Go to Matcha Latte

One of my favorite drinks lately has been a matcha latte! It is the perfect way to start your morning and is filled with amazing ingredients and health benefits! Matcha is great if you do not like coffee and can give you energy as well! It is filled with antioxidants, boosts your metabolism, and can help lower your blood sugar!

I am lucky to be a brand ambassador for Further Food and genuinely love their product! It has so many amazing benefits such as supporting skin hydration, hair & nails, gut health, and bones & joints!The product is amazing because you can add it to everything such as drinks, oatmeal, and baked goods! If you want to order some use my discount code BETHINKEATHEALTHY10. Also head over to my Instagram account and check out my matcha latte post to enter a giveaway! I teamed up with Furtherfood for it and you could win one 8 oz. jar of collagen peptides!

Ingredients:

-1/2 cup water

-1/2 cup unsweetened almond milk or milk of choice

-1 tbsp coconut butter

-1 tsp matcha powder

-1 scoop Further Food Collagen

-1 tsp vanilla extract

-1/2 tsp cinnamon

-Optional: 1 tbsp of honey or pure maple syrup if you need it sweeter

Directions:

1. Add all the ingredients to a pot and bring to a boil.

2. Pour into a cup and use a frother to blend it all together. If you don’t have a frother you can put it in a blender.

3. Top with more cinnamon and enjoy!

Mini Double Chocolate Chip Coconut Cookie Ice Cream Sandwiches (vegan & gluten free)

Happy national ice cream sandwich day! I have been craving ice cream sandwiches lately and what better day to create this recipe than today! Chocolate and coconut is the perfect combo, right!? Plus the cookies are vegan and gluten free which means they are guilt free! The ice cream sandwiches are mini, which makes everything better, and is the perfect size for when you have a sweet tooth! I used a store bought vegan ice cream but you can use any ice cream or even make homemade banana nice cream! I definitely recommend making these and promise they will not last long in your house!

Ingredients:

Dry:

-1 1/2 cup almond flour

-1/4 cup coconut flour

-1/3 cup cacao powder

-1/4 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp pink himalayan salt

Wet:

-1/4 cup pure maple syrup

-1/4 cup melted coconut oil

-1 flax egg

-1 tsp vanilla extract

-1/2 cup dairy free chocolate, chopped (I used Go Raw super raw chocolate)

-1/3 cup unsweetened shredded coconut

-ice cream of choice (I used Coconut Bliss naked coconut ice cream)

Directions:

1. Preheat oven to 350F.

2. Make your flax egg by combining 1 tbsp flax seeds and 3 tbsp water. Let sit for 5 minutes.

3. Combine all your dry ingredients in a bowl and stir until it is well combined and their are not clumps.

4. Add the wet ingredients and stir to combine.

5. Fold in the chocolate chips and coconut flakes.

6. Spray or line a cookie sheet with parchment paper.

7. Roll the dough into small balls, about 1-2 tbsp, and then flatten out a little on the cookie sheet. If you want the cookies to be bigger than double each ball, which will cute the amount in half.

8. Bake for 12-15 minutes.

9. Let cool for 10 minutes.

10. Assemble the sandwich by putting ice cream of choice in between two cookies. Makes 12 cookies and 6 ice cream sandwiches!

Spring Rolls With A Ginger Peanut Sauce

During the summer I love to have a dinner that is light and filled with many vegetables! I decided spring rolls would be the best option and they did not dissapoint! This was actually my first time making them and was surprised how easy they were! Of course I had to pair them with a sauce which made it even better and involved peanut butter (my favorite)!

Spring Rolls

-3 spring roll wrappers

-12 lettuce leaves (I did about 4 per wrap)

-1/2 green pepper

-1/2 avocado

-3 small carrots, chopped, or about 1/4 of a whole carrot

-1 tbsp sesame seeds (optional)

Peanut Ginger Sauce:

-1 tbsp coconut aminos

-1 clove minced garlic

-1/2 tsp lemon juice

-1/4 tsp ginger

-1 tsp sesame oil

-1/2 tbsp peanut butter

-1 tsp water

-1 tsp sesame seeds (optional)

Directions:

1. Wash and cut all the vegetables.

2. Follow the package for the spring roll wrappers.

3. Fill the spring roll with all the veggies and roll.

4. Whisk the sauce ingredients together.

5. Cut the spring rolls in half, plate, and enjoy!

Tofu Nuggets with French Fries

Happy national junk food day! One of my favorite things to eat when I was younger was chicken nuggets and french fries! It was a staple in my house that I would have once a week! I thought it would be the perfect meal to make vegan and healthier! It is a healthy junk food classic!

