Energy Bites Roundup

Raw, paleo, vegan, gluten free, no bake, granola energy bites. 

  

I wanted to put all of my no bake energy recipes in one place so that they’re as easy to find as they are to make! 

White Chocolate Macadamia Nut 

Sea Salt Fig and Pistachio 

Cashew Apricot 

Enjoy! 

Fall Recipe Roundup Part Two

Paleo, vegan, and clean eating recipes perfect for fall weather.

  

Well, it’s my favorite time of year again! I’ve got long sleeves on, I’m drinking a pumpkin chai latte with almond milk, and I’m looking out over the tops of the trees in my neighborhood as they change from green to yellow (in a very trendy ombre way, I must say!). Time for boots, long sweaters, crisp mornings, and comfort food! Here are some of my favorite recipes to warm you up this season!
 

Pastelon (Caribbean Shepherds Pie)– paleo, dairy free, gluten free, one pot meal

Chipotle Orange Chicken with Roasted Sweet Potatoes– paleo, dairy free, gluten free, one pot meal

Buffalo Cauliflower “Boneless Wings”– paleo, vegetarian, dairy free, gluten free

Spicy Kale and Andouille Sausage Soup– paleo, dairy free, gluten free, one pot meal

Chipotle Roasted Butternut Squash Soup– paleo, dairy free, gluten free, can be made vegan

Cranberry Sauce– paleo, gluten free, dairy free, vegan

Black Bean Brownies– vegan, gluten free, dairy free

 

 

 

Apricot Cashew Energy Bites

Raw, vegan, paleo apricot cashew energy bites are the perfect no bake protein snack on the go!

  

You know I love these! No explanation needed if you’re familiar with the sea salt, fig and pistachio or white chocolate macadamia nut ones! 

*Makes about 25

Ingredients:

1 cup almonds

3/4 cup dates, pitted

1 and 1/2 cup cashews

1 tsp cinnamon

3 Tbsp honey

1/2 cup Dried apricots 

A pinch of sea salt

Place almonds, cashews and apricots into a food processor and pulse until they’re the consistency of crumbly sand (not quite as fine as almond meal). Add the dates, honey, sea salt and cinnamon to the ground almonds. Pulse until the ingredients start to cling together and form clumps. 

Form mixture into bite sized balls, a little more than a Tbsp size. You can use your hands, or I have a silicone cookie scoop (kind of like this one) that I spray with coconut oil non stick spray, and pack the mixture into. If it seems crumbly at first and doesn’t stick together, keep working with it, the warmth of your hands will heat the honey and dates up to help it stick together.  

Place on a piece of parchment and continue until you’re out of the mixture!

These will keep in an air tight container at room temperature for 7 days, in the refrigerator for a month, and in the freezer for 6 months! Enjoy!

Champagne Floats

 Blood Orange sorbet champagne float. 

I think I invented this a few years ago when we hosted an Oscar party and I decided Champagne just wasn’t fancy enough! I started calling them “Oscar Floats” and they’ve been a Stay at Work Housewife party staple ever since! They couldn’t be easier, simply pour some sparkling over a scoop of your favorite flavor of sorbet! (I highly recommend blood orange sorbet). I can’t even call this a recipe, it’s too easy; and I promise all of your party guests will think you’re a genius! 

RAW WHITE CHOCOLATE MACADAMIA NUT ENERGY BITES

Raw, vegan, paleo white chocolate macadamia nut energy bites are the perfect no bake protein snack on the go!

  

You may recall from my previous energy bites post (sea salt, fig and pistachio) that I’m obsessed with these because they take minimal effort in the kitchen, and they’re super easy to grab and go! There’s a white chocolate macadamia nut granola sold in some of the markets here, that’s made locally and has been an obsession of mine for about two years! I was inspired by the flavor combination for my newest raw energy bites!

*Makes about 25

Ingredients:

2 cups almonds

3/4 cup dates, pitted

1/2 cup macadamia nuts

1 tsp cinnamon

2 Tbsp honey

1 Tbsp maple syrup 

1/2 cup White chocolate chips

A pinch of sea salt

Place almonds into a food processor and pulse until they’re the consistency of crumbly sand (not quite as fine as almond meal). Add the macadamia nuts, dates, maple syrup, honey, sea salt and cinnamon to the ground almonds. Pulse until the ingredients start to cling together and form clumps. Add the white chocolate chips and pulse a few more times until incorporated.

Form mixture into bite sized balls, a little more than a Tbsp size. You can use your hands, or I have a silicone cookie scoop (kind of like this one) that I spray with coconut oil non stick spray, and pack the mixture into. If it seems crumbly at first and doesn’t stick together, keep working with it, the warmth of your hands will heat the honey and dates up to help it stick together.  
Place on a piece of parchment and continue until you’re out of the mixture!

These will keep in an air tight container at room temperature for 7 days, in the refrigerator for a month, and in the freezer for 6 months! Enjoy!

Domestically Dani Episode One 

Well here it is!!!! The first episode of my new cooking show, Domestically Dani! My first guest is my lovely sister, who never learned how to cook, so the theme of the episode is “So easy Mandie can do it!”.  Enjoy! 

