Bison Butternut Squash Bowls

For me, eating plant-based means that I base most of my diet on a variety of vegetables, yet still include consciously chosen meats as a protein and heathy fat source. When it comes to making dishes with meat in them, I’m always sure to source from local, grass fed animals that are pasture raised.

Bison is one of my favourite type of meats as it’s packed with protein, iron and zinc, all of which are essential for energy production and various other bodily functions. Squash is super low in sugar, and is a great source of potassium and fibre making it a healthy carbohydrate option. I also included lots of grass fed butter, however it can be subbed for coconut oil if you are looking for a dairy-free option. As for the hash, feel free to get creative with your veggies. However you decide to make this dish, you’ll want to make extra because it’s even better the next day!

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Bison + Veggie Hash

1-2 cloves garlic
1 large onion
2-3 stalks celery
2 medium zucchini
1-2 medium carrots, grated
2 pounds grass fed ground bison
1 bunch parsley, finely chopped

Butternut Squash Bowl

3 small butternut squash cut in half
1-2 tbsp grass fed butter

Method

Preheat oven to 350 degrees F. Cut squash in halves and place on a baking sheet facing up, rubbing butter and salt and pepper to taste. Place in oven. 

Chop garlic and sauté in large pan with butter then adding onion, stir for 3-5 minutes. 

Add chopped celery, zucchini and grated carrots. Mix in the ground bison and cook everything together until tender and bison is cooked all of the way through. Add salt and pepper to taste.

Once squash is cooked, and starts to turn golden brown, remove from the oven. Scoop the bison and veggie hash into the butternut squash bowls, adding extra butter if desired. Sprinkle with chopped parsley for added flavour and colour. Serve warm and enjoy! 

Beetroot Latte

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If you’re a fan of beets, you’ll fall in love with this delicious and naturally sweet beet latte recipe!

I’ve been a fan of beets for a long time but was pretty skeptical about making it into a latte. The first time I tried was at a local coffee shop downtown, and instantly fell in love. I knew I had to recreate it at home. It’s creamy, frothy, and packed with plant based goodness!

You can make it with steamed beets, but for myself personally, I prefer the texture a little more smooth, so I opted for beetroot powder instead.

What is Beetroot Powder?

Beetroot Powder is essentially a form of concentrated Beets. Because it’s a powder, it dissolves in liquid easily and (depending on what blender you have) won’t leave any “chunks” in your latte. It’s also a great source of iron, and can help support heart, blood and liver health.

I hope you love it just as much as I do!

Ingredients

1 cup nut milk
1/2 cup water
1 tsp coconut oil
1 tsp beetroot powder
1/2 tsp vanilla
1/2 tsp ground ginger
1/2 tsp cinnamon

Optional

1 tbsp collagen peptides
1 tsp maple syrup

Method

Add all ingredients to a high-speed blender and blend on the highest setting for 60 seconds. Pour into your favourite mug, and enjoy!


If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @plentyfullme + #plentyfullme! I love seeing your delicious recreations!

Jackfruit Sliders

These jackfruit sliders are one of my favourite things to make right now. Think pulled pork - but VEGAN. #mouthwatering

Now, before I get into the recipe, I would like to give a big shout out to Silver Hills Bakery. I love supporting companies like Silver Hills because of their dedication to making plant-powered foods from organic, sprouted whole grains (hi easy digestion!) and a simple list of ingredients! Their aim is to ensure that the nutrient-dense power of sprouted foods and their contribution to a healthy lifestyle is shared in as many places as possible.

A Little More on Sprouting…

Sprouting ensures your blood sugar levels stay steady and provides energy to power you through a full day’s work and play. When grains begin to sprout, vital enzymes are released, breaking down starch stores and digestive inhibitors. This is why sprouted grains have lower glycemic index levels as well as increased soluble fibre and protein. High starch foods leave you foggy and lethargic. But whole sprouted grains’ complex carbs fuel your most important organ - your brain. Plus, essential nutrients, like B vitamins and vitamin C, are made more available to the body, giving you a boost of focus and mental alertness.

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Method

Sautee jackfruit over medium heat and sprinkle on a few of your favourite spices (mine: cumin seed, coriander, smoked paprika, garlic powder, turmeric). Cook till soft/falling apart.

Now make the slaw: using a mandolin, shred red cabbage finely, then in a bowl toss with ACV, vegan mayo, and salt and pepper.

