Showing posts tagged with “recipe”


Ingredients:

1 and 1/2 cups (12 oz) cold coffee
1 and 1/4 cups (10 oz) unsweetened vanilla almond milk (or any milk)
1/4 cup (57 grams) pumpkin puree
3 Tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
1 teaspoon ground cinnamon*
1/4 teaspoon ground cloves*
1/4 teaspoon ground nutmeg*
light whipped cream, optional


Directions:




Brew the coffee. Pour coffee into a large mug and refrigerate overnight. Coffee MUST be very cold. In a small bowl, whisk the milk, pumpkin, sweetener of choice, cinnamon, cloves, and nutmeg together until combined.  Pour into ice cube tray and allow to freeze. Once coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth and icy.  Add more milk if your blender isn’t blending it well.  Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.

Ingredients:

  • 1 and 1/2 cups (12 oz) cold coffee
  • 1 and 1/4 cups (10 oz) unsweetened vanilla almond milk (or any milk)
  • 1/4 cup (57 grams) pumpkin puree
  • 3 Tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
  • 1 teaspoon ground cinnamon*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground nutmeg*
  • light whipped cream, optional
Directions:

Brew the coffee. Pour coffee into a large mug and refrigerate overnight. Coffee MUST be very cold. In a small bowl, whisk the milk, pumpkin, sweetener of choice, cinnamon, cloves, and nutmeg together until combined.  Pour into ice cube tray and allow to freeze. Once coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth and icy.  Add more milk if your blender isn’t blending it well.  Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.

(Source: sallysbakingaddiction.com)

CARAMEL ‘ALMOST KIT KAT’ SLICE
ingredients (makes 16 slices):nutty base½ cup almond meal½ cup walnuts3 tbsp coconut nectar syrup or rice malt syrup¼ cup raw cacao powder
crunch layer1 cup almond meal½ cup coconut flour½ cup desiccated coconut2 tbsp coconut nectar syrup or rice malt syrup1 tsp vanilla extract
gooey caramel layer3 cups dates, pitted2 tbsp coconut milk2 tbsp coconut butter1/3 cup coconut oil
chocolate drizzle topping1/3 cup coconut oil, melted¼ cup raw cacao powder¼ cup coconut nectar syrup or rice malt syrup
method:
Line a square or rectangle baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slices to be plump.)
To start off your treat, grab all of your nutty base ingredients and place into a food processor and blend.
Place the base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer.
The same method again for the next layer—place all the crunch ingredients into the food processor and blend.
Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer.
Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape the sides and keep blending.
Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer.
Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.
Tip: when cutting your slices use a warm, sharp knife to ensure your slices cut clean.

CARAMEL ‘ALMOST KIT KAT’ SLICE

ingredients (makes 16 slices):
nutty base
½ cup almond meal
½ cup walnuts
3 tbsp coconut nectar syrup or rice malt syrup
¼ cup raw cacao powder

crunch layer
1 cup almond meal
½ cup coconut flour
½ cup desiccated coconut
2 tbsp coconut nectar syrup or rice malt syrup
1 tsp vanilla extract

gooey caramel layer
3 cups dates, pitted
2 tbsp coconut milk
2 tbsp coconut butter
1/3 cup coconut oil

chocolate drizzle topping
1/3 cup coconut oil, melted
¼ cup raw cacao powder
¼ cup coconut nectar syrup or rice malt syrup

method:

  1. Line a square or rectangle baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slices to be plump.)
  2. To start off your treat, grab all of your nutty base ingredients and place into a food processor and blend.
  3. Place the base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer.
  4. The same method again for the next layer—place all the crunch ingredients into the food processor and blend.
  5. Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer.
  6. Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape the sides and keep blending.
  7. Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer.
  8. Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.

Tip: when cutting your slices use a warm, sharp knife to ensure your slices cut clean.

