Usually I like to supercharge my smoothies with superfoods in the mornings, but sometimes you have to switch it up! Working with one of my favorite superfood brands KOS, I decided to pack some pancakes with superfoods.
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This vegan “pulled pork” BBQ recipe will trick even the most pesky meat eaters, I promise. You can eat this on anything: tacos, nachos, burgers, or even as a dip!
1 small 4oz can tomato paste
2 tbsp molasses
2 tbsp apple cider vinegar
1 tbsp avocado oil
2 tbsp maple syrup
1/2 tsp mustard powder
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1/2 tsp pepper
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup water
2 each 15oz cans jackfruit, rinsed and drained
Combine all ingredients except the jackfruit into a medium sized bowl.
Mix well until you get a super smooth consistency. Taste and check to see if you want it sweeter, saltier, or spicier. Make it your own!
Add sauce and jackfruit to pressure cooker and cook on high for 25 minutes.
Tear apart with two forks, remove from pressure cooker, and let cool.
Serve on tacos, nachos, burgers - get creative!
As featured in this video
I mean… who isn’t obsessed with nachos? This is the ultimate party dish.
Now with this vegan recipe, you can eat superfoods and get your nacho on too!
Roasted Mango Poblano Salsa
1 white onion, peeled and chopped
4 small tomatoes, cubed
1 poblano pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
3 cloves of garlic, peeled
1 mango, peeled and diced
1 bunch cilantro
Preheat oven to broil on high.
Place all ingredients except mango and cilantro into baking sheet and drizzle with avocado oil.
Bake for 10-15 minutes until peppers and onions are browning.
Pull out of oven and let cool for about 5 minutes.
Scoop cooked veggies into blender with mango and cilantro. Pulse until everything is combined.
Refrigerate and ideally let sit overnight before enjoying.
Note: keep salsa separate from nachos until you are ready to eat!
1/2 bag multi grain chips
1/2 can black beans
1/2 cup Mac and Cheese sauce
1/4 cup mixed pitted olives
1/4 red onion, sliced
1 avocado, diced
1/2 cup mango salsa
Cilantro for garnish
Preheat oven to 350.
Layer chips, black beans, cheese sauce, olives, onion, and avocado in a cast iron pan.
Bake for 10-15 minutes until hot.
Top with salsa, avocado, and cilantro. Serve immediately!
As featured in this video
There are so many amazing things about this recipe that I wasn’t totally sure what to even call it. We’ve got veggies, protein, chocolate, bananas and a blender to do all the work for you!
This is my GO-TO muffin recipe. I tweak it here and there to satisfy my flavor cravings but the base has been the same for years. If you are an OG follower, you’ve seen these before and we all know how hooked you are on them. This is my new little vegan twist, with a little extra calories from the oats to keep you satisfied for longer.
Eat one, or two, or five. Just don’t take your eyes off them for too long or they’ll disappear. Best kept in the fridge and eaten cold, trust me in this one!
Makes 12 muffins
2 cups oats
2 small zucchini’s, peeled and shredded
1/2 cup almond butter
2 flax eggs (or two eggs if not vegan)
1/4 cup maple syrup
3/4 cup chocolate chips divided
1 tsp baking soda
1/4 cup chopped walnuts
Preheat the oven to 350.
Line a muffin pan with parchment cupcake sheets.
In a high powered blender, add the oats. Blend on high until the oats are a flour like consistency. Then add everything else besides 1/2 the chocolate chips and the walnuts. Blend for about 2 minutes until the batter is super smooth.
Pour into muffin cups 3/4 way full and top with the rest of the chocolate and walnuts.
Bake for 20-25 minutes or until the muffins bounce back when you touch them. Let them cool completely and store in the fridge!
There’s nothing really better than sitting on my yoga mat infront of my open French doors, writing and drinking one of these yummy lattes.
I love this version, because as a workaholic like myself, I need a little kick from some caffene 90% of the time I drink a latte. I added brewed black tea, and I gotta tell ya, it’s a winner for sure. A great switch up to my daily matcha, this latte will be in my rotation for years to come.
Make it as spicy as you’d like with ginger, or as sweet as you like with maple syrup or honey. Add your favorite adaptogens or whatever your body is currently craving.
This is also great served over ice for those warmer months! Enjoy!
Makes 2 lattes
12 oz brewed black tea
12 oz heated almond milk
1 tbsp turmeric powder
1 tsp ginger powder
1/2 tsp ground black pepper
1 tsp ashwaghanda
1 tsp maple syrup
1 tsp cinnamon
Add everything to your blender and blend on high for two minutes or until frothy.
Serve in your favorite cup and enjoy while reading a great book!