Apple Pie Bites!

These bites taste like apple pie, but are healthy enough to enjoy as a snack or even for breakfast. Made of nuts, dates, and dried fruit, they will give you a natural energy boost and satisfy even the strongest sweet craving.

Apple Pie Bites // vegan, gluten free, refined sugar free

Ingredients:

- 1 cup raw cashews

- 1 cup roasted and unsalted almonds

- 2/3 cup unsweetened dried apples

- 1 cup pitted medjool dates

- 2 tsp cinnamon

- dash nutmeg

- 1 tsp pure vanilla extract

- generous pinch sea salt

 

Instructions:

1. Add the nuts to your food processor or Vitamix and pulse 3-5 times (so nuts are broken up but not completely pulverized). Add all other ingredients and blend well.

2. "Dough" will be sticky and should hold together when pressed between your fingers.  Roll into bite-sized balls or press into a parchment paper lined pan to make bars. Enjoy immediately or keep in the fridge for up to two weeks. You can also store in the freezer for a longer period of time (although, they never last that long in my home!).

Note: For a lower sugar option, replace the dried apples with unsweetened flaked or shredded coconut. They won't taste like apple pie (obviously) but they are still delicious!

Miso Sesame Sweet Potato Salad

This recipe was inspired by a side dish served at Teaism in DC. Teaism is a cozy tea house around the corner from the yoga studio where I did my 200-hr yoga teacher training back in 2013. I remember during breaks we would drop in for bubble tea, salty oat cookies, and these incredible miso glazed sweet potatoes.

What's miso you ask? Miso is a paste made from fermented soybeans and barley or rice malt. It's super salty, and adds a unique "umami" taste to any dish (a flavor that most standard American diets lack). And since it is fermented, it's super good for your gut health (it contains those good-for-you probiotics you hear all the yogurt companies talk about).

Upon leaving DC, I knew I had to recreate the recipe myself. Lucky enough, I found a similar recipe online so I simply had to "upgrade" it - swapping coconut oil for canola, and medjool dates for sugar.  Be warned - the miso-sesame dressing is seriously addicting. But don't worry! The recipe below makes MORE than enough dressing, so you can safely pour it on anything and everything. ENJOY!

Miso Sesame Sweet Potato Salad // vegan, gluten free, soy free, refined sugar free

Ingredients:
    ⁃    1 lb sweet potatoes (I have also made with butternut squash)
    ⁃    Coconut oil (for roasting)
    ⁃    1/3 cup miso (yellow or white)
    ⁃    2/3 cup tahini
    ⁃    1/4 cup mirin
    ⁃    1 cup water
    ⁃    3 medjool dates
    ⁃    Sesame seeds (optional, for garnish)
    ⁃    Arugula (optional, although I think it pairs nicely with the sweetness of the potato)

Instructions:

1. Roast your sweet potatoes: Preheat over to 425. Cube sweet potatoes (or squash), toss with coconut oil, and roast until beginning to soften (about 30 minutes)
2. Make the dressing: add all remaining ingredients to high speed blender and blend until smooth and well combined.**
3. Assemble: Let sweet potatoes cool and then generously drizzle with miso sesame dressing. Serve over a bed of greens and sprinkle with sesame seeds if desired.

**Note: This will make MUCH more dressing than you need for the potatoes. Trust me, you will not be upset about it - this dressing is addicting and you will find yourself wanting to put it on everything, not to mention eat it with a spoon.

The Perfect Adaptable Burger

Are you looking for a new cookbook? You've got to to check out my friend and mentor, Robyn Youkilis's new book: Go with Your Gut: The Insider's Guide to Banishing the Bloat.

Half high level coaching guide and half cookbook, Go with Your Gut includes over 75 beautifully photographed recipes that are adaptable for everyone from paleo to vegan, including this awesome recipe for burgers!

Who doesn't love a good burger? This recipe is my new go-to with 4 easy protein variations. These burgers made with SALMON we're served at Robyn's book launch party and let me tell you - they were INCREDIBLE. So go grab the few simple ingredients and make these burgers today!


BURGER (Fish, Turkey, Chicken, Black Bean) from Go with Your Gut by Robyn Youkilis

Ingredients:

- 1 pound ground meat/fish or 2 (15-ounce) cans black beans, drained and rinsed

- 1 egg white, beaten

- 1 cup shredded unsweetened coconut

- 1 tbsp garlic powder

- 1 tbsp minced onion flakes

- 1/4 cup tamari or coconut aminos

- 1-2 tablespoons coconut oil

Directions:

1. If using beans, grind them in a food processor until crumbly. If using fish you can ask your fishmonger to grind for you or grind at home using same process as beans. If you don't have a food processor you can chop beans or fish finely with a knife.

2. Mix ground protein in a large bowl with the remaining ingredients and shape into 4 large patties or 6 mini patties.

3. Add the oil to your skillet and cook the burgers over medium heat until golden brown on the bottom, 3 to 6 minutes depending on protein. Flip the burgers over.

2. Reduce the heat to low and cook for another 5 minutes, until brown or crisp. Serve immediately with traditional burger toppings or on top of a salad or in a lettuce wrap.

Notes: You can also bake these in the oven at 350*F until cooked through to your liking. The bean burgers can be a bit crumbly when serving, but they're still delicious!


