Matcha and Margs

Homemade Vegan Crunch Bars

desserts, recipes

One of my favorite healthy treats to keep on hand are cleaner re-makes of classic childhood candies. Enter: my super easy, tasty Homemade Vegan Crunch Bars recipe! This take on a classic uses minimal, clean ingredients and has no added refined sugars. You can make a big batch and keep them on hand in the refrigerator or the freezer for those times when your sweet tooth hits. Because when mine hits, it hits hard!

My Vegan Crunch Bars start with a base of organic brown rice cereal. I love the brands Barbara’s Bakery and One Degree Organics! For the chocolate, I love to use Hu Chocolate Gems. They are Paleo, vegan, and have no added refined sugars. They are one of the very few Paleo chocolate chips on the market and they are delicious! You can use the code “cori15” to save on any of their products on their website. Here is the link to the Hu Chocolate Gems that I like to use! Other brands that I like to use are Enjoy Life chocolate chips which are dairy free but not refined sugar free, and Lily’s Sweets, which are completely sugar free and keto.

Recipe:

Homemade Vegan Crunch Bars

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Prep Time 20 mins
Course Dessert

Ingredients
  

  • 1 cup brown rice crisps I use Barbara's Bakery or One Degree Organics brands
  • 1 1/2 cup dairy free chocolate chips I use Hu Kitchen Gems
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1/4 tsp sea salt

Instructions
 

  • Use the double burner method to melt the chocolate, vanilla, and coconut oil together until combined. Stir frequently and ensure that the mix does not burn. You can also melt everything together in the microwave in a bowl. Heat everything for 20 seconds at a time and stir. Repeat this until everything is combined well.
  • Add the sea salt. Mix the chocolate mixture in a bowl with the brown rice crisps and make sure everything is well combined.
  • Cover an 8×8 pan with parchment paper and spread the chocolate cereal mix evenly into a pan with the spatula. Do this gently so that you do not crush the cereal!
  • Place in the freezer for 20 minutes or until frozen and let it stand for 15 minutes before cutting.
  • Cut into smaller pieces with a sharp knife once cooled and enjoy! Store in the refrigerator or the freezer. Optional: add extra sea salt on top.
Keyword Candy, Chocolate, Dessert, Healthy Dessert, Healthy Recipe, Plant-based, Vegan

Its truly as easy as that! These Vegan Crunch Bars will be sure to please any chocolate or candy lover, and you won’t be able to tell that they are dairy free. One of my favorite ways to eat these is to crunch them all up into mini “Buncha Crunch” like pieces. These used to be my favorite treat to grab at the movie theater, and now they can be enjoyed in a cleaner fashion. You can top them on ice cream, eat them alongside popcorn like I used to, or just eat them plain by the handful.

If you decide to make these, be sure to tag me on Instagram @matcha_and_margs so that I can send the love and support right back! Leave a comment below as well letting me know what you think. Thank you for your support of my blog and page; it never goes unnoticed!

xo,

Cori

The Best Paleo Quiche (GF, DF)

breakfast, lunch, recipes

If I had the time to make eggs for breakfast everyday, I totally would. They are really one of my favorite foods and I am constantly making egg muffins, omelettes, scrambled eggs, etc. The idea dawned on me the other week that I wanted to make a healthier Paleo quiche that can be enjoyed by almost everyone who eats eggs as it is gluten and dairy free (optional). What better time then to try out a crust recipe than in quarantine; am I right?!

I tried out a few different recipes for the crust and have almost turned into quiche at this point, but I definitely found the perfect one. Its buttery and super flakey; I promise no one would even know that it is Paleo. I tested out a few different flours, and the Super Fine Blanched Almond Flour yielded in my favorite crust texture. The other key ingredient here is vegan butter. You can surely use a grass-fed, high quality butter as well like Vital Farms or Kerry Gold. I use the vegan one from Miyokos Creamery and really love it. I typically buy it at Sprouts or Whole Foods, but you can find it at other grocery stores as well. If you do not have butter on hand, you can use coconut oil. I highly recommend the butter though 🙂

Once you have the crust made, I have a standard recipe for the egg filling that I use in a lot of my egg bakes, etc. I add coconut milk to the whisked eggs to create a fluffy, creamy egg texture. You can use whatever milk you have on hand for this! I also add in nutritional yeast, salt, pepper, garlic powder and red pepper flakes for a little kick. The beauty in this Paleo quiche recipe is that you can really use whatever veggies, cheeses and meats that you have on hand. Times are surely tough right now in regards to access to food, so get creative with what you have on hand in the kitchen.