Click here to watch!

Paleo Bacon Wrapped Dates

Maple glazed bacon wrapped dates stuffed with pecans, or Devils on Horseback   

Maple, bacon, pecan? There are few combinations that make me say “GIMME!!!!” faster than this flavor trifecta! I went to a wine tasting event once that had free hors d’oeuvres and I swear I ate my weight in the Devils on Horseback. I didn’t even care that the woman standing by the table definitely started judging me. Traditionally these are stuffed with goat cheese, but since I’m a texture freak, I like to stuff them with a pecan for an added crunch (I’ve also stuffed them with the “ricotta” recipe from the Nom Nom Paleo cookbook)! Plus, removing the dairy totally make these Paleo! If you’re making these for a party, make about five times more than you think you’ll need, they go as soon as you set them down!

*Preheat oven 415 degrees  

Ingredients:

12 dates, pitted

12 pecans

6 pieces of bacon

1 Tbsp melted butter 

1 Tbsp maple syrup 

Line a baking dish with parchment paper. Spray with nonstick cooking spray.

Cut bacon in half to make 12 pieces.

Stuff each date with a pecan, then wrap with a half piece of bacon. Place in baking dish.

Mix melted butter with maple syrup, and drizzle over the bacon wrapped dates.

Bake at 415° for 25 to 35 minutes, or until the bacon is crispy.

Serve while still warm. Enjoy!

Spicy Honey Balsamic Roasted Green Beans 

Spicy honey balsamic roasted green beans, the perfect paleo, vegetarian, vegan side dish. 


We’ve had a ton of rain in Ohio this summer (want some of ours California? There’s plenty to share!).  I unfortunately ran out of time to plant my usual patio container garden, but luckily my clients have more than enough squash, green beans, and tomatoes to spare and they kindly bring me extras! I’m obsessed with slow cooked, smokey Mountain Green Beans and Potatoes (you can find my recipe here!), but after one of my regulars dropped off a gallon bag of green beans she had just picked that morning, I wanted to experiment with a recipe that would preserve their fresh, crispness! That’s how these spicy honey balsamic roasted green beans were born! They’re a great side dish, I’ve been known to just pick them up with my fingers and eat them like fries, and since green beans are great at any temperature, they can be served hot, cold, or room temp, perfect for picnics and cookouts! Don’t worry if you’re not a fan of spicy foods, omit the smoked chipotle powder and they’re just as delicious!

Ingredients: 

2 cups fresh green beans

1 Tbsp honey

1/2 Tbsp balsamic vinegar

1/2 Tbsp olive oil

pinch of pepper

pinch of smoked chipotle powder

Sea salt

*Preheat oven to 420 degrees

Lay a piece of parchment on a cookie sheet and spray with non stick cooking oil. Spread green beans on the parchment lined cookie sheet. (If you feel the green beans are too crowded on one sheet, use two, if they’re too close together the green beans will steam instead of roast).

In a small bowl, mix honey, balsamic, olive oil, pepper and chipotle powder. Pour over green beans and toss until lightly coated.

Roast the green beans at 420 degrees for 15-20 minutes, flipping halfway through.

Remove from the oven and sprinkle with sea salt.

Enjoy!

Green Juice Smoothie Cubes

Fresh green juice, frozen and divided so they’re ready to go for smoothies!   

I love juicing and all the benefits that come with it, but with my busy Stay At Work Housewife schedule, I have a difficult time doing it as often as I would like. Between going to the grocery for fresh fruits and vegetables, the actual juicing process, and the clean up, it’s definitely time consuming! I find it easier to just throw some stuff in my NutriBullet and make a smoothie, but I have a hard time drinking the texture of the blended greens. One morning while laying in bed (instead of just getting up to make juice!) I thought “Wouldn’t it be nice to be able to make a huge batch of green juice once a week like I meal prep my lunches?”.  I personally own a masticating juicer, which are known for producing juice with a longer shelf life ( 72 hours, compared to centrifugal juicer’s 3-5 hours), but even then, they’ve lost some nutrients since you first made it. The longest I’ve kept juice in the refrigerator is 24 hours (sealed in a mason jar, filled to the top). Then it hit me: Freeze the green juice! Scientists from Leatherhead Food Research and University of Chester, carried out tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents; in two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene. This study supports previous research, which found that freezing produce does not destroy its nutrients. So the same should be true for freezing green juice! 

It takes me about 30 minutes to juice a big batch of kale, broccoli, and romaine lettuce, then I just pour it into icecube trays and freeze it! Once frozen, I divide the green juice cubes into ‘smoothie packets’ with everything but the liquid I’ll eventually add, and store in individual ziplock bags in the freezer. Depending on my mood I’ll throw in some frozen organic bananas, berries, peaches, and/or avocados. Then when I’m ready for a smoothie, I dump the frozen ingredients into my NutriBullet, along with a liquid (coconut milk, filtered water, or green tea), add some flax or chia seeds, honey or tumeric (an anti-inflammatory spice), and in under one minute I have a delicious smoothie! The best part is, it has all of the benefits of a green juice, without having to drag your juicer out every day, or gag on the texture of drinking blended kale!