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Disclaimer: I’m no chef or recipe developer 😅 I just cook because I want to eat healthier (but still delicious) foods. These recipes are rough estimates – I mostly didn’t use specific measurements. Feel free to adjust them to your own taste.
Healthier Bounties
» 1/4 cup maple syrup (or more, if you like it sweeter)
» 200 g shredded coconut
» 125–150 ml full-fat coconut cream (more cream = softer inside)
» Vanilla
» 125–150 g 70% dark chocolate
Mix shredded coconut, coconut cream, maple syrup, and vanilla. Press into containers, freeze, cut into pieces, and cover with chocolate. Keep in a container in the fridge.
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Cabbage Salad (quick version, adjust to taste)
» Cabbage
» Red onion
» Coriander
» Lemon peel
» Lime juice
» Extra virgin olive oil
» Apple cider vinegar
» Maple syrup, salt & pepper
Slice cabbage and onion thinly, mix well with the coriander and dressing. Let marinate.
Original recipe: https://blog.organicolivia.com/nicks-meticulous-cabbage-salad/
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Lentil Filling for Tortilla Wraps OR Stuffed Zucchini Halves
» 1 onion
» A few garlic cloves
» 1 tetra pack of pre-cooked lentils
» 50 g pine nuts
» 75 g feta cheese
» Smoked paprika & other herbs/spices (lemon, salt, pepper, chili)
Chop the onion and garlic and sauté in avocado/olive oil until soft. Add the pine nuts and plenty of seasoning, and cook for a few minutes. Stir in the lentils, then crumble in the feta and mix gently. Use as a filling for tortillas or stuffed zucchini halves.
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Stuffed Zucchini Halves
» 3 zucchinis, cut into halves
» Lentil filling (recipe above)
» Grated cheese
Pre-cook the zucchini halves for about 10 minutes per side. Scoop out the inside, remove the excess water, fill with the lentil mixture, and sprinkle with grated cheese. Bake at 175°C for about 15–20 minutes until heated through and cheese is melted.
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Lentil Sauce for Lasagne
» 1–2 onions
» A few garlic cloves
» Tomato base (crushed tomatoes)
» 1 tetra pack of lentils
» Coconut milk (unflavored, neutral)
» Potato starch (to thicken)
» Seasoning: smoked paprika, salt, other herbs/spices
Saute the onion and garlic until soft. Add crushed tomatoes and seasoning, then stir in coconut milk. Add the lentils and a bit of sweetener like maple syrup to balance the acidity. If needed, mix potato starch with cold water and stir in to thicken.
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Apple Crumble
» 4–5 apples
» 50 g almond meal
» 40 g oats
» 100–150 g nuts and seeds
» 50 g flour (I used gluten-free)
» 80 g coconut sugar (or more if you like it sweeter)
» 80 g coconut oil or butter
» Cinnamon, vanilla, cardamom
Slice apples thinly, mix with lemon juice, potato starch, cinnamon, and maple syrup. Combine crumble topping ingredients and sprinkle over apples. Bake at 160°C for 40–45 min, then 175°C another 10 min.
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🥜 Granola
» 4 dl whole oats
» 2 dl coconut
» 3 dl mixed nuts and seeds
» 1–2 tsp vanilla
» 1–2 tsp cinnamon
» 1 tsp cardamom
» 1 dl coconut oil
» 1 dl maple syrup
Mix all the dry ingredients.
Add melted coconut oil and maple syrup, and stir well.
Press into a baking tray and bake at 160°C for 30 minutes, then 175°C for about 5 minutes (depending on your oven). Stir midway if needed and keep an eye on it so it doesn’t burn.
Let it cool, then add dried fruits and berries. The granola will get crispier as it cools.
I made the granola here: https://www.youtube.com/watch?v=C-_nK6SJqbc