The Recipe:

Paleo Quiche (GF, DF)

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Prep Time 15 mins
Cook Time 1 hr
Course Breakfast, Brunch
Cuisine American

Ingredients
  

Crust

  • 2 cups blanched almond flour I use Bob's Red Mill
  • 5 tbsp melted vegan or grass-fed butter I use the vegan butter from Miyokos Creamery
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp water room temperature

Egg Mixture

  • 7 pasture-raised eggs
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 1/4 cup coconut milk Any milk will work
  • 2 tbsp nutritional yeast Can leave out if you add cheese

Veggies, Cheeses, Meats (Customizable)

  • 1/2 cup cheese I use dairy free cheddar, any will work
  • 1/2 cup frozen broccoli Steamed and drained
  • 3 handfuls spinach
  • ~6 chicken sausage links
  • 1/3 cup sun dried tomatoes

Instructions
 

  • Preheat your oven to 350F.
  • In a medium sized bowl, combine all of the ingredients for the crust. Stir until everything is combined well. Tip: Using your hands in this step is easiest; add a little water to your hands before mixing.
  • Grease a pie pan lightly with olive oil spray.
  • Form the crust mixture into a ball and press into pie pan. Evenly distribute the mixture in the pan until the crust is uniform and spread out.
  • Bake the crust for 15-20 minutes.
  • While the crust is cooking, combine eggs (whisked), spices, coconut milk and nutritional yeast in a bowl. Mix well.
  • Add in the veggies, meats and cheeses of your choice! I left suggestions above, but you can use whatever you have on hand and get creative. Tip: For frozen vegetables, make sure that they are steamed and drained well. If you are adding greens or fresh vegetables, I like to saute them in a pan before with a little more butter or oil before adding to the eggs.
  • Once everything is combined and your crust has been baked, add the egg mixture on top of the crust. You can add more cheese on top if you'd like!
  • Bake the quiche for 40-45 minutes OR until the eggs are cooked through and no longer "jiggly". Each oven is different, so you may have to cook yours for a little longer. Enjoy!
Keyword Egg, Egg Bake, Healthy breakfast, Healthy brunch, Paleo, Paleo Quiche, Quiche

And there you have it! It really could not be easier and more satisfying. I keep mine in the fridge for around 5 days and heat up a slice every morning for breakfast. It is delicious and keeps me full for hours. Now that a lot of us are working at home, I think it is important to set ourselves up for a successful day with a healthy, filling breakfast. The Paleo Quiche has healthy fats, healthy carbs and protein to keep you fueled and focused.

If you decide to make it, tag me on Instagram at @matcha_and_margs or leave a comment below! I’d love to hear how you guys get creative with your fillings and can’t wait to try some of them out myself. I hope you are all staying safe and healthy — sending lots of love!

xo,

Cori

Vegan Kale Caesar Salad with Sprouted Grain Croutons

lunch, recipes, sauces & condiments

Over the years I have really learned to love kale, especially when you treat it right. Give it a nice massage, coat it in some lemon juice and olive oil. Slap on a delicious (vegan kale Caesar) dressing and you’re golden! One of my favorite salads of all time is a Caesar salad, so I knew I had to take a try at my own twist on it. Being the nut butter lover that I am, I decided to use cashew butter as a base for the dressing. A lot of delicious vegan dressings start with a base of cashews, so starting with a cashew butter made with just cashews and sea salt is truly one in the same. I love using cashew butter instead of cashews because it completely eliminates the step of soaking the nuts in the recipe. Time is money, people!

