Category: Food

Flourless Peanut Butter Cookies 0

Flourless Peanut Butter Cookies

https://ohsheglows.com/2019/06/29/flourless-peanut-butter-cookies/

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Flourless Peanut Butter Cookies
Vegan, gluten-free, oil-free

Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They’re completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).

Yield
13 cookies

Prep time
10 Minutes

Cook time
13 Minutes

Total time
23 Minutes

Ingredients:
1 tablespoon (5 g) ground flax*3 tablespoons (45 mL) water1/2 cup (53 g) unsweetened shredded coconut1/2 cup (52 g) gluten-free rolled oats1/2 cup (68 g) packed brown sugar1 teaspoon baking powder1/2 teaspoon fine sea salt (reduce salt if using salted peanut butter)1/4 cup (49 g) mini non-dairy chocolate chips**1/2 cup (125 mL) natural smooth peanut butter***1 teaspoon (5 mL) pure vanilla extract2 tablespoons (30 mL) pure maple syrup

Directions:
Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper. Add the ground flax and water to a medium bowl, and whisk until combined. Set aside. To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine. To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be very thick. Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You’ll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mix again. Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies. Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They’ll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month. 

Tips:

* If you have a flax allergy you can swap 1 tablespoon ground flax for 1/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch.

 

** I use Enjoy Life Mini Chocolate Chips which are vegan.

 

*** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn’t work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won’t spread out that much. If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter.

photo credit: Ashley McLaughlin 

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Obsession-Worthy Peanut Butter Cookie Ice Cream 0

Obsession-Worthy Peanut Butter Cookie Ice Cream

https://ohsheglows.com/2019/06/29/obsession-worthy-peanut-butter-cookie-ice-cream/


Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did. 

Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala. In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power. 

After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.  

There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. 😉 I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography. 

The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!! 

Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy. 

Happy Canada Day long weekend to my Canadian Friends! And happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.











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Obsession-Worthy Peanut Butter Cookie Ice Cream
Vegan, gluten-free, oil-free

This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

Yield
8 (1/2-cup) servings

Prep time
10 Minutes

Cook time
12 Minutes

Chill time
overnight (ice cream bowl) + 30 minutes

Total time
22 Minutes

Ingredients:
1 batch Flourless Peanut Butter Cookies, divided2 (14-ounce/398 mL) cans full-fat coconut milk*1/2 cup (105 g) natural cane sugar3 tablespoons (45 mL) smooth natural peanut butter2 teaspoons (10 mL) pure vanilla extract1/4 + 1/8 teaspoon fine sea salt, or to taste

Directions:
Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.  Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream. Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).  Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.  Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later. After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl…I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.  To serve, scoop into bowls or ice cream cones. Or, if you’re feeling wild, make ice cream sandwiches with the leftover cookies…oh yea!! Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.

Tips:

* The cans of coconut milk do not need to be chilled beforehand.

 

Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

 

This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don’t worry, my machine doesn’t seem too offended and still makes great ice cream!).

 

No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.


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Meal Prep Week-Long Power Bowls 0

Meal Prep Week-Long Power Bowls

https://ohsheglows.com/2019/03/07/meal-prep-week-long-power-bowls/

You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too much food, but it took up most of my day.

On the flip side, I’ve realized that my veggie intake falls pretty flat when I don’t do any prep at all.

Soooo….there has to be a happy medium!?

This little dilemma is exactly why I came up with a simple plan that totally fits into my life these days. The recipe below (which is totally customizable!) takes less than 30 mins of active prep time, but makes enough food for several portions, increasing the odds that you’ll be a veggie powerhouse for the workweek. *arm flex* I love how I can quickly reheat a couple things and build a hearty, nutritious bowl in a matter of minutes!

My meal prep method has been going like this:

Roast two huge sheets of veggies
Cook a grain
Chop a couple fresh veggies (sometimes I skip this if I’m tight on time)
Have toppings on hand, ready-to-roll—things like avocado, nuts/seeds, beans, dressing, etc.

This method has dramatically changed my meals in recent weeks (specifically, lunches) and increased my veggie consumption a ton. All of the ingredients can be changed up so it never has to be repetitive and you can be flexible with using what you have in your fridge/pantry. It helps cut down waste because you can easily use up those “on the verge of dying” veggies in your crisper. Just throw ‘em in the oven and roast the heck out of ‘em! And if you get tired of bowls, throw the prepped food into delicious wraps or even soups/stews.

If you’re feeling extra-ambitious and want to prep even more food, I’d recommend adding one or more of the following tasty items:

Homemade dressing (try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day, p. 273, or Roasted Garlic and Red Wine Vinaigrette)
Energy bites/balls (such as my Chocolate Hemp or Triple Almond Energy Balls)
Soup/stew
Chia pudding (lately I’ve been making a double-batch of my 2-Ingredient Chia Pudding found in the new “Blissed Out Breakfast Bowls” recipe in the app! Such a perfect snack.)

