4 local stalks of corn on the cob
2 avocados, diced into square chunks
2 heirloom tomatoes, diced however you want or 2 cups of cherry tomatoes, cut in halves
1 small sweet onion, diced
Juice of 1 lemon
2 Tbsp EVOO
Pinch of Himalayan sea salt, to taste
Approximately 1 cup peanut butter (or nut butter of choice, I suggest just peanuts or peanuts + salt as the ingredients)
2 cups coconut oil
1 cup 100% cocoa powder
1 tsp vanilla extract
1-2 tbsp natural sweetener of choice (I used coconut nectar for a lower glycemic index.. AKA it won't spike the blood sugar as high)
Pinch of sea salt (optional)
Once you pop, I promise, YOU WILL NOT be able to stop. The caramel goodness from the date mixed with the peanut butter and chocolate goodness is NEXT LEVEL. It has become a staple in both of our households and using a silicon pan is so satisfying as you pop each mini cup out.
Makes: 24 mini cups, using a mini silicon pan (highly recommend!)
Time: 10 minutes to prepare and 40 minutes total.
1 frozen packet Sambazon organic acai
1/2 a frozen banana
1 cup mixed frozen berries (I froze fresh blueberries and raspberries)
1 tbsp unsalted almond butter
6 tbsp unsweetened vanilla almond milk
Toppings: almond butter, berries, fresh banana, coconut clusters or granola
Pro Tip: You want the fruit frozen for the bowl to stay thick. If your berries and banana are room temp, then the smoothie bowl will be a runny consistency.
1. Run the acai packet under cold water for 10 seconds.
2. Combine acai, frozen fruit, almond butter and 4 tbsp almond milk in food processor. Blend to smooth consistency. Add additional milk as needed and use spatula to scrape down sides of bowl.
3. Serve immediately with desired toppings. Yields 2 small servings or 1 large bowl.
1 cup pitted dates (I prefer medjool dates, they seem to be more moist)
1 cup gluten free oats*
1/2 cup salted almond*, peanut, or cashew butter (you can also do half of each, but almonds have the highest lactation support and nutritional value)
1/4 cup dairy free dark chocolate chips (I have also used sugar free, 100% cacao if you want no added sugar)
1 tbsp flax* or chia seeds*
1 tbsp nutritional yeast* or brewers yeast* (nutritional yeast has a mild cheese like flavor, in such a small amount you can't tell but brewers yeast may be a better option)
1 tsp vanilla extract (optional)
1 tbsp coconut oil, melted (optional)
1 tbsp coconut butter, melted (optional)
* = lactation support ingredient
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
8-10 mejedool dates, pitted
1 C quick oats
1/2 C raw coconut flakes
1/4 C ground flaxseed
1 T ground cinnamon
1 C grated carrots (2 medium carrots with access water squeezed out)
2 T coconut oil, melted
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!
1 C frozen blueberries
1 handful = ~1 cup of organic baby spinach
1 heaping tsp of nut butter + extra for topping (I used Georgia Grinders Cinnamon Vanilla Pecan Peanut Nut Butter)
2 scoops of Vital Proteins Vanilla & Coconut Water Whey Protein Collagen
1/3 to 1/2 C full fat coconut milk (alternatively coconut water or almond milk)
dash of cardamom and cinnamon
Toppings: 1/4 C Forager Project Plain Yogurt, 1/4 C Purely Elizabeth Granola, that amazing nut butter, and a couple frozen blueberries
14 oz can garbanzo beans, rinsed thoroughly
1/2 C cacao powder
1/2 C unsalted almond butter
1/3 to 1/2 C maple syrup (alternatively honey or agave)
1 tsp vanilla extract
1/2 C chocolate chips (butterscotch, semi-sweet, or white chocolate chips)
1/2 C cooked sprouted quinoa**
Fresh fruit (berries, mango, bananas, peaches, apples)
1 tbsp nut or seed butter of choice (pictured: raw almond butter)
1 tsp grade A maple syrup or sweetener of choice (you can omit this if desired)
optional toppings: cinnamon, chia seeds, ground flaxseed, raw coconut flakes, roasted nuts, etc.
** Note: Make a pot of quinoa during your weekly meal prep and refrigerate to use as a side for meals, throw in salads, or for sweet & savory breaky bowls.