Category Archives: Almond Butter

Lip Smackin’ Study Snackin’

It breaks my heart a little that I’ll have to limit my time in the kitchen for the next couple of weeks….

Classes are officially over for the term. Now I’ve got to spend time studying for finals!

Here are some of my favorite/easy/ healthy/portable study snacks:

I know I’m not the only one that’s got to get their study snackin’ on! These are some ideas for YOU too 😉

Apples sprinkled with cinnamon dipped in nut/seed butter! (this happens to be a combo of almond butter and sunflower seed butter)

Just squeeze some lemon juice on the apples to prevent browning and you're good to go!

Any fruit dipped with nut butter! (a chickpea accidentally fell into the nut butter) woops!

These are great frozen!

Protein Smoothies!

Veggies and crackers dipped with hummus! I just made this hummus this morning! IT'S DA BOMB! Avocado hummus - this recipe!

That's what I call a portable healthy snack!

Oatmeal in a jar! Just screw the lid on tight and throw in your backpack! Yummy study snack/meal!

Dark chocolate and trail mix..

And last but not least:

Tea, tea, tea, and more tea!

What are your fav study snacks? Or favorite snacks in general?!?

Happy Studying!!! and/or Happy Snacking!

Ellie

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Filed under Almond Butter, Apple, Chocolate, Hummus, Nut Butter, Oats, Smoothie, Snacks, Vegan

Breakfast Chocolate Almond Mousse?!? YES PLEASE! + Non-dairy yogurt face off!

Hey all!

Look at that sunshine blazing through my window!! A lovely morning it is…

As I mentioned in yesterday’s post, yesterday afternoon I went to the lovely market with my boyfriend. I LOVE going to the market! How lucky I feel to live so close! It’s one of my favorite places!

Walking + Picture Taking = Blurry Photo!

I just love all the fresh fruit available- Look at those ginormous grapes!!!

Fighting the temptation to buy all the gourmet chocolates and dessert was difficult, although made easier by our limited pocket cash!

Next time though, I am getting the FRESH pasta they had – Wow did it look amazing! Nothing beats fresh pasta!

We ended up picking up some baby carrots, rosemary, garlic, and a couple filets of fresh lemon ginger marinated white fish (I completely forgot what kind of fish it was) WOOPS!

Oh and we also wanted to get a little “freaky” at the market and pick up a new to us vegetable…

Enter: Purple Potatoes!

They were great! Plus, I learned they are packed with antioxidants due to their rich purple color!

We roasted them with the baby carrots, garlic, rosemary, and a little olive oil! DE-LISH!

The final product:

+ a green salad on the side (with some hummus!)

This was a really delicious dinner. I absolutely loved the idea of going to pick up a few ingredients and using them right away to prepare our meal…It’s great!

Is anyone else a frequent market goer?! What are your favorite market buys?

Now, onto my Chocolate Almond Protein Breakfast Mousse!

The reason I call it a “breakfast mousse” is because it is super filling, healthy, and packed with protein! This really keeps me full for a good while!

I have been enjoying making this deliciously easy mousse the past couple of days.

You see, I LOVE the texture of yogurt. But my lactose intolerance limits the yogurt I can have. My only options are non dairy yogurts. Though I really am not a fan of SOY yogurt at all – It is wayyy to0 sugary and cardboard tasting for my liking!

I recently discovered two new yogurt options though!

Cultured coconut milk yogurt, and cultured almond milk yogurt.

I love both of them. But they both have their pros and cons!

Cultured coconut milk yogurt:

Pros:

  • Tastes delicious
  • Smooth texture
  • Good source of fiber
  • Great source of magnesium, calcium, and Vitamin B12

Cons:

  • Added cane sugar
  • VERY thick
  • Not much protein

Cultured almond milk yogurt:

Pros:

  • Natural sugar from fruit juice concentrate
  • 3 g. protein per serving
  • Taste is good
  • Most authentic to dairy yogurt (in my opinion)
  • Contains probiotics
  • Great source of calcium

Cons:

  • Lumpy texture
  • Not much fiber compared to coconut milk yogurt
  • Not as much protein as dairy yogurt

In summary, both of these options are great! I prefer the almond milk yogurt though just for the fact that its added sugars are from natural sources and that the texture is more “yogurt” like. I prefer to use these with recipes, like the one you will see below – to add some more protein and nutritional value!

