Ingredients: 1 Banana 1/2 Cup Raspberries 1/2 Cup Cherries 1/2 Cup Blueberries 1 Tbsp Acai Powder 1
Cup Almond Milk Shredded Coconut for garnish
Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely
shredded (optional)
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios,
almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with 1/3
cup blackberries and blueberries, unsweetened vanilla
almond milk, 1/4 teaspoon balsamic vinegar, 1 tbsp sliced
almonds and 1 tbsp
shredded unsweetened coconut)
1/2
cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4
cup unsweetened
almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely
shredded unsweetened coconut 1/2
cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
3/4
cup unsweetened
almond milk 1
cup frozen spinach (or 2
cups fresh) 1 frozen banana 1/4
cup rolled oats 2 Tbsp unsalted
almonds 2 Tbsp unsweetened
shredded coconut 1 Tbsp unsweetened cocoa powder 1/2 Tbsp chia seeds 1 tsp Nutrex Hawaii Spirulina Pacifica powder 1/2 tsp vanilla 6 drops liquid stevia or other natural sweetener 6 ice cubes
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut
milk (
almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
2 eggs 1/2
cup sugar 1/2
cup stevia 1/2
cup coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 1/2
cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2
cup soy
milk 1/2
cup shredded unsweetened coconut, lightly toasted 1/2
cup almonds, chopped 1/2
cup dairy - free mini chocolate chips
1 1/3
cups whole wheat pastry flour 2/3
cup toasted wheat germ 1/2
cup quick oats 1/2
cup unsweetened
shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 %
milk 2 tablespoons
almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
1
cup and 2 tablespoons brown rice flour 1/4
cup each
almond and coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut
milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely
shredded butternut squash about 1
cup fresh cranberries
2
cups unsweetened
almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter —
shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
1 — 12 ounce box jumbo shells 1 tablespoon extra virgin olive oil 1 pound boneless, skinless chicken breast., diced 1 large onion, diced 3 cloves garlic, minced 1 - 10 ounce box frozen chopped spinach, thawed and squeezed dried 8 ounce reduced fat cream cheese 1/4
cup unsweetened
almond milk 1 1/2
cups shredded Parmesan cheese 2
cups marinara sauce, homemade or store - bought
To the flour mix, I added 1/2
cup shredded coconut (reduced fat — with regular
shredded coconut I would reduce the
almond milk to 1
cup).
Speaking of German Chocolate Cake, I made a new version of your «Faux Meal» using: 3/4
cup of warm unsweetened Chocolate
almond milk 2 TBS freshly ground golden flaxseeds 1 scoop chocolate whey protein (Jay Robb) 1 TBS unsweetened coco powder 1 TBS vanilla extract 1 drop of stevia glycerite 1/4 tsp of xanthan gum 2tbsp unsweetened
shredded coconut 8grams Chopped Pecans You inspired me Maria:) Thank you!
Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2
cup persimmon, peeled and diced 1 Tbsp
shredded coconut 1/2
cup rolled oats 1/2
cup almond milk (or other
milk of your choice) 1 1/2 Tbsp agave nectar or honey See more... Continue Reading →
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or
almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or organic evaporated cane sugar 1
cup finely
shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
3/4
cup (150 grams) brown sugar, packed 1/2
cup (120 mL) vegetable oil 1 large egg 1 teaspoon vanilla extract 2 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup (120 grams) all - purpose flour 1
cup (113 grams) whole wheat flour 1/2
cup (120 mL)
milk 1 1/2
cups (150 grams) peeled,
shredded carrots 3/4
cup (110 grams)
almonds, coarsely chopped & divided
Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3
cup unsweetened
almond milk 1/3
cup pumpkin puree 1/4
cup brown sugar 1 package instant dry yeast 1
cup all - purpose white flour 1
cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4
cup brown sugar 1/4
cup roughly chopped walnuts 1/2
cup sweetened
shredded coconut In a medium
cup, microwave the
almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.
Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4
cup sweetened condensed
milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag
shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th
cup of
Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
Ingredients 1
cup mashed overripe banana 1/4
cup coconut oil melted 1/2
cup maple syrup 1/2
cup plain
almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1
cup whole spelt flour 1/3
cup oat flour 1/3
cup rolled oats 1/4
cup shredded unsweetened coconut 1/2
cup blueberries fresh or frozen
The Ingredients 1 tablespoon
shredded coconut 3/4
cup frozen strawberries 1 container Orange Vanilla Chobani Champions 1/2 banana, chunked 1/2
cup unsweetened
almond milk scant 1/4 teaspoon rum extract * 1 tablespoons ground flax meal zest of 1/2 small orange
1/2
cup Natural Creamy Peanut Butter (I used Trader Joe's no - stir) 2 Tablespoons
Almond Milk 2 Tablespoons Maple Syrup 1/2 teaspoon Vanilla Stevia + 1/2 teaspoon Vanilla Extract 3/4
cup Oats 1/2
cup unsweetened
Shredded Coconut 1/4
cup Chopped Peanuts 1/4
cup Cacao Nibs or Mini Dark Chocolate Chips
Coffee layer: 1/2
cup brewed coffee 1/4
cup rolled oats 1 tsp maple syrup (you can also use stevia or your favorite sweetener) Coconut layer: 1/2
cup unsweetened coconut
almond milk 1/4
cup rolled oats 1 tsp maple syrup (you can also use stevia or your favorite sweetener) 1 tbsp unsweetened
shredded coconut Chocolate layer: 1/2
cup unsweetened coconut
almond milk 1/4
cup rolled oats 1 tsp maple syrup (you can also use stevia or your favorite sweetener) 1 tbsp unsweetened
shredded coconut 1 - 2 tsp unsweetened cocoa powder
1/2
cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2
cup plain, unsweetened
almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio,
shredded (about 5 to 6
cups)
muffins 1/4
cup coconut oil 1/2
cup pure maple syrup 1/2
cup plain, unsweetened
almond milk 1
cup mashed, overripe banana (about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1
cup whole spelt flour 2/3
cup oat flour 1/4
cup shredded, unsweetened coconut 1/2
cup chopped dark chocolate
- Paleo Pro Protein powder Ancient Cacao -1
cup unsweetened
almond milk -1 frozen banana -1 tbsp
almond butter -1 tbsp flaxseeds - topped with unsweetened coconut
shreds • • • • • • • • • #paleopro #paleoproproducts #paleoprotein #protein #health #nutrition #paleolife #smoothie #paleolifestyle #foodie #tasty #blueberries #recipe #paleorecipes #paleorecipe
1 1/4
cups light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut sugar 1 tablespoon coffee grounds (see note) 1/2
cup shredded, fresh carrot 1/3
cup chopped dark chocolate 1/4
cup coconut oil, as a solid (see note) 2 tablespoons
almond milk 1 teaspoon apple cider vinegar
1 1/2
cups cashews 1 1/2
cups almonds 14 - 16 medjool dates, pitted 3/4
cup raw nut
milk 1 tsp lemon juice Pinch of sea salt 1
cup chopped strawberries 1 1/4
cups blueberries 1/4
cup shredded coconut, optional
Dough 1 1/2
cups raw
almonds 1/2
cup unsweetened
shredded coconut Small pinch of fine sea salt 8 medjool dates 2 - 3 tbsp raw
almond milk
1/2
cup cooked quinoa 2 tbsps Sultanas 1/2
cup Almond Milk 7
almonds (soaked) 1 tbsp
Shredded coconut (unsweetened) 1 tbsp Coconut Oil 1/4 tsp Stevia (liquid) 1/2 1 tsp.
Ingredients: 2
cups unsweetened
almond milk / 1/2
cup superfine sugar / 1 T honey / 1/8 t
almond extract / 1/2
cup shredded coconut (not in the original recipe but a delicious addition).
Vegan Zucchini Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened
almond milk or soymilk 1 teaspoon apple cider vinegar 1/2
cup organic evaporated cane sugar or sucanat 1/4
cup virgin unrefined coconut oil, melted (liquid) 1/4
cup unsweetened applesauce 1
cup finely
shredded zucchini 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
for the filling 3
cups homemade
almond milk 1/3
cup maple syrup pinch sea salt 3 tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa butter —
shredded zest of 2 blood oranges 1
cup blood orange juice 1/2 tablespoon vanilla extract — optional
Healthy version of chocolate pudding Filled with nutrients and healthy fats Ready in under 5 minutes Ingredients: 2 medium size avocados, ripe 1/2
cup cacao powder 1
cup coconut water (or
almond milk) 1/2
cup shredded coconut 1/3
cup of organic maple syrup or honey 1 strawberry (topping) Method: Combine all ingredients into food processor and...
