, melted
Step One: Preheat the oven to 350 degrees F.
Step Two: Chop the rhubarb into 2 cm pieces and place in a medium saucepan with the maple, ginger, and lemon juice. Cook on low until the rhubarb softens, about 5-10 minutes.
Step Three: Crumble Ingredients - In a small bowl, combine: ground almonds, whole oats, coconut sugar, and cinnamon. Rub the coconut oil into the mixture with your hands until it resembles a breadcrumb-like texture.
Step Four: Once the rhubarb mixture is ready, transfer to a small casserole / baking dish (oven proof). Top with the crumble mixture.
Step Five: Cook for 15-20 minutes, or tunic the top is golden brown. Allow to fully cool before serving!
Vegan Baked Zucchini + Summer Squash Fritters
3 medium zucchini, grated
1 Tbsp ground flax
3 Tbsp warm water
1/3 cup radish, diced
(or yellow onion if you tolerate onions)
1/2 cup gluten-free oat flour
2 Tbsp nutritional yeast
Step 1: Preheat oven to 400 F. Lightly grease a baking sheet with coconut or avocado oil. (Don't use olive oil as it becomes toxic to the body when heated at high temperatures.)
Step 2: Line a large bowl with a nut milk bag, fill it as you grate the zucchini and summer squash. Sprinkle the now grated veggies with sea salt, toss, and set aside.
Step 3: In a small bowl, mix together the flax and warm water (creating a flax egg), and set aside to thicken.
Step 4: Squeeze grated veggies, to drain out all excess water. Now combine all ingredients and mix to incorporate.
Step 5: Dough will be sticky, but form into a patty and spread out onto your prepared baking sheet. Bake for 20-25 minutes, flipping halfway.
Serve hot or cold on a salad, with side dishes, by itself, etc. So yummy and fresh tasting -- these were a family favorite the first time I made them!