HONEY DIPPED DONUTS WITH
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So how can you help? A few great ways! First, plant some flowers! Start a bee-friendly garden (tips at beesponsible.com) that encourages these natural hard-workers to hang out and pollinate your plants! And remember, don’t use pesticides in your garden. Second, start buying responsibly sourced honey that supports a bigger effort to save the bees. After doing my research, Bee Harmony Honey really is the best. Their honey comes from bees drawing nectar from wildflower blossoms across superior forage lands, tended by trusted beekeepers, using responsible practices that respect the environment. This stuff is the real deal, and you can purchase based on the varietal you prefer (which depends on the flowers bees gather nectar from) or the region you live in. And best of all? Every jar of Bee Harmony Honey is traceable to the source; just head to their website and type in the 8-digit code on the bottom of your honey! Mine traced back to where I had hoped it would - my (current) home state of California! That means that I'm taking in honey with more local pollen from local plants, increasing my chances of combating seasonal allergies to those plants and staying healthier year round. Good for the bees, and good for me.
Plus, all the honey comes in reusable, recyclable glass jars, making this sweet company even more sustainable and worth your dollars. Want to try some Bee Harmony Honey for yourself? Use code GOODSAINT15 to save 15% on your order at beesponsible.com!
I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts! The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, and hard to share so you might want to make extra - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts! The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, and hard to share so you might want to make extra - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
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INGREDIENTS:
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba
1/2 cup Bee Harmony Honey (I used Local Raw California)
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony Honey (I used Local Raw California)
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some wax paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days. (SCROLL FOR PRINTABLE VERSION!)
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba
1/2 cup Bee Harmony Honey (I used Local Raw California)
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony Honey (I used Local Raw California)
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some wax paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days. (SCROLL FOR PRINTABLE VERSION!)
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This is a sponsored conversation written by me on behalf of Barkman. The opinions and text are all mine.
Baking with honey isn't super common. You often have to slightly adjust the amount of liquids and dry ingredients in the recipe to support the added moisture and softer texture, but it is one of my FAVORITE things to sweeten with! Honey adds a lightness and sweetness to baked goods that is simply unparalleled, and using responsibly sourced honey can be GOOD for the bees!
Right now bees are facing a serious threat - and so are we! This threat is called Colony Collapse Disorder and it occurs when worker bees simply disappear from a hive, leaving behind the queen bee, a few nurse bees, and countless baby bees. With no mature worker bees to bring nectar and pollen bak to the hive, the colony collapses and dies. The main causes of CCD are loss of habitat (think expanding road construction + land development), parasites and diseases, air pollution and pesticides. Without bees, everything sort of ceases to function. Plants don't get pollinated, flowers don't grow, animals that eat those plants start to die off - according to the BBC in 2014, a world without bees would struggle to sustain the global human population of (now) over 7.7 billion.
So how can you help? A few great ways! First, plant some flowers! Start a bee-friendly garden (tips at beesponsible.com) that encourages these natural hard-workers to hang out and pollinate your plants! Second, start buying responsibly sourced honey that supports a bigger effort to save the bees. After doing my research, Bee Harmony Honey really is the best. Their honey comes from bees drawing nectar form wildflower blossoms across superior forage lands, tended by trusted beekeepers, using responsible practices that respect the environment. They're not churning out cheap, sugar-filled, honey-flavored crap - this stuff is the real deal, and you can purchase based on the flavor you prefer or the region you live in. And best of all? Every jar of honey you buy from Bee Harmony Honey is traceable from the source; just head to their website and type in the 8-digit code on the bottom of your honey! Mine traced back to where I had hoped it would - my (current) home state of California! That means that I'm taking in honey with more local pollen from local plants, increasing my chances of combating seasonal allergies to those plants and staying healthier year round. Good for the bees, and good for me.
Plus, all the honey comes in reusable, recyclable glass jars, making this sweet company even more sustainable and worth your dollars. I'm a huge fan of supporting companies that are working to better our planet, so today I'm teaming up with Bee Harmony Honey to share one of my favorite honey-sweetened recipes: Honey Dipped Donuts!
The base is simple, sweet, and satisfying every time. The glaze adds a layer of sweet, sticky goodness that goes far beyond your typical donut glaze. Rich, a little buttery, but hard to share - these donuts are a serious crowd pleaser! Recipe is below. Enjoy!
INGREDIENTS:
HONEY DONUTS
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup macadamia nut milk (almond + coconut work great here, too!)
1 tablespoon apple cider vinegar
2 eggs OR 1/3 cup aquafaba
1/2 cup Bee Harmony California Honey
2 tablespoons coconut oil
1 teaspoon vanilla
HONEY GLAZE
2 cups powdered sugar
2 tablespoons macadamia (or your choice of non-dairy) milk
2 tablespoons Bee Harmony California Honey
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large mixing bowl mix together the flour, baking powder, and salt. Set aside.
In a small bowl whisk together the milk and apple cider vinegar and allow to curdle, about 5 minutes.
In a separate, larger mixing bowl beat together the eggs or aqaufaba and honey. Add in the coconut oil and vanilla and beat again until fluffy. Pour the milk mixture into the wet ingredients, stirring to combine. Pour the wet mixture into the dry and mix until just combined. Some small lumps in the batter are okay!
Pour your batter into greased 6-donut pans and bake for 13-15 minutes. Pull when golden and let cool completely on a wire rack. While donuts cool, prepare the honey glaze by whisking together the powdered sugar, milk and honey. Whisk or beat together until smooth.
Once the donuts have cooled, gently dip one side of the donut into the honey dip mixture and then set back, glazed side up, onto the wire rack. Drips will happen, so I recommend placing some waxed paper underneath your rack while they settle. Once the glaze has set - ENJOY! Leftovers can be saved on the counter for 2-3 days.
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Easy Vanilla French Toast
This post is sponsored by So Delicious and all opinions are my own.
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again each time I’m in the market are their rich, dairy-free creamers! The vanilla is my favorite and I use it for everything - like pancakes, waffles, in frosting and in pies - anywhere I might use milk instead. It always adds an extra sweet, creamy touch to whatever dish it’s added to. It’s one of my best kept secret ingredients!
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again each time I’m in the market are their rich, dairy-free creamers! The vanilla is my favorite and I use it for everything - like pancakes, waffles, in frosting and in pies - anywhere I might use milk instead. It always adds an extra sweet, creamy touch to whatever dish it’s added to. It’s one of my best kept secret ingredients!
