Healthy Lunch Series: Vegetarian Taco Salad with Homemade Seasoning

Have you got a dishwasher reorganizer in the family?

We do.

And it seems there's no easy cure.  

No matter how carefully I place the plates, pack the cups or hang the knives, our resident reorganizer sneaks back to the dishwasher, quietly opens the door and proceeds to refile all of the dishes I've just loaded (!).  

It's been going on for about 20 years now.

Can anyone else relate? 

(So what do we think... is it a nature or nurture thing? A confluence of influences thing? Any hope for reform?)

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Mexican food is in my top three all-time favorite cuisine types (if you must know, Thai, Indian, Mexican, generally in that order).  I adore the breadth of flavors and ingredients that typically characterize Mexican food and tacos are a family favorite.

The pre-packaged taco seasonings are convenient (and often yummy) but when you investigate the contents of these packages you begin to wonder: MSG, partially hydrogenated soybean oil, silicone dioxide (an "anticaking" agent), ethoxyquin (etho who? a preservative) and enough sodium to fill your daily quota and then some. On balance, I'd much rather spend the extra 5 minutes creating my own mixture and I think you'll find the taste worthwhile too.

Healthy Lunch Series

Healthy Lunch Series: Vegetarian Taco Salad with Homemade Seasoning

For the Taco Salad:

• 2 cups cooked black beans, thoroughly rinsed if using canned
• 2 cups fresh whole corn kernels or thawed from frozen
• 2 cups coleslaw or lettuce of choice
• 16 cherry tomatoes cut in half, or any variety of  tomato chopped into bite sized pieces
• 1 large orange bell pepper, chopped into bite sized pieces
• 1/3 cup sliced Kalamata olives
• 1 cup plain Greek yogurt
• 1 cup cheddar cheese or cheese of choice, grated
• 2 green onions/scallions for topping, finely chopped

For the Taco Seasoning:

• 1 Tbsp chili powder
• 2 tsp cumin 
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp red chili pepper flakes, optional heat
• pinch sea salt + black pepper
  

Serves 4

Notes:

1. You can make your taco seasoning ahead of time and triple the batch to create enough seasoning for 3 meals.  Simply store the seasoning in an airtight container.
2. I like to make a double batch of beans on the weekend for weekday meals. In addition to superior taste, I have ongoing concerns about the BPA content in lined cans.
3. If you wish, you can season most or all of the ingredients in this recipe, as desired, by placing them in the skillet with the beans.
4. Any plant protein can be used in place of the beans - diced tofu/tempeh, lentils or any other legume of choice.

Directions:

1. In a small dish, combine taco seasoning ingredients together, mixing to integrate.  Set aside.
2. Wash and chop vegetables as required and grate cheese. 
3. Warm a medium sized skillet over low heat and add black beans.  Sprinkle the black beans with half of the taco seasoning using a wooden spoon to help coat the beans and toss.  Add a little bit of water to the bean mixture (start with a quarter cup or so) and then add the remaining taco seasoning coating and tossing.  If necessary, add additional water to the mixture - you want the beans to be well coated with the seasoning but not dry and clumpy. The mixture should be mildly liquid. Remove beans from heat.
4. If eating at home, you can plate the ingredients as illustrated in the photos adding the seasoned beans to the center.  Top the beans with a quarter cup of yogurt and sprinkling of green onion. If preferred, you can also cool the seasoned beans before serving.
5. Salsa and guacamole also make delicious accompaniments. 
6. If bringing this lunch on the road or to the office, simply layer the ingredients into a container and seal well with lid.  Bring yogurt, salsa and guacamole in separate small containers as desired.

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I enjoy my taco salad with yogurt, fresh guacamole and plenty o' salsa!

A rare spectator view of Michelle Obama's beautiful garden 

taken by my brother-in-law on a recent trip to DC

how exactly he got the shot through the fence remains a mystery to all ;-)

Bon Appétit 

Flourless Peanut Butter and Banana Chocolate Chip Cookies (Gluten Free, Dairy Free)

These cookies are probably the most unusual love bites I've ever made.  

Unusual, in part, because they are not only grain free but also flour free - no dehydrated chickpeas or coconuts here!

But what amazes me most about these little puppies is that despite their lack of flour, baking soda/powder, butter and refined sugars, they puff up beautifully as though they were... yes, almost a customary cookie.  It's like a mad science project gone right.

