ORGANIZED CHAOS

Mexican Hot Chocolate Cookies

December 13, 2015December 13, 20151 Comment

Vegan Mexican Hot Chocolate Cookies

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

Double Chocolate Chip Banana Nut Bread

November 22, 2015November 22, 20151 Comment

3 medium overripe bananas, mashed until smooth
1/3 cup coconut or vegetable oil
3/4 cup brown sugar or coconut palm sugar
1 teaspoon vanilla extract
1 cup nondairy milk, such as coconut, almond, or cashew
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

-Preheat oven to 350ºF.
-Spray 9×5-inch nonstick loaf pan with baking spray or coconut oil spray
-In a large bowl, beat together bananas, oil, sugar, vanilla, and milk until smooth.
-In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until smooth. Fold in chocolate chips, then pour into prepared pan.
-Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
-Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely.

Mexican Pizza

October 25, 2015March 1, 2016Leave a comment

Last night was game night at our place…they ordered pizza, meat pizza.
It was a toss up for me what I felt like. I was half in the mood for pizza but I’m always craving Mexican. So the only real solution was to create a Mexican Pizza!

1 dough (I love the vegan dough Trader Joe’s has in fridge section)
1 clove garlic, minced +1 Tbs olive oil (to create a paste)
½ cup, sliced mushrooms
½ onion , thinly sliced
1 cup mixed bell pepper
½ cup corn
1/2 cup black beans
1 tsp chili powder
1/2 tsp paprika
Salt & Pepper to taste

Preheat oven to 350 degrees

Let dough rise, using extra flour if needed.
Heat olive oil in a pan, stove top- on medium heat. Sauté onions and bell peppers with spices.
Once dough is ready, press into shape of pizza you want to create on pizza stone or baking pan. (Keep in mind the thinner the dough to less bake time)
Spread garlic evenly on the pizza dough
Layer onions, bell peppers, and mushrooms
Top with corn and black beans
Bake 30-45 minutes, until top is slightly toasted.
Slice and Enjoy.

Raw Key Lime Pie

October 25, 2015October 25, 2015Leave a comment

Crust:
1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

Filling:
4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy

Roasted Acorn Squash with Collard Greens and Kale

October 19, 2015Leave a comment

1 bunch of Kale, chopped
1 bunch of collard greens
3 cloves of garlic, minced
2 Tbs coconut oil
1 lemon, for juice
1 acorn squash
2 Tbs maple syrup
1 tsp cinnamon
¼ tsp nutmeg
dash of salt and pepper
Pomegranate seeds
Preheat oven to 400′
Slice squash in half, spray with coconut spray
Mix maple syrup, cinnamon, nutmeg together and brush on to squash.
Bake 30 minutes
On stove-top, start your greens. Sautee garlic in coconut oil, once browns a little (about a minute) add 1 cup of water and blanche your greens-about 3 minutes, until softened.
Turn off stove, drain any remaining water and then mix in the lemon juice.
Once your squash is done, turn the oven down to 350 degrees.
Slice and Peel your squash.
In cast iron skillet, layer your greens, then sliced squash, sprinkle with salt and pepper and more cinnamon to your taste. Add in your pomegranate seeds and bake about 10 more minutes.

….and because everyone like OutTakes…Here’s a behind the scenes for you

Pumpkin Cinnamon Roasted Chickpeas

October 19, 2015October 19, 2015Leave a comment

I’m usually starving when I finish running. It could quite possibly be because I leave the house rarely eating breakfast before I go, I know it’s a bad habit. It could also be that I spend 60+ minutes in my own head, all those random thoughts bouncing around as I zone out along the strand. Well today was no different: The idea of a “healthy” snack in combination of my favorite season [FALL] led to this:

Pumpkin Cinnamon Roasted Chickpeas

1 can chickpeas, rinses and towel dried
1 ½ Tbs olive oil
1 Tbs cinnamon
1 tsp pumpkin pie spice
½ tsp nutmeg
1 tsp agave
(1 tsp brown sugar, optional)

Preheat oven to 375.
Line baking pan with tin foil.
In a medium bowl toss the chickpeas with olive oil
Sprinkle and stir all the seasoning, to ensure evenly coated.
Spread evenly on baking pan.
Cook about 45 minutes.

Butternut Squash and Fig Pizza

October 15, 2015October 15, 20151 Comment

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes)
1 cup butternut squash cut into small pieces (1/4 inch thin)
1/2 sweet onion, thinly sliced
1 clove garlic, minced
1-2 cup arugula
10 figs, sliced thinly
1 Tbs olive oil

Pre-heat oven to 350 degrees
Once dough has risen, shape into circle on pan or stone
Brush olive oil and garlic evenly around dough
Layer onion and squash over entire pizza
Add figs and top with half of the arugula
Bake 10-15 minutes, depending on thickness of dough
(Arugula will shrink when baked, so I like to top with more fresh greens and a dash of more olive oil)

PB&Chocolate Protein Shake

October 15, 2015October 15, 2015Leave a comment

2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips

-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)

-Topping:
Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top

Vegan Dough

October 4, 2015Leave a comment

This recipe can be used for many different things The easiest, a simple loaf of bread. Add your favorite spices to it to change it up!

Vegan dough

1 1/4 cup almond or soy milk
1 tsp coconut sugar
40g fresh yeast (or 2 packets of instant yeast)
3 1/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp lemon juice
2 Tbsp + 1/2 tsp oil

Preheat oven to 350 degrees
coat pyrex bowl with coconut oil
Pour about half full, let sit in warm spot covered with towel for about 20 minutes, it will continue to rise
Bake for 35-40 minutes, until top is golden

Pumpkin Spice Bars

October 1, 2015Leave a comment

Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin.

Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy. It’s vegan and gluten free!

Pumpkin spice bars

¾ cup pumpkin puree
5 Tsp almond or peanut butter
1 ½ ripe bananas, mushed with fork
1 ½ Tbs coconut flour
1/3 cup maple syrup or agave
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp all-spice
dash of salt
½ cup crushed walnuts- optional

-Preheat oven to 350 degrees
-Spray a 10×8 baking pan with coconut oil
-Mix all ingredient in medium bowl, adding walnuts last.
-Bake 35 minutes.
-Slice and share!