For the chipotle cream: blend together equal parts cashews and water then add a saucy chipotle pepper (or 2) with adobo sauce. Mix in with jackfruit.

Assemble: on buns (I used Silver Hills sprouted burger buns), pile on some hummus, slaw, jackfruit, greens and finish with a sprinkle of sesame seeds. Enjoy!

If you want to get your hands on some Silver Hill Products - click here!


This recipe was sponsored by Silver Hills Bakery, however all opinions are my own. I only recommend products that I know, trust and love! Thank you for supporting companies that support Plentyfullme.

No Bake Lemon Poppyseed Bliss Balls

No bake lemon poppyseed bliss balls - need I say more? These golden balls of deliciousness are full of protein, healthy fats and contain anti-inflammatory properties thanks to Botanica Health’s turmeric lemonade mix!

It’s totally optional, but I think it adds a little more zing, and you get the extra benefits.

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Ingredients

1 1/2 cup oats
1/2 cup cashews, raw
3 tbsp cashew butter
1/4 cup coconut nectar (can also use maple syrup)
Juice + zest of 2 lemons
1 tsp vanilla
Pinch of sea salt
3 tsp poppy seeds
Optional: 1 tbsp Botanica Health Turmeric Lemonade Mix

Method

Add the oats to your blender and blend until a fine flour forms.

Transfer flour into a food processor and add cashews. Pulse until finely ground.

Add all remaining ingredients except for the poppy seeds. Pulse until a thick dough forms.

Now, add the poppyseeds and pulse until well combined.

Roll into small balls. ENJOY!

These keep best when stored in an air tight container in the fridge for up to 10 days, or you can freeze them for up to a month.

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This recipe was sponsored by Botanica Health, however all opinions are my own. I only recommend products that I know, trust and love! Thank you for supporting companies that support Plentyfullme.

Hormone Balancing Coconut Butterscotch Chocolate Bars

Whenever people hear the word "hormones," their minds are quick to jump to our reproductive hormones: estrogen, progesterone, and testosterone. But in reality, our bodies host a network of around 50 different hormones that keep us functioning properly. I like to think of hormones as our bodies internal messengers. They play a huge role when it comes to looking and feeling our best. They determine the status of our weight, mood, digestion and virtually every other factor in our well-being. Which is why keeping them balanced is so important.

If you’re interested in reading more about how to balance your hormones, check out this blog post here.

As for the recipe, I’m SO excited to share this with you! I love taking unhealthy recipes and transforming them into something that’s good for us. So, in partnership with Organic Traditions, I give you my no-bake coconutty, butterscotchy, chocolatey bars of GOODNESS. I know - a mouthful, but I really don’t know what else to call them. I was going to call them bounty bars, but those don’t really have a butterscotch middle do they? I guess all that matters is that they taste amazing - and trust me THEY DO. Not only do they satisfy the sweet tooth, but they also contain two herbs that support your hormones and contribute to your reproductive health.

1.) MACA

Maca enhances adaptability, supports hormone production and thyroid function. Also great for mood, energy and libido.

Important to note: there are three different kinds of maca - red, black and yellow. Yellow is the most commonly available and usually the least expensive. It packs a similar nutritional punch of minerals, fatty acids, amino acids and micronutrients as the other two kinds. However, red and black maca is far more superior when it comes to health benefits and healing. Also, gelatinized maca is more potent and easier on digestion than raw maca.

This is a great maca blend that includes red and black as well as additional probiotics for gut health.

HOW TO USE MACA POWDER

Maca has a strong and robust “butterscotch” flavour that is paired nicely with chocolate (hence the bounty bars). Maca mixes well with sweeter breakfasts, like oatmeal, chia pudding, yogurt, smoothies, and granola, and is a great addition to desserts. You can even add 1/2 tsp into your morning coffee for an additional boost.

2.) SHATAVARI

Supports both male and female hormones. Specifically improves fertility and helps reduce symptoms of PMS and menopause.

HOW TO USE SHATAVARI

Shatavari has a bittersweet taste and some find it unpleasant. If this is the case for you, you can turn to capsules as a method for ingesting or take it in powdered form by adding a tsp into a glass of warm coconut milk with some honey or yacon syrup to sweeten it. You can also try mixing it into elixirs, smoothies, raw desserts etc.

I love the quality of this shatavari powder - it’s the one I use.

If you’d like to learn more about the amazing benefits of shatavari click here to read this blog post by Organic Traditions - it’s very detailed!

