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Treats

6 Ways To Treat Yourself With Quality Food

6 Ways To Treat Yourself With Quality Food

Why should pleasure be guilty? Why can't your gut be happy and not flabby? When you treat yourself, it doesn't have to be a catch-22. Here are a few of the foods you crave the most when trying to choose a healthier lifestyle, but your gut is stuck on its old habits. Remember, there are ways to turn guilty cravings into decadent treats that make both you and your body happy.

Creamy Raw Peanut Butter Pie

Creamy Raw Peanut Butter Pie

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One of the first ‘clean’ dessert recipes I ever tried was something similar to this raw peanut butter pie. After one bite, I was completely hooked. I tried that first pie over a year ago. Recently, I decided that I’d make my own version of it. This raw peanut butter pie has way fewer ingredients than the original recipe, but it’s equally as delicious!You know the drill: it’s simple, raw, vegan, gluten-free, and free of refined sugar. All good stuff! We'll be using some of our old favorites: bananas and peanut butter (best combo ever, I know) for the filling. Next, we’ll use dates, almonds and cacao powder for the crust. We'll also be making my cacao drizzle to decorate the pie.

Easy creamy and raw peanut butter pie - The only dessert recipe you need! // The PumpUp Blog

Raw Peanut Butter Pie

Crust Ingredients:

  • 1 cup dates
  • 1 cup sliced almonds
  • 1 tablespoon cacao or unsweetened cocoa powder
  • Pinch of sea or himalayan salt

Mix all ingredients in a food processor until well combined. The mixture should have a sticky consistency. Press the mixture into a pie pan (I used a 9" non-stick pan).

Filling Ingredients:

  • 3 bananas (can be fresh or frozen)
  • 1 cup peanut butter
  • Pinch of sea or himalayan salt

Mix all ingredients in a food processor until creamy. Pour the filling into the pan and smoothen it out evenly with a spoon or spatula.

Chocolate Drizzle:

  • 1 tablespoon coconut oil, melted
  • 1 tablespoon cacao/unsweetened cocoa powder

Easy creamy and raw peanut butter pie - The only dessert recipe you need! // The PumpUp Blog

Mix coconut oil and cocoa powder together and drizzle on top of the pie. Put the pie in the freezer for at least an hour until it's ready to cut into slices. Enjoy, and don't forget to share with your loved ones (Only if you want to... or eat the whole thing by yourself, I won't judge!)

This recipe for creamy raw peanut butter pie was created by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

Vegan Strawberry Nice-Cream Sandwich Bars

Vegan Strawberry Nice-Cream Sandwich Bars

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Craving a cold snack? I have your back! Here's my little take on the not-so-healthy (but always tempting) ice cream sandwich. This has no added sugar, it's vegan, and I promise that it's just as satisfying and delicious as the real thing (if not better!).

Bananas are our main ingredient. I also incorporated a few fitness community favorites: peanut butter, oats, coconut oil and cacao powder. We're making the cookie layer base, the ice cream and a chocolate sauce to top it all off.

Vegan strawberry nice-cream sandwich bars // Recipe from the PumpUp Blog

Vegan strawberry nice-cream sandwich bars

Vegan strawberry nice-cream sandwich bars // Recipe from the PumpUp Blog

Oatmeal Cookie

  • 1 cup oats
  • 1 ripe banana
  • 1 tablespoon peanut butter

Simply mash the banana and mix with the oats and the peanut butter until they're well combined. You can shape them into cookies, although I recommend using some kind of mold or tin for brownies or cupcakes. We'll be using the same tin for the banana ice cream too, so that the cookies and the ice cream have the same shape. Place the cookies in the oven and bake at 350F for 10-15 minutes. Leave to cool on a wired rack. Try not to eat any!