The breadcrumbs I use are Chickpea Crumbs and I have used them before I have even started my Instagram! The only ingredients are chickpeas and they are gluten free! This blog post is not affiliated with the company but I highly recommend their products and it is the perfect added crunch and coating for the tofu! I hope you love this recipe as much as I do and make it when you are craving a junk food!

Ingredients:

-3 potatoes

-1 tsp pink himalayan salt

-1 tsp pepper

-1 tsp paprika

-1 packet of tofu

-1/2 cup whole wheat flour

-1/3 cup almond milk

-1 cup chickpea breadcrumbs

-Optional: unsweetened ketchup or dressing of choice for dipping

Directions:

1. Preheat oven to 400F.

2. Cut your potatoes in fry like shapes and spray a pan with coconut oil.

3. Season the fries and put in the oven for 50 minutes.

4. Cut the tofu into nugget like pieces.

5. Prepare 3 bowls: 1. whole wheat flour, 2. almond milk, 3. chickpea breadcrumbs with seasonings of choice.

6. Dip each tofu nugget into one bowl at a time and coat. Then place on a pan sprayed with coconut oil.

7. Bake the tofu for 20 minutes and then flip and bake for 15 more minutes.

8. Assemble everything on a plate and pair it with your favorite dip! It serves about 4 people!

Nut Butter Cups

Today is the last day of nut butter week so I decided to end it with something sweet: nut butter cups!! They are super easy and can be so versatile with different fillings and chocolates! I teamed up with Kalot Superfood and used some of their amazing nut butters! They have amazing ingredients and delicious flavors! I hope you enjoyed all the recipes this week and stay tuned because I will be posting on this website more!!

Ingredients:

-chocolate chips of choice or homemade chocolate

Homemade Chocolate:

-1/4 cup melted coconut oil

-1/3 cup cacao powder

-2 tbsp of honey or pure maple syrup

-dash of salt (optional)

Filling:

-1 tsp melted coconut oil

-1/4 cup of nut butter of choice (I used Kalot Superfood)

Directions:

1. Line a mini cupcake pan with cupcake liners.

2. Melt the chocolate of choice or make the homemade chocolate by combining everything in a bowl.

3. Pour 1 tsp of chocolate into each spot and freeze for 10 minutes.

4. Add a heaping 1/2 tsp of the nut butter and freeze 10 minutes.

5. Cover with one more tsp of chocolate and freeze.

6. You can adjust the amount of chocolate and filling depending on what you like! Enjoy and keep in the freezer!

Black Bean Granola Butter Brownies

I love sweat treats but making healthy alternative makes it even better! However, if you see a brownie and crave it then eat it: don’t deprive yourself! Brownies are delicious and I made a recipe using black beans! I know it may sound crazy but it actually turned out amazing. Also try not to eat all the batter before it goes into the oven because it tastes amazing. The nut butter I used was granola butter! It is a newer kind but I definitely suggest trying it out because it tastes delicious!

Ingredients:                                             -1 can black beans                                 -1/4 cup cacao powder                         -1/4 cup granola butter + 1-2 tbsp for topping                                                 -1 tsp vanilla extract                             -1/2 tsp baking powder                         -1/2 tsp baking soda                               -2 tbsp pure maple syrup                     -2 tbsp almond milk                               -dash of salt                                             -Optional add ins: cacao nibs or chocolate chips of choice

Directions:                                               1. Preheat oven to 350 F.                       2. Add all the ingredients to a food processor, except for the add ins.       3. Process until forms a texture like above and spray a 6×8 pan with coconut oil.               4. Pour in the batter and drizzle extra granola butter on top.                 5. Bake for 20 minutes and let cool for 10 minutes before cooling! Enjoy like is or add a scoop of ice cream on top!

Peanut Crusted Tofu Pad Thai

Since it is nut butter week I thought I should try and make at least one savory dish! What is better than a pad thai dish! I have always loved pad thai dishes and think they are super easy to make and it turned out super delicious. Powdered peanut butter is the featured nut butter and it is great for sauces. Plus it has less fat than normal peanut butter but still great flavor!

