You might exercise regularly and maintain a pretty good diet. Those food cravings for deep fried foods, saturated fats, dairy products, and baked goods are hard to deny.
The advancements in vegan food have made it possible to enjoy decadent foods that are still healthy. Actually, they’re pretty good for you too.
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Simply Dates with Peanut Butter
This recipe is super easy to make but you won’t believe how tasty it is. Just slice open a date and put 1 teaspoon of natural peanut butter. For aesthetic appeal, put a walnut on top. Kids like these too.
What You’ll Need:
- 6 Medjool dates, sliced down the middle pit removed
- 2 tablespoons peanut butter or whatever nut butter you prefer
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Gluten-Free Chocolate Chip Cookies
If you grew up in North America, cookies were an essential part of growing up. Your parents would give you one if you were good so it makes sense, we still see it as a reward. These chocolate chip cookies are gluten free but they really do taste delicious.
What You’ll Need:
- 1 cup oats
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 1 cup brown rice flour
- ½ cup tapioca flour
- ½ cup potato starch
- 1 tsp baking soda
- ½ cup xantham gum
- ½ cup coconut oil
- ½ cup brown sugar
- ½ cup unrefined sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup chocolate chips
Directions
- Add oats, pumpkin seeds, and sunflower seeds into your food processor and mix until it’s as fine as flour.
- Put the flour mixture in a bowl and add tapioca flour, potato starch, baking soda, and xantham gum.
- Stir it all together.
- Then beat coconut oil until it’s creamy. Add all the sugars and beat well. Add eggs and vanilla. Beat again.
- Then you’ll want to add your flour mixture to the coconut oil mixture.
- Time to fold in the chocolate chips.
- Baking time 8-10 minutes on a cookie sheet. Alternatively, look for the edges to be golden brown.
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V’s Peanut Butter Balls
Veronica is an inspiration, helping people through her practice and yoga retreats. She is a yogi, long-distance runner, healer, and vegan. She created this recipe to be delicious and packed full of nutrients. Great healthy snack for before or after workouts.
What You’ll Need:
- 2 cups Adams Natural Peanut Butter (salted)
- ¾ cup Goji Berry Goodness mix
- ½ cup dried fruit (cranberries, raisins, dates and whatever else you like)
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- ¼ cup chopped nuts
- ¾ cup unsweetened coconut
- ¼ – ½ cup mini chocolate chips
- A dab of honey
- ¼ – ½ cup quick oats
- A sprinkle of turmeric & cinnamon
Directions
- Combine all of the above ingredients.
- If the dough is too sticky to form a ball, add more oats until it does.
- Roll into golf ball sized balls.
- Chill until they’re firm.
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Healthy Mounds Bar
These are a no-bake snack that actually tastes like a Mounds bar (but it’s healthy and good for you.)
What You’ll Need:
- 1 cup shredded coconut (unsweetened)
- 3 ½ to 4 tbsp agave or pure maple syrup
- 2 tbsp virgin coconut oil 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- ¼ cup plus ½ tbsp cocoa powder
- A few stevia drops, or up to 1 ½ tsp pure maple syrup
- ¼ cup liquid virgin coconut oil (Or omit these last three ingredients and melt 2/3 cup chocolate chips instead.)
Directions
- Combine the shredded coconut, maple syrup, vanilla extract, salt, and cocoa powder in a food processor. This is the filling.
- Press the filling into the bottom of mini cupcake cups. Press hard.
- Freeze until hard.
How to make chocolate coating
- Mix the stevia drop or maple syrup with virgin coconut oil and cocoa powder. It should make a thin sauce.
- Alternatively, you can melt 2/3 cup or chocolate chips as your coating and use that instead.
Now that the coconut treats in the mini cupcake cups are hard, you can pop them out and coat them in your chocolate sauce.
Put them back in the fridge and they’re a quick grab for your sweet tooth food cravings.
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Eggplant Parmesan
This recipe is from the Oh She Glows by Angela Liddon and you won’t believe that it’s gluten-free when you eat it. It’s a schnitzel but totally vegan and gluten-free. Even kids like it. If you’re craving something deep fried, this is an excellent savory choice.
What You’ll Need:
- 1 Large Eggplant (you’ll need to peel and slice it into 8 cutlets, should make 8)
- 1 cup of unsweetened/unflavoured almond milk
- ¾ cup whole wheat pastry flour
- 1 tsp apple cider vinegar
- ½ tsp salt
- Pinch of Freshly ground black pepper
- ¼ tsp dried oregano
- ¼ tsp dried parsley
- ¼ tsp dried basil*
- 2 cups breadcrumbs (I used Panko)
- Pasta sauce of your choice
- A package of Daiya cheese (bake in oven if using Daiya to melt it)
- Cooked spaghetti or greens, for the base
Directions
- With your peeled and sliced eggplant cut into 8 pieces, sprinkle each piece on both sides with salt. Let it sit for 30 minutes. This process draws out the water.
- While waiting for the eggplant, you can make your batter. Whisk the milk, flour, vinegar, salt, pepper, and seasonings in a medium-sized bowl.
- Preheat the oven to 450 F and while waiting for the oven to be ready, rinse eggplant with water and dry with a towel. Dip them into the batter and then dip into breadcrumbs on both sides. Put on a baking sheet.
- Bake for up to 9 minutes and flip and bake on the other side for another 9 minutes. They should be crispy and golden.
- Topping them with heated pasta sauce and homemade cheese sauce will make it Parmesan and absolutely delicious.
These recipes are rich in power foods like seeds, fruits, and even vegetables. This gives you the protein, healthy fat, and fiber you need. These recipes will help you with cravings, give you a boost of energy and are really easy to make. Perfect for a snack after the gym or yoga practice.
Nicole Aracki is a spiritual jill of all trades. For two decades, she has made yoga a part of her life. She brings her experience and love through ebooks, online courses, retreats around Beautiful British Columbia and yoga classes in Kamloops. Soul Change is the manifestation of years of work and dedication to spiritual practices like Reiki, crystal healing, and yoga/meditation.
Loraine Couturier is the creative content manager for Soul Change. She is a freelance writer working with companies that promote spirituality and love. It is her desire to make life-changing practices accessible to those who seek it. She is a lover of kundalini yoga, writing on spirituality while traveling the world.
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