At last I get to post a recipe.

It has been a hectic last 2-3 weeks with PA school. We have just got done completing our summative week and I hope everything went well for me.

We got 2 physical encounters with standardized patients, which I think I did really well, and then one crazy written exam. A lot of you wished me well and sent positive energy and vibes so I hope that worked on my favor. I really want to be done with PA school, travel a little, enjoy my family and eventually start working.

I just need a few months to recharge my energy and eventually start my career as a PA. It has been a very busy, overwhelming past 2 yrs so I think a break is in order.

Anyways, onto this amazing chocolate peanut butter overnight oats bowl recipe.

I love making overnights oats not only because they are super easy to prepare, like 10 minutes max, but because it is super healthy, feeling and tastes super awesome.

I have made a blueberry and coconut overnight oats version that it is also magnificent. If you have not tried to make overnight oats yet I really encourage to do so. I think you will not be dissapointed.

As you may know, this coming summer I am going back to my beloved Spain for almost 2 1/2 months. While in Spain we are going to do some traveling and for a few days I will get to go to Morocco.

I will be going with my best friend, but can you believe that we will be in the Sahara desert in July? We are going to melt but that was the only time that we could make it. We are going to be taking cooking classes and learning about Moroccan cuisine. I really can’t wait.

I will be posting a lot of Moroccan recipes upon my return as well as a lot of pictures and things to do if you ever make it of that part of the world. Stay tuned for that. I think Morocco is going to be epic.

Anyways, I leave you with this amazing chocolate peanut butter overnight oats that I hope you get to try soon. Super easy, healthy and delicious to say the least.

Enjoy!

Chocolate peanut butter overnight oats

Miryam's original recipe

Yield: 22-26 servings

Total Time: 10 minutes

Ingredients:

• 32 oz gluten rolled oats
• 1/2 gallon dairy free milk
• 1/3  cup maple syrup
• 1/3 cup cocoa powder
• 1 cup chia seeds
• 1 cup organic peanut butter

Toppings

• Fresh blueberries
• Cacao nibs
• Unsweetened shredded coconut
• Hemp hearts

 

Directions:

In large mixing bowl mix all the ingredients. You may need a bit more milk if you like. I prefer mine a bit more liquid like than pudding consistency so I added more. Place mixture in the refrigerator overnight and eat the next morning.

This recipe will keep in your refrigerator covered in a  glass container for up to 1 week. You can also add any type of nuts or protein powder if you like.

NOTE: You can half the recipe if you don't like to make such a big quantity.

The post Chocolate peanut butter overnight oats appeared first on Eat Good 4 Life.

Smoothie bowls tend to be on bit thicker than regular smoothies, or at least that is how I make them, otherwise all my toppings sink to the bottom.

Smoothie bowls are a great way to start the day or even to have as a snack. The variations are endless and on this one I used things I had on hand. We are loving hemp hearts right now. Then I added some chia seeds, cacao nibs and fresh fruit that I always have on hand.

Truly the sky is the limit when it comes to making smoothie bowls. Since Valentine’s Day is just around the corner I figure I can make something that is healthy, easy and quick.

As some of you know, I don’t have much time on my hands lately. In 4 months my life will be way better and have a switch for the best since I will be graduating from Physician Assistant school and be able to continue with my normal life. Being a mom, work and carry on with my life more or less.

Anyways, I have another healthy, quick, dessert that I made over the weekend that I want to post very soon. I always make double the batch whenever I am baking or cooking so that we can have it for several days. Not necessarily concurrent days but at least another time throughout the week so that it doesn’t seem to repetitive that whe are eating the same thing over and over.

Anyways, start making your own smoothie bowls. I know once you start you won’t be able to stop. So healthy, good and easy.

Enjoy!

High protein chocolate smoothie bowl

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 4 frozen bananas
• 2 cups non-dairy milk
• 1/3 cup cocoa powder

Toppings

• 1/4 cup hemp hearts
• 1/4 cup chia seeds
• 1/4 cacao nibs
• 2 cups organic mixed berries

Directions:

Blend the bananas, cocoa powder and milk in your blender until smooth.

Divide mixture between for bowls and top with the toppings. You may use any of your choice.

Note: You can add some nuts or nut butter to the milk and bananas to increase protein content even further.

The post High protein chocolate smoothie bowl appeared first on Eat Good 4 Life.

I have been making my own little bites for the longest I can remember. All you have to do is place all the ingredients in the food processor and let it do its job. You will obtain an amazing tasty dough and all you have to do afterwards is roll them out into little balls.

I have made several flavor bites before and they are awesome. Making your own flavors is super easy so get creative and try out your favorite ingredients. These bites are great for on the go, as a snack and don’t forget, you can easily make them vegan and gluten free.

Next time I make these chocolate protein bites I am going to double if not triple the batch. They always disappear in no time so I know making more will last us longer. They are just the perfect snack for my kids.

For the protein bites make sure you visit my friends at Nuts.com You will be able to shop and purchase any other healthy ingredients you may need for your cooking and baking such as nuts, dried fruits, grains, flours and much more, so make sure you browse around. Their products are top notch.

I hope you like these chocolate protein bites. Until my next recipe,

Enjoy!

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Chocolate protein bites appeared first on Eat Good 4 Life.

I have been looking to experiment with new flours lately. I have had coffee flour in mind for a while and today I was able to use to make these gluten free coffee chocolate muffins.

Because coffee is a bit bitter and I used both coffee flour and drinking coffee for the batter I had to use a bit more sugar.

Coffee flour gives the muffins a very delicate texture. It is similar to coconut flour so if you are into gluten free flours you will love this type.