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One of the things I love about So Delicious’ creamers are the ingredients list - with just 5 pronounceable ingredients, it’s an extra you can feel good about adding to your coffee OR your brownies! I especially love the coconutmilk creamers - they seem to blend into any drink, even hot ones, totally seamlessly. I’m always impressed!
Today, I’m sharing with you babes one of my favorite easy ways to use creamer to make a normal meal a brunch-worthy dish. My French Vanilla-Scented French Toast will have you drooling before your first plate and heading back for seconds afterward. We used thick-sliced french bread dipped in a luxurious plant-based batter to make the most luscious version of this favorite dish. You’re gonna love it and I cannot WAIT to hear what you think. Wednesday is the perfect day for a sleep-in, mid-morning french toast brunch - don’t you think?? Make sure you take a little time after wiping the drool off your keyboard to circle back and check out my friend Jenny over at Nourished Kitchen - she’s sharing her favorite way to cook with So Delicious’ Organic Coconutmilk this morning on her blog, too! Recipe below, brunch babes.
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INGREDIENTS:
2 medium ripe bananas, mashed
3/4 cup So Delicious Coconutmilk French Vanilla Creamer
2 tablespoons melted butter
splash of maple syrup OR a few drops of vanilla stevia (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-6 thick slices bread, about 1 in, bread
maple syrup, butter + fruit for topping
DIRECTIONS:
Mash your bananas in a medium mixing bowl with a fork. Whisk in the French Vanilla Creamer, melted butter, maple syrup or stevia (if using), vanilla, cinnamon and nutmeg and mix until combined. Pour the mixture into a shallow dish (a pie plate works great!). Dip bread slices into the into the wet mixture one at a time, flipping to coat the whole slice evenly.
Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Serve while warm with maple syrup, butter and fresh fruit. Makes 4-6 pieces of french toast. Leftovers can be saved in the fridge and reheated for up to three days, but is obviously best enjoyed fresh off the griddle. Enjoy!
Find So Delicious Dairy Free products at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons. And don’t forget to head over to Nourished Kitchen to see Jenny’s recipe, too!
2 medium ripe bananas, mashed
3/4 cup So Delicious Coconutmilk French Vanilla Creamer
2 tablespoons melted butter
splash of maple syrup OR a few drops of vanilla stevia (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-6 thick slices bread, about 1 in, bread
maple syrup, butter + fruit for topping
DIRECTIONS:
Mash your bananas in a medium mixing bowl with a fork. Whisk in the French Vanilla Creamer, melted butter, maple syrup or stevia (if using), vanilla, cinnamon and nutmeg and mix until combined. Pour the mixture into a shallow dish (a pie plate works great!). Dip bread slices into the into the wet mixture one at a time, flipping to coat the whole slice evenly.
Place dipped slices onto a pre-heated and greased skillet and let cook about 3-5 minutes on each side, until the edges no longer bubble and both sides are golden brown and crispy. Serve while warm with maple syrup, butter and fresh fruit. Makes 4-6 pieces of french toast. Leftovers can be saved in the fridge and reheated for up to three days, but is obviously best enjoyed fresh off the griddle. Enjoy!
Find So Delicious Dairy Free products at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons. And don’t forget to head over to Nourished Kitchen to see Jenny’s recipe, too!
CBD CHAMOMILE TEA LATTE
CBD seems to be all the rage these days. Which is kind of funny for me, because as a long-time marijuana user, I've always been a fan of it's healing properties. But now its trendy, and everyone is curious about the benefits! Probably because marijuana is becoming legalized all over the place, taking CBD has become more acceptable in larger communities. I'm all for more people becoming interested - I think the benefits of marijuana have barely been explored and could be super beneficial in healing and providing pain relief from painful and debilitating diseases. That said, I'm not a doctor. You probably knew that, but I feel like before dispensing any of the following advice, it's something we should just say out loud.
That said I think there are a lot of really great reasons to try CBD, and a whole bunch of different ways try it. Today we're infusing creamy, dreamy chamomile tea latte - but before we do, I want to break down some of the benefits of CBD, talk about some of the misconceptions, and breakdown for you exactly why CBD along will not get you high(I promise!), and talk a little vocab:
Now that those terms are cleared up for ya (they're all very similar and get super confusing if you're new to this!) let's talk benefits! CBD has been proven to help with inflammation, sleep, and anxiety and depression. Talk about a triple threat! Users also report lessened nausea, muscle tension, reduced blood sugar levels and reduced prosiasis when using CBD regularly! And I personally LOVE it for helping with period cramps and pain. It's a serious miracle worker.
Always check with your doc before trying anything new, but know that CBD alone CANNOT GET YOU HIGH. As you can read above, CBD is literally defined as being non-psychoactive, so no sinking into the couch and craving frosted flakes-stuffed chocolate chip cookies. Most companies that produce CBD oil extract it from hemp, leaves, stalks, and flowers. The extraction method is called CO2. The THC and CBD parts of the plant are separated in most over-the-counter products, and CBD can be legally sold all over the US on its own. You've probably started seeing it pop up all over health food stores and on your instagram, and that's because now that marijuana is becoming legalized in the US, more people are willing to talk about it's healing sister friend: CBD.
That said I think there are a lot of really great reasons to try CBD, and a whole bunch of different ways try it. Today we're infusing creamy, dreamy chamomile tea latte - but before we do, I want to break down some of the benefits of CBD, talk about some of the misconceptions, and breakdown for you exactly why CBD along will not get you high(I promise!), and talk a little vocab:
- Cannabis: The name for the marijuana plant itself.
- Canniboid: A group of closely related compounds which include cannabinol, the active constituents of cannabis. There are at least 113 different cannabinoids isolated from cannabis, exhibiting varied effects. These cannabinoids are received by receptors in the human body.
- CBD: Cannabidiol (CBD), the major nonpsychoactive component of Cannabis sativa (a type of marijuana plant).
- THC: Tetrahydrocannabinol (THC), the principal psychoactive constituent of cannabis that gets users "high".
Now that those terms are cleared up for ya (they're all very similar and get super confusing if you're new to this!) let's talk benefits! CBD has been proven to help with inflammation, sleep, and anxiety and depression. Talk about a triple threat! Users also report lessened nausea, muscle tension, reduced blood sugar levels and reduced prosiasis when using CBD regularly! And I personally LOVE it for helping with period cramps and pain. It's a serious miracle worker.
