Tag Archives: recovery food

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

Date squares were one of my favourite snacks when I was a kid. My mom would make them regularly and the whole house would be filled with a sweet, buttery aroma.  She was strict about junk food and never bought any sugary cereals, cookies or candies.  As an adult I’m really thankful that I was raised in a healthy household.  My eating habits are generally well balanced, and I tend to favour savoury and salty, treating desserts as an indulgence.  I have my mom to thank for that.  And I also have her to thank for my love of date squares!  I tried to recreate my childhood dessert with these Healthy Gluten Free Date Squares.  Why are they gluten free you may wonder?  Well because April is detox time!

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

For me, detox is a time to restart the system and shed bad habits, but is also an opportunity to experiment with my favourite recipes and turn them into cleanse friendly foods.  These date squares use gluten free flour and oats, and are sweetened with honey and a few drops of liquid Stevia.  I replaced the butter with coconut oil, that still results in a light, buttery crumble. Additionally, I also included some coconut flour to bring out a bit of sweet coconut flavour. Because, more coconut is always a good thing!

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

These Healthy Gluten Free Date Squares are an awesome detox snack because they’re completely cleanse friendly without sacrificing any of the date square tastiness.  Creamy dates are sandwiched between soft, sweet and flaky crumble with hints of coconut and citrus.  Packed full of iron, fiber and magnesium, dates are also said to help with intestinal issues, reduce allergies and can also help to maintain weight, a healthy heart, and aid in sexual stamina.  High in natural sugars and protein, these date squares are a great energy boost pre-work out or a yummy recovery snack post work out.

So basically, you can’t go wrong with these babies. Gimme gimme all of them date squares!

Healthy Gluten Free Date Squares
Print

Healthy Gluten Free Date Squares

A healthy, post work out snack, these gluten free dates squares are easy to make and are full of delicious nutrients.

Course Dessert, Snack
Cuisine healthy, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 25
Calories 190 kcal

Ingredients

  • 2 cups Parnoosh dates chopped
  • 3/4 cup water
  • 1 teaspoon lemon juice freshly squeezed
  • 1.5 cups gluten free flour
  • 1/2 cup coconut flour
  • 1.5 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
  • 1/4 teaspoon sea salt
  • 1 cup coconut oil, plus more for greasing melted
  • 3/4 cup organic honey
  • 2 drops liquid Stevia

Instructions

  1. Preheat oven to 375F. Grease a 9" square baking dish.

  2. In a small saucepan over medium heat, boil water. Add dates and stir constantly with a wooden spoon until water is absorbed and dates are smooth. Remove from heat and stir in the lemon juice. Set aside.

  3. Combine the flours, oats and salt. Add coconut oil, then honey (using the same cup, so that the syrup will slide right out) and liquid Stevia. Mix until crumbly but still moist.

  4. Divide crumb mixture into two portions and press one half firmly into the pan to make the base. Using a spatula, carefully spread the date mixture evenly over top. Add the remaining crumb mixture on top by taking small bits and placing them carefully over the dates. Do not spread. Lightly press down the top layer evenly with your hands.

  5. Bake on the center oven rack for 25 minutes until lightly brown. Remove from the oven and allow to cool completely. Cut into 25 squares. Store in the fridge in a sealed container for up to one week or freeze up to two months. Best served at room temperature.

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

What was your favourite childhood snack?  How is your spring cleanse going?

What are some of your favourite detox substitutions?  I would love to know!

Lamb Brown Rice Lasagna

Lamb Brown Rice Lasagna

Since January, I have been training for the full Toronto Marathon in May.  In the past I’ve run a 15 and a half marathon without too much training, but I knew I wouldn’t be able to get away with that for a full marathon.  So, I locked myself into full training mode for 19 weeks, including a strict diet that is based on what has worked best for my body during detoxes, and the kind of food my body needs to energize and repair itself.  For me, this meant no alcohol, coffee, processed sugar, gluten, beef and pork.  Eliminating beef and pork may seem strange during race training, but my detox was focused on digestion.  For me, beef and pork have shown to be harsher on my digestion system.  Carbs and protein are super important for recovery however and that’s where my Lamb Brown Rice Lasagna comes in!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna

At first, I was going to avoid all red meat, but later decided that a little bit of lamb would be very beneficial throughout the training period.  While red meat is hard on my digestion system, it is also important to build strong, lean muscles and to help the body absorb vitamins.  Besides the fact that my husband loves lamb, lamb is the best kind of red meat you can have.  Although it is high in cholesterol (hence, “a little”), it is the lowest in sodium and is rich in zinc and iron.

I have also been taking the Culinary Arts 1 course at George Brown College and have since discovered the secret to making the perfect lasagna.  Alternating between horizontal and vertical noodles and mixing the tofu and cheese together helps to fuse the lasagna and prevents “lasagna spillage”.  I switched up some of the ingredients to make the lasagna marathon-diet-friendly, and came up with a delicious post-run meal, full of good carbs and protein to replenish and comfort the tired body.  And, as a bonus, my husband was so happy to finally eat some meat he didn’t complain once about the brown rice pasta! 

Lamb Brown Rice Lasagna
Print

Gluten Free Dairy Free Lamb Lasagna

This Gluten Free Dairy Free Lamb Lasagna is filled with rich lamb, brown rice pasta, tofu and Daiya cheese. A delicious dish to have on a detox, and makes for an awesome post workout meal.

Course Healthy, Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 541 kcal
Author ISeeHungryPpl

Ingredients

  • 1 box brown rice lasagna noodles
  • 1 tablespoon extra virgin olive oil
  • 227 g Daiya dairy free mozzarella shreds divided in half
  • 450 g firm tofu drain, dried and crumbled
  • 1 pound ground lamb
  • 4 cloves garlic peeled, minced
  • 1 medium yellow onion peeled, diced
  • 1 red pepper seeded, diced
  • 2 tablespoons Bob's Red Mill Cornstarch
  • 156 ml tomato paste
  • 796 ml diced tomatoes
  • 1 bay leaf
  • 1/4 teaspoon red chili pepper flakes
  • 1 tablespoon fresh basil, finely minced or 1 teaspoon dried
  • 1 tablespoon fresh oregano, finely minced or 1 teaspoon dried
  • sea salt and ground pepper to taste

Instructions

  1. Preheat oven to 375F.  Lightly grease a large casserole dish.

  2. Cook pasta in a large pot of boiling, salted water as per directions on the box.  Be careful not to overcook; brown rice pasta tears very easily.

  3. Spread a couple of tablespoons of olive oil onto a baking sheet. When pasta is ready, drain and spread sheets of pasta flat on baking sheet.
  4. In a medium mixing bowl, combine half the Daiya cheese with the crumbled tofu and mix well.

  5. Heat sauté pan to high. Flatten meat and place in pan, turning down the heat to medium. Slowly break up the meat with a wooden spoon until just cooked. Meat should be greyish in colour, not brown, so that the vegetable flavours can marry with the meat.

  6. Add all the vegetables and garlic.  Sauté until just cooked, shiny but still a bit crunchy, approximately 5 minutes.

  7. Turn the heat down to medium low and sprinkle the cornstarch over meat and vegetables. Mix well.

  8. Working quickly, add the tomato paste and mix well.  Add the diced tomatoes and stir to combine.

  9. Add the bay leaf, chili flakes, basil and oregano and mix well to combine. Simmer over low heat until sauce thickens, but still has some liquid.

  10. Season with salt and pepper to taste.  Remove from heat and remove bay leaf.

  11. Spoon a layer of thin sauce into the casserole dish. Trim noodles and place vertically across the casserole dish, overlapping the edges. Spread 1/3 of the sauce over top.  Sprinkle half of the Daiya/tofu mixture evenly over top of the sauce.

  12. For the next layer, place noodles horizontally across, overlapping the edges, followed by another layer of trimmed, vertical noodles.

  13. Layer 1/3 of the sauce over top, spreading evenly.  Sprinkle remaining Daiya/tofu mixture over top of the sauce.

  14. For the top layer, place noodles horizontally across followed by the rest of the sauce, being sure to cover the noodles well. Use a spatula to help spread the sauce evenly.  Top with remaining cheese.

  15. Cover loosely with aluminum foil, making sure the foil doesn't touch the cheesy top.  Bake at 375F for 30 minutes, covered. Then uncover and bake at 325F for another 15 minutes. Cool 5-10 minutes before serving.

Lamb Brown Rice Lasagna

Gluten Free Dairy Free Lamb Lasagna

What are your favourite pre or post run meals?  Comment below, I’d love to hear from you!  I hope you enjoy my Lamb Brown Rice Lasagna!