Raw Chili Chocolate Brownies with (optional) Fudge Glaze

These brownies might be one of my favorite recipes I've shared on the blog yet. They are so rich and satisfying and have a subtle kick to them. I single handedly finished off an entire batch almost by myself. Yes, it was done slowly over the course of a week or two, but still. Simply Delicious.

What to know what's in them?

Almonds

Dates

Raisins

Cocoa

Cinnamon

Chili powder

Agave

Vanilla

Sea Salt

What a beautiful, nutritious list of ingredients! And if you really want these to be a crowd stopper then you can also top them off with my delicious vegan fudge sauce. The sauce hardens and give these brownies a delicious fudge layer on top. But if you decide to keep these raw, then they'll be just as delicious too.

I had quite of few of my friends try these brownies and everyone loved them. That's when I know it's good. I hope you try these! You won't regret it.

Raw Chili Chocolate Brownies

(Serves 16)

Ingredients:

• 2 cups almonds
• 1 cup cocoa
• 1 teaspoon cinnamon
• 1/4 teaspoon chili powder
• pinch of sea salt
• 2 cups dates, pitted (Best when soaked in warm water to soften and then drained)
• 1/2 cup raisins
• 1 teaspoon vanilla
• 1 tablespoon agave nectar

For the Fudge Glaze:

• 2 tablespoons almond milk
• 1/2 cup dairy free chocolate chips
• 1/8 teaspoon chili powder

Directions:

1. In a food processor, process the almonds until fine.
2. Add in the cocoa powder and process some more. Scrape down the sides of the bowl.
3. Add in the cinnamon, chili powder and sea salt and pulse a few times.
4. Add in the soften and drained dates and the raisins 1/2 cup at a time, processing each time and scraping down the sides of your food processor bowl often.
5. Drizzle in the agave and vanilla. If you need to add in more agave to moisten the mixture you can.
6. Press the mixture into a 8x8 baking dish and place it in your fridge while you make the fudge sauce. 
7. For the Sauce: Heat the almond milk in a small skillet over medium heat. Once warm add in the chocolate chips and stir until all the chips have melted. Add in the chili powder and stir some more.
8. Pour the fudge sauce over top of the brownies and spread over the top of the brownies.
9. Place the brownies in the fridge to cool and then cut into 16 squares.
10. Keep stored in an airtight container in the fridge for a week.

Notes: Recipe adapted from Sweet Sugar Bean.

Eat Consciously,

Faith

Pumpkin Cinnamon Rolls with Candied Pecans...A New Family Tradition!

These cinnamon rolls are finger lickin' good. I made them for Brett and my one year anniversary last weekend and we were both in heaven as we ate them. It's not everyday that Brett gives me a high five after something I've created myself! Don't let the name fool you either. They may sound complicated, but they really aren't hard to make. I hope you try them and if you do, I'd love to hear how they turn out!

To be honest, experimenting with cooking and baking when I first went vegan wasn't easy. I didn't have enough basic knowledge of the science behind cooking and baking in general, so trying to create my own recipes without using any meat, eggs or milk wasn't easy! There were definitely nights of cooking that left me discouraged and wanting to give up on my new dairy and meat free life. 

I'm so glad I stuck with it and kept researching and practicing, because it's starting to pay off. I don't botch as many meals as I used to and lately the recipes I've created myself have turned out pretty good. "Pretty good" being the key phrase. I still have a lot of learning to do, but I must say that these cinnamon rolls turned out better than pretty good. They are now officially going to show up at special VanderMolen events, holidays and celebrations. 

Well, enough talking. Let's get to the recipe!

Pumpkin Cinnamon Rolls with Candied Pecans

(Makes 8 rolls)

Ingredients:

For the dough:

• 1/4 cup + 2 tablespoons almond milk, divided
• 2 tablespoons earth balance
• 2 tablespoons sugar, divided
• 1 teaspoon active dry yeast
• 2 tablespoons unsweetened applesauce
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 3/4 cup whole wheat flour (scoop and sweep)
• 1 1/4 cup all-purpose flour, divided

For the Cinnamon Sugar Filling:

• 1 tablespoon earth balance
• 1/2 tablespoons cinnamon
• 1/4 cup brown sugar

For the Candied Pecans:

• 1/4 heaping cup pecans, chopped
• 1 teaspoon earth balance
• 1 tablespoon sugar

For the Sugar Glaze:

• 1/4 cup powdered sugar
• 2-4 teaspoons almond milk

Instructions:

1. To form the dough, start by combining the 1/4 cup of milk and 2 tablespoons of butter in a heat-safe bowl and microwave it for about 40 seconds until the butter is completely melted. Set aside to cool a little.
2. While the milk/butter mixture is cooling, combine 2 tablespoons of milk with 1/2 tablespoon of sugar in a bowl and mix. Sprinkle the yeast on top and stir. Set it aside until the mixture is foamy (about 10-15 minutes).
3. After the yeast mixture has gotten foamy, stir in the milk/butter mixture, followed by the applesauce, remaining 1 1/2 tablespoons sugar and salt. Then add in the pumpkin puree and whisk until smooth.
4. Add the whole wheat flour and 1 cup of the all-purpose flour into the wet ingredients and stir until a sticky, shaggy dough forms. Use your hands to knead everything together into a moist dough.
5. Turn the dough onto a floured surface and knead for about 10 minutes, adding up to 1/4 of the remaining all-purpose flour as needed. Only add in as much as is needed to keep the dough from sticking to the kneading surface anymore.
6. Form the dough into a ball and place it in a large, greased bowl. Cover it with a towel or plastic wrap and let it sit in a warm place for 1 1/2 - 2 hours until doubled in size. (I turned my oven on to 200 degrees for a couple minutes and then turned it off. I covered my bowl with aluminum foil and placed it in the turned-off oven.
7. As the dough rises make your cinnamon and brown sugar filling by stirring together the 1/2 tablespoon of cinnamon with the 1/4 cup of brown sugar. Set aside.
8. Prepare a 8" x 8" baking dish with cooking spray and set it aside
9. After the dough has risen, punch it down to deflate it. Lightly flour a clean surface and use a rolling pin to roll the dough out into a large rectangle. Have the long edge be parallel to you.
10. After you've rolled out the dough, rub 1 tablespoon of earth balance across the surface and then sprinkle the cinnamon and brown sugar mixture all over the earth balance spread.
11. Roll up the dough starting at the long end nearest you until you get a log. Seal the long edges together by pinching the dough. 
12. Use a serrated knife to cut the log into 8 sections. Place the rolls into your prepared baking dish.
13. At this point you can over the pan with plastic wrap and put it in the fridge until ready to bake. If you do this, let the dough sit out for about 1/2 hour until the dough is at room temperature and the rolls have risen some.
14. If you are baking your rolls right away, preheat your oven to 350 degrees and as your oven heats, allow your rolls to rise a little by placing them in a warm place.
15. Bake the rolls uncovered for 20 minutes or until golden and cooked through. 
16. Prepare the sugar glaze and candied pecans as they bake.
17. For the sugar glaze, start by mixing 1/4 cups of powdered sugar with 2 teaspoons of almond milk. Add milk 1 teaspoon at a time until you get the right consistency.
18. For the candied pecans, heat the teaspoon of butter in a small skillet. Once it melts add in the sugar and nuts and stir continuously for about 3-5 minutes. You don't want them to burn! Pour the nuts out onto a plate with parchment paper and allow the carmel coating the harden.
19. Remove the rolls from the oven after they have finished baking and drizzle the sugar glaze on top. Sprinkle with candied nuts.
20. Serve warm!

Notes: You can store the leftovers in an airtight container in your fridge for a few days. Reheat the rolls for about 20 seconds in the microwave.

Adapted from The Bright-Eyed Baker.

Let your dough rise for 1 1/2 - 2 hours in a warm place.

Roll the dough into a rectangle on a floured surface.

Cover with earth balance and sprinkle with the cinnamon and brown sugar filling.

Roll it up into a log and seal.

Cut the dough into 8 sections and place in a greased baking dish.

Let the rolls sit for a few minutes while you pre-heat your oven.

Prepare the sugar glaze and the candied pecans while the rolls are baking to perfection.

Remove the rolls from the oven and drizzle with the sugar glaze.

Top with the candied pecans and dig in!

I promise they won't last long.

Eat Consciously,

Faith

Homemade Vegan Protein Powder Review!

I was just starting to get into protein powders when I decided to go vegan. My husband Brett would always have some protein powder mixed with water after an intense workout so I figured I'd join in. But when I stopped eating dairy, I realized that all the protein powders we had, and most on the market, had dairy in them. So, just as I stopped eating animal products cold turkey, I stopped having protein powders. I hoped that eventually after some research I'd be able to find a protein powder that was dairy free and tasted good.

With all the traveling I've been doing this past year, it was hard to find time to research and test out different protein powders. So far I've only tried out two kinds: Arbonne and Trader Joe's Hemp Protein. One of my friends heard I had gone vegan and sent me two packets of Arbonne Essentials Protein Powder Shake, one chocolate and one vanilla. Other than the price, I love this protein powder! It tastes great and I love the list of ingredients. You can read up on my full review here. 

The first time I tried TJ's Hemp Protein was in some plain oatmeal. Dirt. That was my initial thought on the taste. It's not very sweet and there isn't a ton of protein per serving compared to other powders. I found I could enjoy it in smoothies, but on its own it's not my favorite.

So, I still hadn't found a protein powder that fit into my budget and that tasted good. 

The search continued.

Last week, however, my friends who actually played a big role in my going vegan shared with me a homemade vegan protein powder recipe that they had found on The Daily Garnish. They gave me a batch of some they had already made so that I could try it out before I bought the ingredients to make it myself. 

The ingredient list is awesome. 

• hemp protein powder
• PB2 powder
• ground flax
• maca powder
• chlorella powder
• spirulina
• cinnamon
• stevia

So many of these ingredients like the maca powder, chlorella and spirulina have been on my list of things to purchase and try, but I hadn't gotten around to it yet. So that's a win.

