Sweet Potato Mac n’Cheese

I don’t think I’ve met anyone that doesn’t like mac n’cheese. Who doesn’t love a bowl of macaroni covered in creamy gooey cheesy goodness?

If you’re dairy and gluten intolerant, I’m sure you’re cursing me at this moment as you’d love to dive into a bowl of mac n’cheese, but your tummy wouldn’t be so pleased with you! I know the feeling. I avoid gluten and dairy 90% of the time, but there are definitely some treats and slip ups here and there. 

Enter Sweet Potato Mac n’Cheese. No gluten or dairy here! Creamy and gooey and almost cheesy like, this recipe is sure to please. Of course, if you can handle diary (always buy the best quality!), then you can feel free to sprinkle some on top. Some parmesano reggiano would be nice 😉 

My boyfriend loves mac n’cheese and every so often we try to whip up a health conscious version to indulge in. This one really does the trick! 

You can also try my Butternut Squash Mac n’Cheese recipe, or my Gluten Free Mac n’Cheese, which contains dairy and has been a fan favourite so far 😉 I think it’s the cheesy crust that wins everyone over!

In the meantime, you can ditch the dairy and still enjoy a creamy bowl of mac n’ cheese. This recipe will surely win you over. The sweet potato (which is loaded with potassium, magnesium and vitamin C) lends the perfect creaminess to this recipe and replaces the dairy.

Enjoy!

Sweet Potato Mac n'Cheese
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 pound elbow macaroni (I buy GoGo Quinoa brand)
  2. 3 tablespoons olive oil
  3. 1/3 cup Bobs Red Mill gluten free all-purpose flour
  4. 1 1/3 cup mashed cooked peeled sweet potato, (about 1 medium sweet potato)
  5. 3 ½ cups unsweetened almond milk
  6. 2 teaspoons sea salt
  7. Fresh black pepper
  8. 2 cloves garlic, minced
  9. 1 teaspoon Dijon mustard
  10. 1 teaspoon coconut aminos
  11. 1 teaspoon lime juice (optional)
  12. 2 to 3 teaspoons chopped fresh rosemary
Instructions
  1. To cook sweet potato: Peel and cut sweet potato into 2 inch chunks. Add to a pot, cover with water and bring to a broil. Turn heat to medium-low and cook until sweet potato becomes soft. Approximately 15 minutes. Mash and set aside 1 1/3 cup.
  2. Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.
  3. Meanwhile, in a large saucepan, make a 'paste' by whisking the olive oil and flour over medium heat for 3 to 5 minutes. It will become clumpy.
  4. Add mashed sweet potato, almond milk, salt, pepper, garlic, mustard, coconut aminos, and lime juice to the saucepan and bring to a slight boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens, 3-5 minutes.
  5. Whisk until smooth. Some sweet potato chunks may remain. This is fine.
  6. Add rosemary and combine.
  7. Add cooked pasta to the large saucepan and mix well until all ingredients are combined.
  8. Adjust seasonings to taste.
Adapted from From Chef Chloe
Adapted from From Chef Chloe
Holistic Wellness https://holisticwellness.ca/
 Happy Cooking!

Samantha xo

 

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Apple, Walnut and Sausage Stuffing

It’s true…

This is the first time I’ve ever made stuffing. I’ve never attempted it as my mother’s stuffing is so damn good and I wouldn’t want to compete with it.

But, I hosted a belated Thanksgiving at my place with my man last weekend and we created a deliciously epic stuffing. I was quite impressed with my skills, and based on the silence of our guests chewing away (and the little leftovers we had), it’s fair to say that everyone enjoyed it!

So, it was a stuffing success! 

Image 4

I’m excited to share the recipe with you and hope you enjoy it as much as we did!

I decided to make a stove top stuffing as it takes longer for the turkey to cook and can potentially dry it out a little when cooked inside. I kept hearing mixed reviews on this! Some like it stuffed in the turkey, others prefer separate. How do you make your stuffing? 

I thought about going gluten free on this one, but decided to use an organic french loaf fresh from the bakery. To me, it made sense to go full out and stick to a simple and basic recipe as much as possible. So, it’s not gluten free. But I did use all organic ingredients and a local grass fed sausage. 