(Source: blog.lululemon.com)

curvecreation:

goodhealthgoodvibes:

Taco lettuce wraps for dinner 😍 made with a ground turkey mixture of bell pepper, salsa, corn, onion, and black beans topped with avocado, plain greek yogurt, diced tomato and a little cheese! So so SOOO yummy I’ll definitely be making these more often.
Instagram - goodhealthgoodvibes

I NEED TO TRY THIS!

curvecreation:

goodhealthgoodvibes:

Taco lettuce wraps for dinner 😍 made with a ground turkey mixture of bell pepper, salsa, corn, onion, and black beans topped with avocado, plain greek yogurt, diced tomato and a little cheese! So so SOOO yummy I’ll definitely be making these more often.

Instagram - goodhealthgoodvibes

I NEED TO TRY THIS!

thugkitchen:

I know you need caffeine sometimes but don’t even fucking think about reaching for a RedBull or 5-Hour Energy. I will slap that shit out of your hand so quick you won’t know whatthefuck happened. Energy drinks are toxic and fucking expensive. Money doesn’t grow on trees; coffee does. Don’t waste your time in a fucking line and spend your hard earned cash on something you can make while you’re sleeping. Cold brewed coffee is also way less acidic, making this easier on your stomach. SO GRAB A CUP OF THIS SIMPLE SHIT AND SEIZE THE GODDAMN DAY. 

COLD BREWED COFFEE
¾ cup ground coffee (whatever you got is fine)
3 ½ cups cold water
Put the coffee grounds in the bottom of a large container. If you like coffee with some fucking bite, add another ¼ cup of grounds. Slowly pour the water over the grounds and stir. Make sure all the grounds get wet because sometimes there are weird dry pockets and then you’re just wasting fucking coffee. Let this sit in the fridge (or on your counter if its not too fucking hot in your place) overnight or for at least 10 hours. In the morning, strain that shit using a mesh strainer. You know, the ones that look like a screen door. If you have the time, strain one more time through a paper coffee filter to get out the last of the grounds (or don’t and just deal with a couple rogue grounds in your drink). Serve over ice and with some almond milk if that’s your thing.
Makes about 3 ½ cups of coffee (triple this recipe and keep the extra in the fridge all week)

thugkitchen:

I know you need caffeine sometimes but don’t even fucking think about reaching for a RedBull or 5-Hour Energy. I will slap that shit out of your hand so quick you won’t know whatthefuck happened. Energy drinks are toxic and fucking expensive. Money doesn’t grow on trees; coffee does. Don’t waste your time in a fucking line and spend your hard earned cash on something you can make while you’re sleeping. Cold brewed coffee is also way less acidic, making this easier on your stomach. SO GRAB A CUP OF THIS SIMPLE SHIT AND SEIZE THE GODDAMN DAY.

COLD BREWED COFFEE

¾ cup ground coffee (whatever you got is fine)

3 ½ cups cold water

Put the coffee grounds in the bottom of a large container. If you like coffee with some fucking bite, add another ¼ cup of grounds. Slowly pour the water over the grounds and stir. Make sure all the grounds get wet because sometimes there are weird dry pockets and then you’re just wasting fucking coffee. Let this sit in the fridge (or on your counter if its not too fucking hot in your place) overnight or for at least 10 hours. In the morning, strain that shit using a mesh strainer. You know, the ones that look like a screen door. If you have the time, strain one more time through a paper coffee filter to get out the last of the grounds (or don’t and just deal with a couple rogue grounds in your drink). Serve over ice and with some almond milk if that’s your thing.

Makes about 3 ½ cups of coffee (triple this recipe and keep the extra in the fridge all week)

(Source: thugkitchen)


Ingredients
⅔ cup raw almonds
⅔ cup dates, chopped and pitted
⅔ cup Honeynut Cheerios*
2-4 Tbsp milk
1 cup full fat plain yogurt
½ - ¾ cup pumpkin puree
½ tsp cinnamon
½ tsp vanilla
2 - 4 Tbsp maple syrup


Instructions
In a food processor, combine the almonds, dates and cheerios and process until well ground.
Add just enough milk for the mixture to come together into a ball (i’d start with 2 Tbsp and add more if it’s still too dry).
Press mixture into 12 mini muffin tins.
In a small bowl, combine the yogurt, pumpkin (start with ½ cup and add more for stronger pumpkin flavor), cinnamon and vanilla and mix well.
Add maple syrup until desired sweetness is reached (start with 2 Tbsp and add more if needed, keeping in mind the crust will be sweet).
Spoon mixture into muffin tins on top of crust.
Freeze for at least 4 hours, then use a knife to remove from muffin tins. Store in a container in the freezer.


