Basic Granola

This is the perfect on-the-go snack and is so easy to make. Feel free to store it in an airtight container and keep it up for up to a week! Enjoy :)

1 cup sliced almonds
1 cup chopped pecans 
1/2 cup unsweetened shredded coconut
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
1 tablespoon cinnamon
optional: 1/4 tsp nutmeg 


Preheat oven to 300 degrees.
Heat up your coconut oil in the microwave or on the stove until melted
Add all the ingredients together in a bowl 
Place on a baking sheet with parchment paper and bake for 20ish minutes, flipping it around often so it doesn't burn
When you take it out, let it cool! That's how it'll turn crunchy


Nommmmmmmmmmm eats 

NuGo Dark Protein Bars: Review

It’s so hard to find healthy proteins bars on the market these days. Whether you realize it or not, many of the leading protein bars today are packed with GMO’s and loaded with refined sugar. I was so happy when NuGo asked me to review their Dark Protein bars: natural (vegan!) protein bars coated in real dark chocolate, none of the fake stuff.  NuGo is the only company to make REAL Dark Chocolate coated protein bars for many lifestyles. NuGo’s REAL Dark Chocolate melts in your mouth, releasing a luscious flavor. Other ‘dark chocolate’ protein bars substitute unhealthy palm kernel oil for the natural cocoa butter, raising the melt point above body temp, making it waxy and too sweet. For those of you with dietary needs, they have gluten and soy free products as well! But I’m just going to focus on the delicious Dark bars J They each have 200 calories (not that calories matter; count nutrients!), 2 grams of fiber, and 10 grams of protein!

I was lucky enough to try three mouth-watering flavors: Mocha, Mint, and Coconut. The Coconut was definitely my favorite; it almost tasted like an Almond Joy candy bar, but with a crunch (and so much healthier). The crunch in all three of the bars comes from the non-GMO Soy Crisp and the non-GMO Brown Crisp rice, which adds an amazing texture. The Mocha had a delicious, but not too overwhelming, coffee/caramely taste. And the mint, of course, was so delicious because mint and chocolate are one of my all time favorite combos. The dark chocolate on three of these bars complements their specific flavors so well, and the chocolate literally melted in my mouth. That sounds like a cliché, but it actually happened.

Whether you’re looking for a sweet pick-me-up to beat those mid-afternoon cravings, or you’re looking for a protein-packed dessert, these bars are your new best friends.

The NuGo company itself is also extremely active in the health community: Read and sign the petition created on change.org by NuGo Nutrition to create a FDA standard for dark chocolate. https://www.change.org/petitions/dark-chocolate-food-labeling-tell-the-fda-to-stop-the-deception

You can order NuGo Dark sample packs with free shipping in the US on: http://www.nugonutrition.com/products/dark/

Or use the store locator to find NuGo Bars in the US. (Most Whole Foods carry.) 

http://www.nugonutrition.com/where-to-buy/

Basic overnight oats recipe (and my favorite variations)

I thought that since I just posted my Bai5 overnight oats recipe (see one post down), then I should post the recipe for when I just want simple and delicious overnight oats. The beauty of doing this for breakfast is that you can go to bed and it'll be ready for you when you wake up!

Ingredients:
1/2 cup oats
1/2 cup almond milk (see my recipe!)
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 tablespoon chia seeds
1 mashed banana

Method: Combine all ingredients in a jar, shake it up, put in the fridge for 4-6 hours (preferably overnight) and BOOM there's breakfast.

Variations:

Chocolate: add 1 tablespoon of cacao

Banana bread: add 1/2 tsp cinnamon instead of 1/4, and add just a little (1/8 tsp) of blackstrap molasses

Thin Mint: get rid of the cinnamon, add 1 tablespoon cacao, and replace the vanilla extract with mint extract, but only use 1/4 tsp

Bai5 overnight oats

Hey fellows! Bai5 was kind enough to send me a box of their delicious antioxidant fusion drinks, which I'm now obsessed with (I'll do a review post about them so I can get right to the recipe :)) I decided to combine two of their flavors and after many tries, I think I got something pretty good! 

Ingredients:

1/2 cup oats

1/4 cup Bai5 peach flavor

1/4 cup Bai5 mango flavor (feel free to adjust the two proportions according to taste)

1 mashed banana

1/2 tablespoon chia seeds 

dash of cinnamon

berries, coconut and nut butter to top :)

Method:

Simply combine all ingredients in a fancy jar of your choice, shake it up, and keep in the fridge for 4-6 hours, but preferably overnight so that the chia seeds can expand. Top with lots and lots of almond butter (this is mandatory).

Carrot cake baked oatmeal

Sorry this post is so late! I've just moved into college so I've been a bit busy. Here's one of my favorite recipes that I make when I have a little extra time in the morning:

Ingredients:

• 1/2 cup oats
• 1/2 cup almond milk
• 1 ripe banana
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 grated carrot
• 1/4 tsp ginger
• 1/8 tsp nutmeg
• 1/2 tsp baking powder
• optional: walnuts

Method:

1. Let the oats and carrots soak in the almond milk for about 10 minutes. This isn't necessary, but helps the texture a lot!

