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Boosted Coffee
By now we’ve all seen the trendy boosted coffees. Coffees with butter and other oils. I believe Bulletproof Coffee was the first to really put it on the radar of the public eye. This trend has truly blown up in recent years, Bulletproof and Dave Asprey have built an entire diet, lifestyle and brand surrounding their coffee. We have also all heard the varying reports, one day we read research that says coffee is good for us, the next day we read it’s bad! I truly hate the demonizing of whole foods, so rarely is it so cut and dry. Well, of course this is said with exceptions, hydrogenated oils and shit tons of sugar – those (and a few obvious others) deserve demonizing. But well-meaning coffee, let’s just all agree that the answer to “Is coffee good for me?” – should simply be “it depends!” I can say that when I choose to drink coffee, which isn’t necessarily daily, I opt for this boosted version, to maximize my morning brew’s full potential.
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Cacao & Hemp Quinoa Breakfast Bowl
This post is part of my ongoing Restricted Diet Recipe Series with Free People blog BLDG 25
I have found myself forced to get creative with my food, once again… being that I am currently in the middle of this elimination diet under the guidance of my naturopathic doctor to treat a recently diagnosed autoimmune condition. I am looking at meals in new ways, finding inspiration in unsuspecting places and generally seeking that silver lining during a difficult time.
I have to admit that breakfast has been one of my most challenging meals of the day. In the winter months, I am not very interested in cold smoothies or juices to start my day and I generally find myself wanting something heartier, yet still easy to make. Most days I would start with some fresh greens or broccoli sautéed and topped with a poached or over medium egg, maybe some sweet potatoes or squash. Since eggs are currently cut out of my diet right now and I tend to avoid overly carb-loaded breakfasts of cereal or breads, I have been feeling a tad uninspired. Until now.
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Spring Cleanse – Creamy Green Smoothie – Gluten-free, Vegan + Sugar-free
Today is day 3 of my 7-day Spring Cleanse and I have to be honest that the second half of yesterday just kinda sucked. I had a terrible pounding headache, that started out not so bad and just got worse as the day went on, then my tummy got involved a little, too. I just felt crazy worn out. Oh yeh, and there has definitely been an excess of mucus. (sorry, gross I know, but I am all about sharing) However, hubby and I decided to take advantage of the beautiful weather here in Long Beach last night and we took 2+ mile walk around out new neighborhood, down to 2nd Street and I got myself an iced herbal tea unsweetened. It feel great to get out and move and I needed that, but boy when I got home was I ready to hit the hay. I was in bed and ready for sleep before 10pm. I didn’t sleep super great since I was dealing with the headache, but when I woke today at 6am I was feeling a lot better.
Since we took that long walk last night, I decided to skip a morning workout today to give my body the rest I think it is craving right now. I may try to get a run in later today depending on my energy level. Cleansing and detoxing is a lot for your body to go through and you have to read your body’s cues on what it is craving (besides the sweets and salty snacks). This morning I was craving rest and something very green! With St Patrick’s Day just two days away, I found myself inspired to make the first smoothie of the cleanse, this creamy green smoothie! Since I am consuming most of my fruits and vegetables cooked, the only time I will eat raw is first thing in the morning, when I feel like my digestion hasn’t been taxed yet and can take on the task of breaking it all down. Since a smoothie basically does a lot of that for you, I felt like that was an even better way to enjoy some raw.
From what I know of cleansing and what I have personally been through, I know that once (if) you can get past day 3, the worst is over. Your body will have detoxed from many things by the end of 72 hours and you shouldn’t be going through withdrawals or any of that sort of thing. So hopefully today is a little easier than yesterday.
Feel free to change this up however you’d like. Any apple type will do, but please only include the skin if you are using a certified organic apple. And please still wash it well. You could also use kale in place of the spinach if you wish. Also, I included ground flaxseeds to help with the thickness of the smoothie but also for their many benefits, like omega-3 essential fatty acids and fiber. If you don’t care for avocado, go with 1/2 banana instead. Have fun with the recipe and make it your own.
