Lemon Sugar Cookie Cake My favorite way to celebrate any holiday is with FOOD, and this 4th of July I wanted to crack into some of that summer nostalgia from when I was a kid with one of my favorite summertime treats! I finally called Mom to get the recipe she always used to make for us when we were kids; She would always make a giant cookie layer base, slather it in frosting and cover it in fresh fruit. Usually a summertime snack for it's portability and use of that fresh, seasonal fruit I’ve been craving this Lemon Sugar Cookie Cake ever since I made it a few weeks ago! I simplified and slightly health-ified her original recipe and got something I think is even better. Sorry Mom! I shared the simplified recipe on IG when I made it, but wanted to share an easier-to-read, printable version for all my regular readers here, too. It really is the perfect, easy, crowd pleasing summer dessert! Would love to hear your thoughts if you try it - and my Mama would, too! Scroll on down for the recipe and some notes before you bake, too. Enjoy, babes!  INGREDIENTS: COOKIE BASE RECIPE 2 1/4 cups AP flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup (non-dairy) butter 1/2 cup sugar 1/2 cup monk fruit sweetener* 1 egg (vegan if you prefer) 1 teaspoon vanilla 2 tablespoons lemon juice Zest of 1 lemon Strawberries, blueberries + raspberries for topping CREAM CHEESE FROSTING 8 oz. plain, non-dairy cream cheese 2-3 tablespoons lemon juice Zest of half a lemon 1 teaspoon of vanilla extract Maple syrup and/or monkfruit sweetener to taste DIRECTIONS: Preheat your oven to 375 degrees and line a round pan (or baking sheet) with parchment paper. In a large sized bowl combine the flour, baking soda, baking powder, and salt together. In a smaller, separate bowl combine the sugars, egg, vanilla, lemon juice + lemon zest. Add the wet ingredients to the dry, mixing completely. Once the dough has formed, roll it evenly into a round shape on the pan, about 1/4-1/2 inch thick. Bake for 10 minutes or until edges begin to brown, then let cool completely. While the cookie layer cools, mix the frosting and chop up the fruit. Once cool, frost the cookie like a pizza and top with fruit. Enjoy babes! NOTES: You can use real butter, eggs and milk here if you prefer. I adapted this recipe from my Mom's original which did in fact use the original versions with great success. Leftovers last up to 2 days on the counter and up to 4 days in the fridge, but - like most things in life - is best enjoyed fresh. *You can also sub the monk fruit sweetener for stevia or more real sugar. 
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Fresh Cherry Scones Guys, I love breakfast. It is my FAVORITE meal of the day. I love it sweet, savory, salty, sticky, soupy - any which way, I'm here for it! I'm also a HUGE fan of fresh cherries. As soon as they're in season I make my way to my farmer's markets and buy them up by the slightly overpriced pound. It's my favorite time of the year! So I combined my favorite meal with my favorite season and got these sweet, delicate, delicious beauties! They're light and sweet but full of flavor and just the right amount of 'scone dry' - perfect alongside a glass of milk or a cup of tea. I kept them lower sugar and you can keep them even lower in sugar by skipping the maple drizzle altogether - your choice! Best of all, this scone recipe is super versatile so you can mix it up by adding in different fruits or flours and will always have success. I love it! I've thrown in raspberries, blueberries, even peaches, and they always come out totally brunch- and instagram- worthy.  If you love a good scone (and who doesn't?) then this recipe is for you. Just the right amount of moist and 'scone' dry, they whip up super easily and are easily made when you're ready to eat them but also last well overnight so you can bake ahead and sleep in before brunch, no stress. What're we doing still chatting? You've got some baking to do, babes!
INGREDIENTS Cherry Scones 2 cups AP or whole wheat pastry flour 1 tablespoon baking powder 1/2 teaspoon ginger 1/2 teaspoon salt 6 tablespoons cold (vegan) butter 3/4 cup mashed banana or 2 eggs 1/4 cup almond milk 2 tablespoons maple syrup 1 teaspoon vanilla 1 heaping cup pitted and chopped fresh cherries Glaze 1/4 cup maple syrup (OPTIONAL - or check out our other scones glaze recipes below) DIRECTIONS Preheat the oven to 425ºF. Line a baking sheet with parchment paper. To make the scones, in a large mixing bowl, whisk together the flour, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana (or eggs), almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms. Fold in the fruit gently. Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 14-16 minutes, until golden. Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by beating the maple syrup until it begins to aerate and get a little creamy. Drizzle the glaze over completely cooled scones and enjoy! NOTES Makes 8 scones. Leftovers save well sealed in an airtight container on the counter for up to 3 days. Longer than that, save frozen and heat in the toaster oven when ready to enjoy. Check out other scone recipes here: Vanilla Glazed Matcha Scones, Mini Chocolate Chunk Scones.  Falafel Pitas with Smoky Lemon Yogurt Sauce 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 is their thick, creamy coconut milk yogurt!
