Gluten Free Matcha Macca Brownies
When Awaken Owner Crystal feels adventurous and hungry, she opts to spend some quality time in the kitchen versus the traditional ice cream jaunt. These delicious brownies are the result of her recent cravings for something sweet.
Indulging in a brownie delight never tasted better – especially when we know the health benefits of these fudgy morsels. Satisfy your sweet tooth and get a bold boost of antioxidants while fueling your stamina and workouts, all while increasing your energy. With these healthy and scrumptious brownies, you can have the best of both worlds.
Makes 13 brownies
Fudgy Brownie Base
1 cup walnuts (or similar nut)
½ cup raw cashew butter
6 large medjool dates, pitted
5 TBS cacao powder
2 TBS macca powder
1 tsp. vanilla extract
¼ tsp. salt
Green Tea Matcha Layer
¾ cup coconut butter, melted
1 TBS matcha green tea powder
Line an 8X8 baking dish with wax/parchment paper.
Fudgy Goey Brownie Base
Blend the walnuts in a food processor for about 60sec. Stop blending periodically to check the mixture and scrape as needed. Add the dates and process to combine and watch as the dough forms a ball. Break apart the ball in the processor and then add in the cashew butter and mix the remaining ingredients. Grab your dough ball and press evenly into a lined baking dish. Make sure your base is nice and even.
Bright Green Matcha Layer
Combine all ingredients in your food processor and mix for just a few seconds to combine.
Spread the matcha mixture over the top of the chocolate base. Place the mixture in the freezer for at least 60min before removing the brownies from the pan and cutting into 13 bars.
These keep well in your fridge or freezer. Be aware that they may not last long enough to actually store.
Paleo Pumpkin Pie
Pumpkin pie has always been our all-time favorite dessert ... And breakfast, for that matter. The best part? This pie is free from many common food allergies and is PACKED with yummy spices.
Paleo Pie Crust Ingredients:
1 ¼ cups raw pecans
1 cup blanched almond flour
1 egg white
Generous pinch of salt
INSTRUCTIONS FOR THE CRUST
Preheat the oven to 375ºF.
Grind pecans in a food processor or blender until finely ground and slightly clumping together like butter.
Mix pecans, almond flour, egg white, and salt together by pulsing in your food processor.
Press and pinch the edges into a 9” pie plate.
Pierce the crust with a fork every ¼” or so to stop the shell from bursting up while it bakes.
Bake for 20 minutes or until it starts to turn golden brown.
Let cool at least 10 minutes before pouring the filling in.
Paleo Pumpkin Pie Filling
1 ¾ cups organic pumpkin puree (or 15oz can)
2/3 cups raw walnut halves
1/3 cup raw or roasted unsalted cashews
3 eggs + 1 egg yolk
¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamom
¼ tsp salt
INSTRUCTIONS FOR PUMPKIN PIE FILLING
Preheat oven to 350ºF
Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add in your eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth and not runny.
Add in the rest of the ingredients and blend.
Pour into cooled pie shell and spread the top out evenly with a spatula.
Bake for 40 minutes and allow to cool before serving.
Zero Carb Cloud Bread
Think this bread is too good to be true? So did we until we made a fresh batch and realized how heavenly it was. Enjoy!
3 Cage Free Eggs (Separated)
3 TBS Organic Cream Cheese (softened)
¼ TSP Cream of Tartar
1 TBS Agave (optional)
Preheat the oven to 300ºF. Place Parchment paper on two cookie sheets.
Separate the eggs, making sure no yolk gets in the whites.
In a small bowl, blend together the egg yolks, cream cheese and agave until smooth.
In the other bowl add cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
Fold the egg yolk mixture into the egg whites until thoroughly mixed, be careful not to break down the fluffiness of the egg whites.
With a large spoon, scoop the mixture into 10 dollops on the sheets (roughly ¾ inch thick and 4 to 5 inches across).