If you have been joining me on this cleanse, how are YOU feeling? Experiencing any detox side effects? Hope you have all been following along on my Facebook page, where I have been sharing what I am eating for each meal.
[print_this]Creamy Green Smoothie – Gluten-free, Vegan + Sugar-free
makes 1 large serving or 2 small- 1 cup organic unsweetened non-dairy milk or water (I used almond milk)
- 1 cup organic spinach
- 2 organic Medjool dates
- 1 organic medium apple – cored, skin can be left on, if organic
- 1/2 organic avocado
- 2-inch organic piece ginger, peeled and chopped
- 1 tablespoon ground flaxseed (optional)
- 1/2 teaspoon ground cinnamon
- 3 or 4 ice cubes
Add all of the ingredients to your blender (in the order above) and process until smooth and creamy. Serve with an apple slice and a sprinkle of cinnamon or a cinnamon stick to get real fancy!
* I know it is repetitive on the “organic”, but it is especially important to consume organic produce when cleansing. All of my ingredients, included the flax and cinnamon were all organic.
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Gluten-Free + Dairy-Free Chocolate Donuts
This past weekend was a busy one for us, we had our first-ever Pop-Up shop at Modern Nostalgia, a women’s boutique here in Buffalo. It went really well, it was a ton of fun and we were very happy with how it all came together. However, after working from home for the last 10 or so months, I forgot how exhausting retail can be, talking with people all day, being on your feet, etc.
Since our pop-up shop ran from Thursday night until Saturday night, it was three days that we were away from our computers and our client work and three days I was away from the kitchen. That’s a lot for me when I am in town and not on the road somewhere. So, Friday morning when we woke up, I decided to whip up another batch of these donuts that I had made once before, and both Mark and I loved. The first time I made them they came out delicious, but I didn’t realize that you are supposed to only fill the slots in your donut pan about 3/4 of the way full, so they were more like muffins with holes through the middle. They batter rose so much it just closed off the hole on top. I was a little bummed out, but they were so delicious we happily gobbled them up, knowing that I would just have to make them again really soon. Darn!
The first time I made these donuts I simply melted about 1/3 cup of dairy-free chocolate chips in the microwave in a shallow bowl and when the donuts were cooled I just swirled them around in it and that was it. The second time I made these (the ones in the photos) I tried to get fancy and make a chocolate glaze with cocoa powder, honey and coconut oil. It turned out OK but it just didn’t have a strong enough chocolate flavor, it tasted more like honey, so I didn’t even bother with sharing the measurements because I think that going with straight melted chocolate is much better.
You could also come up with your own chocolate glaze or a peanut butter glaze, you could add little mini chocolate chips to the batter or sprinkle them on top of the glaze before it sets. Same with cocoa nibs or peanuts, sprinkles, etc. Have fun. I kept it simple this time, but now that I have this donut pan, you can be sure you will be seeing lots more fun donut recipes on Tasty Yummies.
[print_this]Gluten-Free + Dairy-Free Chocolate Donuts
makes approximately 8-10 donuts – this is the pan I use- 1/2 cup blanched almond flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1/4 teaspoon of salt
- 3 large farm fresh brown eggs
- 1/4 cup coconut oil, melted (you could also use grapeseed oil or melted butter)
- 1 tablespoon of vanilla
- 1/2 cup of honey (or other liquid sweetener)
For dipping:
Approximately 1/3 cup of melted dairy-free gluten-free chocolate chips (I like Enjoy Life or Sunspire brands)Preheat the oven to 350º F. Lightly grease your donut pan with just a bit of coconut oil, vegetable shortening, etc.
In a large mixing bowl, combine the flours, baking soda, cocoa powder and salt, stir until well blended. In a medium sized bowl, whisk together the eggs, coconut oil, vanilla and honey.