So here it is is folks!

CHOCOLATE ALMOND PROTEIN BREAKFAST MOUSSE

(Soy free, Vegan, Gluten Free, Delicious)

Ingredients:

  • ¾ cup plain cultured almond yogurt (cultured coconut yogurt would probably work as well)
  • ¼ cup unsweetened almond milk (or a little more – as needed)
  • ¾ of a scoop of good tasting chocolate protein powder (I used Vega One Chocolate)
  • 1 tbs. smooth almond butter
  • 1 tbs. unsweetened cacao powder

 Procedure:

  1. Mix all the ingredients into a bowl. Stirring for a couple of minutes so all the ingredients are well mixed together and smooth!
  2. Enjoy right away, or refrigerate for a couple of hours for a more “mousse-y” texture!

Enjoyed as a snack, breakfast, dessert, and even a frozen treat!

BONUS – You can scoop this mousse into and empty ice cube tray, freeze for a couple of hours, and make it into individual mini frozen mousse bites! SO GOOD!

Click here for a printer friendly version of the recipe!

I have been loving dipping cinnamon apples in this too!!

Hope you have a wonderful and sunny Saturday!

Much love,

Ellie

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Filed under Almond Butter, Breakfast, Chocolate, Coconut, Dessert, Gluten Free, Sweet Treat, Vegan

Triple Threat Banana Nut Blueberry Muffin Bliss (Gluten Free, Refined Sugar Free, and Vegan)

Hey there beautiful people!

Have I got a special post for you today!

Last night, I went on a little baking adventure in my kitchen… and it lead me to muffin heaven!

My very first attempt at vegan and gluten free muffin baking was quite successful if I may say so myself! I think you may want to make these ASAP!

Banana Nut Blueberry Muffin Bliss (Gluten Free, Refined Sugar Free, and Vegan)

Yield: 12 muffins

Ingredients:

  • 2 ripe mashed bananas (I used frozen ones and microwaved them until soft!)
  • 1 ¼ cup Gluten Free All Purpose Flour (I used Bob’s Red Mill)
  •  ¾ cup Almond Meal/Flour
  •  1 cup blueberries (fresh or frozen)
  •  3 TBS ground flax seeds (for flax egg)
  •  5 prunes
  •  9 TBS. unsweetened almond milk
  •  1/3 cup chopped walnuts
  • ¼ cup melted extra virgin coconut oil
  •  1 TBS. vanilla extract
  •  ½ tsp. salt
  • 1 tsp baking soda
  •  1 tsp baking powder
  • maple syrup (optional)

Procedure:

  1. Preheat oven to 350 degrees.
  2. Make flax egg mixture: Blend the almond milk and prunes together until smooth. Add the almond milk mixture with the flax into a small bowl. Stir and let sit while preparing other ingredients.

    The flax egg mixture should look a little like this!

  3. Combine the gluten free flour, almond meal, baking soda, baking powder, and salt into a large mixing bowl.
  4. Add bananas, vanilla extract, and flax egg into the mixture. Stir well!
  5. Finally, fold in the walnuts and blueberries into the mix.
  6. Scoop batter into a 12 muffin tin pan, and drizzle ½ tsp of maple syrup over each muffin.
  7. Bake at 350 degrees for 20-25 minutes (or until a toothpick/knife comes out clean) Remove and let cool –

Click on the link below for a printer friendly version 🙂

Banana Nut Blueberry Muffin Bliss (Printer Friendly!)

These muffins are not only moist, delicious, and nutritious, there is no added refined sugar! Guilt free goodie!

Why are they so healthy you ask?

Blueberries:

  • The highest antioxidant capacity of all fresh fruit
  • Neutralize free radicals which can affect disease and aging in the body
  • Aid in reducing Belly Fat
  • Promote Vision and Brain Health
  • Helps relieve constipation (TMI?) and aids in digestion (full of fiber!)