Notes
When I made these, I poured the yogurt mixture into an ice cream maker first, then pressed into the muffin tins, but I don’t think that’s a necessary step. If you don’t have Honeynut Cheerios, you could try adding a couple of graham crackers instead…or even ⅓ cup of oats (just keep in mind it’ll be less sweet)
Ingredients
  • ⅔ cup raw almonds
  • ⅔ cup dates, chopped and pitted
  • ⅔ cup Honeynut Cheerios*
  • 2-4 Tbsp milk
  • 1 cup full fat plain yogurt
  • ½ - ¾ cup pumpkin puree
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • 2 - 4 Tbsp maple syrup
Instructions
  1. In a food processor, combine the almonds, dates and cheerios and process until well ground.
  2. Add just enough milk for the mixture to come together into a ball (i’d start with 2 Tbsp and add more if it’s still too dry).
  3. Press mixture into 12 mini muffin tins.
  4. In a small bowl, combine the yogurt, pumpkin (start with ½ cup and add more for stronger pumpkin flavor), cinnamon and vanilla and mix well.
  5. Add maple syrup until desired sweetness is reached (start with 2 Tbsp and add more if needed, keeping in mind the crust will be sweet).
  6. Spoon mixture into muffin tins on top of crust.
  7. Freeze for at least 4 hours, then use a knife to remove from muffin tins. Store in a container in the freezer.
Notes
When I made these, I poured the yogurt mixture into an ice cream maker first, then pressed into the muffin tins, but I don’t think that’s a necessary step. If you don’t have Honeynut Cheerios, you could try adding a couple of graham crackers instead…or even ⅓ cup of oats (just keep in mind it’ll be less sweet)
1/4 cup plus 1 tbsp cocoa powder (25g)
nunaturals vanilla drops to taste, or 2 tbsp liquid sweetener (such as pure maple syrup or agave)
1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
2 tbsp pumpkin puree (Sweet potato would work, too.) (30g)
2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
1/8 tsp cinnamon (and optional pinch pumpkin pie spice)
Stir first three ingredients together until it makes a sauce (If using the stevia version, you might want to add a little extra oil for a thinner consistency). Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.
    • 1/4 cup plus 1 tbsp cocoa powder (25g)
    • nunaturals vanilla drops to taste, or 2 tbsp liquid sweetener (such as pure maple syrup or agave)
    • 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
    • 2 tbsp pumpkin puree (Sweet potato would work, too.) (30g)
    • 2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
    • 1/8 tsp cinnamon (and optional pinch pumpkin pie spice)

Stir first three ingredients together until it makes a sauce (If using the stevia version, you might want to add a little extra oil for a thinner consistency). Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.

thestrangechef:

Coffee and Walnut Baked Porridge with a Cool Coffee Sauce
Serves 1
Coffee and walnut always reminds me of my great-grandmother - she absolutely loved the cake, and if anyone was stuck for a birthday gift, you knew what to make. Luckily, the same tastes extended to my grandmother, so that’s what my sister and I made for her as a birthday gift this year, too. 
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thestrangechef:

Coffee and Walnut Baked Porridge with a Cool Coffee Sauce

Serves 1

Coffee and walnut always reminds me of my great-grandmother - she absolutely loved the cake, and if anyone was stuck for a birthday gift, you knew what to make. Luckily, the same tastes extended to my grandmother, so that’s what my sister and I made for her as a birthday gift this year, too. 

