The Easiest Vegan Marshmallow Krispie Treats – (AKA Cruelty Free Krispies lol)

Snacks & Nibbles | February 5, 2017 | By

Money can’t buy happiness – but it can buy vegan marshmallows & that’s basically the same thing

Hi all & happy Sunday. Well as you guys I know after my vegan weight loss post that I am all about moderation not starvation. I found a heap of vegan marshmallows in my cupboard (left over from my Vegan Christmas Hot Chocolate Pressies) & with my zero waste hat on I decided to make loads of vegan marshmallow krispie squares – BOOM.

This stuff is so easy to make – just chuck everything in a pan on a low heat, squash it into a baking paper lined tin & leave to cool. Slice & eat – my kinda food prep. Don’t listen to people who say you need a square/rectangular tin – I used circle tins, tastes the same.

Enjoy! Jess xx PS. Thank you all SO MUCH for the love for Ration The Fashion, I am so pleased I have managed to inspire people! ๐Ÿ™‚

 

Vegan Marshmallow Rice Krispie Treats
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 4 cups of vegan marshmallows
  2. 5 cups of rice krispies (or whatever vegan cereals you want)
  3. 3 tbsp. of coconut oil
  4. 2 tbsp. of vegan butter
Instructions
  1. In a large pan, melt the marshmallows, coconut oil & vegan butter - SLOWLY on a low, low, low heat!
  2. Once it's all melted and combined into a big marshmallow blog, add in your krispies & stir until they are all covered
  3. Squash into a baking tin (lined with baking/parchment paper)
  4. Leave to cool before slicing & serving
Notes
  1. I made some chocolaty ones, I just melted 100g of dark, vegan chocolate then poured it into the mix once the krispies were added. I chucked in some coconut shavings too - yum!
Foxes and Food http://foxesandfood.com/

Cinnamon & Cacao Popcorn

Snacks & Nibbles | November 14, 2015 | By

Delicious, healthy coconut oil popcorn – so addictive!!

Happy Saturday! I hope everyone has had a good week and enjoying your weekend so far. As I was sick on my birthday, we celebrated this weekend and enjoyed and AMAZING meal then watched a magic/illusionist show which was in Abu Dhabi which was equally as good. I still have no idea how they did any of the tricks. Freaky stuff.

We ate at Sontaya at the St Regis on Sadiyat Island – I would highly recommend this restaurant to any of my local followers or people who plan to visit. Thai/Asian food with plenty of vegetarian and vegan options. We sat outside and the tables are on wooden decking that float over water… bliss! We will 100% be back (soon hopefully!)

To start, I ordered the Banana Blossom Fritters, which were marinated in curry paste and serve with sweet chili sauce. My main course was best red thai tofu curry I have ever had – pics below.

food

Yum! Anyway, I came up with this healthy coconut oil recipe tonight. We spontaneously bought some popcorn kernels last week and now I can’t stop making/eating it. I love to sit and munch while watching netflix (who doesn’t?) and this is a great healthy popcorn snack, which not only tastes great it’s nutritious too – win win.

bowl1

I cooked my popcorn in coconut oil (obviously) and used cinnamon and raw cacao to flavor it as these are two of my favorite ingredients. If you don’t know about raw cacao you should – click here to read my blog post about it. I absolutely love cinnamon and raw cacao powder gives you a healthy alternative to sugary/artificial flavored chocolate powder.

bowl 2

Here’s how you make it;

Cinnamon & Cacao Coconut Oil Popcorn
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 1/2 cup of popcorn kernels
  2. 1/2 tbsp. of cinnamon
  3. 3 tbsp. of coconut oil
  4. 1 tsp of raw cacao powder
Instructions
  1. In a bowl, mix the cinnamon, raw cacao and 1 tbsp of your coconut oil - set aside
  2. Add the remaining coconut oil to a large pot on a high heat
  3. Pour your popcorn kernels into your pot and put a lid on
  4. Your popcorn will start popping pretty quickly, and will be ready once you can count 10 seconds between each pop
  5. Once ready, pour your cacao, coconut oil and cinnamon mix over your popcorn and toss before serving
Foxes and Food http://foxesandfood.com/

So easy! And trust me, it tastes as good as it smells. Best served warmed and this recipe of 1/2 cup of kernels will make one large bowl.