Always check with your doc before trying anything new, but know that CBD alone CANNOT GET YOU HIGH. As you can read above, CBD is literally defined as being non-psychoactive, so no sinking into the couch and craving frosted flakes-stuffed chocolate chip cookies. Most companies that produce CBD oil extract it from hemp, leaves, stalks, and flowers. The extraction method is called CO2. The THC and CBD parts of the plant are separated in most over-the-counter products, and CBD can be legally sold all over the US on its own. You've probably started seeing it pop up all over health food stores and on your instagram, and that's because now that marijuana is becoming legalized in the US, more people are willing to talk about it's healing sister friend: CBD.
For the purpose of today's recipe, we'll be using an unflavored, fully-CBD, coconut oil-based formula, but I'm going to share a list of different CBD products you might try here. Also, you should note that some CBD formulas are sold as full-spectrum, which means they DO contain THC, even in trace amounts. This may or may not affect you, but also may or may not show up on a drug test. So be aware, and read the label. While we're talking about types, let's also touch on DOSAGE. It varies for everyone, and you're going to need to experiment to find your optimal amount, but most people start with a few drops as directed on the bottle into whatever they're eating or drinking, or place it directly under the tongue. I think about 5-20 mg per serving is a nice place to start. You can always up the dosage to see if you need more, but best to start slow. Some people report CBD caused them increased anxiety, but I've never had a negative experience with it. Any maybe you'll find it isn't for you for whatever reason (cost, no real need, just wanted to try it out) and that's okay, too. It is important to remember that as with most trendy things, you've gotta decide if its actually right for you - not just hop on the bandwagon because all the girls at work are trying it.
Touching back on consumption, there are a lot of different ways you can find and buy CBD these days - tinctures, pills, infused foods and beverages, topicals / creams, and even bath bombs. It depends on what you're using it for really, and how quickly you'd like it to start working. Ingesting it is a great way to spread the effects throughout the body quickly, but a topical cream is more appropriate for an injury or sore muscles. For today's recipe, and a great way to start adding CBD to your life in general, is with squeezable CBD drops. They are usually favored, but you can find them unflavored OR often made in a tincture with coconut oil. I'll share some of my favorite brands below, but lately I've been particularly loving the Dr. Raw Organic Coconut Oil CBD Drops. They're totally tasteless and can be used sublingually, topically, or in cooking! You can order them online OR head to your local health food store or dispensary and see what your options are. These are a full-spectrum drop. We'll be using 10 mg (about 1 dropper full of Dr. Raw's brand) in our beverage today.
Touching back on consumption, there are a lot of different ways you can find and buy CBD these days - tinctures, pills, infused foods and beverages, topicals / creams, and even bath bombs. It depends on what you're using it for really, and how quickly you'd like it to start working. Ingesting it is a great way to spread the effects throughout the body quickly, but a topical cream is more appropriate for an injury or sore muscles. For today's recipe, and a great way to start adding CBD to your life in general, is with squeezable CBD drops. They are usually favored, but you can find them unflavored OR often made in a tincture with coconut oil. I'll share some of my favorite brands below, but lately I've been particularly loving the Dr. Raw Organic Coconut Oil CBD Drops. They're totally tasteless and can be used sublingually, topically, or in cooking! You can order them online OR head to your local health food store or dispensary and see what your options are. These are a full-spectrum drop. We'll be using 10 mg (about 1 dropper full of Dr. Raw's brand) in our beverage today.
Brands worth checking out - some are full-spectrum, some are not:
Dr. Raw Organics Focus Formula (my fave)
The Daily Hit - CAP Beauty (made with added adaptopgens)
Green Mountain CBD
Alpine Hemp Essential Daily CBD
Those are just a few I'm familiar with. remember to check your local stores, too! ONE MORE NOTE: Technically, CBD can be extracted from either HEMP or MARIJUANA. Where it is extracted from may influence your ability to buy it depending on legalization in your state. HEMP-extracted is legal all over the US, while MARIJUANA-extraced in only legal in states with legalized marijuana laws like California, Colorado and Washington (ect). If you're having trouble getting CBD shipped to you and don't live in a legalized state, be sure it is HEMP-derived so you can receive it directly shipped to your home. Keep scrolling for the recipe!
Dr. Raw Organics Focus Formula (my fave)
The Daily Hit - CAP Beauty (made with added adaptopgens)
Green Mountain CBD
Alpine Hemp Essential Daily CBD
Those are just a few I'm familiar with. remember to check your local stores, too! ONE MORE NOTE: Technically, CBD can be extracted from either HEMP or MARIJUANA. Where it is extracted from may influence your ability to buy it depending on legalization in your state. HEMP-extracted is legal all over the US, while MARIJUANA-extraced in only legal in states with legalized marijuana laws like California, Colorado and Washington (ect). If you're having trouble getting CBD shipped to you and don't live in a legalized state, be sure it is HEMP-derived so you can receive it directly shipped to your home. Keep scrolling for the recipe!
CBD Chamomile Tea latte (Serves 1-2)
Ingredients:
2 cups (480 ml) unsweetened almond milk
2 chamomile tea bags OR 2 tablespoons (10 g) loose leaf tea in a strainer
2 tablespoons (30 ml) maple syrup
10 mg CBD oil (we used 1 dropper full of Dr. Raw's Focus Formula infused coconut oil)
1/8 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
chamomile flowers, for garnish
Directions:
Heat the milk and tea in a medium-sized saucepan until hot, but do not bring to a boil. Remove the tea bags or strainer and whisk in the maple syrup, CBD isolate, ginger and nutmeg. Using a milk frother or high speed blender, add your desired amount of foam to the drink. Garnish with chamomile flowers and serve immediately!
Tips:
You can use any tea you like in place of the chamomile. Strong green, fruity black and earthy herbal teas all taste great!
Ingredients:
2 cups (480 ml) unsweetened almond milk
2 chamomile tea bags OR 2 tablespoons (10 g) loose leaf tea in a strainer
2 tablespoons (30 ml) maple syrup
10 mg CBD oil (we used 1 dropper full of Dr. Raw's Focus Formula infused coconut oil)
1/8 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
chamomile flowers, for garnish
Directions:
Heat the milk and tea in a medium-sized saucepan until hot, but do not bring to a boil. Remove the tea bags or strainer and whisk in the maple syrup, CBD isolate, ginger and nutmeg. Using a milk frother or high speed blender, add your desired amount of foam to the drink. Garnish with chamomile flowers and serve immediately!
Tips:
You can use any tea you like in place of the chamomile. Strong green, fruity black and earthy herbal teas all taste great!
