What you saw there, you'll find here. All the details on the food I prepared on this weeks' vlog!
First and foremost - Mahalo for stopping by. Your viewership is appreciated. I hope this reaches those out there riding the ride of single parenthood tapping their inner strength and reservoirs for the necessary fortitude to make it through tough times.
This is my gesture. I know it's not easy. That despite the presence or lack of presence from your own offspring that you have You - and will always have you - in the end. Thus taking care of you will always and forever be so important. I hope this gives you whatever it is you need during these very interesting, rather trying times.
Chocolate Peppermint Easter Brownies vegan // gluten free
1 cup almond flour
3 tbsp cacao powder
1 tsp baking powder
1/2 tsp salt
1/4 cup almond milk
1/2 cup monk fruit sweetener (or sugar/sugar alternative)
1 medium sized ripe banana - mashed
3-4 drops peppermint extract
2 tbsp butter (I used vegan)
+ 1/2 bar semi sweet baking chocolate bar (I used Lily’s sugar free)
+ 2 tbsp slivered almonds
Preheat oven to 350 degrees
Mix dry with wet ingredients
Add chopped chocolate & almonds
Add to greased 8x8 baking dish. Bake for 30-35 minutes.
Smoothie Bowl (intro)
Almond Milk - cover just enough to get the blender working then use the tamper to press ingredients into the blades to make is smooth
Sprinkle with walnuts, chia seed, hemp seeds and drizzle with tahini
1:1 almond milk//water
Sweet Potato/Quinoa Salad with Dijon dressing:
Dressing - use up all that leftover mustard on the sides of the bottle so nothing goes to waste!
Eye-ball - a few dashes of each (*this is one of the keys to therapeutic eating = trust your eyeballs!)
Ume plum vinegar
Salt & Pepper
Steamed Sweet potato
Veggies: Kale, Cucumber, Red Bell Pepper, Chopped Red Onion, Broccoli Sprouts & Cilantro
Allow potato and quinoa to cool before mixing with veggies. Once everything is cool, combine, dress and marinate in fridge for a couple hours. Top with extra olive oil, balsamic, a little tamari, nutritional yeast, pumpkin seeds and extra salt. Enjoy! (ps. Best when made ahead so you have a meal at the ready!)
Chocolate (Spinach) Sugar Free Muffins - kids devoured these by the way!) vegan // gluten free - see this post!
Rosemary Kale & Purple Cabbage Hummus
1 can of garbanzo beans/chickpeas
3 Tbsp tahini
2 Tbsp lemon juice
rosemary - 1 sprig
2 stalks of kale (leaves only)
1/4 of a small purple cabbage (great way to use of leftover veggies - just toss them into your hummus for extra power)
Process everything in the Cuisinart
Serve in lettuce or kale leave cups - drizzle with balsamic