Tag Archives: easy

Super Easy Superfood Latte Mix

I’m a huge coffee drinker. I actually drink about 6 cups a day (or more) while I’m at school, just because I wake up early for class and it’s kind of go-go-go until 10 or 11 pm. A girl needs energy. Plus, there’s unlimited coffee in the dining hall, so while my darling boyfriend is eating his 9th plate of food, I can load up on caffeine.

I could probably talk for hours (or pages, I suppose) about why coffee is the best thing in the world. For example, the global switch from drinking beer or water mixed with wine (using the alcohol to kill off bacteria) to drinking mainly tea and coffee (using boiling to kill off bacteria) essentially took the world off of depressants and gave it a swift kick. No wonder we love so quickly these days!

Anyway! I love coffee. So do a lot of people. Let’s make coffee work for us.

While I was in Hawaii last year, I fell in love with a superfood chai at a local cafe. I can’t remember the exact blend, but I distinctly remember it having turmeric, and thinking “wow, I thought I hated turmeric! This is amazing!”

I also drank many, many expensive protein shakes at the Kauai Juice Company, and I because enchanted with a certain Island Protein shake, that tasted like vanilla cake batter. All of the ingredients were familiar- in fact, things I used in my own protein shakes- except maca. Its a wonderful, butterscotch flavored root with lots of fiber. And it’s delicious.

So here is my accidental ode to last year’s vacation, a simple mix to add to your coffee for a little boost of taste and energy. It’s really great for those of us who realize that breakfast isn’t always a good idea (if I eat a full breakfast, I either feel nauseous or incredibly hungry for the rest of the day. It’s a bit of a lose-lose).

Superfood Latte Mix

  • Servings: 10-12
  • Difficulty: easy
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Ingredients:

1/4 cup stevia in the raw

1/4 cup raw cacao powder (I love this)

2 tbs maca powder

2 tsp organic turmeric

Directions:

Whisk all ingredients together and transfer to a clean jar. Add 1 to 2 teaspoons to a cup of coffee, along with a splash of almond milk or cashew milk.

May this grant you delicious coffee and lots of energy. Happy baking!

Pumpkin Spice Protein Shake

PUMPKIN SEASON IS HERE!

There is nothing better than a pumpkin spice latte, pumpkin bread, pumpkin muffins, pumpkin pumpkin pumpkin! Am I #relatable enough?

Real talk, my gorgeous boyfriend ordered about 8 cans of pumpkin purée from Thrive Market, so I have a lot of materials to experiment with! Isn’t that fabulous? My gorgeous boyfriend has also convinced me to start lifting…. less fabulous. So protein shakes are my best friends more than ever right now.

This pumpkin spice protein shake uses vanilla protein powder (as opposed to my usual chocolate) and has a whole serving of pumpkin purée. And it is aaaaaaaamazing.

Pumpkin Spice Protein Shake

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 cups unsweetened non-dairy mylk
  • 1-2 scoops vanilla protein powder of choice
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/4 – 1/2 cup pureed pumpkin
  • (optional) 1 tbs maple syrup or almond butter

Directions: Blend everything together for the perfect breakfast or post workout snack!

 

 

Almond Butter Chia Bars

Vacation time! The slower (yet still very busy) part of my summer is over, and from now on is pretty go go go, and the go go go-ing. I’m typing this on a boat on my way to Canada from Seattle.

Yay, airports. Traveling. New places. Always tons of vegan options, right? And all fairly priced? Yeah. No. So you kind of have to plan a little bit. On Monday I threw together these super easy bars, just four ingredients, vegan, paleo, and no added sugars. This was my breakfast this morning 🙂

You only need four ingredients:

  • Dates
  • Almonds
  • Almond butter
  • Chia seeds

For this recipe, I used one package of dates (around 12 oz), 1/2 cup of almonds, 4 tbs almond butter, and 1/4 cup of chia seeds to make 8 bars.

To make:

  1. Put all ingredients in your food processor.
  2. Process until you have a soft, crumbly dough.
  3. Press into an 8 by 8 pan- you may want to line with parchment paper. Use the bottom of a cup to compact the bars as much as possible.
  4. Refrigerate for at least thirty minutes.
  5. Cut bars, store in beeswax wraps. Keeps best in the fridge- otherwise, they’re still fine but a bit crumbly.

Happy baking!!!

Paleo Vegan Almond Butter Cups

What’s better than a Reese’s peanut butter cup? Probably a lot of things. A million dollars. The ability to shapeshift. A sense of purpose in life. So, probably a lot of things. But this recipe is also one of those things. So let’s try again.

What’s better than a Reese’s peanut butter cup? How about a treat that’s paleo, vegan lower in sugar and calories, free from refined sugars, and made with completely homemade ingredients and fair trade chocolate? Now, many people would say that DOESN’T sound better, but you don’t really need those people in your life.

