An ongoing love affaire with all things fashionable, tasty and fun

MCLV Mange

MCLV Mange: Vegan Chocolate Cheesecake

As much as I love making cookies I have to confess that my favorite desserts to make, and eat, are always raw. The Wannabe Chef’s Raw Salted Caramel Chocolate Pecan Torte is hands down my favorite dessert. It’s also the most requested by my friends and family.

RawChocolateCheesecakeDough

So when I saw Taste Space’s Better Than Nutella Cheesecake (Almost Raw Chocolate Hazelnut Cheesecake) it seemed like fate. A few little changes in the recipe due to ingredient availability and I ended up with a delicious, chocolatey cheesecake that was a big hit.

Crust

  • 1 Cup Almonds
  • 1 Cup dates
  • 1/4 Cup Raw Cacao
  • Pinch salt

Filling

  • 2 Cups Raw Cashews {Soaked & Rinsed}
  • 5 Tbsp Maple Syrup
  • 1/2 Cup water
  • 1/2 Tsp Salt
  • 1/4 Cup Powdered Peanut Butter
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Raw Cacao

RawChocolateCheesecakePlated

It was really rich and creamy, and tasted great cold straight from the freezer. It also wasn’t too sweet which I really liked – Sometimes too sweet on top of really rich can make a dessert a little over the top, but this was perfect!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Gluten-Free Protein Cake

After last week’s Coconut cookie cake I was in the mood to try my hand at a baking project that would be a little bit more on the healthy side. And thus, the mini Gluten-Free Protein Cake was born!

MiniProteinCake

Ingredients:

  • 1/2 Cup Almond Meal/Gluten-Free Flour
  • 1/4 Cup Coconut Flour
  • 1 Tsp Baking Soda
  • 1 Egg or Flax Egg
  • 1/4 Cup Pumpkin Puree or Applesauce
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Sweetener of Choice – I went w/ Maple Syrup
  • 1 Scoop Chocolate Protein Powder {I love Sun Warrior}
  • 2 Tbsp Powdered Peanut Butter

Directions:

  • Pre-Heat oven to 350
  • Mix dry ingredients, then add the wet ingredients one-by-one
  • Transfer dough into two medium-sized ramekins
  • Bake at 350 for 25 minutes or until cooked through – Allow to cool for 10-15 minutes prior to consumption

MiniProteinCakeI

In addition to being a tasty little treat this recipe also packs 20+ grams of protein, depending on what type of protein powder you’re using, which makes it a much better choice than reaching for a cookie or some ice cream when your sweet tooth hits after dinner. Bonus? The single servings are a great thing for those of us who aren’t terribly good at the whole “portion control” thing. 🙂

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Coconut Cookie Cake

I made a new dessert this past Saturday and after putting up a picture on Instagram {you can follow me @moicontrelavie} it was clear that this recipe was going to need its own blog post. I based this on Purely Twins’s Chocolate Chip Cookie Cake, but as I didn’t have chocolate chips or cacao nibs so I decided to make it a coconut cookie cake instead.

Plated

{This version was made with applesauce & served with peanut butter soft serve}

Ingredients:

  • 2 Cups Flour {I mixed 1 cup of almond meal with 1/2 cup coconut flour & 1/2 cup flax-seed meal}
  • 1.5 Tbsp Baking Soda
  • 2 Flax Eggs {See the description here}
  • 2 Tbsp Maple Syrup
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Applesauce or Pumpkin Puree
  • 1/4 Cup Shredded Coconut

Cherry

{This version was made with pumpkin puree & served with cherry soft serve}

The original recipe called for applesauce or pumpkin puree and I was curious what the difference would be so I tried both. The batter was a bit runnier with the applesauce but otherwise I barely detected a difference in the finished product.

What’s your favorite healthy oil or butter substitute in recipes?

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Soft Serve Ice Cream

One of my favorite warm weather treats is banana soft serve. This raw, vegan, gluten-free treat is quick, easy, and guilt-free. And let’s be honest, is there anything more you need in a dessert?