Interested in ingesting your CBD or THC? Check out our '5 Best Vegan Medicated Edibles' and check out our Infused Holiday Gravy recipe! For more info on CBD products and how to use them, head here. Then let us know how your CBD experience was! We want to know your fave brands and how you like to use them in the comments below, babes!
Strawberry Basil Hand Pies
These are maybe one of the yummiest things I’ve ever made. They take a little work, but they are SO SO worth it. Basically a healthier, adult-friendly pop tart, these sweet little guys are packed with fruit and drizzled in sweet vanilla glaze. They’re buttery, rich, and taste WAY BETTER than store-bought! That I can promise. These babes first debuted in my Homestyle Vegan Cookbook two years ago, but they've become a Sunday morning staple in our house ever since! They're easy to whip up, and are a total crowd pleaser. Who doesn't love pop tarts?!
My second cookbook, a collaborative effort titled 'Vegan Bible' will be out later this year, in October. Lots more fun new recipes coming your way! In the meantime, I thought I'd revisit one of my favorites in case you haven't gotten your copy of the cookbook yet. Seriously cannot wait to hear what you guys think when you try them. And know that if strawberries and basil together isn't your favorite flavor combo, you can always ditch the basil, sub out the strawberries for another fruit, or come up with your own flavor combination entirely! No matter what you decide, they're gonna be good. Let’s bake!
My second cookbook, a collaborative effort titled 'Vegan Bible' will be out later this year, in October. Lots more fun new recipes coming your way! In the meantime, I thought I'd revisit one of my favorites in case you haven't gotten your copy of the cookbook yet. Seriously cannot wait to hear what you guys think when you try them. And know that if strawberries and basil together isn't your favorite flavor combo, you can always ditch the basil, sub out the strawberries for another fruit, or come up with your own flavor combination entirely! No matter what you decide, they're gonna be good. Let’s bake!
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INGREDIENTS
Hand Pies:
1 heaping cup (210 g) fresh or frozen strawberries, sliced
1 tablespoon (15 ml) water (ONLY IF USING FRESH BERRIES)
1 tablespoon (3 g) fresh basil, finely chopped
1 teaspoon sugar
1 teaspoon cornstarch
2 cups (315 g) whole wheat pastry flour
1/8th teaspoon salt
2/3 cup (150 g) cold vegan butter
2-4 tablespoons (30-60 ml) ice water
Vanilla Glaze:
6 tablespoons (48 g) powdered sugar
1/4 teaspoon vanilla
1-3 teaspoons (5-15 ml) unsweetened almond milk
DIRECTIONS
Preheat the oven to 375º. Line a baking sheet with parchment paper.
Place the strawberries, water (ONLY IF USING FRESH BERRIES), basil, sugar and cornstarch in a small saucepan over medium heat. Cook for 5-8 minutes, stirring occasionally and smashing down the fruit as it cooks. Remove from heat and set aside.
In a large bowl, mix together the flour and salt. Cut in the cold butter with a fork or pastry cutter until small crumbs form. Drizzle ice water over the mixture about a tablespoon at a time, mixing with a wooden spoon, until a dough begins to form. The dough should be moist but not sticky.
Turn the dough onto a lightly floured surface and shape it into a disc. Use a rolling pin to roll the dough into a large, 1/4 in. thick rectangle. Use a sheet of plastic wrap over the dough to prevent cracking as you roll it out, if needed. Cut the rectangle into 12 equal squares (or rectangles) and move half of them to the lined baking sheet.
Scoop about 1 tablespoon of filling onto the 6 laid squares, leaving about 1/4 inch of space around the edge. Using your finger, dab a bit of water around the edges to help seal them. Top each square with its matching other half, pressing around the edges with a fork to seal them.
Use a toothpick to poke a poke a few small holes in the top, then bake for 20-25 minutes, or until golden brown. While they cook, prepare the glaze by mixing together the powdered sugar, vanilla and unsweetened almond milk.
When the hand pies are finished, let them cool on a wire rack for 5-10 minutes before topping with glaze.
TIPS
Makes 6 hand pies.
Leftover hand pies taste great cooled - no need for reheating!
You can sub in any berries you prefer here and if basil isn’t for you, go ahead and leave it out.
Prefer a lower sugar option? Ditch the glaze!
Hand Pies:
1 heaping cup (210 g) fresh or frozen strawberries, sliced
1 tablespoon (15 ml) water (ONLY IF USING FRESH BERRIES)
1 tablespoon (3 g) fresh basil, finely chopped
1 teaspoon sugar
1 teaspoon cornstarch
2 cups (315 g) whole wheat pastry flour
1/8th teaspoon salt
2/3 cup (150 g) cold vegan butter
2-4 tablespoons (30-60 ml) ice water
Vanilla Glaze:
6 tablespoons (48 g) powdered sugar
1/4 teaspoon vanilla
1-3 teaspoons (5-15 ml) unsweetened almond milk
DIRECTIONS
Preheat the oven to 375º. Line a baking sheet with parchment paper.
Place the strawberries, water (ONLY IF USING FRESH BERRIES), basil, sugar and cornstarch in a small saucepan over medium heat. Cook for 5-8 minutes, stirring occasionally and smashing down the fruit as it cooks. Remove from heat and set aside.
In a large bowl, mix together the flour and salt. Cut in the cold butter with a fork or pastry cutter until small crumbs form. Drizzle ice water over the mixture about a tablespoon at a time, mixing with a wooden spoon, until a dough begins to form. The dough should be moist but not sticky.
Turn the dough onto a lightly floured surface and shape it into a disc. Use a rolling pin to roll the dough into a large, 1/4 in. thick rectangle. Use a sheet of plastic wrap over the dough to prevent cracking as you roll it out, if needed. Cut the rectangle into 12 equal squares (or rectangles) and move half of them to the lined baking sheet.
Scoop about 1 tablespoon of filling onto the 6 laid squares, leaving about 1/4 inch of space around the edge. Using your finger, dab a bit of water around the edges to help seal them. Top each square with its matching other half, pressing around the edges with a fork to seal them.
Use a toothpick to poke a poke a few small holes in the top, then bake for 20-25 minutes, or until golden brown. While they cook, prepare the glaze by mixing together the powdered sugar, vanilla and unsweetened almond milk.
When the hand pies are finished, let them cool on a wire rack for 5-10 minutes before topping with glaze.
TIPS
Makes 6 hand pies.
Leftover hand pies taste great cooled - no need for reheating!
