healthy

EASY Lemon Cranberry Pancake Mix Muffins

November 19, 2016 by Bethany And Rachel 29 Comments

Healthy Lemon Cranberry Pancake Mix Muffins are bursting with juicy cranberries and drizzled with white chocolate made extra easy with pancake mix! Also gluten-free and vegan options!

Healthy Lemon Cranberry Peek-A-Boo Pancake Muffins are bursting with juicy cranberries and drizzled with white chocolate, for a simple recipe made easy with pancake mix! Also gluten-free and vegan options!

That awesome moment when you realize you can use pancake mix for making things other than pancakes🙀

Yep, it took me THAT LONG for the light bulb to turn on in my head. All too often I try to think of complex recipes with 7 types of flour when all I really need is more simplicity in my life. Simplicity meaning pancake mix instead of flour. DUH Bethany!

You see, I’m not logically smart. I may be able to tell you the name and location of every muscle in the the body (thanks be to God for enabling me to study for hours on end), but I lack common sense. I always do things the hardest way, then I figure out much easier it would be to do it another way.

Besides the point, just look how pretty these muffins are! The cranberries and lemon zest gives them an eye-pleasing pop of color.

You may be wondering why these are called peek-a-boo muffins. Good question, I’m happy to answer it for you. Two reasons: (1) I adapted this recipe from betty crocker and thats what they called it and (2) before baking the cranberries are hiding under the batter. When they bake, they pop out. Hence the name peek-a-boo.

It’s time to live it up until cranberry season is a goner. Be festive and go make these for you or someone you love! Here are the simple ingredients needed:

pancake mix ( gluten-free or vegan if needed)

cranberries

lemon juice

lemon zest

coconut sugar

non-diary milk

coconut oil

nutmeg

cinnamon

vegan white chocolate

Lemon Cranberry Peek-A-Boo Muffins

Pancake mix serves as flour in these tasty, vegan-friendly lemony muffins studded with juicy cranberries and drizzled with white chocolate.

Lemon Cranberry Peek-A-Boo Pancake Mix Muffins

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 8 muffins

Ingredients

1 1/4 cups frozen cranberries
2 Tbsp. coconut sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tsp. lemon juice
2 cups gluten-free pancake mix vegan if needed
1/4 cup melted coconut oil
3/4 cup non-dairy milk
1 Tbsp. lemon zest
vegan white chocolate for drizzling

Instructions

Preheat oven to 350 degrees.
Mix together cranberries, 2 Tbsp. coconut sugar, nutmeg, cinnamon and lemon juice in a small bowl. Set aside.
Combine pancake mix, remaining coconut sugar coconut oil, milk and lemon zest in a large bowl.
Add muffin liners to muffin tins. Spread a little bit of batter on the bottom of each liner. Top with a heaping spoonful of cranberry mixture, then drop a heaping tablespoon of batter on top. Repeat until batter is finished (makes about 8).
Bake for 15 minutes, or until golden.
Let cool, and drizzle with white chocolate.
Enjoy!
*Adapted from Betty Crocker

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Questions of the day!

What’s your favorite thing to make with pancake mix?

EASY No-Bake Turtle Candy Bark {Paleo + Vegan}

November 13, 2016 by Bethany 37 Comments

Only 5 ingredients are needed to create this tasty, decadent Turtle Pecan Candy Bark! With the great flavor combo of pecans, chocolate and caramel, you'd never guess this bark is paleo + vegan!

“This post is sponsored by Georgia Grinders. As always, all opinions are my own.”

Since the holidays are quickly approaching, all things sweets have been on my mind. From experimenting with new sweet recipes for the winter season to eating bressert (dessert for breakfast), I’ve been having my fair share of homemade (healthy) holiday treats. No shame included.🙅

Are desserts are your mind lately too? I think it’s just the time of year that has me dreaming of apple pie, Christmas cookies, chocolate,etc. I love making desserts for holiday parties, but I’m usually slaving in the kitchen for HOURS on end making 8 kinds of cupcakes, 11 types of cookies, 4 types of chocolate and 3 types of pie. Ok, total exaggeration here, but my point is, why take time spend hours in the kitchen when it can take you 3 minutes (plus chilling time) to make gourmet crowd-pleasing dessert? And bonus: it’s totally healthy.