2. Preheat the oven to 400 degrees Fahrenheit.

3. Mix the dry ingredients together in a bowl, then mash the banana (you can add a couple slices to the top), and add all the ingredients together, including the optional walnuts.

4. Put the mixture into a baking dish and bake for 20 minutes (I like broiling it for a few minutes at the end to make the top crispy). Top with an excessive amount of peanut butter.

Homemade vanilla almond milk

I've always wanted to make my own almond milk, but I just assumed that it was too difficult/time-consuming. Not only does this take no less than fifteen minutes max, but it also tastes way better than any store-bought almond milk I've ever had. It could also save you some money in the long run!

Ingredients:
1 cup almonds (soaked in water for 4-6 hours, preferably overnight)
3 cups water (filtered)
3 pitted dates
1 vanilla bean (or 1/2 tsp vanilla extract)
1/4 tsp cinnamon
pinch of sea salt

Method: Once you've soaked your almonds, drain them and put them in blender along with the water, dates, and vanilla on high speed until smooth.
 Line a medium/large bowl with a nut milk bag, and pour the mixture into the bag, allowing the liquid to go into the bowl.
 Once you've poured the whole mixture, gently squeeze the remaining milk from the bag (this takes a few minutes!) until all you have left is the almond pulp in the bag. I recommend using the pulp to make @againstallgrain's double chocolate cookies!
Rinse out your blend, and transfer the almond milk mixture back to the blender, add the cinnamon and sea salt, and blend on low. Store in an airtight container/jar for up to five days, and enjoy your almond milk with oats, cookies, granola, or just plain! 

Cinnamon-spice crepes

These are super easy to make and will keep you full until breakfast with the combination of complex carbs and protein. This recipe is adapted from @chocolatexdiaries, check her out she has some amazing recipes! Here we go:

Ingredients:

1/2 cup oats
1 egg (I haven't tried using a flax egg, but I think it will work!)
1/2 cup almond milk (I used vanilla unsweetened)
1 teaspoon-1 tablespoon liquid sweetener (depending on how sweet you like it)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
optional superfood add-in: 1/2 tsp maca (or as much as you're used to/can take)

Method: First, put your oats in a food processor until you get a flour. In a bowl, combine your egg, almond milk, sweetener, vanilla, and cinnamon. Let your batter sit for a couple minutes, allowing it to thicken. Warm up a pan on low-medium heat, along with a bit of coconut oil. Once it's warm and the coconut oil has melted, put half the batter (1/2 cup) onto the pan and spread it out with a spoon, allowing it cook for about a minute, or when bubbles start to form. Flip and let the other side cook for a minute. Pour the rest of the batter on the pan and repeat. Top with fruit, peanut butter, coconut flakes, or maple syrup!

Raw oreos

These are so addicting. But that's not necessarily a bad thing, since there are only seven ingredients and I can pronounce all of them. They're so delicious and so easy to make, the cookie batter can just get a little sticky to make sure you have parchment paper on hand! 

Ingredients: 
Cookies: 
3/4 cup oats
1 cup pitted dates (soak in water for about an hour or more)
2 tablespoons of raw cacao powder

Filling:
1/2 cup cashews
2 1/2 to 3 tablespoons liquid sweetener (I use maple syrup for this recipe)
2.5 tablespoons coconut oil (melted)
1 teaspoon vanilla extract 

Method: First, combine the filling ingredients in a food processor, put the mixture in a bowl with plastic wrap covering it, and put it in the fridge for about 3 hours. This will allow the filling to harden. Make your cookies but putting the ingredients in a food processor, then move the batter over to parchment paper (the batter will be sticky!). Using a cookie cutter or if you're artistic enough to make it circular on your own,  form the cookies, then place them in the freezer for about 15 minutes, allowing them to harden. Take them out, spread the filling on a cookie, and top it with another cookie.  If you want a softer cookie, keep them in the fridge. If you want a harder cookie, keep them in the freezer. I kept mine in the freezer for about three hours and they had a perfect texture, almost like an ice cream sandwich. Enjoy!

Note: I got this recipe from bakeanddestroy.net, I just made little adjustments :)

Gingerbread pancakes and 5 ways that you can #getyoursparkback

I don't know how it is where you are, but it's definitely getting cold in London! When the weather changes, my recipes change to fit the season, but before I share with you all the recipe for these delicious gingerbread pancakes, I wanted to share with you some tips that I live by, especially in the winter months! The team at Beechams wanted to know what I try to focus on in the winter to make sure I stay my best self, so here are some ways you can #getyoursparkback: 

1. Get enough sleep. Try shutting off all your electronic devices an hour before bed (I struggle a lot with this), read a good book and sip on some warm tea (caffeine free!) You’ll be telling your mind that you’re reading for bed, and your body will listen!

