- 1/3 cup chia seeds
- 1 1/2 cup unsweetened almond milk
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp liquid stevia
- pinch of salt
- fresh raspberries
- shredded unsweetened coconut
- chopped almonds
Combine all ingredients: chia, almond milk, cocoa, vanilla, stevia and salt. Whisk until fully incorporated. Put mixture in tightly sealed container and let sit in fridge over night.
Layer toppings and pudding as desired.
- 1 bundle of spinach
- 1/2 bundle of cilantro
- 1/2 bundle of parsley
- 3 kiwi
- 2 apple
Juice all ingredients, add to ice cube trays and let freeze.
Once frozen you can easily pop them out and use for your morning smoothies!
This granola recipe is a perfect way to start off the morning; delicious on top of yogurt with fresh fruit.
Quick to make and the granola will keep for weeks!
- 2 cups rolled oats
- 1/2 cup flax seed
- 1/2 cup chopped pecans
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 4 tbsp honey
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 cup dried fruit
- I used blueberries and cranberries but feel free to add any of your favorites.
- Preheat oven to 350 degrees.
- Combine oats, seeds, pecans, honey, oil , sugar and vanilla in a large mixing bowl. Stir until incorporated.
- Cook mixture for about 20 minutes, or until light golden brown in color. Stir once or twice while in oven to make sure all the oats and seeds get baked evenly.
- Let cool and add dried fruit.
Egg salad with a twist…
This recipe is a combination of the classic BLT, egg salad and my grandmas homemade dill dressing. I have smashed hard boiled eggs tossed them in my grandmas dressing, and topped with all the fixings of a BLT.
- 6 hard boiled eggs
- 1/4 cup mayo
- 1 tbsp dill pickle brine (Claussen pickles preferably)
- 1 avocado, smashed
- 2 vine ripened tomatoes
- Alfalfa sprouts
- crispy bacon strips
- tbsp chopped dill
- salt and pepper to taste
- toasted bread
- Smash hard boiled eggs with a fork
- Whisk mayo, brine, salt, pepper, and dill together
- Combine eggs and dressing
- Add smashed avocado to toasted bread, spread evenly on both slices of bread
- Add egg salad, bacon, tomatoes, and sprouts.
- Top with last slice of bread
…a little messy but the best foods are the messiest!
MERRY CHRISTMAS EVERYONE!!!
Happy Sunday everyone!
To start the day I made some banana berry muffins topped with pecan streusel. They turned out so good! I made sure to put extra fruit inside the batter so that every bite there’s a little sweet and a little tart. The streusel on top gives the soft muffins a nutty crunch. Yum, yum, yum.
They take less than 30 minutes to make, you have to try these!
- 2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 2 ripe banana, mashed
- 2 eggs
- 3/4 cup(1.5 sticks) melted butter
- 1 tbsp canola oil
- 1 tsp vanilla
- 2 cups fresh berries
- 1/4 chopped pecans
- 1/2 cup all purpose flour
- 1/4 cup melted butter
- 1/3 cup packed brown sugar
- Preheat oven to 350 degrees
- Line muffin pan with cupcake liners
- Mix bananas sugar, eggs, vanilla, oil and melted butter until combined
- In a separate bowl combine flour, baking soda, baking powder, and salt
- On a slowly incorporate your dry ingredients to the wet.
- Scrape the sides of the bowl to make sure all the ingredients are combined into mixture.
- Gently fold berries into the batter.
- I used blackberries and raspberries but you can use whatever berries you like best.
- For streusel:
- Add all the ingredients: pecans, sugar, butter, and flour and combine.
- Fill the muffin liners 3/4 of the way full.
- Top with a generous sprinkle of pecan streusel
- Bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Let muffins cool for 10 minutes and they are ready to serve!
Usually every morning begins with a yogurt, cereal, frozen berries and almond milk. Why not zip them all together!?
- 1/4 cup Greek yogurt
- 1/2 of a banana
- 1/2 cup frozen strawberries
- 1/4 cup flax cereal
- 1/4 cup almond milk
- splash apple juice
- Add all the ingredients to the blender
- Blend until smooth
I have been making different versions of these sweet and spicy fluffy sticky buns for a couple months now, and my last batch has been a great success. So, here is my brand new cinnamon bun recipe.
- 3 1/2 cups flour
- 1 pkg fast acting yeast
- 1/3 cup granulated sugar
- 1/2 cup warm water
- 1 tbsp granulated sugar
- 1/2 cup almond milk (room temp)
- 1 egg (room temp)
- 2 tbsp canola oil
- 1/4 tsp salt
- 1/4 cup melted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup room temp butter
- 1 1/4 cup confectioners sugar
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- Add water and yeast into a mixing bowl, let stand for 10 minutes or until yeast is activated.
- Add almond milk, egg, and oil in another bowl, whisk to combine.
- When yeast looks activated ( bubbly, frothy texture) add the other liquids to mixing bowl. Combine on slow for 10-20 seconds until incorporated.
- Using dough hook, add flour 1 cup at a time, until dough pulls away from side of mixing bowl, and its not sticky to touch.
- Remove dough and knead dough on a floured surface for about 5-6 minutes
- Transfer dough to rise in a greased bowl for 2 hours, cover with damp towel.
- Once risen, roll dough on a floured surface, 1/4 thick.
- Spread melted butter to cover, then sprinkle a thick layer of sugar and cinnamon on top of the melted butter.
- Roll cinnamon sugar covered dough gently into a log.
- Cut log into 12 -16 slices.
- Place sliced rolls into a greased pan, and let rise for another 2 hours.
- Preheat oven to 350 degrees and cook for approximately 15 minutes.
- While the buns cook, mix butter, confectioners sugar, vanilla and lemon juice until incorporated. If it’s too thick for your liking you can add a splash of water.
- Spread icing over warm buns and they are ready to serve.