Yes I’m talking about this eye-catching tiger-stripe Turtle Pecan Bark. Who doesn’t love pecans, caramel and chocolate together? So good.

The star of the show here is Georgia Grinders Pecan Butter, which creates the perfect base for this bark. It’s creamy, drippy and has a strong nutty taste. Did you ever try pecan butter? I hate to say this, but sorry peanut butter, you are now second.

Georgia Grinders is a nut butter company that is dedicated to creating high-quality, unique nut butters with simple and minimal ingredients. They also sent me their original almond butter, creamy cashew butter (you can use in these blondies) and pecan-peanut butter. All these jars deserve a big round of applause👏👏👏

Ok, now back to this bark! It’s mind-boggling to think that it’s vegan and paleo friendly and highly addictive. Only 5 ingredients are needed:

Georgia Grinders Pecan Butter

Coconut oil

Paleo caramel sauce

chopped pecans

melted dark chocolate

No-Bake Turtle Pecan Chocolate Bark

Only 5 ingredients are used to create this tasty, decadent Turtle Pecan Bark! With the great flavor combo of pecans, chocolate and caramel, you’d never guess this bark is paleo and vegan friendly!

No-Bake Turtle Pecan Candy Bark {Paleo + Vegan}

Print Recipe

Prep Time 10

Total Time 40

Ingredients

Turtle Pecan Bark
1/3 cup coconut oil melted
1/4 cup Georgia Grinders Pecan Butter
1/4 cup paleo caramel sauce
1/2 cup chopped pecans
1/4 cup dark chocolate chips melted

Instructions

Line a baking sheet with parchment paper.
Whisk together coconut oil, pecan butter and caramel sauce in a medium bowl. Pour onto parchment lined cooking sheet and spread in an even, thin layer.
Top with chopped pecans, and drizzle melted chocolate on top.
Place in freezer for 30 minutes, or until hardened. Break into pieces.
Enjoy!
Store in an air tight container in fridge
Adapted from Bakerita

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EASY Paleo Sweet Potato Casserole Baked Pancake {8 Ingredients!}

November 2, 2016 by Bethany 33 Comments

Looking for a sweet, filling and healthy breakfast? Try this Paleo Sweet Potato Casserole Baked Pancake! It’s made with only 8 ingredients and made in the blender!

Can I get an amen for tasty breakfast recipes that get your day started off on the right note? Seriously, think back to the last time you either forgot or didn’t have time to eat breafast. Was your day full of peace and joy? Or did you want to punch everyone in the face? I’ll assume that you weren’t a happy camper!

When I don’t get to eat breakfast in the morning, I get hungry, then angry, then HANGRY. But when I do have time to make a delicious and hearty breakfast, I usually have a pretty fantastic day. Maybe that’s why they say breakfast is the “most important meal of the day.” It basically sets the tone (and your mood) for the day. I guess that doesn’t matter if you’re not used to eating breakfast though, then you should disregard my last few sentences and help me understand why you don’t like breakfast!?

If you’re like me, you could you breakfast for every meal of the day and not get bored of it. I could also probably write a novel about breakfast, but I don’t want to bore you. So let’s get to talking about this recipe. Who likes sweet potato casserole? It’s my favorite Thanksgiving side dish because it basically tastes like dessert and since I love eating dessert for breakfast, I am certain that I would eat it for breakfast the day after Thanksgiving if there was any left (which there never is!).

This thick, dense, baked pancake tastes exactly like sweet potato casserole. If you also love the classic Thanksgiving side dish, I am 100% sure that you’ll love it too.

