These cookies are AMAZING. I have been obsessed for awhile now. They are so easy to add additional ingredients to but here are the basics! Super high in protein with the almond flour too! xx INGREDIENTS 1/2 cup vegan chocolate chips 2 cups of almond flour Dash of pink salt 1/4 Cup of melted coconut oil 1/4 Cup of maple syrup 1/2 tsp of baking soda 2 tsp of Vanilla extract 1tsp of Apple cider vinegar 1/4 tsp of Maca powder Dash of cinnamon DIRECTIONS Preheat oven to 250 f. Add almond flour to a bowl with all other ingredients and mix (I just use a fork) Stir in chocolate chips last Roll into balls and place on a baking sheet greased with coconut oil, shape the balls into cookie form since the
I get this question all the time and have such a hard time giving an answer. I think anytime someone tries to categorize me I have a hard time whether it be spiritual beliefs, food, my job, etc. I thought this would be a good topic to touch on and to share a little bit about my journey with food. This is my journey for my body, every person is unique and different. Which means different eating habits work for different people. I am 99.9% Plant-based "Vegan" meaning I don't eat meat or dairy products. When I travel however, I really enjoy experiencing what other cultures have to offer. In many countries the way fish and dairy are harvested and treated is very different than it is here in the
Creamy and filling vegan soup with a zest of citrus and creamy coconut finish. An excellent meal to warm you up during colder weather. Garnish with herbs of your choice and definitely a squeeze of lime. Yum! INGREDIENTS 1 small Butternut Squash 3 Full Carrots 1/2 Sweet Potato 14 oz. can Coconut Milk 1 cup Vegetable Broth 1/2 White Onion 1 cup Sliced Mushroom 1/2 diced Serano Pepper(remove seeds) 2 tsp. Graded Ginger 3 Cloves of garlic 1/4 tsp. Pink Salt Pinch of Black Pepper 2 tbsp. Olive or Coconut Oil DIRECTIONS Preheat oven to 400 f. Add cubed butternut squash, carrots, and sweet potatoes to a baking sheet with 2 tbsp. of olive or coconut oil and a dash of sea salt. Roast for 15-20 minute
