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!
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!
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!
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
1.5 cups soaked raw cashews
Juice of 1 lemon
1 tsp vanilla
1/3 cup melted coconut oil
3 tbsp honey
1.5 tsp pitaya powder (totally optional!!)
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!)