You can sub in any berries you prefer here and if basil isn’t for you, go ahead and leave it out.
Prefer a lower sugar option? Ditch the glaze!
Hormone-Balancing Strawberry Maca Smoothie
I love a good smoothie, but I love even more when I can drink something so packed full of good-for-me ingredients that I feel fuller and happier for the whole day! This smoothie does just that, friends. Packed with healthy, real food ingredients that pack an extra special, hormone helping punch - maca root! The older I get, the more I feel my hormones dragging me all over the place, and I'm just trying to add some regularity - and this smoothie really helps when you take it regularly.
I first tried a similar smoothie at the Whole Foods juice bar near me - and surprise, surprise - I had to recreate it at home! I knew I could make it cheaper, and whenever I wanted, if I learned to recreate it. I added a few ingredients to make it more than a sweet strawberry banana base and now I am officially obsessed and make it at least 3 mornings a week. Beyond the bunches of greens I've added, the maca root has some real benefits in balancing the body's hormones. Below we'll talk about different types of maca, how much to use, and how it helps your body!
I first tried a similar smoothie at the Whole Foods juice bar near me - and surprise, surprise - I had to recreate it at home! I knew I could make it cheaper, and whenever I wanted, if I learned to recreate it. I added a few ingredients to make it more than a sweet strawberry banana base and now I am officially obsessed and make it at least 3 mornings a week. Beyond the bunches of greens I've added, the maca root has some real benefits in balancing the body's hormones. Below we'll talk about different types of maca, how much to use, and how it helps your body!
When it comes to maca you can buy at the store, there are two types: gelatinized and raw, non-gelatinized. Raw maca that has been powdered from the dried, uncooked root, can be a little hard on the digestive system and may cause stomach upset in about 5-10% of the population. Gelatinization involves a steam process that makes the maca more digestible and also increases bioavailability of the nutrients. You can buy whatever you prefer, but note the difference in case you have a sensitive stomach. (Maca isn't going to be for everyone, so if you have stomach issues when you take it or you are following a low FODMAP diet, I recommend you avoid it all together.)
I always recommend buying organic when you can, especially since maca is a root and is grown directly in the soil. I have been loving this brand lately and it has added ashwaganda powder as well, but again, use whatever maca you prefer. High quality maca is usually grown in Peru - so look for that confirmation on the packaging. Other things to look for? Ideally, you want your maca sustainably grown and naturally harvested without the use of artificial fertilizers, pesticides, solvents, radiation or high heat. But don't worry babes - this info is usually on the packaging itself and always online! OH, and always keep your maca in the fridge - it can oxidize when exposed to air, heat and moisture.
I always recommend buying organic when you can, especially since maca is a root and is grown directly in the soil. I have been loving this brand lately and it has added ashwaganda powder as well, but again, use whatever maca you prefer. High quality maca is usually grown in Peru - so look for that confirmation on the packaging. Other things to look for? Ideally, you want your maca sustainably grown and naturally harvested without the use of artificial fertilizers, pesticides, solvents, radiation or high heat. But don't worry babes - this info is usually on the packaging itself and always online! OH, and always keep your maca in the fridge - it can oxidize when exposed to air, heat and moisture.
So how does maca help and why take it? Well ladies (and gents!) there are some pretty great reasons, specifically hormone-balancing ones. Maca is rich in vitamins C and A as well as B2, B6 and Niacin and packed with minerals, including iron, zinc, iodine, calcium, copper, magnesium and potassium. It contains healthy fatty acids that help stabilize blood glucose levels and reduce inflammation in the body. It strengthens your bones and supports healthy liver and enzyme function.
Maca is one of the rare plants that can be classified as an ‘herbal adaptogen’. This means it can directly change the balance of your hormones to help you adapt to stress and illness. Unlike some herbs and phytoestrogens such as soy (which I'm actually super allergic to), maca does not try to mimic estrogen in your body. It is a hormone BALANCER, so it draws your hormones back to where they need to be rather than increase only one type of hormone and cause an imbalance. Many women report improved PMS, menopause, and PCOS symptoms as a result of regular maca usage during their cycle.
Maca is also high in fibers like cellulose and lignins, which improve gut health. Fiber is also an effective tummy filler, which can reduce hunger between meals. Most maca powders also contain between 11% to 18% protein, which is a nice little boost in your morning smoothie, as well. On top of all those great reasons, maca is also a natural energy provider so you can use it to help kick the caffeine and ditch that afternoon slump!
To break it down:
-balanced mood
-improved PMS
-natural energy
-improved fertility
-higher libido
-stronger bones
-reduced menopause and PCOS symptoms
So basically, it's a smoothie all of us can enjoy for different - or maybe all of the - reasons listed above! I'd love to hear about your experiences with maca in the comments below. I've only been using it regularly for about a year, but love and plan to keep using it. Let's get blending, babes!
Maca is one of the rare plants that can be classified as an ‘herbal adaptogen’. This means it can directly change the balance of your hormones to help you adapt to stress and illness. Unlike some herbs and phytoestrogens such as soy (which I'm actually super allergic to), maca does not try to mimic estrogen in your body. It is a hormone BALANCER, so it draws your hormones back to where they need to be rather than increase only one type of hormone and cause an imbalance. Many women report improved PMS, menopause, and PCOS symptoms as a result of regular maca usage during their cycle.
Maca is also high in fibers like cellulose and lignins, which improve gut health. Fiber is also an effective tummy filler, which can reduce hunger between meals. Most maca powders also contain between 11% to 18% protein, which is a nice little boost in your morning smoothie, as well. On top of all those great reasons, maca is also a natural energy provider so you can use it to help kick the caffeine and ditch that afternoon slump!
To break it down:
-balanced mood
-improved PMS
-natural energy
-improved fertility
-higher libido
-stronger bones
-reduced menopause and PCOS symptoms
So basically, it's a smoothie all of us can enjoy for different - or maybe all of the - reasons listed above! I'd love to hear about your experiences with maca in the comments below. I've only been using it regularly for about a year, but love and plan to keep using it. Let's get blending, babes!
INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 1/2 cups frozen (or fresh!) strawberries
1-2 teaspoons maca root powder
3-4 drops vanilla stevia (optional)
Optional Add-In's
1 tablespoon flax powder
1 tablespoon chia seeds
1 tablespoon psyllium husk
1 tablespoon coconut or nut butter
maple syrup, honey or agave
DIRECTIONS
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass - or two - and enjoy!
NOTES
Serves 2.
