Browsing Tag

almond milk

Orange Crush Smoothie

August 1, 2016
smoothie-orange-crush

Hey friends!

Hope you are all having a nice summer (or winter, if you are on the other side of the world from me)!

It’s been a bit quieter over here lately and I wanted to touch in. I started this little blog of mine a while back as a way to inspire and educate people around the importance of eating real food. Sadly, I lost my way as the pressure of keeping the blog updated grew to be too much. While things may appear sparkly on the surface, there are times I’ve wanted to throw in the towel or just work on someone else’s dream. The good news is – I’m back!

I adore you readers and the community we have created here. You have no idea how much joy I find in being part of your health journey. When you pour your heart out about your daily struggle with digestive issues, weight loss or body image – I totally feel your pain. You then have gone on to tell me your life has transformed after making a few small changes that were mentioned in the blog. It is in these moments when I feel like I’m exactly where I’m supposed to be, doing exactly what I was meant to do.

Wherever you are on your journey, I’m here for you.

I’m working determinedly behind the scenes to be here for you in a much bigger way… details to follow later this week!

In the meantime, I wanted to share with you this refreshing smoothie.

Orange Crush Smoothie

Dairy-free, Gluten-free, Raw

Serves 1

Ingredients:

  • 2 oranges, peel and pith removed
  • 1 cup almond milk
  • 1 teaspoon vanilla bean paste
  • 2-3 ice cubes (optional)
  • 1 teaspoon coconut oil

Directions:

  1. Toss oranges, almond milk, vanilla bean and ice in a blender. Blend until smooth.
  2. Place coconut oil in last and blend for additional 10 seconds. *Note – coconut oil may clump depending on temperature of ingredients. Don’t desire clumps? Omit ice, make sure ingredients are at room temperature and use coconut oil that is melted.
  3. Pour into large glass and enjoy.

 

Photo credit: My sister, Jenny Norris

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Whole Wheat Berry Muffins

January 7, 2013
whole-wheat-berry-muffins

It’s Monday morning and I’m packing my suitcase. I’m heading off to America tomorrow to spend time with my family in Iowa. You can be sure I have my warmest sweaters, scarves and mittens thrown in the mix somewhere. The entire mid-west is under a blanket of snow – a concept I’m come to forget living in Ireland. I’m eager to spend some time outdoors going sledding and chasing our dogs around in the backyard.

If you remember my post from last summer, you know I am always well prepared for long hours of traveling. I never leave home without copious amounts of food and snacks. I think these muffins will make a nice addition to the other homemade in-flight munchies I have packed.

Ever since I started making homemade almond milk, I’ve found myself with an overload of almond pulp. With a bunch of almond pulp and frozen berries in hand, it seemed like the perfect excuse to make muffins. The brilliant thing about this recipe is it works well even without the almond pulp – just replace it with one cup of any flour of your choosing.

These muffins are not monster big or heavy like the American version. They are quite small, very light and filled with a wonderful berry flavor. They totally melt in your mouth! I like that they are not overly sweet, so you could have them for breakfast as well as a snack.

whole-wheat-berry-muffins-vegan

Whole Wheat Berry Muffins

Vegan

Makes 12 muffins

Ingredients:

  • 1 cup wheat flour
  • 1 cup almond pulp*
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1/3 cup maple syrup
  • 3 Tbsp. flax seed + ¼ cup water
  • ½ cup almond milk
  • ¼ cup olive oil
  • zest of 1/2 an orange
  • 1 cup frozen berries

Directions:

  1. Preheat the oven to 350°F (176°c). Grease a muffin tin thoroughly or if you prefer, line with muffin cups.
  2. In a large bowl mix the flour, almond pulp, baking soda, baking powder and salt.
  3. Whisk together the maple syrup, flax mixture, almond milk, olive oil and zest until they are combined well. Add them to the dry ingredients. Use a rubber spatula to fold the ingredients until the batter is almost fully combined. Add the frozen berries, careful to not break up the berries too much.
  4. Fill the muffin tins 3/4 full and bake until the muffins are browned and a knife goes through cleanly, about 25 to 35 minutes.

*if not using almond pulp, replace with 1 cup of chosen flour

wholewheat-berry-muffins

I will continue to post on the blog while I’m away. In the meantime, connect with me through twitter, facebook, pinterest, instagram and my newsletter! Hope you all have a lovely week!

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Apple Spice Latte

December 28, 2012
apple-spiced-latte

A bowl of popcorn, a mug of apple spice latte, a cozy blanket, one or two favorite holiday movies and someone to snuggle with – these are my ingredients for a wonderful holiday season afternoon or evening! Sit by a lit fireplace, a glowing candle or maybe a sparkly Christmas tree.

Apples have surprising nutritional benefits that justify the “apple a day” adage. Red apples contain an antioxidant called quercetin which helps to boost and fortify your immune system. They also help to lower cholesterol, decrease risk of diabetes and aid in weight loss.

This warm drink also contains cinnamon, which has been shown to help regulate our blood sugar levels, and has an anti-clotting effect on the blood. It is even recommended for people with Type 2 diabetes to consume. Cinnamon is also believed to boost cognitive function and memory.

Nothing beats a warm mug of apple spice latte to warm the heart. You’ll know just what to serve guests (or yourself) when the cold weather hits. Enjoy the season and celebrate. Cheers!

Apple Spice Latte

Vegan, Raw & Gluten-free

Serves 1

Ingredients:

  • 3 apples, juiced (yields about 1/2 a cup)
  • 1/2 cup unsweetened almond milk ( I used homemade almond milk)
  • dash of cinnamon and nutmeg

Directions:

  1. Place apples through a juicer.
  2. Heat the apple juice and almond milk on the stove top on medium heat until warm (don’t boil.)
  3. Sprinkle a few dashes of nutmeg and cinnamon over the top. Enjoy immediately.

I hope you love and enjoy this drink as much as I do!

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Vegan Eggnog

December 20, 2012
vegan-eggnog

The holidays are upon us and I felt it fitting to recreate a traditional beverage that can be enjoyed by the entire family. I’ve spent the last few days perfecting a recipe for vegan eggnog that is quick, easy to make, delicious and authentic. I think I got it. I even got the seal of approval from the resident recipe tester (my boyfriend).

It’s incredibly rich, decadent, and will be sure to impress at any holiday parties. Unlike other eggnogs, it’s not too sweet and has a nice delicate nutmeg flavor. It’s up to you whether you “spike” it or not.

christmas-vegan-eggnog

Vegan Eggnog

Raw, Gluten-free & Vegan

Serves 2

Ingredients:

  • 1 1/2 cups almonds, soaked in water for 8 hours then drained
  • 3 cups pure water
  • 1/4 cup maple syrup (or 4 – 6 Medjool dates, pitted)
  • 1 Tbsp. coconut butter or oil, melted
  • 1 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • pinch ground cloves
  • dash of sea salt

Directions:

  1. Add almonds and water in to a blender for 2-3 minutes.
  2. Strain mixture using a nut milk bag or fine mesh strainer to make an almond milk base for the eggnog. Discard almond pulp (or save for almond pulp crackers.)
  3. Rinse out blender and pour almond milk back in. Blend the rest of the ingredients with the milk until smooth and delicious. Place in the fridge until cold and serve.

 

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