Ingredients:                                            -1 pack extra firm tofu                         -1 tbsp coconut aminos                     -2 tbsp powdered peanut butter    -2 organic millet and brown rice ramen cakes or any pad thai noodles of choice                  -Vegetables of choice: I used broccoli, cauliflower, and carrots       -Optional: sesame seeds, cilantro, peanuts for topping

Sauce:

-3 tbsp coconut aminos                    -3 tbsp powdered peanut butter     -1 tsp honey                                             -juice of 1/2 lime                                     -1/2 tsp ginger powder                     -1 clove minced garlic

Directions:                                              1. Preheat oven to 400F. Press water out of the tofu and cut into cubes.                                 2. Drizzle with coconut aminos and coat in powdered peanut butter. Bake for 30 minutes. 3. While it is baking make the noodles and prep the vegetables. 4. Make sauce by simply whisking together the ingredients. 5. Add everything to a large pan until well combined.                          6. Top with the optional toppings and more coconut aminos if desired.

Chia & Flax Cashew Butter

It couldn’t be nut butter week without making a homemade one am I right? I have tried almond, peanut, sunflower, and even granola butter but could never find a cashew butter. Therefore, I just decided to make my own and even added some yummy super foods to make it even better. Making your own nut butter may take a while but it is worth it! Plus it may look weird and look like it won’t work at first but with a little patience it will form!

Ingredients:                                             -2 cups unsalted cashews                   -2 tbsps chia seeds                               -2 tbsps flax seeds                     Optional:                                                 -1 tsp cinnamon                                 -1 tsp vanilla extract                         -1 tsp cacao powder

Directions:                                               1. Put the cashews in a food processor.                                                2. Blend for about 20-30 minutes. May have to scrape down the sides and take a break in between so the food processor doesn’t overheat.                                                 3. Once it is a creamy consistency pulse in the seeds and optional add ins.                              4. Transfer to a glass jar and store in fridge or cabinet. Makes about 1 cup.                          5. Enjoy with fruit, toast, oatmeal, or right off the spoon!

Peanut Butter Stuffed Pancakes

Another nut butter week post means it is going to be a good day! Who doesn’t love to make pancakes to start your day? Especially if they are stuffed with nut butter! I was nervous to see how they would come out but they tasted absolutely delicious! They were pretty easy to make and all the ingredients should be easily accessible! Have a good day and I suggest you make these now no matter if they are for breakfast, lunch, or dinner.

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Ingredients:
-1 cup white whole wheat flour
-1 cup water
-1 egg
-1/4 cup cacao nibs
-1 tsp baking powder
-1 tsp vanilla extract
-peanut butter
-coconut oil

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Toppings:
-1 banana
-pure maple syrup
-peanut butter
Directions:
1. Combine all the ingredients in a bowl. Spray coconut oil on a pan over medium heat. Pour about 1/4 cup of batter.
2. Put about 1 tsp of peanut butter in the middle. Top with a little more batter.
3. Flip when bubbles start to form. Repeat until all the batter is gone. Should make about 7 pancakes.
4. Top with banana, pure maple syrup, and peanut butter.

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Banana Nice Cream with Nut Butter Swirl

It is finally summer time which means warm weather! I always crave ice cream so why not eat a healthy one! Of course it is okay to indulge once in a while but I promise you that you will fall in love with banana nice cream! It is so delicious and of course adding nut butter makes it even better! Adding nut butter to anything makes it better! For this recipe I teamed up with Noosh Brands and used their amazing almond butter. They have so many amazing flavors that would be a great addition to the nice cream!

Ingredients:                                             -3 frozen bananas                                 -One pack of Noosh Almond Butter (I used original)

Toppings:                                                  -One pack of Noosh Almond Butter (I used original again)                            -Fruit                                                        -Cacao nibs

Directions:                                               1. Put the bananas in a food processor and blend for about 5 minutes, or until an ice cream consistency. Transfer to a container.                                                2. Swirl in the Noosh Almond Butter.                                                      3. Freeze overnight, for a few hours, or enjoy right away!                                                       4. Transfer to a bowl and add toppings. Great for breakfast or as a dessert!