This take on a vegan kale Caesar salad dressing also contains apple cider vinegar, nutritional yeast, garlic, olive oil, dijon mustard, capers and so much more! It is packed full of flavor and is the perfect topper to a kale salad. I love pairing the salad with roasted chickpeas, roasted sweet potatoes, sprouted grain croutons and avocado. If you are not vegan, you can add a protein to the salad like grilled chicken or salmon. I also add vegan parmesan for some extra cheesiness. Again, if you aren’t vegan, add on whichever cheese you would like! This dairy free dressing is a crowd pleaser for vegans and non vegans alike.

Let’s Get this Bread

Recently, I made my own homemade croutons with Angelic Bakehouse Sprouted Grain Bread; one of my favorite options for bread. I took a few pieces of bread, sprayed them with olive oil spray, seasoned with garlic salt and toasted them until brown. I sliced the toasted bread into 1 inch squares and added them to the vegan kale Caesar salad, because everyone needs some healthy carbs in their life. Dang, I am definitely not going to skip this step next time! If you want to try this out, check the Angelic Bakehouse store locator here to find their breads near you. I pick mine up at my local Sprouts grocery store.

Recipe:

Vegan Kale Caesar Salad

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Prep Time 30 mins
Course Lunch, Salad
Cuisine American

Equipment

  • Food processor or blender

Ingredients
  

Dressing

  • 1/3 cup cashew butter only ingredients cashews + sea salt
  • 1 tbsp olive oil
  • juice of 1 1/2 lemons
  • 3-4 tbsp nutritional yeast
  • 2 tsp capers
  • 4-5 tsp dijon mustard
  • 1/3 cup + 2 tbsp water or until dressing is at desired consistency
  • 1 tsp apple cider vinegar
  • 1 clove minced garlic
  • pinch sea salt to taste

Salad

  • 1 stalk kale I prefer lacinato/dinosaur kale
  • juice of 1/2 a lemon
  • 1 tbsp olive oil

Toppings

  • 2 slices Angelic Bakehouse Sprouted Grain Bread
  • olive oil spray
  • garlic salt to taste
  • sweet potatoes, chickpeas, hemp seeds, parmesan cheese, etc. optional

Instructions
 

  • Wash and dry your kale and then chop it. Massage gently with the lemon juice and olive oil and let sit.
  • Put the dressing ingredients into a food processor or blender and blend until creamy! You can add more or less water depending on your desired dressing consistency.
  • Add the dressing to the kale. You will likely have leftovers that will sit well in a container in the refrigerator!
  • Spray two pieces of Angelic Bakehouse Sprouted Grain Bread with olive oil spray and some garlic salt. Toast until brown.
  • Cut up the bread into bite size pieces and add to your salad for a healthy crouton option!
  • You can also add avocado, roasted chickpeas, sweet potatoes, hemp seeds, parmesan, protein and so much more. The opportunities are endless with this salad!
Keyword Caesar, Caesar Salad, Kale, Kale Salad, Pasta Salad, Salad

And, there you go! It’s as easy as that. Make a bunch of the salad and enjoy it all week long. Add your own flare to it. Use spinach instead of kale. The world is your oyster! Let me know what you decide in the comments below.

Trust me when I say that I am not the worlds biggest salad lover. I have often been known to eat all of the toppings off of my salad while leaving all of the lettuce behind. Guilty as charged. With this combo, I promise you won’t have any kale left behind. It is THAT good and I truly crave this vegan kale Caesar on the daily. I cannot wait to hear what you guys think!

This blog post has been sponsored by Angelic Bakehouse, but all opinions and recommendations are wholeheartedly my own. Thank you so much for supporting me and the brands I choose to align my own with; it truly means the world to me. If you decide to make this recipe, be sure to tag me, @matcha_and_margs, on Instagram so that I can share the love right back.

xo,

Cori

A Deliciously Healthy Green Smoothie, 4 Ways

breakfast, recipes

Smoothies filled with greens, fiber and healthy fats are one of my absolute favorite ways to kick-start my day. With them, you can pack in a powerhouse of antioxidants, proteins and more. They taste great and really can be so versatile depending on what you choose to incorporate in your recipes. This month, I am excited to partner up with Nature’s Greens to showcase four of my favorite green smoothie recipes that are packed with their Organic Kale Greens! Each smoothie has its own unique flavor profile and added nutrition benefits.