I made these for my dad a few weeks ago and he was really pleased. Now any time I make treats that aren’t paleo, he’s a little disappointed. But sometimes there is an emotional emergency that requires slutty brownies (those delicious layers of chocolate chip cookie dough, Oreo cookies, and brownies. Totally drool worthy. )

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Good for vegans. Good for… err… cavemen? Paleos? Definitely not good for dogs. I think he forgives me though. DSC09021.JPG

Ingredients: 

  1. Spread melted chocolate on the bottom and sides of reusable silicone baking cups (or paper ones). DSC09010DSC09012.JPG
  2. Let set in fridge or freezer until solid.
  3. Melt almond butter until pourable. Pour into chocolate cups- the amount is up to you. Don’t let the power go to your head. DSC09014.JPG
  4. Let set until tops are solid- this will prevent the next chocolate layer from sinking in.
  5. Pour on remaining chocolate, spread to cover all of the almond butter.
  6. Let set in fridge or freezer until solid.

Make sure to keep these cold, especially in the summer. The coconut oil chocolate melts at really low temperatures. If you prefer a sweeter dessert, feel free to add stevia or maple syrup to the almond butter, or add a little extra maple syrup while making the chocolate. Happy baking!

Homemade Almond Butter

You already know how much I loooooooooooove peanut butter. There are very few things I love more than peanut butter: dogs, coffee, my family, my boyfriend, chocolate… okay, maybe there are quite a few things. But you get the point. And most of those things can be improved with peanut butter. If you put a teaspoon of it on the tip of a dog’s nose, you both have nearly endless entertainment!

Since my dad is currently following the Paleo diet, I have had to tweak some recipes or find new ones (gotta love Pinterest!). A lot of these take almond butter which is…. expensive. At school, a 16 oz jar of almond butter is around $15. Only $9.99 on sale, though! What a bargain!

The other problem is that it is completely delicious, and doesn’t last long when I’m in the house. On a recent trip, I actually ate two of those squeeze packets of almond butter… one right after the other. Nothing to put it on. Just almond butter. And it was delicious.

But it’s not hard to make by yourself at all! The trick is to toast the nuts beforehand and to be patient. You absolutely need a decent food processor for this.

Ingredients: 

  • 10 oz raw almonds
  • 1-2 tbs coconut oil, melted
  • 1-2 tbs maple syrup
  1. Toast the almonds at 250F for about ten minutes.
  2. Transfer toasted almonds to food processor. Blend for about ten minutes, checking and scraping the bowl every few minutes. It will quickly look like thisDSC09048.JPG
  3. Once it starts to turn from a flour texture to something slightly, but still dry, you have two options: to continue mixing until the texture you want is achieved (which may take a while…) or add in the melted oil and maple syrup to speed up the process and create a smoother, creamier, sweeter almond butter.
  4. Continue blending until smooth and transfer to a jar. Keep in the fridge for best results. DSC09060.JPG

Comment your favorite paleo recipes, and if you try this recipe, tell me how it turns out. Happy baking!

Protein Cookies: Snickerdoodle

I am back with another classic cookie variation on my protein cookies! Snickerdoodles have always been a favorite of mine, and they’re so simple to make, and yummy to eat. These are also super simple to make:

Ingredients: 

  1. Mix in about half a teaspoon of cinnamon to the cookie, dough, until evenly distributed.
  2.  Mix together remaining cinnamon and coconut sugar in a small bowl.
  3. Roll cookie dough into four small balls.
  4. Roll each ball in the sugar and cinnamon mixture.
  5. Place them on a baking sheet and flatten slightly.
  6. Bake at 350F for 10-12 minutes. Enjoy!

Nutrition:

Comment if you tried this and what your thoughts are. Happy baking!

Nutrition (for one cookie): 81 calories; 11.8 grams carbs, 5.3 grams fiber, 4.4 grams sugar; 1.7 grams fat, 4.7 grams protein. DSC09037.JPG

Protein Cookies: Double Peanut Butter Cookies

As promised, I am back with another variation of my homemade protein cookies. And these are my favorite! I looooooove peanut butter cookies so much, and while I can usually justify eating an entire batch of my favorite recipe by telling myself that it has protein… I really shouldn’t.

This recipe, however, has 6 grams of protein per 100 calorie cookie, and taste wonderfully peanut buttery. I suspect it may become a staple pretty quickly.

Ingredients:

  1. Mix peanut butter into cookie dough until it’s even throughout.
  2. Roll into four small balls and place on a cookie sheet.
  3. Press down on each with a fork, to get the classic peanut butter cookie criss-cross.
  4. Bake at 350 F for 10-12 minutes.

Nutrition (per cookie): 8.9 grams of carbs, 4.4 grams of fiber, 2.7 grams of sugar; 4.3 grams of fat, 5.7 grams of protein

You could even add some chocolate chips or cacao nibs to give these some extra umph. Comment if you tried this and what you thought. Happy baking!DSC09047