Sub in what you need or what you’ve got to suit your preferences!
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 1/2 cups frozen (or fresh!) strawberries
1-2 teaspoons maca root powder
3-4 drops vanilla stevia (optional)
Optional Add-In's
1 tablespoon flax powder
1 tablespoon chia seeds
1 tablespoon psyllium husk
1 tablespoon coconut or nut butter
maple syrup, honey or agave
DIRECTIONS
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass - or two - and enjoy!
NOTES
Serves 2.
Sub in what you need or what you’ve got to suit your preferences!
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both!
Wild Blueberry Overnight Oats
This is a super simple recipe, but sometimes those are the best recipes. I get into food moods all the time, and lately I've been super busy and hooked on easy, on-the-go breakfasts and lunches that pack some real nutrition and can keep me filled up when I have to teach back to back classes with no snack time in between. Being a Maine girl at heart my berries of choice were of the small, tart, and wild variety - but you can sub in whatever fruit or berries you prefer here, instead. The addition of coconut butter adds healthy, hearty, good-for-you fats that'll help keep you moving and the chia seeds add just a little extra texture (and a whole lotta omegas!) to the mix. All you'll need is a few simple ingredients that you probably already have on hand, a glass jar, and a serious appetite. Let's eat!
Before you make your way down to the recipe, a quick reminder that I'm currently teaching 4x a week at CorePower Yoga in Brea, if you're looking to get your sweat on - and soon will have my own yoga vids for you guys to access on my YouTube whenever you need to flow! Send me your flow requests and I'll try to make them happen. Alright - keep scrolling!
Before you make your way down to the recipe, a quick reminder that I'm currently teaching 4x a week at CorePower Yoga in Brea, if you're looking to get your sweat on - and soon will have my own yoga vids for you guys to access on my YouTube whenever you need to flow! Send me your flow requests and I'll try to make them happen. Alright - keep scrolling!
INGREDIENTS:
1/2 cup almond milk
2 teaspoons chia seeds
1 tablespoon coconut butter (or nut butter of choice)
1 tablespoons maple syrup
1/2 cup (GF) rolled oats
1/2 - 1 cup wild blueberries (fresh or frozen)
DIRECTIONS:
In a mason jar or small bowl, combine the almond milk, chia seeds, coconut butter, and maple syrup and stir or shake to combine. The coconut butter doesn't need to be completely mixed with the almond milk - and you'll get swirls of coconut butter to enjoy the next day!
Add the oats and blueberries and stir or shake a few more times. Make sure all of the oats are saturated in the wet mixture. Cover and place in the fridge overnight or for at least 6 hours to set.
When ready, simply pull out the oats, give 'em a stir and enjoy! You can add extra fruit or toppings as desired. Enjoy!
NOTES:
Leftovers last in the fridge up to 2 days, but are best enjoyed within 24 hours.
Serves 1, but recipe is easily doubled.
1/2 cup almond milk
2 teaspoons chia seeds
1 tablespoon coconut butter (or nut butter of choice)
1 tablespoons maple syrup
1/2 cup (GF) rolled oats
1/2 - 1 cup wild blueberries (fresh or frozen)
DIRECTIONS:
In a mason jar or small bowl, combine the almond milk, chia seeds, coconut butter, and maple syrup and stir or shake to combine. The coconut butter doesn't need to be completely mixed with the almond milk - and you'll get swirls of coconut butter to enjoy the next day!
Add the oats and blueberries and stir or shake a few more times. Make sure all of the oats are saturated in the wet mixture. Cover and place in the fridge overnight or for at least 6 hours to set.
When ready, simply pull out the oats, give 'em a stir and enjoy! You can add extra fruit or toppings as desired. Enjoy!
NOTES:
Leftovers last in the fridge up to 2 days, but are best enjoyed within 24 hours.
Serves 1, but recipe is easily doubled.
Healthy Matcha Waffles
I was always a pancakes-kind-of-girl growing up. Every Sunday morning my family would pile into the car and drive to our local diner, Brownies, for some really greasy, disgustingly delicious brunch food. Picture the most quintessential diner heart attack food - now you're there! Haha. I would order a stack of flapjacks with butter and syrup and always got an extra side of syrup. I usually also got a side of corned been hash or bacon, and literally could almost finish it all - even at 10 years old. Yikes! These days, my kind of brunch usually involves much more of the color 'green', at least a few vegetables, and usually a mimosa or two. But sometimes, you just want to go back and have those childhood favorites - without the guilt or greasy food hangover!
These days I prefer the snap of a crispy waffle more a pile of soggy pancakes, and lucky for me we just got a new waffle iron for Christmas! It was time to test it out and make some crispy waffles to satisfy my cravings. I didn't just want any old waffles, so I used my sugar-free protein batter base and added a pop of color and antioxidants with the addition of matcha powder! The matcha powder turned them a lovely shade of green, too. Might have to whip these back out in time for St. Patty's day this year!
These days I prefer the snap of a crispy waffle more a pile of soggy pancakes, and lucky for me we just got a new waffle iron for Christmas! It was time to test it out and make some crispy waffles to satisfy my cravings. I didn't just want any old waffles, so I used my sugar-free protein batter base and added a pop of color and antioxidants with the addition of matcha powder! The matcha powder turned them a lovely shade of green, too. Might have to whip these back out in time for St. Patty's day this year!
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I can promise you after rounds and rounds of testing - nothing binds together the batter AND gives the cooked waffles a crispy edge like adding in some protein powder. Plus, all of a sudden my waffles carry a protein content of over 20 grams. BONUS! Now they're not only a great breakfast addition, but the perfect post-workout snack, too. The freeze and reheat really well, and I've taken to making a double or triple batch and freezing the leftovers for easy grab-and-go breakfasts. Let's get out the waffle iron and get cooking!
INGREDIENTS
1 cup all-purpose or whole wheat flour (both work well! For GF use 1/2 c almond + 1/2 c Teff flour)
1/4 cup vegan protein powder*
2 tablespoons matcha powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups water
2-3 drops vanilla stevia (optional, for a sweeter waffle)
1 tablespoon oil
DIRECTIONS
In a medium mixing bowl combine the flour, protein powder, baking powder and salt. Create a well in the center of the mixture, and pout into it the water, stevia and oil. Whisk the mixture together until the batter just comes together. Its okay if there are a few lumps! Do not mix until smooth - unless you want flat, chewy waffles. Ick!
