Vegan Sunflower Butter Chocolate Pie

Vegan Sun Butter Chocolate Pie

I’m not sure about you guys, but when it comes to the holidays the most important thing is of course family, but the second most important is always dessert! I always loved making fun new treats, but this became a bit harder to recreate when I went dairy and gluten free. I was determined to remake some boss desserts so that when my healthy treats came out, all else was forgotten.

I have had some really good recipes so far but this one takes the cake. Get it…cake…or pie I guess.

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Anyways, this recipe was inspired by the classic peanut butter pie and I have to say, I ended up liking it better than the classic. SO without further adue here’s the recipe!

Ingredients

Crust

·         1 & 1/2 cup pitted and soaked dates.

·         1 tsp. salt

·         1 cup oats

·         1 tsp. vanilla  

·         2 tbsp. coconut oil

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Sun Butter Layer   

·         1 & ½ cup sun butter

·         2 cups whipped coconut cream ( I used a store bought brand but you can make your own as well!)

·         1 tsp. vanilla  

·         3 tbsp. maple syrup

        Chocolate Layer

·         3/4th cup cocoa powder

·         1 cup whipped coconut cream

·         1 tsp. vanilla

·         1 tsp. salt

·         ½ cup pitted and soaked dates   

·         1/4th cup date water

 

Directions

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For the crust soak the dates in hot water for about 15 minutes or let soak overnight in the fridge. Save the water for the individual layers.

Pulse all ingredients for the crust together and then press into the pie plate. Let set in the freezer while you make the layers.

For the Sunflower Butter layer use a mixing bowl and fold ingredients together until combined. Pour into pie pan and let set in the freezer.

For the chocolate layer blend all ingredients until fully combined. Add in more of the date water if needed to blend but make sure the moisture does not become watery, but keeps a thick and creamy consistency.

Pour in the last layer and let sit in the freezer.


Top with your favorite toppings such as nuts, coconut, chocolate, ice cream etc.

Here I used coconut whipped cream and shaved dark chocolate!

Bring to your next party and watch your guests as they stare in awe of this beautiful creation!

and THEN enjoy.

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Homemade Paleo Chicken Nuggets - Gluten Free

I don’t know about you guys, but sometimes when I get a little ah...hangry at night all I can think about is ordering dominos gluten free pizza without the cheese. I then realize how terrible that actually sounds and I begin to think a little straighter. The problem is that I usually still want to something resembling junk food because it’s quick calories that taste fantastic.

Thankfully in my most recent moment of hangry junk food craving moments, I realized that chicken, gluten-free flour, and ketchup were about to become my best friends.  

This is my recipe for healthy Chicken nuggets. I want to give a shout out to the hunger inside of me to help motivate this nugget of gold.

Ingredients

·         1 lb. chicken breast

·         ½ cup coconut flour or almond flour

·         2 eggs  

·         1 tsp. Turmeric   

·         1 tsp. Onion

·         1 tsp. Cumin

·         1 tsp. Garlic

·         Salt & pepper

THAT’S IT

Instructions

·         Cut your chicken into roughly 1-inch cubes.  

·         Combine coconut flour and spices together.   

·         Whisk the eggs together in a separate bowl.  

·         Dip the chicken in the egg mixture then into the flour mixture.

·         Cook chicken over medium heat with coconut oil until cooked through and outside is crispy.

·         Once your chicken is cooked, grab some of your favorite sauces weather it me BBQ, Ketchup, salsa, etc. and enjoy!

This recipe is awesome, but you might end up with a few crumbles in the pan. You can actually save these and use them for toppings for salads, kinda like informal croutons!

Let me know what you think about the recipe, and what your favorite kinds of junk food that you would like to recreate!

Thanks again for reading!

-Sonya Peacocke

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Tips and Tricks for Clean Eating

I don’t know about you guys, but when it comes to prepping food it sometimes feels like a constant battle I can’t seem to conquer. That is until I get myself organized and realize how easy my life could be if I stayed organized…

Now I am not the best at organizing, so I figured why not come up with a few “life hacks”. So far I think that I have really been able to outdo myself with minimal effort, take it of course that you might know a thing or two and I am just not coming to the realization, but in all honesty I am pretty pumped about these hacks so I will just take my little victory lap here and leave it at that.

