Quick Chocolate Almond Milk

  • 3 TB almond butter
  • 3 cups water
  • 1 tsp vanilla
  • A small pinch sea salt
  • 2 TB maple syrup
  • 1 TB cacao powder

Blend almond butter and water in a blender until very well combined. Pour almond milk through a strainer. Rinse the blender out with water and discard the pulp. Pour the almond milk into the blender and add the vanilla, salt, maple syrup and cacao. Blend until combined and enjoy!

Rosemary Butter Cubes

This is a great way to make sure your rosemary doesn’t go bad!

  • 5 sprigs Rosemary
  • 1 stick butter
  • Silicone ice cube molds

Chop the rosemary into small pieces. Melt the butter over very low heat. Add about 1/2 tsp of rosemary to each ice cube mold and pour melted butter over. Freeze for at least a few hours. Enjoy!

Pecan Milk

1/2 cup pecans

3 cups water

1 TB honey or maple syrup

Pinch of sea salt

Soak pecans in enough water to cover them overnight.

Drain the pecans and add to a blender with 3 cups of water. Blend for 2 minutes. Pour through a fine mesh strainer into a jar. Add sea salt and optional honey or maple syrup and shake to combine.

Store in the refrigerator for 5 days. Enjoy!

Green Smoothie with Banana and Tropical Fruit

This is such a delicious smoothie! It makes 4 servings, so hubby and I have breakfast for today and tomorrow

  • 4 cups of water
  • 2 large of bananas
  • 1-3 handfuls of greens (I used 3 large handfuls of kale)
  • 3-4 cups of frozen tropical fruit
  • Pinch of sea salt
  • Juice of half a lemon
  • 2 TB of hemp seeds
  • 2 TB of walnuts
  • 4 servings of collagen peptides

Add the ingredients to your blender in the order listed and blend on high until creamy. Enjoy!

Chocolate and Oat Power Balls Featuring Your Super

These are so yum and easy!

1/2 cup maple syrup

1/4 cup chia seeds

1/4 cup flax seeds

1/4 tsp vanilla

1 1/2 cup oats

1/3 cup walnuts, lightly chopped

1/4 tsp sea salt

5 scoops collagen peptides

3 TB Your Super Chocolate Lover

Add maple syrup, chia seeds, flax seeds and vanilla to a small bowl or liquid measuring cup. Stir to combine and let sit while you toast the oats and nuts.

Toast oats in a pan over medium low heat for 5 minutes, stirring occasionally. Add walnuts and toast until the nuts are fragrant.

Add oats and nuts to the food processor and pulse into a rough flour. Add salt and collagen and pulse to combine thoroughly. Add Your Super chocolate lover and pulse to combine. Add the syrup, chia and flax mixture to the food processor and turn on until completely combined and the dough starts to pull away from the sides. The dough should easily come together to form balls (if it doesn’t, it needs more time in the processor).

Form the dough into balls and chill in the freezer for 4 hours. Store in the refrigerator or freezer. Enjoy!

Arrowroot and Coconut Breaded Chicken

This recipe is so easy and the chicken always turns out wonderfully! Cooking times will vary based on the cut and size of chicken you are using.

1 1/2 lbs chicken

large pinch sea salt

pinch pepper

4 TB avocado oil

1/4 cup arrowroot

pinch of sea salt and pepper

1 egg

2 TB water or milk

1/2 cup arrowroot

1/4 cup coconut flour

1/4 tsp sea salt

pinch black pepper

1/8 tsp garlic powder

1/4 tsp chili powder (smoked chili is awesome!)

Take the chicken out from the refrigerator and pat it dry. Season it with salt and pepper. Let it sit at room temperature for 20 minutes. Preheat your oven to 400 degrees. Grease a large cast iron pan(s) (or two if needed to not crowd the chicken) with the avocado oil

Get out three bowls. Place 1/4 cup arrowroot in the first bowl. Add a pinch of sea salt and black pepper. Stir to combine.

Add the egg and water or milk to the second bowl. Whisk together.

Add 1/2 cup arrowroot, 1/4 cup coconut flour, sea salt, black pepper, garlic powder and chili powder to the third bowl. Stir to combine.

Add the chicken pieces, one at a time, to the first bowl, then the second bowl, then the third bowl. Place the coated chicken in your greased cast iron pan.

Place the pan in the oven and bake until the chicken is done (165 degrees), flipping halfway through cooking. Remove the chicken to a plate or tray to rest for a few minutes. Enjoy!

Cranberry Orange Smoothie

Makes 4 servings (you can keep the extra servings in the refrigerator for leftovers!):

3 cups of water

1 cup fresh cranberries

Zest of 1/2 an orange

Juice of an orange

3 bananas

Heaping 1/2 cup ice cubes

Pinch of sea salt

8 scoops collagen peptides

3 TB chia seeds

1/3 cup walnuts

Add all ingredients to a high powered blender and mix until very well combined. Enjoy!

Fall (Pumpkin Pie) Spice Mix

This is my version of pumpkin spice mix. I get all of my spices from Mountain Rose Herbs (they are the best!).

4 TB cinnamon

1 tsp allspice

1 tsp cloves

1/2 tsp ginger

1/2 tsp nutmeg

Stir all ingredients together and store in the pantry until ready to use.

Garlic Aioli (Vegan)

This is so yum and easy to make!

1/4 cup cashew butter

2 tsp nutritional yeast

1/4 cup extra virgin olive oil or avocado oil

2 garlic cloves, chopped

3/4 tsp sea salt

juice and zest of 1/4 lemon

black pepper, to taste

Add all ingredients to a high powered blender and blend until well combined. Store in the refrigerator for a week or in the freezer for longer.

How to Make a Meal smoothie

I love a smoothie for breakfast. It is such an easy and delicious way to start the day with nutrient dense ingredients. In order for a smoothie to be filling enough for a meal, it must include fat and protein. Below is my go-to formula for a smoothie meal!

Serves 2:

2 cups of water

1-2 whole serving fruits (banana, apple, nectarine, peach…)

(optional, but recommended) 1-3 handfuls of leafy greens

a pinch of sea salt

juice of 1/2 a lemon or lime

1 1/2 cup of frozen fruit

4 scoops of collagen peptides

3-4 TB nuts or seeds (chia, flax, pumpkin seeds, walnuts, almonds…) or 1 avocado