Are they edible you ask?

Well, if my teenage sons are anything to go by, that would be a big yes with another batch please mom! 

The inspiration for this recipe comes from my lovely friend Eva over at Kitchen Inspirations. As soon as I laid eyes on her Gluten Free Peanut Butter Cookies, I was instantly transfixed and couldn't stop obsessing about how to make them mine, all mine - Mu-Ah, Ha-Ha-Ha!! (that's my mad scientist cackle). Thank you Eva! 

I've made these cookies at least a half dozen times and each time, they turn out slightly differently.  Sometimes puffy and airy (very light weight almost as light as meringue but with a lovely pb/banana flavor).  Other times, they are slightly more dense and chewy -- no idea what accounts for the difference.  Try the experiment in your own labs and see what happens!

Flourless Peanut Butter & Banana Chocolate Chip Cookies

Flourless Peanut Butter & Banana Chocolate Chip Cookies (Gluten Free, Dairy Free)

• 1 cup all natural smooth peanut butter (just nuts, sugar free, sodium free), substitute almond butter for paleo version
• 1 ripe banana
• 2 tsp natural vanilla essence
• 1 egg
• 3 Tbsp pure maple syrup or honey
• 1/2 cup quality dark chocolate chips* + a few more for topping 

Makes about 16 cookies

Notes:

1. This cookie batter is best prepared all at once.  Even if you don't plan on eating 16 cookies, I recommend using all the batter and freezing or reserving the baked cookies for later use rather than saving half the batter as it does not age well (the banana tends to oxidize as all natural/real foods do!).
2. You can use any nut butter of choice in this recipe.
3. You don't need a blender/food processor for this recipe.  I use a simple hand mixer that I've had kicking around for years - still works great.
4. *Soy free and sugar free dark chocolate chips are available at health food stores.  You can also make your own dark chocolate chips if preferred.
5. You can substitute the egg in this recipe by using 3 Tbsp of tepid water and 1 Tbsp ground flaxseed (flax meal).  Whisk ground flaxseed into water and allow it to sit for 10 minutes until a gelatinous mixture results resembling a raw egg.  Add the entire mixture to the recipe in place of the egg.

Directions:

Heat oven to 325 F.

1. Using a simple hand mixer, food processor or blender, mix together peanut butter, banana and vanilla until well combined and smooth.
2. Add egg and maple syrup or honey and mix to combine.
3. Mix in dark chocolate chips by hand with the help of a spatula or wooden spoon.
4. Place mixture in fridge for about 20 minutes to allow it to firm slightly.
5. Place parchment paper over a baking sheet and gently brush or spray the paper with olive oil.
6. Drop peanut butter cookies onto sheet by rounded tablespoons allowing room between the cookies (they will expand and puff up somewhat).  Add another chip or two to the top of each cookie.
7. Place cookies in oven and bake for 20 minutes.
8. Remove from oven and allow cookies to cool on a rack for a few minutes before enjoying!

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Nothing like warm cookies and a cold glass of milk

for dairy free, enjoy: hemp, coconut, almond or brown rice 

Hard to believe there is no flour in this creamy, delicious batter

I find it impossible not to smile at the sight of these two goofballs ;o)

Enjoy!

Healthy Lunch Series: Baked Egg Cups over Lime-Tahini Spinach

This simple and rather scrumptious lunch idea was inspired by a ballerina.

I was catching up on some on-line news the other day when a video caption flashed across my screen: "curious about the eating habits of Canada's top ballerinas?" Immediate seduction.

And surprise.

I guess I've always feared that the pressure put upon these individuals is so grave that they are required, for their own professional survival, to follow a diet of deprivation.  I've also come across heartbreaking documentaries on the eating disorders that can run rampant in similar professions.  So, when I watched the clip of the talented and beautiful Heather Ogden, I was not only surprised but also delighted to see the quality and expansiveness of her diet as well as the clarity of her views on it. "I like to focus on all the things I can eat to build a healthy body rather than what I should be excluding. Calories are not my focus."

There's also something about that six hours of daily exercise thing that has a way of keeping the body slim and trim (!). Among some of Ogden's favorite foods as showcased in the segment, were the most delicate and seductive looking eggs I've seen in a long time.  I suspect they may have been poached but no matter, the flash image was enough to launch my vessel. I knew where I was going with this one.

Although I am not new to baked egg cups, there was just something about this presentation with the yolks standing at attention, clear and radiant in the center, that reminded me of sunlight.

Healthy Lunch Series

Baked Egg Cups over Lime-Tahini Spinach

For the Egg Cups & Spinach Salad:

• 90 grams (about 3 cups) fresh baby spinach
• 70 grams (about 1 cup) sliced mushrooms of choice
• 6 dried apricots, sliced
• 1/2 avocado, cubed or sliced
• 4 eggs
• 1 large (25 g) green onion/scallion, finely chopped

For the Lime Infused Tahini Dressing

• 1 Tbsp olive oil
• 6 tsp tahini
• 2 garlic cloves, minced
• 1 Tbsp lime juice
• 2 tsp lime zest
• sea salt & cracked pepper to taste

Serves 2

Notes:

1. Make-ahead option: These baked eggs store beautifully in the fridge for 3 days (or longer) so you can make them at a time that is most convenient.
2. I recommend using silicone muffin cup liners for the eggs to facilitate release.  I purchased my silicone liners at a very reasonable price at a hardware store (Canadian Tire). 
3. You can easily scramble these eggs (and toss in veggies and cheese if you like).  For instructions, have a look at the link above under "baked egg cups".
4. The baked eggs travel well in office lunch bags as well as school lunch boxes with ice packs.  Even though identical in content, my boys found these egg cups more interesting and novel than the usual boiled eggs.
5. If packing the spinach salad for the office, best to bring the lime-tahini dressing in a separate small container and pour over spinach just before eating (otherwise, you will have a heavily wilted spinach salad by lunchtime).

Directions:

Heat oven to 400 F

1. Crack eggs directly into silicone (or paper) cup liners that have been gently sprayed with olive oil.
2. Cooking time will vary depending on the heat of individual ovens and how well cooked you like your eggs.  I'm one of those weirdos who likes my eggs well done (I know, how gauche.  Also explains why there are no oozing egg shots ;o). Place eggs on top rack of oven and cook for approximately 15-20 minutes or until well done.  If you like your eggs runny (like most people!) cook the eggs for approximately 10-15 or until desired doneness is achieved.
3. Place spinach, mushrooms, sliced apricot and avocado in a bowl.
4. Assemble lime-tahini dressing by simply combining ingredients in a dish and whisking together.  If the dressing is too thick, simply add a touch of water incrementally until desired consistency is achieved.
5. Pour lime-tahini dressing over spinach salad and mix gently but thoroughly to combine. 
6. Divide the lime-tahini spinach between two plates.  Place two egg cups over or beside the spinach and top the eggs with some green onion.

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Crack eggs directly into the silicone cups
(I always make extra)

A perfect little egg cup emerges from the mold

Et voilà! Sun-kissed Spinach ;o) c'est jolie, non? 

Healthy Lunch Series: Vegetable Rotini with Flaked Tuna in a Light Lemon-Yogurt Dressing

I'm very excited to introduce the first recipe in a series of healthy lunches at Inspired Edibles!

We all struggle with occasional lack of inspiration and not-so-occasional lack of time, so the goal of this initiative is to generate ideas for simple, wholesome meals that you can pack for the office or enjoy at home. A delicious excuse to skip the food court and head outside for some cherished vitamin D.   

The recipes that I will be featuring in this little segment can be adapted to suit any particular dietary need and/or preference which means that they should ideally be used as a starting point and not necessarily and end point. Be sure to have a look under "Notes" for substitution ideas where applicable. 

From a nutrition perspective, one the most helpful suggestions I can make is to encourage the incorporation of protein at all meals and snacks -- including lunch where it often goes missing.  

Protein is not only vital for all structural components in the body (muscle, bone, connective tissue) it also forms the basis of our neurotransmitters (the brain's communication channels), which means that it is also critical for mood, memory and cognition. 

A green salad with tossed vegetables may be a great start but on its own, it will leave you feeling hungry again in about 20 minutes (the time it takes to digest and convert into a sugar).  Adding protein to the mix will create satiety, allow you to feel fuller longer and diminish the pesky desire to graze endlessly on carbohydrates. Protein also requires more work and energy to digest, increasing our metabolic workout and keeping our blood sugar levels and mood more stable over a longer period of time.

Ready to rock your lunch box?

