Chocolate and Chia Seed Granola made with oats, sea salt, almonds, chia seeds, coconut milk, ghee, maple syrup, coconut palm sugar, vanilla, cacao powder, dried cherries and Hu Kitchen chocolate gems! So yum!
Smoothies made with water, spinach, banana, frozen berries, flax, chia, cashews, sea salt, orange juice and collagen.
Smoothies made with water, frozen mixed greens, banana, frozen zucchini, frozen mango, frozen berries, Brazil nuts, sea salt and orange juice. I ran out of collagen, so I cooked a couple of eggs to go with our smoothies.
3 1” cubes cacao paste, microplaned or finely grated
1/2 cup dried banana
Toast oats at 325 degrees for 10 minutes.
While oats are toasting, melt coconut oil, almond butter and maple syrup over very low heat until coconut oil is melted. Turn off heat. Add vanilla and finely grated cacao paste to the maple mixture and stir to combine.
Remove the oats from the oven and add flax, almonds, salt and the chocolate maple mixture. Stir to combine. Cook in the oven for 25 minutes, stirring after 10 minutes. Remove from the oven and stir in the dried banana. Allow the granola to come to room temperature (stirring every 10ish minutes, so it doesn’t stick to the pan).
Overnight Chocolate and Flax Oats: Makes 4 servings
These were so delicious and creamy!
4 TB maple syrup 4 TB avocado oil Pinch of sea salt 1/2 tsp vanilla About 1” cube of cacao paste 1 can full fat coconut milk (try to find one without added guar gum)
1 1/3 cup oats 3 TB flax seeds 3 TB almond flour 4 scoops collagen peptides Pinch of salt
Heat avocado oil and maple syrup over very low heat until hot. Turn off heat and microplane the cacao paste over the maple oil mixture (if you don’t have a microplane, grate or chop cacao paste very fine). Stir in vanilla and coconut milk. In a bowl combine oats, flax seeds, almond flour, collagen and salt. Add the liquid mixture and stir combine. Scoop each serving into individual ramekins/bowls/glasses, cover and refrigerate over night. Top with fresh fruit and enjoy!
Smoothie bowl! Smoothie made with water, frozen banana, frozen berries, frozen mixed greens, lemon, sea salt, collagen peptides and Your Super moon balance and forever beautiful! I topped the bowl with banana and some cinnamon blueberry granola! Granola is made with oats, flax seeds, walnuts, honey, sea salt, maple syrup, vanilla, cinnamon, lemon juice and zest and freeze dried blueberries!
Simple Mills pancake mix (with eggs, avocado oil, vanilla, maple syrup, sea salt and Good Mylk oat milk added) cooked in the waffle maker with some drops of Kween and Co chocolate granola butter in the batter. I layered and topped the waffles with banana, more chocolate granola butter, maple syrup and leftover granola!! Yum!! I made a smoothie to go with the waffles made with water, frozen greens, frozen banana, frozen strawberries, lemon, sea salt, flax seeds, macadamia nuts, collagen and Your Super moon balance and forever beautiful!
Overnight chocolate and banana oats and chia seeds! This was almost like a banana bread pudding! So delicious!! I will be working on this recipe! Ingredients: oats, chia seeds, Good Mylk oat milk, sea salt, vanilla, banana, maple syrup, Your Super chocolate lover and almonds! I topped the “pudding”’with Kween and Co chocolate granola butter! Yum!! Served it with a smoothie (water, frozen greens, banana, frozen mango, sea salt, lemon, collagen, flax seeds, almonds and Your Super moon balance and forever beautiful!)
I love Birch Benders paleo pancake/waffle mixes!! Check out these cookies using their pumpkin paleo mix. They are delicious, quick and easy! I absolutely love this brand!
This is my go to waffle recipe using Birch Benders!
optional: add some cinnamon and freeze dried blueberries!!
Whisk the dry ingredients together. Whisk the wet ingredients together. Add the wet ingredients to the dry ingredients and whisk to combine. Cook in a waffle maker!
This recipe makes about 10 waffles and they freeze well. Reheat in a toaster or 350 degree oven.
Combine coconut oil, honey, maple syrup, blueberries, vanilla, lemon juice and zest in a saucepan. Bring up to a boil over medium heat.
Combine the oats, flax and chia seeds on a parchment (or silpat) lined sheet pan. Place the the sheet pan in the oven for 10 minutes. Remove the oat mixture from the oven and add it to the bubbling honey and blueberry mixture. Turn the heat off the syrup and oat mixture and add the cinnamon, walnuts and sea salt. Stir to combine.