Let the mixture set for about 5-10 minutes, let scoop the appropriate amount of batter into your waffle iron and let it cook up until the waffle is perfectly fluffy with crispy edges. Keep it going until all your waffles are cooked up. Enjoy! (I like mine with butter and syrup or a bit of peanut butter and fruit!) Leftovers freeze and reheat really well - I highly recommend making a double batch and sticking some in the freezer for easy toaster breakfasts later!
NOTES
Makes 2-4 waffles, depending on the size of your waffle iron.
*I use Sprouts brand Vegan Vanilla Protein Powder. It's pea protein based and has just 1 g of sugar per serving, which is how I am able to keep the sugar in these waffles nearly nonexistent. Use your favorite protein here, but account for textural differences if it is not pea protein.
I usually use softened coconut oil here, but you can sub in any flavorless oil you like.
1 cup all-purpose or whole wheat flour (both work well! For GF use 1/2 c almond + 1/2 c Teff flour)
1/4 cup vegan protein powder*
2 tablespoons matcha powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups water
2-3 drops vanilla stevia (optional, for a sweeter waffle)
1 tablespoon oil
DIRECTIONS
In a medium mixing bowl combine the flour, protein powder, baking powder and salt. Create a well in the center of the mixture, and pout into it the water, stevia and oil. Whisk the mixture together until the batter just comes together. Its okay if there are a few lumps! Do not mix until smooth - unless you want flat, chewy waffles. Ick!
Let the mixture set for about 5-10 minutes, let scoop the appropriate amount of batter into your waffle iron and let it cook up until the waffle is perfectly fluffy with crispy edges. Keep it going until all your waffles are cooked up. Enjoy! (I like mine with butter and syrup or a bit of peanut butter and fruit!) Leftovers freeze and reheat really well - I highly recommend making a double batch and sticking some in the freezer for easy toaster breakfasts later!
NOTES
Makes 2-4 waffles, depending on the size of your waffle iron.
*I use Sprouts brand Vegan Vanilla Protein Powder. It's pea protein based and has just 1 g of sugar per serving, which is how I am able to keep the sugar in these waffles nearly nonexistent. Use your favorite protein here, but account for textural differences if it is not pea protein.
I usually use softened coconut oil here, but you can sub in any flavorless oil you like.
VEGAN PROTEIN WAFFLES
I was always a pancakes-kind-of-girl growing up. Every Sunday morning my family would pile into the car and drive to our local diner, Brownies, for some really greasy, disgustingly delicious brunch food. Picture the most quintessential diner heart attack food - now you're there! Haha. I would order a stack of flapjacks with butter and syrup and always got an extra side of syrup. I usually also got a side of corned been hash or bacon, and literally could almost finish it all - even at 10 years old. Yikes! These days, my kind of brunch usually involves much more of the color 'green', at least a few vegetables, and usually a mimosa or two. But sometimes, you just want to go back and have those childhood favorites - without the guilt or greasy food hangover. I prefer the snap of a crispy waffle now more a pile of soggy pancakes, so when I started craving sweet, maple syrup-smothered breakfasts, I knew there had to be a better option for me. I made tons of rounds of waffles and nothing bound together the batter AND gave the cooked waffles a crispy edge like adding in some protein powder. Plus, all of a sudden my waffles carried a protein content of over 20 grams. BONUS! Now they're not only a great breakfast addition, but the perfect post-workout snack, too. So what're we doing still talking about them?! Get out your waffle iron and let's get cooking!
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INGREDIENTS
1 cup all-purpose or whole wheat flour (both work well!)
1/4 cup vegan protein powder*
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
2-3 drops vanilla stevia (optional, for a sweeter waffle)
1 tablespoon oil
DIRECTIONS
In a medium mixing bowl combine the flour, protein powder, baking powder and salt. Create a well in the center of the mixture, and pout into it the water, stevia and oil. Whisk the mixture together until the batter just comes together. Its okay if there are a few lumps! Do not mix until smooth - unless you want flat, chewy waffles. Ick!
Let the mixture set for about 5-10 minutes, let scoop the appropriate amount of batter into your waffle iron and let it cook up until the waffle is perfectly fluffy with crispy edges. Keep it going until all your waffles are cooked up. Enjoy! (I like mine with butter and syrup or a bit of peanut butter and fruit!) Leftovers freeze and reheat really well - I highly recommend making a double batch and sticking some in the freezer for easy toaster breakfasts later!
NOTES
Makes 2-4 waffles, depending on the size of your waffle iron.
*I use Sprouts brand Vegan Vanilla Protein Powder. It's pea protein based and has just 1 g of sugar per serving, which is how I am able to keep the sugar in these waffles nearly nonexistent. Use your favorite protein here, but account for textural differences if it is not pea protein.
I usually use softened coconut oil here, but you can sub in any flavorless oil you like.
1 cup all-purpose or whole wheat flour (both work well!)
1/4 cup vegan protein powder*
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
2-3 drops vanilla stevia (optional, for a sweeter waffle)
1 tablespoon oil
DIRECTIONS
In a medium mixing bowl combine the flour, protein powder, baking powder and salt. Create a well in the center of the mixture, and pout into it the water, stevia and oil. Whisk the mixture together until the batter just comes together. Its okay if there are a few lumps! Do not mix until smooth - unless you want flat, chewy waffles. Ick!
Let the mixture set for about 5-10 minutes, let scoop the appropriate amount of batter into your waffle iron and let it cook up until the waffle is perfectly fluffy with crispy edges. Keep it going until all your waffles are cooked up. Enjoy! (I like mine with butter and syrup or a bit of peanut butter and fruit!) Leftovers freeze and reheat really well - I highly recommend making a double batch and sticking some in the freezer for easy toaster breakfasts later!
NOTES
Makes 2-4 waffles, depending on the size of your waffle iron.
*I use Sprouts brand Vegan Vanilla Protein Powder. It's pea protein based and has just 1 g of sugar per serving, which is how I am able to keep the sugar in these waffles nearly nonexistent. Use your favorite protein here, but account for textural differences if it is not pea protein.
I usually use softened coconut oil here, but you can sub in any flavorless oil you like.
PB+J SMOOTHIE
Good morning friends! I'm a serious sucker for smoothies, and a well-known regular at the Whole Foods juice bar. I even recreated one of my favorite smoothies from them - the Green + Glowing - and posted it here because I needed to stop spending $8 a day on a smoothie I could make myself. Well we're back! Kind of. This isn't a smoothie I found at Whole Foods, but I'm sure they've got one like it. I wouldn't know, because until recently I refused to have nut butter in a smoothie. I don't know why! Actually - I hate the chocolate and fruit combination, and I think I just assumed that since chocolate and peanut go so WELL together, that peanut butter and fruit would also be awful. Except deep down in my brain I knew that couldn't be true - because otherwise I wouldn't have eaten a PB+J nearly everyday from ages 4-8!
