Chocolate-Dipped-Strawberries Breakfast Cake

Please excuse the big photo of my head....

I was conducting a workshop this week on how to make quick meals.  So the night before I quickly made a batch of my famous Mimi's bars.  In a snap, I decided to make another flavor as well that was equally as healthy.  Enter these Chocolate Dipped Strawberries Breakfast Bar.  The ingredients were all things I had lying around and the prep work was ridiculously simple.  

The real shocker was when they were nearly all eaten half way through the workshop.  They were definitely a hit!

“Word to the Wise: Oats are generally heavily sprayed with pesticides, do yourself a favor and purchase organic oats and oatbran. ”

What I love about them (in addition to how easy and delicious they are), is is that they are full of fiber.  Oat bran, which by now, you know I eat daily, is so full of really good for you fiber and protein.  It makes a wonderful on-the-go breakfast that keeps your body healthy. 

 These bars are wonderful for either breakfast or a healthy dessert.  They are also intensely moist, which I personally love!

It was a seamless process to make.  Toss in blender, then bake.  Full recipe deets below. 

INGREDIENTS

• 1.5 cups raw almonds (can sub almond butter or almond flour)
• 2.5 cups oatbran 
• 2 heaping tablespoons coconut butter 
• 3 ripe bananas 
• 1 handful of pitted dates
• 1 pack frozen strawberries 
• 1-2 cups of plant based milk
• 1 pack frozen raspberries (or another pack of frozen strawberries, bur raspberries work best)
• 1 cup sugar free chocolate chips ( I used stevia sweetened Lily's brand chocolate chips)
• OPTIONAL: coconut flakes for topping

Method

1. Preheat oven to 350 degrees.
2. Blend almonds in a high speed blender until a powder is formed. 
3. Throw everything else except the raspberries and the chocolate chips in the blender. 
4. Blend until smooth.  Adjust the amount of milk until you get desired consistency.  More milk will yield more baking time and more moisture in the bars. 
5. Toss in chocolate chips and frozen raspberries.  Mix into batter. 
6. (Optional) Top the batter with coconut flakes. 
7. Throw batter onto a parchment paper lined baking pan and into oven.  Remove from heat when the outside is perfectly cooked and the inside is cooked but still slightly moist.  (About 40 minutes). 
8. When cooled, cut into bars and eat!

As with all FastBeets Recipes, please use your very own tastebuds in measuring the amounts of each ingredient.  You can't go wrong with how much of anything you add or subtract.  

I'm so happy you're making one of my quick + healthy recipes! Please make sure you share it on Instagram and tag @FastBeets so I can see your masterpiece or leave a comment below with any questions! 

xx, SS

FastBeets FastChicks

Lately, I've been obsessing over coconut oil + turmeric.  The combination is so delicious! Plus, the fat in coconut oil helps your body absorb the curcumin (read: active ingredient in turmeric) because turmeric is fat soluble.  So grab your best turmeric powder or grind up your own some fresh turmeric root and let's do a fast and healthy sauté. 

This dish is ridiculously easy to make.  You can whip it up in five minutes in the morning while your oatbran is cooking and take it with you to lunch.  

Ingredients

• 1 heaping tablespoon coconut oil 
• 1-2 tablespoons organic turmeric (FastTip: Get a good quality turmeric powder for optimal taste)
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 Tablespoon garlic granules (garlic powder is ok too, but I find the granules are tastier)
• 1 can of organic, bpa-free, no salt added, chickpeas
• 1 can of organic, bpa-free, low sodium, diced tomatoes
• 2 Tablespoons Nutritional yeast 
• Dash of Himalayan Salt

Method

Heat the spices with the coconut oil on medium heat for about 30 seconds.  Add the contents of both cans and sauté until fully mixed and chickpeas are as soft as you like 'em (5-10minutes).  

If you like your chickpeas more tender, sauté them for a few minutes before you add the can of tomatoes. 

Once plated, add a handful of any fresh greens for color and added nutrition.  The crunch of the fresh greens go well with the soft and moist chickpeas. Enjoy!

XX, SS

Warming Winter Stew

This quick and easy stew takes minimal little prep time but brings loads of goodness. Since it gets the #fastbeetsapproved seal, you know its loaded with vitamins, minerals, and fiber. 

Its perfect for those days you can't make it to the grocery store or those long home-bound snow days.  Because most of the ingredients can be bought ahead of time and stored in your pantry and freezer, you can make this anytime.  So if you're enjoying the great Snowmageddon 2016, grab a pot and get cooking. 

It holds well with a side of brown rice or quinoa and yet so good just on its own.

Ingredients

• 2 cans of organic, bpa-free chickpeas, drained
• 3 cans of organic, bpa-free diced tomatoes
• 1 can of organic, bpa-free tomato paste
• 4-5 organic carrots with the greens attached (optional if you're snowed in and can't get to a grocery store, but highly recommended)
• 2 bags of frozen organic mixed mushrooms
• 1 bag of frozen organic cauliflower (optional)
• 1-2 cups of butternut squash (optional)
• 2 heaping tablespoons tahini
• 1 tablespoon coconut oil
• 1 onion, chopped 

Spices:

• 1 teaspoon of cumin
• 1 tablespoon organic turmeric (if you're not using top quality or fresh turmeric, you may not want to use as much as it might be too bitter)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon himalayan salt, adjust to taste

Garnish

• Handful of chopped cilantro
• Chopped Carrot greens
• Chopped fresh tomatoes (optional)
• Juice of one lemon (optional)

Method

1. Add coconut oil to a pot on medium heat.
2. Toast all the spices in the coconut oil for roughly 30 seconds.
3. Sauté the onion in the seasoned oil until almost tender.
4. Add the chickpeas and sauté for 3 minutes.
5. While the chickpeas are sautéing, peel and chop the carrots. 
6. Add the remainder of the ingredients and let boil. 
7. Bring to simmer and let simmer until all the veggies are soft and fully cooked. 
8. Keep simmer until reaches your desired stew like consistency. Aim to keep in on the stove for a minumum of 30 minutes but you can leave it on for up to 2 hours while you attend to other business, like snowball fights. 
9. Taste your creating and adjust the seasonings. It might need more salt, cumin, or tahini. 
10. Wash and chop a few strands of the carrot greens and cilantro.
11. Plate your dish and top with any or all of the garnishes.