Strawberry Nice-cream

Vegan strawberry nice-cream sandwich bars // Recipe from the PumpUp Blog

  • 1 frozen banana
  • 5-6 frozen or fresh strawberries

Mix both ingredients in a food processor or high speed blender until it has a creamy consistency. Pour the mixture into the same tin that you used to shape your cookies. Place in the freezer until the ice cream hardens. Once the ice cream bars are set, take the tin out and top the bars with cacao syrup:

Cacao Syrup

  • 1/2 tablespoon coconut oil, melted
  • 1/2 tablespoon cacao powder

Mix both together with a spoon until well combined. Drizzle the cacao syrup on top of the strawberry nice-cream bars and return to freezer for a couple minutes, until the syrup has set. Carefully take the bars out of the tin by dipping a sharp knife in hot water, then slice the strawberry nice-cream bars into squares.

Vegan strawberry nice-cream sandwich bars // Recipe from the PumpUp Blog

Time to put your strawberry nice-cream sandwich bars together! Grab a cookie and place a square-shaped piece of nice-cream on top. Eat it as is, or place another cookie on top to make it look like a real ice cream sandwich. There you have it: simple, vegan, and refined-sugar free strawberry nice-cream sandwich bars. Perfect to have as snack or dessert (or just for whenever you feel like it, let's be honest here). Enjoy!

This recipe for vegan strawberry nice-cream sandwich bars was created by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

Drop everything: Try this Vegan Raspberry Chocolate Mousse

Drop everything: Try this Vegan Raspberry Chocolate Mousse

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Hey there! I hope you all enjoyed that pancake recipe from last month! It has become a weekly routine to make these on either Saturday or Sunday mornings, and enjoy them in bed with a nice coffee and a movie… Reading this over, it’s making me feel like such an old lady! I guess that I like my little routines. Speaking of routines, my girlfriend and I make a point of making weekly/bi-weekly dinners with some of our friends. It’s a great way to get together, enjoy healthy foods and not break the bank. I’m usually the one cooking the main meal (mostly because of all of my allergies), but everybody pitches in and brings ingredients or snacks/desserts. Last weekend, we had some friends over for an amazing Indian feast (see my blog about Rogan Josh), and for dessert, I thought about making an amazing, guilt-free chocolate and raspberry mousse.

Making a dessert that will please everyone AND is healthy AND relatively inexpensive is always a hard thing, especially when one of your guests, or yourself, has allergies or restrictions. I have a solution for you! If you’re looking for something sweet, but not overly sweet, that is timeless/season-less, and healthy, check this out!

How to make a Vegan Raspberry Chocolate mousse

You will need

  • 12 oz. package of silken tofu (either the boxed kind found in the Asian section of the grocery store, or the regular silken/smooth tofu in the cold section of the grocery store)
  • 1 small container of fresh raspberries (or about a cup and a half of frozen raspberries, thawed)
  • 1 tbsp. maple syrup
  • ½ cup of confectioner’s sugar (optional)
  • 1 ¼ cup of semi-sweet chocolate chips (or any chocolate that you and your guests can all eat), melted according to packaging

vegan chocolate raspberry mousse

To begin with, melt your chocolate chips according to the packaging, either in the microwave or on the stove-top. Once it’s melted and smooth, set it aside.

In a large blender, food processor, or anything that blends, blend together your silken tofu, raspberries, melted chocolate, confectioner’s sugar and maple syrup. If your blender is small, feel free to do this in batches.

There you have it. That wasn’t hard, was it? Pour your mix into cups, molds, bowls, parfait glasses, etc. and let it sit in the cold (freezer, fridge, or outside if cold enough), until ready to serve. I suggest letting it sit for at least an hour and a half, until it sets.

The raspberries in the recipe cut the sweetness from the chocolate, making it light, just sweet enough, and creamy smooth. It’s a healthier alternative to regular chocolate mousse, and those die-hard chocolate fans will never notice it’s made with tofu!

You can always make fudge pops with this recipe as well! We replaced the raspberries with a cup of soy milk and made fudge pops too (see my blog for the recipe!)

A neat trick with this vegan raspberry chocolate mousse is that you can also use it to make a cheese-less cheese cake! Use firm tofu instead, and it will give you a nice thick consistency. Place it over a cheese cake crust (I usually go for rolled oats, quinoa flakes, crumbled gluten-free/egg -free/nut- free cookies, and a bit of melted butter, baked for 15 mins in a shallow baking pan), let it set in the freezer, and serve it cold.

This post is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp ( @zoedesborough) and on her blog