In January, Nature’s Greens focus is to spread the message around inspiring fitness in a variety of ways. I know this can be the month where unrealistic goals are set, where the gyms get crazy packed, and so on. But fitness can be practiced in so many ways – whether it be taking your dog for more long walks, choosing to take the stairs at work instead of the elevators, and so much more. Small changes like these can lead to extremely positive changes in the long run.

So, how hard would it be to switch up a few of your breakfasts a week to kale-packed smoothies? In turn, this could give you more energy to hit the gym, head for a run with your buddies after work, and more. I know when I start my day with a smoothie, I feel prepared, fulfilled and filled with strength. Check out my four favorite green smoothie recipes and let me know which ones you decide to try!

It’s Kinda Like a Thin Mint

You’re in need of a filling, delicious breakfast but you’ve also got a little bit of a sweet tooth going on. Enter: “It’s Kinda Like a Thin Mint” Smoothie. It could be mistaken for a milkshake, but it is packed with superfoods and healthy ingredients. This may be one of my favorite smoothies of all time.

Ingredients:
a heaping handful of Nature’s Greens Organic Kale Greens
1 cup almond milk
1 frozen banana
½ tsp peppermint flavor/extract (can sub fresh mint)
1-2 tbsp cashew butter
1 tbsp cacao nibs
1 scoop of collagen peptides or vanilla protein
optional: top with chocolate brown rice cereal; I’m addicted to the crunch!

Instructions:
Gather the ingredients and blend until smooth! You can always add extra ice or more/less liquid in any of these recipes to reach your desired consistency.

Tropical Matcha Smoothie

You’re rushing out of the door in the morning and didn’t leave enough time to make a full breakfast spread. You need some caffeine, but you also need some nutrients. Why not knock it all out in one cup? That’s my favorite part about this green smoothie – it is refreshing, filling AND gives you that extra boost of energy to make it through your morning. As a bonus, you might feel like you’re laying in the sand, soaking up some sun rays with the tropical ingredients. You’re probably drinking this on the way into your office, but one can dream – right?!

a heaping handful of Nature’s Greens Organic Kale Greens
1 tsp matcha powder
1/3 cup coconut water or coconut milk
½ – ¾ cup frozen pineapple
2 tbsp ground flaxseed
a few pieces of frozen banana
optional: quarter of a frozen avocado (makes the smoothie more creamy); top with hemp seeds for additional healthy fats

Instructions:
Gather the ingredients and blend until smooth! You can always add extra ice or more/less liquid in any of these recipes to reach your desired consistency.

Refreshing Raspberry Lemonade Smoothie

This smoothie is one of my favorite ones to make after a workout. It is super refreshing, hydrating and contains protein from the hemp seeds and collagen powder. The tartness from the raspberries and the lemon really shine in this delicious combination!

Ingredients:
a heaping handful of Nature’s Greens Organic Kale Greens
3/4 cup frozen raspberries
¼ cup banana
juice of ½ a lemon
2 tbsp hemp seeds
1 scoop collagen peptides

Instructions:
Gather the ingredients and blend until smooth! You can always add extra ice or more/less liquid in any of these recipes to reach your desired consistency.

Pineapple Ginger Smoothie

Oh ginger, how I love you. Not only is ginger great for your stomach and digestion, but it also adds a great spiciness to drinks and meals. I decided to create a green smoothie that highlights all of the benefits of ginger and that tastes great; a true win-win.

Ingredients:
a heaping handful of Nature’s Greens Organic Kale Greens
1 inch piece of peeled ginger
¾ cup frozen pineapple
¼ cup frozen mango
½ cup of steamed then frozen cauliflower
1 cup almond milk or coconut water; depending on how creamy you’d like it to be
2 tbsp ground flax seed

Instructions:
Gather the ingredients and blend until smooth! You can always add extra ice or more/less liquid in any of these recipes to reach your desired consistency.

I hope these four delicious recipes help kick start your year in the right way and inspire you to get blending more! Smoothies are an awesome way to pack in a powerhouse of ingredients, and I am definitely going to make an effort to make more of them this year. Enjoy, friends!

This blog post has been sponsored by Nature’s Greens, but all opinions and recommendations are wholeheartedly my own. Thank you so much for supporting me and the brands I choose to align my own with; it truly means the world to me. If you decide to make any of these recipes, be sure to tag me, @matcha_and_margs, on Instagram so that I can share the love right back.

Happy Thursday!

Xo,

Cori

Healthy, Dairy Free Holiday Egg Bake

breakfast, lunch, recipes

The holidays are a beautiful time of year that bring about a lot of family time and traditions. Add one to your family this year with a nice holiday brunch or breakfast before all the festivities begin! I love starting my day with a filling breakfast with healthy fats, and egg bakes are the perfect way to do just that. I made this healthy, dairy free egg bake with a base of pasture raised eggs and added in onions, garlic, mushrooms, sun dried tomatoes, spinach and so much more! The “cheesiness” comes from the nutritional yeast, and there is also coconut milk which adds a creamy aspect. There is truly no better way to start a busy day in my opinion.

Ello Products:

I made this egg bake in my 8×8 Ello Baking Dish which is the perfect vehicle to bake and transport your dishes in. The baking dish is great for potlucks, meal prep and serving at different events and beyond. All of their baking dishes have crystal clear Tritan lids which are airtight and leak proof, so you never have to worry about anything getting messy when transporting your goods this holiday season. The dish keeps your food fresher longer, so you can prep things in advanced to make your holidays a little less hectic. Did I mention they are also dishwasher safe + BPA free?! Head to your local Target to pick one up today! You can also purchase them on their website and pick up a 9×13 Casserole dish as well!

They also sell reusable produce bags which I have been obsessing over lately. They are cute, and more importantly help reduce waste in grocery stores, etc. You can see them pictured below next to the egg bake. They would make for the perfect little stocking stuffer by helping your loved ones reduce their economic footprints this holiday season.

Recipe:

Holiday Egg Bake

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Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, Brunch

Ingredients
  

  • 10 eggs
  • 1 pack mushrooms
  • 1/2 cup sun dried tomatoes
  • 1/2 yellow onion chopped
  • 2 cloves minced garlic
  • 1 pack spinach about 3-4 handfuls
  • 1 pack bacon I use turkey bacon
  • 1/3 cup coconut milk
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes
  • 2 tbsp avocado oil

Instructions
 

  • Preheat your oven to 350F.
  • Heat a skillet with the avocado oil. Add the garlic and onions and cook until translucent.
  • Add in the mushrooms until cooked. After, do the same with the spinach! Turn off the heat.
  • In a separate bowl, whisk 10 pasture raised eggs and then add in the coconut milk, nutritional yeast, and seasonings. Add in the cooked vegetables and sun dried tomatoes and stir until everything is combined.
  • Grease the 8×8 Ello Baking Dish and add in the egg mixture.
  • Put in the oven and bake for ~50 minutes or until all of the eggs are cooked through on top.
  • Store in the refrigerator for up to 5 days and enjoy!
Keyword Egg, Egg Bake, Eggs, Whole 30, Whole 30 Approved

What I love about this recipe is that it is truly customizable. You can add or take out any vegetables you like or dislike, you can make it vegetarian, add in more meat – the opportunities are endless. If you aren’t dairy free, feel free to add in all of the cheese! Next time, I am definitely adding in feta or goat cheese for an extra creamy touch. Have a lot of family members to feed? Double the recipe and make it in the 9×13 Ello Casserole Dish!

This blog post has been sponsored by Ello, but all opinions and recommendations are wholeheartedly my own! Thank you for your endless support of me and the brands that I choose to align myself with each and every day. It truly means the world to me and I am grateful to have you all here!

If you decide to make the recipe, remember to tag me on Instagram @matcha_and_margs so that I can send the love and support right back to you. Have a very happy holiday season!

Xo,

Cori