One morning recently I went to whip up my normal morning smoothie and realized I was out of two of the main ingredients - frozen mango and frozen pineapple. I emptied the bags the day before and had totally forgotten to replace them. Whoops! Luckily, I had seen frozen strawberries and blueberries in the freezer, so I grabbed them instead. I kept the smoothie base the same but after whipping it all together it was just missing something. It was too light and needed some thickness. I almost threw in some coconut in and then thought - welllll, I do have this mostly empty jar of peanut butter...should I try it? I'm so glad I did! It gave the smoothie more thickness, protein, and a ton of great flavor! This might be my new go-to morning fuel. It's packed with protein - seriously, kids will love it. Let's blend, babes!
One morning recently I went to whip up my normal morning smoothie and realized I was out of two of the main ingredients - frozen mango and frozen pineapple. I emptied the bags the day before and had totally forgotten to replace them. Whoops! Luckily, I had seen frozen strawberries and blueberries in the freezer, so I grabbed them instead. I kept the smoothie base the same but after whipping it all together it was just missing something. It was too light and needed some thickness. I almost threw in some coconut in and then thought - welllll, I do have this mostly empty jar of peanut butter...should I try it? I'm so glad I did! It gave the smoothie more thickness, protein, and a ton of great flavor! This might be my new go-to morning fuel. It's packed with protein - seriously, kids will love it. Let's blend, babes!
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INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1 cup frozen strawberries
1/2 cup frozen blueberries
1-2 cups fresh spinach
1 tablespoon peanut butter
1 tablespoon ground flax
1 tablespoon psyllium husk
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
DIRECTIONS
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy!
NOTES
Serves 2.
Sub in what you need or what you’ve got to suit your preferences. Fresh fruit works great, but you may need to add some ice to get it nice and creamy.
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1 cup frozen strawberries
1/2 cup frozen blueberries
1-2 cups fresh spinach
1 tablespoon peanut butter
1 tablespoon ground flax
1 tablespoon psyllium husk
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
DIRECTIONS
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy!
NOTES
Serves 2.
Sub in what you need or what you’ve got to suit your preferences. Fresh fruit works great, but you may need to add some ice to get it nice and creamy.
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!
APPLE CINNAMON DUTCH BABY WITH CRUMBLED WALNUTS
Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey dutch baby is LIFE CHANGING. This dish is from my first cookbook, Homestyle Vegan, which came out last year. It's packed full of 80 comfort food recipes with inspiration from my favorite real food dishes. Healthier baked beans? Yup! Baked Sea Salted Soft Pretzels? Uh huh! Biscuits with Mushroom Gravy? I've got you covered! You can buy one of the last few signed copies of my cookbook (with a few included surprises!) here. Ready to get to the recipe? Let's get moving! Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. We cut the sugar way down, but it still packs enough sweetness to cure your sweet tooth and impress your friends. This isn't an everyday breakfast; this is a lounge in your pj's 'till noon 'breakfast', a 'celebrating our anniversary' breakfast, a you-scored-your-dream-job-and-it's-time-to-celebrate breakfast - you get what I'm saying, right? This is a treat yo'self, no guilt, love your life breakfast - because I think we could all use a few more of these. You can still drink your green smoothie on the side! But you so deserve this, babe. So let's bake! This turned-up-pancakes party is getting started and you know you want to be there!
INGREDIENTS
4 tablespoons (28 g) ground flax
1/2 cup + 2 tablespoons (150 ml) warm water
2 cups (340 g) whole wheat flour
2 cups (475 ml) non-dairy milk
1 teaspoon vanilla
1/2 cup (120 ml) applesauce
2 tablespoons (14 g) cinnamon, divided
1/4 cup (60 g) sugar
1/4 cup (45 g) brown sugar
1 teaspoon nutmeg
1/2 cup (75 g) walnuts, finely chopped or crumbled
2 medium-sized tart apples, cored and thinly sliced
4 tablespoons (60 ml) vegan butter or coconut oil
maple syrup or powdered sugar, for garnish
DIRECTIONS
Preheat the oven to 400 degrees. In a small bowl, whisk together the ground flax and water. Set aside to thicken.
In a large mixing bowl whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and one tablespoon of cinnamon. In a separate, smaller bowl mix together the sugar, brown sugar, remaining one tablespoon of cinnamon, nutmeg and walnuts. Set aside. Prepare your apples and set those aside, too.
When the oven has heated, place 4 tablespoons of vegan butter or coconut oil into a 8-in cast iron pan and place it in the oven. Heat until the butter or oil completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake 20-22 minutes, until the dutch baby is cooked about halfway through and and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20-25 more minutes, then remove the pan from the oven. Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar.
TIPS
Leftovers can be saved up to 3 days, covered, in the fridge.
Serves 6.
4 tablespoons (28 g) ground flax
1/2 cup + 2 tablespoons (150 ml) warm water
2 cups (340 g) whole wheat flour
2 cups (475 ml) non-dairy milk
1 teaspoon vanilla
1/2 cup (120 ml) applesauce
2 tablespoons (14 g) cinnamon, divided
1/4 cup (60 g) sugar
1/4 cup (45 g) brown sugar
1 teaspoon nutmeg
1/2 cup (75 g) walnuts, finely chopped or crumbled
2 medium-sized tart apples, cored and thinly sliced
4 tablespoons (60 ml) vegan butter or coconut oil
maple syrup or powdered sugar, for garnish
DIRECTIONS
Preheat the oven to 400 degrees. In a small bowl, whisk together the ground flax and water. Set aside to thicken.
In a large mixing bowl whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and one tablespoon of cinnamon. In a separate, smaller bowl mix together the sugar, brown sugar, remaining one tablespoon of cinnamon, nutmeg and walnuts. Set aside. Prepare your apples and set those aside, too.
When the oven has heated, place 4 tablespoons of vegan butter or coconut oil into a 8-in cast iron pan and place it in the oven. Heat until the butter or oil completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake 20-22 minutes, until the dutch baby is cooked about halfway through and and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20-25 more minutes, then remove the pan from the oven. Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar.
TIPS
Leftovers can be saved up to 3 days, covered, in the fridge.
Serves 6.
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