Homemade Chocolate Syrup

I don’t know about you but when it comes to chocolate I take things very seriously. If you don’t, believe me, I always have a 5lb bag of cocoa powder on hand that I use for just about everything.

Making chili? Cocoa Powder.

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Only have vanilla ice cream? Cocoa Powder.  

Need an energy boost? Cocoa Powder.

Not only is it delicious, but the benefits are out of this world good! It is a great source of magnesium and potassium, gives you a little kick of caffeine, and is believed to promote better digestion!

Chocolate is good in any situation, and I came up with this recipe after having a kick for chocolate chip pancakes but didn’t have any on hand. When I was younger we would go to a breakfast spot where their chocolate chip pancakes had just the chocolate chips sprinkled on top, so they would melt and cover your pancakes like butter! I wanted to recreate this, and figured that with cocoa powder and a little sweetener I could rule the pancake world!

This recipe has a strong cocoa flavor so if you need to tone it down feel free to add a little bit more almond milk or honey, but be careful because it will make the consistency more runny than syrup-like.

So without leaving you hanging, here is the recipe!

Ingredients

  • 1/4th cup cocoa powder

  • 3 tbsp. honey or maple syrup

  • Pinch of salt

  • 3 tbsp. almond milk

Directions

Combine all the ingredients. Mix using a fork or small whisk until smooth.

Pour on top of pancakes, blend into milk for chocolate milk, top on ice cream or just eat it straight from the jar!  

Thank you for stopping by, let me know how you like the recipe in your comments below!

Love always,

The chocolate fanatic, Sonya Peacocke

Easy Homemade Oat Milk

I don’t know about you, but when it comes to alternative milk, I am a believer in almond milk! Once I heard how delicious Oat milk was, I'll admit I was a little skeptical. When I tried it in a latte my feelings changed, and then I learned it was extremely easy and CHEAP to make at home!

After some research, I saw that a lot of people struggled with the milk ether being too slimy, watery or bland. So I rolled up my sleeves, searched the internet and got to testing recipes!

Since I don't own a cheesecloth, I found that an even better method was to use a dish towel! This material is thicker and doesn’t let through any of the pulp that makes the milk slimy. Thankfully I have dishcloths and I even found one that I had not used…more than once!    

To solve the flavor and texture trouble I chose to use less water and more sweetener than originally because I found that it was creamier and a better taste!

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So for your amazingly delicious, homemade gluten-free oat milk here are your directions!

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Ingredients

  • 1 cup gluten-free oats

  • 3 cups of filtered water

  • 2 dates

Directions

Combine all of the ingredients into a high powered blender

Blend on high for 30 seconds

Strain through a Dishcloth 

Store in the fridge up to 6 days.

Use for drinks, baking, cooking or just drink it straight! 

Note* you can add in pumpkin spice or vanilla for some fall flavor!

Thank you again for stopping by! 

Yours truly, 

Sonya Peacocke

Healthy Pan-Fried Potatoes

Lately, I have been realizing the joy it is to eat potatoes. I haven’t always been the biggest fan, and neither is my husband, but we have been looking to switch things up while still sticking to a budget. I figured I would buy a few potatoes and see what I could come up with.

I had remembered my mom teaching me a specific method of getting potatoes perfectly crispy by frying in the pan instead of baking them in the oven because honestly I usually forget they are in there...

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These potatoes taste amazing, are simple, and wholesome!

So here is my secret to perfectly cooked crispy potatoes (Thanks Mom!)

You will need

  • 2 White potatoes

  • Coconut oil

  • Your favorite spices

  • Large Skillet

Directions

Add oil to your skillet so that it evenly coats the bottom of your pan.

Thinly slice the potatoes evenly and place in the bottom of your pan.

Let cook on medium heat until they are brown, flip and do the same to the other side.  

Once perfectly crispy, season with your favorite spices and serve!

NOTE: If you want to make a hash brown version of this, cut potatoes into small rectangles after thinly slicing them and follow directions accordingly.   

Thank you again for stopping by!

Love,

Sonya

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Pumpkin Spice Sauce

I don’t know about you but when it comes to ice cream I can get pretty serious. Then you add in the toppings, make those toppings pumpkin and BOOM, the world explodes…well, maybe not explodes.

Thankfully when my friend from feasting on fruit and I collaborated with this recipe we took the necessary precautions and created something truly magical and avoided the whole world exploding thing.

If this Pumpkin Spice Sauce doesn’t do justice to those fall cravings I don’t know what will! It is creamy texture and perfectly balanced pumpkin flavor are complemented with the addition of almond butter!

