2 large or 4 small sweet potatoes
2 very ripe bananas, slightly browned are best
1/4 cup nut butter (almond, peanut, or cashew)
1/4 cup cocoa baking powder
2 tbsp coconut nectar (or sub with 1 tbsp maple syrup and 1 tbsp coconut sugar)
1 tsp baking soda
1 tsp vanilla extract
1 tsp Himalayan sea salt (sprinkle on top, but you can mix into the mix if you prefer
1/2 cups dark chocolate chips (100% cocoa for no sugar added)
2 tbsp chia or flax (for added lactation support)
2 scoops vital protein powder (for extra protein/collagen support)
Greek Yogurt or Coconut Cream Whipped Topping:
1 cup greek yogurt (or coconut cream from the can to keep it dairy free)
1 tbsp almond butter
1 tsp vanilla extract
(1 tbsp maple syrup or honey for extra sweetness)
1. Preheat oven to 350 degrees
2. Boil a pot of water to steam sweet potatoes
3. Peel sweet potatoes
4. Cut into one inch cubes
5. Steam until very soft and a knife goes through it easily, approximately 15 minutes
6. With electric mixer (we used KitchenAid) combine steamed sweet potatoes, bananas, and eggs until well combined and smooth
7. Add remaining ingredients and mix until it’s a whipped consistency (no sweet potato chunks!)
8. Place in muffin tin for individual servings or a smaller baking dish (8" X 8") (If you use a muffin tin, know that they don't rise so you can fill them almost all the way to the top of the paper muffin cup)
9. Bake for approximately 22 minutes or until browned on top, it's okay if the middle is still a bit soft, they are best when refrigerated and served cold
10. The brownies will be moist/soft texture, but should not crumble or break apart
11. Let brownies cool, using a food processor, blender, or electric mixer combine whipped cream ingredients until it becomes a whipped consistency and add a tbsp on top OR just drizzle with almond butter, honey, and coconut flakes.
NEXT LEVEL TIP: If you are in Seattle, these also pair amazingly with Frankie and Jo's Date Shake vegan ice cream (also available to order online/not sponsored, but I wish), with a few slices of bananas, and a drizzle of nut butter on top!
5 oz can of tuna in water, drained (I use salt free)
1 avocado, pitted and cubed
2 tbsp tomatillo salsa
a little less than 1/4 cup thinly chopped red onion
1 tsp minced jalapeno, optional
Squeeze of lemon (I use half a lemon)
Himalayan pink salt and fresh cracked pepper
2 medium sized sweet potatoes
1/4 cup extra virgin olive oil
1 teaspoons sea salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
Pepper to taste
3 very ripe bananas *
2 cage-free, organic eggs
1/4 C organic maple syrup
1/4 C coconut oil
1/4 C cashew butter (any nut butter works)
2 tbsp tahini
1 tsp vanilla extract
1 tbsp cinnamon
1/2 tsp cardamom
1 C almond flour
1/4 C coconut flour
1 heaping tsp baking powder
1/2 C dairy-free, soy-free chocolate chips (use carob chips if omitting refined sugar)
1/3 of a 100% dark cocoa bar, chopped into various size chunks
* I throw my bananas in the freezer when they get too spotty and wait until I have enough to make bread or muffins. Just thaw them at room temp before making the bread.
2 lbs of organic carrots
1 thumb-sized piece of ginger
2 navel oranges
1 large lemon or 2 small lemons
Note: you can combine juice with coconut water to dilute flavor profile or you can use as a mixer for mimosas and margaritas!
Let's talk about KALE baby! Yes that elephant in the room, that so many of you "JUST CAN'T" or maybe you totally can (and we would probably be friends!). Today, I'm taking it upon myself to claim to all those haters out there, that it's possible to make kale taste pretty freakin' finger lickin' good!
Also, it's SO easy that it's hands down become one of the quickest veggie sides to add to my meals.
Here are some tips on how to prepare it to make it BOOMMBB!
#1. Lacinato kale is by far my favorite, it's just taste the best, trust me! But also, Trader Joes sells pre-cut kale and that takes away step #2 of cutting it into small pieces, so I go this route often!
#2. Cut it into small pieces, cover it with olive oil, salt & pep, and lemon juice.
#3. MASSAGE it (literally with your fingers) to begin breaking it down which makes it easier to digest!
#4. Bake for 5-10 minutes at 400 degrees F or saute on medium heat for 5-10 minutes(or until it begins to wilt)
#5. Toss with almond slivers or goat cheese (if you do dairy)... I also like to add cayenne pepper to give it a kick!
WHAM, BAMB, Thank you ma'am'! Enjoy your kale friends.... with wine (because BALANCE).
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 12 muffins
2 ripe bananas, mashed
1 t vanilla extract
1/2 C coconut cream
1/4 C coconut oil, melted
1/4 C natural sweetener (I used honey)
1/2 C coconut flour
1/2 C unsweetened coconut flakes
1/4 t salt
1/2 t baking soda
Optional toppings: banana chips, coconut flakes, peanut butter
All Breakfast Cocktails Dairy Free Dairy-free Dessert Dinner Gluten Free Grain Free Grain-free Healthy Healthy Fries Juice Lactation Lunch Paleo Pregnancy Smoothies Snack Snacks Sweet Potatoe Fries Vegan Vegetarian Whole30