(Source)

Flax Seed:

  • Fights Cholesterol
  • Fights Diabetes
  • Fights Cancer
  • Fights Constipation
  • Fights Inflammation
  • Fights Menopausal Symptoms
  • Fights Heart Disease
  • Flax strengthens the Immune System
  • Flax fights “The Blues”

(Source)

Among other things!!!

Although they are healthy, they really do taste amazing!

My roommates totally approved and thought they were delicious. They were impressed!

How do I know? One of them said “Wow, I’m impressed!” 😉

My dinner last night consisted of:

and my semi- not so successful attempt at making sweet potato chips:

Still OKAY, but needs some work!

I’d say it was a pretty productive evening last night though!

I even had time to paint my nails! (They are getting a little longer 🙂 )

I succumbed to that “trendy” different color ring finger nail. I actually like it! Don’t know where that came from though… why paint one of your nails differently? Anyone know?!?

After a productive evening of baking and nail finger painting, this morning I had some more muffin!

Topped with almond butter! On the side: a blueberry smoothie!

If I keep eating so many blueberries I may end up like this:

The blueberry girl from Willy Wonka and the Chocolate Factory!! (the expression on her face is priceless!)

Love that movie!!!

Now I am fully fullified from my breakfast!

Just sipping on some delicious tea from David’s Tea:

I forgot how good this tea was!!! I am usually “too lazy” to make loose leaf tea…so I usually just go straight for the bagged tea… But this morning, I was feeling adventurous, I decided to take the extra .2 seconds and brew some Alpine Punch! Totally worth it!!!

Have an amazing day everyone!

You are all berry bluetiful!

xoxo

Ellie

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Filed under Almond Butter, Breakfast, Gluten Free, Smoothie, Sweet Treat, Vegan

PB & B!!

Hello there!

This morning I went back to one of my favorites- I don’t eat this nearly enough!

One toast with peanut butter, and one with almond butter – The peanut butter/banana combo definitely wins!!

(Brown banana – not so good lookin’ but darn good tastin’!)

Along with my toast I had a smoothie and tea!

Simple and delicious breakfast!

Another peanut butter snack that I really enjoy is:

Crackers with peanut butter and prunes with cinnamon sprinkled on top! Oh so yummy!!!

You know what else crackers are good with?!?

That’s right!!

Today I’m going to attempt to make sweet potato chips! I’ll report back tomorrow!!

Have a wonderful afternoon everyone!

xoxo

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Filed under Almond Butter, Breakfast, Hummus, Peanut Butter, Vegan

You’ll want to ‘steel’ this!

Hi there! It’s Wednesday! (just in case ya didn’t already know!)

This morning… My breakfast tasted “GORGEOUS!” (thank you Taylor for suggesting this wonderful food adjective!)

You will definitely want to ‘Steel’ this recipe!

Scrumptious Overnight Butternut Squash Steel Cut Oatmeal

I have ALWAYS wondered if overnight oats would work with steel cut oats as opposed to rolled oats.

Not only did steel cut overnight oats work, they tasted amazing! The texture was much more crunchy/chewy than regular overnight oats.. (Which I loved!) I will definitely be making these much more often!

Here is the recipe!!

  • 1/4 cup steel cut oats
  • 1/3 cup canned butternut squash (pumpkin would also work here)
  • 1/2 ripe banana
  • 1 tbs chia seeds
  • 1/4 + 1/8 cup non-dairy milk
  • 1/2 tsp vanilla extract
  • Pumpkin Pie Spice and Cinnamon

Garnish: 1/2 tbs almond butter mixed with 1/2 tbs maple syrup. + Cacao nibs

Since my banana was frozen, I microwaved the banana and butternut squash together until the banana was soft. Mix in the rest of the ingredients (steel cut oats, chia seeds, milk, vanilla, and spices). Cover and refrigerate overnight.

Do this now! They were THAT good!

I like to make mine in a jar – just cause jars are cute 🙂

The reason I used butternut squash in these oats is because I had left over squash from this amazing recipe that I made last night for my not so cheesy vegan mac n’ cheez! (It’s one of my favs!)

I used these weird tofu/yam noodles that I was curious to try - they were pretty good..Pasta is better!

I love this sauce so much, I use it on everything!