YUM! For more recipes like this one (including a I-can't-believe-this-is-healthy chocolate cake and good-gut gummies), grab your copy of Go with Your Gut today!

Greens with Garlic Infused Olive Oil

Here's the deal: while I LOVE me some salad, as the weather starts to cool, the idea of crunching on raw lettuce just does not sound appealing. At all. Do you feel me?

Even though I'm not eating as much salad, I make sure to still get my green on (since eating greens is one of the best ways to gain energy) - sneaking spinach in smoothies, stirring kale into soups, and (most often) making simple sautéed greens. 

I'm hesitant to call this a "recipe" because it is so easy, but I want to show you guys just how quick and simple it can be to whip up something that is both healthy AND delicious. The garlic infused olive oil is really what makes this dish. It sounds fancy, but don't worry, it's not, and it truly transforms plain ol' greens into something much more flavorful and satisfying. 

You can (and probably should) make the olive oil in advance - the flavors intensify the longer it sits, although it never lasts more than a few days for me. 

Greens with Garlic Infused Olive Oil

Ingredients:

- 1 head garlic

- 1 cup extra virgin olive oil

- 1 package pre-washed greens of choice, or 1 bunch of greens washed and chopped (baby spinach, kale, bok choy, collard greens, mustard greens, etc!)

- generous pinch of sea salt

- optional toppings: red pepper flakes, fresh black pepper, gomasio (sesame seed sprinkle), squeeze of lemon

Instructions

1. Make your infused olive oil: Smash and peel cloves of garlic. Place garlic in a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, about 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature. [see original recipe + video here!]

2. Get your green on! Add 1-2 tbsp of the infused olive oil to a pan over medium heat. Once garlic begins to brown, sprinkle generously with sea salt and add the greens. Cover and cook until greens are wilted, but still vibrant in color (timing will depend on which greens you choose). 

3. Serve and enjoy immediately! I've included some optional toppings above, but feel free to experiment with your favorite spices and flavors. 

Honestly, I'll eat this whole recipe myself (what can I say, I need LOTS of energy to teach and coach all day long!!). My current go-to is to serve these greens with tempeh, roasted sweet potato or squash, and sauerkraut. YUM!


What is your favorite way to get your greens in during the cooler months? Let me know in the comments below!.

National Chocolate Day! Chocolate Bar Review

Did you know that it's NATIONAL CHOCOLATE DAY?? I must be in sync with the universe, because I was planning and writing this post for the past week without knowing! 

You guys know I have a huge sweet tooth. However, I've found that traditional sweets and sugar just don't do it for me - they make me feel like crap, so I've learned (slowly, very slowly) to stay away from them. Over the years I've found some awesome replacements to satisfy my sweet cravings without wrecking havoc on my body and energy levels. 

Here are my current FAVORITE chocolate bars. You won't find any white sugar, sketchy ingredients, or preservatives in these - just real, pure, chocolately goodness. Now that's something to celebrate! 

ALOHA Superfood Chocolate / 60% Cacao // Chocolate with greens in it! SCORE! This bar is sweetened with coconut and maple sugar and packed with superfoods: spinach, wheatgrass, moringa, blueberries, raspberries, spirulina, beet juice, and mushrooms. Wow! It’s a bit more fruity than a traditional chocolate bar, but still delicious. {Pssst... Use my code WELLNESSWITHEMILY at checkout for 20% off your purchase of all ALOHA products!}

Fine & Raw Lucuma and Vanilla / 67% Cacao // This bar was my first experience with raw chocolate, and it was love at first bite. Lucuma is a tropical fruit which contains iron, zinc, calcium, and beta-carotene— it’s often used as a natural sweetener (it’s very light, nutty almost). If you are in the Big Apple, its fun to check out the Fine & Raw factory in Bushwick; you can sample all their chocolates and truffles here!! 

Hu Kitchen Almond Butter + Puffed Quinoa Chocolate Bar / 72% Cacao // Dark, but still sweet. Nutty from the almond butter, and crunchy from the quinoa. Reminds me of a Crunch bar, but darker. Better. Sweetened with organic coconut sugar. I appreciate that there are only 4 ingredients: almonds, puffed quinoa, cacao and coconut sugar. 

Eating Evolved Crunchy Caramel / 85% Cacao // Paleo chocolate with a super cute tagline “Chocolate: It’s Food Not Candy." Lightly sweetened with coconut sugar. My favorite is the 85% Crunchy Caramel - it’s got TWO ingredients. TWO!!! Amazing. Cacao + coconut sugar and THAT’S IT. Definitely intense, but not bitter, like so many other dark, dark chocolate bars I've tried. Eating Evolved also sell amazing coconut butter cups!! You've got to try these. {If you place an order of from Eating Evolved today, they are throwing in a free chocolate bar in celebration of the day!}

 

And my TOP choice in chocolate?? My own, homemade Superfood Chocolate. I'll be sharing the super easy recipe for this delicious treat in my November newsletter, so make sure you are on the list by signing up here!

homemade superfood chocolate with almond butter, goji berries, chia seeds, cacao nibs + coconut oil - YUM!!

homemade superfood chocolate with almond butter, goji berries, chia seeds, cacao nibs + coconut oil - YUM!!

What's your favorite chocolate bar or healthy treat? Let me know in the comments below.