The smell is similar to algae due to the spirulina, but I chose to not let that phase me.

The first time I tried it was with frozen banana chunks, strawberries, blueberries, almond milk and kale. I wasn't sold on the taste after the first sip, but the more I kept drinking it, I grew to like it more and more. I has a subtle seaweed taste but the taste of peanut butter has a stronger presence which I really like. 

Even better are the stats and price it cost to make this powder:

In 1/4 serving with 104 calories there are: 

• 4 grams of fat
• 9 grams of carbs
• 7 grams of fiber
• 11 grams of protein

The cost to make this protein powder at home is only $0.53 per serving! Now that's a steal. 

The full recipe for this homemade vegan protein powder can be found at The Daily Garnish. Try it out for yourself and let me know what you think!

I'd also love to hear of any other vegan protein powders that you know of and love!

   

Eat Consciously,

     Faith

Whole Wheat Oatmeal Chocolate Chip Banana Bread (No Refined Sugars!)

Saturday mornings. You gotta love 'um. Especially when you've been traveling a bunch and haven't had a day off in a while. Brett and I got home Friday night from Arkansas and went to bed excited for a weekend without work. 

When we're in town, we love the Saturdays mornings when we get to spend time with our friends Mary and Justin and their two kids. What started as Brett and Justin working out every once in a while has turned into Saturday morning workouts with sometimes all four of us in their garage lifting weights, jumping rope and getting our sweat on. Since I often do cardio to workout, these high-intensity interval workouts are always a welcomed change of scenery...not to mention they kick my butt. Also if you're injured like I am and can't run, interval workouts are another great way to get out some endorphins while you (patiently) wait for your body to heal. At the bottom of this post you can find the 30 minute interval workout we did (or check out the new workout tab for other workouts I've posted before!)

Yesterday Mary and Justin were free so we planned for a late morning workout with lunch afterwards. Since I had the morning off I figured I make some banana bread to take over. I've been wanting to try out an oatmeal banana bread recipe, with minimal sugar, for a while and I'm happy with how this loaf turned out! It's subtly sweet, but if you add the chocolate chips you won't miss a thing!

Whole Wheat Oatmeal Chocolate Chip Banana Bread

(Makes 12 servings)

 Ingredients:

· 1 1/2 cups mashed banana (about 3-4 ripe bananas)

· 1/4 cup agave nectar (or liquid sweetener of choice)

· 1/3 cup unsweetened applesauce

· 1 teaspoon vanilla extract

· 3/4 cup unsweetened almond milk

· 1 flax egg (1 T ground flaxseed + 3 T water)

· 1 1/2 cups whole wheat flour

· 1 cup old-fashioned oatmeal

· 1 1/2 teaspoons baking powder

· 3/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon nutmeg

· 1/4—1/2 cup chocolate chips

Directions:

1. Preheat your oven to 350 degrees and spray a 9-inch loaf pan with cooking spray.

2. In a small bowl mix make your flax egg by whisking 1 tablespoon of ground flaxseed and 3 tablespoons of water together. Set aside for 5 minutes

3. In a medium sized bowl combine the wet ingredients, from the  mashed banana to the almond milk.  Then add in your flax egg and stir until well mixed.

4. In a large bowl, whisk together the dry ingredients, from the whole wheat flour to the nutmeg.

5. Pour the wet ingredients into the dry ingredients and stir until just combined.

6. Lastly, mix in the chocolate chips.

7. Pour the batter into your prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean.

8. Let the loaf cool and then slice and enjoy!

This bread was delicious right out of the oven (of course I had to try some before I served it to people. Each slice has almost 5 grams of fiber and almost 4 grams of protein! If you like a sweeter bread, up the liquid sweetener to 1/3 cup.

30 Minute "Spartacus" Interval Workout

1 minute for each exercise.

15 second rest between exercises.

1 minute rest between sets.

1. Spider Man Push-Ups

2. Russians

3. Plank Push-ups

4. Side Plank Arm Raises (30 seconds each side)

5. Groucho Walks

6. Mountain Climbers

7. Squats with Press

8. Alternating Bicep Curls

9. Calf Raises with Shrugs

10. Hand Stand (against a wall)

For definitions or pictures of each workout see below!

Spider Man Push-Ups 

Russians:

Start in a table top position with one leg raised. Then quickly alternate kicking one leg up at a time.

Plank Push-Ups:

Side Plank Arm Raises:

Groucho Walk:

Get in a low squat and stay squatted as you take six steps forward and then six steps back. Repeat.

Mountain Climbers:

In a plank position, alternate bringing one knee up to your chest and then back out. Move quickly.

Squats with Press:

Alternating Bicep Curls:

Calf Raises with Shoulder Shrugs:

With weights, raise up onto your tip-toes and while on your toes do two shoulder shrugs. Repeat.

Hand Stand:

Hold a handstand as long as you can while your feet are resting against a wall. 

Eat Consciously,

     Faith