My lunch today:

Cheezy egg scramble with spinach and roasted red peppers.

For lunch dessert I had:

Sliced granny smith apple with cinnamon. Homemade trail mix with salted cashews, sunflower seeds, pumpkin seeds, pistachios, goji berries, and raisins.

Notice the apple core- I love eating the core (it might be my favorite part).. Just because I’m so hard ‘core.’

Does anyone else eat the apple core?!

I’ve got a busy afternoon ahead, so gotta get a move on!

Tootaloo!

Ellie

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Filed under Almond Butter, Apple, Breakfast, Eggs, Lunch, Oats, Vegetarian

Realization: I’m a Butter Hoarder…

Hello! 🙂

Before talking about my butter hoarding, I’ll start with a little hummus, last night’s dinner, and breakfast!

Remember yesterday’s Pizza Hummus that I made?

Well, this is what’s left of it:

Taken before I used my finger to scoop up every last bit!

I told ya, I take my hummus eating seriously…

Must make some more!!

I’m running out of food in my fridge, so last night’s dinner was a bit of an improvised quick meal. But my was it DE-LISH!

Brown rice tortilla, apple slices, cinnamon, almond butter - all microwaved a teensy bit! SO good!

Love cinnamon and apples! 🙂

Last night, I also prepared some overnight oats!

Mango Raisin Protein Overnight Oats
1 scoop vanilla protein powder, 1 tbs coconut flour, 1 tbs chia seeds, a little bit of mango and raisins, 3/4 non-dairy milk, and some stevia for sweetness. (More milk added in the morning)

These were just okayyy… I mean, still good. Not my fav!

My favorite part about these oats was the topping: Sunflower seed butter and coconut oil!

When the room temp coconut oil encounters the cold oats it turns into a crunchy shell!

My obsession with nut and seed butters made me want to try sunflower seed butter (which I’ve never had before), so when I saw it the other day… it beckoned my name. My lack of nut butter purchasing rationality justified my buying it.

I have realized I am a nut butter hoarder!

I now am the slightly embarrassed proud owner of 7 different nut and seed butters (I know it’s a little bit ridiculous… but I just can’t help myself) – Plus, they all get put to use! No Butter Left Behind..

Hazelnut Butter, Sunflower Seed Butter, Coconut Butter, Almond Butter, Sesame Seed Butter (Tahini), Peanut Butter, Cashew Butter

I’d say that my all time favorite is the Almond Butter (sorry PB!). I’m officially converted..

I will probably not buy the Cashew Butter again (my least favorite)…

And the Hazelnut Butter (although amazing) is a bit pricey for the little container – so this’ll be a once in a while re-purchase.

The others though, I use quite often!

Is anyone else a butter hoarder? What kind of foods do you “hoard”?

Moving on…

Yesterday my brother called me and asked me what he should buy at the health food store… This gave me an idea for a post…

For most of my breakfasts, I more or less use the same-ish ingredients, so here are the essentials if you’d like to make some breakfast recipes I have posted.

  • Rolled Oats
  • Chia Seeds
  • Coconut Flour
  • Unsweetened Cacao Powder
  • Good Protein Powder (Vanilla) and Chocolate if you like…
  • Non-dairy milk
  • Maple Syrup
  • Cinnamon
  • Bananas
  • Your favorite nut/seed butter(s)

Frozen Banana and Frozen Fruit

Alot of my recipes use bananas!!

Frozen bananas and fruit for smoothies.

Microwaved frozen bananas, or just ripe bananas for oatmeal breakfasts.

Some other fun things I use (definitely not necessary):

Stevia, Coconut Oil, Sultana Raisins, Almond Flour, Cacao Nibs, Peanut Flour, Pumpkin Spice

Alot of these ingredients are a bit pricey, but are really worth it to me. I feel really great when I eat all this healthy stuff! Plus, they last pretty long!

(I got the peanut flour, almond flour, and stevia off of iherb.com) JTLYK (Just to let ya know)

Hope that this helped!

I’ll leave you with a bit of a disappointing lunch-making failure – (which happens to me quite often)

I’m diagnosing myself with “Unrefined Egg Flipping Skills Syndrome” (Hope this isn’t chronic!)