You can make this recipe vegan by taking out the sausage and using vegetable broth in place of chicken broth. 

So here’s how I did it…

Apple, Walnut & Sausage Stuffing
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Ingredients
  1. 1 large french loaf with crust on (sliced, then added to food processor to make into 1inch crumbs). You should have approximately 8-10 cups of bread.
  2. Half a stick of butter
  3. 1 large onion, chopped
  4. 4 celery stalks, chopped
  5. 1 cup walnuts, roughly chopped
  6. 1 apple, roughly chopped into 1 inch pieces
  7. 1 1/2 cups cured summer sausage, chopped into 1 inch pieces (optional)
  8. 3 tbsp fresh sage, chopped
  9. 2 tbsp fresh thyme leaves, stems removed
  10. sea salt and pepper
  11. 1 1/2 cups low sodium chicken stock
Instructions
  1. Heat oven to 375F and grease a 9x13 pan with 2 tablespoons of butter.
  2. In a large pot, melt the remaining butter over medium-low heat. Once it's melted, add the onion and celery, stirring occasionally, 3-5 minutes.
  3. Once vegetables have softened, add in apple, walnuts and sausage, stirring for 2-3 minutes.
  4. Add the breadcrumbs, fresh herbs, sea salt and pepper.
  5. Mix until the bread is well incorporated and slightly softened. The bread will be slightly wet but not soggy.
  6. Stir in 1 cup of chicken stock and stir. If the stuffing looks too dry, add in remaining 1/2 cup of stock. (I used all the stock - 1 and 1/2 cups).
  7. Adjust seasonings if necessary and stir once more.
  8. Transfer the stuffing to the prepare pan and bake for 40 minutes, or until top is nice and golden.
  9. Cool, cover with foil and let sit out on the counter.
  10. Once completed cooled off, transfer stuffing to the fridge.
  11. You can leave this in the fridge overnight and cook the next day in the oven at 375 for 15-20 minutes to heat, or I prepared mine in the morning, and just before my guests arrived, I popped it into the oven to heat up. 15-20 minutes should do the trick.
Holistic Wellness https://holisticwellness.ca/
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Raw Cacao Energy Bites

Nothing like a little bit of energy to perk you up during your day! Add some chocolate in the mix and you’re good to go!

If you follow me on social media and have cooked or baked up some of my recipes, then there’s a good chance you’re aware of the fact that I love cacao!

This unprocessed, raw and mineral rich superfood is a staple in my house. 

Best part is, cacao is one of the richest sources of Magnesium; a mineral we just don’t get enough of. 

Magnesium is involved in over 300 detoxification processes in our body, plus it helps to ease menstrual cramps and gives you a feeling of calm. I recommend taking magnesium before bed as it can help ease you into sleep. How great is that! A little cacao before bed never hurt anyone 😉

I made these tasty energy bites this afternoon after my workout. They have the perfect amount of natural sugars, plant based protein and healthy fats to refuel my body after a sweat session. 

Post workout, mid afternoon, or perhaps a sweet treat in the evening, these delicious bites can be enjoyed many times throughout your day 🙂 Plus, they are perfect for kids! If you’re looking for a nut-free version, you can swap the walnuts for pumpkin seeds, or use a mixture of pumpkin and sunflower seeds. 

Get creative with this recipe. Add in your other favourite super foods, or up the ante on the sweetness with some dried cranberries or goji berries. 

Let’s get un-baking! These bites are raw and take little time to make.

Raw Cacao Energy Bites
Yields 10
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup walnuts
  2. 1/4 cup sunflower seeds
  3. 2 tbsp hemp seeds
  4. 1/4 cup raw cacao powder (I used giddy yoyo)
  5. 12 pitted medjool dates, (soaked in water for 5 minutes to soften)
  6. 1 tsp vanilla powder (I used giddy yoyo)
  7. 1/4 tsp sea salt
Instructions
  1. Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds. Then add in dates and blend until mixture sticks together.
  2. Using your hands, roll into balls and place onto a parchment lined dish.
  3. Place in the fridge for 15 minutes to slightly harden.
  4. These will last about 1 week in the fridge.
Notes
  1. You can roll these into flaked coconut or cacao nibs for an extra boost!
Holistic Wellness https://holisticwellness.ca/

 

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Creamy Tomato Soup (minus the dairy!)

