It’s time to sit down, kick up our feet, and watch J Lo and Shakira kill a halftime show… I’m a Texans fan so the only part… Read more “Healthy Super Bowl Ideas”
OREO TRUFFLES 1 pkg Oreos 1 8 oz block cream cheese (softened) Baking chocolate Things to decorate/chocolate to drizzle on top (i.e. white chocolate drizzle Truffle Instructions:… Read more “Christmas Cookie Roundup”
It’s still 90º in Texas, but I’m already making all kinds of fall-themed, pumpkin snacks and treats. These whole food pumpkin truffles are perfect for fall and so easy to make. With added protein they’re a fantastic mid-day treat or post dinner dessert!
1/3 cup pumpkin
1/4 cup Georgia Grinders Maple Caramel Almond Butter**
3 Tbsp coconut flour
1/8 cup maple syrup
10 g vanilla protein (I used Quest brand & it was about 1/4 scoop)
1 tsp vanilla extract
2 tsp pumpkin pie spice
2 scoops Vital Proteins unflavored collagen peptides (optional)
**could use regular almond butter if needed
Add everything except chocolate chips and coconut oil in a large bowl and mix until combined. Use a cookie dough scoop or your hands to make uniform balls and place on a tray with parchment paper. Refrigerate for an hour. Melt the chocolate chips with the coconut oil in the microwave, stopping to stir in 30 second increments (took 1:30 for mine). Coat each truffle in chocolate and top with sea salt. Store in the fridge or freezer.
Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.
1/2 cup cocoa
1/3 cup shredded coconut (blended in a food processor until super fine)
1/2 cup coconut sugar
2 sq melted dark chocolate
1/4 cup coconut oil
1/4 cup unsweetened almond milk
1 tbsp peanut butter
1 tsp Vanilla
Pinch of salt
3 tbsp tahini
2 tbsp honey
1/2 tsp vanilla
Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!
Good morning and happy Tuesday! Coming atcha with a recipe for creamy strawberry almond milk from scratch that’s SO EASY! I have loved making the switch to dairy free milk and have been drinking only dairy free milk for about 6 years now. Dairy products often make me feel sick and bloated (I have a self-diagnosed lactose intolerance) but dairy free milks have allowed me to keep eating so many of my favorite foods and still feel great!
Strawberry almond milk:
1/2 cup almonds (soaked for at least 2 hours)
2 cups water
1/2 vanilla bean (seeds only)
3 large strawberries (can add more to make the strawberry flavor stronger)
Optional: Pinch of cinnamon & 1 packet of stevia
Blend for 2-3 minutes in a high speed blender and strain through a nut milk bag (I’ve linked the one I use below) or a cheese cloth. Store in the refrigerator for up to 3 days and shake well before drinking!
Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.
1 cup unsweetened almond milk
1/2 cup chia seeds
2 tbsp maple syrup
1/2 vanilla bean or 1 tsp vanilla
Pinch of cinnamon
These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)
1 can chickpeas (drained & rinsed)
1/3 cup peanut butter
1/4 cup honey
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
Dark chocolate chips
Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean
I tend to stick to my go to avocado toast and eggs on a busy morning, but when I have the time I love to experiment with healthier versions of pancakes, waffles, French toast and all of those sugary breakfast comfort foods. Cold weather is coming and there’s nothing better than a warm plate of French Toast for those mornings when it’s hard to even leave your bed! This recipe is full of protein and immune boosting sweeteners to help your body fight the chill!
4 slices of sprouted bread or seed bread (I love Ezekiel bread, but you have to lightly toast it beforehand as it comes frozen!)
½ Premier Protein Shake Vanilla
1 tsp cinnamon
½ tsp vanilla
1 tbsp maple syrup or raw honey
Mix together protein, eggs, cinnamon, vanilla and maple syrup or honey in a wide shallow bowl. Place a piece of bread into the mixture and soak for at least 30 seconds on both sides. Cook in a pan coated with coconut oil on medium heat for about 2 minutes on each side or until the toast is golden brown and slightly crispy. Top with berries and pure maple syrup or raw honey.
Makes 2 servings
Tip: using pure maple syrup or raw honey is so important! They contain more beneficial nutrients and antioxidants. Maple Syrup has nutrients like riboflavin, zinc, magnesium, calcium and potassium. Both raw honey and maple syrup can fight inflammation and raw honey has antibacterial properties which is why some people use raw honey in face masks or as a topical skin treatment!
I Last fall my roommate and I consistently made and ate a whole loaf of pumpkin bread a week for 6 weeks. No, I’m not kidding. I stocked up on wayyyyyyy too many boxes of Trader Joes pumpkin bread mix and made one after the other. Although the TJ’s pumpkin bread IS the bomb.com I wanted to switch it out for something with super clean ingredients. This recipe is one of my favorites and gives you soft, moist pumpkin muffins that make your kitchen smell like a pumpkin spice latte.
For the muffins:
1 c almond flour
3/4 c coconut sugar
1/2 c canned pumpkin
1/4 c coconut oil
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1-2 tbsp water (if needed)
1/4 c pecans optional
For the coconut icing:
2 cans of full-fat coconut milk (chilled overnight)
2 tbsp honey
1 1/2 tsp cinnamon
Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl, excluding the water. Slowly add wet ingredients to dry ingredients mixing as you go. If the batter is still too dry add 1-2 tbsp of water. Spoon into a lined muffin pan pan & bake 15-20 min.
While the muffins are baking, open the canned coconut milk and spoon the coconut cream solids into a cold mixing bowl. Add honey and cinnamon and beat with an electric mixer for about 7-10 minutes or until desired consistency (I did about 5 minutes to achieve more of a glaze).
Once the muffins have baked and cooled, spoon on coconut icing and top with cinnamon and pecans!
So it’s obvious I’m not a vegan, but I do like to play around with vegan recipes from time to time and dairy is a big no-no for my stomach. Yesterday’s football game was the perfect excuse to remake these vegan nachos!
- Siete Foods grain-free tortilla chips
- 1 small head of cauliflower (finely chopped)
- 1/2 c Chopped walnuts
- Olive oil
- 1 tbsp Taco seasoning (salt, onion powder, garlic powder, paprika, cumin)
- Cubed butternut squash
- 1/4 c Almond milk
- 1/4 c Nutritional yeast
- Mashed avocado
- Black beans
- Pico de gallo