plant-based

Banana Date Energy Cookies

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Inspired by an upcoming Hiking & Yoga Retreat, this cookie has so much endurance, I’m convinced it will get us up and over the Alpines with loads of energy and excitement for more adventure!
Over the years, the cookie has morphed into something very different from what it used to be. Growing up, cookies usually came in a box, were treats or rewards for good behaviour or for special occasions, and you would always grab handfuls of them (dip them in milk, maybe), and never just one. Sometimes we made cookies with white flour & white sugar, eggs, vanilla, etc. Other times, we bought that weird pre-made cookie dough that you could just cut up into rounds and throw in the oven (remember that?!) or we would eat it right out of the package with a spoon 🤢.

These days, as an adult, a Mom, an athlete, a Nutritionist, an advocate for Positive Body Image, I can’t remember the last time I bought cookies that came in a package, my son wouldn’t have a clue what I was talking about if I told him about the store bought cookie dough, and white flour or sugar doesn’t live in our home, EVER.
So cookies, to me, are an entirely different wonder!
When we have cookies lying around our house now, that same excitement takes place in the brain: we may even salivate slightly in our mouths, due to the lovely aromas, we might anticipate them being cool enough to eat, if they are baked, and we are sad when the batch is all gone. BUT it is rare for anyone to indulge in more than 1 cookie at a time. Because they are made with real food ingredients, are nutrient-dense, are high in carbohydrates, protein, AND fats, they are extremely satisfying to the senses, the belly, and the glucose receptors. This style of cookie can, not only, make you feel that sense of joy that you love, but ALSO fuel your body in just one delightful little package.
THIS COOKIE can get you through that 2 hr hike or afternoon power run, a trip to the gym, or a long afternoon at the office, I guarantee. It may even save your soul in the hours of after-school, inundated with tiny, hungry, raging monsters 😈!!

Bake Them.
Enjoy Them.
Share Them.

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Banana Date Energy Cookies

Makes 12 large cookies
Ingredients:
3 ripe bananas
1 cup dates, pitted (if hard, soak in boiling water for 5 minutes & drain)
1/4 cup coconut oil
1 tsp pure vanilla
1 tbsp honey (optional)
1  tsp cinnamon
¼ tsp baking powder
¼ tsp salt
2 cups rolled oats
2 Tbsp hemp hearts
¼ cup mini chocolate chips
¼ cup raisins

  • In your food processor, combine bananas, dates, coconut oil, vanilla, honey, cinnamon, baking powder, and salt, until well blended. Add oats to the processor and blend until combined, but not overly smooth (you want bits of oats for texture).

  • Remove mix from processor and stir in hemp hearts, chocolate chips, and raisins. Shape into rounds on a parchment lined cookie sheet and bake 350 for 20 - 25 minutes or until slightly browned around the edges.

As always, if you make these cookies & love them, please let me know AND share them around on social media! I appreciate your support as much as you appreciate yummy cookie recipes! 😋

Green Curry Soup with Sesame Tofu

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Warming to the soul, gentle on the belly, and all around satisfying, this is a soup that is incredibly versatile in that you can throw in any veggies you have lying around, serve with soaked brown rice for the big eaters (did I say teenager?) or swap in chicken for tofu, if that’s your fancy.
I find this recipe quick & easy because these are all ingredients that I mostly have in the house, so long as I have about a 25 minute window to get dinner on the table, this soup can make that happen!

But first, a quick word on Tofu…

A while back, we were a bit scared off of soy in the health industry due to its phytoestrogen content. Phytoestrogens are plant compounds and dietary estrogens that can only be consumed through food sources. Due to increases in hormone dysfunction and estrogen dominance issues in both men and women, there have been concerns about the regular consumption of phytoestrogens and their affect on thyroid function, reproductive development, and breast cancer risk. Like so many foods, the consumption of estrogen containing foods is problematic for some and beneficial for others.
As with all fluctuations in nutritional information, is it always important to do what is right for you, as an individual, with differing preferences, needs, history, and health struggles. If consuming estrogen of any kind is problematic for you, likely it is safest to steer clear. For many others, consuming tofu as part of a balanced, plant-based diet, can be health promoting.