When the cold weather hits, it’s time for some soup! 

Ok…I’ll admit it. I like soup year round, whether it be hot or cold out. It’s so nourishing, hearty and filling, plus can take no time to prepare. 

My girlfriend loaded me up with fresh tomatoes from her garden the other day and I instantly thought of tomato soup. 

I remember growing up eating my mom’s homemade soup. She never made tomato soup. It was always a hearty bean soup, or vegetable soup. Oh! and her chicken noodle soup. That was my favourite. 

I remember eating the campbell’s tomato soups as a teenager. My mom was so against it as she made everything from scratch. Campbell’s was tasty (at the time), but it’s loaded with salt and msg: mono-sodium glutamate. A neurotoxin that over stimulates the brain and effects your ability to feel satiated. So, you just want to keep eating more!

See how they trick you?!

So why not make your own delicious and hearty tomato soup, minus all the chemicals and brain cell destroying ingredients. 

Tomatoes are loaded with vitamins A, C, K, folate and potassium, plus they also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper, all of which are necessary for amazing health.

And that’s just from eating ONE tomato! It packs one powerful punch of nutrition.

Creamy Garden Tomato Soup
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 tbsp grass fed butter, ghee or coconut oil
  2. 1 onion, chopped
  3. 2 carrots, chopped
  4. 3 garlic cloves, chopped
  5. 6-7 large tomatoes, roughly chopped
  6. 1 tsp coconut sugar
  7. 1 tablespoon tomato paste
  8. 1/4 cup fresh basil leaves, roughly chopped
  9. 3 cups chicken stock
  10. 1 tbsp sea salt
  11. 2 tsp black pepper
  12. 1/2 cup coconut milk (from the can)
Instructions
  1. Heat butter in heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 8-10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  2. Add the coconut milk to the soup, stir well and transfer to a blender. Alternatively, you could use an immersion blender. Transfer soup back to the pot and gently heat (if necessary). Serve with fresh black pepper and basil leaves.
Notes
  1. *To discard some of the pulp, you can pour the soup through a strainer before adding back to the pot. I was ok with a little pulp, but just a suggestion.
Holistic Wellness https://holisticwellness.ca/
 Looking for more delicious recipes? Check out My Qualitarian Cookbook HERE! It’s full of 40+ gluten free and dairy free recipes. 

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My Favourite Morning Smoothie

I’m pretty obsessed with my green smoothies in the morning. Over the years as I was constantly revamping my diet and trying new super foods, I gravitated towards making a green smoothie because it was 1. easy to thrown all my ingredients into a blender and drink it and 2. it’s just damn tasty and it makes me feel like a rock star!

Don’t you want to feel like a rock start? 

I’m always asked what kind of blender and juicer I use…

Blender – Vitamix (which I’ve had now for almost 10 years!)
Juicer – Omega (which I got almost 2 years ago and love)

But I love my vitamix more only because it’s less hassle to clean 🙂

But… juicing is better, right? Or is blending?

Another question I get asked often. 

With blending you preserve all the fiber and juicing you extract all the fiber. That’s why its a juice. The pulp is separated and you’re left with a pure, clean juice. Obviously you want to juice veggies to obtain the most nutrients content that will supercharge your cells upon drinking. Due to the fiber being removed, the absorbability of a juice is much faster. 

As for blending, the pulp is kept in tact and you drink it. Nothing wrong with that! The pulp/fiber will help slow the release of sugar into your bloodstream and is more satiating. 

So..which one is better? I say do both! Personally, I include both smoothies and juices in my diet. If I’m heading out the door to a meeting or off for a super busy day, I’m probably not going to juice. It’s not as filling and my tummy will be wanting to eat soon after. In this case, I’d rather make a smoothie and load it with fruits, veggies, protein, fiber and healthy fats. This is filling!

But what if you combine the two?? Yup! Combine them!

That’s what I’ve started to do and I’m officially obsessed with this blend. It’s so fuelling, energizing, invigorating, healthy, nutritious and yummy!

Due to my juicer being low speed, it prevents oxidation and the juice can actually be stored for up to 72 hours. So what I like to do is make a big batch of fresh pressed juice, use some right away, and then store the rest in the fridge overnight to use again tomorrow. 

Bonus is that I don’t have to juice everyday, but I get to enjoy the benefits.

Image 6

So here’s what I’ve been juicing, which I use as a base for my smoothie:

Juice (makes 4-5 cups)

  • 2 large cucumbers
  • 5 celery stalks
  • 2 carrots
  • 1 inch piece of ginger root
  • 1 lemon

I add 1-2 cups of this to my vitamix blender and add in:

  • Half a banana
  • Handful of mixed greens (spinach, kale, etc)
  • 2 tsp spirulina powder
  • 1 tbsp hemp seeds
  • 2 tsp chia seeds
  • 1 tbsp almond butter
  • 1/4 avocado (optional, but adds extra creaminess)
  • 1 cup spring water (optional, depending on your preference of thickness)

Blend together and enjoy!

Your energizing Juice-Smoothie! It’s loaded with silica, potassium, omega 3’s, protein, vitamin B12, vitamin C, fiber, beta-carotene and vitamin E. It doesn’t get any better than that. Plus, it tastes SO good!

Happy Juicing and Blending!

P.S. If you’re looking for more delicious and energizing smoothie recipes, My Qualitarian Cookbook is full of them! From juices to smoothies and healing elixirs, you’ll find a ton of nourishing and healthy recipes. Check it out HERE. 

Samantha xoxo 

 

 

 

 

 

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Matcha Obsessed! Green Matcha Iced Tea

Within the last 8 months or so I have been absolutely matcha obsessed!

My matcha green tea has been a part of my daily ritual for a while now and I have been enjoying every sip along the way, guilt free (even if it’s been breaking the moderation “rule”).

Earlier this year I learned that I have a severe sensitivity to black tea… yes black tea… coming from the girl who’d drink at least one chai a day you can imagine this was not good news. I had to stop drinking black tea and find a much healthier alternative. I drink a ton of herbal teas (which are great and alkalizing for the body) however, I needed another substitute. Most recently the matcha green tea has been my go-to drink of choice and it’s been doing just the trick!

If you are wondering what matcha is, it’s a fine green tea powder originating from the Japanese culture. We all know the benefits of regular green tea so does matcha green tea top it? Let’s find out:

The 3 Main Health Benefits 

 1. Antioxidants

Matcha green tea actually has three times the amount of antioxidants than regular green tea. Wowzers! This is mostly due to the fact the entire leaf is ingested opposed to the steeped tea leaves alone, which means higher amounts of the good “stuff”. Also, I love that it comes in powdered form because I don’t have to worry about the hidden chemicals used on the tea bags, like chlorine. 

2. Catechins

Matcha green tea has catechins, which are forms of antioxidants called epigallocatechin gallate (EGCg). These EGCg’s are antioxidants known for their cancer fighting properties.

3. L-Theanine

Another factor is the high amount of L-theanine present in matcha green tea, which has been shown to relieve stress and increase mental alertness. L-theanine produces dopamine and serotonin- our feel good hormones! This could be why I am so addicted to this satisfying drink!

How to Enjoy it

I love matcha green tea lattes with almond milk, but you can also enjoy this health filled powder with hot water, by adding it into your smoothies or by baking with it. I have made some delightful green tea matcha cookies! The options are limitless…

For a cool down drink this summer, try a matcha green tea over ice!  

Green Matcha Iced Tea
Serves 1
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 tsp Green Tea Matcha Powder (more or less depending on your preference)
  2. 2-3 cups spring water
  3. 1 tsp raw honey (optional, stevia or coconut sugar work too)
  4. Ice
Instructions
  1. Pour 1 tsp. of matcha powder into a bowl.
  2. Fill the bowl up with water.
  3. Whisk the powder and water mixture until all the clumps have dissolved.
  4. Keep it sugar free or add in a teaspoon of honey for a sweeter taste and continue to whisk.
  5. Fill a cup with ice and pour the matcha mixture into cup. More water can be added if needed.
  6. Viola! All done!
Holistic Wellness https://holisticwellness.ca/
Where can I find it?

