While you might not be going on a tropical vacation anytime soon… this coconut + pineapple combo will help you imagine you’re sitting on a white sand beach with a fruity summer cocktail in your hand! ‘m picturing Tahiti in a hut over the water, how about you???
Ingredients
* 1 cup cubed pineapple
* ½ cup unsweetened pineapple juice
* ½ cup canned light coconut milk
* ¼ cup unsweetened shredded coconut
* 2 tbsp chopped fresh cilantro or basil
Instructions
1) Place pineapple, pineapple juice, coconut milk, coconut, and cilantro in a blender; cover and blend until smooth.
2) Pour mixture evenly into ice pop molds; freeze for at least 4 hours, or until set.
Portion Fix Containers: ½ Purple, ½ Orange
2B Mindset Plate It: This makes a great snack!
If you could travel anywhere in the world for a vacation, where would you go? Why?
Oatmeal Peanut Butter Easter Eggs
I'm not trying to be a debbie downer, but at Easter, I feel like sugar becomes the focus very easily! There are mollies, chocolate and Peeps everywhere. How gross are those marshmallow things?!?! I try to limit their sugar and focus on the reason for the season. Yes, we do egg hunts, and sometimes 3-4 in a weekend, but I fill them with tattoos, erasers, and various non-sugary items that make the kids equally happy! I promise! My kids are not deprived and there's no mis-behaving or sugar crashes an hour later so we all win! These are a fun way to indulge a little without eating a sugar stick and festive too. I switched some of the ingredients to keep it clean.
Ingredients:
2 ½ C quick oats
3 TBSP peanut butter (keep it clean, should be just nuts and maybe salt)
¼ C maple syrup
1 tsp. vanilla
5 TBSP unsweetened almond milk
¼ C mini chocolate chips, opt (I prefer Dark Chocolate)
Sprinkles for decoration
Plastic eggs, wash first
Directions:
In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands. Once combined, add chocolate chips. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.
Happy Easter!! The Lord has Risen Indeed!
Flourless Carrot Breakfast Cake
Ingredients
2 C gluten free oat flour (gluten free oats ground into a flour)
1/2 C granulated sweetener of choice (Stevia pref)
1 TBSP baking powder
pinch sea salt
1 small carrot, grated finely
1 C dairy free milk (Silk Unsweetened Almond Milk pref)
1 egg
1 tsp vanilla extract
6 T nut butter, melted (I used almond butter)
For the protein frosting
3 scoops Vanilla Shakeology
1-2 TBSP granulated sweetener of choice (opt)
1-2 TBSP nut butter of choice (optional)
Dairy free milk to form batter
For the coconut butter frosting
4-6 T coconut butter, melted
2 T granulated sweetener of choice
Dairy free milk to thin out
Instructions can be found HERE. * This breakfast cake is best kept in the fridge, and is freezer friendly too.
Paleo Creme Eggs
OH MY WORD, AMIRIGHT???? I have got to have these…
Ingredients:
For the chocolate shells:
150g cacao solids (a.k.a. cacao liquor/paste)
150g cacao butter
4.5 tbsp raw honey or maple syrup
¼ tsp vanilla powder (optional)
For the white creme filling:
25g cacao butter
80ml coconut cream
2 tbsp maple syrup
1 tbsp coconut oil
1 tbsp cashew butter (or coconut manna/oil)
1 tbsp vanilla extract
For the yolk creme filling:
4 tbsp of the white creme filling
½ tsp maca powder
½ tsp ground turmeric
Directions can be found HERE.