Raw Energy Bites

I don't know about you, but I have a pretty crazy busy life. Between practicing Yoga, training for races, teaching long hours at the Dance Studio and everyday tasks, life gets hectic. Although I cook 85% of my meals at home, teaching for 7 hours straight can take a toll on your energy level. When I'm in the studio, I don't really have time to eat a full snack; I need something that I can just pop into my mouth quickly, but also something that will keep my energy level high (nothing processed!). I've found the best thing are these energy balls. You can make them as small or as big as you like, depending on where they will be going with you. For long training runs, they can be made into mini-size, as not to take up much space and to be popped into the mouth and chewed quickly. There are many variations of these out there, and this is my version. I love the flavor combo, and I've rolled them in all of my favorite ingredients, for maximum energy/protein consumption. 

RAW ENERGY BITES
(Makes approximately 40, Medium-sized, bites)

* 1 1/2 C raw cashews
* 1 1/2 C raw almonds
* 2 tsp Himalayan salt
* 1-2 vanilla bean(s), scraped (depending on how vanilla-y you like them)
* 3 TBS flax meal
* 3 C dates, soaked for 30 mins in water,drained, then pits removed
* 1 C dried cherries
* 1 C raw, dried, coconut flakes

TOPPINGS:
* Raw hemp hearts
* Raw, dried, coconut flakes
* Chia seeds
* Cacao nibs
* Flax meal

TO MAKE:
~Put raw cashews, raw almonds, salt, vanilla and flax meal into food processor and process until nuts are finely ground.

~Then, with processor still running, slowly add dates, cherries and coconut, alternating between them, and allowing each to process until next round is added. 







~As soon as all ingredients are incorporated, remove and place into a bowl. Mixture will be very sticky!

~With damp hands, begin to take mixture, 1 TBS at a time, and between palms roll into balls. Place balls on parchment lined baking sheet until all "dough" has been rolled.
~Now, you're bites are ready to be rolled into the toppings! Set up all of the remaining ingredients into separate bowls. Take your bites and roll them in your mixture until evenly coated and place back onto parchment lined sheet. 
     *TIP: I would suggest doing each topping before moving on to the next (example: make all 10 rolled in chia, then move on to the coconut) because it gets pretty messy and the toppings will stick to your fingers!
~Your bites are done!! All you need to do is store them in an airtight container. They should stay fresh, in the fridge, for over a week.

The Finished Product:

Cacao Nib Bite

Chia Bite

Hemp Heart Bite

Coconut Bite

Try these out on your next long run, cycling train, road trip, hike, dance marathon or wherever you need a natural boost, and let me know how it goes! No need for those overly-processed "energy" bars full of chemicals, this is nature's candy, and it's damn good!
ENJOY!!!



If you'd like to know more about the benefits of raw over roasted nuts, click on the link below:
http://www.3fatchicks.com/raw-nuts-vs-roasted-nuts-the-truth/

Hands Off My Fritzi Dog!!!

  Well, anyone who knows me knows I LOVE to eat! Yes, I eat vegan (all the time) and clean about 80% of the time, but I love to go out, indulge, and feed my inner fat kid whenever I get the chance. I am very fortunate, living in Los Angeles, because it is a vegan paradise here. Everywhere I look, a new vegan joint is popping up, and so many restaurants offer vegan options. The vegan food we have here is top-of-the-line, and it is BOMB!
  I have a list of all of the vegan restaurants that I want to try, and I'm not even halfway through it. Thanks to my addiction to Instagram, and the amazing vegan community on there, I continue to discover more and more places to eat! Since I enjoy eating (we all do, right?!?), and spreading my love plant-based food to everyone, I am going to start posting reviews of all the yummys I eat in L.A., and wherever else my travels take me. Today's review: FRITZI DOG!!

Fritzi Dog is located in the fabulous Farmer's Market on 3rd & Fairfax, which is connected to The Grove. It is owned by the acclaimed Chef Neal Fraser (BLD) and takes hot dogs to a whole new level. Since discovering Fritzi, about 6 months ago, I have been several times, trying many different toppings, but this last trip I found my perfect dog. Allow me to elaborate.....


There is only one "dog" option for us vegetarian/vegans, but to me, it doesn't matter because it's that damn good. Allow me to introduce you to the CARROT DOG. If you live in Los Angeles and haven't already met, you need to. The Carrot Dog is not in any form like the processed soy dogs we vegans are used to throwing on the grill. It's not ground up carrot mixed with other ingredients and formed into a dog-like shape. No, the carrot dog is a carrot, like a whole carrot. Don't be fooled though, Chef Neal Fraser doesn't just cook a carrot and slap it on a bun, he takes that carrot and slow cooks it, sous-vide in 26 Arabic spices, and then finishes it off on the grill. Are you salivating yet? You should be!

There are MANY yummy vegan-friendly topping to choose from, and you can choose as many as you want for no extra charge! That's a steal, since the dog is only $5!! Your topping choices are:
*Ketchup
*Sriracha Ketchup (yeah, that's right, I said Sriracha!)
*Brown Mustard
*Spicy Mustard
*Super Spicy Mustard
*Sweet Mustard
*Yellow Mustard
*Pickled Relish
*Jalapeno Relish
*Grilled Onions
*Raw onions
*Warm Sauerkraut
*Grilled peppers
*Salsa Verde
(There are more toppings available, but these are the ones plant-based eaters can have)

The Pretzel bun is vegan, so I always stick with that. Like I said, I have tried many topping combos, all good, but my last trip, I found what will be my "Usual".
I chose:
~Sriracha Ketchup
~Super Spicy Mustard
~Jalapeno Relish
I LOVE spicy, and this totes hit the spot without overtaking the yummy carrot. All of their condiments are house made, and you can tell.