This increasing popular ingredient has become much more widely available. There are a ton of brands out there now making matcha. A few brands I am familiar with that I would definitely recommend are DoMatcha, Pure Matcha and Eden. Go to the tea aisle in any health food store and you’ll see several matcha green tea options. Many Asian grocers also carry the tea and typically at a cheaper price.

 What about quality?

Good quality matcha is bright spring green in color. The brighter the green indicates the higher antioxidant levels and usually a much better flavor as well. Some of the brands out there add in cane sugar to sweeten it and sometimes even flavouring. Stay away from those ones and go with the purest organic matcha you can find.

 Now, go get your matcha on!

Stephanie xo

 

 

 

 

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Cacao Walnut Superfood Cookies

Boo-ya!! These cookies freakin’ rock!

I don’t know about you but my cupboards are always stocked with cacao. I use it a lot! From smoothies, to cookies, cakes, bars, and all kinds of desserts, cacao is my go-to chocolate saver. 

Did you know that cacao is one of the richest sources of Magnesium? Yup! It’s true!

Magnesium serves many, many functions in the body. From detoxification, to relaxation and sleep, this mineral is uber-importante!

Personally, I recommend supplementing with magnesium (magnesium bisglycinate is my preference). I take 400mg before bed to help with sleep and relaxation and to help relieve muscle soreness. Nothing like waking up in the middle of the night with a calve muscle cramp. You know what I’m talking’ about! It ain’t pretty. In fact, it really sucks. 

And ladies, if you’re dealing with PMS cramps, be sure to take magnesium a week prior to your period. Not only will it help with cramps, but breast tenderness too. 

OK… now onto the baking! 🙂 

These cookies, which freakin’ rock, (did I say that already?), are super soft and chewy and loaded with some incredible superfood goodness. They lasted ONE day in my house! They are also amazing crumbled and served on to of my Vanilla Maple Chia Pudding. They are Paleo approved and could be vegan if you substitute the egg for a ‘flax’ egg. 

Enjoy!

Cacao Walnut Superfood Cookies
Yields 15
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 1/4 cups almond flour/meal
  2. 1 teaspoon baking powder
  3. 1/4 cup Cacao Powder
  4. 1/4 cup Cacao Nibs
  5. 1/4 cup walnuts, chopped
  6. 1 cup Shredded Coconut
  7. 1/2 tsp Vanilla Powder
  8. 1 tsp cinnamon
  9. Pinch of Himalayan sea salt
  10. 1/2 cup maple syrup
  11. 3 tablespoons melted Coconut Oil
  12. 1 egg or vegan egg substitute
Instructions
  1. Preheat your oven to 375F and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, baking powder, raw cacao, vanilla and cinnamon.
  3. Stir in cacao nibs, walnuts and shredded coconut.
  4. Whisk remaining wet ingredients, maple syrup, egg and coconut oil in a bowl and add to dry mixture. Use a large spoon to combine.
  5. Scoop out tablespoon sized mounds onto your baking sheet and gently press down.
  6. Bake for 10-12 minutes, less time for more chewy cookies, more if you prefer a crunchier texture. Let cool for 10 minutes before serving.
Notes
  1. *To make flax egg - One egg equals = 1 tablespoon flax meal plus 3 tablespoons water. In a small bowl, add flax meal followed by water, stirring as you go. Place mixture in refrigerator for at least 15 minutes to allow mixture to bind. Once mixture is set, replace with egg in recipe.
Holistic Wellness https://holisticwellness.ca/
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Vanilla Maple Chia Pudding

I’m sure you’ve made chia pudding before. Its quick, simple, and delicious, plus it’s easy to get creative with ingredients.

Everyone needs a basic chia pudding recipe. Something they can whip up in no time, that’s no fuss and can be left in the fridge overnight. That’s the best part really; waking up to a ready-made healthy breakfast! 

So I don’t want to hear those “I don’t have time” excuses anymore. With this recipe under your belt, you’ll be nourished, fed, healthy, happy and out the door in no time. 