On that note, I am very thankful to be partnering with Organic Traditions on this recipe because I love their products so much! They use high-quality sourced herbs and superfoods to create amazing powders and unique blends for hormone balancing, stress management, digestion, energy, and so much more. You can read more about their products here. Also - see notes below for a special discount code!

Now onto the recipe!

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Ingredients

Coconut layer

1/2 cup coconut flour
1/2 cup almond flour
1 tbsp shredded coconut, unsweetened
1/3 cup coconut oil, melted
2 tbsp coconut butter, melted
2 tbsp maple syrup

Butterscotch layer

1/2 cup creamy almond butter
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 tsp maca powder (I used this one)
1 tsp vanilla
Pinch of sea salt
Handful of mulberries (I used this one)

Chocolate layer

1/2 cup chocolate chips
1 tbsp coconut oil
2 tsp shatavari powder (I used this one)
Pinch of sea salt

Method

Coconut Layer: In a large-sized bowl, mix all ingredients until thoroughly combined. Line 8x8 baking dish with parchment paper and pack down mixture into base.

Butterscotch Layer: Add all ingredients into a saucepan and whisk continuously over medium heat until completely liquified. Pour onto coconut layer spreading out evenly until completely covered.

Chop mulberries in small pieces and sprinkle on top of the butterscotch layer.

Set in freezer for 20 minutes.

Chocolate Layer: Using a double boiler, melt the chocolate chips and coconut oil, while stirring a few times until completely smooth. Remove from heat and add in shatavari powder. When combined, pour over the frozen butterscotch layer, spreading out evenly. Sprinkle with sea salt and set back in the freezer for 10 minutes to harden.

Once chilled, lift both sides of the parchment paper to remove the chocolate goodness and lay it flat on a cutting board. Using a large knife, slice into 1/2 inch bars and ENJOY! These tend to melt fast, so keep in the fridge or freezer!

Notes

  • Instead of almond butter, you can use any other nut butter.

  • You can sub maple syrup for honey or coconut nectar.

  • To purchase Organic Tradition products, you can save 20% with discount code PLENTY20 - Click here to purchase.

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Disclaimer: This blog post is for educational purposes only. It is not designed to diagnose, treat or cure. We are all unique, for your individual health concerns, it is essential to discuss these with a Holistic Nutritionist or relevant health professional.

This post was sponsored by Organic Traditions, however all opinions are my own. I only recommend products that I know, trust and love! Thank you for your ongoing support – I know you guys will love these products!

For more inspiration and information from Organic Traditions, check out their Instagram by clicking here.

Cashew Protein Cookies

COOKIES YAS - There's always a good time to bake cookies, even in this heat, amirite?

Crunchy on the outside and gooey on the inside - I don’t know how else to describe the PERFECT cookie. These are gluten-free, naturally sweetened, and full of protein, fibre and healthy fats. Baaasically, everything you need to fuel your day with a side of sweet.

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Ingredients

1/3 cup coconut oil, melted
1 cup cashew butter
1/2 cup maple syrup
2 cups cassava flour
1 scoop vanilla protein powder *see notes
1 tsp vanilla
1 tsp baking soda
Pinch of sea salt
1/4 cup chocolate chips

Method

Preheat oven at 350 degrees F. Throw all ingredients (except chocolate chips) into a medium-sized bowl and mix with a hand mixer until batter is fluffy.

Using a spatula, fold in chocolate chips.

Once combined, shape dough into 1-inch balls and place on a baking sheet with 1-1/2 inch space in between.

With a fork, gently press a criss-cross pattern into each dough ball to flatten. If you find your fork sticks to the dough, you can drop it in a bit of flour.

Now pop your cookies into the oven and bake for 8-10 minutes. When done, remove from oven and let cool before serving.

Notes


Thank you for supporting companies that support Plentyfullme. This post contains an affiliate link. If you purchase from the link above, I’ll make a small profit at no extra cost to you. I only recommend products that I know, trust and love! Thank you for your ongoing support – I know you guys will love this product!

Raspberry Chia Jam

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The ultimate solution for all your sticky, fruity cravings! Jam is one of those things that can go on anything and everything sweet. Kind of like peanut butter, which makes sense as to why they go so well together.

Healthy and super yummy, this will be a forever staple in my kitchen.

Ingredients

2 1/2 cups frozen raspberries
1/4 cup chia seeds
2 tablespoons lemon juice
Optional: 1-2 tablespoons maple syrup

Method

Mash everything with a fork until well combined.

