One Bowl Oatmeal Raisin Carrot Cookies

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Looking for those old school oatmeal raisin cookies that are actually healthy? Then these are the ones for you! I love these cookies as an easy grab and go breakfast, snack or dessert. The addition of applesauce helps cut back on added oil and sugar while keeping the cookies moist and flavourful. Feel free to leave out the carrots or swap the walnuts for your nut of choice!

Makes 24 Cookies

Ingredients:

• 4 tbsp coconut oil (melted and cooled)
• 2 eggs
• 1 cup unsweetened apple sauce
• 1 tsp vanilla
• 1 shredded carrot (optional)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 1 cup almond flour
• 3 tbsp coconut flour
• 2 cups rolled oats (gluten free if celiac)
• 1/2 cup raisins
• 1/2 cup walnuts

Directions:

1. Preheat oven to 350 F, and line two cookie sheets with parchment. Grease.

2. In a large bowl, whisk together cooled coconut oil, eggs, and apple sauce until well combined.

3. To the same bowl add shredded carrot, baking soda, cinnamon and salt. Whisk together well and then add both flours, oats, raisins and walnuts.

4. Scoop 1 1/2 tbsp of dough per cookie (I use a cookie scoop) to prepare 24 cookie balls and lightly press down with your fingers. If you find the dough is too wet, place in the refrigerator for 30 minutes (or overnight) to firm up.

5. Bake 15-18 minutes or until edges are golden.

6.Store in an airtight container for 5-7 days or freeze. Enjoy!
Oatmeal Raisin Carrot Cookies

Healthy Carrot Soup

Carrot SoupI don’t know about you, but between the darkness, cold weather, shorter days etc. my whole system just feels kind of off. My body is needing more sleep than usual, and needing a lot more warming foods – hello carbs! I think it is so important to be in tune with our bodies and give them exactly what they are asking for and also ask ourselves why? I have been so incredibly busy (in the best kind of way) that my body is just telling me I need to slow down slightly, get an extra 30 minutes of sleep and ease up at the gym. The cold weather makes me crave soups, granola, bread, muffins and anything else that sticks to the bones! Am I alone here? Luckily there is this great community that allows us to eat all these delicious treats in the healthiest way possible. I have been making my goddess granola and homemade almond milk on repeat for the last two weeks. I don’t feel guilt for the added carbs or extra sleep ins, rather I feel good that I am giving myself what I need for this particular moment. Like everything, pushing yourself is good thing, so long as it is in moderation. Knowing when to take a few steps back can sometimes be the hardest part.

If you’re feeling even slightly how I have been feeling, I wanted to share this recipe to help keep you warm and cozy. After sharing my carrot soup pictures and videos on Snapchat and Instagram stories, lots of you wrote in that you’d love the recipe. Although I prefer chunky soups, pureed soups are definitely the easiest. It doesn’t matter how perfect your produce looks, or how nicely you chop it because in the end, it all gets blended together. Pureed soups are also a great way to add in extra nutrients that maybe your significant other or child doesn’t particularly like (think spinach, celery, broccoli). Because I love multiple textures, I like to add crunchy chickpeas, crushed tortilla chips or some nuts and seeds on top! Enjoy this recipe, stay warm and give your body what it needs and DESERVES!

Ingredients

• 2 tbsp extra virgin olive oil
• 2 shallots
• 3 garlic cloves
• 12-15 carrots (side note: I actually used purple carrots in this recipe, despite the orange colour!)
• 1 peeled and cored apple (add a second for a sweeter soup)
• 2 litres organic veg or chicken stock
• salt and pepper (to taste)
• pinch of chilli flakes (optional)
• 4 tbsp freshly chopped dill

Directions

1. Roughly chop all of your ingredients. Size doesn’t really matter here because it will end up in your blender anyway!
2. Heat oil in a large stock pot over medium heat. Cook onions until translucent, add garlic and cook for another 30 seconds.
3. Add your carrots and apple, sauté for 5 minutes. Add your stock, salt, pepper, chilli flakes and dill. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are cooked through.
4. In small batches, transfer mixture into your blender. Blend until smooth (may need to do this more than once) then transfer into a container. You can also use an immersion blender for this. Top with fresh dill.
Carrot Soup

Raw Carrot Cake Bites

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When I workout early in the morning, I find it very difficult to eat beforehand. I am one of those people however that need food for fuel; especially when I go spinning. I can last for the first 20 minutes but then I progressively feel myself losing momentum and all I can think about is what I am going to make for breakfast. People often ask me what they should eat before a workout because certain foods can leave them feeling sluggish or bloated. These portion controlled bites are filled with the perfect balance of carbs, protein and healthy fats to fuel your workout. Because of their size, you can still have a full breakfast afterwords without the guilt of having two breakfasts. Their high fiber content keep you full and help keep you regular (yay)!

The amazing part about these is that they require you to throw some ingredients in a food processor without any baking at all. They are a perfect on-the-go snack that feel like a special treat. I store mine in the freezer for a cold and fudgy texture. The chia seeds give a good crunch on the outside plus some added omega 3 fatty acids! I have already made a second batch this week. Zach says that these are my best creation to date. Let me know what you all think! As always these are gluten, dairy and refined sugar free and this time, they are raw and vegan! Have a great weekend everyone, bon appetit.
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Makes 20 Balls

Ingredients:

• 1.5 cup of packed medjool dates
• 1 tbsp almond butter
• 1 tbsp coconut oil
• 1 tbsp cinnamon
• pinch of pink Himalayan salt
• ½ cup sultana raisins
• ½ – ¾ cup walnuts
• juice of ½ meyer lemon (regular lemon will work fine too)
• 3 tbsp ground flax seed
• 1 tbsp maple syrup
• 1 large carrot grated
• 1/4 cup unsweetened coconut flakes
• 1/4 cup chia seeds

Directions:

1. Soak dates in boiling water for 10-15 minutes or until really soft. This is only necessary if your dates are very hard. The point of soaking them is to easily remove the pit. If your dates are soft, you can skip this step!

2. In your food processor, pulse walnuts until crumbly. You don’t want the pieces too large, but also not too fine. The point is to add texture and crunch! Remove walnuts and set aside for later.

3. To process your carrot, you can do so by hand with a box grater, or you can pulse the carrot in your food processor. Set aside.

4. Add your pitted dates to your clean food processor and pulse until a smooth paste forms.

5. Add almond butter, coconut oil, cinnamon, lemon juice, flax seeds, maple syrup and salt. Blend until well combined.

6. Add your walnuts, carrots and raisins and pulse just until combined. I like some texture in the bites so I only pulse a few times. For a smoother consistency, blend for longer.

7. Place mixture in the freezer for at least 30 minutes. This well help you roll them into balls with ease. Otherwise, the mixture will be too sticky.

8. Pour chia and coconut into two medium sized bowls. Using a cookie scoop or tablespoon, scoop out mixture and roll between your hands to make a ball. Then dip the ball into desired coating and roll until fully coated. Continue until the mixture is finished.

9. Place bites into an airtight container and keep them stored in the freezer! They will not freeze, but have an amazing fudgy texture! Enjoy!

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