Although I like leaving this recipe in the fridge overnight, you can however give it a few stirs and let it sit for about 10 minutes to thicken up and become pudding-like.

This recipe is not only gluten and dairy free (paleo and vegan friendly too!), the best part is that it contains a healthy dose of plant based omega 3’s that help fight inflammation, plus it contains a ton of dietary fiber to help keep those bowels healthy! Nothing like cleaning the pikes first thing in the a.m. 😉 

Vanilla Maple Chia Pudding
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3/4 cup chia seeds
  2. 4 cups almond or coconut milk
  3. 1/2 tsp ground vanilla bean
  4. 1 tsp cinnamon
  5. 2 tsp maple syrup
  6. pinch of himalayan sea salt
Instructions
  1. In a large mason jar, add all your ingredients.
  2. Secure jar with lid and give it a good shake. Alternatively, you can add everything to a blender and blend together for a few seconds, then pour into your mason jar.
  3. Leave in fridge overnight.
  4. In the morning, shake again really well, then pour out desired serving into a bowl.
  5. Top with your favourite superfood ingredients!
Notes
  1. I topped mine with fresh picked organic raspberries, chopped walnuts and shredded coconut.
  2. This also makes a great healthy dessert! Add a tablespoon of raw cacao powder to the mix for a chocolatey boost!
  3. Enjoy!
Holistic Wellness https://holisticwellness.ca/
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Gluten Free Banana Chia Muffins

I had an overwhelming amount of organic bananas stocked up in my house over the weekend. So naturally, I baked!

I couldn’t decide whether to make banana bread or cookies or muffins, as the possibilities are pretty endless when it comes to baking with bananas. I finally settled on some allergen free delicious muffins. Yup…allergen free. These muffins contain no gluten, dairy or eggs. 

I decided to swap out eggs in this recipe for chia seeds, which acts as an amazing binder. Have you ever made chia gel/pudding before? Then you know what I mean by binding! Chia seeds, when soaked in water, emulsify and become rather gelly. Adding this into your baking is a great substitute for eggs, especially for vegans looking to get their bake on!

Chia seeds contain a ton of plant based omega 3’s, plus they are rich in fiber which is amazing for keeping you regular and supporting your gastrointestinal health. Alternatively, you could use ground flax for the same benefit. 

Additional alternative for this recipe:

* I used Bob’s Red Mill gluten free all purpose flour, but you could use brown rice flour instead

* You can add in 1/3 cup coconut sugar for extra sweetness. I decided to leave the sugar out as the bananas are rather sweet. 

Banana Chia Muffins
Yields 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Dry Ingredients
  1. 2 cups all purpose gluten free flour (Bob's Red Mill)
  2. 1/2 cup arrowroot starch/flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp sea salt (I use GiddyYoyo Mountain Salt)
  6. 1 tsp cinnamon
  7. 1 tsp ground vanilla bean (I use GiddyYoyo)
Wet Ingredients
  1. 2 tbsp chia seeds
  2. 3/4 cup warm water
  3. 3 medium ripe bananas, mashed
  4. 1/3 cup coconut sugar (optional)
  5. 1/3 cup coconut oil, melted
Add Ins
  1. 1/2 cup walnuts, roughly chopped
  2. 1/2 cup chocolate chips (I use Enjoy Life. They are dairy free)
Instructions
  1. Preheat oven to 350F. Coat a muffin pan with coconut oil or line with muffin cups.
  2. In a medium bowl, mix together dry ingredients.
  3. In another bowl, whisk together chia seeds with warm water. Mix really well and let sit for 5 minutes.
  4. Once chia mixture has gelled, add mashed banana and coconut oil and mix together really well.
  5. Add the wet ingredients to the dry ingredients and combine. Mix well.
  6. Fold in walnuts and chocolate chips and mix until well incorporated.
  7. Spoon batter into muffin cups and bake for 25 minutes.
  8. Let cool before serving.
  9. Enjoy!
Notes
  1. I love these muffins warmed up with some almond or hemp butter. Makes a perfect afternoon treat!
Holistic Wellness https://holisticwellness.ca/

 

 

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