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Pure Glow *16’s Cookies and Cream Dough Bites

Hi, Boos!

You may be a little angry with me after this post. I told you I was making Mariel’s Cookies and Cream Dough Bites. I also told you I’d let you know what I thought about them.

Well I made them. And to prove it here’s the pictures of the dough in the food processor.  

It consists of cocao powder, vanilla, coconut nectar, brazil nuts, dates, and buckwheat. Recipe here.

Sorry, don’t be mad!  I have no “AFTER” pictures.  Mariel herself said it best…here’s why:
I have to say…. I’m obsessed

These are so good. You could pop 10 in your mouth at a time… (just kidding..)

no. really.

I did pop about 10 in my mouth per sitting…they are THAT good.  So no pictures from me, but below it a picture that Mariel took of her own recipe!

If you are wanting something super-easy, super-healthy, made from ingredients that most of you have already stocked, MAKE THIS RECIPE!!!!


Denver’s First Hike…and Choosing Raw’s Recipes

Hello, Dolls!

(I’ve been catching up on my Kardashians)

The LT and I have been hard at work unpacking here in Denver.  But we did take a break last weekend to go hiking!  Yes, us City Folk went on a 4-mile hike at Castle Rock state park.

The "Rocky" pose

I’ve also been catching up on Gena’s blog, Choosing Raw.  She has such insightful, inspirational, and FUN posts.  Check her out.

I’ve made two of her recipes this week: Raw Zucchini Hummus and Broccoli and Cauliflower Salad.

Both were intended as little treats to snack on throughout the week.


I made it around 9pm and the lighting in the new kitchen is obvi not meant for great picture taking.  I added some extra zucchini and lemon juice because I prefer a lighter tasting hummus (less tahini-ish).  It has a great flavor; slightly lumpy, similar to a baba ganoush. Perfect for dipping my veggies in and luring me away from the LT’s chips in the cupboard. Gena’s recipe here

Broccoli and Cauliflower Salad

My intent was to make this for snacking throughout the week, too.  However, it’s just so DANG good, I cannot stop snacking!

It’s an easy recipe combining broccoli, cauliflower, red peppers, and raisins…but the kicker is Gena’s Creamy Asian Dressing.  That stuff could be spread on a roof shingle and I would seriously considering eating it, shingle and all!

I cannot encourage you enough to create this recipe for yourself because it’s inexpensive to make and it is A. MAZE. ING.  Gena’s recipe here

Tomorrow I plan to make Mariel’s Cookies and Cream Dough Bites.  In the meantime, check her out.  She’s only a teenager, but her blog is so fun to read.  My new daily “Must Read.”  Pure Glow *16

Mean, Green Dressing in a Pinch

This week I didn’t have a lot of room to be creative in the kitchenette of the hotel I’ve been staying at in Denver. Like a smart raw foodie, though, I did bring my Vita-Mix in the car with me.

I can live without the dehydrator, juicer, and food processor for a few weeks, but my VM? Heaven forbid!

One night, I ran out of Annie’s Green Goddess dressing which is what I always use in a pinch. So I looked around and just started throwing things into the VM.

The result was way more delicious than I had anticipated! And it made a ton.  Lasted me through about 4 days (or 8 salad beasts).

Mean, Green Dressing

1 ripe avocado

1.5 t unpasteurized white miso

2 T Braggs Aminos

2 T white sesame seeds

2-3 T agave

1/2 colored bell pepper (I used orange)

Water (I used approx. 1 cup)

  1. Put all ingredients except water into high speed blender.
  2. Add a dash of water–enough to get things wet and started in the blending process.
  3. Blend on medium while adding water to desired thickness.

Sorry for the poor quality...I've only got my iPhone here this week!

Super thick and yummy!

Egg-zactly What’s For Dinner?

Hello, Lovlies!  Today was an awesome day in which I:

  • Kicked butt on a Chemistry test (BOO-YAH!)
  • Clean the house
  • Worked on my portion of a Nutrition Class group project (about veganism!)
  • Went on a 45 minute run
  • Made a new dinner for LT

I picked this up because Sofia Vergera was on the cover...Love her!

I made Tofu Veggie Scramble from April’s  SHAPE magazine who took the recipe from Fido (restaurant) in Nashville.  It’s not totally raw, but I used all fresh veggies and homemade, fresh salsa with lime.  Luuuurrrve it.  Reminds me of Mexico!

Taylor Swift Eats This!

Tofu Veggie Scramble (with some small changes)

Serves 4 (or 2 hungries!)

