Easy Cinnamon Homemade Granola

Easy Cinnamon Homemade Granola

When you buy granola from the grocery store it’s usually filled with way too much sugar and although it might be labeled as a “healthy” snack its actually a bunch of rubbish. Making your own granola is fun, super easy, it’s lower in sugar, and you can totally customize it with your own mix-ins and spices. The other day I made a cinnamon granola filled with nuts, chia seeds and oats and it turned out so lovely and made my kitchen smell incredible. The best part about this recipe is that there are really no meaurements and you can change out any of the nuts you would like. You could also add in coconut flakes or dried fruit after the granola has cooked (don’t add it before because they will burn in the oven.

Ingredients:

Oats

Raw pecans

Raw cashews

Pumpkin seeds

Chia seeds

Honey

Coconut oil

Cinnamon

salt

Directions:

Preheat the oven to 350ºF. Then in a bowl combine your oats, nuts and seeds then drizzle over just enough melted coconut oil to lightly coat them. Add in honey to sweeten to your taste then mix until everything is well combined. Spread over a baking sheet lined with parchment paper and sprinkle with a tiny bit of salt and as much cinnamon as you prefer. Cook for 20-25 min or until nuts and oats have started to brown and crisp up. Remove from oven, cool completely and store in a glass jar.

 

*Note: if your granola does not cool completely before you put it in the jar it will not stay crunchy!*

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Cinnamon Turmeric Pancakes

Cinnamon Turmeric Pancakes

Can’t go wrong adding cinnamon to your pancakes… and you also can’t go wrong adding turmeric for extra color and anti-inflamatory and antioxident properties. These pancakes are healthy, beautiful, and delicious!

Ingredients:
1 banana
2 eggs
1 tbsp plain unsweetened almond milk
1 tbsp almond butter
1/2 tbsp coconut oil
1tbsp agave
3/4 c oat flour (or blended oats)
1 scoop vanilla protein
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp baking powder

Directions:
Blend all of the wet ingredients in a blender until smooth. Then add dry ingredients and mix or blend until fully incorporated. Heat coconut oil in a pan on medium heat and pour or scoop the batter onto the pan and brown on both sides

**I topped mine with pecans, chopped nectarine, warm berries, and honey**

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Mini Raw Vegan Cheesecakes

Mini Raw Vegan Cheesecakes

These vegan  cheesecakes are so creamy & have become a favorite treat in my house! There are tons of different variations you can make to the cheesecake filling with different fruits, nut butters, or spices and even fun toppings!

For the base:
1 c walnuts
1 c pitted dates
For the filling:
1 c cashews (soaked in hot water for 10 min)
2 tsp vanilla
1/2 c agave
1/2 c coconut oil
Juice from one lemon
Pinch of salt

**for the chocolate layer I added in chocolate hummus I found at my local HEB but you can find similar ones from Delighted by Hummus**

Blend base ingredients & filling ingredients separately, then press base mixture into the bottom of a cupcake pan. Pour filling mixture over base, add any optional toppings & freeze. Thaw for 8-10 minutes before eating.

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Salted Almond Butter Pretzel Bark

Salted Almond Butter Pretzel Bark

Dark chocolate is just about the greatest thing on this planet… or maybe it’s avocado. Either way dark chocolate is really freakin’ good and you should definitely eat it with almond butter, crushed pretzels, nuts, and coconut because those things make freakin’ good, freakin’ amazing.

Ingredients:
1 package dairy free chocolate chips
1 tbsp coconut oil
1/3 c almond butter
1/8 c chopped nuts (can use any you please)
1/4 c broken pretzel pieces (I used _____)
small handful of unsweetened finely shaved coconut
1 tsp himalayan pink salt

Directions:
Melt chocolate chips with coconut oil in a double broiler or in a microwave (heating in 30 second increments). Spread the melted chocolate in a thin layer over parchment paper. Spoon almond butter onto the still melted chocolate and swirl using a toothpick. sprinkle over salt, chopped nuts, pretzel pieces, and coconut shavings. Freeze for 30 minutes then break apart into smaller pieces. Store in the freezer.

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Four Sigmatic Mushroom Coffee Latte

Four Sigmatic Mushroom Coffee Latte

I have certainly become an avid coffee drinker and although I love a classic cup of coffee,  I also love finding ways to switch it up and add healthy ingredients to my morning routine. Four Sigmatic makes these awesome single serving instant Mushroom Coffee packets with organic instant coffee, Lion’s Mane, and Chaga to promote focus and immune function. I picked up a few to test out about a week ago and have absolutely loved them so I thought I’d share a fun latte recipe!

Ingredients:
1 packet Four Sigmatic Mushroom Coffee
8 oz. hot water
2 tbsp almond milk creamer (some favorites are: Califia Farms, ______)
2 scoops Vital Proteins Collagen Peptides
*For extra creaminess add 1 tsp coconut butter, coconut oil, or vanilla ghee*

Directions:
Boil 8oz water. Combine hot water with 1 packet of Four Sigmatic Mushroom Coffee and the rest of the ingredients. Blend on high for 30 seconds or use a handheld frother.

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Creamy Cauliflower Soup

Creamy Cauliflower Soup

So my boyfriend’s dad has the most awesome backyard garden and a few months back he made a creamy cauliflower soup with fresh cauliflower he had grown. Fast forward to about a month ago when he sent over some fresh grown veggies (including some massive cauliflower) and I immediately thought to ask about the recipe for that amazing soup. I may or may not have made the recipe twice that same week and then again the next week so I could freeze some and keep it in my fridge… Here’s the recipe with a few healthier adjustments.

