Banana Granola Pops

A part of me wants to promote these bad boys as a kid friendly snack, but hell, I'm 23 and I'm in love! Banana granola pops are like the superhero of dessert. Super simple, super tasty, and super healthy! These guilt free frozen treats have the power to impress dinner guests, fill an afternoon with fun, and if you're feeling like a night in - they'll keep you company while you binge watch Netflix! Needless to say I'm a fan. 

Prep Time: 10 min  Cooling Time: 30 min  Total Time:  40 min Servings: 6

Ingredients:

  • 3 Bananas 
  • 6 Popsicle Sticks/Fondue Sticks
  • 1 Cup Dairy Free Dark Chocolate
  • 1/8 Cup Smooth Peanut Butter
  • 1/4 Cup Granola (I use Central Roast)
  • 1/8 Cup Crushed Pistachios
  • 1/8 Cup Shredded Coconut

Directions: 

Step 1: Peel bananas, and cut into halves. Insert sticks halfway.

Step 2: Melt chocolate (approximately 3 minutes in a pot over medium heat). Dip bananas in chocolate, and set on a tray lined with parchment/wax paper. 

Step 3: Drizzle peanut butter over chocolate on as many pops as desired. Top with granola, pistachios, and coconut - in whichever combinations you prefer! 

Step 4: Place pops in the freezer for at least 30 minutes before serving. 

On the Go Energy Bites

On the go energy bites are one of my favourite snacks! They're a perfect alternative to store bought energy bars that are at often times, a little overpriced. Recreating your own version of those energy bars is extremely simple so don't be intimidated! Plus, they can last a long time in your fridge or freezer! Try keeping for them snacks, for entertaining guests, or decorating smoothie bowls in the AM!

               Prep Time: ~ 25-30 min      Cook Time: 2 min      Total Time: ~30 min

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Ingredients: 

  • 2 Cups Pitted Dates
  • 1 Cup Peanuts
  • 1/4 Cup Chia Seeds
  • 1/3 Cup Hemp Hearts
  • 1/4 Cup Agave Nectar 
  • 1/4 Cup Shredded Unsweetened Coconut
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Matcha Powder
  • 1/4 Cup Dark Chocolate 

Directions:

Step 1: Blend dates in food processor for ~3 minutes until you reach the consistency of a single ball of dough. Remove blended dates and place in your mixing bowl.

Step 2: Blend peanuts for ~2 minutes or until you reach a grainy consistency. If you blend for too long, your peanuts will start to reach a peanut butter consistency, and become too oily to form energy bites. Empty peanut grains into your mixing bowl.

Step 3: Pour chia seeds and hemp hearts into your mixing bowl, and with your hands, mix ingredients together evenly. Now pour in your agave nectar, again mixing evenly.

Step 4: Lay your parchment/wax paper down over your baking sheet. Roll your energy bites into balls, ~ 1 inch in diameter. Your mixture should create ~38 bite size balls. Because we are working with agave and dates, you may need to wash your hands halfway through your mixture, as it can get fairly sticky!

Step 5: Fill each of your 4 small bowls with coconut, cocoa, matcha, and chocolate. Start by coating your coconut, cocoa, and matcha energy bites, and set on your baking sheet. In order to heat your chocolate, you can either microwave for 30 second increments for ~1.5 minutes, or you can melt in a small pot on your stove top on low for ~ 3 minutes. Coat your remaining energy bites, and place on your sheet.

Step 6: Place your energy bites in the fridge for ~30 minutes to allow the balls to harden slightly, and for the chocolate to settle. Energy bites can be stored in an air tight container in the fridge for a few weeks, or in the freezer for long term storage.

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Coconut Curry Pad Thai

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Prep Time: ~ 5 min             Cook Time: ~15 min             Total Time: ~ 20 min

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Ingredients: 

  • 1 Tablespoon Olive Oil
  • 1 Can Coconut Milk
  • 1/4 Cup Golden Curry Powder
  • 2 Teaspoons Table Salt
  • 1/3 Cup Brown Sugar
  • 3 Tablespoons Hot Sauce
  • 4 Cups Chopped Vegetables (Fresh or Frozen)
  • 1 Can Chickpeas (2 Cups)
  • Thai Rice Noodles

Step 1: Heat oil in a small pot, whisking in coconut milk, curry powder, salt, brown sugar, and hot sauce. Bring curry sauce to a boil for one minute, then let simmer on low.

Step 2: Cook vegetables on medium-high heat in a large pan. I use frozen vegetables for a quicker and more cost efficient option. Just pour a cup of water over the vegetables and let boil in the pan until cooked. This takes about 5 minutes, and you won't need to use oil!

Step 3: Once vegetables are cooked through, drain any excess water, and pour in curry sauce. Rinse and strain chickpeas, and add to your pan. Mix contents and let simmer on low heat.

Step 4: In a fresh pot, bring 4 cups of water to a boil. Remove pot from heat and add rice noodles. Let sit for 3-4 minutes then strain.

Step 5: Combine noodles with curried vegetables, and let simmer on low heat until ready to serve.

I like to add chickpeas for protein, but white kidney beans taste great as well if you're looking for something different!

Keep in mind that the longer you let the curry sauce cook into the vegetables, the more flavourful your dish will be. Store any leftover curry pad thai in the fridge overnight, and reheat in a pot over medium heat when ready to serve. I usually add about a 1/4 cup of vegetable stalk when reheating.

Enjoy!

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