Why don’t you make some this weekend if you are planning on staying in? Let me know if you do! I am off to enjoy the rest of mine now ๐Ÿ™‚

Enjoy your weekend!

Jess x

Dark Chocolate Orange Rice Cakes

Snacks & Nibbles | October 17, 2015 | By

Delicious, Dark Chocolatey Orangey Rice Cakes

Hello everyone and happy Saturday! I hope you are having a great weekend so far. As the Middle East celebrates the Islamic New Year, I have had another long weekend in the sun. Next weekend I fly back to sunny Scotland for my not so little sister’s 18th birthday, so this weekend has been nice and relaxing before a my trip.

You made have read articles about dark chocolate being good for you and like me, wondered if it is the case. Good news, it’s true! High in nutrition, dark chocolate is one of the best superfoods out there as it provides a number of fantastic benefits. Besides providing vitamin’s E and B, dark chocolate will give you iron, calcium and magnesium. It is also known to reduce your stress levels and boost your mood, in fact, studies have proven that women who ate dark chocolate through out their pregnancies handled stress better and produced happier babies (I’m going to remember that.)

But you have to remember this is dark chocolate. Most dark chocolate bars will tell you amount of pure cocoa the bar contains and you should aim for at least 70% to get the benefits. Anything less than this will most likely be full of sugar. The higher the level of cocoa you go, the better for you the bar of chocolate will be. However the taste does also change, with a 95% bar of chocolate having a really bitter and intense taste, which takes some getting used to!

My boyfriend suggested recently that I come up with a recipe for a rice cake based snack so I thought that this could be a great way to enjoy dark chocolate. Using only 3 ingredients, I made delicious Dark Chocolate Orange Rice Cakes which are a perfect snack which you can treat yourself too.

My dark chocolate orange rice cakes

My dark chocolate orange rice cakes

Dark Chocolate Orange Rice Cakes
Serves 8
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 large orange
  2. 150g of dark chocolate
  3. 8 rice cakes
Instructions
  1. Break the chocolate into squares and either melt in the microwave or over a pan of boiling water
  2. Grate your orange until you have 1tbsp of orange rind
  3. Half and squeeze your orange to get 2tbsp of orange juice
  4. Add your orange rind and juice to your melted chocolate and stir thoroughly
  5. Before the orange chocolate melts, quickly spread over each rice cake individually
  6. Enjoy straight away or place in the fridge until cool
Foxes and Food http://foxesandfood.com/

Finito! So simple and DELICIOUS! Although, I have a confession, me and my partner ate all 8 in a few days. Ok, I ate most of them in a few days, which kinda defeats the purpose of a guilt free snack, but I had to make sure the taste was ok before posting the blog…

Low in fat, and full of anti-oxidants, this is a great way to enjoy dark chocolate. Why don’t you try them for yourself?

Jess x

Crunchy Munch-Me Vegan Oat & Berry Cookies

Snacks & Nibbles | September 23, 2015 | By

Healthy, Vegan & Gluten Free Berry Cookies

COOKIES! This is my first cookie post to the blog, and certainly not the last. I love cookies (who doesn’t?) and wanted to try and bake a healthy alternative to the high sugar/high fat cookies you see everywhere. I spent a lot of time in the kitchen experimenting (and failing) while trying to make these, but with a little help from my food processor, I managed to make some delicious oat and berry cookies, which are both dairy, sugar and gluten free!

Unlike most vegan oat cookies, I haven’t used banana or peanut butter so these are a little different than most of the recipes I see online.

My vegan berry & oat cookies

My vegan berry & oat cookies

Crunchy Vegan Oat & Berry Cookies
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 cup of oats
  2. 2/3 cup of dried berries, I used blueberries, cranberries and raisins
  3. 2 tbsp of agave syrup, honey if not vegan
  4. 1/3 cup of almond milk
  5. 1 heaped tbsp of cinnamon
Instructions
  1. Pre-heat the oven to 190 degrees and line a tray with baking/parchment paper
  2. Combine all ingredients in a food processor and blitz until you have a consistent mixture
  3. Spoon the mixture onto the baking paper, it is a bit sticky, but I used two spoons to try and create circle shaped cookies
  4. Bake your cookies in the oven for 20 โ€“ 25 minutes, until the cookies are firm but not completely hard
  5. Leave to cool and enjoy!
Foxes and Food http://foxesandfood.com/
Another thing, I put some of these cookies into the fridge and they went ROCK hard. I would advise enjoying them sooner rather than later while they are still chewy and warm ๐Ÿ™‚ With oats being the main ingredient here, these are full of fibre which will keep you full and keep those cravings away.