 
Before I finish I must also tell you what is as exciting, or maybe even more exciting, than the Carrot Dog itself. TATOR TOTS. You heard me peeps, tator tots. I've searched high and low for a place to get tots since turning vegan. Seems like everywhere I went they either contained egg, or they didn't and they fried them in an unvegan-friendly place. I am a tot lover, so when I found out the tots at Fritzi were vegan I about died. Let me tell you, they do not disappoint! They are nice and crisp on the outside, and soft and yummy on the inside. The order is pretty big, and only $3, which is good cause if I'm gonna go for tots, I'm gonna go BIG. I personally like to dip my tots in the yumminess that is on top of my dog. If you're not a tot person, their fries are also vegan. I haven't tried them, but I've heard they are good. Can't decide?? You can get 50/50, half tots, half fries. I say, get the tots!!!

Well, that's my review....clearly I like the place! I'd love to hear what your experience has been at Fritzi. What's your fav topping combo? Are you a fry or tot kinda person? Talk to me. I hope this inspires you to run out and grab a dog, errrr, I mean carrot. Who would've thought a carrot dog could be so damn good? Way to go, Chef Neal Fraser, and thanks for giving us veg heads something interesting, creative and yummy to eat!
I leave you with the photo.....commence your drooling....

Now go out and get your damn Carrot Dog!!! Unless, you don't live in L.A......which I'm pretty sure now that you wish that you did.....

PHILLY-FRENCH DIP

Well it's been a hot minute since I've blogged, and I apologize for that. It was a CRAZY busy summer, working 2 jobs, and not leaving much time for anything else (Well, I did manage to make many trips to the beach!!!) other than work and sleep, which I didn't get much of! I have a bunch of recipes that I have been dying to share with you, and decided that I would post them in the order that I developed them. Today's recipe, PHILLY-FRENCH DIP, is one of those killer sandwiches that is comforting, and feeds your inner fat kid, without expanding your waistline. It took me a few tries, but I think I pretty much nailed the marinade/dip. This is a perfect sandwich for game day (GO STEELERS!!!!) and vegans and non-vegans will totally dig it. So excited to be sharing this recipe with you, and can't wait to see how everyone likes it!

PHILLY-FRENCH DIP
(Makes 4 sandwiches)

For Marinade:
*1 1/2 C vegetable stock/broth
*1 1/2 TBS Vegan Worcester Sauce (regular worcester contains anchovy)
*1/4 C spicy, vegan-friendly, BBQ Sauce (I use Mamma's Best, Backyard Classic)
*2-3 drops of liquid smoke (liquid smoke is powerful, so don't over-do it!)
*1/2-1 tsp of red pepper flakes, depending on how much heat you can handle
*1 TBS Organic, Grade B, Maple Syrup
*Freshly ground black pepper, to taste

For "Meat"
*1 package of seitan slices/pieces (I use Upton's, I personally think it's the best)

~In an airtight container or ziplock bag, place seitan pieces inside. Add all of the marinade ingredients and shake/stir until all ingredients are incorporated and mixed. 
~Place in fridge for about 8hrs, or overnight

For Sandwich:
*Whole Grain (or your fave, just be sure they are vegan-friendly)buns; burger or hoagie style
*Daiya Swiss Slices
*Earth Balance Vegan Butter
*6-8 Baby Bella mushrooms, thinly sliced
*1/2 of medium, or 1 small, sweet onion, sliced into medium strips
*1 green pepper, cut into thin strips
*olive oil, for frying veggies

To Make:
~Take "meat" and marinade, and pour into a medium saucepan. Cook over Medium heat.
~Place about 3 TBS of olive oil in saute pan, over med-high heat. Once oil is hot, add the mushroom/onion/pepper mix. Cook until they just start to soften (3-5 mins)
~Meanwhile, while your veggies are cooking, butter the inside of your bun/hoagie roll and toast or grill. This step is not necessary, but I LOVE a good toasty bun! The bread will hold up and suck up the juices better as well.
~Next, remove the seitan from marinade and add to frying pan. Cook for an additional couple minutes. Be sure not to overcook the seitan, you want it to stay moist.Feel free to add some of the marinade into the frying pan for extra flavor.
~Once your bread is toasty, remove and set aside.
~To really get the "Philly" part of the sammy, I feel the next step is necessary. In pan, separate the seitan into 4 piles, top each with the veg mixture, then top with a slice (or 2, depending how "cheezy" you want it) of Daiya Swiss. Cover pan with a lid until cheese is melted.
~Now, it's time to assemble your sandwich/hoagie!!!
~Take your hot, toasty bun/roll and top it with the yummy seitan/veg/cheese pile. Then spoon some of the "au jus" over the pile. Dig in, and enjoy!
~You can serve it with a side of the "au jus" for dipping!

Hope that you enjoy this as much as I do! Please let me know how you liked it, and tell your friends to check out my blog :)
Happy Sunday!