It’s made from only 8 ingredients and mixed in the blender! Here are the ingredients:

sweet potato

eggs

coconut flour

paleo caramel sauce

cinnamon

vanilla

pecans

coconut

Caramel Sweet Potato Casserole Baked Pancake

Love sweet potato casserole? You’ll love this recipe! A thick baked sweet potato pancake is topped with caramel glazed pecans and coconut to make a sweet, filling breakfast. It is paleo, gluten-free, grain-free and dairy-free!

EASY Paleo Sweet Potato Casserole Baked Pancake {8 Ingredients!}

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

1 cup mashed sweet potato
4 eggs
1/3 cup coconut flour
1/4 cup paleo caramel sauce recipe link in instructions
1 tsp. cinnamon
1 tsp. vanilla extract
Toppings:
1 cup chopped pecans
1/2 cup unsweetened flaked coconut
1/4 cup paleo caramel sauce recipe link in instructions

Instructions

Preheat oven to 425 degrees. Place dutch oven skillet in oven until you finish making batter.
Either make paleo caramel sauce (using this recipe fomr Bakerita) or use jarred caramel sauce.
Place all ingredients in a blender or food processor. Blend until mixture is smooth.
To make topping, combine all ingredients in a bowl.
Coat skillet with cooking spray/coconut oil/ butter. Add batter and top with toppings. Bake for 15 minutes, or until done.
Adapted from I'mma Eat That

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Questions of the day:

What’s your favorite Thanksgiving side dish!?

EASY Pumpkin Rosemary Pesto Paleo Gnocchi

October 30, 2016 by Bethany 35 Comments

Looking for a crowd-pleasing Fall pasta dish? Make this Pumpkin Rosemary Pesto Paleo Gnocchi! It’s full of autumn flavors while being grain-free!

This post is sponsored by Cappellos. As always, all opinions are my own.”

Growing up in an Italian family, I’ve had my fair share of pasta dishes. From handmade pasta by my 90 year old grandmother (the best) to store-bought spaghetti for busy school nights and every thing in between. I’ve even been to Italy where I basically lived off of pasta for two meals a day. Ugh, take me back to Italy where the views were great and the gnocchi was even greater.

Out of all the types of pasta , gnocchi has always been my favorite. I love that it’s so doughy and goes well with any sauce. But after I adopted a gluten-free/grain-free-ish lifestyle, pasta hasn’t been on the menu in a longggggg time because me and tons of grains and gluten don’t mix. Thankfully Cappello’s changed that.

Never did I ever think it was possible to enjoy pasta without the use of regular flour! After tasting Cappello’s soft, pillowy gnocchi, my mind was blown! Cappello’s gnocchi and other pasta products are all paleo-friendly and made with a mix of almond and tapioca flour. How awesome is that? No need to skip your favorite pasta dishes anymore! Along with the gnocchi, they have lasagna sheets and fettuccine.

To showcase my love of fall, I mixed gnocchi with autumn-inspired flavors.

Pumpkin- Rosemary Pesto Sauce

Brussels sprouts

Chicken Apple Sausage

Red Onion

Apple chunks

Mix them all together and the end result is a comforting dinner that will please your entire family!

Paleo Pumpkin Rosemary Pesto Gnocchi

Soft pillowy gnocchi are sautéed with brussels sprouts, red onion, apples and coated in a pumpkin rosemary pesto sauce to make an comforting Autumn meal!

Pumpkin Rosemary Pesto Paleo Gnocchi

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

1 package Cappellos paleo gnocchi
4 chicken apple sausages sliced ( I used Al Fresco)
1 lb fresh brussels sprouts trimmed and quartered
1 small red onion finely chopped
1 apple finely chopped
Pumpkin Rosemary Pesto recipe below*

Instructions

Cook Gnocchi according to package directions.
While gnocchi is cooking, place brussels sprouts and onion in a large sauté pan with cooking spray on medium-high heat. Cook for 5 minutes, stirring often.
Lower heat to medium and add sliced sausage, stirring constantly for 3 minutes.
Add sliced apple and let cook for 2 more minutes.
Lower heat to low and add gnocchi and pumpkin rosemary pesto, stirring until pesto is coated evenly.
Take off heat.
Enjoy!
* Pumpkin Rosemary Pesto: Place 1 cup fresh rosemary (no stems), 1/3 cup walnuts, 1/3 cup canned pumpkin, 1/4 cup olive oil, 2 garlic cloves and salt and pepper to taste in a food processor. Blend until mixture is smooth.

