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
Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.
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 LOVE banana bread. Pumpkin bread is good, I even have a special place in my heart for zucchini bread, but banana bread always takes the cake. Now typically I would add something basic like walnuts to my banana bread, but I didn’t have walnuts… what I did have was dried figs and let me tell you I’m so glad that I did. This combo is so yummy and different and the dried figs add a caramel-y flavor that’s perfect with chocolate chips.
3/4 cup dark chocolate chips (I used Enjoy Life Foods Dairy Free Chocolate Chips)
1/2 cup chopped dried figs
Preheat oven to 350. Mash bananas in a large mixing bowl and add the rest of the wet ingredients and the coconut sugar. Mix the wet ingredients then slowly add in the dry ingredients mixing as you go. Dump in your chocolate chips and dried figs and mix them in (pro tip: lightly coat your chocolate chips with a little bit of flour to avoid them all sinking to the bottom of the batter). Pour into a loaf pan greased with coconut oil and bake for 40-45 minutes.
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!
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**
I’m still new to drinking coffee, but ever since I heard about adding ghee & collagen to your morning cup of joe I’ve been drinking coffee pretty much every day. These protein biscotti are perfect treat to enjoy with a hot coffee & they’re insanely easy to make. The best part about this recipe is that you can personalize them with your add in’s & spices I used cinnamon, mixed nuts & chocolate but you can use ginger, cardamom, nutmeg, allspice, dried fruit, or even add cacao to make a chocolate variation!
1 c almond flour
⅓ c vanilla protein powder
½ tsp baking powder
½ tsp cinnamon
⅛ tsp fine sea salt
1 large egg
1 large egg white
3 tbsp honey, maple syrup or agave nectar
1 tbsp unsalted butter or virgin coconut oil, melted
½ tsp vanilla extract
½ cup (total) of mix-ins (i.e. chopped dried fruit, chocolate chips, cacao nibs, nuts)
Whisk the flour, protein powder, baking powder, optional spice, & salt. In a separate bowl, whisk the egg, egg white, honey, melted butter, & vanilla until blended. Add the wet ingredients to the flour mixture & add any stir-ins. Transfer dough mixture to a cookie sheet lined with parchment paper. Using wet hands, press and shape dough to form into a log shape. Bake for 20 to 25 minutes, until the log is set & golden brown. Remove from oven and let cool 20 minutes. Reduce oven temperature to 300F. Slice biscotti about ¾-inch thick. Lay flat on the same cookie sheet & return to the oven for 12 to 15 minutes until lightly browned. Flip cookies & bake for another 12 to 15 minutes.
I’m kind of obsessed with granola. I ALWAYS have it in my kitchen it’s pretty much my favorite thing ever. I had bought quinoa granola before, but I’ve never made it myself until now & I’m so glad I did. It’s crunchy, crumbly, sweet, & has a cinnamon kick!
2 cups gluten free old fashioned oats
1/2 cup uncooked quinoa
1/4 cup agave
1/4 cup honey
1 tbsp coconut oil
2 tbsp coconut sugar
2 tbsp chia seeds
1 heaping tsp of cinnamon
Pinch of salt
Mix ingredients in a large bowl (I let them sit for about 10 minutes to let the liquid ingredients really soak in) & cook for 1 hour at 225° turning the granola every 20 minutes.