homemade granola with coconut + cacao
granola is one of those tricky foods that most people think is healthy, but in reality is highly processed and typically loaded with sugar and other additives, making it no better than the sugary cereals we are using it to replace.
homemade granola is a great way to get around this. i’m aware that it doesn’t get more “crunchy hippie” than this, but it’s super easy and you can really customize your granola to what you like. you can make it in large batches and store it in an airtight container so that you always have it on hand for those quick, on-the-go breakfasts or snacks!
for one batch that makes about four servings, you will need:
- 1 c. old-fashioned rolled oats [not quick oats]
- 1/2 c. raw nuts of your choice [i used cashews, duh]
- 1/4 c. seeds of your choice [i used pepitas]
- 1/4 c. dried berries [goji, blueberries, etc]
- 1/3 c. unsweetened coconut flakes
- 2 tbsp. cacao powder
- 2 tbsp. coconut oil
- preheat the over to 250° and line a baking sheet with aluminum foil.
- place all dry ingredients in a mixing bowl and combine until everything is evenly distributed.
- add coconut oil to the bowl, cover with aluminum foil and give it a good shake, until the oil is coating everything evenly.
- spread the granola across the baking sheet evenly, creating a thin layer.
- bake for 10 minutes, remove from the oven and stir mixture on the pan, spreading it out evenly again.
- bake for another 10 minutes, or until the oats are crisp.
- remove from oven, let cool and store in an airtight container, such as a mason jar.
- serve with your favorite yogurt, eat it like cereal with milk or enjoy plain as a snack!
avocado + cacao breakfast bowl
have you guys given this whole breakfast bowl trend a go yet? personally, i was totally confused by it at first. like… you mean… it’s a smoothie… in a bowl… that you eat with a spoon…? why not just drink it like you’re supposed to… ?
well, i decided to give it a go and can kinda see what the hype is all about. it’s a nice way to change up your breakfast so that you aren’t getting bored with your routine, while still packing a bunch of nutrients into one easy to make meal.
for one breakfast bowl you will need:
- 1 medium banana
- 3/4 c. coconut milk
- 1/2 of a medium avocado
- 1 tbsp. almond butter
- 1 heaping tbsp. cacao powder
- options for toppings: dried berries, seeds, nuts, coconut flakes, fruit, carob chips, raw honey, etc. [i used coconut flakes, chia seeds + goji berries here]
- place all ingredients [except the toppings] into a blender and mix until smooth. you’re going to end up with a mixture that’s thicker and creamier than a smoothie.
- transfer the mixture into a bowl and garnish with your toppings of choice [make that sh*t look pretty].
vodka lemonade with ginger, basil + chia seeds
happy memorial day weekend, everyone! i don’t usually post on saturdays, but i wanted to make sure i did something a little holiday weekend-themed for you guys since it is memorial day weekend, and what better way to kick it off than with a bananas + bellinis approved cocktail recipe?!
as we all know, based on the name of my blog alone, i love being healthy, but i also love having fun, enjoying life and throwing back a few cocktails every now and then. but, while i am all for going out with your friends and enjoying your poison of choice, what i’m not all for is the sh*t that often comes along with it… drinks mixed with soda, juice from concentrate, high calorie mixers, syrups, you get the idea.
with that being said, i’ve recently become inspired to start experimenting with mixing up my own cocktails using all natural ingredients. i really feel like i’m living the bananas + bellinis mission statement… seriously, being a mixologist might be my true calling.
so, here’s my first creation: a summer-inspired vodka lemonade recipe. i kept the ingredients natural, fresh and healthy. the chia seeds might seem like a weird addition, but trust me, as a superfood, they serve a purpose! the measurements below are what you will need for one drink.
- 1 shot of vodka
- 1/2 c. all-natural ginger ale [i love bruce cost]
- 1/2 c. club soda
- the juice from one large lemon [about 1/4 c.]
- 2-3 basil leaves, shredded into large pieces
- 1 tsp. chia seeds [optional]
- fill your glass about half full with ice cubes.
- add the vodka, ginger ale, club soda and lemon juice; stir well.
- mix in the chia seeds and basil [the chia seeds will float up to the top].
