1/2 cup of cooked quinoa 1/2 cup of oats 1
cup of almond milk + water if needed 1 scoop of Fit Delis Vanilla protein powder 1 tablespoon of milled flaxseed 1 tablespoon of sunflower seeds 1 tablespoon of raisin or goji berries
Not exact matches
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp
almond milk or water 1/8
cup of ground
almonds 2 mini bars
of sugar - free
milk chocolate
+ a square
of 90 % dark chocolate
My second test batch was 1
cup almond milk, 1 1/2 scoops cocoa blueberry powder
+ 2 frozen bananas and 1 tbsp
of peanut butter.
1 tablespoon
of almond butter
+ extra for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
1/2
cup of raw cashews soaked in water for at least 3 hours 1/4
cup of soy or unsweetened
almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast
+ extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
1/2
cup butter or Earth Balance Buttery Sticks 2
cups sugar 3 large eggs
+ 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3
cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4
cup powdered
milk of choice or
almond meal 1/4 teaspoon salt 3/4
cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest
1 very ripe banana 1/2
cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds
+ 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground
almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo
+ 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain
almond milk 1.25
almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia
+ 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond milk 1/2 avocado 1 tablespoon
of carob powder 1 teaspoon
of maca powder 1/2 tablespoon
of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut butter (
almond butter will work as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood
+
3 tbsp rum 30 g (1/2 dl; 1/4
cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3
cup) whole
milk 55 g (1 dl; 1/2
cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g
+ 15 g (1
+ 1 tbsp) butter, to caramelize about 1/2 dl (1/4
cup) sliced
almonds 1 1/2 tbsp powdered sugar, to caramelize
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla
almond milk + a dash
of vanilla coconut
milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
For scones 3
cups old - fashioned oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened
almond milk 1/2
cup halved cranberries Zest
of 1 orange
As vanilla beans seem to run $ 2.50
+ each, do you really use one vanilla bean per 5 - 6
cups of almond milk?
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp
almond butter 1 tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4
cup of coconut water
+ 1/4
cup of coconut cream (or 1
cup thick coconut
milk) a small handful
of ice cubes
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c
+ 2 tablespoons
almond or cashew
milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
For the crust: 1) 1
cup of almond meal 2) 1/2
cup of tapioca flour / arrowroot flour 3) 2 tablespoons
of coconut flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1 teaspoon
of brown sugar
+ more for sprinkling over prepared dough
To make this Vitamin C Strawberry Blast: Blend up 6 strawberries
+ 1 orange (peeled)
+ 1 banana
+ 1 small piece
of frozen pitaya (optional)
+ 1 tablespoon ground flax
+ 1 heaping teaspoon maca powder
+ 1
cup almond milk and a handful
of ice.
I like it best with butter,
milk and eggs but I have at times substituted: 2
cups almond milk with a tbsp
of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil
+ 1/2 C Vegetable Shortening for the butter.
2
+ cups of nut
milk (homemake
almond milk is best) 1 banana (frozen, preferably) a pinch
of cinnamon a pinch or two
of nutmeg
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber, sliced → a big handful
of kale, stems removed (or spinach) → 1/3
cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2
cups plant - based
milk → pumpkin seeds, desiccated coconut
+ your favourite granola for topping
1
cup Cornmeal (finely ground) 1 Tbs Chia seeds 3/4
cup + 2 Tbs
Milk of choice (
Almond, Coconut, or regular if not vegan) 1/4 tsp Baking soda 1/4 tsp Baking Powder 1/2 Tbs Coconut Sugar
Cream filling 2
cups raw cashews, soaked 4
+ hours 1/4
cup Grade B maple syrup 2 tablespoons fresh squeezed lemon juice 2 tablespoons raw
almond milk 1 1/2 teaspoons nutritional yeast Pinch
of fine sea salt
To make: mix 3/4
cup of gluten free rolled oats with 1
cup water
+ 1/2
cup unsweetened vanillla
almond milk.
