Tag: snack

Ingredients:

4 potatoes of your choice (I did 2 sweet potatoes & 2 russet potatoes)

Salt & Olive Oil

1.5 lbs boneless skinless chicken breasts

1/3 cup chicken bone broth

1/4 cup coconut aminos

6 oz can tomato paste

1 1/2 tablespoons monk fruit maple syrup

1 1/2 tablespoons brown mustard

2 tablespoons raw apple cider vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon chipotle powder

1/4 teaspoon black pepper

Vegan shredded cheddar cheese

Chives, chopped

Step 1

Whisk together all of the ingredients except for the chicken and potatoes. Place chicken in the bottom of a slow cooker and cover with all the sauce once mixed. Cook on low for 5 hours until the chicken starts to pull apart.

Step 2

Using two forks, shred the chicken apart. Mix with sauce in slow cooker and keep on a warm setting while you prepare the baked potatoes.

Step 3

Preheat oven to 450F. Line a large baking sheet with foil or parchment paper.

Step 4

Prep the potato: rinse potatoes generously, and pat dry. Using a dinner fork or small knife, poke the potato roughly 10 times on each side. Place on prepared baking sheet.

Step 5

Bake for 25 minutes. Then brush all sides of the potatoes with olive oil. Sprinkle a generous amount of sea salt sea salt on top and bottom. Place potatoes back on baking sheet reverse side up so that it can cook evenly on both sides.

Step 6

Bake for an additional 20-25 minutes until done. To check, take an oven mitt and carefully squeeze the potato. If the inside is soft when you apply pressure, then it is done. Otherwise, continue cooking in 5 minute increments until it becomes soft in the center.

Step 7

Using a small knife, slice down the middle lengthwise, and gently squeeze the potato to open. Fill with a generous amount of the prepared shredded chicken, and top with vegan shredded cheese and chives. Enjoy!

Ingredients:

1 egg

1/3 cup + 2 tablespoons melted vegan butter, melted

1/4 cup monk fruit maple syrup, linked here

1 teaspoon vanilla extract

1/3 cup coconut sugar

1/4 cup coconut flour

1 cup oat flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon Celtic sea salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup dairy free dark chocolate chips

Step 1

Preheat oven to 350F. Spray the bottom of a baking sheet & place parchment paper on top (this prevents your cookies from sticking)

Step 2

With an electric mixer, combine all of the wet ingredients

Step 3

On a low speed, slowly add in all of the dry ingredients until mixed thoroughly

Step 4

Shape into balls and flatten, just a little.

Step 5

Bake for 9-11 minutes.

Yup, they are that easy to put together! Enjoy loves

Ingredients:

Cake Ingredients

1 cup canned pumpkin

3 eggs (VEGAN OPTION: FLAX EGG)

2/3 cup coconut sugar

2 tablespoons lakanto monkfruit maple syrup

2 tablespoons vegan butter, melted

1 teaspoon vanilla

2 cup oat flour

1/4 cup tapioca flour

3/4 teaspoon baking soda

1 tablespoon pumpkin pie spice

2 teaspoons cinnamon

1/4 teaspoon sea salt

2/3 cup pecans, chopped

Crumb Topping Ingredients

2/3 cup oat flour

6 tablespoons coconut sugar

5 tablespoons vegan butter

1/2 teaspoon pumpkin pie spice

1/2 cup pecans, chopped

pinch of sea salt

Icing Ingredients

1/2 cup lakanto powdered monkfruit sugar

1/2 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract

1 tablespoon oat milk

1 tablespoon maple syrup

Step 1

Preheat oven to 350F, and line an 8×8 square baking dish with parchment paper. Set aside.

Step 2

Make topping first: Combine all topping ingredients in a small bowl with a fork until crumbly. Then place in the refrigerator while you prepare the cake batter.

Step 3

In a standing mixer, combine pumpkin, eggs, coconut sugar, maple syrup, butter and vanilla. In a separate bowl whisk together the remaining cake ingredients.

Step 4

Slowly add the dry ingredients into the wet ingredients and mix until fully combined. Spread the batter into the prepared pan. Sprinkle the crumb topping all over the cake.

Step 5

Place in oven for 30-35 minutes until the topping is golden brown. While the cake cools, stir together the icing ingredients and drizzle over cake using a spoon.

Recipe Note: If using a flax egg, combine 6 tablespoons of water with 3 tablespoons of flaxseed meal to equal 3 regular eggs.

Storage: Room temp for the first 24 hours, then covered in the refrigerator for up to 5 days.

Ingredients:

1 cup chocolate protein powder, linked here

2 tablespoons oat milk

6 tablespoons monk fruit maple syrup, linked here

5 tablespoons chocolate sunflower butter, linked here

1 tablespoon chia seed

1/3 cup coconut flour

2 tablespoons Maca powder, linked here

1/4 teaspoon baking soda

3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)

Pinch, sea salt

Dash, cinnamon

2 tablespoons cashew butter (to drizzle on top)

Handful, crushed raw cashews

Step 1

Preheat oven to 350F, and line an 8×8 square baking dish with parchment paper. Set aside

Step 2

Combine water and flaxseed meal for the flax egg, set aside to set up, roughly 5 minutes.

Step 3

Place the oat milk, monk fruit maple syrup and chocolate sunflower butter in a microwave safe bowl and melt together, about 1 minute.

Step 4

In medium mixing bowl, using electric mixer, combine the melted combination from above, all of the dry ingredients, then add the flax egg last. Press down into prepared pan, bake for 10-12 minutes.

Step 5

As soon as the bars come out, drizzle the cashew butter on top, using the back of a spoon to gently spread to cover. Sprinkler crushed cashews on top, and enjoy!