I am sure you can also make different flavors. You can mix this batter and make a banana chocolate flavor muffin. You can also use any type of nuts or even chocolate chips. Anything goes!

To obtain the coffee chocolate muffin recipe make sure you visit my friends at Nuts.com You will be able to purchase the coffee flour and shop for any other healthy ingredients you may need for your cooking and baking such as nuts, dried fruits, grains, flours and much more.

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Gluten free coffee chocolate muffins appeared first on Eat Good 4 Life.

I love the flavor of Baileys and since I had some on hand I figured I use it for both the cake batter and then frosting. This type of drink goes perfectly with chocolate so I thought, why not?

If you don’t like Baileys or would like a virgin version I will give other alternatives in the recipe so don’t worry about it and make an alcohol free version.

It has been a long time since I have made a chocolate cake of any kind so my kids were pretty exited. Yes I let my kids had a piece of the cake, I don’t think that is going to kill them, so there…

When you make the frosting just be patient, it will become nice a thick for you to spread over the cake. It will just take sometime especially if it sits at room temperature. If you like you can place it in the fridge for 10 minutes to speed up the process, that is what I did. Just make sure that the  cake is completely cooled when you place spread it. I didn’t wait for my cake to cool all the way and it made it harder to spread so don’t do what I did. I was not patient as I wanted to dig in already…

Where there isn’t much to say about this baileys chocolate cake. If you like chocolate cake you are going to love this version.

P.S: This is not your average sweet treat. Indulging once in a while is part of life. Don’t start freaking out about the nutrition facts. If you like something healthier skip this cake. For me, having something like this once in a blue moon is OK. Keeping it real over here!

Enjoy!

Baileys chocolate cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour

Ingredients:

• 1 1/4 cup whole wheat pastry flour
• 1 cup coconut oil
• 1/2 cup dark chocolate chips
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/2 cup Baileys
• 3 eggs
• 1/2 tsp aluminum free baking soda
• 1 1/2 tsp aluminum free baking powder
• 1 tsp Mexican vanilla extract

Ganache

• 1 1/4 cup dark chocolate chips
• 1 cup Baileys
• 1 tbs coconut oil
• 2 tsp Mexican vanilla extract

 

Directions:

Preheat your oven to 350 F. Line the bottom of an 8 inch round cake pan with unbleached parchment paper and grease the sides with coconut oil. Set aside.

In a microwave safe bowl add the chocolate chips, Baileys, sugar, coconut oil and cocoa powder. Melt at 30 second intervals until the chocolate in completely melted. Stir and make sure you obtain a homogenous mixture.

Let the chocolate mixture cool. With a wire whisk, add eggs one at a time, and combine.

Add the flour, vanilla, baking powder and baking soda. Fold with a spatula and transfer batter to the prepared baking pan. Bake for 30-35 minutes. I baked mine for 35 minutes. Let the cake cool completely before adding the ganache to it.

On the meantime, prepare the ganache. Add the ganache ingredients to a microwave safe bowl and melt at 30 second intervals until the chocolate is almost melted. Stir the mixture and let it sit at room temperature until you obtain a spreadable consistency. Alternatively you can speed up this process by placing the mixture in the refrigerator for 10-15 minutes.

Spread the ganache over the cake and serve.

NOTE: If you would like a virgin version of this cake use heavy cream for the frosting and any milk of choice for the cake batter in place of the Baileys.

The post Baileys chocolate cake appeared first on Eat Good 4 Life.

These no bake chocolate almond cookies are also gluten free and vegan. I love making sweets that don’t require baking as well as be able to cater to different dietary restrictions for all my friends that follow my blog.

I was also able to use hemp seeds in a way that I haven’t before. I have  been wanting to incorporate this ingredient into my sweets for quite some time so yesterday I tried and venture to add it to these cookies. I truly love hemp seeds because they are super healthy and taste great. I actually don’t fell guilty about eating these healthy cookies since they have wholesome ingredients and are packed with protein.

One tip I can suggest when making these cookies is that if you find that the batter is somewhat dried and it is not coming together correctly in your food processor just add 1 tablespoon of water at a time. That should do the trick. I didn’t have to do with mine but later on I wish I did. They could have been a tad more pliable.

Well there isn’t much I can say about these beauties but that you have to make them for yourself. Use any nut butter of your choice, anything goes.

Enjoy!

No bake chocolate almond cookies

Miryam's original recipe

Yield: 20-22 cookies

Total Time: 20 minutes

Ingredients:

• 1/2 cup hemp seeds
• 2 cups almond flour
• 1 cup almond butter
• 1/3  cup cocoa powder
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 2-3 tbs water

Coating

• 1 cup dark chocolate chips, vegan if need be
• 1 tbsp coconut oil

Directions:

Add the hemp seeds to your food processor and pulse until they are almost pulverized. Not need to pulverize them completely. Add the remainder of the ingredients and pulse until the mixture comes together. If it doesn't just add 1 tablespoon of water at a time until it does.

Line a baking sheet with unbleached parchment paper. Make about 20 little balls with the bater and place in the prepared baking sheet. With the back of a fork press each ball to give it a criss cross pattern. Freeze for 10-15 minutes.

Melt the chocolate and coconut oil in a microwave save bowl at 45 seconds intervals until completely melted.

Dip each cookie half way and place back in the tray. Repeat with all the cookies and place back in the freezer for a few minutes until the chocolate solidifies.

Keep cookies refrigerated.

The post No bake chocolate almond cookies appeared first on Eat Good 4 Life.