The Almond butter adds a level of fall flavor that makes you feel like you’re looking at the fall leaves in New-England wearing a turtleneck sweater and sipping on a pumpkin spiced latte!

Overall this stuff is the bomb, and adding it to ice cream makes all the difference, especially for those in the southern states who are still rocking shorts and sundresses!

If you're not into ice cream, but still need a pumpkin fix fear not! This recipe is pretty versatile and can be used in coffee to make your favorite Pumpkin spiced latte! Or maybe just forget the coffee and go straight for making a pumpkin creamer, perfect for adding to tea!

Ingredients

·         1/4th cup coconut oil

·         2 Tbsp. canned pumpkin

·         2 Tbsp. maple syrup

·         2 Tbsp. almond butter

·         1 tsp pumpkin pie spice

Directions

Whisk all of the ingredients together until smooth and creamy texture forms.  

Pour over ice cream and enjoy!

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On the Go Raspberry Baked Oatmeal

I don’t know about you, but when it comes to breakfast whatever is quickest or easiest isn’t that appealing. And with the start of school and mornings getting busier and busier I decided it was a good time to create a simple fun and delicious on the go breakfast that both you and the whole family will enjoy!

These raspberry baked oatmeal bars are a super easy option as you make them the night before, store in the fridge and serve as bars in the morning. You can use them as an on the go breakfast, snack, topping for yogurt, or even with a little vanilla ice cream for dessert!

Not to mention that if you’re giving this to little hands in the morning it’s not a crumbly dry bar so the mess in the minivan is minimal! It is also a recipe that can be tweaked to match your taste! I use raspberries in this recipe, but you could easily switch it out for blueberries, blackberries, or your favorite dried fruit!

I use chocolate chips in this recipe, but you could sub for cacao nibs! The amount of honey is also optional! I find that feeding it to little ones it’s better to keep the honey and mini-chocolate chips in, but as an adult, I don’t mind having them be a little less sweet.

SO now that we have established how awesome these bars are here is the recipe!

Ingredients

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· 2 cups Oats

· 2/3rd cup chopped dates (about 5 dates)

· 1/4th cup honey

· 2 eggs

· ½ cup nut butter

· ½ cup nut milk

· ¼ cup Chia seeds

· 1/3rd cup cacao nibs or mini chocolate chips

· 1tsp baking powder

· 1 cup raspberries (I used frozen raspberries)

· Pinch of salt

· 2 tsp Cinnamon

Instructions

Pre-heat the oven to 350 F.

Mix all of the dry ingredients, including the raspberries and dates.

In a separate bowl whisk the eggs and milk together and then combine with the dry ingredients.

Add in the honey and nut butter and mix until combined.

Pour into a 9x9 pan and bake for 30-35 minutes.

Let cool, cut into squares and serve, or wrap individually for an on the go breakfast or snack!

Enjoy!

Thank you again for stopping by!

-Sonya Peacocke

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Dairy Free No-Churn Chocolate Ice Cream

For me Ice Cream is a 24/7 365 day a year food group, but now that it is pushing 100 all over the country I guess you could say it was a good time to let you in on my secret healthy No-Churn Ice Cream!

For starters, it is dairy-free, gluten-free and refined sugar-free so everyone can enjoy it! Just make sure you leave some wiggle room for freezing (it took about 6 hours) and you are gold!

Ingredients

·         2 cups coconut ice cubes

·         ½ cup Almond Milk

·         1/4th cup Honey

·         3 Tbsp. Cocoa Powder

·         Pinch of salt

·         1/4th Cup Nut Butter    

Instructions

·         Blend all the ingredients and put in a container. Freeze for about 6 hours, until solid.

·         Serve by itself, or top with some goodies like chocolate chips and coconut!

·         Grab a spoon and enjoy!

Simple Healthy Taco Salad

I don’t know about you, but when it comes to feeding people I am over the moon thrilled when people like what I have created. Even if they are happy of a can of soup, it brings me joy to see people enjoy a meal.

Thankfully I don’t serve canned soup that often and can rely on places like my local farm stand to make mealtime a little bit more interesting! Tonight I was inspired by the beautiful limes I had picked up and decided that in honor of Taco Tuesday I would create a Mexican inspired feast!

Here is the perfect recipe to serve your family or use for meal prep!

