Not exact matches
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax
seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of
hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds,
hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1
tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored,
seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke
hearts, thawed 1/2 teaspoon freshly ground black pepper 1
tablespoon minced fresh thyme 1
tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy,
hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
I used dried cherries & raisins,
hemp seed hearts, unsweetened coconut flakes, walnuts and pecans, only 1
Tablespoon of honey (trying to cut back on sugar), and I also added some blueberries (which made them purple).
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower
seeds * 1/4 cup (35 g) whole or ground
seeds, such as chia
seeds, sesame
seeds, flaxseeds, or
hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1
tablespoon raw sunflower
seeds + 1
tablespoon hemp hearts.
Only 1g of net carbs per 3
Tablespoons in the
hemp hearts so it's almost as good as flax
seeds as far as being low carb friendly!
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup
hemp hearts (plus extra for rolling) 1/4 cup raw cacao powder few dashes of cinnamon 1/4 teaspoon ground vanilla bean
seeds 1/2 cup organic raisins 2
tablespoons pure maple syrup 1
tablespoon virgin coconut oil 1
tablespoon purified water
cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower
seeds 1/2 cup
hemp hearts 1/4 teaspoon ground vanilla bean
seeds 2
tablespoons pure cashew butter 1/2 cup dried mulberries, soaked for 2 - 4 hours 2
tablespoons pure maple syrup 1
tablespoon virgin coconut oil
1/4 cup
hemp seeds (
hemp hearts) 3
tablespoons coconut nectar (or maple syrup) 1 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt, to taste 2/3 cup sunflower butter
1 cup tigernut flour (see note) 1/4 cup raw cacao powder 1/4 cup
hemp hearts 1/4 cup sprouted sunflower
seeds pinch of pink salt dash of ground cinnamon 1/8 teaspoon ground vanilla bean
seeds 1/4 cup dried mulberries, soaked 4 hours 1
tablespoon virgin coconut oil
2/3 cup
Hemp seed hearts 10 Medjool dates, pitted 6
tablespoons Maple syrup 1/2 cup Cocoa powder, unsweetened 3
tablespoons Coconut flakes, unsweetened 1/2 cup Coconut flour or unsweetened coconut flakes
-- a cup of Spinach — almond milk — organic yogurt — teaspoon of flax
seeds — teaspoon of chia seeda — teaspoon of
hemp hearts — teaspoon of organic c.p. coconut oil — 2
tablespoons of protein powder — a banana — 1 cup of mixed berries
2 cups chopped curly kale 1/2
tablespoon olive oil 1 14 - ounce can whole artichoke
hearts, drained 2 small avocados 2
tablespoons fresh lemon juice 2
tablespoons hemp seeds 1 garlic clove, minced 1/4 teaspoon sea salt black pepper, to taste
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds,
hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
«A daily
tablespoon or two of flaxseed, chia
seeds, or
hemp seeds is an easy way to boost your intake of
heart - healthy nutrients,» says Aragon.