Check out Cappello’s products here!

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The BEST Apple Chai Cinnamon Sugar Donut Muffins {Paleo & Vegan Option}

October 18, 2016 by Bethany And Rachel 51 Comments

Satisfy your donut cravings with these Apple Chai Cinnamon Sugar Donut Muffins! Full of chai tea and apple flavor without the grains and refined sugar! Paleo + Vegan

Did you ever have a flavor combo that you thought sounded kind of weird but you ending up really liking? Thats how I feel about apples and chai. It sounds like a strange but good combo and I didn’t realize how good it was until I tasted this Apple Noodle Yogurt Bowl with Chai Spiced Nuts. Hello beautiful marriage of flavas!

I then needed to make an oatmeal with this new combo, which turned out as amazing as I expected it to be(💁). I’m obviously not done making recipes with this flavor combo because it’s still on my mind every time I think of new recipe ideas. Apple-Chai Zoodles? Yuck. Apple-Chai Chicken? Nah. Apple-Chai Potatoes. Uhhhh……🙅. Apple Chai Donut Muffins? AMEN🙏

I’ve always been obsessed with the little munchkins from dunkin donuts, but these donut muffins are even better…..seriously.

And guess what? They’re a heck of a lot healthier than those fried balls of sugar. Its a win-win situation for you and me😉

Apple Chai Cinnamon Sugar Donut Muffins

Just think about it: a warm fluffy donut (muffin) filled with baked apple chunks and chai tea flavor, and crusted in a sweet chai glaze and dusted in cinnamon and (coconut) sugar. Is your mouth watering? ‘Cause mine is!

Apple Chai Cinnamon Sugar Donut Muffins {Paleo & Vegan Option}

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 18 donut muffins

Ingredients

2 chai tea bags
1 1/2 cups almond flour
1/2 tsp. baking powder
2 eggs beaten (sub flax or chia egg for vegan version)
1/2 cup applesauce
2 Tbsp. pure maple syrup
2 Tbsp coconut oil melted
1 small apple finely chopped
Chai Glaze:
1/4 cup coconut milk (or other non-dairy milk
1 chai tea bag
2 Tbsp. coconut oil
2 Tbsp. maple syrup
coconut sugar and cinnamon for dipping optional

Instructions

Preheat oven to 350 degrees.
Cut open chai tea bags and pour insides into a food processor. Blend until tea is in fine granules.
In a large bowl, combine almond flour, baking powder and chai tea granules.
In a separate bowl, whisk together eggs, applesauce, maple syrup and coconut oil. Mix into flour mixture until evenly combined.
Fold in chopped apple.
Spray cooking spray in a mini muffin pan and/or donut hole pan (I used both). Spoon in batter into about 18 slots.
Bake for 20 minutes, or until done.
Let cool, then take out of muffin tins/donut hole pan.
To make glaze, Heat coconut milk in medium-low heat in a sauce pan. Add chai tea bag and let simmer for about 2 minutes.
Take out tea bag, squeezing out all the liquid. Add in coconut oil, maple syrup and vanilla. Stir until coconut oil melts.
Dip donuts muffins.holes in glaze, then roll in coconut sugar and cinnamon mixture, if desired.
Enjoy!

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Questions of the day:

Is there a strange but good combo that you keep going back to?

What is your favorite kind of donut?

