Corn, Tomato and Avocado Salad

I think I have mentioned that I am a big fan of salads. This Corn, Tomato and Avocado Salad is my latest.  I have so many healthy salad recipes on the blog already.  You can never have too many salad recipes right?  The corn we used in this recipe was organic and non GMO.  We bought 48 ears of it from our co-op last summer.  We still had some left in the freezer.   This corn, tomato and avocado salad could be eaten on it’s own, but it also makes a great side dish too.

Corn, Tomato and Avocado Salad 2 - My Whole Food Life

If you are worried about the avocado browning in the fridge, you can always squeeze a little extra lime juice on it.  Or you can add the avocado right before you eat it.  That is what we did.  Avocado makes everything better, doesn’t it?

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Almond Joy Protein Bars

I love making homemade protein bars.  These almond joy protein bars are my latest creation.  Have you checked the ingredients in store bought protein bars?   Most of them are high in processed sugar and contain synthetic forms of protein.  Not mine.  I prefer to get my protein from whole foods.  That is exactly what you will get with these almond joy protein bars.

Almond Joy Protein Bars - My Whole Food Life

These homemade protein bars are vegan and gluten free.  The freeze very well, so you can make a big batch if you like.   I only used dates as a sweetener.  They also help to bind these bars together.  If you like the flavors of almond joy, you may also like my almond joy energy bites and my almond joy waffles.

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Cookie Butter Chocolate Cups

I am a big fan of chocolate cups.  These cookie butter cups are my latest creation.  I also have some pumpkin chocolate cups and some copycat Reese’s cups on the blog.  I used my homemade cookie butter to fill these cookie butter chocolate cups, but you can also use the store bought cookie butter too.  I used chocolate chips for the chocolate coating, but I am guess my 3 ingredient chocolate recipe could be used as well.

Cookie Butter Cups - My Whole Food Life

This yummy chocolate dessert is vegan, gluten free and paleo.  It’s also very easy to make.  I made mine in standard sized muffin cups, but I think making mini cups would be great too.  Then you could use them as an ice cream topping. :)  The gingerbread-like flavors of the cookie butter go so well with the chocolate.

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