Simple Healthy Taco Salad – feeds 4

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Ingredients

• 1lb ground beef

• 1 cup uncooked rice

• ½ pepper

• ½ small onion

• ½ can black beans (rinsed)

• ½ cup mushrooms sliced

• Romaine or your choice of greens

• 1 small tomato

• 1 lime cut into wedges

• Grated cheese

• Garlic Powder

• Cumin

• Chili Powder

Salt & pepper

Rice

Cook rice according to directions and set aside

Rinse off the black beans and add to the rice.

Mix into rice the juice of ½ the lime, 2tsp cumin, 1tsp garlic, 1/2tsp chili powder, and salt and pepper to taste.

Vegetables

Chop the vegetables and sauté until cooked through. Adding 1tsp cumin, 1/2tsp garlic, juice of 1 lime wedge, salt, and pepper to taste.

Meat

Brown the meat and season with 1½ tsp chili powder, 1tsp cumin, 2tsp Garlic, and salt and pepper to taste. Set aside

Sides

While the meat is browning shred the cheese, chop lettuce and cut up the tomato. Leave aside for people to customize salad.

You can also get out other options such as cilantro, hot sauce, salsa, avocado and more lime for seasoning!

Serve with a lime seltzer and you have a refreshing meal for the family or use as a meal prep!

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Carrot Cake Pops: No bake, Gluten free & Vegan

I don’t know about you, but when it comes to desserts Carrot Cake is appreciated no matter when, but naturally with the budding of new blooms and a new excitement for fresh food Carrot cake is more then welcomed!

Recently my friend Natalie and I were trying to figure out how to spice up the traditional carrot cake recipe. Thankfully as we thought about it, my husband Daniel popped in with the ingenious idea of creating carrot cake pops!

If it’s as hot or busy it is here in Florida (hello spring break!) you’ll be happy to hear that this is a no-bake recipe! SO These perfectly delicious and healthy carrot cake pops are no-bake, Vegan, Gluten-free and FULL of flavor! Definitely a recipe to make the whole family happy! 

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Ingredients  

½ cup applesauce

1/3rd cup SunButter

½ cup shredded carrots

1/4th cup maple syrup

2/3rd cup coconut flour

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. vanilla extract

Pinch of salt

1/4th cup chopped walnuts

Glaze

3 tbsp. coconut oil

1 tbsp. SunButter

2 tbsp. maple syrup

1 tbsp. lemon juice

Shredded coconut for coating  

Directions

Combine all the wet ingredients and then add in the dry.

Roll into cake balls and let chill in the freezer for about 15 minutes while you make the glaze.  

For the glaze mix together all the ingredients, making sure that your coconut oil is melted beforehand.  

Take the cake balls out of the freezer and coat with glaze and then coconut!

Serve and Enjoy!

Dairy Free Parfaits // What to use for Natural Dyes

I don’t know about you, but when it comes to Easter I love how cute the different colors and decorations are! It’s really the only time of year where decorating with pastel colors and bunnies is totally acceptable. Now I love all the fun colors put when it comes to making those colors happen in our food, dyes a really not my favorite thing. It’s one of those things to make food more fun and festive, but are extremely toxic!

If there’s one thing we should kiss goodbye its artificial dyes, but does it mean we have to stop making food colorful and fun all together? Definitely not! There are plenty of natural foods used to create those beautiful colors! Here are some of my all-time favorites!

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• Matcha Powder & Spirulina = Green

• Beetroot powder & Red Berries = Pink & red

• Turmeric = Yellow

• Blue = Blue Spirulina

This is one of the simple ways to replace toxic ingredients in your kitchen while keeping your kiddos excited and healthy food fun!

Here is an example of Easter inspired parfaits!

Ingredients

• 1/4th cup chia seeds

• 1 cup almond milk

• Honey to taste

• 1 & ½ cup Yogurt (I used almond milk yogurt)

• Toppings!

Instructions

• Combine liquid and chia seeds, mix well and set aside to let gelatinize.

• Separate the yogurt into equal amounts and add color. Start with small amounts and add more until the desired color is reached.

Mix in honey to taste.

• Add Chia seed pudding, then the yogurt mixture and top however you like! It would be a fun project to gather toppings fitting your theme and have your kids decorate them individually!

Thank you again for stopping by!

- Sonya Peacocke

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Quick and Healthy Zucchini Bread // Gluten Free & Dairy Free

I don’t know about you, but when It comes to Zucchini Bread I take things VERY seriously. Zucchini bread is one of those foods that is a win-win for both adult and child. Offering a sweet bread that kids and adults love while sneaking in some much appreciated green vegetables! Now even though it’s a winner, some of the more traditional recipes usually call for a good amount of gluten, dairy, sugar, etc. that usually put the zucchinis hard work down.