Store in an air tight container in the refrigerator, for about 1 week.

Tempeh Sushi

Tempeh sushi, it’s one of those recipes that you keeep coming back too because it’s so dang delicious! Filled with gut supporting nutrients and all the veg, you guys are going to love this one!

For those of you who have never heard of tempeh before, here’s a little break down.

What is Tempeh?

Tempeh is traditionally made from cooked, whole soybeans that are slightly fermented and formed into a firm patty or block. The fermentation process helps to break down the phytic acid, making the starches in tempeh easier to digest. Tempeh can also be made with any type of bean, like black beans, black-eyed peas, and chickpeas.

What Does it Taste Like?

Tempeh is mildly savoury with a nutty, earthy flavour that sometimes gets described as similar to mushrooms. It provides a neutral base for nearly any dish, readily taking on whatever flavour you give it. Tempeh is quite the popular meat replacement in vegetarian and vegan cooking. You can even make it taste like bacon or sausage!

Nutrition and Benefits

Tempeh is a high-protein, cholesterol-free food. Depending on the brand, 100 grams of tempeh provides 20 grams of protein, 11 percent of the RDA for calcium, and 15 percent of the RDA for iron. It’s an excellent source of vitamin B2, B3, B6, magnesium, manganese, phosphorus, and zinc. It also tops tofu for fibre content, with more than 4 grams per serving compared with less than half of a gram for tofu.

Now, enough talk about tempeh, on to the recipe!

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Ingredients

1 cup sushi rice, cooked
8 ounces tempeh (I used Tempea)
Nori seaweed sheets
1 container of sprouts
2-3 medium carrots, julienned
1-2 bell peppers, julienned
1/2-1 cucumber, julienned
Avocado, thin slices
Toasted sesame seeds

For the marinade

2 tbsp coconut aminos (I used Naked Coconuts)
1 tbsp water
1 tsp roasted sesame oil
1 tsp cumin
1 tsp freshly grated ginger

Method

Cut tempeh into 1/2” strips and steam for 15 minutes. Once done, transfer tempeh to baking dish and arrange flat.

Combine marinade ingredients and pour over tempeh, making sure each side is coated. Refrigerate overnight.

Bake tempeh at 350 degrees F for 20 minutes turning once at the 10 minute mark.

Lay a nori sheet on sushi mat shiny side down and spread a thin even layer of rice on nori leaving 1 inch at far end. Place tempeh strips about 1/3 of the way down. Layer veg, or any other filler of choice.

Roll the nori around the filling squeezing tight to form the maki roll letting out the sushi mat a bit at time on the topside until you have a perfect roll.

Cut into 1/2 inch pieces and enjoy!

Tahini Chocolate Chip Cookies

Remember these? My tahini chocolate chip cookies I promised to share? Well, get your tahini out because they are now officially on the blog! Rich. Chewy. Stick-to-your-teeth. Easy. Quick. Packed with Chocolate. Gluten-free. Dairy-free. I’m telling you, you NEED these in your life. 

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Ingredients

1 cup almond flour
1 cup tahini
1 scoop collagen *omit if vegan
1/2 cup maple syrup
1 tsp vanilla
3/4 cup chocolate chips
1 egg *see notes for vegan
1 tsp baking soda
Pinch of sea salt

Method

In a medium bowl, mix together the almond flour, tahini, collagen (if using), maple syrup, vanilla and chocolate chips. Once mixed, place in the refrigerator for 30 minutes - It’s super important for the dough to chill, so don’t skip this step.

While the dough is chilling, preheat oven to 350 degrees F. Remove bowl from the refrigerator, and add the egg (or flax egg), baking soda and sea salt. Mix together until well combined.

Shape dough into 1-inch balls, place on a baking sheet with 1-1/2 inch space in between. Press down slightly to flatten. Bake for 10 minutes. Remove from oven and let cool before serving.

Notes

  • To make it vegan: replace with a flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water, whisk and set aside to thicken.)

  • THIS is the collagen I use. You can save 10% with discount code PLENTY10 - Click here to purchase.


Thank you for supporting companies that support Plentyfullme. This post contains an affiliate link. If you purchase from the link above, I’ll make a small profit at no extra cost to you. I only recommend products that I know, trust and love! Thank you for your ongoing support – I know you guys will love this product!