Healthy Lunch Series

Vegetable Rotini with Flaked Tuna in a Light Lemon-Yogurt Dressing

For the Tuna Pasta:

• 300 grams (or about 4 dried cups) tri-color vegetable rotini
• 250 grams (two tins or about 1 cup) drained light skipjack tuna
• 2 cups broccoli florets, chopped 
• 1 large yellow bell pepper, chopped
• 2 tomatoes (or 16 or so cherry tomatoes), chopped
• 2 Tbsp slivered almond
• 1/4 cup fresh lemon thyme, finely chopped

For the Lemon-Yogurt Dressing:

• 1/2 cup plain Greek yogurt
• 1 Tbsp olive oil
• 2 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1/2 tsp honey or agave nectar
• Sea salt & cracked black pepper

Serves 4

Notes:

1. Make-ahead option: It will only take you about 15 minutes to prepare this meal once you have the ingredients in place.  You can do so the night before if you prefer and simply store in an airtight container in the fridge (to be transported to work the next day if applicable). The tuna pasta can be enjoyed cold or warmed up as desired.
2. I chose vegetable pasta because it's a great way to work in some fibre and a host of vits/mins -- notably: iron, thiamine, riboflavin, niacin and folate. 
3. You can substitute any vegetable of choice here.
4. If you are a vegetarian, swap out the tuna for tofu, tempeh or seitan.  I recommend these protein sources over lentils/beans (which are typically 50% carb/50% protein) because the pasta is already providing carbohydrate content.
5. If you are pregnant and have concerns about the mercury/toxin levels in tuna or fish/crustaceans generally,  you may wish to substitute a different protein in place of the tuna. 
6. What's with the chopsticks? I love using chopsticks whenever possible.  It focuses attention, requires us to slow down and assists in improving digestion.

Directions:

1. Boil pasta in a large pot of salt water until al dente (for about 6 minutes). Drain and allow pasta to cool as you prepare the lemon-yogurt dressing.
2. Add tuna, broccoli, bell pepper, tomatoes, almonds and fresh lemon-thyme to the cooled pasta.
3. Assemble lemon yogurt sauce by simply combining ingredients in a dish and whisking together.
4. Pour lemon-yogurt dressing over pasta and mix gently but thoroughly to combine. 

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Quinoa-Crusted Sole in a Chili-Lime Marinade (Oven Baked, Gluten Free)

I planted my herb garden this past weekend.

The sun was shining, it was warm and I loved being outside.  In addition to my usual roster of aromatic favorites (lavender and lemon thyme being right up there), I found a pineapple sage plant that I thought was rather unusual in a delightful kind of way.  Have you ever come across pineapple sage? It smells amazing.

Anyhow, I always like to throw in a garden reference here and there on my blog because it somehow makes me feel like I know what I'm talking about.

Some of you might recall my little garden villain in the form of this girl: 

(Never mind the innocent look.  You all know what she's CAPABLE OF).

But here's the truth, although she's a wonderfully convenient excuse for my garden woes (and a certified pain in the tuckus), I am not a gifted gardener.  Not even close.  In fact, I may be the only person I know who manages to kill cacti on a regular basis.  Growing plant life is something I have to work really hard at but it's important to me so I try and keep my little herbs alive through the summer -- be sure to keep an eye out for some delightful inclusions!

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I'm really excited about today's recipe.  If you like the idea of crispy breaded fish but are looking for a healthier, gluten free alternative, this might be your new go-to. But possibly more exciting is the lip-smacking chili-lime undercoat...oh my... *so* delicious! Even my boys (who would readily admit that fish is perhaps not their top, top, choice) gobbled these up without restraint.  I hope you enjoy the recipe as much as we do!

Quinoa-Crusted Sole in a Chili-Lime Marinade

Quinoa-Crusted Sole in a Chili-Lime Marinade (Oven Baked, Gluten Free)

For the Chili-Lime Marinade:

• 8 fillets of sole, or fish of choice
• 2 Tbsp cold-pressed coconut oil, melted
• Juice of one lime
• Zest of one lime
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp palm sugar
• 1/4 (or to taste) cayenne powder -- it's hot!
• 1/4 tsp sea salt

For the Quinoa Coating:

• 1 + 1/2 cups quinoa flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• Sprinkle of sea salt

Serving: Makes 8 Quinoa-Crusted Sole Fillets

Notes:

1. You can make the chili-lime marinade ahead of time and allow the fish to soak up the flavor of the marinade in the fridge for up to 24 hours.  This leaves you with only the quinoa coating to assemble at show time.
2. I am often asked about the difference between refined vs. unrefined coconut oil and why some coconut oils have a delicious coconut taste while others are virtually tasteless. Expeller-pressed coconut oil is a high pressure, high temperature extraction process that destroys the volatile aroma of the coconut.  You will pay more for the cold-pressed coconut oil but you won't regret it! The taste is unmatched. Refined coconut oil undergoes a process of bleaching and deodorizing which unrefined oil does not.  So if you have a choice, ideally opt for cold-pressed, unrefined coconut oil.

Directions:

Heat oven to 400 F

1. In a shallow dish or pie plate, combine: melted coconut oil, lime juice, lime zest, chili, paprika, palm sugar, cayenne and sea salt, whisking to combine.
2. Place fillets in the chili-lime marinade, immersing to coat. 
3. In a separate pie plate or regular flat plate, combine quinoa flakes, onion, garlic and sea salt, mixing to combine.
4. Meanwhile, line a baking sheet with gently oiled foil or parchment paper (if you don't brush the surface with oil, my experience is that the quinoa coating will stick). 
5. Dredge each chili-lime marinated fillet through the quinoa coating, making sure to coat both sides, and then place each coated fillet on the lined baking sheet. 
6. Bake fillets in the oven for approximately 10 minutes or until fish has cooked through and quinoa has achieved a nice crispy surface. (The fillets will not crisp up entirely like bread crumbs but pretty darn close). 

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Chili-Lime Goodness

Dredging the fillets

Ready to pop in the oven!

My garden girl (with Monsieur Black in the background)

Blueberry Bliss Breakfast Bars (Raw, Vegan, Gluten Free, Refined Sugar Free)

Even under the least desirable conditions (rain, snow, sleet, ice, and let's not forget those - 40 C wind chill temperatures), I always come back to thinking that walking my dog first thing in the morning is pretty much the best possible way to start the day.

An ideal opportunity to welcome the new and rinse out the old before the chaos of the inevitable takes over and the monkey mind sets in.

And this time of year, well, it's hard not to be in love with the outdoors. Everything is lush, fresh and inviting.   Flashes of life and color on every corner. 

Even our cat is getting in on the action!  Our frolicking feline will actually walk to the park with us (au naturel) and hang out while we throw balls with our dog. Then, unprompted, he makes the pilgrimage home, several blocks, turns and obstacles away. Considering most cats have a brain the size of an edamame bean, I find it rather remarkable.  The sense of direction, the desire to socialize, the ability to navigate. It's mysterious and miraculous to me all at once.  Cats are utterly cool creatures.

Here's to your morning glory!

Blueberry Bliss Breakfast Bars

Blueberry Bliss Breakfast Bars (Raw, Vegan, Gluten Free, Refined Sugar Free)

• 1 + 1/2 cups 100% rolled oats 
• 3/4 cup whole almonds 
• Heaping 1/2 cup dried blueberries 
• 1/2 cup pistachios 
• 1/3 cup ground flaxseed 
• 1/3 cup walnuts 
• 1/3 cup pepitas 
• 1/4 cup sunflower seeds 
• 1/3 cup pure maple syrup or honey
• 1/4 cup unsweetened apple sauce 
• 1 cup almond butter 

Serving: Makes 16 bars

Notes:

1. Substitute any nut/seed of choice or dried fruit as desired.  Sliced apricot, cranberries, cherries, dates & fig are all delicious here.
2. Pure oatmeal does not contain gluten.  If you have contamination concerns, you can seek out certified 'gluten-free' oatmeal.

Directions:

1. Line an 8"x 8" (or so) baking pan with parchment or wax paper such that the paper hangs over the edges (the pan I used is 7" x 10").
2. Combine the first 8 ingredients in a large bowl and mix to combine.
3. Add maple syrup or honey and apple sauce and mix to combine. 
4. Add almond butter to mixture and mix until combined. 
5. Place batter in prepared pan pressing down firmly with palm of hands (or mini-roller if you have one) and distributing as evenly as possible.
6. Allow pan to sit in freezer for approximately 1 hour. 
7. Remove pan from freezer. Lift singular slab from pan by lifting up on paper. Set slab down and gently peel paper away.  Slice slab diagonally into 8 long bars and then cut each long bar in half to create a total of 16 bars.  I find these bars keep best in a sealed container/bag in the freezer.

