Chocolate Peanut Butter Banana Chia Pudding

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I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓

▶Ingredients:
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4 banana
•1/4Cup chia seeds
•Frozen Raspberries

Directions:
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡

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Hazelnut Butter (Nutella)

I have been dying too make this as I love hazelnuts! Nutella is loaded with alot of sugar and artificial crap that is not necessary! I found the recipe on chocolate covered Katie’s blog. My version below↓

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▶Ingredients:
2 cups raw hazelnuts
•1-1/2Tbsp pure vanilla extract
•1/4C cocao powder
•1/4C Xylitol
•1/4tsp pink Himalayan salt
•1/2C coconut milk

Directions:
Roast hazelnuts @400º F for about 6min, let cool then rub handfuls between hands to remove skin (not all skins will come off). Place nuts in food processor and blend until you get butter texture, add all remaining ingredients and blend until smooth. Enjoy!

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♧Shamrock Waffles♣

St. Patrick’s Day is coming up so decided to make some green food! Shamrock waffles↓♧♣

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Serves 3

▶Ingredients:
→Dry:
1C oat flour (spelt or whole wheat will work)
•1/2C large flake oats
•4Tbsp hemp protein powder
•1tsp baking powder
•1tsp cinnamon
•1Tbsp maca powder (optional)
•2Tbsp xylitol or raw sugar of choice
•1Tbsp chia seeds
→Wet:
1C unsweetened almond milk
•1tsp pure vanilla extract
•1egg or flax egg
•1/2C unsweetened applesauce
•2 large handfuls spinach

▶Directions:
Mix all dry ingredients in bowl until well combined. Place all wet ingredients in blender and blend. Add wet to dry and whisk until combined. Heat waffle iron and cook per your waffle iron (mine takes about 2min15sec).
Top with berries, coconut and agave if desired. Enjoy♡

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♧♣♧♣♧♣♧♣♧♣♧♣♧♣♧♣
Made some more of these today but made pancakes instead, only change was I added 1/4tsp of xantham gum to dry ingredients. The green fluff is greek yogurt, honey, vanilla and handful of spinach blended (little splash of almond milk). →→→↓↓↓
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♣♧ Side view ♧♣

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Blueberry Pancakes

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Made these for my lovely boyfriends birthday breakfast,  recipe as follows↓ serves 2

Ingredients:
1C oat flour
•1/2C oats
•1.5 scoop protein powder (I used vegan vanilla bean)
•1Tbsp maca powder (optional)
•2tsp cinnamon
•1tsp baking powder
•2Tbsp xylitol
•1/2C unsweetened applesauce
•1tsp pure vanilla extract
•1/2-1C unsweetened almond milk
•1 egg
•1C blueberries

▶Directions:
Preheat pan and grease. Combine all dry ingredients until well incorporated. Whisk in wet ingredients (start with 1/2C of milk and add more until right consistency) and stir in blueberries. Pour about 1/4C worth of batter into pan and cook for 2-4min per side. Serve.

For the topping I blended strawberries, banana, mango, Greek yogurt and a little almond milk. Leftovers went in the freezer for a treat later ♡ I ran out of blueberries, I would have probably made a blueberry topping  but this was just as delicious.

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Vanilla Blueberry Tofu “Cheesecake”

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This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→

Yields: 2 mini springform pans

▶Ingredients:

Crust:
1/4C almonds or nuts of choice
•15 pitted dates

Filling:
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1tsp vanilla
•1  ripe banana
•1/4C agave
•2Tbsp fresh squeezed lemon juice
•1C blueberries

▶Directions:
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.

2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.

3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.

4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡
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Strawberry Pancakes

Back from Mexico and back to eating normally again. I had lots of strawberries leftover from Valentine’s day so I came up with this yummy pancake meal ♡

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▶Ingredients:
1-1/2C oat flour
•1/2 scoop protein powder
•1Tbsp cinnamon
•1Tbsp maca powder (optional)
•1tsp baking powder
•1Tbsp chia seeds
•2Tbsp xylitol (or raw sugar of choice)
•1 egg
•1C pureed strawberries
•1/2-3/4C coconut milk or your choice
•1tsp pure vanilla extract

▶Directions:
Combine all dry ingredients until well combined. Puree your strawberries in blender (I had to add a little water) add all wet ingredients (start with 1/2C milk, add more if needed) to dry and mix until well combined.  Fry in pre-heated greased pan 2-4 min per side.

▶Topping:
•5 Strawberries
•1/2tsp Pure vanilla extract

▶Cut strawberries into small chunks and cook over medium heat with vanilla for about 10min, stir often and mash with fork. Top pancakes and add extra fresh strawberries.

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Yam and Egg Muffins

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I made these yummy treats for pre workout snacks for the week, also is a good breakfast or grab and go snack! I didn’t really measure anything but this is what i can remember. Recipe as follows:

I made 12 muffins feel free to halve the recipe.

Ingredients:
1 small-medium yam or sweet potato, shredded
•2 thick slices yellow onion,  chopped
•1/2 bell pepper, chopped
•2 cloves garlic, minced
•Handful of Spinach leaves, torn
•2 pieces bacon (nitrate/hormone free), chopped
•7 eggs
•1/4C egg whites
•Seasonings-S&P, oregano or basil
•Coconut oil for greasing muffin tin

▶Directions:
→Preheat oven to 400ºC.
→Shred yams and chop veggies/bacon up. Beat eggs and whites in dish (large measuring cup works good so easy to pour)with seasonings.
→Grease your muffin tin and evenly portion out shredded yams into muffin tins, then add torn spinach and rest of veggies/bacon evenly.
→Pour beaten eggs evenly over each cup, coming about 3/4 up the sides (they will rise).
→Place in oven and cook for about 30 minutes.
→Use knife or fork to lift from sides and bottom of tin, serve & enjoy or refrigerate for later ♡
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