Makes approximately 12 muffins
1 1/2 cups almond meal
1/3 cup coconut flakes
1/4 cup coconut flour
2 tbsp ground flax seed
1 tbsp cinnamon
1 tbsp baking soda
1/2 tsp sea salt
2 tbsp ghee, melted
1 tbsp coconut oil, melted
1 cup coconut milk (lite, cream or regular is too heavy for this recipe)
1 ripe banana
2 large apples or 3 small apples chopped
1 tsp vanilla extract
Optional adds: 1 tbsp date syrup for added sweetness, dried cherries or other dried fruit of choice
Note: I love to add almond butter or grass fed butter!
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!
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.
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 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).