That poor little broken yolk 😦

I’m determined to master the egg flip!

Have a great tuesday!

Ellie

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Filed under Almond Butter, Breakfast, Coconut, Eggs, Hummus, Nut Butter, Oats, Peanut Butter, Vegetarian

Mousse Pudding Party! You’re all invited!

Sorry to disappoint- this is far from a party…But you are invited to make the yummy mousse pudding recipe I posted!

But first, BREAKFAST!

This morning was a two breakfast kind of morning-

My first breakfast:

Didn't quite fill me up!

Peanut Butter Chocolate Smoothie Bowl

  • 1/2 frozen banana
  • 3/4 scoop chocolate protein powder
  • 1 1/2 tbs. peanut flour
  • 1/2 c. canned lite coconut milk
  • 1/2 c. non-dairy milk

All blended together! Topped with puffed rice/flax/quinoa cereal and some granola.

After devouring this delicious smoothie/cereal concoction. My tummy was still grumblinggg! It needed more food.

So for my second breakfast:

Frozen berries, rolled oats, and hemp milk- with almond butter on top!

I ended up microwaving this to de-frost those oh-so frozen berries.

After these two breakfasts, not gonna lie, still a little hungry- but I restrained myself from going back for thirds, didn’t want to over breakfast-ify myself, if you know what I’m sayin’!

Good news!

The boyfriend really liked the dessert!!

What dessert?

This dessert:

Chocolate Hazelnut Pudding Mousse

Tried to make it look "fancy" with the wine glasses!

I was honestly pretty proud of myself- My first attempt at making this pudding mousse turned out pretty great! (Not to toot my own horn or anything)

It tastes great and is pretty healthy too!! Double whammy!

Plus…it’s super easy to make and takes virtually no time!!!! Quadruple whammy!!

Ingredients:

  • 1 package lite silken tofu (firm)
  • 30 grams melted dark chocolate bar (melted using the double boiler method)
  • 2 tbs. unsweetened cacao powder
  • 3tbs hazelnut butter
  • 5 tbs lite canned coconut milk
  • 3 tbs maple syrup (you can add more if you like- for me this was the right amount of sweetness but could definitely be sweeter)

Blend all the ingredients together until it’s a smooth texture! Place in bowls and refrigerate for a couple of hours!

Garnish with some shaved chocolate and crushed hazelnuts!

Dessert in wine glasses, wine in wine glasses: Perfect Night!

Since I had some left over coconut milk from making these desserts yesterday – I made a delicious curry sauce which I drenched over roasted butternut squash, kale and quinoa!

Butternut squash, kale, and quinoa curry...So GOOD!

First I baked the butternut squash. I peeled the butternut squash, cut it in half, scooped out the seeds, and cut them up into cubes.

I coated them with 1 tbs. of coconut oil and some salt and pepper – and baked at 350 degrees for 40 minutes or so. Turning the squash a few times in between.

My first time baking butternut squash- I am now obsessed! I bet you some nut butter would be really good as a little saucy topping for these! I'll try that!

While cooking the quinoa, I heated the frozen kale and made the curry sauce.

For the sauce:

  • 1/2 cup lite coconut milk
  • 1/2 cup coconut water
  • 1 tsp curry powder
  • 1 tsp toasted sesame oil
  • 1 tsp garlic powder
  • 1 1/2 tsp of a thickener (like cornstarch) I used arrowroot powder
  • Tobasco sauce (as much as you like!)
  • Salt (to taste)

Heat up all the ingredients into a sauce pan until it’s nice, creamy, and delicious. Top the quinoa, kale, and butternut squash with the saucy sauce!

So happy I have left overs!!!

Speaking of happy – I opened a yogi tea bag the other day with a saying that I didn’t quite agree with:

Does this mean we have to serve other people in order to be happy? What happened to serving yourself first?

I may be completely interpreting this the wrong way, so please enlighten me if you have better ideas of what this means.

Have a happy Wednesday everyone!

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Filed under Almond Butter, Breakfast, Chocolate, Coconut, Dessert, Gluten Free, Oats, Peanut Butter, Vegan, Wine