Bake on the middle rack for approximately 30min. Cooking times will vary, so be sure to watch closely. You are aiming for a golden brown color.
Remove from the pans and cool on a rack or cutting board.
When they are fresh out of the oven, they are crumbly (like meringue). We love them when they cool and have been stored in a tupperwear container the next day. The consistency changes to a softer bread texture that is chewy.
Snack Attack Chia Seed Pudding
- 1 C Organic Almond Milk (Unsweetened)
- 2 TBS Cocoa Powder or Chocolate Protein Powder
- 1/3 C White or Black Chia Seed
- 1 C Unsweetened Organic Almond Milk
- 2 C Frozen Organic Blueberries
- 1/2 C Frozen Organic Banana
- 1/2 C White or Black Chia Seed
Wisk all ingredients in a blender and then add the chia seed last.
Keep in fridge for 30 minutes before serving.
Garlic Ginger Poached Tilapia
Makes approx 2 servings
- 3 Fillets Fresh Tilapia
- 3 Bunches Organic Spinach
- 2 Cups Water
- 1 TBS Sea Salt
- 1 Organic Yellow Onion (quartered)
- ½ Cup Green Onions (sliced)
- ¼ Cup Fresh Ginger (sliced and pounded)
- 3 Cloves Garlic (minced)
- 1 TBS Fish Sauce
- ½ TSP Cracked Black Pepper
- 6 TBS Olive Oil
Rub salt on the fish and set aside.
Heat a large cooking pot then pour-in 4 tablespoons of cooking oil.
Fry the fish until the color of one side turns golden brown. Flip to fry the other side then turn off the heat and set the fish aside.
Pour-in 2 tablespoons of olive oil to the same pot uncleaned. When the oil is hot enough, sauté garlic, ginger and onion. Put-in the fish sauce and cracked pepper and stir.
Pour-in the water.
Put-in the fried fish then simmer for 10 minutes in low heat.
Add the chopped green onions and spinach and simmer for 3 minutes. Transfer to a bowl and enjoy! If you like, service with steamed haiga rice.
Filipino Chicken Adobo
Makes approx 4-6 servings
- 4 pounds organic chicken thighs and drumsticks
- 1/2 Cup White Vinegar
- 1/4 Cup Soy Sauce
- 1/4 Cup Organic Chicken Broth (no salt added)
- 8 Cloves Garlic, Crushed
- 1 whole Red Chili
- 1 tsp Cracked Black Pepper
- 3 Bay Leaves
- Steamed Haiga Rice for serving (see below)
Combine the chicken thighs, vinegar, soy sauce, chicken broth, garlic, peppercorns, red chili and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes.
We love to serve this with steamed Haiga rice which you can get at many Asian supermarkets. This nutritious and deliciously sticky rice is well worth the investment.
Haiga-mai ("rice germ" in Japanese) rice is a semi-transparent beige in color, and it tastes and cooks similarly to regular Japanese white rice - but it maintains many of the natural vitamins and other nutrients lost in processing white rice. Rice germ contains Vitamin B1, B2, B6, and E as well as fiber.
Cashew Almond Bars
Makes aprox 14 bars
- 2 Cups Puffed Millet
- 1 Cup Puréed Almonds
- 1 Cup Puréed Cashews
- 1/2 Cup Chia Seed
- 1/2 Cup Hemp Hearts
- 2 Cups Almond Butter
- 1 Cup Brown Rice Syrup
- 2 tbs Vanilla
- 2 tbs Coconut Oil
- Sea Salt to Taste
Mix all your dry ingredients together (except salt) and set aside. In a mixer, whip all the wet ingredients together and then add in sea salt to taste. Add in more coconut oil if needed so that dough is not sticky and pulls away from the sides of the mixer, forming a ball. Add dough to dry ingredients and mix with hands.