I’ve provided a detailed recipe below because it helps to have something to work from the first time, but like I said, feel free to run with it. If you simply commit to roasting 2 big sheets of veggies, cook a grain, and chop some fresh veggies….you’ll be well on your way to making easy throw-together power bowls all week long. My future hangry self has been thanking me a lot.  

Before I go, I want to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the Apple iTunes Store until mid-March! You’ll find these delicious power bowls in there, as well as more than 160 of my favourite plant-based recipes (this number includes 30 app exclusive recipes too). Happy cooking 🙂 

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Meal Prep Week-Long Power Bowls
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

I love having prepped food in the fridge, but don’t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you’re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!

Yield
8 servings

Prep time
25 Minutes

Cook time
35 Minutes

Total time
1 Hour

Ingredients:
For the roasted veggies:3 small (680 g) sweet potatoes, peeled and chopped (4 cups)4 cups (500 g) brussels sprouts, trimmed and halved*1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)1 medium (230 g) red onion, peeled and chopped2 large (500 g) red bell peppers, seeded and chopped3 tablespoons (45 mL) extra-virgin olive oil, dividedSalt and pepper, to tasteFor the quinoa:2 cups (400 g) uncooked quinoa**For the fresh veggies:1 medium (370 g) English cucumber, chopped1 medium (135 g) bunch green onions, chopped2 cups (255 g) grape tomatoes (1 dry pint)For the power bowl toppings:Chopped lettuce/greens (Romaine, Iceberg, kale, etc)Salad dressing***Ripe avocadosCooked beans or lentilsNuts and seeds (I use hemp hearts and roasted pepitas)Hummus or pesto

Directions:
Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies. Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper. Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking. While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork. While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving). Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days. To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)—I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day!

Tips:

* If your brussels sprouts are quite large, quarter them instead of halving.

 

** If you don’t think you’ll eat this much quinoa in 4 to 5 days, feel free to halve this amount (use 1 cup uncooked quinoa + 1.75 cups water).

 

*** Looking for a delicious homemade dressing? Try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273), or Roasted Garlic and Red Wine Vinaigrette. I always keep Maison Orphee Italian on hand when I don’t have homemade dressing prepped.

 

Feel free to roast a head of garlic along with the veggies. The roasted cloves are especially delicious thrown into my Roasted Garlic and Red Wine Vinaigrette found in my Warm + Roasted Winter Salad Bowl recipe.

 

Make it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.

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Can you help these inspiring boys reach their goal? 0

Can you help these inspiring boys reach their goal?

https://ohsheglows.com/2019/02/08/can-you-help/

Happy Friday, friends! I’m popping in today with a change from my usual recipe posts to let you know about something that is near and dear to my heart. Some of you may have heard about the Chevrolet Good Deeds Cup on the news or social media recently. It’s a national challenge for PeeWee level hockey players to do a good deed…the bigger the impact, the better! My nephew and his hockey team recently found out that they have advanced to the top 10 (out of 300 participating teams!) in the Good Deeds Cup. If the Springbank Rockies PeeWee Hockey Team is selected as the ultimate winner, they will win $100,000 for the Calgary Food Bank, and with their partnerships, the Calgary Food Bank will turn the $100,000 into $500,000 worth of food!! I mean, how exciting is this opportunity!?

The final top 10 teams are ranked based on how many views their YouTube video receives so I’m hoping you might help us out by watching the video below! In the video, you’ll see what they did to make it into the top 10. The Springbank Rockies team, partnering with the Nathan O’Brien Children’s Foundation, set a goal to fill a semi-truck with 40 feet of food. They distributed donation bags to 5000 homes and returned a few days later to collect the food. In the end, the team surpassed their goal and reached 53 feet of food, collecting 16,782 pounds of food and almost $5,000 for the Calgary Food Bank just before Christmas.

It would mean so much to us if you could watch their video to help them make it to the next round! This opportunity to help out their community truly means the WORLD to these boys (not to mention their parents, coaches, and community), and I want to spread the word to help them get there. They are inspiring, dedicated, and passionate not only for their love of hockey, but for changing the lives of others. #proudaunt 😉

If you could spare a minute of your time before Saturday Feb. 9th, we’d be so grateful for you to support them (and please feel free to pass the video along). Thank you in advance for all your support. <3 I’ll be back with a delicious breakfast recipe soon!

