- In a blender (VitaMix was used for the recipe), add 1 can of organic coconut cream, 2
ounces of almonds milk, 1 oz.
Liquid — 1 — 1/12 cups of liquid (I like mixing 2 ounces of espresso with 6
ounces of almond milk, sometimes a splash of heavy whipping cream, or straight 8
ounces of almond milk
of honey and a couple of drops of peppermint oil to ward off colds, then add another couple of
ounces of almond milk (cold).
We have chocolate almond milk in our house now and it goes great in that and I just need a couple of
ounces of the almond milk.
Friday night I threw together some overnight oats in a pyrex container (1/2 C quick oats, 1 tsp chia seeds, cinnamon, maca, vanilla extract, 1 tbsp almond butter and 6
ounces of almond milk).
Not exact matches
1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick) butter, softened 1 14 -
ounce can sweetened condensed
milk 1 cup semi-sweet chocolate chips 1/2 cup sliced
almonds (or other nut
of choice)
1 can (14.5
ounce) coconut
milk plus enough
almond milk to make a total
of 2 cups (coconut
milk and
almond milk combined)
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6
ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened
almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high until combined.
I used 12
ounces of unsweetened
almond milk, so all together, this was a 24
ounce smoothie — this took me over 30 minutes to drink!
1 (15 -
ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup
almond milk or
milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
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 vanilla
4
ounces concentrated decaf cold - brew coffee 2
ounces Irish whiskey 1
ounce decaf coffee liqueur 2
ounces unsweetened vanilla
almond milk 1 teaspoon cacao powder 4 medium bananas, sliced and frozen Pinch
of fine sea salt
Makes about 40
ounces Ingredients 12
ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups
milk (or substitute unsweetened
almond or soy
milk) 1/4 cup
almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon
almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all
of the ingredients in a blender and blend at high speed until creamy and smooth.
Little Bites ® Blueberry Muffin pouch with 8
ounces of vanilla
almond milk for a 220 - calorie afternoon pick - me - up!
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.
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.
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend
of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry
milk powder, or dairy - free
milk powder,
almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 -
ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
The meal I made the night before, 40
ounces of water with lemon & stevia for the morning, 12
ounces of a tea latte (hot tea, coconut oil, stevia, maca powder, splash
of almond / coconut
milk), and the snacks I packed from home!
* 6
ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3
ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9
ounces organic coconut
milk (I used organic, unsweetened full - fat coconut
milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
I mix it with 8 - 10
ounces of unsweetened
almond milk in a shaker bottle and it mixes perfectly.
nutella 1 1/2 cups raw hazelnuts a pinch
of salt 3.2
ounces quality, good tasting dark chocolate (about 3/4 cup chopped) 3/4 cup plain, unsweetened
almond milk 1 teaspoon vanilla
Cake Batter 12
ounces soft dates — chopped 1/4 plus 1 tablespoon coconut oil - melted 1 tablespoon vanilla extract pinch
of salt 4 cups plain
almond pulp left from making
almond milk 1 1/2 cup fresh blueberries 1 - 2 tablespoons freshly squeezed lemon juice
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1
ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons
almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp
almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened
almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach 16 -
ounce pasta
of choice, cooked according to directions
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
1 cup (250 ml) full - fat coconut
milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g)
almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3
ounces (90 g) diced rhubarb 3
ounces (90 g) sliced strawberries 3
ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
Nutrition specs: Silk Original
Almond Milk contains 60 calories, 2.5 grams
of fat, 160 milligrams
of sodium, 1 gram
of protein, and no cholesterol in each 8 -
ounce serving.
Green Tea Shake Blend 4
ounces of vanilla - flavored
almond or rice
milk, 4
ounces of ice cold water, one scoop
of vanilla whey protein, a teaspoon
of matcha green tea powder, and ice.
To make hot cocoa, heat 8 - 10
ounces of your favorite non-dairy
milk (
almond and flax work great!)
Brownie Base: 1 1/3 cup
almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup
of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4
ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8
ounces cream cheese, softened (I actually used Kite Hill
almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5
ounces sugar - free dark chocolate, chopped 1 tbsp butter
For dinner, 3 cups
of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an
ounce of toasted
almonds and 1/2 cup
of broccoli sprouts; for lunch a 16
ounce bowl
of 15 bean soup, a slice
of Ezekiel bread, 8
ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy
milk and ground flax seed along with a 2 cups
of steel cut oatmeal cooked in water with an
ounce of raisins and a tablespoon
of brown sugar.
An 8
ounce serving
of almond milk typically contains around 1 gram
of protein, 1 gram
of fiber and 2.5 to 3 grams
of fat.
Little Bites ® Blueberry Muffin pouch with 8
ounces of vanilla
almond milk for a 220 - calorie afternoon pick - me - up!
Dosage and Suggested Use: For best results, place one level tablespoon (scoop included) powder into 8 — 12
ounces of water, your favorite drink, juice, soy, rice or
almond milk.
You will need: about 8
ounces of coconut
milk, 1 - 2 hands full
of ice cubes, one banana, 1/2 cup
of frozen mango, 1/2 cup
of frozen pineapple, 2 hands full
of spinach, and a heaping tablespoon
of almond butter.