So without further, I will let you in on a few foodie secrets of mine to keep healthy habits and clean eating a breeze!

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• Hack #1: Freeze Smoothie components in an Ice Cube tray!

Wait…do what? Okay, so this might sound strange, but hear me out! I love to have a smoothie every morning or at least once a day. They are easy to digest, I can get most of my supplements in and taste like candy…most of the time.

SO the problem with smoothies is that I try to keep them low GI aka not a lot of fruit, but we all know frozen fruit is what makes them so creamy and delicious right...?

What I like to do is add in things like avocado, pumpkin, coconut milk, coconut yogurt, and sweet potato so to make the ingredients last longer I take Ice Cube trays and freeze cubes of whatever items I have on hand that week. This way I can mix and match to make unique flavors and also keep my smoothies creamy and thick without sacrificing taste!

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• Hack #2: Frozen Vegetables

I love every meal except for lunch, part of the reason is that it’s a reminder I have 4 hours left in the workday but mainly because it’s just a pain to think about making it. Not to say lunch is bad or that I don’t enjoy it, but it is so easy to run out of time to make a good lunch if you don’t have leftovers handy.

This is why I but frozen vegetables! I swear it’s like a lightbulb went off in my head last week when I stocked up on about 8 different bags of frozen vegetables and began using them for lunches.

What I typically do is either make a large batch of quinoa at the beginning of the week and vary between that and eggs for my protein. Then in the morning I choose a mixture of vegetables and throw them in a pan with some water, coconut amino, a handful of spinach and spices. I leave them to cook for about 5 minutes while I blend up my smoothie and voila I have perfectly cooked nutrient-dense lunch to look forward to that took basically no time at all!

These are two of my favorite hacks lately that really have been making all the difference when it comes to preparing healthy and nutritious meals to get me through my day!

What are some of your favorite healthy habit hacks to keep you fueled and feeling your best?

Thank’s again for stopping by!

-Sonya Peacocke

"Spooky" SunButter Chocolate Pumpkin Sandwich Cookie

I don’t know about you guys, but usually I am all about Thanksgiving and Christmas and let Halloween go by the wayside. And this year was going to be no different, until Natalie, Daniel and I had an idea to make a video. This of course was going to suite the theme of Halloween well and offer you guys a Gluten and Dairy free holiday treat, which is something I could’t say no to!

Well, let’s just say the creative process got a little out of hand, but don’t worry it’s for your benefit! Not only did the cookie recipe turn out to be an out of this world amazing recipe, but we basically made a mini movie for the recipe…

Therefore even if you aren’t feeling the Halloween baking spirit…? Preheat that oven, watch the video and let the spooky Halloween vibes roll!

SO now that you know you need these cookies in your life, here’s the recipe!

Ingredients

Cookie

  • 1 cup (250g) No Sugar Added SunButter

  • 1/2 cup (80g) coconut sugar

  • 1/4 cup (30g) tapioca speech

  • 1/4 cup (20g) cacao powder or cocoa powder

  • 1/3 cup (80g) nondairy milk

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1/2 tsp salt

Filling

  • 1/2 cup pumpkin puree

  • 1/2 cup No Sugar Added SunButter

  • 1 tbsp maple syrup

  • 1 tbsp pumpkin pie spice

  • Optional: 1 tbsp coconut oil (if it’s too thick)

INSTRUCTIONS

  1. Preheat the oven to 350F.

  2. In a bowl, whisk together the SunButter, coconut sugar, milk, and vanilla until smooth.

  3. Add the tapioca starch, cocoa powder, baking soda, and salt.

  4. Mix to form a thick dough.

  5. Scoop out 1 tablespoon of dough and roll into a ball. Arrange on a baking pan lined with parchment paper (leave room in between, they will spread so I only recommend 8-10 per pan). Repeat until all the dough is gone, you will need 2-3 pans/batches.