Gingerbread Pumpkin Protein Smoothie Bowl {Paleo + Gluten-free}

October 12, 2016 by Bethany 39 Comments

Love all things pumpkin and gingerbread? Make this high-protien Pumpkin Gingerbread Smoothie Bowl! It taste like pumpkin pie and gingerbread all in a guilt-free smoothie form! Perfect for a post-workout treat!

When the holidays roll around, I’m probably the least festive person in the whole wide world. Even when I was a kid, I hated trick-or-treating. I would only go to one house in my neighborhood that gave out large bags of chocolate-covered pretzels (jackpot) and that was it. I don’t go black friday shopping at the crack of dawn after Thanksgiving. When Christmas rolls around, I refuse to listen to any Christmas music, except the song Little Drummer Boy. I also don’t own any Christmas sweaters or lightbulb earrings, so I guess you could call me a scrooge in that sense. But if you see what I eat during the holidays, you’d be able to tell that all my festivity lies within my food choices.

Give me the pumpkin goodies and I will gladly eat them ALL. Let me become friends with the gingerbread men you make and we can eat Christmas cookies together.

I’ll take three platefuls of sweet potato casserole during Thanksgiving. Oh, and lets not forget to celebrate halloween by downing 10 lbs of dark chocolate!

You guys can probably tell by my recipes, that I can’t stop won’t stop with all things pumpkin and gingerbread. But usually when you think of these flavors, your mind transports you to the land of sugar.

Hold up for a moment. What if I told you that your post workout meal could combine the two amazing flavors while being high in protein? Yessssssssiirrrr.

My friends at Naked Nutrition sent me their 100% Premium Grass-Fed Whey Protein to create this festive protein-packed smoothie bowl. You may be wondering “Why Naked? That sounds dirty.” Actually, Naked Whey is the cleanest, most pure whey protein you can find on the market. Being the protein powder snob that I am, I was pretty stoked when I saw that the ingredient list only consisted of whey protein concentrate and nothing more. Quality protein for the win💪.

Here’s more detail about “The Naked Difference“:

From Grass Fed Cows’ Milk From Small Dairy Farms in California
No Artificial Sweeteners, Flavors, or Colors
25 Grams of Protein and 5.9 Grams of BCAA’s Per Serving*
Only One Ingredient: Grass Fed Whey Protein
GMO Free
Soy Free and Gluten Free
Growth Hormone Free, no rBGH or rBST
Cold Processed
Acid and Bleach-Free Processing

Now that I explained the high-protein quality of this fluffy frosty smoothie, let me tell you about what it tastes like! It’s a hybrid of pumpkin pie filling and gingerbread cookies all in smoothie form, aka the best of both (festive) worlds. What makes it even better it that you don’t have to turn on your oven to enjoy these flavors. All you need is a blender and these ingredients:

pumpkin puree

Naked whey

almond milk

almond butter

molasses

gingerbread spices

pecans

pumpkin seeds

cranberries

dark chocolate chunks

Gingerbread Pumpkin Protein Smoothie Bowl

The flavors of pumpkin pie and gingerbread unite in this thick and creamy high-protein smoothie bowl. Topped with pepitas, pecans, dried cranberries and dark chocolate, this smoothie bowl is decadent, sweet and filling all while being nourishing and totally guilt-free!

Gingerbread Pumpkin Protein Smoothie Bowl

Print Recipe

Prep Time 10

Total Time 10

Servings 2 smoothie bowls

Ingredients

1 1/2 cup pumpkin puree frozen into ice cube trays*
2 scoops Naked Whey Protein Powder
1/2 cup almond milk
2 Tbsp. almond butter
1 Tbsp. molasses
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. vanilla extract
stevia to taste
TOPPINGS
pecans
pumpkin seeds
dark chocolate chunks
dried cranberries

Instructions

Place all ingredients in a Vitamix or other high power blender.
Blend until smooth and fluffy.
Divide into 2 bowls and top with toppings.
Enjoy!
* if you didn't freeze the pumpkin before hand, you can add regular pumpkin puree and ice instead.

To check out Naked Nutrition’s other lines of protein powders and their powdered peanut butter, click here!

