Strawberry Almond Milk

Strawberry Almond Milk

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!

All-Natural Nut Milk Bag

Basic Vanilla Chia Seed Pudding

Basic Vanilla Chia Seed Pudding

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.

Ingredients:

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

Directions:

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.

Protein French Toast

Protein French Toast

Processed with VSCO with c1 presetI 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!

Ingredients:

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

2 eggs

1 tsp cinnamon

½ tsp vanilla

1 tbsp maple syrup or raw honey

Directions:

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!

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Fig and Dark Chocolate Banana Bread

Fig and Dark Chocolate Banana Bread

IMG_6552.JPGI 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.

Ingredients:

1 cup buckwheat flour

1/2 cup coconut sugar

1/3 cup coconut oil

2 tbsp honey

3 over ripe bananas

2 eggs

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

2 scoops Vital Proteins Collagen Peptides (optional)

3/4 cup dark chocolate chips (I used Enjoy Life Foods Dairy Free Chocolate Chips)

1/2 cup chopped dried figs

Instructions:

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.

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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