Prep: 15 min

Total: 25-30 min

  • 12oz extra firm tofu
  • 1/2 t turmeric
  • 1/2 t curry powder
  • 1/2 t sea salt
  • 1 T coconut oil
  • 1/2 diced onion
  • 1/4 cup diced poblano chili
  • 2 roma tomatoes, diced
  • 2 c baby spinach
  • 1 ripe avocado, sliced
  • fresh cilantro to garnish
  • fresh salsa to garnish
  1. Drain tofu and crumble in a medium bowl.  Add turmeric, curry powder, and salt; stir well to incorporate spices.
  2. Heat oil in a large skillet over medium.  Add onion, pablano; saute until golden (about 5 min).
  3. Stir in seasoned tofu; cook for 3 min.
  4. Add tomato and spinach.  Turn off heat and mix until spinach is wilted.
  5. Spoon onto plate and garnish with cilantro, avocado slices, and salsa.

This would be great with a sprouted grain tortilla or bread.

Also you could use mushrooms, bell peppers, zucchinis, whatever is on sale or in the fridge.

The LT ate it up right quick.

General consensus was, “This is amazing, babe!” Followed by a long, meaningful look.

Guess I’ll have to make it again!

Hope your day was just as productive and you gave that TO DO LIST a good swift kick!

Meagan’s Seedy Salad

Hello, Loves!  I have been on a green kick this week: green smoothies, green juices, and green salads…like A LOT of green salads.  Like everyday for lunch and sometimes for dinner, too.

For some reason my body has been craving them.  My response when I look in the fridge is positively Pavlovian!

N-E-way, I thought I’d share with you a yummy, nummy recipe with you!

Seedy Salad

Seedy Salad

Makes enough for 1 person’s lunch/dinner.

4 cups (+/-) mixed greens

1/2 cup broccoli slaw

1/4 of a cucumber, thinly sliced

1 tomato, diced

1/2 red bell pepper, chopped

3 strawberries, sliced

1/8 cup raisins (if desired)

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds


Layer all items in order.  I like using the cucumbers to decorate around the edge of the bowl.  Somehow, just doing this makes the salad look so pretty!

Mix with whatever dressing you like, since this salad could go Asian, “Cheezey”, Vinaigrette, whatevs!

It’s so super-easy and I’m loving it right now.  And you could add or subtract whatever you like or have on hand.



New Smoothie Trial: GirlonRaw’s Iron and Protein Smoothie

Hello, Loves!  Recently, the LT and I have been back up on that workout horse and while I’m just toning up, he’s (pardon the expression!) beefing up.  I’ve been wanting to get him to drink more smoothies lately so this seemed like a dream come true: an Iron and Protein packed smoothie that tastes delish!

Robyn from GirlonRaw.com posted this recipe along with an instructional video.  We tried it and it’s a new favorite in this household!  I like the creaminess and the LT likes the “non-green” taste along with the high protein content that the hemp seeds provide.

Spinach with Hemp Seeds on Top

Not only does it look delicious, it looks pretty! Eat with your eyes!

Iron & Protein Packed Smoothie

2 frozen bananas

1 cup of frozen strawberries

1 cup of frozen raspberries

1 cup of packed spinach

1/2 cup of hemp seeds

3 cups of water

The final product

Meatless Meatballs

Tonya's recipe is in here!

So I’ve started back to school full time to get my degree in nutrition and I seem to have a weird combination of too much/not enough time on my hands.  I haven’t been eating healthy at all, which I blame on not enough time.  However with the blizzard this week, I feel like I’ve had too much time; I just lounge around grazing on crap.  Blech!  Time to get back on track…(if I had a nickel for every time I thought or wrote that phrase!)

I began by being inspired by Tonya Zavasta’s Meatless Meatballs.  Her book, Beautiful on Raw, is an inspiring and motivating collection of raw transformations followed by a ton of recipes.  One of my favorite things about this book is that each recipe focuses on a different ingredient and then gives you some information about the health benefits of that particular ingredient.  I’ve never seen another raw book like it.  Click here to learn more or place an order.

My recipe is a slight variation of hers since I couldn’t find psyllium husk at WFM and I just plain didn’t have any sweet onion in the fridge.

Meagan’s Mock “Meatballs”

Right before going into the dehydrator for 6 hours!

1/2 c. flax seed, ground

2 strips of kelp, soaked for 10 mins

1/2 c. sun-dried tomatoes, soaked for 1 hour

1/2 c. walnuts

1/2 bell pepper, cut into small pieces

2 stalks celery, chopped

1/2 c.  ground pumpkin seeds

1/2 c. fresh chopped parsley

sea salt to taste

  1. Grind pumpkin seeds in a dry Vita Mix and pour into bowl.  Set aside.
  2. Grind flax seed in a coffee grinder or dry Vita Mix.
  3. Add kelp and sun-dried tomatoes to ground flax.  Blend well
  4. Add walnuts, bell pepper, and celery.  Puree and transfer to a bowl.
  5. Stir in ground pumpkin seeds, parsley, and salt.
  6. Mix well by hand and for into ball using a small ice cream or cookie dough scoop.
  7. Place “meatballs” on mesh dehydrator sheets and dehydrate at 105F for 6-8 hours.

Before mixing my "meatballs"

After scooping out the "meatballs"

Fresh out of the Dehydrator!

Yummy! Even the LT likes 'em!