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Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

September 27, 2016 by Bethany And Rachel 26 Comments

Love all things chia jam? Try this easy and delicious winter version! This Cinnamon Apple Cranberry Chia Jam is both vegan and paleo friendly!

Guess what guys? Time for another cha-cha-cha-chia jam recipe! This time suitable for your fall and winter toast needs.

I’m still amazed that you can make jam from using just fruit and chia seeds. Usually making jam is an all day process of making and canning and preserving, but chia seeds cut all those processes out for you.

It’s crazy how mighty these little seeds are. They soak up all the liquid of the fruit and create a jam/jelly-like texture. Thank you chia seeds for saving me time and energy.

I originally wanted to puree the apples for this recipe, but it didn’t seem like a good idea. So I held off making it until I figured out how to prepare the apples. I didn’t wanted to be basically like applesauce, but I didn’t wanted it to be just chopped apples either. I wanted a mix of both. After seeing this recipe on Oh She Glows, I decided to peel and finely chop the apples. Ugh perfect texture you guys.

I used granny smith apples for this recipe, only because no one likes them and they were crying to be eaten/used. You can use any type of apple to fit your preference. This jam is easy peasy and only requires a few ingredients:

Apples

Cranberries

Water

Cinnamon

Chia Seeds

Maple Syrup

Cinnamon Apple Cranberry Chia Seed Jam

Apples and cranberries are sautéed together with cinnamon, maple syrup and chai seeds to create the most perfect winter-inspired jam! You won’t believe how simple it is to make!

Cinnamon Apple Cranberry Easy Chia Seed Jam {Vegan + Paleo}

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

3 apples peeled, cored and finely chopped
1 cup frozen cranberries thawed
1 cup water
1/2 Tbsp. cinnamon
2 Tbsp. maple syrup
3 Tbsp. chia seeds

Instructions

Place chopped apples, cranberries and water in a medium sauce pan on medium low heat. Stir every few minutes until it starts to simmer. Let mixture simmer until apples are soft, stirring occasionally.
After apples are softened (about 20 minutes), take of heat and mix in remaining ingredients.
Place back on low heat for about 10 more minutes.
Let cool.
Enjoy!

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Coconut Matcha Oatmeal Latte with Dark Chocolate Chunks {Vegan+ GF}

September 10, 2016 by Bethany 27 Comments

Love all things matcha? Try this Coconut Matcha Oatmeal Latte! You get your caffeine and hearty breakfast all in one bowl! Vegan + Gluten-free!

I feel like I’m always the last person to hop on board with the coolest trends. Do you remember skinny jeans? I refused to wear them until everyone and their mother started wearing them.

Did you ever try avocado toast? It literally took me soooo long to try it out after swooning all over it on Instagram. I could go on for days, but I think you get the point that I procrastinate to try new things. I swear that one thing I’ll never get into is Pokemon go.😝

Love all things matcha? Try this Coconut Matcha Oatmeal Latte! You get your caffeine and hearty breakfast all in one bowl! Vegan + Gluten-free!

This post is sponsored by Mind My Matcha. As always, all opinions are my own.”

I became aware of matcha because everyone on social media raves all about it, but I still wasn’t convinced enough to try it. I thought “it’s just another kind of tea, right?

No thanks, I’ll stick with my coffee.” But like most things, matcha has grown on me. After Mind My Matcha send me some to try, I was hooked right away.

Matcha isn’t just another tea, it’s like the Simone Biles of teas. For those who have no clue what I’m talking about, Matcha is a special type of green tea grown in Japan and made from the full leaf.

One serving of matcha tea is the nutritional equivalent of 10 cups of green tea. Woah!

If you think Matcha is something that would float your boat, you have to get the high-quality grade stuff from Mind My Matcha (Psssst You can use the coupon code AA20 for 20% off!).

