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make a dreamy rich hot chocolate with me ☕️ ✨
Instructions:
1. In a saucepan, combine milk of choice, cocoa powder/hot chocolate mix, salt, and chopped dark chocolate. Place over low medium heat and stir until smooth and all the chocolate has melted
2. Pour into your favorite holiday mug and top with whipped cream and shaved dark chocolate
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Instructions:
1. In a saucepan, combine milk of choice, cocoa powder/hot chocolate mix, salt, and chopped dark chocolate. Place over low medium heat and stir until smooth and all the chocolate has melted
2. Pour into your favorite holiday mug and top with whipped cream and shaved dark chocolate
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Vegan, Gluten-Free 3-ingredient SWEET POTATO TORTILLAS! 😍 👏 👏 👏
Ingredients:
2 cups mashed sweet potatoes
*1 2/3 c - 2 cups cassava flour
3 tbsp Virgin Coconut Oil + more for cooking
Directions:
Boil sweet potatoes and let them chill by adding them to a bowl of ice. Peel, then add the sweet potatoes to a bowl and mash them up. Add in coconut oil, slowly stir in cassava flour, and mix until well-combined. I use my hands to mix it all up.
Next, using your hands, form 7-8 dough balls.
I used a tortilla press but you can also use a rolling pin. Dust your working table with some flour and roll out each tortilla with a rolling pin. Try not to make them too thin or too thick. Add coconut oil to a pan and place the tortillas in it. Cook over medium-high heat for 1 minute on each side. *Sub for all-purpose flour if cassava flour is not available. Enjoy!🫶
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Ingredients:
2 cups mashed sweet potatoes
*1 2/3 c - 2 cups cassava flour
3 tbsp Virgin Coconut Oil + more for cooking
Directions:
Boil sweet potatoes and let them chill by adding them to a bowl of ice. Peel, then add the sweet potatoes to a bowl and mash them up. Add in coconut oil, slowly stir in cassava flour, and mix until well-combined. I use my hands to mix it all up.
Next, using your hands, form 7-8 dough balls.
I used a tortilla press but you can also use a rolling pin. Dust your working table with some flour and roll out each tortilla with a rolling pin. Try not to make them too thin or too thick. Add coconut oil to a pan and place the tortillas in it. Cook over medium-high heat for 1 minute on each side. *Sub for all-purpose flour if cassava flour is not available. Enjoy!
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Making those iconic Dubai stuffed chocolate bars !! 10/10 recommend 🏄♂️
1. Melted vegan white and milk chocolate to create the top layer in my chocolate molds then froze for 10 minutes.
2. Cooked shredded kanafa in olive oil until golden brown and crispy.
3. Add the kanafa pistachio spread in the chocolate molds
4. Spread more chocolate on top for the bottom layer. Placed the chocolate bars in the freezer until solid, about 15-20 minutes. Enjoy!!
Would you give this a try?!👀
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1. Melted vegan white and milk chocolate to create the top layer in my chocolate molds then froze for 10 minutes.
2. Cooked shredded kanafa in olive oil until golden brown and crispy.
3. Add the kanafa pistachio spread in the chocolate molds
4. Spread more chocolate on top for the bottom layer. Placed the chocolate bars in the freezer until solid, about 15-20 minutes. Enjoy!!
Would you give this a try?!
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✨ INSTRUCTIONS✨
Crust:
Cream:
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Tangerine Oat Milk Jelly 🍊 🤍 only 3 ingredients and super allergen friendly!
🥰 🙌
I used my seasonal fave sumo citrus🍊 and the richest, creamiest oat milk I ever tried - the evaporated oat milk
🍊 TO MAKE:
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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I used my seasonal fave sumo citrus
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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These homemade fruit roll ups would make an awesome snack for your kids! Follow for more recipes. 😊
Ingredients
•5 cups of berries ( I used blueberries, raspberries, and blackberries)
•2 tablespoons of lemon juice
•1/4 cup maple syrup
Directions
1)Add the berries, honey, lemon juice together and blend.
2)Pour mixture through a mesh strainer.
3)Place on a cookie sheet lined with parchment paper.
4)Bake at 175F for 5 to 6 hours (until it is no longer tacky)
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Ingredients
•5 cups of berries ( I used blueberries, raspberries, and blackberries)
•2 tablespoons of lemon juice
•1/4 cup maple syrup
Directions
1)Add the berries, honey, lemon juice together and blend.
2)Pour mixture through a mesh strainer.
3)Place on a cookie sheet lined with parchment paper.
4)Bake at 175F for 5 to 6 hours (until it is no longer tacky)
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panini di melanzane 🍆 #eggplant
sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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Broccoli mashed potatoes✨
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
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baked oats = the best way to eat oatmeal 🫶
recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
🩷
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recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
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AIR FRYER CHOCOLATE PROTEIN DONUT HOLES
Serving size: 2 donut holes (can definitely have more)
Macros per serving:
104 kcal
0.3g fat
15g carbs
11g protein
Ingredients
1 cup self rising flour
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
1/4 cup monkfruit sweetener (or white sugar)
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered❤️ ❤️ ❤️ sugar
2-3 tbsp unsweetened almond milk
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Serving size: 2 donut holes (can definitely have more)
Macros per serving:
104 kcal
0.3g fat
15g carbs
11g protein
Ingredients
1 cup self rising flour
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
1/4 cup monkfruit sweetener (or white sugar)
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered
2-3 tbsp unsweetened almond milk
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My fave easy dinner 💚
Avocado pesto pasta🌱 🍝
- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste
Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!
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Avocado pesto pasta
- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste
Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!
.
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MISO GLAZED EGGPLANT 🍆 💜
RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.
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RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.
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🧄🤯 💕 LIFE CHANGING GARLIC HACK
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👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
.
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.
👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
.
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Tomato-Pesto Baked Feta Spaghetti Squash 🧡
1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish
Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish
Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
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Carrot & butter bean dip 🥕
Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper
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Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper
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SAVE this recipe to make later and TAG a friend who would love these!! 😍 Easy Cheesy Cauliflower Steaks - they are crispy on the outside and perfectly spiced.
Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish
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Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish
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Had to try this viral tofu chocolate mousse and it’s worth the hype!!🤎 🤎 🤎
Ingredients (makes 3-4 portions)
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt
Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.
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Ingredients (makes 3-4 portions)
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt
Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.
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