Grab some parchment paper and lay over a cookie sheet. Place mixed dough onto sheet and flatten into a rectangle shape about 1 inch thick. Stick into freezer for 5min. Once chilled, take out and slice into bars.
Enjoy! It's hard to eat just one :)
Salted Carmel Chia Energy Bars
Makes 9 large bars or 18 small ones
Time: 30 minutes
- 1 Cup White Chia Seeds
- 1 Cup Oats
- 1/2 Cup Puffed Rice
- 3 tbs Flax Seed
- 2 tbs Coconut Flakes
- 1 Cup Almond Butter
- 1 Cup Brown Rice Syrup
- 2 tbs Vanilla
- 2 tbs Coconut Oil
- Sea Salt to Taste
- Almond Meal (mix enough to form non sticky consistency)
Mix all your dry ingredients together (except almond meal and salt) and set aside. In a mixer, whip all the wet ingredients together and then add in sea salt to taste. Add in more coconut oil if needed so that dough is not sticky and pulls away from the sides of the mixer, forming a ball. Add dough to dry ingredients and mix with hands.
Grab some parchment paper and lay over a cookie sheet. Place mixed dough onto sheet and flatten into a rectangle shape about 2 inches thick. Stick into freezer for 30min. Once chilled, take out and slice into bars.
Enjoy! It's hard to eat just one, so self control in necessary.
Gluten Free Fried Chicken
Makes enough for 3-4 people
Time: 40 minutes
- gluten free flour mix (recipe below)
- 2 eggs
- 1/2 cup yogurt or heavy cream
- 4 large raw chicken breasts sliced
- Cocounut oil melted in two heavy cast iron skillets (about 4 cups)
- Hot Dipping Sauce (recipe below)
Gluten free herbed flour mix:
- 1/2 cup almond flour
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup nutritional yeast
- 1/4 cup buckwheat flour
- 2 tbs chile powder
- 2 tbs paprika
- 2 tbs crushed chile flakes
- 1 tbs sea salt
- 1 tbs fresh cracked pepper
- 1 tbs garlic powder
- 1 tbs onion powder
- 2 tsp cayenne pepper
Hot Dipping Sauce (mix together)
- 1 cup of ketchup
- 1/2 cup of siracha
In a large bowl, mix the flour mix ingredients together and set aside. In a separate bowl mix together the eggs and yogurt. Heat the oil in the two pans until it sizzles but doesn't smoke and then turn it to medium/low. Take your strips of chicken and dip them into the egg mix and then roll them in the gluten free flour mix and place them directly into the sizzling oil taking care not to splatter on yourself. Cook on one side for 4 min and then using tongs or a fork, carefully flip and cook for another 4 minutes. Flip again and cook for 3min on each side. Check that the internal temp of chicken is at 165ºF and then place chicken on a cooling rack to crisp.
Serve with Hot Dipping Sauce. Enjoy!!
Chocolate Walnut Energy Bites
Makes about 25-30 small chunks
Time: 20 minutes
1 cup pitted dates
1.5 cups walnuts
2 packets (1/8 cup) Perfect Food Raw Green Super Food (chocolate flavor)
1/8 cup cocoa or cacao powder
1 tbsp vanilla extract
1 tbsp water
1/8 tsp salt
In a food processor, blend the walnuts first for a few seconds. You don't want them too chunky otherwise the mixture won't hold together as well.
Add in the remaining ingredients and process for another 30 seconds or so. Ready? Stuff's about to get messy. Use your hands to roll the "dough" into balls of whatever size you choose.
Keep them as is, or roll them in a layer of cocoa.
More Recipes from GB athlete Grace Rockwell
Pumpkin Pie Smoothie
Prep Time: 5 mintues
Serves: about 2 cups smoothie
- 1 cup yogurt, almond milk, or coconut milk
- 1/2 cup pumpkin puree
- 3 ice cubes
- 3 dates
- 2 Tbsp. almond butter
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
Blend everything in a blender until smooth.
