These bites are so delicious and oh so easy to make! I am a big fan of adaptogen elixirs to anything I make and these are no exception! For this one, I used Wylde One’s Immune Shrooms. Per their website:
“Immune Shrooms is a powerful, synergistic combination of immune-boosting mushrooms and adaptogenic herbs to help strengthen, protect, and balance the immune system. This anti-inflammatory, antioxidant-rich elixir is great for when you’re feeling worn down, fatigued, and need to revitalize your body and recharge your immune system. Also great taken daily to support overall vitality and wellbeing.”
I am all about that! I mean, winter is on its way, and it’s definitely getting colder, even here in NC so I love anything that will help my immune system. And of course I added some protein powder in there because a little protein never hurt anyone ♥
Here’s how I made my bites:
1 cup of dates (softened in warm water for 10 mins)
Are you looking for a delicious, healthy-ish, snack? breakfast? bar? Look no further than this recipe … No Bake Cashew Butter Bar 😍
This bar is delicious for an on-the-go breakfast, post workout fuel, or anytime you’re crazing a sweet snack! For this recipe, I used ingredients that I already had in my pantry but you can definitely switch the ingredients to whatever you have in your pantry, i.e., protein powder, nut butter, etc!
3-4 tbsp of Birdseed Kasha Crunch Granola (I used this because it already had coconut flakes, kasha, pumpkin seeds, etc. but if you don’t have this specific granola, you can really top the bar with anything you want like coconut flakes, chia seeds, goji berries, etc!)
Melt coconut oil and combine with cashew butter.
Add all ingredients and stir to combine
Spread mixture into a baking dish and stick in the fridge for at least half an hour
Let me know if you make this recipe… I promise you will not regret it!
Take my advice and make these ASAP. These are a healthy vegan version of a brownie and it’s delicious! Your non vegan loved ones will never believe that they are made of black beans! For an even more decadent treat, slather that baby with your favorite nut butter- I’ve been loving mine with Georgia Grinders Cashew Butter 😍 Another thing I added to the batter is CBD Oil. I’m sure that you’ve seen or heard a lot about CBD oil lately and might be wondering what the heck it is or what it does. CBD is one of the roughly 100 compounds known as cannabinoids found in the cannabis plant. Unlike THC, CBD will not get you high. CBD has been found to have many benefits and applications, including:
A great beauty ingredient, due in part to its anti-inflammation properties
The specific one I used for this recipe was the Irie Lifeline Blend but please do your own research to see if this is a product you want to use for yourself and which one. There are a LOT of options and I encourage you to do your own research.
Now on to the recipe!
1 15 oz can of black beans, well rinsed and drained
1/2 cup cocoa powder (I used the Trader Joe brand)
1/2 cup oat flour
2 flax eggs ( 2 tbsp of flax meal + 6 tbsp of water mixed)
1/4 cup of almond milk
1/2 cup of maple syrup
1.5 tsp baking powder
sprinkle of salt
1 tbsp of Moodbeli Mushroom Adaptogen (optional) – I add this to everything!
Preheat oven 350 degrees
Add all ingredients ingredients except the walnuts (if you’re using them) to a food processor. Puree until smooth.
Pour the batter into a lightly greased 9×9 baking dish
Top with walnuts if using
Bake for 40 minutes
Let cool ( or not, go ahead and be a rebel but make sure to blow on it so you at least don’t burn yourself!)
Enjoy by itself or live your best life and slather with your favorite nut butter.
Et voila! That’s it! Let me know if you make this recipe!
YOU GUYS. This banana bread recipe is insane. I didn’t add any type of sweetener- no sugar, agave, maple syrup, honey, NONE OF THAT, but it was still sweet enough and oh so delicious! I could’ve probably eaten the whole pan but I had some sort of self control 😅 Who said banana bread couldn’t be healthy?? So without further adieu, here’s your new favorite banana bread recipe 😜
2-3 ripe bananas, mashed
3 tablespoons chia pudding (2 tbsp chia seeds soaked in 3 tbsp water or almond milk)
3/4 cup almond milk
1/4 cup coconut oil, melted
1/2 cup of your favorite nut butter
1 cup oat flour ( I made my own by using 1 cup of Trader Joes GF oats and making it into a flour using my magic bullet)
Did you know that Ratatouille is a super simple but super delicious french recipe and not just the name of the Pixar movie? If not, it’s your lucky day! This is such an easy recipe and I feel like everyone, meat or non meat eaters alike will enjoy!
I was first introduced to this recipe by my french husband (oui oui!) and it’s been one of my favorite recipes to make and eat ever since. For this recipe, I paired it with cilantro cauliflower rice but you can eat it by itself, with a baguette, with quinoa, with rice, whatever you prefer!
Without further ado, here’s the recipe!
1 onion, chopped
2 zucchinis, peeled and diced
1 medium eggplant, peeled and diced
1 red pepper, chopped
1 green pepper, chopped
5 tomatoes, chopped coarse
3 tbsp of olive oil
salt and pepper
1 cup of cauliflower rice (I bought my bag from Trader Joe’s)
In a large skillet, heat the olive oil over low-medium heat.
Add the onion, stirring occasionally, until the onion has softened.
Add the peppers and cook for 2-3 minutes
Add the zucchinis and eggplant and cook for another 2-3 mins
Add the tomatoes, stir all the vegetables together. Bring to a gentle boil then reduce the heat to low.
Cover the skillet and let all the ingredients marinate together for 30 minutes.
While the ratatouille is cooking, heat 1 tbsp of olive oil over medium heat
Add the cauliflower rice and roughly chopped cilantro to the pan, stirring occasionally, let it cook for 5-10 mins
Sprinkle the ratatouille with salt and pepper. Serve with the cauliflower rice.
Hope you guys enjoyed this recipe! Let me know if you make it, comment or tag me!
Until next time,
Who wants an easy peasy no fuss recipe? 🙋🏾♀️ Me, always! So here’s a no bake pb&j bites recipe that I concocted back in February for a quick Valentine’s Day treat. I added strawberries in the hopes that it would somehow magically turn pink but alas, that didn’t happen. But whatever color they are, THESE ARE AMAZINGLY DELICIOUS!
1 cup of dates (softened in warm water for 10 mins)