I'm worn out today so treating myself to a late lunch. Smashed avo + feta with a turmeric latte. Haha you read right. Absolutely delicious 😋 I wish #Hanglooseespresso had Instagram. The place to be in Mortdale. ________________________________________________________ #weareourvillage#mortdalemummas#lunch#treat
This was my first attempt at Nice Cream and while it's not pretty, it IS delicious and feels like a decadent treat. 🍌 🍌
- 1 1/2 frozen bananas
- 1/4 cup soy milk
- 2 Cinnamon Bun Oreos
- 1/2 tbsp Epicure's Cocoa Crunch Whole Food Sprinkles (or cacao nibs)
Blend bananas and soy milk in a high-speed mixer until smooth and creamy. Fold crumbled cookies into nice cream and top with cacao nibs. Enjoy!
This makes a one big serving (or two smaller ones) for less than 300 calories total.
Because sometimes a change of scenery and some yummy treats makes getting work done that much easier! Anyone else reward themselves for being productive?! ☺️
54 312814 hours ago
Cake Wednesday 😜just kidding! I realized I never shared the recipe for these snickers cakes so here you go 👅happy hump day loves 💋
1/2 cup cashews
1/2 cup macadamias
1 cup dates pitted (soak in hot water for 10 mins if too dry)
Pinch of sea salt
1 cup cashews (soaked for four hours)
1 cup dates (soaked for four hours)
2 tablespoons cashew butter
1/4 cup cashew mylk
Pinch of sea salt
1 teaspoon vanilla extract
2 tablespoons tahini
4 tablespoons coconut oil melted
1/2 cup of roasted peanuts roasted and skins removed - lightly crushed
To make the base grind your ingredients together in a food processor until they all come together into a sticky dough. Press into your 5" spring form or silicon moulds and freeze
To prepare the filling
Combine all your ingredients EXCEPT - the coconut oil and peanuts - in high speed blender and grind until smooth and creamy. Add in your coconut oil and blend again. Now stir in half your peanuts and then pour this mixture over the base.
Sprinkle over your remaining peanuts and if you like drizzle over some melted chocolate.
Freeze for atleast four hours. Before enjoying allow to defrost for thirty minutes 💖
Fall is in the air and I'm so excited for all the seasonal apples! 🍂🍁😀 What's your favorite variety? 🍎🤔🍏 I'm on team honeycrisp! Anyhow, I made these apple mini pies with homemade caramel, a flakey butter crust and I dare you to eat only one! They’re so addictive... 🤤 Recipe up on the blog (link in bio) 🎉
42 265811 hours ago
Vegan baklava is happening today!! Just listen to that promising sizzle. The trick is to have the syrup at room temperature and pour it over the hot, just out of oven baklava.
I am actually just starting to work on developing a good vegan version. The final recipe will of course be shared but in the meantime, I am just going to enjoy the fruits of my experiments ;)
59 7517 hours ago
Here's something easy to mix up and stick in the freezer tonight! Fudge is usually loaded with condensed milk, inflammatory refined oils, refined GMO sugar and other ingredients I avoid like the plague. Yet, these melt in your mouth beauties are something I feel good about indulging in. The best thing about this fudge (other than the fact that it tastes just heavenly!) is the nutritional profile that doesn't resemble dessert at all. Filled with whole organic ingredients, you just can’t get more simple and real. A one inch square of this fudge has just the right amount of sweetness, fat and protein to seriously satisfy your sweet tooth unlike a piece of traditional fudge, cake, or something overly refined that could cause you to overindulge in more than your share.
Food Babe’s Almond Chocolate Freezer Fudge
1 cup almond butter
4 tablespoons of coconut oil
1 and ½ tablespoons of maple syrup
4 ounces quality dark chocolate
½ tsp sea salt
Cream almond butter, coconut oil, maple syrup, and salt together in a bowl.
Pour mixture into a parchment paper lined small baking dish (8×6).
Top with chopped chocolate and freeze for at least 2 hours.
Remove from freezer, carefully remove fudge by lifting ends of parchment paper.
Cut into 1 inch squares and store in freezer separated by parchment paper.