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A bowl full of goodness

Try not to eat all the batter!

Press down firmly so that everything sticks together

Voila! your slab ready to be cut into bars

Monsieur Black ~ Handsome Devil! (always in formal wear ;o)

In 1945, the Dutch Royal Family sent 100,000 tulip bulbs to Ottawa 

in gratitude for Canadians sheltering Princess Juliana and her daughters 

during the Nazi occupation of the Netherlands 

Today, Ottawa showcases over 1 million tulips in its Annual Tulip Festival

Vegan "Butter" Cookies (Gluten Free) + Dessert Freedom!

I am delighted to welcome guest blogger Leanne Vogel of Healthful Pursuit to Inspired Edibles today to introduce her latest e-book, Dessert Freedom.

Dessert Freedom is a gorgeously illustrated and insightful grain-free, vegan dessert cookbook that will inspire you to unleash your creative food exploration.

If you've ever felt stuck or limited by your food allergies, Leanne has a message for you!

So, without further ado, I put you in the very capable and talented hands of Leanne Vogel:

~~~~~

Hi Everyone! I'm so super stoked to be here celebrating gorgeous food with you all. Let's get this party started, shall we?

If your food allergies and sensitivities, paired with your own self-doubts and negative thoughts are making you feel like eating happily and healthily is flat-out impossible, I have news for you – you’re not alone!

What if I told you that you didn't have to see your body as the enemy? There are endless ways that you can eat and take care of your body at the same time, and I want to help you find the unique balance that’s right for you. I wholeheartedly believe that you can overcome your vicious food relationship and learn to embrace your body’s unique needs by preparing food that makes you feel good, that makes you feel free, that sparks your Food Freedom journey.

What is Food Freedom? It’s a way of living with immense love for yourself, a way of nourishing yourself based on the intuitive cues your body provides, of defining your own eating style - one that doesn't necessarily fall into any particular set of terminology, but that fits you perfectly. It’s about celebrating your allergies, releasing your negative relationship with food and living freely.

 

In my latest e-book, Dessert Freedom, I share 20 supreme dessert recipes and 20 health-promoting techniques to help you embrace your allergies, conquer your cravings and liberate your dessert dilemma.

Dessert Freedom is a grain-free, vegan dessert cookbook on a mission. Think Tom Selleck, Magnum P.I. style. The book showcases that; even though you may be allergic to eggs, wheat, dairy, gluten, sugar, dairy, corn, soy, peanuts or nuts, living a fabulously sweet life without all of those things is so very, very possible.




To give you a little taste of the types of recipes you can expect in Dessert Freedom, I'm sharing one of my all-time favorite vegan, grain-free recipes with you today. Hold on to your hats! This guy is pretty darn delicious!

 


Hidden Gem Vegan "Butter" Cookies (gluten-free)

• 1 flax egg (1 tablespoon ground flax and 3 tablespoons of water)
• 2 1/2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 3 medjool dates, pitted, quartered and rolled into 12 little balls

~~~~~

Directions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat. Set side.
2. Combine flax egg ingredients in a small bowl. Set aside.
3. In a second small bowl, whisk almond flour, sugar, and salt until combined.
4. In a larger bowl, combine coconut oil, flax egg and vanilla extract. Add dry to wet and mix until incorporated.
5. Separate dough into 2 balls, cover with parchment paper, and place in the freezer for 20 minutes.
6. Once complete, spoon 2 tbsp of dough in your hand and flatten, then place 1 date ball in the middle and fold the dough over top. Roll the dough in between your hands to make a ball (make sure that you cannot see the medjool date poking through), then press down to make the cookie a bit flatter. Place on the prepared cookie sheet and continue with the remaining dough.
7. Bake for 10-12 minutes or until golden.
8. Remove from oven and let cool on the pan for at least 20 minutes.

I'd love to know... Could you do with a little Dessert Freedom in your life? Do you feel controlled or restricted by food? I'd love to hear your story in the comments below!

Author bio: Leanne Vogel is a holistic nutritionist who has chosen to celebrate her allergies, overcome her food restrictions, release her negative relationship with food and live freely. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.

Connect with Leanne… Facebook: healthfulpursuit Twitter:@be_healthful