Protein Banana Bread


Banana bread anyone? It's hearty, yet soft and moist (yes, I said it) and so so delicious. It can be made gluten-free, dairy-free, or vegan. And it makes for the perfect afternoon snack. To be honest, in all my banana baking days, I always come out with a different recipe and half the time I forget to write it down. So this time I made SURE I did, and I also added some Kaizen Protein Powder - because why not be extra with the nutrients?

Prep Time: 10 mins
Cook Time: 55-60 minutes

Banana-Bread

Ingredients

⅓ cup coconut oil, melted
½ cup maple syrup
2 eggs *see notes for vegan
¼ cup nut milk
2 large ripe bananas, mashed
1 tsp baking soda
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp sea salt
1 ¾ cups spelt flour *see notes for gluten-free
1 scoop Kaizen Vegan Protein in vanilla
Optional add-ins:  Chocolate chips and chopped macadamia nuts

Method

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan with coconut oil, or line with parchment paper. Set aside. 

Melt your coconut oil and add it to a large bowl with the maple syrup and mix together. Add the eggs and nut milk and blend together, then mash in the bananas.

Add the baking soda, vanilla, cinnamon, and sea salt. Mix together with wet ingredients. Lastly, stir in the spelt flour (and optional protein powder) until combined.

Pour the batter into your greased loaf pan and sprinkle on top cinnamon, chocolate chips and chopped macadamia nuts.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Notes

  • THIS is the protein powder I use. You can save 20% with discount code PLENTY20 - Click here to purchase.

  • To make it vegan: replace with two flax eggs. (2 tbsp ground flax and 5 tbsp warm water, whisk and set aside to thicken.)

  • To make it gluten-free: use all-purpose gluten-free flour.

  • For optional add-ins: instead of macadamia nuts, use walnuts. For a nut-free option, you can use a variety of seeds. Chia, hemp seed, sunflower and pumpkin seeds are some great options.


Thank you for supporting companies that support Plentyfullme. This post contains an affiliate link. If you purchase from the link above, I’ll make a small profit at no extra cost to you. I only recommend products that I know, trust and love! Thank you for your ongoing support – I know you guys will love this product!

Blueberry Coconut Chia Cup

Blueberry coconut chia pudding is one of the easiest recipes I’ve ever made. It’s just five simple ingredients, 5 minutes of prep, and the result is a creamy, healthy breakfast, snack or dessert. I mean, it doesn't get any better than that. Not to mention it's loaded with all the antioxidants, probiotics and omegas!

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Ingredients

1 cup coconut milk
1/4 cup fresh blueberries
1 tsp vanilla
2 tsp maple syrup
1/3 cup chia seeds

Toppings

Fresh blueberries
Homemade granola (click here for the recipe)

Method

In a blender combine the coconut milk, blueberries, vanilla and maple syrup. Blend until combined.

Transfer the “blueberry milk” to a sealable jar or container, and add in the chia seeds. Mix well and let sit for 5 minutes.

After 5 minutes, mix the pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.

Once it reaches pudding consistency, pour into a bowl and top with coconut yogurt and homemade granola.

Notes

  • You can sub maple syrup for honey or even 2-3 medjool dates.

Healthy Peanut Butter Cups

Reeses Pieces anyone? Probably my all-time fave chocolate bar since I was a kid. I mean, how good of a combo is peanut butter and chocolate? I tell you - it doesn't get any better than that. And if you're like me, it's going to be hard to eat just one. This recipe is amazing for so many reasons, for one - it's “healthified". Cacao, coconut oil and peanut butter are the gist of the ingredients. And two, I added some immune boosting Botanica Health Reishi Hot Chocolate to the mix.

Nutritious, delicious and made with good-for-you ingredients I present to you healthy peanut butter cups!

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Makes 12 cups.
Ingredients

1/2 cup 70% dark chocolate
1 tbsp coconut oil
1 tbsp Botanica Health Reishi Hot Chocolate
1/2 cup all natural peanut butter
2 tbsp maple syrup
1 tsp vanilla

Method

Line a muffin pan with paper liners and set aside.

Melt the dark chocolate and coconut oil in a pot using the double broiler method - or in a microwave.

Once melted, add in a tbsp of Botanica Health Reishi Hot Chocolate and mix well.

Spoon some of the chocolate mixture into the muffin pan about 1/3 of the way full.

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Place the pan in the freezer while you prepare the filling.

Mix the peanut butter, maple syrup and vanilla together in a bowl.

Take the pan out of the freezer and spoon 1 tsp of the mixture into each chocolate cup.