Ingredients:
1/4 c water, vegetable stock or low sodium chicken stock
1 tbsp ghee
1 medium yellow onion, coarsely chopped
2 cloves of garlic, sliced
4 1/2 c vegetable or low sodium chicken stock
1 1/2 lbs cauliflower (about 1 whole head), coarsely chopped
1/4 cup plain, unsweetened cashew or almond milk
1 tsp salt 1/8 tsp pepper
chopped fresh parsley, dill, or chives (optional)

Directions:
Heat 1/4 cup of water or stock and ghee in a soup pot over medium heat until the ghee has melted. Add in onion and garlic stirring occasionally and cook until tender, but not browned. Then add 4 1/2 c stock, wine, and chopped cauliflower and cook for 15-20 minutes until the cauliflower is tender and can easily be poked through with a fork. Puree with a blender or immersion blender and return to heat. Stir in milk, salt, and pepper and heat for a few more minutes then serve with parsley, dill, or chives.

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Jilz Crackerz Breaded Chicken

Jilz Crackerz Breaded Chicken

This breaded chicken is one of my favorite quick meal staples to make during the week. It’s flavorful, easy, versatile and super healthy. With only 6 ingredients you have no excuse not to try this! You could serve it with rice and veggies, on a salad, or with pasta and you’ve got one of the yummiest and most effortless meals you could think of!

Ingredients:
thin sliced boneless skinless chicken
1 package cracked pepper and sea salt Jilz Crackerz
1 tbsp Bragg’s Organic Sprinkle Seasoning
1 tsp himalayan pink salt
1 tsp chili powder
2 eggs

Directions:
Preheat the oven to 425ª. Blend crackers until they have broken with some coarse pieces and some finer pieces. Mix Bragg’s seasoning, salt, and chili powder into the crushed crackers in a wide, shallow bowl. In another wide, shallow bowl beat the eggs. Dip the chicken strips into the eggs, then the cracker mixture and place on a foil lined baking sheet. Cook for 15-20 minutes.

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Raw Strawberry Dragonfruit Cheesecake Bites

Raw Strawberry Dragonfruit Cheesecake Bites

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These sweet treats are so refreshing for the summer! They don’t require any baking and have very few ingredients so they’re easy to make any time! They’re bright, pretty and you can share them with friends to cool off after a hot day!

Crust:
1 bag of Purely Elizabeth granola (I used original but you could use any flavor including the grainless options)
3 tbsp melted coconut oil
2 tbsp honey

Cashew cream:
1.5 cups soaked raw cashews
Juice of 1 lemon
1 tsp vanilla
1/3 cup melted coconut oil
3 tbsp honey
6-10 strawberries
1.5 tsp pitaya powder (totally optional!!)

Instructions:

Blend crust ingredients in a high power blender or food processor until crumbly but sticky then press into the bottom of a muffin tin/cake pan/8×8 pan and set in the fridge for later.

Add all ingredients for the cashew cream in your blender and blend for 2-5 minutes or until creamy! Pour over crust and top with fresh blueberries/strawberries/nuts/etc. freeze for 1 hour! (Let them thaw out a few minutes before eating them!)

Enjoy!

DIY Almond Milk

DIY Almond Milk

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I have been trying to stay away from dairy as much as possible for my skin and digestive health, so for the past few years I have been drinking almond or other nut milks. At first I was convinced that it was the healthiest option, but the more I learn about what actually goes into the almond milk sold in stores, the more I want to make my own from scratch.

Store bought almond milk is usually a made with a very small amount of nuts and a lot of water, sweetener, and thickeners like carrageenan (which can seriously mess with your digestive health). When you make your almond milk from home you can choose exactly what you are putting into your body and can be sure that the ingredients are healthy and safe. It’s also surprisingly easy!!!

I had always thought that making your own nut milk would get too expensive to do on a regular basis, but I was surprised to find that it made way more milk than I had thought AND you can use the leftover pulp to make almond flour, crackers, face scrubs, or pizza crusts!!! So when I used about $3 worth of almonds to make almond milk and almond flour, I saved about $8  compared to buying $3 store bought almond milk and $8 store bought almond flour!

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Ingredients:

2 cups raw almonds
10 cups filtered water
Optional flavors*** (i.e. vanilla, salt, cinnamon, dates)

You will also need:

Blender
Nut milk bag or cheese cloth

Instructions:

1. Soak the almonds in 4 cups of the filtered water overnight (if you are choosing to sweeten your almond milk with dates like I did you can soak them with the almonds).

2. After the almonds have soaked for about 12 hours strain them and add them to a blender with 6 cups of filtered water and any optional flavoring that you prefer and blend on the highest setting for 3 minutes.

4. Once you have finished blending, strain the almond milk into a large bowl using the cheese cloth or nut milk bag. Make sure to squeeze all of the liquid from the pulp!! Set the pulp aside because you can use it to make almond flour, crackers, face scrubs or pizza crusts (more on this below).

5. Pour the almond milk into a glass container and store in the refrigerator for up to 5 days.

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BONUS:

Using almond pulp to make almond flour: Spread the pulp onto a baking sheet lined with parchment paper and bake at 210F for 1- 1.5 hours or until dry.

Using almond pulp to make an almond face scrub: Combine 1 cup of pulp with 2 tablespoons of almond oil and 5-10 drops of essential oil.

 

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