Notes: If you have a "pumpkin pie spice" blend, you can do about 1 tsp of that instead of all the separate spices. Also, I almost always throw a handful of greens into my smoothies. You won't have that pretty orange color anymore, but it will give you an excellent nutritional boost.
More Recipes from Awaken coach Grace Rockwell
Pan Seared Pork Chops and Fresh Zucchini
- 3 organic pork chops
- 1 spoonful coconut oil
- pinch of salt and pepper
- freshly squeezed lemon juice (1 lemon)
- 1 green organic zucchini squash
- 2 cups of organic shitaki muchrooms
- 1/2 yellow onion
- 1 tbs tamari or reduced sodium soy sauce
- 2 cloves garlic
In a cast iron skillet, heat up the coconut oil over high heat until the oil starts to sizzle. Take your fresh pork chops and lightly pat them dry and rub a sprinkling of salt and pepper over them. Place into the pan and turn down the heat to medium. Let cook for 3 minutes and then flip. Cook another 3 minutes and flip again adding a little bit of the tamari sauce. Cook for 1 additional minute on each side and stick onto a plate to rest.
Meanwhile, heat a tbs of coconut oil and take sliced zucchini and onions and cook in a skillet over medium heat adding a pinch of salt and pepper. Cook until the zucchini vibrant and still crisp (about 4 min). Add in the chopped mushrooms and cook for an additional 3 minutes stirring constantly. Finally add in your chopped garlic and cook for another few minutes. Finish by plating and squeezing fresh lemon juice over veggies and adding a little salt and pepper to taste. Enjoy!
Turkey Stuffed Poblano Peppers
- 4 poblano peppers
- 1 lb ground turkey
- 1/2 cup quinoa (sprouted is best)
- 1 avocado
- 1/2 cup feta cheese
- 4 cloves garlic, minced
- 2 giant fistfuls of spinach or other greens
- 1 ripe avocado, diced1 tsp paprika
- 1 Tbsp coconut oil, for cooking
- sprinkle of salt and pepper to taste
Preheat oven to 400 (unless using a grill)
In a small saucepan, add 1/2 cup quinoa to 1 cup water and bring to a boil over high heat. Reduce heat to a simmer. Cover and cook for 15 minutes.
While quinoa is cooking, cut the tops off the peppers and remove the insides.
Saute the garlic, turkey, and seasonings in coconut oil on medium heat for about 3-4 minutes, or until the turkey is thoroughly cooked. Add spinach and cook for another minute or so until the greens are slightly wilted but still bright green. In a mixing bowl, combine quinoa, turkey mix, avocado, and feta cheese. Pack the stuffing into the peppers. Bake for 30-40 minutes, or until the peppers are wrinkly and the skin begins to bubble.Let cool for several minutes. I think they're best enjoyed fresh out of the oven, but they also make great leftovers!
Recipe from Awaken coach Grace Rockwell :)
Green Antioxidant Smoothie
- 1-2 scoops Protein Powder
- Organic Spinach
- Frozen or Fresh Blueberries
- 1 tsp Matcha Tea Powder
- 1 Organic Banana
- 1TBS Chia Seeds
- 8oz Filtered Water
Blend all ingredients together in a Vitamix or blender. Enjoy!!
Post Workout Veggie Scramble
- 2 Handfuls of Organic Baby Spinach
- 1TBS Coconut Oil for sauteeing
- 2 Farm Fresh Cage Free Eggs
- 10 Slices Multi-Colored Organic Squash
- 3 Stalks Organic Brocolini
- 5 Slices Natural Chicken Sausage
- 5 Sliced Organic Hot Peppers
- 1 Slice Organic Uncured Bacon
Lay a bed of spinach in a bowl. Sautee the veggies and coconut oil together in the frying pan over medium heat. Once done, place over lettuce. Cook bacon next and place in bowl and then finally scamble your eggs being careful not to overcook and place next to or on top of salad. Enjoy!