These vegan oat berry cookies are a great sweet snack for whether you are trying to cut back on sugar or lose weight. They are extremely easy to make and taste amazing.

Why don’t you make some of these cookies for when you fancy a healthy, sweet snack?

Jess x

Vegan Cacao, Goji Berry & Oat Muffins

Snacks & Nibbles | September 20, 2015 | By

Dairy Free Goji Berry Cacao Muffins

More muffins! Raw cacao, goji berries and oats are the main ingredients here, not only are these delicious ingredients, all 3 are superfoods too, known for their high nutritional value and health benefits. Similar to my Raspberry and Carrot Muffin recipes, these Vegan Raw Cacao and Goji Berry Muffins are low in fat and very easy to make.

Goji berries are a fantastic fruit to try and incorporate into your diet. They are the a similar size to a raisin, dried and bright red in color. Although small, they have quite a powerful taste, so a muffin recipe is the perfect way to enjoy them as I found they sweetened significantly when cooked. Goji berries are commonly used in Chinese medicine practices , purely due to the anti-oxidants they provide. Full of vitamins, the goji berry seems to be anti-everything; anti-inflammatory and anti-bacterial. They are packed with Vitamin C and are also know to reduce stress levels.

I have also used one of my favorite new ingredients, raw cacao. You can read all about this stuff by clicking here. Long story short, nutrition experts advise everyone to get as much of it as possible, and it tastes great.

Vegan Cacao, Goji Berry & Oat Muffins
Serves 8
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. โ€ข 1 ยฝ cups of almond milk
  2. โ€ข 2 cups of whole wheat flour
  3. โ€ข 1 tbsp coconut oil
  4. โ€ข 1 tsp baking powder
  5. โ€ข 1 tsp baking soda
  6. โ€ข 2 tbsp of honey or agave/maple syrup if vegan
  7. โ€ข 1 heaped tbsp of raw cacao
  8. โ€ข ยฝ cup of gojo berries
  9. โ€ข ยฝ cup of steel cut oats
Instructions
  1. Equipment;
  2. โ€ข 8 muffin cases OR muffin tin with parchment paper
  3. Method;
  4. โ€ข Pre-heat the oven to 200 degrees
  5. โ€ข In a mixing bowl, sift the flour, raw cacao, baking powder and soda (dry ingredients)
  6. โ€ข Add the almond milk, coconut oil, honey or agave and fold until the mixture is no longer dry
  7. โ€ข Add the oats and the goji berries to the bowl. Mix thoroughly
  8. โ€ข If you donโ€™t have muffin cases, line each muffin cup with parchment paper and spoon the mixture in
  9. โ€ข Alternatively, spoon your mixture into each muffin case
  10. โ€ข Bake in the oven for 30 minutes until the muffins start to turn a nice golden brown
Foxes and Food http://foxesandfood.com/

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This recipe makes 8 muffins, which will last for up to a week in the refrigerator and can be frozen. Why donโ€™t you make a batch of these muffins for a healthy, tasty snack?

Jess x

Whole Wheat Vegan Carrot, Cinnamon & Walnut Muffins

Snacks & Nibbles | September 18, 2015 | By

 My Healthy, Dairy Free, Carrot & Walnut Muffins

A few weeks ago I baked Vegan Blueberry and Raspberry Muffins to enjoy when my afternoon ‘sweet snack’ cravings kicked in. I really enjoyed them and wanted to try and create another guilt free, vegan muffin recipe. This morning I decided to make healthy, low fat carrot muffins which are as equally tasty and easy to make.

Carrots are the perfect ingredient for a healthy muffin recipe. They full of fibre and therefore keep you feeling fuller for longer and less likely to binge unnecessarily. Carrots are also packed with a number of vitamins and anti-oxidants, so not only are these muffins lower in fat and delicious, they are good for you too! I have also included the superfood Walnuts, which contain a number neuroprotective compounds, which stimulate your brain and increase productivity.