2. Stay hydrated (at least 8 glasses a day). I know this may seem difficult at first, but once you get used to it, you won’t go back! Carry your water bottle with you at all times, and drink even more right before and right after your meals. A quick tip is to mark goals on your water bottle using tape or a market (ex: 8oz by 10am)

3. Try to make time to exercise in the mornings. It’s getting darker earlier, so try to squeeze in a quick run or cycle when it’s light outside. After a long day at work or school, you’ll find that motivation will quickly fade as the days get shorter!

4. Eat healthy, warm meals (like mine!) instead of forcing cold salads on yourself. Cold meals when we're craving warm ones will leave us less satisfied, most likely resulting in overeating later in the day. Find healthier alternatives to comforting dishes, like my pumpkin gnocchi!

5. Try sneaking veggies into your meals, like adding spinach or kale to your berry smoothies or adding zucchini to your oats! Vegetables don’t have to be boring; you just have to get creative!

Now onto the recipe! Christmas is only two weeks away, pretty hard to believe. These pancakes are perfect for the holiday season, whether they're for your friends/family or all for you ;)

Ingredients: 

1/2 cup buckwheat flour

1 tsp baking powder

¼ tsp baking soda

½ tbsp ginger

1 heaping tsp cinnamon

1/4 tsp nutmeg

1 tsp lucuma powder** (optional but recommended)

1 banana (mashed)

½ cup almond milk

2 flax eggs* (2 tbsp of flax + 6 tbsp of water)

Coconut oil (for cooking)

*To make your flax eggs, combine the flax and water, and let sit in the fridge for at least thirty minutes, but preferably overnight.

**I recommend using this because it helps take away the flavor of the buckwheat flour. You could also use maca powder!

Method: First combine all your dry ingredients. Combine your banana, almond milk, and flax eggs in a separate bowl. Add the dry to the wet and stir well. Heat a nonstick pan over medium heat with a little bit of coconut oil, and pour about ¼ cup of batter onto the pan, allowing to cook for a minute or two, until it begins to bubble. Flip, and let the other side cook for the same amount of time. Top with your favorite fruit, nut butter, or maple syrup! 

Pumpkin spice gnocchi

Happy December!! I’m gonna be honest with you, I was shocked that this recipe worked. This pasta is so delicious and can take you ten minutes to make. I tossed it in a light basil pesto sauce, but you can use whatever you want!

Serves 1-2 people

Ingredients:

•   1/2 cup buckwheat flour

•   1/2 can pumpkin puree 

•   ½ tsp cinnamon

•   1 tablespoon honey or maple syrup (completely optional, depends on how sweet you want it)

Method: Simply combine all the ingredients into a bowl. Depending on the consistency of your pumpkin puree, your dough may or may not be too sticky to roll. f you're able to roll it, do so into pieces about the size of a tube of chapstick. If you're not able to roll it because it sticks to your hands, take a small spoonful of dough, and use a spoon or fork to pat down the sides of the spoonful until it has a cylinder-like shape. Bring a large bowl of water to a boil, and add your pieces. Don't worry if they lose their shape a little bit upon entering the water! Then, reduce the heat to medium and allow the gnocchi to cook for about 5 minutes, or until the pieces rise to the top of the bowl. Toss in your favorite sauce and enjoy!

Raw peanut butter 'caramel' fudge

This recipe is so simple and is a great thing to have in the freezer when you're craving something sweet, especially around the holidays. Lucuma powder is a great source of fiber, has a ton of antioxidants, helps boost your immune system, and it adds a really nice maple-caramel taste to the fugue, which pairs nicely with the creamy peanut butter. Warning: very addictive.

Note: These measurements will vary from person to person, depending on the thickness of your peanut butter. Your batter should be smooth but not extremely thin, so feel free to mess around with the proportions!

Ingredients:
1/2 cup melted coconut oil
1/4 cup smooth peanut butter 
1/4 cup lucuma powder

Method: Simply combine all the ingredients into a bowl until smooth (see note). Pour into a dish (muffin tins work great!) and let it sit in the freezer for a few hours, then take it to cut into pieces. The fudge softens really quickly due to the coconut oil, so keep it in the freezer!

Pumpkin pie pancakes

That's a lotta p's. Do I make too many pumpkin recipes? Is that possible?

Ingredients: 

½ cup buckwheat flour

1 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

1 banana (mashed)

1/3 cup pumpkin puree

½ cup almond milk

2 flax eggs* (2 tbsp flax + 6 tbsp water)

Coconut oil for cooking

*To make your flax eggs, combine the flax and water and let sit in the fridge for at least thirty minutes, but preferably overnight. 

Method:  Combine all your dry ingredients in a bowl. In a separate bowl, combine your banana, pumpkin, almond milk, and flax eggs. Heat a nonstick pan over medium heat, and add a bit of coconut oil. Pour about 1/4 cup of batter onto the pan, and let cook for a minute or two, or until it begins to bubble. Flip and let cook for another minute or two on the other side. Top with fruit and hella peanut butter