I hope you don’t mind my short blogs but if you’re like me you just want to get to the recipe, right!? So know that I always aim to help a girl (or guy) out by making the recipes quick and to the point. I hope you share and come back often! 😉
This will make you feel like you are a barista!
Make your coffee as usual and add in… 2 teaspoons of maple syrup Sprinkle of cinnamon Non-dairy creamer 1 teaspoon coconut oil
Mix all the ingredients in a blender, and slowly bring to high. Make sure you careful as coffee is hot. As you blend it, it will become whipped!!
I was not raised with water as a norm in my house. We drank juice, soda, tea, and milk, but water was kind of foreign. It wasn’t until I was in High School that water started being mainstream and bottled. As I started searching for health, I realized water was really missing from my life. So I now tend to only drink water, but when I want something different and bubbly I make my cheater soda.
What you need: Makes four-8 oz cups
1 bottle sparkling water ¼ teaspoon dry or 8 drops per 8oz cup of either powdered stevia or liquid stevia Wedge of lemon or lime or both Ice if you like
How it’s made: I add ice to my glass almost to the top, add stevia (play around to get the perfect sweetness for you) and squeeze a wedge of lemon, lime or both. I then add the wedge to the glass. Play around making different variations: Cream Soda- take away citrus and add ¼ teaspoon vanilla, Root Beer – add sarsaparilla and vanilla, Grapefruit-replace citrus with grapefruit.
I don’t t know when my love affair with cookies started, but it’s been a long romance. When I started changing my diet I realized how many of my treats didn’t honor my body. That’s when I started working on this recipe. It eats like a cookie but in its healthier form. It is both vegan and gluten-free but no one will ever know!
Makes 48 small cookies
Preheat oven 350
1 cup palm fruit oil (sold as organic vegetable shortening)
1 ½ cups organic sugar
1 ½ cups organic brown sugar
1 box (12.3 ounces) silken organic firm tofu
4 ½ cups brown rice flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon xanthan gum
2 cups vegan chocolate chips
In a Kitchen Aid or bowl, mix together, palm fruit oil, tofu, sugar, brown sugar. Paddle or beat until light and fluffy. Add in the rest of the mix until everything is stirred in. Slowly add in chocolate chips. For perfect portions, I always use a small spring handle ice cream scoop to portion cookies. Bake on parchment lined cookie sheet for 10-12 minutes depending on how you like them, soft or crunchy.
I came up with this recipe years ago and I’m still just as surprised by the warm fluffy nostalgic flavors this Banana Bread has as I was the first day it came out of the oven. It stills wows me every time. Enjoy!
Makes one loaf or four mini loaves
1 hour total time
Preheat oven to 375 degrees
3 pounds of bananas mashed (about 4.5 lbs unpeeled)
3 cups brown rice flour
1 cup organic sugar
3 teaspoons baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup water
½ cup olive oil
Prepare pan with oil and rice flour or parchment paper. With a mixer or masher smash bananas. Add water and oil. Slowly mix in dry ingredients. Pour into prepared loaf pans. Bake at for 45 minutes (less if mini-pans or muffins) or until a toothpick comes out clean. I tend to let it go longer than I think as I like it better darker and more bread like. As my teacher in pastry school said, “It should look like it spent too much time in the sun.” This dough also makes the most splendid pancakes. Just add one more cup of water and cook on medium heat in skillet. Serve with vegan butter and maple syrup. Bananas have a high fiber content. They are loaded with both soluble and insoluble fiber.
If you’re feeling lazy in the kitchen but want a treat everyone will love this recipe is for you! With three kids and a hectic schedule, I rarely have time to make cookies. I also want to feel good about what goes into my body. This is my favorite easy recipe and solution to needing the convenience of store bought cookies but not having to compromise on quality ingredients.
Makes 12 cookie balls 5 minutes total time
½ cup nut or seed butter (almond, walnut, sunflower, peanut)
1/3 cup maple syrup
2 cups gluten free oats
¼ cup goji berries
1 teaspoon cacao nibs
In a large bowl, stir together nut butter and maple syrup. Add oats and stir until it resembles cookie dough. Next slowly fold in goji berries and cacao nibs. Eat straight out of the bowl or divide evenly into 12 and use your hands to shape balls.