Healthy Rice Crispy Treats, Rich in Omega-3 Fats!

When I first became a vegan in high school one of our favorite snacks amongst my friends and I was to make rice crispy treats with peanut butter. It’s a really easy and simple recipe, my boys even helped me with it! I have updated my peanut butter-based rest crispy treats to be even healthier by using puffed brown rice, organic creamy peanut butter, and organic coconut oil.


Omega-3 fats- which are great for your brain are tough to come by when you’re vegan or vegetarian. A lot of people get their omega-3 fatty acid’s from fish. As a vegetarian I get mine from nuts and oil’s. Avocados are another great source. Neither one of my boys right now like avocados, so I’m focusing on healthy oil’s and nuts. A simple way to get my boys to eat more omega-3 fatty acid’s is to use a seeded or nutty bread such as Dave’s Killer Bread which has 440 mg of omega-3 fatty acid’s along with some organic peanut butter. That’s a pretty typical lunchbox lunch for my boys.

Ingredients:

5 c. puffed brown rice cereal 

6 tbsp. coconut oil

6 tbsp. organic, creamy peanut butter

3 tbsp. maple or agave syrup

1/2 c. semi-sweet chocolate chips or carob chips 

Directions:

Combined 4 tablespoons of coconut oil, 6 tablespoons of creamy peanut butter, and 3 tablespoons of maple or agave syrup in a microwave safe bowl. Microwave on high for two minutes, the coconut oil and peanut butter should be melted.  Stir all ingredients together to create a batter- like consistency.  Combine with 5 cups of puffed brown rice in a large mixing bowl. Pour into a parchment lined 9″ x 12″ baking pan. Spread the rice crispy batter evenly throughout the pan. To create the chocolate topping: combine 2 tablespoons of coconut oil and half a cup of chocolate or carob chips. Microwave for 2 minutes on high-stir chips and melted coconut oil together and drizzle over the rice crispy batter.  

Place the pan in the refrigerator for at least three hours.  Cut the rice crispy treats into squares, serve and enjoy!

Warm Riced Cauliflower and Garlicky Greens Salad with Crispy Chickpeas

I don’t know about you, but between all of the holiday weight that I’ve gained and the illness that my family has had with a rough couple months of flus and colds I am definitely looking for a health boost. So in my attempt to eat healthier, lose weight, have more energy, have less aches and pains, and promote healthy eating within my family I am trying to move towards a more plant-based diet. I’m trying to cut back on dairy, eggs, processed foods, adding more fruits vegetables nuts and seeds.

So one of my simple swaps is to use ricedcauliflower instead of rice in my vegetarian dishes. You can find it in just about any supermarket now! I saw it at my local Kroger Smith’s, I’ve ordered it through Amazon Prime Now, and Trader Joe’s has had it for well over a year. Using it instead of white rice or even brown rice in my dishes will save me hundreds of unwanted calories, and add folic acid to my meal.

If you have been reading my blog of the years you know my oldest son is a very picky eater. One way that I can get some veggies in him is by putting about half a cup of the riced cauliflower in with a cup of brown rice and mixing that together. If you cook them together in your rice cooker with some water, olive oil, salt, and pepper it is almost indistinguishable from the brown rice.  I typically make that for him one night a week.

To make a simple, plain riced  cauliflower I will give you my recipe and steps below. It comes out having a very similar texture to rice, it looks like white rice, and if you add some olive oil and salt it doesn’t have that strong, cauliflower taste anymore.

Simple Riced Cauliflower

1 packaged frozen or refrigerated riced cauliflower

water to cover

1 tbsp olive or coconut oil

1 tsp salt

Directions

In a deep pan pour your riced cauliflower, cover with water, add olive oil and salt.  Cook, uncovered on your stovetop, on high until the water boils.  Reduce heat to medium and cook covered for 10 minutes until the water is absorbed.  Fluff with a fork.

Garlicky Greens

4 c. Greens of your choice (collared, arugula, spinach, kale-I used a 50/50 salad greens mix)

2 tbsp minced garlic

1 tbsp olive oil

Salt to taste

Directions

In a deep pan add olive oil and turn your stove’s heat up to high.  Add 4 cups of greens in bunch, by bunch , sautéing with a wooden spoon. Add 1 tbsp of garlic after about 2 cups of greens have been sautéed in the oil and wilted, then continue adding greens.  Sauté the greens with the last tbsp of garlic and then turn off the heat.  Salt to taste.  Enjoy!

***For this recipe I made the riced cauliflower while heating up my oven for the chickpeas.  Then I divided my cooked riced cauliflower into two bowls, used the same pan for the greens to cut down on dishes.  While the greens were being sautéed , the chick peas were in the oven crisping.

Before adding the chickpeas, I added sunflower seeds to my husband's salad

Crispy Garlicky Chickpeas

1 can of chickpeas, drained and rinsed

1 tbsp olive oil

salt to taste

1 tbsp garlic 

Directions

Pre-heat oven to 375 F.  On a baking sheet pour your chickpeas, olive oil, and garlic.  Mix together with your hands and spread evenly across the baking sheet.  Sprinkle with salt and place in the oven for 30 minutes. When they come out they will be crispy and warm.

To layer the salad-I placed the riced cauliflower in the bottom of our dish, then I topped it with the garlicky greens and crispy chickpeas. For my husband, who doesn’t eat much during the day, I wanted to add some more protein and crunch to the salad so I sprinkled sunflower seeds on top as well.

To accompany this salad with a simple vegetable soup with chickpea noodles.  It’s a very nutritious, healthy kick start to the New Year!

These are the chickpea noodles I picked up at Smith's.

My Favorite Vegetarian Pins for Thanksgiving

Roasted Sweet Potato Rounds with Goat Cheese, Cranberries and Balsamic Glaze

 

Yes, there will be no turkey in my house, if you don’t count a gingerbread cookie turkey made from a Trader Joe’s kit.  I will be making my second vegetarian Thanksgiving feast this year and I can’t wait!  Some recipes are tried and true like the sweet potato rounds and pecan pie, others are new like the Pumpkin Dump Cake and butternut squash risotto.

If you are looking for some vegetarian ideas to accompany your turkey this year or are actually going meatless you can check out my pins that I’m sharing here.  Simply click the link and they will take you to the actual pin on Pinterest or follow me on Pinterest at: https://www.pinterest.com/lizaamor/pins/.

scg-butternut-squash-risotto-longpin

Brown Butter Garlic Honey Roasted Carrots – the best roasted carrots ever with lots of garlic, brown butter and honey. SO good | rasamalaysia.com

Sparkling Apple Cider Sangria Recipe. This is a great idea for party punches this fall and winter. Try this crowd pleaser, easy, pitcher drinks or pitcher cocktail for a crowd at one of your holiday (hello, Halloween and Thanksgiving) parties this year! You'll need, apples (it's a great way to use them up), cognac, cider, cava, and pomegranate seeds or arils. This contains alcohol, but we've got an alternate recipe to make it non-alcoholic too.

Creamy, comforting green bean casserole made completely from scratch! Easy Thanksgiving side dish. Recipe on sallysbakingaddiction.com

Pumpkin Dump Cake | The First Year

Easy Pecan Pie! (Made without Corn Syrup) - Spend With Pennies

If you are looking for some unique DIY Fall projects for your Thanksgiving check out these two pins I created:

Blog – My Petite Picassos

Fall Handprint Plate Keepsake

and

Fall Craft -Lazy Susan DIY Thanksgiving

Fall DIY Lazy Susan