Read More

(Source: thestrangechef)

dizzymaiden:

Strawberry Creme Truffles with only 5 ingredients:

For the filling:
For the chocolate:

have fun!

piecesinprogress:

I love omelets! They’re protein packed, customizable to exactly what I feel like enjoying, and if I mess it up, well, then I’m in for one seriously delicious plate of scrambled eggs haha! I like to start with a mix of 1 whole regular egg and a mess of carton egg whites to get a good mix of fat and protein (want them fluffy? add a splash of water & beat them before cooking). I hope this list of 54 possible fillings inspires you to get creative and think beyond the carton haha.
Here’s my top 5 favorite combinations:
The Chinese Take-Out: healthy fried rice (recipe on my instagram) with added zucchini, green beans, and broccoli (cook the veggies with the fried rice then use the loaded rice as your filling)
Inside-Out Burrito: black beans, cheddar cheese, fresh cilantro, peppers, tomatoes, chipotle blend seasoning
Italy Calling: mozzarella, parmesan, zucchini, cherry tomatoes, extra garlic, fresh chopped basil
Green Machine: spinach, peas, asparagus, shaved brussels sprouts, goat cheese, dried rosemary
The All American: potatoes, American cheese, spinach, mushrooms, & a little bit of garlic powder
For more gluten free, healthy recipes & guides like this, check out my new domain here!

piecesinprogress:

I love omelets! They’re protein packed, customizable to exactly what I feel like enjoying, and if I mess it up, well, then I’m in for one seriously delicious plate of scrambled eggs haha! I like to start with a mix of 1 whole regular egg and a mess of carton egg whites to get a good mix of fat and protein (want them fluffy? add a splash of water & beat them before cooking). I hope this list of 54 possible fillings inspires you to get creative and think beyond the carton haha.

Here’s my top 5 favorite combinations:

  • The Chinese Take-Out: healthy fried rice (recipe on my instagram) with added zucchini, green beans, and broccoli (cook the veggies with the fried rice then use the loaded rice as your filling)
  • Inside-Out Burrito: black beans, cheddar cheese, fresh cilantro, peppers, tomatoes, chipotle blend seasoning
  • Italy Calling: mozzarella, parmesan, zucchini, cherry tomatoes, extra garlic, fresh chopped basil
  • Green Machine: spinach, peas, asparagus, shaved brussels sprouts, goat cheese, dried rosemary
  • The All American: potatoes, American cheese, spinach, mushrooms, & a little bit of garlic powder

For more gluten free, healthy recipes & guides like this, check out my new domain here!

fattributes:

Fruit Salsa and Cinnamon Chips
the very best gluten free pancakes!
Ingredients
1 cup gluten-free flour mixture*2 teaspoons baking powder1 teaspoon cinnamon1 pinch sea salt1/4 cup unsweetened applesauce1 cup unsweetened almond milk1 teaspoon vanilla extract1 tablespoon agave nectar
Directions
1. In a medium bowl, whisk together all of the dry ingredients.
2. Add the rest of the ingredients and whisk until well combined.
3. Heat a griddle or pan on your stove over medium heat, and cook the pancakes as you would normally!
4. Serve with whatever toppings you wish. I love topping mine with jusssst a bit of ghee, coconut oil, and sea salt. Then I drizzle over some more agave nectar and add fresh blackberries. Delicious!

the very best gluten free pancakes!

Ingredients

1 cup gluten-free flour mixture*
2 teaspoons baking powder
1 teaspoon cinnamon
1 pinch sea salt
1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon agave nectar

Directions

1. In a medium bowl, whisk together all of the dry ingredients.

2. Add the rest of the ingredients and whisk until well combined.

3. Heat a griddle or pan on your stove over medium heat, and cook the pancakes as you would normally!

4. Serve with whatever toppings you wish. I love topping mine with jusssst a bit of ghee, coconut oil, and sea salt. Then I drizzle over some more agave nectar and add fresh blackberries. Delicious!

vegan avocado mint chocolate chip ice cream 

ingredients:
3 medium hass avocados, pitted
2 medium bananas
1/2 cup coconut butter (you can sub in coconut oil if you’d like)
1/2 cup coconut milk
4 tablespoons agave nectar
2 tablespoons peppermint extract
small handful mint leaves
handful vegan carob chips (I used mini chips!)
directions:
1.
place all ingredients (except carob chips) into a blender. mix until smooth.
2. transfer to a large bowl. add carob chips. mix with wooden spoon until well combined.
3. place in freezer to set.
4. give a good stir every half hour or so until you reach your desired consistency. enjoy!

(Source: blog.freepeople.com)

fattributes:

Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice