Matcha and Margs

Crispy White Chocolate Peanut Butter Bars

desserts, recipes

I mean, what could be better than a crispy, brown rice cereal bar infused with natural, slow-roasted peanut butter and vegan white chocolate? Not much, friends! These White Chocolate Peanut Butter bars truly have three of my favorite elements when it comes to dessert and they could not be tastier. Plus, they are topped off with Ocean Spray‘s NEW Cranberry Seeds which make for a fun, colorful touch. I made them for a Valentine’s Day treat and they were a great way to create a festive treat without any artificial dyes or additives.

These seeds are a innovative and upcycled product harvested from cranberries and they offer a wide array of powerful nutritional benefits to support a healthy lifestyle. They are a great source of fiber at 1.6 times the amount found in chia and flax seeds. They are also a great source of zinc, magnesium and Omega 3 fatty acids. There is something so satisfying to me about sneaking in an abundance of nutrients to foods in a sneaky, delicious way. The Ocean Spray Cranberry Seeds helped me achieve just that with these bars!

Recipe:

Crispy White Chocolate Peanut Butter Bars

Print Recipe Pin Recipe
Prep Time 1 hr 15 mins
Course Dessert

Ingredients
  

  • 3 cups organic brown rice cereal
  • 1/3 cup honey or maple syrup
  • 1 1/2 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3/4 cup creamy peanut butter

White Chocolate Coating

  • 1 cup white chocolate chips I use dairy free
  • 1 tbsp coconut oil
  • 2 tbsp Ocean Spray Cranberry Seeds can sub sprinkles, etc.

Instructions
 

  • Heat the creamy peanut butter, honey or maple syrup, and coconut oil in a pan on low until everything is combined. Make sure not to overcook/burn and stir frequently.
  • In a large bowl, add your organic brown rice cereal and then top with the peanut butter mixture. Stir until everything is evenly combined.
  • Add in the vanilla extract and sea salt and stir until combined.
  • Put everything in an 8×8 baking dish and smooth with a spatula until the top of the mixture is uniform.
  • Put the white chocolate chips and coconut oil in a pan on low, stirring frequently until combined and melted. Make sure not to overcook/burn this as well.
  • Top the cereal mixture with the chocolate and spread evenly. Then top with the cranberry seeds.
  • Put in the fridge for 60 minutes. take out and let it sit for 5-10 minutes before cutting & enjoying. You can top with additional sea salt flakes if you'd like!
  • Store in the refrigerator for up to 5 days.
Keyword Dessert, Healthy Dessert, Peanut Butter, White Chocolate

And there you have it! Making these Crispy White Chocolate Peanut Butter Bars could not be easier and they truly are such a crowd pleaser. The cranberry seeds on top are such a fun and delicious touch as well. I always recommend adding an extra touch of sea salt to help bring out the flavors more.

If you do not like white chocolate, these are also delicious with dark or milk chocolate. You will simply need to substitute for dark or milk chocolate chips for the chocolate layer instead. They will come out just as delicious! I love using white chocolate here as you can really see the beauty of the cranberry seeds.

This post has been sponsored by Ocean Spray, but all of the opinions are wholeheartedly my own. Thank you so much for supporting me and my sponsored content, it truly means a lot! I only affiliate my brand with other brands that align directly with my own. Because of this, I am able to continue sharing mostly free content with all of you. I hope that you enjoy, friends! Remember to tag @matcha_and_margs on Instagram if you make this so that I can send the love and support right back.

xo,
Cori

Processed with VSCO with c1 preset

Balsamic Dijon Chicken Sausage and Roasted Veggie Sheet Pan Meal

dinner, game day, lunch, recipes

A sheet pan meal is truly one of my favorite hacks in the kitchen for making a quick, easy and healthy meal. This one happens to be my new favorite as it packs in so much flavor by adding a marinade to the ingredients before baking. The marinade is packed with balsamic vinegar, olive oil, dijon mustard, coconut aminos, garlic, salt, and pepper and really adds the best flavoring into all of the ingredients. The sweet potatoes, apples, chicken sausage, and broccoli all compliment each other wonderfully as the star ingredients of the dish.

There is a slight sweetness to the dish without a large amount added sugars with the combination of the sweet apple chicken sausage from Al Fresco, honey crisp apples and coconut aminos. Baked apples might just be my new favorite addition to a sheet pan meal, especially when they are paired with sweet potatoes. The beauty of this recipe is that you can be flexible and add your favorite ingredients to the mix; swap regular potatoes for sweet potatoes, add in red onions or bacon. You can also add in a touch of sriracha or red pepper flakes for an extra kick!

This delicious meal is the perfect sheet pan meal to prep at the beginning of the week and keep in your fridge to enjoy all week long. You can enjoy it on its own, or prepare brown rice or quinoa to pair with it. Pro tip: save a little of the marinade or make a little extra to add onto your ingredients each time you eat it. This adds another layer of depth with the delicious flavors.

Sheet Pan Meal Recipe:

Balsamic Dijon Chicken Sausage and Roasted Veggie Sheet Pan Meal

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins

Ingredients
  

  • 1 package Al Fresco Sweet Apple Chicken Sausage 4 links, cut into small pieces
  • 1 honey crisp apple chopped
  • 1 small head of broccoli cut into florets
  • 1 sweet potato chopped

Marinade

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp coconut aminos
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat the oven to 425F.
  • Make sure all ingredients are chopped. Put the sweet potatoes in a bowl and the chicken sausage, broccoli, and chopped apples into another bowl.
  • Mix all of the ingredients for the marinade until combined. Pour some of the marinade over the potatoes and the rest over the chicken sausage, broccoli, and chopped apples. Make sure the marinade makes contact with all of the ingredients.
  • Line a baking sheet with parchment paper or aluminum foil and put the potatoes on the baking sheet. Bake for 15 minutes.
  • Take the potatoes out of the oven and add the marinated chicken sausage, broccoli and chopped apples. Pour any remaining dressing over the top of the ingredients.
  • Bake for an additional 20 minutes, remove from the oven and enjoy!
Keyword Chicken Sausage, Dinner, Gluten Free, Grain free, Paleo, Sheet Pan

I found the Al Fresco Sweet Apple Chicken Sausage used in this recipe at my local Publix. They also have a store locator on their website where you can find retailer locations near you. They carry a lot of other flavors as well, but I love the sweetness of the apple and maple syrup in these.

If you decide to make this recipe, definitely let me know your thoughts! I think that this is going to be one of your new favorite weekly rotations as it is such a simple, yet delicious way to pack in so much goodness into one meal. If you make any customizations, I would love to hear how they turn out so that I can share them with others.

This post has been sponsored by Al Fresco, but all of the opinions are wholeheartedly my own. Thank you so much for supporting me and my sponsored content, it truly means a lot! I only affiliate my brand with other brands that align directly with my own. Because of this, I am able to continue sharing mostly free content with all of you. I hope that you enjoy, friends! Remember to tag @matcha_and_margs on Instagram if you make this so that I can send the love and support right back.

xo,
Cori

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

Print Recipe Pin Recipe
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)

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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