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Raw Powerfood Bars

Raw Powerfood Bars

I’m always trying to raise the bar

The snack bar that is!


But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?

Why, why you ask?

Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!

Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.

I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.


I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.

Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.

Nuts? I recommend almonds (what I used) or cashews would be so yummy.

Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.

Ingredients

3 tbsp natural sunflower butter

1 1/2 cups of medjool pitted dates (or take the pit out)

1/4 cup cacao nibs

1/4 cup almonds

1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.

Makes 8 (I squeezed out nine)

Bars should be 1/3-1/4 inch in thickness

  1. In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
  2. Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.
Raw Key Lime and Maple Almond Butter Bites

Raw Key Lime and Maple Almond Butter Bites

Hiiiiiii my little bites of energy.

It is time for some food that does not involve a pumpkin (sigh).

I am a huge fan of raw energy bites! They’re small, easy to make, and give you a little boost of energy when you’re hungry. I have been making pumpkin bites pretty much every week and thought I would spruce things up!


Maple almond butter was staring right at me while I was grocery shopping. I knew pumpkin would be a safe choice but then I saw the limes. Welp, it’s a divine combination and it gives key lime pie a run for its money.

I used dates to sweeten the bites and added some coconut flour for substance.


Seriously guys, if you’re constantly on the go and you have a sweet tooth, these are absolutely perfect to make. I take them to school and it keeps me from donating my George Washington to the vending machine for a candy bar. Let me know what you think <3

Makes 8-10 bites

1 1/2 cups of dates (take the pits out)

2 tbsp coconut flour

1 tbsp sweetened apple sauce

The juice of one whole medium lime

3 tbsp of maple almond butter or regular!

Throw everything into a food processor or blender! Form into balls and stick them in the fridge to harden for a bit.

Chickpea and Sweet Potato Burgers

Chickpea and Sweet Potato Burgers

Yaaaaaaaas.


No meat? No prob.

You can still eat filling burgers and how pretty are these?! I made these a couple of times and tweaked the recipe a little because I realized that curry completed this dish. Buttttt, you can absolutely make them without curry and they will still taste delicious.


I don’t eat these with a bun but instead, I top them with some homemade Guac or ketchup. It’s a fabulous dish to make for a casual dinner with the gals or your loved ones. I made them for my mom and dad who have been cutting back on meat slowly but surely. They loved it and said it was quite filling. Wooooo!


Let me know what you think of them!! <3

Serves 6

Cooking+prep 45 minutes

Set oven to 380

Ingredients

2 medium sized sweet potatoes cooked in microwave for 5 minutes

1 can of garbanzo beans puréed

2 tablespoons of flour

1/2 cup chopped carrots

1/4 cup chopped onions

1 tsp curry powder

1/2 tsp paprika

1/2 tsp pepper

1/2 tsp salt

1 tsp garlic powder

1. Throw everything into a big bowl. Mash the sweet potato and combine the mixture until it sticks together.

2. Form into large patties and place on parchment paper.

3. Bake for 35 minutes and flip them at 20 minutes.

4. Eat up lovelies!

Tofu and Tempeh Breakfast Scramble

Tofu and Tempeh Breakfast Scramble

What time is it?!

…..breakfast of course!

Cereal is a bore.

Oatmeal is the best thing ever but can get old.

And donuts are just bad for you.

So, try something new and completely dairy free! If you like scrambled eggs or even if you don’t, a breakfast hash/scramble is awesome. Tofu, tempeh and sweet potato are a match made in heaven. I also added baby portobello mushrooms just because I love them and they’re very low calorie. However, you can add whatever veggies you would like. Zucchini and some bell peppers in this would be delicious. To spice it up, I used very light salt, pepper, paprika, and chili powder. I topped it with some hot sauce after I took the picture because hot sauce is the best creation since sliced bread. Also not pictured: two slices of ezekial toast with hummus. I put my my breakfast scramble on top of the toast and let me tell you, restaurant breakfast sandwiches will be forgotten about. Hope you love this and devour it as breakfast, lunch or dinner. Or a snack. lol. Enjoy guys 🙂 xx

Serves 1

Cook time+prep 10-12 minutes

Ingredients

1/2 cup chopped sweet potato

1 cup baby portobello mushrooms

1/2 serving tempeh

1/3 cup tofu

Vegetable stock

For the spices, you decide how much you want to add! I added a dash of each.

paprika, pepper, chili powder, salt.

I topped the dish with fresh dill

  1. Chop the sweet potato and tempeh into very small cubes. Also, chop the mushrooms in half as they will wilt down a lot.
  2. Coat the pan with some vegetable stock and let the sweet potato, mushrooms and tempeh cook for 5 minutes. Cover with a lid so the sweet potato will steam and cook faster.
  3. Pick apart the tofu with your fingers until a scrambled egg consistency forms. Add along with the spices and cook for another 4-5 minutes.
  4. Enjoy 🙂
Carrot Cake Oats

Carrot Cake Oats

 Do I even like oatmeal? Is it all I eat? Am it its biggest fan? Questions that are easily answered by my oatmeal posts. It is THE best. Maybe some of you like oatmeal and maybe some of you don’t. The ones that do, I hope that these delicious looking bowls of oats give you an incentive to take 5 minutes to make a healthy breakfast. Those of you that don’t….well I’m working on a delicious tofu scramble. This oatmeal is a true winner because its so low fat and quick to make. Not to mention it has 1/2 cup of real carrots! That may seem like a lot of grated carrot. Trust me, its not when you add 1/2 cup of oatmeal and the other ingredients. Its sweet, delicious and you are fitting veggies into your breakfast. Thus, you are helping your waistline and staying heart healthy. What more do you need for breakfast?

Serves 1

1/2 cup grated carrots

1/2 cup oats

1/4 tsp vanilla extract

1/2 tsp cinnamon or more! I usually add a 1 tsp but I really love cinnamon

1 tsp or 1 tbsp agave (slight difference in sweetness)

1 cup vanilla almond milk

2 tbsp of water depending on whether or not the mixture is fully coated

A dash of nutmeg if desired!

1 tbsp tofutti

Everything but the tofutti goes into a bowl! Stir and microwave for 2 minutes. Stir in the toffuti and top with some more cinnamon.

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