BlueBerrySoftServeMCLV

{Blueberry: 1 Banana + 1 Cup Frozen Blueberries}

This recipe couldn’t be easier. In fact, I almost hesitate to call it anything as formal as a “recipe.” Whenever I have leftover bananas I cut them into thirds, seal them in ziplock baggies, and throw them in the freezer. Then when your sweet tooth hits throw as many chunks of banana into a blender or food processor as you want, blend, and add whatever flavors sound good.

It’s that easy! Just blend 1 banana + flavoring of choice + 1/2 cup water. Slurp!

PeanutButterIceCreamMCLV

{Peanut Butter: 1 Banana + 2 Tbsp Powdered Peanut Butter}

Some of my favorite ingredients are powdered peanut butter, coconut or peppermint extract, raw cacao, or frozen fruit. Whenever I have leftover fruit that I’m not going to get to before it goes bad I’ll chop it up & stick it in the freezer so I always have “fresh” fruit options.

The main danger with this treat is that it’s so easy you can make it all the time. Which I do.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Peanut Butter Cookies

Sweet treats and baking have become part of my routine in the last year – In fact, I actually I didn’t really start baking until after I transitioned to a gluten-free, vegan diet. However with all my traveling and my busy schedule I’ve essentially been out of the kitchen for the last two months. I was thrilled to have house guests this weekend and decided to break out one of my favorite recipes to welcome them to San Francisco.

PeanutButterCookiesI

These cookies are a variation of The Wannabe Chef’s Gluten-Free Pumpkin Chocolate Chip Cookies and I’ve made dozens of versions of these since he published this recipe in October 2012. This most recent adaptation is delicious and peanut buttery, in addition to being vegan.

  • 1 Cup Almond Meal
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 4 Tablespoons Coconut Oil
  • 1 Cup Applesauce
  • 1 Flax Egg {Check out vegan baker extraordinaire OhSheGlows’s description here}

PeanutButterCookies

And since they’re done in 15 minutes and throwing them together takes 5 minutes, they’re the ideal cookie for a busy day. I’ve made them with pumpkin and added a kick with pumpkin pie spice, cinnamon & nutmeg, and I’ve made coconut chocolate chip versions with coconut extract, shredded raw coconut, and carob chips.

What’s your favorite kind of cookie?

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Gluten-Free Vegan Pizza

No matter how healthy we are there will always be cravings. Yes, the hope is that our cravings will change for the better as our diets become cleaner, especially since you know just how badly indulging will make you feel. But comfort food? Comfort food cravings never go away in my experience. So what’s a girl to do when the craving for pizza strikes?

Make pizza obviously!

SoccaPizzaThree

Socca pizza to be exact. What is socca? It’s flatbread made with garbanzo bean flour that’s vegan and gluten-free. You can adjust the recipe any way you’d like, add any ingredients that strike your fancy, and even cook it in various ways. My go-to recipe is:

  • 1 Cup Garbanzo Bean Flour
  • 1/2 Cup Flax Seed Meal
  • 1/2 Cup Almond Meal
  • 1 Cup Water
  • 2 Tablespoons Coconut Oil
  • A sprinkle of salt, cumin & paprika

I’ve made socca pizzas that were traditional with tomato paste and cheese, I’ve made sweet versions with cinnamon and coconut, but my favorite is by far hummus and veggies. And luckily it couldn’t be easier to make.

SoccaPizzaOne

Pour the “batter” into a non-stick pan coated w/ cooking spray or coconut oil, heat on low for 5-10 minutes, flip, and repeat until you get the “dough” to your desired consistency. You can make it thicker & doughier, or thinner and more like a crepe.

SoccaPizzaTwo

Then slather the socca with hummus or whatever sauce you’re craving and cover it in all your favorite toppings. From cheese & {faux} meats to sautéed veggies like I did – The world is your oyster! I mean pizza. 🙂

So tell me – What are your favorite pizza toppings?

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Manage: Bacon Deviled Eggs

They say that the way to a man’s heart is through his stomach. Well, in my limited experience, the way to a man’s heart is through a related thing. Bacon.

