Summer Dream 8
ounce coconut or almond milk 1 scoop Berry Warrior Blend 1/2 cup diced cantaloupe 1/2 cup diced watermelon 1 to 2 teaspoons lime juice Few mint leaves Handful ice Tropical Paradise 8 -LSB-...]
8
ounce coconut or almond milk 1 scoop Berry Warrior Blend 1/2 cup diced cantaloupe 1/2 cup diced watermelon 1 to 2 teaspoons lime juice Few mint leaves Handful ice
Not exact matches
1/4 cup creamy
almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher
or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw
almonds 4
ounces bittersweet chocolate, finely chopped
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)
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups
almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6
ounces whole wheat pastry flour 1/3 cup / 1 1/2
ounces quick - cooking oatmeal 3 tablespoons cornstarch
or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine
coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (fresh preferred) 5 cups water 5
almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10
ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
2 1/2 cups unsweetened nut milk —
almond, cashew,
or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2 cup
coconut sugar 4
ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup chopped, toasted nuts (walnuts,
almonds, cashews
or pecans)
1 cup (90 grams) unsweetened shredded
coconut, lightly packed 3 tablespoons
coconut oil 2 tablespoons honey (
or pure maple syrup) 1 teaspoon vanilla extract Pinch of salt 12 (
or more) whole
almonds 4
ounces (110 grams) semi-sweet chocolate, chopped
3/4 cup Natural Peanut Butter 1 can 15 -
ounce Garbanzo Beans
or Chickpeas, rinsed VERY WELL and drained 2/3 cup
Coconut Sugar 1 Tablespoon Flax Seeds 1 Tablespoon Nutritional Yeast 1 Tablespoon Vanilla Extract 1/4 cup
Almond Milk 1/4 teaspoon Baking Soda and Baking Powder heaping 1/2 cup Chocolate Chips
or Chunks 3 Tablespoons Oats
Vegan Mango
Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
Coconut Ice Cream 1 can (14
ounces) unsweetened
coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut milk (do not use light
or cream of
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened
almond milk (homemade
or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner
or Cointreau 1/2 teaspoon pure vanilla
1 cup (8 fluid
ounces) unsweetened nondairy milk (I like unsweetened
almond or coconut milk, but not from a can, which is too thick), at room temperature
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon
or homemade sausage Iced Coffee with
coconut milk Lunch (this is usually my largest meal of the day): 4 - 5
ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato
or butternut squash Snack: apple with
almond butter
or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado
or olives, usually a lighter protein like grilled chicken breast, salmon
or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack
or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
1/2 cup (2.75
ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5
ounces / 70 grams) buckwheat flour 1/2 cup (1.75
ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5
ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (
or 1/4 teaspoon if your
almond butter is salted) 1 cup (8
ounces / 225 grams) smooth, unsalted
almond butter 3/4 cup plus 2 tablespoons (8.5
ounces / 240 grams) maple syrup 6 tablespoons (2.5
ounces / 70 grams) melted but cool
coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8
ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
1 1/2 sticks butter, room temperature (salted
or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure
almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7
ounces sweetened, shredded
coconut
1 (8 oz) pkg cream cheese
or coconut cream, softened 1/2 cup organic butter
or coconut oil, softened 1 (18
ounce) jar creamy NATURAL peanut butter (
or almond butter) 1 tsp vanilla extract 1 cup powdered erythritol * and 1 tsp stevia glycerite (
or 1 cup Swerve)
for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones)
or chopped white chocolate 2 teaspoons vegan gelatin
or 1
ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened
almond milk, preferably homemade zest of 2 limes
or lemons 1/2 cup freshly squeezed lime
or lemon juice 1 1/2 tablespoons honey
or maple syrup 1 teaspoon
coconut oil 2 tablespoons matcha powder, plus more for dusting on top 2 strawberries — thinly sliced, optional
6
ounces coconut cream
or kefir cheese 1 cup
coconut milk
or raw cream 2
or more tablespoons
almond butter 6 large dates, pitted and soaked 2 tablespoons cocoa
or carob powder 1 teaspoon vanilla extract pinch sea salt
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
Blend one scoop into a smoothie
or mix with 8 to 12
ounces water,
coconut water,
or non-dairy milk (
almond, hemp, rice,
or coconut).
Ingredients: 7
ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B
or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure
coconut extract 1/4 teaspoon pure
almond extract 1 1/2
ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
To use, blend 1 scoop into a smoothie
or mix with 8 to 12
ounces water,
coconut water,
or non-dairy milk (
almond, hemp, rice,
or coconut).
Ingredients (makes 4 servings): 24
ounces organic unsweetened
coconut milk
or almond milk 4 TBS raw organic cacao 4 TBS raw organic honey 1/2 tsp organic peppermint extract Optional: Dairy free whip cream & vegan chocolate chips Directions: Add
coconut or almond milk, cacao, peppermint extract and honey to a Vitamix
or blender.
1 cup (90 grams) unsweetened shredded
coconut, lightly packed 3 tablespoons
coconut oil 2 tablespoons honey (
or pure maple syrup) 1 teaspoon vanilla extract Pinch of salt 12 (
or more) whole
almonds 4
ounces (110 grams) semi-sweet chocolate, chopped
8
ounces / 227 grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml organic
almond milk, soymilk
or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18 grams organic granulated sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
Usually when I want a cookie I just go for it and eat a real cookie but these are so tasty and I have no guilt about them: Nikki's Healthy Cookie Recipe from 101 cookbooks 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup
coconut oil, barely warm — so it isn't solid (
or alternately, olive oil) 2 cups rolled oats 2/3 cup
almond meal 1/3 cup
coconut, finely shredded & unsweetened 1/2 teaspoon cinnamon 1/2 teaspoon fine grain sea salt 1 teaspoon baking powder 6 — 7
ounces chocolate chips
or dark chocolate bar chopped
1/2
ounce raw
almonds, walnuts, hazelnuts (+90 calories) 1 medium banana, sliced (+100 calories) 1 tablespoon
almond or peanut butter (+100 calories) 1 cup mixed berries (+50 calories) 1/4 cup dried
coconut flakes (+100 calories)