  6. Bake for 12-14 minutes at 350F.

  7. Let them cool for at least 5 minutes before moving to a cooling rack to cool completely.

  8. For the filling, stir together all the ingredients until smooth.

  9. Spoon a dollop of filling onto one cookie, top with another, and squish into a cookie sandwich. Add sprinkle eyes for extra Halloween vibes!

Now that you are have all of the creepy baking vibes rolling, enjoy the recipe and let us know what you think of our creation!

Gluten Free Dairy Free Pumpkin Cookie Dough

I don’t know about you guys, but when it comes to cookies I was always more interested in the dough over than the finished product. Lately I have been making quite a few pumpkin recipes and figured that it was suiting to create a gluten free dairy free and CHICKPEA free pumpkin cookie dough recipe.

My good friend Natalie and I pulled together the idea over iced matcha lattes with you guys in mind!

We created this recipe for those who have sensitive stomachs or want to eat more of a whole food based diet. This is why we decided to use ingredients like coconut flour and sunflower butter and avoided any products containing gluten or dairy!

Now, thanks to my good friend Natalie and my husband Daniel here is a irresistibly good allergy friendly pumpkin cookie dough recipe!

·         2/3 cup Coconut flour

·         3/4th cup Pumpkin

·         1/4th cup Maple syrup

·         1/4th cup Nut/Seed butter

·         1 tsp. Vanilla extract

·         2 tsp. Pumpkin Pie spice

·         1/2 tsp. salt

·         1/4th cup Chocolate chips  

·         1/4th cup chopped Pecans

·         2-4tbsp non-dairy milk (as needed)  

Instruction

·         Mix all of the dry ingredients together.

·         Add in the wet ingredients and mix until combined.

·         Fold in the pecans and chocolate chips or any other of your favorite mix-ins!   

·         Scoop into a bowl and eat with a spoon or put it on top of a Pumpkin smoothie that you can find here !

Thank you again for stopping by and I hope you enjoy!

-Sonya Peacocke

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Cheesy Vegan Pasta

Cheesy Vegan Pasta

I don’t know about you guys, but when it comes to pasta, tomato sauce is usually all I need. Last night I faced a predicament where my husband and I only had enough tomato sauce for one plate of pasta. We decided Daniel would partake in the tomato sauce and I had the exciting opportunity to create something brand new. I knew this could go horribly wrong, but I knew it was another golden opportunity to make something fantastic!

Now before I give you the ingredient list don’t judge because it’s a little different and may I remind you this pasta child was born from basically desperation. So here is the final product, and I hope you give it a try!

Ingredients 

·         1 cup Trader Joe’s Gluten Free Quinoa Pasta

·         2 Tbsp. nutritional yeast

·         1/2 cup spinach (or any other green thing available!)

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·         2 Tbsp. almond milk

·         Squeeze of lemon

·         1 tbsp. liquid aminos

·         1 tsp. garlic powder

·         Salt & pepper as needed 

· Directions

·         Follow the directions to cook the pasta.

·         While the pasta cooks take this time to cook up your spinach or any other green thing.

·         Mix everything together in a pan. Add in a bit of pasta water if anything starts to stick!

·          Now don’t wait any longer so plate that baby, eat up, and enjoy!   

Let me know what you think of the recipe and how you might tweak it a bit!

Thanks again for stopping by,

Sonya Peacocke

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Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

 

Instructions

 

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

 

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya  

Pumpkin Pie Spice Smoothie

I don’t know about you guys, but since I live in Florida the term seasons isn’t used very often. We have hot, really hot, don’t go outside, and cold or otherwise known as seventy degrees.  This makes getting into the spirit of fall a little more difficult. You can imagine the dilemma of this New England gone South girl as I see my family and friend up north posting darling photos with their sweaters and fall foliage. 