2
cups shredded, unsweetened coconut 1/2
cup coconut sugar 3 eggs 1
cup almond milk 1/3
cup coconut oil 1/2
cup of
almond meal 2 Tbsp maple syrup, optional 1 tsp baking powder 1 tsp bicarb soda 1 small bunch rhubarb, finely sliced 2 Tbsp coconut sugar
For the cake: * 2 1/2
cups light spelt flour or 1
cup einkorn flour and 1 1/2
cups light spelt flour * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 1/2
cup (1 stick) butter, at room temperature * 3/4
cup maple syrup * 3 large eggs * 1 1/2 teaspoons pure vanilla extract * 1 teaspoon pure
almond extract (I omitted this and added more vanilla extract) * 1 1/4
cup coconut
milk * 1/2
cup unsweetened
shredded coconut
1/4
cup chia seeds 1/4
cup shredded unsweetened coconut 1 1/4
cup plant - based
milk (coconut,
almond, etc.) 1 teaspoon pure vanilla extract or vanilla bean powder Pinch sea salt Optional: 1 -2 Tablespoons chocolate power / cacao powder, protein powder or carob powder.
1 1/2
cup almond milk 1
cup pitted dates juice and zest of 3 organic lemons 1 tsp vanilla extract or the seeds from one vanilla bean 1
cup coconut butter (made from 3
cups shredded unsweetened coconut)
2 carrots,
shredded 1 T.
shredded coconut 2 T. chopped walnuts 1 t. cinnamon 1/8 t. dried ginger 1/2
cup unsweetened
almond milk
Base Ingredients: 1/2
cup whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp ground vanilla bean or (2 tsp of vanilla extract) 3/4
cup almond or coconut
milk 1 tbsp natural peanut butter (or any other nut butter) 1 tsp of maple syrup 1 tbsp of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle of nut butter, banana slices, cacao nibs and / or
shredded coconut to serve.
Almond milk 1
cup fresh spinach or kale leaves 1/2
cup ham (cut in pieces or cubes)
Shredded Cheese
1 yellow onion, diced 2 - 4 cloves garlic, minced 1/4
cup avocado oil (olive oil also excellent) 2 cans diced tomatoes (I use 14.5 oz cans of Muir Glen fire roasted tomatos — they're amazing) 1
cup vegetable stock or broth 1
cup almond milk (or
milk of your choice) 1/4 -1 / 2
cup fresh basil 2
cups pre-baked and
shredded chicken
INGREDIENTS French Toast: 2 slices of sourdough bread 1 egg 2 Tbsp unsweetened
almond milk 1/4 tsp vanilla extract ⅛ tsp cinnamon 1 tsp pure maple syrup 1/3
cup unsweetened
shredded coconut (Native Forest) 1/2 Tbsp coconut oil
1
cup sliced
almonds 1/2
cup shredded coconut 2
cups + 1 tbsp all - purpose flour 1
cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/4
cup unsalted butter, cold and cubed 1/2
cup mini chocolate chips 3 large eggs 1 tbsp canola or vegetable oil (or melted coconut oil) 1 tsp vanilla extract egg wash: 1 large egg beaten with 1 tbsp
milk 8 ounces semi-sweet chocolate, coarsely chopped
1/2 -1
cup almond milk (use less for a thicker consistency) 1/2
cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon
almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons
shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
Ingredients 1
cup frozen raspberries 1 banana 1 tablespoon moringa 1
cup unsweetened
almond milk (or other dairy - free
milk) Unsweetened
shredded coconut flakes, for topping
Ingredients · 2 scoops IdealFit protein powder · 1
cup cashews · 1
cup almonds · Teaspoon of maple syrup or honey · Teaspoon of vanilla extract · (have ready a few drops / tablespoons of
almond or soy
milk) · handful of dark chocolate chips, dried fruits or
shredded coconut
Prep time: 10 min Cook time: 1 hour 10 min Total time: 1 hour 20 min INGREDIENTS Crust 1/4
cup coconut oil, melted 1/4
cup honey (or sub maple syrup) 1
cup almond meal 1
cup unsweetened
shredded coconut 1/2 teaspoon sea salt 1/2 teaspoon baking soda Filling 2 pounds purple yams, peeled and cut into 1 - inch rounds (about 4
cups worth) 3/4
cup canned coconut
milk (not low fat) 1/2
cup maple syrup 1 1/2 tablespoons tapioca starch 1...
2
cups Daiya
shredded cheddar cheese 2
cups Daiya Pepper Jack cheese 1/2
cup Daiya cheddar cheese (for top of mac dish) 1
cup of Vegan Parmesan Cheese 3
cups of plant
milk (I used
Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2
cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to taste
Mix 1 scoop chocolate shakeology, 1 tablespoon
almond butter and 1 - 2 tablespoons
shredded coconut, 1.5
cups of unsweetened coconut
milk and 1
cup ice and blend.