Once finished, spoon the rest of the chocolate on top until the cups are almost full and place in the freezer until firm.

Notes

  • Instead of peanut butter you can use any other nut butter.

  • Opt for a good quality 70% dark chocolate. This gives them a really rich flavour and also keeps things on the healthier side.

  • Sprinkle some sea salt on top for a little extra flavour pop.

  • Store these in the fridge in an air-tight container.


This recipe was sponsored by Botanica Health, however all opinions are my own. Thank you for supporting companies that support Plentyfullme – I know you guys will love this product!

For more inspiration and information from Botanica Health, check out their Instagram by clicking here.

Apple Cinnamon Chia Cup

I’ve been loving all the fall inspired recipes that have been showing up on my Instagram feed as of late! Every day I’m adding a new item to my never-ending list of things to make. This year we got a huge haul from our apple tree, so I decided to make a delicious apple cinnamon chia cup! It’s easy, nutritious and hands down one of my favourite on-the-go breakfast options!

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Ingredients

1 cup full fat coconut milk
1 cup almond milk
2 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
Pinch of sea salt
Optional: 1 scoop protein powder or collagen peptides *see notes
1/2 cup chia seeds

Toppings

Apple slices
Homemade granola (click here for the recipe)

Method

In a blender combine the coconut milk, almond milk, maple syrup, vanilla, cinnamon, sea salt, and optional protein powder/collagen. Blend until combined.

Add the chia seeds intermittently by pulsing them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed. 3-4 pulses is usually enough to avoid seeds settling at the bottom.

Transfer to a jar and refrigerate overnight (or at least 4 hours).

Serve with toppings and enjoy!

Notes

  • THIS is the protein powder I use. You can save 20% with discount code PLENTY20 - Click here to purchase.

  • If you use protein powder, it will be thicker, so consider adding an extra 1/4 cup nut milk.

  • THIS is the collagen I use. You can save 10% with discount code PLENTY10 - Click here to purchase.

  • You can use any kind of non-dairy milk, however, do not use the canned coconut milk alone or it will be too thick.

  • You can sub maple syrup for honey or even 2-3 medjool dates.


Thank you for supporting companies that support Plentyfullme. This post contains affiliate links. If you purchase a product from the link(s) above, I’ll make a small profit at no extra cost to you. Thank you for your ongoing support – I know you guys will love these products!

Almond Cashew Cardamom Nutmilk

I can’t say enough about making your own nut milk. Don’t get me wrong, I totally get the convenience of buying it from the store, but homemade, nothing beats it. It’s creamy, delicious and full of nutrients. A must-have in any home!

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Ingredients

1 cup raw almonds, soaked, drained and rinsed
1 cup raw cashews, soaked, drained and rinsed
5 cups filtered water
2 medjool dates, pitted and soaked
1 tsp coconut oil
1/2 tsp cardamom
1 tsp vanilla
Pinch of sea salt

Method

Soak your nuts in water overnight or for at least four hours. This will help soften and make them easier to blend.

Once soaked, remove the water from the almonds and rinse.

Add the nuts and filtered water to a high-speed blender and blend until creamy and smooth. I usually keep it running for at least 1-2 minutes. This way you get the most out of your nuts.

Once blended, strain the mixture through a nut-milk bag (see notes) or cheesecloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp to be used in another recipe, or discard.

Once strained, pour the milk back into the blender with the rest of the ingredients and blend once more until smooth and creamy.

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes


Thank you for supporting companies that support Plentyfullme. This post contains an affiliate link. If you purchase from the link above, I’ll make a small profit at no extra cost to you. Thank you for your ongoing support – I know you guys will love this product!

No Bake Chocolate Donut Holes

Sweet balls of magical deliciousness. I think I just recreated a healthier version of mini donut holes!! These chocolate-y, rich, no-bake treats take only minutes to whip up AND pack quite the nutritional punch when it comes to snacking or looking for a guilt-free dessert. I hope you love them just as much as I do!

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Ingredients

2 cups almond flour
1 1/2 cups coconut butter
2/3 cup almond butter
10 medjool dates
1 tbsp cacao
1 tsp vanilla
1 tsp cinnamon
Pinch of sea salt 
Garnish with: shredded coconut and cacao nibs

Method

Process all ingredients in food processor until sticky.

Gently roll into 1-2” balls.

Garnish with shredded coconut and finely chopped cacao nibs.

Best kept in freezer.