Because of my dilemma, I have decided to crank up the AC, throw on a sweater and make a pumpkin spice treat that keeps you cool, while satisfying those cravings. Not to mention the benefits of pumpkin including potassium, fiber, and antioxidants! Another win for pumpkin is that it is easy to digest because of its high fiber, low starch, and low sugar content. I added pumpkin to my smoothies, while on the Candida cleanse as a substitute for bananas and it would help keep that creamy and rich texture that bananas provide!

SO without further Aude, here is my fall smoothie recipe!

Ingredients

·         4 frozen cubes of pumpkin

·         2 frozen cubes of coconut milk

·         2 frozen cubes of sweet potato

·         1/4th cup dairy free yogurt

·         3/4th cup milk

·         1 tsp pumpkin spice

·         1/4th tsp. Unrefined Stevia leaf powder or sweetener of choice

·         1 TBS Flax meal  

·         1 TBSP protein powder (Optional)  

Instructions

·         Place all the ingredients in a blender and you know the rest!

·         Oh and don’t forget to enjoy, if you forget about it there will be a melted pool of ingredients waiting for you when you come back. I know because I have been there and it’s not pretty…

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Healthy Raspberry Smoothie

I don’t know about you guys, but usually I am all about the decadent chocolate smoothies, but lately, I have found a new love. Let me introduce to you one of my new favorite smoothie bowls that’s creamy texture and flavor send you to heaven and back. My husband is not a fan of smoothies, but even his pickiness couldn’t stop him from enjoying this beauty!  

So without making you wait any longer, here is my raspberry smoothie that tastes better than candy.

Frozen

·         1/4th cup frozen raspberries

·         2 frozen cubes of steamed sweet potato

·         2-3 frozen strawberries

·         2 frozen cubes of coconut milk

Other

·         1 TBS Homemade Sunflower Butter 

·         1 Scoop Pea Protein

·         1 Cup Almond milk  

·         1/4th tsp Vanilla Extract

Optional

·         1 tsp Maca Powder

·         1/4th tsp unrefined stevia 

·         1 TBS Flax Meal

Blend it all up and enjoy! I topped mine with hazelnuts, chia seeds, and extra raspberries, but you can jazz it up however you like! 

Give it a try and let me know what you think!

Thanks again for stopping by!

-Sonya 

Homemade Sunflower Butter

I don’t know about you, but I like to do things my own way. I don’t like to depend on others or follow exact directions and therefore when it comes to blindly going into the grocery store to buy over priced items, I am not the biggest fan. This is not to say I do not buy groceries, but I like to enjoy the little victories off a non-conformist.

My most recent victory, was creating my own sunflower butter! I had grown tired of purchasing $10 jars of almond butter or going the cheap rout and getting peanut butter which I learned upsets my stomach.

Arrivederci Peanut Butter!

Due to my frustration I decided to try out sunflower seed butter. It ended up being cheap and didn’t upset my stomach, but unfortunately they all tasted like off. To add to my frustration the only ones that tasted good had sugar or was 45 minutes away at different grocery store.  

This brings me to my creating the first batch of sunflower butter ala Sonya!

Here’s the ingredient list,

·         Raw Sunflower seeds

Here’s what you need

·         Oven

·         Powerful blender or food processor 

And that’s it…

To make said sunflower butter all you have to do is…

·         Preheat your oven to 350 Fahrenheit.

·         Place the sunflower seeds on a large baking sheet. I use enough to cover the whole sheet, about 1 &1/2 cups to 2 cups. 

·         Place in oven and toast for about 12 minutes.  

SIDE NOTE: You can skip roasting the sunflower seeds if you buy them pre roasted. Just make sure to check the ingredients. There can be added things like canola oil or salt.

·         Let cool for about an hour and then blend away! This should take about 5 minutes depending on the blender.  

·         Place in an airtight container, but don’t forget to take a sneaky taste!

Overall, if I buy my sunflower seeds in bulk I can get about 2 jars of sunflower butter for only $5. Not only is it cheap and easy, it tastes delicious and you get the joy of knowing exactly what’s in your food!  

Let me know how you liked the recipe or if you have any questions!