Made with organic coconuts, active cultures and non-GMO ingredients, each flavor offers just the right amount of sweetness - their unsweetened flavor contains LESS than 1 g of sugar - and a truly unsweetened yogurt can be SO hard to find! Because these yogurts are made similarly to traditional yogurts, they don’t sacrifice taste and texture - but you can feel a lot better about eating them!  I like eating the yogurts on their own (obvs - YUM!), but also love them in smoothies, parfaits, and even use the unsweetened flavor a base for savory sauces. I think yogurt tends to get a bad rap for being too much of a breakfast food, and I think that’s silly. Yogurt is great any time of the day! You’ve just gotta get creative. Which is exactly why we’re sharing one of my favorite easy yogurt sauce recipes today - so you can start loving and using yogurt and reaping the probiotic (and delicious) benefits, too. We love toasting and stuffing warm pita full of healthy ingredients for an easy lunch around here, and we almost always have avocados and hummus on hand. We bought some falafel, added our favorite homemade yogurt sauce and our on-the-go pitas went from lunchbox worthy to Instagram worthy real quick. We shot the recipe + are sharing it so you can enjoy some seriously tangy, savory, smoky yogurt sauce stuffed with fresh herbs that’ll leave you craving more and finding new ways to eat more of it. As a dressing for roasted vegetables, anyone? Scroll down for our recipe! 
 FALAFEL PITAS WITH SMOKY LEMON YOGURT SAUCE INGREDIENTS 1 (5.3 oz) container So Delicious Unsweetened Dairy Free Yogurt Alternative 1 tablespoon lemon juice 1 tablespoon chopped fresh dill 1 clove fresh garlic, minced 1/2 teaspoon smoked paprika 1/4-1/2 teaspoon (to taste preference) each salt + pepper DIRECTIONS In a small dish combine all the ingredients and stir until combined. Serve over falafel, roasted veggies, as a dip with pita or warm bread, or as a dip for french fries! Leftovers save well in the fridge for up to a week too. We simply stuffed our favorite pitas with pre-made falafel and some chopped veggies, then drizzled the sauce all over. Yum! Serves 2-4.  Find So Delicious Dairy Free Yogurt Alternatives at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons! And, if you love their new Almondmilk with Cashew as much as I do, you need to check out this creamy morning matcha recipe, too. Enjoy, friends!  My PERFECT PIZZA DOUGH RECIPE +
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Okay, babes - before we get to the magical dough recipe itself, let's go over a few top tips for making your homemade pie the best it can be! Write 'em down or print 'em out - these tips are about to seriously improve your pizza game!
1. Don't over-handle the dough! Keep your handling of the dough to a minimum until you're ready to stretch it out, and even then don't fold the dough in on itself after separating into two doughs, even though it's tempting. You want your dough to have some lightness and air or you'll have a stiff, too chewy crust.
2. Bake your pizza at 450 degrees F or more. The higher the temperature, the better. Seriously - if your oven gets to 700 degrees, go for it. You'll adjust cooking times properly, so start with about 10 mins and go from there. When the crust is golden to preference and lifts in one solid piece from the pan, you're ready to eat.
3. Shred your cheese, or break in into smaller pieces to ensure even melting - especially if you're using vegan cheese, which tends to be less melty. Our favorite brand to use is Miyoko's Vegan Mozzarella.
4. Once your crust is tossed and spread onto your baking surface, use a fork to poke small holes evenly around the crust to reduce air bubbles forming in the crust.
5. Use a high-quality baking surface. We use a large steel pizza pan, but anything that will heat and cook evenly will work great! We use flour to prevent the dough sticking to the pan.
Now, let's EAT! Scroll on for my dough recipe - there's a printable there version, too!
1. Don't over-handle the dough! Keep your handling of the dough to a minimum until you're ready to stretch it out, and even then don't fold the dough in on itself after separating into two doughs, even though it's tempting. You want your dough to have some lightness and air or you'll have a stiff, too chewy crust.