 

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Game Night Crispy Potato Bruschetta 0

Game Night Crispy Potato Bruschetta

https://ohsheglows.com/2019/01/26/game-night-crispy-potato-bruschetta/

Do you ever feel like you’re on the verge of a breakthrough, but you’re not quite sure how you’ll do it? This has been my mindset lately. I’ve been so inspired in different areas of my life to create meaningful change. Personal growth, career dreams, family life, etc. You could say that a little self-help inspo has struck me! I’ve felt stuck with indecision and fear for a while now, and the motivation finally hit me to actively do something about getting unstuck. It’s easy to just go through the motions each day.

For most of my life, I’ve always been trying to “fix myself”…this can be a positive thing (such as when I’m trying to be the best version of myself I can be), but it can also turn into a very toxic mindset. It’s easy for me to veer to the dark side of self-improvement and lose sight of my qualities and self-worth. Anyone who suffers from this tendency knows that it’s not a particularly fun way to live. You never feel “ready” because there’s always something to fix or a goal to achieve before being worthy of yours and others acceptance. I’m working to make progress in this area. It’s kind of hard to explain, but maybe you can relate?  

I have Dr. Brené Brown to thank for my recent bout of inspiration. I first became enamoured with Brené after watching her TED talk on vulnerability years ago and listening to her on Oprah’s SuperSoul Conversations podcast. I’ve read The Gifts of Imperfection twice, and plan on reading it a third time soon (it’s a quick read and easy to devour in a couple evenings). There’s so much wisdom to soak up and I learn things each time I read it. Currently, I’m reading Daring Greatly (which I’m finding slower, but still learning from it), and hope to read this one and this one next. I’ve been carving out some reading time in the evenings lately and it feels so good to get back into it! I’m also (late to the party) using my Kindle reader on my phone and love how I can read a few pages here and there while I’m waiting for an appointment or when I have time to kill. I’d love to hear if you’re reading anything inspiring lately too!

“As children we found ways to protect ourselves from vulnerability, from being hurt, diminished, and disappointed. We put on armor; we used our thoughts, emotions, and behaviors as weapons, and we learned how to make ourselves scarce, even to disappear. Now as adults we realize that to live with courage, purpose, and connection—to be the person whom we long to be—we must again be vulnerable. We must take off the armor, put down the weapons, show up, and let ourselves be seen.”

~ Daring Greatly, p. 112.

  

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Game Night Crispy Potato Bruschetta
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

The first time I made this healthy comfort food recipe, Eric and I had the song Ave Maria playing (Michael Bublé version…so hypnotizing!), and we fell into a trance as we ate crispy round after crispy round of potato bruschetta. Needless to say, we heard the angels singing, and I think you will too! This recipe serves two hungry people as a main or five as an appetizer. The best tip I can give you before making these is to serve it directly on the baking sheet (if you can!) as it keeps the rounds a bit warmer compared to transferring to a platter, and also to top the rounds and serve them right away. If they sit for longer than 10 minutes, they’ll lose their fantastic crispiness and soften considerably. This recipe is inspired by the Taco Fiesta Potato Crisps in The Oh She Glows Cookbook (also a delicious appetizer option!) and Potatoes USA.

Yield
30 potato rounds

Prep time
15 Minutes

Cook time
30 Minutes

Total time
45 Minutes

Ingredients:
For the potatoes:2 large (500 g total) Russet potatoes (unpeeled)1 tablespoon (15 mL) grapeseed oil or virgin olive oilFine sea saltFor the Avocado-Tomato topping:2 medium (7 g) garlic cloves1/2 cup (15 g) lightly packed fresh basil leaves2 cups (344 g/12-ounces) grape tomatoes1 tablespoon (15 mL) fresh lemon juice1 tablespoon (15 mL) balsamic vinegar1/4 to 1/2 teaspoon fine sea salt, to taste1 large (240 g) ripe avocado

Directions:
Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper. With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn easier while cooking. Place the rounds into the centre of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing the rounds a 1/2-inch apart. Sprinkle liberally with salt. Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked as they’ll crisp up a bit around the edges. Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulse—only 10 to 14 times—until the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside so it can marinate in the juices. Five minutes before the potatoes are ready, dice the avocado very small until the pieces are pea-sized. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal! After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the centre of a potato round and repeat this process for the rest of the rounds. Serve immediately, directly from the baking sheet(s)—I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 5 to 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!

Tips:

Up the glow factor: Sprinkle my Vegan Parmesan Cheese on top.

 

Should your potatoes become soft from sitting for too long, these reheat well on a sauté pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.

Oh Eric, what a sport for being my food photography model, hah. There were some heavy sighs when his arms got tired…no one said being a model was easy! Okay, maybe they did say that…but just ask Eric about the struggles!