Their matcha is organically grown from the Nishio region of Japan and contains no fillers or additives. <<<<<< My kind of company👌

The first time I tried matcha was in a latte, and I fell in love. Being the oatmeal loving person I am, I thought it was a great idea to make a matcha oatmeal latte because oatmeal is BAE.

I also happened to realize that matcha goes incredibly well with coconut and dark chocolate, so naturally I added them to the mix and oh my gosh, this oatmeal is heavenly!

You think matcha lattes are good? Try adding oatmeal. You get your caffeine and nutritional boost and hearty breakfast in one! SCORE.

Coconut Matcha Oatmeal Latte with Dark Chocolate Chunks

Hearty oatmeal is mixed with matcha tea, coconut extract and coconut sugar then topped with frothed coconut milk, toasted coconut and dark chocolate chunks for the most epic breakfast you will ever eat! Also gluten-free and vegan-friendly!

Coconut Matcha Oatmeal Latte with Dark Chocolate Chunks

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

1 cup gluten-free old fashioned oats
1 1/2 cups coconut milk or non-dairy milk of choice
2 Tbsp. coconut sugar
2 tsp. Mind My Matcha tea
1 tsp. coconut extract or vanilla extract
TOPPINGS:
1/4 cup toasted coconut flakes
2 Tbsp. dark chocolate chunks
1/4 cup frothed coconut milk

Instructions

Place coconut milk, coconut sugar, matcha and coconut extract in a sauce pan over medium-high heat. Whisk until mixture starts to boil.
Lower heat to medium and add oats. Let simmer for about 10 minutes (or until oats soak up liquid), stirring occasionally. Remove from heat and place in a bowl.
Top oatmeal with frothed milk, toasted coconut and chocolate chunks.
Enjoy!
*inspired by how sweet it is

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High-Protein Mint Chocolate Mousse {Vegan + Gluten-free}

August 22, 2016 by Bethany 43 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KashiPlantPower #GOTOGETHER #CollectiveBias

Sick of prepackaged protein bars and shakes for a post workout snack? Make this 5 ingredient Mint Chocolate Chip Protein Mousse! It’s packed with protein and taste like dessert at the same time!

Do you know what most people look for in a post-workout snack? Convenience. Why wait when you can unwrap and demolish a store-bought protein bar in less than one minute? If you’re like most people, you’re probably uber hangry after a super tough workout. It only makes sense to stuff the closest source of protein into your mouth so you get those gains, but let me ask you, when was the last time you said “Mmmm this store-bought protein bar/shake tasted really good!” ??? For me, that’s extremely RARE.

That’s because many, not all, prepackaged protein snacks are full of additives, artificial sweeteners or ingredients that make you bloated/gassy. That’s why I love Kashi® Organic Breakfast Superblends because they are all you need to get in high quality protein with great taste after a tough workout!

Kashi Breakfast Superblends contains a mix of whole foods, (like spinach, garbanzo beans, kale,quinoa and fruit) and adds an abundant amount of plant-based protein per serving ( 15-16 grams) all while being organic, gluten-free and vegan! It’s totally versatile too!

Craving an iced cold smoothie? Blend one serving with non-dairy milk, and fruit for a simple yet satisfying smoothie. You can even make pancakes, muffins, ice cream, popsicles and basically anything you crave after working out (hello dessert!).

Have you ever thought of eating mousse after working out? Yeah, didn’t think so. Usually mousse is full of fat and sugar, aka not something you would want to fuel your body with. But, what if I told you that you could make a high protein mousse with Kashi Superblend? I used the Rise & Shine flavor, which adds sweetness plus a hint of green color, perfect for this mint chocolate chip mousse! If you love the classic ice cream flavor you’ll swoon over this protein-packed dessert!

This mint chocolate chip protein mousse has only 5 ingredients, takes 2 minutes to make and can be easily eaten in a to-go container! The ingredients are as follows:

Kashi Super Blend Rise & Shine Vanilla

Tofu

Fresh mint

Maple syrup

Mini chocolate chips

Now that’s a tasty convenient guilt-free snack that I’d like to eat after every workout!

