Recipes
Below are some of my favorite—and most frequently prepared—recipes. Enjoy!
SIMPLE GRANOLA
INGREDIENTS:
- About 2 cups of rolled oats
- ¼ cup creamy nut butter (peanut butter/almond butter)
- 2 tbsp coconut oil
- ¼ maple syrup or agave sweetener
- ¼ - ½ cup sliced almonds (or other nuts, your choice!)
- ¼ - ½ cup unsweetened coconut flakes
- 1 tsp cinnamon or pumpkin pie spice
- Dash of salt
HOW TO:
- Heat oven to 325 degrees
- Mix oats, nuts, and coconut in a bowl. Throw salt and spices into this mixture.
- Microwave nut butter, maple/agave and coconut oil for 20 seconds to liquify. Pour over oat mixture and stir to coat well.
- Spread everything evenly on a baking sheet.
- Cook for 10-12 minutes, stir and adjust oats.
- Cook for another 10 minutes.
- Note: If you like darker granola, you can cook for longer but be careful! They can burn very quickly!
ENJOY!
GREEN TEA SMOOTHIE BOWL
INGREDIENTS:
- One frozen banana
- Half an avocado (If frozen, microwave for 20 seconds to soften)
- 2 tbsp of powdered peanut butter
- Handful of greens (spinach, kale, frozen or fresh)
- ¼ cup frozen cauliflower
- 1 serving of matcha green tea protein powder OR matcha tea powder
- 1 serving of vanilla protein powder
HOW TO:
Start with ¼ - ½ cups of water. Use less or more water; adjust to get the consistency and thickness that you love. Blend together and add desired toppings. I love to top mine with my homemade granola (see my recipe below!), coconut flakes, cereal, fresh fruit, hemp, or seeds.
ENJOY!
PEANUT BUTTER CHOCOLATE SMOOTHIE BOWL
INGREDIENTS:
- One frozen banana
- Half an avocado (If frozen, microwave for 20 seconds to soften)
- 2 tbsp powdered peanut butter
- Handful of greens (spinach, kale, frozen or fresh)
- ¼ cup frozen cauliflower
- ½ - 1 serving of protein powder (vanilla or chocolate)
- 1-2 tbsp of cocoa powder
HOW TO:
Start with ¼ - ½ cups of water. Use less or more water; adjust to get the consistency and thickness that you love. Blend together and add desired toppings. I love to top mine with my homemade granola (see my recipe below!), coconut flakes, cereal, fresh fruit, hemp, or seeds. Ready to enjoy!
ENJOY!
CHICKPEA OMLETTE
INGREDIENTS:
- ¼ cup chickpea flour
- ¼ cup water
- 1 tsp baking powder
- ¼ tsp cumin and turmeric
- Dash of salt (black salt if possible for sulfur egg flavor), pepper, and cayenne pepper
- Nutritional Yeast to taste
- Veggies to stir-fry (onions, peppers, zucchini, broccoli, mushrooms; aka anything you have on hand!)
HOW TO:
- Start by stir-frying your veggies in either water or oil. Your veggies should be of desired texture before cooking the omelet.
- Mix the flour, water, baking powder, and spices into a batter.
- Pour the batter over the cooked veggies and cover saucepan with lid.
- Cook for about 5-7 minutes until bubbles on top are popping.
- Flip and cook on the other side for 3 minutes, or can finish cooking on the original side and fold over itself to create the omelette shape!
ENJOY!
CASHEW CREAM SAUCE
INGREDIENTS:
- 1 cup soaked (10+ hours) in water
- 3 tbsp nutritional yeast
- Half of a lemon; juiced
- 1 tbsp olive oil
- Salt and pepper
- Splash of water (Start with 2-3 tbs)
HOW TO:
- Drain soaked cashews.
- Add all ingredients to a high speed blender or food processor.
- Adjust water to get all of the ingredients to blend. Try to add as little as possible to make the thickest possible sauce. Scrape sides down to make sure all is incorporated evenly.
- Use on pasta, rice, burgers, or anything to get a creamy & cheesy flavor!
ENJOY!
HOMEMADE ALMOND MILK (NO SOAKING OR STRAINING!)
INGREDIENTS:
- 2 tbsp almond butter
- 2 cups filtered water
HOW TO:
- Blend for 1 min in a high-power blender. There will be small pieces of almonds that will float to the bottom over time. In addition, you will notice separation over time, this is because there are no stabilizers or chemicals to keep it in uniform (yay, healthier!)
- Shake before you are using it and it will remix and taste creamy and delicious! If you have a cheesecloth and want to strain the granules out, feel free to do so.
ENJOY!