No Bake Carrot Bars with Coconut Frosting

Ingredients:

2-2.5 cups shredded carrot (about 4-5 medium/large carrots)

1 cup walnut pieces

1 cup whole almonds

1 cup whole pitted dates (packed)

1 cup rolled oats (not instant) 

1/2 cup raisins 

1/4 cup dried pineapple pieces (or more raisins)

scant 1/4 cup maple syrup 

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp allspice

1/4 tsp nutmeg

pinch salt

FROSTING

1 can coconut milk (not lite) - refrigerated overnight

1 tsp vanilla

1-2 tsp syrup 

In a food processor combine shredded carrots, walnuts, almonds and dates. Process until you have a crumbly mixture. Add the oats, raisins, pineapple, syrup and spices until everything is well mixed. 

Line a square pan with parchment paper. Press the mixture into the pan and refrigerate or freeze while you make the frosting. 

For the frosting: Open cold can of coconut milk and scoop out the solid white part - leaving the water - into a bowl. Add vanilla and syrup and beat with a hand blender until fluffy. 

Top cold carrot bars with cold coconut whip and enjoy! 

Roasted Red Pepper Pasta

Ingredients: 

12 oz Pasta of choice

2 red bell peppers - cut in half, seeds and stems removed

2-3 TBSP olive oil

2 shallots - finely chopped

4 cloves garlic - finely chopped

1.5 cups unsweetened dairy free milk of choice 

sea salt and black pepper

2-3 TBSP nutritional yeast 

*Large pinch red pepper flakes optional

1.5 TBSP cornstarch or arrowroot powder

Heat oven to 450 degrees and roast peppers on a baking sheet about 20-30 minutes. Cover in foil for 10 minutes to steam and then remove charred skin (peel off). Set aside.

Cook pasta according to directions, drain and toss with olive oil. Cover and set aside.

While peppers are roasting, heat 2 TBSP oil in a large pan over medium high heat. Saute onion and garlic about 3 minutes until golden and soft and season with a generous pinch of salt and pepper. Transfer to a blender with roasted peppers, milk, nutritional yeast, red pepper flakes and cornstarch. Blend until creamy and smooth - seasoning to taste with salt, pepper and yeast - be generous! Once blended, return to skillet over medium heat to thicken. Reduce heat to low when it begins to simmer and simmer to desired consistency.

Add a bit more olive oil to the noodles along with some salt and pepper - toss and then add to sauce. Toss to coat.

Serve with parmesan, red pepper flakes and fresh chopped basil or parsley. Add some meatballs for a more hearty meal! 

Shrimp Fried "Rice"

Ingredients:
1 TBSP olive or coconut oil
1/2 large onion - finely chopped (or 1/2 bunch green onions - chopped)
2 cloves garlic - minced
8 oz raw shrimp (or more if you like) - peeled and deveined
2 medium carrots - chopped
1/2 cup peas
1/2 bell pepper - finely chopped
*2 cups cooked cauliflower rice
2 eggs - beaten *optional
salt and pepper to taste
coconut aminos or soy sauce *optional

Heat oil in a league pan over medium-high heat, add onion (skip this step if using green onion) and garlic to pan and sauté 3-4 minutes.

Add the shrimp, carrot, peas and bell pepper - cook 3-4 minutes and add cauliflower rice. Clear a spot in the middle of the pan and add eggs - scramble until cooked and then combine with other ingredients.

Season to taste with salt, pepper and soy sauce/aminos.

*Cauliflower rice: cut cauliflower head into florets and pulse in a food processor until they resemble the size of rice. Steam in a pot over medium heat with 1/2 cup water and salt, pepper and garlic powder to taste - until all water is absorbed.

Cinnamon Pumpkin Bites

1. Ingredients:
2. 1 3/4 cup gluten free oat flour (or blended oatmeal)
3. 1 T pumpkin pie spice
4. 1/2 cup pumpkin puree
5. 1 tsp vanilla
6. 1/4 cup nut butter
7. 1/4 cup sweetener of choice (i used honey)
8. 1/4 cup dairy free milk of choice 
9. cinnamon/sugar

    Combine dry ingredients in a medium bowl. In a separate bowl combine the nut butter and sweetener -heating if needed to make a more stirrable consistency. Add pumpkin and milk and then stir into dry ingredients. Add extra milk if needed, 1 T at a time - dough should be stiff enough that you can roll it into balls. 

    Roll into bite sized balls and coat in either cinnamon sugar mixture, powdered sugar or just cinnamon. I don't like using refined sugar so I did just cinnamon. 

    Keep in the refrigerator and enjoy! 

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