Perhaps that’s not true for all men, but that definitely applies to my man. And what do you feed a man who loves bacon? Bacon Deviled Eggs from model Chrissy Teigen’s website So DeLuchious of course!

I was intimidated at first but this recipe didn’t end up being too complicated. The first thing that you do is hardboil the eggs – Obviously – But I have to admit that this was the first time I’ve hard-boiled eggs in YEARS so I asked for a little advice from my colleagues before I headed home to make these.

While your eggs are boiling you can start frying up the bacon and assembling the rest of the ingredients that you’re going to be using in this recipe.

And if you’re me and you already went to the store twice because you forget – say it with me – the bacon, you will decide NOT to go back to the store a third time for the mayonnaise that you also forgot and you will use non-fat plain Greek yogurt.

Stir stir stir – On her website the talented Miss Crissy says she used a cake frosting bag to fill her eggs but that was a bit too much effort for me to go through with a drooling boy peering impatiently over my shoulder.

 But I can assure you that a spoon works just as effectively – if not as prettily – for filling the hardboiled egg white shells.

Ta da!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Healthy Treats

There’s nothing that I like better than finding an excuse to eat desserts first thing in the morning!

I prefer to take my calcium and supplements first thing in the morning but since they’re fat-soluable they should be consumed with something fat-heavy. In the past I’ve taken them with Energy Bites (aka Protein Balls) which are nut and date based, and rich sources of protein, sugar, and fat. These also serve the unique purpose of fueling my morning workouts since I eat them on my walk to the office.

But I decided to mix things up recently and using The Wannabe Chef’s Copycat Peanut Butter Chocolate Chip Larabars as a starting point I made peanut butter chocolate chip bites. I mixed dates, almonds, powdered peanut butter, salt, and raw cacoa nibs in the food processor, rolled up the sticky dough into little balls, and finally stuck them in the freezer to harden.

So. Good.

I kid you not, this is one of the best tasting treats I’ve ever made. Quick, simple, and so good that I accidentally ate 90% of them the day that I whipped them up. I will definitely be making these again in the very near future.

The second dessert recipe I want to share today is a tasty raw, vegan chocolate cake from the aptly named Yes, I Want Cake. Before this year I rarely ever baked and raw “baking” was completely foreign to me – Whereas these days I bake (or “bake”) at least once a week. Baking has become something of a stress-relivier for me – As far as I’m concerned cleaning, cooking & baking could replace prozac! 🙂

As a rule raw desserts are primarily composed of nuts and dates, and this time I swapped the walnuts in the original recipe for these on-hand almonds and halved the recipe since I just wanted a little treat for my cousin and I after a day of shopping.

This is my baby three-cup food processor which has since been replaced. I know you don’t think of Bloomingdale’s as a kitchen appliance store – at all – but they actually have great sales on home & kitchen goods and I picked up an 11-cup food processor for a steal a few months ago.

Isn’t it funny in this electronic day in age when I can’t live without my laptop or smart phone that I still prefer to have a paper recipe in front of me? If not just to spill on it and make notes in the margins…

Finally I sprinkled the dense little chocolate cake with shredded coconut.

Et voila!

I highly recommend both of these treats – The peanut butter chocolate chip bites are delicious and the perfect snack before or after a workout, and this little coconut chocolate cake is quick & and oh-so-tasty, perfect for an after dinner treat.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


MCLV Mange: Thanksgiving Recipe Round-Up

When I think about Thanksgiving I picture beautiful Autumn scenery, family time, and lots, and lots, and lots of food. Preparing and eating meals as a family is such an ingrained part of our country’s Thanksgiving ritual – Whether it’s your parents and sibling, your roommates, or the family you’ve created for yourself as an adult in a new city.

Whether you’re cooking the whole meal from scratch or bringing a dish or two for your host or hostess, here are some delicious, healthy recipes that you can try out – From savory entrees to mouth-watering desserts to fun twists on classic sides, there’s something for everyone to get excited about here.