2. Bake your pizza at 450 degrees F or more. The higher the temperature, the better. Seriously - if your oven gets to 700 degrees, go for it. You'll adjust cooking times properly, so start with about 10 mins and go from there. When the crust is golden to preference and lifts in one solid piece from the pan, you're ready to eat.
3. Shred your cheese, or break in into smaller pieces to ensure even melting - especially if you're using vegan cheese, which tends to be less melty. Our favorite brand to use is Miyoko's Vegan Mozzarella.
4. Once your crust is tossed and spread onto your baking surface, use a fork to poke small holes evenly around the crust to reduce air bubbles forming in the crust.
5. Use a high-quality baking surface. We use a large steel pizza pan, but anything that will heat and cook evenly will work great! We use flour to prevent the dough sticking to the pan.
Now, let's EAT! Scroll on for my dough recipe - there's a printable there version, too!
PERFECT PIZZA DOUGH RECIPE
INGREDIENTS
2 1/4 teaspoons (7 g) active dry yeast
1 1/2 cups (360 ml) warm water
3 1/2 cups (525 g) all purpose flour, plus more as needed
2 teaspoons (6 g) salt
1 teaspoon sugar
2 tablespoons (30 ml) olive oil, plus more for greasing
DIRECTIONS
Pour the yeast and warm water into a small bowl and stir. Set aside for 5 minutes.
In a stand mixer combine the flour, salt and sugar. Pour in the yeast mixture and the olive oil and using the bread hook attachment, knead the mixture together until it comes together and forms a ball. If the dough seems too sticky, add flour as needed. If it’s too dry, add a bit of water.
Move the dough to a lightly floured surface and knead into a smooth, firm, ball. Grease the inside of the mixing bowl lightly and place the dough back inside. Cover with plastic wrap or a clean dishtowel and place in a warm place to double in size, about 1-2 hours.
When ready, turn the dough to a lightly floured surface and, handling as little as possible, cut the dough into 2 equal pieces. Let them rest for 10 minutes before tossing and stretching for pizza!
NOTES
Makes 2 doughs.
Dough can be refrigerated up to two days or frozen indefinitely.
INGREDIENTS
2 1/4 teaspoons (7 g) active dry yeast
1 1/2 cups (360 ml) warm water
3 1/2 cups (525 g) all purpose flour, plus more as needed
2 teaspoons (6 g) salt
1 teaspoon sugar
2 tablespoons (30 ml) olive oil, plus more for greasing
DIRECTIONS
Pour the yeast and warm water into a small bowl and stir. Set aside for 5 minutes.
In a stand mixer combine the flour, salt and sugar. Pour in the yeast mixture and the olive oil and using the bread hook attachment, knead the mixture together until it comes together and forms a ball. If the dough seems too sticky, add flour as needed. If it’s too dry, add a bit of water.
Move the dough to a lightly floured surface and knead into a smooth, firm, ball. Grease the inside of the mixing bowl lightly and place the dough back inside. Cover with plastic wrap or a clean dishtowel and place in a warm place to double in size, about 1-2 hours.
When ready, turn the dough to a lightly floured surface and, handling as little as possible, cut the dough into 2 equal pieces. Let them rest for 10 minutes before tossing and stretching for pizza!
NOTES
Makes 2 doughs.
Dough can be refrigerated up to two days or frozen indefinitely.
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!
Chilled SOBA NOODLE SALAD WITH SUNBUTTER SAUCE
I’ve been really grooving on quick, healthy, on-the-go meals lately. They never go out of style, make running out the sorry and to the studio much easier, and are a great way to make sure you’re packing some real food and real nutrition into your busy days.
One of my favorite cold salad options is a soba noodle salad. I had my first one years ago and have loved the simplicity ever since. Cold, sturdy, wheat-based soba noodles boiled to perfection and chilled, then tossed with a sweet, tangy peanut sauce and fresh, crisp veggies - the perfect lunch or dinner! However, as someone with a few food allergies herself, I get that those delicious peanut sauces aren’t especially delicious or functional for people with nut allergies. So I’ve partnered with my pals over at SunButter to create a totally nut-free version of one of my favorite dishes - simplified and paired down to the easiest version BUT that still tastes like the traditional version - so you can be eating in no time!