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned coconut
milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing
+ for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving
+ smearing) 2 tablespoons
of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
Chia pudding 1/4
cup (60g) ginger
+ pumpkin cream 3 tablespoons (30g) chia seeds (SUP JOHNNY CHIA) 1 - 2 tablespoons (20 - 40g) grade B maple syrup 3/4
cup (168g) unsweetened vanilla
almond milk Pinch
of fine sea salt
For the coconut quinoa: 1
cup of quinoa, uncooked
+ rinsed 1
cup of almond milk 1 16oz can
of light coconut
milk a pinch
of salt
celery root mash ingredients: 3
cups peeled
+ 1 - inch - diced celery root 2 cloves
of garlic, peeled 1 1/2 tbsp olive oil
+ extra 1/4
cup unsweetened
almond milk salt
+ pepper
2
cups diced fresh pineapple 1 tsp neutral oil 1 tsp
+ 1 tbsp maple syrup, divided salt grated nutmeg 1
cup unsweetened
almond milk 1/4 tsp ground cinnamon 1/4 tsp ground turmeric splash
of vanilla extract big handful
of ice Preheat the oven to 400 degrees F. GRILLED EGGPLANT WITH HERBED QUINOA.
I subbed with what I had: 3/4
cup regular Evoo
+ 1/4
cup lemon olive oil; regular white flour; some
almonds I ground out
of the freezer (so there were some big chunks left in the grinder), 1 / 4
cup flax seeds, chopped truffles,
almond milk, and dried rosemary.
-- 1/3
cup walnut — 1/3
cup almond — 1/3
cup cashew — 1 ripe banana, peeled, cut into slices — 1
cup coconut
milk (or any other non-dairy
milk)-- 2 tablespoons desiccated coconut — 1 teaspoon cinnamon — 1 teaspoon salt
+ pinch
of salt
for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4
+ 1/8
cup (54 g) whole wheat pastry flour 3
cups (750 ml) unsweetened
almond milk — at room temp 1 fat pinch
of nutmeg 1 pinch
of white pepper 1/2 tsp himalayan salt
I made my own glaze by gently heating 1
cup almond milk + 2 Tbsp cornstarch
+ 3 Tbsp cocoa powder
+ 2 Tbsp maple syrup
+ sprinkling
of stevia in a sauce span, stirring constantly until thick.
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein
milk of choice (soy,
almond, hemp) 1 tablespoon sugar
To cream a wholesome, frothy smoothie, I combine frozen bananas,
almond milk, leafy greens, our Philosophie Superfood
+ Protein Blends, a handful
of fruit, and a
cup of ice.
Super Smoothie: 1
cup (approximately)
almond milk or any
milk you like
+ 1 handful baby spinach or mixed dark leafy greens
+ 1 scoop
of your favorite protein powder (try to avoid protein powders with lots
of additives and sugar - link to my top 5 favorites)
+ 1 Tablespoon peanut butter or
almond butter
+ 1/2
cup berries (frozen or fresh)
+ 1/2
cup sprouted grain cereal (link so you know what to look for)
If you want to do a dairy - free version
of these coconut flour pancakes, you can replace the
milk with 1
cup of almond milk OR coconut
milk + 1.5 Tbsp
of lemon juice OR 1 Tbsp
of vinegar to make buttermilk.
INGREDIENTS — Serves 2 — 10 minutes to make 1
cup of unsweetened vanilla
almond milk 1 frozen banana 1/2
cup frozen blueberries 1/2
cup frozen strawberries 2 tablespoons goji berries, soaked overnight 1 — 2 tablespoons pure rose water (optional) 1 tablespoon coconut butter (or
almond butter) 1 inch fresh ginger Dash
of cinnamon Top with berries (blackberries, strawberries, blueberries), cacao nibs, toasted coconut flakes, goji berries
+ bee pollen.
-- 1/3
cup walnut — 1/3
cup almond — 1/3
cup cashew — 1 ripe banana, peeled, cut into slices — 1
cup coconut
milk (or any other non-dairy
milk)-- 2 tablespoons desiccated coconut — 1 teaspoon cinnamon — 1 teaspoon salt
+ pinch
of salt
... Take two: I used brown rice flour and made my own soured
almond milk (vinegar
+ milk in place
of buttermilk) I only used 1
cup (rather than 1 1/2).
AM Snack (post workout): 2 scoops
of isolate whey protein (SRO by VPX)
+ 1/2
cup of oats
+ 1
cup of almond milk (unsweetened)
+ 1/2
cup of fresh blueberries (all blended together)