Wednesday, August 28, 2013

Shakeology No-Bake Bars

Shakeology isn’t just for drinking! There are many recipes to make tasty treats using Shakeology but this one is my absolute favorite!

WARNING: These are EXTREMELY delicious! You may find yourself devouring the entire dish!


1 Serving Vanilla Shakeology
4 Cups old-fashioned oats (not quick cooking)
1 Cup dried fruit (I used a combination of blueberries, cranberries and cherries)
1 Cup dark chocolate chips
1/2 Cup slivered almonds
1/2 Cup ground flaxseed
1 Cup almond butter
1 Cup honey


1.   Place oatmeal, Shakeology, dried fruit, chocolate chips, almonds and flaxseed into a large bowl; toss until all dry ingredients are evenly distributed.

2. Place almond butter and honey into a small saucepan over low heat. Stir until melted and smooth.

3. Allow almond butter and honey mixture to cool slightly so the chocolate chips do not melt. (I was impatient so the chocolate chips melted. It’s no big deal if they do melt.)  Pour mixture over dry ingredients and mix well until everything is coated evenly.

4. Firmly press mixture into a buttered 9x13 baking dish.

5.  Refrigerate until set, about 2-3 hours.

6. Cut into squares and enjoy!

Friday, August 9, 2013

Grain Free Vegan Lasagna

Grain Free Vegan Lasagna
With Pumpkin Seed Pesto

For a few weeks now I have been cutting down on meats and other animal products.  I’m not here to preach or pressure anyone on becoming vegan or vegetarian, I just want to share this AMAZING recipe that tastes EXACTLY like lasagna.  With the last name Delicati, it’s obvious that I have had my fair share of authentic Italian food.  I found this recipe but made my own tweaks to lower calories and increase its nutritional value. Give this recipe a go! It is packed with nutrition and is absolutely DELICIOUS!

Tools You Need:
-9 X 13 Baking Dish
-Food Processor or Mini Blender
-Mandolin Slicer (or really sharp knife)

Ingredients for Pumpkin Seed Pesto:
-1/2 Cup Shelled Pumpkin Seeds
-5-6 Leaves of Fresh Basil
-1/4 Cup Extra Virgin Olive Oil
-1/2 Large Garlic Clove
-Pinch of Sea Salt

Ingredients for Lasagna:
-2 Medium Size Eggplants
-45 oz. or 3-15 oz. Cans of Great Northern Beans (I used dry beans that I soaked the night before to cut down on sodium and preservatives)
-16 oz. Sliced Baby Bella Mushrooms
-5 Tbsp. Nutrition Yeast
-2 Tbsp. Dry Parsley Flakes
-6 Cups Pasta Sauce (I didn’t use our family recipe because it includes meat, I just did the store bought, low sodium version-2 Jars)
-1 1/2 Cups Cauliflower (Fresh or frozen, it doesn’t matter)
-Pinch of Sea Salt
- Coconut Oil or Spray Extra Virgin Olive Oil

-Preheat oven to 350 degrees
-In a sautee pan, spray with coconut or olive oil spray, add mushrooms over low-medium heat to cook.
-Cook the Cauliflower in a pot by steaming it.
-While the mushrooms and cauliflower are cooking, prepare the Pumpkin Seed Pesto.
For Pumpkin Seed Pesto add the pumpkin seeds, garlic, and basil to a food processor or mini blender. Pulse until everything is evenly chopped.  Add a pinch of salt and the Olive Oil. Blend until there is an even consistency, scraping the sides of the food processor as needed. Set aside.
-In your food processor combine beans, steamed cauliflowers, nutritional yeast, and parsley flakes. Blend until smooth.  This is the “Ricotta” so you want it to be spreadable and a creamy, thick texture.
-Using your Mandolin or extra sharp knife (be careful using both) slice your eggplant into 1/8 of an inch slices for your “noodles”
-Ladle a light layer of sauce in the bottom of your baking dish to prevent sticking. Then begin your Layers!

1. Eggplant slices in a thin layer on top of the sauce (overlapping slices to avoid gaps)
2. Spread a thin layer of the bean mixture over the eggplant
3. Add about 2 tbsp. of the pumpkin seed pesto and spread it over the    bean mixture. (Feel free to mix the pesto in with the beans to make it easier for spreading the pesto)
4. Add a layer of sautéed mushrooms
5. Ladle a thin layer of sauce over mushrooms, covering to the edges

-Repeat layers 1-5 until reaching the top, cover mushrooms with a layer of the eggplant and then cover with a thick layer of sauce
-You should end up with about 4 layers
-Bake at 350 degrees for 45 minutes to 1 hour, or until eggplant is tender and lasagna is bubbling
-Let cool for 20 minutes before serving