Why consuming Tofu could be beneficial:


Soy consumption may actually lower your risks for breast cancer:

“Estrogen has positive effects in some tissues and potentially negative effects in others. For example, high levels of estrogen can be good for the bones but can increase the likelihood of developing breast cancer. Ideally, you’d like what’s called a “selective estrogen receptor modulator” in your body that would have proestrogenic effects in some tissues and antiestrogenic effects in others.
Well, that’s what soy phytoestrogens appear to be. Soy seems to lower breast cancer risk, an antiestrogenic effect, but can also help reduce menopausal hot-flash symptoms, a proestrogenic effect. So, by eating soy, you may be able to enjoy the best of both worlds. “1

More good news:


”According to Marji McCullough, ScD, RD, strategic director of nutritional epidemiology for the American Cancer Society, epidemiologic studies that followed large populations of healthy women for many years either have shown no association between soy and breast cancer or a protective association from eating soy. Even breast cancer survivors may not need to worry. Three studies looking at women’s eating habits and other lifestyle factors after breast cancer found that, in the combined total of 9,000 breast cancer survivors studied, eating soy actually lowered the risk of breast cancer recurrence, even in women with estrogen receptor–positive tumors (although less so), and regardless of whether they were taking tamoxifen.”2

As with all foods that have been processed in any way, choosing the right kind makes all the difference!

  • Choose organic & non-GMO

  • Check the label for weird preservatives & added “flavours”

  • Buy plain (I prefer firm) and marinate yourself - keep reading for a super delicious & versatile marinade

  • Buy sprouted or fermented where possible - these will be more digestible & will make the nutrient value more accessible

My favourite, locally processed Tofu:

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No, we are not affiliates, I just like their product and always love to support local as much as possible!

Ok, so now that you’ve expanded your knowledge base on tofu 🤓, you’ve earned the recipe!

Green Curry Soup with Sesame Tofu

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For the Sesame Baked Tofu:

1 block of tofu drained (I like to slice it into 1/2 - 1” slabs and wrap it in a tea towel on a plate. Then I’ll put lots of weight on top to drain all the water out, usually a large stack of plates, and leave it to drain for an hour or so)
3 Tbsp wheat-free tamari
1.5 Tbsp sesame oil
Lots of fresh pepper

Cut drained tofu into small cubes and toss with all other ingredients in a medium bowl. Allow to marinade for roughly 1/2 an hour. Bake @ 350F for 35-40 minutes, stirring and flipping cubes occasionally, until browned and a bit crispy. Remove from oven and set aside.

For the Soup

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1 large onion, diced
3 Tbsp coconut oil
1/2 tsp salt
1 Tbsp minced fresh ginger
3-4 cloves garlic, minced
1 1/2 cups chopped cauliflower
1 1/2 cups chopped broccoli
1 cup diced or thinly sliced red pepper
4 cups vegetable stock
1 can full fat organic coconut milk
3 Tbsp green curry paste
1 Tbsp sesame oil
3 Tbsp wheat-free tamari
1 Tbsp maple syrup
Fresh pepper
1 recipe sesame baked tofu
2 large handfuls of chopped kale/swiss chard/spinach or a blend
Lime wedges for serving
Fresh cilantro for serving

  • In a large soup pot, sauté onion with coconut oil and salt over medium heat until softened. Add ginger, garlic, and cauliflower, broccoli, & red pepper, and sauté another few minutes until fragrant.

  • Add stock, coconut milk, curry paste, sesame oil, tamari, maple syrup and pepper, and stir well with a spatula to remove any clumps. Bring to a gentle boil, then reduce heat to low and allow to simmer for 20 - 30 minutes or until all vegetables are soft but not mushy.

  • Add tofu and greens and allow greens to wilt and tofu to heat through. Serve with a squeeze of lime and fresh cilantro. You may wish to add a few scoops of rice, quinoa, or rice noodles for a larger, more dense meal. Enjoy!

If you make this soup, please let me know how it goes!! Better yet, take a most beautiful pic and post it on Instagram or Facebook and tag me 😋! I want to know if you are using my recipes!

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Resources:

1 - Greger, Michael, M.D., FACLM, “How Not To Die”, pg. 195
2 - Thalheimer, Judith C., RD, LDN, https://www.todaysdietitian.com/newarchives/040114p52.shtml