Thanks and hope you have a lovely time saving money and showing the non-conformist in you some love! 

-Sonya Peacocke

 

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Sugar Free Mocktail

I don’t know about you, but the day I turned twenty-one I wasn’t that into alcohol. In fact the only drink I really semi-enjoyed was craft beer. This, of course, was not that great when it came to being intolerant to gluten...Anyhow, I am not as particular to alcohol, and neither is my body so It’s all well and good. Unfortunately, it’s not as fun to hang out with everyone else who has a fun drink in their hand when you have nothing, and Kombucha can only go so far until it gets repetitive.

Last week I was pondering this and figured that it shouldn’t be too difficult to create my own Mocktail that was not only sugar and alcohol-free, but also good to ease your stomach and taste delicious as well. 

I decided that I would use the base of my morning drink, as the mix of apple cider vinegar, lemon, and ginger have quite the kick! I decided to add some sweetness I would throw in a splash of pomegranate Bai. A drink that is sugar-free but I find too sweet to drink all at once, so I diluted it in water.

SO without any more waiting here is the recipe!!

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·         8 oz. of purified water

·         4 oz. Pomegranate Bai

·         Juice of ½ a lemon

·         Juice of ¼th lime

·         ½ tsp. powdered Ginger

·         2 tsp. Raw Unfiltered Apple Cider Vinegar

·         Fresh fruit or slices cucumber for the added vitamins and electrolytes

This recipe can be tweaked according to your own taste, but this combination was one for the books!

Give it a go and let me know what you think in the comments below!

 

As always, thanks for reading and have a great day!

-Sonya

Chocolate Protein Balls

Chocolate Protein Balls

I don’t know about you guys, but do you ever find yourself in DESPERATE need of a pick me up…

…preferably chocolate?

Well this is probably one of the most perfect solutions to that problem. Not only are these a sweet treat, they are packed with healthy fats and protein that will satisfy your cravings, help you to feel full, and provide nutrients in your body. 

 INGREDIENTS

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• 1 cup almond meal

• 6 dates (Pre-soaked in warm water for about 30 minutes)

• 1 heaping Tbsp. Almond Butter

• Fat from the top of a can of Coconut Milk

• 1/4 cup Shredded Coconut 

• 3Tbsp. Cocoa Powder

• Pinch of Salt

• Generous dash of Cinnamon

• 2Tbsp. Chia Seeds

• 1/4 cup Hemp Seeds 

DIRECTIONS
Soak dates in warm water for about 30 minutes until soft.

Blend everything together until everything is combined.

Hand roll into balls and then roll in cocoa powder, cacao nibs, coconut, etc.

Let them set in the freezer for about half hour, store in the fridge and enjoy!

A Salad Recipe.

I don’t know about you guys, but I get into these days when all I eat is “healthy” junk food. Aka popcorn, dairy-free chocolate, smoothie bowls, GF toast, peanut butter, etc. All fine on their own but when it’s all you eat in a day you feel a little crummy and in desperate need of some greens. This is when I resort to a huge salad with all the fixings, including homemade dressing of course!

So here’s a little recipe for one of my latest creations!  

For the SALAD

·         Mixed Greens

·         Quinoa

·         Sliced Chicken (I seasoned mine with turmeric & Lemon)

·         Chick Peas

·         Carrots

·         Radishes

·         Cucumber

Now that you have your BOMB salad, top it with this heavenly dressing!

·         1/4th Lemon juice

·         1 tsp. Apple Cider Vinegar

·         1 tsp. Mustard

·         2 Tbs. Olive oil ( I used garlic olive oil and man was it perfect)

·         1 Tbsp. Water

·         Salt & Pepper  

Mix ingredients into a small mason jar and then massage into salad.

Grab a fork and enjoy!

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Raw Vegan Birthday Cake

I don’t know about you, but combining food intolerances and birthday cake means a good amount of disappointment...

That is a disappointment if you don’t start thinking out of the box!

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After the end of my lovely candida diet where sugar was a no go, I was able to incorporate some sweets again and decided that instead of going with anything store bought I would get resourceful!

I had seen a recipe for a raw vegan cake and had been wanting to try one for a long while so I figured it was the perfect time to begin trying! The first year I attempted a double chocolate raw vegan cake, and it turned out smashing. Even my skeptical family members had little to poke fun at because heck, it was awesome. This year I decided to take a crack at it again, only this time with a coconut chocolate cherry Raw Vegan cake!  

Here’s the semi-exact recipe…

Crust

The crust was a last minute scramble of sunflower seeds, walnuts, dates, and a smidge of almond butter, for experiment's sake…

·         1 cup Sunflower Seeds

·         6-7 soaked Dates

·         Pinch of Salt

·         1 cup Walnuts

·         2Tbsp Almond Butter

Blend in food processor until roughly chopped.

Spread mixture evenly across the bottom of a pie dish and place in freezer.

Layer #1

The first layer was simply Cashews, Coconut milk, and Dates for a creamy coconut layer.

For this layer, you will need soaked cashews. You can soak them in cold water for about 5 hours or in hot water for 2 hours.

·         1 cup soaked Cashews

·         5 soaked Dates

·         1/3 can full-fat Coconut milk

·         1 tsp Vanilla

Blend together and spread evenly in pie pan, then place in freezer.

Layer #2

The second was the same coconut, cashew dates but to flavor it I added about 3/4th cup frozen cherries. This layer would have been awesome with a hint of lemon juice.

·         1 & ½ cup soaked Cashews

·         5 soaked Dates

·         1/3rd can full-fat Coconut milk

·         3/4th cup Frozen Cherries

·         2 tsp Lemon juice

Blend it like it’s hot, but store it in the freezer…

Layer #3

The third layer was again coconut, cashew, and dates with about ½ cup cocoa powder and a pinch of salt.

·         1 & ½ cups Soaked Cashews

·         6-7 Soaked Dates

·         1/3rd can full-fat Coconut Milk

·         2tbsp Maple Syrup

·         Pinch of Salt

·         1/3rd cup Cocoa Powder

This will be your last layer so let it freeze then top with your favorites! I used coconut and since I am not a vegan I added some honey on top, but feel free to jazz this one up however you would like!

Let me know if you have any Bomb Vegan cake recipes up your sleeve, or if you decide to give this one a try let me know!

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Healthy Chocolate Milk

Not sure about you but I have a child like attitude towards life. I need to constantly use my imagination, if I don’t have a good routine I get cranky, exercise includes attempting cartwheels and catapulting into the pool, and I include chocolate milk in my diet whether it be in replace of coffee or a midnight snack.
Since I technically am an adult I do try to take better care of myself when it comes to nourishment. SO in order to enjoy chocolate milk, I had to re-make the recipe to make it healthier!

Healthy Chocolate milk

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·         1 & ½ Tbsp. Cocoa Powder

·         Sweetener to taste (I use a mix of stevia and coconut sugar)

·         Pinch of Salt

·         2-3 drops Vanilla

·         Unsweetened Vanilla Almond milk

·         3-5 ice cubes

If you have a blender blend it all up and enjoy!

In the summer I add a couple ice cubes and it’s like an extra cold cup of wonderful! 

If you don’t have a blender then mix all the ingredients with a splash of milk till you make a chocolate paste. Slowly add more milk and mixing till you have the perfect Chocolate Milk!  

Low Sugar Smoothie

Chocolate Cherry Almond Smoothie Bowl

When I began the candida diet I quickly found out that my sweet tooth was extremely limited. Limited that is, until I found out that you can make smoothies that taste and look like Ice Cream!

Unfortunately most smoothie bowl recipes include bananas which are too high sugar for the Candida diet so of course I had to create my own recipe. My goal here was to keep it lower in sugar while keeping the taste and consistency on point.

So here is the smoothie recipe you have been awaiting for!

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Ingredients

·         1/3rd cup frozen Dark Cherries ( Make            sure they are not sweetened*)

·         2-4 ice cubes

·         1 Tbsp. Almond Butter

·         1 Tbsp. Avocado

·         2Tbsp Anthony’s Pea Protein

·         1 Tbsp. Cocoa Powder

·         Handful of Spinach or Kale

·         2-3 drops of stevia

Top with my Chocolate Granola, Chia Seeds, Cashews, Coconut, etc. & Enjoy!

Best Matcha Latte

Cheers to the best Matcha you'll ever have! 

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If you read my last blog post, you'll know that within the last year I have almost completely given up coffee because it was causing unwanted stress to my hormones and anxiety.

Quitting coffee was not easy, taking some trial and error to find a drink that I would enjoy and give me healthy energy to start my day. I was thankful when I discovered Matcha in the form of lattes at a local coffee shop, but quickly realized that it was full of refined sugar, powdered milk, and other ingredients that shouldn't be sipped in a take-a-way cup..or any cup. 

This is a recipe I created to replace the "healthy" junk with this Matcha made in the comfort of my own kitchen, which not only tastes out of this world with its frothy perfection, but is also great for your health!

·         1 tsp Matcha: Antioxidants & Sustained Energy

·         1 tsp Chlorella: Detoxifying

·         1 Tbsp Collagen: Can aid in the repair of leaky gut

·         Dash of Cinnamon: Lowers blood sugar

·         5 drops Stevia or any other sweetener of choice. 

·         8oz unsweetened nut milk

This drink is perfect hot or cold!

ICED
Blend all of the ingredients and pour over ice.

HOT

Blend together ingredients with 8oz how water and 4oz almond milk.  

Give this drink a go and let me know how you enjoy it!  

Pssst* check out why I quit coffee in the first place here https://www.sonyasopencupboard.com/

5 Ingredient Gluten Free Granola

As you might know or not know I am a HUGE chocolate fanatic. I also am quite fond of creating healthy foods that can pass as a dessert or a meal! This Chocolate granola meats all the requirements of a healthy gluten free, dairy free, sugar free, vegan alternative to the sugar and additive filled products you might find in the cereal aisle.

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INGREDIENTS 

·         1 cup Gluten Free Oats

·         1/4th cup Cocoa Powder

·         2 Tbsp Coconut Oil  

·         Pinch of salt

·         Sweetener to taste

Mix all the ingredients together.

Feel free to add any extras you might enjoy such as coconut flakes, sunflower seeds, Pumpkin seeds, cinnamon, vanilla, etc. The beauty of this recipe is that it’s so simple and adjustable to whatever you prefer!

You can also chose to eat it raw or toast it in a skillet on medium heat for about 5 to 10 minutes.

Once it are done enjoy as a meal, snack or topping for your favorite treats such as ice cream, yogurt and smoothies!

Crock Pot Chicken Curry

What might you ask my favorite types of dinners are? The ones I can throw in the crock pot and can count on to be done by the time I get home from work. The best thing about this is not only the ease of making it, but also the aroma that welcomes me home. Now if these two factors aren’t enough, I must remind you of the taste factor of a meal such as this, aka OUT OF THIS WORLD.  Go ahead and give this one a try the next time you find yourself wondering how to end the day!

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INGREDIENTS

·         2lb frozen Chicken

·         2 can full fat Coconut Milk

·         1 cup Onion – Chopped  

·         3 Cloves Minced Garlic

·         ½ cup Broccoli Chopped

·         ½ cup Mushrooms Chopped

·         2 Carrots Chopped

·         1 Tbsp Liquid Aminos 

·         1 tsp Ginger

·         2 Tbsp Curry seasoning

·         Salt & Pepper

EXTRAS

·         2 Limes

·         Cilantro

·         Avocado

·         Brown Basmati Rice

Cook on low in crock pot for 8 hours, or 4 hours on high.

Make Rice as per usual.

Serve with Rice, avocado, Cilantro and Lime juice and enjoy!

NOTE: The vegetable ingredients are all adjustable to your preference, I usually go with whatever I have left over from the week.