- garnish your glass with a lemon slice and a paper straw, serve immediately.
zucchini noodles with creamy red pepper sauce + kale
okay. first thing’s first: go out and buy a veggetti. not only will it make this recipe 100x easier for you, but you’ll become addicted and want to start spiralizing everything. seriously, trust me on this one.
needless to say, this recipe is for zucchini noodles. i’m obsessed with these things for a few reasons… and those reasons are a] they’re effing good and b] they’re easy to make. this recipe only takes about 20-30 minutes to whip up from start to finish. that includes prep and cook time. the measurements below make about two servings. you will need:
… for the sauce:
- 8 oz. [approx.] of fire roasted red peppers [the kind that come in a jar], sliced in quarters lengthwise
- 1/4 c. olive oil
- 2 oz. soft, plain goat cheese
- 2 cloves of garlic, peeled
- 4-5 fresh basil leaves
- salt + pepper to taste
… and for the zucchini noodles/kale:
- 2 medium zucchinis, spiralized or very thinly sliced
- 1 c. fresh kale, chopped
- 2 tbsp. coconut oil
1. place all of the ingredients for the sauce into a food processor [a blender also works] and purée until relatively smooth [about 2-3 minutes].
2. transfer the sauce mixture into a small saucepan and cook over medium heat.
3. once the sauce has heated [but isn’t boiling], transfer it back into the food processor and purée again to smooth out any lumps [another 2-3 minutes]. set aside.
4. place the spiralized [or sliced] zucchini, chopped kale and coconut oil in a medium saucepan and mix it all up while cooking over medium-high heat for about 5 minutes, stirring constantly.
5. in a serving bowl, combine the sauce and zucchini noodles together.
6. serve hot [you can garnish each serving with a few fresh basil leaves] and enjoy!
honeycakes with lemon-lavender icing
last weekend, i attended a game of thrones season premier party [that was disguised as a birthday party to make us all feel a little better about ourselves] and we tracked down a recipe blog dedicated to GoT inspired dishes and everyone went. to. town. i made honeycakes with lavender icing and obviously decided i needed to start experimenting with the recipe to make them bananas + bellinis appropriate! here is what i’ve come up with… i think they are the perfect spring treat for a fun weekend breakfast or afternoon snack. they aren’t vegan, but they are dairy-free.
ingredients for honeycakes:
- 2 1/2 c. whole wheat pastry flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 c. vegan butter [I use earth balance sticks for baking]
- 1/4 c. coconut palm sugar
- 1/4 c. applesauce
- 1 egg
- 3/4 c. honey
- 1 c. vanilla almond milk
preheat the oven to 350° and line a cupcake tray with paper liners.
- in a medium-sized bowl, sift all of the dry ingredients together until well-combined.
- in a large bowl, use an electric mixer to cream together the butter [which should be at room temperature], coconut palm sugar and applesauce.
- add the egg and honey to the butter/sugar mix and blend.
- beginning and ending with the dry mixture, alternatively add the dry mix and almond milk to the sugar/butter/egg/honey and mix until smooth.
- fill the liners 2/3 of the way up and bake for 25-30 or until you can stick a fork into the center of the cakes and it comes out clean.
- let cool completely before applying the icing.
ingredients for the lemon-lavender icing:
- 1/2 c. vanilla almond milk
- 1/2 tsp. fresh culinary quality lavender + extra for garnish
- 1/2 tsp. fresh lemon zest
- 1 tbsp. frozen blueberries, thawed and crushed [for coloring]
- 2 1/2 c. powdered sugar
- [you also need a cheesecloth for this part!]
- in a saucepan, combine the almond milk, lavender and lemon zest and bring to a boil.
- as soon as the milk is boiling, remove from heat, cover and let steep for 10 minutes.
- add the crushed blueberries and stir.
- strain through a cheesecloth to remove the lavender, blueberries and lemon zest and then place the milk back into the saucepan.
- whisk the powdered sugar into the milk in increments of 1/2 cup.
- use a butter knife to apply to honeycakes and garnish with fresh lavender
this recipe yields about 15-18 honeycakes. i recommend serving them as soon as possible, but they will keep for a few days if stored in an airtight container. they pair well with a cup of warm breakfast tea… enjoy!
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