I was trying to figure out a way to make zucchini bread healthier without taking away all the good things it had to go for it. Things like a perfectly moist (don’t you just love that word?) and its sweet caramel taste!

Well, I have done it, folks, this Zucchini bread is Refines sugar-free, dairy free, gluten free, and can be made without oil if you substitute it for Applesauce! So here’s the recipe you and your taste buds have been missing out on!

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Ingredients

• 1 &1/4th cup Almond Flour

• 1/3rd cup Coconut Flour

• 1 & 1/2 Cup Shredded Zucchini

• 6 Soaked Dates

• 3 Eggs

• 1/4th Coconut Oil

• 1 tsp Vanilla

• 1 & ½ tsp Baking Powder

• 1 & ½ tsp Cinnamon

• 1 tsp Maca root powder (optional, but gives the recipe more caramel flavors)

• Pinch of salt

Instructions

Soak the dates in hot water for about 10-15 minutes and then drain

Put the Zucchini, Melted Coconut oil, Dates, Eggs, and Vanilla in a blender or food processor and blend until liquid.

Mix together the dry ingredients and then combine with the Liquid Mixture. Put in a bread tin or square pan and top with your favorite nuts or seeds. You can also mix things up and sprinkle cinnamon and coconut sugar or cacao nibs on top!

Bake in the oven at 350 F for 25 to 35 Minutes.

Let cool for about an hour and then enjoy!

Thanks for stopping by!

- Sonya Expert Zucchini Bread Baker.

Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

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Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya

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Chocolate Raspberry Smoothie Bowl

I don’t know about you but when it comes to the morning I love to start things off with a bang and if you have seen my Instagram stories, you know that means a smoothie bowl! I love that a smoothie bowl tastes like my favorite frozen dessert while still offering you a nutrient dense and fun way to start off your day!

Now, I’m a morning person, so don’t limit yourself to just breakfast with these babes. I like to make the filling by adding fiber, healthy fats, protein and vegetables to make sure that I’m getting a meal that tastes like dessert, but also offers all the nutrients needed for a well-rounded meal!

This smoothie is a go when I am in the mood for something a little less sweet because of the raspberries and non-dairy yogurt. I also add in two optional ingredients, the first being flax to add in fiber. This is so that you can digest the smoothie easier, but you can either skip or use chia seeds instead. The second ingredient is gelatinized Maca root powder, I take this to help balance hormones and it also adds a caramel flavor that’s really good! You can find both of these products by clicking here !

Okay, so now you know all the details, let’s get on to the ingredients list!

Ingredients

• ½ cup frozen banana

• ½ cup frozen butternut squash

• 1/3rd cup frozen raspberries

• 1 cup non-dairy milk

• 1 tbsp. Homemade sunflower butter

• 1 tbsp. cocoa powder

• 1 tbsp. flax meal

• 1 tbsp. non-dairy yogurt

• 1 tsp. Gelatinized Maca powder

• 1 scoop protein powder (not shown)

Directions

• Blend it all up

• Pour into an aesthetic bowl and top appropriately…aka with all your favorite goodies!

• Enjoy!

So there you have it folks, an easy, delicious and nutritious way to start your day off right!

Let me know what you guys think in the comments below and show some love by hitting that like button!

Thank you so much for stopping by

Love always,

Sonya

Quick and Easy Vegan SunButter Chocolate Mousse // Valentines Day

I don’t know about you guys, but when it comes to Valentine’s Day treats the options are endless. The problem is that these options are usually not so much dairy free and gluten free. Plus making something is more of a romantic gesture then a store bought box of chocolates (Not that I will ever say no to them).

So in order to combat the issue at hand my friend and I came up with a gluten, dairy free, chocolate filed and EASY recipe to whip up for your special someone.

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So, now that you know how much you need this recipe in your life this Valentine’s Day, or any day, here it is!

Ingredients

·         1 Cup Coconut (Or Greek ) Yogurt

·         1/4th Cup Creamy SunButter

·         Pinch of Salt

·         2 Tbsp Cocoa Powder

·         Sliced Strawberries

·         Chocolate Chips  

Mix the yogurt and sun butter together and spoon half of the mixture into jars. Add in cocoa powder and salt into the other half of the mixture and mix together. Spoon the rest into the jar and then top with strawberries and chocolate chips. Serve to your special someone, and enjoy!  

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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

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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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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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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