Place the pan in the oven for 25 minutes, stirring halfway through. Turn the oven up to 400 degrees and let the granola cook for an additional 8-10 minutes. Remove the granola from the oven and add the freeze dried blueberries. Stir to combine. Let the granola sit on the sheet pan until it cools completely, stirring every 10 minutes. This granola will keep in the refrigerator for 5 days or in the freezer for longer. Enjoy!
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 10 minutes.
While the oats are toasting, combine the extra virgin olive oil and honey in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the orange juice and zest, vanilla and cinnamon. Stir to combine.
Remove the oats from the oven. Add the almonds and pumpkin seeds to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 20 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in blueberries. Stir every 10 minutes until the granola reaches room temperature.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
*please use organic ingredients, if possible.
Granola parfait is made with above Cinnamon and Orange Granola, The Coconut Cult yogurt, E3Live spirulina, wild blueberries and freeze dried bananas.
optional: a large pinch of lions mane mushroom (I love Sun Potion)
1/4 tsp cinnamon
a large pinch of sea salt
1 TB coconut manna or almond butter
1 apple, chopped and divided among the for servings as a topping
lemon juice to squeeze on top of chopped up apple
2 TB shredded coconut, divided among the four servings as a topping
1 TB chopped up almonds, divided among the four servings as a topping
*use organic ingredients, if possible
Grind chia seeds, using a high powered blender, into a powder. Add 1 cup of water, stir with a spoon and allow to sit while you make the other components of this dish.
Chop up 1 of the apples.
Add the chopped apple to a saucepan along with 1/4 cup of water, apple cider vinegar, lemon juice and zest, a very large pinch of sea salt, 1/4 tsp cinnamon and vanilla. Bring to a simmer over medium heat. Turn heat down to the lowest setting and cover the saucepan. Allow to cook for 25 minutes. Turn off the heat and allow to cool to room temperature.
Add cooked apple mixture, honey, optional lions mane mushroom, 1/4 tsp cinnamon, a large pinch of sea salt and 1 TB coconut manna or almond butter to the high powered blender containing the soaked chia seed mixture. Blend on high until combined.
Chop up the second apple and squeeze some lemon juice on it.
Divide chia pudding among 4 containers, cover and refrigerate overnight.
Before serving, chop up almonds and apple. Squeeze lemon juice on top of chopped up apple and top each pudding bowl with shredded coconut, almonds and apple. Enjoy!
a heaping 1/4 tsp of cinnamon (ceylon cinnamon is the best!)
zest from about 1/2 a lemon
optional: a large pinch of lions mane mushroom powder
*please use organic ingredients, if possible.
Turn oven on 325 degrees and grease a baking pan with coconut oil or extra virgin olive oil.
Combine nuts, seeds and salt in a food processor or high powered blender and process until it’s ground finely. Add honey, almond butter, coconut oil and sea salt and pulse to combine thoroughly.
Remove the dough to a mixing bowl and stir in the coconut, dried fruit, cinnamon, lemon zest and optional mushroom powder.
Press the dough into the greased pan and bake for 20 minutes, until set.
Remove from the oven and allow to come to room temperature.
Cut into little square and store in the refrigerator for two weeks or in the freezer for a few months. These little bites are a great breakfast on-the-go or a part of a nut and seed bowl with milk, yogurt or a smoothie and topped with nuts, seeds and fruit.
This recipe is delicious and you can customize it based on whatever nuts and seeds you have on hand.
Granola is a fantastic breakfast or snack!
Serving size is 1/4-1/2 cup (1/4 cup has about 1 1/4 tsp of honey in it):
2 cups rolled oats
2 cups nuts and/or seeds of choice. I usually use a mixture of 2-4 nuts and seeds: chopped almonds, pumpkin seeds, ground flax seeds, sunflower seeds, sesame seeds, chopped cashews, pistachios and ground chia seeds are my favorite.
1/2 tsp salt
1/2 cup fat (olive oil, grass fed butter or coconut oil)
5 TB manuka honey or maple syrup
1/4 tsp vanilla
1/2 cup dried fruit. Freeze-dried raspberries, freeze-dried blueberries, dates and shredded coconut are my favorite dried fruits.
optional: 1/4 tsp mushroom powder
optional add-in for an indulgent granola: 1/3 cup chopped chocolate
*use organic ingredients, if possible
Turn oven to 325.
Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 10 minutes.
While the oats are toasting, combine the fat and honey or maple syrup in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the vanilla.
Remove the oats from the oven. Add the nuts or seeds of your choice to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 20 minutes, stirring halfway through cooking.
Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in the dried fruit. Stir every 10 minutes until the granola reaches room temperature. Stir in the cacao chocolate, if using.
Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