My vegan, whole wheat, carrot, cinnamon & walnut muffins

My vegan, whole wheat, carrot, cinnamon & walnut muffins

Whole Wheat Vegan Carrot, Cinnamon & Walnut Muffins
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups of whole wheat flour
  2. 1 1/2 cups almond milk
  3. 1 tbsp coconut oil
  4. 1 tsp baking powder
  5. 1 tsp baking soda
  6. 2 heaped tbsp ground cinnamon
  7. 2 tbsp of honey or agave/maple syrup for Vegan
  8. 1 1/2 cups of grated carrot
  9. 1/3 cup of crushed/chopped walnuts
Instructions
  1. Equipment;
  2. 8 muffin cases OR muffin tin with parchment paper
  3. Method;
  4. Pre-heat the oven to 200 degrees
  5. In a mixing bowl, sift the flour, baking powder and soda and ground cinnamon (dry ingredients)
  6. Add the almond milk, coconut oil, honey or agave and fold until the mixture is no longer dry
  7. Add the grated carrots and walnuts to the bowl. Mix thoroughly
  8. If you donโ€™t have muffin cases, line each muffin cup with parchment paper and spoon the mixture in
  9. Alternatively, spoon your mixture into each muffin case
  10. Bake in the oven for 30 minutes until the muffins start to turn a nice golden brown
Foxes and Food http://foxesandfood.com/
Healthy & delicious

Healthy & delicious

This recipe makes 8 muffins, which will last for up to a week in the refrigerator and can be frozen. Whole wheat flour is higher in both protein and iron than regular flour, making this vegan muffin the perfect post/pre workout snack.

This recipe proves that you don’t have to use animal ingredients to make tasty snacks. Why donโ€™t you try these low fat, dairy muffins for when your craving something sweet?

Jess x

Vegan, Whole wheat Blueberry & Raspberry Muffins

Snacks & Nibbles | September 6, 2015 | By

My Dairy Free, Healthy, Blueberry & Raspberry Muffins

Good Morning ๐Ÿ™‚

I havenโ€™t posted in a while as I have been on holiday, but since arriving back home I have come up with a few recipes which I wanted to try and share with you.

I have been really craving sweet things in the afternoons at work recently, so instead of buying overpriced, sugar and fat loaded muffins, I wanted to try and create a healthy muffin alternative that my vegan followers can enjoy too. I decided to make Dairy Free, Whole-wheat Raspberry and Blueberry Muffins. These are two of my favourite fruits, which are full of vitamins and are the perfect size for muffins too. This recipe is really easy too so you donโ€™t need to be an experienced baker to try.

My vegan, whole wheat blueberry & raspberry muffins

My vegan, whole wheat blueberry & raspberry muffins

Vegan, Whole Wheat, Blueberry & Raspberry Muffins
Serves 8
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Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Prep Time
2 min
Cook Time
30 min
Total Time
32 min
Ingredients
  1. 1 ยฝ cups of almond milk
  2. 2 cups of whole wheat flour
  3. 1 tbsp coconut oil
  4. 1 tsp baking powder
  5. 1 tsp baking soda
  6. 2 tbsp of honey or agave/maple syrup if vegan
  7. 1 heaped tbsp of raw cacao
  8. ยฝ cup of raspberries berries (frozen or fresh)
  9. ยฝ cup of blueberries (frozen or fresh)
Instructions
  1. Equipment;
  2. 8 muffin cases OR muffin tin with parchment paper
  3. Method;
  4. Pre-heat the oven to 200 degrees
  5. In a mixing bowl, sift the flour, baking powder and soda (dry ingredients)
  6. Add the almond milk, coconut oil, honey or agave and fold until the mixture is no longer dry
  7. Add the berries to the bowl. Mix thoroughly
  8. If you donโ€™t have muffin cases, line each muffin cup with parchment paper and spoon the mixture in
  9. Alternatively, spoon your mixture into each muffin case
  10. Bake in the oven for 30 minutes until the muffins start to turn a nice golden brown
Foxes and Food http://foxesandfood.com/
This recipe makes 8 muffins, which will last for up to a week in the refrigerator and can be frozen. Low in fat content, my vegan raspberry and blueberry muffins only contain 160 calories, which is around 1/2 of the calories you will find in the popular coffee baristasโ€ฆ including the skinny range! Whole wheat flour provides you with fibre which aids weight loss by keeping you fuller for longer, and Vitamins B1, B3, B5 which provide all round health boosting. Whole wheat flour is also higher in both protein and iron, making this vegan muffin the perfect post/pre workout snack.