One of my favorite cold salad options is a soba noodle salad. I had my first one years ago and have loved the simplicity ever since. Cold, sturdy, wheat-based soba noodles boiled to perfection and chilled, then tossed with a sweet, tangy peanut sauce and fresh, crisp veggies - the perfect lunch or dinner! However, as someone with a few food allergies herself, I get that those delicious peanut sauces aren’t especially delicious or functional for people with nut allergies. So I’ve partnered with my pals over at SunButter to create a totally nut-free version of one of my favorite dishes - simplified and paired down to the easiest version BUT that still tastes like the traditional version - so you can be eating in no time!
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SunButter makes the best sunflower seed butter option on the market - and it’s totally free of the top 8 food allergens! A serving packs just as much protein as traditional nut butter, but more magnesium, vitamin E and iron - and less saturated fat, too. It makes a great snack on it’s own, but you are going to fall in love with it as the main sauce ingredient in this satisfying bowl. Since it is allergen-free, SunButter also makes a great option for kid’s lunches and is available at major grocers and food stores all over the US!
To get started, all you’ll need is your favorite jar of SunButter, some quality soba noodles, and your favorite uncooked veggies. Let’s get cooking!
To get started, all you’ll need is your favorite jar of SunButter, some quality soba noodles, and your favorite uncooked veggies. Let’s get cooking!
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INGREDIENTS:
SunButter Sauce:
1/2 cup Natural SunButter
2 tablespoons fresh lime juice
1 tablespoon coconut aminos
1/2 teaspoon maple syrup
1/4 teaspoon sesame oil
1 1/2 teaspoons fresh ginger, grated
2 cloves garlic, minced
3-6 tablespoons water
Soba Noodle Bowl:
6 oz whole wheat soba noodles
2 cups red cabbage, thinly sliced
1 1/2 cup bell pepper, thinly sliced
1 cup carrot, thinly sliced
1 jalapeño, thinly sliced
1/4-1/2 cup cilantro, roughly chopped
sesame seeds, for garnish
DIRECTIONS:
In a small bowl, whisk together the SunButter, lime juice, coconut aminos, maple syrup, sesame oil, fresh ginger, and garlic. Once combined completely, begin adding in water 1 tablespoon at a time, until mixture becomes smooth and creamy. Add water until the sauce is your preferred texture. Set aside.
Cook the soba noodles to directions on package. Remove from heat, strain, and run under cold water until the noodles are no longer hot to the touch. Place the noodles into a bowl and into the fridge to chill while you prep the veggies.
Thinly slice your cabbage, bell pepper, carrot, jalapeño and cilantro and toss them into a large mixing bowl. Pour your SunButter Sauce over the veggies and toss to combine. Throw in the chilled soba noodles and gently toss again to combine. Top with a little extra chopped cilantro and sesame seeds for garnish and enjoy immediately!
NOTES:
Serves 4-6.
Leftovers last 3 days in the fridge.
Sub in whichever favorite veggies you prefer!
SunButter Sauce:
1/2 cup Natural SunButter
2 tablespoons fresh lime juice
1 tablespoon coconut aminos
1/2 teaspoon maple syrup
1/4 teaspoon sesame oil
1 1/2 teaspoons fresh ginger, grated
2 cloves garlic, minced
3-6 tablespoons water
Soba Noodle Bowl:
6 oz whole wheat soba noodles
2 cups red cabbage, thinly sliced
1 1/2 cup bell pepper, thinly sliced
1 cup carrot, thinly sliced
1 jalapeño, thinly sliced
1/4-1/2 cup cilantro, roughly chopped
sesame seeds, for garnish
DIRECTIONS:
In a small bowl, whisk together the SunButter, lime juice, coconut aminos, maple syrup, sesame oil, fresh ginger, and garlic. Once combined completely, begin adding in water 1 tablespoon at a time, until mixture becomes smooth and creamy. Add water until the sauce is your preferred texture. Set aside.
Cook the soba noodles to directions on package. Remove from heat, strain, and run under cold water until the noodles are no longer hot to the touch. Place the noodles into a bowl and into the fridge to chill while you prep the veggies.
Thinly slice your cabbage, bell pepper, carrot, jalapeño and cilantro and toss them into a large mixing bowl. Pour your SunButter Sauce over the veggies and toss to combine. Throw in the chilled soba noodles and gently toss again to combine. Top with a little extra chopped cilantro and sesame seeds for garnish and enjoy immediately!
NOTES:
Serves 4-6.
Leftovers last 3 days in the fridge.
Sub in whichever favorite veggies you prefer!
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.
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