Entrees:

Lentil Loaf 2 3   Glazed Lentil Walnut Apple Loaf, Revisited

Sides:

drop biscuits 7978 thumb   Herb & Cheese Drop Biscuits… with a secret ingredient!

Salads:

Detox Salad II 7417 thumb   Fall Detox Salad + Hurricane Sandy Fundraiser Update

Desserts:

Still in the mood for more recipes? Check out these other sites for more delicious ideas: Gourmet chef Eat, Live, Run’s Thanksgiving Recipe Madness, The Huffington Post’s Vegan Thanksgiving Recipes, Purely Twins’s Starters – Sides – Sweets Holiday Ideas for a gluten-free Thanksgiving, Gluten-Free Holiday Baking, Modelinia’s Model Meal: The Ultimate Thanksgiving Meal, or if you have fussy children check out Fork & Bean’s 10 Kid (and Allergy Friendly) Thanksgiving Ideas.

What’s your favorite part about the Thanksgiving holiday? Do you have a specific Thanksgiving dish that you look forward to year after year?


MCLV Mange: October Smoothie Challenge

As I mentioned in my September & October Round-Up posts, I participated in a modified version of the Green Thickies October Smoothie Challenge. I decided on a week-long cleanse consisting of a smoothie for breakfast, a smoothie for lunch, raw snacks when needed, and a healthy, nutritious dinner.

I tend to favor green smoothies first thing in the morning – I get up early and the blended spinach, ginger, lemon, and apple is practically a shot of espresso in the energy department. Here are my two basic recipes for my smoothies, though it’s easy to mix up the fruits and veggies based on what you have fresh on hand or in the freezer.

Green Smoothie:

  • Spinach or kale
  • Apple
  • Fresh ginger
  • Lemon juice
  • Cinnamon
  • Wheat grass powder
  • Sun Warrior protein powder {raw, vegan, gluten-free}

Fruit Smoothie:

  • Spinach or kale
  • Frozen or fresh berries {strawberries or blueberries primarily}
  • Lemon juice
  • Cinnamon
  • Wheat grass powder
  • Sun Warrior protein powder {raw, vegan, gluten-free}

I’m an avid snacker, sometimes work is too hectic to sit down for a full meal so I frequently count on snacks to keep my energy and blood sugar at optimal levels. Crudite and hummus is nearly a daily occurence in my office and/or house – carrots, cabbage, sugar snap peas, celery, radishes, they all go perfectly with whatever my hummus-of-the-moment is. Fresh fruit is another good choice at the office, I will eat virtually anything other than mango. Weird, I know.

{Sautéed kale, zucchini & kale with quinoa, sweet potato with protein hummus, and Tuscan Baked Zucchini}

I’ve found that if I eat large, carbohydrate heavy meals close to bedtime, I wake up starving, so I try to keep my dinners on the light side. Sweet potatoes, squash, and zucchini are always in my fridge or freezer and I like to include them when I can. I usually chop veggies & make a big batch of quinoa or lentils on Sundays {for details see Sunday Prep} and I use those in my meals throughout the week.

Early in 2012 I did a juice cleanse {The Juice Cleanse} and while I’m not a huge proponent of fasting, cleanses, or detoxes in general, I have to admit that I enjoyed positive results from both the juice cleanse and my recent smoothie challenge. We put a lot of stress on our systems not only with unhealthy diets, but with stationery lives and not enough, or the right kind of exercise. By blending fruits & vegetables you’re breaking down the thick cell wall and making the nutrients more readily available thereby saving your body the trouble – i.e. energy that it takes – to break down the foods once you consume them. By reducing the stress on your system you’re able to use more of the energy from the foods that you eat and give your digestive system and internal organs a much-needed break.

If you’re interested in learning more about smoothies or other meal replacement options like soups, blended salads, or green juice, check out some of these articles:

Have you ever tried a cleanse or detox program before? What sort of goals did you have going in and what results did you see?

Disclaimer: Please note that I am not a doctor, dietitian, or nutritionist. I recommend speaking with a professional prior to making any dramatic changes to your lifestyle, diet, or exercise regime to ensure that any changes you make are done safely.