Why donโ€™t you try these low fat, dairy muffins for when your craving something sweet?

Jess x

The Best Kale Chips (Cooked in coconut oil – YES)

Snacks & Nibbles | August 9, 2015 | By

My Easy Kale Chips

After a few attempts I have now mastered Kale Chips! These are a great, low fat and high protein alternative to crisps and other unhealthy chips and are very easy to make.

Kale is a fantastic leafy green to incorporate into your diet as it provides the following vitamins and minerals;

โ€ข Fiber
โ€ข Protein
โ€ข Iron
โ€ข Magnesium
โ€ข Phosphorus
โ€ข Vitamins A, C, K, B6
โ€ข Calcium
โ€ข Potassium
โ€ข Copper
โ€ข Manganese

my coconut oil kale chips

my coconut oil kale chips

Coconut Oil Kale Chips
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Prep Time
2 min
Cook Time
14 min
Total Time
16 min
Prep Time
2 min
Cook Time
14 min
Total Time
16 min
Ingredients
  1. 1 large bunch kale
  2. ยฝ tablespoon of coconut oil
  3. Seasoning โ€“ paprika, chilli flakes etc. to taste
Instructions
  1. Pre-heat the oven to 180c
  2. Tear the leaves of kale from the stalk in to small pieces (keep the stalks for smoothies!)
  3. In a bowl, toss the leaves with the coconut oil and seasoning
  4. Line a tray with parchment (baking) paper and spread the coconut oil kale pieces evenly onto the tray
  5. Bake for 7 minutes on each side
  6. Leave to cool for 10 minutes before serving with your favourite dip
Foxes and Food http://foxesandfood.com/
The next time you are craving crisps and dip, why not make kale chips instead? ๐Ÿ™‚

Jess x

Holy Moly Vegan Strawberry Guacamole

Snacks & Nibbles | August 4, 2015 | By

Easy Strawberry Guacamole

I love guacamole! I think it is my favorite dip, I could sit and eat it for hours with crisps. However, no crisps here, I have been taking carrot, pepper and cucumber sticks into work to snack on and I wanted to come up with an easy, healthy guacamole recipe I could dip them in.

I do have a slight issue with guacamole though, which I can usually over look. I just canโ€™t eat tomatoes, they are the one food I just dislike. I wished I did like them, the health benefits and vitamins they provide are second to none, they have just always given me the heebie jeebies. So I have swapped tomatoes for strawberries for tomatoes, I love them and they are redโ€ฆ close enough? You can use tomatoes for this recipe if you want though, I wonโ€™t judge.

My strawberry guacamole

My strawberry guacamole

Delicious, Vegan Strawberry Gaucamole
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 avocados mashed
  2. ยฝ cup of strawberries chopped into small pieces
  3. 1 glove of garlic minced
  4. ยฝ white onion again chopped into tiny pieces
  5. 1 tablespoon of coriander minced
  6. ยฝ teaspoon of balsamic vinegar
  7. 1 teaspoon of coconut oil (obviously)
  8. Juice of 1 lime
Instructions
  1. Combine all of the ingredients in a bowl and serve with your healthy snacks, it tastes better once it has been chilled in the fridge
Notes
  1. This recipe makes a large, sharing amount but you can keep guacamole fresh by adding a dribble of lukewarm water to the bowl and refrigerating, it should stay green for around 3 days. However, if you want to make a smaller amount, simply half the ingredients I have shared.
Foxes and Food http://foxesandfood.com/
Not only is this a delicious, vegan dip, avocados have a number of fantastic health benefits, including;

โ€ข It is very nutritious, provides a number of vitamins including K, C, E, Potassium, B5 & B6
โ€ข Loaded with healthy fats, the good fats that your body needs. This can increase brain productivity, speeds up your metabolism and reduces blood pressure
โ€ข Avocados are full of fibre, this is great for weight loss as they keep you feeling fuller for longer periods of time
โ€ข They make your eyes sparkle. Avocados contain the anti-oxidants Lutein and Zeaxanthin which promote healthy eyes

This is a great snack to munch on when you are feeling peckish and need something to keep you going until your next meal. I love having it at my desk or whilst Iโ€™m sitting watching Netflix, much healthier than a standard, supermarket dip, this dairy free too making it suitable for vegans and much lower in calories, the only fats in this strawberry guacamole, are good fats

Enjoy!

Jess x