Add the wet ingredients to the dry mixture and mix very well by hand or with a mixer. Make sure it is well combined. I find that piping the batter into the pan is easiest. I just fill a gallon-sized freezer bag with the batter and seal it off, then I cut a very small hole at one of the corners and use it like a piping bag, it makes it so easy to fill the donut pan. You could also carefully spoon the mixture into the pan. Fill your donut pan about 3/4 of the way full.
Bake for about 15-18 minutes, or until a toothpick comes out clean. Once cooled, dip into melted chocolate, peanut butter, sprinkle with toppings or just eat plain!
Note: If you are using a donut maker rather than a donut pan, follow the directions that come with your machine for cook times. [/print_this]
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Overnight Cinnamon Raisin Chia Pudding (vegan, gluten-free, raw)
I have seen many recipes for chia pudding on my internet travels, some seem to be thicker than others, but they have all looked delicious to me. I have been meaning to make this for some time. I have seen chia puddings made with all types of milk, including coconut, I’ve come across many many different toppings and “extras” including chocolate chia puddings made with cocoa. This Berries and Cream version from Leanne at Healthful Pursuit looks super duper creamy, containing less chia seeds and adding in coconut milk. I plan to make something very similar to this soon, myself, I really love how creamy it looks.
I decided on a thicker version for this first time, with similar flavors to my dad’s famous Greek style rice pudding, that I love so much and have mentioned on here before. Since, I wanted it to be a bit thicker of a pudding – I used a ratio that I found on Whole Food’s website, of seeds to milk. I do plan to make another version of this later this week, with less seeds and with coconut milk, similar to the one I posted from HP, but I had been dreaming of this thick rice-pudding like version for a while now. I will plan to post the next one I make as well, so I can compare to this. In fact, I plan to be making lots more chia pudding, so look out!
When soaked overnight chia seeds turn into a simple pudding, similar in consistency to tapioca (which I love). This pudding was thick and creamy, and it had a little bitty crunch from the seeds. I drizzled a bit of honey overtop of this to add a subtle sweetness, you could also add stevia, coconut sugar or any other sweetener you desire. You probably could also just use sweetened non-milk, I just never have that in the house. I am super surprised at how filling this pudding is, I was worried I would be hungry in an hour or two, and I wasn’t. For me that is when I know I have found a breakfast winner! In addition to breakfast, this pudding would be great for dessert or even a little afternoon snack.
If you haven’t yet had chia seeds, you must try them. I like them in muffins, granola, breads, smoothies, etc. Chia seeds are a super food that provides a variety of wonderful health benefits. It a nutshell – by adding just 2 tablespoons of chia seeds to your daily diet it will give you approximately 7 grams of fiber, 4 grams of protein, 205 milligrams of calcium, and a whopping 5 grams of omega-3! The benefits are far too many to list here, so I will direct you to this simple to read list, Top 10 Benefits of Eating Chia Seeds. And yes, these are the are the same chia seeds made famous by the Chia Pets. Ch ch ch chia! Chia seeds can be found at most healthfood stores, normally where you would find the flaxseeds.
Obviously you can play around with your toppings and flavors of this pudding, skipping the cinnamon and adding your own spices, going with fresh berries instead of dried fruit, adding nuts, cocoa or topping with shaved fresh coconut, etc.
[print_this]Overnight Cinnamon Raisin Chia Pudding (vegan, gluten-free, raw)
Serves 2 to 4 (depending on serving size)2/3 cup chia seeds
2 cups unsweetened organic non-dairy milk like almond or rice milk (I bet coconut milk beverage would also be great)
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 cup raisins
Coconut sugar, stevia, honey, maple syrup, or any other sweetener of your choice, to taste (optional)Combine chia seeds, almond milk, cinnamon and vanilla in a glass bowl, stir well to combine. Cover with plastic wrap or lid. Or add those ingredients to a glass mason jar with a lid, tighten and shake well to combine (this is what I did). Refrigerate overnight. Stir well before serving, spoon into bowls and top with raisins, a dash of cinnamon and a little sweetener, if you wish.
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