In case you’re wondering – these “photoshoot” potato bruschettas were SO COLD by the time we finally got to eat them. Sniff, sniff. But they were still worth eating! And we’ve enjoyed them many times piping hot out of the oven which is simply the best. If you try them out, I’d love to hear what you think and see your photos, so don’t forget to tag them with #ohsheglows on social media! 

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Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli 0

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

https://ohsheglows.com/2019/01/15/crunchy-dill-chickpea-pancakes-with-lemon-garlic-aioli/

How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year. 

Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hoped—please know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?! 

My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead! 

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Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I’m getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.

Yield
7 (3-inch) pancakes

Prep time
16 Minutes

Cook time
14 Minutes

Total time
30 Minutes

Ingredients:
For the Lemon-Garlic Aioli:1/2 cup (125 mL) soy-free vegan mayo1 large or 2 medium garlic cloves, grated on microplane1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)For the pancakes:1 tablespoon (15 mL) coconut oil or extra-virgin olive oil3 large garlic cloves, minced (1 heaping tablespoon)1/2 cup (42 g) grated peeled carrot (1/2 medium)*1/3 cup (47 g) finely chopped dill pickle (2 small)**1/2 cup (63 g) chickpea flour2 tablespoons (10 g) nutritional yeast1/2 cup (125 mL) waterFine sea salt and pepper, to taste (I use 1/4 teaspoon)For serving:Sliced green onion, chopped dill pickle and fresh dill, aioli

Directions:
For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside. For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit. Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!  In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute. When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil. To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook. Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above. Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven’t found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.

Tips:

* I use the standard-sized grate hole on the box grater.

** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.

Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!

If you’re using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.

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My Home Office Tour 0

My Home Office Tour

https://ohsheglows.com/2018/12/13/my-home-office-tour/

I love working with food, but one of my other passions is home decor, so I hope you’ll humour me with this post! I’ve caught the decor bug in recent years, and I just love every stage of putting a room together. The only problem is that I don’t have much time for home decor projects (I’ve completed 2 nurseries and an office in 5 years…lol), so I’ve been chipping away at this office at a snail’s pace. But I’m quite happy with how it’s come together. My goal was to create a serene and elegant home office with a lil’ bit of drama!

When we first moved into this house, we painted the office grey. We were going through a huge grey phase, but over time it started to wear on me, and I found the office was less than inspiring. I started to feel blah whenever I was in there (I also regret painting the basement grey…ugh!). One of my blog readers actually warned me about picking grey for an office, but I didn’t listen…you guys are always right! After going back and forth over what colour(s) I wanted to paint my office (I tested everything from spa green to super soft blush pink and, yes, even yellow!), I finally settled on a navy–charcoal blend and blush pink.

When I pictured my white office furniture popping off a dark, dramatic wall, I was sold. I didn’t want the whole room to be dark, so I kept the rest of the walls white for an airy feel. I’ve gone back and forth over whether I should do a bit of wallpaper on one wall (maybe the front wall where the windows are?), but I’ll most likely just leave it alone!  

The only thing missing is the light fixture above my desk. The electrical needs to be put in and I need to pick out the light…any ideas?? Should I go with a chandelier…or a semi-flush or…?

First, I’ll kick things off with my TWO bosses…they are fairly new to their “directing” roles, but it’s like they’ve been doing it their whole lives…. 😉

 

And here’s how it looks during the month of December! Lately I’ve loved getting up extra early for some “me time” in the morning—I turn the Christmas lights on, sit at my desk with my coffee, and do some writing, reading, planning, etc.

By the way, just in case you missed my big holiday newsletter, you can find a round-up of my favourite festive vegan recipes here! If I don’t chat with you again before signing off for Christmas, I hope you have a fantastic holiday! Thank you for all of your amazing support, thoughtful comments, and for making and sharing so many of my recipes this year!

Office details:

Paint colour (dark wall) – Blue Note (Benjamin Moore)

Paint colour (white) – Distant Gray (Benjamin Moore)

French doors – Wrought Iron (Benjamin Moore)

Desk and two filing cabinets – Crate and Barrel

Blush rug – Pier 1 Imports

White shelf – Wayfair (discontinued)

Elsie desk chair – World Market

Floral storage boxes on shelf – HomeSense (Guess what’s inside? Toys!)

Two white faux leather chairs – Wayfair

Pink marble slab (on desk) – Anthropologie

Basket – Zara Home

Grey mug – Crate and Barrel

Blush pillows – HomeSense

Dark floral pillow – The Bay

Large floral framed print – Minted

Prop shelf with dishes – Wayfair

Mirror – Zara Home

Profile art – Etsy

Desert scene art – Etsy

Taurus print – Etsy

Inhale Exhale print – Etsy

White vase on desk – HomeSense

Blush pouf/ottoman – Restoration Hardware

Pink vase – Anthropologie

Grey letter A – HomeSense

Pink “crystal” tealight holder – HomeSense  

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Instant Pot Creamiest Steel-Cut Oatmeal (with stovetop version!) 0

Instant Pot Creamiest Steel-Cut Oatmeal (with stovetop version!)

https://ohsheglows.com/2018/11/24/instant-pot-creamiest-steel-cut-oatmeal-with-stovetop-version/

Hellooooo! I’m alive, I’m alive! Did you think after my 10-year blogiversary post that I decided to take a 10-year break? lol. It’s been a busy month with a lot of fun events going down. I just returned from WXN’s Canada’s Most Powerful Women celebrations, and I’m still riding the high of winning an award in the Entrepreneur category and meeting so many incredible people. So many happy tears this week. It felt (and feels) absolutely surreal. I’m super inspired by these amazing Canadian women to keep going, doing my part to give back, and creating meaningful change in this world. I’m grateful to you all who support me and what I do…truly, thank you.

Here’s a snippet of the interview I did with WXN (the rest is found on their website):

“SUCCESS all comes back to love. Do I feel love deep in my soul for what I’m doing? Are my kids and my husband happy and loved? Am I taking time to enjoy the process rather than allowing perfectionist thinking to take hold? My definition of success has grown so much since starting the blog, writing my two cookbooks, and becoming a mother. Today, success is knowing that I have the power to push through challenges while taking the time I need for myself to balance and stay healthy. After struggling with illness this past year, one of my biggest wake-up calls was realizing that it’s okay to take a break even if that means letting go of a professional goal for the time being.”

As an introvert, big social events tend to tucker me out (anyone else?!), and I find myself looking forward to my first day without any commitments (aside from, umm, two hyper toddlers, I suppose…). This creamy 3-ingredient steel-cut oatmeal recipe is the one I’ve been making once or twice weekly since fall hit. It may sound strange, but I find it calming in a way. I just love that I can throw a few ingredients in my Instant Pot, stir it up, and walk away until it’s done cooking! No stirring or watching…woot, woot. I’ll often throw it on and then get ready for the day or feed the kids and come back to a hot pot of oats. It’s a good feeling…a darn good feeling!

Don’t worry if you don’t have an Instant Pot because I also provide a stovetop version below—your oatmeal will turn out the same either way, but the stovetop version just requires monitoring and stirring as it cooks.

This time of year I love to top a hot bowl with toasted walnuts, chopped dates or raisins, cinnamon or pumpkin pie spice, maple syrup, and seasonal fruit like pear or pomegranate. So cozy! Walnuts or pecans with maple syrup, cinnamon, and peanut butter is another dreamy combo.

Before I go, a quick note that we’ll be participating in Giving Tuesday this coming Tuesday November 27, 2018. Here’s a bit about the cause:

“GivingTuesday is a global movement for giving and volunteering, taking place each year after Black Friday. The “Opening day of the giving season,” it’s a time when charities, companies and individuals join together and rally for favourite causes. In the same way that retailers take part in Black Friday, the giving community comes together for GivingTuesday.”

This coming Tuesday, we’ll be donating 100% of that day’s OSG recipe app proceeds to Toronto’s Daily Bread Food Bank as our way to take part. I hope you’ll consider participating in #GivingTuesday too! 

   

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The Creamiest Steel-Cut Oats
Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

My goal was to create the creamiest bowl of steel-cut oats using just a few ingredients…and this is it! This luxuriously chewy steel-cut oatmeal is the perfect base for all of your favourite topping combinations. I love adding pure maple syrup, cinnamon, seasonal fruit, toasted walnuts, and chopped dates or raisins. It doesn’t get much cozier on a cool fall or winter morning! I’ve also provided cooking instructions using both the stovetop and Instant Pot (I prefer the Instant Pot method as it’s so easy). For the Instant Pot method, please see the Tip section.

Yield
2 3/4 cups or 4 servings

Prep time
2 Minutes

Cook time
25 Minutes

Total time
27 Minutes

Ingredients:
For the oatmeal:1 (14-ounce/398 mL) can light coconut milk1 cup (250 mL) water1 cup (172 g) uncooked steel-cut oatsServing suggestions:Seasonal fruitPure maple syrupToasted walnutsDash fine sea salt, stirred inCinnamonRaisins or chopped pitted Medjool dates

Directions:
STOVETOP METHOD: Pour the can of coconut milk and 1 cup (250 mL) water into a medium pot and bring to a low boil over high heat. Add the steel-cut oats to the pot and stir to combine. Immediately reduce the heat to low (low heat is important or they’ll burn) and gently simmer, covered, for 30 to 40 minutes, stirring four to five times during cooking and reducing heat if necessary to prevent burning. This method produces a thick pot of oats. For a porridge-like consistency, stir more water in to your liking. I like to stir in about 1/2 cup (125 mL) water after cooking. Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

Tips:

INSTANT POT METHOD:

 

Add the coconut milk and water to the Instant Pot, followed by the oats. Stir to combine.
Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
Press the “Pressure Cook” (or “Manual”) button and set the cook time to 6 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun!
Once finished, you’ll hear a few beeps letting you know that cooking is over. Now let the Instant Pot do a “Natural Pressure Release”—I wait 10 minutes for most of the the pressure to release on its own.
Carefully release any remaining steam before removing the lid. Stir the oatmeal until combined, adding more milk or water if you’d like to thin it. It’ll be oh-so-creamy and continue thickening as it sits!
Portion into bowls and top with your desired garnishes—I love the combo of pure maple syrup, toasted walnuts, seasonal fruit, fine sea salt, cinnamon, and raisins or chopped dates, but feel free to get creative and change it up depending on the season. Leftovers will keep in an airtight container in the fridge for 5 to 7 days or you can freeze them for up to 1 month. I store cooled single portions in freezer-safe bags and lie them flat in the freezer for easy stacking. Reheat refrigerated or thawed leftovers on the stovetop in a small pot along with a splash of water or milk over medium heat.

You can also make pre-portioned servings so all you have to do is dump it in a pot in the morning and quickly heat it up with a splash of milk! 

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Vegan Salted Peanut Butter Crunch Torte + 10 Years! 0

Vegan Salted Peanut Butter Crunch Torte + 10 Years!

https://ohsheglows.com/2018/10/30/vegan-salted-peanut-butter-crunch-torte-10-years/

10 YEARS!!! Can someone please tell me how it’s been a decade since I wrote my very first blog post? We’re celebrating today with this incredible vegan dessert and a week-long OSG Recipe App sale for charity (deets below).

When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved. It allowed me to explore a side of myself that I hadn’t since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blog’s first tagline was “Food. Fitness. Fashion. Fun.” Pretty epic, right? lol. I’m grateful to Eric for encouraging me to “find a hobby” after years of exhausting myself with school and work. He still jokes that my “hobby” turned into my career, so I need to find a new hobby now. (Fine, I’ll start my own animal farm! YOU WIN!)

I find writing therapeutic in soooo many ways. In the early days, I didn’t have more than a handful of readers, and I found it quite easy to talk about my struggles online. I was like no one is going to read this anyway! It was an online journal of sorts, and I wrote about my history with disordered eating and how I was finally getting myself on a path to recovery. I shared the challenges I faced finding a career that I was truly passionate about (and, eventually, how I relinquished my need to people-please by completely changing my career path). I had the most supportive response from those first early blog readers (as well as my friends and family), so I kept writing with my heart on my sleeve.  

After coming in the top 3 of the food blogging challenge Project Food Blog, an editor from a major publishing house emailed me saying she loved my work and was wondering if I’d like to write a cookbook. Pretty sure I fainted! It was the email that changed everything and solidified the fact that I was on the right path after doubting myself and my decision to change careers for so long.

So here we are 1 blog, 3 moves, 2 cookbooks, 2 kids, and 1 recipe app later…including countless late nights, self-doubt, and (ongoing) indecision for good measure! It sure has been a wild ride! I’m still learning and dreaming of new goals every day (all while not having the slightest clue how to get there!). Above all, I’m really proud of the fact that I’ve stayed true to myself and the values I have for this hobby-turned-business. The best part is that I’ve been lucky to meet so many of you amazing people online and in person, and I still can’t quite believe how freakin’ genuine, cool, and supportive everyone has been! It’s so crazy to think that some of my best friendships have been made through this blog. Forever grateful. Thank you from the bottom of my veggie-lovin’ heart for making this such a fun journey. And cheers to the next 10 years! Any guesses as to what adventures they’ll bring for you or me?

To celebrate OSG’s 10-year anniversary, we’re having a big OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Against Drunk Driving Canada. Right now our app is just 99 cents, so if you’ve been thinking about downloading it, this week is a great time to do so and support a fantastic cause that’s near and dear to my heart! You can find our recipe app on both the iTunes and Google Play stores. Thank you so much for all of your amazing support and for helping us give back to our community.

I had so much fun celebrating Canada’s food writers at the Taste Canada Awards Gala last night! We were nominated in the Food Blogs Health and Special Diet category, and I was so honoured to take home Gold! All I could think about was how grateful I am to have this recognition, especially so close to OSG’s 10-year milestone. Plus, Adriana and Arlo have been calling all of my food “YUCKY” lately, so now I can show them the award and explain that they’ve been outvoted, lol.

Last but not least, we’re having a little party to celebrate 10 years and this new dessert is on the menu. I hope you’ll enjoy every bite as much as we have! With Halloween tomorrow, I can’t think of a better time to indulge in some creamy, dreamy, chocolaty PB goodness.

  

 

 

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Salted Peanut Butter Crunch Torte
Vegan, gluten-free, refined sugar-free

While dreaming up a recipe to celebrate Oh She Glows’ 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! I’ve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? They’re all so delicious we couldn’t pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.

Yield
12 small or 9 medium servings

Prep time
25 Minutes

Cook time
10 Minutes

Chill time
2 hours

Total time
35 Minutes

Ingredients:
For the crust:1/2 cup (78 g) almonds1 cup (100 g) gluten-free rolled oats1/4 teaspoon fine sea salt1/4 cup (60 mL) coconut oil, melted3 tablespoons (45 mL) pure maple syrup2 tablespoons (30 mL) smooth natural peanut butterFor the filling:1/2 cup (125 mL) coconut oil1/3 cup (80 mL) coconut cream*1/2 cup (125 mL) pure maple syrup3/4 cup (185 g) smooth natural peanut butter1/4 teaspoon fine sea salt, or to taste1/2 teaspoon pure vanilla extractFor topping (optional, but recommended):Coconut Whipped Cream**1/2 cup (95 g) non-dairy chocolate chips + 1 teaspoon (5 mL) coconut oil, melted***1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:
Preheat oven to 350°F (180°C). Lightly grease an 8×8-inch square pan with coconut oil (including up the sides, too). Cut a piece of parchment paper to fit the width of the pan with a bit of overhang so it’s easy to lift out. For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds. Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Add the melted oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10 to 15 seconds. The dough should look like a wet cookie dough. If you find it a bit dry, add a teaspoon or two of water and process again until a wet dough forms. Spoon the dough into the prepared pan and crumble it evenly all over the base. Lightly wet your fingers and press the dough into the base firmly and evenly. Level the edges with your fingertips. Poke the base with a fork about 12 times to allow air to escape while baking. Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out. Meanwhile, make the filling: In the same medium pot (no need to clean it!), melt the coconut oil and coconut cream over low heat. Now add the maple syrup, peanut butter, salt, and vanilla and whisk until smooth. Spoon the filling onto the crust (there’s no need to cool the crust first) and carefully transfer the dish to a level surface in your freezer. Chill until solid, about 2 hours. If I’m not serving the torte right away, I’ll cover the pan with tinfoil after a couple hours of freezing. While it chills, prepare the Coconut Whipped Cream and gather the toppings so they’re ready to go. Once frozen, remove from the freezer and let it sit on the counter for 10 minutes. Slide a knife around the edges to loosen the slab. Using the parchment paper, lift the slab out and place it on a serving platter. Slice into slices of your desired width. Now add the toppings: I add a large dollop of Coconut Whipped Cream on each and then top it with lots of drizzled melted chocolate, walnuts, and large-flake coconut. A pinch of coarse sea salt is nice too. If you have leftover melted chocolate, serve it on the side in a small dish so you can spoon some more chocolate over top while eating (trust me on this one!). Serve immediately—the combo of cold filling and warm melted chocolate is just dreamy! But the chilled leftovers (with hardened chocolate) are totally irresistible too. Storage tips: The filling softens a great deal at room temperature, so it’s best not to leave leftovers on the counter for longer than half an hour. Return it to the fridge or freezer for best results. Cover leftover slices and store in the fridge for up to 1 week, or you can freeze the slices for 4 to 6 weeks. I like to wrap frozen slices in tinfoil and then place them all into a freezer-safe zip bag.

Tips:

* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, you’ll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!

 

** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”

 

*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.

 

**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.

 

Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this version—the filling tastes like salted caramel!

 

Almond butter version: Swap the peanut butter for roasted almond butter.

 

Don’t have an 8×8-inch square pan? You can make this in an 8×4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).

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One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free) 0

One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)

https://ohsheglows.com/2018/10/17/one-bowl-pumpkin-chocolate-muffins-vegan-gluten-free/

One thing that’s been especially hard during my recent health struggles is that I’ve had some negative feelings resurface surrounding food and restriction. Those of you who’ve been reading for years may know that one of the reasons I started blogging back in 2008 was to share my journey to health. I spoke a lot about my journey to recovery from disordered eating, something I had struggled with for over a decade.

When I taught myself how to cook and fell in love with making plant-based recipes, I started to make positive associations with food again. And slowly, as I learned to eat intuitively (and embraced therapy!), I built a solid, positive foundation channeling that energy into something that made me feel really good. I don’t know where I’d be now if I didn’t have your support and community along the way. Knowing that my readers were eager to try out the recipes I was sharing kept me immensely motivated to keep going! It still does to this day.

The various symptoms I’ve been dealing with this past year (as well as committing to the dreaded allergy elimination diet) have challenged my relationship with food a great deal. If you’ve dealt with food allergies or sensitivities, you know how much it can drive you crazy in frustration as you try to figure out what’s going on. Every single food becomes suspect. I had incorrectly thought that it was a single food causing my troubles, when in fact it was much more complex than I had realized, with many hormonal imbalances and other systems at play.

Over the past year I found myself starting to question everything I was putting into my body, to the point where for a while I was only consuming a handful of specific foods. I didn’t know what I could eat because everything seemed to be causing reactions. It really messed with my head for a while there! This isn’t my first test by any means, and I know that these challenges and setbacks are a normal part of the journey—there’s no shame in struggling with things you may have thought you’d beaten. I can already tell that this experience has had many silver linings, one of them being a deeper appreciation for my health. And as I’ve seen my health improve over the past couple months, I’ve been so relieved to be getting back to a friendly place with food again by celebrating what it can do for me rather than fearing it!

And what better way to celebrate food this time of year than with the irresistible combo of chocolate and pumpkin? These rich and chocolaty gluten-free and vegan muffins have been enjoyed by everyone lucky enough to get their hands on a trial batch…minus a couple chocolate-hating toddlers roaming around our kitchen. *shrugs* Needless to say, Eric and I have had our fair share throughout the testing process…no complaints over here. Pair the muffins with my popular Pumpkin Spice Latte and you’ll have yourself a delicious and festive autumn snack!

 

 

   

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One Bowl Pumpkin Chocolate Muffins
Vegan, gluten-free, nut-free, refined sugar-free

These moist, dense, gooey pumpkin chocolate muffins are similar to that feeling you get walking through a pumpkin patch, sipping dark hot chocolate, and crunching colourful autumn leaves beneath your feet! Picture a delicious pumpkin chocolate cake or brownie—but in muffin form. What could be better? How about that they take just one bowl to make! This recipe is adapted from Beaming Baker and my Pumpkin Gingerbread Muffins.

Yield
12 muffins

Prep time
15 Minutes

Cook time
22 Minutes

Total time
37 Minutes

Ingredients:
For the chia egg:2 teaspoons (4 g) ground chia seed*3 tablespoons (45 mL) waterFor the wet ingredients:1 cup (250 mL) unsweetened pumpkin purée1/4 cup (60 mL) grapeseed oil or melted coconut oil1/2 cup (80 g) coconut sugar1/2 cup (125 mL) pure maple syrup1 teaspoon (5 mL) pure vanilla extractFor the dry ingredients:1 1/2 cups (150 g) gluten-free rolled oats, blended into a fine flour**1/2 cup (40 g) unsweetened cocoa powder2 teaspoons pumpkin pie spice***1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon fine sea salt2/3 cup (120 g) non-dairy chocolate chips or chopped chocolate, divided**** (optional)

Directions:
Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners. Add the rolled oats to a high-speed blender and blend on high until a fine flour forms. Set aside. In a large mixing bowl, whisk together the ground chia seed and water until combined. Set aside for a few minutes to thicken. To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) and stir until smooth. Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth (I love using my big whisk for this task!). Set aside 1/4 cup (45 g) of chocolate chips (if using) for the topping and stir the remaining chips into the batter. Spoon the batter into the paper liners, filling each two-thirds full. Press the remaining chocolate chips into the tops of each muffin. Bake the muffins for 20 to 25 minutes (I bake for 22), until a toothpick inserted into the middle comes out clean. Place the muffin tin on a cooling rack for 10 minutes. Carefully remove each muffin and place it directly onto the cooling rack until fully cooled. Leftover muffins can be stored in the fridge in an airtight container for several days or frozen for up to 1 month.

Tips:

* If desired, you can use 1 tablespoon ground flax in place of the ground chia seed. Proceed with mixing in the 3 tablespoons (45 mL) water as directed.

** You can use 150 grams oat flour rather than grinding your own (this is equal to 1 cup and 7 tablespoons oat flour measured using the scoop-and-shake-until-level method). Alternatively, 1 1/2 cups (233 g) whole-grain spelt flour will also work as a swap for the oat flour. If using whole-grain spelt flour, you will likely need to bake the muffins for a couple extra minutes (until a toothpick inserted in the middle comes out clean).

*** If you’re a big pumpkin spice fan, you can use up to 1 tablespoon of spice mix in this recipe.

**** Try chopped walnuts or pecans for a crunchy, healthy twist!

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