Mint Chocolate Protein Mousse

With only 5 ingredients and less than 2 minutes to make, this healthy high protein mousse will be your new favorite satisfying post workout snack! Also vegan and gluten-free!

High-Protein Mint Chocolate Chip Mousse

Print Recipe

Prep Time 5

Total Time 5

Servings 4 people

Ingredients

16 oz block firm tofu
1 cup fresh mint leaves
1/2 cup Kashi Organic Superfood Blend Rise & Shine Vanilla Flavor
1/4 cup maple syrup (or preferred liquid sweetener
1/2 cup mini dark chocolate chips vegan-friendly
Add tofu mint leaves Kashi superfood blend, maple syrup to a food processor. Blend until mixture is smooth and resemble mousse.
Add mousse to a bowl and fold in chocolate chips.
Enjoy!

Instructions

Add tofu, mint leaves Kashi superfood blend, maple syrup to a food processor. Blend until mixture is smooth and resemble mousse.
Add mousse to a bowl and fold in chocolate chips.
Enjoy!
* Makes about 4 servings

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Questions of the day!

What is your go-to post workout snack?

Crab Bruschetta Eggplant Toast {Paleo & Whole 30}

August 21, 2016 by Bethany 22 Comments

Need a crowd-pleasing appetizer? Make these Crab Bruschetta Eggplant Toasts! Full of flavor and paleo + whole 30 friendly!

Mmmmmm seafood has my heart in the summer-time. Do you like seafood? I LOVE it. In fact, I think there is not a type of seafood I don’t like. Wait, I forgot about octopus tentacles😲

Anyways, I spend a lot of my summer at the Maryland shore where their crab is numba one in the world. I’m obsessed with anything crab, from crab legs to soft shell crabs to crab cakes and everything in between so when I saw this month’s Recipe Redux theme, I got super-duper excited:

A Vacation-Inspired Recipe –

“Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.”

Now I could have made a simple crab cake recipe for y’all, but I had this ah-maz-ing crab bruschetta as an appetizer at one of my favorite restaurants down-the-shore. You think regular bruschetta is good? Try adding crab and your mind will be blown.

To make this recipe whole 30 approved, I subbed the regular toasts for thick eggplant toasts. These toasts are really sturdy and can actually be picked up and eaten with your hands. They are so crispy on the outside, thanks to the almond flour coating. Nomssssss

I promise this recipe is super simple to make and only a few ingredients! Here is what’s in the mix:

eggplant
almond flour
old bay seasoning
egg whites
fresh crab meat
tomato
red onion
fresh basil
garlic

Crab Bruschetta Eggplant Toast

Baked eggplant slices coated with almond meal and old bay take the place of toast in this classic appetizer with added crab meat for a tasty twist! This is guaranteed to be a crowd-pleaser at any party! Also paleo and whole-30 approved!

Crab Bruschetta Eggplant Toasts {Paleo & Whole 30}

Print Recipe

Ingredients

1 large eggplant sliced into about 8 thick slices
1/2 cup almond flour
1 tsp. old bay seasoning
2 egg whites beaten
1 15 oz. can crab meat
1 large tomato finely chopped
1/2 red onion finely chopped
1/4 cup fresh basil finely chopped
3 cloves garlic finely chopped
1 tsp. old bay seasoning

Instructions

Place eggplant slices on a cooking sheet or cooling rack and sprinkle with salt. Let sit for about 30 minutes (this steps extracts the water from the eggplant).
Preheat oven to 350 degrees. Wipe off eggplant. Place egg whites in a shallow bowl . Add almond flour and old bay to a separate shallow bowl and mix together.
Dip eggplant slice in eggwhites, then in almond flour mix, until well coated. Place on a cooking sheet sprayed with cooking spray. Repeat with remaining slices. Bake for 25 minutes, or until done.
While eggplant is cooking, combine all ingredients for bruschetta in a large bowl.
Spoon bruschetta onto eggplant slices.
Enjoy!

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